Best Chocolate Chip Cookies Recipe - Natasha's Kitchen
The BEST chocolate chip cookies; big, soft and loaded! This chocolate chip cookie recipe is wildly popular with kids and adults!
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????CHOCOLATE CHIP COOKIE DOUGH INGREDIENTS:
►2 sticks (1 cup) unsalted butter, softened
►1/2 cup granulated sugar
►1 cup light brown sugar (tightly packed)
►2 large eggs at room temperature
►2 tsp vanilla extract
►3 cups all-purpose flour (375 grams),
►1 tsp baking soda
►1 tsp salt
►2 cups (12 oz) semi-sweet chocolate chips
note: Recipe updated May 2020. We found the cookies to work best with 1 tsp baking soda instead and 1 tsp salt.
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Natasha's Kitchen
PO Box 161
Meridian, ID 83680
USA
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Six Year Old Makes Chocolate Brownie Crunch
Recipe courtesy of foodnetwork.com
For Chloe's K5 Homeschool graduation, she wanted to show off her favorite learned skill this year - cooking with a real recipe.
Here she is preparing the dessert that everyone enjoyed at the graduation party later that night.
How To Make Classic Peanut Brittle
Get the complete recipe:
To make peanut brittle, first grease a baking sheet or pan with cooking spray or butter and set the pan aside.
Combine sugar, light corn syrup, and salt in a medium-size heavy saucepan, and cook over medium heat, stirring constantly, until the mixture starts to boil. Use a brush dipped in warm water to wash down any crystals that may have formed on the sides of the pan.
Boil, without stirring, for 5 minutes or until a candy thermometer reaches 310 degrees. (Note to editors: Do not show a temperature on the thermometer.)
The mixture should be a golden color at this point. (Note to editors: do not include the part where we dip the metal spoon into the mixture.)
Add dry-roasted or shelled raw peanuts and cook 1 to 2 minutes, stirring until all of the peanuts are coated. (The mixture should now be golden brown.)
Remove from the heat, and stir in softened butter, baking soda, and vanilla. Don't
over-stir this mixture. Once you stir in the baking soda, it will foam up. Immediately pour it in a thin layer onto the greased baking sheet and spreading the mixture with a spatula or wooden spoon. You need to pour and spread it while it's still foamy because that's what gives the brittle its airy texture. Try to distribute the nuts as evenly as you can. .
Let it stand about 5 minutes or until hardened.
After it's hardened and is completely cool, break the brittle into pieces.
Step-by-step instructions for making this candy favorite. Get the complete recipe at MyRecipes.com
Chocolate Brownie Trifle
Looking for a simple delicious and decedent dessert for the Holidays! Well we have you covered!!! This is so delicious and a very rich dessert. You do have to let if set for 6hr at lest it it’s worth the wait!!!
THREE INGREDIENT BRICKLE BARS
THREE INGREDIENT BRICKLE BARS - These easy to make Brickle Bars are so moist and creamy. All that is required are Ritz crackers, Health Toffee Bits and Sweetened Condensed Milk and you have a soft, chewy, delicious bar that will be a real crowd pleaser. So easy that even the kids can make them! Having company and need a dessert but don't have a lot of time to spend making one ? ....try making these bars. You can whip them up in no time at all and your guests will love them. Give them a try and let me know what you think. Enjoy!
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Beth's Pecan Bars | ENTERTAINING WITH BETH
Learn how to make my pecan bars in time for Thanksgiving! I love this recipe because pecan bars are way easier to make than Pecan Pie, because there is no pie crust to deal with.
#entertainingwithbeth #thanksgivingrecipe #pecanbars
Instead this recipe has a shortbread crust that just gets pressed into the tin (no refrigerating, rolling or shaping like pie dough!) You get all the deliciousness of a Pecan Pie, without all the work!
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BETH'S PECAN BARS
Makes 18 small bars or 9 large squares
For printable recipe click here:
INGREDIENTS:
For the Crust:
1 ½ cups (360 g) of butter
1 cup (200g) white sugar
1 egg
2 tsp (10 ml) vanilla extract
½ tsp (2.5ml) salt
4 tsp (20 ml) orange zest
3 1/3 (400g) cups of all-purpose flour
For the topping:
½ cup (120 g) of butter
1 cup (180g) light brown sugar
1/3 cup (80 ml) honey
pinch of salt
1 tbsp (15 ml) heavy cream
½ tsp (2.5 ml) vanilla extract
3 ½ cups (525 g) of raw pecan halves
METHOD:
Preheat Oven to 350F (176C)
To create the crust beat together the sugar and butter with an electric mixer. Once fluffy add the egg, and vanilla and beat to combine. Then add the salt and orange zest beat to combine, then add the flour in thirds, beating after each addition.
Turn dough out and fit it into a 10 x 10 pan that has been sprayed with baking spray. Preferably a removable bottom pan, otherwise line a 10 x 10 brownie pan with parchment paper or foil (2 sheets going opposite directions) this will make it easier to remove the bars once they are done.
Bake crust for 25-30 minutes or until fully set and golden brown.
Meanwhile prepare the pecan bar filling.
In a large sauce pot combine butter, brown sugar, honey and salt. Set over medium heat, whisking while the mixture melts and combines. Remove from the heat. Whisk in heavy cream and vanilla.
In a large bowl place the pecan halves, pour filling mixture over pecans and toss to combine so that all the nuts are well-coated.
Once crust has baked and is slightly cooled. Pour the pecan mixture on top, spreading it out with a spatula to form an even layer, making sure all corners of the crust are covered with the pecans.
Place back in oven, placing a baking sheet lined with foil, under the pan to catch any drippings.
Bake for 25 minutes, until filling is set. It will still look a little wet, but that’s OK it will set up as it cools.
Allow to cool completely at room temperature. Then place uncovered in the fridge for at least 2 hours, or overnight is even better to fully set. They will be easier to cut if you allow to stay refrigerated overnight.
Remove from pan, slice the pecan bars into 9 squares, and then cut each square in half to create a bar. Keep the pecan bars in the fridge until ready to serve. Lightly covered.
30 minutes before serving bring the bars to room temperature. Place on a cake stand and serve! Enjoy!
ABOUT THIS CHANNEL
Hi! I'm Beth Le Manach and I believe food tastes better when shared. Subscribe to my cooking channel, Entertaining with Beth, to learn holiday recipes, party planning tips and easy recipes for weeknight meals! New recipe videos post every Saturday! SUBSCRIBE HERE!