Chocolate Chip Cookies: Aldis Brand Recipe Review


You can find the recipe here!

Time for another review you’ll see. This time I’m reviewing Aldi’s Chocolate chip cookie recipe. You can find this recipe up above at the link, down below, or on the side of Aldi’s baking soda or chocolate chips bags. As a plus, these did in fact turn out to be chocolate chip cookies. They tasted like chocolate chip cookies and were fully done, as per instruction. However, these cookies did spread a lot and the dough was very thin, and not a dough I would/could roll out by hand. There was a good proportion of chips to dough, and the cookies did have a lot of flavor. These cookies also didn’t have much, if any, structural integrity. You’d have to break the cookie before it would crumble apart, then you’d have to quickly eat it before it fell all over everything. This was the case even once the cookies cooled. It’s a good recipe, and it made delicious cookies, however, I think Betty Crocker’s cookie mixes may still be better. If you try this recipe, be sure to let me know what you think!

What You Will Need
  • 1 cup Softened Butter
  • 1/2 cups White Sugar
  • 1/2 cup Packed Brown Sugar
  • 1 tsp baking soda
  • 1 tsp salt
  • 1 tsp vanilla extract
  • 2 eggs
  • 2 cups flour
  • 1 1/2 cup Chocolate Chips
  • mixing bowl
  • electric mixer
  • spoon/cookie scoop
  • Baking sheets
  • Non-stick spray
  1. Heat oven to 375 F
  2. In a mixing bowl using an electric mixer, cream together butter, sugar, brown sugar, baking soda, salt, vanilla, and eggs. Add flour and chips, then mix until combined.
  3. Spray baking sheets, then scoop out dough and place on sheet. Bake for 12-15 minutes, until golden. Let cool 5 minutes before trying to remove from tray.

Taco Scrambled Eggs


Tacos are great to eat, but their leftovers are even better to work with. I could have made a casserole or just froze the meat for next time, but one of my favorite things to do with these leftovers is to make taco scrambled eggs. I’ve been making taco scrambled eggs since I was a kid. It’s simple! Just throw everything into a pan and in just a few minutes you’ll have a delicious, filling, savory breakfast. I used shredded shape cheese then topped it with slices of American. I also used my homemade cucumber salsa with this dish. Not only did it add beautiful color to this dish, but it was so refreshing with these eggs and brings a new flavor than normal salsa, though I love this with normal salsa too!

What You Will Need
  • Leftover Taco Meat
  • Shredded/Sliced Cheese
  • Salsa
  • 4 Eggs
  • 1/2 cup Milk/water
  • 1 Tbsp Butter
  • Bowl and fork
  • Frying pan and Spatula
  1. Microwave taco meat for 30 seconds to be able to pour from container.
  2. Heat a frying pan over medium heat. Add butter, melt and coat bottom of pan.
  3. In a Bowl, add your eggs and milk/water. Whisk with a fork until combined.
  4. Add your egg mixture to the hot pan. Top with 3/4 of your cheese and your taco meat. Stir the mixture until you see no visible raw egg.
  5. Reduce heat to low, top with remaining cheese. Let cook until cheese is melted. Remove from heat and serve with salsa.

Hamburger Buns V2

Hamburger buns are an easy thing to make at home, and they taste just as good, if not better than store bought. This bun recipe is just as good as my last recipe. To see my last recipe, click here. The only difference in recipes is, last time I made 8 buns, but they were really big, so I decided 10 is better. Also, this recipe omits milk and instead uses only water as it’s primary source of hydration. These buns came out with lots of texture. I didn’t add quite enough liquid, so they didn’t hold together as well as they should. You want the dough to come together and to be a bit on the tacky side.

  1. In a bowl, mix together 4 cups flour, 1 Tbsp sugar, 2 tsp active dried yeast, a pinch of salt, 2 tbsp oil, 1 cup warm water, and 1 egg. Beat until it comes together. Add up to an additional 1/4 of water if needed.
  2. Knead until dough is soft, elastic, and smooth. Lightly oil a bowl. Form the dough into a ball, and coat with oil. Place in oiled bowl and let rise till doubled, about 1 hour.
  3. Punch down dough. Turn out onto a clean work surface (flour the surface if your dough it too tacky). Divide your dough into 10 pieces. Form into a ball and hide all seams.
  4. Grease a large baking sheet. Space out dough on sheet and let rise till doubled about 45 minutes. Towards the end, preheat oven to 350 F.
  5. Bake for 25-30 minutes or until golden. Let cool before eating.

Broccoli Sharp Cheddar Carbonara

I make carbonara quite often. If you want an adult mac & cheese, this is perfect for dinner dates, or for the whole family. This carbonara recipe is more authentic Italian than most, because carbonara is not supposed to use milk/cream, however many choose to use them to thicken and make a creamy sauce. However, as long as you don’t over cook your eggs when adding your pasta, your sauce will come out plenty creamy. This recipe is unique because I have added sharp cheddar to the cheese sauce. This makes the sauce less mature with the parmasean flavor and a little more like a homemade mac & cheese. I also added broccoli for a healthy touch and to add color to this mono-toned dish. This recipe made 5 adult sized portions.

  1. Steam 1/2 a small head of broccoli, about 2 cups.
  2. In a large sauce pan, bring water to a boil. Once boiling, add 12 Oz of spaghetti. Boil until al dente.
  3. In a medium large serving bowl, mix together 2 eggs, 1 cup of grated parmasean, and 1 1/2 cup of chopped white sharp cheddar.
  4. Once noodles reach al dente, take 1 cup of pasta water. Add 1/4 cup to your cheese mixture, and stir for 30-45 seconds.
  5. Strain your noodles and shake 3 times before adding to cheese mixture. Move quickly and begin stirring noodles till sauce becomes smooth. Add your steamed broccoli and stir. Serve right away.

Sweet and Sour Chicken

To make sweet and sour chicken, you need your chicken and your sauce. For my sauce, I used a bottle of La Choy sweet and sour sauce. This sauce was not as overly sweet as you would find at most Chinese restaurants. This sauce was more on the bitter side, and was unique with some red pepper flakes that don’t add too much heat, but enough to taste it. If you wanted to make is sweeter, the bottle suggested, you could mix in some crushed pineapple, or you could just add some pineapple juice. This is a high quality product, and it will give you a new experience of the classic sweet and sour chicken. For my chicken, I pretty much followed my chicken nugget recipe. However, there are a few things I need to note. First, I was reusing canola oil. Because the oil was already used, the flavor was a little off, also, I’ve heard canola oil gets a weird flavor when fried, so I also recommend using an oil other than canola. I also coated my chicken twice for a crispy crust, but if you wanted the normal smooth finish, I recommend using half corn starch and half flour. I’ve seen many people also use only corn starch to achieve that smooth fried chicken finish.

  1. Heat 3 cups oil in a large dutch oven over medium heat.
  2. In a wide mouthed bowl add 1 egg and 1/4 cup water, and in another wide mouthed bowl, add 1 cup of flour, 2 tsp paprika, and 1 tsp soy sauce. Mix both bowls.
  3. Take 4 thawed chicken tenderloins, and cut into bite sized pieces. Place on to the side.
  4. Coat your chicken in egg, then transfer the chicken to your flour mixture and coat evenly. You can repeat egg then flour if you want a crisp chicken finish.
  5. Place your coated chicken into your hot oil. Cook on each side for 4 minutes, or until internal temp reaches 165 F. Remove chicken and place on a paper towel to strain before serving.

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