LINNY THE CHEF
Friday, October 24, 2008
Holiday Cookie-Palooza
Whittaker Woman is over at her blog taking suggestions for great Holiday cookies' recepies...I highly recommend you try out a few! I'll try some and add some recepies to my blog here later...
http://whittakerwoman.typepad.com/whittaker_woman/2008/10/help-me-get-fat.html?cid=136203809#comments
¶ 10/24/2008 09:07:00 AM 0 Comments
Yellow Cookies
HT: Jody
One box Pillsbury “pudding in the mix” yellow cake mix
1 egg, slightly beaten
3/4 cup butter, melted
1 cup Rice Krispies
Blend all ingredients together. Dough will be crumbly. Form into tight 1-inch balls, place on cookie sheet and flatten slightly. Bake in 350 oven for 10-12 minutes.
That's easy, right?! It's cookin with Jody...less than 10 minutes and less than 5 ingredients...beautiful!
HT: Jody
One box Pillsbury “pudding in the mix” yellow cake mix
1 egg, slightly beaten
3/4 cup butter, melted
1 cup Rice Krispies
Blend all ingredients together. Dough will be crumbly. Form into tight 1-inch balls, place on cookie sheet and flatten slightly. Bake in 350 oven for 10-12 minutes.
That's easy, right?! It's cookin with Jody...less than 10 minutes and less than 5 ingredients...beautiful!Labels: cookies, easy, kids, quick, rice krispies
¶ 10/24/2008 08:57:00 AM 0 Comments
Tuesday, September 9, 2008
The Seay's Chocolate Chip Cookies
I stole this recipe from Liz Seay's blog...so give credit where credit is due! Thanks Liz!! I'll definitely try this one out...often...i have a soft spot for cookie dough!
~~~~~~~~~~~~
I do not know how to preface something so good, so buttery, so chocolatey...so perfect with a cold glass of milk.
They really need no introduction.
Without further ado...
Classic Chocolate Chip Cookies
(Adapted from Jacques Torres)
I will say that this original cookie recipe from Torres is rather fancy.
And as much as I appreciate gourmet, it's not practical for me...so here is the simplified version.
Still amazing- much easier made with ingredients most of us already have in our kitchens.
(Some of the measurements are weird...but make sure you follow them closely. If you need to know how to correctly measure flour in a recipe, watch this.)
3 2/3 cups minus 2 TBS. flour
1 1/4 tsp. baking soda
1 1/2 tsp. baking powder
1 1/2 tsp. sea salt (I use about 1 1/4...I think they're too salty otherwise)
2 1/2 sticks unsalted butter, softened (NOT melted & definitely not margarine, use real butter)
1 1/4 cups light brown sugar
1 cup plus 2 Tbs. granulated sugar
2 large eggs
2 tsp. vanilla extract
1 1/2 packages of Ghirardelli (60% cacoa) chocolate chips (or about 21 ounces)
Combine flours, baking soda, baking powder and salt in a medium bowl. Whisk well, then set aside.
In a large bowl, cream butter and sugars until very light and fluffy, about 3 to 5 minutes.
Add the eggs, one at a time, mixing well after each addition.
Mix in the vanilla.
Slowly add the dry mixture and mix until just combined.
Add the chocolate chips and stir in with a large spoon until well incorporated.
Press plastic wrap against the dough and refrigerate in bowl for 12 hours or overnight.
Take dough out of fridge at least an hour before baking to let it soften otherwise it will be too hard to scoop. (Don't leave it out too long though, you don't want it too soft either)
When getting ready to bake, preheat your oven to 350 degrees.
Use a parchment lined baking sheet or an air bake cookie sheet and scoop 6 to 8 mounds of dough onto sheet. (large scoops of dough..like 1/4 to 1/3 cup size)
They spread when cooking so make sure you space them a few inches apart.
Bake until golden brown on the edges but the centers still look soft, about 15 to 18 minutes.
Transfer cookies to wire rack to cool.
This recipe makes a lot of dough, so I usually cook a few at a time or make big batches to share.
(yes, I do share my cookies even though it is sometimes hard to part with them:)
I do not know know why the dough needs to chill overnight, but it does.
I think it has something to do with the eggs incorporating and the flavors blending...
but it IS important.
