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Posts Tagged ‘Cookies’

Banana Pudding

I just realized how often I eat bananas; just alone on this blog, this is probably the 4th, maybe 5th banana recipe post..??  I would have never pegged it as my favorite fruit but apparently it is!  Hmm…well, anyways…Banana Pudding  yumm…Just look at it.

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Ok, I’m just going to say it.  My summer guilty pleasure is Bravo’s The Real Housewives of New York City.  I know that its just a bunch of crude housewives bickering back and forth, pointless entertainment.  But it’s so entertaining!  I gotta say, I’m totally Team Bethenny.  Not that I think she’s the nicest character of the series or anything, but because I love her one liners and just find her quick wit entertaining.

On the show this season, there was a special emphasis on Bethenny’s status as a “chef”.  So naturally, I had to do some investigating.  Turns out, she’s a natural foods, self proclaimed “Skinny Chef”, and has several books out teaching women how to be naturally thin (whatever that means…)  I did some more digging and found some of her health food recipes.  Me, being me, of course I need to try one of these recipes!  So off I went.

I’ve always been wary of health foods – especially health desserts.  But, these cookies are good! I wouldn’t be posting them otherwise.  Although, I’m a little iffy about calling them cookies.  They’re shaped like cookies, but the texture is almost a little bread like…but delicious without all the butter and extra calories.  Win-win.

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Blondies

hello hello!  wow…three weeks since my last substantial post.  More evidence of the evil that is the CPA.  Here’s to hoping that I passed pt.1 so I never have to look at my FAR book again!

Now that I have a temporary break from studying, I can get back to doing all the things that I’ve been meaning to do but never had time for.  The only problem is that I now have too much time (if that’s even possible) and don’t know what to do with myself.  What do people do when they aren’t studying 10 hours a day??

But I digress…here’s the first of many recipes backlogged from my blogging hiatus.

BLONDIES.  What can I say…I’ve never really been a fan.  The lesser cousin of the Brownie.  Because, lets be honest, why would you ever want a chocolate-less brownie?  And if you weren’t in a brownie mood, why don’t you just get yourself a cookie?  Seriously? Whats the draw?

I confess, the only reason I even decided to make blondies was because I was in the mood for some chocolate-chip cookies and realized I had already done a chocolate chip cookie post.  But am I ever so glad I did because I would say this is the beginning of something wonderful.  With the moist fudgy-ness of a brownie and the buttery goodness of a chocolate-chip cookie, it’s as if such a paring was always meant to be.  Just writing about how good it is makes me want some right now. mmmm……..

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Chocolate Chip cookies were the first thing I ever baked in my life. And for 10 years now, I’ve searched high and low, tried hundreds of different recipe variations to find my perfect chocolate-chip cookie. And finally…drum-roll…this is it:

These cookies are the perfect balance. Not greasy, delicious and chewy in the center center, and a slightly crispy on the outside. Perfection! I like to make mine extra big and undercook it slightly so its extra chewy and moist.

::COMPONENTS::
DRY:
2 1/4 c all-purpose flour
3/4 tsp baking soda
1 tsp baking powder
1 tsp salt

WET:
1 stick unsalted butter (softened)
2/3 c brown sugar
2/3 c granulated sugar
2 eggs
1tsp vanilla extract
1 c chocolate chips

::METHOD::
1. Sift the dry ingredients together into a large bowl and set aside.
2. Using a mixer, beat together the room-temperature butter and the sugars until light and fluffy. Add the eggs, one at a time and beat until incorporated. Mix in the vanilla. Slowly, add the dry ingredients until well incorporated.
3. With a spatula or spoon, fold in the chocolate chips. At this point you could also add other mix-ins as well like nuts or dried fruit.
4. Scoop the dough in heaping tablespoons into a nonstick or greased baking sheet placing cookies 1-2 inches apart.
5. Bake at 375º F for 10-12 minutes (rotate the baking sheet halfway through). Transfer cookies onto a rack to cool.

**the key to a big fluffy cookie rather than a flat cookie disc is in the temperature of the butter. For this particular cookie, you want the butter to be room-temperature and soft so that when it bakes it doesn’t spread all over the place. Its better to place the butter out ahead of time to bring it down to temperature rather than sticking it in the microwave and melting it completely. I learned this rule through many recipe trials. Trust me, a little small preparation goes a long way!

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