Mookies

Thursdays are ‘cake days’ in my Chemistry class.  We don’t always bring in cake, but most Thursdays, somebody (sometimes our teacher) will bring in baked goods that we eat illicitly among jars of acids and organic solvents.  Part of my first introduction to chemistry was the Magic School Bus episode/book where they bake a birthday cake for Ms. Frizzle, so I always find Chem cake days pretty appropriate.

My contribution last week was a batch of mookies:  muffins that are still soft inside, but which have a crust so crunchy that they have to be known at least partly as cookies.  How did they come about, you ask?  I collated a bunch of different recipes to make a super awesome muffin, but neglected to factor in the fact that most of them called for wet fruits where I was using M&Ms.  Oops.

Champignon Bourguignon | Lessons Learned

Last summer, I learned something at Bistro Jeanty in Napa (warning – music through the link):  daube de beouf, a.k.a. beouf bourguignon, is awesome.

Best Cookies | Transitions

Apologies for not posting this earlier.  This is my “Happy New Year” post, even though we’re past the first week of the new year.  (Well, according to the French, I’m still in the okay zone.)  I hope you all haven’t abandoned your resolutions yet!  Starting from last year, I resolved not to make any resolutions because the inherent nature of a resolution is that you abandon it.  Now go forth and learn the secret to making these cookies the best of the best:

Oats.  Lots of ’em.