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.<\/p>\n
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.<\/p>\n
I use the trademarked “Ultimate Cookie” recipe from Crisco, but without the crisco, of course. I also reduce the sugar\u00c2\u00a0 by 1\/4 c and use whole wheat flour and soymilk. Here is my version:<\/p>\n
3\/4 c Earth Balance (or butter)<\/p>\n
1 c brown sugar<\/p>\n
1 egg<\/p>\n
2 tbsp soymilk<\/p>\n
2 tsp vanilla<\/p>\n
1 1\/2 c ww pastry flour<\/p>\n
1 tsp salt<\/p>\n
3\/4 baking soda<\/p>\n
1 c chocolate chips<\/p>\n
1 c coarsely chopped pecans<\/p>\n
1. Preheat oven to 375 degrees.<\/p>\n
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…)<\/p>\n
3. Add milk, egg, and vanilla. Beat well.<\/p>\n
4. Combine flour, salt, and baking soda. Add slowly to creamed mixture.<\/p>\n
5. Stir in chips and nuts.<\/p>\n
6. Drop by spoonful onto an ungreased cookie sheet.<\/p>\n
7. Bake for 8-10 minutes. Cool for a minute on the tray and then cool on a wire rack.<\/p>\n
8. Makes about 30 cookies.<\/p>\n","protected":false},"excerpt":{"rendered":"
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 … Continue reading