I'm Right About Everything

TWD: Sables

2009-12-08T11:57:00.002-06:00

I'm back baby! I took most of November off because we were sick, then we were in Aruba for Thanksgiving. So now I am hopefully back in the swing of things. This week's Tuesdays with Dorie is Sables chosen by Barbara of Bungalow Barbara. These are light buttery shortbread cookie and oh so good. They are a little on the plain side, but I spread them with some Chocolate Caramel Spread(like Nutella) that I got at Cost Plus and that made them to die for. There are a lot of different options to play around with, they are very versatile. I highly recommend them since they are so easy!

TWD: Sugar Topped Molasses Spiced Cookies

2009-11-10T21:18:00.003-06:00

November is a crazy month, so instead of having specific recipes due on specific dates, we have all month to do the recipes as we wish. So this week's Tuesdays with Dorie is Sugar Topped Molasses Spiced Cookies chosen by Pamela of Cookies with Boys. I have never used molasses. But as you all know, I love cookies, so jumped on the chance to make these. I have to admit, when I was mixing these, I almost threw them away because they smelled so bad. I used the best kind of molasses, but it still takes some getting used to. I am so glad I kept them! The cookies were really good. They came out huge--I definitely could have gotten a lot more cookies out of it, but divided it as Dorie suggested. I am the only one eating these, so I am going to try popping them in the freezer and then mailing them to my cousins and see how they fare.

Book Review: The Well Behaved Child

2009-10-26T19:41:00.002-05:00

I love reading. I typically pick some kind of fiction, but every now and then will pick up a non-fiction book. I was chosen to give my first ever book review! My kids are typically pretty good kids. They fight with each other, don't pick up unless I threaten them, and are occasionally bad. But overall they are great kids. So I chose The Well Behaved Child Discipline that REALLY works! to see if I could learn anything new to try.

I'll be honest, this book started out pretty crazy. One of the first things the author, John Rosemond, states is that ALL kids are bad. I simply don't agree with that. There are of course some kids who really are bad kids, but there are way too many kids who are good kids. But I plowed through that insane part and I am so glad I did! There were some excellent ideas.

I've already tried one and so far, it is working! TJ has been sleeping in either Tim's or my (although it's 99% Tim) bed most nights of the week. He has a "tummy ache" or a "bad dream". I really don't buy it. He's healthy and frankly, I don't think he has that many bad dreams. So I told him that from now on when he sleeps in one of our beds, he can't use electronics the next day. So far in the week I have implemented it, he has only slept with Tim 1 night and not at all with me!

We are going to be implementing a couple of other strategies and hopefully they will be as successful! If you are having problems with your kids, big or small, I think this book is worth a read.

TWD: Sweet Potato Biscuits

2009-10-22T21:27:00.002-05:00

This week's Tuesdays with Dorie is Sweet Potato Biscuits chosen by Erin of Prudence Pennywise. Growing up I hated sweet potatoes. My mom would make this Sweet Potato Casserole every Thanksgiving and I would turn my nose up and ignore it. And then one day a few years ago I was having lunch with my mom and she got Sweet Potato fries with her lunch. So I tried one. And OMG I have been a sweet potato convert ever since. I love sweet potato fries, sweet potato casserole, golden mashed potatoes(regular and sweet potatoes mixed), roasted sweet potatoes.... you get the idea. I was excited about these biscuits and then I read people were having problems with rising. I tried to avoid overmixing. But I still got flat little biscuits instead of puffy perfect biscuits. They were still good, especially with the cinnamon honey butter Tim bought at Costco a couple of weeks ago, but they didn't look very pretty.

TWD: Allspice Crumb Muffins

2009-10-14T10:00:00.002-05:00

This week's Tuesdays with Dorie is Allspice Crumb Muffins chosen by Kayte of Grandma's Kitchen Table. I love making muffins. I love the kids being able to eat something good and relatively healthy for breakfast. TJ loved these, Gabby not so much. I thought they had a great texture and taste, but were sorely lacking. They needed some chocolate chips, blueberries, or nuts. Something to jazz them up. They were just too plain. I'll definitely try making them again adding something extra.

