Mad Scientist Cookies: Kalamata Cocoa Paprika

What do you make when you're invited to a mad scientist party? Well that is a tough question. I settled on one thing and then at the last minute went in a totally different direction that you might find surprising.

While you might say a cookie is a cookie is a cookie, you can't say that when it's got some new and surprising elements. May I present to you my Kalamata Cocoa Paprika Cookies. Go crazy!

For the cookies you will need:

2 c whole wheat pastry flour
1/8 c cocoa powder
1/2 tsp baking soda
2 tsp smoked paprika
1 1/2 sticks butter, softened
1/2 c dark brown sugar
1 large egg
1 c kalamata olives, drained and chopped

Whisk together flour, cocoa poder and baking soda. Set aside. Use a bowl and a wooden spoon, toss in butter, sugar and paprika and mix it all together. Add the dry ingrediants and mix. Add the egg, mix until you can't see any more flour.

Set the dough aside for a 1/2 hour. Line baking sheets. Preheat oven to 325 F. Using a regular teaspoon, measure out the dough, roll, press down and place on the baking sheets.

Bake about to 5-6 minutes. Turn off oven and let sit 3 minutes before removing from oven to cool.

You can serve these alone or with some fresh ricotta!

Oh and look at how gorgeous all these woman are! Thanks to Tracy Lee for the picture!

BBC: British Bankers Club

From the outset, the BBC looks like a pub style retaurant. With Chef Tim and Chef Paul at the helm, though the BBC is a shining star in the making.

Take nine women, a couple digital and 1 video camera, add a commercial kitchen and two chefs and you get...a Starry Eyed Foodi adventure.

Spoons and a box of love made for a delightful start to a feast! We started with cheesecake from the fabulous Anti Cupcake Co, my personal fave being the coconut. I could easily picture it with a passionfruit or pineapple coulis for a bit of color...mmmm...! Thanks, girl!

Chef Paul created a seared tuna sashimi salad with daikon and an onion soy vinagrette. The tuna is perfect, melting in the mouth, the vinagrette a beautiful melange of flavor. If one could only eat tuna everyday for the rest of their lives, it would be best like this. No really. I could definitely eat this everyday!

Chef Tim rubs black pepper, salt and coridander on steak and after letting them rest, sears them to serve on a bed of wild arugula.The steak is perfectly cooked and made even more gorgeous with the addition of thin, crispy fennel and shaved truffle.

Then the piece de resitance: bread pudding with whiskey suace. You gotta love a meal that begins and ends with dessert!

This was the first of many such events, and with chefs and company like these, its not to be missed! It is amazing to be a part of such a diverse and amazing group of women who, share and support each other!

Want to see more pics? Go here: Foodie Fempire

Big thanks to the BBC, Foodie Fempire Crew and to @ladyleet, who let me steal her fabulous pictures!