Will it ever end?!! We've had construction going on in this house for over a year now. Last year at this time, we were close to finishing up the remodel of our basement. Figuring out carpet was a pain in the butt. When the installers came to install it, they brought the wrong carpet. We had a party the following weekend, and they had to reorder the carpet and we didn't have our basement ready for the party. Fast forward a year, and I'm trying to figure out carpeting (for the bedroom addition). Let's just say it can be hard when you have family involved (giving you free labor and their opinions and wants as well).
I've learned in construction you can choose 2 of the 3: fast, good and cheap. Lately, I'm not sure if we have any. We certainly have never had fast. We usually have good - although when my contractor questions the way my dad (the free labor) does things and says that's not what is normally done - not sure if we have good. And cheap - the free labor - yes. But dang - hiring out siding, demolition, sheetrock, roofing, - that adds up.
I have managed to make a few cookies this past month.
#325 Caramel-filled Chocolate Cookies
It's hard for me to wind down in January. I'm naturally an extrovert and when I go from party every weekend to absolutely nothing - I find myself bugging people to get together. I needed a girls night and fortunately it worked out for my friends and I to get together. And these cookies with a surprise middle were too tempting for anyone to resist.
1 cup butter, softenend 3/4 cup baking cocoa
1 cup plus 1 tbs sugar, divided 1 tsp baking soda
1 cup packed brown sugar 1-1/4 cups chopped pecans, divided
2 eggs 1 pkg (13 oz) Rolos
1 tsp vanilla extract 4 squares (1 oz each) white baking 2-1/2 cups flour chocolate
In a large bowl, cream butter, 1 cup sugar and brown sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, cocoa and baking soda; gradually add to the creamed mixture, beating just until combined. Stir in 1/2 cup pecans.
Shape a tablespoonful of dough around each candy, forming a ball in a small bowl, combine the remaining sugar and pecans; dip each cookie halfway. Place nut side up 2 in. apart on greased baking sheets.
Bake at 375 or 7-10 minutes or until tops are slightly cracked. Cool for 3 minutes before removing to wire racks to cool completely.
In a microwave, melt white chocolate at 70% power for 1 minute; stir. Microwave at additional 10-20 second intervals, stirring until smooth. Drizzle over cookies.
#326 Cherry Icebox Cookies
There have been treats all year at my workplace, but I generally don't get any (treat day is Wednesday and I don't work Wednesdays). I volunteered anyways to bring treat one day (because then I get to cross a cookie off from the book).
This recipe that supposedly makes 6 dozen seemed like a good fit. They'd store well (since I was delivering the treat a day early) and it was a little different. However, do the math:
I had to make four 12 inch rolls (this is a slice and bake cookie). Then with every 12 inch roll, I have to cut 1/4 inch slices. So that winds up to be 48 cookies per each roll. Times that by 4. That's a lot more than 6 dozen.
But all except about 5 were eaten, so I guess I made the right amount for my co-workers.
#327 Double Frosted Brownies
I hope everyone has that friend that you can say anything and everything to. The one that is there for you for anything, the one that makes you pee your pant laughing, and the one that is the bad influence on you (in a good way). I have that friend and was so excited for our girls weekend. I think I slept a total of 8 hours over the two nights (kids woke me up at 6:30am after I stayed up until 4 am), but it's worth it.
Made these yummy brownies for the weekend:
4 eggs Frosting:
1 cup canola oil 1 can (16oz) vanilla frosting
1-1/2 cups sugar 1 tbs rum extract
1/2 cup packed brown sugar
1/4 cup water Glaze:
2 tsp vanilla extract 1 cup (6 oz) semisweet chocolate chips
1-1/2 cups flour 1 tbs canola oil
1/2 cup baking cocoa
1 tsp salt
1/2 cup chopped walnuts
In a large bowl, beat the eggs, oil, sugars, water and vanilla. Combine the flour, cocoa, salt and walnuts; stir into egg mixture until blended.
Pour into a greased 15x10x1-in baking pan. Bake at 350 for 20-25 minutes or until center is set. Cool on a wire rack. Combine frosting and extract; spread over brownies. Chill for 30 minutes.
In a microwave, melt chocolate chips and oil; stir until smooth. Drizzle over frosting. Let stand until set before cutting.
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