Soft and Chewy Gingersnaps

• INGREDIENTS:

3½ cups all-purpose flour
2¼ teaspoons baking soda
1 teaspoon salt
1¼ teaspoons cinnamon
1¼ teaspoons ground cloves
1 teaspoon ground ginger
1 cup unsalted butter, at room temperature
1 cup granulated sugar
½ cup molasses
2 tablespoons vegetable oil
2 eggs
1 teaspoon vanilla extract

DIRECTIONS:

1. Preheat oven to 350 degrees F. Line two baking sheets with parchment paper; set aside.
2. In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, cloves and ginger; set aside.
3. Using an electric mixer, cream together the butter and sugar on medium speed until light and fluffy, about 3 minutes. Add the molasses and continue to mix until completely combined, scraping the sides of the bowl as needed. Add the vegetable oil, eggs and vanilla extract, and mix to thoroughly combine. Scrape the sides of the bowl, reduce the mixer speed to low, and add the flour mixture. Mix until just combined, giving it a final stir with a rubber spatula.
4. Scoop about 1½ tablespoons of dough, roll into a ball, and place on prepared baking sheets about 2 inches apart. Bake for 10 to 12 minutes, or until edges are set, but centers are still soft. Allow the cookies to sit on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely. The cookies can be kept in an airtight container at room temperature for up to 1 week. These cookies can also be frozen for up to 1 month

SOurce: https://www.browneyedbaker.com/soft-and-chewy-gingersnap-cookies/

250 Neiman Marcus

INGREDIENTS:

• 2½ cups rolled oats
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1 cup unsalted butter, at room temperature
• 1 cup granulated sugar
• 1 cup light brown sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 12 ounces semisweet chocolate chips
• 4 ounces milk chocolate, grated or finely chopped
• 1½ cups chopped walnuts

DIRECTIONS:

1. Preheat oven to 375 degrees F. Line three baking sheets with parchment paper.
2. Blend the oats in a food processor or blender to a fine powder. In a medium bowl, whisk together the blended oats with the flour, baking powder, baking soda and salt; set aside.
3. In the bowl of an electric mixer, cream together the butter and both sugars until light and fluffy, 3-4 minutes. Scrape down the sides of the bowl and beat in the eggs one at a time, beating well after each addition. Beat in the vanilla extract. Reduce the mixer speed to low and gradually add the flour mixture, beating just until incorporated. With a rubber spatula, fold in the chocolate chips, grated chocolate and walnuts.
4. Roll the dough into 2-ounce balls (or about 2 heaping tablespoonfuls worth) and place about 2 inches apart on the baking sheets. Bake one sheet at a time until the edges are set but the center still looks undone, about 10 minutes. Cool the cookies completely on the baking sheets. The cookies can be stored in an airtight container at room temperature for up to 4 days (they can also be frozen for up to 2 months).

Source: https://www.browneyedbaker.com/the-famed-neiman-marcus-cookie/

Levain CCC

INGREDIENTS:

• 3 cups (383 grams) bread flour
• 1 teaspoon baking powder
• ¼ teaspoon baking soda
• ¾ teaspoon kosher salt
• 1 cup (227 grams) unsalted butter, cold and cut into cubes
• ¾ cup + 4 teaspoons (170 grams) light or dark brown sugar
• ½ cup (99 grams) granulated sugar
• 2 eggs, cold, lightly beaten in a separate bowl
• 1 teaspoon vanilla extract
• 1½ cups (255 grams) dark chocolate chips
• 1 cup (113 grams) toasted and coarsely chopped walnuts

DIRECTIONS:

1. Line a baking sheet with parchment paper; set aside.
2. In a medium bowl, whisk together the flour, baking powder, baking soda and salt; set aside.
3. Using an electric mixer, beat the butter on medium speed until it comes together in one cohesive mass, about 1 minute. Add both sugars and continue to beat for another 1 to 2 minutes, until all of the sugar has been incorporated into the butter. Gradually add the eggs and vanilla and continue beating on medium speed until combined, scraping the sides of bowl once (the batter will appear lumpy). Reduce the speed to medium-low and gradually add the flour mixture until just a little bit of flour still remains. Stir in the chocolate chips and walnuts with a rubber spatula.
4. Divide the dough into 12 even pieces, roughly shaping them into balls (it should not be smooth). Place them,evenly spaced, on the prepared baking sheet. Refrigerate for 30 minutes.
5. Preheat oven to 375 degrees F.
6. Bake for 18 to 24 minutes, or until light golden brown on top. Let cool for 5 minutes on the cookie sheet, then remove to a wire rack to finish cooling. Leftovers can be stored in an airtight container at room temperature for up to 4 days.

