Chocolate Chip Cookies

Chocolate chip cookies are one of the best cookies in the world. These cookies are soft and chewy. There is a slight caramel flavor from the brown sugar that I really like. Through experimenting, I learned that doing everything by hand works best for this recipe. Also, I prefer using dark chocolate chips, because it adds a nice depth to these cookies. Chocolate chip cookies are one of America's classics that you can't go wrong with. Makes about 24 cookies.

Ingredients:
2 Cups plus 2 Tablespoons (10 2/3 ounces) all-purpose flour. Make sure you don't spoon your flour into the measuring cup; use the dip and sweep method.
1/2 teaspoon baking soda
1/2 teaspoon table salt

12 Tablespoons (1 1/2 sticks) unsalted butter, melted and cooled

1 Cup packed light brown sugar
1/2 Cup granulated sugar
1 Large egg, room temperature
1  Large egg yolk, room temperature
2 teaspoons pure vanilla extract
1 1/2 Cups chocolate chips

1. Adjust an oven rack to lower-middle position and heat the oven to 325 degrees Fahrenheit. Line 2 large cookie sheet with nonstick parchment paper. Whisk the flour, baking soda, and salt together in a medium sized bowl.
2. In a large bowl, whisk together the melted butter and sugars together really fast until smooth, about 1-2 minutes. Whisk in the egg, egg yolk, and vanilla until combined, about 30 seconds, scraping down the bowl as needed.
3. Add all the flour mixture into the egg mixture. Then stirs with a wooden spoon until combined, about 1-3 minutes. Mix in chocolate chips until incorporated.
4. Drop about 2 tablespoons of dough on the cookie sheet. Bake until the edges are set and beginning to brown but the centers are still soft and puffy, 15-20 minutes, rotating the baking sheet halfway through.
5. Let cookies cool on baking sheet for 10 minutes, then remove and enjoy!

These cookies need a cold glass of milk.
From The America's Test Kitchen Family Baking Book
I did alter the original recipe, so you are seeing my version.

Cream Biscuits

These biscuits are simple to make and taste good too. They have a fluffy texture, and they seem to melt in your mouth. They have a slightly sweet flavor from the heavy cream. The secret for all biscuit recipes is to not over mix or handle the dough. Otherwise, your biscuits will be tough and dense. You can even freeze these for up to one month. Just place the biscuits on a cookie sheet, freeze for a few hours, and then put them in a freezer safe zip lock bag. Everyone in my family adores these biscuits, and I hope yours will too!

Ingredients:
2 Cups (10 ounces) all-purpose flour
2 teaspoons baking powder
2 teaspoons granulated sugar
1/2 teaspoon table-salt
1 1/2 Cups heavy cream

1. Adjust an oven rack to the upper-middle position and heat the oven to 450 degrees Fahrenheit. Line a baking sheet with nonstick parchment paper.
2. Whisk together the flour, sugar, baking powder, and salt together in a large bowl. Stir in the cream with a wooden spoon until dough forms, about 30 seconds. Turn dough out on to a lightly floured surface and gather into a ball. Knead the dough briefly until smooth, about 30 seconds.
3. Pat the dough into a 8-inch round, about 3/4 inch thick. Using a floured 2 1/2 inch biscuit cutter stamp out 8 biscuits, gently patting the dough scraps back into a uniform for 3/4-inch-thick piece as needed. Arrange the biscuits, upside down, on the prepared baking sheet.
4. Bake biscuit until lightly browned, 15 to 17 minutes, rotating the pan halfway through. (increase time if from frozen to 20-25 minutes.) Let cool for a 5 minutes, then serve.

   

   I love a good homemade biscuit. Don't you?

From The America's Test Kitchen Family Baking Book

Triple Fudgy Brownies

These brownies are the best I've ever eaten. They are the densest, chocolaty-est, and richest homemade brownies you'll ever eat. It's almost like eating chocolate fudge to me. These brownies seem to slowly melt in your mouth. They have a velvety texture and are somewhat chewy. Every chocolate lover will go insane for these brownies. You do have to commit some into making these brownies, but you won't be disappointed. I did alter the original recipe to make it easier to follow. Serves about 12-16

Ingredients:
5 ounces semisweet or bittersweet chocolate, chopped.
2 ounces unsweetened chocolate
8 Tablespoons (1 stick) unsalted butter, cut into quarters
3 Tablespoons cocoa powder
3 Large eggs
1 1/4 cups sugar
2 teaspoons pure vanilla extract. Pure tastes better. I buy mine at Costco in a 16 once bottle for a little over $8.
1/2 teaspoon of table salt. Don't omit or your brownies will be too sweet.
1 Cup unbleached all-purpose flour

1. Adjust an oven rack to the lower-middle position, and heat oven to 350. Spray an 8-inch square baking pan with nonstick cooking spray. Line your pan with either foil or nonstick parchment paper.(this makes clean-up easier). It's okay if the parchment paper doesn't fit super flat, just try your best.
2. In a medium heavy-duty sized sauce pan melt the chocolates and butter on low heat together, stirring occasionally. Whisk in cocoa powder until smooth. Set aside to cool a little.  
3. Whisk together the eggs, sugar, vanilla, and salt in a medium bowl, until combined, about 15-20 seconds. Whisk in warm chocolate mixture into egg mixture; then stir in the flour with a plastic or wooden spoon until just combined. Poor mixture into the prepared pan, and smooth out the top. Bake until slightly puffed, and a toothpick inserted in the center comes out with a small amount of sticky crumbs, clinging to it, 35-40 minutes.
4. Allow the brownies to cool on a wire rack for about 2 hours before cutting. I think they are moister the day after. A sharp knife makes cutting these brownies easier for me.
   
