Friday, January 29, 2010

Rhubarb Crunch


I found some rhubarb! I hit a different farm than I normally get my Produce Basket from, and they had fresh rhubarb! It's so nice to have a treat of the normally summer fruit in the middle of winter.

I haven't had rhubarb for about 4 years, because I could never find it fresh. I tried buying the frozen once, and it was a disaster, and I have tried begging my parents to mail me some of theirs when it's producing bushels and bushels of it. I have yet to receive a package, so I still keep my eyes out for fresh from Florida.

This recipe is from a cookbook from my parent's church cookbook from 1985. Church cookbooks always have the best recipes in them, along with family cookbooks. I was 4 when the cookbook was published, but my mom was forward thinking enough to save me a copy and passed it on to me with I left the nest.


Rhubarb Crunch

4 1/2 cups rhubarb
1 1/2 cups sugar
3 beaten eggs
3 tablespoons flour
1 cup brown sugar
1/4 cup butter
1 1/2 cups flour

Put cut up rhubarb in a greased 9 x 13 pan.


Beat sugar, beaten eggs and flour together and pour over rhubarb.


Mix brown sugar, very soft butter and flour together and crumble over rhubarb and egg mixtures. Bake 45 minutes at 350 degrees.

The verdict?
I served this two ways, room temp with whipped topping, and warm with no whipped topping. There were five of us eating it, and half preferred it room temp, the other half warm. Either way, it was more of a cake, not a crisp, and it was a great sweet-tart treat! When it was served warm, it was almost a pudding, but room temperature, a cake. I will be making it again.

Easy Cooking | Simple Cooking 

Tuesday, January 26, 2010

A plan for the Linen Closet

We are debating going back to buying a lot of our household items from the local wholesale club again. Do you know what that means? Lots and lots of toilet paper...and lots of shelf space to store all those wonderful bulk items.

I needed to find some space around the house to stash some of these bulk goods, so I have been slowly working my way through the kitchen, laundry room and linen closet.


This is about the most unflattering closet picture ever...and this is actually the "after" photo.


Here is my plan for the Linen Closet, and I even taped it to the wall (with painter's tape!) in the closet so there is no excuses when it becomes a mess again. I am waiting for our next trip to Ikea to score some plastic bins. I also marked where I could temporarily use some extra storage (under the pillows on top) to store more deals. I hope in 6 months it still looks like the picture!

Easy Cooking | Simple Cooking 

Monday, January 25, 2010

Pickled Cucumbers

I love using up random ingredients and having it all come together to create a new dish. It's like when the stars align.


This was a great use of the random cucumbers I get from my Produce club, but very rarely use, some limes from my backyard tree, and fish sauce from my recent Pad Thai adventure.

I also got to use my favorite new kitchen gadget, which I picked up for a whole quarter from my favorite thrift store. When you have a lime tree in your backyard, and like lime margaritas a few times a week, this little guy has been a unsung hero.

Pickled Cucumbers
recipe adapted from Almost Slowfood

1 English Cucumber or 4 persian cucumbers (peel if waxed or thick skinned and slice very thinly)


2 tbsp Sugar
2 tbsp plus 1tsp Fresh Ginger finely chopped (I used 1 tsp ground ginger because that's all I had left in the bottle!)
2 small Garlic Cloves minced
Pinch of Red Pepper Flakes
Fish Sauce
Fresh Lime Juice (2-3 limes)
1/3 cup water

About an hour before dinner, combine sugar, ginger, garlic and red pepper flakes. Combine. Add equal parts lime juice and fish sauce (I got about 1/3 cup from my two limes, so added 1/3 cup fish sauce also). Stir in water, and add cucumbers, making sure all are submerged. Let set until ready to eat, stirring every now and then. Serve with brown rice and salmon fillets.


The verdict?
My son licked a cucumber (victory!), my husband thought they were adequate, but I was estatic. I ate every. last. slice. in the bowl. I was worried the fish sauce would be too strong, but the sugar really mellowed it all out. It was an interesting balance of sweet, sour and tart. It was almost addictive!

Easy Cooking | Simple Cooking 

Friday, January 22, 2010

The Best Chicken Strips


I started making dinner the other night, and realized that I was missing one of the main ingredients. As in "Chicken and Paprika" but I had probably a light dusting of paprika in my spice cabinet. I hate it when that happens.

But, necessity is a real mother (wait...that's not the saying!) so I adapted, and remembered The Pioneer Woman's Chicken Strip recipe that I had been drooling over a few weeks before.

