2 Sisters 2 Cities

Image Map

Baking with Baby: Chocolate Chip Cookies

Posted by on

This weather this week has been a bit of a shock to the system after the mild weather we had experienced the past few weeks.  Yesterday afternoon, Baby T and I had nowhere to go so I decided to make a batch of chocolate chip cookies.  The recipe I follow is nothing special- it’s pretty much from the back of the Nestle Toll-House chocolate chip bag.  It was my first time letting T stand up on a chair next to the counter to “help.”  I knew it wasn’t going to be incident-free (he may or may not be licking a stick of butter in the following picture), but we had a fun time:

Print
Chocolate Chip Cookies
Author: 
Recipe type: dessert
Prep time: 
Cook time: 
Total time: 
Serves: 30
 
The classic recipe for chocolate chip cookies
Ingredients
  • 2¼ cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup (2 sticks) butter, softened
  • ¾ cup granulated sugar
  • ¾ cup packed brown sugar (I used dark)
  • 1 teaspoon vanilla extract
  • 2 large eggs (bring to room temperature)
  • 2 cups semi-sweet chocolate chip cookies
Instructions
  1. Preheat oven to 375° F.
  2. Combine flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in chocolate chips. Use a spoon or melon scooper to form small balls of dough and place onto ungreased baking sheets (I use parchment paper on top of the baking sheets to help prevent sticking and assist with clean-up).
  3. Bake for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. Serve to smiling baby boy with a washcloth nearby for instantaneous messy, chocolatey hands.
Notes
Source: Slightly adapted from Original NESTLÉ® TOLL HOUSE® Chocolate Chip Cookies recipe

No-Knead Artisan Bread

Posted by on

Edited from earlier post- sorry for any confusion!

Baby T and I have headed to my parents’ house early for the Christmas holiday so his nanna and grandpa could spend some quality time with him. Husband M will be joining us later this week- presumably well rested after a few baby-free night! Last night, my mom, sister M, and I enjoyed a ladies night in meal- soup, salad, and delicious artisan bread! The bread was so crusty and tasty- I loved it.

My mom’s decorator had shared this no-knead artisan bread with her and had told her how easy it was to make. After a little more research and experimenting, my mom has come up with the following recipe:

No-Knead Artisan Bread:

Ingredients:
-1/4 tsp yeast
-1 and a 1/2 cup warm water
-3 cups flour
-1 and 1/2 tsp salt

Combine the yeast and warm water. In a separate bowl, mix the flour and salt together. Add the yeast and water mixture to the flour mixture and combine. Cover with a dish towel and leave in bowl. Place the bowl in the oven (not on) or a warm place for 6-12 hours.

Take bowl out and preheat oven to 425 degrees,  as well as an enamel cast iron steel pan (such as Le Creuset). Once hot, toss in a small amount of flour to coat the pan then quickly throw in the dough.  Toss a little extra flour on top of the dough.

Re-cover dough immediately with the pot cover and put in oven. Leave cover on for 30-40 minutes depending on how crispy you would like the bread (the less you keep the cover on, the more crispy it will be. Bake for a total of 45 minutes. Remove the pan from oven, take bread out of pan, and put bread on cooling rack. Wait 30 minutes before slicing. Delicious served with olive oil!

I will definitely be trying this out at my house soon. This is one of those recipes that could easily be made on a work day as well if you did the first few steps in the morning and allowed the bread to rise while you were at work. I am looking forward to a week of delicious meals and hope to share some additional recipes soon!

-m

Related Posts Plugin for WordPress, Blogger...