In Search of the ULTIMATE CC Cookie

So I haven't done very many updates about work lately. Honestly, it's because I'm in that mid-internship funk and I am more than ready to be done. It's not that I don't think there is still more to learn. I learn something new everyday. But 5 1/2 years of school and a 6 month internship seems like forever!!

And you know actually my beliefs about music therapy have changed a lot. It was sort of banged into our heads in school that Music-As-Therapy (the music experience as the main therapeutic aspect) was pretty much the only way to go as a music therapist and Music-In-Therapy (with more talking and processing of the music experience) should be rarely if not ever used. I understand the reasoning behind this. We want to be a credible profession so if we use only Music-As-Therapy we are doing something no other professional could do and also we can get more concrete data from our patients. But in a psychiatric setting this really doesn't make much sense, because outcomes are not so tangible. Patients need understanding of their disease, understanding of healthy coping skills and wellness skills and this cannot really totally be achieved with just Music-As-Therapy. I struggled with this in the beginning but I have come to realize that in this setting I have to change my thinking. The music interventions in themselves are therapeutic with the patients, but in this setting I have come to realize that if I do not process what we just did, draw parallels to life, discuss, and use other therapeutic techniques then I am not being the best therapist I can be.

Anyway, I'm rambling. On to the subject of cookies.


I have recently started a quest to find the ultimate chocolate chip cookie recipe. Of all things baked, chocolate chip cookies are probably my favorite. So I have been reading recipe after recipe of those that claim to be the best. One thing I am realizing is that most are really not that different. They all pretty much start out with the same base recipe and then proportions are changed a little or unique techniques such as browning the butter, shredding the butter or adding yeast are used giving each person their claim to the best chocolate chip cookie recipe. And you know where that base recipe comes from?... Nestle Toll House.
I think that Nestle Toll House cookies were actually the first thing I baked by myself. I was in my first apartment and I think I thought that baking was a grown up thing to do so I got a package of chocolate chips and followed the recipe on the back. The recipe is darn good too. I have used it many times.

2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup (2 sticks) butter, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 teaspoon vanilla extract
2 large eggs
2 cups (12-oz. pkg.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels

PREHEAT oven to 375° F.
COMBINE flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels and nuts. Drop by rounded tablespoon onto ungreased baking sheets. BAKE for 9 to 11 minutes or until golden brown. .
This recipe makes a crispy cookie on the outside and a little chewy on the inside. It stays a little flatter than I like but I have found that if you chill the dough and cook them on foil the cookies stay a bit thicker.

This week I tried two different cc cookie recipes that claimed to be the best. The first batch I took to work and the second are in the oven at the moment.

Attempt #1: cookies that are slightly thick and chewy. A few too many chocolate chips for me and not really anything special. I made a change of using browned butter instead of softened. This added a slightly caramel flavor which was good. Original recipe from Debbie Borsick on allrecipes.com. As you can see, the recipe is exactly the same with addition of vanilla pudding mix. Overall I thought that Nestle's were just as good.




Attempt #2: cookies in the recipe were advertised as thick and chewy. They did turn out chewy but not so much thick. I did think that the flavor was better than the first but not extraoridinarily. The original recipe calls for European butter and you are supposed to shred it instead of letting it soften. I did shred it, but I did not splurge on the European butter. Maybe this is what makes it so over the top because as you can see, this recipe is also VERY similar to Nestle's. I made sure to weigh the flour because 3 cups sounded like a lot and doubled the vanilla to give it more flavor. The dough was awesome before baked, but after cooking they were good but nothing really special. Recipe is from VanillaSugar food blog



So the quest continues. All 3 recipes are good, really good. But I am still holding onto hope that their is something better. More over the top. Maybe I will try the 2nd attempt again with European butter. Maybe I will try to find a recipe that is more far away from the original of Toll House. But I think this may be a long journey of trial, error and probably too many cookies than I need to be tasting.

