C is for Cookie

I am always in search of the perfect chocolate chip cookie. I currently have 4 or 5 recipes that I really like - one has ground oatmeal, another a combination of white and dark chocolate chips with a touch of almond flavoring, another calls for toffee chips. Some have all butter, and others use a portion of shortening or margarine.

I just got my hands on a great recipe. It is my current favorite. I love my cookies to look like this (see above) - blobby, thick and soft instead of flat, thin and crisp. 

This recipe is a definite must try! Do you have any great chocolate chip cookie recipes you'd like to share? I'm always looking to add to my collection. :)

Sozel Flake's Chocolate Chip Cookies

1 c. butter

1 c. shortening

2 c. brown sugar

2 c. white sugar

4 eggs

1 Tbsp. vanilla

5 c. flour

2 tsp. baking soda

2 tsp. baking powder

1 tsp. salt

4 1/2 - 5 cups chocolate chips (semi-sweet, milk chocolate mixed together are the best)

Preheat oven to 375 - 400 degrees. Beat butter, shortening, and sugars together. Next add eggs and vanilla and mix. Then add flour and the rest of the dry ingredients. Mix well and add chips. Bake 8 minutes. Drop the pan onto the counter when you take it out so that the cookies fall. I always cook them at 400, but if you know your oven cooks hotter, then use 375. If I have cooked some cookies on a pan and I am using it again for more cookies, I will adjust the time to bake them for 7 min. 45 sec. or 7 min. 30 sec.

Fall Fagoli

It's fall and time for good soups! My friend, Lindsay Poulsen (who is an excellent cook), gave me this recipe. It's delicious.

Olive Garden Pasta Fagoli
1 tbsp. oil
1 lb. ground beef
1 large onion
2 carrots shredded
1 cup celery
30 oz. can diced tomatoes
1 15 oz. red kidney
2 15 oz. white bean
5 cans beef broth
1 tbsp. oregano
2 tsp. pepper
1 tbsp. plus 1 tsp. Tabasco sauce
30 oz. jar spaghetti sauce
small pasta

Sauté beef in oil and onion, drain excess fat.
Add carrots, celery, tomato simmer 10 min.
Drain and rinse beans, add with remaining ingredients.
Simmer 10 or more min.
Cook pasta, then add pasta.

Lindsay's personal notes: This makes a large quantity of soup. I usually just put a small portion of noodles in our bowls, pour soup on top, and mix instead of mixing the noodles into the soup (because I usually freeze a portion to use later). When we want to use the frozen portion, I only have to make the noodles.
Jana's notes: I don't use all of the Tabasco or pepper because my kids don't like their food quite that spicy.

Dorie's Cupcakes (courtesy of my sister)

photo by Mary Ann

My sister told me about these cupcakes while I was home visiting in August. She posted them in a different form today on her blog so I thought I would pass them along. They are the best chocolate cupcakes I have ever had. I absolutely loved them and I am not a die-hard cupcake fan either. 

Here is the recipe:

Dorie's Chocolate-Chocolate Cupcakes- makes 12 cupcakes from Baking by Dorie

Greenspan, pg. 215-16

1 cup all-purpose flour

1/4 cup unsweetened cocoa powder

1/4 tsp baking powder

1/4 tsp baking soda

1/4 tsp salt

1 stick butter, at room temperature

3/4 cup sugar

1 large egg

1 large egg yolk

1/2 tsp vanilla extract

1/2 cup buttermilk

2 oz bittersweet chocolate, melted and cooled

Center a rack in the oven and preheat to 350 degrees F. Grease 12 muffin tins or use paper liners. (I used Crisco with Flour spray)

Whisk together the flour,cocoa, baking powder, baking soda and salt.

Beat the butter at medium speed until soft and creamy. Add the sugar and beat for about 2 minutes, until it is blended into the butter. Add the egg, then yolk, beating for 1 minute, after each addition and scraping down the sides and bottom of the bowl with a rubber spatula as needed. Beat in the vanilla, then reduce mixer speed to low, and add half of the dry ingredients, mixing only until they disappear. Scrape down the bowl and add the buttermilk, mixing until incorporated, then mix in the remaining dry ingredients. Scrape down the bowl, add the melted chocolate and mix it in with the rubber spatula. Divide the batter evenly among the muffin molds.

Bake for 22 to 25 minutes, or until the tops of the cakes are dry and springy to the touch and a knife inserted into their centers comes out clean. Transfer pan to a wire rack and cool for 5 minutes, before unmolding them. Cool to room temperature before frosting of glazing.