RECIPE NOTES:

• While dark chocolate chips mimic the original recipe, you could also use semisweet chocolate chips.
• You can omit the walnuts for allergy purposes or personal preference.
• To get cookies all the same size, I recommend using a scale for weighing out the dough.

Source: https://www.browneyedbaker.com/levain-bakery-chocolate-chip-cookies/

Sadelle's Oatmeal Raisin Cookies

INGREDIENTS:

• 1 cup raisins
• Hot water
• 1¼ cups all-purpose flour
• 4 teaspoons ground cinnamon
• 2 teaspoons baking soda
• 1½ teaspoons fine sea salt
• ¾ cup unsalted butter, slightly softened
• 1 cup light brown sugar
• 6 tablespoons granulated sugar
• 2 cups old-fashioned oats
• 1 egg
• 1½ teaspoons vanilla extract

DIRECTIONS:

1. Place the raisins in a small bowl and cover with hot water. Soak for 30 minutes, then drain.
2. In a small bowl, sift together the flour, cinnamon, baking soda and salt.
3. Using an electric mixer, cream together the butter and sugars on medium speed until light and fluffy, about 3 minutes, scraping down the sides of the bowl as needed.
4. Reduce the mixer speed to low and add the flour mixture all at once. Mix on low speed until combined. With the mixer still on low speed, mix in the oats, followed by the drained raisins, egg and vanilla extract.
5. Use a ¼-cup measuring cup to scoop the dough onto a parchment paper-lined baking sheet. Flatten each blob slightly with the bottom of the measuring cup. Cover the baking sheet with plastic wrap and refrigerate for 4 days.
6. When ready to bake the cookies, preheat the oven to 350 degrees F. Bake until the cookies are golden brown around the edges but still soft in the middle, about 17 minutes. Remove from the oven and let rest on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Source: https://www.browneyedbaker.com/sadelles-oatmeal-raisin-cookies/

Gingerbread Cut Outs

INGREDIENTS:

• 3 cups all-purpose flour
• ¾ cup dark brown sugar
• 1 tablespoon ground cinnamon
• 1 tablespoon ground ginger
• ½ teaspoon ground cloves
• ½ teaspoon salt
• ¾ teaspoon baking soda
• ¾ cup (6 ounces) unsalted butter, cut into 12 pieces and softened slightly
• ¾ cup molasses
• 2 tablespoons milk

DIRECTIONS:

1. In food processor workbowl fitted with steel blade, process flour, sugar, cinnamon, ginger, cloves, salt, and baking soda until combined, about 10 seconds. Scatter butter pieces over flour mixture and process until mixture is sandy and resembles very fine meal, about 15 seconds. With machine running, gradually add molasses and milk; process until dough is evenly moistened and forms soft mass, about 10 seconds. (Alternatively, in the bowl of a standing mixer fitted with paddle attachment, stir together flour, sugar, cinnamon, ginger, cloves, salt and baking soda at low speed until combined, about 30 seconds. Stop mixer and add butter pieces; mix at medium-low speed until mixture is sandy and resembles fine meal, about 1½ minutes. Reduce speed to low and, with mixer running, gradually add molasses and milk; mix until dough is evenly moistened, about 20 seconds. Increase speed to medium and mix until thoroughly combined, about 10 seconds.)
2. Scrape dough onto work surface; divide in half. Working with one portion of dough at a time, roll ¼-inch thick between two large sheets of parchment paper. Leaving dough sandwiched between parchment layers, stack on cookie sheet and freeze until firm, 15 to 20 minutes. (Alternatively, refrigerate dough 2 hours or overnight.)
3. Preheat oven to 350 degrees F. Line two cookie sheets with parchment paper.
4. Remove one dough sheet from freezer; place on work surface. Peel off top parchment sheet and lay it back in place. Flip dough over; peel off and discard second parchment layer. Cut dough into gingerbread people or round cookies, transferring shapes to parchment-line cookie sheets with a wide metal spatula, spacing them ¾-inch apart. Repeat with remaining dough until cookie sheets are full. Bake cookies until set in centers and dough barely retains imprint when touched very gently with fingertip, 8 to 11 minutes, rotating cookie sheet from front to back halfway through baking time. Do not overbake. Cool cookies on sheets 2 minutes, then remove with wide metal spatula to wire rack; cool to room temperature.
5. Gather scraps; repeat rolling, cutting and baking in steps 2 and 4. Repeat with remaining dough until all dough is used.
6. Once cookies are cool, decorate with royal icing, if desired. Store in an airtight container at room temperature for up to 1 week.

