The Chocolate Chip Cookie Challenge

My sister  is in the midst of The Great Chocolate Chip Cookie Challenge.
She has already tried 3 recipes and has another 4 to go {I think}.

She might not be done with her challenge, but I’ve already declared the winner!

I admit that I only tried one of the recipes,
but it is by far the BEST chocolate chip cookie I’ve ever made.
So, to me, it’s the winner.
They are soft and chewy in the middle and crisp on the edges.
just perfect.

Oh, and it’s the weirdest way to make cookies. ever. you’ll see.

America’s Test Kitchen’s Perfect Chocolate Chip Cookie

Ingredients
1 3/4 cups unbleached all-purpose flour
1/2 tsp baking soda
14 tbsp unsalted butter
1/2 cup granulated sugar
3/4 cups packed dark-brown sugar
1 tsp salt
2 tsp vanilla extract
1 large egg
1 egg yolk
1 1/4 cups semisweet chocolate chips

Directions {all of my changes are in orange}

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 {I used my silpat}. 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 {I did ALL of this and used a timer}

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. {I made my cookies a bit smaller and got about 2 dozen from one batch~ I used about 2Tbsp of dough per cookie. They ended up about 4” wide after baking}

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. {that is total nonsense! go ahead and eat one while they are still warm from the oven} 

You should totally try these, they are so wonderful!

Do you have a favorite recipe for chocolate chip cookies?  share please!


this post is linked to: Weekend Wrap-Up

Strawberry Spinach Salad

I love me some red, ripe juicy strawberries.


They are so great this time of year so now is the time to make yourself this wonderfully tasty, addictive salad.

It has it all.
sweet
tangy
chewy
crunchy

Oh, I’m getting hungry just thinking about it!

I know there are many variations on the strawberry spinach salad out there, but here is what I put in mine. It’s the best, if I do say so myself.


1 Package prewashed baby spinach
1lb Strawberries, sliced
Chopped pecans
Raisins {I used golden, but either is fine}
Red Onion, sliced very thin
Feta cheese, crumbled
Poppy seed dressing {I like Brianna’s}

I don’t really measure anything, I just toss what looks good together and then I devour it :)

It makes a very pretty salad for a shower or party. I wait to assemble until right before serving and then I toss the salad with the dressing. It always gets rave reviews.

Enjoy!


this post is linked to: Tasty Tuesday, Cast Party Wednesday

Caramel Brownies

Not gonna lie, these will not be found on any weight loss plan.
They are super rich, but oh so good.
That is exactly why I NEVER {ok, maybe once} make them to keep at home.
I try to make them only when I have people to share them with so I can eat one, call it yum and not hate myself for eating the whole pan.

But, if you do hoard keep some for yourself, just go right ahead and cut them into small squares and store them in the fridge. They taste like a little bite of heaven when cold.  just sayin’….they. will. not. disappoint.

Caramel Brownies

2 German chocolate cake mixes
1 can evaporated milk {not condensed}
3/4 cup butter {1.5 sticks}, melted
1 16oz bag of caramels or caramel bits
6oz chocolate chips

In a large bowl, mix the 2 cake mixes with the melted butter and 1/2 of the can of evaporated milk. Stir until mixed well and moist.

Spread 1/2 of the cake mixture into a greased 9x13 pan. Bake for 6-8 minutes at 350.

Meanwhile, combine the caramels and the remaining evaporated milk in a saucepan over medium heat. Stirring often until the caramel is completely melted.

When the first layer of your cake is done baking, pull it out and spread the caramel mixture over the top. Sprinkle with the chocolate chips. You will then top the caramel and chips with the remaining cake mix. It will not be spreadable. So, with clean hands, take a scoop of the mix and flatten it in your hands and place it on top of the caramel layer. Continue until you have used all the cake mix. You may have holes where there is no cake mix, but that is ok, it will fill in as it bakes.  Bake at 350 for an additional 15-20 min.

