"I'm a monster for these cookies, I'm a beast for they treats, an animal for they crackers, head to feet they so damn sweet....I can't keep my hands out the cookie jar." Gym Class Heroes

Dennis is working on a new film project, and he and his film project friend have been testing the equipment. This means that I get to sit on a stool in the kitchen and hold up signs indicating camera and soundboard settings and babble on, ad libbing whatever comes to mind so they can work out the kinks. On one hand, this is good, because Dennis and I have been too busy to actually have real conversations with each other. Now, once a week, we do this film test and if he wants to know what is happening in our family, he can come back later and just roll tape. I have talked about parent teacher conferences, my new job, school work, our friends' adoption saga, and pretty much everything else he needs to hear. The entire time I am talking, he is too engrossed in lighting and such to hear a word I say, but the sound guy - he now knows my most intimate secrets.

Dennis was using me for a film test a few days ago, when I made these cookies.  I must say I think they are some of my finest work.  It all started when my online friend Rachel posted a link to this recipe from cooking light. The Cooking Light chocolate chip cookie was really good, better than the Toll House recipe, and only 15 carbs per cookie. They are made with egg whites, beaten stiff, which is what makes them light in fat and light in texture. My cousin stopped by and had one, and commented that she found the cookie too sweet, so I went to work improving the recipe.

First I cut the sugar in half. When I made the cookies the first time, I found the dough too dry to come together easily, and I ended up adding a few teaspoons of Eggbeaters. Even with that they were too dry, but the reduced sugar was fine. In fact, the cookie was better with less sugar. The chocolate chips stand out more with less sugar. I also added a few more chips than the recipe called for. I think extra chocolate never hurts.

I decided to make another batch, using four egg whites instead of two, and substituting 1/2 cup of almond flour for the white flour.  I still had to add some eggbeaters, but these cookies were unbelievable delicious. The almond meal gave them a really good texture.  In the next batch, I am going to try adding oat flour.

A few things may come from these film tests. Thankfully, it is not often I get to see myself on a HUGE t.v. screen - and we know the camera never lies. In fact, it is more honest than a drunk uncle.  On screen, it seems my hair is too dark, and shows up really flat, so I may try getting some highlights. Having seen myself on the big screen, I can certainly justify the purchase of a new bottle of Bobbi Brown foundation, unless I want to start wearing a brown paper grocery sack over my head. And in other news, we may start filming a cooking show from right here in the Mermaid Cafe.