Chocolate Chip Cookies

This is a great chocolate chip cookie recipe, soft and chewy. The recipe comes from my Auntie Jan and is probably as old if not older than I am. My mom has used this as her staple cookie recipe when we were growing up and you can tell how often it's been used by the condition of the recipe card! Over the past couple years I have tried to find a better/different cookie recipe; from the ones in famous cookbooks to the back of the chocolate chip bag. In the end this one is truly the best!

Last night after a tough first swimming lesson I offered to make a treat for the little guy as a reward for sticking with it and jumping in so many times (not his favourite part of swimming lessons) He picked classic chocolate chip cookies! Bright and early this morning I made a quick batch. This recipe is simple and quick to make. Although I'm trying to avoid sugar and gluten right now I had to sneak a warm chocolate chip cookie off the baking sheet this morning! 

Ingredients:

1/2 cup shortening
1/2 cup butter
1 cup  white sugar
1/2 cup brown sugar
2 eggs
2 cups chocolate chips
2 tsp vanilla
2 cups flour
1 tsp baking soda
1/2 tsp salt
1 cup walnuts (optional)

Method:

Preheat oven to 350 F.
In a mixer cream shortening and butter. Gradually add in sugars, creaming thoroughly.  Beat in eggs & vanilla. Add in flour, baking soda and salt. The dough will be on the moist side. Stir in nuts and chocolate chips. Put teaspoon size dough balls on a cookie sheet. Bake for 10 minutes. If you like them crispy, bake them a couple minutes longer.

Double Chocolate Peanut Butter Cookies

This recipe comes from a old friend of mine Lorraine who is not only an amazing mother of 4 but an awesome cook/baker! I'm always in awe of the delicious food she cooks her family. This one is a keeper!! Who doesn't love chocolate & peanut butter together!?! The peanut butter frosting is great on chocolate or vanilla cupcakes as well.

Ingredients:

1 3/4c flour
1tsp baking soda
1/4c cocoa
1/2c butter
1/4c peanut butter
1/2c sugar
1/2c brown sugar
1 egg
2 tsp vanilla
1/4c mini chocolate chip

Method:

Mix the first 3 dry ingredients together in a bowl, set aside.
In a mixer cream butter and sugar together until light and fluffly.
Add brown sugar and peanut butter, mix together.
Add the egg and vanilla into the mixer, blend until completed incorporated.
Add the bowl of dry ingredients slowly to the mixer.
Use a couple tbsp of cream to make all the dry ingredients blend in with the wet ingredients
Stir in the mini chocolate chips
Make tablespoon size balls of dough and roll into a bowl of sugar to cover the dough. Reshape the dough into a ball. 
Press with fork to make crisscross pattern
Bake for 6 minutes at 375degrees
Let cool completely


Peanut Butter Frosting:

1/4c butter
1/2c peanut butter
2c icing sugar
1/3c cream

Blend with a mixer and place inbetween cookies

adapted from:  http://www.lovintheoven.com/2011/02/double-chocolate-espresso-sandwich.html

Butternut Squash Soup

This veggie has grown on me over the years, probably one of the only ways I'll eat it is in soup. I'm picky with butternut squash soup though ... it can't be too sweet. In this recipe it's simple and easy & I think brings out the very best in butternut squash. I find it hard to type out my soup recipes as I don't measure anything - it's all about taste. So I'm going to try to put in measurements but go by your taste. Add more of what you like and less of what you don't. To top it off just before serving add a dollup of cream fraiche.


Ingredients:

1 butternut squash, cubed
1 medium yellow onion, chopped
2 cloves of garlic, minced or finely chopped
1 tsp ginger, minced or finely chopped
6 cups chicken broth or even plain water
cream

Saute the onions and garlic until the onions are translucent. Add the cubed squash and ginger, saute on medium for 5 minutes. Add broth, bring to a boil and then turn down the heat. Simmer until the squash is tender. With an immersion blender puree soup. Add cream and simmer on medium low for 5 minutes. Add salt and pepper to taste.