Summertime Chocolate Chip Cookies & July's Give-Away Apron

It's hot!  I guess after living in the South for four years I shouldn't be surprised by this week of high temperatures, humidity, and the occasional thunder storm, but it still slows me down.  Even with air conditioning, I find my baking has taken a vacation.  However, yesterday I decided to whip up some chocolate chip cookies and sit down and enjoy a new book I just got.

I first started reading Elon Hilderbrand's books several years ago when I picked up one of her first novels at an airport bookstore.  I had a long trip to Tokyo and wanted to make sure I had enough to read.  Well, it captivated me and I read it in less than three hours.  When I returned home, I purchased all she had out!  Also, a few years ago, she was diagnosed with breast cancer and went through treatment for this disease.  I couldn't help but feel a kindred spirit when I read her stories.

Her stories take place on Nantucket Island; one of my favorite places to go when we lived in Massachusetts.  It's about 30 miles from Cape Cod and we took the ferry, although there is a small airport that you can fly in to.  The name, Nantucket, is from Algonquian Indians for "far away land or island" and it's mostly a tourist destination with only a little over 10,000 people residing there year round. The town is small, but exploring the island is a wonderful day of viewing wildlife, especially birds, and then finding yourself back in a B & B for a good night's rest.

What are you reading this summer?

Summertime Chocolate Chip Cookies
1 cup (2 sticks) unsalted butter, at room temperature
1 1/3 cups firmly packed dark brown sugar
1/2 cups + 2T granulated sugar
2 large eggs
2 tsp. Vanilla extract
2 cups King Arthur all-purpose flour
1/2 tsp. baking soda
1/2 tsp. salt
1 cup chopped pecans (or you can use walnuts)
1 1/4 cups bittersweet chocolate chips

Preheat oven to 350F-degrees.  Line two baking sheets with parchment paper and set aside.

In a stand mixer, using the paddle attachment, cream the butter and sugars together until fluffy.  Scrape down the sides of the bowl as needed with a rubber spatula.  Add the eggs, one at a time and beat to combine.  Add the vanilla and beat again.

Remove bowl from the stand mixer and stir in, by hand, the dry ingredients until combined.  Add the nuts and chocolate chips.  Use a tablespoon-size scoop for the cookie size.

Bake in the preheated oven for 10 minutes or until golden brown.

Allow to cool on the pan while you put the next pan of cookies in the oven.  Remove to a rack to cool completely.  Now grab a couple, pour yourself some Sweet Tea or Lemonade and head to a comfy place to read.  Enjoy!

July's Apron is one of my favorite flowers--Poppies!  If you want a chance to win this colorful apron, just comment on the posts this month and you could be wearing this to do some baking in August! Good luck:-)

Valentine's Chocolate Chip Shortbread

Happy St. Valentine's Day!  Of all the stories that circulate about this day, the one I like is in connection to St. Valentine of Rome, who was imprisoned for marrying soldiers forbidden to marry and ministering to Christians, who were persecuted under the Roman Empire.  The story goes, while imprisoned, it is said he healed the daughter of his jailer, Asterius and before his execution, he signed a letter to her, "Your Valentine" as a farewell.  That's conviction!

Usually, I make sugar cookies and send them to my family, but this year, I have a trip to the UK in a few days for work and I've been knee deep die cutting, so a quick shortbread is what I came up with.  Tweaking my recipe for shortbread, this one proved to be quite good...and easy to make.

Valentine's Chocolate Chip Shortbread

2 cups (4 sticks) unsalted butter, at room temperature
1 cup Confectioners' sugar (icing sugar)
1 cup firmly packed light brown sugar
1 T vanilla extract
4 1/2 cups King Arthur all-purpose flour
1 bag Nestle's Mini Semisweet Chocolate Chips

Preheat oven to 375F-degrees.  Line two baking sheets with parchment paper.

In a stand mixer, cream the butter and sugars together thoroughly, about 5 minutes.  This makes sure the crystals of the brown sugar dissolve into the "fat" of the butter.  As you will notice, there is no leavening or eggs used in this recipe.

Add the vanilla extract and cream to combine.  Add the flour and with the mixer on low (so you won't shoot flour out!).  When almost mixed, add the mini chips and beat to combine.

