If you are looking for a relatively easy and extremely delicious homemade brownies recipe, look no further. I found this recipe many, many years ago in the San Francisco Chronicle. Seriously, this was before the internet was a thing. Luckily, my mom cut it out and has copied it out for both me and my sister to use. Continue reading
I’m not a fan of fancy cookies. Just because it looks pretty doesn’t mean it tastes good. The first cookie I ever learned to make from scratch were chocolate chip cookies. The recipe is fairly simple, but making a good cookie takes talent.
Or maybe it just takes scientific knowledge? I’ve always thought baking was more scientific than cooking. You can’t really fudge the basic ingredients too much. I mean have you ever forgotten to put enough flour in a batch of cookies? How about the baking soda? You can forget to put salt on meat and it will still be edible. In cookies? Not so much.
But, how do you get chocolate chip cookies to be soft? The trick I’ve found is brown sugar. This recipe only uses brown sugar. Also, I add in a teaspoon of molasses to give it a little more softness. I could probably add in a tablespoon and it would be OK, but again, science.
The best recipe I’ve found comes from Crisco. Odd, I know, but I use Butter Flavor Crisco in the recipe. I swear it’s the brown sugar that makes it so good. I suggest you get dark brown sugar. Also, don’t cheap out on the chocolate chips. Use good ones like those by Ghirardelli or Guittard.
Anyway, here is the recipe if you are too lazy to click through to the Crisco site.
I think chocolate chip cookies are my favorite not only because of the chocolate, but because of the memories of childhood they evoke. Memories of baking them with my mom, eating them with my sister…good times. What’s your favorite kind of cookie?
The warmer weather is going to be here soon, even if it did snow last night in my neck of the woods… Sometimes you want something nutritious, but also quick. Those two things don’t always go hand in hand, but below is my easily adjustable recipe for a delicious smoothie.
The secret is to use frozen fruit. It keeps for a longer time in the freezer and it’s already cold, so you don’t have to add ice to cool down the smoothie.
My smoothies usually have these key ingredients:
I’m guessing most of you probably already have these ingredients in your home. But do you have a blender? Of course, you do. And no, you don’t need one of those $700 fancy blenders. If it will crush ice, it will work. Do you make margaritas with it? There you go.
Dump in some of your favorite frozen fruit. I prefer strawberries and blueberries.
Follow up w/an individual sized container of yogurt. Usually I choose either strawberry or blueberry.
Then pour in your favorite fruit juice, mine is orange.
Hit blend and voila! Smoothie!
Don’t be afraid to experiment with other ingredients. Need some protein? Maybe a dollop of peanut butter? I’ve never put kale in a smoothie, but that seems to be trendy right now. Remember wheat grass? Is that the green stuff?
Either way, my smoothie recipe has to be better for you than a deep fried piece of beef. Mmm. Beef.