Browsing the archives for the baking tag.

Red Velvet Cupcakes

Domestic

We spent Christmas and New Years 2009 with my husband’s family in Sudbury and had a blast. At the time, we were living in Toronto and my girlfriends were over every single Saturday night without fail to knit and eat whatever ridic treat I forced on them and you know, maaaaaybe hit the wine. 😉 So, those two weeks caused some withdrawal for all of us and we were all anxious to hang out again. My dear friend Gill called me when we were driving home and asked how far out I was. I told her we were about an hour away and she said she wanted to kick off ‘Cake Year – 2010’ with a red velvet and she wanted to do it right now, which is one of the many reasons I adore her so. So she kidnapped my sister to buy a head scratcher and ingredients for the red velvet at a mall by our house and met us there (yeah, I dunno, she just really wanted one – I will post pics of us playing with it after the recipe). It is still hilarious to me that I was baking the first cake of January less than half an hour after rolling into our garage. I am loving Los Angeles, but man I miss those nights. <3 So, the point of my long winded story is that when Gill's birthday rolled around this year I knew I wasn't going to get to see her and celebrate with her but I really wanted to show some love (no worries though, she and her kick ass bro Will and cousin Al came to visit about a month later and we got to have some fun). Sooooo, I baked her a batch of red velvet cupcakes and ate them in her honor. The kids ate a few and I shared them with our neighbors too! The thing with red velvet cake of course is getting the color right. If you dump a bottle of red food coloring in, you'll get the red you're after but you risk it tasting funny and then needing to add more sugar. The solution is beets! But not beet juice, because it tends to make the batter too runny and then it doesn't want to hold together while baking. You need to roast your beets for as long as possible (at least an hour) and then puree them to death. There are a lot of different recipes worth trying, but this one worked for me!

Red Velvet Cupcakes

3/4 cup beet puree
1 tablespoon lemon juice
1 1/2 teaspoons vinegar
1 cup sugar
1/2 cup butter
3/4 teaspoon vanilla
3/4 teaspoon salt
3/4 teaspoon baking powder
1 1/4 cups flour
2 eggs
1/2 cup buttermilk
1 tablespoon cocoa powder

Red Velvet Cupcakes
Red Velvet Cupcakes
So first, preheat to 350 and pop cupcake liners in your muffin tin. Cream together the butter and sugar, then add the eggs and mix again and add the vanilla and give it another stir. In a separate bowl, whisk together the flour, salt and baking powder.
Red Velvet Cupcakes
This is the crucial part. You have to mix the buttermilk with the beet puree, vinegar and lemon juice in a small bowl before you add it to the rest of the wet ingredients. It will be an epic time wasting fail if you just dump it all in. Boo! Also, I always just add vinegar to make my own buttermilk but in this case I chose to err on the side of caution and actually buy a small carton of it because I really, really didn’t want to muck it up. 😉
Red Velvet Cupcakes
Red Velvet Cupcakes
So there are my three bowls, from left to right; beets puree mixture, cocoa/flour mixture and sugar/butter/eggs mixture. I added the cocoa/flour mixture to the sugar/butter bowl with the mixer on low and then slowly poured in the beet mixture. The flash made this picture a bit brighter than it was in person but it was really bright! Also, word of advice, beets don’t mess around, they’ll dye your fingers pink no problem! Now put them in the oven for about 20 minutes (maybe a little more or less, check them at 15 minutes or so to be safe) and whip up some chocolate buttercream while you’re waiting for them to cool off.
Red Velvet Cupcakes
Red Velvet Cupcakes
I thought the little red Gobstoppers gave them just the right touch, no? Love you Gill!
Now, about that head scratcher. My sister knows that my knees are incredibly ticklish. I mean, incredibly. Hysterical laughter and pathetic screams. So naturally, she attacked my knees with it….but she? Looks way cute.
Red Velvet Cupcakes
Red Velvet Cupcakes
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Popovers (& Williams Sonoma / Sur la Table Giveaway Winner)

Domestic, Kids

This week I’m linking up with Organizing Junkie!

First thing on my mind this morning was hitting up random.org to choose a winner for the Williams Sonoma / Sur la Table giveaway, sponsored by Country Crock. We had 5 entries, I numbered each person 1-5 and the random number generator picked…..


Congratulations Julie! Email me back and Country Crock will get your prizes out to you!

