This Saturday was my mom’s birthday, so as a thanks to all of her love and devotion to our family I offered to make here whatever recipe she wanted out of my three designated cookbooks.  She ended up picking this one.  It’s found in the WS Kids Baking and it turned out pretty great.  They suggest to top this gigantic cookie with homemade whipped cream and strawberries; this worked out wonderfully seeing as I needed to practice my piping skills for my cooking competition this Tuesday which I’m seriously freaking out about.  The bonus is that I officially have my own chef’s coat and look as professional as an 18 year old can look.

This is the second week in a row that I have made homemade whipped cream and each cookbook called for a different ratio of vanilla and sugar to heavy whipping cream.  I personally preferred the second recipe because I found it a little sweeter than the first.

I ended up using frozen strawberries for the topping seeing as it’s early November and not prime strawberry season.  The drawbacks I found with this decision was,

1.  The strawberries bleed slightly and left unwanted pink streaks in the perfectly white whipped cream surronding the fruit.

and

2. There wasn’t any green to contrast with the white and red.  If the stems had been left on top those strawberries I would have been completely content.

The cake had an excellent ratio of chocolate chips and cookie dough in my opinion but my mom, who prefers more cookie than chip, said she would have liked less of the chocolate.

Week 4 down.

6 more to go.