Wednesday, May 11, 2005

A Revolution That Tastes Good, and the Best Things Never Change

The theobromines in chocolate act with certain chemical receptors which enhance feelings of well-being. (Ba'al may insert the specific pathways here, should He so desire.)

Not only that, what tastes better?

CHOCOLATE CHIP COOKIES LA POISSONIERE

Preheat oven to 375 F.

In a large bowl, combine the following:

1 stick softened butter
1/2 c. Crisco (you can insert the jokes over at someone else's blog!)
1 egg
1 tsp. vanilla or 2 tsp. vanilla sugar
3/4 c. packed brown sugar
3/4 c. granulated sugar

Combine by hand or with an electric mixer till well blended.

Add and mix:

2 c. all purpose flour, or 1/2 c. whole wheat flour and 1 3/4 c. all purpose flour
1 tsp. baking soda
1 tsp. salt

Stir into the dough:

1-12 oz. wrapper of chocolate chips (I'm partially to Ghirardelli, but any decent brand will suffice)
1 c. pecans or walnuts, if desired. (You can add more chocolate chips if you desire instead.)

Drop by tablespoons onto an ungreased baking sheet. Bake for 10-13 minutes, depending upon your oven. Wait 2 minutes and remove. You'll need at least another five minutes unless you want to eat with a fork.

BlakNo1 would most likely recommend 2 percent milk with these.

15 Comments:

At 7:22 PM, Blogger konopelli/WGG said...

Rancho De Chimayo Flan
Yield: 8 Servings

Ingredients

CUSTARD:
2 1/4 c canned evaporated milk
1 1/2 c sugar
3/4 c water
6 eggs
1 1/2 ts vanilla

CARAMEL:
1/4 c sugar

Instructions

Preheat the oven to 300F. Set 8 custard cups or other heat-proof
cups on a counter within easy reach of the stove. To prepare the
custard, combine the ingredients in a double boiler's top pan. Beat
with a whisk, or with a hand mixer at medium speed, for about 1
minute, or until the mixture is well blended and begins to froth at
its rim. Insert the pan over its water bath and heat the mixture over medium-low heat until it is warm throughout. Do not let the custard boil. Keep it warm over very low heat while preparing the caramel. To prepare the caramel, place the sugar in a small, heavy saucepan or skillet. Cook over low heat, watching as the sugar melts into a golden-brown syrup. There is no need to stir unless the sugar is melting unevenly. When the syrup turns a rich medium brown, immediately remove the pan from the heat. Carefully pour about 1 teaspoon of caramel into the bottom of each custard cup. The syrup in the cups will harden almost immediately. The quantity of syrup allows a little extra in case some of it hardens before you get all 8 cups filled. To assemble the flan, pour the warmed custard mixture equally into the cups, and place them in a baking pan large enough to accommodate all the cups with a little room for air circulation. Add warm water to the pan, enough to cover the bottom third of the cups, and bake for 1 3/4 hours. Check to see if the custard is firm and its
top has just begun to color a light brown; if not, bake for up to 10 minutes more. Remove the cups from the oven and let them cool for 15 to 20 minutes at room temperature. Cover the cups and refrigerate them for at least 3 hours or overnight. Just prior to serving, take the cups from the refrigerator and uncover them. Unmold the first dessert by running a knife between the custard and the cup. Invert
onto a serving plate. Repeat with the remaining flans and serve.

 
At 9:11 AM, Anonymous Jeffraham Prestonian said...

Pocket Flan!
.

 
At 10:28 AM, Anonymous agitprop said...

The revolution will not be televised but at least it will taste good! Mmm, making me hungry...

 
At 1:28 PM, Anonymous Anonymous said...

I think I gained about 10 lbs just reading that...

-- Mel.

 
At 10:07 AM, Blogger oldwhitelady said...

Yummm.. Chocolate chip cookies and hot coffee hits the spot! Or how about with ice cream?

 
At 12:47 PM, Anonymous Anonymous said...

yummmmmiiieeee....

next time i have a dream about you and your family...i'll be sure to dream about the cookies, too. :)


-her eyes

 
At 11:08 PM, Anonymous Anonymous said...

whoopee you just stole a tool house recipe, you stupid bitch

 
At 11:16 PM, Anonymous Anonymous said...

kono, thanks for the delish recipe.

Wow, a troll already. If you check the toll house wrapper, you'll see this is NOT the same recipe. Moron!

 
At 5:45 PM, Anonymous Jeffraham Prestonian said...

Sallyh, sweetheart... you're slowly working yourself towards a completely-free P-to-V session, which sounds preverted, but ain't, really (unless you want it to be -- heh!). Thanks again for all your undeserved and selfless support. :)
.

 
At 12:27 PM, Anonymous dave said...

It's times like this I rue that low-carb diet I'm on. :(

BTW, I see you have your very own moronic brownshirt fuck. Congrats! It's a sign you've truly arrived!!!

 
At 2:47 AM, Blogger Demitria Monde Thraam said...

You forgot the marijuana. Most vital ingredient for those receptors. yup...

 
At 1:01 PM, Anonymous Diet Plans said...

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