Sunday, March 16, 2008
Congratulations, Toni, and thanks for the brilliant frosting solution for the cranberry cake!
The winner was determined randomly. I wrote the names of all the entrants (there were 11, total) on a peice of paper, my husband picked a number (14) and the person I landed on when I counted to that number was the winner.
Wednesday, March 12, 2008
Friday, March 07, 2008
It's a showdown.
Pick one of the recipes that I have posted (it doesn't have to be one you have made). In the comments section for that recipe, tell me about a recipe that is similar in some way, but superior to the one I blogged about. And don't forget to post your actual defending recipe.
For example, you could oppose my favorite brownie recipe with your favorite brownie recipe. OR maybe the similarities between my recipe and yours would be less obvious- just explain what they have in common and why you think your recipe is better. Then prepare for my brownie to beat your brownie up, because it will.
The winner will be chosen randomly from all the contest entries. But, since I am making up the rules as I go, if your entry is especially entertaining or convincing then maybe you will be entered twice. The deadline for entries is in one week- March 15th at 11:59 pm.
Monday, March 03, 2008
Go ahead, call me boring, but I don't think there is a dessert that can stand up to the tastiness of a chocolate chip cookie with a cold glass of milk. Or, when I'm feeling fancy, a warm cookie with a scoop of ice cream.
Everybody seems to have their favorite recipe and I have found mine. Actually I found it about a year ago, and I have been meaning to share it with you for a while. I like my chocolate chip cookies buttery and chewy, yet crispy on the edges. I am also a firm believer in adding enough chocolate chips to contrast the buttery dough but not overwhelm it. This recipe accomplishes all of that. The only drawback (in some cases, benefit) is that the dough must be refrigerated before baking. Otherwise, with this brown sugar and butter- heavy recipe, the cookies will just spread too much. I am also a fan of freezing the dough in little balls for later use- with this recipe there is no need for defrosting before baking.
I don't know much about high-altitude baking, but if you are high-altitude I think this recipe might need some tweaking.
This recipe is based on a recipe by Wendy Gaynor that was printed in New York Times Magazine. From what I gather, she used to own a bakery called Ruby et Violette in New York City that is famous for its cookies. It sounds like a fun pit stop for the next trip to NYC to try an exotic cookie flavor or two. But then again, it would be near impossible to beat the classic chocolate chip!
Here she is:
Perfect Chocolate Chip Cookies
8 oz butter, room temperature
1 C brown
1/2 C white sugar
2 C flour
1 tsp salt
1 tsp vanilla
2 C chocolate chips
Cream butter. Add
sugars and beat until fluffy. Beat in eggs 1 at a time.
Mix the flour and
baking soda together. Add this to the butter mixture at a low mixer speed until
it is just combined. Add the vanilla extract.
Beat on medium until
blended, then add the chocolate chips and stir them in.
dough is completely chilled, then drop by teaspoonfuls on an ungreased cookie
sheet. Bake at 375 degrees for 8-11 minutes.
If your dough is spreading too much, try freezing it in little teaspoon-sized balls, between sheets of wax paper, then bake it straight from the freezer.