Ingredients:
2 packages crescent rolls
8 oz. cream cheese
1 1/2 cup sugar
1 tablespoon vanilla
1 teaspoon cinnamon
1 stick melted butter
Press one package of crescent rolls in the bottom of a greased 9 x 13 casserole dish to form the bottom crust. Mix the cream cheese, 3/4 cup sugar and vanilla together and spread on top of the crust. Press the second package of crescent rolls on top and pat thin to cover everything. Mix the rest of the sugar, cinnamon and melted butter together and pour over top, spreading to the edges to cover everything. Bake at 350 for about 30 minutes. Serves great hot, cold, warm--or right out of the dish with a fork.
This is so easy and it is always a hit. I'm going to half the recipe and freeze a bunch to take to neighbors. It freezes great. This is totally my go-to now!
Sunday, January 12, 2014
Saturday, January 4, 2014
The BEST chocolate chip cookies
The Only Chocolate Chip Cookie I Will Ever Need to Know How to Make For The Rest of My Life
by Shirley Hendrickson, adapted from Jacques Torres (Kate: I totally had this link and recipe wrong before, sorry about that!)
Secret 1: The use of a mix of cake flour and bread flour. Cake flour is finer, and bread flour has gluten, both important. Use them and no other.
Kate: I’m fairly certain this is one of the keys to this recipe being so great. It took me ages to find cake flour at my huge grocery store as it’s not super popular and they hid it on the top shelf that I had to have someone help me get down, but dig dig dig as it’s necessary!
Secret 2: Chilling. This is key — KEY! — to cookie texture success. The reason is that letting the dough rest allows all the eggs and the butter and the liquids to ooze and soak and hydrate into all the dry goodness. 24 hours is minimum, 36 is preferable (and noticeably better).
Also, the flavor gets crazy! Deep, caramel-y, toffee-y, and they bake up so much more deliciously brown. Plus, it lets the outside get crisp and crackly and keeps the middle almost underdone when you pull them out — they set up and turn into soft, chewy heaven.
Kate: I baked one batch after only four hours of chilling and they were great – like SO great people begged me for the recipe at the potluck. Then I tried 12 hours, 24 hours, and 36 hours. While 36 was DEFINITELY in-freaking-credible (so true about the caramel-y-ness), if you can only wait four hours, it won’t be the end of the world. This also makes SO many cookies that you could make half and then half later, like I did.
Secret 3: All ingredients. Room temperature. Do it. (Note: The misconception with room-temperature butter: it actually doesn’t mean letting it sit out until it’s supersoft and melty. You should be able to press a slice of butter with your finger and easily make a dent, and it should crack faintly.)
Secret 4: Did you know? People make their cookies way too small! It’s silliness! If you make them too small, they dry out too quick, and they get too crunchy. We want gooey and chewy! The way to achieve that is to scoop your dough out into golf-ball sized — or slightly larger — portions. I use a 1/3 c measuring cup for extra big cookies.
Secret 5: The chocolate. Sorry, Toll House. And don’t even think about the generic supermarket brand. I only use Ghiardelli 60% Cacao chips — they’re pretty widely available the best chips you can buy at a grocery store. However, if you run across anything that is 60% cacao, it’ll be good.
Secret 6: The sprinkle of salt on the top. Makes all the sweetness sing.
Secret 7: Wait. I mean, sure, have one piping hot out of the oven, but the flavors actually meld and deepen once they cool. These are definitely cookies that get better the next day.
Secret 7 1/2: Always err on taking them out too early rather than too late – also essential for middle-softness. They continue to cook on the sheet for a few minutes, so don’t overdo it – underdone is better than overdone, every time (and you can always pop them in for a minute more if you like).
Stick to these secrets, and you will ace chocolate chip cookies forever.
2 cups minus 2 Tbsp. cake flour (8 1/2 oz)*
1 2/3 cups bread flour (8 1/2 oz)*
1 ¼ tsp. baking soda
1 ½ tsp. baking powder
1 ½ tsp. coarse salt, such as kosher
2 ½ sticks (1 ¼ cups; 10 oz.) unsalted butter, softened
1 ¼ cups (10 oz.) light brown sugar
1 cup plus 2 Tbsp. (8 oz.) granulated sugar
2 large eggs
2 tsp. vanilla extract
1 ¼ pounds bittersweet chocolate chips or chunks, preferably about 60% cacao content, such as Ghirardelli
Sea salt or kosher salt for garnishing
(* to those questioning the weight of the flours – they are indeed correct. Different flours have different weights, so just because you are weighing out the same oz doesn’t mean you are using the same amount, if that makes sense. Trust Shirley on this one.)
Combine flours, baking soda, baking powder, and salt in a bowl. Whisk well; then set aside.
