Thursday, June 17, 2010

busy night here at MIMI's!

For all of you that follow my blog, understand that I have had a standing Thursday night date for 10 years!! Mimi night!  I always work around this event, and everyone that knows me - knows that Thursday's are off limits!
Tonight I thought we could have a date to a one hour cooking class at Young Chef's Academy.  Thinking I would stay to take pictures for the scrapbook, talk to the mom's and dad's... You know a relaxing hour of fun for both of us! Well, when the girls arrived and the other boys his age arrived on the scene, he quickly turned to me and said "YOU CAN GO NOW!"  So, I snapped one photo and that was it!!  I highly recommend Young Chef's ... Hope you all have a relaxing evening with those you LOVE!! Valarie

BF Steak Chocolate Chip Cookies

2 sticks unsalted butter, at room temperature
¾ cup granulated sugar
¾ cup packed dark brown sugar
2 large eggs
1 teaspoon vanilla extract
2 ¼ cups AP flour
1 teaspoon baking soda
½ teaspoon salt
½ cup chopped white chocolate (or you can use chips)
½ cup chopped milk chocolate (or you can use chips)
½ cup chopped dark chocolate (or you can use chips)
¾ cup chopped Snickers bar
¾ cup Heath Bar Crunch pieces
Brownies (we use the scraps left over from our Baked Alaska, so just make or buy brownies and cut them up and add some in!)
1 cup mini marshmallows

1. Preheat oven to 350.
2. Line two baking sheets with parchment paper or silpats. Cream the butter and both sugars until light and fluffy in the bowl of a stand mixer using the paddle attachment. Scrape down the bowl. Add the eggs one at a time. Scrape down the bowl. Add the vanilla extract.
3. Add the flour, baking soda and salt and mix until just combined. Remove bowl from the stand and fold in the remaining ingredients. Roll a scant ¼ cup of the dough into a ball and place on the baking sheets 2 ½-inches apart. Bake the cookies until golden brown, about 12-15 minutes. Remove from the oven and let sit on the baking sheet for 2 minutes. Remove cookies to a baking rack and let cool for 5 minutes. 

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