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

jelly cookies

Yummy treats for Valentines Day...

Ingredients

• 1 cup butter, softened
• 2 1/2 cups all-purpose flour
• 1/2 cup white sugar
• 1/2 cup packed brown sugar
• 1 egg
• 1 teaspoon baking powder
• 1 teaspoon vanilla extract
• 1/4 cup strawberry preserves
• 1/3 cup confectioners' sugar for decoration

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease baking sheets.
2. Cream the butter with the white sugar and brown sugar. Beat in the egg and vanilla.
3. Mix the flour and baking powder together. Stir in the flour mixture into the butter mixture and combine.
4. Cut dough using a heart-shape cookie cutter and place on the prepared baking sheet. Inside the indentation in each cookie and fill with jam. Bake at 350 degrees F (175 degrees C) for 12 to 15 minutes. Let cool completely and sprinkle with confectioners' sugar.

housewife...

Audrey Hepburn

Question: Are you as glamorous, in the kitchen?

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

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 :)

Pumpkin Pie

Autumn has to be my all time favorite season..second runner up is Spring. There is nothing like orange leaves, crisp air, oversize boyfriend sweaters, pumpkin pie, and spice latte's to cheer up anyone's day... Not to mention, the anticipation for Halloween is always a fun. I finally purchase a pumpkin to make pumpkin pie and bread with! I'm very excited, as this will be my very first time making each. Tomorrow I am going to the Pinback concert with my sister, Karen. She introduced me to this indie band about 2-3 years ago, and instantly I felt in love. If you haven't heard of them..please have a listen here.
As for Mod Human Vintage....a huge store update has been completed! Please check back again tomorrow too...as I will be adding more vintage randomly.
I hope everyone has had a wonderful day :)

birthday cake

Today was my little sister birthday..and we celebrated by going out to an early dinner, a little shoe shopping and followed up with plenty of photographs to capture the occasion. The birthday cake was absolutely delicious, fresh strawberry filled- white cake with whip cream frosting! Yum yum
This cake has become a signature of ours and each of my two sisters, including myself ALWAYS order this same exact cake every year.

Easy as fried pie | Homesick Texan

Easy as fried pie Homesick Texan

These blueberry pies look delicious! I’m planning on making this dessert over the weekend.

Refinery29: My Style: Jessica de Ruiter -- personal style, homes, stylists

Refinery29: My Style: Jessica de Ruiter -- personal style, homes, stylists

I absolutely love Ms. Jessica’s style

Whimsical aprons for baking

These adorable aprons are sweet for whipping up delicious cupcakes and cooking amazing new dishes!

Idea: Retro aprons can also be worn as tops in the summer :)

These aprons are available in the store and even better....they are on sale!

Please see the Summer Clearance section

Carrot Cupcakes with Maple Cream Cheese Frosting
Makes 12 cupcakes

¼ cup brown sugar

½ cup granulated sugar

½ cup vegetable oil

2 large eggs

½ teaspoon vanilla extract

¾ teaspoon baking powder

½ teaspoon baking soda
1 cup plain flour

1 teaspoon cinnamon

½ teaspoon nutmeg

1 ½ cups grated carrots (be sure to grate finely so it doesn’t all sink to the bottom of the cupcake)

¼ cup pecans, chopped

Maple Cream Cheese Frosting 4 ½ ounces cream cheese, room temperature

2 tablespoons unsalted butter, softened

2 cups confectioner’s sugar, sifted

¼ cup maple syrup

12 pecan halves

Preheat the oven to 350 degrees. Line a 12 cup muffin tin with cupcake holders.
In a large bowl, whisk together the sugars and oil until they are combined. Add the two eggs one at a time and mix until combined. Add the vanilla extract.
Sift all the dry ingredients into the bowl and mix. Add the grated carrots and pecans.
Divide the batter between the cupcake holders and bake for around 15 minutes or until springy to touch. Allow to cool.
For the frosting, mix cream cheese, butter, confectioner’s sugar and maple syrup until creamy. Spoon the icing onto the cupcakes and place the pecan halves on top.

* I absolutely love carrot cakes and ANYTHING cupcakes...so I thought this was a treat for all the sweet tooth's out there :)

This little recipe was published in Design Sponge Online