The Best Chicken Strips
recipe adapted from The Pioneer Woman

1 package Chicken Breasts, Cut Into Strips (or Chicken Tenders)
Buttermilk
1-½ cup Flour
2 teaspoons Seasoning Salt
Vegetable Oil

Cut your chicken into strips, then put in a bowl and cover with buttermilk. Let set for at least 15 minutes.

In another bowl, mix flour and seasoning salt. Slowly add 1/4 to 1/2 cup of buttermilk, stirring with a fork, making small bits of batter bead up. The batter will have noticeable clumps in it.

Heat your frying oil in a large pan over medium heat.

Remove a piece of chicken from the buttermilk bath and put them into the flour, making sure to coat thoroughly. Small little bits will cling to it (that's what makes them so crunchy!) Coat all the chicken strips and place them on a place.

When the oil is ready, cook a few strips at a time. When golden brown (about 3 minutes total, 1 1/2 minutes on each side) remove to a paper towel lined plate.

The verdict?
If my husband hadn't eaten Chick-fil-a that day, this might have been a bigger hit with him, but my son inhaled the chicken, and I loved it. The outside coating was pretty thick, and it was wonderfully crisp and crunchy. This tasted restaurant-worth, and I will be hoping for the next time I run out of paprika.

I am sharing this recipe at The Grocery Cart Challenge Recipe Swap.

Easy Cooking | Simple Cooking

Wednesday, January 20, 2010

Pad Thai at Home


Wow this really flexed my food brain. My husband has been saying for years that I could make Pad Thai at home, and I've never really wanted to give it a try. I thought it would be too hard or have weird ingredients, plus I enjoy having a few foods in my life that are sovereign, where I don't try to dilute their magnificence by my horrible at-home attempts. Some of the foods on that list include: sushi, ribs, and fried calamri. Chicken wings used to be on that list, as did Cuban sandwiches, but once I gave them a try they weren't so scary.

While I can say that this Pad That does have different ingredients than what I normally stock in my kitchen, it was actually very easy to whip up. It included a stop at a local Chinese grocery store. I bought a huge bottle of fish sauce, tamarind pulp, rice noodles, and a bag of jasmine brown rice. The brown rice was a great surprise, as I love jasmine rice, and even better if it comes in a healthy brown rice form! That's for another night!

All of these ingredients were significantly cheaper than buying them at the "regular" grocery store, and I actually had a great selection of fish sauces to choose from, and a wall of rice noodles thicknesses and shapes to parouse.

It would have been a great trip, if I wasn't constantly "reminding" my two-year old not to climb into the bins of rice or pull huge bottles of soy sauce onto himself. I actually let the scary older Chinese cashier (who turned out to be very friendly and helpful) chastise my child in Chinese because I thought maybe it would sink in after reminding him every other minute to keep his hands to himself...it straightened him right up. I might ask her to make house calls.

Then at home, I started following Chez Pim's recipe for Pad Thai. She has a great set of instructions with all the variations, tips, and authentic secrets in there. My version is not truly authentic, (i.e. no wok) nor did I have all of the ingredients she mentioned, but this was an Americanized version that was similar to a lot of Pad Thai's I've eaten out, including one of favorites at Pei Wei

Pad Thai
makes approx 2 servings


Sauce:
1/2 cup tamarind pulp, reconstiuted *
1/2 cup fish sauce
1/3 cup white sugar
Cayene powder or Sirarcha sauce
* If you buy a block of tamarind, like I had to, soak it in 4 cups of hot water, break it up, then run it through a fine mesh strainer. Store the sauce in your frig. This is a lot of work, but you only have to do it once to get approx 3 cups of tamarind sauce.


8 oz dried rice noodles, soaked according to package instructions (I used half of my 8.00mm width package)
3-4 tablespoons vegetable or peanut oil
1 boneless, skinless chicken breast, cut into bite size pieces
2 eggs
1 cup broccoli, cut into bite size pieces
1/2 cup carrots, cut into long thin pieces
chopped peanuts for garnish
cilantro for garnish
lime slices for topping at the table

Sauce:
To make about two cups of sauce, you should begin with about 1/2 cup of Tamarind,1/2 cup Fish Sauce, and 1/3 cup white sugar. Melt all these together in a small pot over a low flame. Taste and adjust the flavor balance until it suits you. (I added a little more sugar) Then add the cayenne powder, or siraracha sauce, a little bit at a time, until the heat level is where you want it. Don't overlook this (as I did) as you really need even a little bit to round out the flavor. Once the sauce has simmered for a little bit, turn off the heat and let it rest while you prepare the rest of the dish.