Using a mixer fitted with paddle attachment, cream butter and sugars until very light and fluffy, about 3 to 5 minutes. Add the eggs, one at a time, mixing well after each addition. Mix in the vanilla. Scrape down the sides of the bowl with a rubber spatula as needed. Reduce the mixer speed to low; then add dry ingredients, and mix until just combined. (Unless you have a plastic guard that sits around the rim of the bowl, this will make a big mess at first, with flour flying everywhere. I found that carefully holding a dish towel around the top of the bowl helped a lot.) Add the chocolate chips, and mix briefly to incorporate. Press plastic wrap against the dough, and refrigerate for 24 to 36 hours. The dough may be used in batches, and can be refrigerated for up to 72 hours.
When you’re ready to bake, preheat oven to 350°F. Remove the bowl of dough from the refrigerator, and allow it to soften slightly. Line a baking sheet with parchment paper or a nonstick baking mat.
Using a standard-size ice cream scoop – mine holds about 3 fluid ounces, or about 1/3 cup – scoop six mounds of dough onto the baking sheet, making sure to space them evenly. Sprinkle lightly with sea salt, and bake until golden brown but still soft, 15 to 20 minutes. Transfer the baking sheet to a wire rack for 10 minutes, then transfer the cookies onto the rack to cool a bit more.
Kate: my oven is a class-act pile of junk, so one batch was cooked at 400 for 15 minutes and I think it turned out the best! One was cooked at 300 for 25 and it was kind of mediocre. So, in my opinion, hotter and faster seems to be better. At least in my crazy oven.
Repeat with remaining dough.
Yield: About 24 (5-inch) cookies. Kate: Mine made more like 18. But I have a cookie dough eating problem.
Go forth and make cookies, people.
- See more at: http://forme-foryou.com/2011/08/the-only-chocolate-chip-cookie-i-will-ever-need-to-know-how-to-make-for-the-rest-of-my-life.html#sthash.aGkfTeZ3.dpuf
by Shirley Hendrickson, adapted from Jacques Torres (Kate: I totally had this link and recipe wrong before, sorry about that!)
Secret 1: The use of a mix of cake flour and bread flour. Cake flour is finer, and bread flour has gluten, both important. Use them and no other.
Kate: I’m fairly certain this is one of the keys to this recipe being so great. It took me ages to find cake flour at my huge grocery store as it’s not super popular and they hid it on the top shelf that I had to have someone help me get down, but dig dig dig as it’s necessary!
Secret 2: Chilling. This is key — KEY! — to cookie texture success. The reason is that letting the dough rest allows all the eggs and the butter and the liquids to ooze and soak and hydrate into all the dry goodness. 24 hours is minimum, 36 is preferable (and noticeably better).
Also, the flavor gets crazy! Deep, caramel-y, toffee-y, and they bake up so much more deliciously brown. Plus, it lets the outside get crisp and crackly and keeps the middle almost underdone when you pull them out — they set up and turn into soft, chewy heaven.
Kate: I baked one batch after only four hours of chilling and they were great – like SO great people begged me for the recipe at the potluck. Then I tried 12 hours, 24 hours, and 36 hours. While 36 was DEFINITELY in-freaking-credible (so true about the caramel-y-ness), if you can only wait four hours, it won’t be the end of the world. This also makes SO many cookies that you could make half and then half later, like I did.
Secret 3: All ingredients. Room temperature. Do it. (Note: The misconception with room-temperature butter: it actually doesn’t mean letting it sit out until it’s supersoft and melty. You should be able to press a slice of butter with your finger and easily make a dent, and it should crack faintly.)
Secret 4: Did you know? People make their cookies way too small! It’s silliness! If you make them too small, they dry out too quick, and they get too crunchy. We want gooey and chewy! The way to achieve that is to scoop your dough out into golf-ball sized — or slightly larger — portions. I use a 1/3 c measuring cup for extra big cookies.
Secret 5: The chocolate. Sorry, Toll House. And don’t even think about the generic supermarket brand. I only use Ghiardelli 60% Cacao chips — they’re pretty widely available the best chips you can buy at a grocery store. However, if you run across anything that is 60% cacao, it’ll be good.
Secret 6: The sprinkle of salt on the top. Makes all the sweetness sing.
Secret 7: Wait. I mean, sure, have one piping hot out of the oven, but the flavors actually meld and deepen once they cool. These are definitely cookies that get better the next day.
Secret 7 1/2: Always err on taking them out too early rather than too late – also essential for middle-softness. They continue to cook on the sheet for a few minutes, so don’t overdo it – underdone is better than overdone, every time (and you can always pop them in for a minute more if you like).
Stick to these secrets, and you will ace chocolate chip cookies forever.
