CHOCOLATE CHIP COOKIES
I MADE THIS RECIPE BY PINCH OF YUM
- 8 tablespoons of salted butter
- ½ cup white sugar (I like to use raw cane sugar with a coarser texture)
- ¼ cup packed light brown sugar
- 1 teaspoon vanilla
- 1 egg
- 1½ cups all purpose flour (more as needed – see video)
- ½ teaspoon baking soda
- ¼ teaspoon salt (but I always add a little extra)
- ¾ cup chocolate chips (I use a combination of chocolate chips and chocolate chunks)
- Preheat the oven to 350 degrees. Microwave the butter for about 40 seconds to just barely melt it. It shouldn’t be hot – but it should be almost entirely in liquid form.
- Using a stand mixer or electric beaters, beat the butter with the sugars until creamy. Add the vanilla and the egg; beat on low speed until just incorporated – 10-15 seconds or so (if you beat the egg for too long, the cookies will be stiff).
- Add the flour, baking soda, and salt. Mix until crumbles form. Use your hands to press the crumbles together into a dough. It should form one large ball that is easy to handle (right at the stage between “wet” dough and “dry” dough). Add the chocolate chips and incorporate with your hands.
- Roll the dough into 12 large balls (or 9 for HUGELY awesome cookies) and place on a cookie sheet. Bake for 9-11 minutes until the cookies look puffy and dry and just barely golden.Warning, friends: DO NOT OVERBAKE. This advice is probably written on every cookie recipe everywhere, but this is essential for keeping the cookies soft. Take them out even if they look like they’re not done yet (see picture in the post). They’ll be pale and puffy.
- Let them cool on the pan for a good 30 minutes or so (I mean, okay, eat four or five but then let the rest of them cool). They will sink down and turn into these dense, buttery, soft cookies that are the best in all the land. These should stay soft for many days if kept in an airtight container. I also like to freeze them.
My 5 favorite Strawberry Recipes. I’m going to the Strawberry Festival tomorrow and pick up a flat of strawberries. Are you in favor of the biscuit or cake bottom?
- 2-3 cups sliced strawberries
- 2 tablespoons sugar
- 2 1/2 cups all-purpose flour
- 1/4 cup sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter (very cold, grated or cut into cubes)
- 3/4 buttermilk*
- 1 egg
- coarse sparkling sugar
- 1 cup heavy cream
- 1/4 cup sugar
- 1 teaspoon vanilla extract
- Preheat the oven to 425 degrees.
- In a medium bowl, whisk together flour, sugar, baking powder and salt.
- Grate butter into the bowl (or cut into small cubes) and freeze for 5 minutes.
- In a small bowl, mix buttermilk and egg together.
- Remove the bowl from the freezer, and cut the butter into the flour mixture until you have coarse crumbs. Add the buttermilk and egg, and stir together into a dough. Do not over mix, and you may decide to ditch the spoon and just use your hands.
- Pour the dough out onto a well floured surface, and pat it out to about 1 inch thick. Fold it into thirds (like a letter) and pat it out to 1 inch thick again. This will help your biscuits rise up to be nice and flakey.
- Cut the biscuits out with a 2 inch round cutter place them on a baking sheet. Sprinkle the top generously with sparkling sugar.
- Bake for 12-14 minutes, or until the tops are golden brown.
- Allow to cool.
- Add sugar to the strawberries and let them sit while you make your biscuits. They will become soft and juicy.
- In the bowl of an electric mixer (I use a chilled metal bowl) combine heavy cream, sugar and vanilla extract and whip on low speed for 1-2 minutes. Then increase the speed and whip until soft peaks form. Do not over mix you will have butter!
Recipe adapted from The Baker Upstairs.
Strawberry Shortcake Poke Cake
- 3/4 cup Cold Butter Plus Soft Butter For Greasing Pan
- 1 2/3 cup Sugar
- 1 teaspoon Lemon Zest
- 3 whole Eggs
- 1 tablespoon Vanilla Extract
- 2 teaspoon Baking Powder
- 1/2 teaspoon Baking Soda
- 1/2 teaspoon Salt
- 2 1/4 cup All-Purpose or Whole Wheat Pastry Flour
- 1 1/2 cups Buttermilk
- 1/3 cup Water
- 1 packet Unflavored Gelatin
- 4 cups Strawberries, Finely Chopped
- 3 tablespoons Sugar Or To Taste
- 1/2 whole Lemon, Juiced
- 1 cup Heavy Whipping Cream
- 1 tablespoon Sugar
- 1/2 teaspoon Vanilla Extract
- For Serving: Additional Whole Strawberries
- Preheat oven to 350 degrees. Butter a 9″x13″ pan and line with parchment paper. Butter parchment paper well, set aside.
- Cream together butter, sugar and lemon zest.
- Beat in eggs one at a time, scraping sides of bowl until light and fluffy.
- Add 1 tablespoon vanilla, baking powder, baking soda and salt. Mix until well combined.
- Add flour and buttermilk. Stir until just combined.
- Pour into prepared pan and bake for 35-40 minutes until a toothpick inserted into the center of cake comes out clean.
- Allow cake to cool for 20 minutes and then use 1/4 inch wooden cooking handle to poke holes all over cake.
- In a small pan combine water and unflavored gelatin. Cook over low heat until clear.
- In a blender combined 2 cups chopped strawberries, lemon juice, 3 tablespoons sugar and cooked gelatin. Puree until smooth.