I topped them with a glaze from her friend Clara's blog

For the glaze

3 oz bittersweet chocolate, coarsely chopped (Valrhona bittersweet 70%)

1 tbsp confectioners’ sugar, sifted

2 tbsp cold unsalted butter, cut into 6 pieces

To make the glaze—

Melt the chocolate in a heatproof bowl over a saucepan of shimmering water. Transfer the bowl to the counter and let stand for 5 minutes.Using a small whisk or rubber spatula, stir the confectioners’ sugar into the chocolate, followed by the pieces of cold butter. 

Asparagus-Tip Tea Sandwiches

Usually I don't get adventurous for lunch. Not because I don't think it would be fun, but simply because I usually don't plan ahead that well. This past Friday my friend called and asked if we would like to join her for lunch. She had just found a green vegetable that her son would eat...asparagus! She decided to expand on his new taste buds with this recipe. I was the lucky recipient of her culinary plans! These little sandwiches were fabulous and so easy to make. If you have asparagus and bread on hand you are set. I love asparagus so this is a great way for me to enjoy them! I usually save them for a fancy dinner. While asparagus is in season, get some and enjoy! Click here for the link to the recipe from Wondertime (the photo is from Wondertime too- they really do look this pretty though.)

PS The Wondertime article on asparagus mentioned asparagus pee: a distinct smell that your urine makes after eating asparagus. Are S and I the only ones in the world who have never smelled this or known about it??

Chicken Tikka Masala

I made this tasty dish for dinner tonight. I got the recipe from a friend in my cooking club. If you like Indian food, this is a "must try." Delicious!

Chicken Tikka Masala
1 cup yogurt
1 Tbsp lemon juice
2 tsp ground cumin
1 tsp ground cinnamon
1/4 tsp cayenne pepper
1 tsp freshly ground pepper
1 Tbsp minced fresh ginger
1 tsp salt
3 boneless skinless chicken breasts, cut into bite-size pieces

4 long skewers

1 Tbsp butter
1 clove garlic, minced
1 jalapeno pepper, finely chopped
2 tsp ground cumin
2 tsp paprika
1 tsp salt
1 8 oz. can tomato sauce
1 cup heavy cream
1/4 cup chopped fresh cilantro

1. In a large bowl, combine yogurt, lemon juice, 2 tsp cumin, cinnamon, cayenne, pepper, ginger, and 1 tsp salt. Stir in chicken, cover, and refrigerate 1 hour.
2. Preheat grill for high heat.
3. Lightly oil the grill grate. Thread chicken onto skewers and discard marinade. Grill 5 minutes on each side.
4. Melt butter in a large skillet. Saute garlic and jalapeno for 1 minute. Season with 2 tsp cumin, paprika, and 1 tsp salt. Stir in tomato sauce and cream. Simmer on low heat until sauce thickens, about 20 minutes. Add grilled chicken, and simmer for 10 minutes. Transfer to a serving platter and garnish with fresh cilantro.

Book Club Food

Now on to my second addiction: baked goods!

I can and do eat more cookies than probably anyone I know! I am trying to stop and recently have started my new once a week rule. Since I have no self control after I start eating a delicious homemade cookie, I am only letting myself eat cookies or treats once a week. So far so good.

For bookclub this past week I made two fabulous desserts. Mare passed this lemon meringue cupcake recipe on to me. I loved them. I made a couple of alterations though. I actually put them under the broiler after topping with meringue so they were cooked like they would be on a pie. I also stuck them in the refrigerator before serving which helped the lemon curd seep into the cupcake and produce the most delicious lemon pound cake. YUMMY! Definitely try these if you like lemon.

I also made a chocolate frosted, chocolate chip, chocolate cookie that was, in my opinion, fantastic. Jana's almond punch was my first try at a big punch bowl. Jenn's Blue Cheese Bacon Dip and Red Pepper Artichoke folds were both very tasty too.

*Please click on the link above to find recipes for the lemon cupcakes, chocolate cookies and blue cheese bacon dip. The other two recipes are below.

Red Pepper Artichoke Cups

24 Square wonton wrapperes

1 can artichoke hearts, drained and chopped

1/2 cup diced re bell peppers

2 Tablespoons finely snipped fresh parsley

1 lemon rind

1/2 cup shredded mozzarella

1/4 mayonnaise

1 garlic clove, pressed

1/2 cup fresh Parmesan cheese grated

Preheat oven to 350. Press one wonton wrapper into each cup of mini-muffin pan. (Oil the pan and lightly spray the wonton with oil. Bake 6 minutes or until edges of wontons are light golden brown. Remove from oven, leaving wontons in  pan. 

Mix all ingredients (leaving some parmesean cheese for sprinkling on top). Fill each wonton cup with one rouned scoop of artichoke mixture; sprinkle with remaining Parmesan Cheese

Bake 8 minutes or until edges of wontons are crispy and golden brown. 

