The D-man wrote that to me in a birthday card long ago.

It made me laugh and I thought it fitting to return the gesture.

In addition to my happy wishes, I baked him a classic yellow cake.

It’s the the first birthday cake I’ve baked from scratch; and I’m quite proud.  I got to use my cute-as-a-button 6 inch cake pans too…hooray!

Of course, I made him take a bunch of photos before I let him eat it.

Hey…don’t question my priorities.  I know what’s important!

All in all it was worth it, ’cause I got to see this happy face.

Happy Birthday, buddy!  Even on the fly, you  still take great pictures.

Meet my neighbor, Emily.

She loves animals.

She’s a vegetarian, but loves vegan foods, as well.

She’s crazy, but in a fun, full-of-life and laughter kinda way.

You know me.

I bake cookies…

…and I love butter.

Butter is the foundation of almost everything I create. If someone told me I couldn’t eat it anymore? Well, let’s just say the words ‘death and destruction’ come to mind, but that’s just me. Obviously, not everyone feels this way.

I give you the Vegan Peanut Butter au Natural. It has no animal products whatsoever! That’s right, it’s butter-free, egg-free and it just so happens to be gluten-free, which means it contains no flour.

All kidding aside, this cookie is sensational!

Created for you, Emily, and all people out there who love their four-legged friends and choose animal-free goodies.

But…I still love butter, y’all.

Wanna hear the truth?

I’m a sensitive person.  Please, no negative comments about my singing, baking or weight.  Outside of that, I’m pretty easy-going.  Or, at least I think so…in my head.

Recently, I’ve been working on some new cookies.  The first one came out really well.  It’s called the Hawaiian.  It’s an amazing combination of pineapple, coconut, macadamia nuts and white chocolate.  I love it!  Everyone who has tasted it, loves it.  Proud, that’s what I am…proud to have created it.

The second one didn’t fare so well; I won’t bother with its name.  All of the people who tried it, including myself, had mediocre reactions, at best.  I knew it wasn’t finished, yet I sent it to a friend anyway.  Why did I do that?  Am I some sort of masochist or something?  But that’s not what’s truly bothering me.

It’s the third cookie that’s bringing me down.  You see,  specialty cookies have been my latest obsession.  The newest  one is called the Pick Me Up.  It’s a dark chocolate cookie with dark chocolate chunks and chocolate covered espresso beans.  That’s right…whole espresso beans!  Now, I know not everyone is going to love this cookie.  That’s why it’s in the ‘specialty’ category.  Duh…it’s special!  But it still hurts when people say they don’t care for it.

Now, it’s a well known fact that I seek approval through my cookies, but more importantly, I crave honesty.  My friends are the first to test my cookies because I depend on their truthfulness.   Snuda gave me her honest opinion about the Pick Me Up and I respect her for that.  She doesn’t enjoy the crunch of an espresso bean.  She isn’t a big fan of the brownie texture.  She’s my friend.  She pulls no punches.  That’s the way friends ought to be.

Still, I’m wondering again…why did I send her that cookie?

Was I excited?  Definitely.

Am I masochist?  Maybe…but let’s stick with my exuberance. The Pick Me Up is my 15th cookie.  It’s dark, sweet, and intense…kinda like me.

You want some?

Let me begin by saying…I’m a sucker for a beautiful chocolate chip cookie.  It’s like how guys react when they see a hot chick.  They think, “How do I get me some of that?”  Don’t lie guys…you know you think that way.  I’m not hating.  I’m the same way…just for cookies.

Well, the New Yorker fits the bill.  Not too crispy and not too cakey, this cookie has supermodel-beauty.  Perfectly sculpted with the chocolate chips staring you right in the face.   And yet…this cookie is a cheat!  Yeah, you heard me right.  Who puts peanut butter in a Chocolate Chip Cookie?  That’s not kosher!  Well,  you know what I mean.

Bill Yosses, the chef who crafted this recipe, worked under the legendary french pastry chef, Pierre Herme.  If his intent was to make an incredibly alluring chocolate chip cookie, then he’s successful.  But…if it looks like a chocolate chip cookie, shouldn’t it taste like one?

The Best Chocolate Chip Cookie, according to the New York Times Dessert Cookbook.

• 4 oz. unsalted butter, softened
• 1 c. granulated sugar
• 1/2 c. light brown sugar
• 1/4 c. hazelnut paste or peanut butter
• 2 large eggs
• 1 vanilla bean, split lengthwise, pulp scraped out
• 2 1/3 c. all purpose flour
• 1 t. baking soda
• 1 t. salt
• 12 oz. bittersweet chocolate, chopped
• 1/2 c. chopped nuts, optional

1. Preheat the oven to 375 degrees.
2. Cream butter and sugars.
3. Add peanut butter, beating until smooth.
4. Add eggs and vanilla pulp.  Mix until smooth.
5. Sift together all dry ingredients and gradually add to the butter mixture.
6. Mix in chocolate chips.
7. Drop heaping tablespoons on prepared cookie sheets and flatten them slightly.
8. Bake until lightly browned, 9 to 12 minutes.

My buddy and Taste Engineer, Patty, owner and sole proprietor of Zen Pup, loved this cookie.  I must agree, it tastes pretty good.

What’s great: You don’t have to refrigerate it for a few hours beforehand.  It’s going to be pretty no matter when you bake it.

What sucks: The peanut butter overwhelms the classic vanilla flavor.  It tastes good, but not necessarily like a chocolate chip cookie.

Traditionally,  the vanilla flavor is the base, complemented by scrumptious morsels of bittersweet chocolate.  But who am I to argue with someone who studied under the great Chef Pierre Herme?   Wait a minute!  I’m me!  I’ll do whatever I want!

All in all,  the most attractive chocolate chip cookie doesn’t always taste the best.  And if you remember anything kiddies, remember this: ultimately, flavor kicks beauty’s ass every time…especially, in L.A..