The Perfect Chocolate Chip Cookie

Got an order placed for chocolate chip cookies and I thought, how hard can that be, there are recipes everywhere! That's the problem, there are recipes EVERYWHERE!! Where to start? I stumbled upon this website: Perfect! There are sooooo many tips, maybe too many tips, but they were helpful. I feel like they turned out pretty good! A little bit of crunch on the edges, chewy in the center, sweet and buttery! Hope you enjoy them as well!

Perfect Chocolate Chip Cookies
Makes approx 3 dozen

2 3/4 c (14.5 oz) all-purpose flour
1 t baking soda
1 t salt
1/2 c (4 oz) unsalted butter at room temperature
1/2 c (4 oz) Crisco (plain or butter flavored, I prefer plain)
1 c (6.5 oz) light brown sugar
1 c minus 2 T (6.5 oz) white sugar
2 large eggs
1 1/2 t vanilla
1 1/2 c (10 oz) semi-sweet chocolate chips (Hershey's brand is best)

Variations- replace chocolate chips with:
Lemon White Chocolate- 1 T citric acid, 1 T lemon extract, 1 1/2 c white chocolate chips
White Chocolate Macadamia Nut- 3/4 c white chocolate chips, 3/4 c chopped macadamia nuts
White Chocolate Craisin- 3/4 c white chocolate chips,  3/4 c craisins
M&M- 1 c mini M&Ms or 1 1/2 c regular M&Ms
Milk Chocolate Toffee- 1 1/2 c milk chocolate toffee bits

1. In a small bowl mix the flour, salt, and baking soda until the ingredients are (1)evenly distributed.  Set aside.

2. Using a wire whisk attachment of a stand mixer,  (2)cream the butter and shortening on high until light and fluffy 1-3 minutes.

3. Add both sugars and beat on high 1-2 minutes. Add eggs and vanilla. Beat until fully incorporated.

4. Switch to a paddle attachment.  (3)Add the chocolate chips and mix gently. 

5. Add the flour mixture and mix until (4)just incorporated. 

6. Touch test the dough.  It should feel slightly sticky, but not much should stick to your finger.  If it is very sticky add flour 2T (.5 oz) at a time.  If it is firm or dry, you have added too much flour and I don’t know a good way to reverse this.

7. Using your (6)hands, roll the dough into balls 1.5 inches tall (for bigger cookies see instructions above).  Place on an ungreased cookie sheet 3 inches apart. 

8. Cover and refrigerate 30 minutes or until firm.  You can hold the dough up to two days in the refrigerator or up to six months in the (7)freezer.

9. (8)15-20 minutes before baking, position the oven rack to the second highest setting. Preheat the oven to 375. 

10. Remove the dough from the refrigerator and bake (9)8-10 minutes.  They are ready to come out of the oven when they are domed and puffy, show a few signs of browning and look a bit underdone. 

11. Leave the cookies on the cookie sheet for (10)2 minutes.  Remove them to a cooling rack so they will cool evenly.  Wait ten minutes, then serve your Perfect Chocolate Chip Cookie!

 

Protein Energy Bites

I found a recipe for these energy bites but tweaked them a little to make them even better for you!

They are so yummy and a great pre or post work-out snack!

No-Bake Energy Bites

(makes 18-20 bites)

1 cup oatmeal

1/2 cup peanut butter 

(or other nut butter - I use PB2 mixed with water or milk)

1/3 cup honey

1 cup coconut flakes

  1/4 cup ground flaxseed

1/2 cup mini chocolate chips (I like dark choc pieces)

2 tbsp chocolate or vanilla protein powder

1 tsp vanilla

Mix everything above in a medium bowl until thoroughly incorporated.  Let chill in the refrigerator for half an hour.  Once chilled, roll into balls and enjoy!  Store in an airtight container and keep refrigerated for up to 1 week.

Easy Cream Cheese Frosting

Here's an easy cream cheese frosting recipe - great on red velvet cookies :)

Cream Cheese Frosting
1/4 cup softened butter
4 oz softened cream cheese
1/2 tsp vanilla extract
2 cups confectioners' sugar

Mix the softened butter with the softened cream cheese and the vanilla until the mixture is smooth. Add the confectioners' sugar in 1/2 cup increments until the frosting is of proper spreading consistency.

Car Seat Cover

So far I've made 2 of these for my niece and my sister gets so many compliments on them! I use to make Baby Bunches a lot for baby shower gifts where I fold baby clothes into flowers but I think I'll start doing these. I even placed a ribbon on the underside so you can clip toys to the inside of the cover. If you'd like me to make one for you just contact me. Prices run $25 unless you want specialty fabric.

Make your own here!

Chocolate Cake for Sale

 I've stated a little side business of selling baked goods. This is one of my FAVORITE chocolate cake recipes! My husband made it for my birthday last year then I took it to work and it was a big hit! I've also made it into cupcakes. If you would like one for yourself just let me know! Since this is a decorated cake it is $20. I cannot make the 3 tier due to not having a good way to transport - the picture is just to let you see what it looks like on the inside! Too super Yummy!!

