[Insert “I love autumn weather/colors/food” monologue here]
There, now that we got that obligatory rhapsody out of the way, let’s talk quick breads! Quick breads are suchly called because there is no kneading, resting, or rising involved — they take next-to-no-time to throw together! Unlike yeast breads, which get their feathery textures and puffy airholes from thousands of farting microorganisms and hours of waiting time, quick breads rely on chemical leaveners for their loft — btw, I’m talking baking powder/soda, not scary chemicals.
For those of you unfamiliar with the current food fad that is cereal milk I believe it is safe to assume that cereal milk is exactly what you think it is. Cereal milk, in its purest form, is the milk that remains at the very bottom of a bowl of cereal. Once every last nugget of cereal has been consumed, two types of people emerge: 1. those who abandon their spoons, raise bowls to lips, & shamelessly gulp down that delicious, cereal-fortified milk, and 2. those who immediately stand, make a beeline to the sink, & dump that liquid gold down the drain — based on my description, you can probably guess where I fall in this dichotomy.
If George Foreman can name all five of his sons, “George Edward Foreman,” then I can certainly have multiple chocolate chip cookie recipes here on this blog. It’s only fair.
So, what’s different about these bad boys? A bit of a puffier cookie, the addition of ground-up, toasted oats, and a knock-your-socks-off trifecta of chocolates. Similar to how the Harry Potter books and movies should be considered as entirely independent entities IMHO, I don’t like to directly compare my chocolate chip cookie recipes. Just as the HP & the Chamber of Secrets movie could not accommodate Nearly Headless Nick’s Death Day party, my Copy Cat Entenmann’s Chocolate Chip Cookies (or the You-Won’t-Miss-the-Butter Chocolate Chip Cookies, Gooey Chocolate Chip Cookies, or even my Classic(ish) Chocolate Chip Cookies) could not accommodate the ground oats that make these White, Dark, & Milk Triple Chocolate Cookies so satisfying — think about it, this is a tremendous analogy.
You get the best of both worlds Chill it out, take it slow Then you rock out the show You get the best of both worlds Mix it all together And you know that it’s the best of both worlds
On the surface, it would seem that Miley Cyrus is probably singing about her Hannah Montana persona in this song, but I’m willing to bet that there’s actually a double meaning here and Miley is actually rhapsodizing about my Black & Tan Brownies. Very plausible.
Blondies are delicious, and brownies are delicious, but together, their respective deliciousnesses synergize into a result that far exceeds the sum of its parts (similar to Golpalott’s Third Law – see Harry Potter and the Half Blood Prince for clarification, if needed).
A 12-pack of beer is a lot for this girl — even when paced out over time. As a result, I’ve found many ways to get crafty with beer (mostly to free up fridge space). Beer-braised carnitas, beer pizza crust (no additional yeast needed), beer bread, even beer chocolate chip cookies! You name it, I’ve probably tried to make it with beer — still perfecting my beer overnight oats though… (totally kidding)
In the world of dentistry, “SRP” stands for “Scaling and Root Planing,” a super thorough deep-clean. In the world of FoodSwingBlog, “SRP” stands for “Short Recipe Post,” a condensed, flavor-packed post with minimal added comedic fillers and no high fructose corn syrup.
Sweet & Salty Peanut Cookies
Crunchetize me Cap’n! I have not seen a Cap’n Crunch cereal commercial in yeeeeaaaars, but I still remember the slogan perfectly! As a kid, my mom would never buy it for me because it was “too sugary,” yet, I still was allowed to eat Little Debbie Zebra Cakes — I guess that’s balance.
It wasn’t until college that I experienced the delights of Cap’n Crunch cereal. As my peers were discovering things like pot, beer, and “themselves,” I was exploring the world of sweetened cereals. My parents must be so proud.
Banana Cupcakes with Brown Butter-Cream Cheese Frosting & Crunch Coating
As a general rule, I don’t care for frosting. I usually find it too sweet or too gritty or too just yuck. The exception to this general rule: the Brown Butter-Cream Cheese frosting that tops these tasty banana cupcakes. It was a total experiment, and, like Marie & Pierre Curie’s lab tests, the result was earthshattering (though slightly less radioactive).
I don’t make cakes and cupcakes too frequently, usually because I like to share baked goods that are a little less of a commitment. A slice of cake, a piece of pie, or a cupcake, all strike me as commitment desserts — you choose one and that’s it. I feel that since cookies are smaller, you can sample a few before the guilt-factor sets in. Therefore, if I’m going to make cupcakes, I’m going balls to the wall — I’m making sure that commitment is totally worth it for you!
An “SRP” in dentistry, short for “Scaling & Root Planing,” is an anesthesia-requiring deep-cleaning procedure. A FoodSwing Blog “SRP,” short for “Short Recipe Post,” is a concentrated flavor and humor experience – anesthesia optional.
White Chocolate Chip Agave Cookies
Perhaps now that I’m in full-swing orthodontics mode now, I should probably start calling these mini-posts “Retainer Checks” instead of “SRPs.” Hmmm. Food for thought…
Once I’ve made a recipe in excess of 20 or so times, I tend to start to brainstorm ways to play with it. To be clear, I’m not trying to supplant my tried-and-true favorites, I just want to add some more variety to my repertoire. Just like one can never have too many shoes, one can never have too many cookie recipes!
As the old saying goes, if you’ve used one oven, you’ve used one oven. Different ovens have different hot spots, different rack heights, different heating/re-heating speeds, etc. In other words, using an oven for the first time is a black box — especially if it’s in a rental unit.
Not only am I now acclimating to Richmond’s humidity, but I am also slowly becoming acquainted with my new oven. Growing up as a gas girl (to be clear, I mean that I have always used gas-powered stoves and ovens, not that I had an excessively gastric-distending upbringing), the electric oven is a new thing for me. The stove is a major difference, but even the oven takes some getting-used-to.