1. Get your pan with the oil in it really hot.
2. Add harder veggies(broccoli and carrots), cook for 1 or 2 minutes, add chicken pieces and cook until chicken is halfway done.
3. Add noodles, and about 1/4 cup of warm pad thai sauce from the pot on your stove. Stir it up.
4. Add beaten egg, let sit for a little bit to set the eggs, then stir in your softer veggies (bean sprouts, if using)
5. Add more pad thai sauce if it looks pale.
6. Remove from heat, spilt up into plates, then top with chopped peanuts and cilantro.

The verdict?
My husband said "Wow" about six times. It really stroked my Cooking Ego, since it was a lot of work to get these new ingredients and figure out a seemingly complicated recipe, but I was honestly surprised at how great it was. I realized at the table the importance of the sirarcha sauce to flavor of the sauce. I thought if I left the heat out, my son would eat it. I was wrong, but my husband and I gobbled it all up. I will probably give this another go round this week, it was that good!

Easy Cooking | Simple Cooking 

Tuesday, January 19, 2010

Squash Casserole


My Produce Club basket includes a lot of yellow squash and I have a hard time using it up. It's just not one of our favorite vegetables. I've been looking and trying new yellow squash recipes, and I think this one hit gold!

This is another great Southern recipe from the family cookbook Gather Round the Table. I also prepared Cranberry Orange Bread from this cookbook.

Squash Casserole
recipe adapted from Gather Round the Table
serves 8 (I made a 1/2 recipe)

2 pounds yellow squash, diced
1 cup onion, chopped fine
2 tablespoons melted butter or margarine
1 cup finely crushed Club crackers, divided
1 1/2 cups shredded cheddar cheese
2 eggs, beaten
1 small jar diced pimiento, drained (I didn't have)
1/4 teaspoon salt
1/4 teaspoon pepper

Cook squash in water until tender but not mushy. Drain well and mash. Set aside. Saute onion in butter until tender. Combine onion, squash, 3/4 cup of the cracker crumbs, and remaining ingredients. Spoon into a greased 2-quart casserole. Sprinkle with remaining cracker crumbs. Bake at 350 degrees for 45 minutes

The verdict?
This was good and great sidedish to our grilled chicken breast. I like the texture of the yellow squash to be really mashed up and smooth, and the addition of the cracker crumbs inside the casserole made it more substantial. Good stuff!

I am sharing this at Tuesdays at the Table, Tempt My Tummy Tuesdays, and Tasty Tuesdays.

Easy Cooking | Simple Cooking 

Monday, January 18, 2010

Quinoa Salad


First of all, when you buy a new camera that you think is going to make your life easier, but instead, you get fuzzy-looking photos like these, it's frustrating. I'm re-reading my manual so hopefully the photos improve soon!

So I was inspired to try a quinoa salad this week by seeing Picky Palate's Post about Sesame Quinoa Orange Salad. Unfortunately, I had maybe HALF of the ingredients that her recipe called for...but I made it anyway! This post really isn't about the recipe, although it is about having my quinoa salad on a bed of spring greens and it was really great.


Quinoa has a lot of protein, so I didn't feel like I needed to add any grilled chicken to it, but the addition of feta really made the whole dish come together. What a great lunch!

I've also read in some healthy eating magazines to replace your breakfast oatmeal with plain quinoa, and it is a complete meal, with the protein and carbs in one tasty grain. Try some quinoa soon!

Easy Cooking | Simple Cooking 

Saturday, January 16, 2010

I got a new crockpot!

And boy is it a biggie! I would like to introduce you to the newest addition to our family: my 6 quart oval crockpot. I'm so in love. His "big" brother, my 4 quart round crockpot, is a little jealous.

Friday, January 15, 2010

Cranberry Orange Bread

I love family cookbooks. I love the stories, the "real" recipes, and how one recipe can trickle down through generations. Also on this level is the beloved church cookbook. While you do have to shift through alot of "cream of something" casserole recipes, I believe some of my most tried-and-true recipes have come from these types of cookbooks.

A few years ago during a Secret Santa exchange at work, we were asked to write three things down that were good $20 range gift ideas. I wrote down "family cookbooks" (along with LARGE coffee mugs and Yankee candles) and my coworker Kevin gave me a great Southern family cookbook from his extended family. My favorite line in the whole cookbook is: "She was a great cook, even for a Yankee!" HA!

