Chewy Chocolate Chip Cookies

I got this recipe from a "Good Eats" episode where Alton Brown tested a few different recipes to achieve various results. This is his "Chewy" recipe.

2 sticks (8 oz.) unsalted butter
2 1/4 cups bread flour (I used all-purpose and they were fine)
1 teaspoon salt
1 teaspoon baking soda
1/4 cup granulated sugar
1 1/4 cups brown sugar
1 egg
1 egg yolk
2 Tablespoons milk
1 1/2 teaspoons vanilla extract
2 cups semi-sweet chocolate chips

Heat oven to 375 degrees. Melt the butter in a saucepan over low heat. Meanwhile, sift together the flour, salt, and baking soda, and set aside.

Pour the melted butter in the mixer's work bowl. Add the sugar and brown sugar. Cream the butter and sugars on medium speed. Add the egg, yolk, milk and vanilla extract and mix until combined. Slowly incorporate the flour mixture until thoroughly combined. Stir in the chocolate chips.

Chill the dough. (About 30-45 min) Scoop onto baking sheets. Bake for 11-13 minutes or until golden brown. Remove from pans immediately.

[The cookies will be darker than traditional recipes. They're so yummy and buttery! Don't substitute anything for the butter.]

Quadruple Chocolate Chip Cookies

This recipe is based on Nestle Toll House chocolate chip recipe. I've tweaked it to my liking.

1 cup butter (or 1/2 butter & 1/2 shortening)
3/4 cup packed brown sugar
1/3 cup granulated sugar
1 small pkg. chocolate pudding mix, dry
2 large eggs
1-2 tsp. vanilla extract
2 1/3 cups all-purpose flour
1 tsp. baking soda
1/2-1 tsp. salt (more if using unsalted butter and/or shortening, less if using salted butter)
1/3 cup cocoa powder
1 cup semi-sweet chocolate chips
1 cup milk chocolate chips (or any combination you like)

Preheat oven to 350 degrees.
Cream butter, sugars, and pudding mix. Add eggs and vanilla, blending well. Add dry ingredients and mix. Fold in chocolate chips. Try not to eat too much dough. Scoop by heaping teaspoons 2" apart onto ungreased baking sheets. Bake 8-11 minutes. Let cool on pan for a couple minutes before removing to cooling racks. Again, try not to eat too much dough and repeat the scooping, baking, cooling process.

I'm not much of a cookie dough eater, but this recipe is SO hard to resist! I hope you like it!

Spicy Apple-Carrot Muffins

So, I've been trying my hand at making up muffin recipes since I LOVE warm muffins any time of the year. Here's my latest creation.

1 cup all-purpose flour
1 cup whole wheat flour
3/4 cup granulated sugar
1 tsp. cinnamon
1/2 tsp. ground nutmeg
1/4 tsp. ground cloves
1/4 tsp. ground ginger
1/2 tsp. salt
1 tsp. baking powder
1/2 tsp. baking soda
1 Tbsp. flax seed meal (or more if you like)
1 large egg
1 cup milk (I used 1%)
2/3 cup unsweetened applesauce
1/3 cup canola oil
1/3 finely grated carrot (about 1 medium carrot)

Preheat oven to 350 degrees. Mix dry ingredients together. Add wet ingredients and mix just until moistened. Fill "regular" sized muffin cups 3/4 full, using paper bake cups or Pam. Bake for 20 min. Makes 12 muffins. Per muffin: 203 calories, 7 grams fat, 32 grams carbs, 3.5 grams protein.

