Sunday, April 25, 2010

Perfect Chocolate Chip Cookies






Wednesday, March 24, 2010


I am guessing you have caught on to the fact that I am usually forced into baking something. Well, my aunt saw on this cooking channel on how to make Perfect Chocolate Chip Cookies. This one was actually tricky to make because there is a process of whisking and letting the mixture set still for about 30 seconds. In the end, the outcome were these outstanding cookies. Here are some pictures of the preparation and the outcome.


The following is the recipe for the cookies (...I don't own the copyrights to this recipe also):


Perfect Chocolate Chip Cookies

from the Episode: The Cookie Jar

Avoid using a nonstick skillet to brown the butter; the dark color of the nonstick coating makes it difficult to gauge when the butter is browned. Use fresh, moist brown sugar instead of hardened brown sugar, which will make the cookies dry. This recipe works with light brown sugar, but the cookies will be less full-flavored. For our winning brand of chocolate chips, see related tasting.


Makes 16 cookies

1 3/4 cups unbleached all-purpose flour (8 3/4 ounces)

1/2 teaspoon baking soda

14 tablespoons unsalted butter (1 3/4 sticks)

1/2 cup granulated sugar (3 1/2 ounces)

3/4 cups packed dark brown sugar (5 1/4 ounces) (see note)

1 teaspoon table salt 2 teaspoons vanilla extract

1 large egg

1 large egg yolk

1 1/4 cups semisweet chocolate chips or chunks (see note)

3/4 cup chopped pecan or walnuts, toasted (optional)


1. Adjust oven rack to middle position and heat oven to 375 degrees. Line 2 large (18- by 12-inch) baking sheets with parchment paper. Whisk flour and baking soda together in medium bowl; set aside.

2. Heat 10 tablespoons butter in 10-inch skillet over medium-high heat until melted, about 2 minutes. Continue cooking, swirling pan constantly until butter is dark golden brown and has nutty aroma, 1 to 3 minutes. Remove skillet from heat and, using heatproof spatula, transfer browned butter to large heatproof bowl. Stir remaining 4 tablespoons butter into hot butter until completely melted.

3. Add both sugars, salt, and vanilla to bowl with butter and whisk until fully incorporated. Add egg and yolk and whisk until mixture is smooth with no sugar lumps remaining, about 30 seconds. Let mixture stand 3 minutes, then whisk for 30 seconds. Repeat process of resting and whisking 2 more times until mixture is thick, smooth, and shiny. Using rubber spatula or wooden spoon, stir in flour mixture until just combined, about 1 minute. Stir in chocolate chips and nuts (if using), giving dough final stir to ensure no flour pockets remain.

4. Divide dough into 16 portions, each about 3 tablespoons (or use #24 cookie scoop). Arrange 2 inches apart on prepared baking sheets, 8 dough balls per sheet. (Smaller baking sheets can be used, but will require 3 batches.)

5. Bake cookies 1 tray at a time until cookies are golden brown and still puffy, and edges have begun to set but centers are still soft, 10 to 14 minutes, rotating baking sheet halfway through baking. Transfer baking sheet to wire rack; cool cookies completely before serving.


Nestle Tollhouse Chocolate Chip Cookies + Rice Krispies



Saturday, January 3, 2009

Today, I was again forced into baking something good and I chose to do some Chocolate Chip Cookies. This was a tasty dessert that I love because it has chocolate. Unfortunately, both my aunts wanted something crunchy, so they told me to put some Rice Krispy Cereal in it. It actually turned out okay, but I would have still liked it with just chocolate (or at least add some peanut butter chips). Here are some camera-phone photos of what the mixture looked like and how it looked like after baking.

The following is the recipe I used from Nestle Tollhouse (who owns the copyright):

  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup (2 sticks) butter, softened
  • 3/4 cup granulated sugar
  • 3/4 cup packed brown sugar
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 2 cups (12-oz. pkg.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels
  • 1 cup chopped nuts

PREHEAT oven to 375° F. 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 morsels and nuts. Drop by rounded tablespoon onto ungreased baking sheets. BAKE for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

Heart-Shaped Two-Layered Red Velvet Cake


Saturday, December 27, 2009

Today, I was forced into making a Red Velvet Cake since I have never made a cake from scratch and because my family wanted me to make something delicious for them to eat. I thought it was really amazing and so did my cousin who ate most of it. The best part of the cake was the cream cheese frosting. :P Here is a sort of bad photo of the finished product; remember, it was my first time making a cake from scratch and the first time I did a double layer cake.


The following is a recipe my aunt gave me from I believe Woman's Day or the Food Network lol I'm not really sure (I don't own the copyright to this recipe just in case you're asking):

Cake

Ingredients

Makes one 8-inch cake

  • 3/4 cup unsalted butter, room temperature, plus more for pans
  • 2 1/2 cups cake flour (not self-rising), sifted, plus more for pans
  • 3 tablespoons unsweetened cocoa powder
  • 1 1/2 teaspoons baking powder
  • 2 cups sugar
  • 3 large eggs
  • 1 teaspoon pure vanilla extract
  • 1/4 teaspoon salt
  • 2 one-ounce bottles liquid red food coloring
  • 3 tablespoons lukewarm water
  • 1 cup buttermilk
  • 1 teaspoon baking soda
  • 1 tablespoon white vinegar
  • Cream Cheese Frosting for Red Velvet Cake

Directions

Preheat oven to 350 degrees. Butter two 8-by-2-inch round cake pans. Line with parchment paper, and butter again. Dust with flour, and tap out the excess; set aside. In a medium bowl, sift together cake flour, cocoa, and baking powder; set aside.

In the bowl of an electric mixer fitted with the paddle attachment, combine the butter and sugar, and beat on medium speed until light and fluffy, about 15 minutes. Add eggs, one at a time, beating well after each addition. Add vanilla, salt, food coloring, and water; beat, scraping down the sides of the bowl, until well combined. Add reserved dry ingredients in additions, alternating with the buttermilk; beat on low speed until well combined.

In a small bowl, stir together baking soda and vinegar; add to batter. Beat on medium speed for 10 seconds. Be sure not to over beat. Divide batter between prepared pans, and bake until a cake tester inserted into the center comes out clean, 25 to 30 minutes. Remove pans from oven, and transfer to a wire rack to cool, about 15 minutes. Turn cakes out onto rack; let stand until completely cool.

Using a serrated knife, trim tops of cakes so surfaces are level. Place a layer on a cake stand or cardboard round, and spread about 1/3 of the frosting over top. Place the second layer on top, and spread with the remaining frosting over the tops and sides of assembled cake. Transfer to refrigerator, and chill until ready to serve.

Frosting

Ingredients

Makes 2 cups

  • 1/2 cup (1 stick) unsalted butter, room temperature
  • 1 (8-ounce) cream cheese, room temperature
  • 1 cup confectioners' sugar, sifted
  • 1 teaspoon pure vanilla extract
  • 1/4 cup finely chopped walnuts

Directions

Place butter in bowl of an electric mixer fitted with the paddle attachment, and beat on medium-high speed until light and fluffy, about 2 minutes. Add cream cheese, and beat until well combined and fluffy, about 2 minutes more. Add sugar and vanilla, and beat until combined, about 2 minutes. Fold in walnuts.