Baking

Vanilla Salted Chocolate Chip Cookies

8 · Jan 10, 2013 · 17 Comments

Vanilla salted chocolate chip cookie recipe // I don't know anyone who doesn't go weak in the knees when served a nice warm chocolate chip cookie… They are truly mom's love right on a plate. Now, there are many different recipes for this beloved cookie but I have stumbled across THE PERFECT chocolate chip cookies recipe…

I grew up with the classic Toll House cookie recipe that my Mom has made for decades and I'm a fan, but I also felt like there was something missing with this recipe. I stumbled across a chocolate chip recipe on Tidy Mom that challenged my idea of a good chocolate chip cookie. Cheryl's recipe is the New York Times chocolate chip cookie recipe adapted from the original recipe from Jacques Torres. This recipe calls for slightly different ingredients than your traditional cookie, like the addition of baking powder and for the dough to be chilled no-less than 24 hours before baking. The big new ingredient for this recipe is the addition of a sprinkle of course sea salt on top of the cookie before baking. It's kind of like the popular salted caramel concept. I decided to take the addition of sea salt to the next level… Have you ever heard of Vanilla Sea Salt?

I discovered Vanilla Sea Salt or Vanilla Fleur de Sel, last year when I was doing research for my homemade Vanilla Extract. I ordered a bottle because I thought it would be perfect for caramels, little did I know that it would also be wonderful with these cookies. I do believe we can make our own vanilla sea salt, I'm going to work on that and see what I come up with.

Vanilla Sea Salt Chocolate Chip Cookies

Here is my adaptation of this famous New York Times recipe…

2 (minus 2 tablespoons) cups cake flour

1 2/3 cups of All-Purpose Flour

1 1/4 teaspoon baking soda

1 1/2 teaspoon baking powder

1 1/2 teaspoon salt salt

2 1/2 sticks unsalted butter (room temp)

1 1/4 cups of brown sugar

1 cup of sugar

2 large eggs

2 teaspoons of vanilla extract

1 1/4 pounds of bittersweet chocolate

vanilla sea salt

Directions

In a large bowl mix sift the the dry ingredients together starting with the flours then adding baking soda, baking powder and salt. Set aside. In the bowl of an electric mixer cream the butter and sugars together. Mix on high for 5 minutes until the mixer is really light and fluffy. Add the eggs and vanilla and mix on high for 1 more minute. Slowly combine the butter and sugar mixer with the dry ingredients and mix just until combined. Add the chocolate and place in a large storage container. Cover the dough with plastic wrap and then place the lid on the storage container. Place in the refrigerator for at least 24 hours, 72 would be best.

When you are ready to bake the cookies, pre-heat the oven to 350 degree. Prepare your baking sheet with parchment paper or a non-stick cooking mat. Scoop six 2 1/2 ounce dough balls. I used this one ounce scoop and placed two generous scoops together to create one large ball and then sprinkle a pinch of the vanilla sea salt on top of the dough.

Place in the oven and bake for 18-20 minutes, just until it starts to brown. When you take the cookie out of the oven it will look slightly underdone. You want them that way. That's what makes these cookies magical…

Let the cookies cool. You will find that after they have cooled a bit, these cookies have a crisp texture on the outside and are still soft and chewy on the inside.When you bite into one you will have that sweet taste of the cookie and every once in a while you will have a lovely burst of salt from that vanilla sea salt and you will be in heaven. Quite honestly this is the perfect chocolate chip cookie in my book!

What's your favorite cookie recipe? Have you found "the perfect" cookie recipe for your taste? Let us know, we would love to try some more idea!

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Today's Creative Blog

The Most Amazing Ombre Whopper Cake /// Autumn Inspiration

15 · Oct 22, 2012 · 17 Comments

Today was my sweet Husband’s birthday and of course in true WhipperBerry fashion I had to make him a fabulous cake for his special day. I asked him what he would like and his one request was for, “one of those Whopper cakes with your Amazing Chocolate Cake recipe.” What can I say, the man has good taste! Here we have it… as my spunky daughter decided to name it, The Whipper Whopper Cake!

This is not a new cake or a new concept at all. As a matter of fact my sweet friend Michael from Inspired by Charm made the most stunning Strawberry Malt Ball Cake that I just LOVE! I needed to put my own spin on it. With our move to Nebraska from the desert of Las Vegas, our family is falling in LOVE with Autumn all over again. The colors, the crisp feel to the air, hazy days and foggy mornings are something we missed for the last several years. I thought, since Mike’s birthday is in October, why not make a Whopper Cake with a little bit of Autumn flair. Using Duff Goldman’s Gold Cake Graffiti, I gave the cake a bit of an ombre look, by spraying the top half of the cake gold.

