Following A Recipe (sorta): Taylor's Piroshki Recipe by TAYLORSMOMMY

My ex-husband LOVES pirogi. (I believe that is the proper way to spell the plural of pirozhki or "piroshki", but I may be wrong. I'm not up on my Russian and am falling back on the wikipedia article on this topic.)

At any rate, he loves those things and buys them at the fair every year. I like thinking about things that I can do for him, and so it dawned on me that although I've never heard of anyone I know cooking these things...Russians probably made them before fairs. haha

So, with amazingly little work I tracked down a recipe (and then tweaked it a bit). The original involves frying, while my recipe involves baking. I realized I could do that from reading all of the comments on the recipe, so I can't take any credit for it. I added garlic and sharp cheese.

This is the first time that I've made a bread with yeast by hand. I think it worked out great!

I ran out of eggs while making this recipe, so I'm reminding myself right now to check the amount of eggs I have before trying this again.

Ingredients

• 1 1/2 pounds ground beef
• 1 red onion, chopped up fairly fine
• 1 teaspoon salt
• a few shakes ground black pepper (to taste)
• 1 1/2 teaspoons dried dill weed (alter to preference)
• 1 clove garlic, chopped
• 1 (.25 ounce) package active dry yeast
• 1/4 cup warm water
• 1 cup milk
• 3 eggs
• 1/2 cup vegetable oil (I used canola, and that was fine.)
• 2 tablespoons granulated sugar
• 1 teaspoon salt
• 4 cups all-purpose flour to start (You will add lots more.)
• Around 11 small (1-2cm cubes) sharp cheese
  
  

  Meat section:
  

  1. Brown meat in a skillet, on medium heat. I used the 3 or 4 setting on my stove.  Once the meat looks evenly brown, try to drain off the fat as much as you can. I'm sure that there are great ways to do this, but I sort of tip the pan while guarding the meat with a spatula and draining fat into a container (for later clean up).
  2. Stir in chopped red onion, salt, pepper, dill weed, and garlic. Cook until the onions seem pretty translucent.
  3. Pour meat mixture into a bowl to cool. Refrigerate.

  Bread Section

  1. Pour packet of yeast into 1/4 cup of warm (but not super hot) water. Put it in sort of a warm location, if available. Wait about 15 minutes, until the yeast becomes frothy.
  2. Heat milk in a pan over low heat. I set my burners on 1 or 2.
  3. Combine eggs, oil, sugar, and salt in a small bowl. Put two cups of flour in a different and larger bowl.
  4. When the milk gets warm, add the contents of the small bowl (eggs and such) to the milk. Use a whisk to sort of agitate the stuff gently. As soon as it looks warmed up and well mixed, remove from the burner.
  5. Slowly pour milk mixture into the flour bowl while stirring. 
  6. Add half of yeast solution to the flour bowl. Stir it.
  7. Add a cup of flour to the flour bowl. Stir it.
  8. Add last of yeast solution to the flour bowl. Stir it.
  9. Add another cup of flour to the flour bowl. Stir it.
  10. Assess the texture of the mixture, and add flour until the bread seems to be a dough that forms into a ball and isn't sticking to the bowl. (This took quite a bit of flour when I did it. I probably put another two cups or so into it.)
  11. Knead it to make sure it is evenly mixed, but don't mix it a bunch after it seems pretty even.
  12. Cover the bowl with a clean cloth and set in a warm location. Give it at least 30 minutes. (I didn't notice the dough really rising, but I got tired of waiting after 30 minutes and just did my thing.)

  Putting It Together

  1. Preheat oven to 400 degrees.
  2. Get out two cookie sheets, and cover in parchment paper.
  3. Uncover bread dough bowl, and retrieve meat bowl.
  4. Pinch off a handful of dough and roll into a small pizza like disk about 4-5 inches in diameter.
  5. Put at least two heaping tablespoons of meat mixture in the middle. 
  6. Put a cheese cube in the center of the meat mixture.
  7. Close the dough over the meat, and pinch closed.
  8. Roll them slightly in your hands, smoothing any rough bits out. 
  9. Place completed meat/dough sphere on parchment paper covered cookie sheets.
  10. Do steps 4-9 approximately 11 times. In other words, make balls of meat until you run out of stuff.
  11. Let them all sit for about 10 minutes before cooking.
  12. Place in the oven and bake for 18 minutes.

