Alton Brown's The Chewy Recipe

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Pin It Now!

I have seen this cookie on other blogs as the "best" chocolate chip cookie, so I had to see how it would hold up against the Cook Illustrated's Thick and Chewy Chocolate Chip Cookie which I recently discovered.  It was chewy but was missing that wow factor for me.

Alton Brown's The Chewy Recipe
from The Food Network
Makes About 2 Dozen Cookies


Ingredients
8 ounces unsalted butter
12 ounces bread flour
1 teaspoon kosher salt
1 teaspoon baking soda
2 ounces granulated sugar
8 ounces light brown sugar
1 large egg
1 large egg yolk
1 ounce whole milk
1 1/2 teaspoons vanilla extract
1 cup of semisweet chocolate chips
1 cup of walnuts


Directions
Melt the butter in a 2-quart saucepan over low heat. Set aside to cool slightly.


Sift together the flour, salt and baking soda into a medium bowl.

Pour the butter into your stand mixer's work bowl. Add the sugar and brown sugar and beat with the paddle attachment on medium speed for 2 minutes.

Meanwhile, whisk together the whole egg, the egg yolk, milk and vanilla extract in a measuring cup. Reduce the mixer speed and slowly add the egg mixture. Mix until thoroughly combined, about 30 seconds.

Gradually integrate the dry ingredients, stopping a couple of times to scrape down the sides of the bowl. Once the flour is worked in, drop the speed to "stir" and add the chocolate chips and nuts.

Chill the dough for 1 hour. 

Preheat the oven to 375 degrees F and place racks in the top third and bottom third of the oven.Scoop the dough into 1 1/2-ounce portions (size of a golf ball) onto parchment-lined half sheet pans, 6 cookies per sheet.

Bake 2 sheets at a time for 15 minutes, rotating the pans halfway through. Remove from the oven, let the cookies rest on the baking sheet for 5 minutes before removing the cookies to cool on a wire rack.

Madeleines

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Pin It Now!

My maid of honor and my bridesmaid hosted a beach themed Bridal Shower for me over the weekend.  They threw me an amazing party; there were plenty of delicious food, fun games, and great company!  One thing I had to squeeze in was a request to bake something myself.  So, I made madeleines for the favors.


Madeleines
from Martha Stewart
Makes about 24 cookies

Ingredients

• 2/3 cup all-purpose flour, plus more for molds
• 1 teaspoon baking powder
• 1/4 teaspoon fleur de sel or pinch of fine sea salt
• 1/3 cup sugar
• Finely grated zest of 1 lemon
• 2 large eggs, room temperature
• 1 tablespoon honey
• 1 teaspoon pure vanilla extract
• 1/2 cup (1 stick) unsalted butter, melted and warm, plus unmelted for molds
• 2 tablespoons whole milk

Directions

1. In a medium bowl, whisk together flour, baking powder, and salt; set aside.
   
2. Place sugar and lemon zest a bowl. Using your fingertips, rub sugar and lemon zest together until sugar is moist and fragrant. Add eggs and whisk until mixture is pale and thickens slightly, about 2 minutes. Whisk in honey and vanilla. Alternatively, this can be done in the bowl of an electric mixer fitted with the whisk attachment.
   
3. Gently fold in flour mixture in three additions; fold in melted butter until fully incorporated. Stir in milk. Batter should be smooth and shiny. Press a piece of plastic wrap against the surface of the batter; transfer to refrigerator and let chill at least 1 hour and up to 2 days.
   
4. Butter and flour a large madeleine pan. Spoon a heaping tablespoon of batter into madeleine pan; transfer to refrigerator for 1 hour.
   
5. Place a heavy, large baking sheet in oven; preheat oven to 400 degrees.
   
6. Place madeleine pan on preheated baking sheet. Bake until golden and big bumps on top spring back when touched, 11 to 13 minutes. Remove pan from oven and immediately release madeleines from pan by rapping pan on counter. If any stick, use a butter knife or fingers to help release. Let cool on a wire rack.
   

