Food and Baking......

When my mother and I decided that we should start this food blog, we disagreed briefly about the name. The reason I wanted to call it, "As Long as There is Butter." Is because rarely do we cook a meal, even healthy ones, that do not have butter in some way. Butter is one of God's greatest culinary gifts. It manages to wrap itself in the savory, or drench a baked potato. It makes the best chocolate chip cookies, and how could we live without shortbread? It makes bread worth eating and fries eggs nicely. It is the most wonderful versatile block of goodness in your kitchen. However, as my mother and I are attempting to make healthy meals as well as baking, butter may not be in every recipe we put on here; but it will be in most of them. Eating healthy doesn't mean eating plain or bland. It is all about balance and self control. I bake once a week. We eat these delicious sugary treats on Sunday, at the fellowships and meals after church. For all my paleo friends I apologize, but I eat sugar once a week. Sometimes more, but I do my best. I do have some wonderful very clean and healthy recipes that we will put up as well. But I cannot and will not throw butter, sugar, flour, corn starch or cream out the window. Sorry, can't do it. They are gifts to be used and not abused. Same could be said for flax and greek yogurt. Too much is no good. I love greek yogurt, and I assure you there will be some of those on here. But today is Saturday! So I'm baking for tomorrow. Here is the recipe I am using to make "Double Chocolate Shortbread Cookies."

Double Dark Chocolate Shortbread
(makes about 12-14 cookies, double the recipe if you want to) 
oven to 325
1 stick (1/2 cup) unsalted butter, softened
1/4 cup confectioner's sugar
1/4 cup dark cocoa powder 
1 teaspoon vanilla
3/4 cup all-purpose flour
1/2 cup dark chocolate chips 

• Cream the butter, cocoa powder and sugar together until completely combined and smooth.  Add in the vanilla.
• Mix in the flour, and finish with a wooden spoon.  Don't over mix.
• Stir in the chocolate chips and turn the dough out onto a board and form into an smooth 8" log.  The dough will be sticky. 
• Wrap it in waxed or parchment paper and twist both ends to secure, shaping the log as you roll.  Refrigerate for at least an hour, or overnight.  You can also freeze the dough for later use.
• Slice the log into 1/3" slices with a sharp knife.
• Put on a parchment lined baking sheet and bake in the center of the oven for 12 to 15 minutes.  They will feel slightly soft, don't over bake them.
• Cool for a few minutes on the pan and then transfer to a rack.
• If you're going to give them away make sure they are completely cool before you package them.  

Thanks to http://theviewfromthegreatisland.blogspot.com for this recipe! I found it on Pinterest and couldn't resist trying it!