Our Favorite Chocolate Chip Cookie

All my life, I've had an issue with declaring "favorites."

Favorite color, favorite food, favorite movie, favorite book...

*sigh*
It still stresses me out.

Do I have to pick just one?
(Call me indecisive.  ...Or would it be hesitant?  Uncertain?  Whatever.)

...except when I was about 6 years old, I had a favorite color (Pink, obviously.  But that's a given.)
After that, I was kind of a tom-boy, and I didn't have a favorite color, however, I knew that pink was definitely NOT my favorite color (I grew up with six brothers, what do you expect?).

My little sous-chef...  :)

Anyway, since the time of having pink at the top of my list, I can't remember having any other declared favorites.

Until I tried this cookie.

I've tried about a million chocolate chip cookie recipes in my young life, but have never really stuck with one,

until a few months ago when I tried this recipe.
I've stuck with it, 

craved it, 

baked it,
loved it,
devoured it,

and (hesitatingly), shared it.

Back to being indecisive, I can't quite put my finger on what keeps me going back...

Is it the caramelized, crispy edges?

The melted-chocolatey, gooey centers?

Or flecks of sea salt that surprise my taste buds in between all of that?

Hmmm.

I'll go have another and get back to you on that...

The Best Chocolate Chip Cookie Recipe Ever

From Savory Sweet Life

Yields 4 Dozen (48 cookies), easily halved 

1 cup salted butter, softened

1/2 cup sugar

1 1/2 cups packed brown sugar

2 eggs

2 tsp pure vanilla extract

2 3/4 cups all-purpose flour

3/4 tsp smallish-medium coarse sea salt

1 tsp baking soda

1 1/2 tsp baking powder

2 1/4 cups semi-sweet chocolate chips

Preheat oven to 360 degrees.  

Cream butter, sugar, and brown sugar for about 3 minutes in a stand mixer; until fluffy.

Add eggs & vanilla.  Beat for 2 minutes.

Add flour, salt, baking soda, baking powder, and mix until well blended.

Mix in chocolate chips.

Drop by about 2-Tbsp size onto cookie sheets lined with parchment paper and bake for about 12-14 minutes (it only takes about 10 in my oven), or until edges are just golden brown.  Remove from oven and keep cookies on the sheet for another 2 minutes.  Then transfer parchment paper (with cookies on it) to the counter and let cool 3 minutes...and indulge!

*Notes:  To prevent flat cookies, be sure that your baking powder and baking soda are not expired, and be sure to cream the butter and sugars for the full 3 minutes.

Almond Sheet Cake with Butter Frosting

Presenting:  Almond and Butter...

in bringing you a

delightfully sweet,

finger lickin'--

yet sophisticated--

perfect-for-spring,

absolutely scrumptious

dessert.

 Perfect for all those baby showers, bridal showers, luncheons, 

even wedding receptions--yes, my mother made an innumerable amount of these (among plenty of other treats!) for my wedding reception and people are still talking about it (almost 4 years later).

The soft, moist almond cake topped with delectable butter frosting & crunchy almonds is, well, irresistible (I'd like to see anyone walk by a piece on the counter and not take a bite...).

The cake will even freeze perfectly for up to three months (see below for freezing instructions)!

...Umm, did I mention this is amazingly delectable?  Try it.

Almond Sheet Cake with Butter Frosting
From my mother
2 cups flour
2 cups sugar
1 tsp salt
1 tsp baking powder

1 cup butter
1 cup water
1/2 cup sour cream
2 eggs, lightly beaten
1 tsp almond extract
sliced almonds, for sprinkling on top

Preheat oven to 350.  Grease and flour a 15 x 11 jelly roll pan.
In a large bowl, whisk together dry ingredients and set aside.
In a small saucepan, combine butter and water--bring to a boil, stirring occasionally.  Add to flour mixture and stir to combine.
Stir in sour cream, beaten eggs, and almond extract.
Pour into prepared pan and bake 22-25 minutes, or until a toothpick comes out clean.
Spread warm (not hot) cake with butter frosting (recipe below).  Sprinkle with sliced almonds.  Cut into squares and serve.

*Notes:  I don't make the frosting until I'm ready to frost the cake (it will start to harden if it sits).  I also sprinkle the almonds on top while the frosting is still warm so they'll stay in place.