If you make the dough and then immediately try to bake some, they are not as good.
I promise. I've tried it.
Be patient! Find some other chocolate to snack on while you are waiting:)
I think the dough gets a little better every day, but its usually gone by the third day around here.
Enjoy!
Wipe your face when you're done:)
I stole this recipe from Liz Seay's blog...so give credit where credit is due! Thanks Liz!! I'll definitely try this one out...often...i have a soft spot for cookie dough!
~~~~~~~~~~~~
I do not know how to preface something so good, so buttery, so chocolatey...so perfect with a cold glass of milk.
They really need no introduction.
Without further ado...
Classic Chocolate Chip Cookies
(Adapted from Jacques Torres)
I will say that this original cookie recipe from Torres is rather fancy.
And as much as I appreciate gourmet, it's not practical for me...so here is the simplified version.
Still amazing- much easier made with ingredients most of us already have in our kitchens.
(Some of the measurements are weird...but make sure you follow them closely. If you need to know how to correctly measure flour in a recipe, watch this.)
3 2/3 cups minus 2 TBS. flour
1 1/4 tsp. baking soda
1 1/2 tsp. baking powder
1 1/2 tsp. sea salt (I use about 1 1/4...I think they're too salty otherwise)
2 1/2 sticks unsalted butter, softened (NOT melted & definitely not margarine, use real butter)
1 1/4 cups light brown sugar
1 cup plus 2 Tbs. granulated sugar
2 large eggs
2 tsp. vanilla extract
1 1/2 packages of Ghirardelli (60% cacoa) chocolate chips (or about 21 ounces)
Combine flours, baking soda, baking powder and salt in a medium bowl. Whisk well, then set aside.
In a large bowl, cream butter and sugars until very light and fluffy, about 3 to 5 minutes.
Add the eggs, one at a time, mixing well after each addition.
Mix in the vanilla.
Slowly add the dry mixture and mix until just combined.
Add the chocolate chips and stir in with a large spoon until well incorporated.
Press plastic wrap against the dough and refrigerate in bowl for 12 hours or overnight.
Take dough out of fridge at least an hour before baking to let it soften otherwise it will be too hard to scoop. (Don't leave it out too long though, you don't want it too soft either)
When getting ready to bake, preheat your oven to 350 degrees.
Use a parchment lined baking sheet or an air bake cookie sheet and scoop 6 to 8 mounds of dough onto sheet. (large scoops of dough..like 1/4 to 1/3 cup size)
They spread when cooking so make sure you space them a few inches apart.
Bake until golden brown on the edges but the centers still look soft, about 15 to 18 minutes.
Transfer cookies to wire rack to cool.
This recipe makes a lot of dough, so I usually cook a few at a time or make big batches to share.
(yes, I do share my cookies even though it is sometimes hard to part with them:)
I do not know know why the dough needs to chill overnight, but it does.
I think it has something to do with the eggs incorporating and the flavors blending...
but it IS important.
If you make the dough and then immediately try to bake some, they are not as good.
I promise. I've tried it.
Be patient! Find some other chocolate to snack on while you are waiting:)
I think the dough gets a little better every day, but its usually gone by the third day around here.
Enjoy!
Wipe your face when you're done:)Labels: chocolate, chocolate chips, cookies, Liz Seay, overnight, recepie's from other bloggers, Robbie Seay Band, share a recepie
¶ 9/09/2008 06:43:00 AM 0 Comments
Friday, April 25, 2008
Chokladboll :: Swedish Chocolate Balls
The chokladboll (or negerboll) is a traditional Swedish pastry often eaten with coffee during fika. They are quick and easy to prepare, since they require no baking and only a few, common 
ingredients.
ingredients. Ingredients 8 dL (3 1/4 cups) oats 3 dL (1 1/4 cups) sugar 6 Tbsp (90 mL) cocoa 1 Tbsp (15 mL) vanilla sugar (or 1 tsp (5 mL) vanilla extract, added with the coffee) 150 g (2/3 cup) butter or margarine 6 Tbsp (90 mL) cold coffee flaked coconut or pearl sugar Procedure Mix oats, sugar, vanilla sugar, and cocoa in a large bowl. Using your hands or a potato masher, incorporate the butter into the dry ingredients until the dough has an even consistency. Add the coffee and mix until incorporated. Fill a small bowl with flaked coconut or pearl sugar. With your hands, roll the dough into 3 cm (1 inch) diameter balls. Roll each ball in the coconut or pearl sugar and place on a tray. Chill chocolate balls for at least one hour before serving.
