u/unripe_

I found this guy a months and months ago and still think about him. He was just sitting outside my boyfriend’s house and was almost in heat exhaustion along with burrs stuck to his fur. But still well groomed, had a good weight and was extremely friendly. We drove around the entire neighborhood with him trying to find his owners. Knocked on a lot of doors but just couldn’t find his owners. He was still intact down there but we hoped he might be microchipped and had him scanned at a local vet. Again, no luck. Sadly my older dog has gotten aggressive in her older age and my boyfriend’s cat has incredible beef with every dog ever. So we left him at the city shelter hoping someone would come and get him. I checked his online status every day and no one ever came for him. My friend works with rescues and was attempting to get him into a foster home but was struggling since he didn’t work with that city. It really broke my heart to leave him, but I thought it was his best chance at being found. As soon as my friend found a way to get him out, got some placement and paperwork in place he called the shelter but they said he was already picked up by a local schnauzer rescue.

I was so happy and spent weeks looking for him online at every schnauzer rescue. I just wanted to know if he was okay. Never did find him… I’m not sure what happened, if what they said was even true… Surely the rescue would have posted him eventually… But I still think about him :( I named him Mr. Hobo because look at him. Does he just not scream Mr. Hobo??

Gingerbread cheesecake cookies!! These are time consuming but extremely easy to make.

The recipe says sanding sugar or decorating sugar. I always opt for decorating sugar. It’s easier to buy and the color looks amazing! Decorating sugar is just the transparent colored sprinkles. First pic is red, second is purple but pink looks amazing as well for a light tint.

The recipe says to use a piping bag for the cheesecake filling portions then freeze before wrapping into the cookie dough balls. Honestly i’ve tried it twice and didn’t love that method. I hated how small some were in comparison to the rest. It’s cleaner when making the dollops but I prefer to measure each scoop with a 1/2-1 tablespoon. It’s messier but the dollops are cleaner and easier to fold in.

I do skip the grated ginger, if you’re a ginger lover then I wouldn’t but the flavor is strong enough alone. I just pinch in a bit extra ground ginger.

For the chopped crystalized ginger I chop it into really fine pieces so theres not a huge bite in the cookies. I think it’s easier to mix in and helps it get into each cookie dough ball. It’s annoying to chop but really you can toss a bunch of the ginger onto a cutting board and take your anger out on it.

These are a hit every single time! Other than that no notes! I was ubering to a friend’s place with about 30 these cookies. They smelled so good my driver was asking about them! So of course I offered this stranger a cookie which she partook in. Well she loved them!!! If that doesn’t convey how great these cookies are that a complete stranger would take one from me… Then I don’t know what to tell you!

https://cooking.nytimes.com/recipes/1026326-ginger-cheesecake-cookies?unlocked\_article\_code=1.rlA.dLsO.iFopZyuHkFPt&smid=ck-recipe-iOS-share

So this was my first time making homemade bread and butter! Both turned out amazing. The butter is flavored with vanilla bean and blueberry preserve.

Notes for the bread:

https://cooking.nytimes.com/recipes/1020179-cinnamon-roll-bread?unlocked_article_code=1.q1A.4W7J.gTf8RNu73DwD&smid=ck-recipe-iOS-share

The recipe said to basically cut the log into a bunch of cinnamon rolls then place in the pan for pull apart. That was a lot of work and my brain was not functioning enough for it. The NYT photo also didn’t really look like that and I was wanting to do slices.

I did an 8x4 recipe with 7 inch logs for reference. 2 on the bottom touching each other but not the edges, 2 on top touching each other but not the edges. Once it proofs for a 2nd time it will fill the edges. Because I did 8x4 pan instead of 9x5 I had to cook it an extra 10-15 minutes. If you use 9x5 do 8 inch logs.

A few people complained in the reviews about the egg wash not being needed if it’s getting icing. You can skip it but it doesn’t hurt to use it. I liked it.

I increased the cinnamon, sugar, and flour. A few reviews said there wasn’t enough flavor and the swirl in the NYT photos looked more faint. I wanted CINNAMON.

Keep the butter at 1 stick, but increase:
Brown sugar: 1 cup
Cinnamon: 1 Tbsp ground cinnamon + ¾ tsp saigon cinnamon (a much stronger cinnamon
Flour: 6 Tbsp
I didn’t fully melt the butter, I did a very very soft room temperature butter. I wanted a thicker spread and left a 1 inch border on the dough to make rolling easier. I also used a dough mat that already had ruler markers on it which made this much easier.

