I’m one of THOSE who looove to watch The Grammys, the Emmys, the people choice awards, The Teen choice awards… and, of course, The Oscars. Unluckily for me here in Spain if you want to watch it live you have to stay up until like 5 in the morning to know who’s the winner for best movie… and tomorrow is Monday! Besides, the only network that airs it is one of those bloodsuckers that make you pay for everything. Is outrageous!!
I remember the good times when I lived in Panama and was able to watch live not only the Oscars, but also the NBA all-star game, the play off…
So this is what happens every year: Tomorrow I won’t watch, listen or read any news or talk to anyone who may spoil the surprise; then I will find some network that airs the gala and wait for it to finish to resume my contact with the outside world. I know I’m weirdo but that’s who I am… 😉
So, who’s your favorite best actor/actress nominee? Had you watched all of the best movies nominee? I haven’t, just The Help (loved it), Midnight in Paris (my daughter made me watch it. I’m no longer a huge Woody Allen fan anymore, not after the Scarlet Johansson obsession) and Moneyball (my husband made me watch it. I think it was good, but to be honest for just a couple seconds I fell asleep). I have to watch War Horse and Hugo (I think I may like them). But I’m not that attracted to The Artist or The Descendants. What do you think?
By the way, if you are one of those lucky ones who will watch it live from the comfort of your living room, here’s a little recipe to chew on while the best motion picture of the year is announced.
Chocolate Cream Cookies
The recipe is from Joy of baking and I didn’t change anything. I just did one thing different. My cookies lost their shape in the oven, so I cut them with a round cookie cutter while still hot in order to make a batch of perfect round cookies. I think it was the temperature of the oven…
- 1 cup (240 ml) semi-sweet chocolate chips or 6 ounces (170 grams) semi-sweet chocolate, chopped
- 1 cup (226 grams) unsalted butter, room temperature
- ¾ cup (150 grams) white granulated sugar
- 1 large egg
- 1 teaspoon pure vanilla extract
- 1 ½ cups (195 grams) all-purpose flour
- ¾ cup (70 grams) unsweetened cocoa powder (preferably Dutch processed)
- ¼ teaspoon baking soda
- ¼ teaspoon baking powder
- ¼ teaspoon salt
- ½ cup (113 grams) unsalted butter, room temperature
- 2 cups (230 grams) confectioners (powdered or icing) sugar, sifted
- 1 teaspoon pure vanilla extract
- 1 – 2 tablespoons milk or light cream
Chocolate Cookies: In a heatproof bowl, placed over a saucepan of simmering water, melt the butter and chocolate chips (or chopped chocolate). Remove from heat and let cool to lukewarm. Then add the sugar and whisk until combined. Whisk in the egg and vanilla extract.
In a separate bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt.
Add the flour mixture to the chocolate mixture and stir to combine. Keep stirring (with a spatula or wooden spoon) until the batter comes together and you have a smooth and soft dough (like putty). Divide the dough in half and let sit at room temperature for about one hour or until firm enough to roll into a log shape.
With your hands, roll each half of dough into a log shape that is about 5 inches (12.5 cm) long. Place the logs at one end of a 12 inch (30 inch ) square of parchment or wax paper and roll up, trying to keep the round log shape as you roll. Refrigerate until firm. This will take several hours, or overnight. Check logs after about an hour, if the logs are not perfectly round, remove from refrigerator and re-roll until you have a nice round shape. You may have to do this a few times. At this point the logs can be stored in an airtight container in the refrigerator for about one week or they can be frozen for about one month. Defrost in the refrigerator overnight.
Preheat oven to 325 degrees F (165 degrees C) and place oven rack in the center of the oven. Line a baking sheet with parchment paper.
Cut the log into ¼ inch (6 mm) slices. Place cookies on the baking sheets, spacing about 2 inches (5 cm) apart. Bake for about 17 – 22 minutes or just firm to the touch. Remove from oven and place on a wire rack to cool.
Take one cookie and spread about 1 tablespoon of filling on flat side of cookie. Top with another cookie, flat side down, and gently press together.
Cream Filling: In the bowl of your electric mixer (or with a hand mixer), beat the butter until creamy and smooth. Beat in the vanilla extract. With the mixer on low speed, gradually beat in the sugar. Scrape down the sides of the bowl as needed. Add the milk and beat until filling is of spreading consistency. Filling can be covered and stored at room temperature for a day or two, or in the refrigerator for about 10 days. Bring to room temperature before using.
Makes about 20 sandwich cookies.
I’m going to watch a bit of the red carpet on line before going to bed…