Monday, September 12, 2011

Over The River...

Fact:  Fish don't eat cheese.

At least, not the cheddar variety.

Have you ever tried to fish with cheese?  I could have SWORN this worked before... but these Brown County fish don't want my curds, do they?  No.  They acted liked they wanted the gummy fish, though.

(I'll get you next time, my pretty!)

Photoshop attempt numero uno.  I added the frame, too.  Yeah... I'm cool like that.

Cabin life isn't all fish and games.  No.  It's cooking with an oven the size of your suitcase duffle bag.  It's movies on VHS from 1995, and home videos featuring yours truly in a onesie (circa 1983).  It's building a fire and watching the embers burn down to nothin' (safety first).

Yes.  It is all of these things and so much more.

Before the hand mixer gave out on me...
... aaaaand after.  Um.  Sorry?

The next few posts I'll be featuring will showcase the cabin food that was made while Fall was ushered in last weekend.  Cookies are up first.  Why?  Because a lil' old grandma across the lake deserved them, and I'm eating two right now myself.  For breakfast.

What more reason could there be?

These cookies are spicy nuggets, studded with chocolate, and can stand up to being lugged back and forth from the cabin to my apartment in Indy.  Substitute out the chocolate with raisins or cranberries.  Add nuts.  Go nuts!  Enjoy every last one.

Get your hands off my cookie dough!

P.S. My apologies for the inconsistency in the lighting/effects on the photos.  I've been playing with photoshop and have yet to get the same "overall feel" on an entire collection of photos.  Also, I just plain got tired of fiddling with each individual frame.  You understand.

Chewy Chocolate Chip Oatmeal Cookies
Adapted from King Arthur Flour's Cookie Companion 

1/2 cup (one stick) unsalted butter, room temp
1/2 cup vegetable shortening
1/2 cup sugar
1 cup brown sugar, packed
3 teaspoons vanilla extract
3/4 teaspoon cinnamon
1/4 teaspoon nutmeg
1 teaspoon salt
1 teaspoon baking soda
1 large egg
6 tablespoons light corn syrup
2 tablespoons milk (your choice of fat content)
3 cups old-fashioned rolled oats, pulsed in a food processor, to make smaller, thinner flakes)
1 1/2 cups all-purpose flour
1(overflowing) cup chocolate chips of your choice (optional, but encouraged)

*preheat oven to 375 degrees; prep baking sheet with parchment paper*

1. In a large bowl, cream together the butter, shortening, sugars, vanilla, spices, salt and baking soda.  Beat until fairly smooth.  Beat in the egg, scraping the bowl down several times, until combined.  In a separate bowl, mix together the corn syrup and milk.  Add slowly to the dough mixture and beat together.  Stir in the oats, flour, and chocolate chips with a wooden spoon.

2. Drop the dough by 1 tablespoon (or use one of these) onto the prepared baking sheet.  These will not spread much, so they can be slightly closer together than usual.  Bake the cookies for 11-13 minutes, or until they are just starting to turn lightly golden around the edges.  Remove from the oven, let sit on the pan for 1-2 minutes, and then transfer to a cooling rack.  Bring to your grandma across the lake.

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