Five years

It’s our fifth anniversary today. And I can’t imagine who or what I would be without my other better half.


(photo by Matt Johnson)

And look at the beautiful flowers he bought me. Happy Anniversary, Scott!

The best chocolate chip cookie recipe. Ever.

Another friend asked me for my chocolate chip cookie recipe this morning. And since I am on a recipe kick, I thought I would post it here.

Chocolate chip cookies are probably my favorite kind of cookie. So through the years, I tweaked this recipe to fit our needs–we like soft and chewy. And now we always have a bag of these cookies frozen in the freezer. (Well Scott might argue with “always”…but definitely the majority of the time. His mom says it’s one of the ways I spoil him. 🙂

The best chocolate chip cookie recipe. Ever.
1 c butter-flavored shortening
1 c brown sugar
3/4 c granulated sugar
2 eggs
1 tsp vanilla
3 c flour
3/4 tsp baking soda
3/4 tsp salt
1-12 oz bag chocolate chips

Mix the shortening, sugars, eggs, and vanilla. Add the flour, baking soda, salt. Mix. Then add the chocolate chips. Bake at 350 for 9 minutes.

Tips:
-Use butter flavored shortening and not butter. Butter has a lower melting point than shortening, so it causes a crisper cookie. And I’m all about soft and chewy.
-Put shortening in the fridge or freezer for just a few minutes while you get the other ingredients ready. This will make it take even longer to melt in the oven so once again, it helps your cookies stay soft and chewy.
-Take the cookies out as soon as the timer rings (9 minutes is perfect for my oven, but you might have to tweak it a little to fit yours.) They should just barely be past the “still looking wet on top” stage. The bottoms will be a very, very, very light golden brown.
-Don’t leave the cookies on the cookie pan when they come out. Take them off right away and put them on a cooling rack.
-I always use semi-sweet chocolate chips.  I know this is a personal preference, but I think milk chocolate chips makes them too rich.  (And actually, if you want to know my secret…I use the cheapest chocolate chips at the grocery store.  I think they are even “chocolate flavored baking chips.”  What can I say, I’m a cheapskate.  I know…you’re horrified that I don’t use real chocolate chips.)

I have fallen off the blogging planet and zucchini recipes

So I finally got around to checking my blog.  I kept thinking that I would update my blog when I got my pictures from Canada edited.  Or when I had a few minutes.  Or when I had something interesting to type.  Or any other lame excuse you might think of.  But finally, I checked my own blog and my friend Jen asked for my zucchini bread recipe.  So here’s an ok reason to blog I guess.

Scott and I really like zucchini bread.  Is it the best out there?  No, it’s a pretty typical zucchini bread recipe.  But despite the zucchini bread name, it’s really not healthy at all.  So that’s why it tastes so good.  And a good way to use some of the zucchini in our garden.

Zucchini Bread
2 c sugar
3 eggs
1 c oil
3 tsp vanilla
3 c flour
1 tsp salt
1 tsp baking soda
1/2 tsp baking powder
3 tsp cinnamon
2 c zucchini, shredded

Cream the first four ingredients.  Add the remaining ingredients and mix well.  Grease two loaf pans.  Divide batter evenly between the pans.  Bake at 350 for one hour.

We also like to make zucchini brownies.  Once again, don’t be fooled by the name, they are really not healthy, but they are good!

Zucchini Brownies
2 c sugar
3 eggs
1 c oil
2 1/2 c flour
1 tsp baking soda
1/4 tsp baking powder
1/4 tsp salt
1/2 c cocoa
2 1/2 c grated zucchini
3 tsp vanilla

Bake at 350 for 45? minutes in a 9×13 pan.  (Sorry about the time…the recipe says 30-35 minutes, but I am sure that was not enough time.  In fact, I think it took about an hour.)

We grate up the really big zucchinis to use for these recipes.  You can  also grate it up in 2 or 2 1/2 cup quantities and freeze it in plastic freezer bags.  It works just fine when you make the bread or brownies later.