Wordless Thursday…

 

I know I am a day late with this post….and I hope you will forgive me. The day got away from me.

A great friend of mine (Mia Cupcake) asked if I would be interested in a 30 Day Photo Challenge….of course I said yes, and that I would give it a go….We started last week and decided to post ever Wednesday.  Here are my first 6 photos….

1. A photo of yourself:

2. A photo of what you wore today:

3. A photo of your favorite place to be:  (Wherever these two are!)

4. A photo from a high angle:

5. A photo of whatever you please: (Jason bought these for me….good husband)

6. A photo from a low angle:

Come back next week to see another weeks worth….

Stop the Search….I found it.

I have always talked about the search for the best Chocolate Chip Cookie recipe.  And I have no idea why I haven’t tried this recipe sooner.  I have heard about it often from friends.

Cook’s Illustrated did some serious work testing for this recipe.  And I think they NAILED it.  They are just what they claim. “A chocolate chip cookie that’s moist and chewy on the inside and crisp at the edges, with deep notes of toffee and butterscotch”  These cookies TOTALLY live up to the hype.

Cook’s Illustrated is kind enough to have their recipe on their website without having to be a member to their site.  (Thank you very much!)  Also instead of chocolate chips, I used Trader Joe’s Mini Peanut Butter Cups….couldn’t resist.  I put them in the freezer for a bit so that they wouldn’t entirely melt while the cookies baked. FYI.

Perfect Chocolate Chip Cookies (Source: Cook’s Illustrated)

Ingredients

• 1 3/4cups unbleached all-purpose flour (8 3/4 ounces)
• 1/2teaspoon baking soda
• 14tablespoons unsalted butter (1 3/4 sticks)
• 1/2cup granulated sugar (3 1/2 ounces)
• 3/4cups packed dark brown sugar (5 1/4 ounces) (see note)
• 1teaspoon table salt
• 2teaspoons vanilla extract
• 1large egg
• 1 large egg yolk
• 1 1/4cups semisweet chocolate chips or chunks (see note)
• 3/4cup chopped pecans or walnuts, toasted (optional)

Instructions

1. 1. Adjust oven rack to middle position and heat oven to 375 degrees. Line 2 large (18- by 12-inch) baking sheets with parchment paper. Whisk flour and baking soda together in medium bowl; set aside.

2. 2. Heat 10 tablespoons butter in 10-inch skillet over medium-high heat until melted, about 2 minutes. Continue cooking, swirling pan constantly until butter is dark golden brown and has nutty aroma, 1 to 3 minutes. Remove skillet from heat and, using heatproof spatula, transfer browned butter to large heatproof bowl. Stir remaining 4 tablespoons butter into hot butter until completely melted.

3. 3. Add both sugars, salt, and vanilla to bowl with butter and whisk until fully incorporated. Add egg and yolk and whisk until mixture is smooth with no sugar lumps remaining, about 30 seconds. Let mixture stand 3 minutes, then whisk for 30 seconds. Repeat process of resting and whisking 2 more times until mixture is thick, smooth, and shiny. Using rubber spatula or wooden spoon, stir in flour mixture until just combined, about 1 minute. Stir in chocolate chips and nuts (if using), giving dough final stir to ensure no flour pockets remain.

4. 4. Divide dough into 16 portions, each about 3 tablespoons (or use #24 cookie scoop). Arrange 2 inches apart on prepared baking sheets, 8 dough balls per sheet. (Smaller baking sheets can be used, but will require 3 batches.)

5. 5. Bake cookies 1 tray at a time until cookies are golden brown and still puffy, and edges have begun to set but centers are still soft, 10 to 14 minutes, rotating baking sheet halfway through baking. Transfer baking sheet to wire rack; cool cookies completely before serving.

I had to take a picture of the perfect scoop before I baked them!

I also think that this is a great cookie base and look forward to trying it with chocolate chips, butterscotch chips and any other goodies I can think of.

Pie Love(r)

 

I adore a good piece of pie.  The flaky crust, the yummy filling….I am drooling.  I prefer a fruit filling, but am not one to turn down a cream, pumpkin or pecan pie.  

