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nosh with me home about recipes faq email me subscribe shop salted chocolate chunk cookies print this recipe the minute i saw this recipe pop up on facebook i knew i had to make these chocolate chunks and sea salt you can t go wrong with that i followed deb s instructions except since i m super lazy and hate chopping chocolate i used the trader joe s semi sweet chocolate chunks they were the perfect size and since you re not using the entire bag it s ok if you sneak a few pieces also to note deb mentioned her dough was really crumbly mine wasn t but if yours is don t panic she swears they will turn out just fine while these cookies are soft and delicious and i managed to eat more than one while they were still warm i still prefer the david lebovitz recipe but if you re looking for a quicker recipe that doesn t require chilling dough overnight this is it look at that ratio of chocolate to batter ingredients 1 2 cup 4 ounces or 113 grams unsalted butter at room temperature 2 tablespoons 25 grams granulated sugar 2 tablespoons 25 grams turbinado sugar aka sugar in the raw you can use more brown or white if you don t have this but the subtle crunch it adds is delightful 3 4 cup plus 2 tablespoons 165 grams packed light or dark brown sugar 1 large egg 1 teaspoon vanilla extract 3 4 teaspoon baking soda heaped 1 4 teaspoon or technically 1 4 1 8 teaspoon fine sea or table salt 1 3 4 cups 220 grams all purpose flour 1 2 pound 225 grams semi or bittersweet chocolate cut into roughly 1 2 inch chunks with a serrated knife i am lazy and used the trader joe s chunks flaky sea salt to finish preparation heat oven to 360 f 180 c and line a baking sheet with parchment paper or a silicon baking mat in a large bowl cream the butter and sugars together with an electric mixer until very light and fluffy about 5 minutes add egg and vanilla beating until incorporated and scraping down the bowl as needed beat in salt fine sea or table salt and baking soda until combined then the flour on a low speed until just mixed with a spatula fold stir in the chocolate chunks scoop cookies into 1 1 2 tablespoon i used the medium oxo scoop mounds spacing them apart on the prepared baking sheet sprinkle each with a few flakes of sea salt bake for 11 to 12 minutes until golden on the outside but still very gooey and soft inside out of the oven let rest on baking sheet out of the for 5 minutes before transferring a cooling rack recipe from smitten kitchen may 6 2015 filed under cookies and bars comments off on salted chocolate chunk cookies confetti sugar cookies print this recipe last month i made about 300 balls of cookie dough to be baked off while i was in san diego for my sister s wedding i bought personalized stickers and cute little treat boxes off etsy and filled them with homemade cookies for all of the guests to take home aside from my tried and true brown sugar cookies and speckled shortbread with sea salt i decided to try something a little more colorful hence this recipe i couldn t have been any happier of the three cookies i think these were the crowd favorite and they were so festive and happy you have to smile just looking at them thick and chewy with a nice crunch from the round nonpareil sprinkles and loads of color from the cylinder sprinkles these cookies are delicious and pretty ingredients 1 1 3 cup butter room temperature 1 1 2 cups cups granulated sugar 2 eggs 2 teaspoons vanilla extract 3 1 2 cups flour 1 teaspoon baking powder 1 teaspoon salt 3 4 cup sprinkles preparation preheat the oven to 350 degrees line a baking sheet with parchment paper beat together the butter and sugar until light and fluffy about 3 minutes with a stand mixer beat in the eggs and vanilla until very well combined in a small bowl combine the flour baking powder salt and sprinkles gradually add the flour mixture to the butter mixture and mix until combined and the dough comes together use a cookie scoop to drop balls of dough on the prepared baking sheet about 1 inch apart bake for 11 minutes or until edges are turning golden and tops are just slightly underdone looking cool for 10 minutes on the cookie sheet before transferring to a cooling rack to cool completely yields 4 5 dozen recipe from buns in my oven april 16 2015 filed under cookies and bars comments off on confetti sugar cookies lemon pound cake with lemon essential oil print this recipe i love lemon pound cake and the more lemon juice or zest the better so when my friend leah asked if i was interested in baking something and including an essential oil i immediately said yes to the lemon oil the oil is cold pressed from the rinds of lemons so it smells absolutely amazing and adds even more lemon flavor to a recipe and in addition to being an antioxidant it has lots of other benefits the cake is good it s very moist and has a nice texture and the glaze adds a nice lemony punch if i were to make it again i d probably add a tablespoon more lemon juice to the cake just because i like lemon desserts really tart you can purchase the lemon essential oil or any other essential oil here cake ingredients 1 cup unsalted butter 2 sticks at room temperature plus more for the pan 2 1 2 cups all purpose flour spooned and leveled plus more for the pan 1 teaspoon kosher salt 1 2 teaspoon baking soda 1 2 teaspoon baking powder 3 cups granulated sugar 2 tablespoons finely grated lemon zest 4 tablespoons lemon juice 6 drops lemon essential oil 6 large eggs at room temperature 1 cup plain full fat greek yogurt glaze ingredients 2 tablespoons lemon juice 2 drops lemon essential oil 1 cup confectioners sugar preparation heat oven to 325 f butter and flour a 12 cup bundt pan in a medium bowl whisk together the flour salt baking soda and baking powder using an electric mixer beat the butter granulated sugar and lemon zest on medium high until light and fluffy 3 to 4 minutes beat in 4 tablespoons of the lemon juice and 6 drops of the lemon essential oil then the eggs one at a time scraping down the sides of the bowl as necessary reduce mixer speed to low add half the flour mixture then the yogurt and then the remaining flour mixture mix just until combined do not overmix transfer the batter to the prepared pan and bake until a toothpick inserted in the center comes out clean 65 to 75 minutes cool the cake in the pan for 30 minutes then turn it out onto a wire rack to cool completely in a small bowl whisk together the confectioners sugar 2 drops of the lemon essential oil and 1 tablespoon of lemon juice until smooth adding the remaining lemon juice as necessary to create a thick but pourable glaze pour glaze over cooled cake recipe adapted from real