Creating memorable and healthy dining experiences.
Pumpkin Ice Cream Pie with Maple Whipped Cream – johanna
December 26th, 2008 | Filed under: Treats
“A cool alternative to traditional pumpkin pie. If you can find pumpkin ice cream, by all means use that. If not, here’s a quick and easy way to make some using vanilla ice cream, good canned pumpkin and lots of wonderful spices. When you first make the mixture the spices might seem strong, but remember that their flavors get a bit muted when they’re ice cold. If you’re doing Thanksgiving for a large crowd, make two of these. One is good for a small crowd and the ice cream alone is a simple, fun desert for a party of two.”
Source: GOOP
TIME: 20 minutes + at least 3 hours in the freezer
1 cup of graham cracker crumbs (about 1 sleeve, ground in the food processor)
1 tablespoon sugar
5 tablespoons melted butter
1 pint vanilla ice cream, softened
1 can pureed pumpkin (or 1-3/4 cups fresh)
1/4 teaspoon each ground allspice, cinnamon, nutmeg and cloves
Maple Whipped Cream (see recipe below)
Preheat the oven to 350º F.
Combine the graham cracker crumbs, sugar and melted butter in a pie pan. Mix together with your fingers and then press evenly to cover the bottom and sides of the pan. It helps to press the mixture with the bottom of a small measuring cup. Bake for ten minutes or until light brown. Let cool while you prepare the filling.
In a large bowl, beat together the ice cream, pumpkin and spices. Spread evenly into the cooled pie shell and stick in the freezer for at least three hours before serving. When ready to serve, spread the top with Maple Whipped Cream. Serves 6, very generously
Maple Whipped Cream
1 cup heavy cream
2-3 tablespoons real Vermont maple syrup
Whip the cream using a standing mixer, hand held mixer or whisk until stiff peaks form. Whisk in maple syrup to taste.
Chocolate Glazed Doughnuts! – johanna
December 24th, 2008 | Filed under: CREATING MEMORIES, Treats
One of our Christmas traditions has been to rush out a batch of sugar cookies for Santa and a basket of nibbles for the reindeer all last minute. Then we rush the kids up stairs and wait for a scream of delight when they spy a wrapped present on their bed. Faster than you can say eggnog the boxes are ripped open to reveal the first gift of Christmas- Pajamas.
I thought of my sister-n-law who continued a family tradition of serving scrumptious cinnamon rolls and hot chocolate every Christmas Eve. Ever since I saw the doughnut pan in the Pottery Barn holiday catalog last year I have been dreaming of doughnuts and hot chocolate on Christmas Eve. And if we once again forget to make Santa’s cookies until last minute, I am sure he would not mind a oh so yummy chocolate glazed doughnut with sprinkles.
Makes 1 dozen doughnuts
1 (1/4-oz) package active dry yeast (2 1/2 teaspoons)
2 tablespoons warm water (105–115°F)
3 1/4 cups all-purpose flour plus additional for sprinkling and rolling out dough
1 cup whole milk at room temperature
1/2 stick (1/4 cup) unsalted butter, softened
3 large egg yolks
2 tablespoons sugar
1 1/2 teaspoons salt
1/2 teaspoon cinnamon
About 10 cups vegetable oil for deep frying
Stir together yeast and warm water in a small bowl until yeast is dissolved. Let stand until foamy, about 5 minutes. (If yeast doesn’t foam, discard and start over with new yeast.)
Mix together flour, milk, butter, yolks, sugar, salt, cinnamon, and yeast mixture in mixer at low speed until a soft dough forms. Increase speed to medium-high and beat 3 minutes more. Scrape dough down side of bowl (all around) into center, then sprinkle lightly with flour (to keep a crust from forming). Cover bowl with a clean kitchen towel (not terry cloth) and let dough rise in a draft-free place at warm room temperature until doubled in bulk, 1 1/2 to 2 hours. (Alternatively, let dough rise in bowl in refrigerator 8 to 12 hours.)