TWD: Split Pudding

2009-10-06T21:09:00.002-05:00

This week's Tuesdays with Dorie is Split Pudding chosen by Garrett of Flavor of Vanilla. I love pudding so I was pretty glad to be making this. I especially like the timing of this since I had extra ganache from last week to reuse. I didn't do this in the food processor because last time I made something liquidy in it, it was a disaster. Frankly, I don't think the food processor was made for liquids. I just whisked it for the beginning part. After it thickened up and it was time to add the butter and vanilla, I threw it in the Blend Tech and finished it up in that. It worked beautifully.

I opted to serve it in wine glasses and martini glasses so it would look pretty. For some reason, the plastic wrap left weird marks on the top. It also separated funny once I started eating it. I'm not sure why, but the vanilla part seemed to slip right off the top of the chocolate. Frankly, I wasn't that impressed with this. The vanilla alone was fine. The chocolate alone was fine. But together it was just meh. I probably won't be making this again, but oh well.

TWD: Chocolate Crunched Caramel Tart

2009-10-03T21:00:00.003-05:00

This week's Tuesdays with Dorie is Chocolate Crunched Caramel Tart chosen by Carla of Chocolate Moosey. With Gabby being allergic to peanuts and tree nuts, I chose to leave out the peanuts so she could have some. And because I left them out, she chose not to eat any. ARGH!

I couldn't think of anything crunchy to replace it because I've been pretty tired lately. So we were crunchless. The caramel came out beautifully this time around and so did the ganache. No problems what so ever with either of them. The tart crust on the other hand....

For some reason, my crust completely stuck to the foil protecting it on two of the mini tarts. I managed to pull it off and then finished the baking. The caramel kind of held the broken up bottom together. It wasn't the prettiest tart, but it still tasted good! These tarts were really really good. I think they would be great with any kind of nut added. I will probably make these again!

TWD: Cottage Cheese Pufflets

2009-09-22T13:14:00.002-05:00

This week's Tuesdays with Dorie is Cottage Cheese Pufflets by Jacque of Daisy Lane Cakes. I thought I took pictures, but apparently I didn't. I plugged my camera in to upload my pictures and there were none of the Pufflets. Which is fine, since they were pretty ugly; tasty, but ugly.

I abhor cottage cheese. I hate the taste. I hate the texture even more. But I didn't want to skip yet another week, so I made them. And OMG I am so glad I did. They were soooo good. They were best when they were fresh out of the oven. Cold they weren't very good. Nuked in the microwave was better than cold ones. But fresh from the oven? OMG delicious! The dough was very sticky, which made them difficult to make. And although they were tasty, I don't think I'll be making them again.

My new love: MAC!

2009-09-17T17:37:00.002-05:00

I've worn Mary Kay makeup exclusively for the last few years. I used to be a consultant and even when that stopped, I still had a closet full of stuff to use. Well that stash is drying up, and even what is left, is not usable or anything I'm interested in anymore, so I have begun to shop for cosmetics again. I started with new mascara and found some Max Factor that I liked ok. Then I decided that I NEEDED a red lipstick. So I went in search at Ulta and Sephora for the perfect red lipstick. And I couldn't find any. Then I went with my neighbor to Macy's and hit the MAC counter. And I foud the perfect red lipstick. And let me tell you that lipstick really IS perfect. I put it on at about 11 am the other day and it was still going strong at 8pm. It was amazing. The girl warned me when she was ringing me up that once you go MAC you never go back, and I'm afraid she may have been right!

TWD: Flaky Apple Turnovers

2009-09-16T17:00:00.002-05:00

This week's Tuesdays with Dorie is Flaky Apple Turnovers chosen by Julie of Someone's in the Kitchen. I know this is a day late, but all day yesterday I thought it was Monday and then this morning I woke up thinking it was Thursday. It's going to be a long week since a lot of the kids' activities start up this week. I swear I have something every single day this week!