Butter Frosting
1/2 cup butter
1/4 cup milk (the higher the fat content, the richer it will taste)
1/2 tsp almond extract
3 cups powdered sugar

In medium saucepan, combine butter and milk.  Bring to a soft boil over medium heat, stirring occasionally, and remove from heat as soon as it boils.  Whisk in almond extract, then gradually whisk in powdered sugar until smooth.  Frost warm almond cake.

*To Freeze:  Wrap cooled, un-frosted cake (still in the pan) in two layers of plastic wrap, then a layer of foil.  Will keep for up to 3 months!  Allow to thaw and frost before serving.

No-Shortening Buttercream Frosting

Here's the buttercream frosting recipe I used on my Soft & Fluffy Sugar Cookies.

I don't usually like frosting, but this is my new favorite, 

and I LOVE that it doesn't use shortening--it's practically healthy...(ha).

Shortening-Free Buttercream Frosting

From twopeasandtheirpod.com

1 cup unsalted butter, room temperature

1 tsp vanilla extract

4 cups powdered sugar

pinch of salt (literally--just taste & add more if needed)

6 Tbsp heavy cream*

Food coloring & sprinkles, optional

Cream together butter and vanilla.  Slowly beat in powdered sugar and salt.  When becomes smooth & creamy, add in heavy cream, 1 Tbsp at a time.  Finally, beat at medium-high speed for 1-2 minutes; until light and fluffy.  Add food coloring if desired.

*You can use 1/2 and 1/2 or milk if you don't have any, although cream tastes wonderful!

Soft & Fluffy Sugar Cookies

I usually opt for chewy, fudgy, & rich-chocolatey

over

soft, light, fluffy, and sweet.

Until Valentine's Day comes...there's something about it that makes me abandon everything I stand for the rest of the year when it comes to sweets.

So I indulge in sweet & fluffy things,

like sugar cookies.

I have a sugar cookie recipe I use at Christmas, which yields a thinner, crispier cookie.  It's delicious and tastes like my childhood.

But I tried this soft one this year for Valentine's,

and,

what can I say?

I'm in love.

Try 'em and let me know what you think.  :)

Happy Valentine's Day!

Update:  Click here for the shortening-free frosting I used for these cookies!

Soft & Fluffy Sugar Cookies

From twopeasandtheirpod via recipesecrets.net

Makes about 5 dozen cookies

6 cups all-purpose flour

1 tsp baking soda

1 tsp baking powder

1/2 tsp salt

1 cup unsalted butter, room temp

2 cups white sugar

3 large eggs

2 tsp vanilla extract

1 1/2 cups sour cream

In large bowl, whisk together flour, soda, powder, and salt; set aside.

Using a stand mixer, cream together butter and sugar at medium speed for a couple minutes, until light & fluffy.  Beat in eggs one at a time.  Add in vanilla and sour cream at low speed until incorporated.

Add in dry ingredients and beat in a low speed until just combined (dough will be sticky).  Divide dough in two and flatten into rectangles (about 1 1/2 inches thick) and wrap in plastic wrap.  Refrigerate overnight, or at least a couple of hours.

Preheat oven to 425 and line baking sheets with parchment paper.

On a floured countertop and with a floured rolling pin, roll dough out to about 1/4-inch thickness.  Cut out cookies with desired cookie cutters, place on baking sheets, and bake for about 7 minutes--take the cookies out when they are barely golden around edges.  Transfer cookies to a cooling rack immediately and let cool before frosting.  May store in an air-tight container.  Enjoy!

**Click here for the shortening-free buttercream frosting I used!

Pumpkin Chocolate Cheesecake Pie + 2 Confessions

I have two confessions.

Confession #1:

I bought a pumpkin pie for Thanksgiving dinner.

Yes, I actually purchased a store-made pie.

For Thanksgiving dinner, no less.

It's kind of against everything I was ever taught growing up.

See, my mom is a homemaker icon, not to mention pie contest winner,

my dad would give anything for an extra piece of her famous Strueberry Pie...

and I also have a few younger brothers who have probably made more piecrusts than I have.

I'm lucky they didn't disown me.

But let me explain myself here...

Honestly, I'm not really a pumpkin pie lover.  I just eat it out of tradition.

