Chocolate Chip Cookie Sundae

We're about to embark on the simplest, most delicious recipe I've ever come up with... and by come up with I mean they used to make it at Damons where I worked, but I adapted it for my own kitchen and mouth purposes. We are once again going to use my Pyrex Custard Cups... I preach this often, they are awesome.

You will need:

• 3-4 Break and bake cookies per dish.

    I used 2 the first time, not enough. Then I used 4 the second time. It was delicious (said the boys I made these for) but I don't know if everyone would be as comfortable as I am eating 4 cookies and ice cream in one sitting. So go with three if you think you're fat or something.

• Ice Cream (vanilla, or whatever)
• Chocolate syrup

 Flatten the cookies out in the bottom of your dish, you'll be serving in the same dish so I don't suggest spraying it with cooking spray. Plus, if you use glass like this you won't experience any sticking and you'll be digging it out with a spoon. All will be fine if you don't grease the dish.

Bake according to the directions on the cookie package, but be aware that if you're piling 4 cookies together it will probably take longer that 8-11 minutes. Don't bake them till they are all they way done, that's never good. Bake them till they have about two minutes left (use your own judgement here, you know what cookies are supposed to look like) open the door and turn the oven off. I do this with almost everything I bake. You can leave it in the cooling oven for 5 more minutes.

 When you take them out they should not look like this. I was playing on the computer and lost track of time. Don't be like me. use a timer.

I never use one because I get lazy and always forget... so I spend way too much time watching cookies.

Ice cream, and a spoon

Finally zee chocolate sauce!

Serve it warm, but make sure you let the bowls cool off before you hand it to anyone. It's amazing. You'll love it.

Chocolate Chip Oatmeal Cookies

Via facebook the other day I was completely put in my place. As you can see, everyone and their mother knew about chocolate chip oatmeal cookies, except me, and now I look like a boob. I have a cooking blog for someones sake. So, out of the goodness of her heart my dear friend Ellen has offered to not only make them for me but to do a guest post while I recuperate from having my ego crushed.

Lets all give her our undivided attention.

1/2 shortening (a.k.a.- butter!)

1/2 cup sugar

1/2 brown sugar (packed)

1 egg

1/2 tsp. salt

1/2 tsp. baking powder

1/2 tsp. baking soda

1 cup flour

1 cup quick oats (uncooked oatmeal)

1 package of chocolate chips (8 oz.)

Optional:

1/2 cup chopped nuts

1/2 cup coconut



Ok, heat your lovely little oven to 350 degrees while you are mixing up your cookie dough. Mix each ingredient in order until smooth. 





 

On a cookie sheet, place a dollop of dough on the sheet about an inch apart. (You don't need to grease the sheet or put anything on them. These cookies don't stick!!) 12 should fit on each cookie sheet. Bake at 350 for 8-10 minutes, or until golden brown. When done, place on a cooling rack. I usually double the batch, and that makes about 4 dozen cookies.





These will be delicious!!! Enjoy them!!

pie crust

Making pie crust is so simple. It just makes sense to know how to make it. The Pioneer Woman is a wealth of knowledge, and it's her pie crust recipe that adorns my pies (all 2 that I've ever made, but I'll be honest, they were both beautiful and delicious beyond measure.) and my chicken pot pies.


This recipe is simple:
1.5 cups Shortening (Crisco)
3 cups of flower
1 egg
5 tbsp cold water
1 tbsp vinegar
1 tsp salt

It makes 3 pie crusts, and since no pie ever needs 3 you can freeze the rest till you need them.

Start by cutting the shortening into the flour. I'll be frank and say I can't find my pastry cutter, no idea how i misplace it, but whatever. I used a potato masher. I actually hound that I liked using it better, sshhh don't tell anyone.

 Whisk and egg and mix in the water and vinegar. The original recipe called for white vinegar, but I don't like the way white vinegar smells so I never use it. I use apple cider vinegar instead, for everything that calls for it.

And I don't care if you think that's weird. It's not. It's my kitchen. Your name isn't Potter.

If it is we should meet. I'd like that.

I have a crush on these Pyrex dishes. I use them for everything. I am not a chef, I don't pretend to be. I do however understand the concept of love and this is it. You can make portions of dishes and bake them separately, when I make chicken pot pie I'll be making it in these, they are microwaveable, dishwasher safe and hold a surprisingly large amount of cheese. They really are wonderful.

After you add the egg and other wet stuff mix it with a wooden spoon because wooden spoons are so fun. It'll have become more doughy and flaky. Just make sure you get all the flour from the bottom of the bowl.

Once you get it all mixed and perfect separate it into 3 portions.You need to freeze it for at least 30 minutes before you use it to make sure that when you bake it it's really flaky. Put the portions in bags and flatten them with  a rolling pin, a cup, or just smash them with your hands.

I'll be posting apple pie and how to make it as well as chicken pot pie and how to make that sometime later this week. Crust is the hardest part, if you can do that you can do anything!

Ugh, Monday... At least there is pie in your future.