Mother's Day Weekend

To contact us Click HERE
Saturday, John and I worked from 7am until 3pm in the yard weeding, trimming bushes and adding a new berm where there was a bare spot from a Japanese Maple we lost last year.  We quit to shower and dress for a drive to my cousin's son's wedding reception.  We picked up my sister on the way and headed to a lovely evening with family and friends.Johnny and Nanea had a beautiful beach wedding a few weeks ago in HawaiiJamie and Josh had us over for Mother's Day. Josh prepared a refreshing Strawberry~Limeade as he and Jamie made lunch.The MenuMarinated Balsamic ChickenCouscous with spices French Provence and pecansCaprese Salad on Crispy BreadDessert ~ Root Bear Floats Some playtime outside on this perfect weather day Chloe tries to engage everyone in conversation ~ Pop-Pop was delighted to chat with her. lovin' on the kids baby Chloe with her Pop-Pop and Mom-Mom Jamie has a very sweet neighbor!  She had the kids to her house to paint individual flower pots for their momma.  She provided graduated sized clay pots to correspond with each child.Love them all, especially the teeny-tiny pot from Chloe.The yard work is progressing.  Here is the new Japanese Maple (picked up at Aldi's for cheep).  We created a new berm and included Hosta and Sedum that we divided from established plants in the yard.  The back berm is also being renovated.  Did lots of weeding and added more Sedum.  We have just begun to wheel barrel mulch that is piled in our driveway. Slow and steady we are getting there.

Cranberry Orange Salad Dressing

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I served this dressing on a mixed green salad with grilled shrimp at a going home dinner we had for our Spanish friends back in April.We all liked it and I wanted to share the recipe.Cranberry Orange Salad Dressing
source: Allrecipes.comPRINT RECIPE

1 cup cranberries
1 medium navel orange, peeled and sectioned (I used 2 oranges which made the dressing a little thinner, lighter and brighter)
2/3 cup sugar
1/2 cup vinegar
1 teaspoon salt
1 teaspoon ground mustard
1 teaspoon grated onion
1 cup vegetable oil

In a blender or food processor, combine cranberries, orange, sugar, vinegar, salt, mustard, and onion. While processing, gradually add oil in a steady stream.

Think on These Things #15 ~ Trust and Obey

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1. Trust and Obey
2. John H. Sammis, 1846-1919
3. 
   
4. When we walk with the Lord in the light of His Word,What a glory He sheds on our way!While we do His good will, He abides with us still,And with all who will trust and obey.
   • Refrain:Trust and obey, for there’s no other wayTo be happy in Jesus, but to trust and obey.
5. Not a shadow can rise, not a cloud in the skies,But His smile quickly drives it away;Not a doubt or a fear, not a sigh or a tear,Can abide while we trust and obey.
6. Not a burden we bear, not a sorrow we share,But our toil He doth richly repay;Not a grief or a loss, not a frown or a cross,But is blessed if we trust and obey.
7. But we never can prove the delights of His loveUntil all on the altar we lay;For the favor He shows, for the joy He bestows,Are for them who will trust and obey.
8. Then in fellowship sweet we will sit at His feet,Or we’ll walk by His side in the way;What He says we will do, where He sends we will go;Never fear, only trust and obey.~✿~Has God impressed on your heart something special this week?
   Was there a Scripture verse, a song, a quote, a poem or an encouraging word that came your way and caused you to pause.
   I'd love for you to share.
   Here's how:
   Please link directly to your post, NOT your blog.
   In order to link, you will need to leave a link back in your post to this Think on These Things
   or you can include theThink on These Things
   button by copying and pasting the code below onto your post (while in html not compose)

<center><a href=" http://gratefulprayerthankfulheart.blogspot.com/ "><img border="0" src=" https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3w8C0qTpSf-HwwTrj59ktbuv2KsT2vUhYDdA4P4n20gh0BMbyZPGsvJ55iYabaQPIew_RzPmaVSxkBEXoh9lukbCcl7_r7jDEK0lwbg3A8UHXAsA0DyhET-cfbF1RNq0wIoofFxVBhkRZ/s1600/think+on+these+things+Blog+button+2.jpg " /></a></center>

Happy St Patty's Day!

