So here's the last of the cookies that I baked off today after the dough was in the refrigerator for 43 hours (I couldn't get to it at 36 hours), but the article suggests that even up to 72 hours is okay. I think that no matter what, the cookie bakes up beautifully----
I thought the cookies tasted best with yesterday's baking, after the dough had chilled for 24 hours, but just know that if you are ever not able to bake all your cookie dough, they will only be better after having to refrigerate the dough for any amount of time. I could tell the slight bit of difference in the taste today, but think for the most part, they taste great whether the dough has been chilled 12 hours or 43 hours! The dough did get drier each time, and as you can see by the slightly less perfectly round shape, it was harder to form into a ball, but rustic works for me! Okay, enough about the cookie--well, okay, one more picture. I just really liked the cookie cave next to the chocolate waterfall that I shot a picture of in this final one.
We do eat healthy and nutritious meals around here, too! And to prove it, here's the dinner I made tonight.
Fresh Chicken and Veggie Pesto Pasta
3 boneless skinless chicken breasts, cut into bite size pieces
1 small zucchini
1 small yellow squash
1 green pepper
10 oz. whole wheat pasta
For the pesto:
1 1/2 cups fresh basil
1/4 plus 1/8 cup toasted pine nuts
1 huge garlic clove (or 2-3 regular ones, to your taste) (I used a HUGE one)
1/4 cup parmesan cheese, grated or shredded
salt and pepper, to taste
1/4 cup olive oil
Add all the pesto ingredients to a food processor, except the olive oil. Pulse and blend well. Slowly drizzle the oil in while the processor is on. (You can decide if you want the whole 1/4 cup of oil in yours. I probably would have gone a bit less if I'd have checked it before adding all of it.) You can also add a little water if you want the consistency a bit saucy.
Cook pasta in boiling water. While the pasta cooks:
Saute the chicken in a pan with 1 T. olive oil until browned and done, about 5-8 minutes, depending on the size of the pieces. Remove the chicken from the pan and add the cut up zucchini, squash and pepper. Saute until crisp tender, about 5 minutes.
Drain pasta. In a large pot or bowl, combine the pasta, chicken, sauteed veggies and pesto. Stir together until combined well. Add a bit of hot water if it seems a bit thick. Add cut up tomato, stir to combine, plate and serve.
I have made pesto a number of times and don't usually measure the ingredients, which again is how I made this one. The above are just estimates. But this may be my best attempt yet. YUM! And I was happy to use up some of my basil from my two ever growing plants that are on the deck!