Showing posts with label kid favorite. Show all posts
Showing posts with label kid favorite. Show all posts

3/23/15

ABK's Salted Caramel Chocolate Chip Cookies








Hey. You know how I was obsessed about perfecting the chocolate chip cookie? And how I made batch after batch until I created the Tried and True Chocolate Chip Cookie??  If you've been reading this blog for any amount of time, you know what I'm talking about. If not, read these posts: Post One CC Cookies and Post Two, updated Tried and True CC Cookies

A few months ago, I made a batch of cookies and put them on my Instagram. If you're not following along there, come join me! I post every day (almost) and share the latest and greatest goings on in my kitchen. Anyway, I posted a photos of my CC Cookies one day on Insta, and a reader said - you should try melting a square of caramel on top.  Well, if that wasn't the greatest idea ever! Add a little coarse salt.  Genius. 
Not me. The cookie. 
If you want to take the humble, but always crowd fave cc cookie to a whole new level, try the ABK Salted Caramel CC Cookie. You're going to love it. 






ABK's  Salted Caramel Chocolate Chip Cookies
A Bountiful Kitchen

* Note- the first batch I cooked with the caramel on top of the dough the whole time the cookie baked. The second batch, I made following my recipe directions, bake cookie, remove, add caramel and cook a couple more minutes. This is the reason some of the caramel looks more melted on some of the cookies.

1 cup (2 sticks) butter, softened *
3/4 cup granulated sugar
3/4 cup packed light brown sugar
1 tablespoon vanilla extract
2 large eggs
2 3/4 cups all-purpose flour*
1 teaspoon baking soda
1/2 teaspoon salt ( I prefer coarse salt)
2 cups  or 1 (12-oz. pkg.) chocolate chips, I prefer Guittard Milk Chocolate for this recipe
Peter's Caramel (see note below) or individual pieces of soft caramel (see note below) Kraft caramel not recommended
additional coarse salt for top of cookies

Preheat oven to 375° F. If using convection, preheat to 375 as well.
For regular oven, place rack in middle of oven. When using a convection oven, you should be able to bake on all racks at one time.
Cut butter into pieces ( about 2 tablespoons each) and place in mixing bowl. I use a Kitchen Aid and power it on 2 (low).  After a few seconds, add granulated sugar, brown sugar and vanilla extract. Mix on low speed until creamy (this takes just a few seconds). Add eggs, beating just until incorporated and smooth.  Never turn the beaters on high. Using a spatula, scrape down the sides of the bowl and bottom of the bowl to insure all ingredients are incorporated.
Dump 2 cups of the flour, soda, salt and chocolate chips all together into bowl with butter mixture. Add the remaining 3/4 cup of flour to the top of this mixture. Slowly mix the dry ingredients and the chocolate chips together.  Do not over mix.  Turn the dough with a rubber spatula so the bottom of the dough is mixed into the top of the dough. This will insure the flour is mixed in properly and the chips are distributed evenly.
Using a cookie scoop, drop onto un-greased baking sheets, or baking sheets lined with parchment paper. Place 6 scoops of dough on each baking sheet. Flatten slightly with the palm of your hand.
If using convection, bake for 7 minutes. If using regular oven, bake at 375 for 8-9minutes. Cookies should be slightly golden. Remove from oven and place a piece of caramel on top of the cookie. Using the block Peter's Caramel, I cut off a slice, then tore off individual pieces, about the size of a quarter. don't press down on the cookie, just place the caramel on top. Place back in oven and bake for an additional 2-3 minutes, or until top is set and caramel is a bit melted. Do not over bake! Remove from oven. Sprinkle each cookie with a bit of coarse sea salt.
Cool on baking sheets completely.
Yield 18 large cookies.
Tips:
(or my mini-epistle on cc cookie making and baking)
-Only use butter. Unsalted is best. The butter should be more firm than room temperature butter. I take it straight out of the fridge, and microwave it for about 20 seconds.
-*Our altitude is about 4,400 ft. So, I use about 2 3/4 cups flour total. The original Toll House recipe calls for 2 1/4 cups. If you are at sea level, you will probably need less flour than the 2 3/4 cup.
-Don't over beat the butter-sugar mixture, or the batter will become too soft, and your cookies will not be beautiful and puffy. They will resemble pancakes. 
-Don't sift the flour.
-There is usually a notable difference between using a convection and a standard oven. If you bake at the same temperature, for the same amount of time, the convection cookie will be done, with a beautiful, golden, slightly crispy outer layer. Still soft on the inside. And it will be taller than the cookie baked in a standard oven. Not everyone has a convection oven- if you don't, you can still bake a great cookie using a standard oven!
-I think two of the biggest mistakes made while baking cookies are:
1-Over mixing. This will cause the batter have too much air incorporated, producing a fluffy, instead of a chewy cookie.
2- Over bakingUnder baking is good! Not under baked to the point the cookie is wet and doughy, but just until the top sets, and the dough looks like it has a bit of a crust.
-Chocolate chips - For semi sweet,  I use Nestle Semi Sweet chips. You can't go wrong here. But for Milk Chocolate, we prefer Guittard . The chips are called Maxi Chips and are sold in a silver colored bag.
-If the cookie spreads too much, or the edges are not even, I take a small spatula and push the edges inward to create a cookie that is round. This has to be done immediately after removing from the oven.
-I purchased Peter's Caramel, a dipping and cooking caramel at Orson Gygi in SLC in a 5 lb block. You may also use other brands of caramel. I do not recommend using caramel sauce, the cookies will not set up properly. Readers have also reported that Kraft caramels do not work in this recipe. The caramel softens while cooking, but does not soften enough to spread, and then hardens too much after cooling.
- High Altitude info: Not recommended-directions on Nestle Choc Chip package for high altitude- I have tried this variation, and don't like the result. The cookies aren't quite sweet enough, and have a crispy more cake like texture. Here are the directions on the package: (again I do NOT recommend using this method, but have printed it here as an FYI)  Increase flour to 2 1/2 cups. Add 2 teaspoons water with flour and reduce both granulated sugar and brown sugar to 2/3 cup each. Bake drop cookies for 8 to 10 minutes and pan cookie for 17 to 19 minutes.
-Last tip. Mound the cookie into a ball. I make them about the size of a golf ball. I use a cookie scoop, because it's easier for me. For years, I just used a spoon, and then shaped them by hand. Make sure to flatten the cookie just a bit before baking. To yield 18 cookies use a  2 1/4 inch scoop.

