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Vanilla Salted Chocolate Chip Cookies

8 · · 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…

vanilla salted chocolate chip cookies

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.

how to prepare your chocolate chip cookies

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…

chocolate chip cookies

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! 

the world best chocolate chip cookie

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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Valentine’s Day Red Velvet Pancakes with Buttermilk Syrup // Recipe

24 · · 22 Comments

Red Velvet Pancakes with Buttermilk Syrup // While I'm taking a little break with the family for our holiday vacation, I thought I would share an older post from a few years back.  A fun Valentine's Day breakfast idea, Red Velvet Pancakes with Buttermilk Syrup.

heart shaped red velvet pancakes

Serve up a romantic breakfast-in-bed for your Valentine with these decadent pancakes.  Simply beautiful, and yet more pleasing to the taste-buds than even the eyes.  I know my sweetheart revels in any opportunity to feel just so pampered. How fun it is to celebrate the month of love through the delights of sweet treats.

Red Velvet Pancakes:

1 1/2 C. Buttermilk

4  Eggs

4 Tbsp. Butter, melted

1 tsp. Vanilla

2 Tbsp. Red Food Coloring

2 C. Flour

2 Tbsp. Cocoa

1/3 cup Sugar

2 tsp. Baking Powder

1/2 tsp. Baking Soda

1 tsp. Salt

 Buttermilk Syrup:

 1 C Butter

1 C Buttermilk

2 C Sugar

2 T Vanilla

1 t Baking Soda

Directions

For the pancakes, mix together dry ingredients and set aside. Melt butter in separate bowl, then add buttermilk, eggs, vanilla, and food coloring. Blend well. Pour in dry mixture and beat until smooth.

Pour ½ cup of the whipped batter on a greased skillet. Pan fry on medium heat until browned. Flip over and brown again. Top with desired toppings and serve warm.

(To make a heart shaped pancake (optional), place a heart shaped cookie cutter on the skillet, and pour batter into the cookie cutter. Remove form before flipping.)

Make the syrup by bringing the first three ingredients to a boil and boil for one minute, stirring constantly.  Remove from heat and add vanilla and baking soda.  Stir and Serve.

*Optional toppings include syrup, butter, whipping cream, and shaved chocolate.

Sharing Holiday Joy with Chocolate Peanut Butter Bars

3 · · 29 Comments

Chocolate Peanut Butter Bars // My all time favorite Christmas goodies are my Mom's Chocolate Peanut Butter Bars…

Some of my earliest Christmas memories are hanging out in the kitchen with my Mom and sometimes my Dad while they made their famous holiday concoctions. They had a few staples on the list… Fudge, peanut brittle (not my favorite,) your classic Christmas Sugar cookie and then my favorite the chocolate peanut butter bar. I remember dreaming about this little treat all though out the year. Not to mention the anticipation I would feel when Mom would start the task of holiday baking. She always kept the pans of goodies out in our cool garage which acted as our overflow kitchen storage. They were supposedly hidden from sticky little fingers, but no… I always found them. Nibbling little morsels here and there until the sad day when the pan of chocolate peanut butter goodness was gone for another year.

I remember that sense of pride I felt as we would travel out as a family to deliver our plate of goodies to friends and neighbors. I always felt like my Mom's holiday plate was just a little extra special because of the chocolate peanut butter bars. My Mom would always make them in a 9×13 pan and then cut them into bars. This year I made some for my family and friends in these super cute mini paper loaf pans that I found at Walmart and then wrapped them with decorative parchment paper tied with bakers twine. A nice little updated touch to an old family classic.

I just love these little treats full of messages of love from giver to the lucky person receiving the special gift. Whether it's a personalized card or cookies right out of the oven, I love sharing the warmth of the holiday season with my family, friends and, of course, my readers! 

Chocolate Peanut Butter Bars

2 cups graham cracker crumbs

1 cup peanut butter

2 cups powdered sugar

2 sticks butter (melted)

2 cups chocolate chips

Directions

Mix graham crakers crumbs, peanut butter, sugar and butter together well and press into a 8×8 pan. Melt chocolate and spread on top of peanut butter mixture and chill for 30 minutes. Cut into small squares and serve at room temperature.

Sweet Potato Shepherd’s Pie

4 · · 5 Comments

Sweet Potato Shepherd’s Pie // I didn’t grow up eating Shepherd’s pie, not sure why… It just wasn’t in my Mom’s repertoire which kind of surprises me. Now that I am master of my own kitchen, I pull out this humble show stopper every once in a while and I LOVE it!  I  went a little crazy this time and created a sinfully fabulous Sweet Potato Shepherd’s Pie rather than the traditional potato Shepherd’s Pie or Cottage Pie as it is known in other circles…

Sinful Sweet Potato Sheperd's Pie copy

Traditionally Shepherd’s Pie is made when you have some leftover meat and you toss it together with some veggies and add a topping of mashed potatoes.  I’ve had good and bad renditions of this casserole type dish and so far this one is hand’s down my favorite! It took a little time to think about all of the different layers and I played around until I came up with the perfect combination, but now I think I have a fabulous recipe that is perfect for these chilly fall and winter evenings. Just remember to season every layer in order for it to turn out aaaamazing!

