So today there is a winter storm warning in effect until WEDNESDAY morning. They are calling for 1 inch of ice, and 8-12 inches of snow. For Oklahoma, that is a big deal. 2 days ago, it was 76 degrees and SUNNY! It was a beautiful day. We all spent the morning outside, Landon played soccer, and we grilled hamburgers for dinner. It was the perfect weekend. I am thankful for the little break before the “storm”.
My husband Landon loves coconut. I decided I was going to make a special dessert for him since most of the time he just samples what I make for other people. I decided to search for a somoa recipe, and found one that sounded (and looked) yummy! Head over to Baking Bites for the recipe. She also has a recipe for Somoa bars, if you are interested in a quicker dessert! These cookies are worth the effort…they are amazing. He hasn’t come home from work yet…but I made sure (a couple times) that they were edible. Enjoy!
Things have been busy around here this week. Not much time for blogging! Here is a tasty Muffin recipe…another one of my favorites. As usual, I add the struesal on top for added crunch. Have a wonderful weekend!
- In a large bowl, beat cream cheese and sugar until smooth. Add eggs, beat in well after each addition. Stir in vanilla. Combine the flour, baking powder and salt; add to cream cheese mixture just until blended. Fold in raspberries and chips. Top with Streusel.
- Fill greased or paper-lined muffin cups two-thirds full. Bake at 375° for 20-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Yield: 1 dozen.
After trying several recipes in the last few months, this has to be my new FAVORITE chocolate chip cookie recipe. They have a great flavor and are thick and chewy. Perfect when you want a nice, simple and original cookie!
Thick and Chewy Chocolate Chip Cookies (adapted from baking illustrated)
2 cups plus 2 tbsp. all-purpose flour
½ tsp. baking soda
½ tsp. salt
12 tbsp. unsalted butter, softened
1 cup brown sugar, packed
½ cup granulated sugar
1 large egg plus 1 egg yolk
2 tsp. vanilla extract
1 ½ cups semi-sweet chocolate chips
Adjust oven racks to upper and lower-middle positions. Preheat oven 325°. Line two cookie sheets with parchment paper.
Whisk dry ingredients together in a medium bowl; set aside. With electric mixer, or by hand, mix butter and sugars until thoroughly combined. Beat in egg, yolk, and vanilla until combined. Add dry ingredients and beat at low-speed just until combined. Stir in chocolate chips.
Roll a scant half-cup (0r 1/4 c if you want smaller cookies) of dough into a ball. Holding dough ball in fingertips of both hands, pull apart into two equal halves. Rotate halves 90 degrees and, with jagged surfaces facing up, place formed dough onto cookie sheet, leaving ample room between each ball. Bake, reversing position of cookie sheets halfway through baking, until cookies are light golden brown and outer edges start to harden yet centers are still soft and puffy (approximately 11-14 minutes). Don’t over-bake!!!
Cool cookies on sheets until able to lift without breaking. Transfer to a wire rack to cool.