Chocolate Chip Cookies

I really want to bake something right now, but it's so hot I would die, and my apartment would burn down. So, here's the recipe for chocolate chip cookies that my mom has used my entire life! (I made them a while ago and snapped this photo.) It's Betty Crocker and it's doubled because we don't mess around when it comes to baked goods. I use fair trade chocolate chips from Equal Exchange.

Chocolate Chip Cookies Betty Crocker

2 cups butter, softened (or margarine)
1-1/2 cups granulated sugar
1-1/2 cups brown sugar, packed
2 eggs
4-1/2 cups all-purpose flour
2 tsp baking soda
1 tsp salt
2 cups coarsely chopped nuts (optional)
2 packages chocolate chips (12 oz.)

Heat oven to 375 degrees F. Mix butter, sugars, and egg. Stir in flour, baking soda, and salt (dough will be stiff). Stir in nuts (if desired) and chocolate chips. Drop dough by rounded teaspoons full about 2 inches apart onto ungreased cookie sheet. Bake until light brown, 8 to 10 minutes. (Centers will be soft.) Cool slightly; remove from cookie sheet. About 90 calories per cookie... 6 dozen (or 12... not sure here, just know you'll have cookies for days).

Chocolate chip bars: Press dough in ungreased rectangular pan, 13 x 9 x 2 inches. Bake until golden brown. About 25 minutes; cool. Cut into bars, about 3x 1-1/2 inches. 24 bars.

Crisp Chocolate Chip Cookies: Decreases flour to 2 cups. About 5 dozen.

Jumbo Chocolate Chip Cookies: Drop dough by 1/4 cupfuls about 3 inches apart onto ungreased cookie sheet. Bake until edges are set, 12 to 15 minutes. Cool completely, remove from cookie sheet. About 1-1/2 dozen.

** Side note: I always bake with salted butter, so I generally omit the salt called for in the recipe.

Bon Appetit Desserts: Pecan Praline Cake

First, I would like to say hello!

Second, I would like to say that this recipe consists of four parts.

Third, I made this for the annual all girl Super Bowl party that I attend.

Fourth, everyone (friends and co-workers) enjoyed this cake.

Away we go!

             

Pecan Praline Cake

This luscious southern-style cake features flavor reminiscent of Louisiana pralines (brown sugar-pecan confections). 12 servings.


Cake

2-1/2          cups cake flour

1-1/2          teaspoons baking powder

1/2             teaspoon salt

2                cups sugar

1                cup (2 sticks) unsalted butter, room temperature

4                large eggs

2                teaspoons vanilla extract

1                cup whole milk

1-1/2          cups chopped pecans


Syrup

3                tablespoons water

3                tablespoons sugar

1                tablespoon bourbon (I used rum, it's what I had on hand)


CAKE: Position rack in center of oven and preheat to 350ºF. Butter two 9-inch-diameter cake pans with 2-inch-high sides. Line pan with waxed paper (I used parchment); butter paper. Whisk flour, baking powder, and salt in medium bowl to blend. Using electric mixer, beat sugar and butter i large bowl until fluffy. Beat in eggs 1 at a time, then vanilla. Beat in dry ingredients in 3 additions alternately with milk in 2 additions. Stir in pecans. Divide batter between prepared pans.

Bake cakes until tester inserted into center comes out clean and cakes begin to pull away from pan sides, about 35 minutes. Cool cakes in pans on racks 10 minutes. Cut around pan sides to loosen caks. Turn cakes out onto racks; peel off waxed paper. Cool cakes completely.

DO AHEAD: Can be made 1 day ahead. Wrap in foil and store at room temperature.



SYRUP: Stir 3 tablespoons water and sugar in small saucepan over medium heat until sugar dissolves and mixture comes to a simmer. Remove from heat. Stir in bourbon. Cool.

Place 1 cake layer, flat side up, on platter. Brush some of syrup over. Spread 1 cup Vanilla Cream Cheese Frosting over. Top with second layer, flat side up. Brush top and sides of cake with remaining syrup. Spread remaining frosting over top and sides of cake. Arrange Pecan Praline Topping all over top of cake, mounding slightly in center.

DO AHEAD: Can be made 1 day ahead. Cover with cake dome and refrigerate. Let stand at room temperature 1 hour before serving.


