Deserted Island Archive

Sitka’s Cookie Queen

jowf2013Tracy Turner makes a great cookie…and as it turns out, a great list of songs to have on a deserted island if stranded, perhaps forever. She selected some songs to remind her of family, others to dance around and clean her hut to, and a couple that she could spend years learning to sing herself. Below you’ll find a recording of the show, Tracy’s list of 10 songs and the dessert she would bring to the island, it is after all a deserted island.

 

Jackson                                           Johnny Cash and June Carter
Little Girl Blue                               Nina Simone
Gymnopedie no. 1                         Erik Satie
Sassy’s Blues                                  Sarah Vaughn (Live at Tivoli)
Para Machuchar Meu Coracao    Stan Getz and Antonio Carlos Jobim
Old Time Rock and Roll                Bob Seger
Stardust                                          Willie Nelson
A Pirate Looks at Forty                Jimmy Buffett
Clare De Lune                                Debussey
Zoot Suit Riot                                 Cherry Poppin’ Daddies

My Favorite Chocolate Chip Cookies

2 1/2 cups rolled oats, finely ground
8 ounces semisweet chocolate ( or bittersweet or milk)
1 1/2 cup coconut
1 cup unsalted butter
1 cup brown sugar
1 cup granulated sugar
2 large eggs
2 teaspoons vanilla extract
2 cups unbleached all-purpose flour
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
1 tablespoon espresso powder
2 cups semi-sweet chocolate chips
1 1/2 cups chopped pecans
Preheat the oven to 350. Line cookie sheets with parchment paper.
Pulse the oats, coconut and 8 ounces of chocolate together in a food processor. Set
aside.
In a large mixing bowl, cream together the butter, sugars, eggs, and vanilla.
In a separate bowl, whisk together the flour, salt, baking powder, baking soda,
espresso powder and the reserved oat/chocolate mixture. Add the dry ingredients to
wet and stir to combine.
Stir in the chocolate chips and nuts.
Use a tablespoon cookie scoop to drop the dough onto the cookie sheet, leaving 2
inches between then so they can spread.
Bake for 12 minutes; don’t overbake, or they’ll be hard.

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