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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Orange Herb Roasted Chicken: MAKE THIS

I made this the other night and wow… it’s really good, super easy, but as we all know (and if you don’t know you will), baking a whole chicken takes a good hour + so give yourself some time and don’t make this when you are STARVING, because you’ll be waiting a while. I added some red potatoes that I pre-grilled in a pan, seasoned with a little salt/pepper/rosemary + olive oil, let the brown (about 10 mins), then added them to the roasting pan with the chicken. AMAZING. enjoy!

Prep Time:
 30 Min
Cook Time:
 1 Hr 20 Min
Ready In:
 2 Hrs

Servings  (Help)

USMetricCalculate Original Recipe Yield 6 servings

 

Ingredients

  • 1 cup chicken broth
  • 1 (4 pound) whole chicken, rinsed and patted dry
  • 1/2 cup butter, cut into 1 tablespoon sized pieces
  • 2 navel oranges, halved
  • salt and pepper to taste
  • 2 cloves garlic, minced
  • 1/2 cup butter, melted
  • 2 sprigs fresh rosemary
  • 2 sprigs fresh thyme
  • 2 sprigs fresh sage

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Pour the chicken broth into a small roasting pan, and set aside.
  2. Loosen the skin from the breasts and thighs of the chicken. Stuff the butter pieces evenly underneath the skin of the chicken, and place into the roasting pan. Squeeze the orange halves over the chicken, and stuff the orange halves into the chicken cavity. Tie the legs together with kitchen twine. Sprinkle the chicken with salt and pepper to taste, then rub in the minced garlic. Drizzle the melted butter all over the chicken, then lay the herb sprigs onto the breast and around the legs.
  3. Cover the dish with aluminum foil, and bake in the preheated oven for 20 minutes. Uncover and baste the chicken with the pan juices. Continue cooking until the chicken is no longer pink, or until a meat thermometer inserted into the thickest part of the thigh reads 165 degrees F (74 degrees C), 1 to 2 hours. Baste the chicken every 10 to 15 minutes after you uncover it. Once cooked, allow the chicken to rest out of the oven for 10 minutes before slicing.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 708 | Total Fat: 53.6g | Cholesterol: 264