Lawrence Cravings and Suga' Pies

THE CRAVINGS
Since moving away from Lawrence I have missed some of the beloved town's staple restaurants. The two most missed being Pizza Shuttle and Free State Brewery. Pizza shuttle has held a special place in my heart for late night greasy food cravings when we've probably had a little too much to drink. What could be better than their hot perfectly baked pizza delivered to your door at 2 am? Free State Brewery also has a special place in my heart mostly for their amazing house made beer but also for their Cheddar Ale Soup! On rainy evenings, such as this one, I day dream about a comforting bowl of that soup.

All of this reminiscing about my beloved college town and the restaurants that are so far away could be somewhat depressing. HOWEVER I have had a chance to satisfy BOTH of these cravings in the last week. Both were indulgent, but every once in a while you need it. It all started last weekend when Chris and I met in Oklahoma City. This is the halfway point between Austin and Lawrence so the two of us decided to take a weekend trip. We both got in late Friday night and immediately went looking for a late night eatery (neither of us had eaten dinner.) As we drove around trying to find something better than McDonald's, a shiny sign caught Chris's eye... ... PIZZA SHUTTLE!!!

We were both a little confused. Isn't pizza shuttle a Lawrence and Manhattan original? How could this be? But honestly, I really didn't care so much about how or why there was a Pizza Shuttle in OKC, I cared only about devouring that delicious pizza that I crave so often. We stopped, ordered our pizzas and questioned the workers a bit about if they were related to the one in Kansas. Come to find out the Pizza Shuttle in Norman, OK is actually the original.This made me a bit sad because I always thought Lawrence had something truly unique and original. The person who opened the ones in Kansas started at the in Norman and then modeled his off of their business. The two are not affiliated with each other. But the good news... Pizza Shuttle in Kansas is far superior to that of it's original. What I had surely satisfied my craving, but the Lawrence folks sure do it better!


Now on to Free State. Chris made me aware a few days ago of an article posted in the Lawrence journal world giving the recipe to their infamous Cheddar Ale Soup. I instantly knew exactly what I was going to be making for our upcoming potluck at work. After reading the recipe I was not surprised as to why the soup is so amazing. It contains all things that are bad for you but taste sooo good. Butter, Cream Cheese, Cheddar, Heavy Cream, Beer... need I say more? Yes, I should give you the recipe.

Free State Brewing Company Cheddar Ale Soup
3 tablespoons salted butter
3 tablespoons all-purpose flour
1/4 cup minced yellow onion
1/4 cup small diced red bell pepper
1/4 cup small diced green bell pepper
2 garlic cloves, minced
1 cup Free State Ad Astra ale (I used New Castle, because sadly you can only get Free State beer in Lawrence)
3 ounces cream cheese
3 cups cream
2 teaspoons salt
1/2 teaspoon white pepper
1 teaspoon hot sauce
Fresh parsley and thyme to taste
6 ounces grated Alma white or yellow cheddar cheese

In 1 tablespoon butter, cook onion, peppers and garlic until onion is transparent. Add remaining butter and flour, stir well and cook mixture on medium-low heat for 5 minutes, stirring often. Add beer in small increments, mixing smooth after each addition. Cut cream cheese into smaller chunks and add to mixture. Mash and stir cream cheese until it is completely melted into mixture. Gradually add cream to mixture, mixing smooth after each addition. You may want to use a whisk at this point. Add seasonings, stir and heat to 160 degrees, being careful not to heat beyond this temperature. Add cheese in three increments stirring smooth with a whisk after each addition. If cheese is not melting after 30 seconds, check temperature and add heat if necessary. If soup is thin, add more cheese. If soup is thick, add milk. Serves 6-8.

Needless to say, everyone at work loved it and there was not a drop left over. Are you really surprised? I'm not. And my craving is satisfied for the time being.