 Verdict: These are awesome! Everyone in the house ate them up, and wanted a whole lot more. My only regret was that I thought that they could have had more meat to the amount of bread. I really liked these, although the prep time on this is sort of outrageous (at least for me). If you don't mind a project, they are well worth the time.

Right out of the oven

Action shot of it being delivered to the ex-husband.

Natural light. The bread really did turn out nice!

YUM!

Following a Recipe: Baked Kale Chips by LucyDelRey

This year my housemate grew some organic kale, which is awesome...except that you can't really eat kale without doing something to it.

Well, I guess you can.

I just don't know why you would want to.

It is beautiful and easy to grow out here in the Pacific Northwest.

Behold the power of kale!

I was going to bring in a few plants and sauté them, but then things went sideways. I decided to make chips, and I found this recipe for Baked Kale Chips Recipe by LucyDelRey.

I didn't really follow the thing to the letter at all.

Here is the gist:

1. Preheat oven to 350 degrees.
2. Get some kale, and take off all of the individual leaves. Wash the kale leaves, and sort of shake them dry. 
3. Take out the tough middle stem parts, and tear into bite sized pieces.
4. Put all of the leaf pieces on some cookie sheets covered in parchment paper.
5. Drizzle with olive oil. I am not good at "drizzling", so I pour some into a tablespoon and drizzle with the spoon. It helps me keep track of how much I am using, and limits catastrophes.
6. Shake some season salt over the leaves. (I think that in the future I want to experiment with my own mixtures of spices.)
7. Bake for about 10 minutes (or until edges are brown).

I think that I probably should have baked mine for less than 10 minutes, personally. They were definitely crumbly.

Verdict:  They made the house smell bad, in my opinion. They were pretty tasty to me though, and addictive. I ate about half the kale without even thinking about it. My child, who hates all green things, voluntarily ate some and liked them. My housemate wasn't pleased by these at all, and made some wistful comments about how it might have tasted if the kale was prepared otherwise...and compared the chips to eating dry tarragon. My mom thought that they were tasty. I'm not sure if I'll do this one again or not. It is definitely fast!

This is what the process looked like:

Raw Kale

Drizzled and Salted

Baked Kale

~ Patty :)

Wikipedia Article on Kale:
"Kale is very high in beta carotene, vitamin K, vitamin C, lutein, zeaxanthin, and reasonably rich in calcium. Kale, as with broccoli and other brassicas, contains sulforaphane (particularly when chopped or minced), a chemical with potent anti-cancer properties.^[1] Boiling decreases the level of sulforaphane; however, steaming, microwaving, or stir frying do not result in significant loss.^[2] Along with other brassica vegetables, kale is also a source of indole-3-carbinol, a chemical which boosts DNA repair in cells and appears to block the growth of cancer cells.^[3][4] Kale is also a good source of carotenoids.^[5]"

Chocolate Oatmeal Cookies with White Chocolate Chips

I pretty much followed a recipe on this one, with some really minor alterations.

I was having a five alarm sweet tooth emergency at 11pm or so, and tried to imagine what my mouth wanted. It answered chocolate and oats. I looked around for a recipe and found Chocolate Oatmeal Cookies by Norcal. I didn't go too far afield with this, as I'd had some unfortunate hamburger recipe issues earlier in the day (which I'll write about soon).

I didn't have semi-sweet chocolate chips, but I had some leftover white chocolate ones. I like a bit more vanilla in my cookies, and I also needed to cook these longer than was stated in the original recipe.

Darn good cookies, actually.

Ingredients

• 1 cup all-purpose flour
• 3 tablespoons unsweetened cocoa powder
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/2 cup margarine
• 1/2 cup brown sugar
• 1/2 cup white sugar
• 1 egg
• 2 teaspoon vanilla extract
• 1 1/4 cups rolled oats
• 1/2 cup white chocolate chips

1.  Preheat the oven to 350 degrees.
2. Mix flour, cocoa, baking powder, baking soda, salt, and cinnamon in a bowl with a whisk.
3. Mix margarine, brown sugar and white sugar in a different bowl. Then mix in the egg and vanilla. 
4. Mix the two bowls together, slowly bringing the dry ingredients into the wet ones and mixing a bit after each bit is added. 
5. Mix in oats and choco chips.
6. Put parchment paper on a cookie sheet. (I cannot sing the praises of parchment paper enough!)
7. Spoon out the cookie mixture onto the cookie sheet. I liked 1 tablespoon sized spoonfuls. 
8. Cook for about 11 1/2 minutes. (The original recipe said 8-10, but that didn't work for me very well.)
9. Remove from oven and let them sit on the hot sheet for 5 minutes, then put them on a cooling rack.

