Oatmeal Chocolate Chip Cookies

SIZED-stackHere’s the original recipe from Recipe Zaar, which is apparently taken from the Toronto Star, and they apparently got it from… Barbara Bush. Say what you will about the 43rd president of the United States–his mom makes a pretty darn good oatmeal chocolate chip cookie.

To the recipe I added ground up white chocolate (using a magic bullet), took out some dark chocolate to compensate, and threw in a bit of cinnamon. I love cinnamon on everything, so I am biased, but my girlfriend assures me it was a wise choice. The taste is subtle, bit it’s clearly there.

The white chocolate spread throughout, combined with the oatmeal and cinnamon, makes for a pretty good cookie. If you don’t want to try the white chocolate just add a corresponding amount of regular chocolate chips.

SIZED-zoom-low SIZED-stack2 SIZED-single-cookie

Oatmeal Chocolate Chip Cookies Recipe

Ingredients

  • 1 cup butter
  • 1 cup sugar
  • 1 cup brown sugar
  • 2 eggs
  • 2 cups flour
  • 1 tsp baking soda
  • 1 tsp salt
  • 1/2 tsp cinnamon
  • 2 cups quick-cooking rolled oats
  • 2 tsp vanilla
  • 8 oz dark or milk chocolate, chips or chopped
  • 4 oz white chocolate

Directions

1. Chop up dark chocolate if not in chip form. Grind up white chocolate chips into a powder.
2. Blend butter and sugars until fluffy. Add and beat in eggs.
3. Sift flour, baking soda and salt; add to wet mixture. Stir in oats, vanilla and chips. Add cinnamon.
4. Drop by batter by rounded tablespoon onto a greased cookie sheet.
5. Bake at 350 degrees for 8-10 minutes or until the edges seem cooked. Remove and let cool on wire rack.

I got about 50 oatmeal cookies.

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Chocolate Chip Cookies (using cream of tartar)

Chocolate Chip Cookie TrailI got this Chocolate Chip Cookie recipe from a blog called A Pookie Pantry. It appears to be this AllRecipes version, but with the addition of cream of tartar to the cookies. I bought the cream of tartar for like three bucks then realized that I only needed about 1/4 teaspoon AND the original recipe did not call for any at all. Bummer.

Here is the result of two minutes of Googling: cream of tartar is most often used, it seems, to help stabilize and give more volume to beaten egg whites. Wikipedia has more uses. In baking and making cookies, however, cream of tartar (the acid) is added to baking soda (the leavening agent) so that when combined with the wet ingredients, it causes the reaction that gives cookies their rise. Think back to the volcanoes you made in school: you added vinegar (the acid) to baking soda and water, and that caused the awesomeness you subsequently witnessed. Now, baking powder, on the other hand, contains the acid, the leavener, and other stuff. The more you know.

Back to the cookies. I didn’t add walnuts because, well, I didn’t want to. So I added more chocolate chips to compensate. This little bit of baking genius I thought up all on my own. One thing I’ve also started doing with chocolate chip cookies so to cover up the bottom of the cookies so no chocolate chips are visible. That way they don’t melt to the baking pan.

andmilk batter Cookies on Pan

Chocolate Chip Cookies Recipe

Ingredients

  • 1 stick (1/2 cup )butter, softened
  • 1/2 cup white sugar
  • 1/2 cup packed light brown sugar
  • 1 egg
  • 1 tsp. vanilla extract
  • 1.5 cups all-purpose flour
  • 1/4 tsp cream of tartar
  • 1/2 tsp baking soda
  • 1 tsp. hot water
  • 1/4 tsp salt
  • 1.5 c. chocolate chips

Directions

1. Cream butter and sugars. Beat in egg, then vanilla extract.

2. Dissolve baking soda in hot water (I used a measuring cup to hold the water). Add to batter along with salt and mix. Mix flour and cream of tartar, then add them to the batter and mix it all up. Stir in the chocolate chips. Refrigerate for an hour, even longer if possible.

3. Preheat oven to 350 degrees F. Add cookies to baking sheets in average sized portions (use an ice cream scoop, maybe?). Bake for about 8 to 10 minutes, or until edges are lightly browned. Remove from oven and cool completely on wire racks.

