Sunday, March 27, 2011
Thursday, March 24, 2011
I changed the recipe a little by reducing the sugar and vanilla. I also changed or excluded the topping, which was good because I actually prefer these cookies without the topping. The last change I made was to use semi-sweet chocolate chips instead of milk chocolate since I didn't have them on hand. The cookies are pretty good and have a really nice texture. They are huge if you follow the directions. I think I will make them smaller next time. James also liked these cookies a lot, but requested raisins in them next time. I should mention that oatmeal-raisin cookies are James' favorite. My version of the recipe (with the changes) is below the picture.
Monster Marshmallow Cookies (modified from Food Network Mag)
2 c all-purpose flour (next time I am going to sub some white wheat)
1 t baking powder
1/2 t baking soda
2 sticks unsalted butter, softened
3/4 c granulated sugar
3/4 c packed light brown sugar
2 large eggs, at room temp
2 t vanilla
2 c quick-cooking oats
1-1/4 c crispy rice cereal
1 c semi-sweet chocolate chips
1 c coarsely chopped pecans
1 c miniature marshmallows
1. Preheat the oven to 350°. Line baking pan with either parchment paper or use Silpat sheets.
2. Combine the first three ingredients in a bowl.
3. In a separate bowl, beat butter and sugars together until fluffy. Add eggs one at a time, then beat in the vanilla. Add the flour mixture and beat until combined.
4. Stir the oats, cereal, chocolate chips, pecans and marshmallows into dough with a wooden spoon.
5. Drop heaping tablespoonfuls of the dough onto prepared baking sheets, about 3 inches apart. These really need to be well spaced because they are big and do spread quite a bit.
6. Bake for 14 minutes (this may vary based on how your oven works.) Transfer to racks to cool.
If you want to make the topping, all I did was melt some chocolate chips and a little heavy cream together in the microwave. Once melted, I added in some very finely chopped pecans. I eyeballed all these, so I don't really have measurements.
If you try these, let me know what you think. Happy baking!
Tuesday, March 22, 2011
I cut the amount of pork called for in the recipe down by half (I am trying to cut down our meat intake), cut out the veggies (because I don't eat them...next time I will include some veggies for James), cut the fish sauce down a little (James isn't a huge fan), cut down the amount of peanut oil, and used a different type of rice noodle. My version of the recipe is below the picture.
1/2 pound thin boneless pork chops, sliced into 1/4 inch strips
1. Cook noodles according to package directions. Reserve a couple of T of noodle water before draining and rinsing with cold water.
Monday, March 21, 2011
Monday - Thai Pork and Noodles (new)
Tuesday - Best-ever Chicken Fajita Chowder (new)
Wednesday - Waffles or pancakes
Thursday - LO chicken enchilada soup
Friday - James will cook himself some tuna
Saturday - Black bean soup
Sunday - Sirloin and potatoes
I am also going to try a new cookie recipe called "Monster Marshmallow Cookies".
Maybelline's new SuperStay 24 lip color is brought to us after 5 years of research and 10 different patents. The SuperStay 24 lip colors have been developed with new micro-flex technology which allows the color to stay all day without caking, cracking, or fading. There are 30 runway-inspired colors in four shade families: Reds, Plums, Pinks, and Naturals.
SuperStay 24 is applied in two easy steps:
1. Apply the long-lasting base coat and allow to dry for about two minutes.
2. Apply the moisturizing top coat lip balm.
My past experiences with long-lasting lip color have not been favorable. Usually after applying the base coat, I felt like my lips were caked in mud and anytime I would talk, I could feel the "mud" cracking. I also felt like I constantly had to reapply the top coat lip gloss in order to not have the "cracking" feeling.
I am happy to say that I did not feel the same way after trying the Timeless Rose shade of SuperStay 24! (Sorry for the quality of the picture, I was in a poorly lit bathroom!) The color stayed on for a full 10 hours, before I removed it. I only had to reapply the lip balm one time and I never felt like my lips were cracking!
I shared the other three shade with my coworkers/friends and they loved them! Here's what they had to say:
Beka - "I love it! As long, as I used the lip balm, my lips never dried out. I even went to bed wearing it one night and it was still on in the morning...without rubbing off on my pillow case!"
Stephanie - " I love the lip color! It stayed on for a really long time without having to reapply."
Summer - "Thanks for sharing. I love the color you gave me and it lasts for a really long time. Plus, I like the lip balm it makes my lips feel soft."
So, if you are looking to try a new long lasting lip color, try Maybelline New York's SuperStay 24!
Saturday, March 19, 2011
We were surprised that this place wasn't packed. Don't get my wrong it was busy, and we lucked out getting a table right when we walked in, but there was not a super long line. Whew, because everyone was hungry!
Overall, I think we would eat here again. We enjoyed the food and the price was pretty normal for the type of food. Downside is that there isn't a lot of seating in the restaurant, but I guess space is limited in the restaurant. Another little clue...don't use the restrooms there...not the cleanest.