Friday, August 17, 2012

Savory Sweet Life's "The Best Chocolate Chip Cookie Recipe EVER!

My mood this week has been a bit down. I've tried cheering myself up by doing the things I love, but nothing was really working right. I'm guessing the cause is from the summer heat, which is keeping me away from the kitchen. It kept me out the kitchen from doing the two things I love, cooking and baking. But a girl has to eat! So I thought what better way to brighten up my melancholy mood than to crank up the oven and bake Savory Sweet Life's "The Best Chocolate Chip Cookie Recipe EVER"!

I found this recipe off of a blog called, My baking Addiction. So I followed the link and headed over to Savory Sweet Life's blog. This chocolate chip cookie recipe is from a cook book called, Savory Sweet Life's: 100 Simply Delicious Recipes for Every Family Occasion.
 The author of book is Alice Currah and her blog, Savory Sweet Life. I'm so adding this book to my Amazon wishlist!

I must say these cookies are so deliciously chewy and soft. The dark brown sugar adds a deeper rich flavor, unlike light brown sugar. Though I'm not saying you don't get great cookies with light brown sugar, it's just you can taste a differences. I divided up both semi-sweet and bitter-sweet chocolate chips for this recipe. I didn't have enough semi-sweet chocolate, plus I like the combination of both chocolates. Definitely one of the best chocolate chip cookies I've made by far!

These cookies sure did brighten up my mood, I'm sure yours will too!


Savory Sweet Life's "The Best Chocolate Chip Cookie Recipe EVER"
Yield: 4 dozen cookies Prep time: 10 minutes Cook time: 12 minutes


1 cup (2 sticks) salted butter, softened
1/2 cup sugar
1 1/2 cup packed brown sugar
2 eggs
2 tsp. vanilla extract
2 3/4 cups (12 oz) all-purpose flour *If at all possible, please weigh the flour
3/4 tsp. smallish-medium coarse sea salt
1 tsp. baking soda
1 1/2 tsp. baking powder
2 1/4 cups semi-sweet chocolate chips

Preheat oven to 360 degrees. 
Cream butter, sugar, and brown sugar until it is nice and fluffy (approx. 3 minutes on medium-high speed on a K-5). Add both eggs and vanilla and beat for an additional 2 minutes. Add baking soda, baking powder, salt, and flour until cookie batter is fully incorporated. Finally add chocolate chips until well distributed. The cookie batter should be somewhat thick. 
Drop about 2 tablespoons of dough or use a medium cookie scoop and plop the batter onto a baking sheet lined with parchment paper. 
Bake for 12-14 minutes until the edges are nice and golden brown. Remove from heat and allow the cookies to stay on the cookie sheet for an additional 2 minutes. Pick up the parchment paper with the cookies still on top and transfer to a cool non-porous surface. Allow the cookies to cool on the paper for at least 3 minutes before serving. Enjoy!
Savory Sweet Life's Notes

*please do not use table salt, the sea salt gives the cookies a nice flavor and hints of texture. If you only have table salt, use 1/2 tsp.

 *When using sea salt, you will get small crunchy flecks of salt when you bite into the cookie. If you do not like this taste, go with 1/2 teaspoon of table salt.

*I realized grocery stores sell bags of chocolate chips in 12 oz bags but this recipe really needs every last chip. Otherwise you’ll get cookies with only a few chips in each one and this recipe requires lots of chocolate to bulk the cookie up. You’ll need about 1 1/2 bags.

Source: Savory Sweet Life

Tuesday, August 14, 2012

Blueberry Doughnut Muffins

This summer has been pretty hot for me. With this heat comes less baking. I find so many great recipes to make but knowing I have to be in a hot kitchen with the oven on turns me off. But since last weekend has been a busy crazy week, I decided to bake something that's going to perk me up in the mornings. These Blueberry Doughnut Muffins with lemon glaze are a prefect summery treat! Will definitely do the trick to cooling me off from this hazy summer heat.

 The added lemon zest is super refreshing in this recipe. Fresh blueberries are deliciously moist and brust with flavor in your mouth. To top it all off, these yummy blueberry doughnut muffins take a dip in lemon glaze. I double dip my blueberry doughnut muffins! I just love the refreshing flavor of lemons and blueberries.

I'm looking forward to eating one of these babies tomorrow morning. They'll go quick before you know it!


Blueberry Doughnut Muffins 
Yield: 12 muffins Prep Time: 20 minutes Cook Time: 15-17 minutes


zest of 2 lemons
1/2 cup granulated sugar
1/3 cup brown sugar
1/4 cup unsalted butter, softened
1/4 cup vegetable oil
2 large eggs
1 teaspoon pure vanilla extract
2 2/3 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
3/4 teaspoon salt
1 cup milk  {I used coconut milk}
1 1/3 cup fresh blueberries

For the Glaze
3 tablespoons unsalted butter, melted
1 cup confectioners’ sugar, sifted
1/2 teaspoon pure vanilla extract
1 tablespoon freshly squeezed lemon juice
1 tablespoon warm water

Preheat the oven to 425°F. Lightly grease a standard muffin tin, or line with 12 paper muffin cups.

In a medium bowl, combine the lemon zest and sugars. Use your fingertips to incorporate the zest into the sugars until it is moist and fragrant.

In the bowl of a stand mixer fitted with a paddle attachment or in a large mixing bowl with an electric mixer, cream together the butter, vegetable oil, and sugars until smooth. Add the eggs and vanilla, beating to combine.

In a medium bowl, combine the flour, baking powder, baking soda and salt. Stir the flour mixture into the butter mixture alternately with the milk, beginning and ending with the flour and making sure everything is thoroughly combined. Fold in the blueberries.

Spoon the batter evenly into the prepared pan, filling the cups nearly full.

Bake the muffins for 15 to 17 minutes, or until they’re a pale golden brown and a cake tester inserted into the middle of one of the center muffins comes out clean.

In a medium bowl, prepare the glaze by mixing together the melted butter, confectioners’ sugar, vanilla, lemon juice and water. Whisk until smooth.

When muffins have cooled slightly, dip the muffin crown into the glaze and allow the glaze to harden. At this point, you can leave them as is or go for the double dip. I glazed my muffins twice.

Serve warm, or cool on a rack and wrap airtight. Muffins will keep at room temperature for about a day.

Source: My Baking Addiction & adapted from King Arthur
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