 Verdict:

My child ate some, but wasn't in love with them.
I adored these cookies, and so did my partner.  I think that I might want to double this recipe in the future, because I'm going to be out of cookies fast. I think these are some of the best ones that I've baked so far.

~Patty 

Ogre Cookies (Combo Smitten Kitten and Jill Saunders)

Why Ogre Cookies?

They have layers.

I am starting to be a bit adventuresome with online recipes, and I add or subtract things to see what happens.

I also combine recipes sometimes, and that is what happened here.

I was craving a soft cookie that had a couple of different flavors, and a bit of chocolate. I found Brownie Roll-out Cookies by Smitten Kitchen and The Best Rolled Sugar Cookies by Jill Saunders, and I decided to put them together to make something a little like both.

I made the dough separately, and it looks like there is a lot more vanilla sugar cookies than chocolate (if you follow this to the letter).

So, I made the Brownie ones first (and with only a few minor changes):

Choco Layer

• 3 cups all-purpose flour
• 1/2 teaspoon salt
• 1/2 teaspoon baking powder
• 1/2 cup butter, softened
• 1/2 cup margarine, softened
• 1 1/2 cups brown sugar
• 2 large eggs
• 1 1/2 teaspoon vanilla extract
• 2/3 cup unsweetened cocoa

Don't preheat the oven, because this is going to have to chill for at least an hour. Soften the butter by nuking it for a short time (like 15 seconds).

1. Whisk flour, salt, and baking powder in a bowl.
2. Mix butter, sugar, eggs, vanilla, and cocoa in a different bowl. Use a mixer instead of a spoon, or you'll get the same stupid chunks in your dough that I did. That cocoa is insidious stuff that likes to create balls of powder in otherwise nice dough.
3. Mix the dry stuff into the wet stuff slowly. I used my hands to really mix it up, and then I wrapped the dough in plastic wrap and shoved it in the fridge.

Vanilla Layer

• 1 cup butter, softened
• 1/2 cup margarine, softened
• 2 cups white sugar
• 4 eggs
• 1 teaspoon vanilla extract
• 5 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon salt

Don't preheat the oven, because you will have to chill this for an hour. Soften the butter by nuking it for a short time (like 15 seconds).

1. Whisk flour, baking powder, and salt together.
2. Mix butter and sugar together in a different bowl. 
3. Add eggs and vanilla to butter/sugar bowl, and mix together.
4. Stir the dry stuff into the wet stuff, slowly.
5. Mix with your hands, until the dough looks pretty good. Then wrap it in plastic and stick it in the fridge for at least an hour.

Chocolate and Vanilla Ogre Finger Sugar Cookies (Not exactly catchy, is it?)

• Preheat oven to 375 degrees.
• Grab about a third of the vanilla dough, and roll it out between wax paper.
• Grab a similar amount of  chocolate dough, and roll it out between wax paper.
• Remove the top pieces of waxed paper on both flattened pieces of dough, and then carefully lay the choco layer on top of the vanilla one.
• Remove the wax paper on the choco layer completely.
• Roll the dough into a long cylinder
• Cut the cylinder into 1/4 inch cookies. (I smooshed mine, so that they became long finger cookies.)
• Place them on cookie sheets that are lined with parchment paper. (I'm a huge believer in parchment paper. It makes clean up SO nice!)
• Cook for about 12-14 minutes. Check at the 12 minute mark by sticking them in the center with a toothpick. If you pull it out and it looks like the toothpick isn't wet, and there isn't dough sticking to it...it is done!

This makes a boatload of cookies, and leaves you with a bit of leftover vanilla dough.

The Verdict:

This was a bunch of stuff to go through, and it left me feeling sort of "meh". My daughter felt the same way about them. The two men in the house devoured them hungrily, and raved about enjoying them. These are GREAT cookies to be served with coffee. I've had requests to make them again.

Layers...like an onion.

These are long finger cookies, and that is totally on purpose. It has nothing to do with smooshing the dough when I was trying to cut it into circles. Nope. I'm sure that wasn't the case. *cough*

Following a Recipe: Nana's Mashed Turnip by DARIA K

The organic farm share that we bought into this year gives us boxes of veggies, but they don't have any kind of invoice or information about what veggies they are.

