You’ll notice that there are no pictures yet. I took some, but I have not been able to get them uploaded on to the website yet. I wanted to post anyway and I’ll just update the page with my pictures later.
For Week 3’s recipes I wanted goodies that were easy to store and would give my house guests treats to snack on conveniently. Additionally, I needed an easy week, and muffins and cookies are absolutely in my wheelhouse. I was excited to try their chocolate chip cookie recipe because I’m always on the lookout for the best recipe for soft chewy cookies. I have another recipe the yields a good cookie, but it is a lot of work and takes a lot of time.
021. Double-Blueberry Muffins:
I did not get to make these as ahead of time as I had intended which ended up working out for the better. My sister-in-law and her kids were already staying with us, so my niece wanted to help me make these on Saturday morning. It was a great recipe for that! It didn’t require a mixer and used just one bowl, so she was able to help measure and mix and pour which reminded me of when I would help my mom bake.
The only hiccup I had was that I wasn’t paying attention to the recipe and ended up mixing the citrus sugar to the butter before putting it on the muffins, but I don’t think it affected the taste or presentation much. They were very popular with everyone who tried them, except for my helper who thought we were making chocolate chip muffins.
The muffins were a good consistency and I liked the idea of a preserve filling in the middle of them; I think I’ll try some of the variations of this recipe – maybe even a chocolate chip variety.
084. Chocolate Chip Cookies:
I was super happy with these cookies!
I won’t lie, I was a little skeptical of how the shortening would affect the taste, especially since my sister-in-law had mentioned their mom would make cookies with all shortening which made a good chewy cookie on day one, but after a couple of days, the shortening flavor really came through.
Luckily, it has been several days now since I first made them and they still taste fresh. I think I will be keeping this recipe in my rotation.
Other Pictures:
If I get any additional pictures I’ll post them here.
Next Week: March 2, 2019
050. Salmon in Parchment & 071. Fresh Herb Vinaigrette
BONUS: Chocolate Raspberry Cake (From Evie)
My coworker’s last day is this Friday, so I’m making her favorite – a chocolate raspberry cake with some chocolate raspberry macarons. I’ll post my recipes and steps next week.
Just like always, comment below with your experiences!
I have already made the cookies twice. They are a very, very good cookie. Like the recipe tip says, the cane syrup helps them last a long time without drying out. Have never made a recipe before that called for karo syrup. I do not usually use Crisco in cookies, but the result was very nice. đź‘Ť I baked at 350 degrees for 9-10 minutes. The dough freezes well.
The muffins are very delish. I brushed on the melted butter and then sprinkled the zest sugar mix, but the butter soaked into muffin immediately and did not hold the zest. Would skip this step next time.
GMA gave me some of the muffins she made and I like them a lot! I warmed them about 20 sec and they are great with my morning coffee. I will try to bake them sometime too.