Archive for Cookies

Oreo Surprise Chocolate Chip Cookies

I have a confession to make.

I have a mixer and I’m not afraid to use it.

I know I should only be using it for the greater good. With my special powers in and around the oven I should really be a superhero of sorts but sometimes sometimes I use it for evil.

To get my way.

It’s terrible but true and I am ashamed but probably not ashamed enough to never do it again and it comforts me to think that perhaps someone else out there has done the same thing? Or something like it? Come on, you know you’re out there!

So this is what happened. My medical school rotates through several hospitals, the closest being 5 minutes away and the furthest being 40 minutes away. This seems to be a no-brainer, yes? Wouldn’t you want to do your rotations close by so you don’t waste precious hours driving? Except what if the other hospital is “cushy”? What if you don’t work as hard there, have more time to study? Well then. That, my friends, sounds like the place to be.

And so that’s where I went for my most recent rotation.

It took a little bargaining which may or may not have consisted of a batch of cookies for three weeks at a certain hospital.

Guilty as charged.

But these cookies were delicious and I ate a whoooooole bunch of them before I gave the rest of the batch away and so it was essentially a win-win situation in my book!

Oreo Surprise Chocolate Chip Cookies
adapted from Picky Palate

Makes 18-24 cookies depending on size.

Ingredients

  • 11 Oreos, crushed
  • 1 1/2 oz cream cheese, room temperature
  • 1 3/4 c all-purpose flour
  • 1/4 tsp kosher salt
  • 1/2 tsp baking soda
  • 1/2 c (1 stick) unsalted butter, room temperature
  • 6 tbsp white granulated sugar
  • 6 tbsp packed light brown sugar
  • 1 egg
  • 1 1/2 tsp vanilla extract
  • 1 c chocolate chips

Instructions

Preheat oven to 350F. Prepare baking sheets with parchment paper.

Using a stand or hand mixer, mix crushed Oreos with cream cheese until a dough forms. Set aside. If using a stand mixer, spoon mixture out of bowl and simply use bowl as is for the cookie dough (that’s what I did anyhow).

In a separate bowl, whisk together flour, salt, and baking soda. Set aside.

In a large mixing bowl, beat butter and both sugars until light and fluffy. Add egg and vanilla, mixing until well combined. Add in the flour mixture and mix until just combined. Then fold in chocolate chips.

To assemble: Take Oreo mixture and portion and roll out little balls about 1 tbsp each. Scoop cookie dough onto prepared sheets. There should be equal balls of the Oreo mixture and equal blobs of cookie dough. Make an indentation in a cookie dough blob, insert a ball of Oreo mixture, and reshape cookie dough to cover the Oreo. Continue for the rest of the cookies.

Bake for 13-15 minutes or until the edges of cookies just begin to brown a bit. Cool on rack until you can’t contain yourself then dig in!

Happy holiday eating if I don’t update between now and then. Be on the lookout for some fantabulous holiday desserts coming soon though!

Peanut Butter Oatmeal Chocolate Chip Cookies

Thanks to everyone for the tips and the well wishes for my trip! I’ll keep you updated on how the planning is going.

It’s scary how quickly the holidays are creeping upon us, isn’t it?

I’ve already begun looking for presents.

I know.

My top three tips?

1. Online shopping. No lines, no sensory overload, no need to do it during normal business hours (which is key if, say, your working day encompasses ALL normal business hours). One of my new great finds? CSN stores through which I got the apple peeler I featured a few posts ago. They have cookware, contemporary coffee tables, fitness equipment, and so much more. You can find gifts just by browsing around aimlessly!

2. Planning ahead.

3. These cookies. You think I’m kidding? I’m not.

Peanut butter for protein, oatmeal for fiber and it’s supposedly heart healthy, and chocolate for energy! Also, they taste pretty good and will magically put you into a good non-stressful mood. By my official analysis, these are the perfect cookies for holiday season on-the-go-ness. (WordPress is unhappy with the word I just made up. Surprisingly, a red squiggly line is also under “wordpress” as I type this. Ironic that they don’t even approve of their own name.)

They have a wonderful sandy texture and taste rich because of the peanut butter but they’re not heavy. Substituting chopped chocolate for chocolate chips has been a new thing of mine. The chocolate stays gooey for a longer period of time and I like their irregularity in the cookies. I stole the idea from Dorie who never fails me. Definitely good stuff, friends.

Happy cookie making and holiday celebrating!

