Chocolate Chip Cookie Dough Balls

Chocolate Chip Cookie Dough Balls

As a child I was very helpful around the kitchen whether it be picking up or just simply helping my mom bake. I have a fond memory of helping my mom bake chocolate chip cookies, she would do the mixing and I would do the pouring in of the ingredients. One of those ingredients were eggs but I didn't put those in. With the cookie dough containing raw egg my mom would always warn me not to eat a lot of cookie dough unless I wanted a tummy ache. So when I found Trisha Yearwood's recipe that didn't include any egg byproduct I was sure to tell my mom. 

"Using an electric mixer, beat together the butter, sugars, applesauce, and vanilla until smooth. In a medium bowl, whisk together the flour, baking soda, and salt. With the beater running on low, slowly add the dry ingredients to the butter mixture. Stir in the chocolate chips. Using a mini ice cream scoop, scoop out the batter and roll into balls, about 1 inch in diameter. Place the dough balls about 1 inch apart on an ungreased cookie sheet. Put the cookie sheet in the freezer and allow the dough to set, about 30 min. 

Meanwhile, in a medium microwave-safe bowl, microwave the chocolate on high in 30-second intervals until melted, stirring between each interval. Remove the chilled dough balls from the freezer, and using two spoons or forks, dip the dough balls into the chocolate, then place onto parchment or waxed paper. Store in a tightly covered container in the refrigerator for up to 3 weeks" (Yearwood,204)

When it comes to eating raw cookie dough i'm not the only one, "I don't know anybody who doesn't eat raw cookie dough" (Yearwood, 204). She later says that she would "buy those pre-packaged Mrs. GoodCookie chocolate chip cookies and eat the dough" (Yearwood, 204).

Question: Have you ever had raw cookie dough? If so, did you ever have so much that that your stomach were to hurt? 

Yearwood, Trisha. "Chocolate Chip Cookie Dough Balls". Trisha's Table: My Feel-good Favorites for a Balanced Life. NYC, New York: Clarkson. 204. Print. 

Recipe:

(BALLS)

- 2/3 cup (1 1/3 stick) salted butter, softened

- 3/4 cup of granulated sugar

- 1/4 cup of firmly packed brown sugar

- 1/4 cup of  applesauce

- 1 teaspoon vanilla extract

- 1 3/4 cup of sifted all-purpose flour

- 1/2 teaspoon baking soda

- 1/2 teaspoon salt

- 1 cup of mini semi-sweet chocolate chips

(DIPPING SAUCE)

- 6 ounces of dark chocolate

- 6 ounces of semi-sweet chocolate

Kiwi Lime Pie

Kiwi Lime Pie

Have you ever had Key lime pie before? I sure haven't had the daring taste buds to do so. When you think of limes your taste buds automatically enhance the taste of something bitter, tart, and mouth watering. In order to have this delicious indulgence be not to bitter we equal the ratio with something sweet like kiwi and vanilla wafers, "I really like the flavor that using vanilla wafers in the place of the traditional graham cracker gives the crust, and kiwis are extra sweet to equal the bitterness that you get from the limes" (Yearwood, 191). 

"Preheat the oven to 350 degrees F. In a food processor, pulse the vanilla wafers into crumbs. Add the sugar and melted butter and pulse until fully combined. Press the mixture firmly into an ungreased 9-inch pie plate, Set aside. 

First, in a medium bowl, whisk together the condensed milk, lime zest, lime juice, and egg yolks. Pour the mixture into the crust. Bake for 30 minutes. (The center will still jiggle.)

Then, remove from the oven and cool on a rack for 30 minutes. Top with kiwi slices. Cover with plastic wrap and chill in the refrigerator for at least 2 hours before serving" (Yearwood 191). 

Question: Do you any dishes that will make your taste buds dare to try something bitter but yet sweet? 

