Here’s a recipe for giant chocolate chip cookies, courtesy of Martha Stewart.
I split the recipe in half. Modifications are in italics.
- 2 cups all purpose flour (1 cup)
- 1.5 tsp baking soda (3/4 tsp)
- 1 tsp salt (1/2 tsp)
- 1 cup/2 sticks unsalted butter, room temperature (1/2 cup = 1 stick)
- 1 cup white sugar (1/2 cup)
- 3/4 cup packed light brown sugar (3/8 cup)
- 2 eggs (1 egg)
- 2 tsp vanilla extract (1 tsp)
- 1 bag (12 ounces) chocolate chips (I used half a chocolate bar, cut into chunks)
- Preheat oven to 375F. In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
- In a large bowl, beat butter and sugars until light and fluffy. Add eggs one at a time. Add vanilla.
- Add flour mixture with mixer on low speed. Mix until just incorporated. Add the chocolate chunks with a wooden spoon.
- Drop 1/4-cup mounds of dough onto ungreased cookie sheet, 4 inches apart. One cookie sheet should hold 4 cookies. A half batch makes about 7.
- Bake until golden, 15 to 18 minutes. I baked mine for 13 minutes and they came out almost too brown.
Sometimes you just want some breaded chicken! I had some leftover cutlets from my Skillet Lemon Chicken, so I made this last night. Although the coating can be a bit dry, if you sprinkle some Parmesan cheese on top at the end, it will boost the flavor.
- 4 chicken cutlets, about half an inch thick
- 1/4 cup flour
- 1 egg, whisked
- 1/2 cup marinara sauce
- 1/2 cup Italian breadcrumbs
- 1/4 cup Parmesan cheese
- Prepare the bowls: place the flour, egg, marinara sauce, and breadcrumbs in individual bowls and set aside.
- Wash and pat the chicken dry. Sprinkle with salt and pepper on both sides.
- Line a baking sheet with aluminum foil and spray with Pam.
- Dip each cutlet into the flour, then egg, then marinara sauce, and finally the breadcrumbs. Place on the sheet. Repeat with the other cutlets.
- Bake at 350F for 20 minutes.
- Remove the chicken from the oven and sprinkle Parmesan cheese on top. Place in the oven for 5 more minutes so the cheese starts to melt.
I find all kinds of delicious recipes on Allrecipes. This muffin recipe is hearty and goes well with butter or jam. I made some changes that I’ve noted below.
- 1/2 cup brown sugar (I used light brown sugar)
- 1 1/2 cups oat bran
- 1 1/2 cups flour
- 2 tsp baking powder
- 2 tsp baking soda
- 1/2 tsp salt
- 2 eggs
- 1 cup chilled applesauce
- 4 T vegetable oil
- 1 tsp vanilla extract (I added this ingredient)
- 2 T sliced almonds (to give it some crunch)
- 1 T flaxseed (more crunch!)
- Cinnamon sugar (for topping)
- Preheat oven to 400F and line muffin baking pan with muffin cups.
- In a blender, combine the brown sugar, oat bran, flour, baking powder, baking soda, and salt. Add the eggs one at a time, beating until incorporated. Add the applesauce and vegetable oil. Mix well and spoon batter into muffin cups (filling them 2/3 of the way).
- Sprinkle the tops with cinnamon sugar.
- Bake at 400F for 15 minutes or until golden brown.
These cookies are fluffy! They puff up when baking and remain soft and chewy for several days. I found this recipe in a Good Housekeeping Cookies book, and I’ll be making these again. I dropped the dough into blobs measuring 2 tablespoons instead of 1.
- 1 1/4 cups all purpose flour
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup (1 stick) unsalted butter, softened
- 1/2 cup packed light brown sugar
- 3/4 cup white sugar
- 2 large eggs
- 1 1/2 tsp vanilla extract
- 1 package (16 ounces) semisweet chocolate chips (1 cup–I used the large Nestle morsels)
- 2 cups (8 ounces) chopped pecans, or walnuts (I used walnuts)
- Preheat oven to 375F. In a bowl, whisk together the flour, baking soda, and salt.
- In a large bowl, beat the butter and brown and white sugars on medium speed until light and fluffy.
- Beat in the eggs and vanilla until combined.
- Reduce speed to low and add the flour mixture, beating until combined.
- Stir in the chocolate chips and nuts.
- Drop the dough by rounded tablespoons (or two tablespoons if you want bigger cookies) 2 inches apart onto an ungreased cookie sheet. Bake at 375F 10-12 minutes, until golden at the edges. For my oven, 10 minutes was perfect.
