Toll House Cookies

Admit it. We’ve all tasted those amazing Toll House Cookies and, no matter what recipe we’ve tried, have never been able to quite replicate them without heading to the store and buying the pre-made cookie dough.

As I was flipping through the pages of The Ultimate Cookie Book by Catherine Atkinson, I saw it. This had to be it. Golden brown and soft yet crispy on the edges. And then I saw the recipe name: Toll House Cookies. My search for the perfect chocolate chip cookie had ended. And your search ends here as well.

Ingredients:

  • 1/2 cup butter, diced
  • 1/2 cup white sugar
  • 1 egg
  • 1/2 tsp. vanilla extract
  • 1 cup flour
  • 1/2 tsp. baking soda
  • salt
  • 1/2-3/4 cup chocolate chips

Method:

First beat together the butter and sugar with an electric mixer. In a separate bowl, mix together the eggs and vanilla extract. Slowly add the egg mixture into the butter and sugar, beating on a low speed. Sift together the flour, baking soda and a dash of salt before stirring into the liquid mixture. Add in the chocolate chips and stir until combined.

Take small spoons of the dough (about 2 tsp.) and shape into a ball. Place the balls on a baking sheet. Bake the cookies at 350F for 10-15 minutes, until golden. Cool for 5-10 minutes before enjoying these dream-like cookies.

Homemade Soft Pretzels

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If you are a fan of the classic mall soft pretzels like Auntie Anne’s, then this recipe is a must try! Golden brown and chewy, these pretzels are a surprisingly simple fix. Found on http://www.food.com, this pretzel recipe has been slightly altered due to various attempts to achieve the ‘perfect’ soft pretzel taste.

1 1/2 cups water
1 1/4 teaspoons active dry yeast (1 pkg.)
4 tablespoons brown sugar
1 1/4 teaspoons salt
4 cups all purpose flour
2 cups water
2 tablespoons baking soda

coarse salt
2 -4 tablespoons butter (melted)

Directions:

1. Sprinkle yeast on lukewarm water in mixing bowl; stir to dissolve.

2. Add sugar, salt and stir to dissolve; add flour and knead dough until smooth and elastic.

3. Let rise at least 1/2 hour.

4. While dough is rising, prepare a baking soda water bath with 2 cups warm water and 2 tbsp baking soda.

5. Be certain to stir often.

6. After dough has risen, pinch off bits of dough and roll into a long rope (about 1/2 inch or less thick) and shape.

7. Allow each pretzel to soak in the soda solution for at least a minute before placing on greased baking sheet. (This helps give the pretzel its soft texture)

8. Allow pretzels to rise again then sprinkle with salt.

9. Bake in oven at 425 for about 7 minutes or until golden.

10. Brush with melted butter.

11. Toppings: After you brush with butter try sprinkling with coarse salt.

Simple White Cake

Simple White Cake

Found on “allrecipes.com”, this recipe is perfect for a quick cake fix. The recipe not only calls for few ingredients but it bakes in less than 30 minutes!

Ingredients:

Recipe makes 12 cupcakes or 1- 9×9 inch pan

1 cup white sugar

1/2 cup butter

2 eggs

2 teaspoons vanilla extract

1 1/2 cups all-purpose flour

1 3/4 teaspoons baking powder

1/2 cup milk

Directions

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9×9 inch pan or line a muffin pan with paper liners.

In a medium bowl, cream together the sugar and butter. Beat in the eggs, one at a time, then stir in the vanilla. Combine flour and baking powder, add to the creamed mixture and mix well. Finally stir in the milk until batter is smooth. Pour or spoon batter into the prepared pan.

Bake for 30 to 40 minutes in the preheated oven. For cupcakes, bake 20 to 25 minutes. Cake is done when it springs back to the touch.

link to original site http://allrecipes.com/recipe/simple-white-cake/

**In the picture, above, the cake batter has been dyed with various basic food colorings in attempts to follow the popular “rainbow” cake trend.

