Darkside Cookies

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Yup, thats right. These are the cookies that the Darkside has been promising if you join them.

Darkside Cookies


Darkside Cookies

Ingredients 

  • 1 cup (2 sticks) cold butter, salted
  • 1 cup white sugar
  • 1/4 cup brown sugar
  • 1/2 tsp instant espresso
  • 1/2 cup dark cocoa powder
  • 2 1/4 cup of AP flour
  • 1 tsp baking powder
  • 1 cup semi-sweet chocolate chips
  • 1/2 cup of dark chocolate chunks
  • 1 tsp vanilla

Darkside Cookies

Step 1:

Preheat oven to 350° and line cookie sheets with parchment paper. Use Pam underneath the parchment paper to keep it from moving.

Step 2:

Cream together the butter and sugar in a mixer.

Darkside Cookies

Darkside Cookies

Step 3:

Add eggs, one at a time, and then the vanilla.

Darkside Cookies

Darkside Cookies

Step 4:

Mix together flour, baking powder, cocoa and espresso powder.

Step 5:

After that start putting in the flour/cocoa mixture in batches until fully mixed.

Darkside Cookies

Darkside Cookies

Step 6:

Mix or fold in the chocolate chips and chunks. Taste dough, because that’s what making cookies is all about!

Step 7:

Use an ice cream scoop to get uniform cookies. (Spray the scoop with Pam first so the dough doesn’t get stuck.)

Darkside Cookies

Darkside Cookies

Step 8:

Bake cookies for 10-14 minutes. We suggest to under bake them a little so they stay wonderfully chewy, so start at 10 minutes and decide from there.

Darkside Cookies

ENJOY

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Brunoise Rosemary Chicken Soup

Brunoise Rosemary Chicken Soup

Who doesn’t like chicken soup? It’s comforting, filling, and actually healthy. Well, today we made a chicken soup for your soul and for you OCD-er’s out there. Every thing in this soup is the same size, which makes for even distribution and cooking, the only thing that is different is the textures. Also, it just looks super cool!

This soup was made with leftovers or fridge scraps, so if you have different veggies, THEN FORGET IT, ITS OUR WAY OR THE HIGHWAY! or not. Just use whatever you can brunoise.


Brunoise Chicken Soup

What you need:

  • cutting board
  • knife
  • patience
  • heavy bottom pot

Ingredients:

  • chicken
  • carrots
  • celery
  • yukon gold potatoes
  • onions
  • garlic
  • zucchini
  • chicken broth
  • rosemary
  • turmeric
  • salt and pepper
  • garlic powder
  • onion powder

Step 1:

Preheat the oven to 350°. Place chicken in the on a baking sheet and drizzle with olive oil. Sprinkle liberally with salt and pepper. Put in the oven and bake for 20 to 25 minutes. Remove and let cool. Once cooled, cut the chicken to bite sized pieces and set aside.

Step 2:

In a medium sauce pan, warm up the chicken broth with some rosemary and crushed garlic, let it simmer while you cut your vegetables, strain (or pick out) rosemary and garlic before transferring to veggie pot.

Step 3:

Peel carrots and Brunoise them, if you aren’t quite sure or haven’t done it in a while, here’s a quick video to help you, and the environment too, apparently.

Brunoise Rosemary Chicken Soup

Step 4:

Repeat with zucchini, onions, celery, and potatoes.

Brunoise Rosemary Chicken Soup

Brunoise Rosemary Chicken Soup

Brunoise Rosemary Chicken Soup

Brunoise Rosemary Chicken Soup

Brunoise Rosemary Chicken Soup

Step 5:

Heat some olive oil in the pot, and sauté onions and carrots for a few minutes, then add celery and zucchini, these guys don’t need to cook so long. Add salt, pepper to taste, and turmeric to add a beautiful color to the soup.

Brunoise Rosemary Chicken Soup

Brunoise Rosemary Chicken Soup

Step 6:

Add chicken broth to pot and let everybody simmer together for 10 minutes.

Step 7:

Add the chicken (cut same size of the veggies) and potatoes. Cook until potatoes are tender. Then EAT!

Brunoise Rosemary Chicken Soup

Brunoise Rosemary Chicken Soup

Note from Christie:

“The broth should smell beautifully rosemary-y and amazing, like you want to wear it as a perfume, which I personally think is a great idea. Imagine the intoxicating smell of a fresh baguette or the handsome aroma of roasted coffee, or the cozy smell of freshly baked cookies?! Okay, okay, I might have a problem but you know what, that’s ok. Me and food are in love, not in like, we are in a committed relationship and we go through ups and downs together.”