Earlier this week, the kiddo was a little bummed that her best bud wasn't around to play. It was decided that we would make cookies. Check the pantry and rare occurrence was discovered. The pantry had no chocolate chips. The HORROR! The kiddo noticed I had cinnamon chips and she wanted to use them in the cookies. Awesome! We went onto ye olde Internet and perused the King Arthur Flour Web site for a cookie recipe that contained cinnamon chips. The result: Superdoodles
Since I have never baked these cookies before, I followed the recipe verbatim. I was a little put off that it contains a cup of shortening, but oh well. Overall, the recipe is quick, simple, and great to make with kids. The kiddo loved rolling the dough into little balls and then dipping the balls into the cinnamon sugar mixture (in addition to licking her hands and dipping them into the mixture).
The resulting cookie was a light, crispy cinnamon explosion. It was loved by the Daddy, Doodle, and the dogs.
Later in the week, I wanted to make a sandwich and, lo and behold, I was out of bread. Not feeling like driving to the grocery store, I decided to make it. Again, went to ye olde Internet and revisited the King Arthur Flour Web site. I came across an extremely easy recipe: No-Knead 100% Whole Wheat Bread
The best thing about this recipe, no kneading. Just dump all the ingredients in the stand mixer, throw it on high for 3 minutes, and plop the dough into the bread pan. Of course, you have to let it rise for an hour or more and, then you can put it in the oven. The end result was fantastic. Next time, I might use honey instead of molasses.
Yesterday, it was decided by the kiddo that she wanted cookies. Twist my arm! So we decided to make the classic cookie: Chocolate Chip. My version of the iconic recipe contains espresso powder. Love the stuff. Anything with chocolate in it, I add a little of espresso goodness. It enhances the chocolate flavor and gives the baked good a little oomph. Here we go!
Yield: 2 dozen
2-1/4 cup all-purpose flour
1/2 teaspoon baking soda
2 sticks of butter, room temperature
1/2 cup sugar
1 cup packed dark brown sugar
1 teaspoon salt
1 teaspoon espresso powder
2 teaspoons vanilla extract
2 large eggs
1 12-oz package semi-sweet chocolate chips, preferably Ghirardelli
In a medium-sized bowl, combine the flour and baking soda. Set aside.
In a mixing bowl, using a paddle attachment and at medium speed, cream the butter, granulated sugar, and dark brown sugar until light and fluffy. About 2 minutes.
Reduce the mixer speed to low. Add the salt, espresso powder, vanilla, and eggs. Scrape the sides of the bowl. Mix for about minute. In small batches, add the flour mixture.
Most recipes instruct to fold in the chips. I will add the chips, after the flour mixture is combined, while the mixer is still running. After the chips are incorporated, chill the dough for an hour in the refrigerator.
Preheat the oven to 375 degrees. Prepared the cookie sheets by lining them with parchment paper. Using a tablespoon cookie scoop or a tablespoon, drop balls of dough on the cookie sheet about 1-1/2 to 2 inches apart.
My oven runs a little on the cool side, so it takes 18 minutes to bake the cookies to the desired color. Bake until the edges are golden and center still looks soft.
Once removed from the oven, cool on the cookie sheet for about 2 minutes. Transfer the cookies to a wire rack and let the cookies cool completely.
Finally, EAT!!!
