It's Monday. But not just any monday... it's the Monday after Spring Break. I got up this morning not to my room back home, but back to my cold, uninviting dorm room. I am usually out of bed by 6:00 AM, but this morning, I kept on hitting that snooze button until it was 7:00 AM (and my roommate was about to throw something at me if my phone made any more noises).
Unlike the mornings over the past week, I would not be waking up to make it down to the kitchen and make myself a delicious omelet. I would not be waking up to make it down to the kitchen to blend together strawberries, mangos, sorbet, milk, peaches, yogurt, and cranberries to make a refreshing smoothie. I would not be waking up to make it down to the kitchen to be reassured that there was an oven that I could bake in. I would not be waking up to make it down to the kitchen to be welcomed by new and incredibly awesome Kitchenaid stand mixer. I would not be.....
So basically you get the point. All I did over spring break was bake, and bake, and bake, and then... bake some more. Now this means that I have A LOT of amazing recipes to post.
But I also have a paper due on Wednesday and a Nutrition exam next week. So you see my dilemma...
However, I also have a solution!
I present to you..... THE COOKIE EXTRAVAGANZA!
Instead of posting each cookie I made last week in separate posts, I have pooled them all together which, in fact, has proven more effective. Now, I provide a comparison of the cookies to help you choose which one to make.
Here are the contenders:
Cook's Illustrated Brown Sugar Cookies
S'Mores Cookies
New York Times Chocolate Chip Cookies
I'm going to eliminate the Brown Sugar Cookies from the showdown simply because....they were horrible. This doesn't mean that they may not appear on this blog at all. In fact, they most probably will. But only after I adventure with them a bit. The cookies have great potential. They smelled great and tasted amazing when they came right out of the oven. However, once they cooled, they became ROCK SOLID. And I really do mean rock. Like knock someone's eye out hard.
And so that leaves the S'Mores cookies and the infamous New York Times Chocolate Chip Cookies.
Unlike the mornings over the past week, I would not be waking up to make it down to the kitchen and make myself a delicious omelet. I would not be waking up to make it down to the kitchen to blend together strawberries, mangos, sorbet, milk, peaches, yogurt, and cranberries to make a refreshing smoothie. I would not be waking up to make it down to the kitchen to be reassured that there was an oven that I could bake in. I would not be waking up to make it down to the kitchen to be welcomed by new and incredibly awesome Kitchenaid stand mixer. I would not be.....
So basically you get the point. All I did over spring break was bake, and bake, and bake, and then... bake some more. Now this means that I have A LOT of amazing recipes to post.
But I also have a paper due on Wednesday and a Nutrition exam next week. So you see my dilemma...
However, I also have a solution!
I present to you..... THE COOKIE EXTRAVAGANZA!
Instead of posting each cookie I made last week in separate posts, I have pooled them all together which, in fact, has proven more effective. Now, I provide a comparison of the cookies to help you choose which one to make.
Here are the contenders:
Cook's Illustrated Brown Sugar Cookies
S'Mores Cookies
New York Times Chocolate Chip Cookies
I'm going to eliminate the Brown Sugar Cookies from the showdown simply because....they were horrible. This doesn't mean that they may not appear on this blog at all. In fact, they most probably will. But only after I adventure with them a bit. The cookies have great potential. They smelled great and tasted amazing when they came right out of the oven. However, once they cooled, they became ROCK SOLID. And I really do mean rock. Like knock someone's eye out hard.
And so that leaves the S'Mores cookies and the infamous New York Times Chocolate Chip Cookies.
