Chocolate Chip Cookies

There are about a bjillion recipes out there for chocolate chip cookies.  Bottom line, use the very best ingredients possible, in particular, the vanilla.  I lucked out when some friends went to Mexico and brought back some pure vanilla extract.  So, that is what I use.

Gather up the ingredients and let's make some cookies!

Here's a look at the cookie dough.

Mix in the chocolate chips -- I used Ghirardelli bittersweet chocolate chips, yummy!

Another reason I wanted to bake cookies is so that I could use my new baking sheets.  

These are amazing!

Drop the cookie dough by tablespoons onto the baking sheet.  

I used a silicone liner for one batch and no liner for another batch, 

either way, these pans are amazing!

These are the cookies baked on the cookie sheet with no liner.

Look at this cookie!  You know you want it!  

Now get a glass of milk ready because these are very dunkable, too!

Here's the recipe I used for these cookies:

3/4 cup granulated sugar

3/4 cup packed brown sugar

1 cup butter, softened

1 teaspoon vanilla

1 egg

2 1/4 cups all-purpose flour (I used 1/2 all-purpose and 1/2 Prarie Gold white whole wheat)

1 teaspoon baking soda

1/2 teaspoon salt

1 package (12 ounces) semisweet chocolate chips (2 cups) 

 

• 1 Heat oven to 375ºF.
• 2 Mix sugars, butter, vanilla and egg in large bowl. Stir in flour, baking soda and salt (dough will be stiff). Stir in chocolate chips.
• 3 Drop dough by rounded tablespoonfuls about 2 inches apart onto ungreased cookie sheet.
• 4 Bake 8 to 10 minutes or until light brown (centers will be soft). Cool slightly; remove from cookie sheet. Cool on wire rack 

Enjoy, friends!!

Chicken Breast Amandine

Chicken, chicken, let me count the ways!  I had the ingredients on hand and decided this recipe sounded good.  Thank you Epicurious.  (By the way, the Epicurious app is way cool!)

Here's what you will need for two hungry people:
2 boneless skinless chicken breast
1 Tbl olive oil
1/4 C sliced almonds
1/4 C dry white wine
1/4 C water
1 garlic clove minced and mashed into a paste with a pinch of salt
1 Tbl unsalted butter
2 Tbl parsley
fresh lemon juice to taste
A bunch of asparagus, woody ends trimmed off.
Sea salt and fresh ground pepper

Prepare the asparagus ahead of time by trimming off the tough ends, place in a foil lined baking dish.  Drizzle with olive oil, sprinkle with sea salt and ground pepper.  Set aside.

Heat the oil in a skillet until hot but not smokin!  Brown the chicken which has been patted dry and seasoned with sea salt and ground pepper.  Saute for 2 minutes on each side.  Reduce the heat to low and cook until cooked through.  Transfer to heated plates.

Meantime in a 400 degree oven roast the prepared asparagus until it's tender crisp.  

Add the water, wine, garlic paste to the skillet.  Boil and reduce to half.

Take the skillet off the heat, add the butter, parsley, almonds, and a squeeze of lemon.  Stir to make a nice sauce.

Spoon the almond sauce over the chicken!  Oh My!

Tonight I added a crisp romaine salad with tomato wedges and ranch dressing.  The Simply line of dressings are just that, Simple.  No added stuff!

Oh, and the "Pots of Creme" that I made last night---Not pronounced

Pots of Cream, instead, Po Deau Creahm, Po Deau Creahm.  So French! 

So delicious! Thanks Pioneer Woman Blog!

Dessert!  Oh, Stop Right Now!!!

Ok, don't stop!

The Little Black Dress Merlot complimented the Pots of Creme --- deliciously!

Just one more shot of that dessert.  Sorry! I can't stop!

Enjoy friends!!

Pots de Creme

OK, I am not any way able to do French anything, but this is sooo easy, the recipe is from the Pioneer Woman -- she is amazing -- love love her show and blog!

This is NOT pronounced POTs of Cream.  Instead, Po Du, Crehm.  

Say it again, Po Du, Crehm. Good!

Here's what you will need: (today, I only made a 1/2 recipe), but here is the whole recipe for you!

1 bag of chocolate chips ( I used special dark chocolate chips. Use semi sweet or milk chocolate whatever you like)
4 eggs at room temperature (very very very important to have the eggs at room temp)
2 tps. of vanilla, for kid friendly (I used Irish Creme for adult friendly)
1 Cup of very very hot very very strong coffee

Place the chocolate chips in a blender, then add the eggs. Blend and blend--it will be noisy!

Pour in the Irish Creme, or vanilla, or really any flavoring you like that would compliment chocolate!

Now add the hot coffee, blend, blend, blend, you get it!

This wonderful chocolate smoothly goodness is now poured into little vessels of your choice, me and Pioneer Woman like little mason jars.  

Then into the fridge to set up and cool.

After the chocolate mousse is set, remove from the fridge and add some wonderful whipped cream--not cool whip, not some artificial stuff, but the real thing.

The proportions are:  one part whipping cream to one part powdered sugar.  Whip the cream until soft peaks form then add in an equal amount of powdered sugar and whip until stiff peaks form--mmmm delish!

The final product!  Oh My Goodness!!

After the chocolate mousse is set up in the fridge,
top each with some whipped cream and mmmmmm.

I can't speak right now!
Mine should have set in the fridge longer to "set"; but I ate it anyway.

Enjoy friends!