Skip to main content

Green Cookies

Is there such a thing as a bad cookie.  Overcooked and brittle, dunk in milk or add to your ice cream.  Too moist and falls apart, eat with a fork.  In fact, the only way a cookie; homemade are the only candidates here; could be bad unless burnt to a black mess is to have a cookie with a banana in it.  All chocolates, all nuts, all sugars, thick or thin, crunchy or chewy, it doesn't really matter as long as they homemade.  However, let it be said I am still on a mission to find the Best Chocolate Chip Cookie.  No nuts, no oatmeal, no extras.  Plain Jane with a slight crunch on the edge and a softness in the middle.

Modifications Made:
In honor of all things green for Saint Patty's Day, green food dye was added to the wet ingredients until a bold green color was achieved.  Chips reduced to 1-1/2 cups.  Walnuts omitted which is a deal for me as I love to add walnuts to any chocolate cookie or brownie or ice cream.  Walnuts and chocolate, hand in hand, two peas in a pod.

Scaled for Likability: Great
These were not the best cookies I have ever had but they tasty all the same.  Easy to make, crisp edges, soft centers.  The cookies were the perfect coloring for crisp edges but the bottoms were to hard, even with a moist middle.  Should have removed sooner to account for the green coloring offsetting the brown edges. Reducing the chip amount resulted in the perfect batter to chip ratio. Cookie could have used a little more salt and walnuts of course.

This recipe is a great platform for playing with different variations of sugar, chocolates, nuts, oatmeal.  The batter was especially tasty and I would like to make these again without chips or nuts as serve them as plain sugar cookies.

Popular posts from this blog

Better Than Campbell's Old Fashion Vegetable Soup

Went to the store with the hopes of gathering fresh produce for soup. With more than 45 people in line for two packages of any meat product and the produce section containing only avocado, orange, and most randomly, strawberries, I settled upon canned soup.  Well not canned soup since that section was still void of food, too.  Instead soup made from canned goods as the canned vegetable section had been mostly restocked. Soups like this 15 Minute Vegetable Soup  are ideal in dire food situations such as current times. Modifications Made: Plain petite diced tomatoes for flavored tomatoes, frozen carrots instead of canned, green beans and corn undrained, peas omitted (gross, nasty little pods), one can tomato sauce, two low sodium chicken and two pollo de tomate bouillon cubes, six cups water.  Once onions were softened, carrots, juice of green beans and corn, sauce, bouillon cubes, water were added and allowed to simmer until carrots almost tender.  Green beans and corn tossed in, heat t

So Sad Cake Brownies

  Oh my word how does a space as small a pantry becomes so disorganized? And in such a short time, nonetheless? While reorganizing the four 2x4 pantry shelves yesterday a golden back of the box recipe was discovered. Milk Brownies. Replacing yogurt for milk or applesauce for oil, these are commonplace alternatives. Milk for water in a box brownie, this had to be tried.  Stat. Modifications Made: Per the box, 1/3 cup milk replaced 1/3 water.  Half cup of chopped walnuts were added along with two tablespoons of Hershey chocolate syrup.  Because why not. Scaled for Likability: No, Thank You The milk was fine, the extra chocolate was fine.  Walnuts could have been doubled. The problem was the brownies themselves.  I accidently made cake brownies with two eggs instead of fudge brownies with just one brownie.  So sad.  These were given to the neighbor who prefers cake brownies.  If the neighbor liked fudge brownies (they are the best kind) these would have gone to the chickens. They have no

Papas a La Mexicana (Ranchera)

It  is a crying shame that there are six hens and not a egg in sight. What am I supposed to do with homemade ranchero sauce? Thankfully with a few quick searches of the internet a recipe from my hometown newspaper was discovered: Papas Ranchera . Not once in the thirty years I lived in my hometown did I ever eat at a local food joint serving papas rancheras. No time like the present to remedy this cultural dish. Because this recipe is hidden behind a paywall (grrr...) I have included it here for you: Servings: 4-6  Ingredients: 1 pound potatoes, diced 1/4 cup vegetable oil 1/2 large onion 1 1/2 medium tomatoes 3 jalapenos 1/8 teaspoon garlic powder 1/2 teaspoon salt 1/2 cup juice from canned tomatoes Instructions: Fry potatoes in vegetable oil until lightly browned (about 4-6 minutes).  Saute onions, tomatoes, jalapenos until soft.  Add garlic powder and salt. Add tomato juice until vegetables are covered (may need to add water).  Bring to a boil and then add potatoes.  Cover and reduc