I made 19 chocolate chip cookies; not huge ones, but they’re bigger than, say, Chips Ahoy. I like my chocolate chip cookies soft, so I leaned quite close to eight minutes.

Chocolate Chip Cookie Close Up Chocolate Chip Cookie Stack

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Writing habits pt. 1: Anthony Trollope

I started a post comparing the writing habits of Anthony Trollope, Charles Dickens, and Ernest Hemingway, but I found that for each writer, the most interesting theme about their writing was unique to them. Trollope is a machine. Dickens is concerned primarily with his medium. Hemingway is–well, he’s Hemingway. So I split it into three posts. This one is on Trollope.

When my Victorian Realism seminar got to the topic of Trollope’s crazy writing habits, I was reminded of comments I have often read from writers about what it’s like to write. It seems to me that if you ask an amateur writer, they’ll say something along the lines of how a writer can’t help but write; they are compelled to sit down at a computer (or a typewriter, a pad of paper, a pile of napkins, or whatever) and write for hours each day, because they just can’t help themselves. It’s like a drug fix. This has always seemed to me to be a silly myth. From what I’ve read of actual successful writers, they admit that it is, in fact, pretty difficult to soldier on through the drudgery of putting thousands of words to a page, again and again, until finally those thousands of words add up to a completed draft of a novel.

So, with that said, what I have here are a few writing habits that I’ve found to be pretty interesting. However, I suppose what I have here aren’t what would normally be considered the most wild or unique writing habits, (like Michael Ondaatje’s literally cutting and pasting his stuff with scissors and tape) so much as habits about the grind of producing a completed, coherent text.

Anthony Trollope

Just a note that I’m getting a good deal of my info from a book called The Novel Machine: The Theory and Fiction of Anthony Trollope and from his Autobiography.

Over the course of his life Anthony “the machine” Trollope wrote 47 novels and 16 other books. For about the first 20 years after the publication of his first novel in 1847, while he continued working as a novelist he also maintained a full-time job with the Civil Service in the Post Office–a job he actually took a great deal of pride in. Here’s how he did it: Trollope paid a servant an extra £5 a year to wake him up at 5:30 am every morning and get him a cup of coffee. Trollope would then work on a novel for three hours, setting himself a pace of 250 words per 15 minutes. The first half hour was spent reading over stuff he had already written. So over three hours, he would write approximately 2,500 words. According to him, it “allowed me to produce over ten pages of an ordinary novel volume a day, and if kept up through ten months, would have given as its results three novels of three volumes each in the year” (An Autobiography; 272). He admits that he never did write more than three novels in any one year, but, like, c’mon man, give him some slack. He was pretty darn prolific.

Like other novelists of his time, Trollope’s works have been associated with attempts to convey “the real.” (A lot of this part now is sort of an off-shoot from class discussion.) To do this, he tried to reduce the significance of the physical text (the signifier) as much as possible. He “lived” with his characters (the signified) in his imagination all day, every day. And he would put his characters to paper as fast as he could, over the span of a few hours every morning, as if doing so reduced the obtrusiveness of the text. To Trollope, the text should just be a clear window to its characters. He was very pleased by a comment of Nathaniel Hawthorne’s, who said Trollope’s novels were just as real “as if some giant had hewn a great lump out of the earth and put it under a glass case, with all its inhabitants going about their daily business, and not suspecting that they were being made a show of” (qtd. in An Autobiography 145). Trollope seemed to enjoy living with his characters in his imagination, but considered the physical act of writing to be a job to be done as quickly and efficiently as possible.

This is kind of funny when you actually read his books and notice the way his narrators often directly address the reader and reveal the very artificial and constructed aspects of the novel. My favourite are narratorial bursts that completely break a novel’s flow: “she have forgiven and forgotten the archdeacon’s suspicions had she but heard the whole truth from Mr. Arabin. But then where would have been my novel?” (Barchester Towers; II.32) Or this bizarre one, from the conclusion of the same novel: “The end of a novel, like the end of a children’s dinner-party, must be filled with sweet meats and sugar plums” (II.266) Addresses like these blatantly show the reader that the plot is unfolding the way it is purely for the sake of art, and not for the sake of being “real.”[1] (I was also amused to learn just how much this drove Henry James bonkers.) I should add, though, that Trollope wasn’t big on plot; it is a common criticism against him, and he openly admits to using plot purely as a vehicle for his characters.

