Crumbl Copycat Chocolate Chip Cookies

 

Recipe source: lifestyleofafoodie

Makes 12 large cookies

Ingredients

• 1 & 1/2 stick butter cold
• 1/4 cup shortening
• 1 cup brown sugar
• 1/2 cup granulated sugar
• 2 large eggs
• 1 tbsp vanilla extract
• 3 cup all purpose flour
• 1/3 cup corn starch
• 3/4 tsp baking soda
• 1/2 tsp salt
• 1 & 1/4 cup milk chocolate chips 

Instructions

• Preheat the oven to 375F and line a baking sheet with parchement paper then set aside. 
• In a large mixing bowl or a stand mixer bowl, cream the cold butter, cold shortening, granulated sugar and brown sugar together until light and creamy. 
• Add in the eggs and the vnailla extract and mix until combined. 
• Sift in the flour, corn starch, baking soda, and salt and mix just until the flour mixture disappears. Add in the milk chocolate chips and gently fold. 
• Using a ¼ cup measuring cup, scoop out 12 evenly sized cookie dough balls. Working with one at a time, split each cookie dough ball in half and smoch back together keeping the jagged edge side up. Chill the cookie dough balls in the freezer for 15 minutes then bake in the preheated oven for 13-15 minutes or until they look slightly golden brown and undercooked. 
• As soon as you pull out the cookies from the oven, using a larger cookie cutter swoosh around your cookies to form the perfect round thick cookie, top with a few extra chocolate chips and let the cookie rest on the baking sheet for 20 minutes to set fully before enjoying them. 

Notes

TIPS

• Chill the cookie dough before baking- Chilling the cookies before baking will ensure that they don't spread too much and retain that super soft and gooey center.
• Use milk chocolate chip cookies- The OG CRUMBL chocolate chip cookies use these insanely good milk chocolate chips. I found that the closest chocolate chips to those and the ones that yield the best flavor are the Ghirardelli chocolate chips.
• Use the cookie cutter trick- Using the cookie cutter trick to make the perfect round cookies doesn't do just that. It brings the cookie back together in case it spreads too much to keep it thick and chewy in the center.
• Let the cookie rest after baking to set fully- The cookies will seem underbaked right out of the oven and that's why you need to let them cool down before digging in. I actually prefer these cookies after they sit overnight. The texture is just so good!

How to store chocolate chip cookies for maximum freshness?

I personally think these cookies taste better the next day. It gives them more time to set and develop those amazing chocolate chip cookie flavors.

To store your chocolate chip cookies, place them in an airtight container and store at room temperate for up to 4 days.

You can also store them in an airtight container in the fridge for up to 7 days. I prefer this method and usually pop them in the microwave for a few seconds to get them soft and chewy, ooey gooey again!

Homemade chicken noodle soup

 Homemade chicken noodle soup

Recipe from my brilliant husband Nathan

1 cooked /raw chicken

Stock

2-3 Celery

3 carrots 

1 onion quartered 

2 bay leaves 

Water

Take store chicken and strip all meat from bones and set meat aside 

Brown chicken carcass bones and skins in oven or pressure cooker 

Place rough chopped celery with leave unpeeled carrots and onion on bottom of pressure cooker and cover with water

Cook on high for 1 hour and let come down naturally or  remove 

Strain carcass and vegetable 

Soup-

1 Onion

Sliced garlic clove 

3-4 carrots chopped

2 stalks of celery

Parsley

2 tablespoons  butter 

Bay leaf

Noodles 

2/3 cup floor

2 eggs 

1/4 tsp Thyme

In large Dutch oven cook onions until translucent add chopped celery and carrots cook for 3-5 minutes and then add garlic until fragrant but do not brown 

 Add homemade broth to pot and chicken  salt and pepper and bay leave 

Bring to boil the. Simmer 

Place flour in pile on counter and make a well and crack 2 eggs into it 

Using a fork mix the eggs and then with hands knees into a smooth ball 

Cut in to quarters and let rest coved with moist rag for at least 30 minutes 

Using rolling pin roll out extremely thin and cut in to 1/4 inch strips and allow to dry slightly 

