Celebrating a Belated Chocolate Chip Cookie Week

Earlier this week, I read that there was such a week of celebration as Chocolate Chip Week. The article I read must have been outdated, as it turns out it is celebrated during the second week of March, not the third. Not having known this until just now in fact, I can at least claim I had been celebrating St. Patrick's Day all day today (and some folks on campus can attest to this). And to be fair, the third week is apparently American Chocolate Week. So much chocolate!!

In any case, today's baking adventure was an experiment of sorts, based on the first ever recipe I used for my first batch of made-from-scratch chocolate chip cookies. From the Mrs. Fields Best Cookie Book Ever! recipe for "Blue-Ribbon Chocolate Chip Cookies" (page 6), I present to you a rather luckily successful recipe for my Green Choco-Mint Chip Cookies.

An El Salvadorian Dinner and a "Rustic" Dessert

Tonight, more than any other night here at Denison, served as a reminder why I enjoy cooking with others. And despite the hours of searching for recipes, perfection and understanding only arrive upon trial and error.

Yesterday, I was talking to one of the student workers and explained to him that I had been thinking about what to cook next this weekend. After some convincing, I took on the challenge of making pupusas. Little did I know until last night's research that what I had signed onto was actually making a staple dish of El Salvador. I had agreed to attempt to cook something that he, and the rest of El Salvador it seems, holds very dear and true to his heritage.