Chocolate Chip Cookies

This Chocolate Chip Cookies recipe is Based on Nestle’s traditional recipe, with a few changes that make them CHEWY, nut-free, and add a distinct vanilla flavor and white chocolate chips.

1 cup + 2 TBS all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup white sugar
1/4 cup packed brown sugar
1 large egg
1 TBS high quality vanilla extract
1/2 cup (1 stick) softened unsalted butter
1/2 cup semisweet chocolate chips (I use Ghirardelli’s )
1/2 cup white chocolate chips

1. Preheat oven to 375 degrees F (190 degrees C).

2. Mix flour, baking soda and salt.

3. In a separate bowl, mix butter and sugars until well blended. Beat in the egg and vanilla.

4. Add the dry ingredients to the egg mixture and mix just until combined.

5. Add chocolate chips.

6. Roll the dough into balls, using your hands. Sure, it’s a little messy, but this is the kids’ favorite part. We like to make them large and since I want them to bake evenly, I weigh them on my kitchen scale at about 70 grams each (yes I am insane). This makes about 9 big cookies. If you want more, you can double the ingredients. Place the dough balls about 2 inches apart on an ungreased cookie sheet.

7. Bake for about 12 minutes, until light golden brown. The outer edges should just begin to harden but the center should still be soft. Remove from oven and cool on the baking sheet instead of on a wire rack - this is important if you want chewiness.

Mashed Sweet Tators

On Thanksgiving day, I discovered that I loved mashed sweet potatoes.

2-3 sweet potatoes microwave until soft.
Let them cool.
After cooling, scrap out the insides into a pot.
Mash the tators
Mix in butter, milk, brown sugar & maple syrup.
Heat & serve warm!

YUM!!!

Best Ever Banana Bread

Oven: 350
Ingredients:
1 C butter
2 eggs
1 C Sugar
4 Ripe bananas
1 tsp vanilla
4 Tbls buttermilk
2 C flour
1tsp salt
1 tsp baking soda

Cream butter sugar, add eggs one at a time
Add sugar, bananas, vanilla & buttermilk
Sift dry ingredients and add to above mixture
Line 2 loaf pans-9X5X3 with parchment and grease sides
Bake for 45-50 minutes, until bread pulls away from the sides and tester comes out JUST clean. It is good if it is a little under done.

Syrup: 6 TBls butter, 10 Tbls dark brown sugar, 5 Tbls milk
Mix together in a small saucepan until syrup forms
If using nuts add 1 cup roughly chopped toasted pecans to syrup and spread over baked bread. If not using nuts divide the syrup between the two loafs and pour over warm bread. ( I did one with and one without-with is better is nuts aren’t an issue for anyone.)

If using nuts run under the broiler for a minute or two: watch closely as it will burn easily.

** This recipe is from Kim Klienman. I can't take credit for this wonderful recipe.