Cranberry Orange Bread
recipe adapted from Gather Round Our Table
Penny Lawter, Raleigh, NC

2 cups all purpose flour
3/4 cup sugar
1 1/2 teaspoons baking powder
3/4 teaspoon salt
1/2 teaspoon baking soda
1/4 cup softened butter or margarine
1 tablespoon grated orange peel
3/4 cup orange juice
1 egg
1/4 cup dried cranberries (or 1 cup fresh cranberries)

Heat oven to 350 degrees. Mix flour, sugar, baking powder, salt and baking soda in a bowl. Stir in butter until mixture is crumbly. Stir in orange peel, juice, and egg until all flour is moistened. Then stir in cranberries. Spread in a greased pan. Bake for 55-65 minutes, or until knife inserted in center comes out clean. Loosen edges with a spatula and remove from pan, cook on rack. Let stand at least 8 hours before slicing.

The verdict?
I thought the bread was a little dry, but my husband and son had no compliants. If I had used fresh cranberries, I sure they would have added more moisture, but this was still a great snack. I thought it would last a majority of the week, but it was gone in 2 days.

I am also sharing this at The Grocery Cart Challenge Recipe Swap.

Easy Cooking | Simple Cooking 

Thursday, January 14, 2010

Sour Cream Chocolate Chip Cookies

Since I had such success with the Sour Cream Pancakes, I went looking for new ways to use up sour cream. I found this recipe in one of my cookbooks and thought we'd give it a try.

Sour Cream Chocolate Chip Cookies
recipe adapted from the Betty Crocker Cookie Book

1 1/2 cup sugar
1/2 cup sour cream
1/2 cup butter, softened
1 teaspoon vanilla
1 egg
2 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1 package (11 1/2 oz) milk chocolate chips (2 cups) (I used 1 cup mini chocolate chips)

Beat sugar, sour cream and butter until light and fluffy in a large bowl with electric mixer on medium speed. Add vanilla and egg, mixing until combined. Stir in flour, baking soda, and salt. Stir in chocolate chips.

Drop dough by rounded tablespoonfuls about 2 inches apart on cookie sheet lined with parchment paper. Bake 12 to 14 minutes, or until set and just beginning to brown. Cool 1 to 2 minutes; remove from cookie sheet to wire rack.

The verdict?
Yawn.......don't get me wrong, they were OK cookies, but I was hoping they would be moister or have a tang or something. But nope, just regular cookies. I brought them to a meeting at church where they seemed to go over well, but I think I'll stick with my two favorite cookie recipes: Grandma's Chocolate Chip Cookies, and The Best Ever Chocolate Chip Cookies.

Easy Cooking | Simple Cooking 

Wednesday, January 13, 2010

Menu Planner PDF Download

Menu Planning makes my life less stressful. I know what to buy at the grocery store, I know what I'm making for dinner each night, and gives me peace of mind that I'm holding up my end of the homemaker role that I'm in.

So I thought I'd share some of the peace of mine...here is the Menu Planner download as a pdf below.

My menu planner hangs on my frig right above my water dispenser, so I stare at it...alot!

Right click the link and save the pdf file to your hard drive.

CD Menu Planner



Easy Cooking | Simple Cooking

Tuesday, January 12, 2010

Edna Mae’s Sour Cream Pancakes from The Pioneer Woman


Here is one of my favorite Christmas presents this year: The Pioneer Woman Cookbook. I sent my husband a text with the book title, so I can't say he came up with the idea on his own, but he totally sucked up his manly pride to go buy it. He said that when he went to buy this book at the book store, he got a weird look from the clerk when he asked for the "Pioneer Woman cookbook." I guess she's not into the whole blog thing.

I went through the cookbook Christmas afternoon, and I actually ran out of post-it notes marking recipes that I'll be trying soon.

The next day I had a ton of sour cream leftover from the Christmas holiday, and wanted to try Edna Mae's Sour Cream Pancakes.

Edna Mae’s Sour Cream Pancakes from The Pioneer Woman

1 cup sour cream
7 tablespoons flour
1 tablespoons sugar

1 teaspoon baking soda
1/2 teaspoon salt
2 large eggs
1/2 tsp vanilla extract

Combine sour cream, flour, sugar, baking soda and salt. Stir together gently until almost combined.
Whisk eggs in a separate bowl, add vanilla and stir to combine. Pour egg mixture into sour cream/flour mixture. Stir together gently.

