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unbleached all-purpose flour

The BEST Chocolate Chip Cookies

Soft, chewy bakery style chocolate chip cookies.

Hi my name is Alessia, I am Cosette’s guest on the blog today. I’m also her daughter. I had ideas on what to write, and I chose to write about chocolate chip cookies. The next day after school, she asked me if I wanted to be her guest in the blog and I said yes.

Why I Chose Chocolate Chip Cookies

I like chocolate chip cookies because they have chocolate bits in them and when you take a bite you taste chocolate and cookie with butter. You could make it for  special events or for fun. I think it is fun to make them with kids. Follow the recipe below and have fun!

Alessia, age 7

 

Soft, chewy bakery style chocolate chip cookies.

 

Soft, chewy bakery style chocolate chip cookies.

 

Soft, chewy bakery style chocolate chip cookies.

 

Soft, chewy bakery style chocolate chip cookies.

 

Soft, chewy bakery style chocolate chip cookies.

 

Soft, chewy bakery style chocolate chip cookies.

 

Soft, chewy bakery style chocolate chip cookies.

 

Soft, chewy bakery style chocolate chip cookies.

 

Soft, chewy bakery style chocolate chip cookies.

 

Soft, chewy bakery style chocolate chip cookies.

 

Print Recipe
 The BEST Chocolate Chip Cookies
After many tries and attempts on making chocolate chip cookies adjusting temperature, refrigeration/no refrigeration, various flours...these hailed to be the BEST! Hope you enjoy!
Soft, chewy bakery style chocolate chip cookies.
Course Baked Good
Cuisine Dessert
Prep Time 10 minutes
Cook Time 15 minutes
Servings
large cookies
Ingredients
Course Baked Good
Cuisine Dessert
Prep Time 10 minutes
Cook Time 15 minutes
Servings
large cookies
Ingredients
Soft, chewy bakery style chocolate chip cookies.
Instructions
  1. Preheat oven to 325 degrees and line 2 cookie sheets with silicone or parchment paper.
  2. In a small bowl, combine flours, baking soda and salt. Whisk until combined.
  3. In the bowl of a stand mixer, combine melted butter and sugars. Mix on medium speed for 2-3 minutes until creamed.
  4. Add in egg + egg yolk + vanilla and continue to mix for another 2-3 minutes.
  5. Turn mixer to low and slowly add in flour mixture.
  6. Finally add in the chocolate chips.
  7. Using a ¼ cup, scoop dough onto prepared cookie sheets. 5 cookies to a sheet, one in each corner and one in the center. Top with a pinch of finishing salt if you'd like.
  8. Bake for 15-18 minutes, until edges are crispy and center is still soft. Remove and let cool on rack. Enjoy!
Recipe Notes

Recipe adapted from:
http://allrecipes.com/recipe/25037/best-big-fat-chewy-chocolate-chip-cookie/

 

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Mini Banana Walnut Muffins

Anyone who has been to my house or has seen pictures on my Instagram stories can attest to the fact that I ALWAYS have bananas turning on my counter! I buy the bananas, the children say they'll eat the bananas but then two days later the said bananas are still there, slightly mushier. What can you do?? Well, one thing is to make banana muffins! This time of year I'm always trying to make extra snacks for lunches or breakfast that kids will like and pack a little punch. My youngest, Isaac has been asking all week for muffins so I decided to wait for him and make them together after school. 

What you can't see in these ridiculously adorable photos, is the fact that I totally cringe when my kids make something with me. I know it's all a learning experience (which I aim to give them) but it also drives me nuts that the scoop was backwards, there were drips, at one point while mixing the wet ingredients he began spinning the bowl so the contents all went up to the sides and guess where that coconut oil went?!? Yup, all over the place! But despite the craziness, what I do stress and teach my kids is about good wholesome food, cleanliness in the kitchen and proper etiquette while cooking or baking. If my kid touches their nose, they go wash their hands AGAIN! If they lick their finger, guess what, hand washing AGAIN! I want them to learn to be confident in the kitchen but that also goes with knowing the proper way to work.

