Soft Thick Chocolate Chip Cookies

from Pretty Simply Sweet

Soft, Chewy & Thick Chocolate Chip Cookies

Extremely soft, chewy and thick chocolate chip cookies with a subtle caramel flavor. Warm from the oven they will melt in your mouth.

YIELD 16 large cookies

Ingredients

• 2 cups (280 grams or 10 ounces) all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 3/4 cup (1.5 sticks or 170 grams) butter, melted (warm, not hot)
• 1/2 cup (100 grams or 3.5 ounces) granulated sugar
• 3/4 cup (150 grams or 5.3 ounces) brown sugar (preferably dark)
• 1 large egg , plus 1 egg yolk
• 2 teaspoons vanilla extract
• 1 – 1 1/4 cups (200 grams or 7 ounces) chocolate chips
• 3/4 cup walnuts , toasted and chopped (optional)

Instructions

1. In a medium bowl sift together flour, baking soda and salt. Set aside.
2. In a large bowl, place the melted butter, granulated sugar and brown sugar. Whisk until well combined. Whisk in the egg, egg yolk and vanilla extract. Add flour mixture and mix just until combined. Do not overmix. Fold in chocolate chips and walnuts.
3. Chill the dough for at least 2 hours, preferably 6 hours or overnight (or up to 3 days).
4. Preheat oven to 325F/165C degrees. Line pans with parchment paper.
5. If the cookie dough is hard to handle, leave it on the counter for a few minutes.
6. Drop rounded balls of dough onto prepared baking sheet, the size of 3 tablespoons each. Bake for 10-12 minutes, until cookies just begin to brown at the edges and center is still soft. Cookies will appear undone but will continue to bake on the warm baking sheet. Leave to cool for 10 minutes, then transfer to a wire rack to cool completely.
7. Store cookies in an airtight container for up to 3 days. They can also be frozen for up to 2 months.

Easy Pumpkin Cake

Yummy and  easy - from Allrecipes

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Ingredients

• 2 cups (250g) all-purpose flour (spoon & leveled)
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 and 1/2 teaspoons ground cinnamon
• 2 teaspoons pumpkin pie spice*
• 1 cup (240ml) canola or vegetable oil*
• 4 large eggs
• 1 cup (200g) packed light or dark brown sugar
• 1/2 cup (100g) granulated sugar
• 1 (15 ounce) can pumpkin puree*
• 1 and 1/2 teaspoons pure vanilla extract

CREAM CHEESE FROSTING

• 8 ounces (224g) full-fat block cream cheese, softened to room temperature
• 1/2 cup (115g) unsalted butter, softened to room temperature
• 3 cups (360g) confectioners’ sugar, plus an extra 1/4 cup if needed
• 1 teaspoon pure vanilla extract
• 1/8 teaspoon salt

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Instructions

1. Preheat the oven to 350°F (177°C) and grease a 9×13 inch baking pan. I always use this glass pan.
2. Whisk the flour, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice together in a large bowl. Set aside. Whisk the oil, eggs, brown sugar, granulated sugar, pumpkin, and vanilla extract together until combined. Pour the wet ingredients into the dry ingredients and use a mixer or whisk until completely combined. Batter will be thick.
3. Spread batter into the prepared pan. Bake for 30-36 minutes. Baking times vary, so keep an eye on yours. The cake is done when a toothpick inserted in the center comes out clean. If you find the top or edges of the cake is/are browning too quickly in the oven, loosely cover it with aluminum foil.
4. Remove the cake from the oven and set the entire pan on a wire rack. Allow to cool completely. After about 45 minutes, I usually place the cake in the refrigerator to speed things up.
5. Make the frosting: In a large bowl using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the cream cheese and butter together on high speed until smooth and creamy. Add 3 cups confectioners’ sugar, vanilla, and salt. Beat on low speed for 30 seconds, then switch to high speed and beat for 2 minutes. If you want the frosting a little thicker, add the extra 1/4 cup of confectioners sugar (I add it). Spread the frosting on the cooled cake. Refrigerate for 30 minutes before serving. This helps sets the frosting and makes cutting easier.
6. Cover leftover cake tightly and store in the refrigerator for 5 days.

