Wednesday, August 26, 2015

Disappearing Chocolate Chip Cookies



Do I really need another chocolate chip cookie? I think so because these are just amazing. I would feel guilty if I didn't share this treasure. I had to name them the Disappearing Chocolate Chip Cookies--they will be gone before you know it.
This is a basic chocolate chip cookie with just a few small differences.  A very small amount of cinnamon and toasting the pecans both add to the extra flavor. Melting the butter makes them super easy. How many times have you over micro'd butter? Room temperature is hard to achieve, I am speaking from experience here. You make the cookies in the pan you melted the butter in. Ingenious I say. Try this recipe, be prepared they do disappear quickly.

Disappearing Chocolate Chip Cookie
1 cup butter
1 1/4 cup brown sugar
1/2 cup sugar
1 egg
1 egg yolk
1 teaspoon vanilla
2 cups flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon cinnamon
1 cup oatmeal
1 cup semi sweet chocolate chips--I like 60% Cocoa Chips by Ghirdelli
1 cup white chocolate chips--I like to take a bar of white chocolate and cut it into chunks
1 cup toasted pecans--toast pecans on a baking sheet in a 350 oven for 7 minutes or till fragrant

In a medium saucepan melt butter. Remove from heat and add sugars. Stir until incorporated and smooth. Chill the mixture for 10 minutes.
Add egg, egg yolk and vanilla,.
Add flour, baking soda, salt, cinnamon and oatmeal. Mix well.
Add chips and coarsely chopped pecans.
Using a medium cookie scoop place cookies on a parchment lined sheet--chill for 30 minutes.
Bake at 325 for 14 minutes. Cool the cookie a few minutes then slide on a cooling rack.
Watch out these delicious cookies will disappear quickly!
Printable Recipe


Recipe inspired by the Cooking Channel

Thursday, August 13, 2015

Blueberry Crumb Cake



Do you purchase those big baskets of Blueberries at Costco? I do and I seem to forget just how much they contain! We had berries on our cereal, berries as snacks and we still had blueberries. This recipe proved to be a winner. It is just what a breakfast cake should be--moist, not to sweet, full of fruit and plenty of streusel topping.
You could top with ice cream and call this a dessert. But since it is full of healthy blueberries I'll probably enjoy it for breakfast. Tis the season for berries. I can't wait to make it again.

Blueberry Crumb Cake
5 tablespoons softened butter
2 cups flour
2 heaping teaspoons baking powder
1/2 teaspoon cinnamon
1/2 teaspoon salt
3/4 cup sugar
1 egg
1/2 teaspoon vanilla
3/4 cup whole milk
2 cups fresh blueberries

Topping
1/2 cup flour
1/2 cup sugar
6 tablespoons butter
1/2 teaspoon cinnamon
1/4 teaspoon salt
2 tablespoons coarse sugar

For the cake--Preheat oven to 350. Grease a 9x13 inch baking pan with butter or Pam.
Mix together flour, baking powder, cinnamon and salt. Set aside.
Cream the butter and sugar with an electric mixer, add the egg and vanilla--mix until combined. Add the flour mixture alternately with the milk until just combined. Gently fold in blueberries. Pour the batter in the prepared pan.
For the topping--Combine the flour, sugar, butter, cinnamon and salt. Cut together using two knifes or a pastry cutter. Sprinkle topping on top of the batter. Sprinkle with coarse sugar.
Bake 35 minutes until a toothpick comes out clean. Do not over bake--no one likes dry cake!
Serve warm with a little softened butter. I personally like a dollop of  whipped cream on top.
Printable recipe
I found this recipe on The Pioneer Woman's Blog.