Salted Peanut Butter Chocolate Chip Shortbread.
These are going to need to happen.
(via jodilyn)
Home made Berger Cookies?!?!
game f-in changer!
Countdown to a big fat ass.
![littlelaur:
a very dear friend got some good great amazing news recently that came sealed in an envelope last night. the type of news that calls for a celebration.
so i scoured the kitchen, searched the internet, & came up with this little meal…
which ended up being light, delicious, & pretty darn easy.
garlic chicken with white wine sauce [adapted from simplyrecipes]
ingredients
2 chicken breast fillets
salt & pepper
1 head of garlic, cloves separated but not peeled
olive oil
1 cup dry white wine [i used sauvignon blanc]
instructions
heat 2 tbsp olive oil in a large pan. sprinkle salt & pepper on the chicken & add to pan. once the botton side is browned, flip & brown the other side. remove from pan.
smash the garlic cloves lightly using the side of a large knife, add a little more olive oil to the pan & add the garlic. let brown for about 4 minutes & then add in the white wine. place the chicken back in the pot, cover, & let simmer until the sauce has reduced & thickened a bit [about 5 minutes].
balsamic brussels sprouts with quinoa [adapted from cook local]
ingredients
1 lb brussels sprouts
3 tbsp butter, divided
3 tbsp olive oil, divided
4 tbsp balsamic vinegar
1 cup uncooked quinoa
instructions
cook the quinoa by mixing one part quinoa with two parts water & simmer until cooked through & no water remains [about 15-17 minutes]. steam the brussels sprouts for 6-8 minutes. drain & rinse the brussels sprouts, cut off the ends, peel any damaged/loose outer leaves, & slice in half.
in a large skillet, heat 1 tbsp butter & 1 tbsp oil [add more of the butter & oil as needed]. add the brussels sprouts with the cut side down & let them cook for about 6 - 7 minutes until caramelized. add the balsamic vinegar & stir. cook until the vinegar has reduced a bit [i only left it about 3-4 minutes] & serve with the quinoa.
dark chocolate dipped orange cookies [adapted from recipe girl]
ingredients
11 tbsp unsalted butter
3/4 cup brown sugar
1 tsp vanilla extract
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 large egg
1/2 cup freshly squeezed orange juice [grate zest before juicing]
2 tbsp grated orange zest [the rind of 1 large or 2 small oranges]
2 cups whole wheat flour
3/4 cups good dark chocolate [i know this is a weird measurement - i used little circular disks of dark chocolate that i got at whole foods. you can use more or less as desired]
instructions
preheat oven to 350°F. lightly grease 2 baking sheets or line with parchment paper. cream butter, sugar, vanilla, baking powder, baking soda & salt in a medium bowl. beat in egg, then orange juice & orange zest, scraping the bowl. the mixture will look curdled; that’s ok! add the flour, beating until smooth. drop dough [about 1 tbsp each] onto the prepared baking sheets.
bake cookies, reversing pans midway through [top to bottom, bottom to top], until they’re just barely beginning to brown around the edges, 10 minutes. remove cookies from oven & let them cool on the pans for 10 minutes before transferring them to a rack to cool.
once completely cooled, melt the chocolate in a double boiler over medium high heat. dip cookies, place on a wax paper lined plate [or pan, whichever is easier] & place in fridge. allow to dry for about 30 minutes & then enjoy!](http://25.media.tumblr.com/tumblr_m05p6t16cq1qa15qwo1_1280.png)
a very dear friend got some
goodgreatamazing news recently that came sealed in an envelope last night. the type of news that calls for a celebration.so i scoured the kitchen, searched the internet, & came up with this little meal…
which ended up being light, delicious, & pretty darn easy.
garlic chicken with white wine sauce [adapted from simplyrecipes]
ingredients
2 chicken breast fillets
salt & pepper
1 head of garlic, cloves separated but not peeled
olive oil
1 cup dry white wine [i used sauvignon blanc]
instructions
heat 2 tbsp olive oil in a large pan. sprinkle salt & pepper on the chicken & add to pan. once the botton side is browned, flip & brown the other side. remove from pan.
