Posted on | March 2, 2011 | 2 Comments
Pals, here’s some delicious things I’ve made recently that I think you should know about.
After a lifelong battle of trying to make perfect chocolate chip cookies I’ve finally quite close. In the past my cookies were always to cakey. I like thin, buttery and a little crispy. These delivered. And the looked cute displayed on my awesome yellow tray.
- 3 cups all-purpose flour
- 2 teaspoons baking soda
- 1 1/2 teaspoons salt
- 3 sticks unsalted butter, room temperature
- 2 cups packed light-brown sugar
- 1 cup granulated sugar
- 4 large eggs
- 2 teaspoons pure vanilla extract
- 12 ounces semisweet chocolate, coarsely chopped (2 1/2 cups)
- 8 ounces chopped pecans (1 1/2 cups)
- Preheat oven to 375 degrees. Whisk together flour, baking soda, and salt. Beat butter and sugars until pale and fluffy. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla, then flour mixture. Beat in chocolate and cherries. Refrigerate dough for 1 hour.
- Roll dough into 1 3/4-inch balls (about 3 tablespoons each), and arrange on parchment-lined baking sheets, spacing about 3 inches apart. Bake until edges are golden, 12 to 14 minutes. Let cool on sheets set on wire racks for 10 minutes. Transfer cookies to racks; let cool completely.
I saw this on that food network show Aarti Party and thought it was a pretty genius idea. Simply puree 1/4 cup each of garlic cloves, chopped fresh ginger and canola oil. Stored in a small jar, this will keep for 2-3 weeks in the fridge. And how nice to not have to chop garlic/ginger every night.
And this last one is arguably the most important. I made this jalapeno popper dip for my apartment warming party last Saturday night and let me tell you, it was a hit! So delicious and cheesy and spicy and perfect. Definitely make this for your next party, you won’t be sorry.
Jalapeno Popper Dip (I doubled the recipe and it was perfect for a big group)
- 2 (8 ounce) packages cream cheese, room temperature
- 1 cup mayonnaise
- 1 cup shredded Mexican blend cheese
- 1/2 cup grated Parmesan
- 1 (4 ounce) can diced green chilies
- 1 (4 ounce) can sliced jalapenos or 4 fresh jalapenos (add more if you like it hotter)
- 1 cup Panko breadcrumbs
- 1/2 cup grated Parmesan cheese
- 1/4 cup butter, melted
- In a food processor, add the first 6 ingredients and process until smooth. Spread the dip into a greased pie pan or a 2 quart baking dish.
- In a bowl, mix Panko breadcrumbs, remainding 1/2 cup Parmesan cheese, and melted butter until incorporated.
- Sprinkle crumb mixture evenly over the dip and bake in a preheated 375 degree oven for about 20 minutes or until top is browned and the dip is bubbly.
- Serve with chips, crackers, or baguette slices.