So most of you know we are going to Vegas for Thanksgiving this year to celebrate with a dear friend and her children. A dear friend who just happens to be a real, live, Southern Belle! Please note the capitalization. She’s from the south, y’all so our very first American Thanksgiving is going to be a down home American Thanksgiving. We will be spending the whole day cooking and cleaning and then cooking and cleaning and cooking and baking and cleaning – all with 7 children underfoot. I will do some prep here since I’m not sure it’s physically possible to do the entire menu in a single day at her house. We are, both of us painfully, overachievers. Expect epicness next Thursday.

Anyhoo, so since we have so many kids between the two of us and since arts and crafts will only distract them for so long, I’d love for them to jump into the kitchen for a kid-friendly recipe! This comes from Linda Collister’s Baking with Kids (the best kid’s cookbook we’ve ever used). My kids have made this recipe so many times I’ve lost count. Not So Wee One #1 likes these with a little butter, Wee One #2 likes them with jam and Wee One #3 likes them with maple syrup – and they all like them still warm! They’re a hit with grown ups too, especially good with gravy – you know, like with a serious turkey dinner!

Baking with Kids Popovers

Popovers – via Baking with Kids

1 cup whole or half fat milk
1 cup all purpose flour
1/4 teaspoon salt
1 tablespoon wheatgerm or oat bran
3 extra large eggs
2 tablespoons melted butter

Baking with Kids Popovers
Baking with Kids Popovers
Preheat your oven to 425 and add the milk, flour, salt and wheatgerm (or oat bran) to a food processor or blender and process just to mix them.
Baking with Kids Popovers
Baking with Kids Popovers
Baking with Kids Popovers
Baking with Kids Popovers
Now it’s egg breaking time and they’re really serious about it.
Baking with Kids Popovers
Baking with Kids Popovers
Melt the butter and add it and the eggs to the processor and pulse again until it’s well blended together. If your food processor has a spout (or you used a blender), you’re set. Otherwise, pour the batter into a pitcher to make it easier for the kids to pour it into the (lightly greased) muffin cups. Each muffin cup should be about half full.
Baking with Kids Popovers
Now carefully watch them puff up. 🙂 Bake for 25 minutes and then without opening the door turn the oven down to 350 and bake for another 15 minutes.
Baking with Kids Popovers
Baking with Kids Popovers
They are best just a few minutes out of the oven, which is perfect for impatient wee ones, but they are still good later the same day!

Now, since it’s menu Monday after all, here’s what’s up this week around here!

This Week’s Menu (Nov 12 – Nov 18)

Monday – Beef Stew with Cheesy Pull Apart Bread and Boston Cream Whoopie Pies for dessert

Tuesday – Chicken Alfredo with Ceaser Salad and Fudgey Oreo Brownies for dessert

Wednesday – Toasted Ravioli with Parmesan Knots and Sugar Cookie Bars for dessert

Thursday – Chicken Crescent Rolls with Hush Puppies and Triple Chocolate Pound Cake for dessert

Friday – Chicken Florentine Bowtie Pasta with Garlic Cheddar Biscuits and Rolo Cupcakes for dessert

Saturday – Old Fashioned Chili with Bacon Cornbread and Cookie Dough Brownies for dessert

Sunday – Chicken Parmigiana with Scalloped Potato Stacks and Nutmeg Donuts with Berry Icing for dessert

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Sturdy Cut Out Cookies – Ghosts & Tombstones

Domestic, Kids

Happy Halloween!!!

There is so much going on today for us that I have no idea where to begin. We ended up spending most of the day on Monday dealing with long distance house selling issues. Please note, however stressful irritating maddening ahem troublesome you think selling a house may be, imagine for a moment that you are about 2600 miles away from it and all cleaning, packing, moving and signing of official documents will be done long distance. Yeah, so that was Monday.

Yesterday was a fun meeting with Wee One #2’s teacher, I really like homeschooling this way. Support from the teacher, freedom to accomplish it our own way and most important the time we all get to have together! Amazing, really. So instead of Twinkle Twinkle’s Halloween party on Monday, we are going this afternoon and the kids are really, really hyped for it. I’m not going to lie, I’m super hyped for it too. It’s my favorite place to take the kids for some fun (and too many Caffe Americanos for mommy).

