2 posts tagged “recipes”

I just invented it and am pretty proud of myself.

1/2 cup cake batter ice cream (I used Edy's Take the Cake, which has frosting in it.  Not sure what effect this had on the shake, if any)

1/2 cup skim milk

1/2 tbsp caramel sundae topping

1 tbsp brown sugar

1 raw egg (Note: If you're squeamish about raw eggs or worried about food poisoning, you can leave this out; I just use it to add a little extra protein and unify the texture.)

And that's basically it.  Cram that stuff into a blender and have at it.  One serving.

Okay, so I was screwing around with a chocolate chip cookie recipe today, and I came up with these.  They're fucking amazing, if I do say so myself.

Basically, what I did was 1) take out the white sugar and substitute brown sugar, 2) add oatmeal instead of about 1/3 of the flour, and 3) add some little tidbits of my own.  They basically turned out like round, flat blondies with bits in them.

Here's the revised recipe, in case anyone is interested:

INGREDIENTS

• 1 cup butter, softened
• 2 cups packed brown sugar
• 2 eggs
• 2 teaspoons vanilla extract
• 2 cups all-purpose flour
• 1 cup oats
• 1 teaspoon baking soda
• 2 teaspoons hot water
• 1/2 teaspoon salt
• 1 cup chips of some sort (I used peanut butter)
• 1 cup coconut
• 1 cup toffee bits

DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C).
2. Cream together the butter and brown sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Dissolve baking soda in hot water. Add to batter along with salt. Stir in flour, oats, chips, toffee and coconut. Drop by large spoonfuls onto ungreased pans.
3. Bake for about 10 minutes in the preheated oven, or until edges are nicely browned.
4. (Note:  This is what the original recipe calls for, but my baking time was highly experimental, since I was baking them in my dorm oven, which functions erratically.  I had the oven set to 300 degrees instead of 350, and it took about 15-20 minutes for each cookie sheet, since the oven can only hold one sheet at a time.  I also recommend turning the baking pan about halfway through the baking time.)