Thursday, December 31, 2009

Chewy Chocola-Mint Cookies

Interesting name? Yeah, but jam-packed with flavor and sure to not disappoint. This is the perfect recipe for when you are on dessert duty for a party or work luncheon and you may have forgot to make anything until last minute.

I conjured up this recipe making Christmas cookies a few years ago and my mom loves them so much, I find myself making them year around. T
he more I thought about it, the more I realized that peppermint is not just a winter flavor. Mint lovers will attest--there is no law that says it must be snowing outside or the holiday season to enjoy it's minty goodness.

So...I make this ode to peppermint and chocolate. And my beloved cream cheese icing. It is a strange thing. I do not like icing, unless it is cream cheese icing. This is how my mother does in fact know that I am her child. (An ongoing joke between us is when I don't like icing or something sweet like rich chocola
te cake she claims that I am not her daughter. I just couldn't possibly be because she enjoys sweet, rich things so much.)

  1. 1 box of your choice richness of chocolate cake mix (Yes, the kind in the boxes at the grocery store. Obviously this cookie may taste a little better if you measured out your own flour and cocoa and such, but this method gives you more time to worry about your outfit for the party rather than measuring and dealing with flour!)
  2. 2 eggs
  3. 1/3 C of oil
  4. Peppermint (I get a few candy canes and some soft peppermint sticks you find at Cracker Barrel and other such old timey stores and mix them for ultimate deliciousness.)
  5. Cream cheese icing (I use store bought on most days, but this is delicious if you make it yourself as well.)
  1. Mix the two eggs with a wisk in a medium-sized mixing bowl.
  2. Add the oil
  3. Slowly add, little by little, the cake mix. Stirring with a fork or silicon spatula as you add more mix. When mixed together, the ingredients will get very difficult to stir. Do not add anything else to it! No matter how tempting it is to add a little milk or water to make it easier on yourself. Put a little elbow grease in it and get those clumps out yourself.
  4. It's time to get your fingers dirty. When the mix is completely even and moist, grab about a spoon full-size and roll into a ball. As you place it on your greased baking sheet, softly flatten the ball to be about 1/4 inch thick.
  5. Place finished pre-masterpiece into the oven at 375 degrees for 6-8 minutes. I like my cookies chewy. Always. So I usually bake mine for 6 minutes.
  6. After they are baked to your liking and are cooled, put your cream cheese icing on top.
  7. Gather your chosen peppermint. It sounds crazy, but the easiest way to crunch these up without burning out your mixing bowl (which isn't made for hard candy, so don't try it) is to put them in a couple plastic bags, go to your garage, and take a hammer to it. Seriously. Don't use a can of will dent. I know from experience.
  8. Sprinkle your peppermint on top and enjoy. Delish!
I made these last night and brought some to the office this morning. Not really for lunch break, but just for a mid-afternoon snack before everyone starts their new years resolutions of eating healthy haha. So make these tonight for your last minute holiday party dishes. Or save this recipe for Valentine's Day, it is also a sure way to any woman's heart. Right, mom?

Cheers 2009, it was fun. Welcome 2010.

Wednesday, December 30, 2009

So I stand at the crossroads...

So this blog was created as part of my assignment requirements for Journalism and Electronic Media 422 at UT. Now that I have graduated, and still have this blog to my Google account, I have decided to still make use of it. Though I did debate with myself on wither or not I should delete this. Anyway...

With that being said, I feel it's only fair to let you in on what you'll be getting yourselves into when you read. I am an aspiring food writer, or that's the life-long goal of mine as I have leaped into the magazine industry. It wasn't easy to graduate on a rainy Sunday afternoon and begin working full-time the following Monday morning. There's not a lot of time to transition your entire life routine, but I'm making it work. But that's not what I want to talk about on here...this isn't going to be a "reflect on my life and what I've done each day" kind of discussion. Though I may refer to myself or events of my past, that will not be the focal point. I can only imagine your sigh of relief...

Rather, I want this to be an experiment for myself on food writing. So hang with me on this one. I'm not going to claim to be Julia Child or Emeril Lagasse, Thomas Keller or Masaharu Morimoto by any means or capacity. (Though I have worked with Thomas Keller and have eaten at Morimoto's restaurant in Tokyo...maybe I'll tell those stories another day.)
I want to dig into a paradigm, ingredient or cooking method for a certain meat, for example, and see what I can do with it. Both in the kitchen and with my words. While it may be a recipe for a disaster, we will just have to see. The rest of my Subway sandwich is calling me...lunch break is almost over. That's all for now.