• Cookies,  Family,  Food Lovers,  Uncategorized

    Ready, Set, Bake

    Sweet Holiday Traditions

    No doubt this is my favorite time of year for all things homemade but the cookies definitely take the cake.🎄🍪🍰 (A little baking humor…I couldn’t resist)!

    Holiday traditions always make our season complete; a huge tree covered with ornaments, each having a story or special meaning to them. Tons of white lights and handmade bows throughout the house, a candle in every window and of course, music. The Osmond Family Christmas album is always the first to play followed by John Denver and the Muppets. The biggest tradition of them all though? Baking!

    Then…

    Holiday baking has always been a must in my family. My mom loved to bake, year-round, but Christmas time, oh my, … Christmas time always meant those ever so special homemade cookies; the kinds she only made once a year. Now, I’m from a family of 6; Mom, Dad, and 4 cookie obsessed kids and each year we would tell our mom that she didn’t have to make so many cookies if she didn’t have the time … just as long as she still made ‘our’ favorite.😉 Being a mom of 4, mind you, meant she was annually baking up a monstrous amount of the treats since there were always at least 1 or 2 favorites from each of us.

    Now…

    Fast forward to today…and I’m the one with the family saying “it’s ok to cut back, Mom, just make sure you still make…’insert favorite cookie type here‘!”😂 Truthfully…I wouldn’t have it any other way!

    Each of my family members has a favorite so it’s always a full day in the kitchen with the oven working overtime, baking up a smorgasbord of sweet delights. Chocolate chip, oatmeal raisin, shortbread, chocolate mint chip, pignoli nut (which isn’t a nut at all, by the way, it’s a seed. But these are made with almond paste so unfortunately, they are not the cookie of choice for my nut allergy friends), coconut macaroon, sugar, and chocolate chip meringue; not to mention almond bark and peppermint bark. Holiday candy is an annual tradition for us as well. (All of these recipes and more coming soon in the Sweets & Treats/Cookies category on the Food Lovers tab).

    As my kids have grown, they now join me in the kitchen for the baking festivities which is a dream come true. So, my friends, these are the staples and the traditions in my family and Christmas time just wouldn’t be the same without them.❤️🎄🍪🌟

    What about you and yours? Do you have holiday traditions or a favorite cookie variety?

    Chat Soon…

    Me and my KitchenAid mixer are the best of friends, especially during the holidays.
    All of these recipes and more coming soon in the Sweets & Treats/Cookies category on the Food Lovers tab.

  • Cookies,  Desserts,  Food Lovers,  Tips

    Chocolate Chip Indulgence

    Who doesn’t swoon over homemade chocolate chip cookies?😍 There are several shortcuts when you’re in a pinch but there’s nothing quite like the aroma of these beauties in the oven. My secret?…the chocolate.

    To amp up the “yum factor” I use bittersweet chocolate. I began baking with bittersweet chips a few years ago because I have family members with food allergies and finding a chip that was both delicious and nut-free was a bit challenging. Of course, always check the labels to be sure they are safe for you and yours but my chips of choice are Ghirardelli Bittersweet, Premium Baking Chips. I’ll admit, they are a bit more costly, but they make all the difference in this recipe. Let me know what you think! 😊

    Chat Soon…

    Ingredients:

    • 3/4 cup granulated white sugar
    • 1 cup light brown sugar
    • 1 cup butter, softened*
    • 1 tablespoon vanilla
    • 2 large eggs, slightly beaten
    • 3 cups all-purpose flour
    • 3/4 teaspoon baking soda
    • 3/4 teaspoon kosher salt
    • 3 cups bittersweet chocolate chips

    Directions:

    1. Preheat oven to 350°
    2. Combine dry ingredients (flour, baking soda, salt) and set aside
    3. Cream sugars and butter
    4. Add vanilla and eggs and mix well on medium speed
    5. On low speed, gradually add dry ingredients to creamed mixture. Once all dry ingredients have been added, increase speed to medium, and blend until combined. Scraping bowl as needed.
    6. Stir in chocolate chips
    7. Using a 1 tablespoon cookie scoop, place dough rounds on a baking sheet about 1½” apart.* Slightly flatten the tops.
    8. Bake for 10-12 minutes or until golden (an extra minute or two in the oven will result in a crunchy cookie).
    9. Rest on the baking sheet for 1 minute before transferring to a wire cooling rack.

    * Tips for making a perfect batch!

    • Butter should be softened but not soft. If it’s warm and/or overly soft the cookies will lose their shape in the oven and you will have a tray full of flat, sad-looking specimens. Of course, they will still taste wonderful so, glass half full!😉
    • Store batter in the refrigerator between batches so the dough stays chilled for the same reason listed above.
    • I began using a silicone baking liner on my cookie sheets several years ago and I’ve never looked back. Parchment paper will help keep things tidy but it’s also expensive. Reusable silicone liners are my go-to for cost-conscious and fabulous results.

    Did you make this recipe? Tag @simplysteeyn on Instagram