best chocolate chip cookies

Ingredients

• Servings: 4
• 1 cup butter, softened
• 1 cup sugar
• 1 cup packed brown sugar
• 2 eggs
• 2 teaspoons vanilla extract
• 3 cups all-purpose flour
• 1 teaspoon baking soda
• 2 teaspoons hot water
• 1/2 teaspoon salt
• 2 cups semisweet chocolate chips
• 1 cup chopped walnuts

Recipe

Preparation Time: 20 mins Cook Time: 10 mins Ready Time: 1 hr


• preheat oven to 350 degrees f (175 degrees c).
• cream together the butter, sugar, and brown sugar until smooth. beat in the eggs one at a time, then stir in the vanilla. dissolve baking soda in hot water. add to batter along with salt. stir in flour, chocolate chips, and nuts. drop by large spoonfuls ungreased pans.
• bake for about 10 minutes in the preheated oven, or until edges are nicely browned.

joanna's nut roll

Ingredients

• Servings: 6
• 2 cups milk
• 1 (0.6 ounce) cake cake yeast
• 1/4 cup warm water - 100 to 110 degrees f (40 to 45 degrees c)
• 6 cups all-purpose flour
• 1 teaspoon ground cinnamon, or more to taste
• 1 teaspoon nutmeg
• 1/2 cup butter
• 1 cup sugar
• 1 teaspoon salt
• 2 eggs
• 1 teaspoon vanilla extract
• 1 slice bread, toasted
• 3 pounds walnut halves
• 1 1/4 pounds pecan halves
• 1 teaspoon vanilla extract
• 1 cup honey, or to taste
• 1/2 cup sugar
• 1 teaspoon ground cinnamon, or to taste
• 1 teaspoon nutmeg
• 4 egg whites
• 2 cups milk, or as needed
• 1/4 cup butter, melted - divided
• 2 egg yolks
• 1/2 cup milk

Recipe

Cook Time: 50 mins Ready Time: 5 hrs 50 mins


• heat 2 cups of milk in a saucepan over low heat until the milk just comes to a simmer; remove from heat, and let cool. mash the cake yeast with the warm water in a bowl, and set aside.
• in a bowl, whisk together the flour with 1 teaspoon of cinnamon and 1 teaspoon of nutmeg. in a separate large bowl, mash the butter with 1 cup of sugar and the salt until the mixture is smooth and creamy. beat in 2 eggs and 1 teaspoon of vanilla extract. after milk is cooled to a warm temperature, stir the yeast mixture into the scalded milk, and stir the milk mixture to the creamed butter mixture. beat in 3 cups of flour until completely incorporated, and beat in remaining flour, 1/2 cup at a time, until the mixture forms a smooth dough that's almost sticky. dough will be very soft.
• turn the dough out a well-floured work surface, and knead until smooth and elastic, about 8 minutes. place the dough into an oiled bowl, and turn the dough over to coat all sides with oil. cover with a floured kitchen towel, and let rise in a warm place until doubled, 2 to 3 hours.
• punch down the dough, cut into 6 equal pieces, and roll each piece into a ball. cover with floured kitchen towel, and set the balls into a warm place to rise until doubled, 40 minutes to 1 hour.
• while dough is rising the second time, make the nut filling: tear toasted bread into a few pieces, and grind toast with walnuts and pecans in a food grinder, or process in the work bowl of a food processor until finely chopped. place the nuts into a bowl; mix in 1 teaspoon of vanilla extract, 1 cup of honey, 1/2 cup of sugar, 1 teaspoon of cinnamon, and 1 teaspoon of nutmeg until thoroughly combined. mix in milk, a little at a time, to make a workable mixture.
• beat egg whites to stiff peaks in a bowl with an electric mixer, and gently fold the egg whites into the nut mixture until completely combined.
• preheat oven to 350 degrees f (175 degrees c). line a baking sheet with parchment paper.
• roll out each piece of dough on a floured surface into a 12-inch square; brush with melted butter. spread 1/6 of the nut mixture each square of dough, and roll each into a log; pinch ends and seam tightly together, and tuck the ends underneath the roll. place filled rolls on the prepared baking sheet, seam sides down.
• beat egg yolks and 1/2 cup of milk together in a small bowl, and brush the rolls with the egg yolk mixture. if desired, allow to rise 30 more minutes (for more puffy rolls). poke holes in the rolls every 4 inches.
• bake in the preheated oven until golden brown, 50 to 65 minutes. a toothpick inserted into the center of a roll will come out clean. brush rolls with melted butter after removing from oven; allow to cool on racks.

best chocolate chip cookies

Ingredients

• Servings: 4
• 1 cup butter, softened
• 1 cup sugar
• 1 cup packed brown sugar
• 2 eggs
• 2 teaspoons vanilla extract
• 3 cups all-purpose flour
• 1 teaspoon baking soda
• 2 teaspoons hot water
• 1/2 teaspoon salt
• 2 cups semisweet chocolate chips
• 1 cup chopped walnuts

