Hurry Up and Wait: Call. Me. Betty. Crocker.

....Well not really, but I am trying!
Last night, I really felt the urge to cook!! and boy did I do some cooking!
On the menu:
Asian Glazed Drumsticks...OH MY GOODNESS, you have to try this!! It's AWESOME!!
Mine did not glaze like the picture, but it was absolutely Delicious!

Get the recipe HERE!

Steamed Broccoli and Carrots

Boiled Cabbage

I just used Water, 2 bouillon cubes, a little bacon grease and salt & pepper.

Very easy!!

Then for DESSERT!!! If you don't try the Asian Glazed Drumsticks, you have to try this!!

Deep Dish Chocolate Chunk Pecan Cookies with Vanilla Ice Cream!!

Yes, It's a mouthful and believe me you will not be disappointed!

This recipe makes about 3 logs of cookie dough, so you can freeze the extra and have cookies anytime you want!!

Chocolate Chunk Pecan Cookies Recipe

Based off of Bo Friberg’s Professional Pastry Chef cookbook’s Chocolate Chip Cookies recipe.

Ingredients

3/4 c Light Brown Sugar
3/4 c + 1 T Granulated Sugar
1 c unsalted Butter
2 large Eggs
1 t Vanilla Extract
1 t Sea Salt
3 c all-purpose, unbleached Flour
1 t Baking Soda
.75 lb Dark Chocolate (cut into 1/2″ chunks or smaller)

1 c chopped Pecans (optional)

Preheat oven to 375° F (350° for convection ovens)

1. Beat together the butter, brown sugar and granulated sugar until light and fluffy. Add eggs, vanilla extract, and sea salt.

2. Sift together the flour and baking soda. Stir into batter, then add chocolate chunks and stir until well mixed.

3. Roll into 1 1/2″ thick logs. If not using soon, freeze the logs for future use, otherwise cut the cookies into equal portions, about 3/4″ thick.

4. ~~Pat the discs even and circular then place on a~~ ~~silpat~~ or ~~baking paper~~ ~~lined sheet pan. Space the cookies so they won’t bake into each other when they spread.~~

Now for the Deep Dish Cookies...

Deep Dish Cookies – Chocolate Chunk Pecan w/ Vanilla Ice Cream

dough from Chocolate Chunk Pecan Cookies

4″ ramekins (or other small baking dish)

Vanilla Ice Cream

Preheat oven to 375° F (350° for convection ovens)

1. Fill ramekins 1/2″ deep with raw cookie dough. Place ramekins on sheet pan and put in middle rack of oven. Bake 12-18 min., or until top starts to turn golden brown. (remember you want them slightly undercooked, but not too doughy.)

2. Remove from oven and place each ramekin on a napkin (this allows you to hold the hot dish as you eat your dessert delight.) Top with a couple scoops of ice cream. Grab a spoon and enjoy.

As easy as baking cookies!