 

In the end, we both had a fabulous time making these sweet little treats. The suggested prep time listed below is WITHOUT a 5 year old helping (obviously)! I would double the time if a little one is doing the work! I hope you enjoy some of these hilarious and inspirational pictures and inspire you to bake with your littles. As always, I would love to see your creations! Tag me on Instagram @CosettesKitchen or post on my Facebook Page. I'm sure Isaac would LOVE your feedback as well, leave him a comment! 

 

 

 

 Can I eat the muffins yet MOM??

Print Recipe
 Mini Banana Walnut Muffins
Course Baked Good, Breakfast
Prep Time 15
Cook Time 20 minutes
Servings
muffins
Ingredients
Muffins
Crumb Topping
Course Baked Good, Breakfast
Prep Time 15
Cook Time 20 minutes
Servings
muffins
Ingredients
Muffins
Crumb Topping
Instructions
Crumb Topping
  1. Combine all the ingredients for the topping, combine and with a fork cut butter until mixture is crumbly.
Muffin
  1. Preheat oven to 400 degrees F Grease 36 mini muffin tins with non-stick spray.
  2. Combine all the dry ingredients in a large mixing bowl. Set aside.
  3. In another smaller bowl, mix mashed bananas, egg, vanilla and coconut oil. Mix together with a fork until combined.
  4. Pour the wet banana mixture into the dry ingredients and fold gently until just combined.
  5. Fold in chopped walnuts.
  6. Fill mini-muffin tins to the top of each prepared muffin tin.
  7. Top each muffin with some of the crumb topping mixture.
  8. Bake for 5 minutes at 400 degrees, then immediately reduced temperature to 375 degrees and bake for another 15 minutes or until muffins are done with a cake tester.
  9. Remove from oven and let cool for 5-10 minutes then transfer to cooling rack. Enjoy!
Recipe Notes

Can substitute oil, butter or margarine for coconut oil

Walnuts are optional and can be subbed for mini chocolate chips or omit completely. 

Adapted from the NYT Cooking
https://cooking.nytimes.com/recipes/6245-king-arthur-flours-banana-crumb-muffins?mcubz=1

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Peaches & Cream Tart

It's been a while friends, I've been back east spending time with my family and celebrating my sister as she recently got married. Many of you probably saw the million desserts and some pictures of her special day. Besides my own wedding (coming up on 13 years ago) this was one of the most special days of my life. My sister is my everything! She is my other half and seeing her so happy made me happy. But, after a month away from my own home, it was time to get back and into my normal routine. 

As the start of school is upon us and I have ALL 3 of my kiddos in school full-time, I hope to spend more time with all of you creating recipes and sharing with you. 

So here we are, beginning of September and for some bizarre reason unknown to me it's 100 degrees in Portland!?!?! Yes, you heard that right, Portland, OR is 100 degrees in SEPTEMBER! What is wrong with this picture???? While it feels like summer (like really feels like it) I thought bringing in some peaches to a dessert was very appropriate.

Despite the fact it reached about 90 degrees today, I was not afraid to turn the oven on. We also just got central air this year so I'm living large!!!! One of my nearest and dearest friends invited the family to dinner and her request, every time is dessert. I guess that's my thing. I thought about peach cobbler but was in the mood for something a little less American and a little more decadent. Why not a tart?? Delicious crust, pastry cream and topped with luscious peaches, what's not to love! Winner Winner!!

Even though there are several steps to assemble the tart, it comes together quite quickly. You'll first want to score and blanch your peaches very quickly to remove the skins. The pastry dough is made up of sugar, flour and butter...yeah, a little bit of heaven! The brown sugar gives it a hint of caramel flavor which I am a sucker for! And pastry cream, is there anything better? Who would have thought that eggs bring such joy in sweet treats. The custard is so luscious, I have a hard time not taking a huge spoonful!  After some bake time, fridge time and bake time again, you'll have your special dessert to enjoy! Follow the detailed instructions below. 