Peanut Butter Oatmeal Chocolate Chip Cookies
adapted from Brown Eyed Baker

Makes 24 cookies (but this is entirely dependent on how large your cookies are).

Ingredients

  • 1 c all-purpose flour
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 1/2 c (1 stick) unsalted butter, room temperature
  • 1/2 c creamy peanut butter
  • 1/2 c granulated sugar
  • 1/3 c packed light brown sugar
  • 1/2 tsp vanilla extract
  • 1 egg
  • 1/2 c instant oats
  • 4 oz  semi-sweet chocolate, chopped

Instructions
Preheat oven to 350F. Line baking sheets with parchment paper and set aside.

Whisk together flour, baking soda, and salt in a medium-sized bowl. Set aside.

Using a stand or hand mixer, cream together butter, peanut butter, granulated sugar, brown sugar, and vanilla extract, 3-5 minutes. Add egg and mix until combined. On low speed, gradually add flour mixture until just combined. Using a wooden spoon or spatula, stir in oats followed by the chopped chocolate.

Drop dough onto prepared sheets, leaving 2 inches around each cookie. Brown Eyed Baker dropped 3 tbsp per cookie and got 16. I used a heaping tbsp per cookie and got 24. It’s be good no matter what! Bake until cookies are lightly golden. They won’t look done and will likely be puffy but take them out based on color. Cool completely on the baking sheet so they finish baking and then eat, eat, EAT!

How do you stay sane for the upcoming holidays?

Pumpkin Oatmeal Cookies

After the ridiculously hot summer we had over here in the Northeast, the entrance of fall has been welcomed with open arms and mine are most definitely wide open.

I’m on Emergency Medicine right now which means shift work (good thing? bad thing?) and also means scrubs every time I go into work. I usually just throw the same sweatshirt over me as I rush out the door (the same one because it’s usually sitting on my floor from the last time I wore it and I really just wear it on the car ride to and from the hospital since I wear my white coat in the hospital – I’m not as dirty as I made myself out to be just there).

Today, however, I had the day off and I pulled out my first cute jacket of the season.

Ahh fall. It’s wonderful to be able to wear a seemingly new wardrobe now since it’s been many many months since I’ve looked over into the jacket area of my closet. I finally got to appreciate the cooling down weather.

And so after I came back from errands I did the most natural thing in the world when I’m happy.

I baked.

These cookies.

Perfectly fall and comforting with the flavors of cinnamon, pumpkin, a pop of chocolate, and little bursts of dried cherries. These cookies could not be more fall. They’re also perfect with a cup of tea while you sit and watch the leaves change (not that anyone really has time to do that kind of thing.. but in case you’re the exception).

Homemade Pumpkin Pie Spice
from Taste of Home

Ingredients

  • 4 tsp ground cinnamon
  • 2 tsp ground ginger
  • 1 tsp ground nutmeg
  • 1/2 tsp ground cloves

Instructions

Mix it all up in a bowl. Makes 2 1/2 tbsp which is more than enough for the cookies so save the rest for later. Yay!

Pumpkin Oatmeal Cookies
adapted from My Baking Addiction

I halved the recipe for about 22 cookies.

Ingredients

  • 1 c all-purpose flour
  • 3/4 c old-fashioned oats
  • 1/2 tsp baking soda
  • 3/4 tsp ground cinnamon
  • 1/2 tsp pumpkin pie spice
  • 1/4 tsp kosher salt
  • 1/2 c (1 stick) butter, room temperature
  • 1/2 c light brown sugar, packed
  • 1/2 c granulated sugar
  • 1/2 c pumpkin puree
  • 1/2 large egg (I realize this sounds crazy but it’s not difficult to do!)
  • 1/2 tsp vanilla extract
  • 1/2 c white chocolate chips
  • 1/2 c dried cherries, roughly chopped

Instructions

Preheat oven to 350F and line several baking sheets with parchment paper.

Combine flour, oats, baking soda, cinnamon, pumpkin pie spice, and salt in a medium bowl. Set aside.

In a separate bowl for a stand or hand mixer, beat butter and both sugars until light and fluffy. Add pumpkin, egg, and vanilla and mix until combined. Add flour mixture. When mixed, fold in chocolate chips and cherries.

Using two spoons, drop rounded tablespoons of batter onto baking sheets 2 inches apart. Bake 12-14 minutes or until lightly browned. Cool for 2 minutes on baking sheets and then move to wire racks until completely cooled.

What’s your favorite fall cookie?

Daring Bakers – September

Oh goodness.

