Yummy Cookies

2 cups + 2 tbsp all-purpose flour
1/2 tsp baking soda
1/2 teaspoon salt
1 1/2 sticks of unsalted, melted butter (then cooled)
1 1/2 cups packed golden brown sugar
1 large egg
1 large egg yolk
2 tsp real vanilla extract
1/2 cup chopped toasted pecans (optional)
1 cups semi-sweet chips or chunks
1 cup white chocolate chuncks
1 Cup Butterscotch chips

Place oven rack in the middle (or lower middle) of the oven. Preheat oven to 325. Line a baking sheet with parchment paper. Combine flour, baking soda and salt in a bowl. In a sauce pan on VERY low heat, melt the butter slowly. Set aside and allow to cool.
In a large mixing bowl, beat the melted (and cooled) butter and sugars together with a mixer - medium speed (approx 2 minutes) Beat in the egg, york and vanilla until smooth. You want to mix it long enough that the blend starts to lighten in color and looks like it's beginning to whip (about 3 minutes).
Place mixer on the lowest speed and very slowly add the flour mixture a small amount at a time... approximately 1 minute. Do not over mix.. just do this enough to blend the flour. Pour in the chocolate chunks or chips and stir with a spoon until well-incorporated. If using nuts, add them here and blend with a spoon. Chill the dough in the refrigerator for 10 minutes."

Neiman Marcus Chocolate Chip Cookies

1 pound unsalted butter, room temperature
2 cups sugar
2 cups light brown sugar, packed
4 large eggs
2 teaspoons pure vanilla extract
5 cups oatmeal, blended*
4 cups all-purpose flour
1 teaspoon kosher salt
2 teaspoons baking powder
2 teaspoons baking soda
24 ounces semi-sweet chocolate chips
1 Hershey bar, grated
3 cups walnuts, chopped

Preheat the oven to 375 degrees.
In an electric mixer fitted with a paddle attachment, cream together the butter and both sugars. Add the eggs and the vanilla, mix well to incorporate. Whisk the oatmeal, flour, salt, baking powder and baking soda together in a medium bowl and combine with the wet ingredients. Mix on low speed to form the dough. Fold in the chocolate chips, grated chocolate and walnuts by hand, so as not to break them up or melt the chocolate with the heat of the mixer. It takes a bit of elbow grease, but trust me, it is well worth the effort!
Roll the dough into “golf ball” sized rounds and place 2 inches apart on a parchment lined sheet pan. Bake for 10 to 14 minutes until the top of the cookie cracks and turns golden brown. The key is to slightly “under bake” them so the cookie stays soft and chewy. Cool completely, (if you have that kind of willpower) on a cooling rack and store in an airtight container."

Busy week.

Chef Walter

So things have been a little crazy. I am taking a few classes at the college that keeps me busy but I am really enjoying both of them.

I have been cooking but between the classes, Little League, tennis, church, housework, homework, school with the boys it has been nuts.

My favorite!

But I wanted to tell you about Chef Walter.

Chef Walter is an 83 year old man who is an artist. I wish you all could had seen him in action. Stephany my cake decorating instructor asked him if he could come to class and show us what a master at cake decorating he is. He was just wonderful. I will post a few pictures for all of you to

see some of his amazing items!!

This has been sitting for awhile so the board got wet.

Stephany my amazing cake decorating instructor!

I am really enjoying learning about cake decorating, I have wanted to for about 27 years but I was busy raising kids and just never took the time.

Well I have an early day tomorrow so I bet hit the hay, it is almost 1:00am.

Mexican Rice

I got this from one of the blogs I belong to. It is really good.
Evil Shenanigans go check it out.

Serves 4-6
1 tablespoon vegetable oil
1 tablespoon butter
1 cup long grain rice
1 teaspoon kosher salt
1/4 teaspoon chili powder
1/2 teaspoon cumin
1/4 teaspoon coriander
1/4 teaspoon smoked paprika
1/3 cup finely chopped onion
1 clove garlic, minced
2 tablespoons tomato paste
2 cups low-sodium chicken stock
1/2 cup drained Ro*Tel Tomatoes
Add the spices and cook until fragrant, about 2-3 minutes. Add the tomato paste and Ro*Tel and stir to combine.
If you are cooking on the stove top add the chicken broth and bring to a boil. Reduce the heat to low, cover, and cook for about twenty minutes, or until the broth is absorbed and the rice is tender.
If you are cooking in a rice cooker transfer the rice mixture to the rice cooker and add the broth. Cook according to your machines directions."

Taco Seasoning

1 tablespoon chili powder
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon dried oregano
1/2 teaspoon paprika
1 1/2 teaspoons ground cumin
1 teaspoon sea salt
1 teaspoon black pepper

Directions
In a small bowl, mix together chili powder, garlic powder, onion powder, red pepper flakes, oregano, paprika, cumin, salt and pepper. Store in an airtight container."