This is my own interpretation, now, but it seems to me that plot was too caught up in literary conventions for his taste. We all know the novel is going to end in a marriage, and that the ambitious, scheming chaplain won’t get the girl, so why bother pretending otherwise? Let’s just admit that the heroine isn’t going to fall for the bad guy and move on (Trollope does exactly this in Barchester Towers). Let’s focus on the characters, because that’s where there is actually some freedom to represent something “real.” The plot is too pre-determined by the traditions of the novel. Most of the interruptions from the narrator that highlight the story’s fabricated aspect focus on its plot. The characters, however, are completely “real.”

Footnotes:

[1] Compare that to the Chapter 17 digression in Adam Bede, where George Eliot breaks the flow of the narrative to do the exact opposite; defending the actions of her characters because, though their actions may not create a thrilling, romantic narrative, they supposedly create a more “real” one.

Stuff I Cited:

Kendrick, Walter M. The Novel Machine: The Theory and Fiction of Anthony Trollope. Baltimore: John Hopkins UP, 1980. Print.

Trollope, Anthony. An Autobiography. Ed. Michael Sadleir and Frederick Page. Oxford: Oxford UP, 2008. Print.

- – - . Barchester Towers. Ed. Michael Sadleir and Frederick Page. 2 vols. Oxford: Oxford UP, 2008. Print.

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Oatmeal Chocolate Chip Coconut Cookie Mix Cookies

oatmeal-coconut-choc-chip1The title of this post is the hardest thing about making these cookies. The recipe is easy because there is very little measuring. I basically played with the measurements of the ingredients, and added coconut and more chocolate chips. I increased the butter a bit too, to help with the added volume.

The original recipe on the bag says you need 1 egg and 2 tbsp butter, and the bag makes two servings. I find it’s easier to just throw the whole bag in a bowl and alter the ingredients accordingly.

I don’t like small cookies, and I usually get around 36-40, though I’m not creating giant cookies. If you get 60 cookies out of this (as the bag says you can) then you’ll probably have awfully small cookies.

On Cookie Tray bowl bag

Ingredients

  • 1 bag Quaker Cookie Oatmeal Chocolate Chunk
  • 1 bag sweetened coconut (about 200g)
  • 1 handful of Chocolate Chips
  • 2 eggs
  • 5 tbsp butter (melted)

Directions

1. Preheat oven to 350 degrees Fahrenheit.

2.Throw cookie mix into bowl. Throw coconut in with it. Add as many chocolate chips as you like. Add eggs, then 5 tbsp melted butter. Mix it up with a fork. Don’t use an electronic mixer.

3. Bake for 10-12 minutes. Remove and let cool on pan.*

*I always only bake for exactly 10 minutes, and then put the pan in the freezer after they’ve cooled at room temperature for a minute or two. I like soft cookies, and the freezer seems to keep them from falling apart, even after they warm up later on.

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Peanut Butter and Chocolate Chip Cookies

pb-choc-chip-cookiesI like cookies soft, and most Peanut Butter Cookies do not fulfill this criteria. Too much peanut butter seems to mess up the consistency… yet the actual taste of peanut butter is so good. These cookies are my solution. The taste of peanut butter is not overpowering; there are only three tablespoons of it in the recipe. However the peanut butter chips make up for this. I also added chocolate chips because: who’s going to stop me?

Ingredients:

  • 1 stick butter (1/2 cup)
  • 6 tbsp sugar
  • 6 tbsp brown sugar
  • 1 egg
  • 1 tsp vanilla
  • 3 tbsp peanut butter
  • 1.25 cups flour
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • A handful of peanut butter chips (or more)
  • A handful of chocolate chips (or more)

Directions

1. Cream butter and sugars. Add egg, then vanilla, then peanut butter.

2. Sift together flour, baking soda, salt. Add to wet mixture. Add in various types of chips.

3. Place cookie sized rounds of dough on baking sheet/tray. Press down a bit with a fork, but you probably don’t have to.

