Blue-Ribbon Chocolate Chip Cookies

Cookies, cookies, and cookies, I have never encountered anyone that doesn't love cookies from gingersnaps, filled cookies, fancy cookies, the classics chocolate chip, macadamian nut.... etc. Overall cookies are fascinating. It seems like everyone has a cookie monster somehow hidden within them. Now I bet you are asking yourself ... But where did all started?

According to,
http://whatscookingamerica.net/History/CookieHistory.htm everyone in the world has their own definition of a cookie for us Americans its a thin, sweet, usually a small cake, but in other countries what we call cookies they have many different names for them. For example, in England and Australia they are called "bisquits", in Germany they call them "keks", in Mexico they are "galletas" and so on...

The word cookie comes from the Dutch word of "koekje" which means "small or little cake".

The first early-cookie style cakes are thought to date back to the 7th century in Persia (now what is Iran) where these little cakes were a luxury since sugar was very pricey in those areas. Now we can thank irenias for such a delicacy.

There are millions of recipes for cookies around the globe that there is not one book that has been able to show so many varieties of this sweet thing.

There is someone very famous in the making of cookies that started with her love of baking and the sweet tooth of her kids and that is http://www.mrsfields.com/ who is known for her cookies nation wide and from who we will be getting a delicious recipe of chocolate chip cookies. This recipe I have been making for about two years since I purchased her book Mrs. Fields Cookie Book, this recipe has always worked for me and well preparing it I tweaked the preparation mode a little bit to make a more delicious cookie. Well let's get started!

Blue-Ribbon Chocolate Chip Cookies from Ms. Fields Cookie book

Ingredients:

2 1/2 cups of all purpose flour

1/2 tsp. baking soda

1/4 tsp. salt

1 cup dark brown sugar, firmly packed

1/2 cup of white sugar

1 cup of salted butter, softened

2 large eggs

2 tsp. pure vanilla extract

2 cups (12 oz.) semisweet chocolate chips

Yield: 3 1/2 dozen

Preparation Mode

Preheat oven to 300 F

In a bowl blend with electric mixer the sugars at medium speed.

Add on butter slowly and mix until you form a grainy paste, scrape the off the bowl to mix everything evenly. Add eggs and vanilla (start with eggs one by one) and mix until its just blended DO NOT overmix.

Add the flour mixture blend with mixer. After add on the chocolate chips to the mixture and with a spatula fold in the chips carefully so they spread evenly (mixer can be used but it might break the chips).

With a tablespoon drop round balls onto an ungreased cookie sheet, 2 inches apart. Bake 22-24 minutes or until golden brown (do not overbake cookie will harden). Transfer cookies immediately to a cool surface with a spatula and let them cool.

Finally, get a big glass of milk and enjoy.

More than a Muffin

Having a blog about baked goods doesn't necessarily mean that I love to bake. As a matter of fact, I don't bake at all! I actually eat more of what's being baked. There is a substantial amount of respect that I have for the people who come up with these delicious meals. They contribute to my weight gain, but they help me satisfy the delightful cravings that I have for an "easy to go" meal. Now, these don't have to be the types of deserts that you have to have on a plate; that's for fancy dinners or late night snacks (i.e. cheesecake, carrot cake, etc.). I'm talking about baked goods that you can take with you on the road. Something you can enjoy with a side of coffee, or maybe a post snack after you've indulged yourself with a wonderful three course meal. I'm talking about muffins! There are other names for these wonderful, delightful snacks- cupcakes, cakes, or what the French would like to call "mouflett". In the end, I know that I'll be satisfied. 

The great thing about muffins is that they come in a variety of flavors. You have your conrbread, chocolate cakes, blueberry, it goes on and on. But it doesn't have to stop there. One can create divergent amounts of flavors. That's what's so cool about these baked goods. You can go over and beyond what you normally eat, and just create wonderful creations that you've never thought of doing. Or, if you're not up for that challenge, there are cookbooks out there..http://southernfood.about.com/od/muffinrecipes/Muffin_Recipes.htm. But, that's what's so great about muffins. There is always room for error. So for all you unexperienced chefs out there, you have nothing to worry about. Theres always solutions to satisfy your needs for a tasteful treat. But, I'd prefer the muffins at bakery shops. Those store bought muffins are just there for emergencies. Or, maybe for generous purposes, you can take it to a class presentation and share amongst your classmates. Remember, sharing is caring; especially with scrumptious muffins. 

