Our favorite Chocolate Chip Cookies

The title says it all.  These are our favorite!

2 sticks butter

13 ounces white sugar

2 ounces raw sugar

1 ounce molasses (maybe a tablespoon)

2  eggs 

2 tsp vanilla

1 1/2 tsp Baking soda 

3/4 tsp salt 

1 pound All Purpose flour

1 lb. chocolate (cut into small chunks or a better chocolate chip brand) 

Using a stand mixer, cream the butter and the sugars until very light and fluffy, about 5 minutes. Scrape down the side of the bowl. Add eggs. Add the vanilla. Scrape down the bowl with a spatula. Add the baking soda and salt. Mix well.  Add the flour and mix just till barely incorporated.  Add chocolate chunks/chips and fold in.

Bake at 360* for 12 minutes till lightly golden on the outside but soft on the inside.  

Earl Grey Cookies

 CHEWY EARL GREY SUGAR COOKIES

from NYT

AH-Mazing!  The original suggested adding chocolate chips and swapping the tea bags for chamomile or chai but I think they are just perfection with Earl grey.

1 1/4 cups/250 grams granulated sugar, divided

14 tablespoons/198 grams unsalted butter

1 tablespoon finely ground Earl Grey tea leaves, from about 3 tea bags  (we used just 2 teabags and didnt measure)

1/2 cup/100 grams light brown sugar

3/4 teaspoon kosher salt (Diamond Crystal) use less if you're using salted butter

1/2 teaspoon finely grated orange zest, we skipped

1 large egg

2 teaspoons pure vanilla extract

2 1/2 cups/320 grams all-purpose flour

1/2 teaspoon baking powder

1/2 teaspoon baking soda

Heat the oven to 350 degrees and line 2 cookie sheets with silpats. Put 1/2 cup/100 grams granulated sugar in small bowl, and set aside.

Combine the butter and tea leaves in a small saucepan set over medium heat. Melt the butter, stirring occasionally, until it just begins to sizzle around the edges. Remove from the heat and let cool for 5 minutes.

Add the tea butter to a large bowl, then add brown sugar, salt, orange zest and remaining 3/4 cup/150 grams granulated sugar. Use an electric mixer on medium speed or a whisk (we used a wooden spoon) to combine for about 30 seconds; the mixture will be grainy and separated. Add the egg and vanilla, and mix until combined and smooth, about 30 seconds.

Add the flour, baking powder and baking soda to the bowl, and mix on low speed or with a rubber spatula until just combined (again, we used a wooden spoon). Use the spatula to scrape the sides and bottom of the bowl to ensure the dough is evenly mixed.

Use a 2-tablespoon cookie scoop to portion the cookies. Alternatively, measure 2 tablespoons of dough with a measuring spoon. Roll each dough ball in the reserved granulated sugar, then place on the baking sheets 2 inches apart.

Bake the cookies until set, light golden at the edges and crackled on top, 16 to 19 minutes, rotating the sheets from top to bottom and front to back in the oven halfway through the baking time. Remove Cookies from the oven and let cool on the baking sheets. Store extra cookies in an airtight container at room temperature for up to 3 days, or for a few weeks in the freezer.

Tomato sauce with frozen roasted romas

I finally made a red sauce that we like!  The color isnt as bright and fresh as a store bought sauce but the flavor is great.  I am happy to have another use for our surplus of tomatoes from summer (they are roasted and frozen).

Sauce

makes a little over 2 qts

olive oil
213g diced carrots
300g diced onions (2 medium)
2085g roasted romas, frozen or partially defrosted
kosher salt
3 tsp garlic powder
2 tsp oregano
1 bay leaf
1 tsp sugar

Saute carrots and onions in large pot in olive oil with a little salt. Cook low and slow till jammy. Add in tomatoes. More salt. Cook for a bit for tomatoes to soften. Turn off heat and let cool just a bit before pureeing.  Puree a lot, till very smooth.  Return to pot to continue cooking. Add remaining ingredients and taste for salt. Cook down just a bit, but it should already be a nice consistency.

Halvah Cookies (aka tahini cookies)

These were originally checkerboard style with half chocolate and half tahini but we loved the tahini bits the best.  This recipe is just for tahini cookies.  They taste like a less sweet halvah. So good!

Halvah Cookies

Makes about 1 dozen cookies, would double nicely

Ingredients

83g powdered sugar

1 stick unsalted butter, room temp, reduce salt if using salted butter

1/3 cup well stirred tahini, room temp

1 1/2 tsp Diamond or 1 tsp Morton kosher salt

1 1/2 tsp vanilla extra

188g flour

cup raw white and/or black sesame seeds

Preparation

Step 1

Whisk powdered sugar, unsalted butter, tahini, room temperature, kosher salt, and vanilla extract in a medium bowl until sugar is dissolved and mixture is smooth. Mix in flour with a rubber spatula until no pockets of dry flour remain. 

