Showing posts with label baking. Show all posts
Showing posts with label baking. Show all posts

Monday, April 20, 2015

Browned Butter Chocolate Chip & Pretzel Cookies or you deserve a little something on a beautiful Spring evening

Browned Butter Chocolate Chip & Pretzel Cookies 

by Me and Herb
cookie photo the next morning, made later during the night when lighting was all crazy

makes 3 dozen truly super terrific cookies


  • 1 c. unsalted butter
  • 1 1/4 c. light brown sugar
  • 2 eggs plus 1 yolk
  • 2 tsp. vanilla
  • 1 tsp. baking soda
  • 1/2 tsp. kosher salt
  • 2 cups plus 2 Tbsp flour
  • 1 cup crushed pretzels
  • 1/2 c. chopped pecans
  • 2 c. semi-sweet chocolate chips

  1. Preheat oven 350ยบ 
  2. Line your cookie sheets with Silpats or parchment paper
  3. In a medium saucepan, melt 1 cup unsalted butter over medium heat, this takes around 20 minutes be patient for the browned butter makes the cookie.  When butter is melted, continue to cook, stirring butter constantly until it becomes a light caramel color.  Remove from heat and allow to cool for 10 minutes.
  4. In bowl of stand mixer, mix butter and sugar until combined, then add eggs, one at at time, extra yolk and vanilla.  Continue mixing until light in color, making for a thicker batter. 
  5. Add in baking soda, salt and flour.  Mix on low until combined, then mix in crushed pretzels and nut mixture, then semi-sweet chocolate chips with your wooden spoon.
  6. Using medium cookie scoop, 2 ounce, drop dough on lined baking sheet about 2 inches apart, baking until just golden at the edges, about 8-10 minutes.  Centers might not seem done, but, remove the cookies and allow to cool for 3-4 minutes on baking sheet before moving to your wire racks to finish cooling.
Tip:  to quickly crush nuts, place in a heavy plastic bag and smash with your rolling pin :)

wonderful Grand Re-opening at Firestone Forge April 18th, 2015 that my family and I attended

Saturday, November 29, 2014

Revisited Recipe- Honey Stars

My Grandmother Redmond's Honey Star Cookie recipe was the star of a post back on December 23rd, 2005. for the post :)

She kept this side of the family together with her daughter's children, grandchildren, their current husbands, plus ex-husbands and pretty much cooked the entire meal while walking with a cane or holding onto whatever was near for support. She became crippled in the early 1960's from a car accident..
 Holidays were her thing going all out in that small house on Mill Street.  Those times with my cousins were the best and I miss getting together with them so very much.  We were blessed and did not even know how blessed we were at the time of course. That house would get packed with all of us approximately 17 including 3 daughters, 8 grandchildren, husbands and eventually ex-husbands packed in mainly 2 rooms.  The family had lots of smokers, of course, it was the time I guess.  As we got older we would sneak a beer heading upstairs and then share between the three of us girls thinking we were hot stuff.
Counter baking vignette December 2005


Bead embroidery from 2005-2006


Tuesday, November 04, 2014

Simple Recipes- No Knead Bread

For anyone that follows me on Instagram or Facebook photos of bread have been prominent in my feeds and wall for this beautiful crusty bread.
taken with a my cell back in August-  look at that amazing crust
When my oldest daughter tried out a no knead bread recipe,  I immediately started a searching out what this fab sounding bread was all about online.
The first hit of course led me to the Mark Bittman video with Jim Lahey from Sullivan Street Bakery demonstrating his wonderfully easy process for baking no knead bread.

Mark Bittman, the Minimalist, and Jim Lahey owner of Sullivan Street Bakery

We regularly bought Wegman's Garlic Tuscan Bread with it's delicious flavor and crust along with it being such a substantial heavy loaf it was a favorite for us.  
Well let me tell ya :) after the first loaf came out of the oven no other loaf was going to satisfy.  
I have made of course the white along with wheat, oatmeal, rosemary/garlic, just garlic, rye and seed breads.  

It is so incredibly easy and this is the way I will write out the recipe for you.  (the dough you are looking at was double the recipe on card below, so 6 cups flour was used)

4 ingredients

mixed into a wet dough

simply covered to let rise for 12+ hours, here the rising takes place under a small fluorescent for added warmth during cooler weather all night long.

After 14 hours I have a beautiful gooey bowl of stringy dough.  At this stage treat it carefully while scraping onto the board as not to destroy the long stringy pockets of air now developed after all those hours.

Seeds will line the wooden proofing baskets along with cornmeal and AP flour.  Here you see sesame, chia and flaxseed.

the dough scraped from the large bowl onto a heavily floured bread board.
baskets sprayed with PAM and dusted with seeds, cornmeal and AP flour so the dough will not stick

After the dough was cut in half with scraper, each piece was folded a few times to form balls for putting in the prepared baskets.

proofing for 1 hour while dutchoven and oven are preheating 
plop in the bottom of a HOT flour dusted dutchoven

2nd loaf
first loaf

Sooo good!

We are eating the bread with German Bologna spread and Cheesy Broccoli soup tonight.  Youngest daughter is going vegetarian and won't be liking the sandwich part.... The vegetarian journey of Tameryn will be another post at some point, lol.

*Let me know if you decide to make this super easy, super superb bread and the variations you come up with.


listings coming up to be listed in ETSY


Related Posts Plugin for WordPress, Blogger...