Classic: Whole Weat Choc Chip Cookies

Chef Stephanie ..... I made em!!!!!! After 3 batches... they finally turned out good! Still not Chocolate Chip Perfection, but heck Rome wasn't built in a day right??? Guess it's going wrong in the substitution of normal flour with whole weat flour, but it's what I had at home at the moment of baking.
As they say here : 'eh beh pazienza'! aka: 'ah well, be patient!' This international Cooking Club might even become a language cooking school... ouh not to bad of an idea actually!!! What do you think??
Original recipe: Chocolate Chip Cookies Take Two


Ingredients:

• 125gr all purpose flour (I used whole weat flour)
• 1/2 teaspoon Baking Powder
• 1/4 teaspoon Baking Soda
• 1/4 teaspoon salt
• 1/4 teaspoon cinnamon
• 113gr Cream Butter
• 1 teaspoon Vanilla Extract
• 165 gr Light Brown Sugar
• 1 egg
• 200gr Semi Sweet Chocolate Chips
• 60gr chopped Walnuts

How to make it:

Blend flour, baking powder, baking soda, salt, and cinnamon in a medium sized bowl. Set aside.

Cream butter with vanilla extract.  Add brown sugar and continue to blend.  Add egg and blend thoroughly.  Then add dry mixture gradually.

Fold in semi-sweet chocolate chips and walnuts.  Drop by Tablespoonfulls onto ungreased baking sheets.

Bake in a pre-heated 190° degree oven for 12-14 minutes, or until golden brown. WARNING: DO NOT KEEP THEM ANY LONGER AS THEY WILL GET CRISPY WHEN YOU TAKE THEM OUT!!! 

Let rest on pan after removed from oven for 1-2 minutes. Transfer to wax paper or wire rack to cool.  ENJOY!!

Here is the outcome of my version of Steph's Beauties

'Healthy' Chocolate Chip Cookies

ENJOY

Chef Stephanie & Steph

Classic: American Corn Chowder anyone???

A first contribution by our American Chef Stephanie! With many others to follow... 


Feeling just *this much* better about the winter weather after supper tonight. I made one of my favorite comfort foods. Corn Chowder.
Now the original recipe has been around since my Grandma was first married. My mother made a second draft of it, which is the bacon-grease spattered index card that I have currently in my possession (Grandma's recipe card is still in the family recipe box.)
Here's the recipe.....


Ingredients:

• 4 cups potatoes diced = 
• 2 cups Water boiling =
• 1/4 lb Bacon
• 1/4 cups Onion, chopped
• 2 cups whole Kernel Corn
• 2 cups Milk
• 1 teaspoon salt
• 1 teaspoon paprika
• 1/8 teaspoon pepper
• 1 tablespoon Parsley

How To Make It:

Cook potatoes in water for 15 minutes. Drain. Set aside.

Fry Bacon with onions in stock pot. Add potatoes and all remaining ingredients.

Bring to boil. Reduce to simmer. 

ENJOY!

Outcome: What I do differently... I don't measure. I hardly ever measure (except when baking). So for me to give you my recipe... well I can't exactly. What I can do is tell you that I dice up about 4 potatoes, chop 1 medium sweet yellow onion, dice 1/2 package bacon and throw it all in my soup pot. I fry that all up and then I eyeball what looks to be enough corn and enough milk. I season to taste with fresh ground pepper, coarse sea salt, and garlic powder. Then I serve with a sprinkling of paprika and parsley flakes with toast or crackers on the side :). Makes enough to feed this family of four with some leftovers.

Corn Chowder

Enjoy!

Chef Stephanie from Stephanie Evers Writes