Yearwood, Trisha. "Kiwi Lime Pie". Trisha's Table: My Feel-good Favorites for a Balanced Life. NYC, New York: Clarkson, 2015. 191. Print. 

Recipes: 

(CRUST)

- 1 (11-ounce) box of vanilla wafers (I like Nilla)

- 1/2 cup of sugar

- 1/2 cup (1 stick) salted butter, melted

(FILLING)

- 2 (14-ounce) cans of sweetened condensed milk

- 2 teaspoons freshly grated lime zest

- 1 cup Key limes juice (12 Key limes or 4 large regular limes)

- 8 large egg yolks, at room temperature, lightly beaten

- 4 - 6 kiwis, peeled and sliced thinly 

Isabelle's Crepes

Isabelle's Crepes

Lemon zest, lemon zest oh my what lemon zest could do for a meal. One of the many beneficiaries of lemon zest is they help prevent cancers and to help regulate your blood sugar. Don't mind the sweet indulgence that you are about to consume, your blood sugar will be all right thanks to the lemon zest combined in Isabelle's infamous Crepes. Trisha never thought what lemon zest could do for such a sweet indulgence, "The thought of putting lemon zest in a breakfast crepe is far more than what I thought could taste in such a sweet crepe" (Yearwood,27). Putting the lemon zest in the mixture really brought out the sweetness of the crepe.

"Lightly grease a crepe pan or a shallow saute pan with oil or butter. set aside. 

First, in a medium bowl, whisk together the flour, sugar, eggs, butter, and lemon zest. Slowly add the milk continuing to whisk. The batter should have the consistency of cream.

Then, heat the greased pan over medium heat for about 1 minute. Using a 1/3-cup measure, pour the mixture into the pan. Tilt the pan to be sure the batter spreads out evenly over the bottom in a thin layer. Cook for 2 minute, or until the crepe is light brown on the underside (check using a spatula to gently lift up on edge of the crepe), flip to cook the other side for 30 seconds more. Repeat with the remaining batter. Serve topped with fruit of your choice, or as i prefer, just a sprinkle of confectioner's sugar" (Yearwood, 27). 

Lemon zest, lemon zest oh might what lemon zest can do for a meal. What I've learned from putting lemon zest in crepes is how the lemon zest really makes the sugar and the fruit toppings standout in such a delicious morning meal, and what a great way to wake up your taste to no other than Isabelle's crepes. So is it really the truth is in the pudding or is it the truth is in the crepe?

Question: Would you dare to put something  so bitter and tart into something sweet? If so, comment down below! :) 

Yearwood, Trisha. "Isabelle's Crepes." Trisha's Table: My Feel-good Favorites for a Balanced Life. NYC, New York City: Clarkson, 2015. 25. Print. 

Ingredients:

1 cup of all-purpose flour

1/2 cup of sugar

5 large eggs

1/4 (1/2 stick) of salted butter, melted

1/2 teaspoon freshly grated lemon zest

2 cups whole milk

Fruit and confectioners' sugar, for serving

Hummingbird Pancakes

Hummingbird Pancakes

What makes the Hummingbird Pancakes so special, you ask? Trisha Yearwood says, "Hummingbird cake has been popular in the South since the mid- nineteenth century. It has always included some combination of bananas, pineapple, and pecans" (Yearwood, 25). The significance of various foods ranging from bananas to pecans has given its name to help it really grab the attention of food lovers to try the infamous Hummingbird Pancakes so they can decide whether it lives up to its names. And please it does not disappoint!

"First, heat a nonstick griddle. In a large bowl, combine the baking mix and the cinnamon. In a separate bowl, whisk together the half and half, bananas, pineapple, sugar, egg, and butter until smooth. nd the wet mixture to the dry, and stir just until the dry ingredients are moistened, taking care not to overmix. Fold in the pecans. Then, using a 1/4-cup measure, pour the batter into the griddle and cook for 2 - 4 minutes, watching for the tops of the pancakes to start bubbling. Flip and cook for 2-4 minutes. Repeat the process with the remaining batter. Serve with sliced bananas and strawberries" (Yearwood, 25). 

