Testing America's Test Kitchen

There is something about January that makes me want to eat chocolate chip cookies nonstop. Last January I tried several recipe variations and posted the results.

I love watching America's Test Kitchen. The other night they were testing chocolate chip cookie recipes. I decided to try out their recipe and it was delicious. I love hearing the explanations of why ingredients and methods do what they do. And I love that my cookies turned out exactly like the ones they made on the show. They still flattened out quite a bit, but that's the sacrifice you make for butter. Their winning recipe and method took a little extra time. They browned their butter (always a good thing) and then waited 10 minutes to really let the sugars dissolve. They turned out just slightly crispy on the edges and extra chewy on the inside. I also used their recommended chocolate chip, Ghirardelli bittersweet chocolate chips.




(These photos were taken right out of the oven. They flattened a little more.)

Go here to see the full recipe with explanations.

Perfect Chocolate Chip Cookies

Ingredients

• 1 3/4 cups unbleached all-purpose flour (8 3/4 ounces)
• 1/2 teaspoon baking soda
• 14 tablespoons unsalted butter (1 3/4 sticks)
• 1/2 cup granulated sugar (3 1/2 ounces)
• 3/4 cups packed dark brown sugar (5 1/4 ounces) (see note)
• 1 teaspoon table salt
• 2 teaspoons vanilla extract
• 1 large egg
• 1 large egg yolk
• 1 1/4 cups semisweet chocolate chips or chunks (see note)
• 3/4 cup chopped pecans or walnuts, toasted (optional)

Instructions

• 1. Adjust oven rack to middle position and heat oven to 375 degrees. Line 2 large (18- by 12-inch) baking sheets with parchment paper. Whisk flour and baking soda together in medium bowl; set aside.
• 2. Heat 10 tablespoons butter in 10-inch skillet over medium-high heat until melted, about 2 minutes. Continue cooking, swirling pan constantly until butter is dark golden brown and has nutty aroma, 1 to 3 minutes. Remove skillet from heat and, using heatproof spatula, transfer browned butter to large heatproof bowl. Stir remaining 4 tablespoons butter into hot butter until completely melted.
• 3. Add both sugars, salt, and vanilla to bowl with butter and whisk until fully incorporated. Add egg and yolk and whisk until mixture is smooth with no sugar lumps remaining, about 30 seconds. Let mixture stand 3 minutes, then whisk for 30 seconds. Repeat process of resting and whisking 2 more times until mixture is thick, smooth, and shiny. Using rubber spatula or wooden spoon, stir in flour mixture until just combined, about 1 minute. Stir in chocolate chips and nuts (if using), giving dough final stir to ensure no flour pockets remain.
• 4. Divide dough into 16 portions, each about 3 tablespoons (or use #24 cookie scoop). Arrange 2 inches apart on prepared baking sheets, 8 dough balls per sheet. (Smaller baking sheets can be used, but will require 3 batches.)
• 5. Bake cookies 1 tray at a time until cookies are golden brown and still puffy, and edges have begun to set but centers are still soft, 10 to 14 minutes, rotating baking sheet halfway through baking. Transfer baking sheet to wire rack; cool cookies completely before serving.

Going Gray

We decided to redecorate the nursery in preparation for the birth of our first boy a few months ago. It had been yellow and green since our first daughter was born five years ago and we were ready for a change. We are really happy with the gray wall color we ended up with and now I'm wanting it in my living room.

I really wanted to do gray and orange and wasn't sure how it was going to come together, but I'm happy with the result.

I bought an extra set of orange curtains and my mom made a crib skirt out of one panel (the other one makes an excellent table cloth). The fabulous vinyl wall art is from blik. We used blik for the girls' room as well.

The pictures don't quite do the colors justice, but you get the idea.

BEFORE:


AFTER:




BEFORE:


AFTER:




BEFORE:


AFTER:

Screen Printing: Coasters

For our Christmas gifts to neighbors this year, I wanted to screen print something. I'm always looking for an excuse to produce something in mass quantities so I can make good use of a screen. I came up with four Christmas designs for the screen and decided to print them on coasters. I also found little bags to print on and then put the coasters in the bag and attached them to a bottle of sparkling cider. I made tags that had the same designs on them.

