Recipe: NY Times Chocolate Chip Cookies

I haven't found a chocolate chip cookie recipe that I absolutely die over...and I've tried a lot!  
Except for on the back of Trader Joe's chocolate chip's bag, there is a yummy recipe that I love...
but Trader Joe's is about 1.5 hours away, so that recipe with those chocolate chips happens about every six months.

I "pinned" this recipe the other day via pinterest, and gave it a try.  

First off, the dough.  I could have eaten the whole bowl!

Second, the cookies are perfectly sweet...I think it's the coarse salt that adds just the touch.

Give it a try!  It won't dissappoint!  
Plus, NY Times picked this recipe as their favorite chocolate chip cookie.

New York Times Chocolate Chip Cookies

2 cups minus 2 tablespoons cake flour

1 2/3 cups bread flour 

*I only used all purpose flour for my recipe.

1 1/4 teaspoons baking soda

1 1/2 teaspoons baking powder

1 1/2 teaspoons coarse salt

2 1/2 sticks (1 1/4 cups) unsalted butter

1 1/4 cups light brown sugar

1 cup plus 2 tablespoons granulated sugar

2 large eggs

2 teaspoons vanilla extract

1 1/4 pounds chocolate chips (I just eyeballed)

Sift flours, baking soda, baking powder and salt into a bowl and set aside.

Using a mixer, cream butter and sugars until light and fluffy – about 5 minutes. Add eggs. Stir in vanilla. 
Reduce to low speed and add dry ingredients slowly, mixing until just combined. Fold in chocolate chips. 
Refrigerate dough for 24-36 hours.  (I didn't refrigerate)

When ready to bake, preheat oven to 350.

Drop spoonfuls of dough onto baking sheet. Bake for 10-12 minutes.


Any other chocolate chip cookie recipes out there I should try?

Recipe: Homemade Pizza

Crust:

this will make 4 pizzas--I froze the leftover dough 

2 1/4 teaspoons active dry yeast (one 1/4-ounce envelope)

2 cups warm water (105 degrees to 115 degrees)

4 to 4 1/2 cups unbleached all-purpose flour, plus more for dusting

1 cup whole wheat flour

2 teaspoons fine sea salt

Extra-virgin olive oil, for bowl

Directions:

Dissolve yeast in warm water in a large bowl and let stand for 5 minutes. Stir in 3 cups flour and the salt, stirring until smooth. Stir in an additional 2 cups flour; continue adding flour (up to 1/2 cup), 1 tablespoon at a time, stirring until dough comes away from bowl but is still sticky.

Turn dough out onto a lightly floured work surface, and knead with lightly floured hands. Start by slapping the dough onto the counter, pulling it toward you with one hand and pushing it away from you with the other. Fold the dough back over itself.  Repeat until it's easier to handle, about 10 times. Finish kneading normally until dough is smooth, elastic, and soft, but a little tacky, about 10 minutes.

Shape dough into a ball and transfer to a lightly oiled bowl; turn to coat. Cover with plastic, and let rise in a warm place until it doubles in volume. Press it with your finger to see if it's done; an indent should remain.

Meanwhile, scrape dough out of the bowl onto floured surface, and cut it into 4 pieces. Shape into balls. Dust with flour, and cover with plastic. Let rest, 20 to 30 minutes, allowing dough to relax and almost double.

Holding top edge of 1 dough ball in both hands, let bottom edge touch work surface (refrigerate remaining balls as you work). Carefully move hands around edge to form a circle, as if turning a wheel. Hold dough on back of your hand, letting its weight stretch it into a 12-inch round. Transfer dough to a lightly floured baking sheet. Press out edges using your fingers. Jerk peel; if dough sticks, lift, and dust more flour underneath.

Toppings:

Top it off with pizza sauce, or pureed tomatoes.

Italian mix cheese.

sliced pieces of Prosciutto

Bake at 350 degrees for 16 min.  (times may vary)

Remove pizza and add avocado and arugula tossed in balsamic vinegar.  

So yummy!

Enjoy!

(recipe via here)

Recipe: Chicken Tortilla Soup

It's still cold in our town so I made soup the other night for dinner.  This has been a family favorite for some time now.  It is hearty and delicious!

Chicken Tortilla Soup

3-4 chicken breasts

1 onion, diced

1/3 envelope taco seasoning

4 cups water

2-3 cubes chicken bouillon

2 cans mexican seasoned tomatoes

1 can regular diced tomatoes

1-2 small can green chilies 

1/2 cup salsa

1 16 oz bag frozen petite corn

1/2 bunch cilantro 

1-2 cans black beans

Cook chicken.  (I usually either bake mine in the oven at 350 for 30 min, or fry it on the stove.  Stovetop is better)  Brown diced onion in pan with a little olive oil or butter.  In blender, mix tomatoes and cilantro.  Add to brown onions.  Add remaining ingredients.  Cut chicken into bite size pieces and add to soup mixture.  Let simmer on low for 30 min.  Serve with a dollop of sour cream.