Cool, cut and enjoy!!


this post is linked up to: The Weekend Wrap-Up, Tasty Tuesday

Strawberry Cake {with cream cheese frosting}

Oh, how I do love this cake!

I’ve made it a few times for Easter so I thought I would share just in case someone was looking for an easy, delicious dessert idea for this weekend.

Strawberry Cake 

1 box white cake mix
10oz bag of frozen strawberries {thawed}
1 small package {3oz} strawberry gelatin mix
4 eggs
2/3 cup vegetable oil
1/2 cup milk


In a small bowl, use a fork and mash the strawberries. Set aside 1/2 cup of the strawberries for use in the frosting. Mix the remaining strawberries, cake mix, gelatin mix, eggs, oil and milk together in a mixing bowl and mix on medium speed for 2-3 minutes.

You can either make a layer cake or a 9x13 cake. If you choose to make a layer cake, grease and flour your cake pans. If you are making a 9x13, cooking spray will work great. Fill your pans and bake at 350 for about 20 minutes for layer cakes and 25-30 minutes for a 9x13. 

Strawberry cream cheese frosting 

8oz cream cheese {softened}
6 Tbsp. butter {softened}
1/2 cup of reserved mashed strawberries
1 tsp. Vanilla extract
1.5 lb. powdered sugar

In a mixer, whip the cream cheese and butter until fluffy. Add the strawberries and vanilla. Mix until completely incorporated and fluffy.   With the mixer on low, slowly add the powdered sugar. Add more or less as needed to achieve a nice spreading consistency.

Frost your cooled cake and enjoy!!

this post is linked to: Hodgepodge Friday, A Little Knick Knack, Show and Share Day, Inspiring Creations, Weekend Wrap-up

Not your average Chicken Panini {and my menu}

Why does Monday have to come so quickly?
Are your taxes done?
Me too….2 days ahead of time.
That’s early for me.
I’m a bit of a procrastinator.
I need a deadline.
There is always something better to do than taxes, right?

Enough about my issues and onto what I shall feed my fam this week.

Monday~ Grilled chicken and zucchini kabobs with a thai sauce, jasmine rice and grilled pineapple……….and it was super yum :)

Tuesday~ Ham and cheese au-gratin, salad and mandarin oranges {didn’t ever have this last week..it happens}

Wednesday~ Taco salad at church {I think}

Thursday~ Boneless Buffalo Wings {on the recommendation of my friend Shannon} and salad

Friday~ Skillet enchiladas {made by my hubby}, chips and salad

Saturday~ BBQ ribs, scallop potatoes, green beans

Sunday~ Homemade Cinnamon rolls for breakfast, easy sandwiches for lunch and Easter dinner with my family.

**************

I’ve been wanting to share this sandwich with you that we have enjoyed a couple times. I thought you might want to try it next time you have some leftover chicken.

The first time we had these Panini's I used some leftover baked chicken and they were super good. The second time {what is shown in the pics} I used some rotisserie chicken. It was still good, but I really enjoyed the taste of the baked chicken better. I also think grilled chicken would work great. I probably wouldn’t use rotisserie chicken again. just sayin’.

Not your average chicken panini:

Italian or sourdough bread sliced thin
Olive oil
Thousand island dressing
Leftover chicken, chopped up
Coleslaw {creamy, spicy…whatever floats your boat}
Havarti cheese slices {Swiss would work too}

I like to get them all put together before I start the cooking. Lay out the bottom piece of bread for each sandwich and drizzle with olive oil. I spread it around good with my fingers {no better tool created}. Turn each piece over once it’s coated with oil.

On the other side of the bread slices, place some Thousand Island dressing and spread it around good.

Top with your chicken

Next comes a good amount of coleslaw

Finally I top it off with some Havarti cheese slices.

I like this kind, but it can be hard to find sometimes so Swiss cheese will work if that is what you can find.

Top with your final piece of bread and drizzle it with olive oil too. Spread it around really well so it’s all coated.