Blueberry Cream Cheese Pie

Blueberry Cream Cheese Pie

Just in time for July 4th, try this gluten free Blueberry Cream Cheese Pie! Found in “The Big Book of Backyard Cooking” by Betty Rosbottom, the pie was extremely easy to prepare and make. The recipe below is directly from the book.

Cream Cheese Filling

  • 12 ounces regular or reduced-fat (not nonfat) cream cheese
  • 1/2 cup sugar
  • 1 1/2 tablespoons fresh lemon juice
  • 1 1/4 teaspoons grated lemon zest
  • 1/2 cup sour cream
  • 2 large eggs

Blueberry Topping

  • 3 cups fresh blueberries, divided
  • 1/2 cup sugar
  • 2 1/4 teaspoons fresh lemon juice

Method:

Arrange an oven rack at the center position and preheat oven to 350 degrees F. Butter a 9-inch Pyrex pie plate.
To Make the Filling: With an electric mixer on medium speed, beat cream cheese until smooth, about 3 minutes, scraping down sides of bowl if necessary. Continue beating while gradually adding sugar in a thin stream. Beat in lemon juice and zest. Finally, add sour cream and eggs, and beat until incorporated, scraping down sides of bowl if necessary.
Pour batter into the prepared pie plate and bake until filling is set and a toothpick inserted in middle comes out clean, 25 to 30 minutes. As it bakes, the mixture will puff up. When done, remove pie from oven and cool to room temperature. The filling will deflate slight as it cools, forming a shallow cavity.
To Make the Topping: Combine half of the blueberries, the sugar and the lemon juice in a medium saucepan over medium heat. Stir constantly. As the mixture cooks, the sugar will liquefy and the berries will cook down and release their juices. Bring to a boil and cook 1 minute. Remove from heat, and stir in remaining blueberries. Cool to room temperature.
When both filling and berries are cool, use a slotted spoon and spread berries evenly on top of pie. Reserve remaining sauce for serving with pie. Refrigerate pie until chilled, 2 hours or longer. (The pie can prepared 1 day ahead; refrigerate pie and sauce separately. Reheat sauce just to liquefy so that it is easy to pour.)
Serves 6

Sushi Bites

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Here is a quick, easy, and healthy lunch or snack idea using toasted Noir/seaweed. Costco now sells these in bulk. You can also find toasted seaweed at Trader Joe’s.

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First chop up every thing you like in sushi. We put shredded carrots, avocados, cream cheese, and shrimp. Next, cook the sushi rice according to package. Add a tablespoon of sugar and a tablespoon of rice vinegar to the rice. Place all ingredients on the baked seaweed and pop it in your mouth.

Fried Brownies

Fried Brownies

Yesterday at the Strawberry Festival we tried fried brownies! Fitting somewhere in the category of heart attack causing carnival foods, they were actually quite delicious. Dusted with powdered sugar and encased in fried dough, the brownies resembled donuts with a chocolaty brownie center.

Yogo Novus

Yogo Novus

Today was $1 for an 8oz cup of yogurt at Yogo Novus! There wasn’t any weighing and no extra costs for toppings. We tried strawberry, cookies n’ cream and vanilla. They were all delicious!

Trader Joe’s Chick Gyoza Potstickers

Trader Joe’s Chick Gyoza Potstickers

These dumplings make in about 15 minutes and taste great!

Mochi

Mochi

Mochi is a great Japanese ice cream dessert treat. We made these from a Youtube video’s recipe (click on the photo to go to the video) Ours are strawberry flavored, but the video show made many different flavors.
In the video they used a pastry brush to get the excess starch off of the dough. This is a very handy tool! Click on the pastry brush below to get your very own, handy-dandy pastry brush!

Another helpful tool they used was a Silicone Scraper. Cutting dough is made so much easier with this scraper! If you’re like us and interested in getting your own, click on the scraper below:

Welcome

Welcome to our blog! We are three Charlotte teenagers who love food. Here we will post about food, local restaurants, and recipes.