NY Times Best Chocolate Chip Cookies

A friend recently told me the NY Times published a recipe for the best chocolate chip cookies ever a few years ago...so, I googled it, found the recipe, made them and COMPLETELY agree! Oh mercy, these truly are the best cookies! Yes, they are a bit involved (you need cake & bread flours and you have to refrigerate the dough before baking)- but, they are absolutely delicious! Each cookie gets a little sprinkling of sea salt before baking, too. I think the salt really sets them apart! Please know that I have very little patience when it comes to baking and I only waited 3 hours before baking- they were still phenomenal! Also, I didn't have chocolate disks and used regular semi-sweet chocolate chips. Here is the recipe straight from the NY Times website:

NY Times Best Chocolate Chip Cookie Recipe

Time: 45 minutes (for 1 6-cookie batch), plus at least 24 hours’ chilling

2 cups minus 2 tablespoons (8 1/2 ounces) cake flour

1 2/3 cups (8 1/2 ounces) bread flour

1 1/4 teaspoons baking soda

1 1/2 teaspoons baking powder

1 1/2 teaspoons coarse salt

2 1/2 sticks (1 1/4 cups) unsalted butter

1 1/4 cups (10 ounces) light brown sugar

1 cup plus 2 tablespoons (8 ounces) granulated sugar

2 large eggs

2 teaspoons natural vanilla extract

1 1/4 pounds bittersweet chocolate disks

Sea salt.

1. Sift flours, baking soda, baking powder and salt into a bowl. Set aside.

2. Using a mixer fitted with paddle attachment, cream butter and sugars together until very light, about 5 minutes. Add eggs, one at a time, mixing well after each addition. Stir in the vanilla. Reduce speed to low, add dry ingredients and mix until just combined, 5 to 10 seconds. Drop chocolate pieces in and incorporate them without breaking them. Press plastic wrap against dough and refrigerate for 24 to 36 hours. Dough may be used in batches, and can be refrigerated for up to 72 hours.

3. When ready to bake, preheat oven to 350 degrees. Line a baking sheet with parchment paper or a nonstick baking mat. Set aside.



4. Scoop 6 3 1/2-ounce mounds of dough (the size of generous golf balls) onto baking sheet, making sure to turn horizontally any chocolate pieces that are poking up; it will make for a more attractive cookie. Sprinkle lightly with sea salt and bake until golden brown but still soft, 18 to 20 minutes. Transfer sheet to a wire rack for 10 minutes, then slip cookies onto another rack to cool a bit more. Repeat with remaining dough, or reserve dough, refrigerated, for baking remaining batches the next day. Eat warm, with a big napkin.

Yield: 1 1/2 dozen 5-inch cookies.

Chimichurri Sauce with Pecans

I really like the versatility of this chimichurri sauce. I served it last week with steak, but, it would also taste delicious on chicken, grilled veggies and even pasta! It was a last minute decision to add pecans...I think they really add to the sauce! Enjoy!

6-8 garlic cloves, peeled
1 head of fresh cilantro leaves (minus the little stems)
1/2 c. of fresh parsley leaves
1/2 tsp crushed red chilies
1 tsp pepper
2 Tbl. balsamic vinegar
rind from one small lime, grated on a microplane
juice from above lime
1 Tbl soy sauce
3/4 c. raw pecans
1/3 c. extra virgin olive oil

Get out your blender and throw in everything but the olive oil. Blend well (will be a little thick). Slowly add the olive oil. Blend. Serve with steak, chicken, veggies or pasta!

Corn Chowder

I know what you’re thinking: What on earth is she doing making a hot corn chowder in the heat of June? Yes well, I’m certain this recipe will be an even bigger hit come the cold months...BUT, we had a BBQ a few days ago and I had three delicious ears of corn on the cob left over- I just couldn’t bear to throw it away! I know there are lots of summer salads that call for corn...but, I decided to go with the chowder...and let me tell you, I’m glad I did! Oh boy is this soup good! I mean really, how can you top corn, potatoes, cheese and bacon all in one dish? How ‘bout adding a nice chunk of crusty sourdough bread to dip into it? Delish!

6 slices of bacon, chopped
2 Tbl. butter
2 Tbl. extra virgin olive oil
1 large yellow onion, diced
1/4 c. flour
1 tsp. salt
1/2 tsp pepper
1/2 tsp tumeric
6 cups chicken broth
3 medium baking potatoes, peeled & diced
3 cups corn kernels, fresh or frozen
1 c. half & half
1 c. shredded cheddar cheese
3 green onions, sliced (optional)

Cook the chopped bacon in a large soup pot until crisp. Using a slotted spoon, remove the bacon and set aside (to be used as a garnish). Drain pot of all bacon grease except 1 tsp (basically just enough to coat the bottom of the pot). Add butter & olive oil to pan. Add diced onions. Cook on medium heat, stirring every few minutes, for 10 minutes.

Stir in flour, salt, pepper & tumeric. Whenever adding flour to a dish, you must make sure you cook it a bit or else it will give your soup that “raw” flour taste. Cook flour & spices for three minutes. Slowly add 6 cups of chicken broth to pan, stirring the whole time. Add potatoes and bring to a boil. Reduce heat to a simmer. Simmer for 20 minutes uncovered.

Add the corn and heat through. Add the half & half and cheese. Heat gently for five minutes (do not allow the chowder to boil once you have added the half & half and cheese).

Ladle soup into bowl. Top with chopped bacon & green onion slices, if using. Remember to serve this soup with crusty bread...oh so good!

Picnic Salad

This salad is simple to make, tastes great and stays good in the refrigerator for up to five days (although it probably won’t last that long!). It’s perfect for potlucks, picnics and backyard BBQs. It is a great accompaniment to any summer meal you can think of! Please make sure you buy French-style green beans and shoe peg corn- they just taste better!