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Pin It Now!  Chocolate Stout Cupcakesadapted from King Arthur Flour Makes about 24 cupcakes

• 1 cup stout or dark beer, such as Guinness
• 1 cup (2 sticks) unsalted butter
• 3/4 cup Double-Dutch Dark Cocoa or Dutch-process cocoa
• 2 cups King Arthur Unbleached All-Purpose Flour
• 2 cups sugar
• 1 1/2 teaspoons baking powder
• 3/4 teaspoon salt
• 2 large eggs
• 1/3 cup sour cream

Directions:
Preheat the oven to 350°F.  Line 2 muffin tins with 24 cupcake liners.

Place the stout and butter in a large, heavy saucepan, and heat on medium heat until the butter melts. Remove the pan from the heat and add the cocoa powder.  Whisk until the mixture is smooth. Set aside to cool to room temperature. 

Whisk together the flour, sugar, baking powder, and salt in a large bowl; set aside.

In a large mixing bowl, beat together the eggs and sour cream. 

Add the butter-stout-cocoa mixture, mixing to combine.    

Add the dry mixture and mix together at slow speed until incorporated. Scrape the sides and bottom of the bowl and mix again for 1 minute.

Fill the cupcake liners with 1/4 cup of batter each.  Bake for 20-25 minutes until a toothpick interested in the middle comes out with few crumbs.  Remove from the oven and let rest in the tins.  After 10 minutes, remove cupcakes from the tins and cool to room temperature on racks.

Irish Cream Frosting
A Baked By Jen Original
Enough to generously frost 24 cupcakes

• 1/2 cup (1 stick) butter
• 1/2 cup shortening
• 1 teaspoon Bailey's Mint Chocolate Irish Cream
• 4 cups powdered sugar
• 3 tablespoons of milk

Directions:
Cream the butter and shortening together.

Add in the Bailey's.

Sift the powdered sugar and slowly add one cup at a time until incorporated.  Beat on medium/high speed, scraping down the bowl periodically.

Add in enough milk until desired consistency is reached.
 

Alton Brown's The Chewy Recipe

To contact us Click HERE
Pin It Now!

I have seen this cookie on other blogs as the "best" chocolate chip cookie, so I had to see how it would hold up against the Cook Illustrated's Thick and Chewy Chocolate Chip Cookie which I recently discovered.  It was chewy but was missing that wow factor for me.

Alton Brown's The Chewy Recipe
from The Food Network
Makes About 2 Dozen Cookies


Ingredients
8 ounces unsalted butter
12 ounces bread flour
1 teaspoon kosher salt
1 teaspoon baking soda
2 ounces granulated sugar
8 ounces light brown sugar
1 large egg
1 large egg yolk
1 ounce whole milk
1 1/2 teaspoons vanilla extract
1 cup of semisweet chocolate chips
1 cup of walnuts


Directions
Melt the butter in a 2-quart saucepan over low heat. Set aside to cool slightly.


Sift together the flour, salt and baking soda into a medium bowl.

Pour the butter into your stand mixer's work bowl. Add the sugar and brown sugar and beat with the paddle attachment on medium speed for 2 minutes.

Meanwhile, whisk together the whole egg, the egg yolk, milk and vanilla extract in a measuring cup. Reduce the mixer speed and slowly add the egg mixture. Mix until thoroughly combined, about 30 seconds.

Gradually integrate the dry ingredients, stopping a couple of times to scrape down the sides of the bowl. Once the flour is worked in, drop the speed to "stir" and add the chocolate chips and nuts.

Chill the dough for 1 hour. 

Preheat the oven to 375 degrees F and place racks in the top third and bottom third of the oven.Scoop the dough into 1 1/2-ounce portions (size of a golf ball) onto parchment-lined half sheet pans, 6 cookies per sheet.

Bake 2 sheets at a time for 15 minutes, rotating the pans halfway through. Remove from the oven, let the cookies rest on the baking sheet for 5 minutes before removing the cookies to cool on a wire rack.

