Recipes

The End-All Be-All Chocolate Chip Cookie Recipe

Hello, friends, and welcome back!

I hope everyone had a great weekend, whether it was packed full of fun activities or entirely restful.  My weekend started Friday at 5:30 pm and I was beyond ready to relax a little bit and let loose!  Something in the air had my preschoolers actin’ a fool allllll week.

I met up with Blake at the gym right after work on Friday and after we completed our respective workouts, I headed home to shower and get ready for a friend’s retirement party!  It was such a fun night with great company, great food, and great drinks.  Saturday was much more relaxed and it was spent with lots of reading, baking, and time with my nephew before heading to get a low-key barbecue dinner with Blake.

I whipped up a batch of chocolate chip cookies with my nephew while my sister was at work and I just cannot get over how much I adore these cookies.  They are everything that a chocolate chip cookie should be.  Chewy on the outside, soft and gooey on the inside, choc(k) full of chocolate (pun intended 😉 ), and super thick.

If you’re a chocolate chip cookie aficionado like I am, then you too have probably tried a million and one different recipes for them.  I have been baking since high school and each time I tried a new recipe, I was left disappointed.  Either they were too thin, too flat, too flour-y, too sweet, not sweet enough, too cake-y . . . I could go on for hours.  Basically, they sucked compared to Nestle Tollhouse chocolate chip cookies and it griiiiiinded my gears.  Every time I found a new recipe, I would try it in hopes that I had finally found the holy grail, but to no avail.

And then, it happened.

I stumbled across a recipe from Modern Honey and I followed this phenomenal recipe, except for a few tweaks here and there to fit my personal tastes better.  I almost cried tears of joy after I taste-tested them and realized that this was it.  This was the chocolate chip cookie recipe to end all other chocolate chip cookie recipes.  I make these probably once a month because I seriously cannot be trusted having them just sitting in my kitchen, unless I’m making them for someone else.

You guys have to try these cookies out and when you do, immediately give them to someone else or you’ll end up like me, eating 3 massive cookies for dinner and feeling sick the rest of the night.

Enjoy!

Ingredients

  • 1 cup cold butter, cubed
  • 1 1/4 cup brown sugar
  • 1/4 cup white sugar
  • 2 eggs
  • 3 cups all-purpose flour
  • 3/4 teaspoon baking soda
  • 3/4 teaspoon salt
  • 2 cups chocolate chips

Directions

Preheat your oven to 410 degrees.  This is a bit higher than other recipes because it’s going to create that irresistible chewy outside and gooey inside.  Cream together your cold butter, brown sugar, and white sugar for about 6-7 (or even more) minutes until it’s a uniform mixture.  This takes a bit of time because you’re starting with cold butter instead of room temperature or melted butter as some recipes call for, but I promise it’ll be worth it.  The picture below is what it will look like before it finally starts to break up all of that butter.

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Patience, my friends 😉

Add in your eggs and mix together again.  Slowly incorporate the flour, baking soda, and salt, mixing well each time you add more flour.  Now, this is the only slight caveat about the recipe; you’re going to notice that once you add in all of the flour, your dough is going to be pretty dry.  The first time I made this recipe, I was scared that I had somehow messed it up!

It will look like coarse crumbs and you’ll probably be wondering what the heck happened, but that just means it’s time to get your hands dirty.  I put the mixer away and then I mix everything up with my hands and after a couple of minutes of kneading, the dough finally gets wetter and looks/feels like normal cookie dough.  This is what it will look like after some kneadin’.

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After your dough gets to this stage, add in your chocolate chips!  I used a mixture of milk chocolate chips (I’m a Nestle Tollhouse girl to the core) and chopped up Hershey Kisses.  This is my favorite combination because you get plenty of big chocolate chips and then the chopped up Hershey Kisses evenly disperse throughout the cookie, leaving you with flecks of chocolate in every single bite.

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Now, it’s time to shape your cookie dough onto cookie sheets!  (Or eat it off a spoon watching reruns of The Office, I won’t judge.)  The bigger the better with your cookie dough balls because then they will stay taller and thicker.

Bake your cookies for 8-10 minutes (just depending on how big you made them) and WATCH CAREFULLY.  The higher oven temperature makes these brown quicker than normal and a little bit of brown on the edges is what you want, but if you let it brown too much it’ll ruin the gooeyness that we want on the inside.

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Once you take them out of the oven, let cool slightly and then admire the beauties that you have just baked up.

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These pictures make me absolutely elated after knowing how many botched batches of cookies I have tested over the years!

