Psycho Bella Fun: March 2011

Monday, March 28, 2011

Shortbread first timer con/ Cornstarch

This recipe is pretty basic and easy to manipulate. I'm just warning you now. Be prepared for future mutations to this recipe.

1 cup butter (go ahead and use salted)
1/2 cup of confectioners sugar
1/4 cup cornstarch
1 1/2 cup flour
1 Vanilla bean pod
leftover raspberries (for snacking on)

375 degrees

I bought a pack of vanilla beans from Granville Island for a really good price. I forgot what it was. I do remember it being better than anywhere else I ever bought 'em.

split the bean lengthwise and scrape beans

Tastes kinda bland so i added some lavender infused honey. Any honey would do. I plan on getting some food grade lavender for the next time. Lavender is the new matcha powder.

Playlist

Borderline by Madonna

Kindling by Architecture in Helsinki

Total Hate by No Doubt feat. Sublime

Now I've Found You by Hellcat and the Prowl

Knut

RIP epileptic bear. I love you.

Friday, March 25, 2011

Fresh Raspberry Dark Chocolate Chip La dee da's

These are good. Never made em before. I like raspberries. I like dark chocolate. I wish i had sea salt cuz i like that too. Next time i guess.

the things

2 cups flour
1/2 tsp baking soda
1/2 tsp salt (damn i wish i had sea salt)
1 cup melted butter (grr i wish i had a quarter...)
1 cup packed brown sugar
1/2 cup white sugar (wish i hadn't. too sweet now)
1 tbsp vanilla
1 egg
1 yolk of an egg
chocolate chips of your liking
rasPberries

and hemp hearts. but i ran out.

I started with mixing the flour, b-soda, and salt together in a bag, because i had already accumulated a lot of dishes in the sink, and didn't want to use another bowl. I also like things to look worse than they really are.

remember that scene in Ong Bak?

Then i beat the crap out of the melted butter and b-sugar and w-sugar(which i will never add again, cuz tooooo tooo sweet) and vanilla and egg and yolk.

Next throw in the chocolate chips and delicious raspberries. And whatever else you wanna throw in there. Diamonds, gold nuggets, sea salt, truffle oil, balsamic, la dee da...

Put that dough in the fridge for a couple of hours or more. It's best to place it right next to the pickled beets and homemade vinegarette for obvious reasons.

The oven should be at 350 degrees where i'm from. Place some dough on the baking sheet and bake for 15 minutes. The cookies should still look raw when time is up, but that's how you can achieve ultra chewy power. Just let the cookies be as they cool off. Keep in a tupperware container to maintain chewiness. Otherwise, keep out in the open if you want them harder. Thats what she said.