Tag Archives: Baking

The Magic Cookie.

 

This cookie is truly magical. Why is this seemingly straightforward and simple cookie magical? Well, other than having the perfect slightly crispy outer layer complimented by the soft chewy inside, it performs the most amazing disappearing act you’ve ever seen. No joke. I see a blur go through the kitchen and *WHAM-BAM-POOF* they’re gone! Incredible.

I spent years hunting down the perfect chocolate chip cookie recipe and after exclusively using this recipe for quite some time it’s safe to say that I’ve found it. I’ve had numerous people comment on how perfectly delicious these cookies are…some even go as far as saying they’re the best (thanks Rhys and Ammie). I was on the fence for some time trying to decide if I should share the recipe on my blog and then I realized that something this good should not be held with a death grip. I love sharing my baked goods with people so why not take it a step further and share my favorite recipe, right? Here you go:

The ‘Magical’ Chocolate Chip Cookie

1 cup white sugar

1 cup brown sugar

1 cup butter/margarine softened

(now, if you are planning on making these cookies ahead of time then by all means take your butter out and bring it to room temperature. I really do notice a difference with how the cookies perform when you have room temperature butter but it won’t ruin your cookies if you just soften it in the microwave)

2 eggs

1 1/2 tsp. vanilla

1 tsp baking soda

1/2 tsp cinnamon

1 tsp salt

3 cups flour

1/2 cup chocolate chips

  1. Cream white sugar, brown sugar and butter together in a large bowl. Add in eggs and vanilla (if I know that it will only be my nut-tolerant family consuming these cookies I will put a few drops of almond extract into the dough at this time…try it, I dare you! But don’t if there are nut allergies.) Mix until you have a nice smooth batter.
  2. In a separate bowl combine your baking soda, cinnamon, salt and flour.
  3. Add half of the dry mixture into the wet mixture. Mix well. Add the rest of the dry mixing well.
  4. Add chocolate chips, stirring to mix. (Chill for 20 minutes if dough is really really soft.)
  5. Drop by rounded spoonfuls onto cookie sheets about 2 inches apart.
  6. Bake at 375. 11 minutes for the first tray and 10 minutes for all subsequent trays. Bake until there is the SLIGHTEST browning of the edges and remove to finish baking on the cookie sheet on top of the stove. This will ensure you have a nice chewy cookie. Take them out even if the middle looks like it could use another minute.
  7. Let cool and enjoy with a big glass of milk!

I’d love to hear your thoughts if you decide to give this recipe a try! Enjoy!

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The Perfect Sugar Cookie.

Obviously there will be people who disagree with me over this being the perfect sugar cookie. I fully realize that some people may like a firmer more crisp cookie, or even a more shortbread-ish cookie. That’s fine and all, this is just what I would consider the perfect sugar cookie.

Truth be told, there are some things that I bake where I’m just not all that thrilled with the outcome…sugar cookies have been one of these things (and brownies). Usually this happens because I’ve had one of these morsels somewhere where it’s been baked to perfection and I can’t seem to replicate it. This bothers me to no end. A few years back I had the most scrumptiously delectable sugar cookie known to mankind. It was soft and fluffy…almost cakey actually. It had some height to it and was iced beautifully. From that moment on no sugar cookie could live up to that. I tried and tried and tried different recipes and nothing came close, until now. James comes from the school-of-thought that sugar cookies should be on the firmer side, which is too bad for him I suppose since I’m 100% sold on this new recipe. I’m beyond thrilled that I found this simple recipe right before I go into mass production (with Halloween, Christmas and Valentines Day just around the corner). So, with all of that build-up, here they are and here’s how to make them!

{It was actually Rhys’ idea to make some cookies that he could use cutters with. He decided to make pumpkin shapes and have orange icing on them. I added pumpkin spice into the icing…perfect for ushering in Thanksgiving!)

Traditional Sugar Cookies

3 cups of plain flour

1 tsp baking soda

2 tsp baking powder

1/2 tsp nutmeg

1/2 cup of butter

1 cup of white sugar

1/2 tsp vanilla

1 egg

1/2 cup milk

  1. Sift (very important step, don’t forget it) the flour, baking soda, baking powder and nutmeg together in a bowl and set aside.
  2. Beat (with a mixer if you have one) butter, sugar and vanilla until creamy. Add in the egg and mix well.
  3. Alternate adding your flour mix and the milk into the butter mixture until you have a soft dough.
  4. Wrap in plastic wrap and chill for no less than 30 minutes (this is an important step as well, especially if you’re using odd shaped cookie cutters like cows and elephants).
  5. Turn on your oven to 350. Roll out your dough on a lightly floured surface and stamp with cutters.
  6. Bake for 8 minutes. Take out your cookies when you can see just a bit of brown and place them on top of your oven. Remember, they keep baking after they’ve come out so if you leave them for even a bit longer you’ll end up with a crispy cookie.
  7. Let cool before icing.