Turn dough out onto a lightly floured surface and roll out with a lightly floured rolling pin into a 12-inch round (1/2 inch thick). Cut out as many rounds as possible with 3-inch cutter, then cut a hole in center of each round with 1-inch cutter and transfer doughnuts to a lightly floured large baking sheet. Cover doughnuts with a clean kitchen towel and let rise in a draft-free place at warm room temperature until slightly puffed, about 30 minutes (45 minutes if dough was cold when cutting out doughnuts). Do not re-roll scraps.
Heat 2 1/2 inches oil in a deep 4-quart heavy pot until it registers 350°F on thermometer. Fry doughnuts, 2 at a time, turning occasionally with a wire or mesh skimmer or a slotted spoon, until puffed and golden brown, about 2 minutes per batch. Transfer to paper towels to drain. (Return oil to 350°F between batches.) I also fried the doughnut holes for about 1 minute and them tossed them in powdered sugar and cinnamon sugar straight out of the hot grease.
Source: Gourmet, December 2006
Chocolate Glaze: This is enough glaze for a double batch of doughnuts!
1/2 cup unsalted butter
1/4 cup whole milk, warmed
1 tablespoon light corn syrup
2 teaspoons vanilla extract
4 ounces bittersweet chocolate, chopped
2 cups confectioners’ sugar, sifted
Combine butter, milk, corn syrup, and vanilla in medium saucepan and heat over medium heat until butter is melted. Decrease the heat to low, add the chocolate, and whisk until melted. Turn off heat, add the powdered sugar, and whisk until smooth. Place the mixture over a bowl of warm water and dip the doughnuts immediately. Allow glaze to set for 30 minutes before serving. Recipe from Alton Brown.
Andes Mint Cookies – johanna
December 23rd, 2008 | Filed under: Treats
I got this recipe last year from a friend who got it from a friend. They remind me of Thin Mints.
3/4 cup butter
1 1/2 cup brown sugar
2 eggs
2 TBSP water
2 1/2 cup flour
1/2 tsp salt
1 tsp baking soda
2 cups choc chips
2 boxes Andes mints (or use bag of Andes mint chips or choc/peanut butter chips)
Melt butter in saucepan on low (or microwave)and add sugar, water and choc chips. Heat and stir just until chocolate is melted. Put in large mixing bowl and cool for about 10 minutes. Add eggs and dry ingredients. Chill for at least 1 hour. Roll into balls and bake at 350 degrees for about 9-10 minutes. After removing from oven place an Andes mint (or several of the andes chips) on each warm cookie. Smear gently with end of spoon or butter knife once melted to gloss cookie. Freezer friendly.
Variations:
Top the cookies with choc/peanut butter chips instead of Andes mints- Submitted by my Hillary Hess.
White Chocolate Bread Pudding – johanna
December 22nd, 2008 | Filed under: Treats
My friend Patty made this dish last year for a girl’s night out.
3 tbsp butter, melted
3 cups whipping cream
10 oz white chocolate
1 cup milk
1/2 cup sugar
2 eggs
8 egg yolks
1 loaf French Bread, cubed and dried out
Preheat oven to 275 degrees. Pour the melted butter into a 13 X 9 inch baking pan. Set aside.
In a saucepan bring the cream just to a boil over medium low heat. Remove from heat. Add the white chocolate and mix until melted. Set aside.
In a double boiler over hot water, heat the milk, sugar, eggs and yolks until warm. Blend the egg mixture into the chocolate mixture. Stir until mixed. Place the cubed bread into the baking dish. Pour half of the mixture over the bread and let set for about 15 minutes, making sure the bread soaks up all the mixture. Top with the rest of the mixture. Cover with foil and bake 1 hour. Remove the foil and continue to bake for an additional 15 minutes until the top is golden brown. Serve with white chocolate sauce.
