Steak and Chicken Kabobs

I love kebabs. They are a little time consuming, but they are so good. My kids love them, I will make a few special ones for those that don't like certain veggies.

Ingredients

For the Beef marinade

1/3 cup extra virgin olive oil

1/3 cup soy sauce

3 tablespoons red wine vinegar

1/4 cup honey

2 cloves garlic, minced

1 tablespoon minced fresh ginger

Freshly ground black pepper to taste

For the Beef kebabs

1 1/2 pounds top sirloin steak, cut into 1 1/2-inch cubes

Mix the marinade ingredients together in a bowl and add the meat. Cover and chill in the fridge for at least 30 minutes, preferably several hours or even overnight.

For the Chicken kebabs

4-6 chicken breast, cut into 1 1/2-inch cubes

1 bottle of Olive Garden Italian Dressing

Cover and chill in the fridge for at least 1 hour, preferably several hours or even overnight.

Veggies for Kebabs

2-3 large bell pepper, cut into 1-inch squares (you can use any colors, mix them upper for more color)

1 to 2 medium red onions

1/2 to 1 pound button mushrooms

1-2 Zucchini, sliced 1/4 in thick

1-2 Yellow Squash, sliced 1/4 in thick (I don't like squash, so I do use it.)

You can also do chunks of pineapple (grilled pineapple is quite yummy)

Soak the wood or bamboo skewers in water for at least 30 minutes before grilling. This will help prevent them from completely burning up on the grill.

Cut the vegetables into chunks roughly the width of the beef pieces. Taking care not to poke yourself, thread the meat and vegetables onto double bamboo skewers.

One way to do this safely is to put the piece that you are trying to pierce on a cutting board, and then push the skewers through the piece to the board.

Prepare your grill for high, direct heat. Grill for 8 to 10 minutes, depending on how hot your grill is, and how done you would like your meat, turning occasionally.

Let the meat rest for 5 minutes before serving.

Lasagna

 When I was young we always had our favorite family recipes that we loved to make. This Lasagna is one of them. 

Ingredients:

Tomato Meat Sauce:

16 1/2 oz Tomato Sauce

Spaghetti Sauce (any size) I use a 28 to 40 oz jar

16 oz Mild Italian Sausage

Cook mild Italian sausage and mix with sauces. Set aside.

1/2 lb cooked Lasagna Noodles (about 9-12 noodles)

1 lb ground beef; cooked and drained

4 hard boiled eggs; sliced

1 lb mozzarella cheese

1/4 cup grated parmesan cheese

1/4 teaspoon pepper

1 cup ricotta cheese

Layer:

Thin Layer of meat sauce (1/3 of sauce)

3 lasagna noodles

1/2 mozzarella cheese

1/2 ground beef

2 hard boiled eggs

sprinkle parmesan cheese and pepper

1/2 cup ricotta cheese

(repeat layer)

End with remaining noodles and sauce. Bake at 350 for 30 mins or bubbly.

Peanut Butter Strips

My friend Dottie made these yummy peanut butter bars for me when she first moved here. They are so good. I had to ask her for the recipe. Every time I want to make them, I have to find it. I decided to put it here so I wouldn't loose it. (I have probably asked her for this at least 5 times)

1/3 cup Crisco

1/2 cup Peanut Butter

1 cup Sugar

1/4 teaspoon Salt

2 eggs

1 teaspoon Vanilla

1 cup sifted Flour

1 teaspoon Baking Powder

Confectioner's Sugar

Blend first 6 ingredients. Sift together Flour and Baking Powder. Add Flour mixture to Crisco mixture and mix well. Spread into a 9x13 greased pan. Bake at 350 for 25 to 30 minutes. Cut into strips while warm, Garnish with Confectioner's Sugar.

Lunch Lady Bars

Growing up, one of my favorite treats we got from school lunch was these YUMMY peanut butter, oatmeal delights. I later learned that Lunch Lady Bars is what they ended up being called. My brother Nathan asked me at one point to make them as they were one of his favorites as well. I had to find a recipe. They are so good.