The perfect icing for the perfect cookie:

1 cup of icing sugar

1/4 tsp vanilla (or more depending on what you want)

1 tbsp warm water

1/4 – 1/2 tsp pumpkin pie spice (optional)

A few drops of food colouring of your choice (2 drops of red and yellow each to get the perfect pumpkin orange).

I hope you guys love these cookies as much as I do. We also cut out elephants and covered them with pink icing for Amelia…she was thrilled! Enjoy!

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Today.

What happened today you ask?

Well…

I took one of these ↑

And then read some of these ↑

And then grated a whole shwack of this ↑

And then recruited one of these ↑

And then put on some music to entertain them ↑

While my hard work turned into this ↑

(zucchini bread, orange zucchini chocolate chip bread, zucchini bran muffins and zucchini cake…and I’ve still got 3/4’s of the zucchini left! it’s too bad james absolutely hates zucchini, especially in baked goods, because all of that pictured up there is d.e.l.i.c.i.o.u.s!)

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Enjoying Summer.

So I’ve been out and about (meaning out of my computer room and actually moving about my house) these past couple of days. The kids and I have started our summertime ritual of visiting the wading pool whenever the weather permits (it’s half a block away…it would be a shame to not take advantage of that). We’ve been trying to potty train Amelia for a couple of days now (and I think it’s working) but it’s taking up a lot of time. I’ve also been spending the majority of my days in the kitchen baking things like this…

So tasty. Saskatoon Pie Poppers – That’s what I’ve decided to call them and there will be many more.

Anyways, I’m trying to enjoy my summer and not be a party pooper wasting it away sitting in the dank basement blogging like a total nerd. However I will point you in this direction to read a really interesting article that a blogging friend posted (thanks Ruthie). It really highlighted a certain worldview that, and I hate to say it, I’ve totally fallen into…and it made me feel incredibly selfish. Head on over there if you have a few moments and have yourselves a great weekend!

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Today.

TODAY…

We put on our rubber boots and went for a walk splashing through puddles and running down sidewalks.

We inspected leaves and played with sticks.

We held hands and looked both ways.

We baked some yummy Baklava. Then we ate some yummy Baklava.

We coloured a picture of the royal family.

We played on the floor with zebra’s and cow’s.

We made a line with potatoes.

We even designed spaceships and satellites.

Today we did lot’s of different things.

Today was a fun day.

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A bit of Erskine life.

*na’vi vs. jouster…who will win!??!*

*throwing some pennies and makin’ some wishes*

*is there anything more cute and delicious than a mini heart cookie filled with butter cream and strawberry jam?*

*beautiful winter days spent playing in the snow*

*first time at Festival Du Voyageur, loved it*

*rhys said that he was dreaming about being an indian last night…*

And for my first addition to Blunderview’s posts all about  Happy, I’m gonna go with friends sharing poutine. That makes me pretty happy 🙂

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Rummy Yummy Eggnog Muffins for Ruth.

 I love trying new recipes. I get excited to see if it’s worked, if it needs tweaking or if it is even worth making again. I made this one from the book ‘Mostly Muffins’ by Jean Pare in the Company’s Coming series…instant favorites! You can taste the rum and eggnog but it’s not overpowering. So here you go Ruth, I hope you like them as much as I did. 

 

Rummy Eggnog Muffins  

All-purpose flour            2 cups

Brown Sugar                     2/3 cups 

Baking powder                1 tbsp.

Salt                                      1/2 tsp.

Ground Nutmeg            1/2 tsp.

Ground Cinnamon        1/4 tsp. 

Large Egg                         1

Eggnog                             3/4 cup

Dark rum                        1/2 cup

Butter                              1/3 cup

Topping:

Butter, melted              1  tsp. 

Finely crushed gingersnaps     1/4 cup   

*I didn’ t do the topping like this. I used 1/4 cup butter, 1/4 cup brown sugar, enough flour to make it into crumbs and a bunch of Nutmeg to make it spicy*

Measure first 6 ingredients into large bowl. Stir. Make a well in centre.

Combine next 4 ingredients in small bowl. Add to well. Stir until just moistened. Fill 12 muffin cups 3/4 full.

Topping: Stir butter into gingersnap crumbs in small bowl. Sprinkle on batter.

Bake in 375 oven for 18 to 20 minutes *mine were perfect at 22 minutes* until wooden pick inserted in centre comes out clean. Let stand for 5 minutes before removing to eat. ENJOY!

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