Perfect Chocolate Chip Cookies

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You can’t beat a warm slightly soft and chewy chocolate chip cookie…I came across this amazing recipe by a fellow food blogger that I follow. This recipe really hits the spot when you are craving the perfect cookie!

Yield: 18 servings

Ingredients:
1 cup (2 sticks) unsalted butter
1 large egg
1 large egg yolk
1 cup granulated sugar
2 teaspoons vanilla
1/3 cup dark brown sugar
2 cups flour
3/4 teaspooon baking soda
1-1/2 teaspoons kosher salt
1-1/2 cups chopped semi-sweet chocolate or chocolate chips

Steps:
1. In a saucepan over medium heat, melt the butter. Continue to cook, swirling the pan frequently, until the butter is a golden brown..about 3-5 minutes. The butter will start to bubble and foam and then subside as the water evaporates and the milk solids start to turn a light brown color. Just as it starts to turn light brown, remove it from the heat and pour into a bowl and refrigerate for 15 minutes.

2. Place the egg, egg yolk, sugar and vanilla in the bowl of an electric mixer fitted with the whisk attachment. Beat on medium-high speed until mixture is pale yellow and starts to thicken, about 3 minutes.

3. Once the browned butter has cooled for 15 minutes, whisk the brown sugar into it. Add the butter mixture to the egg mixture in the bowl of the electric mixer. Whisk on medium speed for about a minute.

4. In a separate bowl, whisk together the flour, baking soda and salt. Add to the wet ingredients in the mixer and mix on low speed until just barely combined. Add the chocolate and mix on low speed until dough comes together and chocolate is mixed throughout.

6. Line two baking sheets with parchment paper. Scoop 2 tablespoon-sized portions of dough about an inch apart on the lined baking sheets. Lightly press down on the top of each one with the palm of your hand. Cover with plastic wrap and refrigerate for at least an hour.

7. Position baking rack on the very top shelf of your oven. Preheat oven to 325°F. Remove one cookie sheet from the refrigerator and bake on the top rack for 15-18 minutes, rotating after 10 minutes. Cookies should be crisp around the edges with some craggle and visible chew on top. Let cookies cool on the cookie sheet for 10 minutes before transferring to a wire rack to cool completely. Remove the other cookie sheet from the refrigerator and bake the same way.

*You can skip the refrigeration step and the cookies will still taste great, but the refrigeration enhances the flavor and texture of the cookie so if you have the time, I would recommend it!

Recipe adopted from: The Baker Mama

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Kale & Mushroom Frittata with Roasted Cherry Tomatoes

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I don’t know about you but I love frittatas! My breakfast lately has been consisting of yogurt, almonds, and fruit…and I think I just about had enough of it (for now). I had a bunch of eggs that I needed to get rid of in my fridge along with a open bag of kale that was going to go bad soon. I decided to put the two together and make a frittata and I  can make this my new breakfast until I get tired of it. You can really add anything to this…. You can eat this for breakfast, brunch, or even dinner and if you are trying to use up veggies that are going to go bad soon, make sure to add it to this! This is easy, cheap, healthy, and quick…all you gotta do in the morning is heat it up and done!

Yield: 4-6

Ingredients:
1 ½ tsp extra virgin olive oil
1 bunch of kale; chopped (about 3 cups
1 basket of mushrooms (white button or crimini); sliced or chopped (about 2 cups)
½ tsp salt
½ tsp pepper
1 tsp garlic powder
6 eggs
2 Tbsp milk

Roasted Cherry Tomatoes:
1 basket of cherry tomatoes cut in hald
1 1 tsp olive oil
Sprinkle of sea salt and pepper

Steps:
1. Preheat oven to 375 degrees F. Place cherry tomatoes on baking dish lined with either parchment paper or a silicon mat and add olive oil, salt and pepper. With your hands or a spatula, mix until cherrys are covered with olive oil. Continue until step 2 until finished then bake for 30 minutes (Place in oven at the same time as the fritita, they will cook at the same exact time).
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2. In a medium frying pan on medium heat, drizzle olive oil and let it get warm for about 1-2 minutes. Add in kale and mushroom and let saute  for about 5 minutes until kale is wilted and mushrooms are golden brown. Add in salt, pepper, and garlic powder and let saute for another minute.

