Saturday, October 30, 2010

The Hunt for the Best Chocolate Chip Cookie Recipe

One of my best friends came to visit me last week and it was so much fun.  She shares a love of cooking and recipes too, so we tried out a few.  I thought I would share them with you as they were super yummy!  

First off, she told me that she went on a craze to find the best chocolate chip cookie recipe and I was lucky enough to get to make them with her and partake.L  Yes, they were awesome!  I am a salt person and I loved the salt in this recipe.  You couldn't really taste it while you were eating it, but the after taste was delightful.  I'll be honest, I am a "easy recipe" cook.  This recipe was definitely not an easy recipe.  However, there are times when you want something really good and you don't mind taking the time to get it.  This is one of those recipes.  

1 2/3 c. flour
1 2/3 cups bread flour
1 1/4 teaspoons baking soda
1 1/2 teaspoons baking powder
1 1/2 teaspoons sea salt (course)
1 1/4 cups unsalted butter
1 1/4 cups light brown sugar
1 cup plus 2 tablespoons granulated sugar
2 large eggs
2 teaspoons vanilla
1 1/4 pounds bittersweet chocolate  (I did 1/2 bittersweet and 1/2 semi)
Sea salt.

1. Sift flours, baking soda, baking powder and salt into a bowl. Set aside.
2. Cream butter and sugars together until very light, about 5 minutes. Add eggs, one at a time, mixing well after each addition. Stir in the vanilla. Reduce speed to low, add dry ingredients and mix until just combined, 5 to 10 seconds. Add in chocolate chips. Press plastic wrap against dough and refrigerate for 24 to 36 hours. (Let's be honest, I couldn't wait that long.  I waited 20 minutes and that was hard enough.  I'm sure it would have been better if I waited, however.) Dough may be used in batches, and can be refrigerated for up to 72 hours.
3. When ready to bake, preheat oven to 350 degrees. Line a baking sheet with parchment paper.
4. Scoop the size of generous golf balls of dough onto baking sheet.  If you want, you can sprinkle lightly with sea salt.  Bake until golden brown but still soft, 18 to 20 minutes. Transfer sheet to a wire rack for 10 minutes, then slip cookies onto another rack to cool a bit more. Repeat with remaining dough, or reserve dough, refrigerated, for baking remaining batches the next day. Eat warm, with a big napkin.
Yield: 1 1/2 dozen 5-inch cookies.

Next, we made a light pumpkin trifle.  It was good, but you what would have made it better??  For it NOT to be light.  Yes, I think I'm going to make it again this week and I will post the light and non-light version of the recipe for you.

Lastly, we made Honey-Lime Enchiladas.  They were awesome.  They weren't my husband's favorite (he doesn't like to mix sweet in with his entree (Pineapple on pizza is definitely a no-no....but a YES YES for me.) but I liked them.  I got them off of this site:

Check it out.  It's a great site.  

Well, that's it for me.  I'll let you know how the trifle goes next week.

Monday, October 4, 2010

Good News! I'll be at Skutt Chic Boutique.

I just called and got into the Skutt Chic Boutique this Saturday.  I will also have my books at the downtown Farmer's Market as well, so you can find me either place.  

The address for Skutt Catholic High School is:  3131 S. 156th St.  It starts at 9:00 a.m.

I am working like crazy to have a huge amount of books, but if there is one you want in particular, email me or get there early for the best selection.  

Saturday, October 2, 2010

Thank you Millard West!

I had a great time at Millard West! I sampled the Cowboy Caviar and my Aunt Lael's Cookies (Coconut Chip).  I wish I would have brought more books, so if you are checking out my site because I ran out, please shoot me an email and let me know which ones you are interested in and I can either have them for pick-up at another show or we can arrange to meet somewhere.  I also have another dozen books I haven't taken pictures of yet, so I will try to get those up soon as well.

I love finding new recipes and after I deem them "tried and true" I will post them on my site.  I can also email them to you.  If you are interested in joining my email list, please email me and let me know if you you would like just recipes or recipes and special offers.  I will not sell your email or use it in any other way.

Lastly, check out my post about hosting a recipe book party!  With the holiday season coming up, host a party and earn a chance to get a free book.  (Limited dates available.)

Last week at the Farmer's Market

The Downtown Omaha Farmer's market is coming to a close on Saturday, October 9th.  That will be my last week down there.  Stop by and pick up your books for the holiday season.  If there is one(s) you want for me to have for you, please email me so I can make sure to have made them up.  I will be in the spot next to the man with the wooden trains.  Please come see me!  Hope to see you there.