Chocolate Chip Cookies

Everyone loves chocolate chip cookies.  I have tried many different recipes and I always come back to my tried and true Nestle Toll House Recipe.  Perhaps its just comfort, or maybe after baking so many cookies I know what my preference is, all I know is that I love these!  This recipe can be used with shortening which does yield a fluffier cookie, however, butter provides a richer flavor and a nice balance between a crisp edge with a soft center.

Chocolate Chip Cookies (Adapted from Nestle Toll House)
1 cup butter at room temperature
3/4 c white sugar
3/4 c brown sugar
2 eggs
1 tsp real vanilla extract
1 tsp salt
1 tsp baking soda
2 1/2-3 cups flour (I always check after 2 1/2 cups to see how sticky the dough is)
2 cups chocolate chips

Directions

Preheat oven to 350 degrees.  Line a cookie sheet with a non stick baking sheet, my favorite brand is Silpat. Cream butter and both sugars together.  Add eggs one at a time, beating in between.  Add vanilla, salt, and baking soda.  Mix together.  Add flour one cup at a time mixing well until dough is not sticking to fingers.  With a spoon stir in chocolate chips.  Drop cookie dough by the spoonfuls onto the cookie sheet and bake for 8-10 minutes.  

Coconut Cream Pie

Ingredients: 

Toasted-Coconut-Graham-CrackersCoconut Graham Crust

5 Tbsp sweetened shredded coconut, divided

9 rectangle graham crackers (or 18 squares) broken in rough pieces, one sleeve

2 Tbsp sugar

5 Tbsp melted butter

Coconut Pie Filling

2/3 cup sugar, divided

1/4 cup cornstarchCoconut-Pastry-Cream

5 eggs yolks

1 14-ounce can coconut milk

1 cup whole milk

1/2 cup sweetened shredded coconut

1/4 tsp salt

2 Tbsp cold butter, cut in pieces

2 tsp vanilla

Coconut Whipped Cream

1 1/2 cups heavy cream, chilled

2 Tbsp sugar

3/4 tsp coconut extract

Instructions

Preheat oven to 325 degrees. Place a medium bowl and the beaters in the fridge to chill.  Sprinkle 5 tablespoons of coconut in a small baking pan and toast in the oven on 325 degrees stir 2-3 times, about 8-10 minutes. Set aside 1 tablespoon.  Process the graham crackers, 4 tablespoons of toasted coconut and 2 tablespoons of sugar in a food processor into fine crumbs. Using a fork or rubber spatula, stir in 5 tablespoons of melted butter.  Dump the graham cracker mixture into a 9-inch pie dish and press the crumbs evenly on the bottom and sides forming a crust. Bake at 325 for 10 minutes or until it is golden brown. Cool on a wire rack for about 1 hour.  Meanwhile, in a small bowl, whisk 1/3 cup sugar and the cornstarch, which will help reduce lumps. Add egg yolks and whisk until smooth.  Set aside.  Combine the coconut milk, whole milk, 1/2 cup shredded coconut, 1/3 cup sugar and salt in a medium sauce pan over medium heat and bring to a simmer, stirring occasionally, about 3-5 minutes. Take off the heat.  To temper the egg mixture, gradually whisk 3/4 cup of the hot coconut milk mixture into the egg mixture. Add the egg mixture to the sauce pan and bring mixture back to simmer whisking constantly until the surface just beings to bubble and thicken, about 60 seconds. Take off the heat.  Add the vanilla, 2 tablespoons butter and whisk until it melts. Pour into the cooled coconut graham crust and smooth until even. Cover with plastic wrap placed directly on the filling to prevent a skin forming and chill for 3 or more hours.  Just before serving, beat the cream and 2 tablespoons of sugar in the chilled bowl. Beat until soft peaks form and add the coconut extract. Continue to beat until stiff peaks form.  Spread or pipe the whipped cream over the pie and sprinkle the reserved 1 tablespoon of toasted coconut. To serve, cut in wedges and store leftovers in the fridge.

Notes

*Tempering – It’s the process of gradually adding a hot liquid into an egg mixture to slowly increase the temperature so that the eggs don’t scrabble.  

*Coconut milk comes in a can and is different than cream of coconut(used in drink mixes).

*For whole milk equivalent, place 2 tablespoons heavy cream in a liquid 1 cup measurer and fill with skim milk. I like to drink skim milk so having some heavy cream on hand allows me to convert skim into 1% or 2% (7 Tbsp skim milk and 1 T heavy cream), whole milk (6 Tbsp skim and 2 Tbsp heavy cream), or Half and Half (2/3 cup skim and 1/3 cup heavy cream). This way I only need skim milk and heavy cream in my fridge.

