GET IN MY BELLY.

Ok, so I’m guessing that these are looking EXTREMELY BOMB because I’ve been on this sugar/carb free diet for almost 6 weeks, but GOD DAMN (sorry God, but you know they look amazing and you would eat them in heaven if you could or can) these look good. 

NY Time rates them as THE BEST Chocolate Chip Cookies, so you know they can’t be too shabby, but I’m dying to try them and thanks to I am Baker and How Sweet it is food blogs, I am having me some major sugar cravings right now. 

I’m trying to add more food-esq aspects to my blog, such as baking, cooking, dining at home, best places to eat, new hot spots, etc… only things that are THE BOMB RAP SONG, will make the cut and what better way to start off with How Sweet it is and her delectable chocolate chip cookies, a classic treat that we all always love.

The New York Times Chocolate Chip Cookies

from The New York Times

2 cups minus 2 tablespoons (8 1/2 ounces) cake flour

1 2/3 cups (8 1/2 ounces) bread flour

1 1/4 teaspoons baking soda

1 1/2 teaspoons baking powder

1 1/2 teaspoons coarse salt

2 1/2 sticks (1 1/4 cups) unsalted butter

1 1/4 cups (10 ounces) light brown sugar

1 cup plus 2 tablespoons (8 ounces) granulated sugar

2 large eggs

2 teaspoons vanilla extract

1 1/4 pounds chocolate chips

Sift flours, baking soda, baking powder and salt into a bowl and set aside.

Using a mixer with a paddle attachment, cream butter and sugars until light and fluffy – about 5 minutes. Add eggs one at a time. Stir in vanilla. Reduce to low speed and add dry ingredients slowly, mixing until just combined. Fold in chocolate chips. Refrigerate dough for 24-36 hours.

When ready to bake, preheat oven to 350.

Drop spoonfuls of dough onto baking sheet and sprinkle with sea salt. Bake for 10-12 minutes. (The original recipe calls for larger cookies and a longer bake time, but I use a bit less dough and shorten the time in the oven.

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Magnolia, Hollywood, Ca.

Magnolia in Hollywood, off Sunset has the most amazing Mint Chip Ice Cream Sandwichdesert ever! (For only $9 bucks people!)

Mint Chip is my boyfriend and I’s favorite so when we heard about it we had to try it. Plus, the fact that it’s paired with and scrumptious fresh baked chocolate chip cookie, ah hello how can one go wrong? Our stomachs were super happy.

Stumptown Coffee @ The Ace Hotel.

The Ace Hotel, LOVE YA and Stumptown Coffee Shop (THANK GOD) is located right in the front part of the lobby. They have THE MOST AMAZING COFFEE ever. You really need to try it, you will be like Starbucks who? Barf. I will never drink Starbucks again as long as this coffee exists. Especially since they have this awesome French Toast sent from God there. WOW. I don’t know exactly what they do to it, but it’s served room temperature and smothered in butter and powdered sugar and wow… absolutely delicious. Must try. 

*sadly the bakery has stopped doing corporate accounts and no longer serving this awesome french toast, but do not fear I will find the bakery and find out where one can still buy this little slice of heaven.

Kitchenette, oh what you do to me.

(hot chocolate w/homemade peppermint marshmallow)

KITCHENETTE.

Oh Kitchenette, you are the heart and soul of my tum tum. My boyfriend and I try to make it here every few weeks, just because it’s so wonderful and the atmosphere is just charming. It’s like the kind of kitchen I’ve always wanted, like eating at your grandma’s country home (if she in fact had one, this is just from my imagination), but maybe as if Martha Stewart and Rachel Ashwell has a decoration baby in Savannah, Georgia back in the 50s.

The food is killer and the service is always great. As I’ve said many-a-time already, you must check it out. 

French toast on homemade bread w/bacon and eggs.

Blueberry pancakes. 

Enchiladas. Oh hell ya, these babies are the bomb!

These are the BEST damn enchiladas ever! Literally, I made them twice in about 10 days because my boyfriend loved them so much. Then again about a week later when my best friend was visiting NY and she fell in love with them. I highly suggest buying a roasted (pre made) chicken instead of grilling your own, it is so much easier, less time consuming and pretty much costs the same (plus you know those roasted chickens from the grocery store are soooo good). 

Make any kind of rice you like (I always cook my rice with chicken broth, trust me it’s so much better – 2 cups rice/2 1/4 cups chicken broth). I usually, since I love avocado, always top my rice or enchiladas with it, it adds a awesome little refreshing touch. 

