Monster Milk Chocolate Chip Cookies


When it comes to chocolate chip cookies, bigger is always better! So here is my recipe that will feed your monster size cravings. ~Amy

Monster Milk Chocolate Chip Cookies

Cookies:

2 cups butter
2 cups white sugar
2 cups brown sugar
4 eggs
4 tsp vanilla
2 tsp soda
2 tsp coarse salt
4 tsp hot water
6 cups flour
4 cups Guittard milk chocolate chips

Heat oven to 350 degrees

Line baking sheets with parchment. Set aside.
Beat butter on high for 2-3 minutes. On low speed slowly add white sugar. When well blended add brown sugar. Scrape sides and beat for 2-3 minutes. Add eggs and vanilla, beat in slowly, beat on high for 1-2 minutes. Add soda, salt and hot water. Scrape down sides. Add flour and mix until just blended. Stir in chocolate chips.

Using a large ice cream scoop or 1/2 cup measuring cup place six cookies on each sheet.
Bake 17-19 minutes or until golden brown. Cool on cookie sheets until they have set.

Makes 18-20 monster cookies

Amy Richardson

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Iced Strawberry~Rhubarb Cream Cheese Turnovers


Strawberry rhubarb has got to be one of my favorite flavor combinations, sweet, tart, and so pretty, and so pink! Love it! ~Amy

Iced Strawberry~Rhubarb Cream Cheese Turnovers

Filling

1 cups fresh or frozen cut strawberries
1 cup sliced rhubarb
1/2 cup sugar
2 tbsp cornstarch
1 tsp fresh lemon juice
Zest of 1/2 a lemon

1/4 cup whipped cream cheese

In a medium sized bowl, whisk together sugar, cornstarch, and salt. Stir into strawberries, rhubarb, lemon juice, and 1/2 of the lemon zest. Set aside.

Pastry:

1 sheet puff pastry
Crystal sugar
Egg wash
( beat 1 egg plus, 1 tbsp water together)

Vanilla icing:

1/4 cup butter, softened
2 cups powdered sugar
2 tbsp milk
1/2 tsp vanilla

Beat butter, 1 cup of the sugar, and milk until smooth. Add vanilla, beat again. Add remaining sugar and beat until light. Warm slightly to drizzle.

To assemble:

On a floured board, slightly roll pastry crust to even. Cut into 9 squares. Place a small amount of cream cheese and strawberry filling into the center of each square. Lightly brush edges of pastry with egg wash. Press edges together to form a triangle shape. Place turnovers on a parchment lined baking sheet. Brush with egg wash and sprinkle with crystal sugar. Repeat.

Bake at 400 degrees for 15-18 minutes or until golden brown. When slightly cooled, drizzle with icing.

Recipe by Amy Richardson

Bee Mine? “Haute Honey” Dress Up Your Favorite Foods With My Couture Honey!


The delicately spicy pink peppercorns with fresh lavender leaves makes this “Haute” honey the perfect pairing with cheese. An elegant addition to any cheese plate.~Amy

Pink peppercorns are actually from the cashew family. The blossoms crush easily and make almost any dish beautiful, especially when paired with edible flowers.~Amy

Drizzled over chicken, pizza, or salad, this spicy black pepper “Haute” honey, is a great way to spice up your favorite dish! ~Amy

Black pepper and bird’s eye chilies makes this sweet honey hot!~Amy

Lime, salt and bird’s eye chilies make this “Haute” honey do the samba! Make your tastebuds dance, just add a drizzle over your favorite fruit, corn, salad, marinades, or a splash in your favorite limeade!~Amy


~Haute Pink Pepper and Lavender Honey~

1 cup honey
1 1/2 tsp pink peppercorns, crushed
1/2 tsp fresh snipped lavender leaves or dried lavender
1/8 tsp cayenne pepper, or 1 dried bird chili pepper

Place all ingredients into a small saucepan. Bring to simmer while stirring. Remove from heat and cool. Remove pepper if desired. Pour into glass container or jar and keep refrigerated. Heat to serve if desired. Honey will keep up to two months refrigerated.

Recipe by Amy Richardson

*Pink Peppercorns are available at Harmon’s Grocery Store.
Haute ~Black Asian Honey~

1 cup honey
1/2 tsp black pepper
2 bird chiles or chile de arbol, or 1/8 tsp cayenne pepper

Place all ingredients into a small saucepan. Bring to simmer while stirring. Remove from heat and cool. Remove pepper if desired. Pour into glass container or jar and keep refrigerated. Heat to serve if desired. Honey will keep up to two months refrigerated.

Recipe by Amy Richardson

*Birds eye Chiles are available at Asian food stores
Haute ~Chile Limon~

1 cup honey
1 1/2 tsps Tajin spice
1/4 tsp cayenne pepper, or 1-2 birds eye chilies

Place all ingredients into a small saucepan. Bring to simmer while stirring. Remove from heat and cool. Remove pepper if desired. Pour into glass container or jar and keep refrigerated. Heat to serve if desired. Honey will keep up to two months refrigerated.

Recipe by Amy Richardson

*Tajin is available at Costco, and most supermarkets.

