Monday, May 16, 2011

UH-mazing cookies!

**UPDATE - I just started adding caramel bits to this recipe (about 1 1/2 cups) with the chocolate chips. Maybe use a little less chips if adding caramel. Then after you scoop the dough out, press lightly with your fingers (or bottom of a cup) and sprinkle coarse sea salt on top. This adds a little something extra, and who doesn't love a chocolate salted caramel cookie?!!**

Have to give credit where credit is due...these cookies are out of the Demarle catalog "Marlene Cain's Famous Chocolate Chip Cookies" - pg. 26 :)


2 1/4 cups unbleached all-purpose flour, plus 2 more tbsp
1 tsp baking soda
1/2 tsp salt
1/2 cup butter (unsalted is best) at room temp.
1/2 cup butter flavored crisco (although I just use regular crisco)
1/2 cup white sugar
3/4 cup brown sugar
1 egg
2 tsp vanilla
1 12 ounce bag semi sweet chocolate chips
chopped nuts, optional

Place the Silpat on Perforated Baking Sheet (seriously this is the way to make cookie!). In a small bowl, combine flour, baking soda, and salt and set aside. In mixing bowl, cream butter and crisco. Then add sugar and brown sugar, mix til creamy w/ electric mixer on high. Add egg and vanilla until blended. Add flour mixture slowly and mix on low speed just until dry ingredients are incorporated. It may be necessary to finish by hand. Do not over-beat. Dough should not be overly creamy, it should have some texture. Chop walnuts and add to dough along w/ chocolate chips. (I like pecans better personally, but no one else likes the nuts at all).

The true recipe says to wrap in plastic wrap for 2 hrs or more. I, however, am not that patient. When I want to make cookies, I also want to eat them...right away!! So, I will tell you that even if you do not refrigerate, they turn out pretty darn good!! This is also a great recipe to make ahead of time so that they're easy to make when you do want them.
Make sure oven rack is in center of oven. Preheat oven to 325. I use the little scoop to make my cookies - perfect portion  control...unless you eat 6-8 as soon as they come out of the oven...on top of the dough you have to try ;) Bake for about 11 minutes until just starting to brown on edge. Let cool a couple minutes, then remove from silpat. ENJOY!!

Yields about 3 1/2 dozen...also great to place in freezer bag and just take out 1-2 hours before eating...or giving to your friends :)

Wednesday, May 4, 2011

Cranberry Apple French Toast Bake

This is a recipe that looks and sounds so yummy! It is on the Demarle newsletter this month, but I wanted to post for those who don't get that. This would be a great Mother's Day breakfast :)

http://content.ll-0.com/demarleathomecom/Cranberry_Bkfst_(2)_(2).pdf?i=050411162040