THE PIE
Last, but certainly not least I want to talk about my lovely sister for a moment. A few weeks ago I had the pleasure of visiting her in LA and we had a really great time. During the trip we spent a lot of time talking about our love for food and cooking and baking and we fantasized about opening restaurants or catering companies or baking businesses. Well for her, this dream has come true and I couldn't be happier for her. In the course of 2 weeks she has come up with a business idea, put it into action and gained a ton of support!

Her business: SUGA' PIES She has taken what she learned from our grandmother and her love for baking and turned it into a homemade pie business complete with to your door delivery and unique versions of pie called Lolli-pies.
Congratulations Kelsey on following your dream and sharing the love through pie!

To know more about SUGA' PIES visit www.sugapies.com and check out the article about her on an awesome LA food blog www.fdinla.blogspot.com

Easter Carrot Cookies with Orange Glaze

If you are from the midwest you are probably very familiar with Carrot cookies with Orange glaze. If you are not, you probably have never heard of them but you definitely need to try them! Some form of this recipe has always been around my family and friend's holiday parties. And it seems that carrot cookies are fitting for the Easter holiday, so I made some for work and my family with colored frosting to make them more festive. This time I made them vegan because I took them to work and I want everyone to be able to enjoy them. You can easily change up the recipe to use eggs and butter if you like. Enjoy!

Easter Carrot Cookies with Orange Glaze

1 Cup Vegetable Shortening

2 Tbsp Water (These two ingredients can be substituted with 1 cup Butter)

1/2 Cup Sugar

1/2 Cup Packed Brown Sugar

1/4 Applesauce (can be substituted for 1 egg)

3 Tbsp Orange Juice

1 Tbsp Orange Zest

2 Cups All-Purpose Flour

3/4 Tsp Baking Soda

1/2 Tsp Salt

1/4 Tsp Cinnamon

1 Cup Shredded Carrots

Orange Glaze

2 Cups Powdered Sugar

1 Tbsp Orange Zest

2 to 3 Tbsp Orange Juice

Heat oven to 350F. Combine shortening, water, sugar and brown sugar in a large bowl. Beat at medium speed until creamy. Add applesauce, orange juice and orange zest. Continue beating until well combined. In small bowl combine flour, baking soda, salt and cinnamon. With mixer on low speed, add flour mixture in small batches to large bowl until well mixed. Stir in carrots.

Use a melon baller or teaspoon and drop dough rounded onto ungreased cookie sheets. Bake for 10-12 minutes until golden brown. Cool completely.

Combine powdered sugar and orange zest in small bowl. Beat at low speed adding enough orange juice for desired consistency. Frost cooled cookies. If desired, make glaze in smaller batches and add 2 drops of food coloring for make pastel colored gaze for Easter!

Ready for... Love, Soup, and Peanut Butter Chocolate Chip Banana Bread!!

Ready for Love

I'm home sick with a cold so I thought I would do a long overdue post.

I am now getting to do a lot of music therapy on my own at work. So far I have 3 main areas of focus. To start I have been co-treating with the physical therapist. We see patients 1:1 and I never know who we're going to see. I have figured out that as long as I have an auto harp and a hand drum I can play music to compliment the physical therapist. This has been challenging for me to think on the spot to be therapeutically effective, but I am loving that challenge. Like I spoke about in previous posts I am working on the forensic unit doing groups and 1:1. And my new area of focus is with the adolescent girls. I had no idea that I was going to enjoy working with this population so much. I really didn't think that I was good with kids at all, but with the adolescents I am loving it.

Last week I did a song writing workshop with them and I was so pleasantly surprised at how they embraced it and wrote some amazing lyrics. I don't know if you have ever heard of the song "Ready for Love" by India Arie. I have used it in the past for different things. Its a good lyric analysis and conversation starter for each person to express what they are ready for.

