pretty food

I have never had a white chocolate pretzel. Maybe the yogurt kind, but I don't remember. Divine. A perfect food, sweet and salty, smooth and crunchy. Satisfying. Did I mention pretty? How lovely will these look on the buffet in a pretty glass?


Here is my first attempt at Martha's button cookies. I used Pillsbury Sugar Cookie dough in a tube, and cut out the cookie with a round cutter, imprinted the inner ring with the next size down, and made the button holes with a sippy cup straw (they are fatter than the average bendy straw.) When I baked them, they puffed up alot and closed the holes. I mended this by cooling for two minutes and then recutting the holes with the sippy straw. I need to find a firmer cookie dough, I think. Or maybe chilling the dough right before putting in the oven will work.
Oh - did you notice my giant green button? Woo Hoo - was at a different fabric shop from my usual, a quarter each - I got eight. It is huge- those are regular sized cookies!

I have made two attempts at pretty brownie pops. My new mold (thank heavens I just paid $5 for it) doesn't like me. Or actually doesn't like my brownies, or liked them so much it didn't want to let them go. Messy, messy, messy. No photo of that catastrophe, its depressing...

the BEST chocolate chip cookies ever - classic style

These cookies are not helping my new years resolutions. But the boys love making them, and I love eating them. They turn out perfect every time, use salted butter (always have in the fridge), and are always soft and chewy (quite a feat considering I am cooking them, and in the desert.) Here's the recipe - you have to try it out. Its from Mrs.Fields Cookie Book, by yes, that Mrs. Fields.

Blue-Ribbon Chocolate Chip Cookies

2 1/2 cups all-purpose flour

1 tsp. baking soda

1/4 tsp. salt

1 cup dark brown sugar, firmly packed

1/2 cup white sugar

1 cup salted butter, softened

2 large eggs

2 tsp. pure vanilla extract

2 ups (12 oz.) semisweet chocolate chips (I use milk chocolate)

Preheat oven to 300 degrees.

In medium bowl combine flour, soda and salt. Mix well with wire whisk. Set aside.

In a large bowl with an electric mixer blend sugars at medium speed. Add butter and mix to form a grainy paste, scraping down the sides of the bowl. Add eggs and vanilla extract, and mix at medium speed until just blended. Do not overmix.

Add the flour mixture and chocolate chips, and blend at lo sped until fully combined. Do not overmix.

Drop by rounded tablespoons (I use a small cookie scoop) onto an ungreased cookie sheet, 2 inches apart. Bake 18-22 minutes or until golden brown. Transfer cookies immediately to a cool surface with a spatula.

YUM!