Remove from pan and serve immediately

Almond Citrus Punch

1 (12 oz.) can frozen lemonade
1 (12 oz.) cans frozen orange juice
5 c. water

1 c. sugar

1/2 tsp. vanilla
1 tsp. almond extract
1 tsp. vanilla
1 liter 7-Up

Combine all ingredients except for 7-UP. Add soda right before serving.

Cooking Club

I had the funnest time hosting Cooking Club at my house on Thursday. We just started up an Enrichment group for those who love to cook (or would love to learn to cook).

My friend, Krystal, came and shared a box of homemade truffles with each girl there. Aren't they beautiful?! She just started a business from home called "Pink Pastries" using her great grandmother's recipe. Her truffles are scrumptious!

Everyone brought 2 or 3 of their favorite main dish recipes, and many brought food for sampling. I made Gingered Honey Salmon (Amy's recipe), Parmesan Artichoke Chicken and Marmalade Pecan Brie. We had other delights, too - Indian Curry with Fish, Raspberry Balsamic Glazed Chicken, Roasted Chicken with Pepper Marinade, Enchiladas (beef & chicken), and Spicy Ham & Bean Soup. I think next month is Fondue. I wish you could join us...

P.S. Your CD is on its way! Hope you like it!

PB & Jana

I have come to be known in my current ward as "The Treat Lady." I'm not sure this is the best reputation to have, but I do love to take yummy things to friends' houses. One of my favorites is a Cox family recipe from my sister-in-law, Gayle, who is a fabulous cook. This is definitely not a low fat dessert, but it is so, so good. You must try it. Here is the tasty concoction:

Gayle's Peanut Butter Balls
12 graham crackers, crushed
4 cups powdered sugar
2 cups peanut butter
1 1/2 cubes butter (my brother uses 2 cubes), mostly melted

Crush graham crackers in a plastic bag with a rolling pin until texture is fine. In a bowl, combine graham crackers, 2 cups powdered sugar and all of peanut butter. Add butter and remaining 2 cups powdered sugar. Form into small balls, place on cookie sheet and freeze for 30 minutes. Melt 1 bag of Ghirardelli milk chocolate chips in the microwave (30 seconds, stir, another 30 seconds), and drizzle with a spoon over balls. Freeze for 30 minutes. PB balls taste best cold. Store in fridge or freezer.

Pizza Toasts

 When I asked S to make dinner for the boys on Sunday night this is what I came into the kitchen to find. The rocket and blackbird jet were for O of course and the elephant was W's . He loves elephants and it is one of his few words. I was lucky enough to eat the race car and S had the shark. YUM! Also, it turns out there is a very specific process for toasting the bread, before applying the toppings and then broiling them so as not to let the bread get soggy. S had it down to a science.

Lunch Ideas

I always have a hard time thinking of anything besides pb&j and turkey melts to feed O and W for lunch. Mare has created a huge list of great lunch ideas on her food & fun blog. Check it out.

Sick Days

I’m still alive! You wouldn’t know it by my (lack of) recent contributions to this blog. “Sick Days” is the most fitting title I could come up with for the past 14 days at our house. T went down with influenza nearly two weeks ago, and his bed was his constant companion for five days. His illness was followed by four others - an earache for P, a severe cold for J & E, and only one day (luckily) of T’s yuck for me. What to do when everyone is feeling terrible and trapped inside? Cook!

I tried out quite a few recipes over the past several days, including many that Audrey has posted on the blog. We made Audrey’s Yellow Cake, Black Bean Soup (T loved this, Aud) and Play Clay (we made blue :) ), our friend Amy’s Peasant Bread, and our friend Megan’s Whole Wheat Bread. They were all very yummy (except for the Play Clay, of course, which we did not eat). I have to say that I was most excited about the wheat bread because, to date (I'll be married 9 years in April), I have never made a loaf of wheat bread. Can you believe it?! Oh, I've made loads of homemade rolls, sweet breads, bread sticks, cornbread, and all sorts of other bread, but this was a turning point for a girl who used to be afraid of yeast! We slathered warm butter and honey on our hot bread, and it was the perfect comfort food.

Try this super easy and delicious recipe:

French Peasant Bread
1 package dry yeast
2 cups warm water
1 tablespoon sugar
2 teaspoons salt
4 cups flour
oil
corn meal
melted butter

Place yeast, water, sugar and salt in warm bowl and stir until dissolved. Add flour and stir until blended. Do not knead. Cover and let rise one hour or until doubled in size. Flour hands, remove dough from the bowl and place in 2 rounds on an oiled cookie sheet sprinkled with corn meal. Let rise an addition hour. Brush the top with melted butter and bake at 425 degrees for 10 minutes. Reduce oven temperature to 375 degrees and cook an additional 15 minutes. Remove from oven and brush again with butter. Serve warm.