Today has been catch-up day. Although really it’ll end up being catch-up week.

My birthday was yesterday (cake/recipe to come!) and between friends and family and the end of my sleepless and starvation-inclined rotation in NYC I haven’t had a moment to rest. Heck, my drivers license expires on the 30th and I haven’t even done that yet! Let’s hope I don’t get pulled over at the end of the week.

Anyway, it’s the 27th which means it’s Daring Bakers reveal day!

Which means I had to make sugar cookies today and work on my royal icing skills.

It didn’t work out very well.

Under pressure and time constraints, I can answer multiple choice questions in the time it takes some people to read the prompt (though I can’t guarantee that I answered it correctly..), I can do a tubal ligation on my first day meeting a new attending, and I can stitch up a deep cut so you can’t even tell it existed.

But I can’t seem to properly frost a cookie.

Out of an ENTIRE batch of cookies devoted solely to this challenge, I came out with 4 that I felt I could photograph.

FOUR?!

I must work on this skill.

The September 2010 Daring Bakers’ challenge was hosted by Mandy of “What the Fruitcake?!” Mandy challenged everyone to make Decorated Sugar Cookies based on recipes from Peggy Porschen and The Joy of Baking.

The challenge was to make anything “September” and since my birthday is in September I made balloons. The original plan was to also draw in string and then take real string and connect them together. But when I tried to draw string the line kept coming out too thick and didn’t look pretty at all. You can also see that I overflooded the cookies creating a distinction between the outer edge and the rest of the frosting.

Thank you, Mandy, for making want to be better at this. Look out for future attempts because I will not be disheartened.

And look out tomorrow for my birthday cake recipe. Yay!

Saucepan Fudge Drops

My beloved grandmother is 93 years old.

The week after she turned 93 (her birthday was on August 17), she went and had a total knee replacement of her left knee.

It was necessary for her quality of life, a life that’s constantly in movement and full of wanting to be useful. She lives at home with my parents and I grew up seeing her face first when I got off the school bus and she always used to make me merienda, what we call our afternoon snack. The snacks were always different. Sometimes they were egg rolls filled with plantains and jackfruit, sweet bread with butter, or ramen noodles. They were always just what I needed and they were always better when she made them. Special in a way that only grandmothers can make something.

It’s been difficult to watch her age but inspiring at the same time.

Who gets surgery at 93 let alone still be walking at 93 let alone still be alive at 93?!

My grandmother.

All mine.

Now that she’s in rehab making tiny victories in her efforts to get around independently again, I come home and visit as often as humanly possible.

The last time I went to see her I brought some of these cookies.

She always likes to try what I make. She doesn’t always love it, sometimes things are too sweet, but she loved these.

Alice Medrich has truly made me love baking with cocoa. Pure chocolate without any sugar added, she adds just the right amount of sweet to create a rich, balanced flavor. Her cocoa brownies are thus far the best brownies I’ve ever made and these drops most definitely stand up to them. I made mine a little smaller, thinking they may be so rich you wouldn’t want more than a few bites of it. How wrong I was when I ate three in a row!

Saucepan Fudge Drops
adapted from Bittersweet by Alice Medrich
Makes 24 or so cookies.
Ingredients
1 c flour
1/4 tsp baking soda
1/8 tsp salt
5 tbsp unsalted butter
1/2 c + 2 tbsp unsweetened cocoa powder
2/3 c sugar
1/3 c light brown sugar, tightly packed
1/3 c yogurt, I used sour cream
1 tsp vanilla extract

Instructions

Preheat oven to 350F, placing one rack in the upper third and one rack on the lower third of the oven. Line two baking sheets with parchment paper. Combine flour, baking soda and salt in a small bowl, and set aside.

Melt butter in a medium saucepan over medium heat sizzling. Remove from heat and whisk in cocoa until smooth. Add both sugars and stir until blended. It’ll be stiff and sandy but don’t fret! Stir in yogurt and vanilla. Add dry ingredients, mixing until just combined.

Scoop rounded tablespoons of dough onto sheets, about 1 1/2 inches apart.  Bake 10-12 minutes, until cookies look dry on top and are cracked. For even baking, rotate sheets top to bottom and front to back halfway through. Cool before serving.

Mmm good.

Compost Cookies

Back in July when I spent my first full month in NYC, I knew I had to visit Momofuku Milk Bar.

If you’ve been around the foodie blogging community long enough, I’m sure you’ve noticed the hype around this place.

It’s well-deserved.

So I visited this Milk Bar.