Enjoy! 

Recipe: Blueberry Muffins

I made breakfast for dinner one night this last week, (don't you love those nights?) so blueberry muffins were on the menu.  They were delicious!!

Here is the recipe:



Blueberry Muffins

1 1/2 cups flour
3/4 cup white sugar
1/2 teaspoon salt
2 teaspoons baking powder
1/3 cup vegetable oil
1 egg
1/3 cup milk
1 cup fresh blueberries (or frozen)

Topping:

1/2 cup white sugar (or brown)
1/3 cup flour
1/4 cup butter, softened
1 1/2 teaspoons ground cinnamon

Directions:
Preheat oven to 400 degrees.  Grease muffin tin.

Combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder.  Place vegetable oil into a 1 cup measuring cup; add the egg and enough milk to fill the cup.  Mix this with flour mixture.  Fold in blueberries.  Fill muffin cups evenly.

To make crumb topping:
mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon.  Mix with fork, and sprinkle over muffins before baking.

Bake for 18-20 minutes or until toothpick comes out clean.  (I baked mine for 19 minutes)

Enjoy!!

{"Green" Smoothie}

Every time someone mentions the words "green" and "smoothie" together, I cringe.
And I'm sure most of you do too.

Fruit, and "greens" just don't go to me.  (except for in salads)

But, I have to say that I made myself a "green" smoothie today and it was phenomenal!

Here's the recipe:



1 whole banana
1 1/2 cups spinach (or just a big handful)
1 cup ice*
yogurt
1/2 cup orange juice*
1 cup water*
and any other fruit you have  (I added a tangerine...because that's all I had.  But blueberries, grapes, strawberries, pretty much anything would be good.)

*approximately


blend it all together and voila you've got yourself a delicious "green" smoothie.

And it's good for you too!!

Enjoy.

What are your favorite "Green" smoothie recipes?  I would love to try some!

Recipe: 7up Chicken

Need a dinner idea for tonight? 

This used to be a family favorite, or maybe just a Marie favorite.

via

7up Chicken

1 can 7up (or sprite) (I usually add more 7up)

1/2 cup soy sauce

1/4 cup olive oil (or canola oil)

6 boneless skinless chicken breasts

*marinade chicken in a ziploc bag with ingredients. 

Let marinade overnight or for 6 hours. Grill chicken. 

We're having this with rice, salad and sauteed zucchini.   Should be pretty tasty!  


Post edit: apparently I forgot some ingredients.  I made mine exactly how it says above (and my mom has always made it this way too) and it was yummy!  I think other recipes call for horseradish and garlic or garlic powder.  Try it out.  Let me know how it tastes!

Healthy Eating

Ever seen the movie Food Inc.?  Rent it this weekend.  

It will change how you eat and look at food.

(I'll warn you, it is a documentary so some parts are a little boring, but it is very interesting!!)

Here is a yummy pasta recipe I made for dinner tonight.  (to make it even healthier use whole wheat noodles)

Lemon Pasta with Chicken

Ingredients:

• 1 pound dried bowtie pasta
• 2 chicken cutlets, cut into fingers
• Salt and freshly ground black pepper
• 3 cloves garlic, sliced
• 1/4 teaspoon red pepper flakes
• 3 tablespoons olive oil
• 3 tablespoons roughly chopped fresh parsley, for garnish
• 2 lemons, juiced (I used 1, because that's all I had.  It still tasted good)
• 1/2 cup grated Parmesan

Directions

Cook the pasta in a large pot of boiling salted water, until al dente. Drain well.

Season chicken with salt and pepper. Heat a large grill pan over medium high and add chicken. Grill until golden and completely cooked. Remove to a plate and slice.

Add the garlic and red pepper flakes to a saute pan with 3 tablespoons of olive oil and saute until fragrant. Add the cooked pasta and turn heat off. Mix all together.

Remove pasta to a large bowl. Add chicken to the warm pasta and season with salt and pepper. Sprinkle in chopped parsley. Add the juice of 2 lemons and mix. Before serving top with Parmesan.

Try it out!  Very light and fresh.   

I am in need of some new recipes!!  Healthy or not. :)  Send them my way!

I am thinking about doing a recipe exchange.  Anyone else interested?  Let me know! (even if I don't know you.)

JAM RECIPE

Ps. A few of you asked for the jam recipe below...all it calls for is:

strawberries

sugar 

and

pectin 

There are directions in the pectin box that will tell you how to make it with whatever fruit you want.  

My mom makes hers differently, so I did it that way.

Here is that recipe:

2 cups pureed strawberries

4 cups sugar

1 box pectin (for this recipe make sure it is regular pectin.  They have low sugar pectin too)

Puree strawberries in a blender. (we dont like chunks around here...but if you do, don't puree.)  

Slowly add pectin while blending.