The kids love apple pie and warm cinnamon apples, TJ especially. I had extra apples and they both loved them. TJ didn't really like the dough part of the turnovers, but oh well. Gabby has been eating them for breakfast, snacks, and dessert, so they are obviously a hit with her. I think they would be fabulous with vanilla ice cream. I liked it better with the caramel sauce then plain. I think chopping up some caramels into little pieces and adding them to the apple mix so the insides were ooey gooey would be good too.

Soft Pretzels

2009-09-09T21:45:00.004-05:00

I love soft pretzels. Auntie Annie's is my favorite mall salty treat. They are so buttery and yummy. So when I saw this recipe on Smitten Kitchen, I knew I HAD to make them. These were really good. Not quite as good as Auntie Annie's, but definitely better than the frozen ones you get at the store and heat up in the microwave. I froze a bunch of them and then reheat them in the oven for a few minutes every now and then. They reheat wonderfully!

Soft Pretzels
Adapted from Martha Stewart

Makes 16 full-sized or 32 miniature

2 cups warm water (100°F to 110°F)
1 tablespoon + 2 tablespoons sugar
1 packet active dry yeast
5 to 6 cups all-purpose flour, plus more for dusting
1 tablespoon salt
2 teaspoons canola or other neutral oil
1/4 cup baking soda
1 large egg
Coarse or pretzel salt

Vegetable-oil cooking spray

1. Pour warm water and 1 tablespoon sugar into bowl of electric mixer fitted with a dough hook* and stir to combine. Sprinkle with yeast, and let sit 10 minutes; yeast should be foamy.

2. Add 1 cup flour to yeast, and mix on low until combined. Add salt and 4 cups more flour, and mix until combined, about 30 seconds. Beat on medium-low until dough pulls away from sides of bowl, about 1 1/2 minutes. Add another 1/2 cup flour, and knead on low 1 minute more. If dough is still wet and sticky, add 1/2 cup more flour (this will depend on weather conditions); knead until combined, about 30 seconds. Transfer to a lightly floured board, and knead about ten times, or until smooth.

3. Pour oil into a large bowl; swirl to coat sides. Transfer dough to bowl, turning dough to completely cover all sides. Cover with a kitchen towel, and leave in a warm spot for 1 hour, or until dough has doubled in size.

4. Heat oven to 450°F. Lightly spray two baking sheets with cooking spray (parchment paper, ungreased, also works). Set aside. Punch down dough to remove bubbles. Transfer to a lightly floured board. Knead once or twice, divide into 16 pieces (about 2 1/2 ounces each) or 32 if making miniature pretzels, and wrap in plastic.

5. Roll one piece of dough at a time into an 18-inch-long strip. [I find the pretzels much easier to roll on an unfloured board, oddly enough, but see what works for you.] Twist into pretzel shape; transfer to prepared baking sheet. Cover with a kitchen towel. Continue to form pretzels; eight will fit on each sheet (you may need a third sheet if making miniatures). Let pretzels rest until they rise slightly, about 15 minutes.

6. Meanwhile, fill large, shallow pot with 2 inches of water. Bring to a boil. Add baking soda (and step back, it foams up quickly) and remaining 2 tablespoons sugar. Reduce to a simmer; transfer three to four pretzels to water. Poach 1 minute on each side. Use slotted spoon to transfer pretzels to baking sheet. Continue until all pretzels are poached.

7. Beat egg with 1 tablespoon water. Brush pretzels with egg glaze. Sprinkle with salt. Bake until golden brown, 12 to 15 minutes. Let cool on wire rack, or eat warm. Pretzels are best when eaten the same day, but will keep at room temperature, uncovered, for two days. Do not store in covered container or they will become soggy.

TWD: Chocolate Souffle

2009-09-09T21:11:00.002-05:00

This week's Tuesdays with Dorie is Chocolate Souffle chosen by Susan of She's Becoming Doughmesstic. I've made chocolate souffle before, but not Dorie's. Last week we had hardwood floors installed in the living room and dining room and had almost all of the main floor repainted, so this is a little late.