2 cups minus 2 Tbsp. cake flour (8 1/2 oz)*
1 2/3 cups bread flour (8 1/2 oz)*
1 ¼ tsp. baking soda
1 ½ tsp. baking powder
1 ½ tsp. coarse salt, such as kosher
2 ½ sticks (1 ¼ cups; 10 oz.) unsalted butter, softened
1 ¼ cups (10 oz.) light brown sugar
1 cup plus 2 Tbsp. (8 oz.) granulated sugar
2 large eggs
2 tsp. vanilla extract
1 ¼ pounds bittersweet chocolate chips or chunks, preferably about 60% cacao content, such as Ghirardelli
Sea salt or kosher salt for garnishing
(* to those questioning the weight of the flours – they are indeed correct. Different flours have different weights, so just because you are weighing out the same oz doesn’t mean you are using the same amount, if that makes sense. Trust Shirley on this one.)
Combine flours, baking soda, baking powder, and salt in a bowl. Whisk well; then set aside.
Using a mixer fitted with paddle attachment, cream butter and sugars until very light and fluffy, about 3 to 5 minutes. Add the eggs, one at a time, mixing well after each addition. Mix in the vanilla. Scrape down the sides of the bowl with a rubber spatula as needed. Reduce the mixer speed to low; then add dry ingredients, and mix until just combined. (Unless you have a plastic guard that sits around the rim of the bowl, this will make a big mess at first, with flour flying everywhere. I found that carefully holding a dish towel around the top of the bowl helped a lot.) Add the chocolate chips, and mix briefly to incorporate. Press plastic wrap against the dough, and refrigerate for 24 to 36 hours. The dough may be used in batches, and can be refrigerated for up to 72 hours.
When you’re ready to bake, preheat oven to 350°F. Remove the bowl of dough from the refrigerator, and allow it to soften slightly. Line a baking sheet with parchment paper or a nonstick baking mat.
Using a standard-size ice cream scoop – mine holds about 3 fluid ounces, or about 1/3 cup – scoop six mounds of dough onto the baking sheet, making sure to space them evenly. Sprinkle lightly with sea salt, and bake until golden brown but still soft, 15 to 20 minutes. Transfer the baking sheet to a wire rack for 10 minutes, then transfer the cookies onto the rack to cool a bit more.
Kate: my oven is a class-act pile of junk, so one batch was cooked at 400 for 15 minutes and I think it turned out the best! One was cooked at 300 for 25 and it was kind of mediocre. So, in my opinion, hotter and faster seems to be better. At least in my crazy oven.
Repeat with remaining dough.
Yield: About 24 (5-inch) cookies. Kate: Mine made more like 18. But I have a cookie dough eating problem.
Go forth and make cookies, people.
- See more at: http://forme-foryou.com/2011/08/the-only-chocolate-chip-cookie-i-will-ever-need-to-know-how-to-make-for-the-rest-of-my-life.html#sthash.aGkfTeZ3.dpuf
Monday, November 25, 2013
Lentil Soup
Rob and I loooved this soup. It is the best healthy soup I've tasted! :) This is my own recipe adapted from the food network.
The Best Lentil Soup
Ingredients:
2 Tbsp olive oil
1 Tbsp onion powder
1 C thinly sliced carrots
1 C thinly sliced celery
2 tsp salt
1 pound lentils, picked and rinsed
1 cup drained, diced tomatoes (or fresh)
2 quarts chicken or vegetable broth (I used both)
1/2 tsp coriander
1/2 tsp cumin
rice
Directions:
Place the olive oil into a large pot and set over medium heat. Once hot, add the onion powder, carrot, celery and salt and simmer a few minutes. Add the lentils, tomatoes, broth, coriander and cumin and stir to combine. Heat to high and bring just to a boil. Reduce the heat to low, cover, and cook at a low simmer until the lentils are tender, approximately 35-40 minutes. Add desired amount of rice to each bowl and serve immediately.
The Best Lentil Soup
Ingredients:
2 Tbsp olive oil
1 Tbsp onion powder
1 C thinly sliced carrots
1 C thinly sliced celery
2 tsp salt
1 pound lentils, picked and rinsed
1 cup drained, diced tomatoes (or fresh)
2 quarts chicken or vegetable broth (I used both)
1/2 tsp coriander
1/2 tsp cumin
rice
Directions:
Place the olive oil into a large pot and set over medium heat. Once hot, add the onion powder, carrot, celery and salt and simmer a few minutes. Add the lentils, tomatoes, broth, coriander and cumin and stir to combine. Heat to high and bring just to a boil. Reduce the heat to low, cover, and cook at a low simmer until the lentils are tender, approximately 35-40 minutes. Add desired amount of rice to each bowl and serve immediately.
