This one I have to give proper credit for... Phil found this recipe for me here and they're the most common chocolate chip cookies to go through the house.
1/2 cup (1 stick) butter, softened
1 cup light brown sugar
3 tablespoons granulated sugar
1 large egg
2 teaspoons vanilla extract
1-3/4 cups all purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1-1/2 teaspoons instant espresso coffee powder
1-1/2 cups semi-sweet chocolate chips
Preheat oven to 300 degrees. Cream the butter with the sugars using an electric mixer on medium speed until fluffy (approximately 30 seconds)
Beat in the egg and the vanilla extract for another 30 seconds.
In a mixing bowl, sift together the dry ingredients and beat into the butter mixture at low speed for about 15 seconds. Stir in the espresso coffee powder and chocolate chips.
Using a 1 ounce scoop or a 2 tablespoon measure, drop cookie dough onto a greased cookie sheet about 3 inches apart. Gently press down on the dough with the back of a spoon to spread out into a 2 inch circle. Bake for about 20 minutes or until nicely browned around the edges. Bake a little longer for a crispier cookie.
3/4 cup semi-sweet chocolate chips (milk or dark can be substituted here)
Grease up 12 regular size muffin cups (or 6 jumbo size). Combine dry ingredients. Stir moist ingredients until blended, fold into dry just to combine. Stir in chocolate chips. Spoon into muffin cups. Fill most of the way for muffins with big tops! If you use dark chocolate chips, sprinkle some on top (milk chocolate will burn so be careful!)
Preheat to 350 degrees. Grease muffin cups. Mix dry ingredients, mix wet in a separate bowl then combine to just mixed. Divide between 12 cups. Bake 20-25 minutes. DO NOT overbake these! They end up dry and flavorless.
Half this recipe is more then enough for us for a Saturday morning!
3 1/2c flour
1/4c granulated sugar
4t baking powder
1t baking soda
1/3c canola oil
Mix all ingredients then pour onto medium hot greased griddle and cook until browned on bottom. Flip and cook until cooked through.
I never really had this that I remember growing up, but it did always seem comforting the thought of having this with grilled cheese, so the other night we made this version on our own and even the most critical in our family loved it!
1/2c chopped carrot 1/4c chopped celery 1T dehydrated onion (you can use fresh, but I didn't feel like crying involuntarily) 1 T olive oil In medium saucepan, cook vegetables in olive oil for 5-8 minutes or until tender. Add: 1 28oz can of diced tomatoes, undrained 1 5.5 oz can of tomato juice 2t sugar 1/2t Italian seasoning salt and peper to taste Bring to a boil and simmer 10 minutes. Put half at a time in the blender and blend until smooth. You can add water to bring to desired consistency, but we liked it nice and thick. I can't believe I actually got Joshua to eat carrots!!
Not the best picture I've ever taken, but these muffins are great!! You should try them at least once!
1 1/4 c all-purpose flour 1/2 c wheat flour 1/4 c granulated sugar 1/4 c packed brown sugar 1T Baking powder 1/2 t Salt 1 1/4 c fat-free milk 1/3 c creamy peanut butter 1/4 c egg substitute 2T melted butter 1t vanilla extract 1/4 jam or preserves
Preheat oven to 400. Coat 12 muffin cups with cooking spray. Combine dry ingredients in one bowl. Combine wet in another. Blend wet and dry mixtures together just until moist. Spoon batter into muffin cups until each is half full. Put 1t of preserves into the center of each one. Divide remaining batter among the cups to cover jam. Bake for 20 minutes or so until they spring back when touched in the center. Cool for 5 minutes then remove from pan to wire rack.
I wish I had a picture to show you the yummy center... but I ate mine to fast!