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Notes

1. Make Ahead Instructions: Prepare cake through step 4. Cover the cake tightly and refrigerate for up to 2 days or freeze up to 3 months. Bring to room temperature, make the frosting, frost, and serve. Frosted cake freezes well, up to 3 months. Thaw overnight in the refrigerator, bring to room temperature or serve cold.
2. Special Tools: KitchenAid Hand Mixer | Glass Mixing Bowls | Glass 9×13 Baking Dish | Icing Spatula | Pumpkin Fondant Toppers | Custom Stamped Fork
3. Cupcakes: This batter yields about 24-28 cupcakes. Same oven temperature, fill the cupcake wrappers 2/3 full, and bake 18-21 minutes or until baked through. For 1 dozen cupcakes, use my pumpkin cupcakes recipe.
4. Bundt Cake: This batter will fit into a 9.5 or 10 inch bundt pan. But I suggest using pumpkin bundt cake recipe. Same great flavor and texture as this cake! You can leave out the chocolate chips.
5. 2 Layer Cake: Pour batter evenly into two 9-inch round cake pans. Same oven temperature, bake for 25 minutes or until baked through. This frosting is enough for a 2 layer cake.
6. Spices: Instead of prepared pumpkin pie spice, you can use 1/2 teaspoon each: ground nutmeg, ground cloves, ground allspice, and ground ginger.
7. Oil: Instead of 1 cup of oil, try 1/2 cup (90g) unsweetened applesauce and 1/2 (120ml) cup oil. The cake is just as moist.
8. Pumpkin: I strongly recommend using canned pumpkin puree over homemade in this recipe, though 2 cups of homemade would work just fine. I found the flavor better with canned. I prefer Libby’s brand for this cake.

Best of Bran Muffins

These are from my favorite cookbook ever - Jane Brody's Good Food Book

and these are my favorite muffins

INGREDIENTS

·       3 cups shredded bran cereal (e.g. All-Bran, 100% Bran, etc.)

·       1/2 cup vegetable oil

·       1 cup raisins

·       1 cup boiling water

·       2 eggs, lightly beaten

·       2 cups buttermilk (or milk plus a few TBS lemon juice)t

·       1/4 cup molasses

·       2 1/4 cups whole-wheat flour

·       4 teaspoons sugar

·       2 1/2 teaspoons baking soda

·       1/2 teaspoon salt

(I leave out the raisins and add chocolate chips and nuts)

PREPARATION

1.     1. In a large bowl, combine the cereal, oil, and raisins, and pour the boiling water over them. Set the mixture aside to cool slightly. 2. In a small bowl, combine the eggs, buttermilk, and molasses. Add this to the partly cooled cereal mixture. 3. In another small bowl, combine the flour, sugar, baking soda, and salt. Add the flour mixture to the cereal mixture, stirring just enough to moisten the dry ingredients. Cover the batter with plastic wrap, wax paper, or a damp towel, and let it stand for at least 15 minutes, preferably for 1 hour. 4. Preheat the oven to 400. Grease 24 muffin cups (I use liners), and divide the batter among them filling each cup about three-fourths full. Bake the muffins for 20 to 25 minutes. Remove the muffins from the oven, and, when they are slightly cooled, take them out of the tin and place them on a rack to cool completely.

Instant Pot Broccoli Cheese Soup

This cooks in 1 minute!
It's yummy and I like that it has carrots

From: Bless This Mess Please

INGREDIENTS

• 2 tablespoons butter
• 1 cup diced onion
• 2 cloves garlic
• 4 cups chicken stock
• 4 cups bite-sized broccoli florets
• 1 cup matchstick or grated carrots
• 1/4 teaspoon salt, plus more to taste
• 1/4 teaspoon ground black pepper
• 1/8 teaspoon red pepper flakes
• 1/4 cup corn starch
• 1/4 cup cold water
• 2 cups cream or half-and-half
• 2 cups grated cheddar cheese

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INSTRUCTIONS

1. Select browning/saute to preheat the pressure cooker. Add the butter and onion and saute until the onion is tender, about 3 minutes.
2. Add the garlic and cook until the garlic is fragrant, about 30 seconds.
3. Stir in the chicken stock, broccoli, carrots, salt, pepper, and red pepper flakes.
4. Lock the lid in place, make sure the vent is set to seal, and select high pressure and 1 minute cook time.
5. When the cooking time ends, use the quick pressure release. When the valve drops, remove the lid carefully.
6. In a small bowl whisk together the corn starch and cold water until smooth.
7. Set the pressure cook to saute/browning and slowly add the corn starch mixture to the pot. Stir constantly until the soup comes to a boil and thickens.
8. Turn off the pressure cooker. Slowly stir in the cream or half-and-half.
9. Add the cheese a handful at a time and stir until it melts.
10. Adjust salt and pepper to taste and serve hot.

Thick Chocolate Chip Cookies

That's the way I like them

Recipe from Modern Honey

evain Bakery Chocolate Chip Crush Cookies

Prep Time

10 mins

Cook Time

11 mins

Total Time

21 mins

 

The BEST Levain Bakery Chocolate Chip Copycat Cookie Recipe. 

