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.
Oh the oatmeal cookie. Such potential, yet, like the skin of my heels, such an inherent propensity for dryness. Who knew that the perfect oatmeal cookie is actually pretty simple, requires no mixer, calls for basic ingredients, and tastes totally delish?!
The process of moving to a new state 400+ miles away requires lots of boxes, lots of tape, and lots of patience — not to mention lots of limbo time, in which the exact location of certain essential items (ahem, underwear, scissors, stand mixer, …) is not necessarily known nor is it necessarily accessible. Yet still, the cookie calling continues (as does the need for socks and undies).
As much as I diatribe (not sure that’s a real verb, but hey, I’m on summer vacation) about my general dislike of vegetarian-foods-pretending-to-be-non-vegetarian-foods, I’ll happily relax my ban on such impostors when jackfruit is involved.
“SRP” in dentistry means, “scaling & root planing” — a really deep-clean for people with periodontal disease. “SRP” in FoodSwing lingo means, “short recipe post” — a to-the-point recipe post for people with lives.
Peanut Butter No-Bake Cookies
When it’s 8am and already in the mid-80s, there’s no way that I’m turning on the oven. Still, I could not possibly allow the cookie jar go empty — a cardinal sin in this household.
I grew up with the classic chocolate no-bake cookie (a mix of oats, corn syrup, cocoa powder, peanut butter, etc), frequently made by the mom of one of the girls on my tennis team. Those cookies were pretty much the bomb. Continue reading →