January 18, 2010

The Partying Has Finally Come to an End

Okay, so it hasn't all been partying but it has been busy since last week. Thursday PE, the kids, and I went to Texas Roadhouse for a birthday dinner (I LOVE their ribs and I am not a ribs on the bone person). I was so NOT lucky as to have PE tell them it was my birthday which landed me on the saddle (yee haw). I was beet red or at least I felt like it.

Friday, I worked half day then spent the rest of the day with Jabba. She gave me The New Best Recipe cookbook. I am smitten with this book. Not only does it have fabulous recipes but it has some of the science behind why the techniques for the recipes work or don't. I can't wait to start cooking/baking recipes from it.

Saturday I went to SS's house and put together some fabric flowers similar to this. (I went over earlier in the week and we cut all the flowers.) Okay, I only put two together (one for Jabba's youngest daughter and another one for Jabba). I have a recipe (Lemon Bars with Lemon Glaze & Candied Lemon Peel) to share from that day. I will share it in another post. After SS's I went home for awhile and then made the Cookies & Cream Cake to take over to Cooking W.'s house for dinner. (That post will also be coming up.)

Sunday, I made freezer meals. (That post will follow as well.) That was a not so fun day because it ended up being more than I had planned for.

Today, I wasn't going to do anything but instead I made a double batch of Chocolate Fudge Butterfinger Cookies (recipe below). I am taking some to work, sending some to PE's work, and keeping a few here.

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Chocolate Fudge Butterfinger Cookies
adapted from Picky Palate
Print Recipe

1 cup butter
1 cup white sugar
3/4 cup brown sugar
2 eggs
1 tsp vanilla
1 3/4 cups flour
1 1/4 cups cocoa powder (
2 tsp baking soda
1/4 tsp salt
14 fun- size Butterfinger bars, crushed
3/4 cup semi-sweet chocolate chips
3/4 cup milk chocolate chips

Preheat oven to 350 and use a cookie sheet lined with a Silpat or parchment paper. In a large bowl, cream together the butter and sugars until light and fluffy. Slowly add eggs and vanilla until well combined. In another bowl, combine the flour, cocoa, baking soda and salt. Slowly add to wet ingredients then stir in crushed Butterfinger and chocolate chips. Using a medium cookie scoop, drop by rounded spoonfuls onto the prepared cookie sheet. Bake for 9-11 minutes, should still be soft in center. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

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