For the sauce:
8 oz white chocolate
3 oz heavy cream
Combine the cream and chocolate and melt in a saucepan or microwavable bowl until pourable. Spoon over bread.
Gingerbread Men Cookies – johanna
December 17th, 2008 | Filed under: Treats
I admit I have never been a fan of gingerbread. Then a co-worker brought a plate of gingerbread cookies to work and they were actually good. She told me she did not like the molasses, commonly used in gingerbread either; so she replaced the molasses with dark Karo syrup. That was nine years ago and I am just getting around to making my first batch of gingerbread men. This is a recipe I used from Simply Recipes. Taking the advice from my friend I swapped the molasses with dark Karo syrup.
3 1/4 cups sifted all-purpose flour
3/4 tsp baking soda
3/4 cup (1 1/2 sticks) unsalted butter (room temperature, softened)
1/2 cup dark-brown sugar, packed
1 Tbsp ground ginger
1 Tbsp ground cinnamon
1/2 teaspoons ground cloves
1/2 teaspoon ground nutmeg
1/4 teaspoon finely ground black pepper
1/2 teaspoon salt
1 large egg
1/2 cup unsulfured molasses
Optional: raisins, chocolate chips, candy pieces, frosting
Royal Icing:
1 egg white
1/2 teaspoon lemon juice
1 3/4 cup confectioners sugar (powdered sugar)
In a medium bowl, sift together flour, baking soda, and spices. Set aside.
In a large bowl, cream the butter. Add the sugar and beat until fluffy. Mix in egg and molasses. Gradually add the flour mixture; combine on low speed. (You may need to work it with your hands to incorporate the last bit of flour.) Divide dough in thirds; wrap each third in plastic. Chill for at least 1 hour or overnight. Before rolling out, let sit at room temperature for 5-10 minutes. If after refrigerating the dough feels too soft to roll-out, work in a little more flour.
Heat oven to 350°. Place a dough third on a large piece of lightly floured parchment paper or wax paper. Using a rolling pin, roll dough 1/8 inch thick. Refrigerate again for 5-10 minutes to make it easier to cut out the cookies. Use either a cookie cutter or place a stencil over the dough and use a knife to cut into desired shapes. Press raisins, chocolate chips, or candy pieces in the center of each cookie if desired for “buttons”.
Transfer to ungreased baking sheets. Bake until crisp but not darkened, 8 to 10 minutes. Remove from oven. Let sit a few minutes and then use a metal spatula to transfer cookies to a wire rack to cool completely. Decorate as desired. Makes 16 5-inch long cookies.
Royal Icing:
Beat 1 egg white and 1/2 tsp lemon juice together, add 1 3/4 cups powdered sugar mixing until the mixture holds stiff peaks. If the icing is too runny, add more powdered sugar until you get the desired consistency.
I used meringue powdered egg whites instead of the raw egg white. combine 1 Tbsp egg white powder with 2 Tbsp water. Proceed as you would otherwise. (Raw egg white alternatives from the 2006 Joy of Cooking)
Classic Homemade Chocolate Confections – johanna
December 16th, 2008 | Filed under: Treats
Dipped Fruit:
Be sure fruit is completely dry. Melt desired flavor of chocolate. Partially dip fruit in chocolate. Place on waxed paper until set.
Varieties:
-Dried apricots dipped in white, milk or dark chocolate.
-Peanut butter logs in milk chocolate.
-Maraschino cherries with stems dipped in dark chocolate.
-Fresh strawberries dipped in milk, dark or white chocolate.
Chocolate Dipped/covered Pretzels:
Dip pretzels in preferred flavor of chocolate halfway.
For covered pretzels, drop the pretzel into the chocolate. Lift out using a meat fork tapping the fork on the side of the bowl to allow the excess chocolate to drip off. Place on waxed paper or a wire rack to set. Sprinkle with sprinkles or pipe melted contrasting colored chocolate across the pretzels to jazz them up.
