Friday, October 21, 2016


I have been LOOKING for the tricks ... what makes a perfect cookie, perfect?  Room temperature butter, soda+powder ... these are the BOMB


2 ¾  cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
1 cup unsalted butter, at room temperature
½ cup granulated sugar
1 ¼  cups  lightly packed brown sugar
2 teaspoons vanilla
2 large eggs at room temperature
2 cups semi sweet chocolate chips (or butterscotch/white chocolate ..)

Directions : 

- Preheat oven to 350ºF. Line baking sheets with nonstick baking mats or parchment paper.
- In a medium bowl combine the flour, baking soda, baking powder, and salt.
- In the bowl of an electric mixer beat the butter, granulated sugar, and brown sugar until creamy, about 2 minutes. 
- Add the eggs, one at a time, beating well after each addition. Add the vanilla Gradually beat in the flour mixture. Stir in the chocolate chips. 
- Divide the dough into 3-tablespoon sized balls and drop onto prepared baking sheets.
- Bake for 12-15 minutes, or until golden brown. Cool for 2 minutes before removing to wire racks to cool completely.

Wednesday, October 19, 2016

[ THE BEST Chocolate Chip Cookies. ]

I found this recipe on Pinterest - and HOLY MOLY.  The search for the perfect chocolate chip cookie is over.

THE BEST Chocolate Chip Cookies

makes: 18 cookies


2 cups plus 3 tablespoons all-purpose flour

3/4 teaspoon salt
3/4 teaspoon baking soda
2 sticks butter, at room temperature
1 cup granulated sugar
1/3 cup dark brown sugar
1/3 cup light brown sugar
2 large eggs
1 1/2 teaspoons vanilla extract
1 (5-ounce) block high quality semisweet chocolate, chopped
1 (5-ounce) block high quality milk chocolate, chopped


- Preheat oven to 375ºF.
- Mix together the flour, salt, and baking soda. Set aside.
- In a stand mixer, mix the butter until smooth.
- Add the sugars and mix until light and fluffy.
- Add the eggs one at a time, mixing in between additions. Mix in the vanilla.
- Mix in half of the flour mixture until just combined. Add the rest of the flour mixture and mix again until just combined.
- Fold in the chocolate.
- Use a large cookie scoop or an ice cream scoop to scoop out the dough onto a parchment lined baking sheet. Only put 6 cookies at a time on the baking sheet to allow for spreading.
- Bake for 10-11 minutes until golden around the edges. 
- Let cool on baking sheet before moving to a wire rack.
- Store in an airtight container for up to 2 weeks

Thursday, September 22, 2016

[ One Bowl Chocolate Chip Cookies ]

These were super fast + yummy!  I liked having only one bowl ;)

Chocolate Chip Cookies Recipe


1 cup brown sugar
1 cup sugar
½ cup butter
½ cup oil
2 eggs
1 tsp. baking soda
1 tsp. salt
1 tsp. baking powder
1 tsp. vanilla
3 cups flour
2 cups milk chocolate chips


  1. Cream butter, oil and sugars. Add eggs and beat until fluffy
  2. Add remaining ingredients.
  3. Bake at 350 for 7-8 minutes.

Monday, August 22, 2016

[ Oatmeal Butterscotch Chip Scotchies Cookies ]


These just passed the "kid" test ... Tias asked for less cinnamon, and Siah asked for chocolate chips instead of butterscotch - but both agreed, these are YUMMY.

1 large egg
1/2 cup unsalted butter
1/2 cup light brown sugar, packed
1/4 cup granulated sugar
1 tablespoon vanilla extract
1 1/2 cups old-fashioned whole rolled oats
3/4 cup all-purpose flour
2 teaspoons cinnamon
3/4 teaspoon ground nutmeg
1/2 teaspoon baking soda
pinch salt, optional and to taste
1 heaping cup butterscotch chips

  1. Mix egg, butter, sugars, vanilla to cream ingredients.  About 5 minutes.
  1. Add the oats, flour, cinnamon, nutmeg, baking soda, optional salt, and mix.  Stir in the butterscotch chips.
  1. Using a 2-inch medium cookie scoop . Place dough mounds on a large plate. Flatten mounds slightly. Cover plate with plasticwrap and refrigerate for at least 3 hours, and up to 5 days, before baking. Do not bake with warm dough; cookies will spread and bake thin and flat.  * note // I did NOT do this, and they still turned out amaze-balls.
  1. Preheat oven to 350F, line 2 baking sheets with Silpat Non-Stick Baking Mats.  Place cookies on baking sheets, spaced about 2 inches apart.  Bake for 9 to 10 minutes, or until edges are set and tops are barely set, even if slightly underbaked in the center and glossy. Cookies may not appear to be done, but they firm up dramatically as they cool. 

