Saturday, January 20, 2024

Oh My, Chocolate Chip Cookies


We have also just baked them right away when we are not patient and they will still be good. 

Recipe Found Here

2 ¼ cups all-purpose flour (270g) 
¾ teaspoon baking soda 
¾ teaspoon salt 
1 cup unsalted butter softened (227g) 
¾ cup light brown sugar (165g) 
¾ cup granulated sugar (150g) 
1 large egg 
1 Tablespoon vanilla extract 
1½ cups chocolate chips or chunks or chopped bars (270g) 
flaked salt optional 

In a medium bowl, whisk together flour, baking soda, and salt. 

In the bowl of a stand mixer with the paddle attachment or a large mixing bowl, combine butter and sugars. Beat on medium-low speed until very light and fluffy, about 5 minutes. 

Add egg and vanilla. Beat until well combined, scraping down the sides of the bowl. 

With the mixer on low, gradually add the flour mixture. Beat just until combined. Stir in the chocolate chips. 

Using a 1½ Tablespoon scoop, scoop the dough into balls (35g-40g) and place on a small sheet pan or tray lined with wax or parchment paper. Freeze dough balls for 30 minutes, or cover and refrigerate for 12 to 36 hours. (The longer chill will result in a deeper flavored, chewier cookie, but both are delicious!) 

When ready to bake, preheat the oven to 375F. Line two baking sheets with parchment paper or a silicone mat. 

Press on any extra chocolate chips and then bake for 10 to 12 minutes or until the edges are golden brown. (For best results, bake one sheet at a time.) Immediately sprinkle cookies with flaked salt, if desired. Let cookies cool on the pan for 5 to 10 minutes. Finish cooling on a wire rack. Store any leftovers in an airtight container for up to 5 days.

NOTES from the Author 

  • Using a cooking scoop ensures that all the cookies are the same size so that they bake evenly. It’s a worthwhile purchase if you love making cookies. 
  • Avoid over-mixing the cookie dough as it can lead to flat cookies. I stir in the chocolate chips to avoid accidentally over-mixing.
  • Make sure your light brown sugar is soft and moist. If your brown sugar has hardened, not to worry! I wrote a detailed post on how to soften brown sugar. 
  • Make sure to line your sheet pan with parchment paper or a silicone mat. A lined pan helps the cookies bake more evenly. Also, if you add the cookie dough directly onto a sheet pan, they’ll stick, and the bottoms will be more brown. 
  • Don’t skip chilling the dough. Chilling the dough will prevent the cookies from spreading too much in the oven while baking.

Easy Baked Meatballs

Recipe Found Here

1 pound ground beef 
2 teaspoons garlic powder 
2 teaspoons onion powder 
1 and 1/2 teaspoons Italian seasoning 
1/2 teaspoon ground black pepper 
1 teaspoon salt  
1 large egg 
1/2 cup freshly grated Parmesan cheese 
3/4 cup plain breadcrumbs 
1/2 cup lukewarm water 

Preheat oven to 425 degrees. Line a large baking sheet with parchment paper and set aside. 

In a large bowl combine ground meat, garlic powder, onion powder, Italian seasoning, black pepper, salt, egg, cheese, and breadcrumbs. Slowly add the water, a few Tablespoons at a time, mixing with your hands until everything is just combined. Don't over mix here or it'll make the meatballs tough. The mixture should be very moist but still hold its shape when rolled into meatballs. 

Using an ice cream scoop or large spoon, scoop about one Tablespoon of meat into your palms and roll it into a ball. Place the ball on the prepared baking sheet. Repeat with all of the meat. 

Place the baking sheet in the oven to bake for 12 to 15 minutes, or until they're cooked through. 

Monday, January 15, 2024

Banana Bread

Gail B. 

2 cups flour
1 cup sugar 
1/2 cup shortening (vegetable oil) 
2 eggs
1 teaspoon baking soda
1/2 teaspoon salt
1 cup chopped nuts (optional) 
3 mashed ripe bananas
1 teaspoon vanilla 
Chocolate chips or coconut (optional additions) 

Cinnamon and sugar before baking in oven 

Cream sugar and shortening. Add eggs. Add dry ingredients to creamed mixture. Add bananas and nuts. Bake 1 hour at 325. Makes 2 loaves. 