Today, we attack a stack of cookies and turn the kitchen upside down. It seems the best days around here end in a destroyed kitchen that I then spend a good hour after they’re done cleaning – but it’s totally, undoubtedly, absolutely worth it. <3 This recipe is from a book of activities to do with preschoolers, so you know this cookie is sturdy! They are not horribly chewy, which would be a really weird texture for a cut out cookie, but they are not so tough they're really crunchy either - just perfect. Especially perfect for handing over half the batch to an eager 3 year old and 6 year old with royal icing covered aprons, an arsenal of sprinkles and a whole lot of imagination. They didn't break a single cookie! This is officially my new go-to recipe for cut outs. The only thing to note about them really is that they are not as white as a traditional sugar cookie and the cinnamon and ginger give them a spice cookie taste without being overwhelming. Sturdy Cut Out Cookies - Ghosts & Tombstones

Sturdy Cut Out Cookies – via The Preschooler’s Busy Book

2 1/2 cups flour
1 teaspoon cinnamon
1/2 teaspoon ginger
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
3/4 cup butter
1/2 cup liquid honey
1/3 cup sugar
1 egg

Sturdy Cut Out Cookies - Ghosts & Tombstones
Sturdy Cut Out Cookies - Ghosts & Tombstones
Super super simple, just mix all the dry, then the wet and then the two together! I found they rolled out and baked best when I followed this method: Divide the dough into four balls and roll each one between two sheets of parchment and pop in the freezer for as long as it takes to roll the rest out between their own sheets of parchment. Then take out the first one you put in and cut out the shapes, pop it back in the freezer and repeat that until all four balls are rolled out and cut into shapes. Follow the same process for lifting the shapes onto a baking sheet lined in parchment and rolling and cutting new shapes. Bake at 375 for about 7 minnutes.
Sturdy Cut Out Cookies - Ghosts & Tombstones
Sturdy Cut Out Cookies - Ghosts & Tombstones
Sturdy Cut Out Cookies - Ghosts & Tombstones
Sturdy Cut Out Cookies - Ghosts & Tombstones
The beauty of these is you can cut out whatever shapes you want (or whatever shapes your kids want) and then decorate them in any way you (or more likely your kids) choose – or even better, both! Win-win! I chose ghosts, Wee One #2 chose tombstones (the other two were totally uninterested in what shapes we used). I made my standard Royal Icing (2 large egg whites, 3 cups icing sugar and 1 teaspoon lemon juice). I tinted a little bit black, a whole lot gray and left the rest of it white.
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Chocolate Peanut Butter Cupcakes

Domestic

These cupcakes were one of four different kinds I made for the second birthday we celebrated after our move to LA. The first one involved the much loved (and totally insane) Chocolate Kit Kat Skittles Cake. This birthday boy is not into candy so much as overall decadence, so a tray of snazzy cupcakes was my obvious choice. 🙂

These cupcakes were one of my favorites because I really, really love the combination of chocolate and peanut butter. It’s such a shame that the mass produced partnerships of chocolate and peanut butter taste so fake. Anyhoo, these cupcakes do involve two batters, however the extra work of mixing a second batter is totally negated by not having to frost them when they’re done. The way the two batters bake into each other and of course the peanut butter chips and chocolate chips on top is more than enough of a replacement for frosting!

The grow ups loved these as well, but they were a really big hit with the kids!

Chocolate Peanut Butter Cupcakes

Chocolate Peanut Butter Cupcakes via Pillsbury

1 1/2 cup all purpose flour
1/3 cup cocoa
1 cup packed brown sugar
1 teaspoon baking soda
1/4 teaspoon salt
1/3 cup vegetable oil
1 cup water
1 tablespoon white vinegar
1/2 teaspoon vanilla
1 egg
1 8oz package cream cheese, softened
3/4 cup creamy peanut butter
1/3 cup sugar
1/3 cup confectioner’s sugar
1/4 cup peanut butter chips
1/4 cup semi-sweet chocolate chips
Chocolate Peanut Butter Cupcakes
Chocolate Peanut Butter Cupcakes
Preheat to 350 and pop liners in your muffin cups. 🙂 Whisk together the flour, cocoa, brown sugar baking soda and salt. Once that’s all incorporated, add the oil, water, vinegar and vanilla – do NOT overmix!
Chocolate Peanut Butter Cupcakes
Chocolate Peanut Butter Cupcakes
In a new bowl, mix the egg, cream cheese, peanut butter and sugar (much easier with an electric mixer) until smooth, then add the confectioner’s sugar.
Chocolate Peanut Butter Cupcakes
Chocolate Peanut Butter Cupcakes
This is the fun part! Spoon 1 tablespoon of the chocolate batter into each muffin cup, then 1 tablespoon of the peanut butter batter, then a second tablespoon of chocolate batter and a second tablespoon of peanut butter batter.
Chocolate Peanut Butter Cupcakes
Sprinkle with peanut butter chips and chocolate chips!
Chocolate Peanut Butter Cupcakes
Chocolate Peanut Butter Cupcakes
Bake for 25 minutes or so and let cool 15 minutes before you try to pry them out! The original recipe says to wait another 15 minutes before you serve them but I made these for our friend’s birthday so we didn’t get to them until way later that night (and they were amazing).
Chocolate Peanut Butter Cupcakes
Behold! The rest of the birthday cupcake tray!
Chocolate Peanut Butter Cupcakes
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Chocolate Cocoa Crinkles

