Big, fat chocolate chip cookies. Now that’s what I’m talking about!
When I first began this blog, I was on a hunt to find the best chocolate chip cookie recipe. I like them big and fat. Carol, from Carol’s Cookies, is my idol. She makes them just the way I like it. Problem is, no recipe out there can compete with hers. And you better believe she is tight lipped about her secrets.
Carol left me no choice but to figure this out the hard way. Trial and error, and lots of ’em.
Enter Vanilla Sugar. I came across her blog the other day from Tastespotting. As I was scrolling through, I found cookies that look like the closest thing I’ve seen to Carol’s Cookies. Big, fat chocolate chip cookies. Funny thing is—she’s trying to reproduce her favorite cookie as well, only it’s from a different bakery, Levain Bakery in NYC. I made the recipe Friday night. They were close, but they weren’t Carol’s. (Now keep in mind, we are trying to reproduce two different cookies.) Carol’s Cookies are sweeter and not as doughy tasting. So I slept on it. I woke up. Read a thread about how to reproduce Carol’s Cookies. (Looks like I’m not alone in this endeavor.) Then, I made a POA (plan of action)!
POA—try Vanilla Sugar’s recipe again with some slight tweaks. More sugar. Regular butter instead of European butter*, although I love European butter. But, same technique. Speaking of technique, these are not your mom’s chocolate chip cookies. Throw everything you know about making chocolate chip cookies out the door. Let your butter come to room temp, forget about it. Cream your butter and sugar together until pale in color, think again. Preheat oven to 350° or 375°, not this time.
Big, Fat Chocolate Chip Cookies
recipe adapted from Vanilla Sugar
8 oz. (2 sticks) unsalted butter*, chilled
1 1/4 c. granulated sugar
3/4 c. packed light brown sugar
2 large eggs
1 tsp. vanilla extract
3 c. AP flour
3/4 tsp. sea salt
1 1/4 tsp. baking powder
1/2 tsp. baking soda
12 ounces (2 c.) good quality semisweet chocolate chips
1 c. crushed walnuts (optional)
1. Using a grater, grate chilled butter into a large bowl. Make sure to scrape out butter left on grater. If butter is too warm, stick it in the freezer for 5 minutes.
2. Add sugars to the butter. Using a mixer, mix until just combined. Do not over beat.
3. Add vanilla and eggs, and mix until just combined. Again, do not over beat.
4. In a separate bowl, whisk together flour, salt, baking powder, and baking soda.
5. Add flour mixture to butter mixture, and mix until just combined. Dough will look crumbly. You are right on track.
6. Stir in chocolate and crushed walnuts (optional).
7. Take off your rings—you’re gonna need your hands for this. Gather dough into a large ball, as you would if you were making a snow ball. Place on pan lined with a Silpat or parchment paper.
8. Preheat oven to 365°. Meanwhile, place cookies in the freezer for about 15 minutes.
9. Bake cookies for 18 minutes or until slightly browned around edges. Cookies will still be doughy in the middle.
10. Allow to cool completely before eating. The doughy center will stiffen up a bit.
*Note: In the pictures, I used European butter. However, I used regular butter the first time I made the recipe and the cookies held their shape much
butter better. Therefore, I made the executive decision to go with regular butter in the recipe. A little tid-bit for you: according to Sunset Magazine, too low-fat butter (aka margarine) or too high-fat butter (aka European butter) can cause spreading. Go regular or go home.
Here’s the visual recipe.
Have I arrived? I don’t know. But I feel a lot closer than I did last week.
I need your help!
A week ago I entered my Chili recipe into the Mad Hungry Game Grub contest. Today, I found out that I was one of the semi-finalists! Talk about exciting. I’ve been jumping up and down ever since. They even made my recipe and wrote up a description that sounds much better than I could have written.
Like I said, I need your help! Please go the the page and vote for me. (It’s on the right-hand side of the page.)
I love chili.
