Tuesday, October 16, 2012

Ramos Gin Fizz

2 ounces gin
1 ounce cream (we used heavy whipping cream)
1 fresh egg white
3 drops orange flower water (we used 2 measures from the tiny plastic insert in the cap of the bottle)
1/2 ounce simple syrup
1/2 ounce fresh lemon juice
1/2 ounce fresh lime juice
club soda or seltzer water (set aside for topping up the drink)
Combine all ingredients (except the seltzer) in a cocktail shaker over ice. Wrap the shaker in a tea towel and shake vigorously for five minutes (we took short breaks every minute - a two-person tag team would work well). Strain into a tall, narrow glass (such as a Collins glass or a champagne flute) and top up with a splash of seltzer. Garnish with an orange wheel, and serve with a straw - and an iced-tea spoon so you can relish every drop!

Monday, October 15, 2012

Fantastic Chocolate Chip Cookies

Mom's Chocolate Chip Cookies
a double batch...

1 1/3 cup butter
1 1/3 cup shortening
2 cups sugar
2 cups brown sugar
4 eggs
4 teaspoons vanilla
6 1/2 cups flour
2 teaspoons baking soda
2 teaspoons salt
1 (12 ounce) bag chocolate chips

Preheat oven to 375 degrees.

Cream butter and shortening and two sugars together. Add eggs and vanilla. Beat until combined. Add flour, 2 cups at a time. Add baking soda and salt with last 2 cups. Stir in chocolate chips.

Drop by large tablespoons (or ice cream scoop) onto ungreased cookie sheets. 

Bake at 375 degrees for 8 minutes. Cookies will seem underdone when first removed, but will set as they cool!

NOTE:  Quite possibly the best chocolate chip cookie recipe I've ever made.  Seriously.
It also worked well as a deep dish option.