I like to use my griddle that fits on the stove top. You could also use a cast iron skillet or an electric griddle. Use what you have. It will all taste good in the end.

I use medium heat so the sandwiches don’t cook too fast without heating all the way through. It will take about 4-5 minutes per side.

Once I get them on the griddle, they have to be weighed down. Don’t laugh at my ways. I use what I’ve got and it works for me. I don’t need no fancy smancy panini press.

Look at those grill marks baby {and NO panini press}.

You should really try these. They are delicious!

How about you, do you have any favorite sandwich combos?

this post is linked to: Tasty Tuesday, Tempt my tummy Tuesday    

Cupcakes that taste homemade {from a mix}

I like to make desserts from scratch most of the time.
I think they simply taste better.
Especially cakes and frosting.
Amen?
Amen.

However, sometimes a mix is just……um, EASIER and FASTER
{and can taste just as good}

So, I have a secret I want to share with you.
You might already know it, but I bet some of you don’t. I didn’t.
Tidy Mom posted this way back in 2009 {here} so I’m a little late on processing the info.  I’m slow.

The secret is all about how to take a box cake mix and make it so much better. Moist and delicious, unlike most box mixes. 
Homemade taste~ that’s what we want!


Homemade taste from a mix:

Take any box of cake mix, any flavor, but preferably a name brand one.
Add to it~
1 cup of water
1 stick of melted butter {not margarine}
3 eggs

Beat on low for 30 seconds and medium speed for 2 minutes or until nice and thick and fluffy. Fill your cupcake holders 2/3 full {I use an ice cream scoop~perfect size scoop}. Bake at 350 degrees for 15-20 minutes.

I used a white cake mix for the cupcakes shown above. I wasn’t sure if it would work since you generally use egg whites so it will stay nice and white, but it worked just great. I also added about a 1/4 cup of cream of coconut to the batter for my coconut cupcakes. I then topped them with my cream cheese frosting {below} and rolled the tops in some coconut. simply delicious.

Cream Cheese Frosting:

8oz block of cream cheese {room temp}~ I use low fat
1 stick of butter {room temp}
1 tsp real vanilla extract
1.5 lbs powdered sugar

Cream the butter and cream cheese together until light and fluffy. Add the vanilla and mix well. Slowly add the powdered sugar and until it is all incorporated and then whip on high for 30 seconds.


Do you have any secrets for using mixes that taste homemade?

this post is linked to: Crazy domestic, A Little Knick Knack, Fingerprints on the Fridge, Hodgepodge Friday, It’s a Keeper, Foodie Friday, Weekend Wrap up, Tasty Tuesday    

Peanut Butter Bars with Chocolate Icing

These little gems are just plain yummy and perfect for a crowd. I love a recipe that makes a lot since I make desserts for church every week.

Plus~ chocolate and peanut butter together…..is there a better combo?
I think not.

Peanut Butter Bars with Chocolate Icing

3/4 cup butter
3/4 cup brown sugar
3/4 cup sugar
3/4 cup peanut butter
2 eggs
1 tsp. vanilla
3/4 tsp. baking soda
1/2 tsp. salt
1 -1/2 cups flour
1 -1/2 cups {quick} oatmeal

In a large mixing bowl cream together the butter, sugars and peanut butter until fluffy. Add the vanilla and then add the eggs one at a time, making sure they are completely incorporated. Add the soda and salt and mix well. Slowly add the flour and oatmeal and mix on low just until incorporated. Do not over mix or your bars will be tough. You can stir in the flour and oatmeal by hand if you like. The mixture will be sticky.

Spray a jelly roll pan {15x11} with cooking spray. Spread the mixture evenly in the pan. This is definitely the trickiest part because the mixture is pretty sticky. I put a plastic baggie on my hand, spray it with cooking spray and use that to press the mixture in the pan. You could also wet your hands a little so it doesn’t stick so much. Do what works for you.