Strawberry Pound Cake

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Pin It Now!  My go to dessert have been bundt cakes lately.  They are very versatile as I have already made a chocolate and lemon one.  They are also quick and easy to put together as well.  Given it's strawberry season, I decided to throw a few into this classic pound cake and it turned out beautifully.

Strawberry Pound Cake with Cream Cheese Glazeadapted from JoyofBaking.comMakes a 10" bundt cake or 2 - 9x5x3 loaves
Ingredients for Pound Cake6 large eggs, room temperature1/4 cup + 2 tablespoons milk, room temperature1 tablespoon pure vanilla extract3 cups (300 grams) sifted cake flour2 teaspoons baking powder1/2 teaspoon salt1 1/2 cups (300 grams) granulated white sugar26 tablespoons (1 cup + 2/3 cup) (375 grams) unsalted butter, room temperature2 cups of diced strawberries tossed with 2 tablespoons of powdered sugar

Ingredients for Glaze
4 oz cream cheese, room temperature
2 cups of powdered sugar
1 tsp vanilla extract
1-2 tablespoons of milk

Directions for Pound CakePreheat oven to 350 degrees F and place rack in center of oven.Butter or spray with a non stick vegetable spray, 2 loaf pans or 1 10-12 cup capacity bundt cake pan. Line the bottom of the loaf pans with parchment paper and butter orspray the paper.
In a liquid measuring cup, whisk together the eggs, milk, and vanilla extract.

In the bowl ofyour electricmixer, with the paddle attachment (or with a hand mixer), place the dry ingredients (flour, baking powder, salt,and sugar) and mixon low speed for about 30 seconds or until blended. Add the butter and half ofthe egg mixture. Mix on low speed until the dry ingredients are moistened. Increase the mixer speed to medium and beat for aboutone minute to aerate and develop thecake's structure. Scrape down the sidesof the bowl. Gradually add the remaining egg mixture, in 2additions, beating about 30 seconds after each addition to incorporate the eggand strengthen the cake's structure.

Stir in the diced strawberries.

Scrape the batter into the prepared pan and smooth the top with an offsetspatula or the back of a spoon. Bake for about 55to 65 minutes or until the cake is golden brown and a toothpick insertedin the center comes out clean. If you find the cake browning too much as itbakes, cover with a piece of lightly buttered aluminum foil after about 30minutes.

Remove thecake from the oven and place on a wire rack to cool for about 10 minutes. Removethe cake from the pan and cool completely on a lightly buttered wire rack.

The pound cake can be covered and stored for several days at room temperature,for one week when refrigerated, or it can be frozen for two months.
Directions for Frosting
Combine the cream cheese, powdered sugar, and vanilla in a medium bowl.  Using an electric mixer, beat until smooth.  Add milk sparingly to achieve the desired consistency.

Mother's Day Weekend

To contact us Click HERE
Saturday, John and I worked from 7am until 3pm in the yard weeding, trimming bushes and adding a new berm where there was a bare spot from a Japanese Maple we lost last year.  We quit to shower and dress for a drive to my cousin's son's wedding reception.  We picked up my sister on the way and headed to a lovely evening with family and friends.Johnny and Nanea had a beautiful beach wedding a few weeks ago in HawaiiJamie and Josh had us over for Mother's Day. Josh prepared a refreshing Strawberry~Limeade as he and Jamie made lunch.The MenuMarinated Balsamic ChickenCouscous with spices French Provence and pecansCaprese Salad on Crispy BreadDessert ~ Root Bear Floats Some playtime outside on this perfect weather day Chloe tries to engage everyone in conversation ~ Pop-Pop was delighted to chat with her. lovin' on the kids baby Chloe with her Pop-Pop and Mom-Mom Jamie has a very sweet neighbor!  She had the kids to her house to paint individual flower pots for their momma.  She provided graduated sized clay pots to correspond with each child.Love them all, especially the teeny-tiny pot from Chloe.The yard work is progressing.  Here is the new Japanese Maple (picked up at Aldi's for cheep).  We created a new berm and included Hosta and Sedum that we divided from established plants in the yard.  The back berm is also being renovated.  Did lots of weeding and added more Sedum.  We have just begun to wheel barrel mulch that is piled in our driveway. Slow and steady we are getting there.