I decided to make individual souffles since last time I did one large souffle. I should have gone with the large one. I burned the babies. They were still ok, but would have been better had they been cooked for the right amount of time.

What I've Been Working On

2009-09-09T21:01:00.003-05:00

So this summer I've done some crafting. We redid TJ's room and I made a quilt, I made another quilt out of the kids' jeans that no longer fit, I made some wreaths. I am on a real fun kick.

Here are some of the projects:

This ribbon wreath was so simple to make. I bought wired ribbon and a metal ring and just tied the ribbons around it. So Cute!

The kids and I are obsessed with the new show Glee. They've watched it at least 20 times since it first aired last May. So for tonight's premiere, I made them those super cute shirts. I used my cricut to cut out a stencil from freezer paper and then fabric painted them and this morning they were done.

Back to School Winner!

2009-08-28T14:47:00.000-05:00

And the winner of the Pillsbury prize pack is....

drum roll please....

Amy!

Email me your info and your prize package will ship out! Thanks!

TWD: Creamiest Lime Cream Meringue Pie

2009-08-26T20:15:00.004-05:00

This week's Tuesdays with Dorie is Creamiest Lime Pie chosen by Linda of Tender Crumb. I'm not a huge lime fan, but I love pie. I decided to halve the recipe, which is a good thing since the kids don't like it and I don't need tons of sweets lying around.

I couldn't find mini pie pans, I swear I thought I had some, but apparently not. So I used my mini tart pans. It worked great! It would have been nice to have some crust up the side, but oh well.

These are definitely creamy and a little tart. I used my blow torch on the meringue. I love that torch! I don't think I will make this again, unless it is a special request, but I am glad I did it!

Back to School Giveaway!

2009-08-25T11:26:00.002-05:00

So school starts next week and with it comes all the crazy schedules. I haven't been doing a ton of cooking this summer--I just get too hot standing over the stove and can't stand to turn the oven on if at all possible and Tim handles the grill, so it's been a pretty uneventful summer food wise. But I want to get back into the swing of things and will be trying out a ton of new recipes.

So to start the school year off right, I am doing a MyBlog Spark giveaway! The prize is a coupon for a free sample of Pillsbury simply…™ refrigerated cookies as well as a prize pack that includes a cookie jar, a really great canvas grocery tote and a grocery list notebook for your next shopping trip.

To enter answer this question: How do you keep your cooking simple?

Contest ends on Thursday at 10:00pm central and winner will be announced on Friday!

TWD: Applsauce Bars

2009-08-25T11:20:00.002-05:00

I swear I posted this last week. Apparently, blogger ate my post. Last week's Tuesdays with Dorie was Applesauce Bars chosen by Karen of Something Sweet by Karen. My kids love applesauce and TJ especially loves all things apple. So I was sure these would be a hit. They were very easy and the kids loved them. We shared with the neighbors because frankly, I can't handle having lots of sweets sitting around, and they loved them too. My only complaint, was there wasn't enough glaze. I would definitely double the glaze next time.

TWD: Brownie Buttons

2009-08-11T21:42:00.004-05:00

This week's Tuesdays with Dorie is Brownie Buttons chosen by Jayma of Two Scientists Experimenting in the Kitchen. Last week was the Banana Bundt cake chosen by Mary the Food Librarian. Last week we were on vacation, so I made the mini bundts on Friday since we were leaving on Saturday. And then I had to get everything ready and forgot to take pictures. So while there are no pictures, don't let that stop you from baking the bundt cake. It is a cross between banana bread and cake and is oh so delicious. We ate them as snacks and as breakfast. They were delish.

Unfortunately, when we got home I got bronchitis. I made the Brownie Buttons and I *think* I took pictures. But since I am alternating resting and coughing up my lungs, I will have to check my camera in the morning.