Bake at 350 degrees for approximately 12-14 minutes. Let cool and finish with the following. 


Quick and Easy Chocolate Icing

1/4 melted butter
3 Tbsp cocoa pwdr
1/2 tsp vanilla
3 Tbsp milk
2 cups powdered sugar

mix all until smooth adding more sugar or milk to get  a desired consistency.

So yummy! Share and enjoy {it’s ok~ it makes plenty}



This post is linked up to: Alissa’s Tasty Tuesday, Tempt my Tummy Tuesday, Tasty Tuesday    

When life gives you snow, make snow ice cream!!

There are sweet possibilities almost everywhere you look these days.

Snow, snow, snow
Very sweet, indeed!

Not so much to play in, but sweet to eat!


Growing up I remember making snow ice cream every year. My brother or I would go out in the snow and retrieve a big old bowl of fresh clean snow and bring it inside for my mom to whip up into delicious ice cream. Such yummy memories!

So yesterday, considering all the snow we have been blessed with, we made a couple of batches and it was soooo tasty. I’m not sure how my mom made it all those years ago, but here is how we did it.

SNOW ICE CREAM

1 can sweetened condensed milk {I used fat free}
1/4 cup milk {more or less as needed}
2 tsp vanilla
Big old bowl of clean, fresh snow {at least 1 gallon}

In a big bowl add the sweetened condensed milk, regular milk,  vanilla and mix well. Add the snow a bit at a time and stir well. Keep adding snow until it is a good ice cream consistency.

Dish up and enjoy!
Especially tasty with a little chocolate syrup on top :) 

Extras will keep in the freezer {if you possibly have any}. I had to add a splash of milk to thaw it a little and then I gave it a good stir. It was just as delicious as when it was first made.

Blessings~

this post is linked to: Tasty Tuesday, It’s a keeper, Fingerprints on the fridge, Hodgepodge Friday, A little knick-knack, Weekend Wrap up            

The Great Pumpkin Dessert

I promise this is the last pumpkin recipe I will post this year {I think?}

I made this last week for our Wednesday night dinner at church and had several requests for the recipe so I thought I would just share it with everyone. 

The filling in this dessert is very pumpkin pie like {only better}, but the topping is what makes it way better than pie! 

The Great Pumpkin Dessert

1 can {15oz} pureed  pumpkin ~ not pie filling
1 can {12oz} evaporated milk
3 eggs
1 cup sugar
4 tsp. pumpkin pie spice
1 box yellow cake mix
3/4 c. butter, melted
1 cup finely chopped pecans

In a bowl, mix the first 5 ingredients with a whisk until smooth. Transfer to a greased 9x13 pan. Sprinkle with the dry cake mix, drizzle with butter and top with the nuts.

Bake at 350 degrees for approximately 45 min-1 hour or golden brown on top and set in the middle. 

Serve warm with a little whipped cream on top!

Enjoy and try not to eat it all in one sitting. Refrigerate leftovers {if there are any}.

this post is linked to Mouthwatering Monday, Tuesday at the table, Tasty Tuesday, Tempt my Tummy Tuesday, Anything related, Raising Homemakers    

{more pumpkin love}

I know, I know your probably thinking “enough already with the pumpkin!”

Well, I just can’t let it go. These recipes just look so yum, I thought you needed to see them.  

With me??
umm k, let’s drool

I actually made these pumpkin scones a few weeks ago and they were divine!! Go check out The Brown Eyed Baker for the recipe.

Bake at 350 shares the recipe for this pumpkin cream cheese.
creamy dreamy!

Our Best Bites shares this pumpkin pie milkshake recipe and I want one…now!

oh my, these homemade pumpkin pop tarts are sure to be a hit with the kids {big and small}. Find the recipe at Joy the Baker.

Last, but not least, this pumpkin butter looks so delish! I have it on good authority that it’s wonderful! You can find the recipe at Gina’s WW recipes.

