Well, it is Thursday again. And I totally ditched out on posting yesterday, sorry about that! But to be honest, I haven't been cooking much lately. Or at least not much that is new or exciting. I did make this flank steak with tomatoes and basil for dinner this week already though, and I remembered how amazing it is. You should probably try it, it is kind of like dumping the bruschette that I made for you all onto delicious steak. So basically, it has to be delicious. And there is a chocolate chip cookie recipe down at the bottom of this post. Otherwise, this is what's up here:
1) Still obsessed with the Olympics. Now I'm onto "athletics," and I'm seriously in awe of Usain Bolt. That man is fast. And those track girls have the best abs ever, not to mention arms, legs, etc. They are my new inspiration.
2) I went to a Pampered Chef party last night and it made me wish that I had an unlimited budget and unlimited cabinet space. But alas I have neither. So I bought a new pie plate, because mine exploded all over my kitchen a little while back, and because I have been dying to make a summer fruit pie and it feels like the summer is almost over.
3) I'm considering doing a cleanse sometime soon. I've been feeling like I need a bit of a detox (see recipe for chocolate chip cookies below haha). About a month ago, I got the instructions for a 3-day cleanse from Lauryn of The Skinny Confidential, but I've basically been too chicken to try it. Has anyone done a cleanse before? Any advice?
4) These chocolate chip cookies are good. I found them on Pinterest and just crossed my fingers that they tasted as good as they looked! Now, I'm not saying they are the best that you will ever have, but I didn't have any problem scarfing down somewhere near a dozen myself. They are thick with the right amount of crunchiness and chewy softness. The chocolate chips stayed melty on the inside too, which I love. Plus the addition of sea salt enhances all of the flavors! I'd also say that the batch that I made after letting the dough sit in the fridge for a few days was even better than the first batch.
Chocolate Chip Cookies with Sea SaltFrom Let's Live La Vida
2 sticks unsalted butter, softened
1/4 cup granulated sugar
1 1/2 cups brown sugar
2 teaspoons vanilla extract
3 1/2 cups all-purpose flour
1 1/2 teaspoons baking soda
3/4 teaspoon salt
9 1/2 ounces good-quality milk chocolate, cut into chunks using a serrated knife
Using an electric mixer equipped with a paddle attachment, cream the butter and sugar on medium-high speed until light and fluffy, about 5-7 minutes. Scrape down the sides of the bowl when necessary. Continue mixing while adding the eggs one at a time, fully incorporating each egg before adding the next. Add the vanilla extract.
In a medium bowl, combine the flour, baking soda, and salt. With the mixer on low speed, slowly add the flour mixture. Mix until just combined, ensuring not to over mix. Using a spatula, fold in the chocolate chunks.
Using a small ice cream scoop, place the cookies one inch apart on a baking sheet. Gently press down the dough balls with the palm of your hand and sprinkle each scoop with a bit of sea salt. Bake at 360 degrees for 12 minutes. Remove the cookies from the oven and allow them to bake an additional two minutes on the baking sheet. Place the cookies on a cooling rack to cool.
*You can store the dough in plastic wrap in the refrigerator for up to 10 days.