While I find myself pulling the extra pickles out of my animal-style In-and-Out burger, I am definitely craving tart salty things: marmite, stinky blue cheese, and I go to heaven when I get my hands on a plate full of kumquats, those miniature oranges that you pop into your mouth whole.
And strangely, I have mostly lost interest in chocolate but go crazy for all things pastry. I crave croissants and scones. I could have sworn I had a recipe for scones, but it turned out that it was for biscotti (from Robin Lamberta! I made them into cookies and they turned out delicious…) I’ve also started making whole wheat chocolate chip cookies. Much to Bella’s dismay, even a chocolate chip cookie can be hippified.
I use the trademarked “Ultimate Cookie” recipe from Crisco, but without the crisco, of course. I also reduce the sugar by 1/4 c and use whole wheat flour and soymilk. Here is my version:
3/4 c Earth Balance (or butter)
1 c brown sugar
2 tbsp soymilk
2 tsp vanilla
1 1/2 c ww pastry flour
1 tsp salt
3/4 baking soda
1 c chocolate chips
1 c coarsely chopped pecans
1. Preheat oven to 375 degrees.
2. Cream butter and sugar. (The crisco recipe calls for beating at medium speed for two minutes. I don’t want to do the extra dishes…)
3. Add milk, egg, and vanilla. Beat well.
4. Combine flour, salt, and baking soda. Add slowly to creamed mixture.
5. Stir in chips and nuts.
6. Drop by spoonful onto an ungreased cookie sheet.
7. Bake for 8-10 minutes. Cool for a minute on the tray and then cool on a wire rack.
8. Makes about 30 cookies.