Best Chocolate Chip Cookies Recipe – Allrecipes.com

These chocolate chip cookies were gooey and delicious – even I, Cookie Monster’s cookie-hating antithesis (there’s a childhood joke in there), LOVED these cookies. Will make again.

Ingredients
1 h – 12 servings – 298 cals

.5 cup butter, softened
.5 cup white sugar
1/4th cup honey
1 egg
1 teaspoon vanilla extract
1/2 teaspoon baking soda
1teaspoon hot water
1/4 teaspoon salt
1.5 cups all-purpose flour
1 cups semisweet chocolate chips
.5 cup chopped walnuts (optional)
White chocolate chips to taste.

Directions
Preheat oven to 350 degrees F (175 degrees C).
Cream together the butter, white sugar, and brown sugar until smooth.
Beat in the eggs one at a time, then stir in the vanilla.
Dissolve baking soda in hot water.
Add to batter along with salt.
Stir in flour, chocolate chips, and nuts.
Drop by large spoonfuls onto ungreased pans.
Bake for about 10 minutes in the preheated oven, or until edges are nicely browned.

Adapted via Best Chocolate Chip Cookies Recipe – Allrecipes.com

Spicy Shrimp Stacks: Modified from Pinterest

When I was craving sushi like whoa, this dish totally hit the spot. The best part? Everything is cooked! ❤

Spicy Shrimp Sushi Stacks
Prep Time:10 minutes Cook Time: 20 minutes Total Time:30 minutes
Servings: 4

Spicy shrimp sushi stacks with layers of sushi rice, cucumbers and avocado in addition to the spicy shrimp!

Ingredients
For the sushi rice:
1 cup uncooked short grained rice, well rinsed <–We used brown.
2 cups water
2 tablespoon rice vinegar
1 tablespoon sugar
1 teaspoon salt

For the avocado and cucumber layer:
1 cup avocado, mashed
1 cup cucumber, diced
1 tablespoon lime juice
salt to taste

For the spicy shrimp:
1/2 pound cooked shrimp, diced
3 tablespoons mayonnaise
1 tablespoon sriracha

For the stacks:
4 teaspoons furikake

Directions
For the sushi rice:
Bring the rice and water to a boil, reduce the heat and simmer, covered, until the rice is tender and the water has been absorbed, about 20 minutes, before letting it cool for a bit.

Gently fold the mixture of the rice vinegar, sugar and salt into the rice.

For the avocado and cucumber layer:
Mix everything.
For the spicy shrimp:
Mix everything.

For the stacks:
Place the rice into the stack guides, pat down lightly, top with the avocado and cucumber mixture, followed by the shrimp mixure
Option: Change the cooked shrimp with your favourite sushi meat like raw tuna, salmon, etc.

Option: Add a layer of diced mango!
Tip: Use an empty can of soup with both ends removed to stack the layers.
Tip: Use a greased 1 cup measuring cup to stack the layers in and then flip it onto the plate.

Note: Furikake is a Japanese style rice seasoning that typically contains toasted sesame seeds, salt and shredded toasted nori.

Nutrition Facts: Calories 397, Fat 15g (Saturated 2g, Trans 0), Cholesterol 123mg, Sodium 735mg, Carbs 47g (Fiber 2g, Sugars 3g), Protein 17g

via Spicy Shrimp Sushi Stacks – Closet Cooking

You can also make this as poke if you’re hungry and don’t give an eff about presentation. It’d also be good with some smoked salmon instead of shrimp, likely. Mm. Now I’m hungry again.

Grilled Duck & Peaches w/ Balsamic-Raspberry Drizzle

This duck dish… omg. It makes one feel like royalty among plebeians.

Ingredients

Protein
Whole duckling

Spice Rub (Equal Parts…)
Japanese 7 Spice
Chipotle Pepper Flakes
Coriander
Tumeric
Garlic Salt

Other Stuff
Ripe Peaches – 3 Peaches
Frozen Raspberries (No Sugar Added) Thawed – 1.5 Cups Raspberries
Water (1/8th a cup)
Balsamic Vinegar (A Dash)
Goat Cheese – To Taste
Arugula (we used whatever we had for it)- (3 Cups)

Directions

  1. Preheat the grill. Make it hot. 😀
  2. Using a mortar and pestle, grind spices, then rub on quartered duck.
  3. While the grill heats, quarter peaches. Puree raspberries with water and balsamic vinegar (to taste). Put bed of arugula on a plate, scatter with goat cheese.
  4. Cook duck on grill until it’s done. Flip every five until done.
  5. Towards end, put peaches cut-side down on the grill; about five minutes.
  6. Put duck and peaches on top of salad. Drizzle with raspberry-balsamic sauce. Serve.

Tasty, right?