I did a 50 minute walk yesterday. I have a weight and flexibility exercise set I do on Monday, Wednesday and Saturday too. I have to do the exercises or I have back pain
Any Home Bakers Here?
- Thread starter N F C
- Start date
What I’m thinking about for today
Chip Cookie Cups
PREP: 10 MINUTES COOK: 13 MINUTES YIELD: 42 MINI COOKIE CUPS
INGREDIENTS
1 cup (2 sticks) unsalted butter, at room temp
3/4 cup sugar
3/4 cup packed light brown sugar
2 large eggs
2 teaspoons vanilla extract
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
3/4 cup mini chocolate chips
Frosting or ice cream, for filling
INSTRUCTIONS
In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter, sugar and brown sugar until light and fluffy, about 2 minutes.
Add the eggs and vanilla extract and beat until combined.
Add the flour, baking soda and salt and beat until combined then stir in the chocolate chips. Cover the bowl with plastic wrap and refrigerate the dough for a minimum of 1 hour or up to 48 hours. (The longer you refrigerate the dough, the better the flavor!)
When ready to bake, preheat the oven to 350°F. Lightly grease two nonstick mini muffin tins with cooking spray then scoop about 1 tablespoon of the dough into each cup.
Bake the cookie cups for 10 to 13 minutes or until the cookie cups slightly crisped around the edges but still underbaked in the centers. Remove the cookie cups from the oven and using the bottom of a teaspoon or small spoon, lightly press down the centers of the cookie cups then let them cool completely in the mini muffin tins.
Once completely cooled, use a sharp knife to carefully loosen the cookie cups from the muffin tin then fill them with ice cream, frosting, melted chocolate or other desired fillings
Chip Cookie Cups
PREP: 10 MINUTES COOK: 13 MINUTES YIELD: 42 MINI COOKIE CUPS
INGREDIENTS
1 cup (2 sticks) unsalted butter, at room temp
3/4 cup sugar
3/4 cup packed light brown sugar
2 large eggs
2 teaspoons vanilla extract
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
3/4 cup mini chocolate chips
Frosting or ice cream, for filling
INSTRUCTIONS
In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter, sugar and brown sugar until light and fluffy, about 2 minutes.
Add the eggs and vanilla extract and beat until combined.
Add the flour, baking soda and salt and beat until combined then stir in the chocolate chips. Cover the bowl with plastic wrap and refrigerate the dough for a minimum of 1 hour or up to 48 hours. (The longer you refrigerate the dough, the better the flavor!)
When ready to bake, preheat the oven to 350°F. Lightly grease two nonstick mini muffin tins with cooking spray then scoop about 1 tablespoon of the dough into each cup.
Bake the cookie cups for 10 to 13 minutes or until the cookie cups slightly crisped around the edges but still underbaked in the centers. Remove the cookie cups from the oven and using the bottom of a teaspoon or small spoon, lightly press down the centers of the cookie cups then let them cool completely in the mini muffin tins.
Once completely cooled, use a sharp knife to carefully loosen the cookie cups from the muffin tin then fill them with ice cream, frosting, melted chocolate or other desired fillings
Hello,
Back from Portland Oregon. My grandfather is doing good, and recovering very well. He gave me a lot of cooking advice. He told me this, and he is a Master Chef, so I trust it.
"Food needs to have three things. It needs to look good, it needs to taste good, and it needs to be good for you. You eat with your eyes as well as your mouth."
He also said this:
"Jared, why do we eat? It's partly a matter of trust. We are putting something that somebody else prepared for us in our bodies. It takes a great deal of trust to do that. Cooking is for us so we can have food to eat. If somebody else prepared something for us, and we put it into our bodies, It's a sign that we trust them."
That's my grandfather's advice, and I hope you enjoy reading it.
On another note, I caught this while I was at the Oregon coast. I didn't keep it due to regulations, but it made me curious if somebody has a recipe for it.
Jared
Back from Portland Oregon. My grandfather is doing good, and recovering very well. He gave me a lot of cooking advice. He told me this, and he is a Master Chef, so I trust it.
"Food needs to have three things. It needs to look good, it needs to taste good, and it needs to be good for you. You eat with your eyes as well as your mouth."
He also said this:
"Jared, why do we eat? It's partly a matter of trust. We are putting something that somebody else prepared for us in our bodies. It takes a great deal of trust to do that. Cooking is for us so we can have food to eat. If somebody else prepared something for us, and we put it into our bodies, It's a sign that we trust them."
That's my grandfather's advice, and I hope you enjoy reading it.
On another note, I caught this while I was at the Oregon coast. I didn't keep it due to regulations, but it made me curious if somebody has a recipe for it.
Jared
Do you know what kind of crab that is?
We don't have anything like that in Wisconsin, lol!
We don't have anything like that in Wisconsin, lol!
Hello,
It is a female Dungeness Crab. Caught it on Saturday. Regulations wouldnt let me keep it.
I am curious about recipes now.
Jared
It is a female Dungeness Crab. Caught it on Saturday. Regulations wouldnt let me keep it.
I am curious about recipes now.
Jared
Sorry Jared, but I don't have anything specific. I use it like any other crab in my recipes. I really enjoyed it in my gumbo. and BTW that's a baby... I'm not from that part of the country but I do buy my pacific NW sea food from Pike Place Fisheries....
ETA: Last time I bought whole crabs they were almost a foot across the back. They were huge!
ETA2: I found it much easier to buy meat only vs the whole thing. They can't ship it unless it's cooked and frozen. So if it's cooked why not take it cleaned.
The best way to eat fresh cooked crab is lightly sauteed with butter, garlic, salt and pepper. We go crabbing in Waldport Bay, Oregon every year. 3 boats and a big competition to see who brings in the most and the biggest! We have the crabbing boat rental folks boil up the crab for us and then we take it back to our campsite, crack those beasties open, pull out the flesh and have dinner. The youngest amongst us, now 8 years old gets ALL the crab hearts to eat. She absolutely loves them!
Crab meat is also really, really good for crab tacos. Lime, salsa, tortillas, cheese and good company, not much better than that!
The best way to eat fresh cooked crab is lightly sauteed with butter, garlic, salt and pepper. We go crabbing in Waldport Bay, Oregon every year. 3 boats and a big competition to see who brings in the most and the biggest! We have the crabbing boat rental folks boil up the crab for us and then we take it back to our campsite, crack those beasties open, pull out the flesh and have dinner. The youngest amongst us, now 8 years old gets ALL the crab hearts to eat. She absolutely loves them!
Crab meat is also really, really good for crab tacos. Lime, salsa, tortillas, cheese and good company, not much better than that!
Keep up ...walking is the best. And remember you must enjoy it...
and 50 minutes is a LOT. Any exercise must be something you WANT to do and ENJOY. Not always necessary to do 50 minutes.
Just walk as often as you want and just enjoy. Aria
Spent like 5 hours walking around the fair darn do not think I will take a walk tonight ..
should have taken a walking stick not cane I lean on the cane throws back and neck off
I use a walking stick here at home outside I wing it inside .. by the way mostly because I tip over other tunnel vision ..no depth perception but do need a white cane
should have taken a walking stick not cane I lean on the cane throws back and neck off
I use a walking stick here at home outside I wing it inside .. by the way mostly because I tip over other tunnel vision ..no depth perception but do need a white cane
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