 Plus, this year I was also making

rolls, sweet potatoes, green bean casserole, and cranberry sauce,

while simultaneously doing the zombie shuffle in my kitchen due to a baby with recurring ear infections (& subsequent night wakings),

So I threw in the towel and 

Bought. A. Pumpkin. Pie.

Don't get me wrong, I loved making all those Thanksgiving dishes...I just didn't have the stamina for a pie too.

I did, however, make this pumpkin chocolate cheesecake pie a week before Thanksgiving for a potluck.

If you're a non-pumpkin-pie-lover like I am, 

OR if you just want something a little more fancy-shmancy than an old pumpkin pie,
you should make this.

Homemade pie crust,

cream cheese layer on bottom,

chocolate in the middle,

and a pumpkin layer on top....

"mmm" is all I have to say.

Confession #2?

Maybe I do like pumpkin pie, after all.  

That is, as long as you throw in some cream cheese and chocolate.  :)

Pumpkin Chocolate Cheesecake Pie

From bhg.com

8 servings

1 deep dish pie crust (I used this one)

12 oz. cream cheese, softened

1/4 cup sugar

1 egg, lightly beaten

3/4 cup finely chopped semisweet chocolate

1 (15-oz) can pumpkin puree

2/3 cup brown sugar

2 tsp pumpkin pie spice

4 eggs, lightly beaten

3/4 cup half-and-half

chopped chocolate for garnish

Preheat oven to 450.  Prepare and roll out deep dish pie crust and lay in a 9 1/2 to 10-inch deep-dish pie plate.  Trim the edge of the dough and flute it high.  Line the crust with double thickness of foil and bake 8 minutes.  Remove foil and bake until golden, about 6 more min.  Let cool and reduce oven temp to 375.

In a bowl, beat cream cheese, 1/4 c. sugar, and 1 egg until smooth.  Spread onto cooled pie crust shell and sprinkle with chopped chocolate.

In a clean bowl, mix pumpkin, brown sugar, and spice.  Add 4 eggs and gradually stir in half-and-half.  Carefully pour pumpkin mixture over chopped chocolate layer.  Cover edges of pie crust with foil to prevent from becoming too brown.  Bake 60-65 minutes or until knife inserted in center comes out clean.  Remove foil and let cool.  Cover and chill within two hours (let chill overnight for best flavor).  Garnish with additional chopped chocolate before serving.

Homemade Pumpkin Pie Spice

Pumpkin pie spice, 

for me,

is probably a once or twice a year necessity.

So it's not something I always keep on hand or like to spend precious dollars on,

and just for a measly little container of it too.

But recently, finding myself in need of it, and finding my little container smelling
not-so-pumpkin-y anymore, 

(it had been expired for over a year...or two),

I decided to make my own.

It was a tad overwhelming with how many different versions google dug up, 

but this one looked the best to me

mostly because I loooove cinnamon

and the ratio just kinda seemed right.

I guess there's no way to really know if it's good unless you bake somethin' up with it

and taste it.

Which is exactly what I did.

And it passed with flying colors.

And that will be my next post.

Pumpkin Pie Spice

From Joy the Baker

1 Tbsp ground cinnamon

2 tsp ground ginger

1/2 tsp ground cloves

1/2 tsp ground allspice

1/2 tsp nutmeg (freshly ground is best)

big pinch of cardamom (optional)

Mix all ingredients together and store in an airtight container.  Use in any recipe calling for pumpkin pie spice.

Chocolate Witches Hats

In an attempt to be festive & Halloween-y,

I made some simple witches hats...

(an idea I spotted on Pinterest)

At first I was a little disappointed at the blemishes & marks in the chocolate,

but quickly realized that it just gives the "hat" a more tattered look...

the more blemishes, the better!

Happy Halloween...a couple days late...  :)

Chocolate Witches Hats

Fudge-striped shortbread cookies

Chocolate kisses

Orange frosting (I used a simple buttercream frosting--next time I'll make my orange darker!)

Pipe orange frosting around the circle on the bottom side of the cookie (for piping the frosting, I used a ziploc bag and cut off the corner).  Place a chocolate kiss on top.

Cinnamon Popcorn

 I grew up making homemade popcorn with my family for our weekend movie nights.  

My brothers and I had a very precise, two-man (kid) technique to pouring the melted butter over the freshly popped kernels (a dangerous mission if you ask me).