Source: https://www.browneyedbaker.com/gingerbread-men-cookies/

Fried Rice

INGREDIENTS:

• 2 tablespoons sesame oil
• 2 tablespoons canola or vegetable oil
• 3/4 to 1 pound boneless skinless chicken breasts, diced into 1/2-inch pieces
• 1 1/2 cups frozen peas and diced carrots blend (I don't thaw and use straight from the freezer)
• 3 green onions, trimmed and sliced into thin rounds
• 2 to 3 garlic cloves, finely minced
• 3 large eggs, lightly beaten
• 4 cups cooked rice (I use white, long-grain or brown may be substituted. To save time use two 8.8-ounce pouches cooked and ready-to-serve rice)
• 3 to 4 tablespoons low-sodium soy sauce
• salt and pepper, optional and to taste

DIRECTIONS:

1. To a large non-stick skillet or wok, add the oils, chicken, and cook over medium-high heat for about 3 to 5 minutes, flipping intermittently so all sides cook evenly. Cooking time will vary based on thickness of chicken breasts and sizes of pieces. Remove chicken with a slotted spoon (allow oils and cooking juices from chicken to remain in skillet) and place chicken on a plate; set aside.
2. Add the peas, carrots, green onions, and cook for about 2 minutes, or until vegetables begin to soften, stir intermittently.
3. Add the garlic and cook for 1 minute, stir intermittently.
4. Push vegetables to one side of the skillet, add the eggs to the other side, and cook to scramble, stirring as necessary.
5. Add the chicken, rice, evenly drizzle with soy sauce, optional salt and pepper, and stir to combine. Cook for about 2 minutes, or until chicken is reheated through. Recipe is best warm and fresh but will keep airtight in the fridge for up to 5 days or in the freezer for up to 4 months. Reheat gently as desired.

Adapted from Rachel Schultz, Cooking Classy, Iowa Girl Eats
Pic and recipe: https://www.averiecooks.com/2016/02/easy-better-takeout-chicken-fried-rice.html/print

Chipotle Guac

2 ripe Hass avocados (In the restaurant, we use 48 per batch, multiple times per day)
2 tsp lime juice
2 tbsp cilantro (chopped)
1/4 cup red onion (finely chopped)
1/2 jalapeño, including seeds (finely chopped)
1/4 tsp kosher salt

HOW TO DO IT:

1. Choose the right avocado. It should feel squishy yet firm (like the palm of your hand), and be a nice dark green color on the outside.
2. Cut the avocado in half and then remove the pit (carefully!)
3. Scoop the avocados and place in a medium bowl.
4. Toss and coat with lime juice.
5. Add the salt and using a fork or potato masher, mash until a smooth consistency is achieved.
6. Fold in the remaining ingredients and mix well.
7. Taste the guacamole (over and over) and adjust seasoning if necessary.

SOurce: https://www.chipotle.com/guac-recipe

The WORST EVER Chocolate Chip Cookies

Are they the worst or are they the best cookies in existence? Either way, this easy, soft chocolate chip cookie recipe is insanely addictive. They're great as fresh, hot-out-of-the-oven gooey cookies, and stay soft for days.

Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 32 large cookies
Calories 100 kcal
Author Samantha Merritt

Ingredients
1 cup unsalted butter melted and then cooled for at least 5 minutes*
1 1/2 cups light brown sugar packed
1/2 cup granulated sugar
2 eggs room temperature preferred
1 tsp vanilla extract
1/4 cup maple syrup
3 1/4 cups all purpose flour
2 tsp cornstarch
1 tsp baking powder
1 tsp baking soda
1 tsp salt
2 cups chocolate chips I used half regular semisweet chips and half mini semisweet chips

