[**EDIT] I just tried making these with demerara brown sugar and 'Best For Bread' flour and they came out PERFECT. Like, I don't think I can ever go back. Perfect thickness, perfect texture, perfect colour. Photos soon.
So I FINALLY found a chocolate chip cookie recipe that I like. It's literally taken years.
Cream:
2 sticks (1 cup) unsalted butter at room temperature
1 1/4 cups brown sugar
3/4 cup granulated sugar
Add:
2 eggs, one at a time
Then add:
1 tbs vanilla
Separately mix:
3 cups of flour
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
Slowly add dry to wet (I did it in four installments).
Mix in 1 1/2 cups chocolate chips.
Bake at 375F for 8 - 9 minutes for chewy fantasticness. Makes about 35 cookies.
17 April 2011
29 March 2011
Healthier Chocolate Chip Cookies
I've never really found a chocolate chip cookie recipe that I've LOVED. This is the closest I've ever come. The photo on the original website doesn't really do these justice... they turn out a lot like those Quaker Oat granola bars with the chocolate chips. I just wish these could be made vegan!
>>> Think of these less like cookies and more like haystacks.
3 large, ripe bananas, well mashed (about 1 1/2 cups) >> I used frozen ones and they worked fine.
1 teaspoon vanilla extract >> Be liberal
1/4 teaspoon almond extract >> I didn't have any, and a little extra vanilla seems to work. Always add more vanilla. ALWAYS.
1/4 cup applesauce
1 egg
2 tablespoons honey
2 cups rolled oats
1 cup flour
2/3 cup unsweetened coconut, shredded
1/2 teaspoon cinnamon
1/2 teaspoon salt >> I rarely add full salt in recipes, but because this doesn't have the added sugar, the full salt is kind of necessary.
1 teaspoon baking powder
7 ounces semi-sweet chocolate chips >> Amounts to slightly less than 1 cup. I added more because (again) I was worried about blandness. I add more if I'm feeling like a bit more sweet.
1/2 cup pecans >> ESSENTIAL (well not really, but they really add to the granola bar feel of these cookies)
Preheat oven to 350 degrees. In a large mixing bowl combine the bananas, vanilla, almond extract, applesauce, egg and honey. In a separate bowl stir together oats, flour, coconut, cinnamon, salt and baking powder. Add the dry ingredients to the wet ingredients and mix until combined. Fold in the chocolate chips and pecans. Drop spoonfuls of the dough about an inch apart onto a cookie sheet. >>> I don't usually use parchment paper, but since these lack the grease, it helps them come off easier if you don't have new pans. Bake for 11-13 minutes >> Keep to the lower end, because I found these started to burn a bit on the bottom at 11.
Makes about 3 dozen cookies. >> I found it only made 2 and a 1/2 dozen.
Original recipe/photo
>>> Think of these less like cookies and more like haystacks.
3 large, ripe bananas, well mashed (about 1 1/2 cups) >> I used frozen ones and they worked fine.
1 teaspoon vanilla extract >> Be liberal
1/4 teaspoon almond extract >> I didn't have any, and a little extra vanilla seems to work. Always add more vanilla. ALWAYS.
1/4 cup applesauce
1 egg
2 tablespoons honey
2 cups rolled oats
1 cup flour
2/3 cup unsweetened coconut, shredded
1/2 teaspoon cinnamon
1/2 teaspoon salt >> I rarely add full salt in recipes, but because this doesn't have the added sugar, the full salt is kind of necessary.
1 teaspoon baking powder
7 ounces semi-sweet chocolate chips >> Amounts to slightly less than 1 cup. I added more because (again) I was worried about blandness. I add more if I'm feeling like a bit more sweet.
