When you write a blurb in your blog, that is called a blurg. Here are two.
** Last night, while picking out two pints of Ben and Jerry's at my local grocery store, I was very excited to find the Americone Dream, Stephen Colbert's new flavor. I know it's been out for a while but I had kind of forgotten about it since the hype had died down and since I can't keep my eyes open late enough to watch the Colbert Report anymore. I have this to report: meh. I like caramel swirls, waffle cones, and chocolate coating. But maybe I just don't like all those things together.
Anyhow - now that that bubble has been burst, I can spend my time looking for the new Breyer's Triple Chocolate flavor. (I've got to find the ice cream to take me through the upcoming Murray-less winter. They close for the season on December 2nd and it is NEVER too early to start planning ahead.)
** Last week's food section in the Kansas City Star had a tremendous recipe for Chocolate Molasses Cookies. The point of the "Eating For Life" feature was portion control, and if I had the ability to eat just one cookie the whole concept would be excellent. But I don't. And if they had a better website, I could just link to the recipe. But they don't. So here you go, then.
(Typing out this entire recipe makes this much less of a blurg, but these cookies are worth the work.)
2/3 c. semisweet chocolate chips
1/2 c. unsalted butter
1 1/2 c. all-purpose flour
1/4 tsp baking soda
1/4 tsp salt
2/3 c. brown sugar
2 T dark molasses
1 tsp vanilla
confectioners' sugar, for dusting
Preheat oven to 350 degrees.
Melt chocolate and butter in microwave-safe glass mixing bowl on high power in 30 second increments, until almost melted. Stir to blend well, then let cool.
In a separate bowl, whisk together flour, baking soda and salt.
Stir brown sugar, egg, molasses and vanilla into cooled chocolate mixture. Add flour mixture, stirring until combined.
Place scant tablespoons of dough on ungreased cookie sheet, 2 in. apart. Bake 10-11 minutes until tops begin to crack and cookies are still soft to the touch. Let cool 5 minutes; transfer to wire rack and dust lightly with confectioners' sugar.