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Showing posts sorted by relevance for query Cookies. Sort by date Show all posts
Showing posts sorted by relevance for query Cookies. Sort by date Show all posts

Friday, November 11, 2022

NEW YORK TIMES BEST CHOCOLATE CHIP COOKIE RECIPE

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This is the best chocolate chip cookies recipe ever! No funny ingredients, no chilling time, etc. Just a simple, straightforward, amazingly delicious, doughy yet still fully cooked, chocolate chip cookie that turns out perfectly every single time!


Everyone needs a classic chocolate chip cookie recipe in their repertoire, and this is mine. It is seriously the Best Chocolate Chip Cookie Recipe Ever! I have been making these for many, many years and everyone who tries them agrees they’re out-of-this-world delicious!


Plus, there’s no funny ingredients, no chilling, etc. Just a simple, straightforward, amazingly delicious, doughy yet still fully cooked, chocolate chip cookie that turns out perfectly every single time!


These are everything a chocolate chip cookie should be. Crispy and chewy. Doughy yet fully baked. Perfectly buttery and sweet.


INGREDIENTS:

1 pound unsalted butter

1 3/4 cups granulated sugar

2 1/4 cups packed light-brown sugar

4 large eggs

3 cups plus 2 tablespoons pastry flour

3 cups bread flour

1 tablespoon salt

2 teaspoons baking powder

2 teaspoons baking soda

1 tablespoon pure vanilla extract

2 pounds bittersweet chocolate, coarsely chopped


DIRECTIONS:

– Preheat oven to 350 degrees. Line baking sheets with parchment paper or nonstick baking mats; set aside.

– In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and sugars.

– Add eggs, one at a time, mixing well after each addition.

– Reduce speed to low and add both flours, baking powder, baking soda, vanilla, and chocolate; mix until well combined.

– Using a 4-ounce scoop for larger cookies or a 1-ounce scoop for smaller cookies, scoop cookie dough onto prepared baking sheets, about 2 inches apart.

– Bake until lightly browned, but still soft, about 20 minutes for larger cookies and about 15 minutes for smaller cookies.

– Cool slightly on baking sheets before transferring to a wire rack to cool completely.

Friday, September 17, 2021

Strawberry shortcake cheesecake cake

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History of Cheesecake :


While many assume cheesecake originated in New York, it dates back much much further!

Over 4,000 years ago in the fifth century BC, the ancient Greeks on the island of Samos created the earliest known cheesecake. This rudimentary cheesecake was made with patties of fresh cheese that were then pounded smooth with flour and honey. The creation was then baked on an earthenware griddle before being enjoyed by the masses. Back then, cheesecake was considered a great source of energy and there is evidence showing it was served to athletes during the first Olympic Games in 776 BC. Cheesecake was also popular as a wedding dessert!


During the late medieval ages in Europe, cheesecake transformed to include a pastry base in a tart form. The first English cookbook, written in 1390, included multiple variations of the cheesecake recipe that included eggs and various flavor profiles. For the next five centuries, almost every English cookbook included at least one cheesecake recipe, signifying the love the English people had for the delicious dessert!


Since the English loved their cheesecake, it is not surprising that the delicacy made its way to the American colonies. In the 1730s, Philadelphia became home to the "Cheesecake House" tavern! Martha Washington's prized and gifted cookbook features three different cheesecake recipes, one of which being a cheesecake without a crust. These recipes were also flavored with rosewater and other spices. In the 19th century, cheesecake recipes began to feature more subtle ingredients like lemon and vanilla.


INGRIDIENTS:

Bottom crust

22 Golden Oreos Crushed

5 Tbsp Melted butter

Filling

4 8oz packages cream cheese

1 2/3 cups sugar

1/4 cup corn starch

1 Tbsp Pure Vanilla Extract

2 Large Eggs

3/4 Cup Heavy Whipping Cream

Jar of smuckers strawberry ice cream topping

Topping

12 Golden Oreos Crushed & divided into 2 bowls (one for plain Oreo topping, one for your strawberry ones)

1 1/2 Tsp Softened Butter

3 Tbsp from a small package of strawberry gelatin


DERICTION:

Preheat oven to 350 degrees.Line the outer perimeter of your pan with aluminum foil and generously apply butter to the inside to prevent sticking.

Crust – crush the Oreo’s & incorporate the butter, press into the bottom of your springform pan.

Filling – Place one 8-ounce package of the cream cheese, 1/3 cup of the sugar, and the cornstarch in a large bowl.

Beat with an electric mixer on low until creamy, about 3 minutes, then beat in the remaining 3 packages of the cream cheese. Increase the mixer speed to high and beat in the remaining 1 1/3 cups of the sugar, then beat in the vanilla.

Blend in the eggs, one at a time, beating the batter well after each one.

Blend in heavy cream.

At this point mix the filling only until completely blended. Be careful not to overmix the batter.

Gently spoon 1/2 of the cheese filling on top of the prepared crust. spoon plops 1/2 the jar of strawberry topping here and there. Drag a butterknife through the strawberries to marblize the cheese/straberries. Spoon in the other half of the batter and the repeat the strawberry process on top. Bake for 1 hour or until there is only a slight jiggle when shook gently.

crumb topping – In a small bowl or the food processor, add the Oreo cookies and pulse into large crumbs. Add the softened butter and mix gently with a fork or your hands to make pea-sized pieces stick together. Scoop out 2 tablespoons of the mixture into a small bowl and set aside. Pour strawberry jello powder over the remaining crumbs and continue pinching the pieces together. Add more softened butter if needed for mixture to stick to the cake.

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