Friday, February 28, 2014

Giant Chocolate Chip Cookies

I needed these today! Just a moment of weakness or a burst of inspiration, either way, they were YUM!  Sometimes I just like to go in the kitchen and start throwing ingredients together to see what I come up with.  There is nothing special in these, just a different combination of measurements but I am digging how they turned out! Maybe they are just better because they are bigger

Giant Chocolate Chip Cookies
about 15 BIG cookies
(cookies are about 4 inches across)

3/4 cup butter, softened (1 and 1/2 sticks)
1/4 cup coconut oil
3/4 cup packed dark brown sugar
3/4 cup sugar
2 t. vanilla
1 egg plus 1 egg yolk
1 t. baking powder
1/2 t. baking soda
1/2 t. salt
2 1/4 cups flour
1 cup chocolate chips

Preheat oven to 325. Cream together butter and coconut oil.  Add both sugars and mix well.  Add vanilla, mix again.  Next add egg and egg yolk and mix until incorporated.  Add baking powder, baking soda and salt, mix.  Add the flour and mix until there is no more white.  Add the chocolate chips last.  Once it is all combined, make ice cream scoop size balls and put 6 on a cookie sheet covered in parchment paper.  Make sure to leave lots of room for spreading. Bake at 325 for 15 minutes or until golden brown on the edges.

*When you are making cookies this size, baking for longer time on lower temp allows for the cookie to cook at the way through.

Thursday, February 27, 2014


This is a recipe that my family made growing up.  They were always a favorite special breakfast for us and I love that I can carry on the tradition with my kids!  They were a little skeptical about these but when I explained they were simply round pancakes, they jumped on board quickly!  We love topping these with fresh strawberry jam and powdered sugar but lots of things are delish.  Some things to try are: Syrup, nutella, apple sauce, fresh berries… I could go on, but I think you get the picture.  These do need a special pan.  It is called an Aebleskiver pan, Amazon has them for around $20.  It is a cast iron pan with round holes in it.  Aebleskivers are a Danish tradition.  The Danish cooks liked to use a long knitting needle to turn them in the pan.  You can use a fork, or I like to use a kabob skewer, it was just easier for me.

makes about 30

2 cups buttermilk
2 cups flour
2 eggs, separated
2 t. baking powder
1/2 t. salt
1/2 t. baking soda
2 T. sugar
4 T. melted butter
oil for cooking

Separate eggs and beat the whites until stiff peaks form. Mix all the other ingredients, except the egg whites, together and mix until smooth.  Fold in the egg whites last.  Put about a tablespoon of oil in the bottom of each Aebleskiver pan cup, heat until oil is hot. Once the oil is hot, pour about 2 Tablespoons of batter into each cup.  When they start to bubble around the edges, turn quickly. Continue turning and cooking the ball to keep it from burning.  It is done when the entire outside is golden brown and it is cooked through the middle.  I inserted a toothpick in the middle to check for doneness (Is that a word?). Once it is done, place on a paper towel covered plate.  Serve hot with any toppings you desire.

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