Guilt Free cookies

The title isn't totally right...HOWEVER, when I make them I don't care what is in them. To me they really are guilt free. This is the only food I think my husband and I fight over. They are soooooooo yummy.

Yes I took this with my iPhone and yes those are my pajamas you see. Don't judge me!

I know you only see three...If I told you how many we (I really me I) ate you would make a fat joke. I wont even tell you.

When I find a recipe I like or my family likes I save it in my recipe book. I am NOT smart enough to make things up on my own and then remember them. I am a dumper of spices. I couldn't tell you a recipe if I make something yummy...AND it may never happen again the same. sooooo.....here goes.

Oh so delicious, chewy chocolate cookies.

(did I mention they are delicious?)

You'll need a good 10 minutes to put these together and another 10 minutes to cook them. Whether you cook the entire batch is up to you.

Preheat oven 325

Bowl 1.

2 and 1/4th cup flour

1 tsp baking soda

1 and 1/2 tsp cornstarch (trust me you need it)

1/2 tsp salt

Bowl 2.

3/4 cup melted butter (please don't use margarine)

3/4 cup light brown sugar, loosely packed

1/2 cup granulated sugar

1 large egg + 1 egg yoke

2 tsp vanilla

1 cup chocolate chips (or more. more is better)

After butters and sugars are creamed together add the flour mixture.

Take a tablespoon (you know those big fat tablespoons you never use...that one) and dump the dough on a greased cookie sheet. (don't roll them. Don't squish them down. Eat the cookie dough if you want...but cookies don't like to be played with folks! They just want to be dumped on the cookie sheet, baked and eaten with milk)

This is going to go beyond everything you were ever taught about cookies are you ready...cook these for TEN MINUTES! Not one second longer. I am serious. They will look like they aren't done. TRUST ME THEY ARE! Then before they are cooled down you want to take a fork and eat them as FAST as you possibly can. The moment someone else finds out about these cookies...they.will.be.gone.

Let me know what you think.

Side note: I will not be responsible for extra weight one might gain from eating these cookies. sorry.



The brownies you can't resist.

Ok I am officially caught up. Don't judge me.

I have set out on a mission to make things from scratch. Not because I am "Susie B Homemaker" but because I was tired of things not tasting delicious. I heard my Aunt Jane say once "That isn't even worth the calories I just ate." --So true, so true.

Adam and I both have a hard time eating out now or buying prepackaged foods because really they DONT taste the same. Honestly it doesn't take that much MORE time, just takes a little bit of planning. I thought I would share the BEST BROWNIES EVER. Don't believe me...try them.

I made these this morning...and doubled the batch. --Wait--Before you start making jokes about my pant size...Hear me out. My husband called me this morning and asked me to make some brownies for the bake sale at his work. Ladies!! If your husband is asking you to make something HE LOVES for a bake sale at HIS WORK, you KNOW he is proud. I did what any good wife would do...I made them. 

I have to admit I out did myself this time. Not going to lie. They were THE BOMB!

Here is what I did this time:

I double the batch.

 Turned the oven down 25 degrees and melted chocolate chips in with the butter and sugar. Here is the real recipe.

12 Tablespoons of REAL salted butter (don't cheat)

1 1/2 Cups sugar

2/3 Cup Cocoa powder

1 teaspoon vanilla

3 large eggs

1 Cup flour

**Here is the important part**

DO NOT USE A BLENDER!

Brownies do not like to be played with. (that one is for you mom)

Preheat oven to 350.

Grease an 8x8 pan

Melt the butter and sugar in a sauce pan. Low heat don't burn it.

meanwhile

Beat your eggs in a separate bowl.

After sugar and butter are creamed together. Remove from heat and add Cocoa.

Add eggs.

Add vanilla

Fold in flour.

I love the way none of it really sticks together...its so cool to watch.

Make for about 30 minutes. (I say about because some of you don't like them soft. I DO!)

Enjoy. They are even better with a little bit of ice cream.

Let me know what you think when you try them.

xoxo

Homemade is ALWAYS better!

Breaking my rules already, but that is ok. I am really excited about my new habit and thought I would share the recipe AND a picture.

 I have a new set of friends that have encouraged me to live a new healthier me. Never a bad thing. When I looked on the back of the bread we were eating I was a little scared. SOOO I thought I would make my own. No fuss. No chemicals. Just taste! So fresh you can almost smell it!

I use a bread maker just to do the dough, because I have a weird thing about my hands getting dirty. (don't judge me) After all the hard work has been done and the first little bit of rising has taken place, I take it and divide it into loaves and put them in pans. No two are a like. I love it! See the little seam in the middle of that one! It just shows it was loved!!!

Throw them in the oven for 30 min at 350. When I pull them out, I immediately roll a stick butter on the top and it gives it some more yumminess. I also feel like it helps the top of the bread "crust" a little bit better. (BUTTER people not margarine. Don't get me started on margarine..not today.)
The total time it takes is probably two hours. Most of that two hours is rising.

The low down:

2 cups of warm water (still needs to be cool enough to run your fingers in it)
2/3 cups Organic White Sugar (I haven't tried brown sugar yet...that is coming soon)
1  1/2 Tablespoons Active Dry Yeast or 1 packet
1 1/2 teaspoon Sea Salt (less sodium)
1/4 Cup unsalted butter or 1/2 stick (or use salted butter and leave the salt out)
6 Cups of Organic Bread Flour (none of that bleached, enriched garbage please)

Then I usually add just a small about of Milk (probably about a Tablespoon). Something about it just makes it smooth.

The water, yeast, sugar, salt and butter really need to be together FIRST. The yeast needs to start doing its job of "yeasting". (I guess. I doubt that is even a word) Then when you get that all good and mixed then S.L.O.W.L.Y start adding the flour, to fast and you will end up with a big dry ball of yuck. Then then rolling and kneading...and rolling and kneading. And rolling and Kneading. Then just when you think you are done....roll it and knead it some more. (See why I use the bread maker!) Then let it rise. TWICE its size. punch it and knead it again. This time not to much. Divide it and then put it into the bread pans. (not to be confused with BED pans) Remember that the bread needs to rise 1" above the rim. Then throw those bad boys in the oven for 30 minutes.

**Warning they will come out and be SCREAMING to be eating. Resist the URGE to eat the whole loaf.**

Then eat and enjoy. Best Bread you will ever eat! Promise.