For the butter (last photo)

I used two separate recipes, I’ll include my written instructions and both links. The butter recipe is from the NYT, the link should work for free.

The butter recipe by 1/2 batch makes 1 cup of butter from 3 cups. I’m assuming if you half that again you get 1/2 cups butter. I did the 1 cup and saved 1/2 to use for another day! My written instructions make 1/2 cup butter= 1 stick. I also added a pinch of sea salt for balance. Because my blueberry preserve was very sweet I decreased the honey to 1 tablespoon.

You can buy a single vanilla bean from whole foods in their seasoning aisle or vanilla bean paste. You can substitute it with vanilla extract but I would only use 1/3 teaspoon or less.

You could do a whipped butter and that might be nicer since it’s flavored but it spreads fine at room temperature.

https://www.theelliotthomestead.com/blog/2014/06/flavored-butter-recipes

https://cooking.nytimes.com/recipes/11391-homemade-butter-and-buttermilk?unlocked\\\_article\\\_code=1.q1A.8H7t.b3dRefV9NQ1D&smid=ck-recipe-iOS-share

1/2 cup organic heavy cream
2 tablespoons blueberry preserves
1 tablespoon honey
1 vanilla bean
1 pinch of sea salt

Step 1. Pour the cream into the bowl of an electric mixer fitted with a whisk. Tightly cover the top of the bowl with plastic wrap and start mixer on medium-high speed. The cream will go through the whipped stage, thicken further and then change color from off-white to pale yellow; this will take at least 5 to 8 minutes. When it starts to look pebbly, it's almost done. After another minute the butter will separate, causing the liquid to splash against the plastic wrap. Atthis point stop the mixer.

Step 2. Pour the contents of the mixer into the strainer and let the buttermilk drain through.

Step 3. Leave the butter in the strainer and knead it gently to press out any remaining buttermilk. Continue kneading until the butter is dense, smooth, and creamy, about 5 minutes.

Step 4. Transfer butter to a small mixing bowl.

Step 5. Place the vanilla bean flat on a cutting board. Using a sharp paring knife, split the vanilla bean lengthwise. Open the pod and scrape out the seeds with the back of the knife or a small spoon.

Step 6. Add the vanilla seeds, honey, berry preserves, and salt to the butter. Mix thoroughly with a rubber spatula until fully incorporated.

Step 7. Spoon the butter onto a sheet of plastic wrap. Wrap tightly and shape into a ball or log. Refrigerate untilready to use.

So I did it. I made BUTTER. Not hard with a stand mixer, I know. But I currently feel like caroline ingalls and i’m so in love with this butter!

I used two separate recipes, I’ll include my written instructions and both links. The butter recipe is from the NYT, the link should work for free.

The butter recipe by 1/2 batch makes 1 cup of butter from 3 cups. I’m assuming if you half that again you get 1/2 cups butter. I did the 1 cup and saved 1/2 to use for another day! My written instructions make 1/2 cup butter= 1 stick. I also added a pinch of sea salt for balance.

The butter flavor recipe said 2 TBSP honey but I used a cheap store brand blueberry preserve so it was very high in sugar already. I bumped the homey down to 1 TBSP.

You can buy a single vanilla bean or vanilla bean paste from whole foods in their seasoning aisle. You can substitute it with vanilla extract but I would only use 1/2 teaspoon or less.

https://www.theelliotthomestead.com/blog/2014/06/flavored-butter-recipes

https://cooking.nytimes.com/recipes/11391-homemade-butter-and-buttermilk?unlocked_article_code=1.q1A.8H7t.b3dRefV9NQ1D&smid=ck-recipe-iOS-share

1/2 cup organic heavy cream
2 tablespoons blueberry preserves
1 tablespoon honey
1 vanilla bean
1 pinch of sea salt

