Hannah's best recipes
The best soft chocolate chip cookies
author: pinch of yum
prep time: 10 mins
cook time: 10 mins
total time: 20 minutes
yield: 12 cookies 1x
INGREDIENTS
8 tablespoons of salted butter
1/2 cup white sugar (I like to use raw cane sugar with a coarser texture)
1/4 cup packed light brown sugar
1 teaspoon vanilla
1 egg
1 1/2 cups all purpose flour (more as needed – see video)
1/2 teaspoon baking soda
1/4 teaspoon salt (but I always add a little extra)
3/4 cup chocolate chips (I use a combination of chocolate chips and chocolate chunks)
INSTRUCTIONS
Preheat the oven to 350 degrees. Microwave the butter for about 40 seconds to just barely melt it. It shouldn’t be hot – but it should be almost entirely in liquid form.
Using a stand mixer or electric beaters, beat the butter with the sugars until creamy. Add the vanilla and the egg; beat on low speed until just incorporated – 10-15 seconds or so (if you beat the egg for too long, the cookies will be stiff).
Add the flour, baking soda, and salt. Mix until crumbles form. Use your hands to press the crumbles together into a dough. It should form one large ball that is easy to handle (right at the stage between “wet” dough and “dry” dough). Add the chocolate chips and incorporate with your hands.
Roll the dough into 12 large balls (or 9 for HUGELY awesome cookies) and place on a cookie sheet. Bake for 9-11 minutes until the cookies look puffy and dry and just barely golden.Warning, friends: DO NOT OVERBAKE. This advice is probably written on every cookie recipe everywhere, but this is essential for keeping the cookies soft. Take them out even if they look like they’re not done yet (see picture in the post). They’ll be pale and puffy.
Let them cool on the pan for a good 30 minutes or so (I mean, okay, eat four or five but then let the rest of them cool). They will sink down and turn into these dense, buttery, soft cookies that are the best in all the land. These should stay soft for many days if kept in an airtight container. I also like to freeze them.
NOTES
Find it online: https://pinchofyum.com/the-best-soft-chocolate-chip-cookies
LIBBY’S® PUMPKIN ROLL
INGREDIENTS
CAKE:
1/4 cup powdered sugar (to sprinkle on towel)
3/4 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon salt
3 large eggs
1 cup granulated sugar
2/3 cup LIBBY’S® 100% Pure Pumpkin
1 cup walnuts, chopped (optional)
FILLING:
1 pkg. (8 oz.) cream cheese, at room temperature
1 cup powdered sugar, sifted
6 tablespoons butter or margarine, softened
1 teaspoon vanilla extract
Powdered sugar (optional for decoration)
INSTRUCTIONS
FOR CAKE:
PREHEAT oven to 375° F. Grease 15 x 10-inch jelly-roll pan; line with wax paper.
Grease and flour paper. Sprinkle a thin, cotton kitchen towel with powdered sugar.
COMBINE flour, baking powder, baking soda, cinnamon, cloves and salt in a small bowl.
Beat eggs and granulated sugar in large mixer bowl until thick. Beat in pumpkin.
Stir in flour mixture. Spread evenly into prepared pan. Sprinkle with nuts.
BAKE for 13 to 15 minutes or until the top of cake springs back when touched. (If using a dark-colored pan, begin checking for doneness at 11 minutes.) Immediately loosen and turn cake onto prepared towel.
Carefully peel off paper. Roll up cake and towel together, starting with narrow end. Cool on wire rack.
FOR FILLING:
BEAT cream cheese, 1 cup powdered sugar, butter and vanilla extract in small mixer bowl until smooth.
Carefully unroll cake. Spread cream cheese mixture over cake. Reroll cake.
Wrap in plastic wrap and refrigerate at least one hour.
Sprinkle with powdered sugar before serving, if desired.
COOKING TIP:
Be sure to put enough powdered sugar on the towel when rolling up the cake so it will not stick.
