Ambitious Deliciousness – Dont Eat Lazy.

While stuck at home for the entire weekend, we waited for Irene with much anticipation. She took longer than we expected, and all we could do was wait and wait and wait. My family was very fortunate, as we did not suffer any damage or power outages. But I also know that others  along the East Coast were not as lucky.

I realized that being stuck indoors is very bad for me for two reasons – 1. I get stir crazy, 2. I want to eat everything in sight. Since we couldn’t go outside, my sister and I made peanut butter and jelly cookies, using a recipe from The Kitchn. This recipe requires overnight freezer action, followed by some heat from the oven. I knew it would be a risk since we were prepared for a possible blackout, but we had a lot of time on our hands. You can only watch so much TV!

The best thing about this recipe? You can make a big batch to keep in the fridge (up to 3 months), then slice and bake whenever you’re in the mood for a treat!

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I’ve fled the abundant land of zucchini and found myself smack in the middle of pumpkin land. I was never a huge fan of pumpkins but lately, I find them alluring. My goal is to be more intentional about using produce that are in season. What’s autumn without this orangey goodness?

A funny story about these cookies: I distinctly recall taking the baking soda out and setting it on my counter as I was adding the ingredients. But then, it went back to its resting place without ever making it out of the bottle.

So the end result ended up being a weird-shaped cross between cookie and cake. I’m not about to go making up words like stoup: thicker than soup but not quite a stew, so I’ll just call these cakey cookies.

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I came across this recipe here. The chocolatier, Jacques Torres, really knows what’s up. I have had my fair share of chocolate chip cookies but this one really takes the cake. Or cookie.

Did I already say that they are absolutely the bestest chocolate chip cookies EVER? Just double checking. I’m just giving props where they’re due, that’s all.

One thing I noticed about this recipe is that his measurements are SUPER precise. A cup of flour minus 2 table spoons. All that exact measuring yields amazing cookies. Well that and another secret.

The secret to these cookies is… wait for it….

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