The funny thing about the Brownie Buttons was that they turned out REALLY orange flavored. I used the zest from about half an orange, so I guess my oranges were gigantic ones since the flavor was so prevalant. And that is really strange since usually when I do fruit things for Dorie recipes, I usually need way more that what she used. Tim and TJ didn't like them because they were too orangey, but Gabby and I love them. Next time I make these, I will probably use either no orange or way less orange.

TWD: Vanilla Ice Cream

2009-07-28T17:36:00.002-05:00

This week's Tuesdays with Dorie is Vanilla Ice Cream chosen by Lynne of Cafe LynnyLu. As you all know, I LOVE LOVE LOVE ice cream. And there is just something so refreshing and wonderful about a good creamy vanilla ice cream.

This could very well be the best vanilla ice cream I have ever had. The kids said that it was better than Oberweis ice cream. I used a vanilla bean and it just adds so much deliciousness to it. So much better than using vanilla extract. I am definitely going to be making this again--as vanilla and with stuff added too. I can't wait!

Daring Bakers July

2009-07-28T15:56:00.004-05:00

The July Daring Bakers' challenge was hosted by Nicole at Sweet Tooth. She chose Chocolate Covered Marshmallow Cookies and Milan Cookies from pastry chef Gale Gand of the Food Network.

I love Gale Gand. I used to watch her Food Network Show Sweet Dreams I think it was called, and drool over her creations. Her cookbooks are on my birthday wishlist. So having these picked was awesome. Not so much for my diet of course, but I pawned them off on a neighbor who was having a baptism party. The tray was empty by the end of the night. These cookies were very time intensive, but really not difficult. I loved them. They were soooo good. My only problem really was the marshmallow cream got a little stiff by the end so those cookies weren't so pretty. Overall, these were fabulous, and I quite possibly could make them again.

The only thing I did differently on the Mallows was on the cookie base. The recipe calls for you to shape it into a disk, which I tried and it didn't work. I'm not sure what the problem was exactly. So I reshaped it into a log and put it back in the fridge for awhile and then sliced it into little circles. It worked really well that way.

I didn't get a chance to make the Milano cookies unfortunately. Time just got away from me. I haven't actually been doing a lot of cooking or baking all summer long. We've done a lot of grilling and I'm trying to use up all our freezer food, so we've been having a lot of mish mash meals.

Mallows(Chocolate Covered Marshmallow Cookies)
Recipe courtesy Gale Gand, from Food Network website

Prep Time: 10 min
Inactive Prep Time: 5 min
Cook Time: 10 min
Serves: about 2 dozen cookies

• 3 cups (375grams/13.23oz) all purpose flour
• 1/2 cup (112.5grams/3.97oz) white sugar
• 1/2 teaspoon salt
• 3/4 teaspoon baking powder
• 3/8 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 12 tablespoons (170grams/ 6 oz) unsalted butter
• 3 eggs, whisked together
• Homemade marshmallows, recipe follows
• Chocolate glaze, recipe follows

1. In a mixer with the paddle attachment, blend the dry ingredients.
2. On low speed, add the butter and mix until sandy.
3. Add the eggs and mix until combine.
4. Form the dough into a disk, wrap with clingfilm or parchment and refrigerate at least 1 hour and up to 3 days.
5. When ready to bake, grease a cookie sheet or line it with parchment paper or a silicon mat.
6. Preheat the oven to 375 degrees F.
7. Roll out the dough to 1/8-inch thickness, on a lightly floured surface. Use a 1 to 1 1/2 inches cookie cutter to cut out small rounds of dough.
8. Transfer to the prepared pan and bake for 10 minutes or until light golden brown. Let cool to room temperature.
9. Pipe a “kiss” of marshmallow onto each cookie. Let set at room temperature for 2 hours.
10. Line a cookie sheet with parchment or silicon mat.
11. One at a time, gently drop the marshmallow-topped cookies into the hot chocolate glaze.
12. Lift out with a fork and let excess chocolate drip back into the bowl.
13. Place on the prepared pan and let set at room temperature until the coating is firm, about 1 to 2 hours.