Find it online: https://minyxgames.com/libbys-pumpkin-roll-2/2/
Sweet Pork Barbacoa
Inspired by Favorite Family Recipes
Prep Time20 minutes
Cook Time4 hours
Refigerate3 hours
Total Time8 hours
Servings8 servings
Calories504kcal
Author Jill Nystul
Ingredients
2 pounds pork I like to use the pork butt – my butcher concurs
24 oz Coke NOT diet
1/2 c brown sugar
1/2 tsp garlic salt
1/4 c water
4.5 oz diced green chiles
10 oz enchilada sauce
1 c brown sugar
Instructions
Put the pork in a reclosable bag to marinate, pour in one of the cans of Coke and 1/2 c. brown sugar. Marinade for a few hours or overnight.
Drain marinade and put pork, 1/2 can of Coke, water, and garlic salt in crock pot on high for about 3-4 hours. Remove pork from crock pot, drain off liquid, shred pork.
Mix together (in a bowl or in the blender) other 1/2 can of Coke, can of chiles, enchilada sauce and brown sugar.
Put shredded pork back in the crock pot, cover with sauce, heat just until warmed through.
Nutrition
Serving: 8servings | Calories: 504kcal | Carbohydrates: 52g | Protein: 19g | Fat: 24g | Saturated Fat: 8g | Cholesterol: 81mg | Sodium: 621mg | Potassium: 404mg | Sugar: 50g | Vitamin A: 265IU | Vitamin C: 7.5mg | Calcium: 58mg | Iron: 1.8mg
Find it online here:https://www.favfamilyrecipes.com/cafe-rio-sweet-pork/
Homemade Bread Recipe
The BEST homemade bread recipe that's super soft and has the perfect touch of sweetness. Top it with fresh homemade jam for the ultimate treat.
Ingredients
2 cups warm water
2 1/2 teaspoons active dry yeast
1/2 Tablespoon sugar
1/4 cup melted butter
1 Tablespoon salt
1/4 cup sugar
1/2 cup evaporated milk
5-7 cups bread flour (white or wheat will work too; can use more if needed)
1 Tablespoon shortening (or butter)
1 Tablespoon butter, melted (to top bread)
Instructions
Place the yeast and sugar in a small bowl. Pour the warm water (not too hot) over the yeast mixture and let it sit for about 10 minutes, or until nice and bubbly.
Combine melted butter, sugar, evaporated milk and salt into a large mixing bowl. When your yeast mixture is ready, add them together and mix.
If you are using a stand mixer, put on your bread hook and then pour in 3 cups of flour. If not, you can stir/knead it as well. Then add in 1 cup of flour at a time and mix. When you get to 5 cups of flour in the bowl, add in 1/2 cup more of flour at a time until the dough is no longer sticking to the sides. You’ll know it’s ready when your fingers no longer stick to the dough.
Then cover the ball of dough and sides of the bowl with shortening and cover the bowl with a warm towel. Set by the window and allow it it rise (about 1.5 hours). When it has risen over the bowl, punch it down and place on a floured surface.
Knead the dough for 2-3 minutes.
Cut dough into two pieces and roll them out into a rectangle. Roll the dough up and tuck the ends under. Then place into 2 greased bread pans.
Let the bread rise again and when it looks like a good loaf of bread, place them in a preheated oven at 375°F for 25 minutes. When the bread is done, coat the top with butter and remove onto a cooling rack. Enjoy!