Wednesday, July 27, 2016

[ Honey Lemon Garlic Marinade. ]

I had been looking for a low-sodium marinade due to my MIL's new strict diet.  I found this - and if it's made this post, it worked well.  It was easy to transport in the ziplock bag and BBQ at her place.

Honey Lemon Garlic Marinade

1 lemon
1 teaspoon oregano
1 teaspoon black pepper
2 cloves garlic, sliced
1/2 red onion, sliced
1/8 cup olive oil
1/8 cup honey

Directions // 
Zest and juice the lemon. Mix the lemon juice and zest together with everything, pour into ziplock bag.  Place meat (chicken, pork, fish) in a zip top freezer bag toss to coat. Refrigerate for 6 to 8 hours or overnight.
BBQ and cook until meet is fully cooked.

Monday, May 2, 2016

[ Baked Honey Mustard Pork Tenderloin / Chicken ]


4 boneless skinless chicken breasts, OR 1 pork tenderloin
½ cup honey
½ cup yellow mustard
2 tbsp brown sugar
½ teaspoon Italian seasoning
salt and pepper to taste
½ teaspoon garlic powder

1. Preheat oven to 350 degrees and lightly grease a baking dish.
2. In a medium bowl whisk together honey, mustard, Italian seasoning, salt and pepper, garlic powder, and paprika.
3. Toss chicken/pork in the sauce to coat and place in your prepared dish. 
4. Pour remaining sauce over the chicken.
5. Bake for 30 minutes, then turn chicken over and bake another 10 minutes or until cooked through. 

Serve with with rice or noodles and your favorite veggies.

Wednesday, March 2, 2016

[ Salted Pretzel Rolls ]

Mattias LOVES pretzels ... and pretzel rolls even more.  Found this on Pinterest - and I think my photo here shows that these are LEGIT.  Holy moly --- so yummy.  Another addition to the freezer for fast + easy school lunch ideas.

Salted Pretzel Rolls

Yield: 8 large rolls
Prep Time: 20 minutes (plus 1 1/2 hours rise time)
Cook Time: 15-20 minutes
Make the rolls smaller if you just want to use them as small dinner rolls. 

1 ½ cup warm water (110°F)
1 package or 2 ¼ tsp of active dry yeast (not instant rise yeast)
2 teaspoons sugar
4-½ cups unbleached all-purpose Flour
2 teaspoons Kosher salt
4 tablespoons unsalted Butter, melted
¼ cups baking soda
1 whole egg, lightly beaten
Pretzel Salt, for sprinklingdirections:

1.  In the bowl of your stand mixer (fitted with the dough hook attachment), add the water, yeast, and sugar. Stir and let rest 5-10 minutes until foamy.

2.  Add the flour, salt, and melted butter and mix using the dough hook until combined well. Cover with a towel and allow to rise in a warm place for 1 hour or until doubled in bulk (again, mine didn't look like it rose all that much, but turned out amazingly). Punch the dough down and turn it onto a lightly floured clean surface.

3.  Line 1 large sheet pan with parchment paper and set aside. Cut the dough into 8 pieces (4 1/2 - 5 ounces each). To shape the dough "take a piece of dough and start forming a round, smooth ball by pulling the sides to the center and pinching to seal. Place, pinched side down, on a counter and lightly cupping your hand around the dough ball, rotate your hand in small circles lightly rolling the ball around the palm of your hand."

4.  Place the ball on the prepared baking sheet pinched seam side down, with at least 1” between each roll (2 rolls side by side, then one down one row but between the two in the top row) Cover with a towel and allow to rest in a warm place for another 30 minutes until they rise & double (may not rise a whole lot).

5.  Preheat oven to 425°F and place oven rack in the middle position. In a large saucepan, bring 8 cups of water to a low boil. Remove from heat and slowly add the baking soda ( don't dump it all, as it will boil up and overflow)  Place back on heat and lower to a simmer. 

6. Place 2-3 of the rolls at a time into the poaching liquid, seam side down. Poach for 30 seconds and then carefully turn the roll over and poach for another 30 seconds. Remove with a slotted spoon to the same prepared sheet pan, seam side down. Repeat with the remaining rolls.

7.  Using a pastry brush, brush each roll with the beaten egg, making sure to coat all sides completely & then prinkle each roll with a little pretzel salt. Using a sharp straight edged knife, cut a slash (or 2) -or- an “X” shape in the top of each roll. 

8.  Bake the rolls in the preheated oven for 15-20 minutes. Serve hot!