This is a perfect dessert for a dinner party, it's lovely on it's own, doesn't need any accompaniments and tastes AMAZING! You will make your guests swoon and begging for more. Not to mention it is very photogenic! I hope you enjoy this special treat. I would love to see your creations! Tag me on Instagram @CosettesKitchen or post on my Facebook Page.


Print Recipe
 Peaches & Cream Tart
This tart is amazingly decadent! Enjoy!!
Course Dessert
Cuisine Dessert
Prep Time 45 minutes
Cook Time 1 hour
Servings
Ingredients
Pastry Shell
Pastry Cream
Additional Ingredients
Course Dessert
Cuisine Dessert
Prep Time 45 minutes
Cook Time 1 hour
Servings
Ingredients
Pastry Shell
Pastry Cream
Additional Ingredients
Instructions
  1. Preheat oven to 375 degrees F. Lightly butter a round 11" tart pan.
Peaches
  1. Bring a large pot of water to a boil.
  2. Using a sharp knife, cut a shallow "X" on the bottom of each peach.
  3. Add the peaches to the pot and allow to boil for 1-4 minutes. Peaches that are riper won't need quite as long, while firmer peaches could stay in a bit longer. You'll start to see the skin pull back after a few minutes.
  4. Remove with a slotted spoon and remove skin.
  5. Cut into ¼" slices and set aside.
Pastry Shell
  1. In the bowl of a stand mixer fitted with the paddle attachment add your butter, sugars, salt and flour to make your pastry shell.
  2. Mix until a soft dough forms, it may be a bit crumbly.
  3. Remove from bowl and wrap in plastic wrap, place in fridge.
Pastry Cream
  1. Combine your milk, heavy cream and egg yolks in a bowl, whisk until combined.
  2. In a medium-sized pot, add your sugar and cornstarch over medium heat.
  3. Slowly add in about ½ cup of your milk/egg mixture and whisk until smooth.
  4. Once smooth and combined, slowly add your remaining milk/egg mixture and continue to whisk on medium heat until the mixture thickens.
  5. Once thick, remove from heat add your vanilla and salt. Whisk until combined.
  6. Pour mixture into a bowl and cover with saran wrap, be sure the wrap touches the top of your pastry cream so a film doesn't form. Place in fridge.
Assembly
  1. Remove dough from fridge and roll into a large circle to fit your prepared tart pan. If your dough is still a bit soft, just place pieces of dough in pan and press together.
  2. Press your dough into the pan. Using the bottom of a smooth glass, go around and be sure the edges of the dough are pressed into the sides evenly. Also go around the bottom of the crust to ensure it is even all the way around.
  3. Bake tart shell for 15 minutes empty.
  4. Remove and let cool for 5-10 minutes.
  5. Pour your pastry cream into par-baked shell, it should fill your shell almost to the top.
  6. Begin layering your sliced peaches in a circular fashion.
  7. Sprinkle your raw cane sugar over the peaches and bake for 40-45 minutes.
  8. Microwave your apricot jam and water for about 30 seconds. Brush the mixture onto the hot tart once cooked through.
  9. Let cool, remove outer ring of tart pan and enjoy!
Recipe Notes

**If your peaches are very ripe, they will take much less time to peel, just watch as you place them in the water.

**Store tart in fridge up to 3 days.

Recipe adapted from: https://foodnessgracious.com/peaches-and-cream-custard-tart/

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Prosciutto Cheddar Chive Scones

scone, bacon, prosciutto

Prosciutto makes these scones stand out and an amazing savory treat.

