Failure

Well, folks, one of the saddest things that can happen while cooking happened today. I tried a new recipe (for "Chicken alla Milanese"), and it was not good. It tasted extremely strongly of parsley and it just was a disappointment and a failure. And worse, it was a waste. I wasted food, time, and money. To try to at least get something out of it, I scraped the parsley mixture off the chicken breasts and will save them to try to put the chicken in something else (such as making a Campbell's Select Chicken Noodle soup more chicken-y, like I ended up doing for my lunch). It's times like this I really can't wait until Michael moves here, because even if he doesn't like it, he'll eat it anyway. Anyone else have recipe failure happen to them? Sucks, huh?

Linguine con aglio e olio d'oliva

I have been eating what my family calls "oil pasta" for as long as I can remember, from Christmas Eve's Feast of the Seven Fishes with all of my Grandpa Blogna's family, to learning things to cook for when I moved out to NYC . It's a recipe I learned from my mom, who learned it from my dad's mom, who learned it from grandpa's mom (my great-grandma Helen Blogna-maiden name Porrini). I don't even have this recipe written down anywhere, I just know how to make it-so bear with me on this recipe. It's basically just linguine with olive oil that is cooked with garlic-it's Italian name is linguine con aglio e olio d'oliva (linguine with garlic and olive oil). It is extremely good, easy to make, and goes great with a lot of different things, or used in different variations. And-BONUS-it makes my hands smell like garlic!

Linguine con aglio e olio d'oliva "Oil Pasta"

The Most Delicious Thing You'll Ever Eat AKA Chocolate Chip Cookie Pie (UPDATED PHOTOS)

Before I decided to just jump in and do this blog, I sort of waded in the shallow end by doing mini blog posts through notes on facebook. Thusly, I will have my first few recipes I put on here be the same ones I put there. I'm going to tell you right now "you're welcome" for this recipe. It's amazing, it's ridiculous, it's The Most Delicious Thing You'll Ever Eat! I thought my eyes would bug out when I first saw this recipe on How Sweet's blog. Chocolate chip cookie + pie!?? So, it didn't really take me long to tackle the recipe and bask in the wonder of it's yumminess. I eventually learned that this is some sort of adaptation of a Kentucky Derby pie? But I think that uses bourbon? I don't know, all I know is that since I ate all of it....I miss it. I genuinely miss that pie. And my waistline won't let me make it again so soon. *sigh*
Disclaimer: this is a very rich dessert, especially when eaten warm, ideal if you love chocolatey goodness. If you're not such a fan of the richness, it probably would be pretty good to you served cold maybe?
Alright enough! Here it is:

Chocolate Chip Cookie Pie

from How Sweet It Is

Ingredients:

• 2 eggs
• 1/2 cup flour
• 1/2 cup granulated sugar
• 1/2 cup packed brown sugar
• 1 cup (which equals about 16 tbsp) butter, melted and cooled 
• 1 cup chocolate chips (I used 60% dark cocoa Ghiradelli chips...mmm)
• 1 unbaked pie shell (The recipe called for a regular unbaked crust, but I used KeeblerReadyCrust in graham cracker (and later homemade graham), I'm sure anything would be good though-use your preference!)

Preparation:

• Preheat oven to 325 degrees F
• In a large bowl, beat eggs until foamy. Then beat in flour, sugar, and brown sugar, until well blended. Then blend in melted, room temperature, butter. Stir in (with a spoon, etc.) chocolate chips. (The consistency will not be like regular cookie dough, and it won't taste that awesome, so don't be disappointed. Just wait, the pie will be worth it.)
• Pour in to pie shell. Bake for 50-60 minutes.

Let it cool for a bit before cutting it, or it'll fall apart. Or just eat it falling apart, no judgement here. You can eat it warm and gooey and chocolatey like me. Serve it warm with ice cream and let it get all up in that pie like HowSweet, or serve it cold, like Michael probably will when I make him eat some. No matter what, just attempt to keep control of your drooling, I know I am right now.....I really do miss that pie.


Note: I am not, in any way, being compensated by anyone mentioned in this blog (Keebler, Ghiradelli, even HowSweet). I am merely telling you what I used and liked, all of my promotion of them is just from genuine love :)