Clearly, these cookies are not a healthy recipe nor do they offer any nutritional value (besides a happy stomach), but I am a firm believer that a delicious chocolate chip cookie can always be squeezed into almost everyone’s diet 🙂

Try these cookies out and I promise you will never want to try another recipe again!

 

xoxo Jordan

 

 

 

Recipes

Saturday Scenes-Cinnamon Crumble Coffee Cake & Introducing Bella to the Blog

Hello, friends!

It is now Sunday and in order to delay the inevitable Sunday Scaries before going back to work tomorrow, I wanted to share a new recipe that will now become a weekend favorite!  It is an incredibly easy coffee cake recipe that will be perfect for entertaining your friends at brunch on Sunday after a fun night out orrrrr it can be eaten all by yourself with a cup of coffee while relishing in a slow morning.

I truly do enjoy the process of baking but having a full pan of dessert in a mostly empty household=trouble. So when I woke up Saturday and wanted something quick and fresh before a hike with my dog, I knew I was going to have to take most of it to my family.  I tend to put off baking until the weekends so I can really appreciate it and Saturday mornings are the perfect day for a slow morning with a cup of coffee and a little somethin’ sweet!

Enter: Cinnamon Crumble Coffee Cake!

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I halved this recipe and made them more into bars, but it was kind of annoying halving certain ingredients so I am going to give you the full recipe.  I found the bulk of this recipe from Allrecipes.com and made a few tweaks.

Cake Ingredients

-2 cups of flour

-3/4 cup of sugar (brown or white)

-2 tsp of baking powder

-1/2 tsp of salt

-1/2 cup of butter (I used Kerry Gold butter)

-1 egg

-3/4 cup of milk

-1 1/2 tsp of vanilla extract

Crumble Topping Ingredients

-1/4 cup of flour

-2/3 cup sugar (brown or white)

-2 tsp of cinnamon

-1/4 cup of butter (I used Kerry Gold brand as well)

Directions

Preheat your oven to 350 degrees and spray a 9×13 pan with non-stick spray.  Set aside.  In a medium-sized bowl for your cake, combine your flour, sugar, baking powder, and salt.  Cut in your butter (I slightly softened mine in the microwave) until the mixture looks like coarse, dry crumbs.  Add in your egg, milk, and vanilla and mix just until combined (may be slightly lumpy) and pour into your pan.

Now it’s time to prepare your topping!  In a small bowl, combine your flour, sugar, and cinnamon until combined.  Cut in your butter until the mixture is crumbly and can be easily sprinkled.  Sprinkle over the top of your cake mixture and press down slightly so it stays put and then place pan in the oven.  Bake for 25-30 minutes or until a toothpick put in the middle of the cake comes out clean.  Enjoy!

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The crumbly topping on any dessert is ALWAYS the best part

I loved this recipe and I honestly think the Kerry Gold brand made it just slightly more butterier than normal, but any brand of stick butter will work just fine!  After letting my carb-y breakfast settle, I put on my hiking shoes, leashed up my dog, and headed out to Knob Noster State Park!

If you live in the Warrensburg/Knob Noster/Whiteman area, I cannot recommend this state park enough.  Easily navigable, campsites abound, and clean trails all make this park perfect for anyone who wants to spend some time outdoors.

The weather on Saturday was perrrrrfect (sunny and 60) and made our time hiking fly by!  My dog, Bella, is probably the member of my family (yes, I consider her a member) that I spend the most time with and she has a serious love for basically anything outside that lets her sniff where other dogs may have walked.  She practically pulls me on our walks & never runs out of energy.  (As you may be able to tell from her crazy eyes in the pictures.)  Here are a few pictures I took from our hike & the hike summary that I get from my RunKeeper App.  <— This app is wonderful and free on any iPhone if you’re looking for a high quality tracking app 🙂

 

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Isn’t she just the cutest?!  I swear, dogs are one of God’s greatest gifts to this world.

 

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I clearly enjoy my hikes to be a bit more of a leisurely pace 😉

 

Aaaand that about wraps up this blog post!  I hope everyone had a great weekend & if you end up trying the recipe, let me know how you like it!

xoxo Jordan

 

 

Uncategorized

One Healthy Recipe and One Not-So-Healthy Recipe

Happy Weekend, everyone!

Today on the blog I have 2 yummy recipes to share that were new to me and hopefully will be new (and successful) to you as you try them!  The first recipe is an incredibly simple crock pot meal that can help make your weeknight meals a little bit easier, a little bit healthier, and a lot more delicious!  The second recipe is a 20 minute start-to-finish dessert recipe that takes minimal ingredients that you probably already have in your pantry (with the added ease of being flour-less and butter-less).