Think on These Things #14 ~ Psalm 91

To contact us Click HERE
After completing the book, Living the Cross Centered Life by C.J. Mahaney, our community group Bible study is finishing the year studying Psalm 91.It is a beautiful Psalm and I am sharing each verse with a photo of a blossom from my garden this spring.















~✿~Has God impressed on your heart something special this week?
Was there a Scripture verse, a song, a quote, a poem or an encouraging word that came your way and caused you to pause.
I'd love for you to share.
Here's how:
Please link directly to your post, NOT your blog.
In order to link, you will need to leave a link back in your post to this Think on These Things
or you can include theThink on These Things
button by copying and pasting the code below onto your post (while in html not compose)
<center><a href=" http://gratefulprayerthankfulheart.blogspot.com/ "><img border="0" src=" https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3w8C0qTpSf-HwwTrj59ktbuv2KsT2vUhYDdA4P4n20gh0BMbyZPGsvJ55iYabaQPIew_RzPmaVSxkBEXoh9lukbCcl7_r7jDEK0lwbg3A8UHXAsA0DyhET-cfbF1RNq0wIoofFxVBhkRZ/s1600/think+on+these+things+Blog+button+2.jpg " /></a></center>

Happy St Patty's Day!

To contact us Click HERE
Pin It Now!  Chocolate Stout Cupcakesadapted from King Arthur Flour Makes about 24 cupcakes

• 1 cup stout or dark beer, such as Guinness
• 1 cup (2 sticks) unsalted butter
• 3/4 cup Double-Dutch Dark Cocoa or Dutch-process cocoa
• 2 cups King Arthur Unbleached All-Purpose Flour
• 2 cups sugar
• 1 1/2 teaspoons baking powder
• 3/4 teaspoon salt
• 2 large eggs
• 1/3 cup sour cream

Directions:
Preheat the oven to 350°F.  Line 2 muffin tins with 24 cupcake liners.

Place the stout and butter in a large, heavy saucepan, and heat on medium heat until the butter melts. Remove the pan from the heat and add the cocoa powder.  Whisk until the mixture is smooth. Set aside to cool to room temperature. 

Whisk together the flour, sugar, baking powder, and salt in a large bowl; set aside.

In a large mixing bowl, beat together the eggs and sour cream. 

Add the butter-stout-cocoa mixture, mixing to combine.    

Add the dry mixture and mix together at slow speed until incorporated. Scrape the sides and bottom of the bowl and mix again for 1 minute.

Fill the cupcake liners with 1/4 cup of batter each.  Bake for 20-25 minutes until a toothpick interested in the middle comes out with few crumbs.  Remove from the oven and let rest in the tins.  After 10 minutes, remove cupcakes from the tins and cool to room temperature on racks.

Irish Cream Frosting
A Baked By Jen Original
Enough to generously frost 24 cupcakes

• 1/2 cup (1 stick) butter
• 1/2 cup shortening
• 1 teaspoon Bailey's Mint Chocolate Irish Cream
• 4 cups powdered sugar
• 3 tablespoons of milk

Directions:
Cream the butter and shortening together.

Add in the Bailey's.

Sift the powdered sugar and slowly add one cup at a time until incorporated.  Beat on medium/high speed, scraping down the bowl periodically.

Add in enough milk until desired consistency is reached.
 

Alton Brown's The Chewy Recipe

To contact us Click HERE
Pin It Now!

I have seen this cookie on other blogs as the "best" chocolate chip cookie, so I had to see how it would hold up against the Cook Illustrated's Thick and Chewy Chocolate Chip Cookie which I recently discovered.  It was chewy but was missing that wow factor for me.

Alton Brown's The Chewy Recipe
from The Food Network
Makes About 2 Dozen Cookies


Ingredients
8 ounces unsalted butter
12 ounces bread flour
1 teaspoon kosher salt
1 teaspoon baking soda
2 ounces granulated sugar
8 ounces light brown sugar
1 large egg
1 large egg yolk
1 ounce whole milk
1 1/2 teaspoons vanilla extract
1 cup of semisweet chocolate chips
1 cup of walnuts


Directions
Melt the butter in a 2-quart saucepan over low heat. Set aside to cool slightly.