All along, people are always having a misconception that muffins are a sweet, high carb treat; Although, that is true, there are a few ways to avoid that kind of mess. If you are on a diet and you're just trying to find a way to fulfill your appetite without touching those sugar packed snacks, then look away, and turn to the one and only brand muffins. I have to say, when it comes to making the attempts of being healthy, this muffin hits the spot. Either with a cup of coffee, or a glass of cold orange juice, this muffin can never go wrong in the health department. But remember, you have to be aware that store bought brand muffins can have "fake labels" on them. So maybe try your best to take a trip down to the ole bakery shop and get yourself a fresh baked one from their store. If not, there are always other ingredients you can discover to make yourself a healthy treat. http://www.eatingwell.com/recipes_menus/collections/healthy_muffin_recipes

Now, that you've heard me (novice) talk about the world of baking, there is no reason for you to just be sitting down reading this! Go out there and enjoy the world of baked goods. There are people out there who consider these types of things as their "full course meal". I personally make my living off "easy to go" foods. Muffins aren't no exception. They're the apithamy of what I like to call a college student's refreshment. Lets face it, as college students we hardly have anytime to grab in the morning. Maybe a breakfast burrito would do the job. But who wants to constantly pay for a meal that cost $5.00, when you can make that at home. Stop with all that none sense. It's not bad to have it here and there, but baked goods, especially muffins, are the easiest snacks to take with you. And the prices are great. 

So get creative and go out there to show the world how much of a muffin lover you are. Save each person's morning by offering them a home baked muffin; it might make their morning that much better. If you're a bad chef, or not a chef at all, in the end, we all would love a delicious treat to start off our day. Why not start with a muffin? 

 

SCONES

Let me make myself perfectly clear when I say, "I love to bake." And it's not one specific thing that I like to bake for example: only cakes, or only brownies, etc. I like to bake a variety of things. Why bake one thing well, if you can make all sorts of different things extraordinary. The first bread type thing I ever made were scones. Although, I have had scones enough to last me the rest of my life I definitely want to share a yummy recipe that has never failed me. Until I started researching, I had never realized that scones have been around for such a long time. According to the Merriam-Webster Dictionary website www.w-m.com/dictionary/scones scones were first used in 1513. Also according to the same website, the word scone is defined as, "a rich quick bread cut into usually triangular shapes and cooked on a griddle or baked on a sheet." According to the Britannica Encyclopedia website(www.britannica.com) scones originated from England and Wales where they were baked in cast iron pans. To protect yourself from being ridiculed by British people the correct pronunciation for the word scone is ˈskōn (like the word gone). Many people in America do not know what scones are and the ones that have actually heard of scones don't know what the consistency of scones is supposed to be. Scones are supposed to be soft and chewy, not crunchy and crumbly. In England tea is served daily, almost like the way people here in America have coffee, except in England there are specific scheduled times to have tea during the day. In England, more often than not scones are accompanied with tea. According to www.epicurious.com scones are normally served with tea or breakfast.

I have made scones at least 20 times and I don't think I have ever had a batch that didn't come out right. This is the simplest scone recipe I have ever come across and I'm willing to share it. This recipe is quick, fast and easy. It can be modified for all sorts of ingredients which definitely leaves room for creativity. I found the recipe in a Hershey's cookbook titled: Hershey's Chocolate Cookbook. However, it is also available online at www.hersheys.com search dark chocolate chip scones. This recipe is so simple that it is easy to change the chocolate for dried fruit or even fresh fruit. There are a couple of modifications that I have made compared to the original recipe. Trust me when I say, I have made this recipe this way at least 15 times and it has come out delicious every single time. The scones that I have made are Cranberry Scones.

3 1/4 cups ALL PURPOSE FLOUR

1/2 cup GRANULATED SUGAR

1 tablespoon 1 teaspoon BAKING SODA

1/4 teaspoon SALT

1 8ounce package of DRIED CRANBERRIES

2 cups CHILLED WHIPPING CREAM

Additional GRANULATED SUGAR

Heat the oven at 375°F. Lightly grease 2 baking sheets [be sure to use butter or margarine]. [DO NOT USE COOKING/BAKING SPRAY]

Stir together flour, 1/2 cup of sugar, baking powder, and salt in large bowl.

[With the dried cranberries I usually put them in a measuring cup and fill it with room temperature water until it just covers the fruit. Then dump out the water in the sink and pour the fruit in with the dry mixture. Stir the fruit in with the dry mixture until each piece is covered with the mixture]

Stir whipping cream into flour mixture just until ingredients are moist [if the mixture seems too dry add a little more whipping cream]

Turn mixture out onto lightly floured surface. Knead gently until soft dough forms, about 2 minutes. Divide dough into three equal balls. One ball at a time, flatten into 7-inch circle; cut into 8 triangles. [ I have found that using a slightly floured, pizza cutter works very well for cutting the scones into triangles] Transfer triangles to prepared baking sheets, spacing 2-inch apart. Sprinkle with additional granulated sugar [In the original recipe it suggests putting melted butter on each scone and then sprinkling granulated sugar, however, it doesn't make a difference]

Bake 15 to 20 minutes or until light browned. [the bottom of the scones will be lightly browned, not the top]