Form into a log and wrap with parchment.  

Chill for 2 hours or longer (you can freeze it). 

Optional, brush with water and cover with sesame seeds or sprinkles before cutting. Let sit at room temp for 15 minutes for easy slicing.  Slice 1/2 inch thick slices. Place on parchment or silpat lined baking sheet. They don't spread much so you can place them an inch apart.

Bake at 325 for 25 minutes until lightly browned.

Let cool before serving.  They are better cool.

Rosemary Dinner Rolls

In just 2 hours, you can have these super delicious rolls.  We've made them for serving with a cranberry brie, egg sandwiches, and for dinner.  They are always perfect!

Rosemary Rolls

makes 10-16

¾ cup (180g) milk, around 110°F

2 tablespoons sugar

1 ½ teaspoons yeast

⅓ cup (75g) butter, room temperature

1 tablespoon dried rosemary

2 cloves garlic , minced

1 teaspoon salt

1 large egg, room temperature

3 cups (375g) flour, or possibly a little less

1 tablespoon butter, melted

1 teaspoon salt

1/2 tablespoon dried rosemary

Warm your 180g milk to about 110°F.  Add 2 tablespoons sugar, 1 1/2 teaspoons yeast. Stir.  Let sit for 5 to 10.

In a stand mixer fitted with the dough hook (a paddle would work ok too), add 75g butter, 1 tablespoon rosemary, 2 cloves garlic, 1 teaspoon salt and mix till fluffy.

Add egg and mix again.

Add yeast mixture, most of 375g flour, mixing and adding more flour until you have a smooth ball of dough that starts to pull away from the sides of the bowl.  Mix for 2 minutes longer.

Oil a/the bowl and let it rise covered for 45 to 60 mins.

Preheat oven to 375.

Grease a cast iron skillet.

Cut the dough into 10 pieces (or try them in 16 pieces for smaller rolls). Shape into balls and place into skillet.

Brush the tops with butter, sprinkle with rosemary and salt.

Cover the skillet and let rise again for 30 minutes.

Bake for 22 minutes (more or less, depending on size) until the tops are golden.

Serve warm!

Cheesy Biscuits

These cheesy biscuits are Asa's favorite. They come together super fast with just one bowl.  It's a perfect biscuit for everyday or special occasions (like Christmas brunch).

Cheesy Biscuits

recipe from King Arthur

makes 9

1 tablespoon baking powder

1 teaspoon salt

2 cups less 2 tablespoons OR  (tare your scale, then add baking powder and salt then flour to make 227g total) All Purpose Flour

113g or more cheddar cheese, freshly grated

1 cup (227g) heavy cream or a bit less milk

Preheat your oven to 425°F with a rack in the upper third.

Mix together baking powder, salt, and flour. Add in grated cheddar. 

Add the cream/milk, and mix until dough sticks together. Using your hands or spoons, make golf ball sized biscuits and place on cookie sheet lined with parchment or silpat, gently smushing them, and leaving a few inches of space in between each.

Bake the cheddar biscuits for 12-15 minutes, until they're golden brown. Remove them from the oven, and serve immediately.

Enchiladas

Mike loves this enchilada sauce. I find it a bit too spicy though.  I halved the chipotle once and it was still too spicy for me.  The sauce freezes well so make a double batch.

Enchilada sauce

mostly from Ina Garten's Modern Comfort Food cookbook

(makes enough sauce for a 6-8 enchiladas in a 9x13 pan)

2 tablespoons oil
2 tablespoons flour
1 tablespoon chili powder
1 tablespoon ground chipotle powder
1 teaspoon ground cumin
2 cups broth, chicken or veggie
4 cups roasted tomatoes from the freezer (or use canned)
1 teaspoon dried oregano

fillings, see below
wraps

Preheat the oven to 350

Heat the oil in a large saucepan over medium heat, r whisk in flour. Cook, whisking constantly, for 2 minutes, then whisk in spices (except for oregano). Add broth a little at a time, whisking. Bring to a boil, then simmer until thickened. Stir in tomatoes, oregano, and a teaspoon of salt. Bring this to a boil, then simmer for 20 minutes, stirring occasionally.

To assemble, spread some sauce in the bottom of a baking dish (8x8 or 9x13, depending on how many you are serving).  Put your wraps in the pan, so they are in a taco shape.  Add fillings then add sauce, then roll/fold them up.  Cover with more sauce and then cheese.  Bake for 30 minutes till your cheese is melted and sauce is a bit bubbly.

What to put in your enchilada (use wraps, white or whole wheat):

roast chicken
green peppers
black beans, our preference
roast turkey
cheese, goat cheese or cheddar (we prefer cheddar).