Ok, so I’m guessing that these are looking EXTREMELY BOMB because I’ve been on this sugar/carb free diet for almost 6 weeks, but GOD DAMN (sorry God, but you know they look amazing and you would eat them in heaven if you could or can) these look good. 

NY Time rates them as THE BEST Chocolate Chip Cookies, so you know they can’t be too shabby, but I’m dying to try them and thanks to I am Baker and How Sweet it is food blogs, I am having me some major sugar cravings right now. 

I’m trying to add more food-esq aspects to my blog, such as baking, cooking, dining at home, best places to eat, new hot spots, etc… only things that are THE BOMB RAP SONG, will make the cut and what better way to start off with How Sweet it is and her delectable chocolate chip cookies, a classic treat that we all always love.

The New York Times Chocolate Chip Cookies

from The New York Times

2 cups minus 2 tablespoons (8 1/2 ounces) cake flour

1 2/3 cups (8 1/2 ounces) bread flour

1 1/4 teaspoons baking soda

1 1/2 teaspoons baking powder

1 1/2 teaspoons coarse salt

2 1/2 sticks (1 1/4 cups) unsalted butter

1 1/4 cups (10 ounces) light brown sugar

1 cup plus 2 tablespoons (8 ounces) granulated sugar

2 large eggs

2 teaspoons vanilla extract

1 1/4 pounds chocolate chips

Sift flours, baking soda, baking powder and salt into a bowl and set aside.

Using a mixer with a paddle attachment, cream butter and sugars until light and fluffy – about 5 minutes. Add eggs one at a time. Stir in vanilla. Reduce to low speed and add dry ingredients slowly, mixing until just combined. Fold in chocolate chips. Refrigerate dough for 24-36 hours.

When ready to bake, preheat oven to 350.

Drop spoonfuls of dough onto baking sheet and sprinkle with sea salt. Bake for 10-12 minutes. (The original recipe calls for larger cookies and a longer bake time, but I use a bit less dough and shorten the time in the oven.


La La La Latin!

So, I was in the mood to try something a little, shall we say… exotic. So, ceviche it was, which was SO easy (recipe’s below). I also made some cilantro-ginger rice and some mexican corn. This literally took me maybe a 1/2 hr – 45 mins for the whole thing. Trust me, amazing and super simple to spice up your day-to-day ho hum dinners. 



  • 2 pounds large shrimp – peeled, deveined and chopped
  • 3/4 cup fresh lime juice
  • 5 roma (plum) tomatoes, diced
  • 1 white onion, chopped
  • 1/2 cup chopped fresh cilantro
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon ketchup
  • 1 teaspoon hot pepper sauce
  • salt and pepper to taste
  • 1 avocado – peeled, pitted and diced
  • 2 (4 ounce) packets saltine crackers


  1. Place the shrimp and lime juice into a large bowl, and stir to coat. Let stand for about 5 minutes, or until shrimp are opaque. The lime juice will cook them. Mix in the tomatoes, onion, and cilantro until coated with lime juice; cover and refrigerate for 1 hour.
  2. Remove from the refrigerator, and mix in the Worcestershire sauce, ketchup, hot sauce, salt and pepper. We have our own hot sauce recipe, but you can use whatever hot sauce you like, or leave it out and let people add their own when serving.
  3. Serve in glass tumblers and top with avocado pieces. Set out extra Worcestershire sauce, ketchup, lime wedges and hot sauce for people to individualize their dish.

Ginger-Cilantro Rice
1 cup long-grain white rice
2 1-inch-long pieces fresh ginger, peeled, each cut into 4 rounds, plus plus 1 teaspoon minced peeled fresh ginger
1 2/3 cups low-salt chicken broth
1 1/3 cups chopped fresh cilantro
1 green onion, thinly sliced
3 tablespoons vegetable oil
1 tablespoon Asian sesame oil
1 teaspoon (or more) unseasoned rice vinegar

Combine rice and ginger rounds in large saucepan. Add broth; sprinkle with salt. Bring to boil, stirring often. Cover; reduce heat to low. Simmer until rice is tender and broth is absorbed, about 18 minutes. Meanwhile, combine chopped cilantro, green onion, and minced ginger in mini processor. Add both oils and 1 teaspoon vinegar. Blend until almost smooth. Season cilantro oil to taste with salt, pepper, and more vinegar, if desired. 

Transfer rice to bowl. Remove ginger rounds. Mix in cilantro oil and serve. 

Grilled Mexican Corn on the Cob


Serves 4

  • 1/3 cup (about 1 1/2 ounces) grated Parmesan
  • 4 ears corn, husks and silk removed, cut in half
  • 1 tablespoon butter, room temperature
  • Coarse salt and ground pepper
  • 2 tablespoons light mayonnaise
  • 1/4 teaspoon chili powder, preferably chipotle
  • 1 lime, cut into wedges, for serving


  1. Heat grill to high. Place cheese on a plate or in a shallow bowl; set aside.
  2. Brush corn with butter, and season with salt and pepper. Grill, turning every 2 to 3 minutes, until tender and slightly charred, 10 to 12 minutes; let cool 2 to 3 minutes.
  3. Brush corn with mayonnaise, and roll in cheese to coat. Sprinkle with chili powder; serve with lime wedges. 

Orange Herb Roasted Chicken: MAKE THIS

I made this the other night and wow… it’s really good, super easy, but as we all know (and if you don’t know you will), baking a whole chicken takes a good hour + so give yourself some time and don’t make this when you are STARVING, because you’ll be waiting a while. I added some red potatoes that I pre-grilled in a pan, seasoned with a little salt/pepper/rosemary + olive oil, let the brown (about 10 mins), then added them to the roasting pan with the chicken. AMAZING. enjoy!

Prep Time:
 30 Min
Cook Time:
 1 Hr 20 Min
Ready In:
 2 Hrs

Servings  (Help)

USMetricCalculate Original Recipe Yield 6 servings



  • 1 cup chicken broth
  • 1 (4 pound) whole chicken, rinsed and patted dry
  • 1/2 cup butter, cut into 1 tablespoon sized pieces
  • 2 navel oranges, halved
  • salt and pepper to taste
  • 2 cloves garlic, minced
  • 1/2 cup butter, melted
  • 2 sprigs fresh rosemary
  • 2 sprigs fresh thyme
  • 2 sprigs fresh sage


  1. Preheat oven to 350 degrees F (175 degrees C). Pour the chicken broth into a small roasting pan, and set aside.
  2. Loosen the skin from the breasts and thighs of the chicken. Stuff the butter pieces evenly underneath the skin of the chicken, and place into the roasting pan. Squeeze the orange halves over the chicken, and stuff the orange halves into the chicken cavity. Tie the legs together with kitchen twine. Sprinkle the chicken with salt and pepper to taste, then rub in the minced garlic. Drizzle the melted butter all over the chicken, then lay the herb sprigs onto the breast and around the legs.
  3. Cover the dish with aluminum foil, and bake in the preheated oven for 20 minutes. Uncover and baste the chicken with the pan juices. Continue cooking until the chicken is no longer pink, or until a meat thermometer inserted into the thickest part of the thigh reads 165 degrees F (74 degrees C), 1 to 2 hours. Baste the chicken every 10 to 15 minutes after you uncover it. Once cooked, allow the chicken to rest out of the oven for 10 minutes before slicing.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 708 | Total Fat: 53.6g | Cholesterol: 264