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A Little Bit Me with Ted Alexandro


Dec 3, 2019

50 episodes baby! As we come up on the first full year of A Little Bit Me Ted takes a moment to congratulate himself as well as you the listener on an amazing almost-year. With one risky road date left before his baby is due, Ted waxes poetic about the current lack of planes trains and automobiles in his life leading him to recall his love for the Steve Martin film of the same name, and of Steve Martin. Then its a recap of a wonderful extended family Thanksgiving in both New Jersey AND Queens that featured some of Ted's great Great British Bake-Off inspired baking (see below for the recipe!) And in a new segment "Questions From Instagram" Ted answers questions sent to him from fans on Instagram, including hard hitting topics such as beard crumbs and horoscopes! Then in "The Catch Up" Ted gets some sage advice comedian dad to comedian dad from that other comedy Martin the one and only person himself, Demetri Martin!

If you have been enjoying the show, subscribe to A Little Bit Me then check out more from Ted at www.tedalexandro.com and follow him @Tedalexandro on Twitter and Instagram. Buy the 15th Anniversary Edition of As Much As You Want https://800pgr.lnk.to/AlexandroTW and get his new hour special Senior Class of Earth at www.atcspecials.com! Ted photo by Eric Korenman, Music by ProProDLC, Produced & Edited by Matthew L. Weiss @langdonboom

Vegan Chocolate Chip Cookies

Ingredients

1/2 cup coconut oil, solid (be sure it is not melted at all)
1 and 1/4 cups light brown sugar, packed
2 teaspoons vanilla extract
1/4 cup coconut milk (I like to use the thicker Thai variety, but any coconut milk will work)
1/4 cup unsweetened applesauce
2 and 1/4 cups all-purpose flour (be sure not to pack your flour)
1 teaspoon baking soda
1/2 teaspoon salt
2 cups chocolate chips (use vegan chocolate chips if vegan), divided

Instructions

Preheat oven to 375 degrees (F). Line a large baking sheet with parchment paper; set aside.
In a large bowl whisk together the coconut oil, brown sugar, and vanilla, beating until well combined. Add in the coconut milk and applesauce and whisk until well combined; set aside. In a separate bowl combine the flour, baking soda, and salt; whisk well to combine.
Add the dry ingredients into the wet mixture and, using a wooden spoon or very sturdy spatula, stir until ingredients are combined. The batter will be very thick! Fold in 1 and 3/4 cups of the chocolate chips.
Scoop three tablespoon sized mounds of dough onto the prepared cookie sheet, leaving a few inches between each cookies for spreading. Bake for 9 to 10 minutes, or until the edges are golden and the centers have set. Press remaining chocolate chips on top of warm cookies, and sprinkle with sea salt, if using. Cool cookies on the baking sheet for 15 minutes before transferring them to a cooling rack.