When doing some research a few months ago about all the places (mostly food related) that I wanted to visit in Seattle when we moved out West, I stumbled on High 5 Pie.

I knew that it would have to be one of the first places I check out.  So last week when I was in desperate need for a break from these crazy boys, I tweeted that I was heading to Seattle for some pie, and did anyone want to join me.  I was super excited when a new (and awesome) friend said that she would be in the city and would love to join me.  Yippee!  Pie and conversation….yes, please.

Libby and I decided to share a couple of slices so that we could, without huge guilt, try two slices out of their incredible looking selection.

Lemon Shaker

and Maple Blueberry

I have to say that I can’t decide which I enjoyed more….they are both delicious and so different from each other.  I had never heard of lemon shaker….but it is a candied lemon peel filling.  Tart, tangy and just a little sweet.  Perfection.  Loved that the Maple Blueberry was a one crust pie with a crumble topping…it was so great.  Had those tiny blueberries that just burst with juice when you bite them. It was so good that is what I chose to bring home to Jason.

So, if you are ever in Seattle, and want to go for some pie….this is the place.  And call me, I’ll join you for a slice!

 

Sunday Supper and a National FOOD holiday!

 

Happy National Pie Day!!  I know, holidays for food.  But did you know that each day of the year is a holiday for a different kind of food?  Check out my friend Susan’s blog for a daily round up for each special food’s holiday.  Incredible, right?

Pie Day!  I have many favourite kinds of pie.  I love a great lemon meringue, chocolate cream, strawberry, cherry….etc.  But nothing beats a really great APPLE pie.  It has to be really great.  This past Thanksgiving the Stenzel’s were invited over to the household of Team Wallace for dinner.  It was an honour to be included in their family celebrations.  And of course I wanted to contribute, I begged to be able to contribute.  To show up empty handed would have been awful for me.  Nikki was kind enough to oblige my desire to cook or bake and asked me to bring an apple pie. Just one??  Yup, just one.  So I was on the quest to make the BEST apple pie I could find.  And it would have to be tested before Turkey Day.  Poor Jason.  He a lot of pie that month (though didn’t complain once).  After several different crust and pie fillings, it was decided that The Pioneer Woman’s Dreamy Apple Pie would be what was served at Casa Wallace.  It is perfect.  It isn’t easy to describe this pie.  Just perfect.  I love a single crust apple pie. Don’t get me wrong, I love a flaky pie crust…but this pie doesn’t need that double crust. It has a crunchy nutty topping that is heaven….probably why she called it a Dreamy Apple Pie.

For National Pie Day, I decided to make mini versions of this pie.  I cut the recipe into thirds and baked them in these really cute mini pie plates I picked up at World Market (did you know I collect pie plates??).  A third fit perfectly….baked them for 45 minutes and they were done.  As all apple pie should be served, I scooped a perfect scoop of vanilla bean ice cream on top. And then Jason suggested some caramel sauce….a decadent finish, but not necessary.  For Thanksgiving I made The Pioneer Woman’s Maple Whiskey Sauce, which later was named Pie Crack by a certain Wallace.

I recommend pie.  For any occasion. A simple Sunday Supper, a birthday, a more traditional holiday, but definitely for today….National Pie Day!

Did you make a pie today??  What kind?  Have a recipe to share?  Share a link!!

Fixation Friday

I use to think my life would be a constant search for the perfect chocolate chip cookie recipe...but I think I may have found it, tweaked it, and perfected it. I am not quite ready to share the recipe with you all just yet...you are going to have to wait for it. I want to make them a couple more times before I decide if the recipe is perfect to my specs for the perfect chocolate chip cookie....nice and crispy buttery edges, a slight chewy center....and just the right amount of chocolate chips. I can't decide if I prefer them with semi-sweet or milk chocolate...I am SO torn on that dilemma .

Here is a pic of what I might think are the perfect chocolate chip cookies.

Tell me...what makes a perfect chocolate chip cookie for YOU? Chewy? Crispy? Buttery? Semi-Sweet? Bitter? Milk? White?

Hope you all had a great week....Happy Fixation Friday!

Take Care,
Tania
Love Big, Bake Often