Sweet Potato Shepherd’s Pie

Sweet Potato Topping:

2 lbs. sweet potatoes, peeled and cut into large cubes

1 stick butter

8 oz. pumpkin cream cheese (if pumpkin isn’t available just use regular cream cheese and add 1 T sugar, 1/2 t. cinnamon. 1/8 t. nutmeg)

Salt & Pepper to taste

Meat Filling:

2 T olive oil

1 1/2 –2 medium onions, diced

1 c red wine

2 lbs. ground beef

2 T flour

1 c beef broth

2 T tomato paste

1 T Worcestershire Sauce

4 c frozen peas and carrots

1-2 parsnips, peeled and diced

Salt & Pepper to taste

Sweet Potato Shepherd's Pie

Directions

Sweet Potatoes

In large pot, place the cubed sweet potatoes and cover with water.  Let pot come to a boil and simmer for 20 minutes or until potatoes are fork tender. Place potatoes into a mixing bowl with the butter, cream cheese, salt & pepper. Mash & whip the potatoes until light and fluffy. Taste to make sure they are seasoned well.  Add more seasoning if needed.

Meet Filling

Preheat the oven to 400 degrees Fahrenheit.

In a large skillet, heat oil and then add onions to caramelize, this will take 15- 20 minutes over medium heat. Once the onions are caramelized remove them from the pan and set aside.  Put a skillet over high to medium high heat and brown the ground beef. Season the ground beef with salt & pepper. Once the ground beef has browned sprinkle the flour over the meet and cook for 1 minute before you add the red wine, stock, tomato paste & Worcestershire Sauce. Let mixture simmer for 5 minutes then add the vegetables and simmer for 15 minutes or until the sauce has reduced and thickened. Check the seasoning level and add salt & pepper as needed.

Place the meat mixture into a 9×13 baking dish (or,12 individual baking dishes) and cover with sweet potato mixture. Sprinkle with paprika and place in the oven and bake for 25 minutes or until the  potatoes start to brown. Remove from the oven and let cool for 15-20. Garnish with chopped green onion.

Serves 12-14 people \\  This is a large recipe, cut in half for a smaller gathering.

Sweet Potato Shepherd's Pie
 
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Your family will love this scrumptious meat pie topped with luscious whipped sweet potatoes!
Author:
Recipe type: Main Dish
Cuisine: English
Serves: 12-14
Ingredients
  • Sweet Potato Topping:
  • 2 lbs. sweet potatoes, peeled and cut into large cubes
  • 1 stick butter
  • 8 oz. pumpkin cream cheese (if pumpkin isn’t available just use regular cream cheese and add 1 T sugar, ½ t. cinnamon. ⅛ t. nutmeg)
  • Salt & Pepper to taste
  • Meat Filling:
  • 2 T olive oil
  • 1½ –2 medium onions, diced
  • 1 c red wine
  • 2 lbs. ground beef
  • 2 T flour
  • 1 c beef broth
  • 2 T tomato paste
  • 1 T Worcestershire Sauce
  • 4 c frozen peas and carrots
  • 1-2 parsnips, peeled and diced
  • Salt & Pepper to taste
Instructions
  1. Sweet Potatoes
  2. In large pot, place the cubed sweet potatoes and cover with water. Let pot come to a boil and simmer for 20 minutes or until potatoes are fork tender. Place potatoes into a mixing bowl with the butter, cream cheese, salt & pepper. Mash & whip the potatoes until light and fluffy. Taste to make sure they are seasoned well. Add more seasoning if needed.
  3. Meet Filling
  4. Preheat the oven to 400 degrees Fahrenheit.
  5. In a large skillet, heat oil and then add onions to caramelize, this will take 15- 20 minutes over medium heat. Once the onions are caramelized remove them from the pan and set aside. Put a skillet over high to medium high heat and brown the ground beef. Season the ground beef with salt & pepper. Once the ground beef has browned sprinkle the flour over the meet and cook for 1 minute before you add the red wine, stock, tomato paste & Worcestershire Sauce. Let mixture simmer for 5 minutes then add the vegetables and simmer for 15 minutes or until the sauce has reduced and thickened. Check the seasoning level and add salt & pepper as needed.
  6. Place the meat mixture into a 9x13 baking dish (or,12 individual baking dishes) and cover with sweet potato mixture. Sprinkle with paprika and place in the oven and bake for 25 minutes or until the potatoes start to brown. Remove from the oven and let cool for 15-20. Garnish with chopped green onion.
  7. Serves 12-14 people \\ This is a large recipe, cut in half for a smaller gathering.

Let me know what you think. Do you have other sweet potato recipes that you just adore.  Let me know, I would love to try them!

Heather copy