my chocolate chip cookie recipe :)

well i told my husband that these cookies are bloggable : ) usually i don't often taste much of my own baking. it is kind of odd i know. however, i did have one of these cookies and it was DELICIOUS!!
i think i made up my own recipe, well i tried to follow a recipe but didn't like it so i tweaked it greatly to come up with even better cookies!

sorry mom. i have always made my mom's chocolate chip cookies which are very tasty, but i can't quite get them to taste the same as she does....so i made up my own.

here is the recipe::

1 sticks softened unsalted butter (no cheating, room temperature is best)
3/4 cup brown sugar
3/4 cup granulated sugar
2 eggs
2 tsp. vanilla
2 1/4 c. flour
2 small tsp. cornstarch
1 tsp. salt
1 tsp. baking soda
semi-sweet chocolate chips
milk chocolate chips

1. Preheat oven to 325-350 degrees.

2. In a mixer with the paddle attachment mix together the butter, brown sugar, granulated sugar, eggs and vanilla. In that order : ) Don't over mix. If you are like me don't break the eggs while the mixer is going somehow I always manage to get the shells in my cookies oops. So now I break in a separate bowl first.

3. Mix in dry ingredients:: flour, baking soda, salt and constarch. You may have to add more flour, you don't want to the dough to be too sticky or too dry.

4. Mix in semi-sweet chocolate chips and milk chocolate chips. I never measure, I just dump and mix until it looks good.

5. Drop onto cookie sheet. Bake usually about 7-9 minutes, I kind of just watch them and take them out when the edges are slightly slightly browned.

6. Eat away : ) YUMMY!

simply delicious :)

my cookie monster :) his favorite dessert

blueberry muffins

theses are some delicious blueberry muffins. mac loves everything blueberry just like his grandma linda.

the recipe is from the hummingbird bakery cookbook which i love. every recipe i have made from this cookbook has been so tasty.

ingredients
2 3/4 cups all-purpose flour
1 3/4 cup sugar
1 teaspoon salt
1 1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 1/2 cup buttermilk
1 egg
1/2 teaspoon pure vanilla extract
5 tablespoons unsalted butter, melted
1 pint blueberries

makes 12 tasty muffins

1. preheat oven to 325F
2. put the flour, sugar, salt, baking powder and baking soda in an electric mixer with paddle attachment and beat on slow speed.
3. put the buttermilk, egg and vanilla into a bowl and mix to combine. slowly pour into the flour mixture and beat until just incorporated.
4. pour in the melted butter and beat until the butters has just been incorporated, then turn the mixer up to medium speed and beat until the dough is even and smooth.
5. fold in blueberries until dispersed.
6. spoon batter into paper cases until 2/3 full. i use an ice cream scoop to spoon into paper cases.
7. cook in oven  for 25 minutes

i think the hummingbird bakery cookbook is worth buying and i do not say that about a lot of cookbooks. it would also make a great gift for those sweet tooth's. i have made at least 4 recipes from this cookbook and have loved them all. cheers!

mmmm... cupcakes

Might be the best you ever had... cupcakes : )


My tricks for success
1. No cheating. The butter has to be at room temperature. Room temp is room temp.
2. Don't over beat it. Slow and steady wins the race. 
3. Cake flour is better. Cake flour makes the difference.


Billy's Vanilla, Vanilla Cupcakes
Makes about 30 cupcakes
1 3/4 cups cake flour, not self-rising
1 1/4 cups unbleached all-purpose flour
2 cups sugar
1 tablespoon baking powder
3/4 teaspoon salt
1 cup (2 sticks) unsalted butter, cut into 1-inch cubes
4 large eggs
1 cup whole milk
1 teaspoon pure vanilla extract

1. Preheat oven to 325°. Line cupcake pans with paper liners; set aside. In the bowl of an electric mixer fitted with the paddle attachment, combine flours, sugar, baking powder, and salt; mix on low speed until combined. Add butter, mixing until just coated with flour.

2. In a large glass measuring cup, whisk together eggs, milk, and vanilla. With mixer on medium speed, add wet ingredients in 3 parts, scraping down sides of bowl before each addition; beat until ingredients are incorporated but do not overbeat.

3. Divide batter evenly among liners, filling about two-thirds full. Bake, rotating pan halfway through, until a tooth pick inserted in the center comes out clean, 17 to 20 minutes.

4. Transfer to a wire rack to cool completely. Repeat process with remaining batter. Once cupcakes have cooled, frost with vanilla buttercream frosting.