Choc chip cookies and homophones

Last month businesses started releasing some recipes to the public since we weren't able to enjoy them in the establishments. I found the recipe for the Hilton DoubleTree Signature Cookie Recipe   and adapted it to be gluten free, then tweaked it again.

I dubbed this "The Cookie Challenge".  Can I make these cookies and have them measure up?  The Mike was asking for chocolate chip cookies just before I came across the recipe.   I made a batch in April, and a batch last night. The first batch I kept mostly to the recipe, but I did adapt the recipe using my 1:1 gluten free flour blend, and using the Bob's Red Mill Quick Cook Rolled Oats.   The first half of the mix baked did spread more than I expected; however, the second half baked didn't spread much. I presume that letting the mix set allowed the dough to set a bit.  

Yesterday's batch I modified a bit more. Namely, I used more flour, more vanilla and lemon, less sugar, adding baking powder (for lift), and using cook oats, not the quick oats, as well as omitting the walnuts. Did I then make a new recipe as it is changed, or is still a recipe from Hilton DoubleTree?

1 cup/ 2 sticks butter 

3/4 c granulated sugar 

3/4 packed brown sugar (in my container I put a bag of dark and light in at the same time, side by side, so I get a mix of the two when using it)

2 large eggs 

1 1/2 tsp vanilla extract 

1/2 tsp lemon juice 

2 3/4 cup GF 1:1 flour blend 

1 1/2 tsp xanthum gum 

1/2 cup Bob's Red Mill oats 

1 tsp baking soda 

1 tsp baking powder 

1 tsp salt 

1 package Artisan Kettle semi sweet chocolate chips, plus 1/4 cup Guittard dark chocolate chips 

1/4 tsp cinnamon

Using my Kitchenaid mixer, I mixed the butter and sugars, then scraped down the sides and added the eggs, vanilla and lemon juice.  I scraped down the sides.  Then added half the flour/x.gum/oat/soda/powder/salt/cinnamon mix and mixed until well blended. Then I added the other half of the flour and slowly/gently mixed.  When combined, I tossed in the chocolate chips to quickly blend on high.  I wasn't sure it would incorporate well, but definitely the chips were mixed well through the dough.  

I baked my test cookie for 20 minutes @ 300F, but when I baked with two sheets in the oven, I bumped that up to 25 minutes.   I scraped and folded over/mixed  up the bit of flour on the bottom of the bowl that didn't get incorporated.  Using my 3T cookie scoop, I dished up 27 cookies with 6 cookies per parchment covered cookie sheet.

To reduce temptation, and create a surprise when I next clean out the freezer,  I froze over half the cookies and left out just a few.

With the weather turning cold, and a freeze expected, I cut the few tulips and some of the Hyacinths I had to bring in and enjoy a little longer.  Using the vintage Flour salesman sample jar with a flower always creates a smile.   I used a piece of white cardstock with holes punched in to create a surface to stabilize the other hyacinths for the vintage McCoy vase

We used old sheets to cover up the grave vines, some flowers and hostas. This morning the grape vines were exposed thanks to some stronger than expected breeze, and many of the leaf/grape clusters emerging look to have been damaged. The few areas that had larger leaves were damaged with the frost.  The hostas and flowers were fine, so I probably could have risked the tulips and hyacinths being outside.  Surprisingly, the decorative tall grass was heavily frost damaged.  Here's hoping the grape jelly & syrup supply won't be too impacted this fall! 

I forget how much movement is involved in yardwork. We trimmed the bridal wreath spirea today. Squat squat, bend, stand up, hold back the branches, cut cut cut, squat squat squat. :) 

Happy Mother's Day out there.   

Planning to visit the cemetery tomorrow, and do a drive by drop off at my MIL's.
Tonight saw a 6' apart line at the local flower shop that had tables and flowers set up outside. 

Chicken, avocado/corn salad

A few months ago I had come across a recipe for Grilled Corn and Avocado Salad via Pinterest.   It sounded like a great side dish for the winter (it was) and I hoped to recreate it come warmer weather (I did). The original recipe is in the link above. However, I never make things exactly the same, often because I am missing an ingredient!   

The finished dish with my recipe, below.

From Sunday's lunch of roasted chicken, which was also used for mediterranean pizza Sunday evening  (Chebe brand pizza crust mixed per the box instructions, then topped with pizza sauce, then artichoke hearts, mushrooms, kalamata olives, chicken and sun dried tomato pieces, as well as mozzarella cheese and baked on a pizza stone brought to oven temperature).  With those two meals, I still had chicken left over!  

Yesterday I found Paleo Cupboard on Pinterest (I feel I'm rarely on that board, but when I am, I find great stuff!). I had first found a recipe for some beef meals, and then saw a photo of a fabulous looking salad. Interestingly, the photo of the salad was for the recipe of the dressing! However, I was inspired for our evening meal.  A salad with mixed greens, chicken, hard boiled egg (whites, I dislike the yolks on salads), the above Corn/Avocado salad and then topped with just a smidge of cheddar cheese. 

For the Avocado/Corn salad, I used: 
1 can of corn, drained, with 1T of cumin and 1/2 T of chili powder, sauteed in a skillet with a teaspoon of olive oil til warmed through and the spices are aromatically filling the kitchen. 

Then in a bowl, I mixed a T of apple cider vinegar, 1 T of olive oil, a pinch of kosher salt and about 1tsp of black pepper and whisked that in one a mixing bowl, which I could use to add the other ingredients to as well---I'm all for less cleanup on a work night!

I sliced the cherry tomatoes I had on hand, diced up the greens of some scallions sitting in the refrigerator, and two avocados I had purchased at lunch, before I even knew what dinner would be. [I figured we'd need them for the left over carrot/sweet potato chili from last week. Now I have to go buy more avocados!] I also diced up a small red onion I had on hand.

I added all the ingredients (except for the corn, it needed to cool some) and folded them together, being sure to get the Olive oil/vinegar dressing on all of the ingredients. 

I managed to snag a photo before I completely mixed the corn into the dish!

I chopped the rest of the chicken and heated it in a skillet with a smidge of oil on the bottom. I didn't add any spices to this, but I suppose I could have added cumin and chili powder to it as well, maybe some garlic or onion powder too.  

Nothing fancy, just some basic chicken on a board cut randomly . . . no perfection required. 

Then I washed and diced up spinach, romaine and leafy green lettuces, put that in the base of the bowls. I added the corn to the salsa mixture and put some of it on next in the bowls, then placed some chicken in the bowl, as well as the hard boiled egg whites.   

Completed meal

I was thinking that one could add more dressing (lubricant) to the dish if desired.  I think, equal parts olive oil, cider vinegar with a teaspoon of cumin and half a teaspoon of chili powder and salt would be just the thing.