Tag Archives: water

Chocolate chip cookies

Recently I made some chocolate chip cookies, inspired by this youtube video.

I didn’t follow the recipe exactly and I wasn’t able to make them as perfect-looking as he could, but I’m not a professionally trained chef and I will attest to the fact that they were the best-tasting chocolate chip cookies that I’ve ever made from scratch. If you’re interested in the recipe, keep reading!

Ingredients:

3/4 cup brown sugar
3/4 cup granulated sugar
1 egg yolk
1 cup butter (8 oz=1 cup=2 sticks of butter) ROOM TEMPERATURE
2&1/4 cup flour
1 Tablespoon vanilla extract
1 teaspoon salt
1 teaspoon baking soda
2 Tablespoons of water
1/2 cup dark chocolate chips (or any amount you wish to use in the cookies)

Recipe

1. Preheat oven to 350 degrees. Cream the butter and sugars (brown and regular granulated) together in a bowl (use a mixer if you can, otherwise this takes so much arm strength. I finally used a hand mixer after my arm started to hurt from using a fork, which works but is the wrong approach.)

butter in a bowl

butter and the sugars

mashed more than "creamed"

2. Add your flour and mix until lightly incorporated.

so much flour

incorporate that

3. Add your egg yolk and mix.

egg yolk

4. Add your vanilla and salt, and mix to incorporate.

vanilla smells so good

dough looks decent

5. Add your baking soda, stirred into/dissolved in the water.

just this much

6. Refrigerate dough if desired, around 30 minutes to make it easier to work with. If not, go ahead and roll out dough balls. I’m using my Silpat again here (as seen in use here) but you can use wax paper, pam, etc. to keep them from sticking.

dough balls

7. Flatten dough balls with the palm of your hand.

flat little cookies

8. Add your chocolate chips.

looks great right?

9. Now, I don’t know why, but these spread like CRAZY and didn’t look perfect. You’ll just have to see what works best for you… Bake at 350 degrees for 9-12 minutes, I baked them for 10/batch and let cool on sheet for two minutes before placing on a baking rack to fully solidify.

why do they look so crazy

10. Let cool completely.

cool, cool, cool

11. Enjoy your cookies!

Post by: Melissa
Photos by: Melissa

Advertisements

Visiting Wewahitchka/Mexico Beach & Fish House Restaurant

My mom and I left Tallahassee to visit a relative in the Wewahitchka area. (I also learned it’s not whey-wah-hitch-kuh, it’s WE-wah-hitch-ka.) Anyway, she has two adorable dogs and I could not help myself with taking pictures, and we also visited the beach and a nice seafood restaurant in the Mexico Beach area. It was really cool being more out in the country like that, and we saw lots of frogs and such and less bugs than I would have imagined to be in the area, except on the road (and subsequently on my car) and then there were WAY too many lovebugs in the Mexico Beach area, especially by the gas station. Eww.

Then we went out to the Fish House.

I got the grilled scallops with cajun seasoning and alfredo sauce over angel hair pasta and it was delicious but just SO MUCH FOOD that I couldn’t finish it. My meal also came with some crispy, perfect garlic butter bread. Two others in our party including my mom got the special which was the grouper stuffed with crab. My other relative got 2 appetizers, one which involved crab and I don’t recall the other.

Before we leave this excursion, I must take the opportunity to show you a lovely flower from my relative’s house, more of her amazing dogs, and the adorable frog we spotted (the only one I managed to capture in a photograph, though there were so so many frogs around croaking all night.)

And lastly, the frog! So tiny.

Post by: Melissa
Photos by: Melissa


Ciabatta bread! (experiment time)

Welcome to the first of (possibly) many experiments! This was my first time making ciabatta bread and I love the way it turned out. I found a recipe on allrecipes.com and I will link it here.

I did, however, make some alterations. This is only my second time making bread and it’s a very time-consuming process. If you’d like to learn what I did, read on! This recipe will require you to do some prep work the day before you want to bake your bread, although you can do it up to three days in advance, depending on the age you’d like your bread to have.

Ingredients for the sponge (made ahead of time):

1/2 packet active dry yeast
2 Tablespoons warm water
1/3 cup warm water
1 cup  flour

The rest of the ingredients:

1/2 packet active dry yeast
2 Tablespoons warm water
2/3 cup warm water
1 Tablespoon canola oil (or olive oil! But I didn’t use olive oil because I didn’t have any!)
2 cups flour
1.5 Teaspoons salt

Recipe:

1. First, you make the sponge, which is the base for the bread mixture. Start by combining half the packet of yeast in a small bowl along with 2 Tablespoons of the warm water. Stir together and let sit for five minutes.

2. In another bowl, stir the previous mixture with 1/3 cup of water and 1 cup of flour. Stir until mixed well and then cover with plastic wrap. Let sit for 12 hours up to 3 days. (I did about 18 hours.) This is called the sponge!

3. In another bowl, stir together the other 1/2 yeast packet and 2 Tablespoons warm water. Let sit for five minutes.

4. In a larger bowl blend together the mixture from step three along with the sponge, 2/3 cup warm water, your choice of oil, and 2 cups flour. Add salt and mix until smooth and elastic.

5. Scrape the dough out into a different, oiled bowl. Let sit, covered in plastic wrap and at room temperature, until doubled in size. (About 1.5 hours.)

6. Gently slide dough out of bowl onto a floured surface (such as a cutting board) and cut in half.

7. Transfer both halves to floured baking sheet. Form the halves into two long ovals, dimple tops with fingers, and sprinkle lightly with flour.

8. Cover loaves with a dampened kitchen towel and let sit at room temperature for 1.5-2 hours.

9. Preheat oven to 425 degrees fahrenheit.

10. Bake ciabatta for 20 minutes, or until lightly golden brown. I checked mine every five minutes and turned the pan around so the two loaves would cook evenly.

11. Enjoy!

Post and pictures by Melissa Rook

Have you ever made bread before? How did it turn out? Altogether this probably took 5-ish hours, including the waiting time and the baking, (but not including waiting overnight.)


Bacon Pepperjack Macaroni & Cheese

Hello everyone!

Today I’m going to introduce my first recipe, the ultimate comfort food with a twist: bacon Pepperjack mac & cheese.

Ingredients:

1/2 cup Milk
A half cup or so of Pepperjack cheese (grated)
A few sprinkles of Parmesan cheese
A few tablespoons of Flour
1 box of Elbows Chifferi (or other noodles if you prefer, such as macaroni noodles)
4-6 strips of Bacon (depending on personal preference)
1 Pot
1 Pan
1 Baking/casserole dish
1 Cheese grater (or another method of grating cheese)

Recipe:

1.  Boil a few cups of water in a pot.

2.  When the water is boiling, add the noodles. Cook as directed on box and to desired softness. For firmer noodles, cook less, and for softer noodles, cook longer.

3. Drain the noodles and set aside.

4. Grate the Pepperjack cheese and set aside.

5. Using a pan, cook bacon to desired crispness and set aside.

6. Using a pot, on medium-low heat, add the milk.

7. While stirring, add the Pepperjack cheese and a few sprinkles of Parmesan cheese.

8. Depending on the consistency, add flour by the teaspoon until thick like cheese fondue.

9. Continue stirring sauce.

10. Add noodles to casserole dish.

11. Add sauce to casserole dish, over noodles.

12. Slice bacon into bite-size pieces.

13. Add bacon to casserole dish, over noodles.

14. Stir contents of casserole dish together.

15. Bake for 10-20 minutes at 350 degrees Fahrenheit.

16. Enjoy!

Photos by: Colin Diltz
Post by: Melissa Rook