Splurge this month with 2 Desserts

While discussing the importance of portion control, Nikki shares recipes for chocolate chip cookies and a tall strawberry shortcake.

CHEWY MILK CHOCOLATE CHIP COOKIES

2 sticks salted butter, softened
2 teaspoons vanilla
½  cup sugar
1 cup brown sugar
2 eggs
2½  cups flour
½ teaspoon baking soda
½ teaspoon salt
1½  cups milk chocolate chips

1. Preheat oven to 300 degrees.  In a large bowl with an electric mixer, blend together butter, vanilla, sugar & brown sugar on low speed.  Add eggs one at a time & beat just until blended.  In a medium bowl mix together flour, baking soda & salt.  Add blended flour mixture to sugar mixture & beat on low just until blended (be sure not to over beat).  Stir in chocolate chips by hand with a large spoon.  Place cookie dough into a resealable plastic bag & shape into a large flattened disk.  Chill in the refrigerator for 1 hour. 
2. Cut chilled cookie dough into 1½-inch cubes, place onto an ungreased cookie sheet 2-inches apart (cover pan with parchment paper or foil for an easy clean-up).  Bake for exactly 18 minutes, until lightly browned (be sure not to over bake).
3. Remove cookies from pan & let them cool for 2 minutes then ENJOY!
servings:  3 dozen  /  prep time:  90 minutes  /  cook time:  18 minutes

STRAWBERRY SHORTCAKE

2 cups fresh strawberries, sliced
½  cup powdered sugar
2 teaspoons vanilla extract
1 Pound Cake, sliced
1 pint HAAGEN DAZS vanilla ice cream

1. Wash & slice fresh strawberries.  In a medium bowl, mix together strawberries, powdered sugar & vanilla.  Cover bowl with plastic wrap & refrigerate for 1 hour.
2. Cut Pound Cake into small slices.  Place 1 slice of cake into the bottom of a martini glass or a small dish.  Top each slice of cake with a scoop of ice cream.  Top ice cream with strawberries & juice from strawberries.  
servings:  8  /  prep time:  75 minutes  /  cook time:  0 minutes