Tag Archives: baking

our best chocolate chip cookie recipe


Yesterday I spent the afternoon in the kitchen baking a few sweet things to take to the island cottage with us this weekend. The girls have some friends coming to stay overnight tonight and we had thought that we’d take them with us to the island. We’ve  now decided against it – the dad saw that my walking and balance are sub-par right now and suggested we have a vacation at home instead. We have a fire pit in the backyard, a swimming site less than a mile away and a nearby creamery to take the girls to for ice cream. If we can find some, we might set off some fireworks after dark. It all seems like a reasonable substitution. The girls didn’t protest too much. They can take their friends riding, too – they love play the role of teacher when it comes to the horses.

Anyway, this is the recipe that I used, then made changes to suit my own preferences. As usual, I’m recording it here so that I can find it easily for future reference. I liked this recipe more than others that we’ve tried because the cookies stay uniform in shape and size, and they’re just the right thickness – not too cakey, and not flat and spread out. They’re rich and buttery, with crisp edges, and a soft but chewy inside. You might have to make cooking time adjustments depending on your oven – mine has a convection fan, so I’m not sure how that affects cooking time, but if you take the cookies out just as the edges are browning, they are done.

The Best Chocolate Chip Cookies

Printable Version

  • 1 cup butter, softened
  • 1/2 cup white sugar
  • 1 1/2 cup packed brown sugar
  • 2 eggs
  • 1 tbsp. vanilla extract
  • 3 cups all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 2 cups semisweet chocolate chips
  • 1 cup chopped walnuts (optional)

Preheat oven to 350 degrees F (175 degrees C).

Cream the butter and sugars until smooth. Beat in the eggs one at a time, then stir in the vanilla. In a separate bowl, stir together the flour, salt, baking soda, chocolate chips, and nuts. Add to the batter and mix well.

Drop by large spoonful’s onto ungreased pans (the cookies came out rounded and nice if I first rolled them in a small ball and flattened then slightly with a fork or spoon afterwards – either way works).

Bake for about 10 minutes in the preheated oven, or until edges are nicely browned.

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butter tart mini-muffins


I had grand plans for a baking spree today until I realized that I have only 3 eggs in the house. Fortunately, the first thing on my list to make only required two, so these got made. The dad says that they are winners – they definitely get you right in the sweet tooth. Everyone loves butter tarts (especially me), but I am an absolute failure at pie crust. I even managed to fail that part of my Quantity Foods class in university. These taste like tarts, but without the pie crust. Perfect. Even I can’t fail.

There are only 6 ingredients and it takes just minutes to mix up. The batch I made this morning are already gone and the dad is requesting that I make them again. He is planting the garden this weekend without my help, so a trip into town to buy more eggs is the least that I can do. This started with a recipe for Pecan Pie Muffins, but a few changes morphed them into more of a butter tart muffin.

Butter Tart Mini-Muffins

  • 1 cup packed light brown sugar
  • 1/2 cup all-purpose flour
  • 3/4 cup chopped walnuts
  • 2 eggs
  • 1 tsp vanilla
  • 2/3 cup butter, melted (but not hot, allow to cool after melting so it doesn’t cook the eggs when you mix them together)

Preheat oven to 350 degrees F (175 degrees C). Generously oil a mini muffin pan.

In a medium bowl, stir together brown sugar, flour and walnut pieces. In a separate bowl beat the eggs then add the vanilla and butter and whisk until smooth.

Stir into the dry ingredients just until combined. Spoon the batter into the prepared muffin cups. Cups should be about 2/3 full. Depending on the size of your muffin tins, this should make between 18 and 24 mini-muffins. If you are making larger muffins, you may need to adjust the cooking time.

Bake at 350 degrees F (175 degrees C) for 12 t0 15 minutes. They should be starting to brown around the edges, but remain a little soft on the inside (not uncooked, but a little softer than normal). Allow to sit in the muffin tin for a couple of minutes before attempting to remove. Cool on wire racks when done.

Linked to Wildcrafting Wednesday, Frugally Sustainable

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breakfast bacon and cheddar mini-popovers

These are a very quick popover to make for breakfast or for kid’s lunchpails. I was the only one up early on Sunday morning, so I had these ready by the time the rest of the house had stumbled downstairs. It’s a standard Yorkshire pudding/popover recipe with added chopped bacon and cheddar cheese. You can also add in a few tablespoons of fresh chopped chives or green onion, but it was raining yesterday morning, so I stuck to the basics – I wasn’t venturing out in the rain in my pyjamas for green stuff. This is very quick to make, especially if you keep cooked and crumbled bacon in the freezer.

According to the original recipe that I’ve always used, the crumbled bacon and cheese is supposed to be sprinkled over the top – but I just fold it into the batter. I make mine in a mini-muffin tin, but you can make larger popovers in normal size muffin tins, just adjust the baking time.

Bacon Cheddar Mini-Popovers

  • 2 eggs
  • 1 cup of milk
  • 1 tbsp vegetable oil
  • 1 cup all-purpose flour
  • 1/2 tsp salt
  • 1-2 tbsp of green onion or chives (optional) or 1/2 – 1 tsp of garlic powder (optional)
  • 1/4 cup of shredded cheddar (sharp cheddar is nice)
  • 3-4 bacon strips, cooked and crumbled

Preheat oven to 400 F. Grease your muffin tins (I use a Misto oil sprayer filled with vegetable oil). This recipe made 24 mini-popovers, or should make 12 normal muffin size popovers.

Beat together the eggs, milk and oil. In a separate bowl, mix together flour, salt, cheese, bacon and any herbs or seasonings that you like (I used about 1/2 tsp garlic powder this time because I couldn’t get outside for green onion or chives). Mix dry ingredients into wet, but only until wet. Do not overmix.

Fill your greased and floured muffin tins 2/3 full of batter.Cook for ~15 minutes, or until browned for mini-popovers, and between 25-30 minutes for larger popovers.

** If you want sky-high popovers with lots of air pockets, sprinkle the toppings on top instead of into the batter. I like them incorporated. They are still light and have lots of air pockets, but will not have as much height as normal popovers.

Linked to A Pinch of Joy, Frugally Sustainable, A Delightlful Home, Simple Lives Thursday, Growing Home

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