Instructions

1. In large bowl, stir together melted butter and sugars.
2. Add eggs, one at a time, stirring combined.
3. Stir in vanilla extract and maple syrup.
4. In separate bowl, whisk together flour, cornstarch, baking powder, baking soda, and salt.
5. Gradually add flour mixture to wet ingredients, stirring until completely combined.
6. Stir in chocolate chips.
7. Cover bowl with clear wrap and allow to chill for at least 30 minutes (chilling!? I told you, this recipe is the worst.)
8. While the dough is chilling, preheat oven to 350F and prepare cookie sheets by lining with parchment paper.
9. Scoop about 2-3 Tbsp of cookie dough and roll into balls, making them slightly taller than they are wide. Place them at least 2 inches apart on prepared cookie sheet.
10. Bake about 13 minutes (cookies will appear to be a bit underdone, but edges should be just beginning to turn golden brown).
11. Allow cookies to cool completely on cookie sheet. If desired, gently press a few chocolate chips on top of the hot cookies.
12. Keep unbaked cookie dough in fridge while waiting to put the next batch in the oven, and do not place cookie dough on a hot cookie sheet.

Recipe Notes
*You do not want your butter to be too hot or it may melt the sugar and you'll have a very runny dough. Best practice would be to cut the butter into about Tbsp-sized pieces, microwave in 10-second increments (stirring after each) until it is just completely melted, and then allow it to sit for 5 minutes.

pic plus recipe: https://sugarspunrun.com/worst-chocolate-chip-cookies/

Beef Stew - Slow Cooker

2 pounds beef stew meat, cut into 1 inch cubes
1/4 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 clove garlic, minced
1 bay leaf
1 teaspoon paprika
1 teaspoon Worcestershire sauce
1 onion, chopped
1 1/2 cups beef broth
3 potatoes, diced
4 carrots, sliced

1. Place meat in slow cooker. In a small bowl mix together the flour, salt, and pepper; pour over meat, and stir to coat meat with flour mixture. Stir in the garlic, bay leaf, paprika, Worcestershire sauce, onion, beef broth, potatoes, carrots, and celery.
2. Cover, and cook on Low setting for 10 to 12 hours, or on High setting for 4 to 6 hours.

Spaghetti Sauce with Ground Beef

1 pound ground beef 1 onion, chopped
4 cloves garlic, minced 1 small green bell pepper, diced
1 (28 ounce) can diced tomatoes
1 (16 ounce) can tomato sauce
1 (6 ounce) can tomato paste
2 teaspoons dried oregano
2 teaspoons dried basil
1 teaspoon salt
1/2 teaspoon black pepper

1. Combine ground beef, onion, garlic, and green pepper in a large saucepan. Cook and stir until meat is brown and vegetables are tender. Drain grease.
2. Stir diced tomatoes, tomato sauce, and tomato paste into the pan. Season with oregano, basil, salt, and pepper. Simmer spaghetti sauce for 1 hour, stirring occasionally.

http://allrecipes.com/recipe/158140/spaghetti-sauce-with-ground-beef/

American-style Vanilla Biscotti

Ingredients

6 tablespoons butter, salted or unsalted
2/3 cup sugar
1/2 teaspoon salt
2 to 3 teaspoons vanilla extract
1/4 teaspoon almond extract, optional
1 1/2 teaspoons baking powder
2 large eggs
2 cups King Arthur Unbleached All-Purpose Flour
coarse white sparkling sugar, for sprinkling on top, optional

Instructions

1. Preheat the oven to 350°F. Lightly grease (or line with parchment) one large (about 18" x 13") baking sheet.
2. In a medium-sized bowl, beat the butter, sugar, salt, vanilla, almond extract (if you're using it), and baking powder until the mixture is smooth and creamy.
3. Beat in the eggs; the batter may look slightly curdled. At low speed of your mixer, add the flour, stirring until smooth; the dough will be sticky.
4. Plop the dough onto the prepared baking sheet. Divide it in half, and shape it into two 9 1/2" x 2" logs, about 3/4" tall. Straighten the logs, and smooth their tops and sides; a wet spatula or wet bowl scraper works well here. Sprinkle with coarse white sparkling sugar, if desired, pressing it in gently.
5. Bake the dough for 25 minutes. Remove it from the oven.
6. Using a spray bottle filled with room-temperature water, lightly but thoroughly spritz the logs, making sure to cover the sides as well as the top. Softening the crust just this little bit will make slicing the biscotti much easier. Reduce the oven temperature to 325°F.
7. Wait 5 minutes, then use a sharp chef's knife or serrated knife to cut the log crosswise into 1/2" to 3/4" slices. Or cut the biscotti on the diagonal, for fewer, longer biscotti. As you're slicing, be sure to cut straight up and down, perpendicular to the pan; if you cut unevenly, biscotti may be thicker at the top than the bottom, and they'll topple over during their second bake.
8. Set the biscotti on edge on the prepared baking sheet. Return the biscotti to the oven, and bake them for 25 to 30 minutes, until they feel very dry and are beginning to turn golden. They'll still feel a tiny bit moist in the very center, if you break off a piece; but they'll continue to dry out as they cool.
9. Remove the biscotti from the oven, and transfer them to a rack to cool. Store airtight at room temperature; they'll stay good for weeks.
10. Yield: 30 to 40 biscotti, depending on size.

