A Favorite Cookie Recipe From Mary Engelbreit

This whimsical cookbook sits on my kitchen counter for much of the year so I can enjoy the delightful illustrations. Mary Engelbreit's Cookies Cookbook also has some yummy recipes; after all, they are "The Queen's Best Recipes"!
I have about 3 favorite chocolate chip recipes, depending on what type I'm in the mood for. This one makes the flat, crispy on the outside, chewy in the middle type.
The original recipe is provided below. I make some slight variations when I make up this recipe. I use dark brown sugar. Her recipe calls for light. I also use salted butter most of the time because it's what I usually have on hand. I don't adjust the salt amount but you could if you like. Sometimes I add the nuts and sometimes I don't.
Remember to use the best ingredients - butter, vanilla, eggs, and chocolate chips. It really does make a difference in the taste.
The recipe states in makes about 5 dozen cookies but with my cookie scoop it makes about 3 1/2 dozen. Be sure to watch the baking time. My cookies were ready to come out of the oven after 8 - 8 1/2 minutes.

Chocolate Chippers

2 1/3 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

1 cup unsalted butter, at room temperature

1 cup packed light brown sugar

3/4 cup granulated sugar

2 large eggs

1 1/2 teaspoons vanilla extract

1 (12-ounce) package semisweet chocolate chips

1 cup walnuts or pecans, coarsely chopped (3 1/2 ounces)

1. Preheat the oven to 375.

2. In a medium bowl, whisk together the flour, baking soda, and salt.

3. In a large bowl, beat the butter and both sugars with an electric mixer until light and fluffy. Add the eggs one at a time, beating well after each addition. Beat in the vanilla. On low speed, gradually add the flour mixture. Using a large wooden spoon, stir in the chocolate chips and nuts. 

4. Drop the cookie dough by slightly rounded tablespoonfuls 2 inches apart onto ungreased baking sheets.

5. Bake for 9 to 11 minutes, until the edges are golden brown. Cool for 2 to 3 minutes on the baking sheets, then transfer to wire racks to cool completely. 

Clean Out The Cupboard Soup

So it's been awhile since the last post. No excuses. Just having fun living life!  Do you ever have one of those days you just don't want to go to the grocery store but you have nothing planned for dinner? That's me today. Soups are a great "go-to" meal as you can make them out of whatever you have on hand. This is the soup I mad today and I wish you could taste it because I have to say it's amazingly tasty! You'll notice that I don't put sizes for the canned items. You really can't go wrong. Remember, you're using what you have on hand! This soup could also be called Chili. My recipe has no meat but you could certainly add some browned ground turkey, chicken or beef. It is great served with tortilla chips or if you're feeling extra energetic - a crusty loaf of homemade bread!

Clean Out The Cupboard Soup

1 small onion, chopped

2 stalks celery, sliced or chopped

1 medium zucchini, chopped

2 cloves crushed garlic (love Trader Joe's frozen garlic cubes)

1 can garbanzo beans (chickpeas), drained and rinsed

1  can black beans, don't drain

1 can mild Rotel (diced tomatoes with green chiles)

1 can diced tomatoes

1 can corn, drained

1 Tbs. chili powder

1 tsp. cumin

1 Tbs. dried basil

1 Tbs dried Thyme

Saute' the onion and celery in about 2 Tbs olive oil, in a medium to large size sauce/soup pan. for about 10 minutes. Add the zucchini and saute' for another 5 minutes. Add everything else and simmer for about 20 minutes. You can experiment with whatever spices you like or have on hand. Salt and pepper to taste. Serve or save in refrigerator and heat up slowly about a half hour before serving. 

You could cook this in a slow cooker after you saute' the vegetables. The consistency won't be the same but would still taste delicious.