Maybe it’s because of all of the good memories surrounding it. My mom made chili a lot growing up. While she made the chili, I was in charge of adding the egg and milk to the Jiffy Cornbread mix. Without fail, every Halloween we’d have a bowl of it before going trick-or-treating. Those were good times.
When I make chili, it makes home feel a little closer. Two and a half years ago, I married my best friend and moved to Chicago. Here, winter lasts about 5 months out of the year, providing many opportunities to make chili. So, I set out to recreate my mom’s chili. After a couple attempts, “the chili” was concocted. A friend asked me for the recipe last year, only problem being that it was in my head. I guess that’s not the only problem—I rarely use measuring utensils. When I cook, I smell, dump, and taste. Kevin, my husband, alerted me to this the other day. I always open the spice jar and smell it before dumping in the guesstimated amount. I guess I cook with my nose just as much as I do my taste buds. This is no good for sharing recipes.
Today, though, I got out my measuring spoons.
1 large sweet onion (make sure it’s sweet!)
4 garlic cloves
6 roma tomatoes
28 oz. crushed tomatoes
6 oz. tomato paste
1 lb. lean ground beef
15 oz. can red kidney beans, drained
15 oz. can light red kidney beans, drained
15 oz. can black beans, drained
Hot Chili Sauce (we call this chinese ketchup)
2 tbsp. cumin
2 tbsp. chili powder
1 tbsp. unsweetened chocolate powder
1 1/2 tsp. cinnamon
1. Dice onion and garlic. Don’t worry about chopping too finely. You’ll take care of that in a minute.
2. In a stock pot with olive oil and salt, sauté onion and garlic for about 10 minutes.
3. Meanwhile, dice tomatoes.
4. Add tomatoes into the stock pot, and allow to cook for another 10 minutes.
5. While the tomato mixture is sautéing, cook ground beef until browned.
6. Pour sautéed tomato mixture into a food processor, and pulse for 20 seconds. (This will help get rid of those pesky tomato skins that curl up and look unappetizing.)
7. Add mixture back into stock pot along with the browned meat, crushed tomatoes, tomato paste, beans, and spices. Add hot chili sauce and salt to taste. Stir.
8. Simmer for an hour. (I recommend tasting 30 minutes in to make sure everything is on par. Go with your gut, or should I say your nose, and add extra spices if needed.)
9. Top with your favorite chili toppings. (We love to add brown rice or pita chips, hot sauce, cheese, and cilantro.) Serve.
For all the people out there like me, here is a visual recipe.
I hope this makes home feel a little closer for you too!
If you know anything about me, you know that I like to do everything myself. If I can make it, then there’s no need to buy the pre-made stuff. And the taste. Do I even need to go there? It’s always better homemade especially when you are whipping up salad dressing.
Salad dressing is very easy to make. And I have something that makes it even easier—a dressing emulsifier! For Christmas, my mother in law bought me one, and it works like a charm. She bought it at William Sonoma, but I have seen them at Crate and Barrel and Sur la Table.
Before I tell you all the perks of this product, lets talk emulsion. The definition of emulsion is “a fine dispersion of minute droplets of one liquid in another in which it is not soluble or miscible.” What in the heck does all that jibber jabber mean? Let’s break it down in layman’s terms. Picture this: oil and water. If you pour them into a glass bowl, they separate. However, if you whisk them vigorously for a length of time, they come together. This my friends is the process of emulsion, and this is how you make dressing.
Now for the perks. This dressing emulsifier emulsifies! Imagine that. According to the product description it has a corkscrew like stir stick which is in charge of emulsifying. This takes out the vigorous whisking you would normally have to do. Even better, this allows you to re-emulsify the dressing after it has been sitting in your fridge for a couple days. It’s also got a great little pouring spout with a cute lid. It’s made of a clear plastic allowing you to see inside the container. And, best of all, it has recipes right on the container with markers showing you how much of each ingredient you need. Are you still reading this, or are you at the store waiting in line to pay? In this case, I hope it’s the later. This is a kitchen must have.