1/2 cup pecans >> ESSENTIAL (well not really, but they really add to the granola bar feel of these cookies)
Preheat oven to 350 degrees. In a large mixing bowl combine the bananas, vanilla, almond extract, applesauce, egg and honey. In a separate bowl stir together oats, flour, coconut, cinnamon, salt and baking powder. Add the dry ingredients to the wet ingredients and mix until combined. Fold in the chocolate chips and pecans. Drop spoonfuls of the dough about an inch apart onto a cookie sheet. >>> I don't usually use parchment paper, but since these lack the grease, it helps them come off easier if you don't have new pans. Bake for 11-13 minutes >> Keep to the lower end, because I found these started to burn a bit on the bottom at 11.
Makes about 3 dozen cookies. >> I found it only made 2 and a 1/2 dozen.
Original recipe/photo
27 January 2011
Stupid Easy Beef Roast
You need:
Beef roast, (you would want at least 3 lbs, but 5 or more is probably better)
Dry onion soup mix – any old kind – I get no-name (I think you can get individual packs without buying package of 6)
Roast pan with lid
Instructions:
- Take the roast, put it in a roasting pan that has a lid. You can stick it in frozen if you want, just allow more time.
- Dump the package of soup mix over the roast. The mix will usually be salty, so don't add any more salt.
- Put the lid on. No water required as the cheaper cuts of meat are usually fatty.
- Cook low and slow. Depends a bit on size of roast. If 5 lbs, set at 250 degrees for 4-5 hours. If the meat is frozen, allow more time. Maybe 6 hours.
It’s pretty hard to screw up, since it’s not exactly precision cooking.
We used to pull it out when done, cool a bit, and use a couple of forks to shred the meat. Put it into a casserole dish, drizzle some of the drippings over to keep moist. You can put in the fridge and reheat in the microwave or stove top. Great on buns. Garnish with some slices of Vidalia onion, horse radish or grilled mushrooms, and some crudities for the side.
Beef roast, (you would want at least 3 lbs, but 5 or more is probably better)
Dry onion soup mix – any old kind – I get no-name (I think you can get individual packs without buying package of 6)
Roast pan with lid
Instructions:
- Take the roast, put it in a roasting pan that has a lid. You can stick it in frozen if you want, just allow more time.
- Dump the package of soup mix over the roast. The mix will usually be salty, so don't add any more salt.
- Put the lid on. No water required as the cheaper cuts of meat are usually fatty.
- Cook low and slow. Depends a bit on size of roast. If 5 lbs, set at 250 degrees for 4-5 hours. If the meat is frozen, allow more time. Maybe 6 hours.
It’s pretty hard to screw up, since it’s not exactly precision cooking.
We used to pull it out when done, cool a bit, and use a couple of forks to shred the meat. Put it into a casserole dish, drizzle some of the drippings over to keep moist. You can put in the fridge and reheat in the microwave or stove top. Great on buns. Garnish with some slices of Vidalia onion, horse radish or grilled mushrooms, and some crudities for the side.
24 November 2010
Homemade Oreos
Just pulled this from the lovely Cupcakes and Cashmere. Stupid easy if you have a food processor. When you first make them, the wafers will seem really hard and the cream might squish out a bit, but over time, the wafers soften ever so slightly and they're PERFECT. I prefer keeping them in the fridge, but they will hold up in the cupboard.
**Note about assembly** This recipe says that you need a piping bag in order to put the put the sandwiches together. I've done without it and it's fine. The piping bag just ensures that you get 'perfect' looking edges, but I just do it with with a teaspoon. I find twisting the top and the bottom in opposite directions as you assemble helps the cream spread out evenly throughout the cookie.
Makes 25 to 30 sandwich cookies >>> I found it only made 20ish.
For the chocolate wafers:
1 1/4 cups all-purpose flour
1/2 cup unsweetened Dutch process cocoa
1 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
1 to 1 1/2 cups sugar [see recipe note] >>> I stick with 1 cup and they are plenty sweet.