Chocolate Spoons:
Use melted chocolate with added flavorings. Pour into a spoon mold and insert handle or use a regular plastic spoon. Refrigerate to set. These make great gifts for coffee and hot chocolate lovers. Wrap in a cellophane bag and close with ribbon.
Candy Bark:
Melt the chocolate. Add peppermint sticks crushed or broken into pieces, chopped nuts, rice krispies, crushed English toffee, Almond Brickle or peanut butter logs. Drop by spoonfuls onto waxed paper or spread mixture on waxed paper as thing as possible. When set break into pieces.
Chocolate Clusters:
Melt Chocolate and stir in favorite nuts or raisins. Drop by spoonfuls onto waxed paper or into a small candy cup; let set
Chocolate Covered Cherries:
1/2 cup Drivert Sugar (an extremely fine powdered sugar found in candy supply shops)
3 tsp Maraschino Cherry juice (less if there is alcohol in the juice)
Maraschino cherries, drained and dried.
Mix together one teaspoon at a time to make a thick paste. Let sit 48 hours preferably.
Make a chocolate shell in a chocolate mold. When the chocolate is set, add 1/4-2 tsp of cherry syrup mixture. Press a cherry into each mold. Cover with chocolate using a brush or back of a spoon. Do not tap on the counter top. Gently tap the bottom of each mold with fingertip. Place in the freezer to set. This candy may be eaten right away after it is set but it tastes much better a day or two later. The centers turn to a clear gooey liquid.
Peanut Butter Cups:
1/2 Cup peanut butter
1 cup powdered sugar
1/2 stick butter or 1/4 cup margarine stick
Mix well. Make a chocolate shell in a candy mold. Fill the mold with peanut butter mixture (do not fill to the top) leaving room to add a top layer of chocolate to seal. Set in the freezer.
Variations:
-Make small bite sized logs of peanut butter mixture. Dip in chocolate. Set on waxed paper.
-Place log on top of animal cracker, then dip in chocolate.
Truffles:
1/2 pound chocolate bark or wafers
1/4 cup whipping cream
Flavoring, optional
Melt chocolate. Warm cream in a sauce pan, until just boiling. Stir warmed cream into melted chocolate. Continue stirring until smooth. Let set at room temperature until a cookie dough consistency.
Press into chocolate coated molds and seal with more chocolate or dip in melted chocolate. Refrigerate until set.
Variations:
-Chop the wafers and put into a bowl or large measuring cup. In another heat proof container for the microwave, or small saucepan heat the cream until just boiling. Pour over chopped candy and stir. Cover and let set five minutes. Remove the cover and stir until smooth.
-Adding 1 or 2 extra tablespoons of cream makes a softer creamier truffle.
-Add chopped nuts, dried fruit, coconut, ect. to the mixture.
-Roll truffle mixture into balls. Roll in chopped nuts, coconut, cocoa powder mixed with powdered sugar.
-Flavor the truffles with mint or raspberry oil.
Peppermint Bark:
1 pound Semi-sweet or dark chocolate, candy wafers or blocks
1 pound white chocolate, candy wafers or blocks
Candy canes, crushed into pieces
1/2 tsp Peppermint oil
Line a baking pan with waxed paper. Place the semi-sweet chocolate in a bowl or double broiler. Melt the chocolate. Pour the chocolate into the prepared baking pan and spread to even out. Let cool slightly. Melt the white chocolate. Add peppermint oil. Pour on top of the semi-sweet chocolate layer and spread. Sprinkle with crushed peppermint candy, pressing slightly to help stick. Let set until hardened.
Once set, remove from pan. Peel off the paper and break into medium sized pieces.
Thin Mints:
Add peppermint oil to melted dark or milk chocolate. (8 drops per 2 pounds chocolate, or according to taste) Dip Ritz crackers completely in the chocolate. Place on waxed paper to set.
