Chocolate chip cookies are always a classic favorite, and has there ever been a more famous recipe than this one from Nestle Toll House? Anyone remember that Friends episode?
Monica: Well, I mean what about friends of your grandmother’s? Wouldn’t they have the recipe? Phoebe: Well, y’know I may have relatives in France who would know. My grandmother said she got the recipe from her grandmother, Nesele Tolouse. Monica: What was her name? Phoebe: Nesele Toulouse. Monica: Nestle Toll House?! Phoebe: Oh, you Americans always butcher the French language.
It's a little different than the Martha Stewart recipe I tried here. I can't really tell you which one I prefer so I guess you'll just have to try them both!
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup (2 sticks) butter, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 teaspoon vanilla extract
2 large eggs
2 cups (12-oz. pkg.)Semi-Sweet Chocolate Morsels
Preheat oven to 375° F.
Combine flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy.
Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in chocolate morsels.
Drop by rounded tablespoon onto ungreased baking sheets or one lined with parchment paper.
Bake for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
A friend of mine has a grapefruit tree in his backyard and gave me a load of them. What else could I make with grapefruits besides juice? Cookies! These were a little unusual, but a nice combination of tart and sweet. Nice and light and perfect for spring time. The original recipe is for cut-out cookies, but my dough was a little sticky so I just dropped the dough instead.
Grated zest of 1 Ruby Red grapefruit, plus 1/4 cup freshly squeezed juice
1 cup sugar
1 1/2 cups all-purpose flour, plus more for work surface
3/4 cup cake flour (not self-rising)
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup (1 stick) unsalted butter, softened
2 large egg yolks
In a small bowl, combine zest with 1 tablespoon sugar; set aside. In a medium bowl, whisk together both flours, baking powder, and salt; set aside.
In the bowl of an electric mixer fitted with the paddle attachment, beat butter and remaining sugar on medium-high speed until light and fluffy, about 2 minutes, scraping down sides of bowl as needed. Add egg yolks, and beat until combined, scraping down sides of bowl as needed. Beat in reserved zest-sugar mixture. Add flour mixture in two batches, alternating with the juice, and beat to combine.
Turn out dough onto a piece of plastic wrap, and shape into a 1-inch-thick disk. Wrap in plastic, and refrigerate until firm, about 30 minutes.
Preheat oven to 350 degrees. Drop by rounded tablespoon onto baking sheets lined with parchment paper.
Bake, rotating sheet halfway through, until edges are golden, 18 to 20 minutes. Transfer sheet to a wire rack to cool 5 minutes. Transfer parchment paper and cookies to rack to cool completely.
I want to go to the beach tomorrow. 'Nuff said. Here are some great bikini trends to keep an eye out for.
1. Fringe - A super fun detail and great for small-chested ladies like me.
2. Retro - Mad Men anyone? High-waisted bottoms and sweetheart necklines can also create the illusion of curves.
3. Geometric - Bold a sporty. Plus, you can use color blocking to fake a perfect figure.
Happy National Eggs Benedict Day! Eggs Benedict is pretty good, and definitely a treat if I go out to a nice brunch. I try not to eat it too much because Hollandaise sauce isn't the most healthy. Poaching an egg is one of the lowest calorie ways to prepare eggs since there's no added fat. Try serving over toast with a little salt and pepper. If you want to go all out and make Eggs Benedict, try this recipe here.
1 to 2 teaspoons vinegar (rice vinegar works well) (optional)
First bring water in a saucepan to almost boiling. If the water is already boiling, lower the heat until it is no longer boiling. At this point, you can add one or two teaspoons of vinegar to the water, if you want. The vinegar will help the egg whites to congeal more easily. We use seasoned rice vinegar.
Working with the eggs one by one, crack an egg into a small cup, then place the cup near the surface of the hot water and gently drop the egg into the water. With a spoon, nudge the eggwhites closer to their yolks. This will help the egg whites hold together.
Lift eggs out of pan with a slotted spoon.
One trick to make the eggs stay somewhat contained is to take a ring from a mason jar and place it in the pan. Drop the egg over the mason jar ring and let it settle in the ring, then turn off the heat and cover. Or, you can use an egg poacher.
In my continued Easter baking, I decided I wanted to make cupcakes because I had a bunch of Easter themed cupcake liners. My mom always buys them on sale and gives them to me. In my search for some spring timey desserts, I found these jam-filled cupcakes. They're relatively easy to make, and I find that cupcakes filled with anything are always impressive. The little hint of jam is such a sweet surprise!
1 cup (2 sticks) unsalted butter, room temperature, plus more for pan
1 1/2 cups all-purpose flour, (spooned and leveled), plus more for pan
1 1/2 teaspoons baking powder
1 teaspoon salt
3/4 cup granulated sugar
2 large eggs, room temperature
1 1/2 teaspoons pure vanilla extract
1/2 cup plus 2 tablespoons whole milk
1 cup confectioners' sugar
1/4 cup unsweetened cocoa powder
1/4 cup seedless jam (I used blueberry)
Preheat oven to 350 degrees. Line a 12-cup muffin pan. Combine flour, baking powder, and 3/4 teaspoon salt. In a large bowl, using an electric mixer, beat granulated sugar and 1/2 cup butter until light and fluffy. Beat in eggs, one at a time. Beat in 1 teaspoon vanilla. With mixer on low, beat in flour mixture in two parts, alternating with 1/2 cup milk.
