Soft and Chewy Chocolate Chip Cookies (Best ever!)

April 4, 2011 by
 
 
 
I have made my fair share of chocolate chip cookies in my lifetime.  And I’ve always been in search for my absolute favorite recipe.  And then I made these.  The end. 
Oh, you want more of an explanation?  They are perfectly soft and chewy and buttery.  (Please don’t substitute margarine in cookies.  please.)  I sometimes switch it up and do half peanut butter chips with half milk chocolate chips too. Yum.
 
Last week our double wall ovens were finally up and running and the first thing the girls wanted to make was cookies.  Luckily I had some dough in the freezer so I could whip em up really fast (since our kitchen was still a bit of a disaster).  Talk about some happy girls (and hubby) when they came out of the oven!  Hopefully our kitchen remodel will be over soon, this little project has turned into one big ordeal! We’re entering the 4th week… and hopefully the last! : )
 
SOFT AND CHEWY CHOCOLATE CHIP COOKIES
 
2 1/4 cups flour
1/2 tsp baking soda
1 cup unsalted butter, at room temperature
1/2 cup sugar
1 cup packed light brown sugar
1 tsp kosher salt
2 tsp vanilla
2 eggs
2 cups (12 oz) chocolate chips (semisweet, milk or a combination)
 
Cream the butter and sugars together for about 2 minutes, until pale and fluffy.
Add the salt, vanilla, and eggs, mix until well blended.
Mix in flour and baking soda, then stir in chocolate chips.
Drop heaping tablespoons onto cookie sheets lined with parchment paper or silicone mats.
Bake for about 10-12 minutes at 350 degrees, until golden at edges but still soft in center.
Let cool for a couple minutes on cookie sheets, then cool on wire racks.
 
Recipe very slightly adapted from Martha Stewart
 
FREEZER TIP:
I NEVER make cookies without doubling.  I always make double batches, then freeze some.
Just put some dough in freezer bags, flatten out a bit and label with name, date, and baking temp and bake time.
When ready to use, just cut bag open with a knife and cut into squares.
 
Filed Under: Cookies

Chinese Red Sauce

March 30, 2011 by
I grew up in a small town with few restaurants.  Not to mention my family rarely, RARELY ate out.  We did have a Chinese restaurant in our town and they served a Chinese red sauce with their egg rolls.  Since it was one of the few places we ate out at it remains a bit of a comfort food to me.  Last year I cooked a big Chinese dinner when some of my siblings were in town and I searched and experimented until I ended with this recipe.  It tastes just like the one from my childhood, and is really good paired with egg rolls, BBQ pork, or fried shrimp.  If you like things spicy, make sure to put out some Chinese hot mustard too.
CHINESE RED SAUCE
1/3 cup ketchup
1/3 cup chili sauce
2 T horseradish sauce
2 T lemon juice
2 T sugar
Simmer everything together in a saucepan briefly, whisking all together.
Chill well before serving.
Filed Under: Asian, Sauces / Condiments

Hamburger Pie

March 28, 2011 by
I know what you’re thinking.  Really, I do.  Hamburger pie?!
Are you crazy?!  Well, that’s besides the point.  You really have to try this to understand.
My mom made this many a night for dinner in our house and it remains a comfort food for me and I suspect most of my 4 siblings as well.  It’s also something she made to take dinner to someone in need.  I don’t know of anyone who’s ever tried it and not loved it, but we’re not cookin’ for celebrity chefs round these parts either ; )  So try something different, you just might be surprised.  And another bonus, you probably have everything to make it on hand!
Oh, and my kitchen re-do is entering the 3rd week, but I have hope! Wish us luck!
HAMBURGER PIE
Recipe source: my mom
1 pound hamburger
1/2 cup chopped onion
1 can (16 oz) green beans, drained
1 T sugar
1/4 tsp pepper
1/4 tsp oregano
1 can (10 oz) condensed Tomato soup
2  Piecrusts, uncooked
Cook hamburger and onion in a skillet.  When meat is well browned, add green beans, sugar, pepper, oregano, and soup.  Line a pie pan with one of the crusts and fill with hamburger filling.
Top with other crust and crimp edges shut.
Cut a few slits in the top of crust.
Chill until ready to bake or bake immediately.
Bake at 400 degrees for 25 minutes.
Filed Under: Beef, Pie

Break

March 21, 2011 by
I’ll be taking a little break in posting this week. But a “break” isn’t exactly what I’ll be having…