Adjust flavor do not over salt 

Place noodles into pot and let cook 10 minutes and then add 2 large tablespoons of fresh parsley into pot and stir  let cook for 10 Minutes and serve 

Ultimate Potato Soup

 

The Ultimate Potato Soup Recipe

An easy and delicious creamy potato soup recipe that can be made in just one pot! Loaded with bacon and creamy potato goodness, this is a favorite comfort food in my household.

Course Soup

Cuisine American

Prep Time 30 minutes

Total Time 30 minutes

Servings 6 people

Calories 521kcal

Author Sam Merritt

Equipment

• Immersion blender
• Dutch Oven

Ingredients

• 6 strips (uncooked) bacon cut into small pieces
• 3 Tablespoons butter unsalted or salted will work
• 1 medium yellow onion chopped (about 1.5 cup/200g)
• 3 large garlic cloves minced
• ⅓ cup all purpose flour(42g)
• 2 ½ lbs gold potatoes peeled and diced into pieces no larger than 1” (this was about 6 Large potatoes for me/1.15kg)
• 4 cups chicken broth (945ml)
• 2 cups milk (475ml)
• ⅔ cup heavy cream (155ml)
• 1 ½ teaspoon* salt
• 1 teaspoon ground pepper
• ¼ - ½ teaspoon ancho chili powder**
• ⅔ cup sour cream (160g)
• Shredded cheddar cheese, chives, and additional sour cream and bacon for toppingoptional

Instructions

• Place bacon pieces in a large Dutch Oven or soup pot over medium heat and cook until bacon is crisp and browned.
• Remove bacon pieces and set aside, leaving the fat in the pot.
• Add butter and chopped onion and cook over medium heat until onions are tender (3-5 minutes).
• Add garlic and cook until fragrant (about 30 seconds).
• Sprinkle the flour over the ingredients in the pot and stir until smooth (use whisk if needed).
• Add diced potatoes to the pot along with chicken broth, milk, heavy cream, salt, pepper, and ancho chili powder. Stir well.
• Bring to a boil and cook until potatoes are tender when pierced with a fork (about 10 minutes).
• Reduce heat to simmer and remove approximately half*** of the soup to a blender (be careful, it will be hot!) and puree until smooth (half is about 5 cups of soup, but just eyeballing the amount will be fine. Alternatively you can use an immersion blender.).
• Return the pureed soup to the pot and add sour cream and reserved bacon pieces, stir well.
• Allow soup to simmer for 15 minutes before serving.
• Top with additional sour cream, bacon, cheddar cheese, or chives. Enjoy!

Notes

*I recommend starting with a more reserved amount of salt and then adding more as needed, the amount of salt needed will vary depending on the type/brand of broth you use

**If you haven't used ancho chili powder before, I recommend starting with ¼ teaspoon and then taste-testing before increasing to ½ teaspoon if you like the taste.  

***If you want a completely creamy soup you can puree all of it, just puree in batches, about half of the soup at a time.  I prefer my potato soup with actual chunks of potatoes and prefer to puree just half of it.

Nutrition

Serving: 1serving | Calories: 521kcal | Carbohydrates: 47g | Protein: 12g | Fat: 32g | Saturated Fat: 17g | Trans Fat: 1g | Cholesterol: 87mg | Sodium: 1326mg | Potassium: 1176mg | Fiber: 5g | Sugar: 7g | Vitamin A: 897IU | Vitamin C: 50mg | Calcium: 182mg | Iron: 2mg

Pumpkin Cake Doughnuts

 

Pumpkin doughnuts: Mix the ingredients

Preheat oven to 350

Place the following in a mixing bowl:

1/2 cup (99g) vegetable oil
3 large eggs
1 to 1 1/2 cups (198g to 298g) granulated sugar*
1 1/2 cups (340g) pumpkin purée
1 1/2 teaspoons pumpkin pie spice, or 3/4 teaspoon cinnamon plus heaping 1/4 teaspoon each nutmeg and ginger
1 1/2 teaspoons salt
1 1/2 teaspoons baking powder

Beat everything together until smooth.