Why is it called a Milk Bar, you ask? Well, if you don’t know, they sell milk there! Not just any kind of milk. Cereal Milk.

Yes. They make the milk of everyone’s childhood (or present day) favorite treat at the end of a delicious bowl of cereal. They bottle it up and they sell it! Oh and they make ice cream out of it which is crazy good.

Anyway, what they ALSO have at this glorious institution of all things delicious is these Compost Cookies.

A cookie filled with snack food! I’m talking potato chips, pretzels, rice cereal, and whatever else you may want to throw into them. Heaven!

(They also have Crack Pie which really does turn you into an addict of sorts.)

I had a cookie and I knew I needed more.

So I made them!

They were just as delicious as I remember. Maybe not exactly how they were at the Milk Bar but pretty gosh darn close and definitely close enough that I could tide myself over until the next Milk Bar visit. The saltiness of the snack food paired with the buttery cookie dough and sweet chocolate is truly a party in my mouth. I set these out for a bunch of teenagers over the weekend and they were all gone in mere minutes. Deliciousness.

Milk Bar’s Compost Cookies
adapted from Live with Regis and Kelly

Makes 15 6 oz cookies. Or 30 3 oz cookies which is what I did.

Word of warning: These cookies spread a LOT so adhere to the recommendation to leave several inches of space all around regardless of how big or small you make them! Also, while I’m sure you can do this by hand, I strongly recommend a stand or hand mixer because it’s a LOT of mixing.

Ingredients
1 c (2 sticks) butter
1 c sugar
3/4 c light brown sugar
1 tbsp corn syrup
1 tsp vanilla
2 large eggs
1 3/4 c all-purpose flour
2 tsp baking powder
1 tsp baking soda
2 tsp kosher salt
3 c total of baking ingredients/snack food (I used chocolate chips, puffed rice cereal, pretzels, potato chips, and oreos)

Instructions
Cream butter, sugars, and corn syrup on medium high for 2-3 minutes until fluffy and pale yellow. Scrape down the bowl and then add the eggs and vanilla. Mix at medium-high for 10 minutes. Yes, 10 minutes!! The mixture will be a pale white and will have fluffed up to about double in size. Amazing!!

Add the flour, baking powder, baking soda, and salt and mix on a lower speed for a little under a minute until all incorporated. Don’t overmix!! Scrape down the sides of the mixing bowl and add in your baking ingredients/snack food, mixing just until incorporated which should be under a minute.

Portion the cookie dough onto a parchment-lined pan, wrap tightly with plastic wrap, and stick in the refrigerator for anywhere from 1 hour to 1 week.

When ready, heat the oven to 400F. Move the cookie dough onto a room temperature, parchment-lined sheetpan leaving four four four (please don’t forget) inches all around each cookie. Stick the pan in the oven once preheated, making sure the cookies are still cold otherwise they will spread like wildfire and you’ll have a mess on your hands. Bake for 9-11 minutes until the cookies begin to brown on the edges and towards the center. Take them out before they are uniformly brown and cool on the pan. They will become uniformly brown as they cool. EAT!

Genius.

– Sharlene

World Peace Cookies

Hello! Did you enjoy the reposted recipes last week? They’re certainly some of my favorites and they’re sure crowd-pleasers.

It was nice to be gone but it’s even nicer to come back home.

See, I’ve been gone for over a month spending time at a NYC hospital and then vacationing in London/Dublin (both of which were extremely tiring but much fun indeed). So now, to come home after all that time feels wonderful.

But I’m tired.

So this will be short and sweet so I can take a nap.

Given that I’ve just come from a lovely international vacation, Dorie’s World Peace Cookies seemed like a fitting come-back treat. These cookies are wonderfully crumbly and melt-in-your-mouth. They do take a little bit of time to make because you have to refrigerate them but they’re worth the wait (and if you want to set aside a little bit of egg-free dough to snack on in the meantime I won’t tell). I’m in agreement that if everyone had one of these cookies every day there would be world peace. They sure brought peace to my stomach! (Until I ate the entire batch myself and had a wee bit o’ a tummy ache. Whoops.)

World Peace Cookies
from Dorie Greenspan’s Baking from My Home to Yours

Makes 36 or so cookies.

Ingredients
1 1/4 c all-purpose flour
1/3 c unsweetened cocoa powder
1/2 tsp baking soda
1 stick plus 3 tbsp unsalted butter, room temperature
1/3 c packed light brown sugar
1/4 c sugar
1/4 tsp fine sea salt (or 1/2 tsp fleur de sel)
1 tsp vanilla extract
3/4 c mini chocolate chips

Instructions
Sift flour, cocoa, and baking soda.