Step 1. Pour the cream into the bowl of an electric mixer fitted with a whisk. Tightly cover the top of the bowl with plastic wrap and start mixer on medium-high speed. The cream will go through the whipped stage, thicken further and then change color from off-white to pale yellow; this will take at least 5 to 8 minutes. When it starts to look pebbly, it's almost done. After another minute the butter will separate, causing the liquid to splash against the plastic wrap. Atthis point stop the mixer.
Step 2. Pour the contents of the mixer into the strainer and let the buttermilk drain through.
Step 3. Leave the butter in the strainer and knead it gently to press out any remaining buttermilk. Continue kneading until the butter is dense, smooth, and creamy, about 5 minutes.
Step 4. Transfer butter to a small mixing bowl.
Step 5. Place the vanilla bean flat on a cutting board. Using a sharp paring knife, split the vanilla bean lengthwise. Open the pod and scrape out the seeds with the back of the knife or a small spoon.
Step 6. Add the vanilla seeds, honey, berry preserves, and salt to the butter. Mix thoroughly with a rubber spatula until fully incorporated.
Step 7. Spoon the butter onto a sheet of plastic wrap. Wrap tightly and shape into a ball or log. Refrigerate untilready to use.

She suffers from RBF and I love it.

So I got my cat off snapchat from a old friend of mine. Apparently her manager was getting rid of her and she was trying to help look for someone to take her or she would end up at a shelter. I took her in thinking i’ll just foster her, no pet should just be up for grabs to anyone. I really didn’t want her to end up in the wrong hands. Manager did not want to speak with me, did not want my number, did not want updates, could not tell me the litter she was using or food she was eating.

I’ve never had a cat but heard of the terrors. The pickiness of food and litters, being extremely scared when they first come home. Obviously I liked cats but you know, expected the worse. I set up hiding spots and bought some wet food. Well she wasn’t scared at all, was not picky and immediately went in the litter box. Tried finding her home but the only person who did wanted me to ship her like a crate and barrel order. Alas, I grew attached as well.

Her only gripe? Men. My baby hates men. Big men, short men, fat men. No men for her. Not quite sure what happened in the past. I think her old owner was a lesbian. Shes not necessarily aggressive and will eat food from my boyfriend’s hand but if there’s no food she is not interested. Every so often he comes in and she lets out a quiet hiss then goes about her business. If he stands and stretches her tail puffs. I feel bad because he does try but his cat prefers rougher play, being cradled and lets you do whatever. Shes a little lady who does not care for being held and really only likes to play with teaser wands over hands. Of course I get special treatment though.

Anyone else’s baby hate men?

So recently my cat has not been acting right. Typically shes this very naughty girl who talks too much, demands food all day and would honestly eat dirt if I put it in her food bowl.

Last week she stopped asking for breakfast, was not meowing incessantly then wasn’t eating her food all at once. She would finish it eventually but typically she devours her food in a few minutes. I’m also pretty anal about how much she eats daily, food toppers, brands etc. I even track how much she poops with different types of food and brands😭

Took her to a new vet because her old one consistently acted like she was a war criminal. Judge me all you want but they wouldn’t even call her cute… Red flag to me because look at her… Thats an angel.
200$ and one grumpy cat later they said she was perfectly fine. In fact she was so good they didn’t even charge me for the nail trim. Apparently they offered her some churus and thats all it took to remove her “devil” personality at the vet. Spent another 60$ on various Tiki Cat products, her favorite food that we just can’t afford for daily eating. Suddenly she’s hungry again. No clue what was wrong with her, shes 5 years old and I switch her food up somewhat consistently since she never has a bad reaction just to make sure she doesn’t get picky or bored. Even then she has never protested a food. I’ve watched this cat steal hot cheetos before.

Genuinely I think she acts sick once in a blue moon so that I beg her to be naughty again. Much like sassy in homeward bound who protests human food so that her humans then insist she eats more of it. All apart of her evil plan. She really is a sweet baby just rambunctious. Her and I are pretty alike, always hungry, always talking.

Just wanted to share this with my fellow cat people and that if your cat is “bad” at the vet, sometimes it’s just the vet. Her new vet actually took their time with her, offered treats, petted her and examined her while I was in the room. Something her old vet NEVER did even if I brought treats in because she’s insanely food motivated. A vet has never told me my cat was sweet before let alone decided
not to charge me for a nail trim.

Dot Cake!

Hopefully not controversial with the whole “this is Cortadillo not dot cake” stuff going on. I will say I made this for my friend who is hispanic, she and her family did not bat an eye at it in fact they loved it! Shes been wanting me to make her something sweet and I just thought this would be a fun little gift.

The jar was purchased from whole foods, of course you could grab this kind of jar from anywhere even the thrift store.