simple february 22 2015 filed under cakes and cupcakes comments off on lemon pound cake with lemon essential oil pão de queijo brazilian cheese bread print this recipe when i was in high school we had to read the jungle by upton sinclair if you read the book you can probably guess where this is going i quickly gave up red meat and haven t eaten it to this day i do eat poultry but i toy with the idea of going vegetarian i bring this up because on one of my first few dates with my ex boyfriend he took me to fogo de chao a brazilian steakhouse where the servers walk around with meat on skewers hmm dating red flag they had one chicken option and of course it was wrapped in bacon however they also have a ridiculously good salad side bar and pao de queijo tiny cheese rolls made with tapioca flour i was probably the restaurant s favorite customer ever because i ate mainly veggies and bread they made a ton of money off me fortunately for me there s another brazilian restaurant bossa nova in my neighborhood they also have pao de queijo and they even have chicken sans bacon i ve gone regularly over the years and recently became obsessed with their cheese bread so much in fact that i decided to give a recipe a whirl this recipe was super easy and the puffs were delicious and pretty close to the restaurants versions i probably wouldn t make these without a stand mixer and cookie scoop but if you have both of those you re good to go and because these are made with tapioca flour they re kosher for passover and also gluten free this is a life changer ingredients 1 cup whole milk 1 2 cup vegetable oil 1 teaspoon salt 2 cups 10 ounces tapioca flour or sour cassava flour 2 eggs 1 1 2 cups shredded parmesan cheese preparation preheat the oven to 450 f line a baking pan with parchment and set aside combine the milk oil and salt in the saucepan whisking occasionally bring to a gentle boil over medium heat remove from heat as soon as you see big bubbles coming through the milk add the tapioca flour to the saucepan and stir until the tapioca flour is completely incorporated the dough will be grainy and gelatinous transfer the dough to the bowl of a stand mixer fitted with a paddle attachment beat the dough for a few minutes at medium speed until it smooths out and has cooled enough that you can hold your finger against the dough for several seconds if the dough is too warm there s a chance your eggs may scramble so take your time here whisk the eggs together in a small bowl with the mixer on medium beat the eggs into the dough in two additions wait until the first addition has been fully incorporated into the dough before adding the second scrape down the sides of the bowl as needed with the mixer on medium beat in the cheese until fully incorporated the resulting dough will be very sticky stretchy and soft with a consistency between cake batter and cookie dough using a cookie scoop or tablespoon scoop rounded portions of the dough into mounds on the parchment lined baking sheet space the mounds an inch or two apart dip your scoop in water to prevent sticking transfer the sheet with the puffs to the oven and immediately turn down the heat to 350 f bake for 20 30 minutes until the puffs have puffed the outsides are dry and they are just starting to color cool briefly and eat leftover puffs can be kept in an airtight container for up to a week and re crisped in a warm oven or toaster oven yields i used a small oxo cookie scoop and got around three dozen puffs recipe from the kitchn february 1 2015 filed under bread passover comments off on pão de queijo brazilian cheese bread napa valley wine train disclosure i received two complimentary tickets for the wine train and it was awesome last weekend i had the opportunity to experience the napa valley wine train and it was a day like none other if you haven t heard of the wine train it s a train that runs from napa to st helena and is made up of restored vintage train cars that are absolutely beautiful all aboard the wine train there are different experiences to choose from you can have lunch dinner or a meal plus winery tour all of the trains include a gourmet meal prepared in the kitchen car yes on a moving train it was quite impressive and the winery tours include a private tour and tasting we decided on lunch and the castle winery tour and it was so much fun cheers to the wine train if you want to enjoy the beautiful views from the train while having a meal the vista dome car is perfect for that as the domed windows allow for amazing views additionally the vista dome premier train which runs select weekdays during winter months is limited to only 56 passengers so you have a very intimate experience this train debuted just this week and it s going to be incredible when i come back to napa that s the next train i m taking vista dome car so onto our day we arrived at the station at 10 30 received a special tour of all of the cars then promptly boarded the dining car seating is arranged before you board so there s no worrying about making sure your group is seated together which was really nice dining car we perused the menu and selected our courses lobster bisque for both of us followed by chicken for me and salmon for my friend and desserts chocolate covered tiramisu and creme brulee with blueberries everything was delicious and prepared fresh in the kitchen car which is amazing considering how much the train sways while it s moving kitchen car spectacular meal on the train after our soup and entree we moved into the lounge car for dessert and coffee lounge car if you want to do a wine tasting on the train there s also a magnificent wine tasting car wine tasting car with our bellies full and ready for our tour and tasting we took a private shuttle to castello di amorosa a gorgeous authentically styled 13th century tuscan castle winery it took 14 years to build the castle and it has more than 30 acres of vineyards castello di amarosa more of castello di amorosa barrels during the tour we got to try wine straight from the barrel also our guide mark was awesome in the tasting room following our tour and tasting we took the shuttle back to the train station and gushed over how fun the day was if you re looking for a special way to celebrate a birthday anniversary or bridal shower or a girls weekend you should consider the wine train i promise you ll have a fabulous time for more information web napa valley wine train twitter winetrain facebook https www facebook com winetrain instagram http instagram com winetrain january 18 2015 filed under wine train comments off on napa valley wine train next page search for wordpress downtown java theme by brian gardner creative commons license