To form the hearts...I used a heart cookie cutter (about a 3-inch size, but your choice).  Using about a "ping-pong" size of dough, press into the mold.

Life the cookie cutter and repeat to fill the sheet.  These won't spread, but make sure they aren't touching.  Bake in the preheated oven about 9 minutes or until golden brown.  Remove from the oven and allow to cool slightly before transferring to a baking rack to cool completely.

They hold their heart shape and are crispy when cool.  You can leave them plain or get creative with a drizzle of chocolate over the hearts, write a message, or dust with confectioners' sugar.  I'll let you decide. Enjoy!

Brown Butter "Crispy" Chocolate Chip Cookies & December's Give-Away Apron

Some people like their chocolate chip cookies soft and gooey, but I'm weird and love thin and crispy! I don't think it matters what side you're on, but I will say, these are darn good and worth a try.  Maybe it will be a mind changer!

I actually baked these with the intention of getting them up on the blog for the feast of St. Nicholas--December 6th; a day we like to honor in our home.  However, in spite of good intentions, it never happened.  I have a collection of Father Christmases (aka St. Nicholas) and have always celebrated this particular day with high regard.  His reputation as a bringer of gifts is known world-wide. In Europe, especially Germany and Poland, boys dress as bishops begging alms for the poor.  In the Ukraine, children wait for St. Nicholas to come and put a present under their pillows...provided they have been good.  In the Netherlands, Dutch children put out a clog filled with hay and a carrot for Sinterklaas' horse.  In the United States, one custom associated with Saint Nicholas Day is children leaving their shoes in the foyer in hopes that he will place some coins on the soles...typical of our Capitalism values:-)!

Brown Butter Crispy Chocolate Chip Cookies
14 T (1 stick + 6T) unsalted butter, browned
1 cup firmly packed light brown sugar
3/4 cup granulated sugar
1 extra large egg + 1 large egg yolk
2 tsp. vanilla extract
1/3 cup room temperature water
1 cup + 2T King Arthur all-purpose flour (plain flour)
3/4 tsp. Kosher salt
1/4 tsp. baking soda
2 cups semisweet or bittersweet chocolate chips

In a medium saucepan, heat butter over medium heat until he foams and browns...about 7 - 9 minutes.

Pour butter into a heat-proof dish and allow to cool slightly.  Place in the refrigerator to firm up again.

In a stand mixer, fitted with a paddle attachment, cream the butter and both sugars until light and fluffy.  Scrape down the sides of the bowl with a rubber spatula.  Add the egg, egg yolk, and vanilla and mix well. Remove the bowl from the stand mixer and add the dry ingredients and chips.  Stir until well incorporated.

Transfer the dough to parchment paper and wrap.  Chill for 30 minutes in the freezer.

Preheat oven to 325F-degrees and line two baking sheets with parchment paper.  Scoop up about 1 1/2T dough and place on the parchment line baking sheet, spacing them about 3 inches apart.  Squish them either by pressing your palm, flat bottom of a glass, or dough tamper as I did. Flatten to about 1/4-inch thick.

Bake for 14-16 minutes or until the cookies are kinda dark golden brown.  Let cool on the baking sheet for 15 minutes, then transfer to a rack to cool completely.

Enjoy!

This month's apron is brightly colored and full of the holiday spirit.  If you would like to win this apron, comment on any posts this month and you could be wearing this lovely apron!

PB Chocolate Chip Dunkers

My mother always said, "there's two sides to everything."  Well, when I purchased this pan that is for making Granola Bars, that adage came back to me yesterday and I decided to revamp my chocolate chip cookie recipe and bake them in this unique pan.

I found this pan at Williams Sonoma and actually got it on sale (I bought 3 and sent one to my daughter and one to my Sis).  I made the recipe for granola bars the first day I bought it--and everyone loved them, but the wheels of my brain churned and I knew I'd find other uses for this pan.

