A couple of weekends ago I went to visit my sister, so I made her and her boyfriend cookies.
After playing with the recipe a bit, I've finally perfected these cookies and decided they are my new favourite.
My sister, who doesn't even like cookies (what a weirdo), even said they were good.
Chocolate Chunk Cookies adapted from Milk & Cookies
3/4 cup butter, room temperature
1/2 cup sugar
1/2 cup golden yellow sugar
1 egg
1/4 tablespoon vanilla
1 1/4 cups oats
1 cup flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 cup dark chocolate chunks - I used 72%, but use your favourite type of chocolate
1. Process oats in a food processor until finely ground
2. Beat butter and sugars until light
3. Add egg and vanilla, mix until creamy and light
4. Add ground oats, flour, baking powder, and baking soda
5. Stir in chocolate chunks
6. Cover dough and refrigerate until chilled
7. Preheat oven to 375 degrees
8. Roll chilled dough into 1 inch balls and flatten into pucks
9. Bake for 8 to 10 minutes until edges are golden
10. Om nom nom
Note: If you prefer thin, crisp cookies over thick, chewy cookies, skip the refrigeration step and bake at 350 for 10 to 12 minutes :)
Why hello!
Sorry it's been so long...
I went on my adventures and then got too caught up in being back home to blog and before I knew it school had started and all hell broke loose.
So, I just wanted to say I'm alive and well, and enjoying Autumn in Ontario - well, on the days when it's not pouring rain and leaves aren't attacking me in the face as I bike to school.
Here are a few things I've been up to...
I went to the Distillery District, my favourite place in Toronto.
I think it's the combination of the cobblestone paths, refurbished brick buildings, independent boutiques, and my favourite microbrewery - Mill Street - that makes every visit so wonderful.
I made carrot cake.
My lovely friend informed me that my carrot cake was better than William's - yes!
1. Preheat oven to 325 degrees and prepare two 8-inch round cake pans
2. Beat sugar and oil until combined
3. Mix in eggs one at a time
4. Sift flour, baking power, baking soda, and cinnamon into wet ingredients
5. Stir in grated carrots
6. Divide batter between cake pans
7. Bake until a cake tester comes out clean, about 40 minutes
8. Let cakes cool completely before layering with cream cheese frosting
Cream Cheese Frosting adapted from Bon Appetit Magazine
2 cups icing sugar
1 8 ounce package cream cheese, room temperature
1/4 cup butter, room temperature
2 teaspoons vanilla
1. Beat cream cheese, butter, and vanilla until smooth
2. Slowly incorporate icing sugar
3. Beat until smooth
I also made pumpkin tarts - my first attempt!
Although, I have to admit I wasn't ambitious enough to try making the tart shells from scratch.
Maybe next weekend.
Pumpkin Tarts adapted from Bon Appetit Magazine
1 3/4 cups canned pumpkin
1/2 cup golden yellow sugar
1/4 cup dark brown sugar
3/4 teaspoon cinnamon
3/4 teaspoon ginger
3 eggs
1 cup whipping cream
1/4 cup milk
2 packages frozen tart shells - I think I made about 30 tarts and had leftover filling
1. Prebake tart shells according to package instructions - don't let them brown too much though
2. Whisk together pumpkin, sugars, and spices
3. Add eggs one at a time, mix very well
4. Gradually add cream and milk
5. Pour filling into tart shells
6. Bake at 350 degrees until edges are puffed and centre is set, about 20 minutes
I've also been listening (and signing along) to this song for the past few days...
I have aspirations of blogging regularly, so hopefully you'll hear from me again soon!
But in the meantime, fill your bellies with those delicious recipes and learn the super cute lyrics to You & I :)