Trisha insist that you skip the syrup and just top it with your "desired fruit, and dig in" (Yearwood, 25). The sweetness that the Hummingbird Pancakes make for your taste buds is so delightful you cannot oblige. The secret that I learned from the Hummingbird Pancakes that includes ingredients - pineapple, and cinnamon to give the pancakes sweet taste but yet a satisfying nectar treat. Who would've known what can come from a circle!

Questions: What other ingredients can you add to your own pancake recipe that will entice your tastebuds? 

Yearwood, Trisha. "Hummingbird Pancakes." Trisha's Table: My Feel-good Favorites for a Balanced Life. NYC, New York: Clarkson, 2015. 25. Print. 

Recipe:

1 1/2 cups baking mix (I like Bisquick)

1/2 teaspoon ground cinnamon

1 1/2 cups half and half

1/2 cup crushed pineapple, drained

1/4 cup sugar

1 large egg

3 tablespoons salted butter, melted

1/2 cup pecans, finely chopped

Sliced bananas and strawberries for serving





Cran-Apple Crisp

Cranberry Apple Crisp

       Are you one of those folks who only eat cranberry sauce during the holidays? I would say that I'm one of those folks who do so, The cran-apple crisp offers for many to reach out of their comfort zone when limiting to the consumption time of cranberry sauce. When you bite into this delicious crisp your taste buds will surely get the delight that they have been longing for.

      "First, preheat the oven to 375 degrees F. Coat a 9 x 9 inch baking dish with softened butter. Set aside. Then, in a large mixing bowl, stir together the cranberry sauce, granulated sugar, and the 2 tablespoons of flour. Add the apples to the cranberry mixture, tossing to coat, and pour the mixture into the prepared baking dish. To make the crumble topping, in the same mixing bowl, stir together the pecans, oats, brown sugar, 1/3 cup flour, cinnamon, and melted butter. Sprinkle the mixture over the apples in the dish and bake until golden brown. 30 - 40 minutes. Serve warm or at room temperature" (Yearwood,22).

Trisha states, "I can personally eat an entire bowl of cranberry sauce in one sitting, and it's seriously good spread on turkey sandwiches - not just on Thanksgiving and Christmas" (Yearwood, 22). The trick that I learned from this recipe is that no matter when or how you have cranberry sauce it will always feel like holidays.

Questions: What other recipes can you come up with that will make an exception for you to cooking with cranberries not on a holiday?

Yearwood, Trisha. "Cran-Apple Crisp." Trisha's Table" My Feel-good Favorites for a Balanced Life. NYC, New York City: Clarkson Potter, 2015. 22-23. Print. 

Recipe:
(FILLING)
- 1 tablespoon salted butter, softened
- 1 (14oz.) can whole - cranberry sauce
- 3/4 cup granulated sugar
- 2 tablespoons all - purpose flour
- 5 medium Granny Smith apples, peeled, cored, and sliced into 1/4-inch slices
(TOPPING)
- 1/4 cup chopped pecans (optional)
- 1 cup quick - cooking oats
- 1/3 cup firmly packed light brown sugar
- 1/3 cup all - purpose flour
- 1 teaspoon ground cinnamon
- 1/4 cup (1/2 stick) salted butter, melted

Trisha's Table: My Feel - Good Favorites for a Balanced Life

Introduction

The choice of book that I've decided to read for my IRP 2 project on is a cookbook that is designed around meals from breakfast to desserts. The cookbook I will be reading, Trisha's Table: My Feel - Good Favorites for a Balanced Life by: Trisha Yearwood and Beth Yearwood Bernard will help me jump out of my comfort zone of making meals that would seem impossible to make. This cookbook will not only help me to do that task but will give me tips from each recipe that Trisha Yearwood has offered to help beginning chef like myself.