Retrieved from "http://en.wikibooks.org/wiki/Cookbook:Chokladboll"
Labels: chocolate, coffee, cookies, no-bake, oats, party food, sugar, Swedish, sweet
¶ 4/25/2008 12:34:00 PM 0 Comments
Friday, July 13, 2007
NEIMAN-MARCUS COOKIES
(Recipe may be halved)
2 cups butter
24 oz. chocolate chips
4 cups flour
2 cups brown sugar
2 tsp. soda
1 tsp. salt
2 cups sugar
1 8 oz. Hershey Bar (grated)
5 cups blended oatmeal
4 eggs
2 tsp. baking powder
2 tsp. vanilla
3 cups chopped nuts (optional)
Measure oatmeal, and blend in a blender to a finepowder.
Cream the butter and both sugars.
Add eggs and vanilla,
mix together with flour, oatmeal, salt, baking powder, and soda.
Add chocolate chips, Hershey Bar, and nuts.
Roll into balls, and place two inches apart on a cookie sheet.
Bake for 10 minutes at 375 degrees.
Makes 112 cookies.
FROM THE NEIMAN MARCUS WEBSITE
An urban myth is a modern folk tale, its origins unknown, its believability enhanced simply by the frequency with which it is repeated. Our signature chocolate chip cookieis the subject of one such myth. If you haven't heard the story, we won't perpetuate it here. If you have, the recipe below should serve to refute it. Copy it, print it out, pass it along to friends and family. It's a terrific recipe. And it's absolutely free.
Ingredients
1/2 cup (1 stick) butter, softened
1 cup light brown sugar
3 tablespoons granulated sugar
1 large egg
2 teaspoons vanilla extract
1-3/4 cups all purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1-1/2 teaspoons instant espresso coffee powder
1-1/2 cups semi-sweet chocolate chips
Directions
1. Preheat oven to 300 degrees. Cream the butter with the sugars using an electric mixer on medium speed until fluffy (approximately 30 seconds)
2. Beat in the egg and the vanilla extract for another 30 seconds.
3. In a mixing bowl, sift together the dry ingredients and beat into the butter mixture at low speed for about 15 seconds. Stir in the espresso coffee powder and chocolate chips.
4. Using a 1 ounce scoop or a 2 tablespoon measure, drop cookie dough onto a greased cookie sheet about 3 inches apart. Gently press down on the dough with the back of a spoon to spread out into a 2 inch circle. Bake for about 20 minutes or until nicely browned around the edges. Bake a little longer for a crispier cookie.
Yield: 2 dozen cookies
Labels: chocolate, cookies, dessert, oats, party food, Resturant Recepies, sweet
¶ 7/13/2007 06:11:00 AM 0 Comments
Thursday, July 5, 2007
No-Bake Cookies
Great for a crowd!!
Take 'em to a Holiday party!
Single Recipe -----> Doubled Recipe -----> Tripled Recipe
2 c sugar -----> 4 c sugar -----> 6 c sugar
1 stick butter -----> 2 sticks butter -----> 3 sticks butter
1/2 cup milk -----> 1 cup milk -----> 1 1/2 cups milk
4 T cocoa -----> 8 T = 1/2 cup cocoa -----> 12 T = 3/4 cup cocoa
Mix in pan, stir on medium heat. Melt ingredients and mix
Boil 1 minute, stirring constantly.
Take OFF burner.
3 c minute oats -----> 6 cups oats -----> 9 cups oats
1/2 c peanut butter, add 1st, then let melt -----> 1 cup peanut butter -----> 1 1/2 cups peanut butter
1 t vanilla (additional is always optional) -----> 2 t vanilla -----> 3 t vanilla
Mix these in with the 1st set of ingredients.
Drop by Tablespoon onto wax paper.
Refrigerate until hardened, or leave covered on the table until cooled.
ENJOY!!!
