Deep-Dish Chocolate Chip Cookie for One
Ingredients (1 serving):
- 1 Tbsp unsalted butter, at room temperature
- 1/2 Tbsp unrefined granulated sugar, such as evaporated cane juice
- 1/2 Tbsp packed light brown sugar
- 1 Tbsp beaten egg, preferably organic (cover & chill remaining beaten egg for tomorrow’s cookie cup… you will be making another one!)
- tiny splash pure vanilla extract
- 2 1/2 Tbsp whole wheat pastry flour (can substitute with 3:1 of cake flour and all purpose flour)
- 1/8 tsp baking soda
- tiny pinch salt
- heaping 1 Tbsp grain-sweetened chocolate chips, such as Sunspire
In a small ramekin or microwavable cup, combine softened butter and both sugars; stir well with a spoon. Stir in beaten egg and vanilla extract. Stir in flour, baking soda, and salt just until combined. Stir in chocolate chips.
Microwave on high for 35-40 seconds. Let cookie rest at room temperature for about 10 seconds before devouring.
253.2 calories, 13.8 grams fat, 8.4 grams saturated fat, 2.9 grams fiber, 17.5 grams sugars, 2.4 grams protein
If I don’t reblog this, I will regret losing the recipe.
What she said
I JUST MADE THIS AND IT TASTES LIKE HEAVEN OMG
Harry Potter Mixology: My Favorites!
- 1 oz Vodka
- 1 oz Bailey’s Irish cream
- 1 oz Amaretto
- 1oz cream
- Chocolate syrup
- Top with cinnamon/crushed almonds
- Place martini glass in freezer to chill
- Add Baileys, amaretto, vodka and cream to shaker with ice
- Remove glass from freezer
- Rim inside of martini glass with chocolate syrup
- Pour contents of shaker into glass
- Top with almond crumbles or cinnamon
- 3 oz Nuvo
- 1 oz Vodka
- 3 Raspberries
- 1 Strawberry
- To chill Vodka: Add ice and Vodka to cocktail shaker
- Add Raspberries to bottom of champagne flute
- Strain chilled vodka into flute
- Add Nuvo
- Garnish with strawberry
Fred and George Weasley
- 1 oz Vodka
- ½ oz Chambord
- ½ oz Peach Schnapps
- Splash of Pineapple juice
- Strawberry Pop Rocks
- Fill martini glass with cold water and place in freezer for 2 minutes to chill.
- Pour all ingredients except candy in a shaker with ice.
- Rim martini glass with Strawberry Pop Rocks
- Pour in contents of mixer.Goblet of FireIngredients:
- 1 oz vodka
- 1 oz blue curacao
- 3 oz lemonade
- Splash 151
- Pinch of cinnamonDirections:
- Pour vodka, blue curacao, and lemonade into a goblet-type glass
- Top with a splash of 151 proof rum
- Light on fire
- Add the pinch of cinnamon to the flames (cinnamon will spark)
- *** Blow out flames before consuming! ***
- 1 oz Grey Goose Le Citron vodka
- ½ oz Elderflower liquor
- 7 raspberries
- 1 tsp sugar
- Pink lemonade
- Lemon wedge garnish
- Muddle 6 raspberries with sugar in a tall glass.
- Add ice.
- Top with vodka and pink lemonade.
- Garnish with lemon wedge and raspberry.
- 1 oz Tequila
- 1/3 oz Tabasco sauce
- 1 jalapeno pepper
- Muddle jalapeno pepper and Tabasco sauce.
- Strain into shot glass.
- Add tequila.
- Garnish with thin slice of jalapeno.
- 1 oz whiskey
- 1/2 oz cinnamon schnapps
- Splash of 151 rum
- Add whiskey and cinnamon schnapps to shaker with ice
- Shake to chill
- Pour into shot glass
- Top with 151 rum
- ***Put out flames before consuming!***
- 2 oz Vodka
- 6 oz Earl Grey or choice tea
- Dash Syrup
- 1 oz lemon juice
- Garnish lemon
- 2 mint leaves
- Combine all ingredients into a tall class.
- Garnish with mint leaves and lemon.