- Transfer cookies to wire rack and let cool. You can also bake two batches at one time, rotating halfway between the upper and lower oven racks.
Cookies have been on my mind for a while now. My stand mixer was boxed up for about a month during the transition period of moving and finding everything in boxes. I Pinned this recipe from Cooking Classy a while ago. It’s fantastic and does not require a mixer.
Here is how I tweaked it.
- 2 T softened butter (salted) — I used Kerrygold Irish butter
- 3 T light brown sugar
- 1 T whisked egg — Crack one egg open, whisk it, and scoop out 1 T of the mixture
- 1/8 tsp baking soda
- 1/4 tsp vanilla — I used white vanilla extract
- 1/3 cup flour — I used organic white flour
- 3 T chocolate chips — I used Nestle large chocolate chunks
- Combine the softened butter, sugar, egg, baking soda, vanilla, and flour. Stir with a spoon until mixed well.
- Add the chocolate chips and form into a 3.5 inch disk on a baking sheet. Press more chocolate chips onto the cookie if you want.
- Bake at 350F for 12-14 minutes. I baked mine for 14 minutes, and it came out perfectly crispy on the outside and soft on the inside!
For the past 3 years, I’ve been making my husband’s favorite almond cookies, but I’m trying to move away from using butter in his baked goods. Minimalist Baker has a fantastic almond meal cookie recipe that uses no butter! I didn’t have any dark chocolate, so I used a combination of half-milk chocolate and half-semisweet chocolate chips instead. Also, I added 1/4 tsp almond extract to the mix. In my kitchen adventures I have discovered that accidentally adding that amount of almond extract to any cookie batch makes the almond taste stand out much more. My poor KitchenAid mixer was not happy when I combined the dry ingredients with the chocolate chips, so next time I will add the chocolate in at the end. This would also be nice with some crunchy walnuts, pecans, or slivered almonds.
- 1 1/4 cups almond meal (or flour)
- 1/4 cups chopped dark chocolate (or cacao nibs)–I used 1/8 cup milk chocolate chips and 1/8 cup semisweet chocolate chips
- 1/2 cup unsweetened shredded coconut
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/3 cup brown sugar
- 3 T coconut oil, melted (zap it in the microwave for 10 seconds if it is solid)
- 1/2 tsp vanilla extract
- My addition: 1/4 tsp almond extract
- 1 egg
Combine almond meal, chocolate chips (I will add these at the very end next time, along with any nuts), coconut flakes, baking powder, sugar, and salt. Set aside.
In a separate bowl, beat the egg for a few seconds until light and frothy. Add the melted coconut oil and vanilla and almond extracts. Beat for 30 seconds or 1 minute. Add the dry mix and beat for 1 more minute.
The original recipe suggested the dough be chilled for 30 minutes or overnight, but I was short on time, and I baked them right away. Shape dough into 1-inch balls and place on an ungreased cookie sheet 1.5 inches apart. Flatten each dough ball a bit.
Bake until the edges are brown, 7-10 minutes. In my oven it took about 12-13 minutes, but I also made the dough balls a bit larger than 1 inch. The recipe yields 20 cookies, 78 calories per cookie. I ended up with 11.
These were fantastic and will continue to be a presence in our household!
I continue my quest for dairy-free quick breads! I found this recipe on allrecipes. It’s delicious! I tweaked it just a bit. I cut the recipe in half and added some almonds in. Here is the way I made it:
- 1 cup sliced strawberries
- 1 1/2 cup + 1/16 cup all purpose flour
- 1 cup white sugar
- 1/2 T ground cinnamon
- 1/2 tsp salt
- 1/2 tsp baking soda
- 1/2 + 1/8 cups vegetable oil
- 2 eggs, beaten
- 1/2 cup chopped pecans
- 1/4 cup sliced almonds
Spray a loaf pan with cooking oil and preheat the oven to 350F.
Toss the sliced strawberries with sugar and let rest about 5 minutes.
In a blender, combine the strawberries, vegetable oil, and eggs. In a separate bowl, combine the dry ingredients: flour, sugar, cinnamon, salt, baking soda. Gradually add the dry ingredients to the sugar mixture, beating on low until combined. Add the nuts. Stir well.
Pour into the loaf pan.
Bake at 350F for 70 minutes.
Note: The original recipe suggested I bake for 45-50 minutes, but ovens vary, and when I inserted a toothpick into the center of the loaf after 50 minutes the center was still runny. So I let it bake for 15-20 more minutes. The edges came out crusty but the loaf was cooked and very tasty. You may want to pair this with butter or jam if it’s too dry.