In a large bowl and using a hand or stand (paddle attachment if possible) mixer, beat butter on medium speed until creamy. Add both sugars, salt, and vanilla and beat for another 2 minutes. Turn off mixer.

Add all the dry ingredients into the bowl and protect everything possible from the upcoming dusting by placing a towel over the bowl. Pulse the mixer on low for a second or two about 5 times. Peek in and ensure that enough flour is incorporated that you can uncover the bowl. If not, pulse a couple more times. Uncovered, mix for another 30 seconds a low speed just until the flour disappears. Don’t overmix! Add in the chocolate mix briefly.

Turn the dough out onto a work surface and divide in half. Shape each half into a log about 1 1/2 inches in diameter. Wrap the logs in plastic wrap and refrigerate for 3 hours or up to 3 days.

When ready to back, preheat oven to 325 and line baking sheets with parchment.

Slice 1/2 inch thick rounds off the refrigerated logs. If they crumble apart (and they will), just push them back together. Place on baking sheet about 1 inch apart. Bake each sheet one at a time for ~ 12 minutes. They won’t exactly look done but they will be, trust Dorie on this! Transfer the baking sheet to a cooling rack until just warm. EAT EAT EAT!

Strawberry Shortcake Cookies


REMINDER: VOTING FOR CUPCAKE HERO ON THE SIDEBAR ENDS TOMORROW AT MIDNIGHT!!

VOTE FOR YOUR FAVORITE CUPCAKE NOW!!

Roundup for Cupcake Hero :: Coconut can be found here.

[onto the entry]


Everyone has go-to recipes, right? Ones you can make in a pinch and will always always be successful. Ones that require minimal ingredients. Ones that take but a moment to whip up.

This is one of those recipes.

Last weekend I went home to my parents’ for some supposed relaxation.

Do you want to know what happened?

They had friends over.

MY PARENTS HAD FRIENDS OVER!

Now, normally that’s not a bad thing. Hey, parents are allowed to have friends too. (Teachers are the same way although I still cannot get it through my head that my first grade teacher doesn’t in fact sleep at my elementary school.)

Except I wasn’t prepared for this. Had I known, I would have had a recipe in mind, stopped at the grocery store on the way, etc etc. Instead, I sat around all day and did my planned relaxing until late in the afternoon I heard, “Anak (the Filipino word for “my child”), can you please bake something for dessert?”

But Moooooooommmmmmmmmmmmm!!

I didn’t really feel like baking for some reason and I was resistant.

But she was my Mom.

Curses.

And then I remembered these cookies.

My go-to cookies. And all of a sudden it didn’t seem so bad that I had to bake on the fly. I actually got excited.

I first read about them last summer when I was just starting to read blogs. We Are Not Martha was one of the first I ever read (Hi Sues & Chels!) and I found this recipe, made it, adored it, and made it again and again until there were no more strawberries to be found in all of New Jersey. I promise you, this is a fabulous recipe, super easy to make, and loved by all. In fact, I apologize for the lack of pictures but I had to snatch the last two cookies (I made a double batch and even then they were gone in minutes. MINUTES.) and snap these super quickly. Especially since I may or may not have snatched them from a child. Don’t worry. They still tasted great, I’m sure.

Strawberry Shortcake Cookies
adapted from We Are Not Martha, originally from Martha

Makes 24 cookies.

Ingredients
12 oz strawberries, hulled and chopped
1 tsp lemon juice
1/2 c + 1 tbsp sugar
2 c flour
2 tsp baking powder
1/2 tsp salt
6 tbsp COLD butter, unsalted and cut into small pieces
2/3 c heavy cream
sanding (or granulated) sugar, optional

Instructions
Preheat oven to 375F. Prepare baking sheets with parchment paper.

Combine strawberries, lemon juice, and 2 tbsp sugar in a bowl and set aside. In a large bowl, whisk together flour, baking powder, salt, and remaining sugar. Cut the butter into this dry mixture (using two knives or a pastry cutter) until crumbly. Add heavy cream and mix. It will be sticky. Add strawberries.

Drop about 1 tbsp of dough per cookie and space 2 inches apart. Bake for 18-20 minutes.

Go use up those strawberries!

