Chocolate Chip Cookies

Yes, I made the famous and popular treat everyone knows. I made this recipe again from this site: http://joyofbaking.com/ChocolateChipCookies.html

They were good the only thing is that I LOVE when my cookies ( chocolate chip especially ) are nice and soft long after they are baked. Unfortunately this is not the recipe. But it does not mean it was a bad recipe. These cookies I did enjoy, it is just I can still on the search for the nice and soft chocolate chip cookies. 

I tried many chocolate chip cookies that were hard so once I finally find that recipe that is nice and soft, I will post it right up :). 

Sites pic:

My pic: 

Ingredients:

• 1 cup (2 sticks) (226 grams) unsalted butter, room temperature

• 3/4 cup (150 grams) granulated white  sugar

• 3/4 cup (160 grams) firmly packed light brown sugar

• 2 large eggs

• 1 1/2 teaspoons pure vanilla extract

• 2 1/4 cups (295 grams) all-purpose flour

• 1 teaspoon baking soda

• 1/2 teaspoon salt

• 1 1/2 cups (270 grams) semisweet chocolate chips

• 1 cup (100 grams) walnuts or pecans, coarsely chopped (optional)

Directions:

Preheat oven to 375 degrees F (190 degrees C) with rack in center of oven. Line two baking sheets with parchment paper.

In the bowl of your electric mixer (or with a hand mixer), beat the butter until smooth and creamy. Add the white and brown sugars and beat until fluffy (about 2 minutes). Beat in eggs, one at a time, making sure to beat well after each addition. Add the vanilla and beat until incorporated. Scrape down the sides of the bowl as needed.

In a separate bowl, combine flour, baking soda, and salt. Add the dry ingredients to the egg mixture and beat until incorporated, adding the chocolate chips and nuts (if using) about half way through mixing. If you find the dough very soft, cover and refrigerate until firm (from 30 minutes to two hours).  

For large cookies, use about a 2 tablespoon ice cream scoop or with two spoons, drop about 2 tablespoons of dough (35 grams) onto the prepared baking sheets. Bake about 10 - 14 minutes , or until golden brown around the edges. Cool completely on wire rack.

Makes about 4 dozen - 3 inch round cookies.

Note: You can freeze this dough. Form the dough into balls and place on a parchment lined baking sheet. Freeze and then place the balls of dough in a plastic bag, seal, and freeze. When baking, simply place the frozen balls of dough on a baking sheet and bake as directed - may have to increase baking time a few minutes.

Oh I also didn't use any walnuts or nuts, which turned out good without them.

Enjoy :)

Double Peanut Butter Cake

So this time I tried a peanut butter cake. I like peanut butter but I am not a HUGE fan of it. I am open to new things so I thought what the heck, I'll try it and if it's good, it's good and if it's not I'll just give it to someone else who LOVES it. 

Sites Pic:

My pics:  

Ingredients: (cake)

• 1/2 Cup Creamy Peanut Butter
• 1/4 Cup Butter, Softened
• 3/4 Cup Sugar
• 2 Eggs
• 1-1/2 Cups all-purpose Flour
• 2 Teaspoons Baking Powder
• 1/4 Teaspoon Salt
• 3/4 Cup Milk

(Frosting):

• 1/3 Cup Chunky Peanut Butter
• 3 Tablespoons Butter, Softened
• 3 Cups Confectioners' Sugar
• 1/4 Cup Milk
• 1-1/2 Teaspoons Vanilla Extract

Directions:

In a bowl, cream peanut butter, butter and sugar. Add eggs; mix well. Combine flour, baking powder and salt; add alternately with milk to creamed mixture. Mix well. Pour into a greased 9 in. square baking pan. Bake at 350° for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. For frosting, cream peanut butter and butter. Add sugar, milk and vanilla; mix until smooth. Frost cake. Yield: 9 servings.

I used vanilla flavoured soya milk which I thought was quite good. I also used 100% pure Vanilla extract which I actually made myself. Oh and I also had only crunchy peanut butter which was also 100% peanut butter instead of all that crap they put in the other peanut butter. Anyway as for how it all turned out, it was for me just OK. I liked it better after it was chilled and I also thought the frosting was a bit too sweet. For the sweet tooths out there that would be perfect for you ;-). My friends liked this more than I, to each it's own. So if you are a peanut butter lover, try this out! It is worth it!! 

P.s. Sorry if you are allergic to nuts ;-P Tune in another time haha. 

For more info on this cake and the site: http://www.tasteofhome.com/Recipes/Double-Peanut-Butter-Cake