I did not use the jar to cut the circles. The edges weren’t sharp enough I would just be careful on the thickness of your glass as well, you don’t want it to break. I just used a plastic cup I had and pressed into the cake, if the cake wont fall from the cup then move it in a circular motion, cake will fall right out.

I added strawberries to the middle layer :)
I used the Duncan Hines Strawberry supreme cake mix.

This mix makes 2 pans so either prepare for a lot of dot cakes or make one and some cake pops with rest. I just decorated the second layer.

-I swapped 1 cup of water for 1 cup of whole milk
-Added 1 egg yolk (3 eggs + 1 yolk)
-Added 1/2 TSP vanilla extract
-Added a PINCH of fine sea salt
-I swapped pam spray for butter just as a personal preference and parchment wrapped the pans.

For the frosting:
This is an Ermine Frosting, you essentially make a milk pudding then whip it with butter. It tastes like lightly sweet and buttery cool whip.

I used this recipe from the NYT since it’s been good in the past. It seems daunting but it’s quite easy to make just a little time consuming. I skipped the vanilla, just not a big fan of it.

Link:
https://cooking.nytimes.com/recipes/1024777-matcha-latte-cookies?unlocked\\\_article\\\_code=1.nlA.kVut.PrB9TCWZA8nZ&smid=ck-recipe-iOS-share

Written:

¾ cup/150 grams granulated sugar
3 tablespoons all-purpose flour
Small pinch of coarse kosher salt
1 cup/237 milliliters whole milk
1 cup/227 grams unsalted butter, at room temperature
1 teaspoon pure vanilla extract (I skipped this, I liked it better without, more of a cool whip taste. You can always make it without then fold in after its whipped)

Step 1. In a medium saucepan off the heat, whisk together the granulated sugar, flour and salt. Whisk in the milk until smooth. Cook over medium heat, whisking constantly, until the mixture starts to bubble, about 4 minutes, then continue whisking the mixture as it boils until thick like pudding, about 2 minutes longer. Transfer this hot mixture to the bowl of a stand mixer fitted with the paddle attachment.

Step 2. Beat on high speed until the bowl feels cool to the touch. It may take up to 10 minutes. With the mixer on medium-high speed, add the butter 2 tablespoons at a time, beating until smooth before each addition. When all of the butter has been incorporated, add the vanilla, then raise the speed to high and beat until very fluffy, 3 to 5 minutes.

Spoon into a piping bag and frost your cake!!

So I was really suspicious of this recipe, I don’t normally like random online recipes.

This was an amazing cake recipe though!!
Moist cake, rich mousse, decadent ganache. Everything turned out perfectly!

Few notes of what I did differently.

Mixing dry with wet ingredients: The recipe said to just add wet ingredients to dry without mixing before hand. I know it’s a cake recipe so it doesn’t matter as much. I went ahead and mixed the wet ingredients lightly in my stand mixer then slowly added in dry ingredients.

For the ganache and mousse: The recipe said to use a chopped baking chocolate bar for one of them and chocolate chips for the other. I know baking bars technically melt better because chocolate chips have stabilizers to hold their “chip” shape but i’m cheap. I just bought a big bag of chocolate chips. The recipe said to just microwave it with the heavy cream. I personally don’t like that, so i did the double boiler method. I just put a metal bowl over some steaming water and slowly stirred the chocolate and milk together until fully melted. If you’re better at microwaving chocolate go for it but I was worried about the chocolate and milk overheating.

The ganache measurements said 1/2 cup milk 1/2 cup chocolate. I was worried that would be too runny. Typically a zuccotto cake is in a dome shape but I was apprehensive about it. This was for my birthday and I didn’t want to mess it up or over stress. The runnier ganache would work better for the dome shape since it needs to spread/fall. But I did a standard cake layered cake so I increased the chocolate to make sure it was thicker and would stick. 1/2 cup milk 3/4 cup chocolate chips. This worked perfectly! It solidified quickly.

For the mousse I actually made it 2 days in advance. This really made it firm and prevented it from squishing out between cake layers. You could just do 1 day but I really would let it refrigerate at least a few hours.

For the cake I made it as is, you could replace cocoa powder with dutch-process cocoa powder or even add a tablespoon of espresso. But this was a perfectly dense and rich cake.