Domestic

These are among my family’s top 10 favorite Christmas cookies, which is a list that will be rundown at some point next month and even though I’m up to my neck in festive Halloweeny fun right now, these were just begging to be made and posted about! Sometimes, you just have to veer off track and bake a batch of Christmas cookies in the middle of October surrounded with orange and black construction paper and pumpkin seeds. Amiright?! No? That’s just us?

These cookies are good whenever, honest. They are slightly crunchy on the outside (hence the ‘crinkle’) but they are soft and chocolaty on the inside. They are hella addictive though so be sure to share!

Chocolate Cocoa Crinkles

Chocolate Cocoa Crinkles – via Betty Crocker’s Best Christmas Cookbook

2 cups sugar
3/4 cup vegetable oil
3/4 cup cocoa
4 eggs
2 teaspoons vanilla extract
2 1/3 cups all purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
powdered sugar (for rolling)

Chocolate Cocoa Crinkles
Chocolate Cocoa Crinkles
So first up, mix the sugar and oil and then add in the cocoa until totally combined. Now add the eggs, and vanilla. Sift the flour, baking soda and salt and then stir that into the cocoa mixture. Now pop it in the fridge for a few hours.
Chocolate Cocoa Crinkles
Chocolate Cocoa Crinkles
Once the dough is solid enough to form into balls, do just that! Make them each with about a tablespoon of dough. Of course you can make them much smaller or bigger depending on what you are making them for and how you want to package them, but you’ll have to adjust the baking time.
Chocolate Cocoa Crinkles
Chocolate Cocoa Crinkles
Now, whatever size your balls are, roll them in the powdered sugar and place them about 1″ apart (the bigger the balls the more space you need hehe) on a parchment paper lined baking sheet. Smoosh them down with the bottom of a glass before you bake them – for 11-13 minutes at 350 (more or less of course if they are smaller or bigger than a tablespoon each). I am making these for the base of a Halloween cookie so I’ll have festive versions of these babies up soon!
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Vegan ‘Goldfish’ Crackers (Thank you Mama Pea)

Healthy

Ok so, as you are all painfully aware by now, I’m the biggest fan girl there ever was for Peas and Thank You and for Mama Pea’s cookbook. I will have to tally it up but I think I have made almost all of the recipes now. However, since Mama Pea (aka Sarah Matheny), is someone I really admire and look up to, there is no way I’m posting the details to her recipes – you’ll just have to buy her book. So all year long, I have been posting pretty pictures of my attempts at her recipes and my thoughts on them and how many of our littles liked them and that sort of thing.

However.

The recipe for these crackers is available on her blog, (in the reci’peas’ section har har). So I can post this recipe and encourage you to visit her blog and it’s win-win! We all loved these – and so did our neighbors!

Before I do that though, take a look at some of the recipes I’ve made from her book recently!


These cupcakes have enough sweetness to them to easily be called a cupcake – but they are healthier than your average muffins! 2/3 of my kids loved these and to be fair the one that didn’t isn’t big on jam. I will try these again as Peanut Butter Cupcakes and see what happens. They come together pretty quickly too!

I know, I know. ‘Mama Pea’s Balls’. Whatever. You’re the one with your head in the gutter.

These cupcakes have enough sweetness to them to easily be called a cupcake – but they are healthier than your average muffins! 2/3 of my kids loved these and to be fair the one that didn’t isn’t big on jam. I will try these again as Peanut Butter Cupcakes and see what happens. They come together pretty quickly too!

Ok, so moving along. No, these do not taste just like a goldfish cracker, because vegan cheese doesn’t taste like cheese. But that doesn’t mean they aren’t amazing! I love these! I love them with soup or alone or dipped in whatever I’m dipping veggies in at any given moment.