I suppose that they think that if you spend good money on a few months of vegetables, then you are someone that knows what they look like and what to do with them.

Well, I fooled them. :)

I don't know the difference between a turnip and a rutabaga. After searching the internet, I think that the box that they gave me recently contained a few turnips and a rutabaga. I thought they were all turnips, so I used the big "turnip" and followed Nana's Mashed Turnip Recipe by DARIA K. It turned out WONDERFUL! So, this is actually a rutabaga recipe too.

I'd show you a picture of what these mashed yummy things looked like, but we all ate it up before I could snap a picture.

Nana's Mashed Turnip Recipe (turned into a mashed Rutabaga Recipe and slightly changed)

• 1 large rutabaga
• 3 white potatoes
• 1/4 cup milk
• 3 tablespoons butter
• 1 teaspoon sugar
• 3/4 teaspoon salt
• 1/4 teaspoon pepper

1. Preheat oven to 375 degrees.
2.  Peel the rutabaga and the potatoes.
3. Cut up the rutabaga and potatoes into cubes or cube like objects. (It doesn't matter, you are going to mash them anyway.)
4. Put them all in a pot, and add enough water to just cover them.
5. Boil the water, and then cook them for 25-30 minutes.
6. Pour them out into a strainer, and then put them back in the pot.
7. Add milk, 2 tablespoons butter, salt, pepper, and sugar.
8. Mash them up.
9. Put the mixture in a baking dish, put some butter on top, and then put on a loose cover. (I used foil that wasn't tight.)
10. Bake for 15 minutes, and then take the cover off. 
11. Bake for 8 minutes with the cover off, or until things are slightly golden brown.

Verdict: 

These were super easy to make, and folks devoured them. I was surprised to find out that I loved them. It is like eating mashed potatoes, but with a bit of spicy special zing in the mix. Super yummy! I liked these so much that I want to grow rutabagas now.

~ Patty :)

Following a Recipe: Roasted Beets and Sauteed Beet Greens by " BN61079"

(Okay, this is actually a post that is current! I did this tonight!)

I don't remember ever eating beets in my life, and I certainly haven't wanted to do it.

This summer we bought a share in an organic community farm, and they sent three beets to us in the last box of groceries. The beets were the whole plants, with slightly wilted looking greens attached. I looked at them perplexed, and pretty much resigned myself to the idea that they would be rotting in the compost heap soon.

I mean, beets? Wilty beet greens? BLECH!

I asked my ex-husband if he ever liked beets or had a way to cook them, and he said no.

I asked my husband if he knew how to cook them, and he said that they were really yummy pickled (and that you could also roast them and saute the greens).

Well, that didn't sound appealing at all.

That said, my husband is pretty busy these days and I wasn't sure he'd get around to cooking the beets.

My curiosity started to take root.

I found Roasted Beets and Sauteed Beet Greens by "BN61079"  on allrecipes.com, and I figured that I'd give it a go. I didn't even attempt to make everything at the same time, as my brain would have broken. I adapted things just slightly.

Mildly Tweaked Beets and Greens

3 beets (with greens attached)
4 Tablespoons olive oil
2 1/2 cloves garlic
2 Tablespoons chopped red onion
butter
salt
pepper

The roasted beet. It smells like dirt.

The Beet Part

• Preheat oven to 350 degrees.
• Cut the greens away from the beets, and put them to the side.
• Then wash the beets, and cut off the tough tops and weird little rooty bottom bits.
• Put all of the beets in a baking dish (like a ceramic corningware dish with a glass top).  Honestly, I didn't even remember I had one of those.
• Add 2 Tablespoons of olive oil, and kind of roll the beets around in it. You might want to use some kind of implement for that, or you'll get olive oil hands (like I did). 
• Cover and cook for 70 minutes. (The recipe called for 45-60 minutes, but that didn't seem to be enough time in my oven or with my cookware.)
• Check to see if the beets are done by sliding a knife into the biggest beet you have in the dish. It should slide in super easy and cut down without resistance. 
• Remove outer skin from beets, and chop them up into bits. 
• Add butter, salt, and pepper to taste.

Cooked and chopped up!

It looks like a massacre on a plate.