First, it makes my usual cookie recipe crispier and it the perfect size for dunking into milk for those after school snacks.  Yes, another school year is around the corner kids!  I have fond memories of stopping in to my grandparents house on the way home from school, heading for the cookie jar, and telling my grandfather and grandmother all about my day.  M & C's are a perfect way to sit down with your children or grandchildren and engage in their lives:-D

PB Chocolate Chip Dippers
1 cup (2 sticks) unsalted butter, at room temperature
3/4 cup granulated sugar
3/4 cup firmly packed light brown sugar
1 T vanilla extract
2 large eggs
1/2 cup Peanut Butter* (I used Peanut Butter powder and therefore, I reduced my flour by 1/4 cup)
2 3/4 cups King Arthur all-purpose flour (if using PB powder 2 1/2 cups)
1/2 tsp. baking soda
1/4 tsp. baking powder
1/4 tsp. Kosher salt
1 pkg. Nestles' Mini Chocolate Chips

*For those with peanut allergies, omit!  You can substitute 1/4 cup unsweetened cocoa.

Preheat oven to 350F-degrees.  Lightly spray granola pan with a non-stick spray.

In the stand mixer, using the paddle attachment, cream the butter and sugars together thoroughly, scrapping down the bowl with a rubber spatula as needed.  Add the vanilla extract and mix once more.  Add the eggs, one at a time, scrapping down the sides as needed. If using regular peanut butter, add to the mixture now, otherwise, add the powdered peanut butter with the dry ingredients.

Add the dry ingredients and mini chocolate chips and mix on low speed until thoroughly combined.
Use a small scoop to measure out the amount for the pan openings.

Use your fingers to press the mixture into the openings.

Bake in the preheated for 10-11 minutes (until golden brown).  Remove from oven and allow to cool 5 minutes before transferring dunkers to a rack to cool completely
This recipe made 4 dozen cookies...enough to last you almost 1 week of school:-D Enjoy!   

For Sale...& June's Give-Away Apron

One of the many things I've learned, with all the homes we've sold, is that the aroma of cookies does give you an edge.  With this in mind, I have been baking my favorite chocolate chip cookie recipe, freezing squares, then, we when we have a showing, I bake up a dozen:-D  I have no shame!

Chocolate Chip~Pecan Cookies
3/4 cup (1 1/2 sticks) unsalted butter, at room temperature
1 1/4 cups firmly packed dark brown sugar
1/2 cup + 1T granulated sugar
2 large eggs
1 1/2 tsp. vanilla extract
1 3/4 cup King Arthur all-purpose flour
1/2 tsp. baking soda
1/4 tsp. salt
1 cup bittersweet chocolate chips
1 cup rough chopped pecans (or walnuts)

In a large bowl, using a hand held mixer, cream the butter and sugars. Add the eggs, one at a time, beating well after each addition.  Add the vanilla extract. 

Scrape down the sides of the bowl with a rubber spatula and stir in the dry ingredients.  Add the chips and pecans and mix thoroughly using the rubber spatula.  Transfer dough to plastic wrap and flatten to a square. Chill dough for at least 1 hour or place in a freezer bag and freeze for up to 1 month.

Preheat oven to 350F-degrees and line a baking sheet with parchment paper.

I use a knife to cut the dough into squares, then roll into a ball between my hands.  Place on the baking sheet  and bake in the preheated oven for approximately 12 minutes or until golden brown.

Now, your home is ready to sell--fingers crossed! Enjoy!

This month's apron is bright and ready for the summer picnics.  Just post a comment this month and you're entered to win...good luck!

Double Chocolate Chip Banana Bread

It's been at least two weeks since I've had to bake using up bananas--that my husband refuses to eat because they're "past their prime"--Seriously!

It just so happens that my King Arthur Flour July 2012 baker's catalogue came the other day and inside, besides some great new products, it had some new recipes and this was one of them that I wanted to try.  I've done a chocolate chip banana bread, but never a chocolate~chocolate chip and who doesn't need a kick of chocolate to get through the week:-)  How Perfect.

The only change I made was deciding to use my mini-loaf baking pan instead of a 9" x 5" loaf pan.

I thought..."wouldn't it be great to create little loaves to give as gifts or to easily freeze?"  So today, I have some workman here trimming up some of the trees in our yard that have gone wild and these make the perfect little treat with a bottle of water to say thank you!

Of course, I'm not sure they care that I've taken the time to wrap them with a bow and all, but nonetheless they'll have to because for me, Presentation is Everything!

