World's Best Chocolate Chip Cookies

First, I must apologize for my irregular posting behavior.  Life is happening & sometimes it is difficult to keep up.  I was in the midst of a big move, which unfortunately left me with little time to post about my culinary adventures.

Please stick with me and I promise to post scrumptous updates from the new kitchen on a more regular basis. For now, you should know that while I have not been posting much, I have been doing my homework. 

I have been on a quest for the world’s best chocolate chip cookie recipe.  After many bake tests, taste tests and research I found that I had the best chocolate chip cookie recipe in my back pocket all along.

This recipe, a family recipe, has proved to be a fan favorite.  It was the top choice among my taste testing panel and my personal favorite.  The key ingredient is Guittard Milk Chocolate Chips.

World’s Best Chocolate Chip Cookies

Ingredients

Makes about 3 dozen
2 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1 cup (2 sticks) unsalted butter, room temperature
1/2 cup granulated sugar
1 cup packed light-brown sugar
1 teaspoon salt
2 teaspoons pure vanilla extract
2 large eggs
2 cups (about 12 ounces) semisweet and/or milk chocolate chips (milk chocolate chips by Guittard)

Directions

Preheat oven to 350 degrees. In a small bowl, whisk together the flour and baking soda; set aside. In the bowl of an electric mixer fitted with the paddle attachment, combine the butter with both sugars; beat on medium speed until light and fluffy. Reduce speed to low; add the salt, vanilla, and eggs. Beat until well mixed, about 1 minute. Add flour mixture; mix until just combined. Stir in the chocolate chips.

Cover well with plastic wrap & refrigerate for 24- hours.

Drop heaping tablespoon-size balls of dough about 2 inches apart on baking sheets lined with parchment paper.

Bake until cookies are golden around the edges, but still soft in the center, 8 to 10 minutes. Remove from oven, and let cool on baking sheet 1 to 2 minutes. Transfer to a wire rack, and let cool completely. Store cookies in an airtight container at room temperature up to 1 week.

Incredible Edibles

Easter is less than a week away, so naturally I have chocolate bunnies and eggs on the brain...

Eggs are a breakfast staple in my home & when I am in a dinner rut or short on time in the kitchen, I typically reach for the eggs.  The possibilities are endless!    

“Eggs in a nest” is a childhood favorite.

Eggs Kevin is an adult favorite (Thanks for sharing this recipe, Miss Rosina). 

Best prepared layered in a dutch oven, and served with the cheese as more of a garnish.  Also, some fresh herbs sprinkled on top are a nice touch.

What's your favorite egg recipe?

All Natural: Easter Eggs

I was inspired by a recent “pin” on Pinterest to explore natural recipes for egg dyeing. 

There are many beautiful color options to be found outside of the box and most of the ingredients are likely in your cupboard already. 

The dyeing process takes a bit longer than your average market box dye, but worth it in my humble opinion. Fun for kids & fun for adults! 

First, decide which colors you want to achieve (I love blue hues, so I started with blueberries).  Then, select the appropriate dyeing agent.

• For orange dye, use 2 tablespoons of paprika.
• For blue dye, try 1 and a half cups of blueberries.
• For pink, use 1 cup of chopped fresh beets.
• For green, use 1 cup of blueberries & 2 tablespoons of turmeric
• For yellow dye, use 2 tablespoons of tumeric.

{To make the dye bath, bring the ingredients to a boil and remove them from heat. Cool and strain the liquid into a medium bowl and submerge 4 to 6 hard-cooked eggs into the dye for  30 minutes or more, depending on how deep you want the color to be.}

You can also use coffee to achieve a nice cocoa color:

• To a pot filled with two quarts of very strong coffee, add 1/4 cup vinegar and 1/4 cup salt.
• Lower egg into bath. Let soak overnight.

**Refrigerate until ready to use.