Friday evening was my first CarbNite. It was everything I thought it would be and more. I kicked things off with some mini Reece’s Peanut Butter cups at 4pm while I watched the end of 127 Days with Bren. I came home from grabbing some groceries and he was watching it. I honestly only caught the last 15-20 minutes of it and I CRIED. Talk about moving. To balance things out, we watched an episode of American Horror Story. What a fucked up show; I can’t believe I actually have the guts to watch it.

Around 6 or so, we went to town and sat down for dinner at Cajun Pepper. This little restaurant is a gem. The food is consistently awesome! I’ve never had a bad meal there and last night’s was no exception. I ordered a Smartie Pants (Amaretto, Kahlua, ice cream & Smarties blended) to drink before my entree arrived. The garlic fettuccine Alfredo was spectacular, and I barely managed to make a dent in it before tapping out. Why does every restaurant present you with a mind-boggling amount of pasta? Who out there is eating THAT much pasta!? Especially when it comes with garlic bread… I brought it home in a box for Bren since I’m back to low carb eating for the next 6 days or so.

When we arrived back home, I started putting together all my food for today’s 12 hour shift (only 4 hours left!) and mixing up dough for my special dessert treat to cap off the night. I had my mind set on making a skillet cookie, but after finding some adorable Cuisinart mini casserole dishes for stupid cheap at Canadian Tire, I switched gears. Same dough, different presentation. I baked these at 350 F for approximately 25 minutes and they were still doughy in the center. I was totally okay with that because I LOVE eating cookie dough! Cooking them for 30 minutes would likely ensure they are totally cooked through.

The recipe I used is slightly modified from Christina Marsigliese at Scientifically Sweet (<— click for recipe!!)

The only changes I made were the addition of 1 tbsp heavy cream as my dough was a TINY bit dry, and using approx. 3/4 cup chocolate chips + 1/4 cup butterscotch chips instead of using just 1 cup chocolate chips. I don’t know what it is about butterscotch chips, but when they are added to a standard chocolate chip cookie the results are out of this world. Please try it!!

I divided my dough between four 1-cup mini casserole dishes which I had sprayed with canola oil and pressed it in lightly. I baked them on the middle rack then allowed them to cool a while before I topped one with French vanilla ice cream. Brendan and I split it, there was no way I could have eaten it entirely by myself! It was awesome! I let the other 3 cool, then I sealed them up in plastic wrap and popped them in the freezer. Perhaps I’ll warm one up for my next CarbNite!

Cheers,

~Mere

Baseball sized cookie dough ready for the oven!

Fresh baked goodness.

Topped with ice cream? Fuck yes.

I’ll be seeing you next week.

CarbNite summarized.