Triple Chocolate Chip Cookies

Triple Chocolate Chip Cookies

Everyone loves Chocolate Chip Cookies.  It’s the world’s most popular cookie!  Last week I shared the recipe for The Neiman Marcus Chocolate Chip Cookie.  It is one of my favorites!  But sometimes I get a craving for more chocolate and that’s when the Triple Chocolate Chip Cookies come in handy.  They are simply delicious!

This article contains affiliate links

I’m sure you’ve seen them at Starbuck’s and other retail bakeries.  I think there are even some packaged ones by Pepperidge Farms.  But nothing comes close to my Triple Chocolate Chip Cookies.  They’re definitely chocolaty but the white chocolate morsels I add give it that extra yum!  They like crunchy brownies with a kick of delicious white chocolate.  They go great with a cold glass of milk!

I use a chocolate cookie dough, milk chocolate chips, and white chocolate chips, that’s why they’re a triple treat!  I use the best ingredients I can find to make these cookies, skimping is not an option.  I use Guittard Unsweetened Cocoa Powder or Vallrhona Cocoa Powder.

Another tip for making bakery quality cookies is to have the proper tools.  In this case to make really good looking (and tasting) cookies you’ll need a measuring cups and spoons, mixing bowls, an electric mixer (a standing mixer is easier but costlier so a hand mixer works too), a 1 Oz. Scoop (they make the cookies all the same size) and a Silicone Baking Mat (or you can use parchment paper, either one works well, but the mat ends up cheaper in the long run and is definitely more eco-friendly).  I know it seems frivolous to buy these things specially if you don’t bake often.  I remember back in the day when we really didn’t have the extra money to spend on them (they were much more expensive then) I used to make do with whatever I had.  But these days with online shops and big box stores baking equipment has become much more affordable!

But you don’t have to rush out and buy mats, scoops, and whatever.  Use what you have or borrow from a baking friend or your mom!  Just make sure you use the best ingredients that you can find, that’s the most important thing!


Triple Chocolate Chip Cookies
Print Recipe
Servings
2 Dozen
Servings
2 Dozen
Triple Chocolate Chip Cookies
Print Recipe
Servings
2 Dozen
Servings
2 Dozen
Ingredients
Servings: Dozen
Instructions
  1. Cream butter and sugars together using medium speed of an electric mixer
  2. Beat in egg and vanilla
  3. In a small mixing bowl mix together flour, baking soda, baking powder, salt, and cocoa powder
  4. Mix into egg mixture - dough will form
  5. Stir in milk and white chocolate chips
  6. Pre-Heat oven to 300 degrees
  7. Using 1 Oz. scoop or a 2 tbs. measure drop a ball of dough onto a silicone mat or parchment covered baking sheet about 3" apart
  8. Gently flatten each ball with the back of a spoon to make a 2" circle
  9. Bake for 25 minutes - do not over bake
  10. Remove from oven and let cool on sheet for 5 minutes
  11. Transfer to cooling racks and let cool completely
Share this Recipe
Powered byWP Ultimate Recipe
Broccoli Cranberry  Salad Recipes with Bacon and Walnuts

Broccoli Cranberry Salad Recipes with Bacon and Walnuts

I’ve been creating low carb broccoli dish for years, however typically not with cranberries, since the shop bought ones are filled with sugar. Since I started creating sugar-free dried cranberries recently, it had been time to alter up my broccoli dish instruction and add those in. when one or two experiments, this straightforward broccoli cranberry dish with bacon and walnuts has become a daily at our house.

When I was trying to find ways that to use my new sugar-free dried cranberries, i used to be torn regarding what quite cranberry dish recipes to form. Sweet or savory I’m therefore glad I settled on this broccoli dish with bacon. Give it a attempt. It simply may become a replacement favorite at your house, too. And, if you celebrate Christmas, you’ll love adding its red and inexperienced palette to your vacation table!

Making broccoli bacon dish could be a breeze. mix all the ingredients during a giant bowl, whisk the dressing during a tiny bowl, and blend ’em along. That’s it! This makes a good make-ahead or nightlong dish, and also the flavors get even higher if you refrigerate it for a moment. Healthy olivie dish could be a nice nightlong dish still. There are not any greens to wilt or get slimed, therefore it stores well and is totally fantastic consecutive day.

