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Monday, April 30, 2018

Different Chocolate Chip Cookie

OMG these are delicious!!!  I made this last summer as yet another work treat.  I've been trying to use up some of my baking goods before the get to old.  I've never really put salt on top of a cookie before but WOW..  These make large size cookies and made 41 cookies.  These will be a great addition to my Holiday cookie list.  Sure hope you try them.


  • 14 ounces assorted dark, milk, or white chocolate (not commercial chips), roughly chopped (2 1/2 cups; 395g)
  • 12 1/2 ounces all-purpose flour (2 3/4 cups, spooned; 355g), such as Gold Medal
  • 8 ounces unsalted butter (2 sticks; 225g), soft but cool, about 65°F (18°C)
  • 7 1/4 ounces white sugar (1 cup; 205g)
  • 8 ounces light brown sugar (1 cup, gently packed; 225g)
  • 1/2 ounce vanilla extract (1 tablespoon; 15g)
  • 2 teaspoons (8g) Diamond Crystal kosher salt, plus more for sprinkling; for table salt, use about half as much by volume or the same weight
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/8 teaspoon grated nutmeg
  • 1 large egg (about 1 3/4 ounces; 50g), straight from the fridge

  1. Directions:
  2. Adjust oven rack to middle position and preheat to 350°F (180°C). Set aside a handful of chopped chocolate (about 2 ounces) and place the remainder in a medium bowl. Sift flour on top and toss together. Combine butter, white sugar, brown sugar, vanilla, salt, baking soda, baking powder, and nutmeg in the bowl of a stand mixer fitted with a paddle attachment. Mix on low to moisten, then increase to medium and beat until light and fluffy, about 5 minutes. With mixer running, add egg and continue beating only until smooth. Reduce speed to low, add flour/chocolate all at once, and mix to form a stiff dough.

  3. Divide in 2-tablespoon portions (about 1 1/2 ounces or 40g each) and round each one into a smooth ball. (If you like, portioned dough can be refrigerated in a heavy-duty zipper-lock bag up to 1 week, or frozen 6 months. Stand at room temperature until quite soft, about 70°F or 21°C, and proceed as directed.)

  4.  Arrange portions on a parchment-lined half sheet pan, leaving 2 inches between cookies to account for spread. Garnish each with reserved chocolate and a pinch of kosher salt. Bake until puffed and pale gold around the edges but steamy in the middle, about 15 minutes. For crunchy cookies, continue baking until golden, 3 to 5 minutes more. Cool directly on baking sheet until crumb is set, about 5 minutes. Enjoy warm or store in an airtight container up to 2 days at room temperature.

  5. Thanks for stopping by, have a great week and Always Remember to Find the Time to Do ALL the things You L♥ve.
  6. Donna

Monday, April 23, 2018

mini cast iron skillet blueberry pie

I had some blueberry pie mix I needed to use and had 1 sheet of pie crust.  I was going to make something I saw on FB that was made in ice cube trays but I didn't have any.  Then I thought well I could make a small braid dessert.  Then when I was turning on the oven I saw my mini cast iron skillet and thought OH I can made a pie in there.  Just the right size for 1 also.  I also had a small cast iron cookie skillet so use that one too.  Aren't the just the cutest!

Monday, April 16, 2018

Basil Cream Chicken Thighs

This is a quick easy week night dinner, you can make a large batch if you have a big family to feed.  It's just me, so I try to make things that I can have for 2 nights....I'm getting to a point where I don't want to cook much.  But I still love to eat so for now it's a must.  I made this and had season rice with it.  Made for a great quick meal.

3/4 chicken breasts (pounded 1/2-inch thin)
2 teaspoons each of onion powder and garlic powder
1 teaspoon fresh chopped parsley
1/2 teaspoon each of dried thyme and basil
salt and pepper , to season
For The Sauce:
4 cloves garlic , minced (or 1 tablespoon minced garlic)
1 teaspoon fresh chopped parsley
1/2 teaspoon each of dried thyme and dried basil
1 cup milk (or half and half)*(I used 1/2 n 1/2 and a little cream and some butter about 1 1/2 TBL)
Salt and freshly ground black pepper , to taste
1 teaspoon cornstarch mixed with 1 tablespoon water , until smooth

  1. Coat chicken breasts with the onion and garlic powders and herbs. Season generously with salt and pepper.
  2. Heat 1 tablespoon of oil a large pan or skillet over medium-high heat and cook chicken breasts until opaque and no longer pink inside (about 5 minutes each side, depending on thickness). Transfer to a plate; set aside.
  3. To the same pan or skillet, heat another 2 teaspoons of olive oil and sauté garlic, with parsley, thyme and basil, for about 1 minute, or until fragrant.
  4. Stir in milk (or cream); season with salt and pepper, to taste.
  5. Bring to a boil; add the cornstarch mixture to the center of the pan, quickly stirring, until sauce has thickened slightly. Reduce heat and simmer gently for a further minute to allow the sauce to thicken more.
  6. Return chicken to the skillet. Sprinkle with extra herbs if desired. Serve immediately.
Thanks for  stopping by, have a great week and Always Remember to Find the Time to Do ALL the things you L♥ve.