Vegan 'Goldfish' Crackers (Thank you Mama Pea)

1 cup all purpose gluten free flour
1 cup garbanzo bean flour
3/4 teaspoon xanthan gum
1 teaspoon salt
1/4 teaspoon dry mustard
1 cup non dairy cheese
1/2 cup vegan margarine
5 tablespoons cold water

Vegan 'Goldfish' Crackers (Thank you Mama Pea)
Vegan 'Goldfish' Crackers (Thank you Mama Pea)
First process both flours, the xanthan gum, salt and mustard. Then add the vegan cheese and pulse. Add the vegan cheese and pulse till it’s all mixed. Now add the vegan marg in chunks and pulse till that is all mixed as well.
Vegan 'Goldfish' Crackers (Thank you Mama Pea)
Vegan 'Goldfish' Crackers (Thank you Mama Pea)
Dump this mixture into a bigger bowl and slowly add the cold water while stirring. Eventually, it’ll hold itself together.
Vegan 'Goldfish' Crackers (Thank you Mama Pea)
Vegan 'Goldfish' Crackers (Thank you Mama Pea)
Once you can make a loaf out of it, wrap it in plastic wrap and pop it in the first for about an hour (or more). Theeeeen, preheat your oven to 350 and roll out your chilled dough on a floured surface and cut out shapes (or if your cookie cutters happen to be, oh I don’t know, say 4200km away – that’s 2600 miles, people, you can just use a knife and cut little squares out of them). Then bake them for 10-14 minutes. The kids totally demolished them when they came out of the oven.
Vegan 'Goldfish' Crackers (Thank you Mama Pea)
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Lazy Chocolate Chip Cookie Cake

Domestic

I know it’s Wednesday, but my Work in Progress is a pile of puffs, strikingly similar to the pile of puffs you’ve seen repeatedly this summer (I’ve knitted about 130 or so since we moved to LA). Sockdown starts on Saturday and there will be some furious knitting happening for about a year after that. Don’t ask me where Christmas knitting fits with furious sock knitting (unless everyone gets socks for Christmas). 😉

So instead I will give you this, the easiest, dirtiest (in a ‘this is defo not health food’ kind of way), laziest recipe I’ve ever made. It’s so lazy, I felt guilty making it. No really, I totally did.

Lazy Chocolate Chip Cookie Cake

Lazy Chocolate Chip Cookie Cake via – I’m a Lazy Mom

1 box yellow or white cake mix (use Trader Joe’s mix or organic mix from Whole Foods to feel slightly less awful)
2 eggs beaten (Omega eggs, at least!)
5 tablespoons melted butter (I used vegan butter, which I know means NOTHING when applied to this recipe)
2 cups M&M’s or mini chocolate chips (I chopped up a big bar of dark chocolate for this).

You literally just mix it all up and pour it into a (greased) 9 x 13 inch pan and bake at 350 for 20 minutes. I feel like an asshole for even sharing this recipe. But it’s one of those awful, awful things that my kids love! There wasn’t any left for my husband when he got home!

Lazy Chocolate Chip Cookie Cake
Lazy Chocolate Chip Cookie Cake
Lazy Chocolate Chip Cookie Cake
Lazy Chocolate Chip Cookie Cake
They are addicting because they have the texture of a cookie with the moistness of a cake and of course chocolate chip make everything tastier!
2 Comments

Butter Tarts (So Very Canadian)

Domestic

I made these little gems for Canada Day this year and then again a few weeks ago for my husband to take to work with him. Butter Tarts are extremely common in Canada, and not just in an ‘everyone’s Grandmother made them’ kind of way (though everyone’s Grandmother did make them). They are in bakeries and grocery stores all over the country. Then once you take a step into the States, people are all ‘what the hell are Butter Tarts?!’

So I feel the need to make the best butter tarts there ever were in order to educate all our new American friends about Canadian pastry. 😉 The best way to describe Butter Tarts to the uninitiated would be that it is very similar to the base of the typical pecan pie minus the pecans. Sort of gooey, but it holds itself together and is very-to-extremely sweet.