*While toasting the coconut for this pie, make a cup or two extra and store in an airtight container. Sprinkle on sundaes, coconut cupcakes or cake, layer in a parfait, add to a fruit salad or bake into cookies or quick breads. Or use it for your next Coconut Cream pie. You’ll get requests!

Strawberry-Rhubarb Shortcake

This dessert requires a little work but is so worth it.  It quickly became our dads favorite spring time dessert.  The Southern style biscuit gives this classic dessert a little twist.

Serves 6

Ingredients

For the strawberry-rhubarb mixture:

1 pound ripe strawberries, about 4 cups, cleaned

1 to about 1 and 1/2 pounds of rhubarb (about 7 stalks), leaves removed, stalks chopped into about 1/2-inch pieces

1/2 cup granulated sugar, plus 2 tablespoons sugar

For the biscuits

2 cups all-purpose flour

1/3 cup plus 1 tablespoon granulated sugar

2 and 1/2 teaspoons baking powder

1/4 teaspoon baking soda

1/2 teaspoon salt

1/2 cup (1 stick) cold unsalted butter, cut into 1/2-inch pieces

1 large egg

1/2 vanilla bean**Slice it open and then pull your knife across the opening to remove about 1/2 the seeds. Save the other half for the whipped cream!

1/4 cup heavy cream; plus more for brushing the tops of the biscuits

1/4 cup buttermilk

For the whipped cream

***Chill your mixing bowl, if possible first.

1 and 1/2 cups cold heavy whipping cream

2 tablespoons granulated sugar

1/2 vanilla bean

Directions

For the strawberry-rhubarb mixture: In a large sauté pan over low heat, combine the chopped rhubarb and 1/2 cup of granulated sugar.  Stir to coat the rhubarb thoroughly with the sugar, and let cook, stirring occasionally, until the rhubarb breaks down and becomes sticky and stringy, about 40 minutes to one hour.  Put 1/3 of the strawberries into a medium bowl and mash them until they are crushed. Add the 2 tablespoons of granulated sugar to the bowl.  Slice the rest of the strawberries into your desired thickness and add them to the crushed strawberry mixture. Set aside at room temperature for at least 30 minutes.  Once the rhubarb is cooked, add this to the strawberry mixture and set aside.  

For the biscuits: Position a rack in the center of the oven and preheat to 425 degrees. In a large bowl, combine the flour, 1/3 cup of the sugar, baking powder, baking soda and salt. Add the pieces of cold butter, and using a pastry cutter or your fingers, crush the butter into the dough until it is crumbly and resembles coarse sand.  In a separate small bowl, whisk together the egg and the heavy cream.  Add the buttermilk to the mixture and whisk to combine.  Make a well in the center of the flour mixture and pour the egg mixture into the center.  Mix the dough with a fork until just combined (**it will look shaggy).  On a lightly floured surface, knead the dough until softened and cohesive, adding more cream if necessary.  Roll out the dough to a thickness of 3/4-inch, and using a biscuit cutter (I used a 2 and 1/2-inch diameter round cookie cutter), cut out the biscuits and place onto a parchment-lined baking sheet, re-rolling and cutting the dough as needed. Fine Cooking stresses not to twist the biscuit cutter when making your cuts-simply push down and pull up the cutter vertically. I did this, and it seemed to work like a charm! Using a pastry brush, lightly brush the tops of the biscuits with cream and sprinkle the tops with the remaining granulated sugar.  Bake the biscuits until lightly golden brown, rotating the baking sheet halfway through the baking process, about 10-15 minutes total.

For the whipped cream: 

In your mixing bowl, combine the cream, sugar, and 1/2 vanilla bean seeds. Mix on medium-high speed until soft peaks form.  Assemble the shortcakes with the biscuits, strawberry-rhubarb mixture, and top with the whipped cream.

Pumpkin Bars with Cream Cheese Frosting

I wanted to make a fall treat for mutual and pumpkin bars were calling my name. I couldn't find our family recipe, but found this one online. I adapted slightly and these were so good!!

Recipe adapted from Paula Dean

Bars:

• 4 eggs
• 1 2/3 cups granulated sugar
• 1 cup vegetable oil
• 15-ounce can pumpkin
• 2 cups sifted all-purpose flour
• 2 teaspoons baking powder
• 2 teaspoons ground cinnamon
• 1 teaspoon salt
• 1 teaspoon baking soda
• 1 cup chocolate chips (optional)

Icing:

• 8-ounce package cream cheese, softened
• 1/2 cup butter or margarine, softened
• 2 cups sifted confectioners' sugar
• 1 teaspoon vanilla extract

Directions

Preheat the oven to 350 degrees F.