3/13/15

ABK's Fresh Strawberry Pie






I originally posted this pie recipe back in 2009, when I was trying to find a recipe for strawberry pie made without Danish Dessert or Jello. I couldn't find one I loved, so I came up with my own version.
This recipe has just a few ingredients, and is so simple to make.


Start with fresh strawberries

Cook a few of the berries, add sugar and cornstarch

add a little strawberry jam
mix the glaze with the fresh berries

dump into the crust



It starts with a home made single pie crust, fresh berries, strawberry jam and a little sugar and cornstarch to thicken the glaze. It tastes like a strawberry pie should.
Hope you love this recipe and enjoy Pi Day tomorrow!







Fresh Strawberry Pie
A Bountiful Kitchen


1- 8 inch baked and cooled pie or tart crust
2   quarts strawberries, washed and hulled, divided
½ cup sugar
1 ½ tablespoons cornstarch
2 tablespoons strawberry jam
red food coloring
Whipping cream

Mash about 1 cup of the strawberries in a small saucepan. Add the sugar and strawberry jam. Stir to dissolve.Whisk in cornstarch, and cook over medium heat until bubbly and mixture begins to thicken, about 10 minutes. Add about 5 drops of red food coloring, stir. Set aside to cool. Cut the remaining strawberries in half and place in large bowl. After the sugared mixture is cooled, pour over the fresh strawberries, and mix gently. Pour all of the strawberries into the pie shell. Refrigerate for about 2-3 hours. Top with whipping cream.

Tips:
-Use the freshest strawberries you can find, without bruises or discoloration.
-Serve pie with in about 6 hours of assembling if possible.
-You may use either a single pie crust or a tart shell.
-Keep refrigerated until ready to serve.
-Don't forget the whipped cream. Seriously essential.


2/24/15

Five Ingredient Hot Fudge



Do you love hot fudge, but don't love the price of premium jars of fudge sauce in the grocery store? This recipe makes enough to feed the hungry masses without breaking the bank, and also stores for a couple of weeks in the fridge, (if it lasts that long).