In case you want to make this and you don’t yet have this gadget, here’s the recipe with a couple additions I make to the recipe on the bottle.
1/2 c. olive oil
1/4 c. balsalmic vinegar
1 clove of garlic, minced
squirt of honey, if desired.
dash of oregano
Salt and pepper to taste
1. In a bowl, add balsamic vinegar, minced garlic, honey, salt, and pepper.
2. Pour olive oil into the mixture slowly while whisking continuously. Whisk until the oil and mixture are combined.
3. Serve immediately. If making ahead, whisk again before serving.
Will keep in fridge for about a month.
Did you lose sleep wondering how I served these homemade pasta noodles? Hopefully not.
Originally, I thought I would coat these cute little guys in a pink vodka sauce. Then I remembered New Years was only days ago. Something lighter was in order. Drum roll please—so I decided to go with Pesto. Spinach Pesto that is.
This recipe comes from one of my favorite cookbooks—Everyday Food. It’s quick. Easy. Healthy. What more could you ask for?
1/2 c. walnuts
1/2 c. parmesan cheese
4 c. lightly packed fresh spinach leaves
1 garlic clove
1/2 c. extra-virgin olive oil
Coarse salt and ground pepper
1. Preheat oven to 350°. Spread nuts evenly on a rimmed baking sheet; toast in oven until golden and fragrant, 8 to 10 minutes. Let cool completely.
2. In a food processor, combine nuts, spinach, parmesan, and garlic; season generously with salt and pepper. Process until nuts are finely chopped. With machine running, pour oil in a steady stream through the feed tube; process until smooth.
3. In a saucepan, add pesto to your cooked homemade noodles. (I also sauteed a couple chopped tomatoes and an onion for extra veggies prior to adding the noodles with pesto to the saucepan.) Cook for 5 minutes and serve.
Pesto will keep for 1 week in the fridge.
I have to be honest, I was nervous how this would turn out. First time making homemade noodles with my new machine. First time making spinach pesto. This could have spelled disaster. Thankfully, it was just the opposite. We ate every last noodle and then wished for more.
This weekend I ventured into the world of homemade pasta. And I’m never turning back. Grocery store, packaged pasta has nothing on fresh pasta. Sure, I’ll still use the grocery store pasta for convenience during the week. But on the weekend, I’m pulling out the pasta maker.
You’re gonna need one of these, assuming you have a KitchenAid:
It’s a pasta press! You can purchase one at William Sonoma. (The link also has a video about the product if you want a sneak preview.) I am ashamed to say, I got this last Christmas. That is, Christmas of ’09. And I’m just now getting around to using it. Lame. I know. I have a couple excuses I could throw out, but honestly there’s no good excuse not to use this beautiful piece of machinery. Homemade pasta is the bomb.com.
Light Wheat Pasta
recipe from KitchenAid
2 1/2 c. sifted whole wheat flour
1 c. sifted bread or unbleached flour
4 large eggs
6 tbsp. water
1/2 tsp. salt
1. Place all ingredients in mixer bowl. Attach flat beater and turn to Speed 2. Mix 30 seconds.
2. Exchange flat beater for dough hook. Turn to Speed 2 and knead for 2 minutes. Remove dough from bowl and hand knead for 1 to 2 minutes.
3. Get out your pasta press. Use manufacturers instructions and make pasta!
• Dough too dry? Add a tablespoon of water at a time.
• Dough too moist? Add a tablespoon of flour at a time.
Stay tuned to hear how I served the pasta.
Post and recipe updated: 5.26.14
The temperature has turned to cold. Family and friends are gathered in droves. Thanksgiving is in a couple of days and you’re probably wondering what to serve all those people for breakfast. First thing that comes to everyone’s mind—breakfast casserole. Over done. High in calories (save those precious numbers for your turkey dinner). Heavy on the stomach. Try something new this year—Baked Oatmeal. If you have to, think of it as Oatmeal Casserole. Original. Low in calories. Light on the stomach. Best of all, it feeds lots of people! Read more