Lately…

There have been several things keeping me from the kitchen these past several weeks…

*     *     *

“Sweaterman” (of Labor Day french fry fame) became my sweater-ed fiancé.  :)

photo courtesy of twin1

I’ve been painting a mural at VCMC with some classmates.

A piece of the mural in room 302 at VCMC

I actually didn’t work on this part at all.  On second thought, I may have painted some sky here.

Midterms and post-midterm homework has been killer.  I had to make an emergency run to Michael’s for some cardstock to keep me busy when computer issues kept me from homework.

A paper chain to count down!

To make the passing days a little more fun.

*     *     *

In other news, twin1 visited us this weekend!

We went to the mall and helped out at a lovely friend’s wedding and ate leftover tri tip and generally acted like we’d never been apart.

♥v

Chocolate Chip Oatmeal Cookies

One of my professors has been telling us from day one that he loves oatmeal chocolate chip cookies.  They are his all time favorite.  Like, ever.

I’ve been thinking about oatmeal cookies since then.

And that was in August.  *sigh*  Midterm stress has led me to finally baking them.  (Thanks little brother for helping)

Chocolate Chip Oatmeal Cookies, with pecans

(from Mrs Bruhn’s amazing raisin pecan oatmeal cookies)

1 1/2   cups pecans

1/2   pound butter, room temperature (2 sticks)

1   cup packed brown sugar

1   cup granulated sugar

2   large eggs

2   teaspoons vanilla

1 1/2   cups flour

1   teaspoon baking powder

1   teaspoon ground cinnamon

1   teaspoon salt

3   cups oatmeal

1 1/2   cups chocolate chips

Preheat oven to 350°.  Bake pecans 5 minutes; let cool then chop.

Beat butter and sugars in a large bowl until fluffy.  With mixer on low, add eggs one at a time then add vanilla.

Sift together flour, baking powder, cinnamon and salt.  With mixer on low, add to butter mixture.

Stir in oats, chocolate chips and pecans.

Drop 2″ mounds of dough on parchment covered pan.  Bake 12-15 minutes.

These are seriously the most delicious oatmeal cookies ever.  Make them.

♥v

Strawberry Rhubarb Pie

(from the amazing kitchen of Maggie B)

3/4   cup brown sugar

1/2   cup granulated sugar

1/4   cup instant tapioca granules

1 1/4   cup fresh strawberries, diced

2 1/2 cup rhubarb, sliced 1/4″-3/8″ wide

2   tablespoons butter, cubed

pastry for double pie crust (we used a double batch of this crust)

Preheat oven to 425°

Roll out half of the pastry dough and line a 9″ pie dish with it to make the bottom crust.  Combine sugars and tapioca in a large bowl; add fruit and mix gently.  Pour into the pie dish; dot the filling with butter.  Roll out the rest of the dough and place over filling, crimping edges with your fingers.  Brush with a little mils and sprinkle with sugar, avoid getting sugar on the rim because it will burn).

Bake at 425° for 10 minutes.  Reduce heat to 350° and bake an additional 30 minutes or until fruit is tender.

♥v

Chocolate Mousse

(or the filling from the anniversary Chocolate Torte)

1   pound semisweet chocolate (today I used some Trader Joe’s dark chocolate also)

2   whole eggs

4   eggs, separated

2   cups whipping cream

6   tablespoons powdered sugar

Melt chocolate over double boiler; let cool to 95°.

While chocolate is cooling, beat egg whites until stiff but not dry, set aside.  Whip cream with powdered sugar until soft peaks form.

Back to the now cool chocolate.  Add whole eggs and mix well.  Add yolks, mix well.  Stir in a little of the cream and whites into the chocolate mixture to lighten.  Fold remaining cream and whites into the chocolate until no streaks remain.

Chill at least 4 hours.