Improving on an Old Classic

We are experiencing our first Virginia spring here. Apparently, that means that while last week it was 78, tonight the low is 29, and the high tomorrow is 44. This second winter is pretty lame-o!
But, it does have its upsides, in the form of roasted vegetables and oatmeal chocolate chip cookies with cinnamon.


Oatmeal Chocolate Chip Cookies with Cinnamon
3 cups regular or quick (not instant) oats
1 cup flour
1 tsp salt
1/2 tsp baking soda
1 1/2 sticks butter
1 cup packed brown sugar
1/2 cup granulated sugar
1/2 - 1 tsp cinnamon
1 large egg
1/4 cup water
1 tsp vanilla extract
1 cup chocolate chips

Oven 350. Ungreased cookie sheets.
1) In medium-size bowl, beat butter until soft. Beat in sugars, egg, water, and vanilla until creamy.
2) Combine flour, salt, baking soda, oats until well-combined.
3) Add oat mixture gradually to butter-sugar-eggs with beater at medium-low speed, gradually beating until just blended. Stir in 1 cup chocolate chips by hand.
4) Drop onto cookie sheet and bake 12-15 minutes, until lightly browned.

Experiment and failure

So, lately I have been making cornmeal pancakes every so often. They're quick, easy, and as long as I have cornmeal, I almost always have all the ingredients on hand. A little while back, I decided to try making chocolate cornmeal pancakes, just for funsies.

The batter never looks terribly appetizing (It usually looks like yellow barf.), but it looked even worse when brown.

Even from the batter stage, things looked ominous.

Frying did not improve things.

It made them look like flattened dog-poo.

The final result was pretty disappointing from both a flavor and aesthetic standpoint. The pancakes didn't taste terribly chocolate-y, and they looked very, VERY unappetizing. If there is a next time (which I don't think there will be) I will try adding a lot more cocoa powder, but this experiment has dampened my enthusiasm for further un-researched forays into the culinary unknown.

Bittmanesque chocolate instant pudding

H contemplates chocolate pudding, and layering.


We had one of my fabulosa friends from Richmond over last week. She and I had Zumba last semester, and I think it's the glue for a great friendship. To celebrate her coming over and sharing our table, we made chocolate! Of course! This recipe takes 5 minutes to make, and is super-duper easy. Just don't get water in that chocolate or it will separate and make the pudding gross textured.

Bittmanesque Chocolate Instant Pudding with a kick
1 packet non-refrigerated silken tofu (you know the kind)
4 oz bar baking chocolate
1 /4 cup cocoa
1 -2 T butter (or oil)
1 tsp cinnamon
3/4 cup sugar, boiled in 3/4 cup water to make syrup.
Almond slices, for topping

Possible variations: substitute 1/2 -1 tsp powdered ginger, or 1 T fresh and grated + 1-2 T chopped candied ginger for the cinnamon. I'm guessing this is good. Try it and see?

1) Melt chocolate.
2) Make Syrup.
3) Combine all ingredients in blender or food processor and whirrrrrr until you get a pudding-y texture.
4) Pour it in a bowl, and chill for at least 30 minutes.


H and P reading a story about chocolate pudding