Double Chocolate Chip Cookies

Double Chocolate Chip Cookies

It’s National Chocolate Chip Cookie Day and the kids and I have decided to “up” our game with the BEST chocolate chip cookie recipe ever.  It mixes chocolate dough AND chocolate chips with a little crunch with toasted walnuts.  Luke learns a lesson in this process about adding dry ingredients into a full-blast mixer.  (A big lesson.)

Ingredients:

2 1/3 cup of flour

3/4 cup of cocoa powder

1 t baking soda

1 t salt

1 1/2 sticks of butter (room temperature)

1 cup of sugar

1 cup of brown sugar

1 egg

1 t vanilla

2 cups of semi-sweet chocolate chips

1 cup of toasted walnuts

 

Directions:

 

Preheat oven to 350 degrees.

In a large mixing bowl combine wet ingredients.  (Butter, sugars, vanilla, egg).  Mix until creamy.

In a separate bowl, sift together dry ingredients. (flour, cocoa, salt, baking soda).

Gradually, add dry ingredients to the creamy butter and sugar mixture.  Beat until combined.

Add chocolate chocolate chips and walnuts.  Stir by hand.

Roll and drop cookie batter onto a greased baking sheet.  Bake for 10- 12 minutes.  Cool on wire rack.

 

Beef Bourguignon (inspired by Julia Child)

Beef Bourguignon (inspired by Julia Child)

Lately my 12 year old daughter, Anna, has been right by my side in the kitchen eager to learn how to cook. This weekend we took on an ambitious recipe inspired by one of the greatest cooks who ever lived.

Ingredients:

3 lbs chuck roast

4 tbsp of vegetable oil

salt and pepper

1- 18 oz bag of frozen pearl onions

4 carrots, peeled and diced

3 cloves of garlic, smashed

1 bay leaf

1 Tbsp of tomato paste

2 cups of beef broth

3 cups of red wine

Bouquet of herbs like rosemary and thyme

1lb of white button mushrooms

Lately my 12 year old daughter, Anna, has been right by my side in the kitchen eager to learn how to cook. This weekend we took on an ambitious recipe inspired by one of the greatest cooks who ever lived.

Directions:

Preheat oven to 325 degrees.

Begin by drying the chuck roast with paper towels to remove all excess moisture.  Trim and cut chuck roast into large pieces.  Cook in batches in a large dutch oven preheated with oil.  Brown on all sides for 4-5 minutes.  Remove and set aside.

Add onions and carrots to the same pot and cook

10 minutes until tender.  Add garlic and tomato paste.  Add broth and wine.  Bring to a low boil.  Add herbs, mushrooms and reserved beef.  Cover.

Cook for 3 1/2 hours.  Serve with