Thick and Chewy Chocolate Chip Cookies

 

These cookies are amazing. Like, you’ll never want to make another cookie recipe again. Or, you’ll never want to eat another cookie recipe again.

I have no complaints about this recipe. It comes together incredibly quickly and easily. I’ve made these many times now and am still impressed at how quickly they come together. I don’t even have to bust out my mixer for these, I’ve made them stirring by hand and they’re just as good.

So try these, today. You’re search for the most amazing chocolate chip cookie (or really any cookie) will be over. Mine is.

I have to add, as I was posting this blog I noticed my photo is a similar set up to Annie’s. Totally not planned or on purpose – total accident. Made me laugh though! I love this shot regardless.

Thick and Chewy Chocolate Chip Cookies

From Annie’s Eats

Ingredients

2 Cups and 2 Tablespoons AP Flour

1/2 Teaspoon Baking Soda

1/2 Teaspoon Salt

12 Tablespoons Butter (unsalted)

1 Cup Brown Sugar (packed)

1/2 Cup Sugar

1 Large Egg

1 Egg Yolk (from large egg)

2 Teaspoons Vanilla

1 1/2 Cups Chocolate Chips (I’ve used semi-sweet and dark)

Directions

Melt butter and allow to cool until warm.

Preheat oven to 325 degrees and line baking sheet with parchment or silicone baking mat.

Mix dry ingredients. In a separate bowl mix the butter and both sugars until completely combined. Then add the vanilla, egg, and egg yolk and mix.

Slowly add in the dry ingredients until totally combined and then add chocolate chips.

Roll 1/4 cup of dough into a ball* and place on prepared baking sheet. Leave room between the cookies as they will spread.

Bake about 13-14 minutes, rotating the pan halfway through. You only want to bake them until the edges are firm and the center is still soft. The cookies will be golden brown.

Let cool for a minute on the baking sheet and then transfer to a cooling rack and let cool completely. Store in an airtight container.

*Check out Annie’s blog post for a great way to roll the cookie dough. I’ve used her way and the above and while I like both I really like the way the cookies form her way.

Drip Beef Sandwiches

These sandwiches are incredibly good. They cook low and slow on the stove and make the house smell incredible. I’m pretty sure I was drooling by the time they were done.

Add a crusty hoagie roll and some provolone cheese and you’ve got a winner. And then consider that these just get better as leftovers and you’ve got yourself a homerun.

Drip Beef Sandwiches

From The Pioneer Woman Food From My Frontier Cookbook with a few adaptations

Ingredients

3-4 Pound Chuck Roast

Salt and Pepper

2 Tablespoons Butter

2 Tablespoons Oil (I used vegetable)

2 Cups Beef Broth

1 Cup Water

1 Jar Pepperoncini

Hoagie Rolls

Provolone Cheese, optional

Directions

Melt butter and oil in a Dutch oven or heavy pot until hot. Salt and pepper the roast and then sear on each side until brown.

Remove the roast and add the beef broth and water. Give a quick stir to get any bits stuck to the bottom of the pan. Add the roast back into the pan carefully.

Pour in the pepperoncini and the juice from the jar.

Cover the pan and cook over low heat 4 to 5 hours or until the meat easily falls apart when touched with a fork. Using two forks shred the roast.

Slice your rolls and then add your desired amount of meat and peppers. Top with cheese if desired.

You can serve these with a bowl of the juice for dipping, pour some juice over your completed sandwich, or, if you’re feeling wild, you can dip your assembled sandwich into the pan to soak with juice.

Mastering the Basics: Waffles

One of my favorite kitchen items is definitely my waffle maker. I love being able to quickly make a batch of waffles for breakfast – or even dinner! I don’t always get to make waffles as often as I’d like but when I do I usually double the recipe and then put the extras into the freezer to pull out when we’re having a waffle emergency (you have those too, right?
This recipe was so quick. I actually found it through Pinterest and then browsed the comments on Allrecipes. This recipe has lots of rave reviews, so I was pretty confident it would turn out ok. And did it ever! The waffles were fluffy and delicious and we loved them. I doubled the recipe and have quite a few in the freezer now. Yay! To freeze I just place two waffles into a ziplock bag, push out as much air as possible and freeze.
Definitely give this recipe a try. It took no time at all and I think it will become a regular in our rotation.

Easy Waffles
From Allrecipes via My Missouri Kitchen and found on Pinterest
Ingredients
2 Eggs 2 Cups AP Flour 1 3/4 Cups Milk 1/2 Cup Vegetable Oil 1 Tablespoon Sugar 4 Teaspoons Baking Powder 1/4 Teaspoon Salt 1/2 Teaspoon Vanilla Extract Directions Heat your waffle maker per the machine’s instructions. Spray with no cook spray if necessary. In a large bowl beat the eggs until fluffy. Mix in other ingredients until smooth. When the waffle maker is ready pour in the batter (whatever amount goes in your waffle maker). Cook until golden brown. Top with syrup or your favorite toppings. Enjoy!

Tortellini and Sausage Soup

It has been cold here lately. Like, really cold. Single digit cold. Add to that Doug and I fighting off the cold/sinus thing that has been going around and I decided that we were in major need of a warm, hearty soup.

