Tasty Thursday! Chocolate Chip Cookies

Delicious and easy to make chocolate chip cookies!!

Yummy!!! Another great recipe we would love to share, courtesy of the Food Network.

Enjoy!!

Ingredients 

1/2 cup (1 stick) unsalted butter
3/4 cup packed dark brown sugar
3/4 cup sugar
2 large eggs
1 teaspoon pure vanilla extract
1 (12-ounce) bag semisweet chocolate chips, or chunks
2 1/4 cups all-purpose flour
3/4 teaspoon baking soda
1 teaspoon fine salt

Read more at: http://www.foodnetwork.com/recipes/food-network-kitchens/chocolate-chip-cookies-recipe4.html?oc=linkback

Directions 

Evenly position 2 racks in the middle of the oven and preheat to 375 degrees F. (on convection setting if you have it.) Line 2 baking sheets with parchment paper or silicone sheets. (If you only have 1 baking sheet, let it cool completely between batches.)

Put the butter in a microwave safe bowl, cover and microwave on medium power until melted. (Alternatively melt in a small saucepan.) Cool slightly. Whisk the sugars, eggs, butter and vanilla in a large bowl until smooth.

Whisk the flour, baking soda and salt in another bowl. Stir the dry ingredients into the wet ingredients with a wooden spoon; take care not to over mix. Stir in the chocolate chips or chunks.

Scoop heaping tablespoons of the dough onto the prepared pans. Wet hands slightly and roll the dough into balls. Space the cookies about 2-inches apart on the pans. Bake, until golden, but still soft in the center, 12 to 16 minutes, depending on how chewy or crunchy you like your cookies. Transfer hot cookies with a spatula to a rack to cool. Serve.

Store cookies in a tightly sealed container for up to 5 days.
For a Rocky Road Bar:

Lightly butter a 9 by 13-inch baking pan. Make the batter as per cookie recipe and fold in 1 cup chopped walnuts along with the chocolate chips. Spread batter in prepared pan. Bake until the edges are light brown and the batter sets, about 45 minutes. Cool slightly and cover surface with 4 cups marshmallows and 1 cup chocolate chips. Broil at least 8 inches from the heat until marshmallows turn golden brown, about 2 minutes. (Keep an eye on the marshmallows, and turn the pan frequently--they go from golden to char in a wink.) Cool, cut and serve.

Read more at: http://www.foodnetwork.com/recipes/food-network-kitchens/chocolate-chip-cookies-recipe4.html?oc=linkback

Treat Thursday! Easy Scone Recipe

My mom has used this recipe for many years and they remind me of the yummy scones I have enjoyed in England. I made these scones for Mothers Day and added macaroons for a touch of color!! 

Bon Appetite!!

Simple Scones

2 cups all-purpose flour

½ cup plus 1 tsp sugar

1 tsp baking powder

½ tsp salt

8 tbsp (1 stick) unsalted, frozen butter

½ cup sour cream

1 large egg

Adjust oven rack to lower-middle position and preheat oven to 400 degrees.

In a medium bowl, mix flour, ½ cup sugar, baking powder, baking soda and salt. Grate butter into flour mixture on the large holes of the box grater; use your fingers to work in butter (mixture should resemble coarse meal), whisk sour cream and egg until smooth.

Using a fork, stir sour cream mixture into flour mixture until large dough clumps form. Use your hands to press the dough against the bowl into a ball. (The dough will be sticky in places, and there may not seem to be enough liquid at first, but as you press, the dough will come together.)

Place on a lightly floured surface and pat into a 7-to-8-inch circle about ¾ inch thick. Sprinkle with remaining 1 tsp of sugar. Use a sharp knife to cut into 8 triangles; place on a cookie sheet (preferably lined with parchment paper), about 1 inch apart. 

Bake until golden, about 15 to 17 minutes. Cool for 5 minutes and serve warm or at room temperature.

 Yield: 8 scones.

Credit: Recipe from a USA Weekend Edition