Man #1= the butter pourer

Man #2= the bowl spinner

..and Man #3 (a.k.a. my mom)...the rescuer, who always came to sprinkle the right amount of salt on and mix it all up perfectly and make the chaotic, popcorn-butter mess right again.

It was always such a treat to lay out the green picnic blanket in the family room, 

where we chomped on popcorn out of the designated orange "popcorn bowl," 

sipped homemade milkshakes--my dad's specialty--

and watched some quality Disney.

Always done in jammies, of course, and on Saturday nights, with sponge curlers in my hair for church the next day.

What more could a little girl ask for?  It was perfect.

Needless to say, homemade popcorn holds a place in my heart.

So when our neighbors gave us a Whirley-Pop Popcorn Maker for a wedding gift,

it was love at first sight.

Between me and the Whirley-Pop, I mean.

(you already know of the undying love between me and the boy next door :)

(This is now our designated popcorn bowl :)

Anyway, this recipe put our Whirley-Pop to good use...I think I am finally in the acceptance stage of the grieving process in my farewell to summer,

so I am now welcoming--even embracing--all things warm and cinnamon-y.

"Bring it on.

Boooooo-yaaaahahaha....wooo!"
(Name that Disney movie...here's a little hint.)

Cinnamon Popcorn
Adapted from Tasty Kitchen
6 servings
10 cups popped popcorn (about 6 tablespoons unpopped kernels)
1/2 cup unsalted butter
1/3 cup sugar
1 1/2 tsp cinnamon
1/2 tsp pure vanilla extract
2 pinches salt, to taste

Pour popped popcorn into a large bowl and set aside.  Preheat oven to 300 degrees.
In a small saucepan over medium heat, combine butter, sugar, and cinnamon and stir until butter is melted and sugar is dissolved.  Remove from heat and add vanilla.
Slowly pour mixture over popcorn and stir, using above two-man technique.  :)  Sprinkle on a couple pinches of salt, to taste.  Transfer popcorn to a large baking sheet and bake for about 10 minutes, or until crispy.
Cool before serving.

Strawberry Sour Cream Ice Cream

I am desperately holding on to summer.

After such a horrendous, record-breaking, housebound winter...

followed by a cold, rainy spring...

*sigh*

I just haven't fully recovered yet.

(Yes, I'm being dramatic...but winter is dramatic too, which is why we don't get along.

Opposites attract, right?)

Anyway, I found myself panicking this morning when I woke up to not only a cold house, 

but also a baby with a cold. :(

(Summer, are you really leaving me?)

So, to aid me in my grief as I hesitantly bid summer farewell, 

I'm sharing a delightful summer recipe I made on a recent family visit.

...So speaking of opposites, let's talk sweet strawberries and, well, sour sour cream.

A((n) opposite) match made in heaven.

It's definitely rich,

so only a few dainty bites are needed to satisfy even the greatest of ice cream desires.

...

On second thought, my dad was able to have several not-so-dainty bites...

but he is the exception.  :)

(Love you, Dad.)

Summer, I miss you already.

Strawberry Sour Cream Ice Cream
Adapted from The Perfect Scoop by David Lebovitz
Makes about 1 1/4 quarts


1 lb fresh strawberries, washed, hulled, & sliced
3/4 cup sugar
1 cup sour cream
1 cup heavy cream
1/2 tsp freshly-squeezed lemon juice

Combine strawberries & sugar in a bowl and stir until the sugar begins to dissolve.  Cover and let stand at room temperature for about 1 hour, stirring occasionally.

In a blender or food processor, pulse the strawberries (and their liquid) with the sour cream, heavy cream, and lemon juice until almost smooth but still chunky.

Refrigerate for at least 1 hour, then freeze in ice cream maker according to the manufacturer's instructions.

Homemade Cocoa Brownies

Rich.  Fudgy.  Simple.  Chocolate.  Brownies.

I recently brought these to a baby shower and they were loved.

  

I was nervous when I first took them out of the oven because they looked cake-y (you might as well make cake instead of make cake-y brownies...according to me). 

But no, they were rich and fudgy.  Just how brownies should be.