Find it online here: https://www.iheartnaptime.net/homemade-bread/
Chicken Alfredo
4 servings
2-3 cups of cream in a saucepan and heat it up on medium until it bubbles. Then add 3/4-1.5 cups of Parmesean cheese (it can’t be the powdered kind) then once the cheese has melted add 1 tsp of chopped garlic. Add some salt and pepper for taste
Apple Pie
from kristineskitchenblog.com
Ingredients
For the Apple Filling
- 8 cups peeled apples, sliced ¼-inch thick 6-8 apples, 3.5 pounds
- 1 teaspoon vanilla extract
- ¼ cup all purpose flour
- ¼ cup to ½ cup granulated sugar amount depending on how sweet you want your pie, see note
- ¼ cup brown sugar
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon salt
For the Pie Crust
- 2¼ cups all purpose flour may substitute up to half of the flour with white whole wheat flour
- 1 tablespoon granulated sugar
- ½ teaspoon salt
- 1 cup cold unsalted butter, cut into small cubes16 tablespoons
- 7 tablespoons ice-cold water
Remaining Ingredients
- 1 tablespoon milk
- coarse turbinado sugar optional
Instructions
Make the Apple Filling
- Place the peeled, sliced apples in a large bowl.
- Add the vanilla, ¼ cup flour, granulated sugar and brown sugar to the bowl with the apples. Sprinkle the cinnamon, nutmeg and salt over the apples. Stir to combine. Set aside while you make the pie crust.
Make the Pie Crust
- Place the flour, sugar and salt in the bowl of a food processor fitted with the steel blade. (Alternatively, the pie crust dough can be made by hand in a large bowl using a pastry cutter or your fingers to cut in the butter.)
- Pulse to combine the dry ingredients. Add the cold butter cubes and pulse about 10 times, until the largest butter pieces are the size of small peas.
- Add the ice-cold water and pulse just until the dough comes together.
- Transfer the dough to a lightly floured work surface and form it into a ball. Cut the ball in half and shape each half into a round disk. Wrap one of the disks in plastic wrap and place it in the refrigerator.
- On a lightly floured work surface, roll the second disk out to a 12-inch round and transfer it to a deep-dish pie pan. (This is easily done by wrapping the dough round around your rolling pin to help move it.)
Assemble the Pie
- By this time, the apples should have released some of their juices. Stir the apple mixture to make sure everything is well combined and then pour the apples and their juices into the pie crust.
- Roll out the second pie dough disk to a 12-inch round. You can place the dough round on top of the pie as is, or you can make a lattice-top pie crust. If putting the full dough round on top of the pie, cut a few slits in the top crust to allow steam to escape as the pie bakes.
- To make a lattice top pie crust (see step-by-step photos in the post above): Cut the second dough round into ½-inch strips. Place the longest strip down the center of the pie. Reserving every other dough strip to go in the other direction on the pie, lay strips across the pie with just a little bit of space between. Then weave in strips going the opposite direction on the pie.
- Trim the edges of the pie crust so that there is a ½-inch overhang over the edge of the pie dish. Fold the overhang under itself and flute/crimp the edges of the crust as desired.
- Brush the pie crust with milk (to help with browning and to help the coarse sugar stick) and sprinkle with coarse sugar, if desired.
- Refrigerate pie for 30 minutes before baking.
- Meanwhile, preheat oven to 400° F with a rack in the lower third of the oven.
- Bake the pie at 400° for 20 minutes, then reduce oven temperature to 350° F. Continue baking the pie for 40-50 minutes more, until the filling is bubbly. Check on the pie partway through the baking time and tent it with foil as needed to prevent the crust from over-browning (to tent with foil means to loosely cover the pie by laying a sheet of foil over the top).
- Let the pie cool at room temperature for at least 2 hours before serving to allow the filling to thicken.
- Store pie at room temperature for up to one day, or in the refrigerator, covered with plastic wrap, for up to 5 days. Pie can also be frozen, wrapped tightly, for up to 3 months.
Notes
- I find that this pie is plenty sweet when made with 1/4 cup granulated sugar plus 1/4 cup brown sugar. Depending on the sweetness of your apples and how sweet you like your pie, you can adjust the amount of sugar.
- This recipe makes enough filling for a deep dish apple pie. If your pie plate is small, consider reducing the number of apples.
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