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.
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.
Once you've had handmade marshmallows, I promise you'll never buy them from a store again. These pillowy squares are fluffy and lightly sweetened. This recipe yields a load of marshmallows, at least 50, perfect for sharing and gift giving, which means that if I know you, you’ll probably get a tub of marshmallows from me this holiday season :). Recipe credit again goes out to the incredible chefs at Salud! Cooking School at https://www.wholefoodsmarket.com/service/salud-cooking-school-charlotte
Check out their calendar! Homemade Marshmallows Ingredients * Vegetable oil, for brushing * 4 envelopes unflavored gelatin (3 tablespoons plus 1 1/2 teaspoons) * 3 cups granulated sugar * 1 1/4 cups light corn syrup * 1/4 teaspoon salt * 2 teaspoons pure vanilla extract * 1 1/2 cups confectioners' sugar Directions 1. Brush a 9-by-13-inch glass baking dish with oil. Line with parchment, allowing a 2-inch overhang on the long sides. Brush parchment with oil; set aside. 2. Put granulated sugar, corn syrup, salt, and 3/4 cup water into a medium saucepan. Bring to a boil over high heat, stirring to dissolve sugar. Cook, without stirring, until mixture registers 238 degrees on a candy thermometer, about 9 minutes. 3. Meanwhile, put 3/4 cup cold water into the bowl of an electric mixer; sprinkle with gelatin. Let soften 5 minutes. 4. Attach bowl with gelatin to mixer fitted with the whisk attachment. With mixer on low speed, beat hot syrup into gelatin mixture. Gradually raise speed to high; beat until mixture is very stiff, about 12 minutes. Beat in vanilla. Pour into prepared dish, and smooth with an offset spatula. Set aside, uncovered, until firm, about 3 hours. 5. Sift 1 cup confectioners' sugar onto a work surface. Unmold marshmallow onto confectioners' sugar; remove parchment. Lightly brush a sharp knife with oil, then cut marshmallow into 2-inch squares. Sift remaining 1/2 cup confectioners' sugar into a small bowl, and roll each marshmallow in the sugar to coat. |
Author
Jenelle Kellam Archives
May 2019
Categories
|