4. Bake at 350 for 8 minutes. Let cool about one minute, then place the entire trays of cookies in the freezer for about 10 minutes. Remove, let them come down to room temperature.*

top-pb-cookies

* I find this helps deal with the fact that these cookies are so soft out of the oven, and also prevents them from continuing to cook more as it sits on the still quite warm baking tray.

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Advantages of ebooks (in an ideal world)

So I got to wondering what would happen if ebook publishers somehow had a bunch of money to make ebooks really awesome (instead of kind of lame, poorly formatted, and with limiting DRMs). What would some of the advantages of ebooks be in an ideal world?

  • Email your ebook to a friend with all your annotations/marginalia/notes attached. Or just send your notes for them to apply to their own copy of the ebook.
  • Save all your annotations/marginalia/notes for each time you read through a given book. Start “fresh” every time, but then compare your notes between different read-throughs. Or just have different sets of notes depending on what the purpose of the read-through was (i.e., reading through Middlemarch with the goal of writing an essay on interpretation and sympathy).
  • Download other people’s annotations/marginalia of a book, like a respected academic’s or an author’s.
  • An annotated version of a book (like Lolita, for example, which already has heavily annotated versions and is a book with which annotations really help) in which the annotations are longer than the book itself… but reading each annotation is a painless process where you tap the screen, an annotation comes up, and then you tap the screen again to get rid of it. No flipping back and forth while trying to keep your page with one finger.
  • Compare one edition with another, flipping back and forth within the text. This would be neat for things like some Shakespeare plays which seem to have a thousand small word substitutions spread throughout.
  • Control-f. (Pssst, if what you’re reading is on Project Gutenberg, you can do this right now.)
  • Have an academic article which keeps referencing the 2004 Oxford edition of a book, and another that keeps referencing the 2007 Penguin edition? No problem: switch back and forth between the different paginations.
  • Heck, read an academic article that links directly to your ebook whenever it references the text.
  • Tap the screen, plug in your earphones, and switch to the audio book version from where you left off reading if you have to get up and be on the move.
  • Tap a word and the official Oxford English Dictionary definition comes up (or Wikipedia, or whatever).
  • If an annotation mentions that the text is referencing a previous text, look up that text immediately (or, rather, the specific spot within that text), whether it’s in your ebook library or it is available through wireless.
  • Create subscriptions with a series of filters. For example, automatically download every article by X author whenever they publish in The New Yorker’s “Shouts and Murmurs” section, or download every article in the New York Times’ “Politics” section that has keywords a, b, or c, in the title. Or every fiction piece in The Atlantic.

That’s all I’ve got, off the top of my head. This list would be even longer if ebook readers were basically computers. But who knows what’s going to happen with e-ink technology.

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Reese’s Peanut Butter Cup Cheesecake

Reese's Peanut Butter CheesecakeFact: Peanut butter is the best thing that exists.

When I was in Europe almost no one I talked to had tried peanut butter. The one person I talked to about peanut butter who had tried it thought it was really weird and not very good. For breakfast people would give me really good, delicious, fresh bread, but there would only be various jams or Nutella available to spread on it. I mean, jam and Nutella are good, but they’re not peanut butter. I tried Marmite once too while I was there, and I don’t even understand why that exists.

Anyways, this Reese’s peanut butter cheesecake recipe turnout out rich as hell, so I recommend serving rather thin slices. I mixed and matched this RecipeZaar cheesecake recipe right here with some tips from Bake or Break. Bake or Break actually has more gorgeous, drool-worthy photos on their Flickr stream. The recipe I linked to from RecipeZaar has more photos which show neat decorating ideas and other people’s tips/opinions on the recipe.

In total I used about 15 Reese’s Peanut Butter Cups – 11 for the cheesecake filling, and 4 for sprinkling around the top. Another thing I noticed was that my crust seemed dry, so I added a bit more butter. The ingredients elsewhere on the web and here say “1/2 cup butter” but in total I used about 1/2 cup (1 stick) plus 2 more tablespoons. Maybe experiment for yourself…?