 

The Beet Greens Part

• Cut the leaves free from the thick stems.
• Wash all of the greens, and stack them in a bowl.
• Tear leaves up into small 1-2 inch sections, and tear free of center stem while you do it. If there are very tiny and tender leaves, just keep the center stem in.
• Cut up garlic cloves (after peeling them). My garlic had started growing, so I also removed the green plant from the center. The recipe said to "mince" garlic, so I just cut it into sort of small pieces. 
• Cut up red onion into small pieces. I failed to check the refrigerator to see that I already had one slightly cut up, so now I have two sliced onions. So, this is a reminder to check next time!
• Put onions and garlic on some kind of saucer.
• Put about 2 Tablespoons of olive oil in a skillet, and then heat it. My stove doesn't have "medium-low". It has Lo, 1-9, and High. I used 3 or 4, although I can't remember which. Either way, heat the olive oil and then add the onions and garlic. I waited until the stuff was "sizzling" pretty good, and then let them go on for a minute. 
• Add the greens, sort of evenly over the sizzling stuff. Then, take a safe object and stir things. (I used a silicone spoon dealie.) 
• Stir around pretty actively until it seems like things are darker and soft. I erred on the side of caution, and maybe didn't cook mine quite enough. 
• Add salt and pepper to taste!

These actually look pretty!

On the plate, with some salt and pepper.

Verdict:

I tried the greens first, as they were finished far before the beets. I wanted to wait and eat them both together, but I just couldn't contain myself. I ate every last bit myself. That's right. I didn't even wait to share it with someone else. They were surprisingly yummy, and we didn't have very many (since there were just the three beets). I think that if I had more beet greens, I would add more garlic and onions. (So, for every three beets that have greens I'd use what I did above). I would definitely want them again!

The beets took a long time to cook, and they smelled like dirt. I didn't like the way the kitchen smelled, and they were a pain to peel. I don't know if I had to do that...but I did. Any advice about that? They also leave messy purple/red stains all over. That said, served with some real butter, salt, and pepper...they charmed me. They are sort of sweet and interesting. I don't know how far I'd go out of my way to eat them, but they did turn out well (as far as I know).

Caution: I have never eaten beets before, and I may have destroyed these and simply liked the taste of utterly ruined beet.

~ Patty :)

Anadama bread

The second loaf that I've made...and super yummy!

This is another one of those posts that is mostly for me, and any other poor soul with an an ancient Regal Kitchen Pro Breadmaker model K6725. I'm preserving this recipe, as I'm likely to lose the booklet that came with it.

I figure that many of you talented folks may be able to adapt this as well, so here we go! (If you do adapt this, let me know! I hope to learn to make bread without a machine next.)

Anadama Bread

6 to 8 ounces water
1 1/4 teaspoon salt
2 tablespoons butter (or margarine)
1 egg
1/4 cup molasses
1/4 cup corn meal
2 3/4 cups bread flour
2/3 cups whole wheat flour
2 1/4 teaspoons yeast

Remember to get all of the ingredients to room temperature first! It took a few tries, but I realized how important this little fact happened to be to the process, and now my bread is nicer.

With this breadmaker, you add liquids and salt first.
Then you add dry ingredients.
Then you make a little well on top and add yeast.

Select the Sweet setting, select medium crust, and press start.

When the timer blinks zeros, stop the machine and take the bread out right away.

For those that want to adapt this recipe and have talent, I'll tell you that this makes a 1 1/2 to 2lb loaf, and the Sweet setting makes the whole thing last about 2 hours and 50 minutes from start to finish.

Verdict:

This is a pretty nice tasting bread, and it smells great when it is cooking. Folks in the house tend to eat it up swiftly, and my daughter asks for it by name now.

I learned about cutting bread, and that made everything a lot better too.

Yeah, I really just said that.

I'd been trying to cut bread with a small and crappy serrated knife, and usually trying when it was too hot. Now? My dad bought me a bread knife, and so I have a large nice knife to cut through the bread when it has cooled. That makes a big difference!

It is the little things in life, ya know?

~ Patty :)

Pisa Bread

This one isn't going to be very useful to anyone but me, unless you happen to have a Regal Kitchen Pro Breadmaker model K6725.

See how I just made that google possible? If you have one of these ancient machines, welcome to the club.

I didn't create this recipe. It came with the used bread maker that was given to me for free. I'm sure I'll lose the darn booklet, so I'm going to write out the recipes that I like or try.

Regal Kitchen Pro Breadmaker #K6725

The only change I made was using grated Romano cheese instead of Parmesan. Oh, and onion powder instead of onion flakes.

I call this stuff "Pisa Bread", because it seemed a bit structurally unsound. All of the cheese sort of lumped together funny in places too. I may not have grated it finely enough to be reasonable for this recipe.

