Updated: Dec 7, 2020
Yesterday Kevin's friend, Manny, came to Gonzales from Houston to spend the day with us. Kevin hasn't seen this friend since his basic training and tech school for the Air Force. Manny was excited to see the cannon on display in the museum in Gonzales. The American Colonists in Texas were given this cannon by the Mexican military, with an agreement that the Americans would give up the cannon when the Mexican Authorities requested it. The disagreement over the cannon is considered the first battle of the Texas Revolution.
The museum was really interesting; they had many old objects from the 1800's and even older. Below are some of the pictures I took at the museum.
This is a picture of Ax with the original cannon; yes, it is a really small cannon.
This is our favorite, the mustache cup. Keep your mustache dry while drinking your tea!
I think this one is interesting. The boots are so thin; my fat feet would never fit in them.
And finally, the Mastodon tusk and a mammoth tooth.
If you are ever in the tiny town of Gonzales, stop by the museum and see all the interesting items they have. They even have some old dolls; they freaked Zeek out. When we left, he said can we watch a movie to stop thinking about those dolls? Haha.
Onto the cookies. These cookies are so yummy. I don't make them often because I eat too many of them when I make them. I use my chocolate chip recipe for the chocolate chip half of this cookie.
Chocolate Chip Cookie Ingredients
2 1/4 cup flour
1 teaspoon baking soda
1 teaspoon salt
1 cup butter flavor Crisco
3/4 cup sugar
1 teaspoon vanilla
3/4 cup brown sugar, packed
1 bag milk chocolate chips
Brownie Cookie Ingredients
10 tablespoons butter, softened
2/3 cup lightly packed brown sugar
2/3 cup granulated sugar
1 large egg
1 large egg yolk
1 teaspoon vanilla extract
1 1/4 cups plus 3 tablespoons flour
1/2 cup unsweetened natural cocoa powder
1 teaspoon baking soda
1/4 teaspoon salt
Preheat the oven to 350 degrees F. Line baking sheets with silicone liners or spray with cooking spray. Set aside.
For the brownie cookie batter, in a medium bowl with a handheld electric mixer (or in the bowl of an electric stand mixer), beat the butter, granulated sugar, and brown sugar together until smooth and creamy, 1-2 minutes. Add the egg, yolk, and vanilla and beat the mixture for 2-3 minutes until light in color.
In a separate small bowl, whisk together the flour, cocoa, soda, and salt. Add the dry ingredients to the batter and mix until combined. Cover and refrigerate while making the chocolate chip cookie batter.
For the chocolate chip batter, mix flour, baking soda, and salt in a bowl with a whisk. Then, mix the remaining ingredients, except chocolate chips, in another bowl with a mixer. When the mixture is smooth, add the chocolate chips. Then, add the dry ingredients and mix well.
Grab one chocolate chip cookie ball and one brownie batter ball, and roll them into a ball; they’ll spread out while baking.
Bake the cookies on the prepared baking sheets for 8-10 minutes. Don’t overbake. Remove from the oven and let the cookies cool on the pan for 1-2 minutes before scooping onto a cooling rack to cool completely.
Recipe adapted from: MelsKitchenCafe