Add 1 3/4 cups + 2 tablespoons (227g) King Arthur Unbleached All-Purpose Flour, stirring just until smooth.

BTW, this is a great place to try King Arthur Unbleached Self-Rising Flour. Reduce the salt to 1/2 teaspoon; omit the baking powder, and substitute 2 cups (8 ounces) self-rising flour for the all-purpose flour.

Lightly grease two standard doughnut pans.

As I mentioned earlier, if you don't have doughnut pans, you can bake these in a couple of standard muffin tins; they just won't be doughnuts.

Fill the wells of the doughnut pans about 3/4 full, using a scant 1/4 cup of batter in each well; a tablespoon cookie scoop helps with this task.

If you're making muffins, fill each well about 3/4 full; the recipe makes 15, so you'll need to bake in two batches (unless you have two muffin pans).

Bake the doughnuts for 15 to 18 minutes, or until a cake tester inserted into the center of one comes out clean. If you're using self-rising flour, bake for the longer amount of time.

If you're making muffins, they'll need to bake for 23 to 25 minutes.

Remove the doughnuts from the oven, and after about 5 minutes, loosen their edges, and transfer them to a rack to cool.

While the doughnuts are still warm (but no longer fragile), gently shake them in a bag with cinnamon-sugar. Or better yet, pumpkin-spice sugar, made by combining the aforementioned pumpkin pie spice (or substitute) with granulated or extra-fine sugar.

Serve immediately. More on that later.

If you've made muffins, sprinkle their tops heavily with the spiced sugar of your choice.

ATK Chocolate Cake Doughnuts

 

Doughnuts

2¼ cups (11¼ ounces) all-purpose flour 

1 cup (3 ounces) unsweetened cocoa powder 

1 teaspoon baking powder 

½ teaspoon baking soda 

¾ teaspoon table salt 

4 tablespoons unsalted butter softened

1 cup (7 ounces) granulated sugar 

1 large egg, room temperature

1½ cups sour cream 

3 quarts peanut or vegetable oil for frying

Glaze

3 cups (12 ounces) confectioners' sugar 

½ cup whole milk 

¼ cup (¾ ounce) unsweetened cocoa powder 

BEFORE YOU BEGIN

Use a Dutch oven that holds 6 quarts or more. If you don't have a 3-inch doughnut cutter, use a 3-inch round biscuit cutter and stamp out the holes with a 1½-inch biscuit cutter.

1

INSTRUCTIONS

FOR THE DOUGHNUTS: Whisk flour, cocoa, baking powder, baking soda, and salt together in bowl; set aside. Using stand mixer fitted with paddle, beat butter and sugar on medium-high speed until pale and fluffy, about 3 minutes. Add egg and beat until combined. Add sour cream and beat until smooth. Reduce speed to low and add flour mixture in 3 additions, scraping down bowl as needed. Stir batter once or twice with rubber spatula to ensure no dry streaks remain. Transfer batter to lightly greased bowl, cover with plastic wrap, and refrigerate for 1 hour.

2

 Transfer batter to floured counter and roll with heavily floured rolling pin into 10-inch round, about ½ inch thick. Using heavily floured 3-inch doughnut cutter, stamp out dough rings and holes, reflouring cutter between cuts. Gather scraps and gently press into disk; repeat rolling and stamping process until all dough is used. Transfer doughnuts and holes to lightly floured rimmed baking sheet, cover, and refrigerate for 30 minutes.

