Chocolate Chip Cookies

I have been searching, and searching, and searching, and searching (that's four years of searching!) for the PERFECT chocolate cookie recipe, but the wait has most certainly been worth it!  I finally found this recipe labelled as "The Only Chocolate Chip Cookie Recipe I Will EVER Need to Know How to Make for the Rest of My Life!"---really?  A glimmer of hope shone through.  I just had to try!  Needless to say...  They will be the only recipe I ever need to know!  HOWEVER---they do take some PATIENCE because you have to refrigerate them for at least 24 HOURS!!!!!!!!!!

I modified it from the original mainly because I love chocolate, but it was too much the first time!  Other than that, the recipe was left alone.  Cake flour is necessary for this recipe. I've been able to find it in grocery stores usually on the very bottom or top shelf; the only brand that I've ever seen is Swan's. It's in a red box.

PERFECT Chocolate Chip Cookies

About 24 cookies (unless you have a dough-eating addiction like I do...)

2 cups minus 2 Tbsp. (8 ½ oz.) cake flour

1 2/3 cups (8 ½ oz.) bread flour

1 ¼ tsp. baking soda

1 ½ tsp. baking powder

1 ½ tsp. coarse salt, such as kosher

2 ½ sticks (1 ¼ cups; 10 oz.) unsalted butter, softened

1 ¼ cups (10 oz.) light brown sugar

1 cup plus 2 Tbsp. (8 oz.) granulated sugar

2 large eggs

2 tsp. vanilla extract

12 oz bittersweet chocolate chips or chunks, preferably about 60% cacao content

Sea salt or kosher salt for garnishing

1. Combine flours, baking soda, baking powder, and salt in a bowl. Whisk well; then set aside.
2. Using a mixer fitted with paddle attachment, cream butter and sugars until very light and fluffy, about 3 to 5 minutes.
3. Add the eggs, one at a time, mixing well after each addition.
4. Mix in the vanilla. Scrape down the sides of the bowl with a rubber spatula as needed.
5. Reduce the mixer speed to low; then add dry ingredients, and mix until just combined. **VERY IMPORTANT: you DO NOT want to overmix the dough.  Literally until just combined (as in you can still see patches of flour).**
6. Add the chocolate chips, and mix briefly to incorporate.
7. Press plastic wrap against the dough, and refrigerate for 24 to 36 hours. The dough may be used in batches, and can be refrigerated for up to 72 hours.  Dough can be frozen up to 3 months.
8. When you’re ready to bake, preheat oven to 400°F.
9. Remove the bowl of dough from the refrigerator, and allow it to soften slightly.
10. Line a baking sheet with parchment paper or a nonstick baking mat.
11. Using a standard-size ice cream scoop--about 1/3 cup--scoop six mounds of dough onto the baking sheet, making sure to space them evenly. *If dough gets soft, stick back in the fridge for 30 minutes.*
12. Sprinkle lightly with sea salt, and bake until golden brown but still soft, 15 minutes.
13. Transfer the baking sheet to a wire rack for 10 minutes, then transfer the cookies onto the rack to cool a bit more.
14. Repeat with remaining dough. 
15. Try not to die when you eat a cookie!!!

{See the patches of flour still?  That's 'until just combined' because you still have to add chocolate chips so you will be stirring some more!}

Go make some!!!  NOW!

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Peach-Blackberry Crumble

The farmer's market has been flooded with peaches!!!  I love peaches, and just eating plain is good enough for me!  However, sometimes my eyes are bigger than my stomach (or Ben can't handle eating sweet foods for a spell), and I am stuck with peaches that are close to expiring!  Oh no!!! 

So I pulled out the ol' recipe book and gave it a flip through and came across my Strawberry-Rhubard Crumble recipe I made in June--EUREKA!  I had frozen blackberries in my freezer (that my wonderful future father-in-law picked for us!)--I'll make Peach-Blackberry Crumble with cinnamon and almonds added! 

So I used the crumble recipe replacing the strawberries and rhubarb with peaches and blackberries.  I added 1 teaspoon cinnamon and 1/2 cup of sliced almonds to the topping.  The result was DELICIOUSNESS!!!  (Sorry for no picture of the final result--I was in a hurry and the crumble was eaten within 12 hours of it's making LOL).



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Peach Sangria

Ahhh peaches!  A nice warm, ripe peach on a hot summer day is just heaven.  Ben and I love peaches so I have been buying them like a crazy-person (have you noticed that I am a bit crazy when it comes to food?).  I had just bought six peaches at the farmer's market when I saw this peach sangria recipe at my new favorite blog, The Shiksa in the Kitchen, and knew I had to make it!  Not only did I have a bottle of peach schnapps just sitting in my closet (I don't really make many cocktails, and it was left over).  Thanks to the best friend, I had tried a moscato (sweet white wine) which I don't usually drink since I am a dry, red wine person. 

{A refreshing glass of sangria on a hot day!}

My mom just moved into a new house, and I brought this over as a house-warming gift of sorts.  This drink was very refreshing and peachy!  It's definitely one of my favorites, and it really couldn't be easier to make! 

{Fresh peaches}

{Use a sweet wine to make this recipe}

{Allow it to set overnight so the peaches infuse flavor}

Peach Sangria (Alcoholic)

Ingredients

3 large fresh yellow peaches, sliced
1/4 cup sugar

1/2 cup water

3/4 cup peach liqueur or peach schnapps

1 bottle moscato white wine

1 liter ginger ale, chilled

1. Place the sliced peaches into the bottom of the sangria pitcher.
2. In a small saucepan, bring 1/4 cup of sugar and 1/2 cup of water to a boil. Stir until the sugar dissolves completely. Remove from heat and let it cool. This is your simple syrup.
3. Pour the simple syrup, peach liqueur and white wine over the peaches. Stir.
4. Place the pitcher in the refrigerator and let it sit for at least 2 hours, up to overnight.
5. When ready to serve, top the pitcher off with chilled ginger ale and stir gently.
6. Serve in wine glasses, allowing a piece of fruit or two into each glass.

To make this non-alcoholic simply replace the white wine with white grape juice and the liqueur with peach juice.

What is your favorite summertime drink?

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Roasting Vegetables

I love roasting vegetables.  The flavors change and become softer and sweeter.  I especially love fall and winter when roasting vegetables keeps the kitchen nice and warm with great smells wafting from the oven... *sigh*  Did I mention I love fall?  (This weather is also not helping my obsession with all things fall!)

My family loves tomatoes, and between my grandparents and future in-laws, I have no shortage of tomatoes for my enjoyment.  I am currently drowning in tomatoes, and so instead of trying to eat them all, I have turned to roasting them and freezing them.

{Yummy roasted tomatoes!}

Roasting any vegetable is easy: clean the vegetable, cut to desired thickness, drizzle in olive oil, sprinkle salt and pepper on it, and roast at 400 degrees until tender and carmelized.  Then use or store.

Tomatoes are a bit special: cut an X into the bottom so the skin is easier to peel off (see how some of the skin is falling off?  That means it's done); then pull off the peel and use or freeze.  Easy! 

Now I have roasted tomatoes that I can do anything with--add them to a roasted vegetable and quinoa salad (coming later on in the fall!) or add them to spaghetti sauce or make sloppy joes or make pizza sauce or make ketchup or goulasch--the possiblities are endless!  (I'm a bit excited, can't you tell?)

So go to the garden or farmer's market and start roasted and storing some of those delicious vegetables that are plentiful at the moment!

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