   
   From the Baking Illustrated
   
   
   
   

Asian Style Nachos

One day I was thinking about how to make nachos more exciting, so I came up with this recipe. I think these nachos are tastier than the original. It is the peanut sauce that makes these nachos amazing. The peanut sauce has a flavorful combination of spices. The flavors of garlic and peanuts with a hint of lemon from the ginger is delicious. The texture has a perfect crunchiness, and the cheddar cheese is strange, but some how brings everything together. The cucumbers add a nice fresh element to these nachos that I really enjoy. I didn't think regular corn tortilla chips would work, so I used Rice Works sea salt and black sesame crisps. They are a cross between a rice cracker and sesame stick in a chip-like form. I hope you will give these nachos a try!
For peanut sauce:
1/2 Cup creamy peanut butter
1/4 Cup low-sodium chicken broth
3 Tablespoons low-sodium soy sauce
1 1/2 Tablespoons brown sugar
1 1/2 Tablespoons minced fresh ginger
2 Tablespoons lime juice
1 teaspoons minced garlic
1/2 teaspoon (or less) red chili flakes
1 shallot, peeled and roughly chopped. One green onion stalk works too.
Place all ingredients in blender and blend until smooth. Sauce can be made ahead of time, and will keep 3 to 4 days in the fridge. Yields about 1 1/4 cups.

Other ingredients:
Shredded sharp cheddar cheese. All of the quantities are up to you.
Green onions, sliced
Black beans
Shredded or sliced chicken
Cucumber cut into small pieces
Rice Works sea salt and black sesame crisps

Place as many chips on a microwave safe plate and sprinkle cheese on top. Microwave for 10-15 seconds on 50 percent power. If cheese isn't melted microwave for another 10-15 seconds on 50 percent power. After the cheese has melted, poor some sauce on then sprinkle the rest of the ingredients on top.

Peanut sauce from chef Ellie Krieger

Martha Stewart's Chocolate Bread Pudding

This is a really simple bread pudding recipe, and is easy to make. Bread pudding has a nice homey, southern feel to it that I adore. This recipe has a rich, creamy, not overly chocolate taste, that is irresistible. The texture is smooth to the tongue, and slightly chewy. I tried bread heels to replace the cinnamon bread, and it tasted just fine! (great way to get ride of those) My kitchen smelled so good as it was baking. This can be made 8 hours ahead of time, just cover and refrigerate. Also make sure your bread is dry, but still bendable, otherwise your bread pudding might be a little soggy. My family absolutely loves this bread pudding and I hope yours will too. I have a few variations after the photo to jazz up this dessert.  Serves about 6.
Ingredients:
1 Tablespoon of butter, plus more for baking dish.
8 slices (8 oz) of cinnamon raisin bread. If using heels, you'll need about 1 or 2 more slices. Depends on a brand's heel thickness.
2 Cups of whole milk (don't use fat-free, or it will have a weird texture). You may also use heavy cream for a richer bread pudding.
3 oz of semisweet chocolate chopped or you can use chips.
2 large eggs
1/2 cup granulated sugar
1/2 teaspoon vanilla
1 Tablespoon confectioner's sugar. (optional)

1. Preheat oven to 350 degrees Fahrenheit. Lightly butter an 11-by-7-inch. (or 9-inch square baking dish; set aside.) Lightly toast bread in toaster or oven until lightly crisped.
2. In a medium saucepan, combine milk, chocolate, and butter; place over medium-low heat, stirring occasionally, until chocolate has melted, about 5 or more minutes. Set aside.
3. Tear bread into large pieces (about 4 of 5 per slice); scatter evenly in prepared baking dish. In a medium bowl, whisk together eggs, granulated sugar, vanilla. Whisk in warm milk mixture until combined. Pour over bread.
4. For about 30 minutes to an hour, let the bread soak up the mixture, and gently push down the bread with the back of a wooden spoon. You really want the bread to soak up as much liquid as possible.
5. Bake until pudding is puffed and is firm, about 25 minutes  (increase time if you refrigerated it; about 10 more minutes). Cool at least 10 minutes, and (if using) dust with confectioner's sugar before serving.

 Add a handful of chocolate-chips on top. Dark chocolate chips produce a more intense flavor.
Drizzle caramel syrup  on top after it has cooled.
A scoop of vanilla ice cream.

 

Source: Everday Food