{"id":5002,"date":"2013-01-22T16:47:23","date_gmt":"2013-01-22T22:47:23","guid":{"rendered":"http:\/\/www.hottie-biscotti.com\/blog\/?p=5002"},"modified":"2013-01-22T16:47:23","modified_gmt":"2013-01-22T22:47:23","slug":"revisiting-why-i-blog-and-browned-butter-oatmeal-cookies","status":"publish","type":"post","link":"https:\/\/www.hottie-biscotti.com\/blog\/2013\/01\/22\/revisiting-why-i-blog-and-browned-butter-oatmeal-cookies\/","title":{"rendered":"Revisiting Why I Blog and Browned Butter Oatmeal Cookies"},"content":{"rendered":"

With two kids to care for and a house to maintain, a lot of things in my life have become overlooked. \u00a0Showering, changing out of my pajamas before noon, exercising, reading, spending time with adults, feeding the dog and blogging. \u00a0I’ve been getting better with the kid blog after starting a photo a day project for 2013. \u00a0But Hottie Biscotti has been left in the dust. \u00a0Part of that is due to my time being dominated by being a mom. \u00a0How some women manage to run a business, look incredible, have immaculate homes, run marathons, home school their kids, make gourmet meals for their families and<\/em><\/strong> care for their children is beyond me. \u00a0But I’ve also been a\u00a0little\u00a0discouraged lately. \u00a0With so many beautiful food blogs out there I find myself feeling like there’s really no point in blogging everyday food from my suburban kitchen and posting iPhone photos. \u00a0I have a bad habit of comparing myself to others and really bumming myself out. \u00a0And that’s no way to live.<\/p>\n

I am always amazed and flattered when someone I don’t know (or someone I DO know!) leaves a comment on the blog, but it’s not about that. \u00a0I do get excited when I have lots of hits or if someone has pinned something I made. \u00a0But it’s not about that either. \u00a0My recipes are rarely, if ever, original. \u00a0My pictures are mostly taken on automatic mode of my fancy camera or the iPhone. \u00a0I don’t have funny stories to tell or inspiring things to say. \u00a0So, why should I continue to blog? \u00a0When a friend or family member wants the recipe for something I can always point them in this direction. \u00a0It’s the best way for me to keep track of what I’ve made, if we liked it, if there were any changes I made or would make in the future. \u00a0It is my personal online cookbook. \u00a0And it’s a journal of my life. \u00a0I don’t keep a physical diary or journal, but when I include a little story with a recipe, like how I made something for some event when so and so was visiting I have memories attached to each post. \u00a0 I can’t be concerned with how my writing, photos or food compare with other things out there. \u00a0If I base what I do on whether or not it’s popular or if people are impressed with it, I am putting myself up for serious disappointment. \u00a0So even though I’m never going to write a Hottie Biscotti cookbook or host a cooking weekend for 5 lucky winners, I am going to keep blogging.<\/p>\n

Now. \u00a0On to the good stuff!<\/p>\n

\"brownbutteroatmealcookies\"<\/p>\n

Every night I need something sweet. \u00a0Need<\/em>. \u00a0A little bowl of ice cream or a handful of chocolate chips is enough, but I would take a slice of cake or pie every night if I could. \u00a0Oh, and I’d eat that cake or pie with ice cream. And I might have seconds. \u00a0It’s a weakness. \u00a0A terribly delicious weakness. \u00a0 I decided that I should take some time to do some\u00a0therapeutic\u00a0baking last week. \u00a0It had been a while. \u00a0It ended up being a little stressful. \u00a0At one point I was holding Betsy so that she wouldn’t cry while trying to stir my pot of browning butter so that it wouldn’t burn. \u00a0Holding Betsy on my left hip, as far away as possible from the stove, reaching out with my right arm to stir the butter. \u00a0After I finished the dough it sat on the counter for a good hour before I had a free moment to scoop it out onto a baking sheet. \u00a0Start to finish, I was working on these for a good 5 hours. \u00a0It won’t take you that long, unless you too have young children!<\/p>\n

I found these to be really buttery and sweet. \u00a0Almost too buttery, almost too sweet. \u00a0But just almost. \u00a0These are good, rich and decadent for sure. \u00a0I would think you could scale back on the butter, 3 sticks seems like a lot to me, but browning it like this does make the butter have less mass\/volume\/some science term I should remember, so maybe you have to start with more in order to have enough in the final product? \u00a0I’m no food scientist. \u00a0I might mess around with that at some point. \u00a0In the original recipe (link below) he adds dried cherries and chocolate chips. \u00a0I threw a handful of cherries in when I had just a little dough left over, enough for about 5 cookies. \u00a0They were quite tasty, but the cherries are sweet. \u00a0Sweet cookie + sweet cherries = very sweet cookie. \u00a0Tart cranberries and bittersweet dark chocolate would be good, if you choose to mix in anything. \u00a0I liked them plain and simple.<\/p>\n

Browned Butter Oatmeal Cookies<\/h2>\n

From macheesmo.com<\/a><\/p>\n

Ingredients<\/em><\/p>\n