Lately I've been loving the website, Our Best Bites! Every recipe I've tried from them has been delicious. A few weeks ago, we had this salad at Bunco, and I've wanted to make it ever since. So I finally did! I found frozen ciabatta rolls from Walmart that were AWESOME!! I seriously thought, "I never need to go to Macaroni Grill for their bread anymore - I just need to buy these rolls! I ended up using fresh blackberries for the dressing, but I do prefer the strawberries instead. It was still so delicious - a perfect summer dinner!
the best chocolate chip cookie recipe!! Many of you know, I love to bake, and grew-up making a different batch of cookies nearly every Sunday at my house! However, I really never liked to eat the cookies once they were baked. I just liked the cookie dough. I few months ago, I tried a new recipe and thought, "This is pretty good." When Shawn came home and tried it, his first response was, "Have your tried Laura Lowe's recipe?" Ok - my, what I thought at the time, pretty good recipe must not have been as good as Laura's. So, I e-mailed his coworker and got the recipe. I didn't try it until last weekend - HELLO - I've made it twice now (not good for the hips!)
Perfect Chocolate Chip Cookies
From the episode: The Cookie Jar
1 3/4 cups unbleached all-purpose flour (8 3/4 ounces)
1/2 teaspoon baking soda
14 tablespoons unsalted butter (1 3/4 sticks)
1/2 cup granulated sugar (3 1/2 ounces)
3/4 cups packed dark brown sugar (5 1/4 ounces)
1 teaspoon table salt
2 teaspoons vanilla extract
1 large egg
1 large egg yolk
1 1/4 cups semisweet chocolate chips or chunks (I use chunks and chips! or chips and mini chips)
3/4 cup chopped pecans or walnuts, toasted (optional)
1. Adjust oven rack to middle position and heat oven to 375 degrees. Line 2 large (18- by 12-inch) baking
sheets with parchment paper. Whisk flour and baking soda together in medium bowl; set aside.
2. Heat 10 tablespoons butter in 10-inch skillet over medium-high heat until melted, about 2 minutes.
Continue cooking, swirling pan constantly until butter is dark golden brown and has nutty aroma, 1 to 3
minutes. Remove skillet from heat and, using heatproof spatula, transfer browned butter to large
heatproof bowl. Stir remaining 4 tablespoons butter into hot butter until completely melted.
3. Add both sugars, salt, and vanilla to bowl with butter and whisk until fully incorporated. Add egg and
yolk and whisk until mixture is smooth with no sugar lumps remaining, about 30 seconds. Let mixture
stand 3 minutes, then whisk for 30 seconds. Repeat process of resting and whisking 2 more times until
mixture is thick, smooth, and shiny. Using rubber spatula or wooden spoon, stir in flour mixture until just combined, about 1 minute. Stir in chocolate chips and nuts (if using), giving dough final stir to ensure no
flour pockets remain.
4. Divide dough into 16 portions, each about 3 tablespoons (or use #24 cookie scoop). Arrange 2 inches
apart on prepared baking sheets, 8 dough balls per sheet. (Smaller baking sheets can be used, but will
require 3 batches.)
5. Bake cookies 1 tray at a time until cookies are golden brown and still puffy, and edges have begun to
set but centers are still soft, 10 to 14 minutes, rotating baking sheet halfway through baking. Transfer
baking sheet to wire rack; cool cookies completely before serving.
They also had some technique tips, that I thought were interesting. Click here to read those.
Finally for this post - I turned 30 yesterday!!! Hard to believe, I guess. I don't feel any different, but supposedly it's a big deal! :)
Shawn and the girls did a wonderful job at making me feel special and they sure did spoil me! Shawn took Andie and Ali shopping, and it's always fun to see what they think is "your favorite!" Which happened to be raspberry truffles, dark chocolate, and bright pink nail polish! (according to Andie and Ali!)
That night, I treated myself to a favorite dinner. Tri-tip, homemade rolls, raspberry jello, mashed potatoes and of course Chocolate Cake, with Chocolate Frosting!