Easy like Sunday morning

Let's talk about Sunday morning...one of my favorite days of the week! Even though it's the end of the weekend there is something comforting about Sunday morning, a certain sense of calm in the air and a final day to enjoy the family and whatever activities we have planned. It's also one of the only days of the week I make a big breakfast. Most Sundays you'll find us dining on waffles, pancakes and fruit (generally made by the kiddos!). Sometimes (if I get out of bed) I will whip up some scones along side some yummy eggs, coffee and fresh fruit. A favorite recipe of mine is these prosciutto cheddar scones with chives. These scones are so amazing, they are easily usable to bribe folks into pretty much anything you want (not naming any names here, you know you who are!) As with most of my recipes, you can vary ingredients and still achieve the same delicious taste.

I have made these many times with bacon (which is equally delicious) and other cheeses. But there is something special about a dish that has prosciutto and really good cheese. We are a Tillamook family through and through. You'll always find 1 or 2 or 5 blocks of Tillamook cheese in our fridge. It's an Oregon staple and once you've tried it, you won't be able to go back to your ordinary cheese.

These scones are worthy of a ladies brunch, baby shower, bridal shower or just any given day of the week. Making these on the weekend and stashing a few uncooked scones in the freezer can make for a wonderful weekday breakfast.** With 3 kids, most school day mornings are busy just trying to get out the door. Let's be honest, I can barely get everyone dressed, teeth brushed and shoes on (let's not talk about the shoes!) so breakfast has to be easy and fast! If I whip some scones up over the weekend, I can easily pop a few in the oven while the herd of children shuffles to get ready. Is there anything better than a fresh warm scone? I think not! 

Check out the recipe and make some for your next brunch or while you're prepping for the start of the school year! Your whole family will love them!  I would love to see your creations! Tag me on Instagram @CosettesKitchen or post on my Facebook Page.

 

 

 

 

scones, bacon, prosciutto

Black pepper tops these scones to give them a slight bite.

 

 

 

Print Recipe
 Prosciutto Cheddar Chive Scones
These scones are sure to impress at any brunch!
scone, bacon, prosciutto
Course Breakfast
Prep Time 10
Cook Time 20
Passive Time 30
Servings
Ingredients
Course Breakfast
Prep Time 10
Cook Time 20
Passive Time 30
Servings
Ingredients
scone, bacon, prosciutto
Instructions
  1. Place oven racks in the upper third of the oven and preheat oven to 425 degrees F. Line two baking sheets with a silicone liner or parchment paper and set aside.
  2. In a medium skillet, cook your diced prosciutto until cooked through. Remove and drain on paper towels.
  3. In a medium bowl, whisk together flour, baking powder, salt, chives, cheddar cheese and cooked prosciutto. Mix gently.
  4. In a liquid measuring cup measure 1 ⅓ cups heavy cream. Slowly begin pouring the cream mixture into the flour mixture, using a silicone/rubber spatula toss gently until a cohesive dough forms.
  5. Add an additional 2-3 tablespoon of heavy cream if needed.
  6. Dump the dough onto a lightly floured work surface. Gently fold the dough over a few times and then split into 2 disks.
  7. Pat each disk down gently to ensure they're even and about 1" thick. Cut each disk into 8 even triangles for small Scones (yields 16) or each disk into 4 (yields 8 large Scones)**See note below about freezing (I prefer freezing before baking)
  8. Place 1-inch apart on the prepared baking sheets and brush tops of scones with heavy cream and a few grinds of fresh black pepper. (if freezing, wait to do this step until you remove from freezer)
  9. Bake for 18-22 minutes or until golden brown and cooked through. Swap trays at the halfway point to ensure even baking and browning on top.
  10. Remove from oven. Let cool on cooling racks and enjoy!
Recipe Notes

I actually like to freeze my scones ALL the time! Even if it's just for 30 minutes to firm up a bit. Freezing them helps to create a more tender, flaky scones as the gluten is loosened. 