https://www.kingarthurflour.com/recipes/american-style-vanilla-biscotti-recipe

Chocolate Chip Cookies - New favorite!

It is highly recommended that you use a kitchen scale and weigh the ingredients for this recipe.

8½ ounces (2 cups minus 2 tablespoons) cake flour
8½ ounces (1⅔ cups) bread flour
1¼ teaspoons baking soda
1½ teaspoons baking powder
1½ teaspoons kosher salt
10 ounces (1¼ cups) unsalted butter, at room temperature
10 ounces (1¼ cups) light brown sugar
8 ounces (1 cup + 2 tablespoons) granulated sugar
2 eggs
2 teaspoons vanilla extract
2½ cups semisweet chocolate chips
**I used regular flour and 2 sticks of butter

1. Sift together the cake flour, bread flour, baking soda, baking powder and salt into a large bowl and set aside.
2. Cream together the butter and sugars on medium speed until very light, about 5 minutes. Add the eggs one at a time, mixing well after each addition, then add the vanilla. Reduce the mixer speed to low, gradually add the dry ingredients and mix until just combined, 5 to 10 seconds. Using a rubber spatula, fold in the chocolate chips.
3. Press plastic wrap against the dough and refrigerate for at least 2 hours, up to 24 hours.
4. When ready to bake, preheat oven to 350 degrees F. Line a baking sheet with parchment paper or a nonstick baking mat.
5. Scoop 2½ ounces of dough, roll into a rough ball (it should be the size of a large golf ball) and place on the baking sheet, leaving at least 2 inches of space between balls of dough. Bake until the edges of the cookies are light brown and set, but the centers still look pale, about 15 to 17 minutes. Cool the cookies on the baking sheet for 10 minutes, then transfer to a wire rack to cool completely. Leftover cookies can be stored in an airtight container at room temperature for up to 3 days, or wrapped in plastic wrap, placed in a freezer bag and frozen for up to 3 months.

http://www.browneyedbaker.com/favorite-chocolate-chip-cookies/

http://www.texanerin.com/paleo-chai-spiced-cookies/

Ingredients

2 cups (200 grams) blanched almond flour
1/4 cup (34 grams) coconut flour, sifted if lumpy
1/4 cup (50 grams) coconut sugar
1/2 teaspoon baking soda
1/4 teaspoon cream of tartar
3/4 teaspoon ground ginger
3/4 teaspoon ground cinnamon
1/4 teaspoon ground cardamom
1/4 teaspoon ground cloves
1/4 teaspoon salt
1/4 cup (56 grams) coconut oil, melted
1/4 cup (60ml) maple syrup or honey
1 teaspoon vanilla
1 large egg
3-4 tablespoons sugar for rolling (you can use raw sugar or coconut sugar for the paleo verison)

Directions

In a medium mixing bowl, stir together the dry ingredients (almond flour through salt).
In a large mixing bowl, mix together the melted coconut oil, maple syrup, vanilla and egg.
Add the dry mixture to the wet and stir just until combined.
Wrap the dough in plastic wrap and refrigerate for 2 hours or until firm enough to roll into balls.
Preheat the oven to 350°F (175°C) and line a baking sheet with a piece of parchment paper.
Roll the dough into 1" balls, roll in the sugar, and place 2" apart on the prepared baking sheet.
Bake for 8-10 minutes or until the tops are firm and no longer wet. They will not brown but may crack a little.
Remove to a baking sheet to cool completely.
Store in an airtight container for up to 5 days.
Adapted from A Clean Bake's Grain-free Thick and Chewy Snickerdoodles

can omit other spices and do 1 T cinnamon