3

 Set wire rack in second rimmed baking sheet and line with triple layer of paper towels. Add oil to large Dutch oven until it measures about 2 inches deep and heat over medium-high heat to 375 degrees. Carefully place 3 doughnuts and 3 doughnut holes into hot oil and fry until golden brown, about 45 seconds per side for holes and 60 seconds per side for doughnuts. Adjust burner, if necessary, to maintain oil temperature between 350 and 375 degrees. Using slotted spoon or wire skimmer, transfer doughnuts to prepared rack. Return oil to 375 degrees and repeat with remaining doughnuts and holes in 3 batches; let cool slightly.

4

FOR THE GLAZE: Whisk sugar, milk, and cocoa in bowl until combined. Once doughnuts are cool enough to handle, remove paper towels from rack. Dip both sides of each doughnut and doughnut hole into glaze, shaking off any excess, and return to wire rack. Let sit until glaze has set, about 10 minutes. Serve.

Kelly’s Pressure Cooker Beef Stew

 Pressure Cooker Beef Stew

Source: allrecipes.com

Ingredients

• 2 tablespoons vegetable oil 
• ½ cup all-purpose flour 
• 1 ¼ pounds beef stew meat, cubed 
• salt and ground black pepper to taste 
• 1 large onion, chopped 
• 2 tablespoons white sugar 
• 2 cups water 
• 2 cubes beef bouillon 
• 2 cloves garlic, minced 
• 1 bay leaf 
• 1 tablespoon dried parsley 
• 1 tablespoon dried basil 
• 4 potatoes, peeled and cut into 2-inch pieces 
• 2 cups peeled baby carrots
  

  Directions

  Instructions Checklist

  • Step 1

    Heat vegetable oil in a skillet over medium heat. Place flour in a resealable bag; drop in half the beef cubes and shake to coat. Shake off excess flour and add meat to pan. Repeat with remaining beef. Season meat with salt and pepper to taste.

  • Step 2

    Stir onion into beef and cook, stirring often, until the meat is browned on all sides and onion is translucent, about 5 minutes. Sprinkle in sugar.

  • Step 3

    Combine water, beef bouillon, garlic, bay leaf, parsley, and basil in a pressure cooker over medium-high heat. When bouillon cubes are dissolved, fit the pressure cooker's rack in the cooker (if it has one). Layer potatoes, carrots, and meat mixture in the pressure cooker, seasoning with salt and pepper to taste. Seal the lid and bring the cooker up to full pressure.

  • Step 4

    Reduce heat to medium-low, maintaining full pressure, and cook for 8 minutes. Remove from heat. Let the pressure drop naturally, about 15 minutes before releasing lid. Transfer the meat and vegetables to a serving bowl and pour pan juices over meat and vegetables.

  
  

ATK Doughnuts

Doughnuts  

4 1/2 cups AP flour

1/2 cup sugar

1 tsp instant yeast

1 1/2 cup whole milk

1 egg

1 1/2 tsp salt

8 T butter cut in small cubes

2 Qts Vegetable Oil

Directions

In a bowl of a stand mixer, incorporate flour, sugar and yeast. Add milk and egg and mix for 2 minutes. Cover bowl with plastic wrap and let rest for 20 minutes. Add salt and mix 5-7 minutes. While mixer is running on med-low, add butter and mix for 7-13 minutes until we’ll incorporated. Put dough into a greased bowl, cover with plastic and refrigerate overnight.

Lightly flour countertop, turn dough out and mold into 8 inch square. Lightly dust with flour and roll out into 10x13 inch rectangle, about 1/2 inch thick. Stamp out 12 doughnuts and place on a rimmed baking sheet lined with parchment and slightly greased. Place in cold oven with a pan of boiling water for 45-60 minutes.

Heat oil in a heavy bottom pot to 360 degrees. Fry 3-4 doughnuts at a time, flipping over after 1 minute. Fry other side for an additional minute and drain on paper towel lined rack, inside a baking sheet. Cool 5 minutes and dip in glaze. Let set up until glaze has a matte finish and enjoy!

Glaze

3 1/4 cups powdered sugar

1/2 cup hot water

Pinch of salt