Archive | October, 2011

Chewy Chocolate Cookies…Nom Nom Nom

8 Oct

Years of watching Sesame Street as a child has ingrained some very important facts on life in me. Rule number one, when count numbers out loud one must laugh obnoxiously between every number. Rule number 2, cookies should be eaten by the hand full and smeared all over your face (until health concerned parents threatened cookies monster with a carb restricted diet to say that cookies are only a sometimes food). We all know that is a lie because cookies are good all the time.  Lastly, never mess with the bird.

Going back to cookies, I strive to keep cookie monster’s original message alive. Eat those cookies like there is no tomorrow. To help with this I have here a recipe for a thin chewy chocolate chip cookie that you can’t help but eat them by the handful. Fresh out of the oven, these cookies are soft and chewy and perfect with that cold glass of milk. This is definitely one of the best cookie recipes I have tried to date. Chewy chocolate chip cookies 

Makes a lot of cookies, I really don’t know the count. Maybe about 4 dozens?

3 cups flour (2 cups all purpose and 1 cup wheat)

1 1/2 teaspoons baking soda

1 1/2 teaspoons salt

2 sticks unsalted butter (must be room temp)

1 1/2 cups packed light brown sugar

1 cup granulated sugar

3 large eggs

1 1/2 teaspoons vanilla

1/4 C smooth peanut butter

2  cups semisweet mini chocolate chips

Directions:

1 Sift together flour, baking soda, and salt in a bowl

2. Cream together soft room temperature butter with sugar until pale and fluffy.

3. Mix in eggs, vanilla and peanut butter to egg and sugar mix.

4. Add in flour, baking soda and salt mixture slowly until well mixed.

5. Mix in chocolate chip and let dough sit in refrigerator for 20 minuets

6. Preheat oven to 375 degrees F. Line baking sheet with wax or parchment paper.

7. Scoop about a tablespoon of dough at least 2 inches apart. Bake cookies for 10-13 minuets or until golden brown.

8. When done, move the whole wax/parchment sheet with the cookies on it to a cooling rack. Careful with moving the cookies, try sliding the whole sheet on the to rack instead of lifting them.

9. Let them cool then eat or like me you can eat them right away.

Facebook? Indeed we do!

6 Oct

Nerf #1 here just letting you all know that I am still alive and well! I of course decided to start our blog right around the time work was getting cuh-razy. Major thanks to Nerfs #2 and #3 for holdin’ the fort!

Just wanted to let everyone know that we’ve got a facebook group if you’d like to join: http://www.facebook.com/pages/Nerds-With-Food/189752131079864. If we can get 25 fans, I think facebook considers us pretty legit.

Chiffon cupcakes with brown sugar frosting

3 Oct

Reason number one why I should never have too much free time: I end up making things that may one day kill me. Things that are oh so delicious soothing all my lady mood swings, but also make my waistline unflattering. Things like these chiffon cupcakes with brown sugar cream cheese frosting and shaved chocolate. Is your sweet tooth turned on yet? Mine certainly was, and after I had my fill of these I finished it off with a mug of black tea. The cake texture is light and fluffy. When it comes to frosting, my all time favorite type has got to be cream cheese frosting. There is just something about the acidity and savory flavor of cream cheese that tickles my taste buds just right. I used brown sugar here to give it a toasty molasses flavor and added just a bit of shaved chocolate for decoration. Warning: this may not be the easiest thing to make for first time bakers.

Chiffon cupcake by Alton Brown

5.25 oz of cake flour (these have lower gluten for a less chewy cake

1 1/2 teaspoons baking powder

1 teaspoon kosher salt

5 large eggs, separated

6 ounces sugar, divided (5 oz and 1 oz)

1/4 cup water

1/4 cup vegetable oil

1 teaspoon vanilla extract

5/8 teaspoon cream of tartar

1. Pre heat oven to 325 degree F

2. Line 2 muffin tins with paper (12 muffin each)

3. Beat egg whites (make sure there are no yolk at all and all your equipment is dry) and without stopping add cream of tartar. Beat on high going in one direction (clockwise or counter clockwise) non-stop for 6-7 minuets or until stiff peaks. At the 4 minute mark add 1 oz of sugar. Set aside

4. Sift together flour, baking powder, and salt.

5. Beat egg yolks, 5oz of sugar until mixture becomes a pale yellow ribbon like consistency. Then add water, oil and vanilla extract.

6. Whisk in flour mixture until well incorporated.

7. Add 1/3 of your egg whites and fold it into the yolk and flour mixture. Add the rest of egg whites in and fold gently until well mixed. Do Not Stir vigorously.

8. Divide batter into muffin cups and bake for 30 minutes. The cupcakes are done if you can insert a knife or toothpick into the center and it comes out clean.

Brown Sugar Cream Cheese Frosting

8 oz cream cheese at room temperature

1 stick of butter at room temberature

3/4 C brown sugar

shaved chocolate (optional)

1. beat together butter and cream cheese

2. add in brown sugar and beat until smooth.

3. sprinkle with shaved chocolate for decoration.

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