Sift together the flour, salt and baking soda into a medium bowl.

Pour the butter into your stand mixer's work bowl. Add the sugar and brown sugar and beat with the paddle attachment on medium speed for 2 minutes.

Meanwhile, whisk together the whole egg, the egg yolk, milk and vanilla extract in a measuring cup. Reduce the mixer speed and slowly add the egg mixture. Mix until thoroughly combined, about 30 seconds.

Gradually integrate the dry ingredients, stopping a couple of times to scrape down the sides of the bowl. Once the flour is worked in, drop the speed to "stir" and add the chocolate chips and nuts.

Chill the dough for 1 hour. 

Preheat the oven to 375 degrees F and place racks in the top third and bottom third of the oven.Scoop the dough into 1 1/2-ounce portions (size of a golf ball) onto parchment-lined half sheet pans, 6 cookies per sheet.

Bake 2 sheets at a time for 15 minutes, rotating the pans halfway through. Remove from the oven, let the cookies rest on the baking sheet for 5 minutes before removing the cookies to cool on a wire rack.

Think on These Things #11 Morning

To contact us Click HERE

Looking out the living room window from my computer desk, the sun appears and day begins.  This photo was taken at 5:49am and shortly after this glorious sunrise, the clouds rolled in for a day of clouds and rain.  The beautiful colors lasted but moments.

A mama robin sits on the nest she made in the hanging basket.  Last year, a wren built a nest in the same basket

Linking to Scripture Thursday @Little Birdie Blessings~✿~Has God impressed on your heart something special this week?
Was there a Scripture verse, a song, a quote, a poem or an encouraging word that came your way and caused you to pause.
I'd love for you to share.

Here's how:
Please link directly to your post, NOT your blog.
Provide a link back in your post to this Think on These Things
or you can include theThink on These Things
button by copying and pasting the code below onto your post (while in html not compose)


<center><a href=" http://gratefulprayerthankfulheart.blogspot.com/ "><img border="0" src=" https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3w8C0qTpSf-HwwTrj59ktbuv2KsT2vUhYDdA4P4n20gh0BMbyZPGsvJ55iYabaQPIew_RzPmaVSxkBEXoh9lukbCcl7_r7jDEK0lwbg3A8UHXAsA0DyhET-cfbF1RNq0wIoofFxVBhkRZ/s1600/think+on+these+things+Blog+button+2.jpg " /></a></center>

Mother's Day Weekend

To contact us Click HERE
Saturday, John and I worked from 7am until 3pm in the yard weeding, trimming bushes and adding a new berm where there was a bare spot from a Japanese Maple we lost last year.  We quit to shower and dress for a drive to my cousin's son's wedding reception.  We picked up my sister on the way and headed to a lovely evening with family and friends.Johnny and Nanea had a beautiful beach wedding a few weeks ago in HawaiiJamie and Josh had us over for Mother's Day. Josh prepared a refreshing Strawberry~Limeade as he and Jamie made lunch.The MenuMarinated Balsamic ChickenCouscous with spices French Provence and pecansCaprese Salad on Crispy BreadDessert ~ Root Bear Floats Some playtime outside on this perfect weather day Chloe tries to engage everyone in conversation ~ Pop-Pop was delighted to chat with her. lovin' on the kids baby Chloe with her Pop-Pop and Mom-Mom Jamie has a very sweet neighbor!  She had the kids to her house to paint individual flower pots for their momma.  She provided graduated sized clay pots to correspond with each child.Love them all, especially the teeny-tiny pot from Chloe.The yard work is progressing.  Here is the new Japanese Maple (picked up at Aldi's for cheep).  We created a new berm and included Hosta and Sedum that we divided from established plants in the yard.  The back berm is also being renovated.  Did lots of weeding and added more Sedum.  We have just begun to wheel barrel mulch that is piled in our driveway. Slow and steady we are getting there.