Jim Lahey’s Chocolate Chip Cookies recipe from his cookbook – My Pizza.
If you’ve baked chocolate chip cookies before, the first thing you’ll probably notice about this recipe, is how relatively hot the oven is. Two things are accomplished at 500 degrees F: The cookies cook much faster and they achieve a bit of crispness on the outside while remaining soft and delicate on the inside.
150 grams (10 tablespoons) unsalted butter, softened
75 grams (1/3 cup packed) brown sugar
75 grams (scant 1/3 cup) granulated sugar
1 large egg, at room temperture
150 grams (1 cup plus 2 tablespoons) all-purpose flour
2 grams (1/2 teaspoon) baking powder
2 grams (1/4 tespoon) coarse sea salt
180 grams (1 cup) semisweet chocolate chips
- Preheat the oven to 500 degrees F.
- In an electric stand mixer on high speed, beat together the butter and sugars for 2 to 3 minutes. The mixture should look like thick whipped cream. Add the egg and beat for 30 seconds.
- In a sepereate bowl, mix together the four, baking powder, and salt. Working by hand with a spatula, completely incorporate the flour mixture and chocolate chips into the butter-sugar mixture.
- Line a baking sheet with parchment paper and distribute heaping teaspoons, about 20 grams each, at least 1 1/2 inches apart (the cookies will flatten and spread as they cook). Bake for 6-7 minutes, watching them carefully. They should be crisp on the edges and soft on the inside.
What’s more American than apple pie? This recipe is from America’s Test Kitchen, so you know it’s going to be good! I love the smell of pie baking in the oven, and especially apple pie. The whole house smells like cinnamon. This pie is well worth the work you put into it!
Prepare the apples-
Ready for the oven-
Adapted from America’s Test Kitchen Cookbook
Recipe for Pie Crust make two for this recipe
1 1/2 pounds Granny Smith apples (about 3 medium)
2 pounds McIntosh apples (about 4 large)
1 tablespoon juice and 1 teaspoon zest from 1 lemon
3/4 cups (5.25 ounces) plus 1 tablespoon sugar
2 tablespoons all-purpose flour
1/4 teaspoon salt
1 teaspoon cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground allspice
1 egg white, beaten lightly
I add 1/2 stick butter (cut up) to the top of the apple for more juice.
1. Adjust oven rack to lowest position and heat rimmed baking sheet and oven to 500°F. Remove one piece of dough from refrigerator (if refrigerated longer than 1 hour, let stand at room temperature until malleable).
2. Roll dough on lightly floured work surface or between two large sheets of plastic wrap to 12-inch disk. Transfer dough to pie plate by rolling dough around rolling pin and unrolling over 9 1/2-inch pie plate or by folding dough in quarters, then placing dough point in center of pie plate and unfolding. Working around circumference of pie plate, ease dough into pan corners by gently lifting dough edges with one hand while pressing around pan bottom with other hand. Leave dough that overhangs lip of plate in place; refrigerate dough-lined pie plate.
3. Peel, core and cut apples in half, and in half again width-wise; cut quarters into 1/4-inch slices and toss with lemon juice and zest. In a medium bowl, mix 3/4 cup sugar, flour, salt and spices. Toss dry ingredients with apples. Turn fruit mixture, including juices, into chilled pie shell and mound slightly in center.
4. Roll out second piece of dough to 12-inch disk and place over filling. Trim top and bottom edges to 1/2-inch beyond pan lip. Tuck this rim of dough underneath itself so that folded edge is flush with pan lip. Flute edging or press with fork tines to seal. Cut four slits on dough top. If pie dough is very soft, place in freezer for 10 minutes. Brush egg white onto top of crust and sprinkle evenly with remaining 1 tablespoon sugar.
5. Place pie on baking sheet and lower oven temperature to 425°F. Bake until top crust is golden, about 25 minutes. Rotate pie and reduce oven temperature to 375°F; continue baking until juices bubble and crust is deep golden brown, 30-35 minutes longer.
