I love chocolate chip cookies. I haven’t met a person who doesn’t love the buttery crumbs of a freshly made cookie. This chocolate chip cookie recipe comes from my mother’s index of recipes. This recipe is one of the few foods that will always bring me happiness, time and time again. Nowadays, when I’m feeling stressed or anxious, I whip up a batch of these cookies and my worries, much like the plate of cookies, quickly begin to vanish. There is something so comforting about biting into a warm chocolate chip cookie. It’s a memory thing.
Growing up, my mother would make my brother and I these cookies as an after school treat. Right off the bus, we could smell the wafting sends of melted butter and gooey chocolate. Running into the kitchen, these buttery beauties were cooling slowly on the counter. My mother would put a few cookies on a plate, hand my brother and I each a glass of milk, and the two of us would begin eating as many cookies we could possibly stand until our stomachs ached. Its memories like these that come from these cookies that will always leave a lasting impression on me.
No-churn ice cream is a popular trending in the blogging/home cooking scene. Like myself, who doesn’t have enough cabinet space to hold all my plates let alone an ice cream machine, this no-churn recipe is the way to go. Just three simple ingredients and six hours of waiting and you have a creamy and sweetly decadent dessert that can be great on its own, topped with hot fudge, or sandwiched between two chocolate chip cookies. Hey! Now that’s a good idea.
Chocolate Chip Cookie No-Churn Ice Cream Sandwiches
1 c. brown sugar
1 c. granulated sugar
2/3 c. butter, soften
2/3 c. shortening
2 tsp. vanilla extract
3 c. flour
1 tsp. Clabber Girl baking soda
1 tsp. salt
1 (12-oz. bag) semi-sweet chocolate chips
2 c. Heavy Cream
1 (14 oz.) can Sweetened Condense Milk
2 Tbsp. Vanilla Exact
For the ice-cream: Place a metal mixing bowl and metal whisk into the freezer for 10 to 15 minutes.
Take the bowl and whisks out of the freezer and add the heavy cream. Begin to mix on medium-high speed until stiff peaks form, about 7-8 minutes.
Add the sweetened condensed milk and mix with a large wooden spoon or baking spatula until fully combined. Stir in the vanilla extract. Transfer to a 9×13 baking pan. Place in the freezer until set, about 6 hours.
For the cookies: Preheat the oven to 350 degrees F. In a stand mixer fitted with a hook attachment, beat together the brown sugar, granulated sugar, butter, and shortening until the mixture is incorporated and light in color. Add in the eggs and vanilla extract and mix until combined.
Slowly add in the dry ingredients: flour, baking soda, and salt. Allow to mix on low at first, then gradually increase speed as the mixture begins to come together. Stir in the semi-sweet chocolate chips.
Using a tablespoon, form the dough into little spherical drops (about 1 ½ tablespoons). Spread the dropped dough 2 inches apart. On a 9 x 13 cookie sheet, 12 drop doughs fit perfectly.
Bake for 8-10 minutes or until the bottoms is a light golden brown color. Let cool completely.
For the sandwiches: Add one scoop of set ice cream onto one the bottom of one cookie. Sandwich another cookie on top and serve immediately.
Recipe yields: 24-30 cookies or 12-15 sandwiches.
I have always been a fan of coffee cakes, made various ways, all I have tried are so good! I am not a coffee drinker, but a cup of milk also fits perfectly with any coffee cake!! From the gooey soft cake, to the cinnamon taste, to the crumbly toppings and so much more, all coffee cakes are so deliciously yummy!!
Coffee cake takes me back to my childhood. I remember occasionally getting ready and heading out to feed the cows and horses with my dad. Before we headed to the pasture, we stopped at grandma’s and grandpa’s house and had breakfast, sometimes having coffee cake.
I make a few different recipes for coffee cake, this one is one of my favorites!
Double Delight Coffee Cake
For the cake:
2 cups flour
1 cup sugar
2 tsp Clabber Girl baking powder
1 1/3 water
1 tsp salt
3/4 cup oil
1 tsp vanilla
2 small boxes of Instant Butterscotch Pudding
Topping, mix in a separate bowl:
1 cup brown sugar (packed)
1/2 cup shredded coconut
1 tsp cinnamon
1/2 cup chopped pecans
Blend the cake ingredients all together in a large mixing bowl with a hand mixer. Pour the batter into a greased 9 x 13 baking pan. Sprinkle about half the topping mixture on top of the batter in the pan. Then somewhat stir in the topping mixture in the batter so it will bake within the cake. Sprinkle the remaining half of the topping mixture on top. Bake at 350 degrees for 40 to 45 minutes. Let the cake cool. Drizzle a powdered sugar glaze on top. Taste delicious warmed or cool.
Reading through the Rumford Complete Cookbook, a reprint of the 1908 original edition by Lily Haxworth Wallace, has been fun to see the different recipes and how they were written for that time period.
I am excited to work on a project to visit some of these recipes and try them out. The first one I worked with is the corn bread on page 122. Below is a photo of the recipe in the cookbook.
Here is my version of the corn bread recipe with some updates:
Rumford Corn Bread
1/4 tsp salt
2 cups milk
3 tbsp sugar
3 tbsp flour
2 cups yellow corn meal
2 tsp Rumford Baking Powder
Combine the eggs, salt, milk, and sugar in a large mixing bowl. Mix with a hand mixer. Add the flour, baking powder, and corn meal and continue to mix. Pour batter into a greased 9 x 9 baking pan. Bake at 350 degrees F. for 30 – 35 minutes. Cool somewhat before serving.
We enjoyed this corn bread with a bowl of hearty chili and it was delicious! It had great flavor and I think it would be a great bread to serve with soups, especially chili or ham and bean soup.
I look forward to my next Rumford Complete Cookbook Recipe to try.