I am ready for love
Why are you hiding from me?
I'd quickly give my freedom
To be held in your captivity

I am ready for love
All of the joy and the pain
And all the time that it takes
Just to stay in your good grace
Lately I've been thinking
Maybe you're not ready for me
Maybe you think I need to learn maturity
They say watch what you ask for
Cause you might receive
But if you ask me tomorrow
I'll say the same thing

I am ready for love
Would you please lend me your ear?
I promise I won't complain
I just need you to acknowledge I am here

If you give me half a chance
I'll prove this to you
I will be patient, kind, faithful and true
To a man who loves music
A man who loves art
Respects the spirit world
And thinks with his heart

I am ready for love
If you'll take me in your hands
I will learn what you teach
And do the best that I can

I am ready for love
Here with an offering of
My voice
My Eyes
My soul
My mind

Tell me what is enough
To prove I am ready for love

I am ready

I started with the song in the original form, sang it and then we discussed it. I tried to get them thinking outside of the box about love. We discussed love within ourselves by accepting who we are. I then got them thinking about what they were ready for and gave them fill in the blank lyric sheets with the original song as a template for them to personalize it. Some of the things that were written were: "I am ready for freedom," "I'm ready for a second change," and "I'm ready for a new life." After each of them filled their song I gave them each the opportunity to perform it in any way they wanted; Singing, speaking, rapping. And all 8 girls did it!! I was so impressed with them and I could tell that they were all so proud of themselves for accomplishing something like writing their own song. I'm excited to work with them more.

Ready for Soup...?

Since I haven't updated in so long, I have 2 recipes for you. Last month I tried a soup at a restaurant that was a roasted cauliflower soup and it was so delicious I couldn't quit thinking about it. So I did some research and came up with this recipe to fulfill my cravings. This soup is soo creamy and rich you would think that cream and butter were a main ingredient. But there is not even a drop of either!!

Roasted Cauliflower Soup

1 Head Cauliflower (cut in small florets)

2 Small Turnips (quartered)

1 Small Yellow Onion (cut in large pieces)

2 Small potatoes (cut in half)

4 Garlic Cloves (smashed)

Olive Oil

Salt & Pepper

1 Cup Vegetable Stock

Preheat oven to 425F. Place vegetables on baking sheet in single layer. Drizzle with olive oil and sprinkle with salt and pepper. Roast for 30 minutes or until browned. Place vegetables in a large pot or blender. Add 1 cup of vegetable stock and puree with an emersion blender or in the blender.

Ready for Peanut Butter, Chocolate Chip Banana Bread...? Yes please!

This recipe is a little bit indulgent, but I have taken some measures to cut the fat and calories out of what could be incredibly bad for you by using applesauce and more banana in place of butter and eggs! This means that this recipe is also vegan because the chocolate chips are dark chocolate and therefore have no animal products in them!

Peanut Butter, Chocolate Chip Banana Bread

1 cup All-Purpose Flour

3/4 tsp Baking Powder

1/2 tsp Baking Soda

1/4 tsp Salt

1 tsp Cinnamon

2 Ripe Bananas (mashed)

1/4 cup Reduced Fat Peanut Butter

1/4 cup Sugar

1/4 cup Brown Sugar

1 tsp Vanilla

1/4 cup Apple Sauce (unsweetened)

1/4 cup Skim Milk

1/4 cup + 1 tbsp Mini Dark Chocolate Chips

Preheat oven to 350F. Combine flour, baking powder, baking soda, salt and cinnamon in a medium bowl. In a large mixing bowl combine banana, peanut butter, sugar, brown sugar, applesauce and vanilla. Beat with mixer for about 2 minutes. Slowly beat in the flour mixture until combined. Stir in milk and 1/4 cup chocolate chips. Pour into 2 greased mini loaf pans or into 1 large loaf pan. Bake for 40-50 minutes. Sprinkle with the remaining tbsp of chocolate chips and bake for 5 more minutes.

Warning!! This can be kind of addicting.