Sundays are for baking, (and now my house is 100 degrees).

I have this cascading list of recipes saved in my Google Toolbar Favorites. It's overwhelming to look at, because it literally will require months and months of family dinner's, and birthdays desserts,  so I figured tonight I would make the time and eagerly cross one, or two off my list.


On the menu:


Chicken Enchiladas with red sauce  for dinner, thanks to one of my favorite real-life food blog,  Annie's Eats.


My only gripe was that I did not have enough canned tomato sauce so I combined my little 8 oz. can with a 15 oz. can of store bought Enchilada Sauce. Las Palmas brand makes a great Verde, but I was less than impressed with their red. It was bitter and a little "gritty." Also, Annie's recipe calls for 3 Tbsp. of chile powder and 2 tsp. of cumin. After adding it into the sauce pan, I was really regretting it; 3 Tbsp was far too much. I could smell it overpower all the other ingredients immediately. The finish product was again a sauce that was a bit overpowering to the green chiles and onion that I normally love to taste. I added a can of Cream of Chicken Soup to the sauce as well as a 1/4 cup of cream. (I should have added more like 1/2 cup or more. Next time I will definitely cut that down the chile powder to 1-2 tbsp at most. Albeit I wasn't able to follow the recipe to a T, so I'm willing to make them again. They were still good, just not great. And that just isn't acceptable.

I also decided to bake these bad boys, courtesy of I am Baker.  She had re-posted an article that the New York Times had written about "The Best Chocolate Chip Cookie Recipe- Ever." This got me entirely too motivated to get my clean hands dirty. 

Result? Cookies were cakey, and a tad dry. I recommend taking them out of the oven earlier than later, to prevent them from getting too stiff after cooling. I really enjoyed how the cookie calls for Kosher salt though, which has a much more course texture than your run-of-the-mill table salt. This adds a distinct crunch and a very definitive salty to sweet ratio to the brown and granulated sugars. They're definitely a must try if you're into the whole chocolate covered pretzel/ potato chip craze. Oh, and don't forget the milk...