Milk Chocolate and Sea Salt Parfait Cookie Bars


Parfait cookies have a slightly sophisticated and refined flavor. Buttery with a hint of vanilla, these white sugar only cookie bars, topped with creamy milk chocolate and sea salt with have you sailing in a dreamboat~Amy


Milk Chocolate and Sea Salt Parfait Cookie Bars
1 cup butter
1 1/2 cup sugar
2 eggs
1 tsp vanilla
2 cups flour
1 tsp baking powder
1/2 tsp coarse salt

1 cup milk chocolate pieces
Flake sea salt

Heat oven to 350 degrees

With an electric mixer, beat butter and sugar until light and fluffy. Add eggs and vanilla and mix thoroughly. Add dry ingredients and mix until just blended. Spread go into a 13 x 9 pan sprinkle evenly with chocolate pieces. Bake for 3-4 minutes, with a sharp knife, run knife through chocolate chips and dough in a horizontal pattern. Bake an additional 17-20 minutes or until lightly browned. Remove from oven and sprinkle lightly with flaked sea salt.
Cool completely and cut into squares.

Makes 1 dozen large cookies

Recipe by Amy Richardson

Bittersweet Black Cocoa Brownies


Chocolate anyone!? Bittersweet chocolate with a touch of black cocoa, make these one bowl brownies simply to die for!~Amy

Bittersweet Black Cocoa Brownies

1 cup bittersweet chocolate pieces divided in half

3/4 cup butter
2 cups sugar
3 eggs
2 tsp vanilla
1 cup flour
3 tsp black Cocoa
1/8 tsp coarse salt

Heat oven to 350 degrees

Line a 8×8 square pan or 9×13 with parchment

In a medium bowl, melt butter and 1/2 cup chocolate in the microwave. Stir together until smooth. Add sugar, stirring well. Add eggs and vanilla and stir until smooth. Stir in flour, cocoa, and salt, add in remaining bittersweet chocolate and spread evenly in prepared pan.

Bake for 40-45 minutes for 8×8, or until cake tester comes out clean. Remove from oven and cool.

Recipe by Amy Richardson

Apple Pie Spice, White Chocolate Pizzelle Cookies


Apple spice makes everything nice! Light and buttery, with just a hint of apple pie, these cookies are sure to become a fall favorite. ~Amy

Apple Pie Spice, White Chocolate Pizzelle Cookies

4 egg whites
2/3 cup sugar
2 tsp vanilla
1/2 tsp fine sea salt
1/2 cup butter, melted
2/3 cup +2 tbsp flour
1 tsp baking powder
1/2 tsp apple pie spice

1-1 1/2 cups good quality white chocolate pieces

In a medium sized bowl, whisk egg whites, sugar, vanilla and salt until light and foamy. Whisk in butter. Whisk in baking powder, spice, and flour until batter is smooth.

Heat pizzelle iron to level four, place about 1 tbsp batter on to each side and bake until golden brown or light indicates. Remove immediately from iron and lay flat on cooling rack. When cool break apart and remove uneven edges. Dust either with powdered sugar, or drizzle one half with melted chocolate, and cool completely.

Makes about 2 dozen cookies

Recipe by Amy Richardson

End of Summer Fruit Stand Pie Party!


You’re pie party is just a few steps away! The perfect end of summer party for everyone!~Amy


End of Summer Fruit Stand Pie Party!

Party menu:

Homemade Pie Preserves:
Fresh Peach and Lemon Verbena*
Fresh Strawberry, Raspberry, and Rhubarb*
Fresh Blackberry, Blueberry, and Basil*
Bourbon Vanilla Custard*

Fresh Fruit:
Sliced Peaches, raspberries, strawberries and blackberries

Sugared Pastry Toppers, recipe follows

Brown Sugar Oatmeal Butter Crumble, recipe follows

Brown Sugar Whipped Cream*

Sugared Puff Pastry Toppers:
Heat oven to 400 degrees
I package purchased puff pastry
Egg + 1 tbsp water beaten
Crystal sugar

Cut each sheet into 9 Squares. Place on parchment lined sheet, brush with egg wash, and sprinkle with sugar. Bake until golden brown 12-14 minutes. Cool.

Sugared Pie Crust Toppers:
Heat oven to 400 degrees
I recipe pie dough, homemade or purchased
2-3 tbsp milk or cream
Crystal sugar

Cut into desired shapes. Place on parchment lined sheet, brush with milk or cream and sprinkle with sugar. Bake until golden brown 12-14 minutes. Cool.

Brown Sugar Oatmeal Butter Crumble:
1 cup flour
1/2 cup sugar
1/2 brown sugar
1/4 tsp kosher salt
3/4 cup oatmeal
3/4 cup cold butter, cut into small pieces

Preheat oven to 350 degrees

In a medium sized bowl stir together flour, sugars, salt and oatmeal. Cut butter into flour mixture until the mixture is crumbly and the butter is pea sized. Spread evenly onto parchment. Bake until golden brown. Or refrigerate until ready to use.

Entertaining Station:

Belham Living Winfield Potting Table
$180, http://www.hayneedle.com

Coral Coast Halstead Outdoor Wood Potting Bench
$250, hayneedle.com

*Recipes and can be found on my blog at http://www.greattastebuds.wordpress.com