I’ve been trying SO HARD to muster up the energy to blog lately but, truthfully, I’m feeling a bit “blogged out”. I have a lot of thoughts and am feeling a lot of feelings but to write them down right now feels… hard. Not hard as in “my feelings are deep and difficult” but hard as in “I’m too lazy to type stuff”.
So, today, all I have for you is THE best chocolate chip cookie recipe I have ever come across. I promise you. Truly the best.
Paul got me The Clinton St. Baking Co. Cookbook a few years ago and their chocolate chunk cookie recipe is one I always go straight to when I’m in an “I just feel like a classic chocolate chip cookie and I don’t care how much refined sugar is in it” mood.
Luckily for you all, their cookie recipe is posted on their website and I highly recommend you give it a try.
Chocolate Chunk Cookies
Recipe by The Clinton St. Baking Co.
Makes 18 to 20 cookies
- 2 sticks + 2 Tablespoons unsalted butter, room temperature
- 3/4 cup light brown sugar
- 3/4 cup granulated sugar
- 1/2 teaspoon salt
- 1/4 teaspoon vanilla extract
- 1/4 teaspoon cinnamon
- 1 large egg
- 2 cups plus ¼ cup plus 1tablespoon all purpose flour
- 1 1/2 teaspoons baking soda
- 1 3/4 cups semisweet chocolate chunks (see the Note on page 193)
- Preheat the oven to 300 degrees. If using a convection oven, turn the oven to 275 degrees.
- In the bowl of an electric mixer, cream together the butter, sugars, vanilla and cinnamon on medium speed, making sure to stop and scrape the bowl down. This will take 3 to 4 minutes.
- Add the egg and mix on medium – low speed until combined.
- Whisk together the flour, baking soda and salt in a separate bowl and add all at once to the batter. Mix the dough together on low speed until combined, making sure to stop and scrape down the bowl so that all the flour is incorporated.
- Fold the chocolate chunks into the dough with a spatula or spoon. Coat two cookie sheets with nonstick cooking spray or line them with parchment paper (we do both at the bakery to prevent sticking). With a 2- ounce ice cream scooper, scoop cookies onto each sheet. *Do not put too many per sheet as they will spread.
- You should have 18 to 20 cookies. Bake for 15 – 17 minutes, until golden and just set on top. Let cool.
Note: Do not flatten the scoops of cookie dough. Allow them to keep their round shape and they will flatten naturally in the oven.
I’m lucky. I have a husband who genuinely enjoys cooking and uses cooking as a way to decompress. So, everyday after work, while I play with the kids, Paul cooks us an amazing dinner.
But, despite the fact that I rarely cook anymore, I love cookbooks. At any given time, I’ll have a stack of cookbooks next to my bed and I look through them at night before I go to bed. It’s cathartic.
My kids are picky eaters though, which means Paul and I don’t eat as adventurously as we’d like.
These are some of my favourite cookbooks for the family. Some are better for main dishes and others are better for snacks. The one thing they all have in common, however, is that the food is simple, which is key for our kids!
Do you have a go-to cookbook?
1 / 2 / 3
4 / 5 / 6
I was one lucky lady this Christmas.
Sure, I had a sinus infection during the holidays and, yes, I was completely miserable and, okay, I complained A LOT… But I got a Vitamix from my husband for Christmas and that brightened up my holidays, indeed.
I understand some might scoff at the fact my husband got me a kitchen appliance for Christmas but dammit if I don’t love me a practical gift like a new blender. And this isn’t just any blender… It’s super-powered. At long last, no more chewing my smoothies because my blender couldn’t pulverize my kale properly.
I’ve been experimenting with different flavour combinations, but the smoothie I’m currently addicted to is one inspired by Dreena Burton’s Immunity Zinger smoothie. I use:
- One banana
- One apple
- 1/2 cup frozen mango
- A couple of big handfuls of spinach
- 1/2 lemon, peeled
- About a one-inch knob of ginger, peeled
- About 1/4 cup water
- Tablespoon of chia seeds
- Tablespoon of hemp seeds
It’s definitely got some zing to it and helps me start my morning off right. I was previously adding protein powder to my morning smoothies but I don’t feel I need the extra fuel right now. When I get the motivation to ramp up my running again, my nutritional needs will change.
Do you have a Vitamix? If you have a favourite smoothie, I’d love it if you left the recipe in the comments!
Growing up, going to my friend Erin’s house was pretty awesome. There were always fresh-baked monster cookies in the house and a mini-fridge full of pop. Like, every kind of pop- even Nestea. At the time, this was quite the novelty for me.
Erin seems to have continued the tradition of always having fresh-baked goods in the house, which I love. A while back (a serious while back since we haven’t lived in the same province in a year and a half!), I went to her house and she had made the most delicious cookies. I asked for the recipe and I thought I’d share it here today in case anyone still has their Christmas baking to do like me.
Warning: These are incredibly addictive.