6. Transfer pie to wire rack; cool to room temperature, at least 4 hours.
This dough is chewy, bubbly, and better than what you’ll get at most pizza places. It bakes wonderfully in a home oven, on a pizza stone or a baking sheet. And thanks to the brilliant no-knead method of Jim Lahey—owner of New York’s Sullivan Street Bakery and pizza spot Co. and author of My Pizza: The Easy No-Knead Way to Make Spectacular Pizza
at Home—it’s easy to prepare, deriving its character from overnight fermentation, not laborious kneading. Just remember to start at least 1 day ahead.
- 500 grams (17 1/2 ounces or about 3 3/4 cups) all-purpose flour, plus more for shaping the dough
- 1 gram (1/4 teaspoon) active dry yeast
- 16 grams (2 teaspoons) fine sea salt
- 350 grams (1 1/2 cups) water
- In a medium bowl, thoroughly blend the flour, yeast, and salt. Add the water and, with a wooden spoon or your hands, mix thoroughly.
- Cover the bowl with plastic wrap or a kitchen towel and allow it to rise at room temperature (about 72º F) for 18 hours or until it has more than doubled. It will take longer in a chilly room and less time in a very warm one.
- Flour a work surface and scrape out the dough. Divide it into 4 equal parts and shape them: For each portion start with the right side of the dough and pull it toward the center; then do the same with the left, the top then the bottom. (The order doesn’t actually matter; what you want is four folds.) Shape each portion into a round and turn seam side down. Mold the dough into a neat circular mound. The mounds should not be sticky; if they are, dust with more flour
- If you don’t intend to use the dough right away, wrap the balls individually in plastic and refrigerate for up to 3 days. Return to room temperature by leaving them out on the counter, covered in a damp cloth, for 2 to 3 hours before needed.
- Note: Don’t freeze the dough, but you can store it in the refrigerator, wrapped in plastic, for up to three days. In effect, when you’re set to use it, you have your own ready-made dough.
- Shaping the Disk (Method 1): Take one ball of the dough and generously flour it, your hands and the work surface. Then press it down and gently stretch it out to 6 to 8 inches. Very carefully continue the process, massaging it into roundish disk of 10 to 12 inches, stroking and shaping with the palms of your hands and with your fingers. Don’t handle it more than necessary, though you want some of the gas bubbles to remain in the dough. It should look slightly blistered. Flour the peel and lift the disk onto the center. The dough is now ready to be topped.
- Shaping the Disk (Method 2): Take one ball of dough and generously flour it, your hands, and the work surface. Then press it down and gently stretch it out to 6 to 8 inches. Supporting the disk with your knuckles toward the outer edge and lifting it above the work surface, keep stretching the dough by rotating it with your knuckles, gently pulling it wider and wider until the disk reaches 10 to 12 inches. Set the disk on a well-floured peel. It is now ready to be topped.
- Whole Wheat Pizza Dough: Any of the pizzas in this book can be made with whole wheat dough, although I’ve found over the years that I personally prefer less whole wheat in the mixture than others might. Too much of it, to my taste, makes the crust gritty.
- To make whole wheat dough, use two-thirds white flour to one-third whole wheat, and double the yeast used in the standard pizza dough recipe.
Southern Caramel Cake has been around as long as I can remember. When I think of this cake I think of old-fashioned Sunday dinner’s. It’s a labor of love, but well worth it. You can whip the icing with a wooden spoon to make it spreadable, and when it sits it looks almost like peanut butter. I just poured my on a little warm so it would flow down the sides. Hope you enjoy this old fashion recipe.
- 1 cup butter (2 sticks)
- 2 cups sugar
- 4 eggs
- 3 cups flour, self-rising
- 1 cup buttermilk
- 2 teaspoons vanilla
- Southern Caramel Icing Recipe, double the recipe
- Preheat oven to 350 degrees.
- Prepare 3 9-inch cake pans.
