DOITFORTHEBITES
  • Home
  • About Me
  • Blog
  • Contact

Tried and True Chocolate Chip Cookie Recipe

5/3/2019

0 Comments

 
Adapted from the Nestle Toll House Chocolate Chip Cookie Recipe
2 ½ cups all-purpose flour
1 tsp baking soda
1 tsp salt
1 cup (2 sticks) butter, softened at room temperature
2/3 cup granulated sugar
2/3 cup packed dark brown sugar
1 tsp vanilla extract
2 large eggs
1 cup Ghiradelli semisweet chocolate chips
1 cup Ghiradelli dark chocolate chips
2 tsp water (add to flour)

Preheat oven to 375

Combine flour, baking soda and salt in a small bowl. Beat butter, granulated sugar, brown sugar, and vanilla extract in a large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Fold in morsels. Drop by rounded teaspoon onto parchment paper or an ungreased baking sheet. I love to sprinkle my cookies with kosher salt before baking.

Bake for 9 to 11 minutes. Take a peek at the 8 minute mark, rotate the baking sheet. Bake for 2 more minutes or until edges are lightly browned and the center is slightly undercooked.
​
Remove the cookies. Transfer them to a wire rack to cool.

These cookies are delicious served warm. Store extra cookies in an air tight container for up to three days.

Picture
Picture
Picture
0 Comments

I didn't think my family would like these carrots, but...

11/24/2018

0 Comments

 

For the past 5 years or so, my contribution to Thanksgiving has consisted of at least two vegetable sides that are not often at my family’s table. Brussels have become a favorite and this year I chose to add roasted carrots to my family’s Thanksgiving table.  I, of course, use carrots for my mirepoix.  Boiled carrots are not my fave and I’ve never thought to have them included as a part of my dinner.  About a month ago, I purchased a bunch of carrots from the Charlotte Regional Farmer’s Market www.ncagr.gov/markets/facilities/markets/charlotte/.  I purchased them without knowing what I’d do with them.  Once home, I scrubbed them and removed the tops.  Side note: Keep the tops, y’all. You can freeze them and use them to create your very own veggie or chicken stock.  I elected to half the carrots and roast them. My first batch turned out well, so I decided to make them again for Thanksgiving. Here’s what I did: ​

Read More
0 Comments

My mom helped me to make my first pound cake

11/22/2018

0 Comments

 

​I’ve stepped my baking game up a notch. I made a cake! First ever from scratch. Thank goodness I had my mom by my side. I’ll say it again, baking has never been my thing. I’m challenging myself to step out the box. I found a recipe for a Champagne Pound Cake aspire. tv/recipes/champagne-pound-cake/  while browsing  Instagram. 


I sent it to my mom and my oldest sister, the bakers of my family. They approved the recipe. After a few days of going back and forth with myself, I committed to baking the cake. My original plan to bake my cake at home fell through when I remembered that I did not have a paddle for my hand-me-down Kitchen Aid. So, option B left me to baking the cake back home in Virginia. Best decision ever. My mom, who has been baking cakes since before I entered this world, guided me in the process.   It was a great learning experience.  And out of it, a cake with slightly crumbled edges yet still  delicious, was born :). I made one minor change to the icing. The recipe calls for 12 cups of powdered sugar; I used 3 cups. I’m sure you could play around with it too. 

Picture
Picture
0 Comments
<<Previous

    Author

    Jenelle Kellam

    Archives

    May 2019
    November 2018
    September 2018
    March 2018
    February 2018

    Categories

    All
    Food Adventures
    Recipes

    RSS Feed


Proudly powered by Weebly
  • Home
  • About Me
  • Blog
  • Contact