– Sharlene

Chocolate Chip Cookies

REMINDER: CUPCAKE HERO JULY [COCONUT] ENTRIES DUE JULY 17TH!! Email me at smalltownoven[at]gmail[dot]com!

onto the entry..

Happy Fourth of July!

My family had our BBQ yesterday and so today will be a quiet one filled with lots of studying for my upcoming rotation, packing, and cleaning so I don’t come back to a humongous mess. There will also be baking since I’m staying at a friend’s place for a month and refuse to show up empty-handed. Maybe it won’t be such a quiet day?

I love the days after parties.

Yesterday was busy busy busy. We had several families over at my parents’ house. The grill was running, the pool was open, and the kids were definitely energetic. The moms sat on the back patio sipping on some concoction of alcohol and the dads were under a tent in the yard taking swigs of beer. The teenagers and little ones played in the pool, games of relay races and “chicken” or just “hanging out.” Hours and hours of laughter and full bellies later, we all bid one another a good night as the crickets chirped in the distance.

After a day in the sun, we were all pooped.

And now, the day after the hectic storm, I’m sitting in my bed feeling refreshed, reconnected, and relaxed. And all I can think of is these cookies which were made last week but quickly devoured crumbs and all.

I’d like to think of them as the cookies after the storm.

Why, you ask?

Well, in truth, I don’t make chocolate chip cookies very often. I get caught up in the bustle of white chocolate, dried fruit, or peanut butter. I look to make “different” cookies that people don’t always expect rather than hunt down the perfect chocolate chip cookie as I see so many others try to do. But now, I realize their true beauty as a cookie with little surprises. After all those variations on cookies, sometimes it’s nice to come back to a staple, to go back to every day cleaning and studying instead of always throwing parties.

Oh how I wish I had stored some away from today!

This recipe was a great one. Like I said, I’m not on a mission to find the best chocolate chip cookie recipe in the world, but Alice says this is her favorite. And I have to agree that it’s quite excellent. Simple chocolate chip cookies, no refrigeration necessary (for instant results, YAY), and exactly what I need at this very moment.

Enjoy your family and friends this weekend everyone!

Alice’s Best EVER Chocolate Chip Cookies
adapted from Savory Sweet Life

Ingredients
1 c (2 sticks) salted butter, softened
1/2 c sugar
1 1/2 c packed brown sugar
2 eggs
2 tsp vanilla extract
1 tsp baking soda
1 1/2 tsp baking powder
1/2 tsp cinnamon (My addition. Just because!)
1 tsp smallish-medium coarse sea salt (If you only have table salt, use 1/2 tsp, says Alice.)
3 c (12 oz) all-purpose flour (If at all possible, Alice says to weigh the flour. I didn’t.)
16 oz of semi-sweet chocolate chips (Alice uses Nestle, I used Ghirardelli.)

Instructions

Preheat oven to 360. Line a couple baking sheets with parchment paper.

Cream butter, sugar, and brown sugar until fluffy (5 minutes on medium speed). Add eggs and vanilla and beat for an additional 2 minutes.  Add baking soda, baking powder, cinnamon, salt, and flour. Mix until well-incorporated. Fold in chocolate chips.

Drop about 2 tablespoons of dough onto baking sheets.  Bake 12-14 minutes until the edges are nice and golden brown. Remove from heat and allow the cookies to stay on the cookie sheet for an additional 2 minutes.  Pick up the parchment paper with the cookies still on top and transfer to a cool non-porous surface.  Allow the cookies to cool on the paper for at least 3 minutes before serving.

That 3 minutes is torture, I know.

– Sharlene

Transcript Data
STUDENT INFORMATION
Birth Date: Sep 26, 1985
Curriculum Information
Current Program
College: Robert Wood Johnson
Major and Department: Medicine, Undeclared Department
***This is NOT an Official Transcript***
DEGREES AWARDED
Sought: Doctor of Medicine Degree Date:
Curriculum Information
Primary Degree
Major: Medicine
Attempt Hours Passed Hours Earned Hours GPA Hours Quality Points GPA
Institution:

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INSTITUTION CREDIT      -Top-
Academic Year 2007-2008
Subject Course Campus Level Title Grade Credit Hours Quality Points R
BIOC 6000A Piscataway RW MEDICAL BIOCHEMISTRY P

N/A

N/A

ECM 6002A Piscataway RW EPIDEMIOLOGY/STATS/PREVENTION P

N/A

N/A

MDC 0915A Piscataway RW MEDICAL SPANISH ELECTIVE P

N/A

N/A

MDC 0920A Piscataway RW CLI NEUROSCI NON-CREDIT ELECT P

N/A

N/A

MDC 6003A Piscataway RW BASIC CARDIAC LIFE SPT A P

N/A

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MDC 6004A Piscataway RW M1 INTEGRATED CASES P

