Tag Archives: Rose Water

STRESSED IS DESSERTS SPELLED BACKWARDS

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With so much LIFE going on everyday, I sometimes need to show myself that I really REALLY love me. Most peoples initial thoughts would be a massage, a manicure, a foot rub, a night out with the girls….NOT I says I! My way of a therapeutic moment is baking. Yes, baking. Be it cookies, cakes, cupcakes, experimenting with frosting recipes or cobblers…I de-stress when I bake. Think about it, your CRACKING EGGS! Your BEATING the dough! Your steam is keeping everyone clear of the kitchen giving you some alone time with a better kind of happy ending! What I’m trying to say is letting out your aggression on your dough is much better than letting it out on your beau, right? Well, sometimes 😉 I may not look as glamourous as Dita when cooking in the kitchen, but my family thinks I came down from the heavens when soft, warm cookies come out of the oven. My secret desire is to look like Dita when I’m cooking, but have the knowledge (and let’s face it, the kitchen) of Ree Drummond, Pioneer Woman on Food Network. I – LOVE – HER!!! My sweetheart of 7 1/2 years married me this year, I think it’s because my cooking skills have stepped up significantly since I began to watch her show. She makes everything seem so easy to make, she really loves butter and I have developed kitchen envy! Even my wedding registry reflected our new addiction to cooking appliances as almost everything on there was some sort of cooking tool!

 

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OK ok, enough of my girl crush rant. Let’s move on to some recipes! I tried this chocolate chip cookie recipe I found on Pinterst while gathering wedding ideas and I have been making them for every special occasion since then! It’s a “move over Mrs. Fields cookies” kind of cookie.

Best-Ever Chocolate Chip Cookies
Ingredients:
3/4 c. unsalted butter, softened
3/4 c. brown sugar 
1/4 c. granulated sugar 
1 egg 
2 tsp. vanilla extract 
2 c. all purpose flour 
2 tsp. cornstarch 
1 tsp. baking soda 
1/2 tsp. salt 
1 c. bittersweet chocolate chips
Directions:
1.  Preheat oven to 350 degrees F.
2.  In the bowl of a stand mixer fitted with a paddle attachment, cream together butter and sugars until fluffy and light in color. Add egg and vanilla and blend in.
3.  Mix in flour, cornstarch, baking soda and salt. Stir in chocolate chunks.
4.  Using a standard-sized cookie scoop or tablespoon, drop dough onto a prepared baking sheet.  Bake for 8-10 minutes, until barely golden brown around the edges.  (The tops will not brown, but do NOT cook longer than ten minutes.)
5.  Let cool, on the sheet, on a wire rack for five minutes.  Remove from baking sheet and let cool completely.  Makes approximately 3 dozen.  Try not to eat them all.

 

 

Looking for a great cake to add some color to your spread? Try these beauties!

 

 

And of course! This blog wouldn’t be complete without a Ree Drummond Cookie Recipe!

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