Review: Chocolate Chip Cookies

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Original recipe can be found here.

I found this recipe for chocolate chip cookies and I just had to try them. I grew up making Betty Crocker cookies from their bagged mix. I really enjoyed them and I found this recipe be be similar in many ways, but also different. The recipe I made was a recipe from scratch and is standard, cream together butter and sugar, then mix in remaining ingredients. This created cookies with a crackled top. I also made my cookies about twice the size the recipe expected. This recipe didn’t say how big to make the cookies, and I guess I went a little large. Since I went large, about 2 Tbsp of dough per ball, my cookies took a bit longer. The recipe says 8-10 minutes for about 1 Tbsp balls, I found 12 minutes to be about right to keep some moisture in the cookies while still cooking the inside completely. My second batch I baked for 15 minutes, since I was waiting for a bit more browning, but that never came. They were delicious when slightly warm, but once they fully cooled, they were very crunchy, and needed to be paired with a glass of milk. So note with this recipe, not to over cook these cookies! However, this was the easiest cookie dough I’ve ever worked with. This recipe made 24 cookies 3-4 inches in diameter.

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What You Will Need

  • 2 1/4 cups all-purpose flour
  • 1 tsp baking soda
  • pinch of salt
  • 1 cup butter, softened
  • 3/4 cup granulated sugar
  • 3/4 cup packed brown sugar
  • 1 egg
  • 1 teaspoon vanilla
  • 1 1/2 cup semisweet chocolate chips, or 12 Oz bag, to your taste

Directions

1. Heat oven to 375 F. In a large bowl, add softener butter, sugar, and brown sugar. Beat until light and fluffy, and scrape down sides of bowl. Add egg and vanilla and beat until smooth. Add Baking soda and a pinch of salt and briefly mix, then add your flour and mix until fully combined. Add in chips and stir until evenly dispersed.

2. Add 2 Tbsp balls onto 9×13 pans, 2 inches apart. Bake for 11-12 minutes, and not longer. Remove from oven and let cool for 4 minutes before remove from tray and transferring to a cooling rack or serving tray.

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Blueberry Buckle Coffeecake Review, King Arthur Baking

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Original Recipe found Here!

This recipe came from the King Arthur Baking site. Blueberry buckle is a classic dessert. This recipe is very good. It tastes not too sweet, and is very tasty with the coffee cake twist. I only have two critiques. First, a bit of lemon would be very nice in this cake. Either adding lemon juice in place of vanilla extract, or adding some lemon zest to both/either dough and/or crumb topping. Second, I used a 7 x 11 baking dish. I don’t know whether the directions work for a square pan, but I had to bake my cake for 1 hour and 15 minutes, where the edges were beginning to burn. Just a warning to make sure the cake is fully cooked if you use a square pan, and a bit of advice if you wish to use an elongated pan like I did. It would be best to cover with foil for 1 hour, then bake without for the last 15 minutes.

What You Will Need

  • 1/3 cup and 3/4 cup Sugar
  • 1/2 cup and 2 cups Flour
  • 1 tsp cinnamon
  • 4 Tbsp and 4 Tbsp Butter
  • 2 tsp Baking powder
  • 1 egg
  • 1 tsp vanilla extract
  • 1/2 cup milk
  • 2 cups fresh or frozen blueberries
  • non-stick spray
  • Baking pan, 8inx8in, 9inx9in, 9in round, or 7inx11in

Directions

1. Heat Oven to 375 F. Lightly grease your pan with nonstick spray. In a small mixing bowl, mix first half of flour and sugar with cinnamon and a pinch of salt. Then break up first half of butter in mixture until a sandy texture is reached, this is the topping.

2. In a medium mixing bowl, mix together remaining butter, sugar, an egg, and vanilla. In a small bowl, mix together remaining flour, baking soda, and a pinch of salt. Begin slowly adding flour and milk to butter mixture, ending with flour. Add blueberries and stir just to combine. Pour mixture into greased pan.

3. Top dough with crumb topping. Bake for 45 minutes for a square or round pan. Bake for 1 hour covered and 15 minute uncovered for a rectangle pan. Use a tester to be sure. Let cool before serving.

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Fried Pork Cutlet Bowl, Katsudon

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The Original Recipe can be found here. I have made significant changes from that, but that was my main source. I don’t have bread crumbs at the moment, so I used crushed potato chips. I also used some Worcestershire sauce in this recipe because it has more flavors and herbs than standard soy sauce.

Katsudon is very good. This recipe, though it seems like a lot, is actually quite simple. Before serving the rice, you could fry it with additional vegetables like peas, carrots or green beans for additional flavors. Since the broth is built on soy sauce, it is very salty. The vinegar and onion adds additional savory flavor, and was very delicious. Finally, the pork cutlet was exceptional. It was very tender and tasted particularly good with the savory broth. The only think I would change is the addition of frying the rice with a veggie, other than that the dish is perfectly balanced, filling. This recipe makes 5 adult sized portions.

