wednesday night's dinner of perogies with the healthful addition of kale to the usual bacon-onion-garlic mix. all slopped with full fat sour cream, later.
friday morning (snow day - no school!) breakfast
playing in the snow
friday night dinner: chicken parmesan (with red pepper and mushrooms hidden in the paul newman's marinara sauce), garlic knots (from mamma mia's), and the zucchini that resulted in a 2.5 standoff with the kids.
saturday lunch - aunt cookie's subs! i ate a foot long sub in under 5 minutes. these subs are the BOMB. that's an italian assorted with everything pictured above.
post-scrabble scramble ("the tory spellings" = me, my sis, s-dawg placing 5th; "the drunken outlaws" = dotytron and outlaw bro, placing in the bottom 1/3). we have sweet and sticky oven baked ribs. warm potato salad with bacon and mustard. quick pickled beets with dill. and roasted brussels sprouts. i also made us a caramel cake (not pictured).
sunday breakfast was chilaquiles.sunday snacks were momofuku's compost cookies:
we stayed for the hockey game. imo, canada was outplayed. it was fun watching with my sis (repping team canada in her jersey) and the outlaw bro (repping team usa in his jersey). my niece made this awesome "baby cake" for a food network "baby cake" challenge. it was awesome. especially with the blinky light all askew:
a lot more stuff happened. we got lost in the storm on the way down. we watched MTOD (movie trailers on demand) and sang karaoke and played a billion rounds of wii sports resort...but i'm so pissed from having to re-write that that's all you'll get.fin.
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momofuku milk bar's compost cookieschristina tosi of momofuku's by way of regis & kelly's website by way of the amateur gourmet
1 c. butter (that's two sticks, unsalted)
1 c. granulated sugar
3/4 c. light brown sugar
1 T corn syrup
1 t vanilla extract
2 large eggs
1 3/4 cups all purpose flour
2 t baking powder
1 t baking soda
2 t Kosher salt
1 1/2 cups your favorite baking ingredients (options: chocolate chips, raisinettes (gross!), peanut butter chips, cocoa krispies)
1 1/2 cups your favorite snack foods (chips, pretzels, etc.)
note: i used a full pack of ghiardelli bittersweet chocolate chips and crushed pretzels (had the kids crush them in a ziploc bag with a rolling pin) and salted ruffled chips. because of the salt content in the chips and pretzels, i would have reduced the amount of salt in the recipe. it's is VERY IMPORTANT not to try baking these cookies until they're well chilled and firm, otherwise, they're going to liquefy in the hot oven.
- in a stand mixer with the paddle attachment, cream butter, sugars and corn syrup on medium high for two to three minutes until fluffy and pale yellow in color. scrape down the sides with a spatula.
- on a lower speed, add eggs and vanilla to incorporate.
- increase mixing speed to medium-high and start a timer for 10 minutes. during this time the sugar granules will fully dissolve, the mixture will become an almost pale white color and your creamed mixture will double in size [this is the rather unusual step in the recipe]
- when time is up, on a lower speed, add the flour, baking powder, baking soda and salt.
- mix 45 - 60 seconds just until your dough comes together and all remnants of dry ingredients have incorporated. scrape down the sides of the mixing bowl with a spatula.
- on the same low speed, add in the hodgepodge of your favorite baking ingredients and snack foods and mix for 30 - 45 seconds until they evenly mix into the dough.
- i used a 3/4 oz. ice cream scoop (approximately 1 1/2" diameter) to portion cookie dough onto a parchment lined sheetpan.
- wrap scooped cookie dough tightly with plastic wrap and refrigerate for a minimum of one hour or up to 1 week.
- heat the oven to 400 F. take the plastic off your cookies and bake 12-14 minutes. While in the oven, the cookies will puff, crackle and spread.
- cool the cookies completely on the sheet pan and enjoy!
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