I love this recipe because it takes about 10 minutes start to finish, and is perfect on top of ice cream, brownies, fruit, waffles, crepes...the possibilities are endless.  It also makes a perfect home made gift for someone special.

I dare you to find a store bought hot fudge topping you love as much as this!






















Five Ingredient Hot Fudge
A Bountiful Kitchen
print recipe

8 oz. unsweetened chocolate, broken up
3 tablespoons butter
2 cups granulated sugar
1 3/4 cups whipping cream, heavy cream is best
2 teaspoons vanilla

Place the chocolate and butter in a medium size saucepan over low heat on stove, or if you are worried about heat control, place in a double boiler. Simmer until chocolate and butter are melted and smooth. Add sugar and whipping cream and whisk. Cook on medium heat until the cream barely starts to boil and mixture is smooth. Cook for about 3-4 minutes until mixture is heated through and smooth. Remove from heat. Add vanilla.
Serve immediately. The mixture will start to thicken as it cools. Store any leftovers in refrigerator.
Serves 12-15



2/16/15

Buttermilk Waffles with Berries, Ice Cream and Buttermilk Syrup







A long time ago, my daughter Brookie played volleyball. It was a tradition with her jr high team to eat waffles and ice cream for team breakfasts. Those early morning team gatherings in our kitchen were a whirlwind of giggling, sugar, and the scent of waffles cooking before the girls ran out the door to make it to class.
If you love waffles and whipped cream, you're going to love waffles and ice cream.
One bowl, one waffle iron.
So simple.
So good.





Buttermilk Waffles with Berries, Ice Cream and Buttermilk Syrup
print recipe

2 cups cake flour
1 tablespoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/4 cup sugar
1/2 cup buttermilk
1 cup milk
2 eggs, beaten
1/4 cup melted butter
nonstick vegetable spray for coating waffle iron
berries
vanilla ice cream

Preheat a waffle iron. In a large bowl, stir together the dry ingredients. Make a well in the center and add the buttermilk, milk, eggs, and melted butter. Mix together just until combined with fork or large spoon (don't over mix the batter). The batter should look slightly lumpy.
Spray the waffle iron with the nonstick vegetable spray. Pour 3/4 cup of the batter or the amount recommended by the waffle-iron maker onto the waffle iron; bake as directed by the manufacturer.
Top waffles with fresh berries, buttermilk syrup and ice cream.
Yield about 5 waffles.


Buttermilk Syrup
1/2 cup butter (not margarine)
1/2 cup buttermilk
1 cup sugar
2 teaspoon vanilla
1/2 teaspoon baking soda

Heat butter, buttermilk, and sugar in a saucepan. Heat until boiling, stirring often. Boil for about 1 minute. Remove from heat and add vanilla and baking soda. Stir until combined. Serve immediately. Refrigerate any leftovers.

Tips:
-I usually double the waffle batter and the buttermilk syrup for a family of 6.





1/6/15

Our Favorite Chicken Divan





If you were to ask my kids what their favorite dinner was growing up, bets are they would all say the same thing. We called it "Chicken, Broccoli and Rice", but it is known to most as Chicken Divan. There are several ways to make Chicken Divan, the super simple canned soup route or the made from scratch version. It's one of those- adult version or kid version recipes.
My kids love both. When I was in a hurry, I could have dinner on the table in less than 20 minutes start to finish with the canned soup version, but the from scratch version doesn't take much longer, and in my opinion,  tastes waaay better. My favorite way to serve this dish is to bake it in the oven after making the sauce. I love the way the dish tastes when the sauce is spread over the rice and baked for a few minutes. But serving it straight from the stove top works too.
Oh, one more thing. If you're looking for a way to get your kids to eat broccoli, this dish should do the trick.





