Salted Brown Sugar Chocolate Chip Cookies

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I think just about everyone is on a mission to find their perfect chocolate chip cookie.  Who knew something so simple could be so finicky?  One time its soft and chewy, the next its thin and crispy. I personally, like mine thick, soft and chewy.  That's just what I found in this recipe.  It's taking me quite a few tries to get it right and lots of research as to what changes the cookie.  

The best resource I came across was Alton Brown's Good Eats episode on the chocolate chip cookie.  It was very informative and exactly what I needed.  Btw, I absolutely adore his show.  He's the Bill Nye of the cooking world and gives you the hows and whys instead of the "Watch me make this recipe" that many other shows have.  If you get a chance you should definitely check it out.  You can find all 14 seasons on Youtube (30 minute episodes).

Salted Brown Sugar Chocolate Chip Cookies

1 Cup Shortening

1 Cup Unsalted Butter, melted

3 Cup Brown Sugar

1 egg + 1 Egg Yolk

2 Tbsp Milk

3 tsp Vanilla Extract

2 1/2 Cups Bread Flour

2 Cups Cake Flour

3 tsp Baking Powder

1 1/2 tsp Salt

Coarse Sea Salt

In large bowl, cream shortening, butter and brown sugar until light and fluffy.  Add the eggs, one at time, mixing well after each addition.  Add the milk and vanilla, mix well.  In another large bowl, sift together both flours, baking powder and salt.  Add to creamed mixture, one cup at a time, mixing well after each addition.  Chill mixture for 2 hours.  Preheat oven 375 degrees F.  Using a cookie scoop drop spoonfuls of cookie dough on to baking sheet.  Lightly sprinkle each mound with sea salt.  Bake for 10-11 minutes or until lightly golden brown.  Let cool on pan for 2 minutes before removing to cooling rack.  After completely cool remove to cookie jar where your family can inhale with a large glass of cold milk.

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Texas Chocolate Sheet Cake

This recipe comes to us from Ree, The Pioneer Woman.  Most southerners have a sheet cake recipe.  I've never heard of it until coming across Ree cookbook. This cake is absolutely amazing.  It is so moist and the icing makes it taste like a fudge brownie with nuts.  Hubby called it brownie. It is baked in a HUGE pan, which is where the Texas part comes in.  Everything is bigger in Texas right?  I made it in a 17X11 inch pan which I think a 18x12 would be better.  When pouring the icing, I had a little spillage. This awesomly delicious cake will be making regular appearances around our house.

Texas Chocolate Sheet Cake

adapted from The Pioneer Woman Cooks: Recipes From an Accidental Country Girl

For the Cake:

2 Cups All Purpose Flour

2 Cups Sugar

1/4 tsp Salt

1/2 Buttermilk (See Note)

2 Large Eggs

1 tsp Vanilla Extract

1 tsp Baking Soda

2 Sticks Butter

4 Heaping Tbsp Cocoa Powder

For the Icing:

1 3/4 Cups Butter

4 Heaping Tbsp Cocoa Powder

6 Tbsp Milk

1 tsp Vanilla Extract

3 1/2 Cups Powdered Sugar

1/2 Cup - 1 Cup Finely Chopped Pecans

Preheat oven to 350 Degrees F.  In a large bowl, combine the flour, sugar, and salt.  Stir together and set aside.  In another bowl, whisk together buttermilk, eggs, vanilla and baking soda and set aside.  In a medium saucepan, melt butter and add the cocoa.  Whisk together to combine.  Meanwhile, bring 1 Cup  water to boil.  When the butter is melted, pour the boiling water in the pan.  Allow to bubble for a moment, then turn off the heat.  Pour the chocolate mixture into the flour mixture.  Stir together for a moment to cool the chocolate, the pour in the egg mixture.  Stir together until smooth , then pour into an ungreased jelly roll pan or rimmed baking sheet (17x11 or 18x12 is best)  and bake for 20 minutes.

A few minutes before cake is done, start on the icing.  Melt the butter in a sauce pan over medium-low heat.  Add the cocoa powder and stir until smooth.  Add the milk, vanilla, and powdered sugar.  Stir together.  Dump in the chopped pecans and stir until well blended.  Immediately after removing the cake from the oven, pout the warm icing over the top.  You'll want to avoid doing much spreading, so try to distribute it evenly as you pour.

*Note* If you don't have buttermilk, Pour 1 Tbsp lemon juice or white vinegar into a measuring cup and add enough milk to equal 1 Cup.  Let sit 5 minutes.

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Strawberry Muddy Buddies

As promised, I bring you Strawberry Muddy Buddies.  This is the finally snack I made for my daughter's Valentine's Day Party this week.  It isn't much different from the original recipe, omitting the peanut butter and mixing in strawberry gelatin powder in with the powdered sugar making and awesome strawberry and chocolate mixture.  A great snack for youngster. You could play with other gelatin flavors for different holidays or occasions, I however have not tried them yet.  

Perhaps an Orange and Chocolate concoction for Halloween?

Strawberry Muddy Buddies

9 Cups Chex or Crispix Cereal (I used half Corn Chex and half Wheat Chex)

1 1/2 Cups Semi-sweet Chocolate Chips

1/3 Cup Butter or Margarine

1 tsp Vanilla Extract

2 Cups Powdered Sugar

1 box ( 8 Servings) Strawberry Flavored Gelatin

In a large microwave safe bowl, melt chocolate and butter uncovered on high for 1 minute.  Stir.  Microwave for 15-30 seconds longer if needed.  Stir and mix in vanilla.  In a large gallon ziploc bag add powdered sugar and gelatin.  Shake to mix up.  Add cereal to chocolate and mix to coat.  Add chocolate coated cereal to ziploc bag and shake until all cereal is covered in powdered sugar.  Spread on wax paper and cool for about 15 minutes.  Store in airtight container.

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