Using an electric mixer at medium speed, combine the eggs, sugar, oil and pumpkin until light and fluffy. Stir together the flour, baking powder, cinnamon, salt and baking soda. Add the dry ingredients to the pumpkin mixture and mix at low speed until thoroughly combined and the batter is smooth. Add chocolate chips. Spread the batter into a greased cookie sheet. Bake for 30 minutes. Let cool completely before frosting. Cut into bars.

Fall Apple Crisp

6-7 medium Granny Smith and Honey Crisp apples
1 cup oats
1 cup flour
1 1/2 cups brown sugar
2 teaspoons cinnamon
1 1/2 sticks butter at room temperature

Core, peel and dice or slice apples.  Either put apples into a greased 9x13 dish or 6-8 individual ramekins.

In a bowl combine oats, flour, sugar and cinnamon.  Add room temperature butter and mix until topping is coarse.   Pour over apples and bake 375 for 20-35 minutes

Stawberry Shortcake Cake

Shortcake
1 cup all-purpose flour
3/4 cup granulated sugar
1 teaspoon baking powder
1/2 teaspoon fine salt
4 tablespoons unsalted butter, melted
1 large egg, beaten
1/2 cup organic whole milk
1 teaspoon pure vanilla extract
Strawberries and Cream 2 pints organic strawberries
1 tablespoon granulated sugar
2 cups organic heavy whipping cream
2 tablespoons confectioners' sugar
1 teaspoon pure vanilla extract

Directions
For the cake: Preheat the oven to 375 degrees F. Butter an 8-inch round
cake pan, line it with parchment paper, butter the paper, and dust the pan
lightly with flour.
Whisk the flour with the granulated sugar, baking powder, and salt in a
medium bowl. Lightly whisk in the butter, egg, milk, and vanilla, just until
smooth. Pour the batter into the prepared cake pan and bake until a toothpick
inserted in the center comes out clean, about 25 minutes. Cool on a
rack for 10 minutes, then turn it out of the pan, flip upright, and cool completely
on the rack.

For the strawberries and cream: Set aside 1 pint of the best-looking whole
berries for topping the cake. Cut off stems & thinly slice the rest of the
berries. Whip the cream with the confectioners' sugar and vanilla to soft peaks [using an electric mixer] Refrigerate until ready to use.

To assemble the cake: Cut the cake in half horizontally with a serrated knife.
Place the bottom layer cut side up on a cake stand or serving plate. Fold a couple tablespoons of the whipped cream into the sliced berries and spread over the bottom layer. Top with the other piece of cake, cut side down. Spread the remaining whipped cream on the top of the cake and top the cake with the whole berries.

Cream Cheese Lemon Bars

Lemon Cake Mix
1/3 c. butter softened
1 egg
8 oz cream cheese
1 c powder sugar
2 T lemon juice
2 eggs
1 t vanilla
1/2 lemon grated

Mix together cake mix, butter and 1 egg.  Press into 9x13 pan.  Beat cream cheese until smooth add powder sugar, stir in lemon rind and juice.  Beat eggs with vanilla, add into lemon mixture.  Spread over cake.  Bake 350 for 25-30 minutes.  Cool, top with powder sugar and refrigerate.

Lemon Blueberry Cupcakes with Cream Cheese Frosting

Cake
1 package Duncan Lemon Supreme Cake Mix
1 package vanilla pudding
1/2 cup lemon
1/2 cup water
1/3 cup vegetable oil
3 large eggs (at room temp)
1 1/2 cup fresh blueberries

Frosting
16 oz room temp cream cheese
2 sticks room temp butter
6-8 cups confectioners sugar
1/4 lemon squeezed
1 teaspoon vanilla extract
2 T Milk

Directions for Cake
Preheat oven to 350. Add liners to muffin tins. Combine cake mix, pudding, lemon juice, water and oil. Add eggs. Beat with an electric mixer just until combined. Gently fold in fresh blueberries. Pour into prepared cupcake liners (or cake pans). Bake according to box instructions and pan size. Let cakes cool on cooling racks in the pan for 10 min. Remove from pans carefully and continue to cool until room temp.

Frosting Directions
Beat cream cheese and butter until light and fluffy. Add the powdered sugar, lemon juice, and extract, and beat until combined, add milk.

Adapted from Tip Junkie