friday kind of cookie

I'm not really a recipe follower.  

Okay, truth be told I'm not really a directions follower in general.  I consider myself industrious.  Some very notable inventions -- including the chocodilla and the dessert pizza -- have come out of my somewhat unorthodox style in the kitchen.

I'm known on Fridays to serve what we call smorgasbord dinners which is basically a hodgepodge of things -- mostly reincarnated leftovers.  

Today, I present the melange cookie (because using French words make it sound fancy).

We're talking cake flour, leftover mini Easter (yes, Easter) M&M packets, chocolate chips and almonds.

I belong to the more-stuff-in-your-cookie-the-better school of thought.  Basically, I work to have just enough dough to keep everything in it -- namely chocolate -- together.

I usually make about a dozen cookies the first day, and freeze the rest into little balls and keep them in a ziplock bag in freezer.

At first I thought the whole freezing thing would stop me from consuming so many cookies, but not really.

It just allows me to make 5 fresh cookies a day -- which I generally consume by myself.

Happy Friday!

cure for the weekday blues

If you've experienced half of the whining and crying I have this week, you may be in need of some chocolate therapy.

Enter the Cornflake-Chocolate Chip-Marshmallow cookie.

They are chewy, chocolatey, have a bit of crunch from the cornflakes -- and, they are huge.

Win. win. win. And, win.

Cornflake-Chocolate Chip- Marshmallow Cookies
from Christina Tosi's "Momofuku Milk Bar" Cookbook

• 1 cup (2 sticks) unsalted butter, room temperature
• 1 1/4 cups granulated sugar
• 2/3 cup packed light-brown sugar
• 1 large egg
• 1/2 teaspoon pure vanilla extract
• 1 1/2 cups all-purpose flour
• 1 1/4 teaspoons coarse salt
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 3 cups of Cornflakes
• 2/3 cup mini chocolate chips
• 1 1/4 cups mini marshmallows

1. Cream together butter and both sugars in the bowl of an electric mixer fitted with the paddle attachment on medium-high, 2 to 3 minutes. Scrape down sides of bowl and add egg and vanilla; beat for 7 to 8 minutes.
2. Reduce speed to low and add flour, salt, baking powder, and baking soda. Mix just until dough comes together, no longer than 1 minute. Scrape down sides of bowl with a spatula.
3. With the mixer on low, add cornflake crunch and chocolate chips; mix until just combined, 30 to 45 seconds. Add mini marshmallows and mix until just incorporated.
4. Line a baking sheet with parchment paper. Using a 2 3/4-ounce ice-cream scoop or 1/3-cup measuring cup, portion dough out onto prepared baking sheet. Pat tops of cookie domes flat. Wrap baking sheet tightly with plastic wrap and refrigerate for at least 1 hour and up to 1 week. Do not bake cookies from room temperature or they will not hold their shape.
5. Preheat oven to 375 degrees. Line additional baking sheets with parchment paper or nonstick baking mats.
6. Arrange chilled dough at least 4 inches apart on prepared baking sheets. Transfer to oven and bake until puffed, cracked, spread, and browned on the edges, about 18 minutes. Let cool completely on baking sheets.

snack time

I heart

Combine it with these cookies we have leftover from Mo's birthday party.

And, they taste an awful lot like Yan Yan sticks.

I'm currently about half-way through the jar.

every once in awhile it comes to dessert

and I can't decide: fruit or chocolate?

What's a girl to do?

Answer: both.

Cinnamon caramel apple dessert pizza and my signature Smores dessert pizza

It's not that time of the month, but last week I was craving, and I mean had-to-have-craving dessert -- midday.

These were my creations during quiet time. Yes, that means they were created and consumed between the hours of one and three o'clock.

too much of a good thing

We made our cowboy cookies yesterday. And, less than 24 hours later these are the only cookies that remain. Unfortunately I am the main culprit.

As you know I have a problem with cookies, and sweets in general.

My stomach hurt last night, probably from consuming 5 of these after Katie went to bed.

It's so stereotypical -- being a chick that can't stay away from chocolate.

I wish I could trade this stereotype in for a better, possibly more lucrative one -- like being good at math or something...

In all forms

Some people have a thing for cupcakes. For me, it's chocolate in just about any form.

I think I have some patentable ideas -- the chocodilla being a prime example.

Tonight it was dessert pizza. Sometimes we make it a smores pizza with chocolate and marshmallow. Tonight was cinnamon sugar, chocolate and icing.

Katie asked if we could make the icing pink.

Shocking I can't get to my pre-baby weight isn't it?

Can't...stop...eating...

...these blasted cookies.

We take the Trader Joe's truffle brownie mix and make cookies from the mix.

What you get are these chewy chocolate cookies with chocolate chips in them. They are ridiculously addicting.

Katie insisted on decorating them because in Katie-land, everything is better with sprinkles on them.

There is this Sex in the City episode where Miranda cannot stop eating cake. She dumps the cake in the trash can.

You see her return to take a piece out of the trash with her hand and put it in her mouth.

She calls her friend to tell her what just happened "so she can tell the people at Betty Crocker Clinic when she gets checked in."

She then proceeds to take dish soap and squirts it on the cake in the trash.

This is what I need to do right now -- I need to Dawn these cookies.