I for some insane reason decided I should remodel our kitchen. While my hubby is at work.
With 2 children. With an autistic child.
Wish me luck! I blame my craziness on the excitement of double wall ovens… a cook top….more storage for my plethora of gadgets…non-green counter tops…you get the idea : ) 
Oh, and want a sneak peak at my new kitchen?! Just check out the picture below…

Yep , that’s my new kitchen.  Now to unwrap it. : )
Filed Under: Ramblings

Apple Tart with Hazelnut Crust and Crumble

March 15, 2011 by
 
This is one of those things you serve and listen to the sound of forks scraping plates without any talking.  I made it recently for our annual Irish dinner party and it was once again a big hit.  I know it’s hard, but try to let it cool to room temperature before digging in.  That way the apples retain all of that yummy sauce they make.
APPLE TART WITH HAZELNUT CRUST AND CRUMBLE
 
CRUST:
1 cup chopped hazelnuts
1/2 cup unsalted butter, at room temp
2 1/2 T sugar
1 1/2 cups flour
1 large egg, beaten
1/2 tsp vanilla extract
FILLING:
4 to 5 large apples, (combination of sweet and tart is best)
1 cup sugar
2 T cornstarch
2 tsp cinnamon
3 T unsalted butter
TOPPING:
1/2 cup brown sugar
2/3 cup flour
1 tsp cinnamon
1/2 cup unsalted butter, cold
1/2 cup chopped hazelnuts
To make crust: combine hazelnuts, butter, sugar, and flour in a food processor with a metal blade.  Pulse 8-12 times until resembles coarse crumbs.  Add the egg and vanilla, process for about 15-20 seconds or until dough comes together.
Grease a 10 inch deep pie pan, or tart pan.  With floured hands, press the dough onto the bottom and up the sides of pan.  Chill for 30 minutes.
Bake crust at 350 degrees for 20-25 minutes, or until golden brown.
Let cool on a wire rack while you prepare filling.
Make filling: Peel, core, and slice apples.  Combine with sugar, cornstarch, and cinnamon.  Toss fruit to coat.  Spoon into crust and dot with butter.  Bake for 20-25 minutes, or until fruit is tender.
Make topping:  Combine brown sugar, flour, and cinnamon.  Cut butter in until it resembles coarse crumbs.  Stir in hazelnuts. Sprinkle over the fruit, bake for 20 minutes, or until golden.  Let cool to room temperature.
Source: Irish puddings, tarts, crumbles, and fools, by Margaret M. Johnson
Filed Under: Irish, Pie

Leprechaun Munch

March 9, 2011 by
I used my monster munch recipe from Halloween and tweaked it for St. Pat’s.  I did 2/3 of the batch with green, and 1/3 in orange (The Irish flag is green, white, and orange).  Next time I think I’ll do a darker orange, but you get the idea.  And I switched out the Reese’s pieces for mini M and M’s since they were more like the colors of a rainbow.  (And I would have used pretzel twists since they look more like shamrocks, but all I had was sticks).
This is so simple, quick, and easy to make- and everyone LOVES it! That’s a good combination in my book! : )
LEPRECHAUN MUNCH
Recipe by My Stained Apron
14 oz candy coating or almond bark*
5 cups Chex (corn or rice)
1 cup peanuts
2 cups pretzels
1 cup mini M and M’s (or regular)
1/2 cup powdered sugar
Mix together chex, peanuts, pretzels, and M and M’s in a large bowl.
Melt candy coating and pour over chex.
Stir quickly with a large spoon.
Sprinkle powdered sugar over chex and stir together.
Lay out on a large cookie sheet lined with wax paper to dry.
*You can do this in 2 batches if desired, using different colors for each batch. Then mix together after candy coating is set.
Filed Under: Irish