Crock pot recipes are seriously underrated.  With the exception of Rotel and Velveeta cheese dip, most people I know buy crock pots with the intention of using them for innovative and low maintenance recipes, but end up letting them collect dust in a cabinet.  Up until recently, I was guilty of this as well!  But it’s time to bust out your crock pot and really enjoy just how magical it can be with this 6-ingredient recipe.

Enter: Crock Pot Buffalo Chicken!

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This little gem of a meal was super simple and VERY macro-friendly!  I don’t know about you guys, but when I’m dieting or trying to cut back on calories, eating plain chicken breast after plain chicken breast can get old.  Quickly.

As I was scrolling through Pinterest one day, multiple recipes kept jumping out to me that centered around chicken wings.  I’m a big fan of (literally) any kind of chicken wing/sauce combo and so I decided to roll with that craving and figure out what I could come up with!  I got off work early because of some bad weather that was hitting and I got to work in the kitchen on what ended up being my favorite and easiest crock pot recipe so far!  I served mine over plain basmati rice but this could be served over annnything and I think it’d still be delicious.

Ingredients

-3 chicken breasts, thawed*

-1 1/2 cups of Frank’s Red Hot Buffalo Sauce*

-1 1/2 tbs of coconut oil*

-1 1/2 tsp of garlic powder

-1 1/4 tsp of cayenne pepper

-1 tbs of flour*

Directions

Spray your crock pot with non-stick cooking spray and place thawed chicken breasts at the bottom of the crock pot.  Set aside.  In a small bowl, mix your buffalo sauce, coconut oil, garlic powder, and cayenne pepper and pour mixture directly over your chicken breasts.  Close the lid and set crock pot to HIGH for 1 1/2-2 hours or LOW for 4-5 hours (I cooked mine on high for just under 2 hours and it was perfect).  When the time is up and your chicken looks ready to start shredding, add in the 1 tablespoon of flour.  Now it’s time to shred!  Grab 2 forks or knives and start pulling your chicken apart and mixing it with the sauce around it.

*Notes*

  • This recipe can be easily doubled if you want to meal prep for the entire week!
  • I love spicier foods so if you are sensitive to heat at all, make sure to reduce the amount of buffalo sauce ( I would probably do 3/4 cup to 1 cup) and the amount of cayenne to taste.
  • You can use any kind of cooking oil (vegetable, corn, canola, etc), I just personally love coconut oil.
  • The flour is merely a thickening agent for the sauce so feel free to eliminate this if you don’t have it on hand!

 

Onto our next yummy and quick recipe: 20-Minute Peanut Butter Oatmeal Cookies

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This recipe is going to be one of my new favorites as it was quick, easy, and can easily be customized to whatever ingredients you have in your pantry!  My top 3 favorite cookies (in order) are probably chocolate chip cookies, peanut butter cookies, and oatmeal cookies so I figured “Let’s combine all 3!”

This recipe made 18 servings for me.

Ingredients

-2 eggs

-1 cup of peanut butter

-1 cup of sugar*

-2 tsp of vanilla extract

-1 1/2 cups of oats (instant OR old-fashioned)

-1/2 tsp of baking soda

-1/2 tsp of salt

-1 cup of whatever add-ins you want (I used milk chocolate chips)*

Directions

Preheat oven to 350 degrees.  In a medium-sized bowl, mix together the first 4 ingredients until smooth and the eggs are fully incorporated.  Then, mix in your oats, baking soda, and salt.  Now add your extras and mix them in by hand so they don’t break and can still mix in well.  Shape into 1-inch balls and put on a greased cookie sheet at least 2 inches apart.* Bake in your preheated oven for 11-13 minutes, depending on how your oven works.*

*Notes*

  • You can use white sugar or brown sugar or a mixture of both, I had just ran out of brown sugar.  I think using all brown sugar would have made it even better & richer!
  • This recipe can be tailored to whatever you have at your house: chopped up candies, coconut flakes, other kinds of chocolate chips, nuts, chopped up pretzels, whatever your little heart desires.
  • Because these cookies are not refrigerated prior to baking, they DO spread when you bake so I ended up putting only 6 per cookie sheet.
  • Mine ended up baking for closer to 13 minutes but I also made my cookies a little bit bigger than others might.

Enjoy!

And I don’t think it would be fair to note these recipes without mentioning my favorite Sous Chef, my nephew Cameron!  So here is our cheesy self-timer picture to show how cute he is AND how massive our cookies came out. 5E4ADCBC-91F8-45C6-8DD2-D9AC22F0716B

Have a great weekend and thank you for stopping in 🙂