"Patience is also a form of action." ~ Auguste Rodin
NOTE: I spend my Wednesdays Unplugged from appointments. It's my day to stay home, enjoy cooking and welcome our kids and grandkids for dinner in the evening. We end our meal with quotes from the Norwegian 'Quote Cup' passed on to me from my grandmother. I share a quote and a recipe here each week, and sometimes some photos of family fun. I love trying new recipes…and love getting recipes you would like to share!
I didn't think I would ever be so happy to see a truck filled with trees and shrubs! I don't even remember how long we have been patiently waiting for our landscaping to be replaced after our lawn service treated with weed killer instead of fertilizer but it has been at least two years, maybe close to three. In the meantime we had numerous trees removed, gas lines and irrigation systems replaced, etc… and now we are finally getting new trees, shrubs and sod. We can hardly wait!!
RECIPE OF THE WEEK
Chocolate chip cookies have long been favorites at our house. So much so that when I try something else grandkids raid the freezer to find the 'real' cookies! When I came upon a new recipe from Byerly's I thought it was worth a try… both crisp and chewy sounded like a winner. Our family voted 'nay' but you may feel differently! Some tips and tricks from Byerly's real food magazine… (1) for a dense and chewy texture use melted butter; (2) to give a fudgy rather than cakey texture, subtract an egg white and add an extra egg yolk; (3) using twice as much white sugar as brown will cause your cookies to spread rather than rise, and give a crispness around the edges; (4) a cooler oven will let the cookies spread without drying out; (5) cookies continue to firm and dry up as they cool, so pull them out of the oven while they still look a little damp on top.
CRISP and CHEWY CHOCOLATE CHIP COOKIES
- 2 1/2 cups flour
- 1 teaspoon baking soda
- 1 teaspoon kosher or fine sea salt
- 1/2 cup packed light brown sugar
- 1 cup granulated sugar
- 1 cup (2 sticks) unsalted butter, melted and cooled
- 1 teaspoon pure vanilla extract
- 1 large egg
- 2 large egg yolks
- 10-ounce bag bittersweet chocolate chips
Preheat oven t0 325 degrees F. Line baking sheeting with parchment paper.
In a medium bowl, whisk together flour, baking soda and salt.
In a large bowl combine brown sugar, granulated sugar and butter and mix on low. Add vanilla, egg and yolks, and mix until incorporated. Add the flour mixture and mix until a dough forms. Add the chocolate chips and mix to combine.
Let dough stand 10 minutes to firm up, then drop rounded tablespoonfuls onto parchment lined baking sheets, leaving about 3 inches between each cookie.
Bake until golden around the edges but soft on top, 9-10 minutes. Let stand on baking sheet for 5 minutes, then remove with a metal spatula to a wire rack to cool.