Chewy Chocolate Chip Cookies

eatsgoodforme.wordpress.comOne of the reasons that urged me to learn how to bake is to be able to make those photo perfect chewy chocolate chip cookies that I practically see in almost all the foodie blogger out there. And since starting this blog – yes i have searched and tried many recipes out there that promises the best. And I have failed a lot of times too, I blamed my toaster oven and almost bought one of those fancy built-in ovens. I had to hold back many times because at this point, I live alone with my fur babies and do not fancy to remodel the kitchen until am ready to move to my own home. So I decided to stick it out with the oven toaster until I learn from my mistakes and rule over it instead. One of those mistakes I have been making it seems is belittling those preheat the oven at so and so degrees instructions, so I have at least been preheating it between 8-10minutes. And thankfully it has worked out well.

Funny as it may seem, this recipe would probably be the easiest for most of those pro bloggers, but since am a novice and self taught, this has been my most difficult with my most failures to make and replicate from reading blogs. Until I stumbled upon this recipe from pinterest – it has been my most successful in terms of taste, chewiness, and appearance. I just had to adjust the sugar requirement from the original recipe because most these recipes I truly find too sweet for my preference.

Before I usually share a recipe here, I have most likely tried and tested it at least 3 times before I can truly say – Hey! try this goodness – coz eatsgoodforme! Read on the original recipe here from grandbaby-cakes.com – it has two versions to chose from a crispy or chewy chocolate chip cookie. It has some great tips/notes for both versions as well to better understand the science behind it.

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Your cookie dough should look silky smooth but not runny.
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My preference is to roll them into 1 1/2- 2inch ball sizes.
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This is how they look after 12 minutes out of the oven.
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Enjoy with a glass of milk!
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I really like the taste of semi-sweet chocolate chips with chunky bittersweet chocolates!

Chewy Chocolate Chip Cookies – adapted from grandbaby-cakes.com

INGREDIENTS

  • 2 1/2 all purpose flour
  • 2 tsp. cornstarch
  • 1 tsp. baking powder
  • 1 tsp. baking soda
  • 3/4 tsp. salt
  • 1 cup brown sugar
  • 1/2 cup granulated sugar
  • 1 cup unsalted butter, softened to room temperature
  • 1 large egg + 2 egg yolk
  • 1 tbsp. vanilla
  • 2 cups of chocolate chips ( i prefer 1 cup semi sweet chocolate chips and 1 cup bittersweet chocolate bar – cut to bite sized chunks)

DIRECTION

1. Cut into cubes 1 pack 200gms. unsalted butter and place into a medium bowl, leave to soften at room temperature.

2. Whisk together on a separate medium bowl the flour, cornstarch, salt, baking powder and baking soda.

3. Once unsalted butter is soft add the brown and refined sugar and cream together on a high speed mixer, approx. 3-4minutes. Then on a low speed, add eggs one at a time followed by your vanilla until fully incorporated.

4. Also in low speed, add the flour mixture in 3 intervals until all is incorporated. Now with a spatula add the chocolate chips and fold into the mixture until evenly distributed.

5. Cover bowl with a cling film and refrigerate overnight. (If in a hurry at least chill for two hours)

6. Preheat oven to 350 degrees F or 180 degrees C. Take out of refrigerator your cookie dough and let it stand at room temperature for at least 10mins. Meantime line your trays with wax/parchment paper.

7. Scoop your cookie dough into 1 1/2 to 3inch balls depending on your preference. But remember to keep them apart between 2-3 inches from each other. Bake for 10-12 minutes, and let cool for 20-30 minutes. Keep on air tight container for 4-5days.

Creamy Red Velvet Crincles

Hello December! With the holidays fast approaching I have been testing a few cookie recipes for my sweet loot bags to give as gifts.

