Wednesday, May 15, 2013

Im always on a quest to find the best chocolate chip cookie.. I found another one..

My Favorite Chocolate Chip Cookie
Makes 24 cookies
  • 1 cup salted butter, room temperature
  • 3/4 cup light brown sugar
  • 1/4 cup dark brown sugar
  • 1/2 cup granulated sugar
  • 2 eggs
  • 1 Tbsp vanilla
  • 2 3/4 cups all purpose flour
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1 tsp coarse sea salt
  • 1 (12 oz) bag mini semi-sweet chocolate chips
How to Make
  1. Cream butter and sugars together in stand mixer for about 2 minutes on medium speed, until fluffy and light. Add in eggs and vanilla and continue mixing until incorporated.
  2. Turn mixer to low and add in flour, baking powder and soda and coarse sea salt.
  3. Mix on low until evenly incorporated.
  4. Stir in all chocolate chips until evenly distributed.
  5. Cover dough with cling wrap and refrigerate overnight, or up to 48 hours.
  6. When ready to bake preheat oven to 350°
  7. I used a 3 Tbsp cookie scoop and placed the dough 2 inches apart on baking sheet.
  8. Bake for 9-10 minutes until edges are golden brown. Remove from oven and let cool on baking sheet for 2-3 minutes before transferring to a wire rack to finish cooling. Do this carefully, as the cookies might not be completely set in the center.
These cookies might seem a bit underdone in the center when you take them out of the oven, but once they cool, they will be perfect! If you prefer a more "done" cookie, increase baking time 1-2 minutes.

Thursday, May 9, 2013

A twist to Deviled Eggs..Yup its happening on Mothers Day..

Deviled Eggs La Idaho® Potatoes

2 medium Idaho® potatoes, scrubbed and pierced
12 hard boiled eggs, shells removed and halved lengthwise
½ cup mayonnaise
⅓ cup milk
3 tablespoons prepared yellow mustard
2 teaspoons sugar
¼ teaspoon salt
Paprika to garnish

Wrap each potato individually in a paper towel and place in microwave about ½-inch apart. Microwave on high setting 5-6 minutes or until fork tender. Remove from microwave. Immediately cut each potato in half lengthwise. Let stand 5 minutes to cool slightly.

Place 12 egg yolk halves in large bowl and place all of the egg white halves on a large serving plate. Using a spoon, scoop out potato “meat” and place in bowl with the egg yolks. Mash with fork or potato masher. Add remaining ingredients except paprika. Stir until well blended.

Using a teaspoon, place equal amounts of the mixture in each egg white half. Cover with plastic wrap and refrigerate 3 hours before serving. Sprinkle with paprika and serve.