Make ahead. Go through all the steps except baking and brushing tops. Once you have cut the scones, you can freeze on the baking sheet until firm then toss them into a ziplock bag to store. Anytime you want a fresh scone, pop into the oven, brush tops and bake!

Feel free to substitute bacon for the prosciutto, prepare the same way. 

If you don't have fresh chives, you can substitute dried chives, same amount or feel free to use green onions. 

I love sharp cheddar cheese but any cheese you have on hand will from Monterrey jack to goat cheese! Feel free to experiment. 

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Lebanese Date Cookies

My wonderful, beautiful sister is getting married this month. I'm so elated to be in Pennsylvania for her special day and of course to help in the baking frenzy of 2017! My mom is the baking queen, well, only when it comes to Lebanese desserts! She has pages of recipes written in Arabic that have been tried, tested and changed over the years. There is also this amazing Lebanese cook book that is literally like a bible! Any Lebanese dessert I want to make, I check in with her first then the "bible". Whatever it is, it always comes out amazing. 

Dates are widely used in Lebanese desserts, especially in mammoul. Mammoul are a flaky cookie filled with either dates, walnuts or pistachio fillings. These cookies are a play on mammoul but a bit simpler and don't require the molds to shape. We make them super bite size because they are totally cute that way and give us an abundance of cookies. You can find baking dates at most Middle Eastern stores or online. 

The recipe for these cookies is in the above-mentioned "bible", after my mom translated the text for me, we got to work! The dough is so easy to work with and requires just minutes to put together. These 40+ dozen we made today (not lying about that) will make their debut at the wedding along with the other hundreds of desserts there! I hope you enjoy the recipe! I would love to see your creations! Tag me on Instagram @CosettesKitchen or post on my Facebook Page.

xoxo,
Cosette


A shot of the rolled date balls before stuffing them into the dough:

 

Before the cookies go into the oven, we used whatever tools we had in the kitchen to make the designs: spoon, knife, cake piping tip, dough wheel...whatever will make a good impression. 

 

Just a few of the many, many dozen that we made today! 

As featured on KATU Afternoon Live:

https://katu.com/afternoon-live/cooking-recipes/christmas-cookies-12-13-2018

Print Recipe
 Lebanese Date Cookies
This recipe will make A LOT of cookies, especially if you make the very small sized as pictured. You can surely increase the size of the cookies to yield fewer.
Course Dessert
Cuisine Lebanese
Prep Time 1 hr 30
Cook Time 15 minutes
Servings
+people
Ingredients
Date Mixture
Cookie Dough
Course Dessert
Cuisine Lebanese
Prep Time 1 hr 30
Cook Time 15 minutes
Servings
+people
Ingredients
Date Mixture
Cookie Dough
Instructions
Date Mixture
  1. Combine date paste and butter and work until smooth.
  2. Form into small balls, the size depends on how large of a cookie you'd like. Can be anywhere from ½-1 teaspoon in size.
Cookie Dough
  1. Preheat oven to 350 degrees and line your cookie sheets with parchment paper or silicone mats. Set aside.
  2. In a stand mixer fitted with paddle attachment, combine all the ingredients except the milk to form a cohesive dough.
  3. Add the milk slowly once dough forms. Add additional milk if the dough seems dry or crumbly.
Form Cookies
  1. Take a small scoop of your dough and flatten in your hand, place a date ball inside. Fold dough around the date and form into whatever shape you'd like. Round and long shapes are most common.
  2. Place on prepared cookie sheet and create an impression using a fork, knife, dough wheel, cake tip or anything you find that will work.
  3. Bake for 15-17 minutes on the middle rack. Bottoms should be slightly red and tops just beginning to brown.The cookies should not be too dark in color, they will remain fairly pale.
  4. Remove from tray and let cool on cooling rack. Enjoy!
Recipe Notes

These cookies freeze well up to 3 months. Pull out baked cookies as you need them. 

Baking dates can be found online. 

Recipe adapted from Anahid's Gourmet Cookbook

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