Best cookies ever says my husband who doesn’t eat cookies. This was the first time I made a thin chewy cookie instead of a cakey cookie, and it just so happens to be my favorite cookie flavor so I was doubley happy for the win on this one.
Ingredients
1 3/4 cup flour
3/4 cup granulated sugar
3/4 cup brown sugar
1 stick of butter
2 eggs
1/2 tsp. kosher salt
1 tsp. vanilla
1/2 tsp. baking powder
1 cup white chocolate chips
1 cup macadamia nuts
Directions
In the bowl of a stand mixer cream the butter, sugar, eggs and vanilla together.
In a separate medium sized mixing bowl mix all your dry ingredients together to combine.
Slowly combine the dry ingredients with the wet until well mixed.
Remove the bowl from the mixer and fold in your chocolate and nuts.
Wrap bowl in plastic wrap and chill for two hours.
Preheat the oven to 350 degrees. Line two baking sheets with parchment and using an ice cream scoop drop cookies about an inch apart on the sheets.
Bake for about 9 minutes until the edges are slightly browned.
Let cool for a couple minutes on the baking sheet then move to a cooling rack.
Either repeat the process with the leftover dough or freeze it to enjoy later.
In our quest to explore the world of food through the origin of Disney stories we have found our way to germany next. The world of snow white, tangled and sleeping beauty. From what I have noticed of German food it is made of easily attainable ingredients and warm spices that fill the home and the bellies of the people that live there with happiness. This bacon potato soup and hot roll combo is my interpretation of snow white feeding supper to the dwarves.
Tip: you will need to start your hot rolls about two hours before you start your soup. Your rolls and soup take the same amount of time to cook so you want to get all the proofing and dough forming out of the way.
warm soup and fresh bread can’t be beat
Ingredients
Soup
6 slices of bacon, chopped
bacon grease/butter
1 shallot, diced
4 garlic cloves, minced
1/4 cup flour
2 cups chicken stock
2 cups milk
8 red potatoes, thick dice
1 cup shredded cheddar cheese
1/2 cup sour cream
1 tsp. salt
1/2 tsp. pepper
Bread
2 tsp yeast (active dry)
3/4 cup water (warm, 95 to 110 degrees F)
2 Tbsp honey
1 tsp salt
2 Tbsp butter, softened
1 egg
2 1/2 cups bread flour
Directions
Soup
Dice your bacon into small chunks and place in a large pot. Cook on medium high until crispy then remove the bacon and set aside. Leave the bacon grease in the pot.
Turn the heat down to about medium low and add a tablespoon of butter.
Add you shallot and garlic and cook for about 4 minutes until your shallots have some color on them.
Add your flour and stir continuously for about a minute until fully combined.
Add stock, milk and potatoes. Cook for about 15-20 minutes until potatoes are cooked through.
Add cheese, sour cream and bacon and cook until cheese is melted.
Bread
In the bowl of a stand mixer with a dough hook attachment (You can also just do this in a medium bowl) add your yeast and water. Stir until the yeast dissolves.
Stir in the honey, salt, butter and egg. Add the flour and mix well. You want the dough to stick to the hook. If your mixing in a bowl you want the dough to follow the spoon around the bowl.
Turn the dough out onto a floured surface and knead for about 8 minutes. You want the dough to be smooth and elastic. If you poke it you want it to spring back slowly.
Place the dough in a clean oiled bowl and cover with plastic wrap. Let rise for one hour till it doubles in size.
Punch dough down to knock the air out of it. Turn it back out onto your floured surface and knead for about five minutes.
Divide dough into about ten equal pieces. Take each piece and roll it into a ball. Tucking the edges in underneath the dough to make a nice round surface. Place in a round greased pan and over with a clean kitchen towel for about 45 minutes. Don’t let them rise too high or they will be hard to turn out once you cook them. (Speaking from experience)
Bake in a 375 degree over for about 20 minutes. Till the tops are golden brown. Turn them out onto a rack to cool.
If you do manage to let them rise a little long I ended up having to use a paring knife to cut them out. They were still warm and delicious. Just not nice and round.
Rogue Woman Bakes 