Wednesday, September 28, 2011
Tuesday, September 27, 2011
First point: Our favorite cookie store, Anthony's Cookies in the Mission, makes great toffee-chip cookies. Thin, chewy—delightful.
Second point: For 99 cents, you can buy a cool iPhone app called Cookulus: Ultimate Chocolate Chip Cookie, which lets you start with any of four base recipes (classic, chocolate chocolate chip, with nuts, or whole wheat) and then adjust three sliders (crisp/soft, chewy/crumbly, thin/thick) with eleven selectable choices (-5 to 5). It then spits out your recipe. You even can choose whether you want ingredients measured by weight or by volume (and if you search a bit, you can even make those choices on an ingredient by ingredient basis).
Ok, so I tried 3, -5, -3—that is, soft, ultra-chewy, and thin—classic chocolate chip cookies, except I substituted Heath toffee bits for the chocolate chips. I also added an extra step of letting the cookie dough sit in the fridge for 36 hours, based on a tip from the New York Times.
The resulting cookies are probably too thin and a tad too soft. Maybe I'll try 2, -5 -1 next time. But I'm not dogging the results—I ate two cookies as soon as they were cool enough to handle.
So soft and thin they cooked together.
Up close and personal.
Some of the cookies tore a bit when I transferred them to the rack, because they are so thin and soft.
Here's my recipe, adapted from the Cookulus recipe. Instructions in (parentheses) are for the next batch I try.
Makes 2 dozen cookies. If that's too many of have in the house (they're addictive!), prepare all two dozen on two trays, but stick one in the freezer. Once that tray is frozen, you can transfer them to a freezer bag and save for a rainy day (remember to cook that batch longer).
- 120 g (142 g) all purpose flour
- ½ t baking soda
- ½ t salt
- 7 T unsalted butter (room temperature)
- 172 g (167 g) dark brown sugar
- 1 t vanilla extract
- 1 egg
- 8 oz bag Heath toffee chips
- Mix flour, baking soda and salt in a small bowl and set aside.
- Cream butter and brown sugar in your stand mixer, scraping sides once.
- Add the vanilla and egg and mix until smooth.
- Add in the flour mixture and mix on slow until all of the dry ingredients are just incorporated.
- Add toffee chips and mix to incorporate.
- Transfer dough to a bowl and cover with plastic wrap. Rest in refrigerator for 36+ hours.
- Pre-heat the oven to 375°F (385°F).
- Roll dough into one oz balls—tablespoon-size mounds. For typical cookie sheets, you can fit a dozen to a sheet. Use a silicone baking liner (or parchment paper).
- Bake for 10 minutes (6 minutes).
- Let cool on the cookie sheet for 5 or so minutes to let the cookies set.
- Transfer to cooling rack to finish cooling.
Monday, September 26, 2011
Saturday, September 24, 2011
Friday, September 23, 2011
Pulled himself up.
(In these pics, it looks like he could easily bend at the waist and tumble out of the crib. That's just the perspective of the shots making it look that way. No cause for alarm; everything's safe. The mesh at the bottom, by the way, is to keep him from getting limbs stuck in the slats—we had to do this with Anders, too.)
P.S. If you look very carefully in this picture, you can see that one of Soren's top teeth is coming in. Well, ok, you can't see that. But it's true.
Wednesday, September 21, 2011
That is a lime. From our backyard.
We planted that lime tree (in a large pot) about 2-1/2 years ago. While I think we may have gotten a lime-like thing or two out of it before, this is the first year we're seeing full-size fruit. Not a ton, by any means, but a few legitimate limes (of which this is #1). Our lemon tree (in another large pot) is also thinking about offering us real lemons.
Maybe this means that next year we'll get fruit in more useful quantities.
Tuesday, September 20, 2011
Monday, September 19, 2011
Sunday, September 18, 2011
Saturday, September 17, 2011
Friday, September 16, 2011
Thursday, September 15, 2011
Tuesday, September 13, 2011
Sunday, September 11, 2011
...but until then, the little guy is experiencing a lot of frustration.
Saturday, September 10, 2011
Anders and Agreen have graduated to a no-parent-in-the-pool swim class. They were the first two kids to show up for eel swimming.
They were soon joined by some twins...
...and then another little girl. Here they all are doing some kicks.
The five kids take turns practicing skills, like swimming while holding onto a barbell.
And here they are practicing alligator hands (or at least that's what they called this in kipper swimming).
They then swam with alligator hands.
After class, Anders and Agreen relaxed in the hot tub.
(Here's the shrimp swimming class that goes on at the same time as Anders's eel swimming class. Anders was a shrimp twenty months ago. That was a half a lifetime—half of Anders's lifetime—ago.)
Monday, September 05, 2011
Sunday, September 04, 2011
Saturday, September 03, 2011
Today, Soren is seven months old. And, for those keeping track, about 17 pounds, even.
Here's Anders, 3 days shy of seven months.
And here is Soren, a few days shy of seven months (i.e. a few days ago):
Drooling and (supported) standing.
Looking out the window.
Enjoying the exersaucer.
Just hangin' out.