I’ll have my cookie and eat it too

August 04, 2016. Category: cooking, dessert, National Cookie Day

Did you know that today (August 4th) is National Chocolate chip cookie day?!

Not that we need an excuse to want to have a cookie but when there is a holiday about them how can we resit?

Here are some fun facts about Chocolate chip cookies….

Best-Chewy-Cafe-Style-Chocolate-Chip-Cookies

Photos: Courtesy of Hostthetost

The chocolate chip cookie was created by accident. In the 1930s, Ruth Wakefield, owner of the Toll House Inn in Whitman, Massachusetts, added broken chocolate bar pieces into her cookie batter thinking that they would melt. Instead, the classic dessert was born. The Nestlé brand Toll House cookies is named for the inn.

Chocolate chip cookies were first called “Butterdrop Do Cookies.” Wakefield’s recipe first ran in a Boston newspaper. In 1936, she published her first cookbook, Toll House Tried and True Recipes, and renamed them “Chocolate Crunch Cookies.”

The first chocolate chip cookie was the size of a quarter. It was super crispy and could be devoured in just one bite.

 The creator of the cookie was paid for her recipe with a lifetime supply of chocolate from Nestlé. After acquiring Wakefield’s recipe, the company invented the now ubiquitous teardrop-shaped chocolate chip in 1939.

In case you now want a cookie or two below is one of Aimee’s favorite recipes for the perfect chevy chocolate chip cookie courtesy of Alton Brown YUM!

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The Chewy Chocolate Chip Cookie Recipe 

Ingredients:
8 ounces unsalted butter
12 ounces bread flour
1 teaspoon kosher salt
1 teaspoon baking soda
2 ounces granulated sugar
8 ounces light brown sugar
1 large egg
1 large egg yolk
1 ounce whole milk
1 1/2 teaspoons vanilla extract
12 ounces semisweet chocolate chips

Directions:
Melt the butter in a 2-quart saucepan over low heat. Set aside to cool slightly. Sift together the flour, salt and baking soda onto a paper plate. Pour the butter into your stand mixer’s work bowl. Add the sugar and brown sugar and beat with the paddle attachment on medium speed for 2 minutes.
Meanwhile, whisk together the whole egg, the egg yolk, milk and vanilla extract in a measuring cup. Reduce the mixer speed and slowly add the egg mixture.

Mix until thoroughly combined, about 30 seconds.
Using the paper plate as a slide, gradually integrate the dry ingredients, stopping a couple of times to scrape down the sides of the bowl. Once the flour is worked in, drop the speed to “stir” and add the chocolate chips. Chill the dough for 1 hour. Preheat the oven to 375 degrees F and place racks in the top third and bottom third of the oven.

Scoop the dough into 1 1/2-ounce portions onto parchment-lined half sheet pans, 6 cookies per sheet. Bake 2 sheets at a time for 15 minutes, rotating the pans halfway through. Remove from the oven, slide the parchment with the cookies onto a cooling rack and wait at least 5 minutes before devouring.The darker the sugar you use, the chewier your cookies will be.

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Super Sunday without the Super Stress

February 04, 2016. Category: catering, cooking, details, diy, event, how to, uncategorized

With a die-hard Denver Broncos fan on our team in Cindy, we couldn’t let the Super Bowl Sunday go by without a blog post. We have pulled together a few of our favorite Super Bowl entertaining tips and put together a cute downloadable version of Cindy’s favorite Super Bowl predictions game for you to print out and play with your friends. So get cooking, drink up and Go Broncos!

(This post may or may not have been written by aforementioned die-hard Broncos fan)

These adorable and easy to make cutlery cans (see instructions here) are the perfect way to add a little football flare to your Super Spread.

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Aimee’s go to Super Bowl snack is the Barefoot Contessa’s caramelized onion dip (here). And who could forget the drinks! Consider calling in tired on Monday morning and making a crowd favorite Beer-Rita (here).

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Don’t forget to have activities for those that may not be the biggest football fans. Fun activities like our downloadable predictions game (click here to download printable version) are the perfect way to engage those there for the pigs in a blanket and not the pigskins.

SuperBowl_DownloadableQuiz_ADominickEvents

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Holiday Recipes

December 23, 2014. Category: cooking, holidays, how to, traditions, uncategorized

Happy Holidays!

These recipes are some of our favorite holiday traditions and we wish to share them with you.