Chocolate Turtle Cheesecake

This is my favorite recipe for cheesecake! Chocolate AND cheesecake. MMM!
Crust:
2 C. vanilla wafer crumbs or graham cracker crumbs
6 Tbsp. butter or margarine, melted

Caramel:
1-14 oz. bag Kraft caramels
1-5 oz. can evaporated milk
1 C. chopped pecans, toasted
(I've also used 3/4 a jar of Mrs. Richardson's caramel ice cream topping in place of the caramels and milk)

Cake:
3-8 oz. pkgs. cream cheese, softened
1/2 C. granulated sugar
2 tsp. vanilla
3 eggs
1/2 C. semi-sweet chocolate pieces, melted

Combine crumbs and margarine: press into bottom of deep 9" pie or springform pan, or use 2 smaller pans. Bake at 350 degrees for 10 min.
Melt caramel with milk in a heavy saucepan over low heat, stirring frequently, until smooth. Pour over crust. Top with pecans.
Combine cream cheese, sugar, and vanilla; mixing at medium speed with mixer until smooth and well blended. Add eggs, one at a time, mixing well after each addition. Blend in chocolate; pour over pecans.
Bake at 350 degrees for 40 minutes. Loosen cake from rim of pan by running a knife around the edge. Cool before removing from pan. Chill. Garnish with whipped cream. Yum!
Note: The caramel will run up the side of the cake as it bakes. It just adds to the yumminess.

Yummy Dinner Rolls

Here is my favorite recipe for rolls. I LOVE bread, my downfall, I know. These also make delicious cinnamon rolls.

Combine in a saucepan over low heat just until the butter is almost completely melted:

1 Cup milk
1/3 Cup granulated sugar
1/3 to 1/2 Cup butter, margarine, or shortening (butter's best)
1/2 to 3/4 tsp. salt

In a large bowl mix:

2 Cups all purpose flour
2 pkgs OR 2 scant Tbsp. yeast

Pour milk mix over flour mixture and add two eggs. Beat mixture until smooth and shiny. You can use the bread machine for this but I like to do it by hand, with a spoon, of course.

Add flour one cup at a time until dough is no longer sticky --about 2 1/2 more cups. Turn the dough out on a floured surface and knead until the ball is smooth and elastic. About 5-8 minutes.
Spray a bowl with Pam and put dough in turning once. Cover and let rise until doubled, about 45 minutes. Punch dough down and let rest 10 minutes. Shape into rolls--whichever shape you prefer and cover. Let rise about 20-30 minutes. Heat oven to 350 degrees. Bake rolls for 12-15 minutes. Remove from oven and brush with butter. Yummm! Makes 18-24 rolls.

Triple Chocolate Mess

I had this recipe years ago (before children) and I loved it! We rarely used our crock pot for just the two of us and so I gave it away. I received a new crock pot for Christmas and I'm so excited to use it! Here's the yummy chocolaty goodness again! Yay!

Triple Chocolate Mess

1 pkg. two layer chocolate cake mix
3 oz. pkg. instant chocolate pudding mix
4 eggs
1 cup water
2 cups sour cream
3/4 cup vegetable oil
3/4 cup semisweet chocolate chips
1/4 cup milk chocolate chips

Spray a 4 quart crock pot with non-stick cooking spray and set aside. In a large bowl, combine the cake mix and pudding mix. In a medium bowl, beat the eggs with the water, then add the sour cream and oil and beat until smooth. Add to the dry ingredients and beat well. Stir in the chocolate chips.
Pour into crock pot. Cover slow cooker and cook on low for 6-8 hours, until top springs back when touched. 8-10 servings (or grab a fork and go for it!!)

Idaho Baked Potato Soup

Here's a hearty recipe for these cold December days...

2/3 Cup Butter
2/3 Cup Flour
7 Cups Milk
4 Large baking potatoes baked, peeled, and cubed
4 Green onions sliced (optional)
12 strips of cooked and crumbled bacon OR one bottle of Hormel Bacon Bits (NOT Bacos)
1 1/2 Cups shredded cheddar cheese
1 Cup (8oz.) sour cream
3/4 tsp. salt
1/2 tsp. pepper

In large soup kettle melt the butter. Stir in flour. Heat and stir until smooth. Gradually add milk stirring constantly until thickened. Add potatoes and onions. Bring to a boil, stirring constantly. Reduce heat to simmer for 10 min. Add remaining ingredients and stir until cheese is melted. (I use a potato masher to break up the potatoes a bit) Yield: 8-10 servings.