I measured out 2 cups of batter for each cake layer. The recipe just said to make sure you poured even layers but I need details. Hopefully someone can agree with that. The last was a tad short but just fine. To grease the pan I used butter, for parchment paper I cut out 3 circles for the bottom then strips for the sides. I almost wish I had thicker cake layers since this was a standard layered cake, the mousse was thick between each layer. It didn’t rise too much and I wonder if you could just add 1 cup extra of batter to two pans instead of doing 3 layers. But that would change the cook time. I might halve the mousse next time instead to help.

The cakes cooked perfectly at 350F for the noted 25 minutes in my gas range. I just did two at a time, I didn’t want to do another rack and risk cooking that one longer or over clutter the top rack.

I built the layers then let it refrigerate for a few hours then cooked the ganache, let it sit till room temp and smothered the cake with it. Refrigerated again for 2 hours and topped with powdered sugar. I’m not a decorator, it wasn’t the prettiest. But it worked and most importantly tasted good!! I think it would be great with finely crushed Oreos on the outer edges/side of the cake. Might make it look better too if you’re bad at frosting or decorating like mr

I wanted to make sure i wrote in everything I did slightly differently. Again, if you’re like me you love details when cooking.

[Chocolate Zuccotto Cake - Grandma Diane's Kitchen](https://grandmadianeskitchen.com/chocolate-zuccotto-cake/)

So I was really suspicious of this recipe, I don’t normally like random online recipes.

This was an amazing cake recipe though!!
Moist cake, rich mousse, decadent ganache. Everything turned out perfectly!

Few notes of what I did differently.

Mixing dry with wet ingredients: The recipe said to just add wet ingredients to dry without mixing before hand. I know it’s a cake recipe so it doesn’t matter as much. I went ahead and mixed the wet ingredients lightly in my stand mixer then slowly added in dry ingredients.

For the ganache and mousse: The recipe said to use a chopped baking chocolate bar for one of them and chocolate chips for the other. I know baking bars technically melt better because chocolate chips have stabilizers to hold their “chip” shape but i’m cheap. I just bought a big bag of chocolate chips. The recipe said to just microwave it with the heavy cream. I personally don’t like that, so i did the double boiler method. I just put a metal bowl over some steaming water and slowly stirred the chocolate and milk together until fully melted. If you’re better at microwaving chocolate go for it but I was worried about the chocolate and milk overheating.

The ganache measurements said 1/2 cup milk 1/2 cup chocolate. I was worried that would be too runny. Typically a zuccotto cake is in a dome shape but I was apprehensive about it. This was for my birthday and I didn’t want to mess it up or over stress. The runnier ganache would work better for the dome shape since it needs to spread/fall. But I did a standard cake layered cake so I increased the chocolate to make sure it was thicker and would stick. 1/2 cup milk 3/4 cup chocolate chips. This worked perfectly! It solidified quickly.

For the mousse I actually made it 2 days in advance. This really made it firm and prevented it from squishing out between cake layers. You could just do 1 day but I really would let it refrigerate at least a few hours.

For the cake I made it as is, you could replace cocoa powder with dutch-process cocoa powder or even add a tablespoon of espresso. But this was a perfectly dense and rich cake.

I measured out 2 cups of batter for each cake layer. The recipe just said to make sure you poured even layers but I need details. Hopefully someone can agree with that. The last was a tad short but just fine. To grease the pan I used butter, for parchment paper I cut out 3 circles for the bottom then strips for the sides. I almost wish I had thicker cake layers since this was a standard layered cake, the mousse was thick between each layer. It didn’t rise too much and I wonder if you could just add 1 cup extra of batter to two pans instead of doing 3 layers. But that would change the cook time. I might halve the mousse next time instead to help.

The cakes cooked perfectly at 350F for the noted 25 minutes in my gas range. I just did two at a time, I didn’t want to do another rack and risk cooking that one longer or over clutter the top rack.

I built the layers then let it refrigerate for a few hours then cooked the ganache, let it sit till room temp and smothered the cake with it. Refrigerated again for 2 hours and topped with powdered sugar. I’m not a decorator, it wasn’t the prettiest. But it worked and most importantly tasted good!!

I wanted to make sure i wrote in everything I did slightly differently. Again, if you’re like me you love details when cooking.

Chocolate Zuccotto Cake - Grandma Diane's Kitchen

So this recipe confused me a bit, it said 1 inch sized chopped chocolate pieces and I didn’t know if that meant square or rectangular. I tried one inch overall and it just didn’t work too well. In the photos it looked more like varying sized pieces.