PREP TIME              COOK TIME                TOTAL TIME

25 MINUTES            15 MINUTES                40 MINUTES

Ingredients

1 cup butter softened

1 cup sugar

1 cup brown sugar firmly packed

1 teaspoon vanilla extract

2 large eggs

2½ cups peanut butter divided

2 cups old fashioned oats

2 cups flour

1 teaspoon baking soda

1 teaspoon salt

Frosting

½ cup butter softened

¼ cup milk

2 teaspoons vanilla

4 Tablespoons cocoa powder

3 cups powdered sugar

Instructions

Preheat oven to 350 degrees F.

In a large bowl, cream together butter, sugar and brown sugar together.

Add vanilla, eggs, and 1 cup of the peanut butter; stir to combine.

Add oats, flour, baking soda and salt and mix until well combined.

Spray a baking sheet (half sheet jelly roll pan that is approximately 17.8 x 12.8 x 1 inch) with nonstick cooking spray and spread out dough in an even layer.

Bake for 15 minutes and remove from oven.

Drop remaining peanut butter (about 1 1/2 cups) by very small spoonfuls (we use a baby spoon) all over on top of warm bars. Let set for about 5-6 minutes and gently spread when peanut butter has begun to melt. It will spread easily when the peanut butter has softened on the warm bars. Don't try to spread it while still thick.

Then let the bars cool until peanut butter has set up.

While cooling, mix together frosting ingredients with a hand mixer until smooth and spread on top of bars.

Cut into bars and serve.

Instant Pot French Dipped Sandwhiches

I have always loved French Dip sandwiches. I wanted to make them myself and I was pleasantly surprised with how easy it is when made in the instant pot.

Ingredients

2 tablespoons Olive Oil

2 Pound Chuck Roast

1 onion sliced

1 can French onion soup

2 cups beef broth

2 tablespoons Worcestershire sauce

1/2 teaspoon salt

1 teaspoon pepper

1 teaspoon garlic powder

6 Hogie buns

6 slices provolone

Instructions:

Instant Pot Method

1. Season the roast with salt, pepper and garlic powder.

Turn the instant pot to sauté and add the olive oil. When the oil is hot, sear the roast on all sides until browned then removed from pot.

2. Add the onions to the instant pot and sauté until onion is soft. Turn instant pot off.

Pour the beef broth into the instant pot stirring and scraping any bits from the bottom of the pot. Add the onion soup and Worcestershire sauce, and roast.

3. Add the lid to the pot and seal. Cook on high pressure/manual for 60 minutes. Do a natural release for 20 minutes, then a quick release.

Remove meat from the Instant Pot onto a large place and slice or shred.

Strain the liquid from the instant pot through a strainer into a bowl.

Add meat and cheese to the buns, toast if desired. Serve immediately with the au jus.

NOTE: You do not have to sear the roast before making this if you choose. However, the meat wil have more flavor if you sear it first.

Instant Pot Mississippi Pot Roast

I love this recipe; it has such a robust flavor. I don't add the dill week as we aren't fans of that.

Ingredients

• 2 pounds (999g) well marbled chuck roast steak, 2 inches thick
• ¾ cup (188ml) unsalted chicken stock
• 1 teaspoon (2.4g) onion powder
• 1 teaspoon (2.8g) garlic powder
• 1 teaspoon dried dill weed
• 1 teaspoon dried parsley flakes
• 1 teaspoon dried or fresh chives
• 1 tablespoon (15ml) olive oil
• ¼ cup (63g) unsalted butter
• 3 - 5 (45g - 70g) pepperoncini peppers
• (adjust to your desired level of spiciness)
• Kosher salt & fresh ground black pepper to taste
• Thickener: 1/4 cup (63g) buttermilk + 2 tablespoons (18g) cornstarch

Instructions
Prepare Instant Pot: Heat up your pressure cooker (Instant Pot: press Sauté button and click Adjust button to go to Sauté More function). Make sure your pot is as hot as it can be when you place the chuck roast in the pot (Instant Pot: wait until the indicator says HOT). This will promote maillard reaction and prevent excessive moisture loss.