Double Chocolate Chip Banana Bread
from King Arthur Flour Catalogue, July 2012

1/2 cup (1 stick) unsalted butter, softened to room temperature
1/2 cup granulated sugar
1 large egg
1 tsp. Vanilla extract or Vanilla Paste (which is what I used)
1 cup mashed banana (about 2 medium)
1/2 cup sour cream
1 cup King Arthur All-Purpose flour
2 T cocoa
1 tsp. baking soda
1/4 tsp. Kosher salt
1 cup mini Semi-sweet chocolate chips

1 cup chopped pecans or walnuts (optional--I added it to the batter, but wasn't called for)

Preheat oven to 350F-degrees.  Lightly grease one 9" x 5" loaf pan or a mini loaf pan.  
In a stand mixer, using the paddle attachment, cream the butter and sugar until light.  Beat in the egg, scraping down the sides of the bowl.  Add the vanilla, mashed bananas and sour cream and beat just to combine.  In a separate bowl, mix the dry ingredients, then, stir into the batter.  Finally, stir in the mini chips and nuts (if using).

Notice~the batter is a light tan, but the color enriches as it bakes

I used my one-quarter cup scoop to measure out the batter into the 8 mini loaf sections of the pan.

Bake in preheated oven for 30 to 35 minutes.  A regular loaf pan will take between 45 to 60 minutes. Use a cake tester or wooden skewer inserted in the center--when done it comes out clean.

I realize it may be too hot in some areas to bake, but if you have a cat like my Bailey, he gets me up between 4:00 to 4:30 a.m. and baking isn't a problem...then finds a sunny spot to go back to sleep:-D Enjoy!

Who Me????

Memorial Day & Shortbread Chocolate Chip Cookies

Our Memorial Day picnics were always held at my maternal grandparent's home, more specifically, their backyard.  My grandfather had built a brick barbeque just so he could cook the hot dogs and hamburgers, while my mother and grandmother made all the side dishes and desserts.  These picnics were the first place I ever had (and probably allowed) soda and my choice was Cream Soda, although they made sure there was an assortment.  The food was delicious, as usual and I loved to listen to the stories from my dad and grandfather about the military.  One of my favorites, is that during WWII, my grandfather was asked to come back to the Marines and be the Pay Master (he fought in WWI) stationed in Washington, D.C.  He told of evenings, playing poker with Vice President Harry S. Truman at the White House--they were both from Missouri and apparently both liked poker:-D

As much as we looked forward to these picnics, we never forgot it was a day to remember All the men and women who served in the military.  In my family, this includes my great-grandfather, who was assigned to the U.S.S. Constitution (and received a medal that has been passed down to the "first son"), to both my grandfathers--one in the Navy, the other in the Marines, my Dad, my uncles, three of my brothers, and two nephews who have felt it was their duty and honor to serve our country.  And, for that, I thankful and blessed.

Seaman William Joseph Tierney Jr.

Me and My Day in Millington, Tennessee

 Now, I don't remember making chocolate chip cookies, much less shortbread, for the picnic, but there were plenty of pies and cakes.  I came up with this recipe when I was in California (about 30 years ago) for a cookie that I could ship to my Dad in the care packages I sent him.  I continued with care packages to my daughters in college and a few years ago, discovered they stayed just as fresh when I shipped them to a friend who was serving in Afghanistan.  The recipe makes about 5 dozen and made him very popular in his unit when the cookies arrived!  I'm making these today and sharing the recipe because one of my dear friends and colleague's son is being deployed in about 8 days to Afghanistan and I will make sure, once he's settled, I will send him some as well--freshly made;-D.  (Eileen Hull is a talented, licensed artist with Ellison and you've seen her dies that I've used with the projects I've shared on my blog.)

Chris and his daughter--Photo shared from Eileen's Facebook entry 

Shortbread Chocolate Chip Cookies
2 cups (4 sticks) unsalted butter, cubed and at room temperature
2 cups confectioners' sugar
1 tsp. Vanilla extract + 2 Vanilla Beans, split and scraped
1/2 tsp. Kosher salt
4 1/2 cups King Arthur all-purpose flour
1 12oz pkg. Mini Chocolate Chips
Additional confectioners' sugar for dusting

Preheat oven 350F-degrees and line a baking sheet with parchment paper.

