Chocolate Chunk Cookies

If I have to tell you
what's
my sin...
it's probably gluttony.
Gluttony according to the
dictionary is
eating too much.
Oh yeah.
That describes me well.
I eat too much.
And if you haven't notice yet,
I have a sweet tooth.
A big sweet tooth.
I love my desserts too much.
That probably explained
why I'm not a size 2.
Or a size 6.
(In case you are interested,
I'm a size 10.
On good days,
I could squeeze my fat ass
into a size 8.
That's pretty rare though.)
I'm not into candy.
Not into chips.
But give me a slice
of cheesecake
and
I could probably down it
faster than you can say,
"Jack Robinson".

And
I love my cookies too.

I made these for my kids.
For real.
(ok..who am I kidding??
I admit..
I'm part of the reason too.)
I love to make homemade
cookies or snacks
for the girls.
Somehow,
because it's homemade,
I dont feel as guilty
giving all that sugar
to them.
It's made with love.
So,
that's ok right?
*snigger*

Anyway,
my girls love it.
In their eyes,
anything with M&Ms
are good.
And they are
right.


Recipe adapted from Y'all come eat.

1/2 cup walnuts, chopped
2 1/4 cups all purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup (2 sticks) unsalted butter, softened
3/4 cup granulated sugar
3/4 cup light brown sugar
2 teaspoons vanilla
2 large eggs
8 oz bittersweet chocolate (at least 60& cacao), coarsely chopped
1 cup candy coated milk chocolate candies

1. Position oven racks in the top and bottom thirds of the oven.
Preheat oven to 325F.
Spread the walnuts on a rimmed baking sheet;
toast on the top rack of the oven for 7-10 minutes or
until fragrant and golden, shaking the pan once to ensure even toasting.
Transfer to a small bowl. Set aside.

2. Increase the oven temperature to 375F.
In a medium bowl, stir together the flour, bakiing soda and salt.

3. In a large mixing bowl, beat the butter and sugars on medium speed
with an electric mixer for 2-3 minutes or until pale and fluffy.
Beat in the vanilla.
Beat in the eggs one at a time, beating well after each addition
and scraping down sides of the bowl as necessary.
Beat in the flour mixture until incorporated.
Stir in the walnuts, chocolate and candies.

4. Drop dough by heaping teaspoonfuls 2 inches apart onto
2 ungreased cookie sheets.
Bake on separate racks in the oven for 9-11 minutes or until golden brown,
switching pan positions halfway through the baking.
Let cookies cool on sheets for 2 minutes.
Transfer to wire racks to cool completely.

Fried Pickles with Honey Mustard Dipping Sauce

Fried Pickles.
Who would've thought?
This came about when
I asked my husband
what he ordered at Hooters,
one day.
He said
"Fried Pickles.
Delicious!"
And I said,
"You went to Hooters
to get fried pickles?
I could make that!!"
And so I did.

Now,
I'm not a pickle eater.
I always take out the pickles
that came
with my burgers.
I pooh-poohed the idea of eating
fried pickles.
Seriously.
But boy, oh boy..
I take my words back.
Fried pickles
are divine.
Delicious...
And dipped in this
honey mustard sauce...
I'm in pickle
heaven.

Recipe taken from Deen Brothers Y'all Can Cook.

Honey Mustard Dipping Sauce
1/2 cup sour cream
1/4 cup mayonaise
1/4 cup dijon mustard
2 tablespoon honey

Mix the ingredients above well.

For the fried pickles
1 16oz jar bread and butter pickle chips
1/2 cup flour
1/2 cup cornmeal
salt and pepper
2 eggs, beaten
Vegetable oil for frying.

Heat a pan with 2 inch of vegetable oil.
Put each ingredients separately in 3 bowls.
Season the flour and cornmeal with salt and pepper.
Dip the pickles in the flour first,
followed by the eggs,
and lastly,
toss it in the cornmeal.
Fry till it gets golden brown.