DELICIOUS Chocolate Chip Cookies!

I made another cookie recipe! I pretty much used the same basic recipe for the white chocolate, lemon, blueberry cookie ... without the white chocolate, lemons or blueberries. :) But even with the basic recipe, I didn't veer too far off the beaten path. Here it is:

Ingredients:

• 1 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 eggs, room temperature
• 1/2 tsp salt
• 1/2 tsp baking powder
• 1/2 tsp baking soda
• 3 cups of all-purpose flour, minus 2 tablespoons (or 3 1/4 cups of cake flour)

-- This is where you get creative with other ingredients --

(But I didn't get very creative)

• 1 1/2 cup of semi-sweet chocolate chips
• 2 tsp pure vanilla extract 

Another alteration I made was using 1/2 cup of white sugar and 1/2 cup of sugar in the raw. 


In a bowl with an electric mixer, beat butter and sugar until light and fluffy. Add eggs one at a time, beat after each addition. If using any extracts (vanilla), add and beat to incorporate. In a separate bowl, whisk together dry ingredients. With the mixer on low, slowly add the dry ingredients into the batter. Carefully fold in any mix-ins (chocolate chip cookies). Allow dough to cool in the refrigerator for at least an hour and up to overnight. Use a small scoop (about 1 tbsp size) and place rounded balls of dough on a cookie sheet lined with parchment paper or foil. Bake for 11-14 minutes at 350, until the bottoms are slightly golden brown (the edges should not brown). 

Y'all, these cookies are DELICIOUS. You should try them! And then try other additives with the basic recipe and let me know how creative you got!

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Arts and crafts and a new cookie recipe ...

Tuesday night I got a last minute invite for a "paint and wine night" at my "big's" house. I decided to head over there and I'm so glad I did! I had a lot of fun ... and here's what I ended up painting:

The color scheme doesn't exactly fit very well with the rest of the stuff in our apartment, I know, but Adam was complaining the other day about the lack of color in our place so I decided to do something about it! :)

On another note, I made a new cookie recipe ... and you guessed it! It's from pinterest. It's so different from any cookie I've ever made before (of course I'm no cookie connoisseur or anything). They're white chocolate, lemon, blueberry cookies and they are SO good and SO SO soft. If my parents are lucky, there will still be some around when they make it down this weekend. >:) Here's the recipe! It's from a blog by Miss Karli Brae.

Ingredients:

• 1 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 eggs, room temperature
• 1/2 tsp salt
• 1/2 tsp baking powder
• 1/2 tsp baking soda
• 3 1/4 cups cake flour
• 1 1/2 cups blueberries
• Zest of one lemon
• Juice of one lemon
• 1/2 tsp cinnamon
• 2 tsp pure vanilla extract
• 1 cup white chocolate chips

In the bowl of an electric stand mixer, beat butter and sugar until light and fluffy. Add eggs one at a time, beat after each addition. If using any extracts, add and beat to incorporate. In a separate bowl, whisk together dry ingredients. With the mixer on low, slowly add the dry ingredients into the batter. Carefully fold in any mix-ins. Allow dough to cool in the refrigerator for at least an hour and up to overnight. Use a small scoop (about 1 tbsp size) and place rounded balls of dough on a cookie sheet lined with parchment paper or foil. Bake for 11-14 minutes at 350, until the bottoms are slightly golden brown (the edges should not brown). 

*Note, when the batter is finished, it looks and feels like it's going to be a crunchy cookie, but it's not. They are so soft!

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Crispy Cheddar Chicken

So Adam and I tried a new recipe last night called Crispy Cheddar Chicken. It was delicious! Of course I found the recipe on pinterest :) but it was pinned from a blog called Jamie Cooks It Up! It's very easy ... I'll post the recipe. The only amendments we made were adding salt and pepper to the sauce. Oh, and we didn't use any parsley. I added a few notes to the recipe. They're inside the parentheses. 

*Note -- this recipe and these photos are taken from Jamie Cooks It Up! -- These are not my own.

Time: 15 minute prep + 35 minutes baking

Yield: 7 servings

For the chicken:

4 large chicken breasts

2 sleeves Ritz crackers (1 sleeve was enough)

1/4 t salt

1/8 t pepper (we didn't really measure how much salt and pepper we added)

1/2 C milk

3 C cheddar cheese, grated

1 t dried parsley (we didn't use any parsley)

For the sauce:

1   10 ounce can cream of chicken soup

2 T sour cream

2 T butter (and we added salt and pepper)

Directions:
1. Cut each chicken breast into 3 large chunks. 

2. In a small food processor grind up the ritz crackers.  (I just crushed them up in a bag)
3. Pour the milk, cheese and cracker crumbs into 3 separate small pans. Toss the 1/4 t salt and 1/8 t pepper into the cracker crumbs and stir the mixture around to combine.

4. Dip each piece of chicken into the milk...
then the cheese. Press the cheese into the chicken with your fingers. Some of it will fall off when you add it to the cracker crumbs, don't worry about it.

Press the cheesy chicken into the cracker crumbs and press it in. By the time you are coating the last piece of chicken, the dish you are using for the crumbs will be full of cheese. Don't let it get you down. Once the cheese melts in the oven it will adhere nicely to the crumbs and the crackers.

5. Spray a 9x13 pan with cooking spray and lay the chicken inside the pan. 

6. Sprinkle the dried parsley over the chicken. 

7. Cover the pan with tin foil and bake at 400 degrees for 35 minutes. Remove the tin foil, bake for an additional 10 minutes, or until the edges of the chicken are golden brown and crispy. (This was actually the PERFECT amount of time for the chicken to cook. It was literally ... well, perfect.)

8. Into a medium sized sauce pan combine the cream of chicken soup, sour cream and butter with a whisk. Stir it over medium high heat until the sauce is nice and hot. Serve over the chicken. 

Enjoy!

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