I also found some fall leaves out in our yard to decorate the table with. I lightly sprayed them with the Gold Cake Graffiti as well to class up the rustic look.

Recipe

I used the same cake and frosting recipe from my Most Amazing Chocolate Cake post from a few years ago. It’s a classic cake and chocolate buttercream that can be reinvented in soooo many ways. Luckily we have some new friends here in Lincoln that we can share this cake with because it is a rich one that is meant to be shared.

Tips for Cake Assembly

Freeze your cake after it cools to create a firm surface to work with when putting the cake together.
Make sure the frosting is a good stiff frosting that will hold those lovely Whoppers in place.
Place some bamboo skewers into the cake before you frost it to give it a little help in the stability department.
Once the cake is assembled, place in the refrigerator for an hour or so to firm up the frosting and hold tight to the Whoppers.

Ready for a little bit of autumn love from my backyard. These are the things that a girl who just moved from the desert just relishes…

I just can’t get enough of the fall colors, they are just making my world so happy right now. I was photographing the cake outside and just looked up and to a picture. Here it is in all it’s simple glory.

I love watching my children fall in love with a new season that most of them haven’t ever really experienced. While I was engrossed with taking pictures of the cake, my spunky Emily was out playing in the yard and came running over to me to share her most amazing discovery. Of course I had to stop what I was doing so that I could come over and photograph it for her…

Today had been a bit of a gray misty day and she was just aaaamazed to find spider webs in the grass with little rain drops dotting their surface. Ahhhhh, I love when my kiddos can find the little beauties in nature that we as grown-ups sometimes pass on by. Of course I had to take a picture and Em insisted that I share it with all of you. What’s your favorite hidden gem? What makes fall magical for you? On a sweeter note, what’s your favorite go to cake recipe? What makes your special days, even more special?

Strawberry Lemon Yogurt Muffins | Guest Recipe from Inspired by Charm

4 · Mar 6, 2012 · 25 Comments

I am giddy with excitement today. One of my FAVORITE bloggers Michael Wurm from Inspired by Charm has graciously created a fabulous guest post to share with you guys today here on WhipperBerry. I LOVE Michael, he is incredibly talented and someone I would love to spend a day with!

Hello readers of WhipperBerry! I'm Michael from Inspired by Charm. I am so excited to be posting here today. I've been a fan of Heather's for quite some time and was honored when she invited me to guest post. Over at Inspired by Charm, I share a colorful mix of DIY projects, home decor ideas, gardening, quilting and baking! Today I wanted to teach you how to make one of my latest baking creations: Strawberry Lemon Yogurt Muffins. With spring and summer quickly approaching, I needed a quick and easy muffin recipes that was moist and jam packed with flavor. After combining a couple of previously great recipes, I invented this winner that is sure to please.

Ready to get baking? Lets go! Here's what you'll need to make 12 muffins: 2 cups all-purpose flour, plus 2 tablespoons 1/3 cup light-brown sugar 1/3 cup sugar 2 teaspoons baking power 1 teaspoon baking soda 1/2 teaspoon salt 1/2 cup butter – melted and cooled 2/3 cup milk 1/2 cup vanilla yogurt 2 eggs – beaten 1 teaspoon vanilla 2 teaspoons lemon zest 2 cups strawberries – diced Lemon Glaze: 1 cup powdered sugar 1-2 tablespoons fresh lemon juice Preheat your oven to 400 degrees F. Add paper liners to twelve muffin tins.

Begin by mixing your dry ingredients. In a large bowl, stir together 2 cups flour, sugars, baking powder, baking soda and salt.

Next, mix your wet ingredients. In a medium bowl, stir together butter, milk, yogurt, eggs, vanilla and lemon zest.

Then, add your wet ingredients to your dry ingredients, stir until just combined.

Mix the remaining two tablespoons of flour with your diced strawberries. This will prevent the strawberries from sinking to the bottom of your muffins.

Gently fold the flour coated strawberries into your mix.

Using a scoop, completely fill your muffin liners with batter.

Bake for 15 – 20 minutes, or until a toothpick inserted in the center of the muffins comes out clean. Place muffin tin on wire rack to cool for five minutes. Then, remove muffins from the tin to finish cooling.

As your muffins cool, prepare your lemon glaze. Add powered sugar to a bowl, then add one tablespoon of lemon juice to your powered sugar and stir until combined. Continue to add the second tablespoon of lemon juice until you receive the constancy desired. Drizzle unto the top of your cooled muffins.

