Saturday, September 27, 2008
Thursday, September 25, 2008
If my life was somehow hanging in the balance and all I had to do to save myself or the ones that I love was to make chocolate chip cookies – we’d all be pushing up daisies. That is, until I found this recipe for the cookie-crippled like me. These actually turn out soft and not pools of goo resembling something of a cookie afterthought.
Cream the shortening and sugars then add the eggs and vanilla with a flip of a switch, then measure out the dry.
Fluff with a fork and slowly dump it in.
I said SLOWLY!!!
That’s better, keep it going a few seconds longer, just until…
it pulls clean from the sides. That way we don’t have to wash the bowl. Just kidding.
Add the chippage. Yeah, I just made up a new word.
This time I thought I’d try something different since the chips were gargantuan. I rolled some dough and stuck a bit of edible love in the center.
Line them up on an ungreased sheet so that these belly-bombs can practice their expanding powers; like what will happen to my thighs after eating them.
Look! They’re puffy and not piles of goopey-grossness that harden to the point of needing to be fully submerged in a tall, cool glass of milk just so you don't ruin all that dental work you spent the kids college fund on.
The moment of truth. Deflation within acceptable standards while cooling.
Success!!! Yummy goodness to be devoured by rabid wolves, bears, and webolos? If I can do it, so can your three year old.
Goof-Proof Chocolate Chip Cookies
1 cup shortening (butter flavor's best)
3/4 cup sugar
3/4 cup brown sugar
1 tsp. vanilla
1 tsp. salt
1 tsp. baking soda
2 1/2 cups flour
1 bag (or half) of chocolate chips
Nuts if you want'em.
Cream shortening and sugars. Add eggs and vanilla. Mix dry and slowly add. Stir until it pulls clean, scoop or form into balls. Bake at 375 for 8-10 min. Cool 1 min. on sheet before removing to rack. Store in airtight container.
Tuesday, September 23, 2008
2 tsp yeast
3 T oil
3 T sugar
1 tsp salt
~3 1/2 c flour (try 2 c white flour, 1 1/2 wheat flour)
1 T gluten (optional)
1-2 tsp dough enhancer (optional)
1 1/3 c tepid water
Set bread maker on dough setting and press start.
Grease 9x13 pan, shape rolls.
Cover w/ a dish cloth and let rest. Rolls should double in size. REMEMBER! your house needs to be warm to raise dough, close your windows.
My rolls had already started to raise when I thought to take the first picture.
Bake 350 degrees for about 20-25 min. Rolls should be golden and sound hollow when tapped.
I like to butter them while they are hot.
The recipe is the same if you are using your bosch or kitchen aid. Dump ingredients into mixer and kneed for 10 minutes. Let rest until it doubles (the room needs to be warm enough for the dough to rise!!). Mix for 30 seconds. Make rolls.
I follow this same recipe when I make soup bowls. This recipe makes about 12 rolls or 4 medium soup bowls ( or two large ones, but with JP being diabetic I try to cut carbs). Soup bowls just cook a little longer. Same rules apply.