 

Lemon Cranberry Cream Cheese Cookies

These cookies are so light and refreshing, the perfect summer cookie!They are are very fluffy cookie.

 

They can be made with dried cranberries or fresh blueberries, just make sure you're careful with the blueberries so they don't "pop".

Also when you're adding the cream cheese to the center of the cookie, lightly flour your fingers between every 2 cookies or so otherwise they stick to you!

Ingredients:

1 cup unsalted butter, room temperature
1 cup granulated sugar
Zest of 1 lemon
3 tbsp lemon juice
2 eggs
1/2 tsp baking soda
1/2 tsp baking powder
1 tsp salt
3 cup flour
1 cup dried cranberries or fresh blueberries

1/2 pkg cream cheese, cut into 1 tsp cubes

Preheat the oven to 350 degrees and position a rack in the center. Line your baking sheets with parchment paper and set them aside.

In a large bowl with an electric mixer cream together the butter and sugar until it's light and fluffy. Blend in the lemon zest, juice and eggs. Make sure to scrape off any bits of zest that stick to the mixer paddle.

In a separate bowl whisk together the baking soda, baking powder, salt and flour then mix it into the wet ingredients. Gently fold in your fruit of choice. Refrigerate the dough for about 20 – 30 minutes to make it stiff enough to roll.

For each cookie, roll 1 heaping tbsp of dough into a ball then flatten it slightly into a disc shape. Place a 1 tsp cream cheese cube into the center and form the dough around it creating a ball again. Bake them for about 10 - 14 minutes until the edges brown slightly. Transfer them to a cooling rack and enjoy! Makes about 2 dozen cookies

Cheesecake Brownies

 I have a friend that loves brownies. She said the ultimate combo would be a brownie with cheesecake, so of course I had to make them! They turned out pretty good! The brownie is very moist - maybe a little more cakey then brownie but still awesome. A little ice cream and it's to die for! Make sure you store in an airtight container, does not need to be refrigerated.

PS - this is a lightened up version - bonus!

Cook Time: 40 min

Serves: 16 (2-inch) square brownies

Ingredients

• Cooking spray

Cheesecake topping:

• 8 ounces reduced-fat cream cheese (Neufchatel)
• 1/3 cup sugar
• 1/2 teaspoon vanilla extract
• 1 large egg

Brownie Layer:

• 2 ounces semisweet chocolate, coarsely chopped
• 3 tablespoons unsalted butter
• 2 tablespoons canola oil
• 1 cup all-purpose flour
• 1/2 cup unsweetened Dutch-process cocoa powder
• 1 teaspoon baking powder
• 1/2 teaspoon fine sea salt
• Pinch cayenne pepper
• 3/4 cup packed dark brown sugar
• 1/4 cup granulated sugar
• 1/2 cup lowfat buttermilk
• 2 large egg whites
• 2 teaspoons vanilla extract

Directions

Position the rack in the lower third of the oven and preheat the oven to 350 degrees F.

Line an 8 by 8-inch baking pan with foil so it hangs over the edges by about 1-inch. Spray with cooking spray.

Cheesecake topping: In a medium bowl and using an electric mixer at medium speed, beat the cream cheese until smooth and creamy, about 1 minute. Beat in the sugar and the vanilla until very smooth, 1 to 2 minutes. Beat in the egg until well blended. Set aside.

Brownie layer: Put the chocolate, butter, and oil in a small microwave-safe bowl and heat at 75 percent power for 30 seconds. Stir and microwave again until melted and smooth, about 30 seconds longer. (Alternatively, put the chocolate, butter, and oil in a small heatproof bowl. Bring a small saucepan filled with 1 inch or so of water to a very slow simmer; set the bowl over, not touching, the water, and stir occasionally, until melted and smooth.)

Combine the flour, cocoa powder, baking powder, salt, and cayenne in a medium bowl.
Combine the brown sugar and granulated sugar in a large bowl. Whisk in the buttermilk, egg whites, and vanilla. Add the chocolate mixture and whisk vigorously until fully incorporated and the batter is thick and glossy. Gradually add the flour mixture and stir just until it disappears.

Reserve 1/2 cup brownie batter and set aside. Scrape the remaining brownie batter into the prepared pan. Pour the cheesecake mixture evenly over top. Drop the reserved brownie batter in large dollops over the topping. Draw the handle of a wooden spoon through the two batters to create a swirled effect.
Bake until the top is just set, 40 to 45 minutes. Let cool completely in the pan on a wire rack. Lift brownies out of the pan by the foil and peel off the foil. Spray a knife with cooking spray and cut into 2-inch squares.


Nutritional per serving: 1 brownie. Calories 200; Total Fat 10g; (Sat Fat 4 g, Mono Fat 3 g, Poly Fat 1 g); Protein 4 g; Carb 27 g; Fiber 1 g; Cholesterol 30 mg; Sodium 180 mg

Pre-baking, the swirls are so pretty!

Post-baking, the top does crack a little but its still pretty!