Saturday, January 6, 2024

Juicy Oven Baked Chicken Breasts

Recipe Found Here

1 Tablespoon brown sugar, packed
1 1/2 teaspoons paprika 
1 teaspoon dried oregano, (or thyme, parsley, rosemary) 
1 teaspoon salt 
1/2 teaspoon garlic powder 
1/2 teaspoon onion powder 
1/4 teaspoon cracked black pepper, to taste 
1 teaspoon chili powder
1 tablespoon olive oil 

3 Tablespoons butter 
2 cloves garlic, minced or finely chopped 
2 teaspoons fresh chopped parsley 

Preheat oven to 425°F (standard ovens) or 390°F (fan forced or convection ovens). 

Using a meat mallet or rolling pin, pound each chicken breast to 0.8-inch at the thickest part. Make sure your fillets are all the same thickness to ensure even cooking. 

Combine sugar, paprika, oregano, salt, powders, pepper and chili. 

Line a baking pan with aluminum foil (or parchment/baking paper). Transfer chicken to the pan and toss chicken in the seasoning. Drizzle with the oil and rub seasoning all over to evenly coat. 

Bake chicken in preheated oven for 16-18 minutes, or until internal temperature is 165°F using a meat thermometer. It should be golden with crisp edges.* 

While chicken is in the oven, melt butter in a small skillet. Sauté garlic until fragrant (30 seconds), and remove pan from heat. Stir in parsley, then pour butter mixture into pan juices, stirring well to combine all of the flavors together. 

Remove parchment paper. Broil (grill) on high heat during the last 2-3 minutes of cooking until golden and crisp. 

Remove pan from oven, transfer chicken to serving plates and let rest for 5 minutes before serving. 

To serve, drizzle pan juices over the chicken and garnish with freshly chopped parsley.

Grilled BBQ Chicken


Recipe Found Here

1¾ pounds chicken tenderloins or boneless skinless chicken breasts 
¼ cup vegetable oil 
3 cloves garlic, minced 
1¼ teaspoon salt 
1 tablespoon packed light brown sugar 
2 teaspoons smoked paprika 
1 teaspoon ground cumin 
1 teaspoon chili powder 
⅛ teaspoon cayenne pepper 
About 1 cup store-bought barbecue sauce 

If using boneless skinless chicken breasts, place the chicken breasts one at a time in a 1-gallon zip-lock bag; using a meat mallet, pound the breasts to an even ½-inch thickness. (Skip this step if using tenderloins).

In a large bowl, whisk together the oil, garlic, salt, brown sugar, smoked paprika, cumin, chili powder, and cayenne. Place the chicken in the bowl and, using tongs, toss until the chicken is evenly coated with the marinade. Cover the bowl and place in the refrigerator to marinate for at least 6 hours or up to 24 hours. 

Preheat the grill to high and oil the grates. Grill the chicken, covered, for 2 to 3 minutes. Flip the chicken, and then brush with some of the barbecue sauce. Cook for 2 to 3 minutes more. (Note that tenderloins will cook faster than breasts),

Transfer the chicken to a serving platter and serve with the remaining barbecue sauce alongside.

Ginger Molasses Cookies


Loni P. 

Cheryl Day's Treasury of Southern Baking

4 3/4 (594g) unbleached all-purpose flour 
2 Tablespoons ground ginger
2 teaspoons ground cinnamon
1/4 teaspoon ground coriander 
1/4 teaspoon ground cardamom
2 teaspoons (11g) baking soda
1 teaspoon fine sea salt
Grated zest of 2 lemons
3/4 pound (3 sticks/340g) unsalted butter, at room temperature
2 cups (400g) granulated sugar
1/2 cup (118ml) dark molasses
2 large (100g) eggs, at room temperature
3/4 cup (150g) turbinado sugar for rolling 

In a large mixing bowl, whisk together the flour, ginger, cinnamon, coriander, cardamom, baking soda, salt, and zest. Set aside. 