 

(This post has affiliate links)


 

Click here for Broccoli Cranberry Salad Recipes with Bacon and Walnuts!! Enjoy

 

INGREDIENTS

1 bunch Broccoli (chopped into small florets)
1/4 cup Red onion (sliced)
1/2 cup Sugar-free dried cranberries (or any dried cranberries)
1/2 cup Walnuts (chopped; or pumpkin seeds for nut-free)
1/2 cup Bacon bits (cooked)
1/2 cup Mayonnaise
1 tbsp Olive oil
1 tbsp Lemon juice
1 tsp Orange zest
1/2 tsp Garlic powder
1 1/2 tbsp Sweetener of choice (optional, to taste – preferably powdered or liquid*)
1/2 tsp Poppy seeds (optional)
Sea salt (to taste)
Black pepper (to taste)

INSTRUCTIONS

1. Combine the chopped broccoli, red onion, cranberries, walnuts, and bacon bits in a large bowl.
2. In a small bowl, whisk together the mayonnaise, olive oil, lemon juice, garlic powder, orange zest, sweetener, and poppy seeds (if using). Adjust sweetener to taste. Season with sea salt and black peper to taste.
3. Stir the dressing into the vegetable mixture. Refrigerate for an hour for better flavor (optional).

Broccoli Cranberry Salad Recipes with Bacon and Walnuts
Print Recipe
Broccoli Cranberry Salad Recipes with Bacon and Walnuts
Print Recipe
Share this Recipe
Powered byWP Ultimate Recipe
Almost Homemade Chocolate Cake

Almost Homemade Chocolate Cake

We love Chocolate Cake!  It’s one of my favorites!  I mean seriously what’s not to love?

So whenever I get hungry for a quick fix of chocolate cake I grab a box of my favorite mix, add a few extras, and bake an almost homemade chocolate cake. Of course I could make it from scratch, but sometimes I just don’t have the time.  When I’m pressed for time it’s either box mix or make a run to the store and many times it’s just easier to use the cake mix.

But just because I use a cake mix that doesn’t mean my cake has to taste like it came out of a box.  By adding and substituting a few things anyone can make a box mix cake taste like it was made from scratch!

Here’s how I make my almost homemade chocolate cake.  I’m pretty sure you’ll have the ingredients in your kitchen.  I usually have a box or two of cake mix, one yellow and one chocolate, and a couple of cans of frosting in my pantry; I like to stock up on them when they’re on sale.

What you’ll need:

1 Box Devil’s Food Cake Mix – or any type of chocolate – any brand will work

1 Cup Milk

1/3 Cup Butter, melted

5 Large Eggs

2 Tsp. Vanilla Extract

2 Tsp. Instant Espresso Powder

2   9″ Round Pans

Raspberry Preserves

1 Can Chocolate Frosting

Cooking Spray

Here’s what to do:

Heat oven to 350º

Grease the 2 pans

Substitute the water the box mix calls for with milk, and use melted butter instead of the oil

Use 5 eggs instead of however many the box mix calls for

Place the mix, milk, butter, and eggs in a bowl and mix on medium speed with electric mixer

Stir in vanilla extract and espresso powder

Pour equal amounts of batter into the 2 pans

Bake in oven for 25 minutes or until a tester comes out clean

Remove from oven and let cool about 10 minutes

Flip cakes onto a rack and cool completely

When cakes are completely cooled use a wire or sharp knife to level the tops and make them flat

Dust off any crumbs

Place 1 layer on cake plate, bottom side on the plate

Spread a thin layer of raspberry preserve on top to seal the crumbs

Spread a thin layer of raspberry preserve to the top of the second layer

Spread a layer of chocolate icing on the first layer

Flip the second layer over and place it on top of the first layer – your cake should be top sides together

Spread a thin layer of raspberry preserve on the top and sides of your cake – this seals in any crumbs

Frost the top and side of your cake

Garnish with fresh fruit or whatever you like before serving.

 

This cake is really great with a scoop of vanilla ice cream or a cold glass of milk!

 

 

The Chocolate Chip Cookie

The Chocolate Chip Cookie

A chocolate chip cookie, the ultimate comfort food.  Who can resist them? But do you know its history?  Most of us don’t and it’s really quite interesting no matter which version you believe!

