Chocolate Chip Cookies
Ingredients
- 1/2 cup Softened butter
- 1/2 cup Packed brown sugar ( or make your own - see below )
- 1/4 cup Granulated sugar
- 1 Egg, room temperature
- 1 tsp Vanilla extract
- 1 cup Plus 2 tbsp all-purpose flour.
- 1/2 tsp Baking soda
- 1 pinch salt
- 6 oz chocolate chips ( usually half a package, 150 grams)
Instructions
- Preheat oven to 375F
- Cream butter and sugar until light and fluffy.
- Beat in eggs and vanilla.
- Stir in everything other than the chocolate chips.
- Stir in the chocolate chips.
- Drop tablespoons of dough, 2" apart on a baking sheet.
- Bake 10-12 minutes, or until lightly browned.
- Let cool on the sheet for 2 minutes then move to wire racks.
- Let cool completely.
Notes
To make brown sugar, 1 cup + 1 tsp molasses = 1 cup brown sugar. Whisk it until the molasses is completely incorporated.
Shortbread cookies
Ingredients
- 1 cup Salted butter, room temperature ( 1/2 pound )
- 3/4 cup Icing sugar
- 2 cup Flour, all-purpose
Instructions
- Line a 9x13 pan with parchment paper, preheat oven to 325F
- Beat the butter until smooth.
- Add the icing sugar, and beat until fully combined.
- Slowly beat in the flour.
- Form the dough into a smooth ball. If you can't, lightly knead the dough.
- Gently press into the pan, use a small rolling pin, but don't press hard. We want it smooth, but pressing too hard will make the cookies too firm.
- Bake 20 minutes, until edges turn lightly brown.
- Remove from oven.
- Quickly cut into the shapes you want, lightly prick with a fork.
- Return the baking sheet to the oven for 8-10 minutes, until a light golden colour.
- Turn off the oven, and prop the door ajar with a ball of foil.
- Let it cool for an hour, then transfer to a rack to cool completely.
Stovetop popcorn
Ingredients
- 2 tbsp Coconut oil ( see #1 below )
- 1/4 cup popcorn kernels
- 1/4 cup "optional" melted butter ( see #2 below )
- optional seasoning ( see #3 below )
Instructions
- In a heavy-bottom pot, heat the coconut oil on med-high heat until 3 test kernels pop.
- Discard those kernels.
- Stir in the popcorn until coated in oil.
- Place the lid on the pot.
- Shake the pot (not on the element) with the lid held firmly in place every 15 seconds so nothing sticks.
- Keep cooking until the popcorn is popping once every 3 seconds or so.
- Immediately pour into a bowl, drizzle with the "optional" melted butter.
- Shake it up to distribute the butter, and repeat with 1/8 - 1/4 tsp of your favourite seasoning (salt works).
- Makes around 5 cups
Notes
- Coconut oil makes it taste just like movie theatre popcorn, 'cause that's what most theatres use.
- HAHAHAHAHAHA optional
- 1/4 tsp salt might be too much, start with 1/8 tsp.
You might want to go crazy and pick up some powdered flavourings - your local grocery store/Wal*Mart likely carries an assortment of cheese, salt&vinegar, dill pickle, etc seasoning. I'm sure you can always order this on Amazon
Caramel Popcorn
Ingredients
- 1 cup butter
- 2 cups brown sugar
- 1/2 cup corn syrup (yes, I know it's evil)
- 1 tsp salt
- 1 tsp vanilla extract
- 1/2 tsp baking soda
- 5 cups popped popcorn Of course I have a recipe for this!
Instructions
- Preheat oven to 250F
- Melt buter on medium heat
- Stir in brown sugar, corn syrup, salt.
- Bring to a boil while constantly stirring.
- Boil without stirring for 4 minutes.
- Remove from heat, stir in vanilla and baking soda.* * * WARNING * * * The caramel will foam up a lot when you add liquid to it, so make sure your pot is at least 3 times taller than the height of the caramel sauce before you add the vanilla.
- Pour caramel in a thin stream over the popcorn while stirring, and keep stirring until evenly coated.
- Place popcorn in a large shallow baking dish, heat for 1 hour, stirring every 15 minutes.
- Remove from oven and “let cool completely” before inhaling, er breaking into pieces.
- Optional – add 1/2-1 cuppa crushed peanuts to the caramel mix. Don’t worry if the peanuts fall off – those little bits of peanut&caramel goodness will end up somewhere tasty.