1/2 cup plus 2 tablespoons (1 1/4 sticks) room-temperature, unsalted butter
1 large egg
For the filling:
1/4 cup (1/2 stick) room-temperature, unsalted butter
1/4 cup vegetable shortening
2 cups sifted confectioners’ sugar
2 teaspoons vanilla extract >>> I've used up to 1 1/2 tablespoons of the real stuff
1. Set two racks in the middle of the oven. Preheat to 375°F.
2. In a food processor, or bowl of an electric mixer, thoroughly mix the flour, cocoa, baking soda and powder, salt, and sugar. While pulsing, or on low speed, add the butter, and then the egg. Continue processing or mixing until dough comes together in a mass.
>>>NOTE>>> Resist the temptation to chill the batter. I know it makes it easier to handle when you're trying to roll it into balls, but chilled batter will keep the cookies from spreading as much as they should. For these, you're better off with thinner, crispier cookies rather than taller, chewier cookies (speaking from experience).
3. Take rounded teaspoons of batter and place on a parchment paper-lined baking sheet approximately two inches apart. With moistened hands, slightly flatten the dough. Bake for 9 minutes, rotating once for even baking. Set baking sheets on a rack to cool.
4. To make the cream, place butter and shortening in a mixing bowl, and at low speed, gradually beat in the sugar and vanilla. Turn the mixer on high and beat for 2 to 3 minutes until filling is light and fluffy.
5. To assemble the cookies, in a pastry bag with a 1/2 inch, round tip, pipe teaspoon-size blobs of cream into the center of one cookie. Place another cookie, equal in size to the first, on top of the cream. Lightly press, to work the filling evenly to the outsides of the cookie. Continue this process until all the cookies have been sandwiched with cream. Dunk generously in a large glass of milk.
**Note about assembly** This recipe says that you need a piping bag in order to put the put the sandwiches together. I've done without it and it's fine. The piping bag just ensures that you get 'perfect' looking edges, but I just do it with with a teaspoon. I find twisting the top and the bottom in opposite directions as you assemble helps the cream spread out evenly throughout the cookie.
Makes 25 to 30 sandwich cookies >>> I found it only made 20ish.
For the chocolate wafers:
1 1/4 cups all-purpose flour
1/2 cup unsweetened Dutch process cocoa
1 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
1 to 1 1/2 cups sugar [see recipe note] >>> I stick with 1 cup and they are plenty sweet.
1/2 cup plus 2 tablespoons (1 1/4 sticks) room-temperature, unsalted butter
1 large egg
For the filling:
1/4 cup (1/2 stick) room-temperature, unsalted butter
1/4 cup vegetable shortening
2 cups sifted confectioners’ sugar
2 teaspoons vanilla extract >>> I've used up to 1 1/2 tablespoons of the real stuff
1. Set two racks in the middle of the oven. Preheat to 375°F.
2. In a food processor, or bowl of an electric mixer, thoroughly mix the flour, cocoa, baking soda and powder, salt, and sugar. While pulsing, or on low speed, add the butter, and then the egg. Continue processing or mixing until dough comes together in a mass.
>>>NOTE>>> Resist the temptation to chill the batter. I know it makes it easier to handle when you're trying to roll it into balls, but chilled batter will keep the cookies from spreading as much as they should. For these, you're better off with thinner, crispier cookies rather than taller, chewier cookies (speaking from experience).
3. Take rounded teaspoons of batter and place on a parchment paper-lined baking sheet approximately two inches apart. With moistened hands, slightly flatten the dough. Bake for 9 minutes, rotating once for even baking. Set baking sheets on a rack to cool.
4. To make the cream, place butter and shortening in a mixing bowl, and at low speed, gradually beat in the sugar and vanilla. Turn the mixer on high and beat for 2 to 3 minutes until filling is light and fluffy.
5. To assemble the cookies, in a pastry bag with a 1/2 inch, round tip, pipe teaspoon-size blobs of cream into the center of one cookie. Place another cookie, equal in size to the first, on top of the cream. Lightly press, to work the filling evenly to the outsides of the cookie. Continue this process until all the cookies have been sandwiched with cream. Dunk generously in a large glass of milk.
