2 days ago I started to bake again, I made a buttery chocolate chip cookies for my family relative The Whatleys, and Abbie.
So I come back to my Pinterest, and search some recipes again and I decided i want to make some recipes, especially wraps (now i start eating healthy!) And i found some recipes that i want to make this month ... 3 desserts (actually 4), n 1 new kind of wrap recipe...
Here some recipes that I want to try:
The Best Chocolate Chip Cookie Recipe EVER! by Savory Sweet Life
Prep time: 10 mins Cook time: 12 mins Total time: 22 mins
Serves: 48 Cookies
1 cup (2 sticks) salted butter, softened
½ cup sugar
1½ cup packed brown sugar
2 tsp. vanilla extract
2¾ cups (12 oz) all-purpose flour *If at all possible, please weigh the flour
¾ tsp. smallish-medium coarse sea salt
1 tsp. baking soda
1½ tsp. baking powder
2¼ cups semi-sweet chocolate chips
Preheat oven to 360 degrees. Cream butter, sugar, and brown sugar until it is nice and fluffy (approx. 3 minutes on medium-high speed on a K-5). Add both eggs and vanilla and beat for an additional 2 minutes. Add baking soda, baking powder, salt, and flour until cookie batter is fully incorporated. Finally add chocolate chips until well distributed. The cookie batter should be somewhat thick. Drop about 2 tablespoons of dough or use a medium cookie scoop and plop the batter onto a baking sheet lined with parchment paper. Bake for 12-14 minutes until the edges are nice and golden brown. Remove from heat and allow the cookies to stay on the cookie sheet for an additional 2 minutes. Pick up the parchment paper with the cookies still on top and transfer to a cool non-porous surface. Allow the cookies to cool on the paper for at least 3 minutes before serving. Enjoy!
*please do not use table salt, the sea salt gives the cookies a nice flavor and hints of texture. If you only have table salt, use ½ tsp. *When using sea salt, you will get small crunchy flecks of salt when you bite into the cookie. If you do not like this taste, go with ½ teaspoon of table salt.
*I realized grocery stores sell bags of chocolate chips in 12 oz bags but this recipe really needs every last chip. Otherwise you’ll get cookies with only a few chips in each one and this recipe requires lots of chocolate to bulk the cookie up. You’ll need about 1½ bags.
The Best Chocolate Cake Recipe by Add a Pinch
2 cups all-purpose flour
2 cups sugar
¾ cup cocoa
2 teaspoons baking powder
1½ teaspoons baking soda
1 teaspoon salt
1 teaspoon espresso powder
1 cup milk
½ cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water
1½ cups butter (3 sticks)
1 cup cocoa
5 cups confectioner’s sugar
½ cup milk
2 teaspoons vanilla extract
½ teaspoon espresso powder
Preheat oven to 350º F. Prepare two 9-inch cake pans by spraying with baking spray or buttering and lightly flouring.
For the cake:
Add flour, sugar, cocoa, baking powder, baking soda, salt and espresso powder to a large bowl or the bowl of a stand mixer. Whisk through to combine or, using your paddle attachment, stir through flour mixture until combined well.
Add milk, vegetable oil, eggs, and vanilla to flour mixture and mix together on medium speed until well combined. Reduce speed and carefully add boiling water to the cake batter. Beat on high speed for about 1 minute to add air to the batter.
Distribute cake batter evenly between the two prepared cake pans. Bake for 30-35 minutes, until a toothpick or cake tester inserted in the center comes out clean.
Remove from the oven and allow to cool for 10 minutes.
Frost cake with Chocolate Frosting.
For the Chocolate Frosting:
Add cocoa to a large bowl or bowl of stand mixer. Whisk through to remove any lumps.
Melt butter and pour into bowl with cocoa powder. Whisk together until well-combined.
