Wednesday, April 28, 2010
Tuesday, April 27, 2010
Thursday, April 22, 2010
Wednesday, April 21, 2010
2 tbsp warm water (about 110 degrees)
1/4 cup granulated sugar
2 large eggs
1 tablespoons milk
1/2 teaspoon vanilla extract
2 1/8 cups bread flour
3/4 teaspoon salt
1 stick unsalted butter, cut into 1-inch pieces and softened but still cool
Tuesday, April 20, 2010
Tuesday, April 13, 2010
2 1/2 cups unbleached all purpose flour (11.25 oz)
1 1/4 tsp. baking soda
1/2 tsp. plus a pinch of salt
8 oz unsalted butter, cold, cut into pieces
1 cup very firmly packed light brown sugar
3/4 cup granulated sugar
2 large eggs
1 1/2 teaspoons vanilla extract
2 cups toasted pecans or walnuts, chopped
3 cups chocolate chips (18 oz)
Sift together the flour, baking soda and salt; set side.
Beat cold butter in bowl until creamy in bowl of a stand mixer fitted with the paddle attachment. Add both sugars and continue beating at medium speed for 4-5 minutes.
Meanwhile, beat mix the eggs and vanilla together in a separate (small) bowl or measuring cup and slowly, one tablespoon at a time, add the egg mixture to the cream mixture while the mixer is in motion. This should take another 4-5 minutes.
With mixer on lowest speed or by hand, add dry ingredients. When incorporated, add chocolate chips and nuts and stir to mix.
Shape dough into golf ball size balls and arrange on a cookie sheet right next to each other. At this point, you are chilling them not baking them so you don’t have to worry about spacing. Cover dough balls overnight or for 6 hours. Remove and let warm to room temperature (30 minutes). Arrange cookie balls on ungreased cookie sheets spacing about 3 inches apart. Flatten a little to resemble a hockey puck, about ¾-inch high. Make edges go straight up and down. Make a slight depression in center with finger.
Bake at 400 degrees, 8-10 minutes (mine took a little longer). Edges should be golden brown but center 1-inch pale. Let sit at room temperature 5 minutes before taking off baking pan.
Makes about 32 cookies
Monday, April 12, 2010
Sunday, April 11, 2010
- 3/4 cup butter, softened
- 1 cup sugar
- 2 eggs
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon cinnamon
- 1/2 teaspoon salt
- 1 cup sour cream
- 3/4 cup packed brown sugar
- 1/2 cup chopped pecans or walnuts
- 1 teaspoon ground cinnamon
- 1 1/2 cups confectioners' sugar
- 3 tablespoons milk
- 1/2 tsp vanilla
In a mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Combine the flour, baking soda, nutmeg, 1/2 teaspoon cinnamon and salt, add to the creamed mixture alternately with sour cream. Pour into a greased 13" x 9" x 2" baking dish.
In a small bowl, combine the brown sugar, pecans and cinnamon; sprinkle over coffee cake. Cover and refrigerate overnight.
Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350 degrees F for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes. Combine powdered sugar, vanilla and milk. Drizzle over warm coffee cake.
Friday, April 09, 2010
The cookies are baking. . . . they plump up nicely. I don't like it when the spread and get thin. . . there's too much risk in the cookies touching.
Ta Da! The final product! I will say, they are surprisingly delicious! I hope that you all try them out and let me know what you think!
Wednesday, April 07, 2010
Thursday, April 01, 2010
Above the table, I hung colored circles from the ceiling fan. It looked so cool! It was also super easy! Even better, was that all of Jon's decorations didn't cost me more than 5 dollars, because I had everything already. That made Jon an even happier birthday boy!