Our Favorite Chicken Divan aka  Chicken, Broccoli and Rice Dinner
A Bountiful Kitchen
print recipe

6-8 cups cooked rice ( I like Pearl or Japanese style rice for this dish)
4-5 cups chopped broccoli
1/2 cup butter
1/2 cup flour
1- .49 oz packet chicken flavoring*
1 teaspoon each salt and pepper
4 cups milk (skim)
1 cup mayo (regular or low fat)
4 cups cooked chicken
1 cup milk
1-2 cups grated cheddar cheese

Cook rice, set aside.
Steam broccoli by placing on a plate or non metal pie plate with about 3 tablespoons of water, cover with a damp paper towel and microwave on high for about 3 minutes or until bright green. Remove and set aside.
Melt butter in a large pan over medium heat. Add flour and cook while whisking and butter and flour make a smooth paste. Cook for about 2 minutes. Add one package liquid chicken flavoring and salt and pepper. Slowly add milk to the mixture a little at a time, whisking while adding milk.
Cook until mixture thickens, about 3-4 minutes on medium-medium high heat. Continue whisking.
Add mayo, whisking until smooth. Add broccoli, chicken and cheese. If the mixture is too thick, add an additional cup of milk until desired consistency.
If baking (not necessary) grease a 9x13 pan. Spread cooked rice (it's okay if it is still hot) into the dish. Pour chicken and broccoli mixture over the rice. Bake for about 20 minutes at 350 degrees. Top with additional grated cheese last ten minutes of baking.
If serving without baking all ingredients together, scoop rice onto individual plates and spoon broccoli and chicken mixture over the top of the rice.
Serves about 6

Alternative super quick and easy recipe, aka :

Foster Children's  Favorite Chicken, Broccoli and Rice Dinner

6-8 cups cooked rice
4-5 cups chopped broccoli
4 cups chicken (about 2-3 large chicken breast halves)
2 tablespoon olive or canola oil
salt and pepper
2 can cream of chicken soup regular or low fat
2 cans milk
1 cup mayo light or regular
1-2 tablespoons bottled lemon juice
2 cups grated cheese
more milk to thin, if necessary

Chop broccoli, set aside.
Cut up the chicken and place in a large pan with oil over medium-high heat. Cook until no longer pink, about 3-4 minutes. Add chopped broccoli to chicken in pan, cook until broccoli is bright green (about 3 minutes) . Add salt and pepper. Whisk in the soup, milk, mayo, lemon juice and grated cheese. Continue to cook until smooth and cheese is melted, about 5 minutes.
Serve over top of cooked rice.

Tips:
-*I like to use Swanson brand "Flavor Boost" 100% Natural Concentrated Broth. There are 4 packets to a box. You may also use bullion cubes(2) or other types of chicken flavoring. It is not necessary to use the flavoring in the second recipe, the canned soup has plenty of chicken flavoring.



10/21/14

Great Harvest Pumpkin Chocolate Chip Bread





I'm not usually a fan of  store bought pumpkin bread. It always tastes like a mix (because it probably is) or it is: too airy, too dry, too much like a cake. The one exception is Great Harvest Pumpkin Bread. If you've ever eaten a slice, you know that Great Harvest makes a killer loaf of pumpkin bread! I decided it was time to recreate their recipe at home.  I compared the ingredient list on the GH package to recipes online that claimed to be GH copycats. Hmmmm.  A lot of those recipes included ingredients not on the Great Harvest ingredients list. Ingredients like: honey, brown sugar, wheat flour.  All good guesses, but not accurate if you're trying to recreate the bakery version...





After several test batches, and experimenting with different temperatures of baking, amounts of flour, spices, pumpkin, and eggs,  I think I've finally nailed it.
This bread is lightly spiced, super moist, dense, and has a rich pumpkin flavor.  At over $9 a loaf (in SLC locations),  you'll be saving a few dollars and your house will smell great too!
Happy baking.



Great Harvest Pumpkin Chocolate Chip Bread
A Bountiful Kitchen
print recipe

4  large eggs
2 cups granulated sugar
1 1/4  cups vegetable or canola oil
1-15 oz can Libby's pumpkin (not pumpkin pie filling)
2 teaspoons vanilla
3 cups flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
2 teaspoon cinnamon
1 teaspoon allspice
1/2 teaspoon cloves
1 1/2 cups semi sweet chocolate chips


Place the rack in the center of the oven, and generously grease and line the bottom of two loaf pans with parchment or wax paper. Preheat oven to 325 degrees.
Place eggs in a mixing bowl. Beat for about 1 minute. Add sugar beat again for 1 minute. Add the oil, pumpkin and vanilla. Beat until all ingredients are incorporated.
Place the flour, baking soda, baking powder, salt, spices and chocolate chips into the bowl with the pumpkin mixture. Mix just until the wet and dry ingredients are incorporated.
Pour the mixture into the prepared loaf pans.
Bake for 50-60 minutes or until knife inserted in center of loaf comes out with a few moist crumbs attached.
Remove from oven. Let sit for 5 minutes in pan. Loosen sides of loaf if necessary with butter knife. Remove and cool completely.
Yields 2-3 loaves, depending on size of pans used*


