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To Be Fearless

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I wish I were fearless. Scooby Doo can fearlessly solve mysteries with the help of Scooby Snacks and “the gang”. Will Ferrell can fearlessly walk around without having to suck in his stomach to feel confident. For goodness sake, even Rebecca Black has a certain degree of fearlessness. I was watching Rebecca Black’s interview on Good Morning America the other day and even though the whole world has been swept up in this hate-wave against her song “Friday”, her pretty funny music video and how we’ve all had our laughs for the past weeks or so, Rebecca Black didn’t show up to her interview with a paper bag on her head and a vow to never sing again.

Fearlessness is great and would make life so much easier. No more fear of failing 400-level philosophy classes when you’ve never taken a philosophy class before, fear of spiders crawling around your room at night, fear of slimy fish scales brushing against your face when you go snorkeling, or fear of making a fool of yourself in front of adorable guys. Just a conquer-all attitude that would simplify everything.

But just like Scooby Doo needs Scooby Snacks, fearless people need fearless treats. And even though you might be leaning towards protein shakes, homemade granola bars, and whole wheat biscuits, I present to you: brown butter blueberry cookies.

These are amazing and will make you feel fearless, at least until you finish the whole batch on your own and are left craving more. The brown butter adds just the right amount of flavor to complement tangy blueberries and you have a delicious concoction of everything the world needs to survive: the nutty aroma of browning butter and the beauty of glistening blueberries in the sunlight.

Oh sunshine. Thou dost make me feel completely at peace and are the finishing component to a batch of fearless cookies. With just the right amount of sunshine floating in the kitchen as you bake, you will feel absolutely fantastic. And that fantastic peace and uplifting of the mind could take you to great places…like successfully plowing through pages and pages of ochem practice problems, memorizing all vocabulary used in Psych 101, or planning out your schedule for the coming quarter (in which I will be a college junior. I started this blog when I was a freshman. Whoa…)

Or you could use that feeling for something even better: running as fast and far as you can while listening to your most endorphin-generating songs on your iPod. And when you are finally absolutely out of breath and your legs are aching , you take a nice long stroll back to where you came from. It’s a time-consuming endeavor, but so worth it, especially if you come home and remember that you saved a brown butter blueberry cookie in the microwave and with 10 seconds of heating, it will be warm and sweet heaven in your mouth.

Brown Butter Blueberry Cookies (From Batter Licker)

1 3/4 c. flour (I decreased this from 2 c., as my cookie dough was a tad drier and crumblier than I would have liked)
1/2 tsp. baking soda
1/2 tsp. salt
3/4 c. unsalted butter, cut into small cubes
1 c. packed brown sugar
1/2 c. white sugar
1 Tbsp. vanilla extract
1 egg
1 egg yolk
2 c. fresh blueberries

Preheat oven to 325°F.

In a small saucepan over medium heat, melt the butter cubes. Continue cooking, stirring periodically, until butter is browned. Pour browned butter into a glass bowl, measuring cup, or mug, and allow to cool for a couple minutes.

In a small bowl, mix the flour, baking soda and salt. Set aside.

In a medium bowl, whisk the browned butter and both sugars until blended. Add vanilla, egg, and egg yolk, and beat until creamy. Add flour mixture, and mix together just until blended.

Pour blueberries into the bowl with the cookie dough. Depending on how firm your berries are, you can carefully stir them into the dough by hand, or just start scooping some cookie dough into your hand/spoon/scoop and manually mix (i.e., gently push, but don’t squish) a few berries into each cookie. Drop cookie dough onto a cookie sheet, keeping a couple inches between each cookie.

Bake cookies in oven until the edges are barely toasted. Baking time will vary, depending on how large or small you make your cookies; for reference, my cookies were 2-3 Tbsp. (i.e., a large, rounded, overflowing Tbsp.) in size, plus a few berries, and they took 12 minutes to bake on a regular (NOT nonstick) baking sheet. Allow cookies to cool on baking sheets for a couple minutes before transferring them to your mouth a serving plate for two accompanied by a glass of milk for sharing a wire cookie rack to cool completely.


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About Natalie C.

A college graduate in molecular biology eagerly awaiting the commencement of my quest for the luxurious yet completely impractical hood that one receives at a Doctorate graduation ceremony.

3 responses »

  1. You go girl get out there and be fearless. and these cookies look ahhhhhmayyyzeeng

    Reply
  2. Just found your blog and I love it! Gorgeous pictures and you have such a great sense of humor and fun. I will be checking back for more.

    Reply
  3. Pingback: O Beautiful, For Spacious Pies « Seattle Lunchbox

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