Friday, August 31, 2012

NY Times Chocolate Chip Cookies

Okey dokey, this recipe here was not my most favorite chocolate chip cookie. By no means does this mean it was bad, because it was really good. I may attempt to chill the dough the full 24 hours or really watch the cooking time, but my only "issue" is that they didn't stay soft (actually a few of them did, but it was like 5 out of the whole batch). I love soft cookies. I will from now on be using the sea salt as a topper to all chocolate chip cookies because that was unbelievable! I also really liked using chunks instead of chips. :)

What you need:
  • 2 cups minus 2 tbsp. cake flour
  • 1 2/3 cups bread flour
  • 1 1/4 tsp. baking soda
  • 1 1/2 tsp. baking powder
  • 1 1/2 tsp. salt
  • 2 1/2 sticks unsalted butter, softened
  • 1 1/4 cups brown sugar
  • 1 cup plus 2 tbsp. sugar
  • 2 eggs
  • 2 tsp. vanilla
  • 1 1/4 lb. bittersweet disks or feves (or chips or chunks!)
  • Sea salt
Sift flours, baking soda, baking powder, and salt into a bowl.
Cream together butter and sugars together for 5 minutes.

Add eggs, one at a time. Beat until combined.

Add vanilla.
Reduce speed to low and add dry ingredients. Beat until just combined.

Add chocolate disks or whatever you got.

Refrigerate for 24 to 36 hours.
* I did one hour because Alton Brown had said there was no difference 
between 1 hour and 24 hours. Or 48 hours.

On a lined baking sheet, drop dough with a little scooper. 
Sprinkle sea salt on top - this part really made the cookie, so don't forget it!

Bake at 350* for 18 to 20 minutes.
* I had to do 10 to 12 minutes. Probably because I only chilled the dough for 1 hour.
Let sit on baking sheet for 2 minutes after removing from oven. Then remove to a wire rack.

Makes about 4 1/2 dozen cookies.

Recipe from NY Times

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Thursday, August 30, 2012

Tasty Thursday #75: Grilled Cheeseburger Wraps

Welcome back to Tasty Thursday!!

These were awesome for a quick meal that everyone loved. Plus you can customize the toppings, which is always a plus in our house. My 5 year old doesn't really like any extra toppings, so just cheese and ketchup for him. My 4 year old loves everything traditional hamburgers have! My husband and I prefer spicy toppings. I used my George Foreman grill for these - I didn't want to mess with the gas grill outside.

What you need:
  • 1 lb. ground beef
  • 1 tbsp. Worcestershire
  • 1 tbsp. ketchup (I omitted)
  • 1 tsp. minced onion
  • Salt and pepper
  • Tortillas
  • Cheddar Cheese
  • Tomatoes, diced
  • Toppings: pickles, buffalo sauce, mustard, etc.
Brown ground beef; drain.
Add Worcestershire, ketchup, minced onion, and salt and pepper. Simmer for 5 minutes.

Sprinkle cheese on tortillas and add beef.
Add tomatoes and other toppings. Roll up like a burrito.

Grill until browned on both sides.

Recipe from Semi Homemade Mom

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Wednesday, August 29, 2012

Mom's Famous Green Beans

I am trying to make more fresh veggies instead of frozen veggies while I still can. But let's face it...fresh veggies in butter can get old pretty fast. We needed a way to jazz them up really quick. I loved these. A LOT.

What you need:
  • 4 slices bacon, chopped
  • 1/4 onion, diced
  • 2 handfuls of fresh green beans
  • 2-3 tbsp. chicken broth
Heat bacon and cook until almost crispy.
Add onions and cook until transparent.

Drop in green beans and toss to mix.
Add chicken broth and cook for 10 minutes.

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Monday, August 27, 2012

Secret Recipe Club: Thai Banana Pudding

My August assignment was Krista of The Double Dipped Life. Krista is a married mom of three and her blog is full of delicious looking recipes. She has a menu plan tab - yes! I love seeing menu planning because it's such a big part of how I do things in my house - that includes weekly plans where you can download a shopping list and recipes. Krista also does Double Dipped Sweets as a hobby on the side - gourmet popcorn, caramel apples, and dipped treats, oh my!

This month I decided right of the bat that I would do a sweet recipe because I've been hitting up main courses the last few SRC assignments. I noticed that Krista had a whole section devoted to Thai food and was curious about it, as I've never had it. In her Intro to Thai post, she explained that it all started when her husband took her out to Thai restaurant when they were dating. How sweet, right?! So I thought it'd be a good idea to make something that is meaningful to her :)

I decided upon the Thai Banana Pudding - which was the Thai dessert she had on her recipe index. It also looked like a relatively easy recipe and a baby step into Thai cuisine. It cooked quickly and it was so delicious. It was like banana pudding mixed with tapioca pudding. It's a little more runny than regular pudding, but that didn't bother us in the least bit. It was the perfect dessert!

