Carly gave me some recipes for my Birthday!
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup sweetened flaked coconut
- 1 ½ cups semisweet chocolate chips
- ¾ cup pecans, toasted and finely chopped
- ¾ cup granola
- ½ cup raisins
- 1 cup (2 sticks) unsalted butter, melted
- ¾ cup firmly packed dark brown sugar
- ½ cup granulated sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- whisk flour, soda, and salt in bowl, stir in coconut, nuts, chocolate, granola, and raisins
- whisk together melted butter, both sugars, vanilla, and eggs.
- stir in dry ingredients
- drop by rounded tablespoons onto cookie sheet
- bake at 325°F until edges and tops of cookies are light golden brown, then let cool (or not) and
Source: A Baker’s Field Guide to Chocolate Chip Cookies by Dede Wilson (page 90-91) http://www.scribd.com/doc/23843676/A-Baker-s-Field-Guide-to-Chocolate-Chip-Cookies
Sundried Tomato Pesto
- 1 ½ cups fresh basil leaves
- 2 tablespoons sundried tomatoes, chopped
- ¼ cup goat cheese
- ¼ cup olive oil
- ¼ cup pine nuts
- 2 cloves garlic
- Salt and pepper to taste
Directions: Place everything into a food processer and pulse until desired consistency. Add more oil as needed.
Coconut Milk Caramel
- 1 cup sugar
- ¼ cup light corn syrup
- 2 tablespoons butter
- ½ cup coconut milk
- In a pot over high heat, melt sugar and corn syrup.
- Stir until melted, then let it boil untouched until the edges of the sauce start to turn light amber.
- Swirl around in the pot when you see that to redistribute the more cooked caramel.
- Once the entire pot is light amber color, take off heat (about 7-9 min) and stir in butter.
- Add coconut milk (the liquid will bubble up like crazy, but don’t worry, just keep stirring).
- If there are bits of harder caramel, set over heat for not too long, just until the hardened candy has melted with the mixture.
- Store in an airtight container in the fridge when the caramel has cooled.
Notes: can be made with lite coconut milk, and it tastes really good on popcorn.
Yum Yum Bars
Mix: Two boxes German Chcolate Brownie Mix
2/3 Cups Milk
3 Sticks Melted Butter
Put half the dough in a sprayed brownie tin, bake 10 minutes.
Meanwhile: 3 Packages of Werthers Chewy Carmels (Or an equal amount of some other soft carmel)
1/3 Cup Milk
Cook in a pan over LOW HEAT, stir constantly until carmels melt.
Remove first half of brownie dough from oven, sprinkle evenly with 1 Cup Chocolate Chips, and
pour melted carmel evenly over it. Carefully spread out the remaining half of the brownie dough
over the top.
Bake 30 minutes, remove, cool, cut and enjoy. Seriously, they are really sticky, please please
give them time to cool.
Source: My friend Decker
- 2 sticks unsalted butter
- 2¼ cups bread flour
- 1 teaspoon kosher salt
- 1 teaspoon baking soda
- ¼ cup sugar
- 1¼ cups brown sugar
- 1 egg
- 1 egg yolk
- 2 tablespoons milk
- 1½ teaspoons vanilla extract
- 2 cups (12 ounces) semisweet chocolate chips
- Ice cream scooper (#20 disher, to be exact)
- Parchment paper
- Baking sheets
- Heat oven to 375F.
- Melt the butter in a heavy-bottom medium saucepan over low heat. Sift together the flour, salt, and baking soda and set aside.
- Pour the melted butter in the mixer’s work bowl. Add the sugar and brown sugar. Cream the butter and sugars on medium speed.
- Add the egg, yolk, 2 tablespoons milk and vanilla extract and mix until well combined.
- Slowly incorporate the flour mixture until thoroughly combined.
- Stir in the chocolate chips.
- Chill the dough, then scoop onto parchment-lined baking sheets, 6 cookies per sheet.
- Bake for 14 minutes or until golden brown, checking the cookies after 5 minutes. Rotate the baking sheet for even browning.
- Cool completely and store in an airtight container.
Chocolate Molten Lava Cakes
- 8 oz bittersweet chocolate
- 2 oz unsweetened chocolate
- 10 tablespoons butter
- 1 ½ cups sugar
- 2 tablespoons corn starch
- 4 large egg yolks
- 3 large whole eggs
- 1 tablespoon Grand Marnier
- Melt the bittersweet and unsweetened chocolate with the butter over a double boiler.
- Once the chocolate mixture is melted, take it off heat and add the sugar and corn starch.
- Add all of the eggs and the Grand Marnier to the chocolate and sugar mixture and stir until smooth and glossy (the batter will look like brownie batter).
- Coat 9 small ramekins with butter and sprinkle sugar on bottoms and along sides of dishes.
- Put 1 cup of batter into each ramekin.
- Bake in a 375°F oven on the upper-middle rack for 16-20 minutes. Tell if they are done by glossy tops and little cracks around the edges. Take off of hot pan immediately.
- Serve with ice cream after letting them cool for not too long. They can be tipped upside down and put onto a different plate if the ramekin is too hot to hold.
Source: Test Kitchen
Open Face Poached Egg Sandwiches for Two
- 2 poached (or fried eggs)
- 2 slices yummy crusty bread
- 1-2 cups arugula
- 6 pieces bacon
- Caramelized onions
- Garlic lemon aioli
- Salt and pepper to taste
- Poach eggs by taking a wide pot (a wok works very well) and putting it so that the water is about 1 inch from the top of the wok. The put in 2-3 tablespoons white distilled vinegar in the water and letting the water go to a simmer on the stove. Take one egg, and crack into a spoon that is submersed in the water, hold in the spoon until the outside of the egg is slightly cooked, so that it won’t break apart when you take it off the spoon. Cook until the white is solid, but the yolk is liquidy still. Do the same thing with the other egg (they can be done one after the other, just don’t crack an egg into a pot without doing it into a spoon). Or, you can just fry your eggs, because that’s slightly less taxing.
- Toast bread and then make bacon and then caramelize onions with a little brown sugar and a sprinkling of tabasco sauce
- To make sandwiches, put some aioli onto the bread, then put on arugula, then 3 pieces of bacon then some caramelized onions if desired, then a poached egg. Add salt and pepper to taste, and enjoy!
Source: A Bon Appetite magazine (not sure which one)