Monday, October 14, 2013
Cream of whatever
Basic white sauce: (thick)
3 tbsp butter or oil
3 tbsp flour
1/4 tsp salt
dash of pepper
1 1/4 cup liquid, milk, or stock
Melt butter or oil in sauce pan. Stir in flour or seasonings. Cook over medium heat until bubbly. Add liquid slowly, stirring with wire wisk to prevent lumps. Cook until thick. Makes 1 cup or 1 can of condensed soup
Tomato soup: use tomato juice for the liquid. Add dashes of garlic, onion powder, basil and oregano.
Chicken soup: use chicken broth for half the liquid. add 1/4 tsp poultry seasoning or sage
Mushroom/celery/chive soup: saute 1/4 c chopped mushrooms, celery, or chives and 1 tbsp minced onion in butter before adding flour.
3 tbsp butter or oil
3 tbsp flour
1/4 tsp salt
dash of pepper
1 1/4 cup liquid, milk, or stock
Melt butter or oil in sauce pan. Stir in flour or seasonings. Cook over medium heat until bubbly. Add liquid slowly, stirring with wire wisk to prevent lumps. Cook until thick. Makes 1 cup or 1 can of condensed soup
Tomato soup: use tomato juice for the liquid. Add dashes of garlic, onion powder, basil and oregano.
Chicken soup: use chicken broth for half the liquid. add 1/4 tsp poultry seasoning or sage
Mushroom/celery/chive soup: saute 1/4 c chopped mushrooms, celery, or chives and 1 tbsp minced onion in butter before adding flour.
Sunday, June 9, 2013
Tuesday, April 16, 2013
Spicy Romano Chicken Pasta
The sauce:
1 pint heavy cream
4 T butter
1 tsp salt
1/2 tsp pepper
1/4 cup romano cheese
1/4 cup parmesan cheese
1/2 tsp cayenne pepper
The Rest:
10 ounce package of bowtie pasta cooked and drained according to package directions – al dente.
1 1/2 T melted butter
1/2 cup sliced mushrooms
1 small jar artichoke hearts, drained
1 7-8 ounce precooked sliced grilled chicken (we also add equal amounts of sausage to ours…although shrimp, beef, and crab would be great too!)
1/8 cup sundried tomatoes, chopped
1 oz heavy cream
How To Make It:
Sauce:
Melt butter in saute pan or skillet. Add cream, salt and pepper, heat to a boil. Remove from heat and fold in cheeses and cayenne pepper. Set aside.
The Rest:
In a large skillet over medium heat, melt butter, then add mushrooms, and sundried tomatoes. Stir for one minute. Next add artichokes and chicken (and cooked sausage or other meat). Stir. Stir in 1 ounce heavy cream and 1/2 of the sauce. Add bowtie pasta followed by rest of the sauce. Stir gently. Serve.
This is really good and it's real food, I'll definitely be making it again. These spices are reduced a lot from the original recipe cuz it was too strong, so follow this recipe and add any salt or cayenne pepper if needed.
1 pint heavy cream
4 T butter
1 tsp salt
1/2 tsp pepper
1/4 cup romano cheese
1/4 cup parmesan cheese
1/2 tsp cayenne pepper
The Rest:
10 ounce package of bowtie pasta cooked and drained according to package directions – al dente.
1 1/2 T melted butter
1/2 cup sliced mushrooms
1 small jar artichoke hearts, drained
1 7-8 ounce precooked sliced grilled chicken (we also add equal amounts of sausage to ours…although shrimp, beef, and crab would be great too!)
1/8 cup sundried tomatoes, chopped
1 oz heavy cream
How To Make It:
Sauce:
Melt butter in saute pan or skillet. Add cream, salt and pepper, heat to a boil. Remove from heat and fold in cheeses and cayenne pepper. Set aside.
The Rest:
In a large skillet over medium heat, melt butter, then add mushrooms, and sundried tomatoes. Stir for one minute. Next add artichokes and chicken (and cooked sausage or other meat). Stir. Stir in 1 ounce heavy cream and 1/2 of the sauce. Add bowtie pasta followed by rest of the sauce. Stir gently. Serve.
This is really good and it's real food, I'll definitely be making it again. These spices are reduced a lot from the original recipe cuz it was too strong, so follow this recipe and add any salt or cayenne pepper if needed.
Saturday, March 9, 2013
Creamed Eggs
Melt 2 tablespoons butter in a pan. Add 1/4 cup flour. It will be lumpy. Add 1 cup milk, heat on low, stirring til thickens. Break up lumps. Add a couple squirts of mustard. Add approximately 4 cut up hard boiled eggs and mix. Serve over toast!
This is easy and rob gave it the thumbs up.
This is easy and rob gave it the thumbs up.
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