I’m on a mission, it’s going to be a long road and I’m bound to wipe up a lot of flour on my journey, but I will find the best chocolate chip cookie recipe out there! I’m actually ok with the standard Toll House but I want a cookie that when you bite into it you feel young again. That little kid feeling, the chocolate chips are still gooey on the inside, you have a little crispness on the outside and as you eat them the only thing you desire is a nice glass of milk.

This was the first recipe I tried, and I’ve been told I should just stop here. These cookies were so good. Words can’t express just how tasty they were. They are everything you want in a chocolate chip cookie and were eaten up very quickly! Even family members who aren’t into sweets kept sneaking cookies from the kitchen!

I will continue my mission, there are a few recipes to go, but so far the journey has been sweet!

Chelle’s Soft & Gooey Chocolate Chip Cookies

• 2 1/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 cup (2 sticks) unsalted butter
• 3/4 cup granulated sugar
• 3/4 cup packed light brown sugar
• 1 tablespoon vanilla extract
• 2 large eggs
• 1 tablespoon milk
• 2 cups semisweet chocolate chips

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Preheat oven to 375 degrees.

Microwave butter for 30 seconds, stir and set aside. Do not worry if it is not completely melted.

Combine flour, baking soda, and salt in a small bowl and set aside.

Beat butter, granulated sugar, brown sugar and vanilla on medium-high speed until creamy. Add eggs, one at a time, beating well after each addition. Add milk and beat until combined. Gradually beat in flour mixture, beating just until combined (do NOT overmix!). Stir in chocolate chips.

Refrigerate dough for 15-30 minutes.

Drop by rounded spoonful (I used a Pampered Chef cookie scoop that holds approximately 2 tablespoons)(After making these I decided I deserved a treat and ordered a PC scoop!) onto ungreased cookie sheets. Bake for 12 minutes or until edges are just brown and middle is not quite set yet. Cool on pan for 2 minutes and then transfer to a cooling rack.

Before adding more dough to warm cookie sheets, place sheet in freezer for 5-7 minutes to cool.

Store in an airtight container. Recipe yielded 3 1/2 dozen cookies.

Source: Brown Eyed Baker

I was cruising through some cooking blogs one day and stopped when I saw this sandwich. Pioneer Woman had made mini versions but I knew that I would go big. There hasn’t been much that has hit my fancy in regards to meat since I’ve been pregnant but these made my mouth water. I knew hubby would love them too. Even better was I had every ingredient minus the roast and it was simple to make! We actually had leftovers for quite a few days which made my life easier since that meant less cooking for this pregnant lady!

I had never heard of “Drip Beef” before but essentially it’s like a French dip, or shaved beef except the meat is “pulled” like Southern pulled pork. There are a few varieties of seasoning but I wanted to go with a basic recipe first.

These will definitely be made again, whether it’s just for us or for entertaining, guests will think you spent hours on this too which is always good 😉

Drip Beef

Ingredients

• 1 whole 2.5 To 4 Pound Chuck Roast
• ¼ cups Butter
• 1 whole Large Onion, Sliced Thick
• 3 cloves Garlic, Peeled
• ½ cups Soy Sauce
• 1 cup Sherry (cooking Sherry Is Fine)
• ½ teaspoons Salt
• 4 cups Water
• Toasted, Buttered Deli Rolls
• OPTIONAL: Rosemary, Thyme, Other Spices (It really is great without additional spices so try it first before adding!)

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Heat butter in a heavy pot over medium-high heat. Saute the onions for a couple of minutes, or until starting to get brown.

Set chuck roast on top of the onions. Add all remaining ingredients. Cover pot and simmer (very low heat) on the stove for 6 hours, or until beef is fork-tender and falling apart. **If meat is not yet tender, return to oven for 30 minute intervals till it’s tender!** Shred meat with two forks until all large chunks are gone. Serve immediately or continue to simmer for 30 minutes to 1 hour.

*Mixture can be refrigerated overnight. Remove hardened fat from top of pan before reheating.

Serve on top of toasted, buttered deli rolls. Top with cheese and place under the broiler if desired.  Pour some of the juice into a small dish for an au jus to dip your sandwich in if you’d like! Although, I promise these sandwiches are very juicy!

For leftovers you can also serve just the meat alongside some mashed potatoes and a veggie for a comfort style dinner.