smash the garlic cloves lightly using the side of a large knife, add a little more olive oil to the pan & add the garlic. let brown for about 4 minutes & then add in the white wine. place the chicken back in the pot, cover, & let simmer until the sauce has reduced & thickened a bit [about 5 minutes].
balsamic brussels sprouts with quinoa [adapted from cook local]
ingredients
1 lb brussels sprouts
3 tbsp butter, divided
3 tbsp olive oil, divided
4 tbsp balsamic vinegar
1 cup uncooked quinoa
instructions
cook the quinoa by mixing one part quinoa with two parts water & simmer until cooked through & no water remains [about 15-17 minutes]. steam the brussels sprouts for 6-8 minutes. drain & rinse the brussels sprouts, cut off the ends, peel any damaged/loose outer leaves, & slice in half.
in a large skillet, heat 1 tbsp butter & 1 tbsp oil [add more of the butter & oil as needed]. add the brussels sprouts with the cut side down & let them cook for about 6 - 7 minutes until caramelized. add the balsamic vinegar & stir. cook until the vinegar has reduced a bit [i only left it about 3-4 minutes] & serve with the quinoa.
dark chocolate dipped orange cookies [adapted from recipe girl]
ingredients
11 tbsp unsalted butter
3/4 cup brown sugar
1 tsp vanilla extract
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 large egg
1/2 cup freshly squeezed orange juice [grate zest before juicing]
2 tbsp grated orange zest [the rind of 1 large or 2 small oranges]
2 cups whole wheat flour
3/4 cups good dark chocolate [i know this is a weird measurement - i used little circular disks of dark chocolate that i got at whole foods. you can use more or less as desired]
instructions
preheat oven to 350°F. lightly grease 2 baking sheets or line with parchment paper. cream butter, sugar, vanilla, baking powder, baking soda & salt in a medium bowl. beat in egg, then orange juice & orange zest, scraping the bowl. the mixture will look curdled; that’s ok! add the flour, beating until smooth. drop dough [about 1 tbsp each] onto the prepared baking sheets.
bake cookies, reversing pans midway through [top to bottom, bottom to top], until they’re just barely beginning to brown around the edges, 10 minutes. remove cookies from oven & let them cool on the pans for 10 minutes before transferring them to a rack to cool.
once completely cooled, melt the chocolate in a double boiler over medium high heat. dip cookies, place on a wax paper lined plate [or pan, whichever is easier] & place in fridge. allow to dry for about 30 minutes & then enjoy!
The title of this recipe (found here) is “The Only Chocolate Chip Cookie I Will Ever Need to Know How to Make For The Rest of My Life” and you guys… it does not lie.
My roommate made these a few months ago and they are the bomb dot com. So much so that we baked a batch last night at 10pm because we just NEEDED them.
Check out the post for the secret tricks to why these are the best cookies ever, but for now here are the basics:
- 2 cups minus 2 Tbsp. (8 ½ oz.) cake flour
- 1 2/3 cups (8 ½ oz.) bread flour
- 1 ¼ tsp. baking soda
- 1 ½ tsp. baking powder
- 1 ½ tsp. coarse salt, such as kosher
- 2 ½ sticks (1 ¼ cups; 10 oz.) unsalted butter, softened
- 1 ¼ cups (10 oz.) light brown sugar
- 1 cup plus 2 Tbsp. (8 oz.) granulated sugar
- 2 large eggs
- 2 tsp. vanilla extract
- 1 ¼ pounds bittersweet chocolate chips or chunks, preferably about 60% cacao content, such as Ghirardelli
- Sea salt or kosher salt for garnishing
Combine flours, baking soda, baking powder, and salt in a bowl. Whisk well; then set aside.