Divide batter among prepared muffin cups. Bake until a toothpick inserted in center of a cupcake comes out clean, about 20 minutes. Let cool in pan 5 minutes. Transfer to a wire rack to cool completely.
Meanwhile, whisk together confectioners' sugar, cocoa, and 1/4 teaspoon salt. In a large bowl, using an electric mixer, beat 1/2 cup butter until light and fluffy. With mixer on low, gradually add cocoa mixture, scraping down side of bowl as necessary. Gradually beat in 2 tablespoons milk and 1/2 teaspoon vanilla. Beat frosting until light and fluffy, about 30 seconds.
Using a paring knife or cupcake corer, cut a 1-inch-deep piece from the top of each cupcake (do not discard). Fill each hole with 1 teaspoon jam and replace cutout pieces. Frost cupcakes.
For Christmas, my mom gave me a cookie press. I'm kind of surprised it's taken me this long to try it. Since I knew I wanted to bake a lot for Easter, I figured it was the perfect time to bust it out. There are a lot of different recipes out there, so I tried two, this one from Martha Stewart and a shortbread recipe. This one tasted better, so I figured I'd share it with you. Besides, when has Martha ever been wrong? I threw some blue food coloring in there, but you can also use colored sugar or even frosting.
1 1/2 cups (3 sticks) unsalted butter
1 cup sugar
2 large egg yolks
3 3/4 cups sifted all-purpose flour
1/4 teaspoon salt
1 tablespoon pure vanilla extract
Heat oven to 350 degrees. In a large bowl, cream butter and sugar until light and fluffy. Add egg yolks, flour, salt, and vanilla. Mix thoroughly.
Fill a cookie press either by spooning the dough into the container or by making cylinder-shaped piece of dough to fit in the tube. Turn out cookies 1 to 2 inches apart onto an ungreased baking sheet.
Bake until the cookies are lightly browned, 7 to 10 minutes. To ensure even baking, rotate sheet halfway through the baking process. Transfer to a wire rack, and let cool.
Ever noticed all those little pictures on your clothing tag? Some of them are pretty self-explanatory, but a few are a little tricky. Here's a great guide to make sure you're taking care of your clothes the right way.
I bought some crescent rolls on sale and wanted to make something special. I also had some ground beef and cabbage in the fridge, and you can pretty much wrap anything in a crescent roll, right? Actually, someone already tried this combo and I found the recipe on the Pillsbury website. It was kind of tough to wrap up all the filling, but after I while, I got the hang of it...sort of.
Heat oven to 375°F. In large skillet, cook ground beef and onion over medium-high heat until beef is thoroughly cooked, stirring frequently. Drain.
Add cabbage, salt and pepper; mix well. Reduce heat to medium; cover and cook 10 to 15 minutes or until cabbage is crisp-tender, stirring occasionally. Cool 5 minutes. Stir in cheese.
Separate dough into 16 triangles; press or roll each until slightly larger. Spoon about 1/4 cup beef mixture on shortest side of each triangle. Roll up, starting at shortest side of triangle, gently wrapping dough around beef mixture and rolling to opposite point. Pinch edges to seal. Place point side down on ungreased large cookie sheet.
Bake at 375°F. for 15 to 20 minutes or until golden brown.
I used to think I was really cool and used olive oil for everything because it's "healthier." But you have to consider using different oils based on the dish you're making and how you plan to cook it. Depending on whether you plan to bake, fry, broil, or grill, a different oil will yield different results in your food, and give you more control over the cooking time and temperature. I usually keep extra virgin olive oil, vegetable oil and peanut oil in my pantry. Here are some things to think about when deciding which oil to use.
Smoke Point: The Number That Determines When Oil Goes from Tasty to Terrible
As you heat a fat of any kind, it begins to break down into free fatty acids and glycerol. As the temperature rises, the glycerol breaks down further and produces a bitter-smelling, acrid chemical called acrolein. It's that acrolein in the smoke that makes your eyes itch, and it's also what makes the food you cook in that overheated oil taste terrible.
If you plan to fry or grill, you want an oil that will stand up to high heat without breaking down on you. If you're going to use the oven, you have some more flexibility depending on whether you plan to bake, broil, and the temperature you set. With the right oil and the right cooking method, you'll taste a noticeable difference in your food.
Use Flaxseed Oil, Olive Oil, and Butter for Low-Temperature Cooking and Baking
As a rule, unrefined oils, dairy products, and animal fats have the lowest smoke points, and are best suited for lower-temperature cooking like baking, simmering, and low-heat pan frying.
Use Coconut Oil, Canola Oil, and Extra Virgin Olive Oil for Medium-Heat Cooking and Frying
Most of your middle of the road oils have applications in low-heat and cold preparations but can also be used on the stove or in the oven
Use Peanut Oil, Avocado Oil, and Ghee for High-Heat Grilling and Deep Frying
The highest-smoke point oils are generally reserved for high-heat frying, brushing on the grill, and deep frying
No joke, I had a dream last night that I was cruising around a store filled with beautiful clothes with feminine details like peter pan collars, ruffles, and lace. Don't get me wrong, I love combat boots and motorcycle jackets as much as the next girl, but sometimes, I just want to feel pretty.