THE Chocolate Chip Cookie

I did it!

The one item of my mother's that I was afraid to make: The Chocolate Chip Cookie.
These chocolate chip cookies were the highlight of the week whenever my mom made them for us. They are perfect. They are light & fluffy & moist! To make them, directions have to be followed exactly or one will get lifeless, dried-out imitations. France loved them and was glad that I finally had the guts to make them. As usual, thanks for the amazing advice mom, they turned out perfect!

*For the Cookies:

2 cups softened butter
2 cups brown sugar
2 cups of white sugar
4 eggs
2 tsp baking soda
2 tsp of baking powder
1 tsp salt
2 tsp of vanilla
6 cups flour
2-3 cups of chocolate chips (I use milk chocolate!)
*Nuts can be added if you are crazy like that

Directions:

1. Cream butter and sugar JUST until blended and not a second more!

2. Add the eggs and mix EVER so LIGHTLY (this is the key!).

3. Add the rest of the ingredients except the chips. Mix until JUST blended, never over-mix!

4. Stir in the chocolate chips.

5. Cool in fridge for 30 minutes, you want the butter to start to solidify.

6. Drop about the size of a tablespoon of dough onto cookie sheets and bake at 350° for 10-12 minutes.

7. Take out of oven and let sit for another minute on cookie sheet before transferring to another surface (do not transfer to cooling rack, it can dry out the cookies).

8. ENJOY!


*I half the recipe, the yield is huge if you make the full one!

Steak & Penne Pasta with Caramelized Onions

Opps! I forgot to take a picture so here is a stock photo! Next time. ;)

Ok so this is a GREAT dinner for diabetics or hypoglycemics or ANYONE! It covers the main food groups for health and sugar stabilizatoin and it is DELiCIOUS!

For the Steak & Pasta:

¾ lb flank steak
2 Tbsp cracked black pepper
2 cloves garlic, minced (I use the jarred minced garlic...easy!)
1 Tbsp oil
1 large yellow onion, sliced
1 red onion, sliced
2 Tbsp balsamic vinegar
1 c reduced-sodium beef broth
8 oz penne pasta ( I use Barilla Plus)
6 oz baby arugula
shaved Parmesan cheese

Directions

1. Preheat the broiler. Place the flank steak on a pan (or cookie sheet) and coat all sides with the pepper and garlic. Let soak in for about 10 minutes. I like to place it on foil to help with the clean-up!

2. Heat the oil in a large skillet over medium-high heat. Cook the onions for 8 minutes, or until lightly browned. Reduce the heat to medium-low and add the vinegar to deglaze. Stir in the broth, cover, and cook for 15 minutes, or until the onions are very soft and browned. Remove from the heat.

3. Prepare the pasta according to package directions, drain, and place in a large bowl.

4. Meanwhile, broil the steak, 4 inches from the heat, for 12 minutes, or until a thermometer inserted in the center registers 145°F for medium rare, 160°F for medium, or 165°F for well done. Let stand for 10 minutes, then slice into thin strips.

5. Stir the arugula into the onions. Add the pasta and toss to coat. Add the steak strips and top with the cheese.

MMmmmm: Adapted from DTOUR

Applesauce Syrup!

This recipe comes from my great friend Brityn! It's such a great and more healthful approach to syrup (less sugar...wahoo)! The sweet flavor and warm buttery-ness makes me want to make pancakes all the time (though I am more of a crepe person). :) Thanks chica! It's delicious!

For the Syrup:

2 cups applesauce
2 cups water
1/2 cup sugar (or less... I do a bit less)
1tbsp butter
cinnamon (to taste)
*** Mix all ingredients and bring to a boil***

Then...
Mix 2 tbsp of cornstarch
1/4 cup cold water
Make sure you mix the cornstarch and water BEFORE you add to syrup!
***Add to boiling applesauce mix and

stir over heat until thick***

Lemon Cake Cookies

Oh goodness I can't stop thinking about these yummmmmy cookies! I love how fresh lemon is! You can make these as tart (or untart!...new word? yes I think so) as you want!