Prepare Chuck Roast Steak: Pat dry with a paper towel. When the pressure cooker is hot, lightly season the chuck roast steak with kosher salt and ground black pepper.

Brown Chuck Roast Steak: Add 1 tbsp (15ml) olive oil in pressure cooker. Ensure to coat the oil over whole bottom of the pot. Carefully place the seasoned side of chuck roast steak in pressure cooker. 

Season the other side with salt & black pepper. Brown for 8 mins on each side without constant flipping. Remove and set aside

Deglaze: Pour in ¾ cup (188ml) unsalted chicken stock and completely deglaze bottom of the pot with a wooden spoon.

Pressure Cook Pot Roast: Stir in 1 tsp (2.4g) onion powder, 1 tsp (2.8g) garlic powder, 1 tsp dried dill weed, 1 tsp dried parsley flakes, and 1 tsp dried or fresh chives. Mix well.

Partially submerge chuck roast steak and 3 - 5 (45g - 70g) pepperoncini peppers in the cooking liquid.

Pour in the meat juice. Layer ¼ cup (63g) unsalted butter on top of the chuck roast steak. Close lid and pressure cook at High Pressure for 45 minutes + Full Natural Release (~roughly 20 minutes). Open the lid carefully. Set aside the Mississippi roast on a serving plate.

Optional Step: Separate the fat with a fat separator.

Thicken Sauce: Press Cancel Button, then Sauté Button to heat up the sauce in the pot. In a glass measuring cup, mix 2 tbsp (18g) cornstarch with ¼ cup (63g) buttermilk and mix it in one third at a time until desired thickness. Taste and adjust the seasoning with kosher salt and black pepper if necessary.

 

The Most Amazing Chocolate Cake

I love this cake, it is so moist and makes such a delicious cake. It is one that I will make a chocolate mousse and chocolate whipped Cream Frosting. So so good.

Cake Ingredients

• ▢3 cups all-purpose flour
• ▢3 cups granulated sugar
• ▢1 1/2 cups unsweetened cocoa powder
• ▢1 tablespoon baking soda
• ▢1 1/2 teaspoons baking powder
• ▢1 1/2 teaspoons salt
• ▢4 large eggs
• ▢1 1/2 cups buttermilk
• ▢1 1/2 cups warm water 
• ▢1/2 cup vegetable oil
• ▢2 teaspoons vanilla extract
• 
  

Preheat your oven to 350°F (176°C). Lightly grease three 9-inch cake rounds or dust with flour or cocoa powder. Alternatively, you can lightly grease the pans and line them with parchment paper.
In a large mixing bowl, mix together the flour, sugar, cocoa, baking soda, baking powder, and salt in a stand mixer using a low speed until combined.
Add the eggs, buttermilk, warm water, oil, and vanilla. Beat on a low speed until smooth, scraping the sides and bottom of the bowl to ensure everything is mixed in.
Divide the batter evenly among the three prepared pans, about 3 cups per pan. Tap the cake pans gently on the counter to allow any bubbles to rise to the top and escape.
Bake for 30-35 minutes in a 350°F (176°C) oven until a toothpick inserted into the center comes out clean.
Cool the cakes on wire racks for 15 minutes, then remove them from the pans and place them on the wire racks to cool completely.

Chocolate Mousse Ingredients

4 large egg yolks
1/4 cup sugar
1 ¾ cups Heavy Whipping Cream (divided)
1 ¼ cups Semi Sweet Chocolate Chips
1 ½ cups Powdered Sugar

Combine the egg yolks, sugar and 1/2 cup (120ml) of heavy whipping cream in the top of a double boiler (or in a metal mixing bowl set over a pot of simmering water). Do not let the water boil, or it’ll get too hot. Occasionally lift the bowl to release steam. Cook the egg mixture, whisking constantly. It’ll be ready when it has thickened, lightened a bit in color and has more volume. It should take about 7-10 minutes and reach 160°F (71°C). When done, remove it from the heat and set aside.

Place the chocolate chips in a medium bowl and microwave in intervals of 10-15 seconds, stirring well between each, until melted and smooth. You could also use the double boiler again.

Add the chocolate to the egg mixture and whisk until smooth. Set the mixture aside to cool to room temperature.