The verdict?
So good. The next time I have leftover sour cream, this will be what I am saving it for. I've made this 3 times since I got this cookbook!

Easy Cooking | Simple Cooking 

Monday, January 11, 2010

Shrimp Vodka Cream Pasta



This is combination of two recipes, Vodka Cream Pasta from Rachael Ray, and Penne a la Betsy from Pioneer Woman. I was originally inspired from Pioneer Woman's cookbook to try her recipe, but I seem to like vodka sauces better than wine sauces, so a tweak here and there, and it made a great dinner!


That size of vodka bottle just makes me laugh! It's so small and yet I'm embarrassed to say how long it's been lurking in my cabinet. Plus, I bought that tiny bottle with my toddler son riding in the cart....how times change!

Shrimp Vodka Cream Pasta
Serves: 4

1 pound extra large shrimp
3 tablespoons olive oil
3 tablespoons butter
2 cloves garlic, minced
1 small onion minced
1 cup vodka
1 14.5 oz can tomato sauce
Salt
Pepper
1/2 cup cream
1 12-ounce package pasta such as penne rigate (I used whole wheat)
20 leafs fresh basil (or find our grocery store has no fresh basil and use 1/2 tsp dried basil)

Put a large pot of salted water on to boil. Peel, devein and rinse 1 pound of extra large shrimp. I took off the tails, too. (Because we ALWAYS have the question at the dinner table if the tails are on the shrimp...I just remove the tails and then there's no issues:)

Heat about 1 tbsp. butter and olive oil in a skillet. Add the shrimp and cook for a couple minutes until just opaque, not overcooking them. Remove from heat and let cool for a few minutes.

Heat a large skillet over moderate heat. Add 2 tablespoons oil, 2 tablespoons butter, garlic, and onion. Gently saute garlic and onion, 3 to 5 minutes. Add vodka. Reduce vodka by half, 2 or 3 minutes.


Add tomato sauce. Bring sauce to a bubble, then reduce heat to simmer. While sauce simmers, cook pasta in salted boiling water until al dente. Now, put the cooked shrimp on the cutting board and chop the shrimp into bite –sized pieces and set aside. Each of my shrimp made about 3 pieces. After you've given the sauce a good 10-15 minutes to simmer, stir cream into the vodka sauce.

Aren't those swirls neat? Anyway, back to the recipe. When sauce returns to a bubble, remove from heat. Drain pasta. Toss hot pasta with sauce and basil. Serve immediately.

I am sharing this recipe at Mouthwatering Mondays!

Easy Cooking | Simple Cooking 

Friday, January 8, 2010

Black Eyed Pea & Ham Soup

New Years Eve was a bit of a bust in our house, but we still really enjoyed this soup on New Years Day. I got my braces on Dec 30, then we spent New Years Eve Day at the zoo, so when it came time to get festive, I couldn't muster the energy to get super excited. But, this soup reminded my achin' teeth that one day I will eat real food again!

I originally planned for this recipe to be a slow cooker recipe, but after I dumped in half of the ingredients into my crockpot, I realized it was not going to all fit in there! Into my big stock pot it went!



Black Eyed Pea and Ham Soup
adapted from A Year of Slow Cooking

1 pound dried black eyed peas, soaked overnight
2 tablespoons bacon fat or butter
1 yellow onion, diced
1 cup diced carrots (about 2)
1 cup diced celery (about 2 ribs)
4 cloves garlic, minced
1 ham bone
1 1/2 cups additional diced ham
2 bay leaves
1/2 tsp dried thyme
1/2 teaspoon salt (more/less to taste)
1/4 teaspoon black pepper
1 14.5 oz can diced tomatoes
6 cups chicken broth (I used homemade turkey broth)
6 cups water

Soak the beans overnight, then drain and remove any broken or irregular beans in the morning.
In a LARGE stock pot, heat the bacon fat over medium-high heat, add the onion, carrots, and celery. Add the garlic after a few minutes. When the veggies are cooked, add the beans, ham, ham bone, bay leaves, thyme, salt and black pepper. Give it a good stir, then add the diced tomatoes, chicken broth, and water. Bring to a boil, then reduce to a simmer and cook with the lid half of off the pot for 2 to 2 1/2 hours, or until beans are soft and the liquid is thickened.
When ready to eat, remove the bay leaves, ladle into bowls and top with Tabasco or Tony's Creole Seasoning (my favorite!) to taste for some heat.