For the Cookies:

Ingredients

2 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
1 stick unsalted butter, softened
2 cups sugar
2 eggs
1 (15-ounce) container whole milk ricotta cheese
3 tablespoons lemon juice

Glaze:

1 1/2 cups powdered sugar
3 tablespoons lemon juice ***( I used 1 tbls of lemon juice and 2 tbs milk!)***
1 lemon, zested (or not! I didn't!)

Directions

Preheat the oven to 375 degrees F.

Cookies:
In a medium bowl combine the flour, baking powder, and salt. Set aside.
In the large bowl combine the butter and the sugar. Using an electric mixer beat the butter and sugar until light and fluffy, about 3 minutes. Add the eggs, 1 at a time, beating until incorporated. Add the ricotta cheese, and lemon juice. Beat to combine. Stir in the dry ingredients.
Line 2 baking sheets with parchment paper. Spoon the dough (about 2 tablespoons for each cookie) onto the baking sheets. Bake for 10-15 minutes, until slightly golden at the edges. Remove from the oven and let the cookies rest on the baking sheet for 20 minutes.

Glaze:
Combine the powdered sugar, lemon juice, and lemon zest in a small bowl and stir until smooth. Spoon about 1/2-teaspoon onto each cookie and use the back of the spoon to gently spread.
*Adapted from The Food Network

j'aime des crêpes!

One year ago this week, France and I went to Paris! In honor of that memory I bring you my FAVORITE crepe recipe. You can't mess this one up. :) I love love love crepes. My dad used to take me to La Creperie in Vegas at the Paris Hotel where I had my first Crepes au Jambon et Frommage (ham and cheese) who knew you could do that? It was delicious! I love the memories too.

For the Crepes:
-2 eggs
-3/4 cup of milk
-1/2 cup of water
-1 cup flour
-3 tbs of melted butter

1. Combine all ingredients in a blender
(To reduce air bubbles, refrigerate up to 30 min.)
2. Spray a pan with a non-stick cooking spray and set heat to 'medium'
3. Pour a pancake size amount into pan and let cook all the way through, no need to flip, you will know in your heart when it has finished. :) Haha

Extras!

We throw a berry sauce on top.

For the Berry Sauce
- 1.5 cups of any kind of mixed berries (frozen or fresh)
- 1 tbs of corn starch to thicken
- Powdered sugar and/or agave to taste

1. Mix and add all ingredients to a small sauce pan and set heat to 'medium'
2. Cook until sauce starts to bubble and then remove and allow to thicken
3. Serve when still warm

We also eat the Crepes with turkey or ham and cheese!

1. Add any kind of cheese to a freshly poured crepe
2. Add a piece of meat or two on top of cheese and wait till crepe cooks all the way through. Fold and enjoy!

Irish Soda Bread

Mmmmmmmm...
OK, I am not a big bread person...why? Becuase I LOVE BREAD AND I COULD EAT IT ALL DAY LONG. So I don't buy it or make it, out of sight out of mind...right? But once in a while if we are having a hearty soup for dinner I make a fast soda bread. It takes about 30 min total with 25 min of it cooking! That's right! No waiting for it to rise! Yipee!

For the Bread:

-2 1/4 cups of flour (I use King Arthur's White Whole Wheat, much better for you I guess :)
-1 tsp baking soda
-1/2 tsp salt
-1 cup buttermilk (I use Saco Buttermilk Powder, it's easy!)

1. Heat oven to 425°
2. Add ingredients in order of flour, baking soda and salt and whisk together
3. Add buttermilk (well blended if you used the powder...)
4. Flour hands a bit and make a nice round ball of dough
5. Cut a criss cross shape on the top of the dough, drop it on any kind of cookie sheet and bake for 25-30 min.
*The crust should be super crusty and the inside nice and soft, we devour it with butter and/or honey and jam, or plain, or whatever really. Enjoy!