Dragon Droppings: Where Chocolate Chip Cookies REALLY Come From

Even delicious comfort food can come from the strangest of places...

Sure, dragon's spend most of their time burning things and looking menacing, but even they have to do their business at least once a day to maintain healthy dragon colons.

Whether your a wildling or a high-born, dragon droppings, when baked at 350 degrees, make an extremely delicious comfort food or dessert snack that's known to the locals as Chocolate Chip Cookies.

We've got a recipe for you to match all others and will be a sure-fire win at any Cook's Landing bake sale. So, let's bake us some dragon poo!

Dragon Poo Chocolate Chip Cookies Recipe

Makes roughly 24-28 cookies 

Ingredients

1/2 c shortening (or canola oil)*
6 tbsp white sugar 
6 tbsp brown sugar
1 egg
1/2 tsp vanilla extract
1 c and 2 tbsp flour
1/2 tsp salt
1/2 tsp baking soda
1/3 c semi sweet chocolate chips**

*We prefer Crisco, but canola oil also works if you're low on shortening, but it's soupier and bakes darker

**We've grown up on semi-sweet and haven't ever tried anything else, but chocolate chips all taste the same once they're in cookie form).

Step 1: Preheat oven to 350 degrees. Cream together your shortening (or canola oil) - microwave the

shortening for 10 seconds on medium power level or less to make it softer - white sugar, and brown sugar

Step 2: Once that's got a good creamy texture, mix in your egg and vanilla extract. Then mix in your flour, salt, and baking soda.

Step 3: Now comes chocolate chip time! Our recipe recommends 1/3 cup, but if you've got a clan like ours, cut open the bag and pour in chips until there's a 6 chips per 1 T. of dough ratio. At least. 

Step 4: Drop dough on an ungreased cookie sheet, spacing about 2 inches apart in about 1 tbsp dollops  If you used canola oil, you're probably gonna have to scoop and drop with a spoon, but if you used shortening then you can easily roll the dough into balls with your hands.

Step 5: Bake at 350 for 8-10 minutes or until golden brown. If you see the bottoms getting darker than the dough then they're done.

Set on a rack to cool or let them sit on the pans 'til you start seeing that they are mysteriously disappearing.

Enjoy the deliciousness! The Sisters of House Cook recommend a nice glass, or mug, of milk for optimal dipping, to accent the chewy cookies.

4th of July Special: The Hand of the Kitchen's Ice Cream Recipe

Our Hand of the Kitchen is the second in command whenever we bake, fry, or throw food at each other. Since the unfortunate, temporary demise of our last Hand by White Walker Sugar Cookies, we've had to instate a new force for decision making.

 Naturally, we went with our guts and everyone pointed at the youngest while simultaneously touching their noses not-it.

Today, our Hand brings you her very own recipe for the 4th of July while the rest of us blow up stuff in the name of liberty. Introducing, the proper way to eat your ice cream from the littlest hipster we know.

First, you'll need to make sure you have everything...

Ingredients

blueberries
blackberries
strawberries
vanilla ice cream

homemade whipped cream ingredients:
1 c heavy whipping cream
1 tbsp powdered sugar
1/8 tsp of vanilla extract

Step 1: To make your whipped cream, whip your whipping cream, vanilla extract, and powdered sugar into a frenzy in a bowl until soft peaks form or it's the consistency you like best.

Step 2: Scoop 3 nice, round scoops of vanilla ice cream into a bowl.

Step 3: slice your strawberries and sprinkle strawberry slices, blueberries, and blackberries over your ice cream.


Doesn't that look delicious!

Finally, add a couple of dollops of our homemade whipped cream to the top of your ice cream and start eating!

Here in the Atlanta area we really only have a matter of minutes to eat ice cream out on the front porch while it still counts as "ice cream" and not just "cream." Our Hand tried her best to finish her deliciousness as fast as possible so she could join in festivities.

Happy 4th of July! From House Cook's littlest hipster and Hand of the Kitchen. 

The Kingsroad: a House Cook Gathering

The adventure began with Julianne's flight down to the land of Texas. Surprisingly, going from the bustle and crampedness of the East Coast to the blank and practically lifeless plains of Texas was very relaxing for her as she joined Sarah-Lambert. Their travels took them around to touristy hot spots, such as the Alamo which must've been rather interesting for Julianne to see since she's grown up with only seeing our brother's plastic version of the mission and sun-melted figurines. And after about a week, they drove up to a very, very small town in central Kansas so Julianne could visit her best friend, who might actually be an honorary sister now...

Flashing back over to Atlanta, Katy-Lynn prepared to work a tournament with our mother while Anna-Lara stayed burrowed under her massive comforter while she inscribed new scrolls for the House Cook library. And so, Katy-Lynn departed and Anna-Lara secretly made plans with Julianne and Sarah-Lambert to force Katy-Lynn to Take Up the Black on her 18th day of birth in the following week.

Sarah-Lambert and Julianne quickly finished their ride to Atlanta. Stopping to empty their screaming bladders, which unfortunately kept them from taking any pictures of The Thinker (a famous sculpture that almost looks more constipated than Lincoln on the new U.S. pennies). Later, they explored the replica of the Parthenon in Nashville, and saw the outside of Mammoth Caves in Kentucky (but didn't actually go in because Julianne spent two hours brushing her long, flowing, chestnut locks and tour tickets were sold out before they arrived).

After one night's rest at home, Sarah-Lambert, Anna-Lara, and Julianne rode gallantly up to the tournament where they caught Katy-Lynn by surprise and made her unknowingly Take Up the Black while they waited to be served their ale and bangers and mash. In all her frustration, Katy-Lynn may or may not have broken a few of our kitchen utensils which has kept us from presenting you with any food porn today.