If I were to do it all over again, I think I might also hold off on the chocolate topping and just go for more crushed Reese’s or Oreos or nuts on top of the cheesecake. That’s just me.

I found the water bath thing a pain, but I had no cracks in my cheesecake and I didn’t get a bunch of water seeping in and ruining the cake or the Oreo crust, so I guess it was worth it. For the next cheesecake, I’d like to try just sticking a bath of water on a lower oven tray and seeing if that works.

Reese’s Peanut Butter Cup Cheesecake

  • Oreo Cookie Crust
  • 5 cups crushed Oreo cookies
  • 1 cup peanuts
  • 1 stick (1/2 cup) butter, melted
  • Filling
  • 2 lbs softened cream cheese
  • 5 eggs
  • 1.5 cups brown sugar
  • 1 cup smooth peanut butter (I used Kraft, not natural)
  • 1/2 cup whipping cream
  • 1 tsp vanilla extract
  • 12 Reese’s Peanut Butter Cups, broken into quarters
  • Topping
  • 5 oz semi-sweet chocolate
  • 1/4 cup sour cream
  • More Reese’s Peanut Butter Cups (4-5? However many you want, I guess.)

Directions:
Oreo Crust:
1. Throw peanuts in a blender ’til they’re really small (not fine, but small). Combine the crushed Oreos and the ground peanuts with the stick of melted butter. Note: At this stage, I actually needed more butter because my crust seemed a bit dry. So about 1 stick + 2 tablespoons total.
2. Pat the crust mixture into 10-inch round springform pan. You should have enough to go up the sides.
Reese’s Cheesecake Filling:
3. Beat cream cheese until smooth.
4. Add eggs one at a time. Keep beating the eggs / cream cheese.
5. Add the sugar, the peanut butter and the whipping cream. Keep mixing.
6. Stir in the vanilla, and fold in the Peanut Butter Cups with a spatula.
7. Pour the filling into the prepared crust.
8. Cover the bottom of the springform pan with tin foil. You’re going to place it in water, so try and make it air tight. Place the springform pan into a larger baking pan, and fill the larger pan with hot water, such that the water comes about an inch up the sides of the springform pan.
9. Bake at 275 degrees F for 90 minutes, or until firm and lightly browned. Place it in the fridge.
Cheesecake Topping:
10. Melt the chocolate and the sour cream in a microwave in 20 second bursts, stirring constantly. Once it’s all melted and smooth, spread it over the cheesecake with a spatula. Drop broken up Reese’s Peanut Butter Cups on top. Or add Oreos. Or a bunch of Snickers bars and peanuts. Really, the world is your oyster.

Finally: Refrigerate the entire cake at least 4 hours. Then serve in extremely thin slices.

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An alien writes haikus about his trip to Earth

1.
Saw an Earth movie
today–what a twist! “Rosebud”
was only his sled.

2.
Man, don’t fajitas
taste so good? I think I will
spare this weak planet.

3.
Meet the President?
To heck with that–I want to
go to Disney World.

4.
Don’t mind me: I’m just
testing my new death-ray on
some endangered whales.

5.
I cannot believe
such a primitive species
invented Post-Its.

6.
I dissected Ted;
you remember Ted? Oh, you
don’t? Well, nevermind.

7.
Went to a disco
today. I don’t understand
this goddamn species.

8.
I crashed my spaceship
into the Eiffel Tower;
my first DUI.

9.
Your discussion of
human copulation is
pleasing. Tell me more.

10.
Dogs aren’t all that cute.
I opened one up and it
was just blood and stuff.

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Dear Mr. Director of Wildlife Canada, sir

Dear Mr. Director of Wildlife Canada, sir, let me just say how much I respect the work you are doing. Let me also say that I am sorry for not being more familiar with Canadian Wildlife regulations. However, let me add that the underground world of “Moose vs. Gravity” has really taken off, and if you are interested in this highly lucrative opportunity, all I need is a few more moose to replace the ones that have recently been lost.

Most sincerely yours,

Mike

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Real life Superman origin

As the doomed planet Krypton meets its end, Kal-el’s parents make a quick decision: they place their beloved son into a small space pod and send him off into space. He floats in space forever.

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