Course: Cookie

Cuisine: Dessert

Keyword: Levain Bakery Chocolate Chip Cookies

Servings: 8

Author: Melissa Stadler, Modern Honey

Ingredients

• 1 cup Cold Butter cut into small cubes
• 1 cup Brown Sugar
• 1/2 cup Sugar
• 2 Eggs
• 1 1/2 cups Cake Flour*
• 1 1/2 cups Flour
• 1 teaspoon Cornstarch
• 3/4 teaspoon Baking Soda
• 3/4 teaspoon Salt
• 2 cups Chocolate Chips
• 2 cups Walnuts roughly chopped

Instructions

1. Preheat oven to 410 degrees.
2. In a large mixing bowl, cream together cold cubed butter, brown sugar, and sugar for 4 minutes or until creamy.
3. Add eggs, one at a time, mixing well after each one.
4. Stir in flours, cornstarch, baking soda, and salt. Mix until just combined to avoid overmixing. Stir in chocolate chips and walnuts.
5. Separate dough into large balls and place on lightly colored cookie sheet. They are bigger than you think! You will fit 4 cookies on one large cookie sheet. The dough makes 8 extra large cookies.
6. Bake for 9-12 minutes or until golden brown on the top. Let them rest for at least 10 minutes to set.

Recipe Notes

*can substitute all-purpose flour for cake flour

*Levain Bakery has stated they don't use vanilla extract in their cookies. If you would like to add vanilla extract, I would suggest adding 1 teaspoon when adding the eggs to the batter. 

Flank Steak Marinade

Flavorful and tender

from Dinner at the Zoo

INGREDIENTS

• 3/4 cup low sodium soy sauce
• 1/4 cup olive oil
• 1/4 cup packed brown sugar
• 1 tablespoon cider vinegar
• 1 tablespoonWorcestershire sauce
• 2 teaspoons Dijon mustard
• 1/2 teaspoon ground pepper
• 2 teaspoons garlic chopped
• 1 1/2 pounds flank steak

INSTRUCTIONS

• Combine the soy sauce, olive oil, brown sugar, cider vinegar, Worcestershire sauce, mustard and pepper in a resealable bag; seal and shake to combine. 
• Reserve 2 tablespoons of the marinade for later use. Stir the garlic into the bag of marinade.
• Add the steak and marinate for 2-24 hours.
• Heat an outdoor grill or stove top grill pan to medium-high. Place the steak on the grill and cook for 5-6 minutes per side, depending on the thickness of your meat and the desired level of doneness.
• Remove the meat from grill and cover with foil. Let stand for 5-10 minutes and then slice thinly against the grain with a very sharp knife. Drizzle with reserved marinade, then serve.

Chicken Meatball Soup

My new favorite! Recipe from Tasty

Ingredients

for 6 servings

CHICKEN MEATBALLS

1 lb  ground chicken

½ cup  panko bread crumbs

1 large egg

½ cup  grated parmesan cheese

2 cloves garlic, minced

¼ cup  fresh parsley, finely chopped

1 teaspoon  kosher salt

½ teaspoon  pepper

SOUP

2 tablespoons  olive oil, divided

1 cup  white onion, diced

½ cup  carrot, diced

½ cup  celery, diced

2 cloves garlic, minced

8 cups  chicken stock

1 bay leaf

1 cup  dry orzo pasta (I used Trader Joe's dried mini ravioli pasta - so good)

4 cups  swiss chard, roughly chopped

3 tablespoons  grated parmesan cheese

kosher salt, to taste

pepper, to taste

1 tablespoon  lemon juice

Preparation

1. In a medium bowl, combine the ground chicken, bread crumbs, egg, Parmesan, garlic, parsley, salt, and pepper. Mix well, then form into 1-inch (2 cm) meatballs. You should have 16-18 total.
2. In a large pot, heat 1 tablespoon of olive oil over medium heat. Sear the meatballs on all sides until golden brown, 4-5 minutes. Remove from the pot and set aside.
3. In the same pot, heat the remaining tablespoon of oil. Add the onion, carrot, and celery and cook, stirring occasionally until tender, 3-4 minutes. Add the garlic and cook until fragrant, 1-2 minutes.
4. Add the chicken stock and bay leaf. Cover and bring to a boil.
5. Once boiling, add the orzo and meatballs. Cover and simmer for 7-8 minutes, until the orzo is tender.
6. Add the Swiss chard, cover, and cook for 2-3 minutes until the chard has wilted.
7. Add the Parmesan cheese and season to taste with salt and pepper. Add the lemon juice.
8. Ladle into bowls and serve.
9. Enjoy!