There is a fresh strawberry stand within biking distance from our home. The strawberries are always so juicy and sweet. Problem is I have two little ones who can down a whole flat of berries in one day. My daughter did not like the idea […]
In the South the term “biscuit” often refers to a light, fluffy, flaky, buttery bread usually served with breakfast. In England and other places around the world however, a biscuit is more like a hard scone or “cookie” served with tea or single serve coffee […]
Cream cheese frosting is so versatile. It is paired perfectly with carrot cake, cookies, quick breads and layer cakes. I found this recipe quite by accident.
My mom gave Adelin a Leapster for Christmas. She gave Mason one when he turned four and so as a rite of passage Adelin received her’s for her fourth Christmas. Mason has played the games more often than Adelin has. He loves Ratatouille. The game has fostered a desire to learn how to cook. So on our last trip Mason asked if we could make Spice Cake when we got home. He proceeded to rattle off a list of ingredients I would need. I thought 6 eggs was pretty excessive. I have made two recipes for spice cakes and still am not satisfied. But I did find a decadent recipe for Cream Cheese frosting in the process.
Source: Where’s My spatula? By Christy Rost
1/2 cup unsalted butter, softened
4 ounces cream cheese, softened
4 cups powdered sugar, sifted
pinch of salt
7 tbsp milk
1 tsp vanilla
Using the bowl of an electric mixer, cream the butter, cream cheese, sugar, salt and vanilla , adding milk as needed until frosting is creamy.
Makes enough to cover 24 cupcakes or 1 two-layer cake.
This recipe for German Chocolate Cookies was made with a lot of love especially for my mom. It is chocked full of all her favorites, pecans, chocolate and coconut. And…it is as healthy as a cookie can get and still tastes phenomenal. Each cookie is […]
Banana chocolate chip cookies was Adelin’s pick for Kids Choice. The kids went nuts over them. I had to bag them up and hide them before they got little tummy aches from eating to many. Banana chocolate chip cookies makes for a fun after school […]
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
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
I usually only have semi-sweet chocolate chips on hand instead of the 3 1/2 ounces dark chocolate.
The oatmeal cookie is one of my favorite fall treats. The spiciness whispers autumn. In this particular version, cinnamon has been replaced with nutmeg for a nice subtle flavor. This recipe comes from theÂ Baking Illustrated Cookbook. 1 1/2 cups flour 1/2 tsp baking powder […]