- 1 cup butter, softened
- 1 1/4 cups packed brown sugar
- 1 egg
- 1 tsp. vanilla
- 1 1/2 cups flour
- 1 tsp. baking soda
- 1 tsp. baking powder
- 1/4 tsp. salt
- 1 1/4 cups rolled oats
- 1 cup corn flakes
- 1 cup rice krispies
- 1 package chocolate chips (I typically use just a cup or so, not a full package)
- Preheat oven to 350 degrees fahrenheit
- Cream butter and sugar
- Add egg and vanilla
- Add flour, baking soda, baking powder and salt
- Stir in cereals and chocolate chips
- Drop onto greased baking sheets and bake for 8 to 10 minutes
I hope everyone is having a great week!
Header image source
My Aunt is famous for her desserts.
Growing up, I’d always look forward to going to her house for dinner and couldn’t wait to see what was for dessert. Chocolate and peanut butter ribbon loaf. Butter brickle pie. Oreo ice cream pie. I loved them all. But I especially loved her pistachio dessert.
This is one of those desserts where I actually feel embarrassed purchasing some of the ingredients. (Side note: Do you judge people by what they have in their grocery cart? Because I do.) But the shame of purchasing cool whip and pistachio pudding mix in all its artificial glory is worth it for this delicious crowd-pleasing dessert. It’s an indulgent one and pretty old school, but so good.
Auntie Val’s Pistachio Dessert
- 1 cup flour
- ½ cup melted butter
- 2 tbsp. sugar
- ¼ cup chopped nuts
- ½ tsp. vanilla
- ½ tsp. almond extract
Mix together bottom layer ingredients and press into a greased 9” x 13” pan. Bake at 325 degrees Fahrenheit until golden brown. Cool.
- 8 oz. cream cheese, softened
- 2/3 cup icing sugar
- 2 cups cool whip
Mix ingredients and spread all over cooled crust.
- 2 packages instant pistachio pudding mix
- 2-½ cups milk
Mix together, following directions on pudding package. Spread over cream cheese mixture.
Spread cool whip or whipped cream over top. Top with toasted almonds. Refrigerate overnight. Freezes well.
(Note: Recipe can be halved for a 9” pie plate or square pan)
I wasn’t sure of the origins of this dessert but it looks like it was adapted from a Kraft recipe.
What was your favourite dessert as a child?
Pictures from Kraft website
I love dessert. I always have a dark chocolate bar stashed away in my freezer and I need at least a square or three after supper to feel satisfied. But every once in a while, I’ll indulge and spend some time making a real dessert. Even when I’m indulging, however, I try to keep things as healthy as possible. I mean, if there’s a healthier alternative, why not?
These are a few of my favourite (healthyish) desserts:
Vegan Pumpkin Pie Squares with Gluten-Free Graham Cracker Crust – This recipe is way easier than making traditional pumpkin pie, with all the taste and more. I made these for Thanksgiving instead of a traditional pumpkin pie and they were a big hit.
Healthy Holiday Gingerbread Cookies – These are a bit finicky to make, I’ll admit. But I prefer them to traditional gingerbread. Even if you don’t make these, you should still check out Sarah Britton’s website because it’s beautiful.
Peanut Butter Pudding with Berrylicious Swirl – I love nut butters and eat spoonfuls out of the jar. This recipe is super peanut buttery so if you love nut butters, you will love this. My kids also LOVE this recipe.
Apple Tart with Cashew Maple Cream – The recipe looks long and complicated, but it is actually a cinch to make. Trust me.
Dark Chocolate Pudding – Avocados make the perfect creamy pudding. And my five year old has no idea that the dreaded avocado is a prime ingredient [maniacal laugh].
3-Layer Nut-Free Dream Cups – Angela Liddon of Oh She Glows has a true gift. If you try any recipe on her website, I can guarantee you will love it. But these are just so so good.
Do you have a favourite dessert? Share the link in the comments!
About two days into my new job, Paul and I started to wonder how we were going to put a home-cooked meal on the table every night by a reasonable hour. I’ve been a working mom before, but I was never a working mom battling GTA traffic. It adds a whole other dimension to the complexities of a dual income household.
Enter: the slow-cooker.
I love love love my slow-cooker. But so many slow-cooker recipes involve cooking a bunch of ingredients before throwing them in the slow-cooker. Doesn’t that negate the benefits of using a slow-cooker? My go-to slow-cooker recipes have one rule: they should require just throwing a bunch of ingredients into my slow-cooker and then going about the rest of my day. Most times, this means chicken recipes since ground meats usually need browning first.
Here are my five favourite slow-cooker recipes that require limited effort. Just add some simple vegetable side dishes and – ta-da- dinner is served before my kids melt into a puddle of tears.
Chicken Taco Chili
Pulled Barbecue Chicken
2 Ingredient Paleo Crockpot Chicken
Santa Fe Chicken
Mexican Flank Steak
Do you love your slow-cooker as much as I do? Link your favourite slow-cooker recipe in the comments. I’m always on the look out for new recipes to try.