So my baking project this afternoon was Jenna’s recipe for perfect chocolate chip cookies.

You know, the one with a whopping 14 Tablespoons of (browned!) butter.  No big.

I actually wasn’t sure I did everything right at first, because the dough was very strange and sticky.  I was so worried about them that I made a few less cookies than the recipe called for and tried my hand at some cookie muffins instead.

The cookies turned out fine fantastic, but the “muffins” were still a damn good idea.

I found the smallest muffin and cookie in the batch, and scarfed one of each before dinner.

Queasy tummy, happy tummy.  Adam says they’re the best chocolate chip cookies he’s ever had.

Rounding out my fun-to-do’s from yesterday, I also made a banging dinner.

Dinner’s inspiration was these snowman pasta my aunt sent us for Hanukkah.

I cooked the pasta, following package directions, stirring in ~1cup of frozen peas towards the end of cooking time.  I also sautéed some chopped baby mushrooms in 1T of butter. <– Best taste ever!  Finally, I whipped up a batch of this Lemon Cream Sauce from Cooking Light. (Note – I only made the sauce, not the rest of the recipe, and I substituted in light cream.)  The end result was fantastic.

I loved how firm the pasta stayed and the sauce added a great fresh flavor without being too heavy.

We also ate some roasted green beans on the side.

Sort of a perfect dinner.

And now I’m about to tuck in to the perfect dessert; a final cookie with a glass of skim milk.  Good night!