For starters the chocolate chip cookie is a true American concoction that came to be quite accidentally when its original baker ran out of Baker’s chocolate, or nuts.  But I’m getting ahead of myself.

Ok back in 1930 a dietician named Ruth Graves Wakefield and her husband Kenneth purchased a Cape Cod style house in Whitman a town between Boston and New Bedford,  Massachusetts.   The house was originally built in 1709 and was used by travelers to rest, change horses, have a meal, and pay any tolls needed to use the road.  Ruth and Kenneth soon turned their home into a lodge which, with a nod to its past, they named “The Toll House Inn”.

Now Ruth was a skilled baker and soon drew in visitors from all over the northeast.  Many came to sample her delicious baked goods.  One of her favorite desserts were Butter Drop Do Cookies and her recipe which dated back to colonial days called for Baker’s chocolate.  So one day in 1937 Ruth was making these Butter Drop Do Cookies and found herself lacking the chocolate, so she chopped up a bar of Nestle’s Semi-Sweet Chocolate into tiny pieces thinking that the chocolate would melt and spread throughout the dough.  When it didn’t the chocolate chip cookie was born!  Well that’s one version; another version is she ran out of nuts and substituted the chopped chocolate; still another version claims she accidentally dropped a bar of chocolate into the dough and it broke into tiny morsels.  Whatever the version it’s all part of chocolate chip cookie history!

The new cookies were a hit and Ruth called them “Toll House Chocolate Crunch Cookies”.  Her recipe was published in news papers all over New England and the sales of Nestle’s Semi-Sweet Chocolate bars rocketed.

Then in 1939 when “Betty Crocker” (she was a fictional character who had a radio show) featured them on her radio series “Famous Foods from Famous Eating Places” the chocolate chip cookie went big time!  Ruth being a shrewd gal approached Nestle’s and struck a deal, they could print her recipe on all their semi-sweet bars and later bags in exchange for a lifetime supply of chocolates.  Lucky lady!

In the 1940’s Ruth sold Nestle’s the name “Toll House” and the cookies were widely known as Toll House Cookies.  Nestle lost the trademarked rights to the name in 1983, Toll House is now legally the generic name for a chocolate chip cookie.

The cookie has become the most popular cookie worldwide and is the official cookie of Massachusetts.  As for Ruth and hubby they sold the Toll House Inn in 1966 and it burned down on New Year’s Eve 1984.

So now you know its history.   I’m sure you also know many versions of the chocolate chip cookie recipe have popped up, you may even have your own, I know I do!  But have you ever tried The Neiman Marcus Chocolate Chip Cookie?  It’s one of our favorites!  You can order it for dessert at their Mariposa Restaurant where you get a boxed set of 3 cookies and a recipe card, very cute!  Or you can buy the giant sized cookie at their Bistro.  And you can also buy tins of them from the Neiman’s gourmet food department at Christmas time.  We do all 3!  A box of 3 from the restaurant costs $6, the giant cookie at the Bistro is $5, and a tin of them will set you back about $20+.

But Neiman’s is nice enough to share their recipe, remember the boxed set at Mariposa comes with a recipe card.  So if you don’t feel like shelling out $5 or more for a cookie or two; or if you’ve never tried the Neiman Marcus Chocolate Chip Cookie then read on because I’m sharing it today!


The Neiman Marcus Chocolate Chip Cookie
Print Recipe
Servings
2 Dozen
Servings
2 Dozen
The Neiman Marcus Chocolate Chip Cookie
Print Recipe
Servings
2 Dozen
Servings
2 Dozen
Ingredients
Servings: Dozen
Instructions
  1. Preheat oven to 300 degrees
  2. Cream the butter with the sugars using an electric mixer on medium speet until fluffy - approximately 30 seconds
  3. Beat in the egg and the vanilla extract for another 30 seconds
  4. In a mixing bowl, sift together the dry ingredients and beat into the butter mixture at low speed for about 15 seconds
  5. Stir in the espresso coffee powder and chocolate chips
  6. Using a 1 oz. scoop or 2 Tbs. measure, drop cookie dough onto a gr eased cookie sheet about 3" apart.
  7. Gently press down on the dough with the back of a spoon to spread out into a 2" circle
  8. Bake for about 20 minutes or until nicely browned around the edges. Bake a bit longer for crispier cookies.
Share this Recipe
Powered byWP Ultimate Recipe
Banana Foster Dutch Baby for Father’s Day

Banana Foster Dutch Baby for Father’s Day

Dutch babySunday is Father’s Day.  Why night surprise dad with this yummy Banana Foster Dutch Baby?