Chocolate whipped cream frosting

2 1/2 cups (600ml) heavy whipping cream, cold

3/4 cup (68g) powdered sugar

1/2 cup (57g) natural unsweetened cocoa

1 tsp vanilla extract

Chocolate Sprinkles

In a mixer bowl, whip the remaining 1 1/4 cups (300ml) of heavy whipping cream and powdered sugar until stiff peaks form.

Fold about 1/4 of the whipped cream into the chocolate mixture until combined, then fold about 1/4 of the chocolate mixture into the whipped cream. Slowly fold the remaining chocolate mixture into the whipped cream.

Build the cake

Level the tops of the chocolate cakes by using a large serrated knife.

The cake can be built in an 8×3 inch cake pan (springform would be ideal) or with a clear cake collar. If you are using a cake pan to build the cake, put a cardboard cake circle in the bottom of the pan. If not using a springform pan, you can put some plastic wrap in the bottom of the pan and up the sides and use it to lift the cake out of the pan when it’s done. Line the sides of the cake pan with parchment paper. The parchment paper should stick up above the top edge of the pan, since the cake will probably be a little taller than your pan. Add the first layer of cake into the bottom of the cake pan. If you are using a cake collar, place the bottom cake on a cardboard cake circle or a serving plate and wrap the cake collar around it and secure in place.

Add about half of the chocolate mousse and spread into an even layer.

Add the second layer of cake on top of the mousse, then add the remaining mousse and spread into an even layer.

Top the cake with the final cake layer. Refrigerate the cake until the mousse is firm, 4-5 hours.

Finish it off

Make the whipped cream by adding all the ingredients to a large mixer bowl and whipping on high speed until stiff peaks form.

Remove the cake from the fridge and either remove it from the pan by removing the springform pan sides, lifting the cake out of the pan with the plastic wrap, or removing the cake collar.

Frost the outside of the cake with the chocolate whipped cream and pipe swirls around the outer top edge of the cake.

Finish off the cake with some chocolate sprinkles, then refrigerate until ready to serve. Cake is best when well-covered in the fridge for 3-4 days.

Peach Cobbler

 One of Derek's favorite desserts is Peach Cobbler. This is a recipe his mom used to make.

2 cups sliced peaches, drained reserving the juice

1 Tablespoon flour (sprinkled over top of peaches)

- Combine 1/2 cup sugar, 1/4 teaspoon salt & 1/2 cup peach juice and pour over peaches

- Combine 1 cup flour, 1/2 teaspoon baking powder, 1/2 teaspoon salt, 1/4 cup sugar, 1/4 cup shortening, 1/3 cup milk. Drop by spoonful on top of peaches and sprinkle 1 tablespoon of sugar on top/

Bake at 350 for 35-45 min or until golden brown. (Some like to double the cobbler part)

Haystacks

This is another favorite recipe from the Managing your Meals cookbook. It is a "taco" version to the Hawaiian haystacks.

1 pound lean ground beef

1 medium onion, finely chopped

1 clove garlic, minced (optional)

3 1/4 cups water

1 can (8 ounces) tomato sauce

1 can (6 ounces) tomato paste

2 teaspoons sugar

1 teaspoon crushed dried oregano

1 teaspoon ground cumin seed

1 teaspoon chili powder

3 dashes Tabasco sauce

1/4 cup uncooked long grain rice

1 package (11 1/2 ounces) com chips

Assorted garnishes: sour cream, grated Monterey Jack or Cheddar cheese, sliced ripe olives, sliced green onion, diced avocado, diced green pepper.

Directions:

In large skillet cook together ground beef, onion, and garlic until beef loses its color and onion is soft; drain off excess fat. Add remaining ingredients except com chips; cover and simmer 20 minutes. Serve over com chips with any desired garnishes. Makes 6 to 8 servings.

Chicken Divan

When my kids were little, I had this cookbook called Managing your Meals. In it was this recipe. It has been a family favorite. It is an easy recipe and one that my kids always ask to be made. My girls even made it on their missions and in college.

