I know that judging by the contents of my blog over the last month or so, one might think that we've been eating only jam, pickles, bread and desserts.  It's not exactly true.
Over the last couple of months I've discovered that my life was incomplete before using Hoisin Sauce and I've set out to complete myself by using Hoisin Sauce in just about everything I can get my hands on.  Really... that stuff is off the effing chain peeps.  I've also realized that cabbage has this wonderful substantialness and sweetness (kinda like me) that works beautifully when it's slowly caramelized with some onions and bacon (yeah... I said bacon), then just barely bathed in cream and generously sprinkled with parmesan.   Yup.  It's good.  I've also made some pretty disgusting turnip and potato patties that I took pics of but felt so gross when I ate it that I couldn't bring myself to use them.  If I ever post it I will be tagging it as a disaster - if I can stomach posting it.  Lastly, there's this idea I have for a Focaccia bread thing of goat cheese, roasted tomatoes and roasted Cavalo Negro Chard that I'm tot's gonna steal from my kids school garden (seriously, nobody is using it and it's gonna go bad - I'm all ready to run over there during the night and cut it all down).  Sounds good doesn't it?
Even though all of that is going on I just can't seem to bring myself to post any of it.  The turnip/potato crap for obvious reasons.  The cabbage elixir I haven't posted yet because I haven't been able to get some good pictures of it.  The Hoisin Sauce perfection - well,  I kinda feel like I've posted a lot of that kind of thing already.  I guess I just feel kinda guilty and dumb.  I haven't actually committed the Cavalo Negro crime at the school garden yet.  The post will of course follow the crime... and the final product.



I'm posting these cookies instead.
It took me a while to figure out that they were called Monster cookies because the recipe called for making them BIG.  Duh.  Whateve's people, I'm tired these days.  I can deal with something so inane taking me a long time to figure out.  The original recipe called for M&M's.  I didn't have any and to be totally honest, I kinda like the idea of this better.  I would also totally add something crunchy, like a flake cereal or something.  That would be fun.


So my cookies weren't monsters but more like almost normal sized one's.  As a result, it makes a truck-load of cookies.  If you don't want as many cookies (just a p.s. on that though - you're still using the same amount of dough) then just make them bigger and watch them more carefully cause they'll need a couple of more minutes in the oven.  Otherwise, set up a network of friends and family who are happy to take baked goods off of your hands.  People like you when you share and it makes you feel good.
So, I'll be getting to some savoury, healthy, seasonal, colourful recipes soon.  In the meantime, I'm going to run a half marathon (no jokes) and eat some cookies.


Monster Cookies with Dark and Milk Chocolate adapted from 'Baked'
makes about 4 doz med sized cookies

1/2 cup all purpose flour
1 tbsp baking soda
dash of salt
5 3/4 cups rolled oats
3/4 cup cold, unsalted butter in cubes
1 1/2 cups sugar
1 1/2 cups light brown sugar
5 lg eggs
1/4 tsp light corn syrup
1/4 tsp vanilla
2 cups creamy peanut butter (I used organic/natural)
1 cup milk chocolate chunks
1 cup dark chocolate chunks (about 80% cocoa solids)

Combine the flour, baking soda and slat together in a large bowl.  Add the oats and mix well.  Set aside.
Cream the butter until smooth and pale yellow (you can use a mixer).  Add the sugars and mix on low until just blended - DON'T OVERMIX.
Add the eggs, one at a time and beat for until it's incorporated (15 seconds or so) - scrape down the sides of the bowl after each addition.  Add the corn syrup and vanilla and mix lightly.
Add the peanut butter and mix until just blended.  Add the oat mixture in three additions, mixing on low until just incorporated (I actually did this part by hand though).
Fold in the chocolate chunks.  Cover the mixture and refrigerate at least 5 hours (or overnight is what I did)
Preheat oven to 375 degrees F.
Line a cookie sheet (parchment or silicon liner).  Scoop out the cookie dough in about 1 1/2 tbsp balls onto the sheet.  Keep about 2 inches distance between each.  Bake for about 12 - 14 minutes, turning the cookie sheet half way through baking.
Remove from the oven once they look browned on the top and not completely wet anymore.
Let them cool for a minute and then carefully remove them to a cooling rack.
Will keep for about 4 days but taste best the first two days.