Entrepreneur of Sorts 10/14 by Allie Taylor

She was an Entrepreneur of Sorts, and told me she planned to attend business school one day.

“So what would you do with a business degree?” I asked.

“Yeah, so that’s the challenge. So I was thinkin’ what a nightmare it would be to get stuck at your desk in an office building with a run in your hose. And how it would like, ruin your entire day.

Nail polish on runs is like so overrated, so outdated. So I was thinking. Wouldn’t it be so awesome……. if office buildings, had like, their own (dramatic pause) vending machines!”

“Don’t they already?” (I was confused.)

“Not for pantyhose they don’t. So you joy ride the elevator to the lobby, buy a new pair on like, coffee break. You got choices: regular, control top, thigh high, knee high, nude to tan…the whole gamut. So like, that’s what I’d do with a business degree. Install pantyhose vending machines in local office buildings. Keep ‘em stocked. Collect the money. Do the marketing, that sort of thing.”

I had to hand it to her. She was creative, intense and thinking outside the box. And even without the degree, she was already an entrepreneur in her own right. She was known around town as “The Cookie Lady”. Her jumbo chocolate chip cookies were the size of buttermilk pancakes. She sold them individually or by the dozen for corporate events. She also donated them to the school bake sale. But what everyone really wanted, probably even the folks at Tollhouse, was her secret recipe. And she guarded it like the Holy Grail.

She was in a philanthropic frame of mind today, having dropped by to share some extra cookies. And now she was captive at my kitchen counter. Surely this would be my lucky day.

I poured glasses of fresh squeezed lemonade and added mint sprigs from the garden. A batch of my own homemade gingersnaps cooled on the rack. She loved my gingersnaps.

“So I’ve always wondered about your cookie recipe,” I began tentatively. “So, let me guess. I bet you put…… butter in them.”

“I don’t know.” (pause) “Maybe I do.” (pause) “Maybe I don’t.”

She stared at me hard sidewise, eyebrows raised.

This wasn’t going quite as I’d hoped, but I persevered.

“So how ‘bout vanilla. Surely you use pure vanilla extract?”

“It’s not like that,” she said. “It’s not just what you put in. It’s what you don’t.”

And the conversation continued in like manner all afternoon. Sadly, I never did “extract” the recipe from her that day. And I probably never will. But she gifted me with something far more valuable, a life lesson.

It’s not just what you say, it’s what you don’t.

It’s not just what you eat, it’s what you don’t.

It’s not just how you spend your money, it’s how you don’t.

It’s not just what you read, it’s what you don’t.

It’s not just how you live, it’s how you don’t.

And in chocolate chip cookie lingo… “It’s not just what you put in, it’s what you don’t.”

In her very own words. It was my lucky day after all, thanks to her.

And since I can’t have hers, here’s the recipe I use: King Arthur Flour Chocolate Chip Cookies

(So yummy, and many thanks to King Arthur and his VT knights and maidens of the Round Table.)

King Arthur Chocolate Chip Cookies

Related post: Nuts About Her

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Today would be the perfect day to make this 29 Minute Decadent Chocolate Sheet Cake. I thought about naming it the Speedy Gonzales Chocolate Sheetcake. It’s hard to believe you can make, bake and frost a moist Decadent Chocolate Sheet Cake in just twenty-nine minutes. But this speedy recipe takes the cake, having you do just that in no time flat. (OK, twenty-nine minutes.) But you musn’t dilly dally.

My girlfriend regularly brings this fudgy cake to picnics and potlucks. I’ve learned from experience that you must move subtly and quickly towards the dessert table, or you’re out of luck. When she told me she baked and frosted the cake in under thirty minutes, my first thought?  “Someone’s nose is growing longer.” (True confession.) Then I finally baked the cake myself, and no Pinocchio. Now I’m a believer too.

There are so many reasons that make this chocolate cake such a winner. Let’s start with the chocolate. You just can’t go wrong with chocolate, any way you slice it. The cake travels like a champ in its jelly roll pan, making it perfect for tailgating, picnics and potlucks. It’s rich, delicious and bakes in the oven for just twelve minutes.

When the cake comes out of the oven, mix the fudgy icing, then spread it on the warm cake. It oozes into every nook and cranny with absolutely irresistible crowd pleasing results. Oooo la la! It couldn’t be faster and easier. Or yummier! It’s a blue ribbon winner every time, best enjoyed with a tall glass of icy cold milk, perfect for last minute company. Trust me, you’ll spend more time sharing this recipe than actually baking the cake. Just remember: no dilly dallying!

Print

29 Minute Decadent Chocolate Sheet Cake

Quick to make, easy to eat! Rich chocolate sheet cake.

Course Dessert

Cuisine American

Prep Time 17 minutes minutes

Cook Time 12 minutes minutes

Total Time 29 minutes minutes

Servings 1

Author Allie Taylor - Through Her Looking Glass

Ingredients

• 2 cups flour
• 2 cups sugar
• 1 teaspoon salt
• 1/2 cup butter
• 1/2 cup oil
• 1 cup water
• 4 tablespoons cocoa
• 1/2 cup buttermilk
• 1 teaspoon baking soda
• 2 eggs
• 1 teaspoon cinnamon
• 1 teaspoon vanilla
• 1/4 cup butter
• 7 tablespoons milk
• 4 tablespoons cocoa
• 4 cups 1 pound Domino confectioners (powdered) sugar

Instructions

• Cake: Mix together flour, sugar and salt in mixing bowl.
• Separately, boil 1/2 cup butter with oil, water and 4 tablespoons cocoa.
• Mix together flour mixture and boiled ingredients with mixer.
• Add buttermilk, baking soda, eggs, cinnamon and vanilla.
• Pour batter into greased and floured 10 X 15" jelly roll pan.
• Bake at 400 degrees for 12 minutes or 'til toothpick comes out clean.
• Fudgy Chocolate Icing: Melt on low heat, 1/4 cup butter, milk and 4 tablespoons cocoa.
• Add in powdered sugar.
• Mix 'til smooth.
• Pour and spread onto warm cake.
• Cool.

Notes

Assemble the ingredients before starting.
If you don't have buttermilk on hand, mix 1 1/2 teaspoons vinegar with 1/2 cup milk. Let sit a few minutes. Voila, buttermilk!
Preheat oven before mixing cake batter.
Use a greased and floured 10 X 15" jelly roll pan or line with parchment paper.
Make frosting immediately after cake is out of the oven, then frost.

I said this was a quick cake. Not that it wasn’t messy.  (Hope the baker isn’t also the dishwasher. And good luck on that!)

You may also like: Brick Street Chocolate Cake

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