Using a mixer fitted with paddle attachment, 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. Scrape down the sides of the bowl with a rubber spatula as needed. Reduce the mixer speed to low; then add dry ingredients, and mix until just combined. (Unless you have a plastic guard that sits around the rim of the bowl, this will make a big mess at first, with flour flying everywhere. I found that carefully holding a dish towel around the top of the bowl helped a lot.) Add the chocolate chips, and mix briefly to incorporate. Press plastic wrap against the dough, and refrigerate for 24 to 36 hours. The dough may be used in batches, and can be refrigerated for up to 72 hours.
When you’re ready to bake, preheat oven to 350°F. Remove the bowl of dough from the refrigerator, and allow it to soften slightly. Line a baking sheet with parchment paper or a nonstick baking mat.
Using a standard-size ice cream scoop – mine holds about 3 fluid ounces, or about 1/3 cup – scoop six mounds of dough onto the baking sheet, making sure to space them evenly. Sprinkle lightly with sea salt, and bake until golden brown but still soft, 15 to 20 minutes. Transfer the baking sheet to a wire rack for 10 minutes, then transfer the cookies onto the rack to cool a bit more.
EVERYONE TAKE NOTE! THIS IS OF MAX IMPORTANCE!
Reblogging because, uh…well….cookies.
chocolate brown butter bread pudding
![littlelaur:
superbowl snack idea #2: for those who like to celebrate with confetti
white chocolate confetti popcorn
ingredients
- 1/2 tablespoon canola oil
- 1/2 cup popcorn kernels
- salt
- 6 ounces white chocolate, chopped
- 1/4 cup confetti sprinkles
instructions
in a medium saucepan, pour in canola oil & heat over medium-heat. when oil is hot, add popcorn kernels, making sure all the kernels are touching the bottom of the pan. cover with a lid & wait until you hear kernels start to pop. once they commence, grab the pan; while simultaneously holding down the lid, give it a good shake. return pan to the stove & repeat a few times. this will ensure that all of the kernels pop. when popcorn is done, turn off heat, transfer to a medium bowl, & add a few pinches of salt.
add about 1-inch of water to a double boiler [or a saucepan with a metal bowl nestled atop]. note: be sure your bowl is completely dry. heat over medium-low, watching the chocolate the entire time. white chocolate has a lower melting point, so it can seize easily. when chocolate is melted, stir until smooth.
in a few batches, pour chocolate over popcorn, mixing gently to coat each kernel lightly.
evenly spread popcorn onto a baking sheet & add confetti sprinkles. let popcorn sit for 3-4 hours [or until dry].
recipe via the glitter guide](http://25.media.tumblr.com/tumblr_lyo4swtxsf1qa15qwo1_1280.jpg)
superbowl snack idea #2: for those who like to celebrate with confetti
white chocolate confetti popcorn
ingredients
- 1/2 tablespoon canola oil
- 1/2 cup popcorn kernels
- salt
- 6 ounces white chocolate, chopped
- 1/4 cup confetti sprinkles
instructions
in a medium saucepan, pour in canola oil & heat over medium-heat. when oil is hot, add popcorn kernels, making sure all the kernels are touching the bottom of the pan. cover with a lid & wait until you hear kernels start to pop. once they commence, grab the pan; while simultaneously holding down the lid, give it a good shake. return pan to the stove & repeat a few times. this will ensure that all of the kernels pop. when popcorn is done, turn off heat, transfer to a medium bowl, & add a few pinches of salt.
add about 1-inch of water to a double boiler [or a saucepan with a metal bowl nestled atop]. note: be sure your bowl is completely dry. heat over medium-low, watching the chocolate the entire time. white chocolate has a lower melting point, so it can seize easily. when chocolate is melted, stir until smooth.
in a few batches, pour chocolate over popcorn, mixing gently to coat each kernel lightly.
evenly spread popcorn onto a baking sheet & add confetti sprinkles. let popcorn sit for 3-4 hours [or until dry].
recipe via the glitter guide
(Source: littlelaur)
