Ok, I don’t really know how to self market. The closest I get to it is tweeting when I’ve done a review about a podcast. So, I’m new to this whole promotion thing, I’ve been working on flyers all morning and I simply don’t know what to say about my personal project outside of this blog.

I’ve mentioned a cookbook a few times while blogging and it’s finally finished and available. It’s a small collection of 50 recipes that range from main courses to low and full sugar desserts and side dishes. These recipes have been tested on Nick, Jenn and Sloane and I didn’t get any complaints from them – Nick and Sloane were making excuses on what “deserved a cookie” when I made Puddin’ Cookies.

So, please enjoy the recipe below (the afformentioned Puddin’ Cookies, submitted by my father) with my compliments and if you’d like to try others you can head to Lulu and pick up Comfort Cooking. Certainly if anything is time well wasted cooking is.

Keep your knives sharp, your marble boards cold and your cooking creative.

Bob’s Puddin’ Cookies
(full sugar version)

Hardware:
Small mixing bowl
Large mixing bowl
Cookie Sheets
Cooling rack
Hand mixer
Teaspoons

Software:
2 ¼ cups flour
1 teaspoon baking soda
1 cup butter flavored Crisco
¼ cup sugar
¾ cup brown sugar – packed
1 teaspoon vanilla
1 package instant vanilla pudding mix
2 eggs
12 ounces semi sweet chocolate chips
1 cup chopped nuts (optional)

Heat oven to 375
In small bowl combine flour and baking soda
Beat together Crisco, sugars, vanilla and pudding mix in large mixing bowl until creamy
Blend in eggs one at a time
Gradually add flour mixture
Stir in chocolate chips
Drop batter by rounded teaspoons, approximately 2 inches apart, onto cookie sheet
Bake for 8 to 10 minutes
Allow to rest on cookie sheet for up to five minutes before transferring to cooling rack

Variances:
Use instant chocolate pudding for chocolate-chocolate chip cookies
Trade in your semi sweet chips for butterscotch, peanut butter or white chocolate chips