And you're finished! I placed my muffins into a decorative liner and topped them with a slice of strawberry and lemon. It's a little teaser for what's inside.

The result is a light, fruity, and moist muffin perfect for breakfast, lunch, dinner or a late night snack!

I'm sure your will love this recipe. If you give it a try, be sure to stop by Inspired by Charm and let me know what you think. A huge thanks (and kisses) to Heather for inviting me to share with all of you today. It was a delight. Happy baking!

Isn't Michael aaaaamazing!! He is so talented and I LOVE everything that he creates. He has such an eye for amazing design as well. Here are some more of my favorites from Inspired by Charm…

A stunning Spring Neapolitan Cake and a fabulous Fauxnet wall art makeover.

Michael also write for Folk Magazine and is a Pinterest SUPER ROCK STAR!! Seriously, you have to go check out his boards. This guy has taste!

On top of all of that he runs a fabulous little inn in a small Pennsylvania town. The Inn is called Old Charm. One day I would LOVE to take a fun trip and spend some time baking and crafting with Michael. It's sounds DIVINE!!

Thank you, thank you Michael! It's been so fun to have you over for a visit today. Head on over to Inspired by Charm and check out all that Michael has to offer!!

Simple Chili and Cornbread in a Jar | Recipe

32 · Feb 21, 2012 · 28 Comments

When it comes a cold and gray day, I'm a purest at heart… I love a good chili and cornbread recipe. Case in Point… My Creamy White Chili and Turkey Chili posts from a few years ago. Today, I thought I would share my super easy weeknight chili with a little WhipperBerry twist…

You got it… it's chili and cornbread in a jar! Perfect for those cold winter nights or a fun dinner by the campfire. All you have to do is make up your favorite chili recipe, place it in a 16 oz. wide mouth jar. Mix up your favorite cornbread mix and then place a 1/2 cup of cornbread mix on top of the chili and bake it at 375 degrees for 20 minutes right in the jar. Don't have a favortie chili or cornbread recipe, no worries… I have two fabulous recipes below that I know will easily become a couple of your favorites!!

Here is my go-to simple weeknight chili that is a snap to make and super delicious!!

Simple Weeknight Chili

1 tablespoon of olive oil

1 large onion diced

1 lb. ground beef or turkey

3 16 oz cans of chili beans

2 cups of mild chunky garden salsa {Pace Chunky Salsa is my favorite}

2 cups of V8 tomato juice {regular or spicy depending on how hot you like your chili}

1 tablespoon of cumin

1 teaspoon of chili powder

1/2 teaspoon of cocoa powder {weird I know, totally tasty}

salt and pepper to taste

Place large soup pot over medium high heat and add olive oil and onions. Cook for about 5 minutes stirring occasionally. Once onions are cooked down place the ground meat into the pot and brown. Once the meat is browned start dumping all the remaining ingredients into the pot, the beans, salsa, V8, cumin, chili powder, cocoa powder, salt and pepper. Bring to a slow boil and cook for 8- 10 minutes over medium heat.

Serve with shredded cheese, sour cream, diced onion or your favorite chili condiments.

Serves 8-10 people.

Cornbread

2 c. (1 c.) flour

1 c. (½ c.) cornmeal

2 ½ t. (1 ¼ t.) baking powder

1 t. (½ t.) salt

¾ c. (6 T.) butter

3 (2) eggs

1 c. (½ c.) milk

1½ (¾ c.) sugar

1 t. (½ t.) vanilla

See that vanilla? It gives you the hint of the deliciousness you’re about to embark into. Preheat your oven to 350 degrees. Sift together your flour, cornmeal, powder, and salt, and set aside. Beat butter, sugar, eggs, and vanilla in a mixing bowl until light and fluffy (about five minutes).

Once your batter is fluffy, begin mixing in the dry ingredients and milk by fourths, alternating dry and wet (beginning and ending with flour) until smooth. Pour into a well greased 9×13 pan. Bake for 30-35 minutes.

If you decide to make this in a jar bake the cornbread for 20-25 to make sure that it cooks all the way through. Let the jars cool a bit and then you can dress your jars up a bit with some fabric, ric-rack, and hemp twine. Include a fun eco friendly disposable spoon and you have a classy chili perfect for any event!!

I plan on sharing this fun chili and cornbread recipe over at TidyMom and Dine & Dishes Soupapalooza later this month on February 28th! “Come join SoupaPalooza at TidyMom and Dine and Dish sponsored by KitchenAid, Red Star Yeast and Le Creuset”

Baking

Vanilla Sea Salt Chocolate Chip Cookies

Directions

Recipe

Tips for Cake Assembly

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