Pour in a pan and add sugar.  Mix until sugar is dissolved into strawberry mixture.

Jam will be grainy from all the sugar, so turn stove on low and cook strawberry mixture until sugar is dissolved.  Doesn't take long.

Pour in containers and jars and let sit for about 30 minutes.  Then put in freezer or fridge.

Enjoy!!  

For Superbowl Sunday I made these yummy Red Velvet Cupcakes.  They were a big hit!

Try them out for yourself!


Red Velvet Cupcakes

2 1/2 cups sifted flour

1 teaspoon baking powder


1 teaspoon salt


2 tablespoons unsweetened cocoa powder


2 oz. red food coloring (two bottles)


1/2 cup unsalted butter, softened


1 1/2 cups sugar


2 eggs, at room temperature


1 teaspoon vanilla extract


1 cup buttermilk, at room temperature


1 teaspoon white vinegar


1 teaspoon baking soda

1. Preheat oven to 350 degrees. Line two 12-cup muffin tins with cupcake papers.

2. Sift together the cake flour, baking powder, and salt into a medium bowl; set aside.  In a small bowl, mix food coloring and cocoa powder to form a thin paste without lumps; set aside.

3. In a large bowl, using a hand mixer or stand mixer, beat butter and sugar together until light and fluffy, about three minutes.  Beat in eggs, one at a time, then beat in vanilla and the red cocoa paste, scraping down the bowl with a spatula as you go.  Add one third of the flour mixture to the butter mixture, beat well, then beat in half of the buttermilk. Beat in another third of flour mixture, then second half of buttermilk. End with the last third of the flour mixture, beat until well combined, making sure to scrape down the bowl with a spatula.

4. In a small bowl, mix vinegar and baking soda.  Yes, it will fizz!  Add vinegar mixture to the cake batter and stir well to combine. Using an ice cream scoop, fill cupcake cups with cake batter (they should be 2/3 – 3/4 full).  You may not fill all the cups, I ended up with 20 cupcakes.  Place muffin tins on the middle rack of a preheated 350 degree oven.  Bake for approximately 20-22 minutes, rotating pans halfway through. Cupcakes are done when a toothpick inserted in the center comes out clean. Check early and don’t overbake!

5. Cool the cupcakes in their tins on a wire rack for 10 minutes then remove and allow to cool completely before frosting.  

Cream Cheese Frosting

16 oz. cream cheese (2 packages), softened


1/2 cup unsalted butter (one stick), softened


1 teaspoon vanilla extract


2 1/2 cups powdered sugar, sifted


pinch of salt

With an electric mixer, blend together cream cheese and butter until smooth.  Turn mixer to low speed and blend in powdered sugar, salt and vanilla extract.  Turn mixer on high and beat until light and fluffy. Use immediately or refrigerate, covered, until ready to use.  If refrigerated, the frosting will need to be brought to room temperature before using (after frosting softens up, beat with mixer until smooth).

Recipe Notes: If you prefer a sweeter and/or stiffer frosting, more powdered sugar can be added (up to four cups). But remember, the more sugar you add, the less you’ll be able to taste the tangy cream cheese!

One tip: 

If you don't have buttermilk, make your own!  

Here's how...

1. Place a Tablespoon of white vinegar or lemon juice in a liquid measuring cup.

2. Add enough milk to bring the liquid up to the one-cup line.

3. Let stand for five minute. Then, use as much as your recipe calls for.

What's Halloween??

Last night I decided I was going to be a little festive for Halloween.

In years past before Halloween day, pumpkins have been carved, multiple Halloween parties have been attended and tons of candy has been eaten...

but this year is a little different.

We just aren’t that into it like we used to be.

No Halloween decorations, (this is partly my fault) no pumpkin carving (although it’s not too late!) and no Halloween parties attended...yet!

But one thing I decided to make tonight was caramel apples.

They’re festive right??

You can never pass up the beloved caramel apples.

I always forget how hard they actually are to make...

but boy are they scrumptious!

And that’s all that matters!

What are you being for halloween?

What are your kiddos being?

What are your plans for Halloween night?

We’ll probably hit up the ward trunk-or-treat, eat some chili and of course a little candy.

Have a Happy Halloween!!!

Holiday Treat

I made the yummiest Gingersnap cookies the other day!

Four days later...they're still soft, chewy and yummy!

Try it out!

recipe via {two peas and a pot}

Krusteaz No More

I got this recipe from my sister-in-law and I don't think we'll ever go back to the Krusteaz Buttermilk Pancake mix.

So yummy! Thought I'd share!

Homemade Pancakes

1 egg

1 cup flour

3/4 cup milk

1 T. brown sugar

2 T. oil

3 t. baking powder

1/4 t. salt

Homemade Waffles

2 eggs

2 cups flour

1/2 cup oil

1 3/4 cup milk

1 T. brown sugar

4 t. baking powder

1/4 t. salt

Enjoy!