Aimee’s Favorite Sticky Buns

Ingredients

SERVINGS: MAKES 9

Dough

2/3 cup whole milk

5 tablespoons sugar, divided

1 3/4 teaspoons active dry yeast (from one 1/4-ounce envelope)

2 large eggs, room temperature

2 3/4 cups unbleached all-purpose flour

1 teaspoon kosher salt

1/2 cup (1 stick) unsalted butter, cut into 1-inch pieces, room temperature, plus 1/2 tablespoon, melted

Topping

1 3/4 cups chopped pecanst(about 8 ounces)

1/2 cup (1 stick) unsalted butter

3/4 cup (packed) dark brown sugar

3/4 cup heavy cream

1/3 cup honey

1/4 teaspoon kosher salt

1/4 teaspoon finely grated orange zest (optional)

Buns

1/2 cup (1 stick) unsalted butter, room temperature

1/2 cup (packed) dark brown sugar

3/4 teaspoon ground cinnamon

1/2 teaspoon freshly grated nutmeg

1/8 teaspoon kosher salt

All-purpose flour (for dusting)

1 large egg

Coarse sea salt (such as Maldon)

Preparation

Dough

Heat milk in a small saucepan over medium heat or in a microwave until an instant-read thermometer registers 110°–115°. Transfer milk to a 2-cup measuring cup; stir in 1 Tbsp. sugar. Sprinkle yeast over milk and whisk to blend.

Let sit until yeast is foamy, about 5 minutes.

Add eggs; whisk until smooth.

Combine remaining 4 Tbsp. sugar, flour, and salt in the bowl of a stand mixer fitted with a dough hook.

Add milk mixture.

With mixer running, add 1/2 cup room-temperature butter, 1 piece at a time, blending well between additions.

Mix on medium speed for 1 minute.

Knead on medium-high speed until dough is soft and silky, about 5 minutes.

If you don’t have a stand mixer, fit your food processor with the standard chopping or dough blade.

Combine remaining 4 Tbsp. sugar, flour, and salt in food processor. Pulse to blend.

Add milk mixture; process until combined.

With processor running, add 1/2 cup room-temperature butter, 1 piece at a time, blending well between additions.

Process until dough is soft and silky, 2–3 minutes longer.

Dough will be sticky but should not be greasy. If it is greasy, process for an additional 1–2 minutes.

Brush a medium bowl with some melted butter; place dough in bowl.

Brush top of dough with remaining melted butter; cover with plastic wrap.

Cover with plastic; chill.

Let dough rise in a warm, draft-free area until doubled in size, 1–1 1/2 hours (or 2–2 1/2 hours if dough has been refrigerated).

Chill dough for 2 hours.

Topping

Preheat oven to 350°. Spread out nuts on a rimmed baking sheet. Toast until fragrant and slightly darkened, 10–12 minutes. Let cool completely.

Set 1 1/4 cups nuts aside for buns.

Melt butter in a small heavy saucepan over medium heat.

Stir in brown sugar, cream, honey, salt, and orange zest, if using. Bring to a boil, reduce heat to medium, and simmer until glaze is golden brown and glossy, 3–4 minutes.

Pour 1 cup of glaze into baking pan, tilting to coat bottom and sides.

Set aside remaining glaze.

Sprinkle 1/2 cup toasted pecans over bottom of baking pan and let cool.

Buns

Using an electric mixer on medium speed, beat butter, sugar, cinnamon, nutmeg, and kosher salt in a medium bowl until light and fluffy, 2–3 minutes. Set filling aside.

Punch down dough; transfer to a floured work surface.

Lightly dust top with flour.

Cover and chill buns and remaining glaze separately.

Store remaining pecans airtight at room temperature.

Loosely cover pan with plastic wrap or a kitchen towel.

Let buns rise in a warm, draft-free area until doubled in size, 45 minutes to 1 hour, or 1 1/2–2 hours if dough has been chilled overnight.

Arrange a rack in middle of oven; preheat to 350°.

Whisk egg with 1/2 tsp. water in a small bowl.

Brush tops of buns with egg wash.

Bake, rotating pan halfway through and tenting with foil if browning too quickly, until buns are golden brown, filling is bubbling, and an instant-read thermometer inserted into center of buns registers 185°, about 50 minutes.

Let cool for 5 minutes.

Spoon remaining glaze over.