Vanilla Cream Cheese Frosting
Using slightly softened, room-temperature butter ensures easier mixing and a smoother frosting. Makes about 3-1/4 cups


12          ounces cream cheese (Such as Philadelphia brand), room temperature

1/2         cup (1 stick) unsalted butter, room temperature

2            teaspoons vanilla extract

4            cups powdered sugar


Using electric mixer, beat cream cheese, butter, and vanilla in large bowl until smooth. Beat in sugar 1 cup at a time, scraping down bowl occasionally.


Pecan Praline Topping
These crunchy brown-sugar pecans are also delicious on their own. Makes about 1-1/2 cups

1          large egg white, room temperature

1          tablespoon water

1/2       cup (packed) golden brown sugar

1-1/2    cups pecan halves


Preheat oven to 300ºF. Butter rimmed baking sheet. Using fork, beat egg white and 1 tablespoon water in medium bowl until foamy. Add sugar and stir until sugar dissolves. Add pecan halves and toss to coat. Spread pecan mixture on prepared baking sheet (some egg white mixture will flow out onto baking sheet). Bake until nuts are deep brown and crisp, stirring occasionally, about 25 minutes. Remove from oven; stir to loosen nuts from baking sheet. Cool nuts completely on sheet.

DO AHEAD: Can be made 3 days ahead. Store in airtight container at room temperature.

What I Read This Year

Since I have all of the time in the world now (no more school, forever!)... I decided that I would try to read 52 books this year. The most books I have read in one year is 36. This was a challenge that I did not think I could meet, at several points throughout the year.

I would go from reading 5 books in one weekend, to reading zero books in 5 weeks. It was a constant forcing myself to read, but also feeling a bit stressed about meeting my goal. At times, I began to feel like reading was a job, which I most definitely did not like, because I love reading! At some point in early October, I finally caught up to and surpassed the amount of books that I should have read at that time, according to the Goodreads Reading Challenge tracker.

So, what did I read? Did I complete the challenge?  See below!

1. You Learn by Living: Eleven Keys for a More Fulfilling Life by Eleanor Roosevelt

2. The Dreamer by E.J. Mellow

3. The Murder at the Vicarage by Agatha Christie

4. Modern Tea: A Fresh Look at an Ancient Beverage by Lisa Boalt Richardson

5. Neanderthal Seeks Human: A Smart Romance by Penny Reid

6. Modern Lovers by Emma Straub

7. A Curious Beginning by Deanna Raybourn

8. The Hooker and the Hermit by L.H. Cosway and Penny Reid

9. The Player and the Pixie by L.H. Cosway and Penny Reid

10. Against the Tide by Elizabeth Camden

11. The Mothers by Brit Bennett

12. Neanderthal Marries Human: A Smarter Romance by Penny Reid

13. Friends Without Benefits by Penny Reid

14. Rancher's Refuge by Linda Goodnight

15. Rebel of the Sands by Alwyn Hamilton

16. Love Hacked by Penny Reid

17. Beauty and the Mustache by Penny Reid

18. Frommer's EasyGuide to Iceland

19. Jar City by Arnaldur Indridason

20. Independent People by Halldor Laxness

21. No One Can Pronounce My Name by Rakesh Satyal

22. Happily Ever Ninja by Penny Reid

23. Dating-ish by Penny Reid

24. The Animal Under the Fur by E.J. Mellow

25. Attraction: Elements of Chemistry by Penny Reid

26. Heat: Elements of Chemistry by Penny Reid

27. Capture: Elements of Chemistry by Penny Reid

28. Cinder by Marissa Meyer

29. The Lightning Thief by Rick Riordan

30. The Selection by Kiera Cass

31. Lock and Key by Sarah Dessen

32. Someone Like You by Sarah Dessen

33. Sarah's Key by Tataina de Rosnay

34. Bear in Mind by Penny Reid

35. The Elite by Kiera Cass

36. The One by Kiera Cass

37. Of Mice and Men by John Steinbeck

38. The Great Gatsby by F. Scott Fitzgerald

39. A Study in Scarlet by Sir Arthur Conan Doyle

40. A Sheetcake Named Desire by Jacklyn Brady

41. Alex, Approximately by Jenn Bennett

42. Paper Princess by Erin Watt

43. Everything, Everything by Nicola Yoon

44. Love and Gelato byJenna Evans Welch

45. The Cuckoo's Calling by Robert Galbraith

46. Six of Hearts by L.H. Cosway

47. Dark Matter by Blake Crouch

48. Nobody Looks Good in Leather Pants by Penny Reid

49. Tapping the Billionaire by Max Monroe

50. Eleanor and Park by Rainbow Rowell

51. Scarlet by Marissa Meyer

52. Yiddish Wisdom: Humor and Heart from the Old Country by Christopher Silas Neal



Though I own these books, I suggest your local library or borrowing from a friend... unless you want to have your very own library, like I do!