Notes/advice:

I did the second batch with a few 1 inch in length (rectangle, probably 1/2 inch width), some slightly smaller irregular pieces and folded a few chocolate chips into each dough ball as needed. This was much better! But if I made these again I would just do 1 inch in length chocolate pieces. If you need a mental image I made sure each chocolate piece was larger than a chocolate chip.

They are hard to measure out with such large chunks of chocolate. I did 2 heaping scoops of teaspoons to measure out since the recipe just said teaspoons plural. Pretty annoying, especially when saying this makes a specific amount.

Honestly I think you could just measure out 2 teaspoons and fold in the chocolate into each balls instead of fully incorporating into the dough before hand. But i’m kind of anal, I would probably end up measuring out each dough ball evenly then counting every chocolate piece to make sure they’re equal😭

The recipe said this made 4 dozen cookies, I was only able to make 2 dozen from this. I think again that depends on chocolate sizing.

These were the perfect chocolate chip cookies. Kind of a toll-house taste and not too vanillay. Which is something i’m kind of picky about, I hate when a chocolate chip cookie tastes like butt load of vanilla. These have a ton of chocolate packed in and are just divine. I made these for a coworkers sick daughter so hopefully they’re just right. :)

Because these have large chunks of chocolate they did not spread evenly. To shape perfectly round cookies, place a plastic cup over each warm cookie and gently swirl it in a circular motion to reshape the edges. The cookie can move with the cup.

I did not sift the flour technically. I know martha stewart says you can just whisk the flour in a bowl which is what I ended up doing.

I used table sea salt in these as its all I had.

I did not use a stand mixer, I just used a hand mixer. This recipe does want you to cream the butter before adding sugar so I really do recommend some type of electrical mixer.

This is a NYT recipe, I’ve added a gift link below so you shouldn’t need to pay to see it or need to sign up. If you do have any issues sign up is free and doesn’t require a CC, it will auto time you out of the trial. I can always comment the recipe below as well so just let me know!

Recipe link

https://cooking.nytimes.com/recipes/1014826-quintessential-chocolate-chip-cookies?unlocked\_article\_code=1.glA.oS56.oCal2CO9OUj5&smid=ck-recipe-iOS-share

Quintessential Chocolate Chip Cookies

So this recipe confused me a bit, it said 1 inch sized chopped chocolate pieces and I didn’t know if that meant square or rectangular. I tried one inch overall because thats how it looked in the photos and it just didn’t work. Even with some irregular pieces it was hard to measure it.

Notes/advice:

I did the second batch with a few 1 inch in length (rectangle), some smaller irregular pieces and folded a few chocolate chips into each dough ball as needed. This was much better! But if I made these again I would just do 1 inch in length chocolate pieces.

They are hard to measure out with such large chunks of chocolate. I did 2 heaping scoops of teaspoons to measure out since the recipe just said teaspoons. Honestly I think you could just measure out 2 teaspoons and fold in the chocolate into each balls instead of fully incorporating into the dough before hand. But i’m kind of anal, I would probably end up measuring out each dough ball evenly then counting every chocolate piece to make sure they’re equal😭

The recipe said this made 4 dozen cookies, I was only able to make 2 dozen from this. I think again that depends on chocolate sizing.

These were the perfect chocolate chip cookies. Kind of a toll-house taste and not too vanillay. Which is something i’m kind of picky about, I hate when a chocolate chip cookie tastes like butt load of vanilla. These have a ton of chocolate packed in and are just divine. I made these for a coworkers sick daughter so hopefully they’re just right. :)

Because these have large chunks of chocolate They didn’t spread evenly, I just took a plastic cup and placed it over each cookie while still pretty warm and swirl each cookie around inside to get them perfect round. Just make sure the cookie actually rotates with the cup.

This is a NYT recipe, I’ve added a gift link below so you shouldn’t need to pay to see it or need to sign up. If you do have any issues sign up is free and doesn’t require a CC, it will auto time you out of the trial. I can always comment the recipe below as well so just let me know!

Link

https://cooking.nytimes.com/recipes/1014826-quintessential-chocolate-chip-cookies?unlocked_article_code=1.glA.oS56.oCal2CO9OUj5&smid=ck-recipe-iOS-share