Sprinkle 1/2 cup pecans over.

Let cool in pan on a wire rack.

Lightly sprinkle sea salt over.

Serve buns warm or at room temperature.

Recipe and photo courtesy of Bon Appetit

Cindy’s Marshmallow Rolls

(Cindy’s mom’s own recipe!)

Photo courtesy of: Tara Cooks

Servings: Makes 8

Ingredients

1 10oz. can refrigerated crescent dinner rolls

8 large marshmallows

¼ cup melted butter

2 Tbsp ground cinnamon

2 Tbsp white sugar

Topping

1 cup Powdered sugar

1-2 Tbsp milk

add one Tbsp at a time until desired consistency is reached

Preparation

Preheat oven to 400 degrees F (200 degrees C). Lightly grease a baking sheet.

Separate crescent rolls into individual triangles.

In a small bowl, mix together cinnamon and sugar.

Dip a marshmallow into melted butter, then roll in sugar mixture.

Place marshmallow into the center of a dough triangle. Carefully wrap the dough around the marshmallow. Pinch the seams together tightly to seal in marshmallow as it melts. Place on a baking sheet. Repeat.

Bake in a preheated oven until golden brown, about 15 minutes.

Allow to cool, then glaze with the topping

Happy Holidays from our homes to yours!

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Shana Tova!

September 24, 2014. Category: cooking

 Since Lauren is our in-house chef extraordinaire, I thought it only appropriate to share her Rosh Hashana menu with everyone

Challah and Honey
Lauren’s Menu

Hay Ride cocktail (recipe from our friends at Occasions Caterers)

Rack of Lamb with Dijon and Rosemary

 Rice Pilaf with golden raisins

 Roasted chipollini onions

Susan’s Kugel (Lauren’s mom’s famous noodle kugel with raisins)

Apple Crostada with Homemade Vanilla Bean Caramel Ice Cream

~

We are all really hoping there will be leftovers!

Shana Tova

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Sunny Side Up

February 07, 2014. Category: cooking, decor, inspiration

So you are engaged, or hoping to be.  Start Valentine’s Day off just right by preparing breakfast with love for your special someone.  Wake them up with one or a few of these cute breakfast ideas.

Heart-y Hole-in-One Eggs

 

Directions:

1. Lightly toast bread. Cut out heart shapes from center. (I save the toasted hearts and put butter and cinnamon sugar on them — serve them right along side.)

2. Melt a teaspoon of butter in a nonstick skillet over medium heat.

3. Add the toast and crack an egg right inside it.

4. Cook to desired level of doneness. If you flip the toast, it doesn’t look as pretty — but it’s necessary if you don’t like your eggs overeasy. We love ‘em runny, so I just turn the heat down to medium-low and put a lid over the top ’til the egg white cooks through.

Red Velvet Pancakes with Buttermilk Syrup

 

Red Velvet Pancakes:

1 1/2 C. Buttermilk

4  Eggs

4 Tbsp. Butter, melted

1 tsp. Vanilla

2 Tbsp. Red Food Coloring

2 C. Flour

2 Tbsp. Cocoa

1/3 cup Sugar

2 tsp. Baking Powder

1/2 tsp. Baking Soda

1 tsp. Salt

 

 Buttermilk Syrup:

 1 Cup Butter

1 Cup Buttermilk

2 Cup Sugar

2 Tbsp. Vanilla

1 tsp. Baking Soda

Directions:

For the pancakes, mix together dry ingredients and set aside. Melt butter in separate bowl, then add buttermilk, eggs, vanilla, and food coloring. Blend well. Pour in dry mixture and beat until smooth.

Pour ½ cup of the whipped batter on a greased skillet. Pan fry on medium heat until browned. Flip over and brown again. Top with desired toppings and serve warm.

(To make a heart shaped pancake (optional), place a heart shaped cookie cutter on the skillet, and pour batter into the cookie cutter. Remove form before flipping.)

Make the syrup by bringing the first three ingredients to a boil and boil for one minute, stirring constantly.  Remove from heat and add vanilla and baking soda.  Stir and Serve.

*Optional toppings include syrup, butter, whipping cream, and shaved chocolate.

Serve it all on this awesome Acrylic Bed Tray from CB2.

with this modern Muse Reversible Pitcher from Jonathan Adler:

 

 

Maybe you can both call in sick?

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