I have tasted a lot of the red velvet cupcakes but never on a cookie so I was happy to chance upon this recipe from Chef-In-Training. As much as I enjoyed it warm after baking, I also enjoyed it the next day for breakfast with milk. Not so bad for my first attempt, It turned out chewy on the inside and crisp outside. Next time I will just practice how to keep their sizes in uniform until I get the hang of rolling dough – otherwise I enjoyed this recipe, it’s easy to make and eatsgoodforme!

creamy red velvet crincles | eastgoodformeCREAMY RED VELVET CRINCLES – adapted from Chef-In-Training

Ingredients

  • 2 ¼ cups all-purpose flour
  • 1 ½ cups sugar
  • 2 tbsp unsweetened cocoa powder
  • 2 tsp baking powder
  • ¼ tsp salt
  • 8 oz cream cheese softened
  • 4 tbsp butter softened
  • 1 egg
  • 1 tbsp red liquid food coloring
  • 1/3 cup confectioner’s sugar

Direction

  1. In a large bowl – whisk to combine the dry ingredients: flour, sugar, cocoa, baking powder, salt and set aside.
  2. Cream together the cream cheese and butter until soft and fluffy. Add the egg and food coloring and mix together.
  3. Add your dry ingredients to the creamed ingredients – I added 1 cup at a time until you form your dough and integrate all the ingredients. Cover your dough mixture with a cling film and chill for 2-3 hours or overnight.
  4. Pre-heat your oven to 350 degrees F/180 degrees C and line your baking pan with parchment/wax paper and set aside. In shallow dish place your confectioner’s sugar and keep close. With a spoon, scoop enough dough and roll in your palms about 1inch balls and then roll into the confectioner’s sugar to coat. Continue until your baking pan is complete – I set the dough at least 1-2 inches apart and bake for 10-15 minutes.

Japanese Milky Bread: Melts in your mouth good!

Can I just tell you how happy I was to stumble upon this recipe from Noshings. It’s sooo good that I can finish it two sitting for breakfast and snacks and sometimes till dinner time with pasta or with a creamy soup. It’s that good that am actually waking earlier than usual just so I can have it for breakfast – I bet you’ll crave for it once you taste this incredibly soft and fluffy bread.

japanese milky bread | eatsgoodforme I’ve always been intimidated with making bread – because I have not used yeast before. I’ve watched a drama where the leads are bread makers and totally fell in love with the process on how they made bread, from dough making to forming them into different shapes. I was just in awe that I immediately read and searched as much as I can on the internet. It took a while for me to be brave enough to get my hands dirty and make bread – the terms I’ve read from some of the recipes are just not sinking into my pea sized brain for one thing – terms like proofing, starters, scoring etc. So until I really felt more comfortable, I eventually got the courage to make my first bread.- but only after reading one blog after the other and a more thorough research and back and forth reading.

After going thru Noshings recipe – I was glad it was idiot proof! She made making bread easy for a novice like me that I plan to make her other bread recipes soon. As the blog promised – you’ll love it that you’ll make it over and over. That I’ve done! in a month’s time, I’ve done it once a week that I’ve developed my own method – so here goes!

Ingredients

Tangzhong Starter

  • 1/3 cup all-purpose flour
  • 1 cup milk

Dough

  • 2 tbsp sugar
  • 1/2 cup warm milk (lukewarm)
  • 2 tsp dry active yeast (I use Red Star)
  • 2 tbsp butter
  • 2 3/4 bread flour (I used tipo 00)
  • 1 tsp salt
  • 1 tbsp buttermilk powder
  • 1 egg
  • 1 lightly beaten egg for egg wash