Compliments Brand Cilantro-Chili-Lime Sauce
A basic sauce you can find in the grocery store that has been amazing on every type of fish I've tried it on - shrimp, pickerel, Arctic char.
01 October 2010
Pizza Dough
Found this when I couldn't find flatbread for the tomato/mushroom/arugula pizza. I spread it out square in a cookie pan and it worked well as a focaccia type crust. Next time, however, I might either take out 1/4 to allow it to spread thinner or just split the dough in half and make two smaller, thinner pizzas.
Original recipe found here.
Ingredients
* 1 cup warm water
* 2 tablespoons yeast - I used 1 envelope of fast-acting yeast (about 2 1/4 tbs)
* 2 tablespoons honey
* 3 1/2 cups flour
* 1/4 cup olive oil
* 1/2 teaspoon salt
1. Pour warm water into a large mixing bowl. The water should be about 85 to 115° F. Test it with your hand. It should feel very warm, but comfortable.
2. Add the honey and salt. Whisk until well blended.
3. Add the yeast and mix some more. Let this mixture sit for about 5 minutes.
4. Add 1 cup of flour and the olive oil and mix until well blended.
5. Add the rest of the flour (and any other additions) and mix well. The dough should turn into a ball. If the dough does not ball up because it's too dry, add water one tablespoon at a time until it does. If your mixture is more like a batter, add flour one tablespoon at a time. Adding water or flour as needed to get the right consistency will assure you always get a perfect dough. Just remember to do it in small amounts.
6. Once the dough is balled up, place the ball on a floured board and knead for about a minute. This builds the gluten which helps the dough to rise and become fluffy when cooked. Place the dough in a plastic grocery bag or a covered bowl and store in a warm, dry area to rise. I turned the oven on to 200 degrees and put the bowl on top.
7. After about 45 minutes the dough should have about doubled in size. Show it who's boss and punch it down. That's right, give it a good smack so it deflates. Let it rise for another hour to an hour and a half. The dough is now ready to be rolled out. You can punch the dough down one more time if you want and wait another hour or two before rolling out. The choice is yours.
NOTE: This dough can also be made in advance and refrigerated for a day or so, or even frozen. Be sure to let it come to room temperature before using.
Original recipe found here.
Ingredients
* 1 cup warm water
* 2 tablespoons yeast - I used 1 envelope of fast-acting yeast (about 2 1/4 tbs)
* 2 tablespoons honey
* 3 1/2 cups flour
* 1/4 cup olive oil
* 1/2 teaspoon salt
1. Pour warm water into a large mixing bowl. The water should be about 85 to 115° F. Test it with your hand. It should feel very warm, but comfortable.
2. Add the honey and salt. Whisk until well blended.
3. Add the yeast and mix some more. Let this mixture sit for about 5 minutes.
4. Add 1 cup of flour and the olive oil and mix until well blended.
5. Add the rest of the flour (and any other additions) and mix well. The dough should turn into a ball. If the dough does not ball up because it's too dry, add water one tablespoon at a time until it does. If your mixture is more like a batter, add flour one tablespoon at a time. Adding water or flour as needed to get the right consistency will assure you always get a perfect dough. Just remember to do it in small amounts.
6. Once the dough is balled up, place the ball on a floured board and knead for about a minute. This builds the gluten which helps the dough to rise and become fluffy when cooked. Place the dough in a plastic grocery bag or a covered bowl and store in a warm, dry area to rise. I turned the oven on to 200 degrees and put the bowl on top.
7. After about 45 minutes the dough should have about doubled in size. Show it who's boss and punch it down. That's right, give it a good smack so it deflates. Let it rise for another hour to an hour and a half. The dough is now ready to be rolled out. You can punch the dough down one more time if you want and wait another hour or two before rolling out. The choice is yours.
NOTE: This dough can also be made in advance and refrigerated for a day or so, or even frozen. Be sure to let it come to room temperature before using.
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