Variations:
-Before the cookie sets pipe patterns with white chocolate on top. Use a toothpick to pull through the lines to make attractive patterns.
-Use Oreos in place of the crackers.
Peppermint Patties:
1/2 pound Drivert Sugar (an extremely fine powdered sugar found in candy supply shops)
3 tsp warm water
1 tsp corn syrup
4 drops Peppermint oil
Mix all ingredients together to form a thick paste. Form into flat patties and press into a mold with dark chocolate coating and seal or dip.
Chocolate Dipped Candy Canes:
Dip candy cane sticks in chocolate. Tap to remove excess. Place on waxed paper to set.
Chocolate Covered Turtles:
Arrange 4 whole pecans or walnuts on waxed paper in an X formation. Roll a small ball of caramel and press into the center of the X. Dip in chocolate. Set on waxed paper
Chocolate Caramel Almond apples:
Dip apple in caramel. Roll in chopped nuts. Drizzle with chocolate.
Caramel Pretzel Truffles:
1 (14oz) bag soft caramels - 4 dozen
1 (10oz) bag pretzel nuggets
12 ounces dark chocolate, finely chopped
2 cups almonds (raw), toasted and finely chopped
Unwrap the caramels, then using a rolling pin, roll out each one until a 1/8-inch thick oval. Wrap a caramel around each pretzel nugget, pinching the ends to seal.
In a double broiler over simmering water, melt half the chocolate, stirring occasionally, until smooth. Add the remaining chocolate, remove the top of the double boiler from the saucepan and stir until smooth.
Place the almonds in a shallow bowl. Line a baking sheet with wax paper. Using a fork, dip a caramel covered pretzel in the chocolate to coat, tapping off any excess chocolate. Transfer to the almonds and toss to coat; place on the prepared baking sheet. Repeat with the remaining pretzels. Let stand until set, about 3 hours.
Caramel Pretzels:
This recipe comes from a friend of mine, Brook Ward.
To make the caramels-
1 cup sugar
1 cup brown sugar
1 cup butter
1 cup Karo Syrup
1 can eagle brand milk
Mix all the ingredients in a saucepan. Cook on medium heat stirring all the time until it reaches softball stage- 234-240 degrees on a candy thermometer.
For caramels in a pan add chopped nuts and spread in a greased pan, cool then cut.
For pretzels- cook the caramel to the soft ball stage or until it is sturdy enough that it will not fall off the pretzels. Dip pretzels and lay on waxed paper. When cool, mold caramel to pretzel. Melt bricks of chocolate and dip. Set on waxed paper. When cooled, drizzle opposite color chocolate over top for a fancy treat.
A Tradition of Family Chocolatiers – johanna
December 16th, 2008 | Filed under: Treats
As far back as I can remember, making chocolates for Easter, Valentine’s Day and Christmas has been a life long family tradition. We used to give our homemade confections to friends, teachers, classmates, and even sold a few for Easter and Valentine’s Day for some extra cash.
Here are a few tips I have learned over the years about making homemade chocolates.
EQUIPMENT:
-Use chocolate wafers or blocks when making candy. Chocolate chips will not produce the best results. Wilton chocolate wafers can be found at Micheal’s but I only buy it when I cannot get the good stuff. Growing up we purchased our candy supplies at a specialty store. I have also seen blocks of chocolate at health food stores such as Oliver’s, Whole Foods and Trader Joe’s.
-Use a warm metal spoon or preferably plastic utensil when working with chocolate. Wood contains small traces of moisture and therefore should not be used.
-Use only oil based flavorings and powered or oil based coloring specified for chocolate candy. Regular food coloring will not work.
-Use plastic paint brushes for dusting powder or painting details in the molds. They are less likely to loose their bristles in the chocolate.
-Other equipment: waxed paper, small plastic paint brushes.
MELTING CHOCOLATE:
-Melted chocolate should easily pour off a spoon.
-When using blocks of chocolate, finely chop the chocolate before melting.