What You Will Need

  • 1 Large Pork Cutlet
  • 2 Cups Cooked White Rice
  • 1 Medium Onion Diced
  • 2 1/4 Cups Water
  • 2 Chicken Bouillons
  • 1/4 Cup White Wine Vinegar
  • 1/4 cup Soy Sauce
  • 1/4 cup Worcestershire Sauce
  • 2 Tbsp Sugar
  • 2 tsp Ground Ginger
  • 2 Eggs beaten
  • 2 Tbsp Flour
  • 1 1/2 cup bread crumbs
  • 1/2 cup oil
  • Chives

Directions

  1. Make rice, then keep warm. Combine in a pan, diced onion, water, bouillons, vinegar, soy sauce, worcestershire, sugar, and ginger. Simmer for 15 minutes.
  2. Using a large sided container, add your oil and heat over medium heat. In three separate bowls, add egg, flour, and bread crumbs. Cover your pork first with flour, coat in egg, coat in bread crumbs, coat in egg a second time, then coat with bread crumbs a second time.
  3. Transfer your pork chop to the oil and fry for 3 minutes on each side. Once fried, coat in broth before transferring to a paper towel to strain.
  4. Add your rice to your bowls, top with sliced pork, drizzle broth over top, then sprinkle chives over top before serving.

English Muffins

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The original recipe is found here.

These English muffins were very delicious. The original recipe calls for instant yeast, however I substituted in active dried yeast instead. They both seem to work well, however instant yeast seemed to provide less rise during cooking. I also believe that waiting 12-18 hours was unnecessary with active dried yeast, since it seemed to only mature the flavor of the dough. My dough almost had no rise, and with active dried yeast you’d probably be fine cooking these muffins in an hour rather than waiting 12-18. I rolled my dough to about 1 cm thick and that was plenty for the rise I wanted. I also rolled some thicker, and it had no real affect on the overall thickness of my muffins, the only thing that did seem make a difference was what temperature you cooked them at. My first three rose very little due to the pan not being fully hot and heated before cooking. The rest popped up like balloons due to the heat within a minute. My oven has heat settings from 1-9 and I used 4 for this recipe.

What You Will Need

  • 2 1/2 cup Flour
  • 1/4 tsp Active dried yeast
  • pinch of Salt
  • 2/3 cup Milk
  • 1/2 cup Water
  • 1 Tbsp Butter

Directions

  1. In a mixing bowl, combine first three ingredients. In a separate microwaveable bowl, add your wet ingredients and butter. Microwave until liquid is finger warm and the butter can melt.
  2. Slowly add ingredients until a dry dough has come together. Mix until smooth adding additional liquid sparingly.
  3. Leave dough in bowl and cover with a tea towel and let sit for 1-2 hours. Turn out dough onto a floured surface.
  4. Roll out dough to be 1 cm thick, then use a 3 inch cutter or cup to make dough rounds. Flour both sides of the round and place aside.
  5. Rework dough then repeat step 4 until out of dough. Cover with tea towel and let rise another 45 minutes.
  6. Heat a nonstick frying pan over medium to medium-low heat.
  7. Use a spatula to move the dough to the frying pan leaving room for minor expansion. Cover with a lid and leave for 8 minutes.
  8. Flip your dough, cover, and let cook another 3 minutes before moving to a cooling rack. Let cool before eating.

Refrigerator Pickles

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Original recipe can be found here. I used Dried Dill instead of fresh, though the original recipe used fresh dill. I also forgot to add onion, so that also changed the flavor.

I made this recipe a week and a half ago. This weekend I was making picnic food, and I thought these pickles would pair very nicely. These pickles are very good. They aren’t as sour as store bought pickles, but they had the right flavor and tasted great! I used 9 tsp dried dill, 2 garlic cloves, and I forgot the onion. Despite this these pickles were very good and still had a fresh flavor about them. If you still have as many cucumbers as I do, this would be a great recipe to make!

What You Will Need
  • 4 qts Cucumbers, with ends cut off and quartered if large
  • 9-12 tsp dried dill
  • 2-4 garlic cloves
  • 1 small onion
  • 7 1/2 cups water
  • 2 cups vinegar
  • 1/3-1/2 cup salt
Directions
  1. In a large pot, bring water, vinegar, and salt to a boil. Turn off burner and remove from heat.
  2. In a gallon container, add dill, garlic and onion, then top with cut cucumbers.
  3. Cover with warm brine, place a plate on top to hold cucumbers under the brine, then add lid and transfer the fridge.
  4. Pickles are ready after 5 days, and are good for 9-12 months.

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