Chocolate Chip Cookies
a la Amber F
1 cube cold butter
3/4 c sugar
3/4 c brown sugar
2 eggs
1 t vanilla
1 t soda
1 t baking powder
1 t salt
2 1/4 c flour
2 c chocolate chips
cream butter and sugars. add eggs one at a time and beat until smooth. add vanilla, soda, powder, salt. add flour. add in chocolate chips.
bake 375 for 9-11 minutes. here's the trick- cook them on parchment paper or silpat liners. the cookies stay nice and thick that way. leave on cookie sheet for 5 minutes after removing from the oven. this allows them to cook a little longer on the pan, and get nice and chewy.
Wednesday, January 19, 2011
Friday, January 7, 2011
Coconut Buttermilk Cupcakes (best cupcakes ever)
a la Sarah Sorenson
Make a box of Betty Crocker vanilla cake mix for cupcake instructions.
Buttercream Frosting
1/2 c butter, softened
3-4 c powdered sugar, sifted
1/4 c milk
2 t vanilla
Cream butter in mixer, then add 3 c sugar with milk and vanilla. Keep adding powdered sugar until desired consistency.
Buttermilk Syrup
1/2 c butter
1 1/2 c sugar
2 T corn syrup or real maple syrup
3/4 c buttermilk
1 t baking soda
1 t vanilla
In a large saucepan over medium-high heat, bring all ingredients except vanilla to a boil. (Make sure to use a large pan since it does boil up) Reduce heat and simmer, stirring constantly until mixture begins to turn golden brown, about 5 minutes. Remove from heat and carefully stir in vanilla. Skim foam from surface and serve.
For cupcakes, I piped in 3 spot on the top. I added some of the syrup to the frosting, along with a little coconut extract. I frosted them and added a little coconut on the top.
a la Sarah Sorenson
Make a box of Betty Crocker vanilla cake mix for cupcake instructions.
Buttercream Frosting
1/2 c butter, softened
3-4 c powdered sugar, sifted
1/4 c milk
2 t vanilla
Cream butter in mixer, then add 3 c sugar with milk and vanilla. Keep adding powdered sugar until desired consistency.
Buttermilk Syrup
1/2 c butter
1 1/2 c sugar
2 T corn syrup or real maple syrup
3/4 c buttermilk
1 t baking soda
1 t vanilla
In a large saucepan over medium-high heat, bring all ingredients except vanilla to a boil. (Make sure to use a large pan since it does boil up) Reduce heat and simmer, stirring constantly until mixture begins to turn golden brown, about 5 minutes. Remove from heat and carefully stir in vanilla. Skim foam from surface and serve.
For cupcakes, I piped in 3 spot on the top. I added some of the syrup to the frosting, along with a little coconut extract. I frosted them and added a little coconut on the top.
Chicken Sour Cream Stuffing
a la Kristen
1 1/2 c hot water
1/4 c margarine or butter, melted
1 box stuffing
6 small skinless boneless chicken breasts (about 1 1/2 pounds)
1 can cream of mushroom
1 c sour cream
Mix the hot water, butter and stuffing and set aside. Cook chicken in a non-stick skillet medium-high for about 5 minutes on each side. Mix together soup and sour cream and pour over chicken. Top with stuffing and cover with lid. Cook on low heat for 10 minutes, or until chicken is done (165 degrees).
Chef's note: I like to serve rice with it, and a side veggie.
You can also cook it in the oven- Heat to 375. Prepare stuffing. Place chicken in 9x13 pan, cover with soup/cream mixture and stuffing. Cook for 34 minutes or until done.
a la Kristen
1 1/2 c hot water
1/4 c margarine or butter, melted
1 box stuffing
6 small skinless boneless chicken breasts (about 1 1/2 pounds)
1 can cream of mushroom
1 c sour cream
Mix the hot water, butter and stuffing and set aside. Cook chicken in a non-stick skillet medium-high for about 5 minutes on each side. Mix together soup and sour cream and pour over chicken. Top with stuffing and cover with lid. Cook on low heat for 10 minutes, or until chicken is done (165 degrees).
Chef's note: I like to serve rice with it, and a side veggie.
You can also cook it in the oven- Heat to 375. Prepare stuffing. Place chicken in 9x13 pan, cover with soup/cream mixture and stuffing. Cook for 34 minutes or until done.
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