Chocolate Chip Cookies - Alton Brown's #10

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Everyone has their favorite recipe for Chocolate Chip Cookies. Me, I have recipes I like for certain reasons. Yes, I have a couple that I go-to most often, but I can't say that I have the *one*.  My friend Julie says her chocolate chip cookie recipe is the best.   Now, I have not seen the recipe or tried a cookie (let me give the caveat right now that Julie is an excellent cookie baker. Every cookie I have had of hers, is excellent), but I know if it is cakey, I won't think it is the best. I like a chewy, chocolate chip cookie. I like it soft, not crunchy when I bite into it.  
Most often, I go back and forth between this cookie, Alton Brown's #10 and Alton Brown's The Chewy.  While the cookies are similar, they are a little different too. In the directions for this cookie, there is no chilling time. I always add chilling time.  Then again, I usually chill the cookie dough before baking regardless.  I have friends who chill the dough 48-72 hours before baking, after making these cookies from Jacques Torres that was published in the New York Times. I have made them, and they were very good, but when I get a craving for chocolate chip cookies, I don't want to wait 2 or 3 days. 
Back to the cookies at hand. These are rich, chewy, chocolatey. Alton Brown's #10 uses ingredients everyone has in their pantry. This recipe is from his  book I'm Just Here for More Food: Food x Mixing + Heat = Baking. This recipe uses the muffin method, so you combine the dry, add them to the mixed wet, then stir in your add-ins. The cookies come together quickly. 
I also take my cookies out on the earlier side so I can ensure they are chewy.



Chocolate Chip Cookie #10 from I'm Just Here for More Food - Alton BrownMix and set aside:
2 1/4 cups all-purpose flour1 teaspoon baking soda1 teaspoon salt
Now mix together the wet ingredients:
3/4 cup sugar3/4 cup brown sugar1 cup unsalted butter, melted and slightly cooled 2 large egg yolks1 teaspoon vanilla extract
Now add the dry to the wet and mix gently with a wooden spoon. Do not over mix!!  While there is still some flour showing, add 2 cups chocolate chips and mix the rest of the way.Bake 10-11 minutes or until golden at 375º. 

Stroganoff-Style Spaghetti 'n' Meatballs

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This is a true 30-Minute Meal. I had to work late, yada, yada, yada, you know the story. I needed to get something on the table, and fast. Luckily, I remembered this recipe that I saw in a Taste of Home magazine while at my parents. I pulled it up on the computer and had dinner in about 20 minutes. We keep meatballs, turkey and/or beef, in the freezer for times like this. Since the meatballs are pre-cooked, this dish takes as long as it takes for water to boil and spaghetti to cook.
This recipe is great just because we keep these ingredients in the pantry/freezer and it was seriously quick.
The boys really liked this. C requested it be on the "Make Forever" list. It was also a nice change from red sauce spaghetti.
This dish isn't the most photogenic. I will add, there was a nice green veggie on the plate but that got eaten before I remembered to take a picture of the plate.



Stroganoff-Style Spaghetti 'n' Meatballs Recipe
Adapted from Taste of Home


1/2 pound uncooked spaghetti
1 package (12 ounces) frozen fully cooked Italian meatballs
2 tablespoons finely chopped onion
1 garlic clove, minced
1 tablespoon olive oil (I used less)
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1/4 cup 2% milk
1teaspoon beef base
1/8 teaspoon Cajun seasoning
1 cup (8 ounces) sour cream



Cook spaghetti according to package directions. Meanwhile, in a large skillet, saute the meatballs, onion and garlic in oil for 4-5 minutes or until meatballs are browned. Stir in the soup, milk, beef base and seasoning. Bring to a boil. Reduce heat; simmer, uncovered, for 10-12 minutes or until heated through.


Gradually stir in sour cream; heat through (do not boil). Drain spaghetti. Serve immediately with meatballs and sauce over spaghetti.

Sweet Soda Bread

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This is my other recipe for quick Irish Soda Bread.It's a slightly sweet version that's especiallynice with coffee or tea. Butter, an egg, baking powder and sugar are
added to my classic Irish Soda Bread.
You can also add 1C of raisins. Then it's called Spotted Dog.If you don't have buttermilk combine 1C milkwith 1t apple cider vinegar and let sit for 5 mins.Whisk in the egg and the melted butter. Combine with the dry ingredients and lightly mix.
Dough will be sticky
(see my classic recipe.)Put into a greased pan and cut a cross on top.Spread with 1T reserved liquid ingredients.Bake @375 for about 45 minutes, oruntil golden. Eat warm with lots of butter.Good with soups, chili, or just with butter and jam.It's nice toasted too.A very easy quick bread for any
time of the year!

Sweet Soda Bread4C flour
4T sugar
1T baking powder
1t soda
1/2t salt
1-1/2C buttermilk
1 stick butter, melted
1 egg

Combine dry ingredients in a large bowl
In a measuring cup whisk the
buttermilk or soured milk
with the egg and melted butter.
Add all but about 1T to the dry ingredients,
(reserving  1T in the cup)
Mix gently until the dough comes together.
Turn onto floured board and knead a few
times and form into a disk. Put into
a greased pan and cut a cross on top.
Spread the reserved buttermilk
mixture on top with your fingers.
Bake @375 until golden, about
45 minutes.
Serve warm with butter.
tip: add the  buttermilk gradually
stirring just until the dough comes
 together. Work quickly and
gently. Don't overwork.
Enjoy!