Lastly get your fav salsa/hot sauce and top the enchiladas with that, it’s amazing! 

Ingredients

  • 1 tablespoon butter
  • 1/2 cup chopped green onions
  • 1/2 teaspoon garlic powder
  • 1 (4 ounce) can diced green chiles – or add 1/2 a can of enchilada sauce instead, same effect less spicy
  • 1 (10.75 ounce) can condensed cream of chicken soup
  • 1/2 cup sour cream
  • 1 whole chicken – shredded
  • 1 cup shredded Cheddar/Mexican cheese, divided
  • 10 (12 inch) flour tortillas
  • 1/4 cup milk
  • Hot Sauce
  • Salsa

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a large baking dish.
  2. In a medium saucepan over medium heat, melt the butter and saute the green onion until tender (about 3 to 4 minutes). Add the garlic powder, then stir in the green chiles, cream of chicken soup and sour cream. Mix well. Reserve 3/4 of this sauce and set aside. To the remaining 1/4 of the sauce in the saucepan, add the chicken (shred the whole chicken by hand, remove skin) and 1/2 cup of shredded Cheddar cheese. Stir together.
  3. Fill each flour tortilla with the chicken mixture and roll up. Place seam side down in the prepared baking dish.
  4. In a small bowl combine the reserved 3/4 of the sauce with the milk. Spoon this mixture over the rolled tortillas and top with the remaining 1/2 cup of shredded Cheddar cheese. Bake in the preheated oven for 30 to 35 minutes, or until cheese is bubbly.

Red Velvet Cupcakes.

RED VELVET CUPCAKES. 

Always a classic and RED VELVET ANYTHING is my stomach’s dearest love. Try these bad boys out for spin and trust me your tummy will be thankful you did. 

Ingredients

  • 2 1/2 cups flour
  • 1/2 cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup butter, softened
  • 2 cups sugar
  • 4 eggs
  • 1 cup sour cream
  • 1/2 cup milk
  • 1 (1 ounce) bottle McCormick® Red Food Color
  • 2 teaspoons McCormick® Pure Vanilla Extract
  •  
  • Vanilla Cream Cheese Frosting:
  • 1 (8 ounce) package cream cheese, softened
  • 1/4 cup butter, softened
  • 2 tablespoons sour cream
  • 2 teaspoons McCormick® Pure Vanilla Extract
  • 1 (16 ounce) box confectioners’ sugar

Directions

  1. Preheat oven to 350 degrees F. Mix flour, cocoa powder, baking soda and salt in medium bowl. Set aside.
  2. Beat butter and sugar in large bowl with electric mixer on medium speed 5 minutes or until light and fluffy. Beat in eggs, one at a time. Mix in sour cream, milk, food color and vanilla. Gradually beat in flour mixture on low speed until just blended. Do not overbeat. Spoon batter into 30 paper-lined muffin cups, filling each cup 2/3 full.
  3. Bake 20 to 25 minutes or until toothpick inserted into cupcake comes out clean. Cool in pans on wire rack 5 minutes. Remove from pans; cool completely. Frost with Vanilla Cream Cheese Frosting.
  4. Vanilla Cream Cheese Frosting: Beat cream cheese, softened, butter, sour cream and McCormick® Pure Vanilla Extract in large bowl until light and fluffy. Gradually beat in confectioners’ sugar until smooth.

Chicken Marsala.

CHICKEN MARSALA!

This is one of my absolute favs and it’s so, so, so easy. Make with any kind of chicken you like and bam! This is just an awesome and tasty dish everyone will love. 

Ingredients

  • 1/4 cup all-purpose flour for coating
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1/2 teaspoon dried oregano
  • 4 skinless, boneless chicken breast halves – pounded 1/4 inch thick
  • 4 tablespoons butter
  • 4 tablespoons olive oil
  • 1 cup sliced mushrooms
  • 1/2 cup Marsala wine
  • 1/4 cup cooking sherry

Directions

  1. In a shallow dish or bowl, mix together the flour, salt, pepper and oregano. Coat chicken pieces in flour mixture.
  2. In a large skillet, melt butter in oil over medium heat. Place chicken in the pan, and lightly brown. Turn over chicken pieces, and add mushrooms. Pour in wine and sherry. Cover skillet; simmer chicken 10 minutes, turning once, until no longer pink and juices run clear.