Tips:
-I make a liner for the loaf pan by placing parchment or wax paper under the pan and tracing around the bottom of the pan. Cut the paper on the line. Place the paper in the bottom of the loaf pan and spray sides of pan and bottom (on top of the paper liner) generously with cooking spray.
-I bake in  4 1/2 x 8 1/2 pans. When I place the batter in the pans, they fill the pans over 3/4 full. There is about a 1/2 - 3/4 inch space to the top of the loaf pan.  This recipe will easily yield 3 smaller loaves. Adjust the baking time to 45 minutes then check to make sure loaf is set.





10/10/14

Orange Glazed Chicken


On the last post I talked about  my experience eating Creme Brulee French Toast at Cheesecake Factory. What I didn't mention was, while I ordered the french toast, Jake ordered Orange Chicken.
For breakfast.
I know.
I tried to talk him into a breakfast/brunch item, but he wanted Orange Chicken. Jake and his friend Tanner LOVE,  Panda Express. Oh my.  I'm just going to leave it at that.
What's better than Orange Chicken at Panda? How about Orange Chicken at home! Way better.
I looked up recipes for Panda Orange Chicken (which btw is their #1 ordered menu item). I played with a few ideas and came up with my own (able to pronounce every ingredient) version.
Grant, Stephen and I thought this was delicious.
Jake still likes Panda's better.
Heavy sigh.
Kids.







Orange Glazed Chicken
A Bountiful Kitchen
print recipe

2 lbs chicken breast, cut in to bite size pieces
1 egg, beaten
1 teaspoon salt
1/2 cup cornstarch
1/4 cup flour
1/3  cup cold water

2 cups oil, canola or vegetable for frying

Orange Sauce:
2 tablespoons soy sauce
1/3 cup sugar
1/3 cup cider vinegar
zest of one orange
1/2 cup orange juice
1 tablespoon cornstarch

Glaze for cooked chicken:
1 tablespoon sesame oil
1 tablespoon minced ginger
1 clove minced garlic
1/2 teaspoon red pepper flakes
2 tablespoons rice wine vinegar
1 bunch green onions, divided 2/3 for glaze, 1/3 for garnish
1/4 cup water


Mix the egg, salt, cornstarch, flour and cold water together in a bowl with a whisk. The batter should be smooth and about the consistency of pancake batter.
Place the chicken pieces in the batter all at once. Mix thoroughly.
Set aside.
Heat oven to 350 degrees for warming chicken.
Heat the oil in a wok or other deep pan on medium high heat, or about 350-375 degrees. When the oil is hot, cook chicken in batches (about 4 batches total) place chicken in pan and cook for about 1-2 minutes or until cooked through and light golden. Drain onto a pan lined with paper towels.
Place in oven to keep warm.
In another pan, make the orange sauce. Heat soy sauce, sugar, cider vinegar and orange zest together in saucepan. Cook over medium high heat until boiling. Reduce heat. Whisk o.j. and cornstarch together in a cup. Pour into hot vinegar mixture. Cook until thickened. Thin a bit with oj if needed. Turn off heat, leave pan on burner.
Using a frying pan, heat the sesame oil, ginger, minced garlic and red pepper flakes over medium high heat. Cook for about one minute or until fragrant. Add rice vinegar, green onions, and water. Add cooked chicken pieces all at once. Cook just until chicken is coated. Remove from heat.
Serve chicken with orange glaze over sticky rice. Garnish with remaining green onions.
Serves 4-6

9/30/14

Old Fashioned Coca Cola Cake







Is there anything better than a cake that tastes like a slice of your childhood?  This recipe is an updated version of a classic favorite, made into a layer cake to dress it up a bit. The combo of Coke and buttermilk in the batter turns out a light, tender cake that stays moist for days.




I don't know about you, but I love homemade chocolate cake with chocolate frosting and pecans on top.   Pour me a glass of cold milk and I'm a happy girl.