Tastes wonderful, but didn't work out exactly right.

Pisa Bread

9-11 ounces water
1 teaspoon salt
1 1/2 tablespoons vegetable oil
3 1/2 cups bread flour
1/4 cup Romano Cheese (or Parmesan)
1 tablespoon dried parsley
2 teaspoons sugar
2 teaspoons dried onion powder (or flakes)
1/2 teaspoon dried basil
1/2 teaspoon garlic powder
2 teaspoons active dry yeast

The important thing that I didn't do was use ingredients that were room temperature. That made the yeast act weird, so don't do that.

I also didn't wait for the bread to cool all the way, and I didn't have a proper bread knife. So, I was sort of doomed.

With this breadmaker, you add liquids and salt first.
Then you add dry ingredients.
Then you make a little well on top and add yeast.

Select the French setting, select medium crust, and press start.

When the timer blinks zeros, stop the machine and take the bread out right away.

For those that want to adapt this recipe and have talent, I'll tell you that this makes a 1 1/2 to 2lb loaf, and the French setting makes the whole thing last about 3 hours and 50 minutes from start to finish.

~ Patty :)

Following a recipe: Chocolate Awesomes by Kate from Scratch

I am nearly 40 years old, and I've avoided cooking stuff most of my life. I realize that is a heck of a privilege, even if I mostly ate at fast food joints.

I'm at the point where I want to learn to cook things for myself though, and so I try to chose recipes that I can succeed at fairly easily.

I decided to try Chocolate Awesomes by Kate from Scratch. I made a few changes, but they shouldn't have been that big of a deal.

My cookies didn't turn out looking anything like her cookies.

Here are mine:

They sort of look just like Chocolate Chip Cookies, don't they?

Verdict: 

These taste pretty good, if you like chocolate chip cookies. They are very rich and have a super texture. My daughter has been asking for them, and they seem to be disappearing fast. My husband and my ex-husband both seem to enjoy them a lot. I'm not a huge fan of chocolate chip cookies, but I've eaten my fair share of these...although maybe just out of boredom. I think they are sort of chocolate chip cookies for those that like dark chocolate and really rich desserts. I think they would go well with ice cream.

Here is the recipe (slightly changed to reflect what I did). If you want the original, please follow the link to the super cook above!

“Chocolate Awesomes”

• 1 cup butter
• 1/2 cup large marshmallows cut up
• 2 1/4 cup all-purpose flour
• 1/2 teaspoon baking soda
• 3 teaspoons Hershey's cocoa powder
• 1 cup packed dark brown sugar
• 1 large egg
• 1/4 cup heavy whipping cream, well chilled
• 2 cups dark chocolate morsels

1. Don't preheat the oven right away, you'll have to chill the dough for this recipe.
2. Melt butter in the microwave until it is boiling (put some kind of cover over things because the butter will pop and geyser with heating).  This made a MESS of my microwave.
3. Add marshmallow chunks and stir.  Set aside to cool. These never really melted into the butter for me, but remained floating on top of the butter and were just softened.
4. Whisk flour, baking soda  and cocoa powder together.
5. In a large mixing bowl combine brown sugar and egg. I used an electronic mixer. Add whisked dry ingredients in two additions, mixing after each addition.
6. Add chilled cream to slightly cooled melted butter-marshmallow mixture and stir. This will look weird and make cream "globules" in the mixture...don't worry about it. Pour into the other ingredients while mixing on low with an electric mixer until just combined.
7. Fold in dark chocolate morsels.
8. Chill cookie dough for at least an hour. I chilled for three.
9. Place oven rack in center of oven. (I have no idea if I did this or not.)
10. Preheat oven to 375 degrees Fahrenheit.
11. Grab two cookie sheets and line them with parchment. Anything else is a pain!
12. Using a round tablespoon measure, scoop batter into leveled tablespoons and drop onto prepared cookie sheets. The texture will be sort of strange, like a combo between clay and ice cream.
13. Bake two cookie sheets worth at a time. Cook for something like 12 minutes. Start checking on them after 8 minutes, and wait until the edges seem to be done or darkening. Let them sit on the cookie sheet 5 minutes before removing them. Try one. If it seems to need more time, put them back in the oven a few minutes at a time until things seem right.

I have no idea how many cookies this made, but it seemed something like 40-50.  It is supposed to make three dozen.

~ Patty :)