Direction

  1. Make your Tangzhong starter by heating your milk and flour in medium heat – whisk while in heat until it thickens (do not let it reach boil and remove from heat). Set aside to cool. According to research Tangzhong bread making was developed by the Chinese for a softer and fluffy bread – but Tangzhong method originated in Japan. Amazingly this method keeps the bread softer and fluffy even after a few days – by simply reheating in the microwave for 10-15 seconds. We’ll be using half of this mixture in this recipe, so set aside the other half, keep refrigerated and use at least in the next 3 days.
  2. Soften your butter and set aside (I heat it on the microwave in less than a minute) . In a medium bowl, add sugar, yeast and lukewarm milk (not too hot to the skin-is how I determine). Set aside 5-10 minutes for the yeast to activate.
  3. In a large bowl, add 2 1/2 cups of the bread flour and set aside remaining 1/4. Add salt and buttermilk powder and whisk together to incorporate the ingredients.
  4. Once the yeast mixture activates – add half of your Tangzhong starter (should be cool at this point) and the egg and stir to combine.
  5. Add the yeast mixture into the dry ingredients and mix with your kitchen aid (with a dough hook) or like me a handheld mixer. At this point as your dough can be loose and doughy – you can add your butter (which should be cool at this point) and mix together. At this point your dough can still be sticking to the side of your bowl, so add your remaining 1/4 flour and mix until your dough starts to integrate and is less sticky (until your dough doesn’t stick to the side of your bowl).
  6. Grease another bowl with olive oil or butter and set aside (grease the bottom and sides). Dust some flour on your working area and carefully roll out your dough and knead for a minute or two and roll into a ball. Place this on your greased bowl and cover with a cling wrap or damp cotton towel. Set aside in a warm area of your kitchen and let it sit for at least an hour – I believe this is what they call proofing.
  7. After an hour your dough should be double in size. Punch the middle of the dough to let air out. Dust some flour once more on your working area and knead for another minute or two.
  8. Grease a 9′ x 9′ x 1′ round pan or a rectangle shallow pan of your choice.
  9. You can experiment with the shapes of the bread – I first tried Noshings size ( with this recipe she made 4 large rolls) but I felt full easily after eating one piece. I tried to make 8pcs out of this recipe as well – the same I felt like one piece was big for me – so today i made it into 15pcs. and happy to make it into dinner roll sizes. I just knead and stretch the dough to a log shape and cut them to pieces. Lately I tried pressing the cut pieces with my palm to flatten it. I fold it twice from one end to the middle, then the other end to the middle again. Then I bring the two ends to the middle and press the dough ends together and pinch them together to create a seam. So eventually i just press together and pinch the obvious holes to create a perfect round dough. Then place these into your greased pan. After all is done – cover with a cling wrap or damp cotton towel again for at least 45 minutes or more.
  10. 15 minutes before your second proofing ends – preheat your oven to 350 degrees F/180 degrees C. Before it’s ready to enter the oven, carefully brush your egg wash into your dough. Bake for 30 minutes – 20 minutes into baking I insert a foil on top of the bread to keep the top from getting burnt ( another great tip from Noshings). Take out 5 minutes later after the timer ends. And let it cool another 10 minutes then dig in!

This could be quite a read – but am hopeful you’ll get thru this until it becomes a breeze, because it’s one bread recipe you’ll surely be making over and over. Yes eatsthatgood! For my fellow novice cook out there I’ve tried to take a photo of the process so enjoy and hope to hear your experience soon.

japanese milky bread | eatsgoodforme
photo of the activated yeast mixture
japanese milky bread | eatsgoodforme
photo of the yeast mixture with the Tangzhong starter and the egg stirred together
japanese milky bread | eatsgoodforme
photo of step 5 before I added the butter
japanese milky bread | eatsgoodforme
photo of step 5 after adding butter and before I added the last 1/4 of flour
japanese milky bread | eatsgoodforme
photo of my ball shaped dough before proofing for an hour
japanese milky bread | eatsgoodforme
photo an hour after – it doubles in size
japanese milky bread | eatsgoodforme
photo of my rolled dough before proofing for another 45 minutes
japanese milky bread | eatsgoodforme
photo after second proofing with egg wash before baking
japanese milky bread | eatsgoodforme
Isn’t she lovely?! Well at least I thought so – feeling like a proud mama afterwards – enjoy!