You can serve it for breakfast or brunch or even as dessert after lunch or dinnerr.  It’s absolutely wonderful.  It’s creamy and rich caramel sauce, homemade of course, goes lovely with fresh bananas sliced over a yummy dutch baby pancake.

But first you might ask what exactly is a Dutch Baby.  Well it’s basically a German Pancake; it’s a cross between a crepe and a popover.  Traditionally German Pancakes are small round flat cakes but the American version somehow ended up being a large round pouffy cake best made in a cast iron skillet.

 

My Banana Foster Dutch Baby uses the basic recipe I use for the Dutch Baby with Lemon Curd and Blueberries.  I just use different toppings.  Click here for that recipe.

While you’re making the Dutch Babies in the oven you can make my simple homemade caramel sauce, or you can make the sauce earlier.  I always keep a jar in the fridge because the sauce is yummy on just about everything including ice cream, cakes, and fruit.  It’s great for dipping too!

Anyway once your Dutch Babies are done top it with sliced bananas drizzled with caramel sauce, then top it all off with whipped cream! You can’t possible go wrong!

Banana Foster Dutch Baby

Ingredients:

Dutch Baby or Mini Dutch Babies – Click here for the basic recipe

2 – 3 Bananas, sliced

Caramel Sauce – scroll down for the recipe

Whipped cream

Directions:

Make one large or 2 mini Dutch Babies according to the recipe

Make a batch of caramel sauce

Top with sliced bananas

Drizzle with caramel sauce

Top with whipped cream

Homemade Caramel Sauce
Print Recipe
Homemade Caramel Sauce
Print Recipe
Ingredients
Servings:
Instructions
  1. In a heavy sauce pan combine all ingredients except Vanilla Extract and stir over medium high heat
  2. Bring to a boil
  3. Cook for another 10 minutes or until it thickens - stir constantly
  4. Remove from heat and stir in vanilla extract
  5. Serve warm or store in a container in the refrigerator.
Recipe Notes

Refrigerated sauce may become too thick.  Heat in microwave for 30-60 seconds or until it loosens up enough to use.

Share this Recipe
Powered byWP Ultimate Recipe
Avocado Toast With Mango, Chili Powder, and Mint Recipe

Avocado Toast With Mango, Chili Powder, and Mint Recipe

Juicy, tart mangoes are surprisingly excellent at cutting through the richness of the avocado in this open-faced sandwich. Unfortunately, it can be hard to predict just how sweet they’ll be. If you’re working with an especially ripe or fruity mango, make sure to compensate with additional lemon juice to keep the sweetness in check. A sprinkle of chili powder adds contrasting heat that more firmly anchors this toast in savory territory. Chopped mint delivers an aromatic, herbal touch, but basil would do nicely here as well.

Click Avocado Toast With Mango, Chili Powder, and Mint Recipe.

(This post has affiliate links)
Ingredients
1 slice country or sandwich bread, approximately 1/2 inch thick
Extra-virgin olive oil
1/2 medium pitted and peeled Hass avocado
6 (1/4-inch-thick) slices mango from 1 small peeled and pitted mango, or enough to cover surface of bread
Freshly squeezed lemon juice to taste, from 1/2 lemon
Ancho chili powder
Freshly chopped mint leaves, for garnish
Flaky sea salt

Directions

1.Lightly brush bread with olive oil and toast to desired level of doneness. Top with avocado and mash with a fork to cover entire surface. Add single layer of mango, sprinkle with a squeeze of lemon juice, and dust with a dash of chili powder. Garnish with mint and salt. Serve.

 

Avocado Toast With Mango, Chili Powder, and Mint Recipe
Print Recipe
Avocado Toast With Mango, Chili Powder, and Mint Recipe
Print Recipe
Share this Recipe
Powered byWP Ultimate Recipe