Valentine's Dinner

I am making pan seared tilapia tonight for our Valentine Dinner. This recipe is so light and delicious! I wanted to pass it along for a great staple for cooking with any light, mild fish. I think I will add some capers this time too.  Mary Ann originally tipped me off to this recipe and as usual, her recipes are a hit. 

As a side note, this recipe is really easy to play around with. If you don't have white wine, you can add chicken broth and if you don't have sherry vinegar just use another vinegar. Likewise with the shallots. I love shallots, but if you don't have any on hand you could just add a little garlic and minced onion.

A Present!!

I found this beautiful box on my car with a great birthday present inside! (Thanks Vanessa and Chelsea!) I was so excited to find little ramekin dishes inside! Also in the box was a recipe for the most delicious little molten chocolate cakes with mint fudge sauce. These would make a most delectable Valentine's Treat don't you think? Enjoy!

German Chocolate Inside Out Cake

I made this delicious cake to celebrate all of the January Birthdays with some good friends. I love German Chocolate Cake and this is my favorite version so far, but I wasn't crazy about the chocolate glaze. I would use a ganache to top the cake off with instead. 

Yellow Cake

I didn't have time to go to the store for a box of yellow cake and chocolate frosting as JS requested. I called Mare and she of course had the perfect recipe on hand. It looked just like a store bought cake when finished. JS was almost tricked, but in the end he figured me out! There probably weren't enough preservatives or high fructose corn syrup in my version! I loved the cake and it reminded me of a cake that my grandmother made. My grandmother's cake was always served in a bowl with milk on top. I poured milk on top of my cake and it was delicious! No wonder I love moist cake. I grew up eating it soaked in milk!

YELLOW BIRTHDAY CAKE

3/4 cup butter, at room temperature

2 cups sugar

4 large eggs, separated

2 tsp vanilla extract

2 3/4 cups all purpose flour

1 1/2 tsp baking powder

1/2 tsp baking soda

1/4 tsp salt

1 cup buttermilk

 

1. Preheat oven to 350 degrees.  Grease and flour pan ( or use one of those baking sprays that has flour in it)

2.  Cream butter for 1-2 minutes; add the sugar and cream for another 2 minutes. Add the egg yolks and beat for another minute or until mixture appears light and fluffy.  Beat in vanilla extract

3.  In a separate bowl mix flour, baking powder, baking soda  and salt.  Add a third of the flour mixture to butter-sugar mixturea nd mix well.  Then mixing,(but not overbeating) affter each addition, add half the buttermilk, followed by another third of flour, remaining buttermilk, and finally the last of the flour.

4. Beat the egg whites until stiff.  Gently fold into batter with a rubber spatula.  Pour into prepared pan and bake until a toothpick comes out clean.

 

2- 8 or 9 inch pans   45 minutes

13 by 9 by 2 inch     45 minutes

24 cupcake tins       20 minutes

 

 

Buttercream Frosting

1 cup unsalted butter, at room temperature

3 1/2 cups sifted powdered sugar

1 tsp vanilla extract

2 to 4 T milk

* To make chocolate buttercream frosting replace 1 cup of powdered sugar with 1 cup of cocoa.

 

With an electric mixer, beat butter, sugar, and vanilla at low speed.  Add milk bit by bit until mixture reaches a spreadable consistency. 

6 Years Later...

It's incredible to me how time can pass so quickly. How is it possible that my firstborn is now 6 years old? He wanted burritos for dinner, so we made Debbie's Green Chili-Chicken Casserole. It was super yummy. We spent dinner telling J. all about the day he was born. Such happy memories. (PS How do I get vertical pictures to post correctly? :)

Happy Birthday JS!

I have become a connoisseur of fine chocolate cakes as of late. My parents gave us this little number for our last anniversary. Isn't it a beauty? I am with JS on the yellow cake from a box, but as for chocolate cake, I am a bit more demanding. :) I like flour less cake with ganache. My favorite is called Chocolate Rhapsody and is served at a little French cafe that T. and I visit with my brother Jason and his wife every time we go home to see family. It's become a fun little tradition. My friend, Kathy, taught me how to make a delectable chocolate cake with strawberry mousse, and I'm going to try it solo for Valentine's Day. Here's the recipe.

Mare's Meals

Mary Ann is always trying out new recipes. On her blog she lists her most recent favorites. I thought you might want to check it out. I am linking to the page where she talks about her latest invention for menu planning.  I am planning to make the pan seared tilipia and the grapefruit mousse tonight for JS's birthday dinner. I was planning a fancy cake but he said that he only wants a Betty Crocker double layer yellow cake with store bought frosting. For some reason he thinks that is better than homemade???