4 chicken breast halves

1 cup water

1 bay leaf

1 small onion, sliced

l/8 teaspoon pepper

1 pound fresh broccoli or 1 package (10 ounces) frozen broccoli

1 can (10 3/4 ounces) cream of chicken soup 

1/2 cup mayonnaise, dairy sour cream, or plain yogurt

1 teaspoon lemon juice 

1/2 teaspoon curry powder

1 cup ( 4 ounces) shredded sharp Cheddar cheese

Directions:

In large skillet place chicken breasts. Add water, bay leaf, onion, and pepper. Cover and simmer for 30 minutes or until breasts are tender when pierced with sharp knife. Skin, bone, and cut meat into 2x4-inch pieces; set aside. Cook broccoli until crisp-tender.

Arrange on bottom of 9x9x2~inch baking dish. Place chicken over broccoli. Mix together chicken soup, mayonnaise or sour cream or yogurt, lemon juice, and curry powder. Pour over chicken and broccoli.

Sprinkle cheese over top. Cover with foil. Bake at 350 degrees F. for 30 to 35 minutes or until bubbling hot. Do not overbake. Makes 4 servings.

Note: Fresh or frozen asparagus or frozen or canned artichoke hearts may be used in place of broccoli.

Cooked turkey breast may be used in place of chicken.

Variation

Chicken Divan with Rice: Use one 3-pound broiler-fryer, cut in pieces, in place of chicken breasts; cook as directed. In bottom of buttered 9x13-inch casserole, spread 3 cups cooked rice. Arrange cooked broccoli over rice, then top with chicken pieces. Dot soup mixture over top and spread lightly to cover casserole; top evenly with cheese. Makes 8 servings.

Dessert Crepes

For Christmas Eve growing up we had homemade dessert crepes. Since we do homemade clam chowder and breadsticks for Christmas Eve, we decided to do them for New Years Eve. My children love them and are always trying to make the perfect Crepe and wanting pictures take of them.

Prep Time: 10 mins

Cook Time: 20 mins

Total Time: 30 mins

Servings: 8 crepes 

Ingredients

4 eggs, lightly beaten

1 ⅓ cups milk

1 cup all-purpose flour

2 tablespoons butter, melted

2 tablespoons white sugar

½ teaspoon salt

Directions

Step 1

Whisk together eggs, milk, flour, melted butter, sugar, and salt in a large bowl until smooth.

Step 2

Heat a medium skillet or crepe pan over medium heat. Grease the pan with a small amount of butter or oil applied with a brush or paper towel.

Step 3

Using a serving spoon or small ladle, spoon about 3 tablespoons crepe batter onto the hot pan, tilting the pan to evenly coat the bottom surface. Cook until golden brown, 1 to 2 minutes per side; serve warm

For filling and toppings:

Apple Caramel Pecan (My favorite)

Ricotta Cheese, Apple Pie Filling, caramel sauce and chopped pecans 

You can use Cherry Pie Filling, sliced strawberries, Redi-Whip, Mini M&M's, Mini Chocolate Chips, Coconut flakes, Homemade whipped Cream, Peanut Butter Chips, peanut butter, nuetella, chocolate sauce, hot fudge sauce, strawberry sauce, mini oreos, maraschino cherries, skys the limit. 

Mrs. Sigg's Snickerdoodles

Yields:              Prep Time:       Cooking Time:      Total Time: 

48 Servings     26 mins         16 mins              42 mins

Ingredients

1 cup butter, softened

1 cup shortening

3 cups white sugar

4 eggs

4 teaspoons vanilla extract

5 1/2 cups all-purpose flour

4 teaspoons cream of tartar

2 teaspoon baking soda

1/2 teaspoon salt

4 tablespoons white sugar

4 teaspoons ground cinnamon

Instructions

1. Preheat oven to 400 degrees F (200 degrees C).

2. Place butter, shortening, 3 cups sugar, eggs, and vanilla in a large bowl; beat with an electric mixer until smooth.

3. Add flour, cream of tartar, soda, and salt; beat just until combined.

4. Shape dough by rounded spoonfuls into balls and place 2 tablespoons sugar in a small bowl; stir in cinnamon. Roll balls of dough in mixture then place 2 inches apart on ungreased baking sheets..