Note: if you don’t want to make your own marshmallows, you can cut a large marshmallow in half and place on the cookie base. Heat in a preheated 350-degree oven to slump the marshmallow slightly, it will expand and brown a little. Let cool, then proceed with the chocolate dipping.

Homemade marshmallows:
• 1/4 cup water
• 1/4 cup light corn syrup
• 3/4 cup (168.76 grams/5.95oz) sugar
• 1 tablespoon powdered gelatin
• 2 tablespoons cold water
• 2 egg whites , room temperature
• 1/4 teaspoon pure vanilla extract

1. In a saucepan, combine the water, corn syrup, and sugar, bring to a boil until “soft-ball” stage, or 235 degrees on a candy thermometer.
2. Sprinkle the gelatin over the cold water and let dissolve.
3. Remove the syrup from the heat, add the gelatin, and mix.
4. Whip the whites until soft peaks form and pour the syrup into the whites.
5. Add the vanilla and continue whipping until stiff.
6. Transfer to a pastry bag.

Chocolate glaze:
• 12 ounces semisweet chocolate
• 2 ounces cocoa butter or vegetable oil

1. Melt the 2 ingredients together in the top of a double boiler or a bowl set over barely simmering water.

Milan Cookies
Recipe courtesy Gale Gand, from Food Network website

Prep Time: 20 min
Inactive Prep Time: 0 min
Cook Time: 1 hr 0 min
Serves: about 3 dozen cookies

• 12 tablespoons (170grams/ 6 oz) unsalted butter, softened
• 2 1/2 cups (312.5 grams/ 11.02 oz) powdered sugar
• 7/8 cup egg whites (from about 6 eggs)
• 2 tablespoons vanilla extract
• 2 tablespoons lemon extract
• 1 1/2 cups (187.5grams/ 6.61 oz) all purpose flour
• Cookie filling, recipe follows

Cookie filling:
• 1/2 cup heavy cream
• 8 ounces semisweet chocolate, chopped
• 1 orange, zested

1. In a mixer with paddle attachment cream the butter and the sugar.
2. Add the egg whites gradually and then mix in the vanilla and lemon extracts.
3. Add the flour and mix until just well mixed.
4. With a small (1/4-inch) plain tip, pipe 1-inch sections of batter onto a parchment-lined sheet pan, spacing them 2 inches apart as they spread.
5. Bake in a preheated 350 degree oven for 10 minutes or until light golden brown around the edges. Let cool on the pan.
6. While waiting for the cookies to cool, in a small saucepan over medium flame, scald cream.
7. Pour hot cream over chocolate in a bowl, whisk to melt chocolate, add zest and blend well.
8. Set aside to cool (the mixture will thicken as it cools).
9. Spread a thin amount of the filling onto the flat side of a cookie while the filling is still soft and press the flat side of a second cookie on top.
10. Repeat with the remainder of the cookies.

TWD: Brioche Plum Tart

2009-07-14T17:35:00.002-05:00

This week's Tuesdays with Dorie is Brioche Plum Tart chosen by Denise of Chez Us. I have never made Brioche, but it is on my list of things to make in my lifetime. And we love plums so I was pretty happy with this choice. I didn't know if I would be able to find plum jam and figured if I couldn't I would get something else like peach or strawberry or mixed berry and go from there. But surprisingly, I found some plum jam at Meijer.

This calls for a 9" tart pan, and I only have mini ones and an 11" pan and since I was bringing this to a baptism party, I figured go bigger. So I used more jam, and had no problems making the brioche part work. I used WAY less plums. So I don't know if Meijer has gigantic plums or what, but I only used like 6 I think. Which pleased TJ since he wanted to eat the rest of them.

The brioche part was really simple to make. I made it on Friday afternoon and left it in the fridge overnight. Saturday morning I put it in the pan, cut up the plums and then baked it. It was so easy! I did tent mine a few minutes early based on what others had reported. And if I remember correctly, I even cut short the time after I tented it because it was bubbling over (thank goodness I had it on a cookie sheet!)