- Stir in remaining 2 cups chopped strawberries into the pureed berries and spread over the top of cake pushing strawberry mixture into holes.
- Refrigerate for 2 hours or until ready to serve.
- When ready to serve make whip cream. Beat heavy whipping cream, 1 tablespoon sugar and 1/2 teaspoon vanilla extract until soft peaks form. Taste whipping cream and add additional sugar if desired.
- Spread whip cream over the top of strawberries.
- Garnish cake slices with whole strawberries if desired.
- 4 eggs
- ⅓ cup Greek yogurt or sour cream
- ¾ cup water
- 6 T salted butter, melted
- 1 tsp. vanilla extract
- 5 doonks THM Pure Stevia Extract Powder (a doonk is 1/32 tsp.)
- 2 packs of Truvia (1½ tsp. spoonable Truvia, or try ¾ tsp. THM Sweet Blend)
- ¼ cup + 2 T oat fiber (use gluten free if necessary)
- ⅓ cup + 2 T storebought coconut flour
- 1¾ tsp. baking powder
- Homemade whipped cream sweetened with a low-glycemic sweetener of choice
- Sliced fresh strawberries
- Unsweetened almond milk, optional (not nut free)
- Beat the wet ingredients together well.
- Whisk the dry ingredients together.
- Add the wet ingredients to the dry ingredients and beat with a hand mixer until just combined.
- Spread into a greased 9 inch pie plate and bake at 375 degrees F for 25 minutes or until a toothpick comes out cleanly and the top is dry and not soggy. Let set a little before cutting. This is best served lukewarm (it holds together better than it does when piping hot out of the oven), and I imagine it would be great cold as well. Store leftovers in the refrigerator if they’re around for more than a day.
- Serve with homemade whipped cream, sliced strawberries, and unsweetened almond milk if desired. Enjoy!
Cream Filled Strawberry Shortcake
- Short Cakes
- Strawberries sliced
- Cool Whip
- White or Vanilla Pudding Mix
- You can modify this recipe to make as many or as few as you need. I made a dozen with 2 sets of shortcakes (6 each), 1 pint of strawberries, small tub of cool whip, and one package of white pudding
- Prepare pudding as directed on box. Fold in one small tub of cool whip.
- Spoon pudding mixture onto cakes. Top with sliced strawberries.
- Add a little more cool whip and ENJOY!
Easy Strawberry Shortcake Parfaits
• 8, 1/2 inch, slices of pound cake, cubed (homemade or store bought) – I used this recipe
• 2 cups medium strawberries, quartered
• 2 cups whipped cream (or Cool Whip) – I used this recipe
• milk, optional
Divide ingredients among 4 parfait glasses, layering as you choose. Poor a little milk down the side of glass to soften the pound cake pieces, if desired.
Chocolate, Avocado, & Banana Smoothie
- ½ banana
- ½ large avocado
- 1 tablespoon raw honey
- 1 tablespoon cocoa powder
- ¼ cup ice
- ½ cup coconut milk
- Water to cover all ingredients
- Blend avocado, banana, and coconut milk until smooth.
- Add the rest of the ingredients and blend until desired consistency is reached.
- Chocolate Crust
- 1 ½ cups Oreo crumbs, I used 2 row of Oreos, removed the cream in the center
- 6 tablespoons butter, melt
- Easy Truffle
- 1/3 cup semi-sweet chocolate chips
- 1/3 cup sweetened condensed milk
- – OR to make this easy, substitute the truffle for 1 cup mini semi-sweet chocolate chips
- White Chocolate Raspberry Truffle Cheesecake
- 4 – 8 ounce cream cheese
- ½ cup white granulated sugar
- 1 container Cool Whip
- ½ cup white chocolate chips, melted
- 2 boxes Jell-O White Chocolate Instant Pudding
- ½ cup raspberry preserves
- ¼ cup butter, softened
- 2 pints fresh raspberries
- ¼ cup chocolate candy melts, melted
In a food processor add Oreos and grind until they resemble coarse crumbs. Pour 1 ½ cups of crumbs into medium mixing bowl, add melted butter and mix together until it starts to stick together. Press into the bottom of cheesecake or 9×13 pan. Set in the fridge until ready to use.
Combine sweetened condensed milk and chocolate chips in a double boiler over medium heat, stir together until melted. Spread out in to a ¼ layer on a plate, stick in the fridge and let it harden. 45 minutes -1 hour. Break into small chunks, or small pea sized pieces. Set aside.
In a small mixing bowl or glass measuring cup, melt white chocolate in microwave for 1 minute, stir until completely melted, you may need to stick it back in the microwave for another 30 seconds. Set aside. In a medium mixing bowl or your KitchenAid mixer beat together cream cheese, butter, both instant pudding boxes and sugar. Until well combined and creamy, then mix in the Cool Whip. Gradually add in the the cooled in melted white chocolate and chocolate chips or truffles chunks. Until well combined. Add ½ of the cream cheese mixture on top of the crust and spread evenly. Then drizzle, ¼ cup of raspberry preserves over the cheesecake. I do this by sticking the preserves in a small sandwich Ziplock, cut off the tip, then draw lines using ½ of the preserves. Add the other ½ of the cheesecake on top of the raspberry preserves. Using the remainder of the raspberry preserves, drizzle over cheesecake. Top with 2 pints of fresh raspberries, drizzle with chocolate and set in fridge 1-2 hours until set. I did this for 1 hour, and it was set but ideally 2 hours is best. Author of recipe by Sandy at http://www.adashofsanity.com