5. Bake 8 to 10 minutes or until set but not too hard then remove immediately from baking sheets

Frog-Eye Salad

 

My sister-in-law Shauna is always making this salad for family functions. This is one of Taelor's favorites, so I had to get the recipe from her. (It is Karon Ward's recipe)

Ingredients

Sauce:

1 cup sugar

2 tablespoons flour

1/2 teaspoons salt

1 3/4 cup pineapple juice

2 eggs beaten

Cook on med-high heat until thick and then add 1 Tablespoons of Lemon Juice. Let cool.

Cook 1 box of Acini de Pepe pasta according to directions on package and drain.

Stir inro cooled sauce and refrigerate overnight.

Add

3 cans of mandarin Oranges, drained

3 cans of pineapple tidbits

2 cups mini marshmallows (can be the fruity colorful ones or plain white ones, Fruity adds a little more flavor)

9 oz of cool whip OR two cups of homemade whipped cream

Mix together.

NOTE: I add the marshmallows right before I serve it.

Calzone/Pizza Dough

My kids love homemade pizza and calzones. This is my go to recipe. I love how fluffy it is and it is tasty. It makes a beautiful crust.

Ingredients

2 1/2 to 3 cups flour (can use a combination of white and whole wheat if you prefer)

1 tablespoon sugar

1 teaspoon salt

1 package (2 1/4 teaspoons) yeast

1 tablespoon dry milk powder

3 tablespoons olive or vegetable oil

1 cup very warm water

Combine yeast, sugar, 1 cup of the flour, milk, and salt in a large bowl. Add the warm water and oil and mix. Stir in remaining flour slowly until dough is soft but not sticky. Knead until smooth. Let the dough rest for at least 30 minutes before making the calzone.

Betsy's Best Bets Rolls

 

If anyone knows me, they know how I love to get in and out of the kitchen. I like quick and easy recipes. With that said, I was listening to the TWIM podcast and one of the sisters was talking about her favorite things and this recipe is one of them. I decided to try them. I started them after church. We had them for dinner. They are quite yummy and they are still good the next couple of days as well. This recipes makes around 24 rolls so I usually share them with my neighbors. I have also made them into cinnamon rolls and orange rolls. SO GOOD and SO worth the time spent making them.

•  Microwave 3 c. milk on high for 6&1/2 minutes. Pour into bowl of a stand mixer and add each additional ingredient, stirring between each one:
•  3/4 c. butter flavored Crisco
•  3/4 c. sugar
•  1 Tbsp salt
•  1 c. potato flakes
•  4 eggs
•  1 1/2 Tbsp yeast
•  7 1/2 c. flour

Mix until well combined. You want it to pull away from the sides of the bowl, but it’s okay if the dough is a little sticky. Let rise in a greased bowl for an hour or until doubled in size.

Separate dough in half. Taking one half, roll into a large rectangle shape, spread butter all over the dough. Fold dough, bringing the top down to meet the bottom. Using a pizza cutter, cut into 3/4 inch strips. Twist each strip into a knot. Place on cookie sheet lined with parchment paper. Repeat with the other half of the dough. Cover with a clean kitchen towel and let raise for 2 to 3 hours. Bake at 375° on the bottom rack for 8-10 minutes until light brown on the bottom and top.

To make these rolls extra yummy, as soon as you pull them out of the oven, rub a stick of butter over the tops of the rolls and immediately sprinkle a bit of coarse, kosher salt on top of each roll. To die for.

Levain Bakery Chocolate Chip Walnut Cookies

These cookies are by far my favorite cookie recipe. I just change up what I put in it. My kids love them and I make them often. I don't make them into 8 cookies, I usually make them 3 ounce cookies. I got the recipe from the website www.abountifulkitchen.com

PREP TIME 10 MINUTES COOK TIME 11 MINUTES TOTAL TIME 21 MINUTES

 8 COOKIES

Ingredients

1 cup butter cut into tablespoons

3/4 cup light brown sugar, packed

1/2 cup sugar

2 eggs

1 cup cake flour

1 1/2-1 3/4 cup all purpose flour* see notes

1 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon coarse sea salt

2 cups walnut halves

2 cups semi sweet chocolate chips* see notes

Instructions

Pre heat oven to 400 degrees and set rack in middle of oven.