Irish Coddle

March 7, 2011 by
It’s that time of year again!  I’ve added a Favorite Irish Dishes page over on the top right hand side over there so you can see all of my favorites in one spot.  I’ll add to it as recipes are added.
This last week we had our annual Irish dinner party in honor of my Dad, in celebration of his Irish heritage he was so proud of.  This was a new addition to the list of dishes I make for it, and it was a HIT!  A coddle is like a chunky stew and has an amazing flavor.  Since bangers and Irish bacon aren’t available here locally, I substituted a good quality uncooked brat and some Canadian bacon (the real stuff, no tubes of chopped and pressed fake Canadian bacon, please) with great results.  This one will definitely appear on our menu often and I thought I should share the recipe quickly after all the requests at dinner!
IRISH CODDLE
2 tsp oil
1 pound sausages (I used some good quality uncooked pork brats from my butcher)
1/2 pound Irish bacon (If it’s unavailable, use a good quality Canadian bacon or ham), chopped
1 large onion, chopped
2 carrots, chopped
3 garlic cloves, crushed
3 yukon gold potatoes, chopped
3 cups chicken broth
1/2 cup apple cider or juice
2 T cider vinegar
3 T fresh thyme leaves (or 1 1/2 tsp dried)
2 T dried parsley or 1/4 cup fresh chopped
salt and pepper to taste
Heat oil in a large pot over medium high heat.  Add sausages and sear on both sides.
Remove from pan and set aside.
Add the ham, onion, carrots, and garlic to the pan and cook for a few minutes.
Add the potatoes, chicken broth, cider, vinegar, thyme, and parsley to the pot.
Bring to a boil, scraping up the caramelized bits on the bottom of the pot.  Add the sausages back to pot.
Cover and simmer for about 1 1/2 to 2 hours until the vegetables are tender.
Add more salt and pepper if needed.  Remove sausages and slice in thick chunks, then add back to pot.
Filed Under: Irish, Soups / Stews

Pizzelles

March 3, 2011 by
 
 
While I usually make these for Christmastime, they really are a nice spring cookie as well.  They are light and crispy, and I love the design the iron gives them.  Sometimes we crumble them into ice cream or I’ll shape them into little cones while warm.  This is the iron I have.  I had been admiring them for awhile and I happened to see them on sale at Sur La Table for only $30.  I’ve had it for a few years now and I’m still really happy with it.  This may cost an initial investment to acquire an iron, but for us I use it enough I think it’s worth it!
PIZZELLES
3 eggs
3/4 cup sugar
1/2 cup butter, melted and cooled
1 tsp vanilla
1 3/4 cup flour
2 tsp baking powder
 
Beat the eggs and sugar in a large bowl.  Add cooled butter and vanilla.
Add flour and baking powder.  Batter should be stiff. Refrigerate batter for later use or make now.
Cook according to your pizzelle iron directions.
Filed Under: Cookies

Mom’s Potato Soup

March 1, 2011 by
 
I know, no measurements?  But this is my Grandmother’s recipe that my Mom also made pretty much my entire life.  And some things are better left unchanged. : )  I will say that the number of people that will be here for dinner decides how many potatoes I’ll use.  And if you’re doing a huge batch you can add an extra can of milk.  My rule of thumb is usually about 1-2 potatoes per person, depending on how many are adults/kids.  For our family I will usually use about 8 potatoes and that’s plenty.  Sometimes I’ll add the ham while it’s cooking, or we serve options on the side, kind of like potato bar.  And for the love all things delicious, you must make Cheddar drop biscuits or regular Biscuits to serve with this.  That’s an order. : )
 
MOM’S POTATO SOUP
Recipe source: adapted from my mom and grandmother
 
Russet potatoes
chopped white onion
chicken broth or water
1 can Evaporated milk
salt and pepper to taste
 
To serve:
Shredded cheddar cheese
chopped ham
crumbled bacon
sliced green onions or snipped chives
 
Peel and chop potatoes. 
Place in a pot along with onioins and cover with chicken broth or water (or half of each).
Bring to a boil, and reduce heat to a simmer.  When potatoes are cooked through, add can of evaporated milk.  Stir to combine.  Serve hot.
 
Filed Under: Soups / Stews Tagged With: ,

My baby

February 26, 2011 by
My baby… could she really be turning 8 this year?  Today my mom went for a car drive with me and the girls, in an attempt to get Amelia to fall asleep.  Lucy has a cold and was coughing, so Amelia of course woke up and couldn’t go back to sleep… at 12:30 am. 
It worked, she fell asleep in the back seat, leaning on me.
I couldn’t help thinking of when she was a newborn, just 3 1/2 lbs.  Pretty much the only time we could take her out of the house was to take her to her many doctor’s appointments, but she would stop breathing after about 5-10 minutes in the car.  So we would have to pull over constantly and pick her up, rub her back, wait for her to stabilize again, and then go a little further.    So today, I’m choosing to be eternally, deeply, and truly grateful for my trials.  Because while I may feel like I’m sleepwalking at times, and feel overwhelmed by life, today I held my baby and didn’t have to fear that she would stop breathing.



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Filed Under: Ramblings