N/A

N/A

MDC 6011A Piscataway RW PATIENT CENTERED MEDICINE – I P

N/A

N/A

MDC 6020A Piscataway RW CELLULAR & GENETIC MECHANISMS P

N/A

N/A

MGMB 6000A Piscataway RW MICROBIO & IMMUNOLOGY P

N/A

N/A

NSCI 6000A Piscataway RW GROSS & DEV ANATOMY P

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NSCI 6002A Piscataway RW NEUROSCIENCE P

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NSCI 6010A Piscataway RW SYSTEMS HISTOLOGY P

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PEDS 0901A Piscataway RW PEDIATRIC INTEREST GROUP P

N/A

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PHYS 6000A Piscataway RW MEDICAL PHYSIOLOGY P

N/A

N/A

Term Totals (Robert Wood Johnson Medical)
Attempt Hours Passed Hours Earned Hours GPA Hours Quality Points GPA
Current Term:

0.000

0.000

0.000

0.000

0.00

0.00

Cumulative:

Unofficial Transcript
Academic Year 2008-2009
Subject Course Campus Level Title Grade Credit Hours Quality Points R
BIOC 7001A Piscataway RW BIOCHEMICAL BASIS OF NUTRITION P

N/A

N/A

ECM 7000A Piscataway RW CLIN PREV & ENVIRON MED P

N/A

N/A

MDC 7005A Piscataway RW BASIC CARDIAC LIFE SPT P

N/A

N/A

MDC 7011A Piscataway RW PATIENT CENTERED MEDICINE – II P

N/A

N/A

MED 7000A Piscataway RW CLINICAL PATHOPHYSIOLOGY P

N/A

N/A

PATH 7000A Piscataway RW PATHOLOGY & LAB MEDICINE P

N/A

N/A

PHAR 7000A Piscataway RW PHARMACOLOGY P

N/A

N/A

PSYC 7000A Piscataway RW BEHAV SCI & PSYCHIATRY P

N/A

N/A

Term Totals (Robert Wood Johnson Medical)
Attempt Hours Passed Hours Earned Hours GPA Hours Quality Points GPA
Current Term:

0.000

0.000

0.000

0.000

0.00

0.00

Cumulative:

Unofficial Transcript
Academic Year 2009-2010
Subject Course Campus Level Title Grade Credit Hours Quality Points R
FMED 8000A Piscataway RW FAMILY MED CLERKSHIP 3

N/A

N/A

MDC 5551A Piscataway RW USMLE STEP 1 EXAM P

N/A

N/A

MDC 8001A Piscataway RW INTRO TO CLERKSHIP EXPERIENCE P

N/A

N/A

MDC 8806A Piscataway RW PROMISE CLINIC CONTINUITY III P

N/A

N/A

OBG 8000A Piscataway RW OB & GYN CLERKSHIP 3

N/A

N/A

PEDS 8000A Piscataway RW PEDIATRICS CLERKSHIP 2

N/A

N/A

PEDS 8870A Piscataway RW PEDIATRIC ENDOCRINOLOGY 4

N/A

N/A

PSYC 8000A Piscataway RW PSYCHIATRY CLERKSHIP 4

N/A

N/A

PSYC 9006A Piscataway RW CLIN CHILD & ADOL PSYCH P

N/A

N/A

SURG 8000A Piscataway RW SURGERY CLERKSHIP 3

N/A

N/A

Term Totals (Robert Wood Johnson Medical)
Attempt Hours Passed Hours Earned Hours GPA Hours Quality Points GPA
Current Term:

0.000

0.000

0.000

0.000

0.00

0.00

Cumulative:

Unofficial Transcript
TRANSCRIPT TOTALS (ROBERT WOOD JOHNSON MEDICAL)      -Top-
Attempt Hours Passed Hours Earned Hours GPA Hours Quality Points GPA
Total Transfer:

0.000

0.000

0.000

0.000

0.00

0.00

Unofficial Transcript
COURSES IN PROGRESS       -Top-
Academic Year 2009-2010
Subject Course Campus Level Title Credit Hours
MDC 4444A Piscataway RW CLINICAL CORRELATES