In the bowl of a stand mixer fitted with the paddle attachment (or in a large mixing bowl, using a handheld mixer), cream the butter and granulated sugar together on medium speed until superlight and fluffy, 3 to 5 minutes. Add the molasses and mix until blended. Add the eggs one at a time, beating well after each addition and scraping down the sides and bottom of the bowl with a rubber spatula as necessary. Add the flour mixture in thirds, mixing until just combined. 

Remove the bowl from the mixer stand (if using) and finish mixing by hand to make sure no bits of flour or butter are hiding on the bottom of the bowl and the dough is thoroughly mixed. Cover the bowl with plastic wrap and chill until the dough is firm, at least 2 hour, and up to overnight. 

When you are ready to bake, position the racks in the middle and lower third of the oven and preheat the oven to 350. Line two baking sheets with parchment. Pour the turbinado sugar into a shallow bowl. 

Use cookie scoop or spoon to portion the cookies, then shape each one into a ball with your hands. Roll the balls in the turbinado sugar and place them on the prepared baking sheets, leaving 2 inches between them to allow for spreading. Place the sheets of cookies in the refrigerator to chill for about 15 minutes before baking (optional). 

Bake the cookies for 12 to 17 minutes, rotating the pans halfway through and switching their positions (optional). It's difficult to check darker cookies for doneness: Look for browner edges that are slightly firm to the touch; the middles should have started to puff and look dry. Let the cookies cool completely on the pans on wire racks. 

The cookies can be stored in an airtight container at room temperature for up to 3 days.  

Friday, January 5, 2024

Buttermilk Chicken Tenders


Recipe Found Here

My kids love these! When you have some extra calories for fried food and don't mind making a mess to cook! I double the breading. 



2 pounds chicken tenderloins 
1 cup buttermilk 
1½ teaspoons salt 
¼ teaspoon cayenne pepper 
¼ teaspoon garlic powder 
¼ teaspoon paprika 

1½ cups all purpose flour 
1½ teaspoons baking powder 
1 heaping teaspoon salt 
¾ teaspoon black pepper 
 ¾ teaspoon garlic powder 
¾ teaspoon paprika 
3 tablespoons buttermilk 

3-4 cups vegetable oil, for cooking 

To marinate the chicken: 
In a large sealable bag, combine the chicken tenders with the remaining marinade ingredients. Seal the bag tightly and massage the chicken until it is evenly coated with buttermilk and seasoning. Place in a bowl (in case of leakage) and refrigerate for at least 4 hours or up to 24 hours. 

To make the breading: 
In a large bowl, combine the flour, baking powder, salt, pepper, garlic powder, and paprika. Whisk until well blended, then add the buttermilk and stir with a fork until the mixture is evenly clumpy. 

Line a baking sheet with aluminum foil for easy cleanup. Remove the chicken tenders from the marinade a few at a time and toss into the breading mixture. Be sure to press the chicken firmly into the breading so clumps adhere to the meat. (It's a messy job: use one hand to remove the wet tenders from the bag and the other to toss in the breading.) Set breaded tenders on the prepared baking sheet. 

To fry the chicken: 
Line another baking sheet with a few layers of paper towels and set next to the stove. Add oil to a large, high-sided pot until the level reaches about ¾-inch. Heat over medium-high heat until oil is shimmering (about 350°). (If a cube of bread sizzles when you drop it in, it's ready.) Using tongs, place several chicken tenders in the hot oil without crowding the pan. Cook until golden brown on the bottom side, a few minutes, then flip and cook until the second side is also golden, a few minutes more. Set the cooked tenders on the paper towel-lined baking sheet to drain. Fry remaining tenders in batches adjusting the heat as necessary (if the tenders are browning too fast, lower the heat). Serve hot. 

Note: I find that it's hard to tell how golden the chicken is when it's immersed in the oil. It may only look lightly golden, but it's actually a perfect fried chicken golden brown. If you're unsure, simply pull a tender out of the oil and rest it on the paper towels to see the true color. 

Freezer-Friendly Instructions: The cooked chicken tenders can be frozen for up to 3 months. To reheat, put the frozen tenders on a wire rack on top of a rimmed baking sheet and warm in a 350°F (175°C) oven until heated through and crisp, about 25 minutes, flipping halfway through.