Butter Tarts (So Very Canadian)

Butter Tarts

*your favorite pie crust pastry
1/3 cup unsalted butter, softened
1 cup light brown sugar
2 large eggs
1 teaspoon pure vanilla extract
1/4 cup half-and-half cream
1/2 cup raisins or chopped nuts (pecans or walnuts) I didn’t add any

Butter Tarts (So Very Canadian)
Butter Tarts (So Very Canadian)
Preheat oven to 375. Prep your pie crust and line a tray of muffin cups with it. Then cream together the butter and brown sugar.
Butter Tarts (So Very Canadian)
Butter Tarts (So Very Canadian)
Add eggs and half & half cream to the mixture and continue mixing for a 3-5 minutes. Then pout into your prepared tart shells.
Butter Tarts (So Very Canadian)
Butter Tarts (So Very Canadian)
Bake for 15-20 minutes, check on it after 15 minutes. The filling with cook quickly, you’re looking for the pie crust to brown.
Butter Tarts (So Very Canadian)
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Congo Bars

Domestic

These little treats are almost a brownie, almost cakey in texture but are chocolate chip cookie all the way in flavor. Which of course means my kids love them – brownie, cake and chocolate chip cookie all at once? Oh! That actually gives me an idea for later! Ahem. These Congo Bars take maaaybe 5 minutes to get in the oven, 7 if you have a toddler pulling at your skirt and like 20 if your toddler insists on helping. I do my best to let the kids help when they ask to because some of my favorite times with my parents and my grandparents were in the kitchen with a mound of flour on the floor and dough in my hair. Thanks guys!!

No small talk for you today, it’s Day 7 (of 17) of the 2012 Ravellenic Games and I’m only 0.13% through my first event, the Modular Relay (puffs for my blanket) and I’d really like to do more than one event. So whip up a batch of these, and get knitting! 🙂

Congo Bars – via Six Sisters Stuff (adapted from Bakerella

2 3/4 cup flour
2 1/2 teaspoon baking powder
1/2 teaspoon salt
2/3 cup butter, softened
2 cup brown sugar
3 eggs
1 teaspoon vanilla
1 1/2 cups milk chocolate chips
1 c. chopped pecans (I made these for the kids & they weren’t feeling the nuts)

Sift the flour, baking powder and salt and then set aside. Cream the butter and the sugars, then add one egg at a time, then the vanilla. Once that’s all incorporated, mix in the flour and then fold in the chocolate chips (and nuts if you’re using).
Pour the batter into a greased brownie pan (I spaced and left mine at a friend’s house so I made mine in a pie plate). Bake at 350 for about 30 minutes and voila!
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Softest Chocolate Chip Cookies Ever

Domestic, Kids

I know some people prefer a crunch with their cookies, and occasionally I’ll make a really crunchy cookie for the kids when they request it, but generally they love their cookies ultra soft. Ginger cookies, chocolate cookies, peanut butter cookies and yes, the beloved chocolate chip cookie are all served up really soft and moist around here (I love the wee bite marks the two littlest ones leave in them when they put them down for a drink). So I’ve been baking up different versions of all kinds of cookies for years to find exactly the right combination to get the right texture. I have succeeded with these babies right here. Normally, I like to know where a recipe came from before I post it on the blog, but in this case I think it was my granny. I found this recipe written on an index card in my kitchen when we unpacked a few months ago, which is really weird because I had to itemize every little thing we brought with us for the border patrol. So I thought I knew everything that was in the bins we brought over. Clearly then, this was the work of kitchen fairies. Let’s not question the kitchen fairies.

Softest Chocolate Chip Cookies Ever

2 1/4 cups flour
1 teaspoon baking soda
1 teaspoon salt
1 cup butter, softened
3/4 cup brown sugar
3/4 cups granulated sugar
1 teaspoon vanilla
2 large eggs
2 cups chocolate chips

Softest Chocolate Chip Cookies Ever
Softest Chocolate Chip Cookies Ever
In typical cookie fashion, sift together the flour, baking soda and salt in one bowl and cream together the butter and sugars in another.
Softest Chocolate Chip Cookies Ever
Softest Chocolate Chip Cookies Ever
I cream the butter and sugars in the Kitchen Aid and them slowly pour the flour mixture into the butter mixture with the machine on low. Then I take the bowl off the stand and stir the chocolate chips in with a wooden spoon. The wooden spoon makes me feel old school and justifies my ridiculous (and by ridiculous I mean fabulous) apron. Then bake 375 for 9 minutes. The timing is the key to the softness of these guys. They’ll seem borderline mushy, don’t fret. Let them cool on the cookie sheet for a few minutes before you move them to a rack (or a plate) to cool off completely so they don’t stick together in the cookie jar!
Softest Chocolate Chip Cookies Ever
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