Ever since FH and I tried Coop’s BBQ during the BBQ Crawl, FH has been hounding me non-stop to go back. FH usually isn’t so passionate about wanting to eat somewhere, so we went back this past weekend to satisfy his cravings.

Because Coop’s closes early on the weekends, we decided to order food to go. They were so busy that it took us a while to get through on the phone. They were taking the phone off the hook temporarily for short periods of time when the restaurant was overwhelmed with orders. We finally got through after about three tries and I breathed a sigh of relief. I didn’t want to think what would happen if FH didn’t get his bbq.

We had loved the ribs and the brisket last time we went. We had four people eating so we decided to get two slabs of ribs. One slab or ribs is plenty of meat, and completely packs a take out container. Rip tips are included in the slabs, giving you extra meat.


I had my No Bake Dessert Party this past weekend, and one of my favorite desserts coming out of it was this No Bake Oreo Cheesecake that I wanted to share a few more pictures of.

In some ways, the No Bake version is a little bit fussier than the baked version of a cheesecake because you need to let it firm up in the fridge for at least 6 hours. But I really enjoyed the taste and I was surprised that I didn’t miss the eggs and other ingredients that go in a baked cheesecake.

A few months ago I finally made the famous New York Times’ Chocolate Chip Cookies recipe and completely fell in love. Since then, it’s been one of my favorite recipes.

 

I’ve made it a few times now and learned a few things, so I thought I’d share some photos of a recent batch I baked along with some things I learned.

When I first made this recipe, I had a lot of questions. There are so many particulars with this recipe and I wondered if they were necessary. Here are my answers so far.