Bon Appetit Desserts: Chocolate Decadence

Decadent is an understatement. This cake is almost pure chocolate!

This cake comes together quite quickly. It is sure to impress your co-workers... or anyone for that matter.

Chocolate Decadence
Although the pan is buttered and floured to prevent sticking, the cake itself is flourless. The decadence comes from a generous dose of bittersweet chocolate and butter, accented with Grand Marnier, Cognac (or Brandy), and espresso powder. 12 servings

1          pound bittersweet or semisweet chocolate (do not exceed 61% cacao), chopped

10        tablespoons (1-1/4 sticks) unsalted butter

2          tablespoons Grand Marnier or other orange liqueur

1          tablespoon Cognac or brandy

1          tablespoon instant espresso powder or coffee powder

6          large eggs

3/4       cup sugar

            Lightly sweetened whipped cream

            Fresh raspberries

Preheat oven to 350ºF. Butter and flour 9-inch-diameter springform pan with 2-3/4-inch-high sides. Stir chocolate and butter in heavy large saucepan over low heat until melted and smooth. Remove from heat. Whisk in Grand Marnier, Cognac, and espresso powder. Cool to lukewarm.

Using electric mixer, beat eggs and sugar in large bowl until tripled in volume, about 5 minutes. Fold 1/4 of beaten egg mixture into chocolate mixture to lighten, then fold chocolate mixture into remaining egg mixture. Transfer batter to prepared pan.

Bake cake until tester inserted into center comes out with moist crumbs still attached, about 45 minutes. Cool cake in pan on rack (cake will sink as it cools). Run knife around pan sides to loosen cake. Release pan sides.

DO AHEAD: Can be made 1 day ahead. Cover and let stand still at room temperature.

Cut cake into wedges. Serve with whipped cream and berries.

Bon Appetit Desserts: Tarte au Sucre

Hello!  Here is a new Bon Appetit Desserts Cookbook recipe for you all.  About time!

I am just starting to get back in to the groove of things. I've got to tell you, living that grad school life for two years really took a lot out of me. I hope that I can get back into baking, for reals this time.

I got pink slipped at my school this year, but luckily, I was hired at a new school about two weeks after the school year ended. So, I'll have funds still coming in... baking supplies will still be able to be purchased. Hooray!

About this tarte au sucre. My friend Rachelle loved it. Loved. It. I however, am not a huge fan of eggs or custards. As in, I do not eat them. I did try the tarte, it has good flavor, but I could not get over the texture of the custard. So, if you love eggs and you love custards, this dessert is for you. If you do not, I'd say skip it.

Tarte au Sucre

Similar to a rustic coffee cake, this Belgian classic is a light and fluffy yeast-risen treat with a custardy brown sugar topping. Often served with fresh berries as dessert, the tart is also lovely for brunch or as an afternoon snack with coffee or tea. 10 to 12 servings.

1-1/2          cups unbleached all purpose flour

1/4             cup sugar

2                teaspoons active dry yeast

1                teaspoon finely grated lemon peel

1/2             teaspoon salt

6                Tablespoons (3/4 stick) chilled unsalted butter, cut into 1/2-inch cubes

1/4             cup whole milk

3                large egg yolks

2                large eggs

2/3             cup heavy whipping cream

2/3             cup (packed) dark brown sugar, divided

Butter and flour 9-inch-diameter springform pan with 2-3/4-inch high sides. Mix flour, 1/4 cup sugar, yeast, lemon peel, and salt in processor. Add butter; using on/off turns, blend until mixture resembles coarse meal. (I do not have a food processor... I just mixed with my hands.) Add milk and egg yolks; using on/off turns, blend until soft dough forms. (I just used a wooden spoon.) Using wet fingertips, press dough over bottom and 1 inch up sides of prepared pan. Cover tightly with plastic and let rise in warm draft-free area until light and puffy (dough will not double in volume), about 2 hours.

Preheat oven to 400ºF. Whisk whole eggs and cream in small bowl to blend. Sprinkle 1/3 cup brown sugar over bottom of tart. Pour cream mixture over. Sprinkle with remaining 1/3 cup brown sugar. Bake until dough puffs and browns and filling browns in spots, about 25 minutes. Transfer to rack. Cut around pan sides to loosen tart. Release pan sides. Cool 30 minutes. Serve warm or at room temperature.