This soup fits the bill. I saved this a few weeks ago and hadn’t gotten around to making it. I’m so glad I finally did. This soup is easy to throw together, tastes fantastic and is very filling. This will definitely be made again and I highly recommend it to you.Try it, you won’t be sorry.

I did make a few changes because of a few things I couldn’t find in the grocery stores here, so check out the original recipe too.

 

Tortellini and Sausage Soup

From : Your Homebased Mom

Ingredients

1 Pound Sweet Italian Sausage

1 1/2 Cups Carrots, thinly sliced

1 Small Onion, chopped

2 Cups Tomatoes, chopped

2 Cloves Garlic, chopped

1/2 Cup Water

5 Cups Chicken Broth

1 (8) Ounce Can Tomato Sauce

8 Ounce Meat or Cheese Tortellini, fresh or frozen

Very thinly slice Mozzarella, as much as you’d like

Directions

Brown sausage, drain.

In the pan you will make the soup in sauté the onions and garlic in a small amount of olive oil.

Add carrots, tomatoes, tomato sauce, water, and broth.

Bring to a boil and then reduce heat and simmer uncovered for 20 minutes..

Skim off any fat if needed and add tortellini. Simmer 20 to 30 minutes (30 if using frozen pasta).

Spoon into bowls and top with thin slices of mozzarella.

12 Weeks of Christmas Treats–Roundup

 

The 12 Weeks of Christmas Treats blog event was hosted by Brenda at Meal Planning Magic! This week some bloggers are just posing a quick roundup of the last 12 weeks in case you missed some posts or just want a quick collection of ideas to browse if you’re looking for any last minute ideas. Check out the links in the hop below!

 

Week 1 – Apple Cinnamon Scones

Week 2 – Chocolate Chip Granola Bars

Week 3 – Pumpkin Bread

Week 4 – Pumpkin Spiced Nuts

Week 5 – Rice Krispies Treats

Week 6 – Banana Banana Bread

Week 7 – Easy Pumpkin Muffins

Week 8 – Funfetti Cake Cookies

Week 9 – Oreo Cheesecake Bars

Week 10 – Spiced Applesauce Cake

Week 11 – Chocolate Chip Blondies

Week 12 – Snickerdoodle Bars 

 

 

  

 

 

12 Weeks of Christmas Treats–Week 12–Snickerdoodle Bars

Welcome to Week 12 of the 12 Weeks of Christmas Treats blog event hosted by Brenda at Meal Planning Magic! Check out the links in the hop below and head over to Meal Planning Magic to learn more about joining in the fun!

Week 12! Already. It seems like the weeks flew by. Make sure to check out what amazing goodies everyone made for the last week!

These snickerdoodle bars are fantastic. They came together really quickly, dirty very few dishes, and make the house smell amazing while they bake. These are a very sturdy bar so they would hold up really well in a goody bag or basket. I highly recommend these, they are by far one of my favorite things that I have made this year and I will be making them a lot next year too I imagine, they are just that good!

 

Snickerdoodle Bars

From: one ordinary day

Ingredients

2 2/3 Cup Flour

2 Teaspoons Baking Powder

1 Teaspoon Cinnamon

1 Teaspoon Salt

2 Cup Light Brown Sugar (packed)

1 Cup Butter (softened)

2 Eggs (at room temperature)

1 Tablespoon Vanilla

Topping:

2 Tablespoon Granulated Sugar

2 Teaspoon Cinnamon

Directions

Preheat oven to 350 degrees and spray a 9x13 pan with no-stick spray.

Mix flour, baking powder, cinnamon, and salt in a medium bowl.

Beat together the butter and brown sugar for 3 to 5 minutes. Then add the eggs one at a time and then add in the vanilla and beat until smooth.

Slowly stir the flour mixture into the butter mixture until well blended. Evenly spread the mixture into the pan.

Combine the topping ingredients and evenly sprinkle over the cookie batter.

Bake 25 to 35 minutes until a toothpick comes out clean from the center. Allow to cool before cutting.

12 Weeks of Christmas Treats–Week 11–Chocolate Chip Blondies

Welcome to Week 11 of the 12 Weeks of Christmas Treats blog event hosted by Brenda at Meal Planning Magic! Check out the links in the hop below and head over to Meal Planning Magic to learn more about joining in the fun!

These blondies are a great thing to make for the holidays. They are easy to whip up – using very few ingredients and even fewer utensils – and they taste amazing. Definitely make these; they would be perfect on a dessert table.

Chocolate Chip Blondies

From: Lovin’ From the Oven

Ingredients

1 Cup Flour

1 Teaspoon Salt

1/2 Cup Chocolate Chips

1 Stick Butter (melted)

1 Egg

1 2/3 Cup Brown Sugar (packed)

1 1/2 Teaspoons Vanilla

Directions

Preheat the oven to 350 degrees and spray an 8x8 pan with non-stick spray.

Mix together the melted butter and sugar until creamy. Mix in the egg, vanilla, and salt.

Slowly add in the flour until just combined. Add in the chocolate chips and pour the batter into the pan.

Bake for 30-40 minutes or until the edges are golden brown.