Saturday, August 22, 2015

Best Chocolate Chip Cookies Ever



RECIPE:  WORLDS BEST CHOCOLATE CHIP COOKIE
  • 1 1/2 cups All-Purpose Flour 
  •  1/2 teaspoon baking soda 
  • 4 ounces (1 Stick Butter)
  • 1/2 cup Sugar
  • 1/2 cup Light Brown Sugar
  • 1/4 teaspoon Salt
  • 1 Egg
  • 1 teaspoon Vanilla Extract
  • 8 ounces Best Quality Dark Chocolate Chips
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  • PREPARATION:
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  • 1.  Sift together flour and baking soda and set aside. In the bowl of a standing electric mixer fitted with the paddle attachment, cream butter until lemony yellow, about 2 minutes. Scrape down sides of bowl and paddle. Add sugar, brown sugar and salt. Continue creaming mixture on medium speed until it is smooth and lump free, about 1 minute. Stop mixer and scrape down sides of bowl and paddle.
  • 2.  Add egg and vanilla and beat on low speed for 15 seconds, or until they are fully incorporated. Do not over-beat. Scrape down sides of bowl and paddle.
  • 3.  On low speed, add sifted flour mixture. Beat slowly until all of the flour is incorporated. Scrape down sides of bowl. Add chocolate chunks and mix in.
  • 3.  Heat oven to 350 degrees with the rack positioned in the lower third of the oven. Line 2 baking sheets with parchment. Spoon heaping teaspoons of dough 2 inches apart onto baking sheets. If not baking right away, remove small handfuls or spoonfuls of dough from mixer and plop them down on the middle of a sheet of parchment or wax paper, creating a log about 1 1/2 inches wide and 12 inches long. Fold parchment over, creating a sausage. Chill for at least 1 hour, preferably overnight. Using a serrated knife, slice chilled dough into 1/3-inch-thick rounds and place them 2 inches apart, in staggered rows, on parchment-lined sheets and proceed. (Dough will keep nicely, tightly wrapped, in the refrigerator for 1 week, or in the freezer for up to 1 month. Thaw frozen dough at room temperature for 30 minutes before slicing.)
  • 4.  Bake one sheet at a time for 12 to 15 minutes, until lightly browned, rotating the baking sheet front to back halfway through. Remove from heat and slide parchment off baking sheet and onto a work surface. Allow cookies to cool for at least 5 minutes before serving, or for at least 20 minutes before storing in an airtight container. They will keep for up to 3 days at room temperature.

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Sunday, August 9, 2015

Pictures of ELVIS & Stamp

New Elvis Stamp

2015

August 12, 2015 Release








The OLD ELVIS STAMP
ELVIS PRESLEY
THE KING of ROCK N ROLL
ELVIS PRESLY 
Born JAMUARY 8, 1935 TUPELO, MISSISSIPI



DIED at the Age of 42 on August 16, 1977

MEMPHIS TENNESSEE

ELVIS in THE ARMY
1958 to 1960
Achieved The Rank of Sergeant
ELVIS MARRIES PRISICILLA


And Breaks Millions of Female Hearts




ELVIS

HEARTBREAK HOTEL





PROUD PAPA ELVIS

His Only Child

LISA MARIE PRESLEY





Elvis Aaron


"Dam He was a HANDSOME Son of a Bitch" !!!!













GOT ANY KAHLUA ?

The BIG LEBOWSKI COOKBOOK


by Daniel Zwicke