RECIPE | Best-Ever Chocolate Chip Cookies

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We had a snowy weekend here in Richmond! We had beautiful, big fluffy snow falling almost all weekend, so I made sure to stop by the grocery store on Friday after work to stock up on some essentials. Including, of course– ingredients to make cookies!

I’ll be the first to admit I’m not the best baker in the world– I prefer cooking since you have a little more leeway with creativity and “winging it.” But, I’ve been trying to improve and this weekend I think I finally perfected the perfect recipe for chocolate chip cookies.

With Christmas just around the corner, I hope you’ll enjoy this ooey, gooey chocolate chip cookies as much as we did!

Perfect Chocolate Chip Cookies

Ingredients:

  • 2-1/4 cups all-purpose flour
  • 1 tsp Kosher salt (sea salt will work, too!)
  • 1 tsp baking soda
  • 1 cup butter, melted and cooled to room temperature
  • 1 cup dark brown sugar, packed
  • 1/2 cup sugar
  • 1 Tbsp vanilla extract
  • 1 egg, 1 yolk at room temperature
  • 3 cups semisweet chocolate chips

 

 

Directions:

  1. Sift together the flour, baking soda, and salt; set aside.
  2. In a KitchenAid stand mixer or large bowl, cream together the melted butter, brown sugar and sugar. Beat in the vanilla, egg, and egg yolk until light and creamy. Mix in 1/3 of the sifted ingredients at a time, until just blended. After dough is at desired consistency, fold in chocolate chips.
  3. Roll cookie dough into balls and place on a plate. Cover with plastic wrap and chill in the refrigerator for 2-4 hours.
  4. When you are ready to bake the cookies, preheat oven to 375 degrees.
  5. Line cookie sheets with parchment paper and set cookie dough balls about 2 inches apart.
  6. Bake for 8-10 minutes or until edges lightly golden. The cookies will look a little underbaked, but that’s ok!
  7. Let cool for 10 minutes, then transfer to a wire baking rack to completely cool.
  8. Enjoy!

Makes 3-4 dozen cookies, depending on dough ball size.

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RECIPE | The Perfect Peach Cobbler

No Southern cook-out is complete without a sweet treat (with a little ice cream, too!) I whipped up this super easy Southern Peach Cobbler recipe for the Fourth of July. It was a huge hit and pretty hands-free: a must when you are entertaining!

Ingredients

  • 8 fresh peaches, peeled, pitted, and sliced into thin wedges
  • 1/2 cup white sugar, divided
  • 1/2 cup brown sugar, divided
  • 1/4 teaspoon ground cinnamon
  • 1 teaspoon Pumpkin Pie spice
  • 1 teaspoon fresh lemon juice
  • 2 teaspoons cornstarch
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 6 tablespoons unsalted butter, chilled and cut into small pieces
  • 1/4 cup boiling water
  • Vanilla Bean Ice Cream

Directions

  1. Preheat oven to 425 degrees F
  2. In a large bowl, combine peaches, 1/4 cup white sugar, 1/4 cup brown sugar, 1/4 teaspoon cinnamon, nutmeg, lemon juice, and cornstarch. Toss to coat evenly, and pour into a 2 quart baking dish. Bake in preheated oven for 10 minutes.
  3. Meanwhile, in a large bowl, combine flour, 1/4 cup white sugar, 1/4 cup brown sugar, baking powder, and salt. Blend in butter with your fingertips, or a pastry blender, until mixture resembles coarse meal. Stir in water until just combined.
  4. Remove peaches from oven, and drop spoonfuls of topping over them. Sprinkle entire cobbler with the sugar and cinnamon mixture. Bake until topping is golden, about 30 minutes.

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RECIPE | Pig Pickin’ Cake

217e7c9c182b3ca3989323b8b64ad888Well, ’tis the season! November flew by and it’s now been quite some time since my last blog post! Even though it’s been a while (okay, a LONG while), I’m excited to get back into the blogging spirit now that my favorite time of year is upon us: the holidays!

To kick-off the holiday season, here’s a recipe for a cake I tried over Thanksgiving that was delicious, and most importantly– EASY. This is a Southern favorite and sure to be one of yours, too!

Ingredients

  • 1 (18 oz.) package yellow cake mix
  • 1 (11 oz) can mandarin oranges, juice reserved
  • 4 eggs
  • 1/4 cup vegetable oil
  • 1 (16 oz) package frozen whipped topping, thawed
  • 1 (15 oz) can crushed pineapple, drained
  • 1 (3.5 oz) package instant vanilla pudding mix

Directions

  1. Mix together cake mix, canned oranges with juice, eggs, and oil. Pour batter into three greased and floured 8″ round pans. Layers will be thin.
  2. Bake at 350 degrees F for 25-30 minutes, or until cake tests done. Cool layers on wire racks.
  3. Mi together whipped topping, drained pineapple, and instant pudding mix. Fill and frost the cooled cake. Refrigerate until ready to eat.