Have you tried any new pumpkin recipes this year? was it yum?

Homemade English Muffins

I’m not really a huge fan of traditional English muffins, but my hubby is so I decided I would try and make some at home versus buying the ones laden with corn syrup and trans fat.

I made mine a bit too small so we ended up with approximately 35 of them. They are well over half gone in less than 48 hours so I would say they are definitely a hit.

English Muffins

2 cups milk {warm, not hot~ about 110 degrees}

1 Tbsp dry yeast
2 Tbsp sugar

1/3 c. olive oil
2 eggs
1 tsp salt
6-7 cups flour
corn meal for dusting

I like to proof my yeast so I don’t waste my ingredients if its bad so I start out by adding the yeast and sugar to the warm milk.
Let it sit for about 10 minutes and it should like be all perky and bubbly like this. 
 
In a large mixing bowl combine the yeast mixture, olive oil, eggs, salt and about 5 cups of flour. I used my stand mixer for this. Once it’s combined add flour 1/2 cup at a time until the dough clears the side of the mixer. I added all 7 cups plus a little, but it will depend on your flour, weather, etc.

I kneaded this in my mixer for about 6 minutes on medium speed. Knead longer if doing it by hand. Once your done kneading, transfer the dough to a large greased bowl and cover with a damp towel. Stick it in a warm spot and let rise.


Once your dough is double in size sprinkle your counter with corn meal and place dough on it. 

Using your hands, press the dough out to about 1/2 inch thickness. Using about a 3” circle cutter {I used a biscuit cutter and it was really too small, but it worked} cut out your muffins. 

Place on the counter or a cookie sheet to rise for about 10-15 minutes. They should be not quite double in size.  Don’t leave them too long or they will be very difficult to bake all the way through without burning.

Heat your griddle to about 300 degrees. Mine doesn’t have a temp setting since it goes on my stove burners so I just set them on Med-low.  You don’t want the heat too hot or they will get too dark before they cook through. I used my griddle and my cast iron skillet. Both worked just great!

Cook them for about 8 minutes per side. Possibly a little longer if yours are bigger than mine. 
 

{ignore all the stuff in the background…..keep your eyes on the prize people!}

There ya have it.
A delicious breakfast treat.

Fry up one egg, fold it in half, top with a smidge of grated cheese on a toasted muffin. yum.These are very good and I would encourage you to try them. They were easy to make and so much tastier than any store bought ones.

I will say that if you are looking for a true English muffin with tons of airy holes and a spongy texture this one might not fit the bill for you. They are a little more dense.

If you are looking for a spongy texture with lots of nooks and crannies I would suggest you try out Alton Brown’s recipe. It looks good, but I don’t have the rings to make them. Once I amass enough of the rings, I will definitely give them a try.

Enjoy!

this post is linked to Raising Homemakers  

Impromptu Pumpkin Love Linky

If you’ve been around this blog very long you know of my love for all things PUMPKIN.

I tried to make some pumpkin muffins last night and burnt them because I’m absent minded. Now I’m still longing for a little somethin’ pumpkin.

I went looking for something to make and came to the realization that I have posted more recipes for pumpkin than anything else. I guess my obsession love shows through loud and clear.

So….if you need something to do with that can of pumpkin you bought the other day, here you go

My personal favorite: The Pumpkin Chocolate Chip Bars

Pumpkin ♥
Chocolate ♥
…..enough said

Perfectly Fluffy Pumpkin Pancakes……so light and yummy. Definitely one of our favorites!

This picture is horrid, but these Pumpkin apple muffins are tasty

This picture doesn’t do this Maple Pumpkin Cheesecake justice. I make it each year for our big Thanksgiving feast at church. The Maple pecan sauce on top really makes it! This recipe won’t disappoint.

What is your favorite pumpkin recipe? Feel free to link it up….New or Old, 


Share your pumpkin love ladies!!


if you don’t have a pumpkin post to share, feel free to share your recipe in the comments section.