Cocoa Meringue Swirls

This week my much awaited copy of Mimi Thorisson’s cookbook – “A Kitchen In France: A year of cooking in my farmhouse” finally arrived!

mimi thorissonI have many favorite personalities, but I fell in love with her passion in cooking and her fairy tale like life in Medoc France – her kids and dogs are lovable as well so without batting an eyelash I opened an Amazon account and bought her cookbook.

But am in Manila, Philippines – how does that compare? Zilch!

Am not here to compare or live in a pretentious life. Like her I will maximize what I can gather fresh around our area and enjoy cooking for myself and my friends.

And to kick-start my excitement – I picked the easiest recipe on the book, her Chocolate Meringue Swirls (page 198). Her version is divinely gorgeous so I have yet to perfect the swirls for next time. But for now here’s my version of the same recipe. As describe in the book ” it’s slightly soft in the middle, which is the Italian way…” true enough it turned out that way. I’ve always wanted to learn how to make these, but most recipes called for cream of tartar ingredient which I find challenging to find in our area or i’m just clueless which isle in the supermarket i should look. None-the-less – this turned out more that what I expected and eatsgood enough for me!

cocoa meringue | eatsgoodforme

cocoa meringue | eatsgoodformeIngredients

  • 6 large egg whites ( room temperature)
  • pinch of salt
  • 1 tbsp. cornstarch
  • 1 2/3 cups granulated sugar
  • 2 tbsp unsweetened cocoa powder + more for dusting

Direction

  1. Start to preheat your oven to 275 degrees F/135 degrees C. Place wax/parchment paper onto your tray.
  2. In a large bowl beat egg whites with an electric mixer until they can hold medium peaks. Add a generous pinch of salt and cornstarch and whip. Add the sugar 2-3 tbsp at a time and in between beating with the mixer until all the sugar has been added and the whites are glossy and stiff.
  3. Add the cocoa powder and gently fold to your meringue. With 2 spoons whip a generous portion and place in your prepared tray then gently swirl. When all is done simply dust over your excess cocoa powder.
  4. Bake for an hour – but once timer is done – open the oven door slightly for 10-15 minutes before taking out of the oven. Let it cool generously before taking out of the tray.

Next time if I can find the peppermint extract anytime soon – i would love to test it on this recipe for the coming holidays.

Salted Caramel Sauce: Adapted from Cookingclassy

Once I ran into this recipe on Pinterest, I truly got excited – just because I could already imagine many other sweet recipes I could use this sauce for. So here goes my research and trial from the internet, I found a truly easy and adaptable recipe from www.cookingclassy.com with really great and helpful step-by-step photos for guidance – especially for an idiot like me. Sometimes when I research on recipes, reading thru the process does not do it for me so thanks to this step-by-step photo guide, I truly understood and went thru the process myself with great ease.

salted caramel sauce |eatsgoodforme.wordpress.com

Salted Caramel Sauce – for step-by-step photos refer to www.cookingclassy.com

Ingredients

  • 1 cup granulated sugar
  • 1/4 cup + 2 tbsp. water
  • 1/4 cup butter (diced into 1 tbsp. pcs.)
  • 1/2 cup all-purpose cream (I used Nestle)
  • 1/2 tsp. salt ( I used rock salt)

Direction

  1. Gather and prepare your ingredients beforehand and keep them close.
  2. As cookingclassy indicated – better to use a heavy bottom clear saucepan so you can see the difference easily but if you have none a stainless would most likely suffice. In a med-high heat combine water and sugar together and whisk continuously for the sugar to dissolve.
  3. Once you can see the sugar dissolved you can stop whisking and leave it to boil. At this point it is boiling vigorously so you can stop whisking and observe the changes in color but in between you can swirl the pan once in a while.
  4. Again refer to cookingclassy for photos in the changes in color as reference. Because from clear it slowly changes to amber to deep orange. This takes a while so patience is needed, I for one was doubting my first attempt if I was on track because i felt the heat could dissolve the water and sugar before it even changes color. But it really will change so just be diligent. From deep orange you can now add your butter and whisk to melt. Even if butter is half melting you can now take out from the heat at this point and whisk until butter is integrated with your sugar. At this point your mixture is thicker already.
  5. Slowly add your cream and whisk to combine and reach a shiny caramel color. You can now add your salt and again whisk to combine. Leave to cool before transferring to an air-tight container and refrigerate until your use.

