Chocolate Chip Cookies

Source: joannagoddard.blogspot.com via Pennyweight on Pinterest

Last night after sharing a bottle of Chardonnay with my husband over dinner, I immediately conjured a bit of energy to prepare the dough for my favorite chocolate chip cookies - Over time, I've discovered the secret to heavenly delicious cookies (of any sort) is to let the dough sit in the icebox for at least 2 hours up to 3 days. Obviously the longer the dough sits - the more scrumptious your cookies will taste. This particular recipe is my absolute favorite.

Chocolate Chip Cookies
makes 4 dozen

2 1/2 cup all purpose, unbleached flour
3/4 cup granulated sugar
3/4 cup dark brown sugar
1/2 cup butter (unsalted)
1 tsp. salt
1 tsp. baking soda
2 eggs (large)
3/4 tsp. vanilla extract
10 oz bittersweet chocolate (chopped)

Mix flour, salt and baking soda in separate bowl. In large mixing bowl, with high speed electrical mixer - mix butter and both sugars until light and creamy. (2 minutes)
Add eggs (1 at a time) followed by vanilla extract and chocolate chips.
With mixer on low speed, gradually add the flour until just blended.

Wrap dough in plastic and store in icebox (refrigerator) for at least 2 hours up to 3 days.

Bake at 350 degrees for 7 minutes then rotate the baking sheets top to bottom and front to back.
Continue to bake until cookies are golden brown, 7 to 9 minutes longer.

Let cookies cool for 2 minutes on baking sheets then transfer to a wire rack for additional cooling.

recipe: Sweet Cream and Sugar Cones

i spy pancakes...

Mr. Rugged (fiance') & I love pancakes! Especially blueberry, banana & chocolate chip variations. I seriously think we eat them at least 4 days of the week. The heart shape pancakes (above) are adorable! Maybe I will try my hand at preparing these for our Valentines Day breakfast.

sour cherry pie...

Sour Cherry Pie

Ingredients

Makes 1 nine-inch pie

• 6 tablespoons all-purpose flour, plus more for dusting
• Pate Brisee (Pie Dough)
• 2 large eggs, beaten
• 1 tablespoon milk
• 7 cups cherries, pitted
• 1 tablespoon freshly squeezed lemon juice
• 1 cup sugar
• 2 tablespoons unsalted butter, cut into small pieces

Directions

1. On a lightly floured surface, roll out half the dough to 1/8-inch-thick circle, about 13 inches in diameter. Drape dough over a 9-inch pie pan, and transfer to refrigerator to chill for about 30 minutes.
2. Heat oven to 425 degrees. Whisk together beaten egg and milk, and set aside. Combine cherries, lemon juice, sugar, and flour, and pour into chilled bottom crust. Dot with butter. Roll out the remaining dough to the same size and thickness. Brush rim of bottom crust with the remaining beaten egg, place the other piecrust on top, and crimp the edges with a fork or your fingers. Transfer to the refrigerator until firm, about 30 minutes. Brush the crust with egg wash, and bake 20 minutes. Reduce heat to 350 degrees. and bake 30 to 40 minutes more. Let cool before serving.

Read more at Marthastewart.com: Sour Cherry Pie and more delicious recipes, smart cooking tips, and video demonstrations on marthastewart.com

lemon filled donut...

 

  

  

Lemon filled donuts from Krispy Kream are the best :)

Afternoon treat followed by a store update!

Check out the new goodies...lot's of luggage, satchels, and tapestry

southern dessert...

 

  

  

My mother gave me a quick lesson on how to make her delicious, southern-style banana pudding...To my surprise, it was rather simple than I was expecting. The finished dessert only took 10 minutes to make and as always....it tasted GOOD!

• 1 large pkg instant vanilla pudding, (6 ounces)
• 2 1/2 cups cold milk
• 1 can sweetened condensed milk, (14 ounces)
• 1 container whipped topping, (16 ounces)
• sliced bananas
• vanilla wafer cookies

Preparation:

Mix pudding and milk; add condensed milk. Blend well; fold in half the whipped topping. Alternate layers of pudding, bananas and vanilla wafers; top with remaining whipped topping and a few banana slices.
Refrigerate overnight before serving.

red velvet cupcake

red velvet cupcake

A favorite moment as a young girl growing up in the south, was going over my great aunt & grand-mother's house after Sunday church service for dinner. These delightful meals were usually followed with red velvet cake! This yummy dessert was one of my absolute favorites...Red colored cake and creme cheese frosting combined reflects a taste sent down from heaven. I found a wonderful & very easy receipt from Martha Stewart. I plan on making this treat over the weekend...something delicious to look forward too :)