Monday, September 17, 2007


i finally found a chocolate chip cookie recipe that actually gives me photo worthy cookies!! i googled "otis spunkmeyer cookies" and got this recipe a few times so i went ahead and tried it! wow!!!

Recipe Ingredients:
1/2 cup butter
1/2 cup vegetable shortening
1 cup brown sugar, lightly packed
1/2 cup granulated sugar
2 large eggs
3 tsp vanilla extract
2 3/4 cups all purpose flour
2 tsp baking powder
1 tsp salt
2 cups chocolate chips
1 cup chopped English Walnuts

Cooking Directions:
1. Combine flour and baking powder in a small bowl and mix with a whisk. Set aside. Melt butter/shortening in a microwave oven (use a microwave safe mixing bowl or a glass measuring cup) stopping and stirring every 15 seconds. Stop when the butter is more of a paste (usually about 45-60 seconds). Pour over granulated sugar, brown sugar, salt, and vanilla in a large mixing bowl and beat well. Add each egg separately beating until creamy. Add flour mixture (1/2 cup at a time) while beating. Refrigerate for 1-3 hours in covered bowl. Pre-heat oven to 375

2. Bake for 10-12 minutes or until golden brown.

i just used all butter instead of any shortening b/c i've gotten rid of all shortening. it has a lot of really bad stuff in it for you, and butter tastes better anyway!! i didn't do the nuts either cuz i don't really like them. and i substituted whole wheat flour for half the flour called for. so i think the secret must be....refridgerate the dough!!!! these cookies seriously looked like the ones you see on commercials...they were all fluffy and chewy and gooey and thick and they didn't flatten out!!!!! i am so excited. i've been searching for this all my life :) anyway, you should try the recipe. it tastes just as good as they look. eric wanted more chocolate chips too, so i put the whole bag in (which actually ends up being 2 cups, just what the recipe calls for) i don't like the chocolate so much, but i made them for him for a special "good job working on grad school so hard" treat. hope you like them!

chicken, edamame, and noodle stir-fry

Katie gave me her old magazine, "Martha Stewart everyday food", and it has some really good recipes in it. i made this stir fry tonight and it was a real winner (i couldn't taste so much but eric really liked it)


8 oz udon noodles (i found these easily in the asian section at smith's)
2 boneless, skinless chicken breast halves, cut crosswise into thin strips
1 tbsn corn starch
2 tbsn veg oil
1 small red onion, halved and thinly sliced
2 garlic cloves, thinly sliced
1/2 green cabbage (about 1 lb), thinly sliced
2 cups frozen shelled edamame (this is found usually with the frozen veggies at most groceries)
2 tbsn rice vinegar
2 tbspn soy sauce

serves 4

1. bring large pot salted water to cook noodles to boil according to package instructions. drain, rinse under cold water, drain again, set aside

2. while pasta is cooking, in medium bowl toss chicken with cornstarch, season with salt/pepper. in large nonstick skillet, heat 1 tbspn oil over med-high heat.l cook chicken until light brown on the outside and opaque throughout. transfer to plate (reserve skillet)

3. add remaingin oil to skillet. add onion and garlic. cook, stirring frequently until softened. add cabbage, and cook stirring fequently until tender, 2-4 minutes.

4. add edamame, vinegar, soy sauce, chicken and noodles to skillet. season with salt and pepper. cook, tossing until noodles and edamame are warmed through.

it was really good. i really liked those udon noodles. we ate it with chopsticks and all!

i also made a less-fatty waldorf salad from the same book:

apple, grape and celery salad

1/4 cup coarsely chopped pecans
2 celery stalks, thinly sliced on the diagnoal
1 granny smith apple, cored, halved and thinly sliced
1 cup seedless red grapes, halved
1 tbspn white wine vinegar
1 tbspn olive oil
salt /pepper

1. toaste pecans in 350 degree oven until lghtly browned, 4-6 minutes

2. in large bowl combine celery, apple, grapes, pecans, vinegar, oil and toss to combine.

it was pretty good. a nice side dish, although i still like bob's waldorf salad better. it was light and tasty though.