For the cream though – originally it calls for a heavy cream but unfortunately am challenged to find this ingredient in our local groceries – am not even sure if it was going to affect the taste but for me – so far eatsgood enough. I’ll definitely be using this on some of the recipes I have been craving for and share my trials.

Breakfast Banana Muffin

I love Banana Loaf any time of the day – it’s one of my favorite comfort food, so the minute i decided to bake for real it has been my first choice to make. Since this is my first post, let me briefly introduce myself.

Call me Arvee – a workaholic living with my 14 furbabies 10 chihuahuas, a poodle, a frenchie, a beagle and a doxie. My whole day is spent making errands and dog clothes. Am not a picky eater and will try anything you serve me. But I am culinary challenged, i love reading thru food blogs and while i check their recipes – i get lost most of the time. Some terms are just not getting thru me and some ingredients are challenging to source out. Because I live alone with my furballs – I make simple food for myself and or make do with take outs most of the time. But recently i got hooked on pinterest, even if I have been on it years ago – i recently got hooked pinning this and that and finally took courage to try those recipes once and for all.

Just so you’ll have an idea it was just approximately June 2014 that i took my first baby step. I have a regular oven, but I bought a toaster oven type to start my journey just because am intimidated with it LOL!. So to my novice and psuedobaker friends out there – hope you enjoy my simplified version of my favorite dishes. And to the pros out there i hope to enjoy your criticism in the future.

Because i love Banana Loaf am sharing my most trusted basic recipe here. After trying maybe 3-4 recipes from the internet I have combined and tweaked the recipes into a simplified one.

Breakfast Banana Muffins

  • Ingredients
  • 5-6 Bananas (Latundan)
  • 1 1/2 cups all-purpose flour
  • 1/3 cup butter softened
  • 1/2 cup brown sugar
  • 1/4 cup granulated sugar
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 large egg

banana muffin | eatsgoodformeDirection

  1. Soften 1/3 cup butter (Note: To make the muffins moist – i just microwave it on med settings for 1 minute, then stir with a spatula the unmelted portion by stirring continuously until fully melted.) Set aside to cool.
  2. Measure and level your flour in a med sized bowl. Add baking soda, baking powder and salt and whisk to combine.
  3. In a larger bowl, mash your bananas. Add the brown and white sugar and cream together ( until sugar is integrated with the banana). Add your egg and whisk again to combine. Once the butter is cool add the butter as well and whisk to combine.
  4. At this point preheat your your oven to 200 degrees C/400 degrees F. Add half of your dried ingredient to the creamed mixture but don’t overwork your batter – instead gently fold and mix to combine. Add the other half of the flour mixture and gently fold and mix to the creamed batter.
  5. Line your muffin pan with liners (this yields 12 cups) and pour your mixture evenly on each cups.
  6. Once ready I set my oven temp to 350 degrees F/180 degrees C and place the pan on the middle of the oven and bake for 25-30mins. Remove 5mins after the timer sets off and let cool on wire rack for 5-10mins and you’re ready for your first bite.

banana muffin | eatsgoodformeHope you enjoy this like I did! – This is just the basic recipe and there’s a lot more I’ve tested that I’ll be sharing in the future so hope yours turns out as moist as it did with mine. Best for breakfast with milk or coffee, or break time as well. Ditto my fur babies loved it as well.

banana muffin | eatsgoodforme