Memories and healthy recipes for your dinner table.
A couple of weeks ago we took the kids to an annual blueberry festival at a local farm. The kids enjoyed plucking ripe blueberries and cherries, munching a few along the way. The highlight of my day was Mason’s dirt streaked face. Evidence he had …
I was finally able to salvage enough apples to make this apple tart cake. Fruit does not last very long around here. You know the saying, “If you have not used it in a year then toss it?” I can’t remember the last time I …
Surprise mom with these cute Lemon Dimple cookies. They are lemony and oh so scrumptious.
Source: Woman’s Day
1 1/2 sticks (3/4 cup) unsalted butter, softened
1/2 cup confectioners’ sugar, plus extra for dusting
1/4 cup fine sugar or granulated sugar
1 large egg
1 tsp grated lemon zest
1 Tbsp lemon juice
1 tsp vanilla extract
1 tsp baking powder
2 cups all-purpose flour
1 scant cup prepared lemon curd
Beat butter and sugars in large bowl with mixer on medium speed until fluffy. Beat in egg, lemon zest and juice, and vanilla. On low speed, beat in baking soda, then flour, until incorporated. Cover; chill dough 1 hour.
Heat oven to 350°F. Line two baking sheets with parchment paper. Shape scant tablespoonfuls of dough into balls; place 2 inches apart on prepared sheets. With index finger or a tart maker, make a deep indentation in center of each. Place lemon curd into a small ziptop food-storage bag; seal bag. Snip a tiny corner of the bag and pipe lemon curd into dough indentations to fill completely (about 1 tsp per cookie).
Bake 10-15 minutes or until cookie edges just begin to lightly brown. Cool completely on baking sheet set on wire rack. Dust cookie edges with confectioners’ sugar before serving.
I made this cake last year for a luncheon I threw for a few friends; along with my favorite southwestern chicken salad. I used a small loaf of angel food cake making three layers rather than six. I tried to find lemon curd in the …
I love eating chocolate chip cookies just these gourmet cookies delivered for my friend.
So I want to share with you two of my favorite chocolate chip cookie recipes. The first one produces thick gooey chocolate morsels while the bottom recipe results are thinner and crispy.
David Lebovitz: The Great Chocolate Chip Cookie
Source: The Great Book of Chocolate
1/2 cup granulated sugar
1/2 cup firmly packed light brown sugar
8 tablespoons (1 stick) unsalted butter, cold, cut into 1/2-inch pieces
1 large egg
1 teaspoon vanilla extract
1/2 teaspoon baking soda
1 1/4 cups all-purpose flour
1/4 teaspoon salt
1 1/2 cups semisweet chocolate chips
1 cup walnuts or pecans, toasted and chopped
Adjust the oven rack to the top 1/3 of the oven and preheat to 300F. Line three baking sheets with parchment paper.
Beat the sugars and butters together until smooth. Mix in the egg, vanilla, and baking soda. Stir together the flour and salt, then mix them into the batter. Mix in the chocolate chips and nuts.
Scoop the cookie dough into 2-tablespoon balls and place 8 balls, spaced 4 inches apart, on each of the baking sheets. Bake for 18 minutes, or until pale golden brown. Remove from the oven and cool on a wire rack. Store at room temperature in an airtight container for up to 3 days.
Make about 20 cookies.
The River Cottage Chocolate Chip Cookies:
Source: The River Cottage Family Cookbook
3 1/2 ounces dark chocolate
1/2 cup unsalted butter
1/2 cup sugar
1/3 cup brown sugar
1 egg
2 tsp vanilla
1 cup flour, all-purpose or white pastry
1/2 tsp baking powder
a pinch of salt
Preheat the oven to 375. Line each baking sheet with a piece of parchment paper. Chop the chocolate into little chunks and set aside.
Heat the butter in a small saucepan on low until it has just melted. Meanwhile, add the sugars to a mixing bowl. Pour melted butter on top of the sugar and beat with a wooden spoon. Add the egg and vanilla; beat until well blended.
Sift the flour, powder and salt into the mixing bowl. Add the chopped chocolate.
Scoop by heaping tablespoonfuls on to the baking sheets two inches apart. (These cookies really spread out.) Bake for 8-10 minutes, until the cookies are just turning golden brown. Let sit on the baking sheets for a couple of minutes, then carefully transfer to a wire rack to cool.
Makes about 12 cookies
Alternatives:
I usually only have semi-sweet chocolate chips on hand instead of the 3 1/2 ounces dark chocolate.
I admit I have an addiction to breakfast foods. These banana and cream cheese crepes do not help. I do not know where it came from as I have had this recipe for years. A crepe pan is not necessary when making crepes. A small …