-Chocolate must never come in contact with water. Liquids cause the chocolate to become grainy.
-If chocolate becomes too thick from over cooking or moisture gets in, try adding a small amount of shortening or Paramount Crystals to the melted chocolate. never add butter or a liquid.
-Microwave: melt on defrost setting. Stir after one minute then every 30-40 seconds until melted.
-Double Boiler or bowl: Do not melt chocolate over boiling water. When using a double boiler, place about 1 inch of hot water in the lower chamber and bring just to a boil. Set the pan off the chamber and add the upper chamber containing the chocolate. Stir after 1 minute, then frequently until the candy is melted and smooth. If the candy begins to set or becomes too cool, set only the lower chamber with water back on the burner and reheat.
-Electric Skillet: Set skillet to warm. Place a shallow rack or 2-3 layers of toweling in it. Add about 1 inch of warm water. Set bowls or containers of candy in the skillet. (If the water steams it is too hot.) Stir the candy frequently and avoid getting any water in the chocolate. An electric skillet can be used to keep the chocolate at the correct temperature. Place small containers, decorator bags or squeeze bottles in the skillet on top of the toweling.
-Heating pad: Less chance of water or moisture getting into the chocolate. Set heating pad to high. Use a folded beach towel to cover the heating pad. Place the containers between the layers of toweling.
CARE OF MOLDS:
-Wash molds in warm water.
-Do not use Soap and never put them in the dishwasher. Repeated use of soap on the molds will cause them to become brittle and dry.
-Air dry or use a soft towel. Paper towels will scratch the molds. These scratches are noticeable in the candy produced from the molds.
-Do not over fill molds.
-After a mold is filled, tap the mold on the counter top to release any air bubbles.
SETTING THE CHOCOLATE:
-Use the refrigerator or freezer to help set the chocolate faster.
-Make sure to check the chocolate frequently and remove the chocolate from the refrigerator or freezer as soon as it is set. Leaving the chocolate in longer will result in a dull exterior.
-It is advisable to use a thin cotton glove when handling the chocolate to avoid fingerprints.
Cathy’s Grandmother’s Famous Caramels – johanna
December 12th, 2008 | Filed under: Treats
Last Christmas there was a lot of buzz going around about caramels. A friend of mine invited me over to make Christmas goodies with her. The much talked about caramels were on the list. I am glad she knew what she was doing because I definitely did not have a clue. The caramels were a little hard to get out of my pan. But they were so cute wrapped up like little candy. They are a lot of work but well worth the experience.
No one really knew anything about the caramel recipe. I later found out that the recipe belonged to my friend Cathy’s, Grandmother. She is also the same person who gave me the Easy Chicken recipe. The caramels have been a favorite holiday tradition that Cathy continues to share.
4 cups sugar
3 pints (6 cups) Heavy Cream
2 cups white corn syrup
Candy thermometer
A large stock pot with think non-reactive bottom
Spray a jelly roll pan really well with cooking spray.
Bring the sugar, syrup and 1 carton of cream (2 cups) to a boil. Boil for 10 minutes; stirring all the time. Add the 2nd carton (2 cups) of cream and boil for another 10 minutes, constantly stirring and scraping the bottom to avoid burning the cream. Add the 3rd carton (2 cups) of cream, continue stirring. Boil until temperature reaches 248 degrees on a candy thermometer (firm ball stage). Remove from heat. Pour directly into greased jelly roll pan. Refrigerate until set. When ready to cut, let caramels come to room temperature. About an hour before cutting. Cut in bite sized squares about 1-inch X 1-inch. Wrap squares in waxed paper.
Makes 10-12 dozen, depending on the size cut.
Pear and Ginger Crisp – johanna
December 9th, 2008 | Filed under: Treats
This recipe comes from a Cooking Light Cookbook. I made it for a dinner party we hosted one Christmas. Since then Pear and Ginger Crisp has become a Holiday tradition.
