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Thick, Soft, and Chewy Chocolate Chip Cookies

Thick, Soft, and Chewy Chocolate Chip Cookies

By

I moved out of the house in 1992 but my dad still insist I make his chocolate chip cookies for him

  • 2 1⁄2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 ⁄2 teaspoon salt
  • 1 ⁄2 cup real butter, at room temperature
  • 1 ⁄2 cup shortening
  • 1 1⁄2 cups firmly packed brown sugar
  • 2 teaspoons vanilla
  • 2 large eggs
  • 1 (12 ounce) package semi-sweet chocolate chips
  • 1 cup chopped nuts (optional)
0/5 (0 Votes)

Linguine with Shrimp all'Amatriciana

Linguine with Shrimp all'Amatriciana

By

Bring a large pot of salted water up to a boil

  • Salt
  • 1 teaspoon olive oil
  • 6 ounces pancetta, cut into small cubes
  • 1 small onion, finely chopped
  • Pinch of hot pepper flakes
  • 2 cloves garlic, sliced
  • 1/4 cup chopped fresh parsley
  • 1/2 cup white wine
  • One 28-ounce can peeled cherry tomatoes or Italian whole plum tomatoes
  • 12 ounces linguine or bucatini
  • 1 pound shelled and deveined shrimp
  • Freshly ground black pepper
4.4/5 (7 Votes)

How To Make the Best Coconut Macaroons

How To Make the Best Coconut Macaroons

By

The proper color for a macaroon is a matter of great controversy and personal taste

  • 3 cups sweetened, shredded coconut
  • 4 large egg whites
  • 1/2 cup sugar
  • 1 teaspoon vanilla or almond extract (see Additional Notes)
  • 1/4 teaspoon salt
0/5 (0 Votes)

Dark Chocolate Caramel Panna Cotta

Dark Chocolate Caramel Panna Cotta

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For caramel, in a medium heavy saucepan, stir together the cup whipping cream, the butter, brown sugar, and corn sy...

  • 1 ⁄4 cup whipping cream
  • 1 ⁄4 cup unsalted butter
  • 1 ⁄3 cup packed brown sugar
  • 1 tablespoon light-color corn syrup
  • 1 ⁄2 teaspoon vanilla extract
  • 1-1 ⁄2 tablespoons water
  • 1 teaspoon unflavored gelatin
  • 1 cup whipping cream
  • 1 ⁄4 cup granulated sugar
  • 1 cup Ghirardelli® 60% Cacao Bittersweet Chocolate Baking Chips
  • 1 ⁄3 cup sour cream
  • 1 ⁄4 cup whipping cream
  • 1 tablespoon powdered sugar
  • 3 Ghirardelli Milk & Caramel SQUARES™chocolates, cut into pieces* (optional)
4.4/5 (16 Votes)

S'mores Dip

S'mores Dip

By

In a medium bowl, using a hand mixer, cream together the cookie butter and butter until well blended

  • 3/4 cup cookie butter (Trader Joe’s, Biscoff, or Speculoos)
  • half a stick (1/4 cup) unsalted butter, softened
  • 1 cup powdered sugar
  • 3/4 cup marshmallow fluff
  • 3/4 about 3/4 cup (8 mini bars) chopped Hershey’s Milk Chocolate Bars (or chocolate chips)
  • Graham crackers, vanilla wafers, pretzels, or apple slices, for dipping
0/5 (0 Votes)

Sautéed Chorizo with Red Wine

Sautéed Chorizo with Red Wine

By

You’ll need a softer cured chorizo here, not the very firm types that are meant to be eaten without cooking

  • 3 Tbs. extra-virgin olive oil
  • 1-1/2 lb. cured but soft chorizo, cut into 1/2-inch-thick slices
  • 1/3 cup dry red wine
  • Good country bread, cut into large cubes
0/5 (0 Votes)

Chocolate-Dipped Pistachio Florentines Recipe

Chocolate-Dipped Pistachio Florentines Recipe

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Bring cream, sugar, and butter to a boil in a 2-qt

  •  3/4 cups heavy cream
  •  1 cup sugar
  •  4 tbsp. unsalted butter
  •  3 tbsp. flour
  •  2 cups sliced pistachios
  •  1 1/2 cup finely ground pistachios
  •  2 tsp. vanilla extract
  •  1/2 cups sugar
  •  3 tbsp. light corn syrup
  •  3 oz. semisweet chocolate, preferably 54%, roughly chopped
0/5 (0 Votes)

30 Minute Honey Wheat Rolls

30 Minute Honey Wheat Rolls

By

Notes for next time: Added about 1/4-1/2 cup more wheat flour

  • 1/3 c. butter, plus extra for brushing on
  • 1 c. milk
  • 2 T. instant yeast
  • 2 T. honey
  • 1/2 tsp. salt
  • 1 large egg
  • 2 c. all-purpose flour
  • 1 1/4 - 1 1/2 c. whole wheat flour
0/5 (0 Votes)

Korean-Style Grain Bowls with Spicy Marinated Steak

Korean-Style Grain Bowls with Spicy Marinated Steak

By

These Korean bibimbap-inspired grain bowls are brimming with bright vegetables and spicy, flavorful steak

  • 1 cup pear juice
  • 1/2 cup low-sodium soy sauce
  • 1/2 cup rice wine vinegar
  • 1/4 cup neutral vegetable oil, such as grapeseed
  • 3 garlic cloves, finely grated
  • 2 tablespoons toasted sesame oil
  • 1 tablespoon finely grated ginger
  • 1 teaspoon gochujang or Sriracha
  • 1 teaspoon light brown sugar
  • 1/4 teaspoon kosher salt
  • 2 teaspoons gochujang or Sriracha
  • 1 teaspoon light brown sugar
  • 1/2 teaspoon kosher salt
  • 1 1/2 pounds (1/2"-thick) flanken-cut, bone-in short ribs or 1 pound (1/2"-thick) boneless rib eye
  • 1 tablespoon neutral vegetable oil, such as grapeseed
  • 1 1/2 cups thinly sliced purple cabbage
  • 2 tablespoons rice wine vinegar, divided
  • 1 large carrot, julienned with a mandolin or coarsely grated using the large holes of a box grater
  • 4 cups baby spinach
  • 4 cups cooked grains, such as farro, quinoa, and/or brown rice
  • 1/2 teaspoon kosher salt
  • 6 ounces sugar snap peas, trimmed, strings removed, or snow peas, blanched
  • 1/2 cup kimchi, preferably daikon radish, sliced (optional)
  • 4 fried eggs (optional)
  • 1 scallion, thinly sliced
  • 2 teaspoons toasted sesame seeds
  • Gochujang or Sriracha (for serving)
0/5 (0 Votes)

Pumpkin Cheesecake with Brown-Butter Pears

Pumpkin Cheesecake with Brown-Butter Pears

By

Preheat the oven to 350°

  • 8 ounces gingersnap cookies, crushed
  • 2/3 cup plus 2 tablespoons sugar
  • Salt
  • 2 tablespoons unsalted butter, softened
  • 12 ounces cream cheese, softened
  • 1 cup canned pumpkin puree
  • 1/2 teaspoon pure vanilla extract
  • 2 large eggs
  • 1/4 cup all-purpose flour
  • 1/8 teaspoon ground cinnamon
  • Pinch of freshly grated nutmeg
  • 4 tablespoons unsalted butter
  • 3 large, ripe Bartlett pears—peeled, cored and cut into thin wedges
  • 1 teaspoon sugar
0/5 (0 Votes)