I love cookbooks, especially baking cookbooks. My Mom led me to a cookbook by Shelley Jaronsky who has a food blog and a book named Cookies and Cups! I tagged so many recipes in this book, but I thought if you are gonna bake from a cookbook where the first word is cookies…lets make the cookies! Lets start with the chocolate chip cookies on the cover.
There is a deep love in my soul for chocolate chip cookies. Out of all the cookies in all the lands, chocolate chip is my fave. When I stumbled upon this gem of a cookie recipe I decided it was the one. Browned butter? Any form of butter is the key to my baking heart. You then throw in sea salt to counter act the sweetness? It truly is the best of both worlds! The consistency of the cookies is so soft and I could not believe that they had absolutely zero greasiness. These are a keeper and may actually become my go to chocolate chip cookie recipe!
1 cup (2 sticks) butter
2½ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon coarse sea salt
1 cup packed light brown sugar
½ cup granulated sugar
2 large eggs, whisked
2 teaspoons vanilla extract
2 cups semisweet chocolate chips (I used 1 c. mini semi-sweet chocolate chips)
flaked sea salt, for sprinkling
In a medium saucepan, melt the butter over medium heat, then bring to a boil. Once it starts boiling, swirl the pan constantly until the butter passes the foamy phase and becomes a deep amber color. Remove from the heat, pour into a separate bowl (this allows the butter to stop cooking) and allow the butter to cool for 20 minutes.
While the butter is cooling, preheat the oven to 350 degrees F and line a baking sheet with parchment paper.
In a large bowl, whisk together the flour, baking soda, and sea salt. Set aside.
Add the brown sugar, granulated sugar, eggs, and vanilla to the cooled butter and stir to combine. Pour this mixture into the bowl with the flour mixture. Stir using a wooden spoon until the dough comes together and the ingredients are evenly incorporated. Stir in the chocolate chips.
Using a medium (2-tablespoon) cookie scoop, drop the dough 2 inches apart on the baking sheet. I always add extra chocolate chips on top for that bakery look. Bake for 10 to 12 minutes, until edges are lightly golden (or 8-9 minutes for extra gooey).
Allow the cookies to cool for 5 minutes on the baking sheet, then transfer them to a wire rack to cool completely. If desired, sprinkle a small amount of flaked sea salt on top of the cookies as they are cooling.
Store airtight at room temperature for up to 3 days. (Ours lasted maybe a day!)
This is the absolute best and easiest and tastiest and yummiest treat in the world! Yes, all of those things and much more! This is typically called Fruit Fool so feel free to use your fruit of choice, we just happen to love the raspberry version. You can also marinate your berries with liqueur. PERFECT for summer get togethers where you put it in fancy dishes or if you are hungry and want something delectable to eat all by yourself and you use your mixer bowl with a spoon…either way Raspberry Fool is Ryder’s very favorite and I am gonna share it with you!
3 cups Raspberries, Plus A Few More For Serving
1/4 cup Sugar
3 Tablespoons Raspberry Liqueur (or You May Just Use Water)
2 cups Cold Heavy Cream
1/2 cup Powdered Sugar
8 whole Vanilla Wafers (or Other Cookie)
Fresh Mint Sprigs, For Garnish (optional)
In a bowl, stir together the raspberries, sugar, and liqueur (or water) and let it sit for 10 to 15 minutes.
Whip the cream with the powdered sugar until soft peaks form.
Mash the raspberries with a fork until all the liquid and fruit are mashed together.
Spoon half the fruit into the cream and fold once or twice with a rubber spatula; do not overmix!
Add half of the remaining fruit and fold once or twice. If you want more fruit, add the rest; if not, use remaining fruit puree as a garnish on top.
Serve in pretty glasses with crumbed cookies on top! I did not have cookies so I compensated with a berry and a mint sprig!
Oh well hello 2015! You came rather fast! I have come to the conclusion that I am a horrible blogger and that I should put a stop to this non sense immediately…but I can’t! I have so much to catch up on such as our wedding, our big news, but most importantly I need to share this recipe!
I have a secret love affair with Creme Brulee. It is the best thing in the world. It fills my heart with joy when I see in on the dessert menu at restaurants and I can’t even bring myself to make it myself for the fear I may ruin it. I will try to make it. Someday. I even have a kitchen torch just waiting in my cupboard patiently for that very day! When I stumbled upon this recipe on Instagram, my mouth began to water and I knew that I had to give it a try. And I am so glad I did! It is the PERFECT holiday pie and is actually incredibly easy to make. You will want to eat this every day of your life. I promise!
Egg Nog Brulee Pie
9 inch pie crust, baked and cooled
4 Tablespoons cornstarch
1/2 cup white sugar
4 Tablespoons butter, melted
1 1/2 cups egg nog (alcohol free) I used a cinnamon vanilla egg nog
3/4 cup heavy whipping cream
1 teaspoon vanilla extract or vanilla bean paste (vanilla bean paste is amazing!)
2 Tablespoons butter, melted
4 Tablespoons granulated sugar
1/2 teaspoon cinnamon
In a medium sized heavy saucepan, whisk together cornstarch and sugar. Whisk in the 4 Tablespoons melted butter, egg nog, and whipping cream. Cook over medium heat, stirring constantly, until mixture is the consistency of a thick pudding. Remove from heat and stir in vanilla.
Preheat oven broiler to high. In a small bowl, combine sugar and cinnamon.
Pour mixture into pie crust and spread evenly. Drizzle with melted butter and sprinkle cinnamon sugar over the top. Place under the broiler until butter and sugar begins to bubble all over the surface–keep a close eye because it doesn’t take long. Seriously!
Let pie cool to room temperature, then chill several hours before serving.
This pie is very delicious and very rich! I hope that you like it as much as we did!
The original recipe is from one of my favorite blogs: www.confessionsofacookbookqueen.com She is amazing and has so many yummy treats and ideas!
follow me on Instagram! @heathertartaglia
Please travel with me down this new path of food photography. I will get better…I hope!
ah! Here it is…my first food post. After careful examination on what i make in the kitchen, everyone’s hands down favorite is my guacamole. I don’t know about you but I love me some guac. It goes good with chips. It tastes delicious on my burgers. Its better than hot sauce on my tacos. Guacamole is a versatile condiment that should smother all foods! I tend to fall in love with restaurants that make a table side version. I love watching it all come together and love to eat it even more! So one day while watching Carrie Bradshaw’s short move to Paris I thought, im gonna make my own! And ever since then it has been a staple in our fridge. I hope that you love it as much as we do!
.Table Side Guacamole.
3-4 very ripe avocados
1/2 red onion chopped
1 garlic clove chopped
1 medium tomato diced
1 jalapeno diced (membranes diced if you’re feeling spicy!)
1 bunch of cilantro roughly chopped
juice of one lime
salt and pepper to taste
dash of cumin
Prepare your avocados. Peel and cut them into medium pieces and place them in a bowl that is big enough to fit all of your ingredients. Add your onion, garlic, tomato and jalapeno. Stir together with a spatula until the avocado pieces start to break down. If you have avocados that are a little unripe, a potato masher may help you to get the consistency you like. After you reach your desired consistency throw in the cilantro and lime juice. Stir until combined and add your seasonings. And then breathe it in. It smells so good!!
Serve with pretty much anything! But tortilla chips seem to be the pairing choice for most, including my fiance!
If you are feeling in a South Western mood I love to add roasted corn and black beans. To die for!!
And there you have it! Thank you for supporting my first blog o food! It was a simple one, I know, but hopefully I can only go up from here!