Last night’s dinner
The chicken took two minutes to put in the slow cooker and was a real treat. There is even enough for Stephen to have for lunch tomorrow.
I even had enough time to make a cake for dessert.
This recipe is quick to do up and always works well. I sometimes put half the batter in a bundt pan and then add a layer of cinnamon and sugar for a streusal cake but it is lovely if you add fruit to it (blueberries or raspberries especially).
Cream together; 1 1/2 cups of sugar, 1/2 cup cream cheese and 10 T. of butter.
Add; 2 eggs, 1/2 tsp baking soda, 1/2 tsp baking powder, 2 cups flour and 1 cup of sour cream.
Bake at 330 for approx. 30 minutes.
Tonight’s dinner
It is book club tonight but I need to spend a even more time getting ready to meat the architect and I want to have everything cleaned-up before everyone gets here so we`re having pulled pork sandwiches.
All you do is place in the slowcooker (shocker); a pork shoulder roast, 2 cups of brown sugar, 2 tsp. chili powder, 2 garlic cloves chopped, half a cup of cider vinegar plus a bit of salt and pepper. Let it cook all day from frozen and serve with a nice cole slaw.
As mentioned it is book club tonight (but the architect prep is even more scary) and we always have lots of treats. I thought I would give these great sounding cookies a try.
http://www.culinarymuse.com/2005/01/recipe_chocolat.html
Chocolate and Sea Salt Cookies yield: 30
3 cups chocolate chips or your favorite premium dark chocolate chopped into small chunks
¼ c (2 oz) unsalted butter, room temperature
¾ c brown sugar
2 eggs
1 ½ tsp vanilla extract
½ c flour
¼ tsp baking powder
1 ½ c chopped walnuts
Maldon Sea Salt (fleur de sel)
1.Place 1 1/3 cups of chocolate chunks in a bowl and melt in microwave or over a double boiler.
2. Meanwhile, whisk together eggs and vanilla extract. Set aside. Sift together flour and baking powder. Set aside.
3. Once chocolate has melted, stir in butter until completely incorporated. Add brown sugar, egg and vanilla mixture, mixing well. Add the flour mixture, mixing until smooth.
4. Stir in remaining chocolate chunks and chopped walnuts. Refrigerate at least 2 hours or overnight.
5. Preheat oven to 350 degrees. Using a small ice cream scoop (capacity about a heaping tablespoon), scoop on to a greased baking sheet. Flatten with the palm of your hand. Sprinkle generously with fleur de sel then pat in gently. Bake on middle rack of oven for 13-14 minutes. Remove from oven. Rest on cookie sheet for 5 minutes. Transfer to rack to cool.
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