Karli Stuffed Mushrooms

Bad for the Belly, Good for the Soul

1 - 1 1/2 pounds mushrooms (try to find a package where mushrooms are approximately the same size)
4 slices applewood smoked bacon
3/4 c white aged cheddar, grated
3 chives
4 oz cream cheese, softened
freshly cracked pepper
baking dish (large enough to accomodate mushrooms)


Preheat oven to 375 degrees F.  Cut bacon cross-wise into 1/2 inch pieces.  Cook bacon in a heavy bottomed pan over medium-low heat until crispy.  Drain on a paper towel-lined plate.  Meanwhile, cut stems off mushrooms.  Using a teaspoon, scoop out the insides of the caps, taking care not to tear them.  Using kitchen shears, snip chives into 1/4th inch pieces.  In a small bowl, mix cream cheese and cheddar.  Fold in all but 1 tablespoon of the chives, and all of the bacon into the cream cheese mixture.  Pepper to taste.  Fill caps with cream cheese mixture, using enough so the tops are rounded.  Place in baking dish so that mushrooms are not touching.  Bake uncovered for about 5 minutes, or until bubbling.  Remove mushrooms from oven and let rest for five minutes.  Garnish with chives and serve. 

Ultimate Chewy Chocolate Chip Cookie

These cookies stay chewy even after a round in the fridge!

1 1/4 c brown sugar
1/4 confectioner's sugar
2 1/4 c bread flour
1 t baking soda
1 1/2 t vanilla
2 sticks unsalted butter
2 T milk
1 egg
1 egg yolk
2 cups chocolate chips

Place oven rack into middle position. Preheat oven to 350 degrees. In a small saucepan, melt butter on low heat.  Be careful not to let butter brown.  Meanwhile, sift baking soda and flour together into a separate medium bowl.  When butter is melted, pour into mixing bowl with sugars and beat until well-incorporated (about 1 1/2 minutes).  Beat in egg, egg yolk, milk, and vanilla (30 seconds to 1 minute).  Slowly wisk in flour 1/2 cup at a time.  Fold in chocolate chips.  Cover dough and refrigerate until hardened (about 20 minutes).  Form dough into 1 1/2-inch balls and place on an ungreased cookie sheet, leaving about 3 inches between each dough ball.  About six cookies will fit on a standard cookie sheet.  Bake about 10 minutes, or until the cookie edges are just toasted.  Transfer to wire rack for 5 minutes before serving.