New Chocolate chip cookies

New Chocolate Chip Cookie
  • 250 grams cake flour
  • 250 grams bread flour
  • 1 1/4 teaspoons baking soda
  • 1 1/2 teaspoons baking powder
  • 1 tablespoon corn starch
  • 1 1/2 teaspoons salt
  • 285 grams unsalted butter
  • 285 grams brown sugar
  • 225 grams granulated sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 700 grams chocolate semi-sweet or 60-70 percent cacao content
  • sea salt
  1. In a bowl, combine the two flours, baking soda, baking powder, corn starch and salt.

  2. Using your stand mixer, cream the butter and sugars together for 5 minutes. You want the mixture to be significantly lighter than when you started.
  3. Add the eggs in one at a time, making sure they are mixed in well after each one. Don't worry about over-mixing yet, there is no flour in the bowl.
  4. Add in the vanilla. Lower the speed and add in the flour mixture for just a few seconds until it is mixed in. This is when you should worry about over-mixing,
  5. Add in the chocolate and mix carefully with spatula.

  6. Cover the dough with plastic wrap as if it was a guacamole. Letting air get to the dough will dry it out in a bad way.

  7. Refrigerate for 36 hours.

  8. Preheat your oven to 175C or 350F.

  9. Using a 2 tablespoon scoop, put them onto a baking sheet.
  10. Sprinkle the tops with sea salt.

  11. Bake for 11-13 minutes.
  12. Let them cool for 5-10 minutes.

Chocolate Mint Cookies

Chocolate Mint Cookies
My family turned up their noses when I made these, but they tried them anyway. We had to go out and buy more mints for the next batch.
  • 300 grams all-purpose flour - normal flour
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 400 grams granulated sugar
  • 85 grams unsweetened cocoa powder
  • 175 mlp vegetable oil
  • 4 large eggs
  • 2 tsp vanilla extract
  • 48 Andes or After 8 Mints Chocolates unwrapped (from two packages)
  1. Instructions

  2. In a medium mixing bowl whisk together flour, baking powder, and salt, set aside.
  3. In the bowl of an electric stand mixer fitted with the paddle attachment blend together sugar, cocoa powder and vegetable oil until well combined.
  4. Mix in eggs and vanilla extract.
  5. Add flour mixture and mix until combined. Scrape bowl and fold to ensure it's evenly incorporated.
  6. Scrape dough up the sides of the bowl (this is just a trick I use so it chills faster and more evenly). Freeze 45 - 60 minutes or until firm enough to handle.
  7. Preheat oven to 350 degrees during the last 15 minutes of dough chilling.
  8. Scoop dough out and shape into 2.5 cm/1-inch balls (about 22 grams each). Transfer to a baking sheet lined with parchment paper or a silicone baking mat spacing them 2-inches apart.

  9. Flatten dough balls about halfway (with greased hands or cup). Bake in preheated oven about 9 - 11 minutes (they should appear slightly under-baked). Meanwhile unwrap chocolates.
  10. Immediately after removing chocolates from oven gently press one Andes Mint into each cookie. Let rest about 5 minutes until softened then spread over cookie.
  11. Chill to set faster or transfer to a wire rack and let set at room temperature.
Recipe Notes

Tips for This Recipe
It will seem closer to brownie batter than cookie dough batter, chilling is an absolute must. You can chill overnight in the refrigerator or freeze 45 – 60 minutes.
Be sure to add the chocolates right after removing cookies from the oven. The warmth of the hot cookies will melt each chocolate making it spreadable.
Cut the recipe if half if you don’t plan on making them for a lot of people.


Chicken with Spinach in Creamy Parmesan Sauce


This became a fast favorite in our family.

  • 4 chicken breasts
  • 3 tablespoons butter divided
  • Salt and pepper to taste
  • 2 teaspoon oregano
  • 1 large onion minced
  • 6 cloves garlic minced
  • 1 small jar sun-dried tomatoes drained from oil and chopped
  • 1/2 cup chicken broth
  • 1 cup heavy cream
  • 1/2 cup grated Parmesan cheese or more if desired
  • 1 large package spinach
  1. Thoroughly season chicken breasts with salt, pepper, and 1/2 teaspoon oregano on both sides.
  2. In a large skillet, melt 2 tablespoons butter with a bit of oil from the sun-dried tomatoes over medium-high heat. Add chicken breasts and cook for about 4 minutes on each side until browned. Once done and no longer pink, transfer grilled chicken breasts to a plate and set aside.
  3. To make the creamy spinach parmesan sauce, add the remaining tablespoon butter to the same pan. Cook onion, garlic, 1/2 teaspoon oregano and sun-dried tomatoes. Slowly add chicken broth, heavy cream, and Parmesan cheese and mix to combine until smooth while simmering for 2-3 minutes. Adjust seasoning with salt and pepper.
  4. Add spinach to the mixture and continue cooking until wilted. Add the chicken breasts back to the pan and reheat for 2-3 minutes. Serve immediately, garnished with fresh chopped parsley. Enjoy!
taco soup

Taco Soup

Taco Soup

A soup that resembles Chili. High in protein because of the meat and beans.

  • 800 grams Ground beef Fried
  • 1 large Onion Fried with ground beef
  • 1 pkg Taco Seasoning
  • 1 pkg Ranch Salad Dressing Mix (or dip mix) 3 tablespoons
  • 3 cans tomatoes (400g ea) 2 +1 Rotel if you can get it - all undrained
  • 1 can chili beans undrained
  • 1 can white or pinto beans undrained
  • 1 can black beans undrained
  • 1 can kidney beans undrained
  • 2 cans corn undrained
  • 2 cans green chilis, chopped undrained
  • 1/2 can chilis in adobo sauce To taste. None if you've used rotel tomatoes.
  1. Brown ground beef and onion.

  2. Sprinkle taco seasoning and ranch powder. Mix well.

  3. Add all canned goods - all undrained

  4. Simmer at least 1-2 hours

  5. Taste and add more chilis in adobo if you want it spicier.