3. In a large mixing bowl, whisk together eggs and milk. With a wooden spoon mix in the kale and mushrooms until combined.

4. Lightly grease a baking dish (I used a 9×9 square baking dish) with either olive oil or cooking spray and pour in egg mixture. Bake for 30 minutes or until frittata is gold brown with a firm middle. Enjoy this frittata with roasted cherry tomatoes on top!
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The Ultimate Cupcake Guide

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Cupcakes are getting trendier and trendier by the minute I feel like! It’s no surprise to me how many cupcake bakeries there are these days and they are even becoming popular on reality TV shows; such as “Cupcake Wars on Food Network. Often times, the quickest way to get ahold of cupcakes when you need them is at our grocery store bakery because we don’t want to make our own. Their cute size makes them so convenient to eat as well..so, what’s not to love in a cupcake? This chart is so handy because it gives an idea on how to create your own perfected cupcake. Use this recipe below for a perfect basic yellow cupcake mix. Chocolate, vanilla, buttercream, strawberry, and just about any-other frosting you love would be delicious with this recipe…I think it would be almost be impossible in my opinion for any frosting not to taste amazing with this. 🙂

Control Recipe: Basic Yellow Cupcakes
Yield: 12

Ingredients:
1 1/2 cups all-purpose flour (6.35 ounces)
1 1/4 teaspoons baking powder
1/4 teaspoon fine salt
1 cup granulated sugar
1 stick (1/2 cup or 4 ounces) unsalted butter, at room temperature
1 large egg
3/4 teaspoon vanilla extract
1/2 cup plus 2 tablespoons whole milk

Steps:
1. Preheat oven to 350F. Line a standard 12-cup muffin tin with paper liners. In a small bowl combine the flour, baking powder, and salt.

2. In the bowl of an electric mixer, beat sugar and butter until light and fluffy, about 3 minutes. Add egg and vanilla and beat until combined. Add flour and milk alternatively, starting and ending with the flour, beating well after each addition. Continue beating for one minute. Divide the batter between the cupcake cups, filling each about 2/3 full.

3. Bake for 20 minutes, or until a toothpick inserted comes out clean. Let cool for 10 minutes before removing to a wire rack to cool completely.

Recipe adopted from: Relish

Fluffy Dill Deviled Eggs

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Do you have leftover eggs from Easter? Try this easy recipe to make a quick and easy fulfilling light snack…this also has a healthy twist to it so you don’t have to feel guilty!

Yield: 12

Ingredients:
6 hard boiled eggs
1 Tbsp mayonnaise
2 Tbsp non-fat plain greek yogurt
1 tsp yellow mustard
1 tsp salt
1 tsp black pepper
1 Tbsp fresh dill; chopped
1 tsp paprika plus a little more to sprinkle on top

Steps:
1. Bring a medium saucepan filled half way with water to a boil. Place eggs and let sit in boiling water for 11 minutes. Let eggs cool but placing them under cold running water for a few minutes.
**Do this the night before to save time.

2. Take shells off eggs, rinse with water, pat dry with a towel and cut in half. Do this with all 6 eggs. Spoon out the egg yolk into a medium bowl and add remaining ingredients; mayonnaise, salt, pepper, dill, and paprika.

3. With a fork, mash together yolk mixture until fluffy and creamy. Place egg white halves onto dish and with spoon, fill eggs with yolk mixture. Sprinkle with more paprika and fresh dill (optional). Enjoy!

Healthy Breakfast “Pizza”

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The best way to start your day is with a good breakfast (obviously!) so this has become one of my new favorites. It is so satisfying and hits the spot every time.

Yield: 1

Ingredients:
1 whole wheat tortilla
1/4 ripe avocado
1 pan fried egg
A handful of spinach
Cherry tomatoes (optional)

Steps:
1. Warm a tortilla in a hot oven for a few minutes until softened. Spread avocado on tortilla and top with spinach and cherry tomatoes. Top with pan fried egg and sprinkle with salt and pepper. Amazing and delicious in every bite! I could eat this every morning..