Cookies

Browned Butter Chocolate Chip Cookies

I found this recipe on several blogs. The main difference is browning the butter.

Ingredients:

1 cup of butter

1 cup of packed brown sugar

1/2 cup of sugar

2 eggs

2 tsp of vanilla

2 cups of all purpose flour

1 tsp of baking soda

1/4 tsp salt

1-2 cups of chocolate chips. I used 1 bag of Hersey's Dark Chocolate chips

Mix flour, baking soda, and salt in a medium bowl.

In a small sauce pan melt butter over medium heat until butter starts to brown and give off a nutty smell. (The butter will creat brown bits in the pan which should be used in the mix). Let butter cool.

Mix butter and sugars in kitchen mixer using flat paddle to mix until smooth.

Add eggs, one egg at a time.

Add vanilla.

Add half flour mixture. Blend 15 seconds add rest of flour mixture.

Fold in chocolate chips and refridgerate for at least an hour or two. Preferrably 6 hours. I did about an hour and half because I couldn't wait. I read the 6 hours makes these just fabulous.

Preheat oven 350. Scoop tablespoon size balls onto baking sheet about an inch apart. Bake for 12-14 minutes. I baked 12 minutes. Cool on wire rack and enjoy!!!!

Shrimp

Honey Grilled Shrimp

This was absolutely amazing. Fireworks in my mouth good. I love food and this shrimp was delicious. Also pictured is couscous and spinach.

This recipe is from one of my new favorite

blogs http://stephaniecooks.blogspot.com

FOR MARINADE

1/2 tsp garlic powder

1/4 tbsp ground black pepper

1/3 cup Worcestershire sauce

2 tbsp dry white wine

FOR BASTING SAUCE

1/8 cup honey

1/8 cup butter, melted

2 tbsp Worcestershire sauce

Seasonings to taste: Salt, pepper, parsley

1 lb large shrimp, peeled and deveined with tails attached

Place shrimp in a bowl with the marinade ingredients- allow to marinade for 1 hour.

Heat a grill pan until it is hot and ready.

In a small bowl combine the ingredients for the basting sauce and set aside.

Carefully add the shrimp to the grill pan- allow to cook about 3 minutes per side or until cooked. Coat each side with the basting sauce prior to flipping.

Pasta

Penne Pesto Pasta

I love the flavor of basil and pine nuts.

From Giada

2 cups fresh basil

1/4 cup toasted pine nuts

1 garlic clove

1/2 tsp salt, plus more to taste. I do not add extra.

1/4 tsp black pepper

About 2/3 cup of evoo. I usually use less as I don't like too strong of an olive oil taste.

1/2 cup fresh grate Parmesan cheese. I buy the shredding Parmesan rather than fresh but I bet the fresh taste amazing!

I use my handy dandy food processor to mix the basil, pine nuts, garlic, salt, and pepper. Next add oil while bender is running to get a smooth texture. The secret to getting the sauce thin enough to go over the noodles is to use some of the liquid from your pasta noodles.

Add sauce and cheese to pasta!

Food

So I have been totally awful again about posting my food to the blog. It has to be because I eat too much! Haha! Actually today I had PB toast for breakfast, kashi bar for snack, penne pesto pasta for lunch with strawberries. We just finished a wonderful dinner of Honey Shrimp with couscous, and wilted spinach. The shrimp and couscous was awesome. The spinach I did not like but I choked down what I had on my plate. :) For dessert brown butter chocolate chip cookies. I think these are going to be freaking amazing. I will post pics along with recipes later. YUM!!!