I had a piece of this, but the plums were a little tart for me. I think if they had been sweeter or I had used a sweeter fruit it would have been better. When I left the party, it was about half gone, so people did try it and like it!

TWD: Tribute to Katherine Hepburn Brownies

2009-07-07T21:25:00.002-05:00

This week's Tuesdays with Dorie was Tribute to Katherine Hepburn Brownies chosen by Lisa of Surviving Oz, who was our Logo Design Contest Winner. These are a very thin ooey-gooey brownie. They call for a touch of cinnamon, coffee, and walnuts. I opted to omit the coffee and the walnuts so they would be more enjoyable for the kids.

These are definitely gooey, but they still held their shape once they were cut and served. The chocolate chunks sort of held their shape which was great. I love a little chunk to my brownie. The kids had theirs with vanilla ice cream and I had mine with ice cream and caramel sauce. It was to die for. Well worth the extra treadmill time!

Potato Chip Chocolate Chip Cookies

2009-06-24T10:24:00.002-05:00

This is another thing I made yesterday that I don't have a picture of yet. I was very intrigued by putting chips into a cookie, let alone Salt and Vinegar Chips, but I was willing to do it since this is the year of trying new things! I got this recipe over at Vanilla Kitchen and let me tell you, it is fabulous. I opened the chips and we all hated them, but in the cookies, they can't even really be tasted except for the crunch of the chips.

Potato Chip Chocolate Chip Cookies

1 cup butter softened
1/2 cup sugar
1/2 cup brown sugar, packed
1 large egg
1 tsp vanilla extract
2 cups flour
1/2 tsp baking powder
1/2 tsp baking soda
1 cup crushed(not too fine) salt and vinegar potato chips, I used Kettle brand
1 cup mini chocolate chips

In a bowl, combine flour, baking soda, and baking powder. Mix well.

In a separate bowl, combine butter and sugars at medium speed until light and fluffy. Add egg and vanilla. Gradually add in flour mixture and combine well.

Stir in the potato chips and chocolate chips by hand.

Place in fridge to chill for an hour.

Once dough is nice and chilled, use a mini scooper or your hands to form 1" balls. Place on an ungreased cookie sheet, 2" apart--they will spread when baking.

Bake 14-18 minutes or until edges are lightly browned. Cool completely on baking sheet.

Makes 2 dozen.

Dark Chocolate Cheesecake Ice Cream

2009-06-24T10:20:00.002-05:00

I don't have a picture for this yet, because I just made it yesterday and with the exception of the 2 bites I had right after(to make sure it was good of course, purely scientific inquiries, not for my own benefit) I haven't had any. Josh(my trainer), has me on a limited dessert program, and last night wasn't a dessert night. But some facebook friends were asking for it, so without further ado here it is:

Dark Chocolate Cheesecake Ice Cream
3 oz dark chocolate
3 eggs
3/4 cup sugar
2 cup heavy cream
1 cup half and half
8 oz cream cheese softened

Melt chocolate over double boiler or in microwave and let cool to room temperature. In blender or food processor, combine all ingredients, including melted chocolate. Process until smooth. Churn in ice cream maker according to manufacturer's instructions.

TWD: You're a Honey of a Peach Ice Cream

2009-06-16T13:49:00.003-05:00

This week's Tuesdays with Dorie is Honey Peach Ice Cream chosen by Tommi of Brown Interior. Now I LOVE ice cream. I mean REALLY love it. In fact, you could probably say I have an ice cream addiction. I usually make ice cream about once a week. And even if I don't love it, I will still finish it. I only threw away one batch of ice cream because it was just too malty. I'm sorry to say, that this is the second batch to be thrown away.

I love peaches. I've had some excellent peach ice cream. This ice cream was just not worth the calories. When I first tried it, it was just ok. I left it in the freezer a couple of days to see if the flavor improved, and it didn't. Nobody liked it here, so we won't be making this again, sorry Tommi and Dorie!