Homemade Cocoa Brownies
From Tasty Kitchen
9 servings (pictured is a halved recipe in a mini pan)


1/2 cup unsalted butter, softened
1 cup sugar
2 large eggs
1 tsp vanilla

1/3 cup whole wheat flour
1/3 cup white flour
1/2 tsp baking powder
1/2 cup baking cocoa
1 cup chocolate chips (or less)

Cream butter and sugar together.  Beat in eggs & vanilla.  Add dry ingredients and chocolate chips.
Spread batter into a lightly greased 8 or 9-inch baking dish.  Bake at 350 for 25-30 minutes.  Let cool before serving.

Almond Butter Dark Chocolate Chip Cookies (with whole wheat!)

My time in our temporary kitchen is dwindling...thus begins the make-random-stuff-out-of-what-you-have-left stage.  Good thing I have a very non-picky husband!

I looked in my cupboard and I had:  whole wheat flour, oats, almond butter, and dark chocolate chips...
which equals cookies, of course!

I started with a peanut butter cookie recipe from allrecipes.com, substituted almond butter for the peanut butter, and healthified a few things.

Soft and chewy, while crisp on the outside.  We loved them!  And with almond butter, dark chocolate (antioxidants!), whole wheat, and oats...how can you go wrong??

Almond Butter Dark Chocolate Chip Cookies

2 dozen cookies

1/2 cup butter, softened

1/2 cup white sugar

1/2 cup brown sugar

3/4 cup natural almond butter (of course, peanut butter works too)

2 large eggs

1 tsp pure vanilla

1 cup regular whole wheat flour

1 tsp baking soda

1/2 tsp salt

1 cup old-fashioned rolled oats

1 cup dark chocolate chips (I like 60% cacao)

Preheat oven to 375.

Cream together butter, white sugar, brown sugar, and almond butter until smooth. Beat in eggs and vanilla.

Separately mix flour, baking soda, and salt; then combine with wet mixture. Fold in oats & chocolate chips.

Shape dough into golf-ball size balls and bake on ungreased baking sheet for 8-12 minutes, or until edges begin to brown. Let cool in pan--if you can bear to wait--for 5 minutes before transferring to cooling rack.

Decadent Chocolate Cheesecake

My husband likes to call it dangerously decadent chocolate cheesecake! I make this once or twice a year for special occasions and have yet to take a decent picture of it...but trust me, it's divine. If you're into luxuriously rich, chocolatey desserts, this cheesecake is for you. I like to serve it with strawberries on the side.

And a huge glass of milk.

Decadent Chocolate Cheesecake
At least 8 servings

Crust:

1 1/2 cups chocolate cookie crumbs*

2 Tbsp white sugar

1/4 cup butter, melted

In small bowl, mix together cookie crumbs, sugar, and melted butter. Press into bottom and sides of lightly-greased, 9-inch spring form pan. Bake at 350 for 10 minutes. Allow to cool. (Sometimes, in a hurry, I'll stick it in the freezer to help it cool faster.)

Filling:

1/4 cup semisweet chocolate chips

1/4 cup heavy whipping cream

3 (8-oz.) packages cream cheese, softened (room temp)

1 cup white sugar

1/3 cup unsweetened cocoa powder

3 eggs

1 tsp vanilla extract

In small saucepan, heat chocolate chips and whipping cream, stirring constantly, until chips are melted. Remove from heat.

In large mixing bowl, beat cream cheese and sugar until smooth. Add cocoa and beat well. Add eggs and beat on low until just blended. Stir in vanilla and reserved chocolate mixture until blended. Pour over cooled crust and bake at 325 for 45-50 minutes or until center is almost set. (Cheesecake tip: When the cheesecake is almost done, I like to turn off the oven, crack the oven door, and let the cheesecake sit for 30 min or so. This tends to help prevent cracking...although this recipe has a topping that covers up any cracks!)

Topping:**

1/4 cup heavy chipping cream

1 tsp vanilla extract

1 cup semisweet chocolate chips

In small saucepan, heat whipping cream and vanilla, stirring constantly, until just before boiling. Have chocolate chips ready; pour in the hot cream and stir until smooth. Spread over baked cheesecake and refrigerate overnight (the flavor is better the day after). Serve with fresh strawberries.

*I usually use about 20 oreos (with the filling scraped off) and run them through the food processor to get them really fine.

**Sometimes I half the topping recipe to make the topping thinner; either way is yummy (in the photos above, I did not half the topping--it shows how thick the layer is).