Recipe

Preparation Time: 20 mins Cook Time: 10 mins Ready Time: 1 hr


• preheat oven to 350 degrees f (175 degrees c).
• cream together the butter, sugar, and brown sugar until smooth. beat in the eggs one at a time, then stir in the vanilla. dissolve baking soda in hot water. add to batter along with salt. stir in flour, chocolate chips, and nuts. drop by large spoonfuls ungreased pans.
• bake for about 10 minutes in the preheated oven, or until edges are nicely browned.

jill's world-famous coffee liqueur brownies

Ingredients

• Servings: 1
• 8 (1 ounce) squares unsweetened chocolate
• 1 cup butter
• 5 eggs
• 3 cups sugar
• 1 tablespoon vanilla extract
• 1 1/2 cups all-purpose flour
• 1/2 cup coffee flavored liqueur
• 2 cups chopped walnuts

Recipe

Preparation Time: 20 mins Cook Time: 35 mins Ready Time: 55 mins


• preheat the oven to 375 degrees f (190 degrees c). grease a 9x13 inch baking pan. in a heavy saucepan combine the butter and unsweetened chocolate. cook over low heat, stirring constantly until smooth and well blended. remove from heat and set aside.
• in a large bowl, beat eggs, sugar and vanilla until thick and pale. stir in the chocolate mixture and coffee liqueur. fold in the flour. stir in chopped walnuts if desired. spread evenly into the prepared pan.
• bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out almost clean. be careful not to overbake. cool for at least 30 minutes before cutting into bars and serving.

Honey Nut Fruit Muffins

Ingredients

• Servings: 18
• 1 cup water
• 1/2 cup honey
• 1 cup chopped pitted dates
• 1 teaspoon baking soda
• 2 oranges, zested and juiced
• 3 granny smith apples - peeled, cored, and shredded
• 1 cup chopped seedless green grapes
• 1 teaspoon ground cinnamon
• 1/2 cup chopped walnuts
• 3 cups self-rising flour

Recipe

Preparation Time: 30 mins Cook Time: 25 mins Ready Time: 55 mins


• preheat oven to 350 degrees f (175 degrees c). grease 18 muffin cups, or line with papers.
• mix the water, honey, dates, and baking soda together in a saucepan, and bring to a boil. reduce heat to a simmer, and cook until the dates are soft, about 2 minutes. remove from heat, and allow to cool. when cool, pour the mixture into a mixing bowl, and combine with orange juice and zest, shredded apples, grapes, cinnamon, and walnuts; stir to combine. mix in the flour, and spoon the batter into the prepared muffin cups.
• bake until set and golden brown on top, 25 to 30 minutes.

best chocolate chip cookies

Ingredients

• Servings: 4
• 1 cup butter, softened
• 1 cup sugar
• 1 cup packed brown sugar
• 2 eggs
• 2 teaspoons vanilla extract
• 3 cups all-purpose flour
• 1 teaspoon baking soda
• 2 teaspoons hot water
• 1/2 teaspoon salt
• 2 cups semisweet chocolate chips
• 1 cup chopped walnuts

Recipe

Preparation Time: 20 mins Cook Time: 10 mins Ready Time: 1 hr


• preheat oven to 350 degrees f (175 degrees c).
• cream together the butter, sugar, and brown sugar until smooth. beat in the eggs one at a time, then stir in the vanilla. dissolve baking soda in hot water. add to batter along with salt. stir in flour, chocolate chips, and nuts. drop by large spoonfuls ungreased pans.
• bake for about 10 minutes in the preheated oven, or until edges are nicely browned.

vegetarian carrot cake

Ingredients

• Servings: 1
• 3 teaspoons lemon juice
• 1 1/4 cups milk
• 2/3 cup vegetable oil
• 2 teaspoons orange zest
• 3/4 cup packed brown sugar
• 3 teaspoons vanilla extract
• 1 1/2 cups whole wheat flour
• 1 1/2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1 1/2 teaspoons ground cinnamon
• 1/2 teaspoon ground cloves
• 1/2 teaspoon salt
• 1 1/2 cups grated carrots
• 1/2 cup chopped walnuts

Recipe

• preheat oven to 350 degrees f (175 degrees c). butter an 8 inch springform pan. in a small bowl, add lemon juice to milk. stir together and let stand 5 minutes. sift flour, baking powder, cinnamon, cloves and salt together and set aside.
• in a large bowl, cream oil, orange zest and brown sugar. add sour milk and vanilla. add flour mixture and beat until smooth. stir in the grated carrots and chopped nuts.
• pour the batter into an 8 inch springform or other deep 8 inch pan. bake at 350 degrees f (175 degrees c) for 1 hour, or until a toothpick inserted into the cake comes out clean. allow to cool.