Source : The Pioneer Woman Cooks

These have been going around the internet and I know someone who tried these and everyone loved them. I knew I had to try these on the guys who were working on the house. The muffins were definitely tasty, I was told they were good but I don’t think they had that WOW factor that everyone else had talked about.  They are easy enough to make though and I’ll be trying these again. It is a nice surprise having a bite sized pancake though! Maybe I need to add some yummy pancake fillings.

Maple Syrup Pancake Muffins

Printer Friendly

Muffins:

• 7 Tablespoons unsalted butter
• 1/3 cup whole milk
• 1 large egg
• 1 large egg yolk
• 1 Tablespoon maple syrup
• 1 teaspoon vanilla extract
• 1 1/2 cups all-purpose flour
• 3/4 cup sugar
• 1 1/2 teaspoons baking powder
• 3/4 teaspoon salt

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Maple Glaze:

• 3/4 cup pure maple syrup
• 1 Tablespoon lemon

Put a rack in the upper third of the oven and preheat oven to 375 degrees F.  Line muffin pan with paper or foil liners

Melt butter in a small saucepan over medium heat.  Keep an eye on the butter.  Melt and cook down the butter until little brown bits appear in the pan.  The crackling will subside and butter will begin to brown fairly quickly after that.  Keep a close eye. (It does take a few minutes to brown butter, but make sure you don’t over cook it otherwise you’ll get black butter which will taste bitter) Remove from heat.

Whisk milk, egg, yolk, maple syrup, and vanilla until combined.  Add the brown butter and stir to combine.

Whisk together flour, sugar, baking powder and salt in a medium bowl  Add milk and butter mixture all at one and stir gently to combine.

Divide the batter among muffin cups and spread evenly.

Bake until golden and crisp and a wooden pick inserted into the center of a muffin comes out clean, about 18-20 minutes.

While the muffins are baking make the maple glaze.

In a small saucepan simmer maple syrup and lemon juice, stirring occasionally, until reduced to a thick (thicker than maple syrup) syrup.  This will take about 15 minutes over a low flame.

Remove from heat and wait for the muffins to finish baking.  When muffins are out of the oven and cool enough to handle, poke a few holes in the muffin top with a toothpick and dip each muffin top in the maple glaze.  After dipping all twelve muffins, start with the first muffin you dipped and dip each muffin again.

Source: Joy the Baker

Valentine’s Day, to me, is about baking something super sweet and gooey for my loved ones. Long gone are the little cards you handed out in grade school or the candygrams and carnations you lusted after in high school to ensure you were popular enough. The pressure and expectations of the perfect night or gift is gone too. I love Valentine’s day now! I don’t need a holiday to remind me to show my husband how much I love him but it’s nice to enjoy the “sweet” aspect of the holiday.

So today, while my husband was working on our house under construction, I prepared him these delicious cupcakes. Just a little something extra to show him how much I love him and appreciate what he does for me when he came back home for lunch. Then I brought some over to my mother and my in-laws to share the love!

I decided to try my hand at Hershey’s Perfectly Chocolate Cake again. It’s still not my go to chocolate cake recipe but it was the perfect foundation for this gooey cupcake. To up the ante I filled the cupcakes with raspberry preserves and topped with a raspberry buttercream. This pink, sweet treat was perfect for Valentine’s Day!

Happy Valentine’s Day my love!!

Chocolate Raspberry Cupcakes

Hershey’s Perfectly Chocolate Cake

• 2 cups sugar
• 1-3/4 cups all-purpose flour
• 3/4 cup HERSHEY’S Cocoa
• 1-1/2 teaspoons baking powder
• 1-1/2 teaspoons baking soda
• 1 teaspoon salt
• 2 eggs
• 1 cup milk
• 1/2 cup vegetable oil
• 2 teaspoons vanilla extract
• 1 cup boiling water

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Pre-heat oven to 350°F

Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans.

CUPCAKES: Line muffin cups (2-1/2 inches in diameter) with paper bake cups. Heat oven to 350°F. Fill cups 2/3 full with batter. Bake 22 to 25 minutes. Cool completely. Frost. About 30 cupcakes.

Filling

• Raspberry Preserves

Using a Bismark tip and pastry bag, insert the tip almost all the way through to the bottom of the cupcake and as you pull the tip out squeeze.

Raspberry Butter Cream

I used my go to butter cream recipe that’s shown here, but replaced the vanilla extra with  1 3/4 tsp of raspberry extract. You can also use about 3 Tbsp of Raspberry liqueur if you’d like.  I used 3 drops of red food coloring during the last 4 minutes of mixing to obtain this color.

Source: Hershey’s Perfectly Chocolate Cake, Frosting