Old Fashioned Coca Cola Cake
A Bountiful Kitchen

1 cup Coca-Cola
1/2 cup buttermilk
1 cup butter, room temperature
1 cup granulated sugar
3/4 cup brown sugar
2 large eggs
1 tablespoon vanilla
2 cups flour
1/2 cup unsweetened cocoa
1 teaspoon baking soda
1 cup mini marshmallows
1 1/2 cups chopped nuts, I used pecans
Frosting (below)

Preheat oven to 350 degrees and place rack in middle of oven.
Mix Coke and buttermilk together in a measuring cup, set aside.
In a large mixing bowl, beat butter and sugars together until creamy. Add eggs and vanilla. Add the dry ingredients all at once. Mix and add the coke mixture all at once. Fold in the marshmallows.
Spoon mixture into two greased and lined 9 inch cake pans or one greased 9x13 cake pan.
Bake 30-35 minutes for layer cake and about 35-40 minutes for 9x13. Cake is done when a few moist crumbs are attached to a toothpick.
Remove from oven and if using layer pans, run a butter knife around edges and invert onto a rack to cool, placing the parchment side down so it won't stick to the rack. Make sure to peel parchment paper off before frosting cakes.
Cool completely.

Frosting:
3/4 cup butter, room temperature
4-5 cups powdered sugar
1/2 cup unsweetened cocoa
pinch of salt
1 teaspoon vanilla
1/4 cup coke
2-3 tablespoons milk or cream as needed

Mix the butter in a bowl with powdered sugar and cocoa. Add salt, vanilla and coke. Beat until creamy. Add milk until desired spreading consistency.
Place cake on a platter. Spread 1/3 of frosting on layer. Top with other layer. Spread frosting on top and sides. Place chopped nuts on top of cake.
Serves 12

Tips:
-This cake is very tender, or falls apart easily because it is so moist. Be careful to not over bake. The first time I experimented with this recipe, it came out dry. I think I baked it for 40-45 minutes. I found that about 35 minutes worked perfect in my oven.
-The cake will come out with little indents where the marshmallows have melted and sunken into the batter. No worries. The frosting will fill in the indents.
-You may add up to another cup of marshmallows to the cake batter if you wish. Only use fresh marshmallows.
-Don't use Diet Coke. Or I'll have to come hurt you.







8/18/14

Tried and True Chocolate Chip Cookies (2014)



School starts up next week in our community. Is there anything better after a long day at school than a melt-in-your-mouth homemade chocolate chip cookie?
If you've ever made chocolate chip cookies, you've probably had a baking failure. Am I right?
Today, we are going to solve that problem. Once and for all.
NO MORE CHOCOLATE CHIP PANCAKE COOKIES.  Ever again.




In 2010, after months of testing methods and ingredient combinations for baking chocolate chip cookies, I came up with a recipe that works.  Every. Single. Time.
Since then, I've continued to update, simplify and improve this recipe. For the original recipe, with step by step photos, check out  this post.  This recipe is a one bowl, 20 minute (start to finish)  success.




I've made these cookies a few hundred times. Everyone- from young neighbor kids to folks in nursing homes love these cookies.
I know you're going to love them too.
Happy Baking!






ABK's Tried and True Chocolate Chip Cookies (updated 8/2014)
A Bountiful Kitchen (adapted from Nestle Toll House Cookie recipe)
print recipe

1 cup (2 sticks) butter, softened *
3/4 cup granulated sugar
3/4 cup packed light brown sugar
1 tablespoon vanilla extract
2 large eggs
2 3/4 cups all-purpose flour*
1 teaspoon baking soda
1 teaspoon salt ( I prefer coarse salt)
2 cups  or 1 (12-oz. pkg.) chocolate chips