- Cream butter til fluffy and then add sugar and cream for about 8 more minutes.
- Add eggs, 1 at a time, and cream after each.
- Add flour and buttermilk, alternately, beginning and ending with flour.
- Add vanilla and beat well.
- Divide among pans and bake for 25-30 minutes until set.
- Turn out of pans onto cooling racks and allow to cool completely.
- Prepare Southern Caramel Icing as cakes are cooling then ice cake.
Southern Caramel Icing
- 2 cups sugar
- 1 cup buttermilk
- ½ cup Crisco
- ½ cup butter
- 1 teaspoon baking soda
- Mix all ingredients in a 3-4 quart cast iron dutch oven.
- Swirl pan to keep ingredients moving in the pan.
- Cook to softball stage 235º – 245º on a candy thermometer or when tested in a cup of cold water.
- Remove from heat and beat with a wooden spoon until creamy and ready to spread.
Learn to make your own salad dressing. It’s not only fresh, you know what’s in it. This simple recipe is a great start. You can alter the measurements to your taste.
Yield = 3/4 cup
1 tsp. Dijon mustard
1½ tsp. honey
pinch of kosher salt
freshly ground pepper to taste
¼ cup cider vinegar
½ cup extra virgin olive oil
Whisk mustard, honey, salt, pepper and vinegar. Drizzle in the olive oil, whisking to mix, but do not emulsify. Set aside.
How does your garden grow? Mine is off to a good start! Here is just a few pics to show you. We had to cover everything up a couple of times and again tonight because of frost, but it’s safe as long as you take care of things. I also have a small herb garden that’s growing wild. If you don’t have room for a garden, maybe try a few raised beds. The harvest of the fresh vegetables are well worth the time!
I have two wonderful macaroni salad recipes, and having a hard time deciding which is my favorite. Both are delicious! This one is called Perfect Macaroni Salad, and here is my other recipe called Amazing Macaroni Salad. Maybe you can make them both and decide
The red pepper is a must!
- 1 cup Hellman’s mayonnaise
- 2 tablespoons vinegar
- 1 tablespoon mustard
- 1 teaspoon sugar
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 lb macaroni, cooked and drained
- 1 cup sliced celery
- 1/2 cup chopped green pepper
- 1/2 cup chopped red pepper
- 1/2 cup chopped green onion
- Combine dressing ingredients.
- Stir into remaining ingredients.
- Cover and chill.
This is the killer buttercream I was talking about in the last post. No kidding, this is the one! Love…love…love it! Not too sweet…just right! I hope you make it on the vanilla cupcakes I just posted. Let me know what you think!
- 1 (3.56oz) box white chocolate instant pudding (the 4 servings size box)
- 1/2 cup cold skim milk plus extra for thinning
- 1/2 cup unsalted butter, room temperature
- 1/2 cup shortening (can use all butter if desired)
- 1 cup powdered sugar
- 1 tsp vanilla
- Whisk pudding with milk in a small bowl. Set aside in fridge or freezer until thick/solid; about 3 minutes; it’s not very long.
- Meanwhile beat butter & shortening in a bowl with a hand mixer. Add vanilla & thickened pudding. Blend until combined.
- Add powdered sugar & blend again.
- Add milk, 1 Tbsp at a time until desired consistency is achieved. (I added about 3 to 4 Tablespoons. Fill pastry bag & pipe icing onto cupcakes or spread with a spatula onto a round cake.
*Makes about 2 1/2 to 3 cups frosting. **Use promptly after freshly being made. If prepared beforehand: thin with additional milk to a spreadable consistency. Keep refrigerated.
I hit the Jackpot twice today! (recipes that is ) I finally found a recipe that I can honestly say is the BEST vanilla cake recipe ever! Also, the BEST buttercream frosting! How often do you find a keeper? With me, I search and search…bake and bake…and once in awhile I find a keeper. I have two for you today, and I will post the White Chocolate Pudding Buttercream Frosting after this one. You’re lucky I’m sharing this one