There is something so satisfying about removing the screen and seeing the printed result.

Matchbox Garland Advent

My second advent creation this year was a re-creation of a matchbox advent I saw on Etsy. Instead of covering the matchboxes with scrapbook paper and wrapping paper, I used vintage Christmas images and added numbers in Photoshop. Then I used mod podge to attach them. The front of the matchboxes has the numbers and each day you turn one over and they slowly spell out "Merry Christmas!"

After a trial garland with buttons that turned out to be too small and making one as a gift and one for myself, I ended up sewing 75 buttons. I'm done sewing buttons for a while.










The kids love pulling out candy each day.

Muffin Tin Advent

If you've ever been to my house at Christmas time, you would know that I'm a little obsessed with advent calendars. As a kid, we did a lot of different things to count down the days to Christmas...advent calendar, burned down candles each night, paper chain with daily activities, etc. and I always loved the excitement that built throughout the month. Perhaps that inspired my love of advents.

I have an ever growing list of advent calendars that I have seen on different design blogs that I want to create. In November I made two different advents. Here is my version of the mini muffin tin advent.



I used vintage images and backgrounds to create the round magnets that cover up the holes. I created everything in Photoshop and then printed them on magnet paper.

Hiding inside each hole is a bottle cap magnet with a number:


I always like visual reminders of the countdown so each day you remove a number and place it on the outside:




Then bake some mini muffins!

I made one for each of my siblings. Now I just need to make one for myself...

Pumpkin!

I have been trying out new recipes involving pumpkin to celebrate Fall. Here are a few favorites:

Pumpkin Whoopie Pies:

(Recipe found at MarthaStewart.com)


Pumpkin Swirl Brownies:



These were so good eaten warm right out of the oven. And equally good the next day. Perfect mix of pumpkin and chocolate.
(Recipe found at MarthaStewart.com)


Pumpkin Cinnamon Rolls with Cream Cheese Frosting:

(These were soooo yummy. Especially good warm with a cup of cocoa.)

Pumpkin Cinnammon Rolls
(recipe found on GoodLife Eats)

Ingredients:

Roll Dough:
1/4 cup warm water (not hot, about 110 degrees)
1 package (2 1/4 teaspoons) active dry yeast
1/3 cup warm milk
1 large egg, beaten
3/4 cup pumpkin puree, either fresh or canned
1 tablespoon melted butter
2 cups (approximately) All-Purpose Flour
1 1 /4 cup Whole Wheat Flour
1/2 cup brown sugar
1 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground cardamom

Filling:
1 stick butter
2/3 cup white sugar
1/4 cup brown sugar
2 teaspoons cinnamon
1/2 teaspoon each of allspice and ginger
1/4 teaspoon nutmeg
1/8 teaspoon cloves

Cream Cheese Frosting:
4 ounces cream cheese
1 stick (4 ounces) butter, softened
1 teaspoon vanilla extract
3/4 teaspoon lemon juice
2-3 cups powdered sugar

Directions:

In a large bowl, stir yeast into water to soften. Let rest for 5 minutes before stirring. Add milk, eggs, pumpkin, butter, 1 1/4 cups whole wheat flour, brown sugar, salt, cinnamon, ginger and cardamom to yeast mixture. Beat vigorously for 2 minutes.

Gradually add remaining flour (all purpose), a little at a time, until you have a dough stiff enough to knead. Start with about 1 1/2 cups and increase if necessary. Turn dough out onto a floured surface. Knead, adding flour as necessary, until you have a smooth, elastic dough.

Put dough into an oiled bowl. Turn once to coat entire ball of dough with oil. Cover with a towel and let rise until doubled, about 1 hour.

Combine the white sugar, brown sugar, cinnamon, allspice, ginger, nutmeg and cloves in a small bowl, set aside. Transfer the risen dough to a lightly greased work surface, and pat or roll it into a 16" x 12" rectangle. Spread softened butter over dough and then sprinkle with the sugar mixture.