N/A

MDC 8011A Piscataway RW PATIENT CENTERED MED – III

N/A

MED 8000A Piscataway RW MEDICINE CLERKSHIP

N/A

OBG 9002A Piscataway RW WOMEN’S HEALTH RESEARCH

N/A

Unofficial Transcript
Academic Year 2010-2011
Subject Course Campus Level Title Credit Hours
CRIT 8901A Piscataway RW CRITICAL CARE CLERKSHIP

N/A

EMED 8901A Piscataway RW ADV CLERKSHIP EMERGENCY MED

N/A

MDC 5552A Piscataway RW USMLE STEP 2 CK EXAM

N/A

MDC 5553A Piscataway RW USMLE STEP 2 CS EXAM

N/A

MDC 5554A Piscataway RW SUMMATIVE CLINICAL SKILLS

N/A

MDC 5555A Piscataway RW CLINICAL PROCEDURES

N/A

MDC 5556A Piscataway RW ACLS

N/A

MDC 9006A Piscataway RW PROMISE CLINIC CONTINUITY IV

N/A

MDC 9011A Piscataway RW PATIENT CENTERED MED – IV

N/A

MED 8990A Piscataway RW SUB-I INTERNAL MEDICINE-JS

N/A

MED 9032A Piscataway RW EKG-CARDIOLOGY

N/A

NEUR 8902A Piscataway RW NEUROLOGY CLERKSHIP RWJ

N/A

OBG ELEOA Piscataway RW OB/GYN ELECTIVE

N/A

RAD 9000A Piscataway RW DIAGNOSTIC RADIOLOGY

N/A

Unofficial Transcript

Transparent Image

Coconut Lime Sugar Cookies

I love coconut.

Always have. Always will.

Perhaps it’s the tropical island heritage? My parents often tell me about how they used to climb the coconut trees back in the Philippines, shimmying up the long trunks using various methods to find their way to the top. This is my brother in Aruba on a family trip last year:

He’s a bit of a beast. By the way, Aruba is beautiful and I think everyone should go. I’d love it if you’d take me with you but I’d be happy either way. I know, I know. I’m so self-less.

Anyway, I remember a time somewhere around fifth grade when coconut was NOT cool. Did you all experience something similar? The Almond Joys and Mounds were the absolute last candy bars to go whenever we had candy passed around. I’d often get “stuck” with them because my last name is towards the end of the alphabet so the pickin’s were slim but I’d always be secretly happy. Also, because no one wanted them I could get away with taking two or three at a time. I don’t remember having many friends in fifth grade.

Luckily, however, coconuts have come back in style and are now and acceptable and welcome addition to anything! That’s probably more because of my age than a change in the times but for whatever reason I’m super happy I can now bake with coconut and everyone rejoices. Hence the two coconutty recipes this week! I added a tiny tiny bit of chocolate to pay homage to the above candy bars. I think it added to the cookie quite nicely. But I also made a few cookies without the chocolate and they were pretty yummy as well so you can go either way! Don’t add too much chocolate though or it’ll overwhelm the other flavors.

These cookies are wonderfully chewy and flavored with the perfect amount of lime. Great for spring/summer parties or what have you. I served them as a light snack while celebrating a friend’s birthday (I didn’t make the cake this time) before going out for drinks at a bar.

Coconut Lime Sugar Cookies
adapted from My Baking Addiction, originally from Rock Recipes

Makes ~ 40 cookies.

Ingredients
2 3/4 c all-purpose flour
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1 c (2 sticks) butter, room temperature
1 1/2 c granulated sugar
1 egg
1/2 tsp vanilla extract
Zest of one large lime
3 tbsp lime juice
½ c unsweetened toasted coconut [spread coconut in a thin layer on a baking sheet and toast in 350F oven fro 8-10 minutes, stirring occasionally]
2 oz chopped bittersweet chocolate, optional

1/2 c sugar for rolling cookies

Instructions
Preheat oven to 350F. Line cookie sheets with parchment paper.

Whisk flour, baking soda, baking powder and salt together. Set aside.

In a separate bowl, beat together the butter and sugar until smooth and very fluffy. Add egg, vanilla extract, lime juice and lime zest. Gradually blend in the dry ingredients.

With a wooden spoon, stir in toasted coconut and chopped chocolate if using.

With your hands [the fun part!] roll rounded teaspoonfuls of dough into balls, and then roll in sugar. Place on lined cookie sheets about 1 1/2 inches apart. Bake 8 to 10 minutes until lightly browned. Allow to cool on the cookie sheet for 2 minutes before moving to wire racks.

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