Saturday, August 25, 2012

Tasty Treasures

Time to show off the most clicked from 16 Aug's Tasty Thursday :)

#1:  Greek Couscous Salad//Hezzi D's Books & Cooks
{image via}

#2:  Black Raspberry Frozen Yogurt//Christine's Kitchen Chronicles

#3: Garlic Salmon Rice Balls//Morsels of Life

You can also grab this nifty button if I featured your recipe!
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This week's Tasty Thursday is still open (and will be until Tuesday), so feel free to stop by and add a few recipes! :) Make sure to check out the other recipes linked up too!

Grilled Lemon & Herb Tilapia Packets

I used tilapia in this recipe because our store was fresh out of salmon. It figures that they had them the week before and I planned for this find out they didn't have them when I went back for them. I was really surprised when both kids devoured their tilapia. Neither of them are huge seafood eaters, which is probably because Nick and I aren't either. We eat tuna...and that's about it. But I'm trying to introduce foods that we aren't too familiar with. We will be trying this again soon with salmon.

What you need:
  • 2 cups uncooked rice
  • 1 3/4 cups chicken broth
  • 1 cup carrots, grated
  • Tilapia filets
  • 1 tsp. lemon pepper
  • 1/2 tsp. salt
  • 1/3 cup chopped chives
  • 1 medium lemon, cut into wedges

Soak rice in chicken broth for around 5 minutes. Stir in carrots.

On a large piece of foil that has been sprayed with nonstick cooking spray, place your filets. Season with lemon pepper and salt and top with chives.

Spoon rice around the edges and add lemon wedges, then fold and seal.

Grill on low heat for 11 to 14 minutes until filets flake with a fork easily.

Recipe adapted from Betty Crocker

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Friday, August 24, 2012

Blueberry Cream Cheese Bread

I have been wanting to make this recipe for so long! It's got a "cheesecake-like filling" and a glaze AND blueberries! Can you say perfect with a cup of coffee? And it was everything that I was hoping for and more. It was like a loaf cake. Super delicious. It kept really well, even though it didn't last that long in the house :)

Thursday, August 23, 2012

Tasty Thursday #74: Roasted Tomato Soup with Grilled Cheese Croutons

Welcome back to Tasty Thursday!!

In the end of July, my husband went out into the field for two weeks. I took advantage of this time and decided to make things that he hates, while he was gone. As a child, I never liked canned soup, but since I'm older and figured out that homemade soups are the bomb dot com - I've been wanting to test out a few of my least favorites. This tomato soup was so much better than the stuff in the can! I loved the croutons too!

What you need:
  • 2 pints cherry tomatoes
  • 1 1/2 tbsp. EVOO
  • Salt and pepper
  • 1 tbsp. butter
  • 3 to 4 cloves garlic, finely minced
  • 1/2 onion, chopped
  • 14 oz. diced tomatoes
  • 2 cups chicken broth
  • 1/4 tsp. thyme
  • 1/2 cup heavy cream
  • 2 slices bread
  • 3 slices American cheese
  • Spreadable butter

On a foil-lined sheet, place tomatoes. Drizzle with EVOO and sprinkle with salt and pepper.

Bake at 400* for 30 minutes.

Melt butter in a deep skillet over medium heat. Add onion and cook until transparent.

Then add garlic and cook for 1 minute until fragrant.

Stir in diced tomatoes, roasted tomatoes, broth, and thyme.
Bring to a boil and reduce heat. Simmer for 40 minutes.

Prepare one grilled cheese sandwich with bread, cheese, and butter. 
Let cool slightly and cut into cubes.

Puree in a blender or food processor and return to pot. 

Stir in heavy cream.
Serve topped with grilled cheese croutons.

Recipe from Semi Homemade Mom

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Tuesday, August 21, 2012

DIY Pizza Lunchables

I'm gonna direct you over to Tina's post {here} - she goes into more depth of actually packing this for a school lunch. I wanted to test out the recipe before I used it for my little man who starts Kindergarten in a few weeks. It didn't disappoint at all. A tip I have (and will be using) is freezing the pizza sauce and cheese. This way I not only am freezing the "leftover" pizza rounds, but also the fixings and I can just grab them out of the freezer whenever I want to throw them in his lunch box :)

Saturday, August 18, 2012

Tasty Treasures

Time to show off the most clicked from 9 Aug's Tasty Thursday :)

#1: Amy from Amy's Cooking Adventures // Lemon Herb Chicken

#2: Jen from Crafty Home Improvement {Mis}Adventures // Lemon Cake Mix Cookies
#3: Christine's Kitchen Chronicles // BLT Corn Salad Wrap

Photo Credit: Emily H.
{image via}

You can also grab this nifty button if I featured your recipe!
Just highlight, copy/paste in rich text or compose mode.

This week's Tasty Thursday is still open (and will be until Tuesday), so feel free to stop by and add a few recipes! :) Make sure to check out the other recipes linked up too!