Labels: chocolate, cookies, dessert, easy, family recepie, good, Holidays, oats, party food, peanut butter, quick, sweet
¶ 7/05/2007 12:35:00 PM 1 Comments
Friday, May 25, 2007
Oatmeal-Chocolate Chip Cookies
Fill your cookie jar with a classic drop cookie that's doubly satisfying. Chocolate lovers will love the chips, and whole-grain seekers will appreciate the natural oats.
Prep Time:1 hr 5 min
Start to Finish:1 hr 5 min
Makes:3 1/2 dozen cookies
1 1/2 cups packed brown sugar
1 cup butter or margarine, softened
1 teaspoon vanilla
1 egg
2 cups quick-cooking oats
1 1/2 cups Gold Medal® all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1 cup semisweet chocolate chips (6 oz)
1 cup chopped nuts, if desired
1. Heat oven to 350°F. In large bowl, stir brown sugar and butter until blended. Stir in vanilla and egg until light and fluffy. Stir in oats, flour, baking soda and salt; stir in chocolate chips and nuts.
2. Onto ungreased cookie sheet, drop dough by rounded tablespoonfuls about 2 inches apart.
3. Bake 9 to 11 minutes or until golden brown. Cool slightly; remove from cookie sheet to wire rack.
High Altitude (3500-6500 ft): No change.
Nutrition Information: 1 Serving: Calories 120 (Calories from Fat 50); Total Fat 6g (Saturated Fat 3g, Trans Fat 0g); Cholesterol 15mg; Sodium 80mg; Total Carbohydrate 16g (Dietary Fiber 0g, Sugars 10g); Protein 1g Percent Daily Value*: Vitamin A 4%; Vitamin C 0%; Calcium 0%; Iron 4% Exchanges: 1 Other Carbohydrate; 0 Vegetable; 1 Fat Carbohydrate Choices: 1
*Percent Daily Values are based on a 2,000 calorie diet.
Did You Know? Cookie dough can be covered and refrigerated for up to 24 hours before baking. If it becomes too firm, let stand at room temperature for 30 minutes before using.
Storage: Cookie dough can be frozen in an airtight container for up to 9 months. Thaw just until soft enough to handle.
Fill your cookie jar with a classic drop cookie that's doubly satisfying. Chocolate lovers will love the chips, and whole-grain seekers will appreciate the natural oats.
Prep Time:1 hr 5 min
Start to Finish:1 hr 5 min
Makes:3 1/2 dozen cookies
1 1/2 cups packed brown sugar
1 cup butter or margarine, softened
1 teaspoon vanilla
1 egg
2 cups quick-cooking oats
1 1/2 cups Gold Medal® all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1 cup semisweet chocolate chips (6 oz)
1 cup chopped nuts, if desired
1. Heat oven to 350°F. In large bowl, stir brown sugar and butter until blended. Stir in vanilla and egg until light and fluffy. Stir in oats, flour, baking soda and salt; stir in chocolate chips and nuts.
2. Onto ungreased cookie sheet, drop dough by rounded tablespoonfuls about 2 inches apart.
3. Bake 9 to 11 minutes or until golden brown. Cool slightly; remove from cookie sheet to wire rack.
High Altitude (3500-6500 ft): No change.
Nutrition Information: 1 Serving: Calories 120 (Calories from Fat 50); Total Fat 6g (Saturated Fat 3g, Trans Fat 0g); Cholesterol 15mg; Sodium 80mg; Total Carbohydrate 16g (Dietary Fiber 0g, Sugars 10g); Protein 1g Percent Daily Value*: Vitamin A 4%; Vitamin C 0%; Calcium 0%; Iron 4% Exchanges: 1 Other Carbohydrate; 0 Vegetable; 1 Fat Carbohydrate Choices: 1
*Percent Daily Values are based on a 2,000 calorie diet.
Did You Know? Cookie dough can be covered and refrigerated for up to 24 hours before baking. If it becomes too firm, let stand at room temperature for 30 minutes before using.
Storage: Cookie dough can be frozen in an airtight container for up to 9 months. Thaw just until soft enough to handle.Labels: chocolate, cookies, dessert, oats, party food
¶ 5/25/2007 05:54:00 AM 0 Comments