- 4 mint leaves
- 1 oz rum
- 2 slices lime
- 3 tsp sugar
- 3 oz champagne
- Muddle mint leaves, limes, rum, sugar in shaker until sugar dissolves
- Strain into champagne flute
- Add champagne
- Garnish with mint
Optimal Potatoes (by Vihart)
Harry Potter Treats
Yer a wizard Amanda. The four words that were never once said to me *sadness*. However, we can make up for that! Imagine my immense joy at having found recipes straight from Hogwarts, Hogsmeade and Honeydukes. I might have squealed a bit. From Acid Pops to Chocolate Frogs to Licorice Wands to Cockroach Clusters to Butterbeer and BUTTERBEER CUPCAKES. Wut. And as an added bonus some Caldron Cakes if you ever feel like taking a Potions class. It’s okay to cry; I know how you feel. I’m dying to make these too. You can thank me later.
Guys. GUYS. It’s practically fall. Time for sweaters and pumpkin lattes and apple cider and scarves and cute boots and new episodes of shows and THE BEST FOOD OF ALL YEAR. SUCH AS CHILI. And I mean, I don’t want to brag you guys, but I make some really flippin’ good chili. I like my chili a little bit sweet, a little bit spicy, and ever so smokey *_*
SO LET’S MAKE SOME SWEET POTATO AND BLACK BEAN CHILI, YEAH?
- Gather your shit: 1 largish yellow onion all chpped up, like, 4 cloves of garlic because fuck yeah garlic (mince that shit), one or two chipolte peppers in adobo sauce (diced. I used one pepper with the seeds scraped out because I’m a wuss), 1 pound of ground meat (chicken, turkey, beef, elk, zebra, I don’t really care, go crazy, or if you don’t want to eat zebra, use whatever crazy vegetarian alternatives are out there, it will probably still be delicious, just not as zebra-y), a 12 oz bottle of beer (USE THAT SEASONAL SHIT), 3 cups of chicken stock (more if you leave out the beer, which is fine, just less exciting), 2 whole sweet potatoes (cubed), a small can of tomato paste, 1 can of black beans
- THERE ARE ALSO A TON OF SPICES AND THIS IS WHERE THE MAGIC REALLY HAPPENS. 1 tablespoon each of the following: Smoked paprika, Chili Powder, Cumin. A few good shakes of these things: Oregano, Cinnamon, powdered garlic, and sea salt. ALSO SAVE LIKE 2 TABLESPOONS OF THE ADOBO SAUCE FROM YOUR CHIPOLTE PEPPERS. INSTANT DELICIOUS.
- First lets get your chopped up onion nice and sweet and delicious. In a large pot, cook it over medium to lowish heat for like 5 or 10 minutes, along with 2 tablespoons of olive oil.
- Once the onion starts turning transparent and smells basically amazing, throw in your minced garlic and chopped up chipolte. Saute THAT for a few minutes, until THAT starts to smell amazing.
- DON’T LET THE GARLIC SCORCH, DAMN YOU.
- Add the ground meat, and all of those crazy spices, including the adobo sauce.
- Mix this all good, and cook it over medium high heat for like, I dunno, 10 minutes or something. I started eating cookies at this point and stopped paying attention for a little while.
- Your meat is probably cooked now because you paid attention like a responsible person. So now add your chicken stock and most of that bottle of beer. I say most because maybe you’re the type of cook that has to taste some of that beer yourself before you add it to a food and hey no one will judge you here. Add it all of you want. Or pour a little out, or give it to someone else at your place of living, whatever. It’s your beer man. You don’t even have to add beer. Apple juice is actually a delicious substitute in this case. Or just add a cup or two extra chicken stock.
- LOOK IT’S ALMOST SOUP NOW.
- Throw your sweet potato chunks and your black beans to the soup now too! This soup is going to be healthy as BALLS.
- Make sure you’re tasting the chili as you go! Add things as you see fit! I totally ended up throwing in a couple of tablespoons of Brown Sugar since, again, I like it a little sweet. Also I then realized why it didn’t taste right, so I was like SHIT SHIT SHIT, and stirred in a whole can of tomato paste.
- So cover the pot and cook that happy mess for at least an hour. Keep eating cookies while you wait. Try not to think about what your life has become.
- Once it’s cooked, ladle some into a precious anthropology bowl, then top with some shredded colby jack, and some ripped up cilantro (I have no time to chop anything else anymore)
- INHALE THAT ENTIRE BOWL DESPITE ALL OF THE COOKIES YOU ATE.
OH GOD, YOU GUISE.
Spouse and I made this tonight with a few “damn it I thought I had all the ingredients, oh well this will work too” substitutions and OH MY GOD THIS IS SO GOOD. I am having a TASTE PARTY IN MY MOUTH. NO LIE.
Cara McGee, you are a food genius.