Preheat oven to 375° F. If using convection, preheat to 375 as well.
For regular oven, place rack in middle of oven. When using a convection oven, you should be able to bake on all racks at one time.
Cut butter into pieces ( about 2 tablespoons each) and place in mixing bowl. I use a Kitchen Aid and power it on 2 (low).  After a few seconds, add granulated sugar, brown sugar and vanilla extract. Mix on low speed until creamy (this takes just a few seconds). Add eggs, beating just until incorporated and smooth.  Never turn the beaters on high. Using a spatula, scrape down the sides of the bowl and bottom of the bowl to insure all ingredients are incorporated.
Dump 2 cups of the flour, soda, salt and chocolate chips all together into bowl with butter mixture. Add the remaining 3/4 cup of flour to the top of this mixture. Slowly mix the dry ingredients and the chocolate chips together.  Do not over mix.  Turn the dough with a rubber spatula so the bottom of the dough is mixed into the top of the dough. This will insure the flour is mixed in properly and the chips are distributed evenly.
Using a cookie scoop, drop onto un-greased baking sheets, or baking sheets lined with parchment paper. Place 6 scoops of dough on each baking sheet. Flatten slightly with the palm of your hand.
If using convection, bake for 7-10 minutes until golden brown. If using regular oven, bake at 375 for 10-12 minutes. Cookies should be slightly golden and the cookie should not be wet on top.
Cool on baking sheets completely.
Yield 18 large cookies.

Tips:
(or my mini-epistle on cc cookie making and baking)
-Only use butter. Unsalted is best. The butter should be more firm than room temperature butter. I take it straight out of the fridge, and microwave it for about 20 seconds.
-*Our altitude is about 4,400 ft. So, I use about 2 3/4 cups flour total. The original Toll House recipe calls for 2 1/4 cups. If you are at sea level, you will probably need less flour than the 2 3/4 cup.
-Don't over beat the butter-sugar mixture, or the batter will become too soft, and your cookies will not be beautiful and puffy. They will resemble pancakes. 
-Don't sift the flour.
-There is usually a notable difference between using a convection and a standard oven. If you bake at the same temperature, for the same amount of time, the convection cookie will be done, with a beautiful, golden, slightly crispy outer layer. Still soft on the inside. And it will be taller than the cookie baked in a standard oven. Not everyone has a convection oven- if you don't, you can still bake a great cookie using a standard oven!
-I think two of the biggest mistakes made while baking cookies are:
1-Over mixing. This will cause the batter have too much air incorporated, producing a fluffy, instead of a chewy cookie.
2- Over bakingUnder baking is good! Not under baked to the point the cookie is wet and doughy, but just until the top sets, and the dough looks like it has a bit of a crust.
-Chocolate chips - For semi sweet,  I use Nestle Semi Sweet chips. You can't go wrong here. But for Milk Chocolate, we prefer Guittard . The chips are called Maxi Chips and are sold in a silver colored bag.
-If the cookie spreads too much, or the edges are not even, I take a small spatula and push the edges inward to create a cookie that is round. This has to be done immediately after removing from the oven. 
- High Altitude info: Not recommended-directions on Nestle Choc Chip package for high altitude- I have tried this variation, and don't like the result. The cookies aren't quite sweet enough, and have a crispy more cake like texture. Here are the directions on the package: (again I do NOT recommend using this method, but have printed it here as an FYI)  Increase flour to 2 1/2 cups. Add 2 teaspoons water with flour and reduce both granulated sugar and brown sugar to 2/3 cup each. Bake drop cookies for 8 to 10 minutes and pan cookie for 17 to 19 minutes.
-Last tip. Mound the cookie into a ball. I make them about the size of a golf ball. I use a cookie scoop, because it's easier for me. For years, I just used a spoon, and then shaped them by hand. Make sure to flatten the cookie just a bit before baking. To yield 18 cookies use a  2 1/4 inch scoop.


5/16/14

Almost Swig Sugar Cookie Recipe - Volume 2




Hi there. It's me. The unofficial-official expert on everything Swig cookie.
Self appointed.
If you doubt this statement, read my original post and recipe development epistle on Swig Cookies here.



Now that we have our very own (truly official) Swig shop in B-town, and don't have to drive to St. George to get a fix, the hype has come to Davis County, Utah.
If you aren't a Utah resident, or don't regularly drive through our state, you may be wondering - What's a Swig cookie?  Refer back to the original post.  Also, if you can't get to Swig, or just want to make your own at home, you've come to the right place.








Oh. P.S.
The cookies at the  B-town Swig shop are better than the Swig Cookies in St. George.
There. I've said it.
I swear it's true.
Anyone else want to bear testimony of this?

