joshua tree 3/27-3/28

60 east
10 east
exit 65
Right on Joshua (for camp ground)
Right on Indian Cove (for rock climbing)

this past weekend i went camping/rock climbing. my mom decided to join me.
during this trip we learned how to correctly climb and use a crack to go up...
(i forgot what kind of climbing this was...but we went all the way to the top)




we learned how to belay from the top



the rock wasnt that crazy but it was kinda scary haha

girl scout cookies

today, my friends and i decided to bake some girl scout cookies.
samoas and thin mints.


when we went to the market today, we got attacked by a girl scout troop.
bought a box of samoas (they ran out of thin mints -__-)
ok so i got the recipe from here

the samoas came out pretty good.
i plan to roll out the cookie dough a little bit thicker next time.
thats because it kinda crumbled on me....
but other than that it came out pretty good.
the new gs cookies are tiny ... i was a bit disappointed ...
i think these will taste better tomorrow haha




thin mints.........i'd bake it shorter next time.
i'd also add more peppermint extract because you cant really taste it.


thank you to the person who created the recipe :)

Chocolate Chip Cookies

September 13, 2008

From "Perfection? Hint: It's Warm and Has a Secret," an article by David Leite which appeared in the July 9, 2008 issue of the New York Times. Recipe adapted from Jacques Torres

Makes 1-1/2 dozen 5-inch cookies
Time: 45 minutes, plus at least 24 hours for chilling

• 2 cups minus 2 tablespoons (8-1/2 ounces) cake flour
• 1-2/3 cups (8-1/2 ounces) bread flour
• 1-1/4 teaspoons baking soda
• 1-1/2 teaspoons baking powder
• 1-1/2 teaspoons coarse salt
• 2-1/2 sticks (1-1/4 cups) unsalted butter
• 1-1/4 cups (10 ounces) light brown sugar
• 1 cup plus 2 tablespoons (8 ounces) granulated sugar
• 2 large eggs
• 2 teaspoons natural vanilla extract
• 1-1/4 pounds bittersweet chocolate disks or fèves, at least 60 percent cacao content (see note)
• Sea salt

1. Sift flours, baking soda, baking powder and salt into a bowl. Set aside.

2. Using a mixer fitted with the paddle attachment, cream butter and sugars together until very light, about 5 minutes. Add eggs, one at a time, mixing well after each addition. Stir in the vanilla. Reduce speed to low, add dry ingredients and mix until just combined, 5 to 10 seconds.

3. Drop chocolate pieces in and incorporate them without breaking them. Press plastic wrap against dough and refrigerate for 24 to 36 hours. Dough may be used in batches, and can be refrigerated for up to 72 hours.

4. When ready to bake, preheat oven to 350 degrees. Line a baking sheet with parchment paper or a nonstick baking mat. Set aside.

5. Scoop 6 3-1/2-ounce mounds of dough (the size of generous golf balls) onto baking sheet, making sure to turn horizontally any chocolate pieces that are poking up; it will make for a more attractive cookie. Sprinkle lightly with sea salt and bake until golden brown but still soft, 18 to 20 minutes. Transfer sheet to a wire rack for 10 minutes, then slip cookies onto another rack to cool a bit more. Repeat with remaining dough, or reserve dough, refrigerated, for baking remaining batches the next day. Eat warm, with a big napkin.

Note: Disks are sold at Jacques Torres Chocolate (www.jacquestorres.com); Valrhona féves (oval-shaped chocolate pieces) are available at Whole Foods.

Visit www.leitesculinaria.com, David's James Beard award-winning Web site for more of his articles and recipes.

the splendid table