My First Post

Hello Foodie Blog world! This is my first official post on my new Foodie/DIY blog. I was going to try and hold out for Halloween, but I just couldn't make it. I am so excited about this blog. Honestly, I'm really not sure why. I'm not especially great in the kitchen, nor do I have loads of time on my hands to do DIY projects; however, I just really feel the need/want to document my role as a wife. As explained in the 'about' section, being a wife for me means doing the above in addition to all the other fun stuff. So- off we go!

Fall is well underway and one way to enjoy this wonderful season is by baking. The first time the weather changed I made one of our new favorites with a slight twist: Fall Doosies. AKA: Mr. Weinberger's favorite chocolate chip cookies with orange butter cream icing.

For the Cookies: These really are the best chocolate chip cookies I have ever had!

• 1 cup butter, softened
• 1 cup white sugar
• 1 cup packed brown sugar
• 2 eggs
• 2 teaspoons vanilla extract
• 3 cups all-purpose flour
• 1 teaspoon baking soda
• 2 teaspoons hot water
• 1/2 teaspoon salt
• 2 cups semisweet chocolate chips
• 1 cup chopped walnuts
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• 1. Preheat oven to 350 degrees F (175 degrees C).
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• 2. Cream together the butter, white sugar, and brown sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Dissolve baking soda in hot water. Add to batter along with salt. Stir in flour, chocolate chips, and nuts.
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• 3. Drop by large spoonfuls onto ungreased pans. Bake for about 10 minutes in the preheated oven, or until edges are nicely browned. Let cool on a rack.
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For the icing: Adapted from another foodie blog.

3 sticks room temp butter

1/2 cup vegetable shortening

7-8 cups sifted powdered sugar (just about 2 lb)

1/4 - 1/2 cup milk

1. Cream butter/shortening until smooth, approx 3 minutes on medium using paddle attachment.

2. Slowly add sugar, once all added crank up speed on mixer to med- high and whip it up for approx 1 min.

3. Add milk, depending on your liking: stiffer~ less milk, creamier ~ more. If you add too much, no worries, just sift in a little more sugar.

4. I only add vanilla extract if I am coloring the frosting, otherwise, it is just as tasty without and the extract tends to make it a little tan, unless you use clear vanilla.

This will frost 24 cupcakes (piped on)

or cover 9" round cake.

Spread icing on underside of cookie with your choice of utensil (I like to use an icing spatula), and voilà! Tu finis!

While this isn't the most difficult of recipes, they are quite délicieux!

Until next time, Joyeux Cuisson-Joyous Cooking!