Today is the day we throw our hands up and shout HOORAY!
Good riddance to balancing sheets, share spilts and dividends. I hate you and I hope you never come back into my life again. Goodbye "heuristics" I admit that despite googling you at least 5 times, my brain refuses to absorb your definition. So long SOGA, ratio decidendis and cheers to exploding watches, phones and camera. And Thank God I will never ever have to study the history of Internet again.
There. My eulogy to the subjects I have painfully gone through this semester.
After 3 weeks of practically INSANE studying. I have emerged from my cave, into the arms of my long deserved 3 month break. There is just so much to look forward too, 12 weeks in Melbourne, exploring every nook and cranny of the city, experiencing the fun (or frustration) of getting lost, downing cups and cups of fantastic quality coffee , basking in the warmth of the occasional winter sunshine...
And as a sweet contrast to my earlier Hate Note, I'm posting a recipe for Oatmeal chocolate chip cookies. My stress relief amidst the flurry of frantic examination cramming.
Chunky Peanut Butter and Oatmeal Chocolate Chipsters
(adapted from Baking: From my Home to Yours, Dorie Greenspan)
3 cups old-fashioned oats
1 cup all purpose flour
1 teaspoon baking soda
2 teaspoons ground cinnamon
2 sticks (8ounces) butter at room temperature
1 cup peanut butter (dorie prefers Chunky)
3/4 cup sugar
3/4 cup (packed) light brown sugar
2 large egggs
1 teaspoon pure vanilla extract
9 ounces bitter sweet chocolate, chopped into chunks
1) Preheat Oven to 180 degrees C. Grease your baking pan/ baking sheets.
2) Whisk together the oats, flour, baking soda, cinnamon.
3) Working with a mixer, beat the butter, peanut butter, sugar and brown sugar on medium speed until smooth and creamy. Add the eggs one at a time, beating for 1 minute after each addition, then beat in the vanilla.
4) Reduce the mixer to low and slowly add in the dry ingredients, beating only until blended.
5) Fold in the chocolate chips/chunks.
6) If you have time, cover and chill the dough for about 2 hours. If not just chuck it in the freezer for about 1/2 an hour (which is what i did).
7) If the dough is not chilled, drop rounded tablespoonfuls 2 inches apart on the baking sheets. If it is chilled, scoop up rounded tablespoons, roll the balls between your palms and place them 2 inches apart on the sheets.
8) Press the chilled balls gently with the heel of your hand until they are about 1/2 inch thick.
9) Bake for about 13 to 15 minutes, rotating the sheets from top to bottom and front to back after 7 minutes. The cookies should be golden and just firm around the edges. Lift them onto cooling racks with a wide metal spatula. They will firm as they cool.
10) Repeat with remaining dough.
There. My eulogy to the subjects I have painfully gone through this semester.
After 3 weeks of practically INSANE studying. I have emerged from my cave, into the arms of my long deserved 3 month break. There is just so much to look forward too, 12 weeks in Melbourne, exploring every nook and cranny of the city, experiencing the fun (or frustration) of getting lost, downing cups and cups of fantastic quality coffee , basking in the warmth of the occasional winter sunshine...
And as a sweet contrast to my earlier Hate Note, I'm posting a recipe for Oatmeal chocolate chip cookies. My stress relief amidst the flurry of frantic examination cramming.
Chunky Peanut Butter and Oatmeal Chocolate Chipsters
(adapted from Baking: From my Home to Yours, Dorie Greenspan)
3 cups old-fashioned oats
1 cup all purpose flour
1 teaspoon baking soda
2 teaspoons ground cinnamon
2 sticks (8ounces) butter at room temperature
1 cup peanut butter (dorie prefers Chunky)
3/4 cup sugar
3/4 cup (packed) light brown sugar
2 large egggs
1 teaspoon pure vanilla extract
9 ounces bitter sweet chocolate, chopped into chunks
1) Preheat Oven to 180 degrees C. Grease your baking pan/ baking sheets.
2) Whisk together the oats, flour, baking soda, cinnamon.
3) Working with a mixer, beat the butter, peanut butter, sugar and brown sugar on medium speed until smooth and creamy. Add the eggs one at a time, beating for 1 minute after each addition, then beat in the vanilla.
4) Reduce the mixer to low and slowly add in the dry ingredients, beating only until blended.
5) Fold in the chocolate chips/chunks.
6) If you have time, cover and chill the dough for about 2 hours. If not just chuck it in the freezer for about 1/2 an hour (which is what i did).
7) If the dough is not chilled, drop rounded tablespoonfuls 2 inches apart on the baking sheets. If it is chilled, scoop up rounded tablespoons, roll the balls between your palms and place them 2 inches apart on the sheets.
8) Press the chilled balls gently with the heel of your hand until they are about 1/2 inch thick.
9) Bake for about 13 to 15 minutes, rotating the sheets from top to bottom and front to back after 7 minutes. The cookies should be golden and just firm around the edges. Lift them onto cooling racks with a wide metal spatula. They will firm as they cool.
10) Repeat with remaining dough.