Place butter into bowl and turn mixer on low. If using a stand mixer, use the paddle attachment.

Add sugars and beat butter until smooth on medium speed. This should take about 1 minute. Mix until the butter pieces are completely blended with the sugar and is no longer visible in pieces.

Add the eggs and beat on medium just until incorporated with butter and sugars, about 30 seconds.

Turn the mixer off. Add the cake flour, all purpose flour, baking powder, baking soda and salt. Pulse the dry ingredients on low until the wet and dry ingredients are mixed together.

Pour the walnuts into the batter all at once. Pulse the batter 5-6 times.

Pour the chocolate chips into the batter and pulse again 5-6 times.

Pour the batter out onto a clean surface. Fold the dough together a few times until all of the chocolate chips and walnuts are mixed into the batter.

Divide the dough into 8 equal pieces about 6 oz each. Use your hands to shape cookies. Do not use a cookie or ice cream scoop. The cookies are meant to be roughly shaped. Do not flatten the dough.

Bake 4 cookies per pan, for 11 minutes on regular bake or 400 convection bake for 8-9 minutes.

The cookies are done when the top is a bit golden and the bottom is also golden.

Do not over bake. Let cool for 15 minutes before serving.

To make the cookies without walnuts, see recipe notes below!

Recipe Notes

-It is important to let the oven fully heat up. Turn it on for at least 15-20 minutes before baking.

-I use 1 cup Cake Flour and 1 3/4 cup AP flour. You may try using 1 1/2 cups AP flour. I found the dough to be too sticky. If you have issues with the cookies flattening out, use 1 3/4 cups flour.

-If you do not have cake flour, try using All Purpose flour. 2 1/2 cups should work. When purchasing Cake Flour, look for it on the upper shelves of the grocery aisles. 

– If you can’t find cake flour at your grocery, you can make your own at home by using this simple method: Measure out 1 cup of all purpose flour into a medium size mixing bowl. Remove 2 tablespoons of the flour and place back in the flour container. Add 2 tablespoons of cornstarch to the flour in mixing bowl. Sift the flour and cornstarch mixture. Sift again about 3-4 more times. You now have cake flour! Place in a bag or container and use as needed.

-Cake flour is usually found on the top shelf at the grocery store, near the All Purpose Flour or near other baking goods.

-I buy chocolate chips in bulk and scoop my semi sweet chips out of a jar. This recipe calls for 2 cups of chocolate chips. Most bags of chocolate chips are 11-12 oz or closer to 1 1/2 cups of chips, which will work for one recipe, no need to open another bag of chocolate chips.

-I use food handlers gloves to shape the dough, and also weigh the dough balls on a scale. Each dough ball is approx 6 oz.

-These cookies freeze extremely well. After cooling completely, place cookies in a large ziplock bag or small sandwich size bags. Place in freezer. When ready to eat, either let thaw, or wrap in paper towel and microwave for about 15-18 seconds. The cookie will not have a crisp exterior after being frozen, but will still be moist and taste fresh.-In the recipe it says to turn the batter out onto a clean surface and mix the chocolate chips and the walnuts together by hand. I do not do this step. I add this to the recipe because it is shown in the video. I simply fold the dough a couple of times with a spatula in the bowl to make sure all of the walnuts and chocolate chips are distributed.

Update 5/3/2017**

-Dislike walnuts? You may add additional chocolate chips OR  try increasing the All Purpose flour by 1/4 cup. Add 4 cups chocolate chips in place of the original 2 cups chips and 2 cups walnuts. If you omit the walnuts, you must replace with another substance that will take up mass in the cookie. Two additional cups of chocolate chips or 2-11.5 oz packages per recipe. Bake as directed. The best alternative to omitting the nuts is to add additional chocolate chips. 

Refrigerating dough for 30-45 minutes after shaping and before baking is recommended, especially if baking in a regular bake and not a convection bake oven.