Dressing:
1/2 c. white wine vinegar
1/2 c. white sugar
1/2 c. canola oil
1 tsp salt
1/2 tsp pepper

Salad:
1 can French-style green beans, drained
1 can tiny sweet peas, drained
1 can shoe-peg corn, drained
1 whole red bell pepper, diced
3 celery stalks, diced

Combine all dressing ingredients in a sauce pan and bring to a boil. Immediately remove from heat and let cool for about 45 minutes. Once completely cool, pour over all salad ingredients; toss to coat. Chill at least four hours before serving. Use a slotted spoon when serving so the dressing doesn't pool...Easy-peasy, that’s it!!

The BEST Chocolate Cake on Earth

A friend gave me this chocolate cake recipe a couple of years ago - it truly is the best chocolate cake on earth! It is super moist and fudge-y; it absolutely does not need icing (although it does look pretty with a light dusting of powdered sugar once cooled)! The ingredient list is so simple and it is a snap to make! Even a novice baker will impress anyone with this delicious dessert - EVERYONE will ask for the recipe!

1 box devil's food chocolate cake mix
1 4oz box of chocolate pudding mix
2 sticks of butter, melted
2 cups sour cream
5 eggs
1 bag of miniature chocolate chips


Preheat oven to 350F. Make sure oven rack is positioned in the middle of the oven without any racks above it (this cake rises).

In this order:
Melt butter in a microwave safe bowl for 1 min 15 seconds. Add box of pudding and stir well to combine. Next add 1/3 of the cake mix and stir well. Add one egg, stir. Add second egg and stir. Add another third of the cake mix and stir. Add third, fourth and fifth eggs, one at a time, stirring to combine after each egg. Add sour cream and stir. Add the rest of the cake mix and stir. Finally fold in the entire bag of chocolate chips. Scoop batter evenly into a VERY WELL GREASED bundt pan.


I know I am detailed on how to add the ingredients- but, I have made this cake at least 30 times and the above directions make it easiest on your arm (the batter gets thick if you don't add in the right order).

Bake cake for 55 minutes. Let cool in bundt pan for 1 hour until cool. Carefully flip cake out onto a cake plate or platter. Lightly dust with powdered sugar if you like (you only need about 1 Tbl for the whole cake- put it in a sifter and then gently shake over cake).

Tuna & Avocado Melt

This is a super quick meal that I threw together in under 15 minutes. The ingredients are simple, but, the taste is delicious! It's a bit fancier than a regular tuna sandwich, so, it's worthy of being served for dinner!

1 6oz can of tuna packed in olive oil
2 Tbl shallots, finely chopped
1 Tbl Dijon mustard
salt & pepper to taste
1 Tbl lemon juice
1/2 avocado, cubed
10 cherry tomatoes, quartered
Havarti cheese
1 medium sized French baguette, halved lengthwise & toasted

Set oven to broil.

Mix tuna with shallots, mustard, salt & pepper.

Put avocado in a small bowl. Squeeze lemon juice on avocado and carefully combine (you do not want to mash the avocado- it should maintain it's shape). Add the tomatoes to the avocados and toss gently to combine.

Put Havarti cheese on four slices of bread (use as much or little cheese as you like). Broil cheese bread for 1-3 minutes, just till it's bubbly.

Plate the cheesy bread. Add tuna mixture to bread. Next add avocado/lemon/tomato mixture.

I served this sandwich with a simple green salad. You could also serve it with soup. Enjoy!

Hello Dolly Bars

I was in a baking mood today, so I whipped these scrumptious bars up in a flash. Thankfully I had all the ingredients in my cupboard (I’m not joking when I tell you I always keep a spare can of sweetened condensed milk on hand because, well, you just never know!)...

My kids love these, my husband’s co-workers love these, my neighbors love these, oh, gosh, everyone does! They are just that good! Omit the pecans if you don’t like nuts or sub them out for walnuts. Don’t have cinnamon chips? Use white or peanut butter instead; don’t have marshmallows, no biggie, leave them out...really you can’t go wrong!

1 cup sweetened flaked coconut
6 Tbl butter
9 graham crackers (one sleeve), crushed finely
1 cup pecans, chopped
1 cup semi-sweet chocolate chips
1/2 c. butterscotch chips
1/2 c. cinnamon chips
1 14oz can sweetened condensed milk
1 cup mini marshmallows (optional)

Preheat oven to 350F

Line a 13X9” baking pan with parchment paper or foil so that it is hanging over the edge on all sides (you will need two pieces of parchment paper or foil) and spray with baking spray. Put butter in the pan and let melt in the oven for approx. 5-6 minutes.



To toast coconut, spread onto baking sheet and cook for 8 minutes at 350F

After butter has melted, removed from pan and sprinkle graham cracker crumbs all over the melted butter. Toss lightly until all the butter is absorbed. Distribute buttery crumbs to the bottom of the pan to form the crust (I use my fingertips to get it even).

Now it’s time to layer on the goodies! Sprinkle on pecans, then chocolate chips, butterscotch chips and cinnamon chips. Next sprinkle on toasted coconut and finally drizzle sweetened condensed milk evenly over the entire dish.



Bake for 21-23 minutes until golden brown and remove from oven. Immediately sprinkle 1 cup of mini marshmallows (if using) over the dish. Return pan to the oven for one extra minute then remove bars. Cool until bars are room temperature, about 2 hours. Once room temp, use the over-hanging parchment paper or foil to pull bars out and onto a cutting board. Cut bars into 2 X 3 pieces using a sharp knife. Delish!