Enjoy!

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RECIPE | Salted Caramel-Chocolate Pecan Pie

photo credit: Southern Living magazine

photo credit: Southern Living magazine

Happy Tuesday! I am getting so very excited for Thanksgiving this year. We are heading down to South Carolina tomorrow to stay with my parents in Cheraw, SC, and will spend Thanksgiving with both sides of my family in Florence, SC on Thursday.

I’ve been thinking of what I would like to contribute to the big Thanksgiving feast this year, perusing many a Pinterest post, magazine, and cooking blog! When I saw the cover of November’s Southern Living magazine, though, I was sold.

This Thanksgiving, I will be making Southern Living‘s Salted-Caramel Pecan Pie, which is a cross between a fudge pie and a pecan pie. My friend Charlotte made this pie last week and I got to try a little nibble of it over the weekend – it was so decadent and delicious!

If you’re still scratching your head over what to make this holiday season, here’s your recipe!

Salted Caramel-Chocolate Pecan Pie

Southern Living – NOVEMBER 2013

Yield: Makes 8 servings

Hands-on: 25 minutes

Total: 1 Hour, 20 Minutes

Ingredients

 

Chocolate Filling

  • 1 1/2 cups sugar $
  • 3/4 cup butter, melted $
  • 1/3 cup all-purpose flour $
  • 1/3 cup 100% cacao unsweetened cocoa
  • 1 tablespoon light corn syrup
  • 1 teaspoon vanilla extract
  • 3 large eggs $
  • 1 cup toasted chopped pecans $
  • 1 (9-inch) unbaked deep-dish piecrust shell

Salted Caramel Topping

  • 3/4 cup sugar $
  • 1 tablespoon fresh lemon juice
  • 1/3 cup heavy cream $
  • 4 tablespoons butter $
  • 1/4 teaspoon table salt
  • 2 cups toasted pecan halves $
  • 1/2 teaspoon sea salt

Preparation

  1. Prepare filling: Preheat oven to 350*. Stir together first 6 ingredients in a large bowl. Add eggs, stirring until well blended. Fold in chopped pecans. Pour mixture into pie shell.
  2. Bake at 350* for 35 minutes. (Filling will be loose but will set as it cools). Remove from oven to a wire rack.
  3. Prepare topping: Bring 3/4 cup sugar, 1 Tbsp. lemon juice, and 1/4 cup water toa  boil in a medium saucepan over high heat. Do not stir. Boil, swirling occasionally after sugar begins to change color, 8 minutes or until dark amber. (Do not walk away from the pan, as the sugar could burn quickly once it begins to change color). Remove from heat; add cream and 4 Tbsp. butter. Stir constantly until bubbling stops and butter is incorporated (about 1 minute). Stir in table salt.
  4. Arrange pecan halves on pie. Top with warm caramel. Cool 15 minutes; sprinkle with sea salt.

 

Update!Made two of these pies today. Here is the finished product!

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Hocus Pocus | 5 Easy Halloween Treats

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Happy Halloween, lovelies! I hope ya’ll are decked out in orange and black and have had some candy corn already! I absolutely love Halloween. I’m so excited to see all the cute kiddos from our neighborhood trick-or-treating tonight! Gotta grab some candy on the way home….

After our trick-or-treaters come to visit, I’m having a couple of my girlfriends over for some spooky cocktails and treats. As I was perusing recipes last night, I came across a few favorites I wanted to share with you! These are all super duper easy to make and look so good! Trick or treat, trick or treat, here are a few delicious things to eat….

[Read more…]

Recipe | Pumpkin Mocha Cupcake

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photo courtesy Chung-Ah Rhee/damndelicious.net

While perusing Pinterest over my morning coffee earlier today, I came across a recipe for Pumpkin Mocha Cupcakes. That’s right — Pumpkin. Mocha. CUPCAKES. This sounded too good to be true!

This is definitely a recipe I plan on trying soon – it would be the perfect sinful sweet to bring to my next book club meeting!

Below is the recipe from the amazing blog Damn Delicious.  Click here for the recipe!

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Recipe | Skinny Funfetti Cupcakes

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Skinny Funfetti Cupcakes Recipe:
(makes 24 cupcakes, 110 calories per frosted cupcake, 2 Weight Watchers Points)

Wedding Wednesdays | Let Them Eat Cake!

All of the wedding details are starting to come together! Just a few more big decisions…. one of them, being the cake!

I’ve never had much of a sweet tooth, but I love the idea of having a beautiful, whimsical wedding cake. Here are a few of my favorites I’ve seen so far….

cake3 [Read more…]

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