Filling:
1/4 cup packed brown sugar
1/4 cup water
1 1/2 tsp grated lemon peel
2 tbsp lemon juice
1/2 tsp ground ginger
2 1/2 pounds pears, peeled, cored and sliced
Topping:
1/4 cup all-purpose flour
2/4 cup whole wheat flour
1/2 cup packed brown sugar
1 1/2 tsp ground ginger
1/4 tsp salt
3 tbsp chilled butter, cut into small pieces
1 1/2 (1-oz) slices whole wheat bread
1/4 cup almonds, ground
1/4 cup chopped pecans
Preheat oven to 350. Heat a large skillet over medium heat. Add filling ingredients, cook 5 minutes, stirring occasionally. Place pear mixture in a 2-quart casserole dish lightly coated with cooking spray.
Topping: Combine flour, brown sugar, ginger and salt; cut in butter, until mixture resembles coarse meal.
Place bread in a food processor, pulse 10 times or until crumbs measure 3/4 cup. Stir breadcrumbs and nuts into flour mixture. Sprinkle flour mixture evenly over pear mixture. Bake 40 minutes or until filling is bubbly and topping is golden. Top with whip cream, ice cream or sweetened condensed milk. Yields: 8
(Note: If you prefer only a hint of Ginger, omit it from the topping.)
My Favorite Chocolate Chip Cookie Recipes – johanna
December 8th, 2008 | Filed under: Treats
Here are two of my favorite chocolate chip cookie recipes. The first one produces thick gooey chocolate morsels while the bottom recipe results are thinner and crispy.
David Lebovitz: The Great Chocolate Chip Cookie
Source: The Great Book of Chocolate
1/2 cup granulated sugar
1/2 cup firmly packed light brown sugar
8 tablespoons (1 stick) unsalted butter, cold, cut into 1/2-inch pieces
1 large egg
1 teaspoon vanilla extract
1/2 teaspoon baking soda
1 1/4 cups all-purpose flour
1/4 teaspoon salt
1 1/2 cups semisweet chocolate chips
1 cup walnuts or pecans, toasted and chopped
Adjust the oven rack to the top 1/3 of the oven and preheat to 300F. Line three baking sheets with parchment paper.
Beat the sugars and butters together until smooth. Mix in the egg, vanilla, and baking soda. Stir together the flour and salt, then mix them into the batter. Mix in the chocolate chips and nuts.
Scoop the cookie dough into 2-tablespoon balls and place 8 balls, spaced 4 inches apart, on each of the baking sheets. Bake for 18 minutes, or until pale golden brown. Remove from the oven and cool on a wire rack. Store at room temperature in an airtight container for up to 3 days.
Make about 20 cookies.
The River Cottage Chocolate Chip Cookies:
Source: The River Cottage Family Cookbook
3 1/2 ounces dark chocolate
1/2 cup unsalted butter
1/2 cup sugar
1/3 cup brown sugar
1 egg
2 tsp vanilla
1 cup flour, all-purpose or white pastry
1/2 tsp baking powder
a pinch of salt
Preheat the oven to 375. Line each baking sheet with a piece of parchment paper. Chop the chocolate into little chunks and set aside.
Heat the butter in a small saucepan on low until it has just melted. Meanwhile, add the sugars to a mixing bowl. Pour melted butter on top of the sugar and beat with a wooden spoon. Add the egg and vanilla; beat until well blended.
Sift the flour, powder and salt into the mixing bowl. Add the chopped chocolate.
Scoop by heaping tablespoonfuls on to the baking sheets two inches apart. (These cookies really spread out.) Bake for 8-10 minutes, until the cookies are just turning golden brown. Let sit on the baking sheets for a couple of minutes, then carefully transfer to a wire rack to cool.
Makes about 12 cookies
Alternatives:
I usually only have semi-sweet chocolate chips on hand instead of the 3 1/2 ounces dark chocolate.
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