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Shows you how often I've ever made special brownies.
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All my posts are not indicative of what I like, but rather a smattering of what I find. Society dictates what they feel is acceptable, not me.
1 cup of all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup of butter, softened
6 tablespoons granulated sugar
6 tablespoons of light brown sugar
1 egg
1 teaspoon vanilla extract
10 ounces of Guittard Super Cookie Chips or regular dark chocolate chips
4-6 strips of cooked, cooled and crumbled pieces of smoked bacon
Sea Salt
Directions:
Preheat oven to 375 degrees.
In a separate bowl, combine flour, soda and salt. Set aside.
In your stand mixer, paddle attached, cream butter and sugars. Then beat in the egg and vanilla until creamy. Add the flour mixture, blend. Blend well. By hand, stir in the chocolate chips and bacon. Drop rounded cookie dough onto your baking sheet. Sprinkle a tiny bit of sea salt on top of each cookie dough ball. Bake for 10 minutes or until lightly golden. Let cool and then store in a container with a lid.
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Is this the END? ... or are we starting over?
Heat 1 tablespoon oil in a large skillet over medium heat. Add sausage and cook, turning occasionally, until browned and cooked through, 15-20 minutes. Transfer sausage to a plate.
Reduce heat to medium. Heat remaining 1 tablespoon oil in same skillet. Add onion, garlic, and thyme sprig. Cook, stirring occasionally, until onion is softened, 5-8 minutes. Add beans and broth and cook, crushing a few beans with the back of a spoon to thicken sauce, until slightly thickened, 8-10 minutes. Season with salt and pepper. Add spinach by handfuls and cook just until wilted, about 2 minutes.
Slice chorizo and fold into stew; add water to thin, if desired. Divide stew among bowls; drizzle with oil and sprinkle with paprika, if desired.