Living in Missoula we are spoiled by all great local beer! Sometimes, however, we like to venture out a bit – nothing like a nice weekend drive combined with a tasty brew and a rousing game of cribbage with my honey!
We saw a turkey
We woke up late – even Jay slept in until 9am! It was a beautiful day and we wanted to enjoy the sunshine. We loaded into the Escape, set the radio to the classic rock channel, and headed south on Highway 93.
We walked around the Lee Metcalf National Wildlife Refuge (video below) then headed into Stevensville to try Wildwood Brewing. What did we think? Yum! The beer was great and the company entertaining!
This is the recipe my Nana and Mom used to make Chocolate Chip Cookies when I was a child. When I was a young adult, my Nana told me I made them better than she did! She said I had a magic touch.
What you will need:
- 1 cup butter
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 2 eggs
- 1 tsp vanilla
- 2 tsp boiling water
- 2 tsp baking soda
- 1 tsp salt
- 2 cups flour – or Montana Gluten Free All Purpose Baking Mix
- 1/2 cup chocolate chips
- 1/2 cup chopped pecans or walnuts (optional)
- Cream together butter and both types of sugar until well blended.
- Add eggs and vanilla – mix well.
- Using your spoon, make a divot/hole in the batter. Place the 2 tsp. of baking soda in this space, then add the boiling water on top of the baking soda – mix together before mixing into the main batter. (may also mix the baking soda and boiling water in a separate bowl or measuring cup – I like to save a step and less dishes to wash is always nice!
- Add flour and salt or Montana Gluten Free All Purpose Baking Mix and stir until mixed.
- Add chocolate chips and nuts – if using them.
- Drop by spoon onto a cookie sheet and bake at 350 degrees F for 8-10 minutes.
Interested in Montana Gluten Free All Purpose Baking Mix or any of their other great products? Click HERE