Add sugar and milk to cocoa mixture by adding 1 cup of sugar followed by about a tablespoon of milk. After each addition has been combined, turn mixer onto a high speed for about a minute. Repeat until all sugar and milk have been added.
Add vanilla extract and espresso powder and combine well.
If frosting appears too dry, add more milk, a tablespoon at a time until it reaches the right consistency. If it appears to wet and does not hold its form, add more confectioner’s sugar, a tablespoon at a time until it reaches the right consistency.
New York Times Chocolate Chip Cookie by Tidy Mom
Prep Time: PT30*M
Cook Time: 20 minutes
Yield: 18 large cookies
2 cups minus 2 tablespoons (8 1/2 ounces) cake flour
1 2/3 cups (8 1/2 ounces) bread flour
1 1/4 teaspoons baking soda
1 1/2 teaspoons baking powder
1 1/2 teaspoons coarse salt
2 1/2 sticks (1 1/4 cups) unsalted butter
1 1/4 cups (10 ounces) light brown sugar
1 cup plus 2 tablespoons (8 ounces) granulated sugar
2 large eggs
2 teaspoons natural vanilla extract
1 1/4 pounds bittersweet chocolate (I used Ghirardelli chocolate chips )
Sift flours, baking soda, baking powder and salt into a bowl. Set aside.
Using a mixer fitted with paddle attachment, cream butter and sugars together until very light, about 5 minutes. Add eggs, one at a time, mixing well after each addition. Stir in the vanilla. Reduce speed to low, add dry ingredients and mix until just combined, 5 to 10 seconds. Drop chocolate pieces in and incorporate them without breaking them. Press plastic wrap against dough and refrigerate for 24 to 36 hours. Dough may be used in batches, and can be refrigerated for up to 72 hours
When ready to bake, preheat oven to 350 degrees. Line a baking sheet with parchment paper or a nonstick baking mat. Set aside.
Scoop 6 3 1/2-ounce mounds of dough (the size of generous golf balls) onto baking sheet, making sure to turn horizontally any chocolate pieces that are poking up; it will make for a more attractive cookie. Sprinkle lightly with sea salt and bake until golden brown but still soft, 18 to 20 minutes. Transfer sheet to a wire rack for 10 minutes, then slip cookies onto another rack to cool a bit more. Repeat with remaining dough, or reserve dough, refrigerated, for baking remaining batches the next day. Eat warm, with a big napkin.
Baja Chicken Wrap by Kayotic Kitchen
4 tortilla wraps
1 grilled chicken breast
1/2 head iceberg lettuce
2 oz cheese (Pepper Jack, Gouda, Cheddar, whatever you like)
1/2 cup mayonnaise
1 tbsp sour cream
1 thin onion slice (Spanish onion)
1/4 red bell pepper
1 tbsp lime juice
1/2 to 1 tsp Southwest Seasoning
Deseed the jalapeño and coarsely chop the peppers and onion. Not too much onion or it’ll be overpowering.
The knock off recipe calls for white vinegar; I think lime juice adds a better flavour.
Use an immersion blender or a food processor to puree the veggies with the lime juice.
Combine the mayonnaise with the sour cream.
Add 1/2 to 1 tsp of Southwest seasoning.
Add 2 or 3 tsp vegetable puree. I use 3 full tsp, but start with 1 and slowly build up the flavour.
Stir well and refrigerate before use.
Thinly slice the avocado and iceberg lettuce. Feel free to add thinly sliced bell pepper or red onion as well.
I opted for chives. I grow my own garlic chives and these work so well in any type of wrap. Finely chop them.
I cooked my chicken the night before using a basic Lawry’s lemon pepper and salt seasoning. Nothing fancy. Thinly slice it.
Grate some cheese.
You can give the tortilla’s 30 seconds on each side in a hot, dry skillet if you like.
Spread a thin layer of sauce on your tortillas and top them with lettuce, chicken, cheese and avocado and sprinkle the chives all over.
I'll post them if I make them...