Have a great weekend!
Friday, 30 September 2011
Thursday, 29 September 2011
The Great Chocolate Chip Cookie Bake-off of 2011
A few weeks ago, I heard about the NY Times Chocolate Chip Cookie and I thought I'd give it a try. Then, just days before I had planned on making them, I stumbled across Anna Olson's Chocolate Chip Cookie recipe over on Gwendolyn's blog. Both claimed to be out of this world so I thought I'd have a little bake-off and decide for myself. Two days and 3 dozen cookies later, here's what I've discovered...
...they're both amazing. Not the answer you were hoping for? Me neither. I was really hoping that one was going to outshine the other so I could run through the streets shouting "I've done it! I've made the world's best chocolate chip cookie!" I even handed them out to friends and co-workers with a stipulation that they must pick one or the other, but the opinions were split.
They both baked up nice and thick and stayed soft and chewy. The main difference was really the taste. The NY Times ones were saltier (even before the added sea salt on top) with a deeper almost caramelized flavor. Anna Olson's were really classic, remind-you-of-your-mom type cookies. I went back and forth on which one I liked more and in the end I still can't decide.
So here's what I'll say about them: if you have the time to chill cookie dough for 24-36 hours and the self restraint to not eat the entire thing in all it's raw glory, then make the NY Times ones. If you're like me and tend to bake on a whim, then make the Anna Olson version. Let's face it, they're chocolate chunk cookies. It's not like you'll be disappointed either way.
...they're both amazing. Not the answer you were hoping for? Me neither. I was really hoping that one was going to outshine the other so I could run through the streets shouting "I've done it! I've made the world's best chocolate chip cookie!" I even handed them out to friends and co-workers with a stipulation that they must pick one or the other, but the opinions were split.
They both baked up nice and thick and stayed soft and chewy. The main difference was really the taste. The NY Times ones were saltier (even before the added sea salt on top) with a deeper almost caramelized flavor. Anna Olson's were really classic, remind-you-of-your-mom type cookies. I went back and forth on which one I liked more and in the end I still can't decide.
So here's what I'll say about them: if you have the time to chill cookie dough for 24-36 hours and the self restraint to not eat the entire thing in all it's raw glory, then make the NY Times ones. If you're like me and tend to bake on a whim, then make the Anna Olson version. Let's face it, they're chocolate chunk cookies. It's not like you'll be disappointed either way.
Wednesday, 28 September 2011
Kitchen Essentials
I consider myself pretty resourceful in the kitchen. If I don't have a certain tool or appliance, I can usually figure out a way to wing it (I used a wine bottle as a rolling pin for longer than I'd like to admit). That being said there are a few things that keep coming up that would make my life a whole lot easier.
Knives
Oh our knives. You'd probably have more luck cutting with a spoon. We have a knife sharpener which helps, but how often can you sharpen knives until they just end up as stubs? To avoid that fate, I think a set of these are in order.
I found these bad boys at Knifewear here in Calgary. They're affordable and oh so pretty- probably the two most important factors to consider when shopping for knives.
Food Processor
Normally, I can get by with either an immersion or regular blender, but I've discovered that there are just some things that can't be made with either. This mini food processor would do the trick.
Mandoline
It may have something to do with the knives, but I hate slicing. My vegetables always end up such a mess. I imagine this was one of those life lessons that my mom tried to teach me and I rolled my eyes and said something along the lines of "Mom. It's chopping. I'm sure I can figure it out."
You win again, Mom. You win again.
Silicone Baking Mat
Because, it would be nice to not ruin every cookie sheet I own.
There are hundreds kitchen tools and accessories I could probably make use of (see the entire Williams-Sonoma and Anthropologie catalogue), but I think this is a good start.
Knives
Oh our knives. You'd probably have more luck cutting with a spoon. We have a knife sharpener which helps, but how often can you sharpen knives until they just end up as stubs? To avoid that fate, I think a set of these are in order.
I found these bad boys at Knifewear here in Calgary. They're affordable and oh so pretty- probably the two most important factors to consider when shopping for knives.
Food Processor
Normally, I can get by with either an immersion or regular blender, but I've discovered that there are just some things that can't be made with either. This mini food processor would do the trick.
 |
| Cuisinart Elite Die-Cast Mini Prep |
Mandoline
It may have something to do with the knives, but I hate slicing. My vegetables always end up such a mess. I imagine this was one of those life lessons that my mom tried to teach me and I rolled my eyes and said something along the lines of "Mom. It's chopping. I'm sure I can figure it out."
You win again, Mom. You win again.
 |
| de Buyer Mandoline |
Silicone Baking Mat
Because, it would be nice to not ruin every cookie sheet I own.
 |
| Silpat |
There are hundreds kitchen tools and accessories I could probably make use of (see the entire Williams-Sonoma and Anthropologie catalogue), but I think this is a good start.
Tuesday, 27 September 2011
Alexa Chung for Madewell
I have so many things to post about fall and cooler weather, but it seems so wrong to write about soup when it's still 20 degrees outside. While it's still warm, and we all know it won't be for long, let's take a moment for the Alexa Chung for Madewell collection.
I'm loving the cozy sweaters mixed with summer skirts and that jacket can easily get you through fall and maybe even a few chinooks this winter.
Monday, 26 September 2011
Ahh the Weekend
Beers, bikes & burgers edition...
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| Beers with Dennis at Craft Beer Market |
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| Bikes rides in the park |
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| The Chuckwagon Cafe won Best Burger 2011 in FFWD Magazine so we had to give them a try. They're well deserving of the title! |
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| Sheep Falls |
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| The Big Rock |
Friday, 23 September 2011
Arthur's Day
Yesterday marked the 252nd Anniversary of the Guinness brewing company.
This weekend let's all raise a glass in memory of Arthur Guinness, the man behind the tasty brew. If you're not one for drinking, or even if you are, I leave you with Nigella Lawson's delicious Chocolate Guinness Cake.
In her recipe she says you could leave the cake un-iced, but why on earth would you skip out of a healthy layer of cream cheese icing?! I've made this before and I say ICE IT!
Have a good, Guinness filled weekend everyone!
Thursday, 22 September 2011
Chuck Klosterman Hypertheticals
I love Chuck Klosterman. His essays and and commentary on pop culture are so clever. In addition to his books, he's written for Spin, The New York Times, GQ and still regularily contributes feature columns in Esquire. Imagine my surprise when I found "Chuck Klosterman Hypertheticals: 50 Questions for Insane Conversation."
I love things like this. They help pass the time on road trips and can make for some pretty hilarious ice breakers.You can learn a lot about a person when they answer whether or not they would hire a pornography enthusiast as their house painter.
I love things like this. They help pass the time on road trips and can make for some pretty hilarious ice breakers.You can learn a lot about a person when they answer whether or not they would hire a pornography enthusiast as their house painter.
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