In a stand mixer, using the paddle attachment, cream the butter thoroughly.  Scrape down the sides and add the confectioners' sugar on low speed...you don't want to be wearing it.

Add the Vanilla extract and seeds and the salt and beat once more.  Add the flour, half at a time, on low speed again.  When all the flour has been combined, add the chocolate chips.

Measure about a tablespoon of dough and roll into a ball.  Use a fork to make criss-cross marks and flatten the dough slightly.  

Bake in the preheated oven for 12-14 minutes, or until golden brown around the edges.  

Let cool a few minutes, then transfer cookies to a rack to cool completely.  Dust with confectioners' sugar to finish them.  Makes 5 dozen 2-inch cookies.

On this Memorial Day weekend, while you're enjoying your picnics, set some time aside to remember all the men and women who have served, especially those who have given their lives, and all of their families--it is why we enjoy the freedoms we hold so dear. Enjoy!
 

Smoked Alder wood Chocolate Chip/Walnut Cookies

The alder wood belongs in the birch family and is a deciduous tree that grows quite well here in the Pacific Northwest.  We actually have several in our yard among the evergreens.

On Wikipedia it lists a number of uses for alder that I found fascinating:
1. Most of the pilings that formed the foundation of Venice, Italy were made from alder trees.
2. Alder bark contains the anti-inflammatory, salicin, which metabolizes into salicyclic acid in the body.
3. Native Americans used red alder bark to treat poison oak, insect bites, and other skin irritations.
4. The Blackfeet Indians used an infusion made from the bark of the red alder to treat lymphatic disorders and tuberculosis.
5. Also, clinical studies have verified that red alder contains betulin and lupeol, compounds that are known to be effective against a variety of tumors.

On restaurant menus it appears often when it comes to cooking salmon, but today I thought I'd try it with my baking.  If you're wondering how I managed this, I decided to smoke the flour, which is an easy process that adds such a rich flavor to this cookie.  In addition, I toasted, coarsely chopped walnuts halves, vanilla bean paste and cardamon to measure up to the smokiness the flour brought.  Lastly, the chip I chose was a bittersweet chocolate--call it lack of sleep or just feeling a little moody, it was the perfect choice to finish the recipe;-D

Smoked Alder wood Chocolate Chip~Walnut Cookies
1 cup (2 sticks) unsalted butter, softened to room temperature
1 cup dark brown sugar, packed
3/4 cup granulated sugar
2 large eggs
1 tsp Vanilla Paste (or 2 tsp. vanilla extract + 1 vanilla bean, split and scraped)
1/2 tsp. ground cardamon
3 cups King Arthur all-purpose flour, smoked with alder wood chips
1 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. sea salt
1 1/4 cups toasted walnuts, coarsely chopped
1 cup bittersweet chocolate chips

Preheat oven to 350F-degrees.

To smoke the flour:
1. Line a 9-inch square baking pan with aluminum foil.  Measure about 3 Tablespoons of alder wood chips in the center.
2. Place a wire or silicone rack over the chips and then, a square of parchment to hold the flour.

3. Measure about 3 cups of flour to smoke.  Bend the corners of the parchment under so the "smoke" reaches the flour.  Seal the entire pan with aluminum foil to capture the smoke.

4. Heat in the over for about 35 to 40 minutes.  Remove from oven and remove foil.  Allow to cool slightly then, because the flour may be "clumpy" you will have to put it through a sifter before adding to the dough.

You will notice that a light golden yellow to the flour once it has been smoked.

During the last 5 to 6 minutes of smoking, place a pan with the walnut halves on it to toast.

In the bowl of a stand mixer, using the paddle attachment, cream butter and sugars until fluffy.  Add the eggs, one at a time, beating thoroughly after each addition.  Scrape the sides of the bowl.
Add the vanilla paste and cardamon and mix again.

Sift flour and other dry ingredients, then, add to the dough and mix on med/low speed to combine.  Add the coarsely chopped walnuts and bittersweet chips and beat once more to incorporate everything.

Scoop dough out onto a parchment lined baking sheet.  Bake in the preheated oven for 12 minutes or until golden brown.  Allow to cool slightly then, transfer to a rack to cool completely.

The cookies are wonderful and I thought, what a great idea to try with other woods and recipes. Enjoy!