I am sharing this recipe at The Grocery Cart Challenge.

Easy Cooking | Simple Cooking 

Thursday, January 7, 2010

Peanut Butter Baked Oatmeal

There is a reason that I should not be trying new recipes at 6:58 am.....

Because I reach into cabinets and dump steel cut oats all over the place...the counter, the floor, then a handful got stuck up in my sleeve and I dumped it in the living room looking for the camera. This was all before the clock hit 7 am, with no coffee in my system and my hair still wet. grrrrrr.

I threw the oatmeal in the oven, and got the kitchen, living room, and the walkway between all cleaned up....and the Baked Oatmeal totally made up for it. It was warm, yummy and a nice change from our typical boring regular oatmeal!

Peanut Butter Baked Oatmeal


recipe adapted from Lynn's Kitchen Adventures
Original recipe was for a 9 x 13 pan, I cut it in half for an 8 x 8 pan.
1 1/2 cups rolled oats (original recipe was for quick oats)
1/4 cup brown sugar
1/2 cup milk
1 tablespoons butter, melted
1 egg
1 teaspoon baking powder
3/8 teaspoon salt
1 teaspoons vanilla
1/4 cup peanut butter
Mix all ingredients together and stir well. Spread in a greased 8x8 pan. Bake at 350 for 20-25 minutes. Serve warm with milk.




Easy Cooking | Simple Cooking

Wednesday, January 6, 2010

Pioneer Woman's Comfort Meatballs

We fought over the leftovers. Not to give it all away, but we did.

Not that I doubted Ree, and her amazing coobook that I'm finding great recipes in, but when a recipe is this good, it still surprises you sometimes.

This recipe WILL be repeated. My husband was very impressed! I think next time I'll try it with a portion of ground turkey, just to lighten it up a little.

I broke the recipe down to 1 pound ground beef, because that's what I had. I left the sauce amount the same, and I was glad I did because we enjoyed the sauce. I think the size of my meatballs were a little larger than the recipe specified, but I think they still turned out great.

Pioneer Woman's Comfort Meatballs
adapted from Pioneer Woman

FOR MEATBALLS
1 pound Ground Beef
1/2 cups Oats
3/4 cup Milk
2 Tablespoons Very Finely Minced Onion
1 teaspoon Salt
Plenty Of Ground Black Pepper, to taste

FOR COOKING MEATBALLS
1 cup All-Purpose Flour (coating For Frozen Meatballs)
Canola Oil

FOR SAUCE
1 cup Ketchup
2 Tablespoons Sugar
3 Tablespoons Vinegar
2 Tablespoons Worcestershire
4 Tablespoons Onion
1 dash(es) Tabasco

Preheat oven to 350 degrees. Combine all meatball ingredients. Roll into medium-small balls and place on a cookie sheet.
Place sheet in freezer for five minutes. After 5 minutes, remove meatballs from freezer and immediately dredge in unseasoned flour.
Brown meatballs in canola oil until just brown. Place into a baking dish.
Combine all sauce ingredients. (I know, horrible photo!)
Pour over meatballs and bake at 350 degrees for 45 minutes.

Serve with egg noodles, mashed potatoes, or crusty French bread.

I am sharing this recipe at Tempt My Tummy Tuesdays and Tasty Tuesdays!

Easy Cooking | Simple Cooking 

Tuesday, January 5, 2010

Refrigerating cookie dough

Like I need another reason to bake more cookies!

I found this article about New York Times Chocolate Chip Cookies through This Week for Dinner. I was intrigued by one idea mentioned in the article about the refrigeration time for cookie dough.

One of the bakers interviewed in the article said to let the dough rest for up to 36 hours. The theory behind it is "...He’s allowing the dough and other ingredients to fully soak up the liquid — in this case, the eggs — in order to get a drier and firmer dough, which bakes to a better consistency.”

So the New York Times tried letting the dough rest at 12, 24, and 36 hours, and at each interval becoming chewier, more evenly colored and overall just better and better.

So for my totally non-scientific experiment, my son and I made Chocolate Chip Cookie dough one afternoon, and I baked the cookies the next night. I'd say it was a 28 hour rest. The cookies were much more chewy and the dough was actually much easier to handle. I loved it! Plus, I love the idea of breaking up the process of baking cookies into 2 steps.

I'm going to add this aspect to my Cookie Making Secrets as a good thing to keep doing!


Easy Cooking | Simple Cooking