Chocolate chip cookie dough balls

My new favourite chocolate chip cookie recipe

As you likely know by now, I spent a lot of time looking at food websites in my spare time, whether it’s through Instagram, Facebook, YouTube, or Twitter each of these channels brings me new ideas every time. Well, recently, I came across the NYTimes Cooking best chocolate chip recipe. I was intrigued because generally NYTimes Cooking is a great source for quality recipes, and I wanted to try this one.

I was immediately in love with the recipe, after reviewing the ingredients and method. I had to made a few small tweaks based on ingredients I had at home though, and in the end, accidentally didn’t include the granulated sugar #bakingfail (I was feeling a bit under the weather and just plain old forgot). Their original recipe is linked above, but I’ve listed the adjustments/error I made below.

Quickly though, I want to highlight why I love this cookie: 1) It’s not too sweet, just the right sweet, because I forgot one of the sugars; 2) it’s a nice texture, not chewy (although I do like chewy) it’s a bit more crumbly – perfect for a sandwich; 3) there is a high chocolate to cookie ratio so you get chocolate in every bite; and 4) I liked the method they used, simply following the creaming method (The Pastry Chef online defines it well) to letting the dough rest overnight.

Here is my version of the recipe.

Perfect with a cup of tea or glass of milk, a mini chocolate chip cookie sandwich

INGREDIENTS:
2 cups minus 2 tablespoons (8 1/2 ounces) cake flour** (see note, I used all-purpose flour)
1 ⅔ cups (8 1/2 ounces) bread flour**(I used all-purpose flour)
1 ¼ teaspoons baking soda
1 ½ teaspoons baking powder
1 ½ teaspoons coarse salt
2 ½ sticks (1 1/4 cups) unsalted butter
1 ¼ cups (10 ounces) light brown sugar
1 cup plus 2 tablespoons (8 ounces)granulated sugar
2 large eggs
2 teaspoons natural vanilla extract
1 ¼ pounds bittersweet chocolate (I used 54% chocolate chips, or use your favourite)
Sea salt (for garnishing on top, flake salt is ideal) Continue reading

My Perfectly Imperfect Nostalgic Chocolate Chip Cookie [Recipe]

[Warning: this post may induce intense cookie dough cravings. Read at your own risk.]

The other week I was seriously craving some cookie dough. Like, Cookie Monster craving. I could have eaten an entire batch if it was before me at the time. I have no shame in admitting this because I know some of you have likely had a similar craving!

Cravings happen. You know you want to eat some of this…

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Summer Time – Meringue Time!

Wow, its been a while since I posted here but I can honestly say I think about this blog often. I continue to bake and eat good things and my goal for the rest of this year is to start sharing more of that here with you.

More and more people have been asking if I’m keeping up with my blog, so to those of you who have asked and are reading this – I thought of you while making these deLIGHTful little meringue cookies.

Many people think Meringue Cookies are

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#29 – Be Inspired, Be Sweet On Veg

Sweet on Veg

Sweet on Veg

As I looked back on my list of blog or bust shares I realize I have yet to include the Vancouver-Vegetarians! So this share #29 goes out to my veggie-delight readers and anyone who loves a good garden salad – visit Sweet On Veg.

To be honest, looking for a vegetarian Vancouver based food blog wasn’t as easy to find as I thought. But when I found Sweet On Veg, it kinda of blew me away. Heavy on the photos, recipes, and inspirational phrases, Jennifer (blog-host) has done a great job channeling culinary-inspiration in her site. There really are some tasty looking recipes paired with fab-photos!

Check out her BLISS section in the navigation bar for inspirational quotes. I guarantee, if you spend just a few minutes on this site, you’ll leave feeling inspired to treat your body right and live a little bit healthier. What’s your favourite quote?

Do you know any other vegetarian blogs in Vancouver? Send my way! …Actually, uhh, wait, I just looked a little harder and found these two others also in Vancouver: Vegans Eat Pencil Shavings & The Vegan Project

#20 – Always Room for Dessert

A woman after my own heart, I agree – there is ALWAYS room for dessert! On occasion I even have dessert first.  …On a really rare occasion – don’t tell my Mom or my Dentist, shhh! – I could easily have nothing but dessert for dinner! Life is simply too short sometimes, you know!?

While the title suggests all things sweet, Laura – the host, includes ‘all things that come before [dessert]’ too.  She has been blogging locally since 2008 and has a classic blogging style – including recipes, photos, and the stories that lead up to it. For blog or bust share #20, visit Always Room 4 Dessert!

Always Room For Dessert

Always Room For Dessert

Watermelon Ginger Ale Cooler

Courtesy of the Art Institute of Vancouver, I received an insider copy of the culinary school’s newsletter and this is one of the recipes they are sharing for the summer – so I am sharing with you before summer escapes us!

Great for apartment size patio dining; and although this is a virgin cocktail recipe, you could certainly make your own non-virgin-version!

Servings: 4 (8 oz. servings)

Ingredients:
1/4 c. water
1/4 c. granulated sugar
2 teaspoons ginger root chopped
3 cups mini watermelon pieces cubed (any kind)
1/2 cup lime juice freshly squeezed (~4 limes)
16 oz. ginger ale
ice cubes as needed

Directions:
Place water and sugar in a sauce pot and bring to a low simmer to dissolve sugar. Set aside. In batches, puree watermelon and fresh ginger and strain through a fine sieve into a large pitcher [you could make it mojito style though, and crush with a fork for a more rustic look]. When cooled, add sugar water. Stir in lime juice and ginger ale. Pour over fresh ice and serve.

Summer in a glass – Enjoy!

Glorious Morning Muffins

This is a wonderful way to start the day, and perfect for a small breakfast. You don’t always have to make 12 muffins!  Simply leave the unused muffin cups dry, and if you accidentally grease add a little water so the pan does not burn during baking.

YIELD about 6-8 muffins (depending on the size you like!)
PREP preheat oven to 350F & prepare muffin tin

Glorious Morning Muffins

Glorious Morning Muffins

MIX:

1/2 cup all purpose flour
1 tablespoon baking powder
1 teaspoon cinnamon
1/2 teaspoon baking soda
1/4 teaspoon salt

In separate bowl, WHISK:

1 egg
1/2 cup brown sugar
1/3 cup plain yogurt
3 tablespoons vegetable oil
1/2 tsp vanilla

MIX all together and ADD:

1/2 cup grated carrot
1 cup grated apple, peeled
1/4 cup dried cranberries or raisins
1/4 cup chopped nuts

Stir just until flour is blended, be careful not to over mix. Evenly distribute into prepared muffin tin and bake for about 25 minutes or until nice and golden brown.

Breakfast muffins

Breakfast muffins perfect for just a few muffins...

Lemon Curd

This is my personal favourite recipe, similar to the one Jill Shumka used when I visited her.

Ingredients:
3 eggs
6 tbsp lemon juice
2 tbsp grated lemon rind
1 cup white sugar
1/4 cup butter

Method:
Beat eggs with a fork until blended, add lemon juice, rind and sugar. Cook mixture in heavy saucepan over low heat until thick, resembling soft custard consistency.  Then whisk in butter.  Remove from heat and pour into jars.

Cool, and store in fridge.  Enjoy!

Serving suggestions: This foodie’s favourite is simply spread over warm toast, or a fresh baking powder biscuit.  But you can also use more traditionally in lemon tarts as filling.

Lemon Curd

Lemon Curd