Baba’s Backseat Chocolate Chip Cookies

I’m no food blogger, but I enjoy cooking, and I rarely follow recipes. So when I got a sweet-tooth for chocolate chip cookies today, I decided to do a little experiment. First I Googled ideas for making your chocolate chip cookies better, and there were all kinds of things. I took notes. Then I looked at three or four different recipes to get an idea of proper quantities – then I went to work, with Lunch Bucket as co-cook. The result? Baba’s Backseat Chocolate Chip Cookies. (the backseat thing is a sort of inside joke, which I’ll have to explain some other time.)

They came out great! Anyway, here’s the recipe! Enjoy!

Baba’s Backseat Chocolate Chip Cookies


1/4 corn syrup
1 cup brown sugar
1/2 cup white sugar
1 cup butter
2 eggs
3 1/2 cups flour
1/2 tsp salt
1 tsp baking soda
1 tsp baking powder
1 TB Vanilla
1 tsp lemon juice
Mint chocolate chips (or any kind of chips – white, butterscotch, peanut butter, milk chocolate, semi-sweet, whatever)

Cream corn syrup, sugars, and butter in small saucepan and simmer on lowest stove setting, stirring constantly until butter is melted and sugar dissolves (do not boil). Remove from heat, pour into cool (even cold if available) container and place in freezer.

In a separate bowl, mix flour, salt, soda, and baking powder together.

In another separate bowl, separate the eggs and beat whites to soft peaks. Beat yolks in separate bowl (sorry, a lot of dishes, I know) and then fold into whites.
Take the first bowl out of the fridge (should be cool and syrupy) and mix the eggs into it. Mix well, but do not whip.

Mix in the powder ingredients, but don’t whip, so there’s a little bit of powder that’s not completely mixed in.
Add vanilla and lemon juice, and mix slowly but thoroughly (just enough so it’s mixed well, not whipped).

Fold in chocolate chips.

Chill in the fridge for as long as you can stand (up to a day). Preheat oven to 375. Spoon onto cookie sheet in 1 inch round balls. Cook for 8-10 minutes.

Makes about 5 dozen scrump-diddly-umptious cookies!

Mama! Can I help you cook?!

help-you-cook

Lunch Bucket LOVES to help us cook.  Mostly she just climbs up on the chair and pretends to stir while eating whatever is in the mixing bowl.  She’ll also eat whatever is on the counter – especially if it’s powdery.  She’ll tank down on flour if we let her.

Tootles has no interest in helping.  He just wants to watch – which would be fine, if he didn’t INSIST on watching from above.  In other words, he has to be held in order to be happy while we’re cooking – preferably the one who is most busy at it.  He will take ocassional diversion however, if he can manage to get a drawer open.  Especially if there are knives, bags, or some other dangerous item inside.

I’ve tried stuffing the drawers with toys and stuffed animals, but he just pulls them out, plops them on the floor, and digs deeper until he can find a real treasure – such as the butcher knife.

Recipe: Strawberry Must (MUsh with cruST)

Strawberry Must

I was once given a fabulous original recipe invented by my sisters called “Chocolate Raspberry Cheesecake. When my birthday came, Jenni and I thought it would be nice to make this cheesecake in place of the traditional birthday cake. When the time to make it came, we were a little short on time and ingredients, so we made a few minor alterations. The result was our own original recipe, which we call “Strawberry Must (MUsh with crUST)”.

Strawberry Must: (MUsh and cruST)

A variation of Chocolate Raspberry Cheesecake
Title: Chocolate Raspberry Cheesecake
Ingredients:

Cheesecake:
1 package (8-ounce size) cream cheese, softened

1 1/2 eggs

8 oz. Yoplait vanilla yogurt

1/2 teaspoon vanilla

1 tbsp. lemon juice

1/2 cup sugar

3/4 cup water

1/2 cup flour

Raspberry Sauce:
1 pint raspberries

1 tbsp. lemon juice

1/8 cup water

1/8 cup sugar

2 tbsp. flour

A favorite chocolate sauce

1 Graham Cracker pie crust (10-inch)

That’s the recipe, and rather than giving you the real directions, I will give you the directions that WE followed.

Directions:

Heat oven to 350 degrees F.
Begin by making crust from the following recipe (since you forgot to buy graham crackers at the store):

Perfect Pie Crust
1 cups shortening

3 cups flour

1 Tb. vinegar or lemon juice

5 Tb. cold water

1 egg, beaten

2 pie tins
Bakes in 10 minutes

Directions:
Since you don’t have all these ingredients, don’t bother measuring anything just estimate. Mix flour with a bunch of vegetable oil (since you don’t have stick butter to substitute for the shortening that you also don’t have). Throw in some lemon juice and an egg (unbeaten since you didn’t read the recipe through). Cut with pastry blender and then press into 9X13 pan.
Bake for half of an hour or until very crispy and freshly brown.
While crust is cooking, mix filling.
Since you only have hour left before you have to eat it, combine with the following no-bake recipe ingredients:
8 oz. Cream cheese

14 oz can sweet condensed milk

c. lemon juice

1 t. vanilla

Graham cracker crust

Topping (21 oz. can pie filling is enough for 2 cheesecakes)
Combine the 2 8 oz. cream cheeses with 16 oz. of yogurt. Mix in somewhere around 1 Tb. Lemon Juice. Whip.
In a saucepan, mix about 2 Tb water with about the same amount of corn starch. Mash up a package of strawberries and toss them into the pan. dump in enough sugar to make it sweeter. Let boil on stove for about 10 minutes on medium heat.
Mix strawberry mixture into cream-cheese mixture, and poor onto crust when crust is ready. Chill in freezer for 1 to 2 minutes.
Serve immediately, but do not eat. It will be too mushy, so just let it sit at the park for a few hours before returning home. Then place in freezer for a day. Take out the next evening to let it thaw, and then serve and eat. Serves about 10 people.

If this recipe makes ANY sense to you, you’re probably a great cook, because it certainly didn’t make any sense to us at the time. Though I do recommend trying the recipe from which our Strawberry Must originated. You should have no problem having more success than we did.