Roll the dough into a log the long way; it'll stretch to about 20" long as you roll. Using a very sharp knife, slice the log into 15 slices. In order to cut down on drag, it helps to rinse the blade in hot water, and wipe it off, between slices. Place slices in a greased 9x13 inch baking pan (or in two 8 or 9 inch round cake or pie pans). Cover with a towel and let rise until almost doubled, about 45 minutes.

Bake in a preheated 375°F oven. Bake the rolls till they're brown around the edges and beginning to turn golden brown across the center, about 20-30 minutes.

While rolls bake, prepare the cream cheese frosting. Add the cream cheese, butter, vanilla, and lemon juice to a small food processor. Blend until smooth and combined. Add the powdered sugar 1/2 cup at a time, blending in between, until well mixed and desired consistency is reached. (I used 2 cups powdered sugar)

Frost warm rolls with the cream cheese frosting and serve immediately.

Pumpkin Pie Oatmeal:



These were quick to make and an unbelievably delicious way to start the day. Pumpkin pie has a little whipped cream on top, so why not this oatmeal?

Pumpkin Pie Oatmeal
(Recipe found at GoodLife Eats)

• 1 cup old fashioned oats, not quick cook
• 1 Tbs whole flax seeds, optional
• 2 1/2 Tbs brown sugar, packed
• 1/2 tsp cinnamon
• 1/4 tsp allspice
• 1/8 tsp nutmeg
• 1/2 tsp lemon zest
• 1/4 tsp salt
• 1/2 tsp vanilla
• 2 tsp butter, softened
• 3/4 cup pumpkin puree
• 3/4 cup milk

Topping:

• 1/4 cup pecans, chopped
• 2 tsp butter, softened
• 1 Tbs brown sugar

Preheat oven to 375 degrees F. Grease 4 individual sized ramekins. Set aside.

Combine the oats through salt in a medium sized bowl. Stir well. In a separate bowl, combine the vanilla, butter, pumpkin, and milk. Whisk thoroughly. Pour the pumpkin mixture into the oats. Stir until combined.

Divide mixture evenly between 4 individual sized ramekins. Place ramekins on a baking sheet (this makes it easier to move in and out of the oven.). Bake at 375 degrees F for 10 minutes.

Meanwhile, combine the ingredients for the topping: chopped pecans, butter, and brown sugar. After the oatmeal has baked for 10 minutes, remove and divide topping mixture evenly between the ramekins. Bake and additional 7 minutes. Cool for 5 minutes before serving. Top with a splash of milk and raisins, if desired.

Peach Pie

We inherited a huge box of delicious fresh peaches. The first order of business was making this deliciously amazing peach pie. Even after making a pie and devouring a dozen peaches, we're still left with a lot. Peach freezer jam and peach cobbler are up next.

Before being thrown into the oven:

Peach Pie with Almond-Pecan Streusel

Pastry crust for 1 (9-inch) single-crust pie
5 cups peeled, sliced peaches (5 or 6 large peaches)
1/2 to 3/4 cup granulated sugar
2 1/2 to 3 tablespoons cornstarch
Dash of ground nutmeg
1 egg white, lightly beaten
1 tablespoon lemon juice
1/8 teaspoon almond extract
1/3 cup packed light brown sugar
1/2 cup flour
6 tablespoons unsalted butter
1/2 cup finley chopped pecans

1/2 cup finely chopped almonds

Preheat oven to 425.

Line a 9-inch pie plate with the pie crust.

In a large bowl, combine sliced peaches, sugar, cornstarch and nutmeg.

Allow to stand 15 minutes.

Lightly brush uncooked pie shell with a thin layer of egg white to moisture-proof the pie crust.

Stir lemon juice and almond extract into peach mixture; spoon mixture into pie shell.

Mix brown sugar with flour.

Cut in butter until crumbly.

Stir in nuts.

Sprinkle mixture over peaches

Bake for 15 minutes.

Reduce oven temperature to 400 and bake 35 minutes more.

To prevent overbrowning of rim of crust, cover edges with strips of foil. Makes 8 servings.