Monday, August 25, 2014

The Red-headed Stepchild Day of the Week.

Hello, and happy Tuesday to you all!

Tuesday is kind of the red-headed stepchild day of the week, isn't it? I mean, we all trash-talk Monday, Wednesday got to be the infamous hump day, and Thursday rides Friday's coattails and lives off Friday's fame (especially if you're in college--no classes on Friday means, Friday starts Thursday, woot woot!).  Then, there's the king and queen of the week...the Weekend! So, my guess is that Tuesday was feeling a little left out, and became TEASER TUESDAY!

I have a little secret. I love teasers. I love good teasers, ones that keep you guessing--like a great dress that shows off just enough, but leaves something to the imagination. I also love surprises, imagine that. Soo.....I'll show you mine, if you show me yours.  Post your favorite teasers in the comments, I want to see them! Ok, the exhibitionist in me says I'll show you mine anyway, but the voyeur in me still wants to see yours. So post them, or links to your favorite teasers below!

**BONUS **

In celebration of our upcoming release: TING TANG TONY: And the Tale of the Little Erection That Could (see teaser below) Here is ONE of the bonus recipes from the book:

Tony’s “When’s the last time someone tried your cookies,” Drunken Chocolate Chip Cookies

3/4 cup butter, softened (1 1/2 sticks)
3/4 cup light brown sugar, packed
1/4 cup granulated sugar
1 large egg
1 teaspoon good quality vanilla extract
A dash of Gallino
2 cups all-purpose flour
One 3.5-ounce packet instant vanilla pudding mix (not sugar-free and not 'cook & serve')
1 teaspoon baking soda
¼ teaspoon salt
One-12 ounce bag semi-sweet chocolate chips (I use Ghirardelli, any will do)

Step one: cut a hole in a box…wait, wrong directions!
Try these instead:
  1. Beat the butter, sugars, egg, vanilla and Gallino. Mix on medium-high speed until creamed and well combined, about 4 minutes. I cream the sugar and butter first, then add the egg and vanilla in at the end. Whip it real good. Queue music
  2. Then add the flour, pudding mix, baking soda, salt, and stir on low until combined well. This is where you are gentle, the aftercare of dough mixing.
  3. Stir in the chocolate chips by hand if you wish, or use your mixer on low.
  4. I use a cookie scoop, or just measure about 1/4-cup of dough to roll into balls.
  5. Place your cookie balls on a large plate or tray, cover, and refrigerate for at least 2 hours, or up to 5 days. Do not bake with room-temp dough, because the cookies will become thinner, and the dough will spread out. You won’t get that thick chewy cookie. And we like thick and chewy in this case.
  6. Preheat oven to 350F, put your chilled cookie balls on a baking sheet about 2 inches apart, and bake for about 11-12 minutes, or until edges and tops are set. It’s ok if they’re slightly undercooked. Don’t over bake them. They will continue to cook some after you pull them out. (Trying hard not to make a dirty joke about pulling out)
  7. Unbaked dough can be stored in an airtight container in the fridge up to 5 days, or in the freezer for about 4 months. So you can have thick, chewy, baked goodness whenever you want someone to taste your cookies.

Enjoy and have a fun Tuesday!

Peace, Love and Happiness,
Kat DeSalle

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