Nothing but crumbs...

Well ladies it is the end of the day, you have soaked your troubles away in a hot bubbly bath, your fluffy bathrobe and slippers await you warmed on the radiator. Everyone needs a little indulgence and tonight is no different. A hot steamy drink and moist chocolate chip cookie, freshly baked by you of course! But before you cozy and snuggle down lets rewind shall we.

Now what shall we need...

2 1/4 Cups of All Purpose Flour

(aka 568ml of Plain Flour)

1 Teaspoon of Baking Soda

(aka 5ml Bicarbonate Soda **NOT Baking Powder**)

1 Teaspoon of Salt

(aka 5ml of Salt)

1 Cup of Unsalted Butter (Softened)

(aka 225g of Butter)

3/4 Cup of Granulated Sugar

(aka 177ml of Gran. Sugar)

3/4 Cup of Packed Dark Brown Sugar

(aka 177ml of Packed brown Sugar)

1 Tablespoon of Vanilla Extract

(aka 15g of Vanilla Extract)

2 Large Eggs

2 Cups Chocolate chips

(aka 225ml Choc. Chips)

Non-stick paper

Baking trays

I will be baking a double batch as I like to share my treats at work and with the in laws :) Which is why there is so much dough for myself.

Now best way I find is to scoop out your butter and sugar and let it get to room temp. This is for easy mixing when doing it by hand (See my trusty wooden spoon)

While you are waiting it is always good to prep. I prefer sifted flour as it seems to blend much easier. Once all your dry ingredients are ready set aside and focus on your butter and sugar.

Mix until the sugar and butter are smooth and creamy. You want to add your vanilla and eggs next and mix until creamy.

Yeah, I got the mixer out... I knew what was coming.

Now the best tip to all you domestic goddess' out there...add the flour mixture a bit at a time until all is blended. You want to fold in your chocolate chips. I improvised and just chopped up some bars of chocolate as I can understand paying nearly £2 for a tiny little back of chips. Mix slowly and you dough should look roughly like this...

Now here comes the time consuming part... I do not like self proclaimed non stick kitchen goods. To save what I consider a lot of hassle is to cut some non stick paper to the size of your tray, it makes life so much easier even if you have metal utensils. My had 3 trays to spare, each tray could take 6 drops of dough...about a heaped teaspoon and bake until light golden brown for soft or a darker tint for a bit more crisp. All and all it was a busy night... but all worth it...

Now...enjoy your evening of bliss... you have earned it.

xoxo

Di

Dinner Time

Tonight I am making a lovely and creamy potato & smoked ham soup... this was something discovered about a week ago when I was off sick. I had such a sore throat that eating was not

fun....drinking I could tolerate. This was basically done on constant tasting because I didn't follow a recipe plus it was fairly cheap to buy and making a big pot it lasted for the week. You are probably only looking at a £6 because I had every thing else in the cupboard

First here are all the ingredients:

600ml of single cream

Butter (I used Flora about 3 table spoons)

Potatos ( 5 or 6 large)

Onions (2 large or 4 or 5 small)

Milk (2 pints)

Ham/Gammon (Smoked, 1kg)

Salt, pepper, garlic & mixed herbs for taste.

I washed and cubed the potatos. I perfer the skins so I didnt peel, just cut out the eyes or any bad spots I saw.

Boiled till soft, not crumbling. I find it they are just soft the texture of the soup is creamier. I browned some onions...mmmm they are so good when they are slightly burnt. hehe

Drain the potatos, leave a bit of the potato water in. Give them a rough mash, adding your butter to your own taste and your onions.

Now..I blend as I pour in my milk until the mix gets to the thickness I want.

After my ham is baked or boiled I trim the fat and cube to make blending easier. I do this about a handful at a time. I make sure I don't put it all in at once because it can be to much, I usually do a quarter at a time. From 1kg of gammon I usually have one quarter left.

Next at your salt, pepper, garlic and mix herbs to your taste preference. Make sure you keep on a low heat because you do not want the cream to ruin. Continually taste as you stir until hot and volia yummy soup, enough for dinner and to freeze.

As you see I have a lot but it will last as lunch and dinner for most of the week for a family of two.

Bon apatite