Last thing.
If you're a chocolate or lemon-lime lover, check out my chocolate "Swagg Cookie" recipe and the spring-time favorite, the "Sprig Cookie".
When you just can't get enough of  cookies that start with "S"  and end with  "G"  :)
Happy Baking!

Lemon Lime Sprig Cookie

Chocolate Swagg Cookie
















(Almost) Swig Sugar Cookie Recipe
A Bountiful Kitchen
print recipe

dough:
1/2 cup butter
1/2 cup solid shortening ( I like Butter Flavor Crisco)
1 cup sour cream
1 1/2 cup granulated sugar
1 teaspoon almond extract (optional)
4 1/2  cups all purpose flour
1 teaspoon baking powder
1 teaspoon salt
sugar for top of cookies

frosting:
1/2 cup butter, room temperature
2 tablespoon sour cream
4 cups powdered sugar
1-2 teaspoons vanilla
dash of salt
1 drop red food coloring
1-2 tablespoons milk**

Preheat oven to 325 convection or 350 regular bake.
Take butter out of refrigerator and microwave for about 15 seconds. Place butter, shortening and cold sour cream in a mixing bowl. Mix for about one minute. Add sugar and almond extract, mix until smooth. Add all dry ingredients at once. Mix just until flour disappears and the mixture comes together in a ball of dough, about 1 minute on very low speed.
Spray the cookie scoop with a little cooking spray. Scoop the dough onto a lightly greased cookie sheet. I use a 2 inch scoop. A 2 inch scoop will produce a cookie similar in size to the Swig cookie. If you don't have a cookie scoop, use an ice cream scoop or roll the dough into a ball about the size of a golf ball. It is best to use a scoop and overfill it a bit to get the desired jagged edge.
Place about 1/4 cup sugar into a small bowl.
Spray the bottom of a flat glass with cooking spray. Flatten one cookie a bit then dip the glass in sugar Press the bottom of the glass against the cookie. Press the cookies so they are flattened a bit ( until the cookie dough just reaches the outside of the edge of the glass) twisting the glass as you press to produce a jagged edge. I bake 8 cookies per tray. Continue until all cookies are flattened.
Bake in oven for about 10-12 minutes on convection or about 12-15 minutes regular bake or until edges are lightly golden and cookies are slightly firm to the touch.
Remove from oven, let cool.  Loosen the cookies from the cookie sheet after cooled a bit, or they will stick to the pan (even though it has been lightly greased).
Place the cookies in the fridge and chill.

Prepare the frosting:
Beat together the butter, sour cream, powdered sugar, vanilla and salt. When all ingredients are incorporated, add the drop of food coloring and a little milk if the frosting needs to be thinned.
Frost after the cookies are completely chilled.
Makes about 18  large cookies.

Tips and (surprise) a few more comments:
-The recipe looks a little long and maybe even complicated, but it's  not. Once you get the hang of the technique for scooping and pressing, it takes less than a half hour to make and bake the entire batch.
-If you want the cookies to taste more like the  original Swig cookies make this adjustment to the dough:  Omit the almond extract and reduce the sugar to a total of 3/4-1 cup.
I prefer the cookies to be sweeter, so I like 1 1/2 cups of sugar in the dough. 1 1/2 cups of sugar may sound like a lot, but consider traditional chocolate chip cookies have 1 1/2 to 2 cups of sugar to 2 1/4 cups of flour. The ratio here is 1 1/2 cups sugar to 4 1/2 cups flour.
-This cookie measures about 3 3/4 to 4 inches across when finished baking.
-The St. George Swig cookie is frosted with quite a thin layer of frosting. I prefer my frosting to be a bit thicker. If you want to frost the cookie with a thinner frosting, add about 3-4 tablespoons of milk to the frosting. If you  are buying and not baking and like a thicker layer of frosting, visit our friends at the B-town Swig. That cookie is Swig perfection.
-This cookie stays quite well in the fridge for about a week if kept in an air tight container. I frost the cooled cookies, then store them in the fridge. Once the frosting is set on the cookie, you may layer the cookies between sheets of parchment or wax paper. This allows you to stack the cookies without taking up too much space in the refrigerator.
-This cookie freezes well frosted or unfrosted.
-If you are making this for a gathering where there will be other desserts, use a smaller cookie scoop and bake for less time.
-The photo below shows two batches of frosting. One with one drop of red food coloring, the other with two drops.