It's been a leftovers kind of week. On Sunday Tom and I opened the fridge and it was jam packed with rubbermaid containers toppling over one another...hmmm not exactly a bad problem to have :)
Our list of leftovers: pancakes, tilapia taco filling, spicy chicken taco filling, pulled pork, chili, pizza (free from a meeting at work...let's just say tom was a little excited), spaghetti aglio, broccoli, whole wheat biscuits, and banana bread.
It was great to have that much extra food though because this week has been running around like a chicken with its head cut off kind of crazy busy.
However, I did squeeze in some cookie baking last night with my mom between meetings. Tom's birthday is coming up and he requested some Pinterest cookies he saw looking over my shoulder the other week. They looked and smelled amazing. I can't vouch for the taste, though I really wanted to try.
Still sugar free! 53 days and counting! Woot woot! Oh and good news on the migraine front. I've been doing more research on anti-inflammatory methods and they suggest taking a fish oil supplement. Tom already takes one every day so I might as well too. Also, the research suggests extra weight can contribute to inflammation in the body. Well that works out for me because cutting out sugar is cutting pounds too. I'm down twelve and a half pounds since January 1. YES!!! Sweet bonus. That definitely helps when I am squelching the urge to dig into the rolo cookies.
The Great Migraine Battle:
Laura : 46 Migraines : 7
Okay I won't make you wait any longer. Here's the cookie recipe. Enjoy! :)
Rolo Stuffed Chocolate Chip Cookies
(Yields approx. 50 cookies)
1 1/2 cups butter, softened
1 cup granulated sugar
1 cup brown sugar
1 tbsp. vanilla
2 eggs
3 3/4 cups flour
2 teaspoons baking soda
1 teaspoon salt
2 cups semi-sweet chocolate chips
50 Rolos
1. Heat oven to 350°F. In large bowl, beat butter, sugars, vanilla and eggs with electric mixer on medium speed or with spoon until light and fluffy. Mix in flour, baking soda and salt. Mix in chocolate chips and pecans.
2. Measure dough using a medium cookie scoop (about 1.5 tablespoons). Roll into a ball and then flatten in the palm of your hands.
3. Place a frozen Rolo in the centers of the flattened dough balls and form dough back into a ball around the Rolo.
4. Place Rolo stuffed dough balls into the freezer for 15-20 minutes before baking.
5. On cookie sheet lined with parchment paper or a silicone baking mat, place dough balls 2 inches apart.
6. Bake 11 to 13 minutes or until light brown (centers will be soft). Cool 2 minutes; remove from cookie sheet to cooling rack.
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