Monday, April 9, 2018

Chocolate Cupcakes with PB icing

A co worker had a birthday a week after mine and her favorite treat is chocolate and peanut butter.  I was going to make a pb chocolate pie but we were  having a Thanksgiving lunch that same week, so thought these would be a better option.  Also she could take the leftovers home.

3 tablespoons coconut OR canola oil
1 stick unsalted butter, melted and slightly cooled
1/2 cup semi-sweet chocolate chips
3/4 cup + 2 tablespoons all-purpose flour, not packed
1/2 teaspoon baking soda
1 teaspoon baking powder
1/2 cup unsweetened cocoa powder
1/2 teaspoon salt
2 large eggs + 1 large egg yolk, at room temperature
1 cup granulated sugar
1 teaspoon vanilla
1/2 cup full fat sour cream
1/2 cup hot coffee OR hot water
18 peanut butter cups (mini)

1/2 cup creamy pb
4 oz cream cheese
1/2 stick butter soft
2-3 cup confectionery sugar 
** optional 1/2 tsp vanilla

  1. Preheat the oven to 350 degrees (F). Line a 12-cup cupcake/muffin tin with cupcake liners and lightly spray the liners with non-stick spray (optional but it does help them peel right off). Set aside.
  2. Melt the oil, butter, and chocolate together in the microwave, heating in 30 second increments, stirring between. *You can also melt the oil, butter, and chocolate over very low heat on the stove top, but I find the microwave to be much easier. Whisk mixture completely smooth and set aside to cool.
  3. In a medium-sized bowl combine the flour, baking soda, baking powder, cocoa powder, and salt; stir together until thoroughly combined and set aside.
  4. In a large bowl whisk together the eggs, yolk, sugar and vanilla together; beat until smooth. Add the cooled oil/butter/chocolate mixture and whisk until smooth. Add half of the flour mixture, then half of the sour cream. Repeat the process until everything is added, and be sure to mix until JUST combined. Quickly stir in the hot coffee/water. It's important not to over mix, here! Just stir until evenly combined.
  5. Scoop 2 tablespoons of batter into the bottom of each cupcake tin, press a peanut butter cup into the batter, then top with another 3 tablespoons of batter; each cupcake mold should be 3/4 full. You will have leftover batter (enough to make another 6 cupcakes).
  6. Bake for 16-18 minutes, or until a toothpick inserted in the center comes out clean. Cool completely before frosting.

  1. Using an electric mixer, beat the peanut butter and butter on medium-speed until completely smooth. Beat in vanilla. Reduce the speed to low and add in the remaining ingredients, beating until fully incorporated. Increase speed to medium-high and beat the frosting for 1-2 minutes, or until light and fluffy.
  2. Once the cupcakes are cooled, spread or pipe the frosting on top then press half of a peanut butter cup on top.
Thanks for stopping by, have a great week and Always Remember to Find the time to Do ALL the things You L♥ve.

Monday, April 2, 2018

Chocolate Banana Muffins

It's always great to have banana's on hand.  Our local grocer has them on special every Tuesday and Thursday for 19 cents a pound.  Yup, believe that!  So on occasion I will buy a bunch, eat some and then put the rest in the freezer for future baking.  There are so many different things you can make with bananas and adding chocolate can never be a bad thing.  Give these a try, they are great and easy to make too, just uses one bowl to prepare so easy clean up too.

2 medium bananas (about 1 cup), over-ripe
1 tsp pure vanilla extract
1 large egg
1/2 cup canola oil
1/3 cup + 1 tbsp unsweetened almond milk (or sub 2% dairy milk)
2/3 cup granulated sugar
1 tbsp (packed) light brown sugar
2 tbsp unsweetened cocoa powder (look for dutch-processed)
1/2 tsp sea salt
1-1/8 tsp baking soda
1-2/3 cups all-purpose flour
1/4 cup miniature chocolate chips (bittersweet or semisweet)
1/3 up chopped walnuts *optional*
  1. Preheat the oven to 375 degrees.
  2. In a large mixing bowl, use the back of a fork to mash the banana until only very small lumps remain. Add the vanilla and the egg and use the fork to whisk the mixture together until completely combined. Add the oil and milk and stir to combine. Add the sugars and stir again.
  3. Using a spatula, stir in the cocoa powder, scraping down the sides of the bowl as necessary. Mix until the cocoa is completely incorporated. Stir in the salt and baking soda, then gently fold in the flour, until just combined.
  4. Divide the batter among 12 paper-lined muffin cups, about 3/4 full. Sprinkle with the chocolate chips. Bake for 15-17 minutes, rotating once, until the muffin tops look set, and a cake-tester inserted into the center of the muffins comes out clean. Remove from the oven and let cool in the muffin tin for 5 minutes, before removing and cooling completely on a baking rack. Serve warm or at room-temperature.

Thanks for stopping by, have great week and Always Remember to Find the Time to Do ALL the things YOU L♥ve.
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