Best Chocolate Chip Cookie Ever Recipe by Ingrid

Chocolate Chip Cookie
Flickr photo by Stef Noble Some rights reserved.

As I say in the supermarket every now and then it’s healthy to indulge yourself. Try my assistant Ingrid’s AMAZING chocolate chip cookies. They are THE BEST!!! We like to eat them frozen, but watch your dental work!!

2 sticks unsalted butter
¾ cup light brown sugar
¾ cup sugar
3 tsp. real vanilla extract
2 large eggs
4 1/3 cups semi-sweet chocolate chips ( a little more than 2 twelve oz. bags)
2 1/3 cups all-purpose flour
1 tsp. baking soda
1 tsp. salt

  1. Preheat oven to 375 degrees.
  2. Beat butter and sugars together until creamy.
  3. Add vanilla extract and eggs one at a time.
  4. Add flour, baking soda and salt then beat thoroughly.
  5. Fold in the chocolate chips, making sure they are evenly distributed throughout the dough.
  6. Form small balls of dough with your fingers and place them on ungreased cookie sheets. Bake them for five minutes then rotate your cookie sheets and cook them for about 4-5 more minutes or until they are just cooked enough to maintain their shape when transferred to a cooling rack. They will not yet be golden brown.
  7. Once the cookies have cooled enough to be handled, move them to a parchment paper lined tray and finish cooling them in the freezer. These cookies are chewy and delicious either frozen or room temperature once they have initially been freezer cooled.

Roasted Hoisin Squash Or Pumpkin

ROASTED HOISIN SQUASH OR PUMPKIN
6 servings

3 ½ to 4 pounds acorn, butternut, pumpkin, or other type of fall/winter squash
Spicy Hoisin Sauce, mixed together:
6 tablespoons hoisin or sweet bean sauce
3 tablespoons soy sauce
2 ½ tablespoons rice wine or sake
2 ½ tablespoons sugar
1 ½ tablespoons minced fresh ginger
1 tablespoon minced garlic
1 teaspoon hot chili paste or crushed dried chilies
2 tablespoons water

2 tablespoons minced scallion greens for garnish (optional )

  1. Preheat the oven to 425 degrees. Rinse the squash and drain. Cut in half and scoop out the seeds with a spoon. Arrange in a roasting pan with the cut edge up. Spoon some of the hoisin sauce over the squash and fill the crevice.
  2. Pour about ½ inch of boiling water in the pan and place the squash in the middle shelf of the oven. Bake for about 40 to 45 minutes until the squash is tender. A knife pierced through the center should come out easily. Remove and sprinkle the top with scallions, if using. Cut the squash into serving portions if necessary or serve in the middle of the table. Diners can scoop out squash with the sauce themselves. Serve with steamed rice.

SOURCES
Other urban agriculture projects, some inspired by the Boston-area Food Project have sprung up around the country in the last few years. Check them out in your area. Here are a few sources. Heifer International (www.heifer.org) lists urban agricultural projects all over the United States and Canada, from Added Value and Herban Solutions in Brooklyn, NY, to From Growers to Leaders in Caledonia, Ill., to Dunbar Garden Project in Little Rock, Ark. Other sources are www.southsideclt.org, Providence, RI, www.janusyouth.org/what-we-do/urban-agriculture-services, Portland, Ore. www.thevolunteercenter2.net/org/1270530, St. Mary’s Urban Gardens, San Francisco and San Mateo County, California.

The Food Project

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Disclaimer: Herbs, foods, and other natural remedies are not substitutes for professional medical care.
For a specific health problem, consult a qualified health-care giver for guidance.

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