Copycat Levain Bakery Chocolate Chip Cookies

 Source: Camille T.

• 2 cups all-purpose flour, 240 grams
• ▢2 cups bread flour, 240 grams
• ▢2½ teaspoons salt, 15 grams
• ▢2½ teaspoons baking powder
• ▢1¾ teaspoons baking soda
• ▢20 tablespoons unsalted butter, melted, 284 grams
• ▢1¼ cups brown sugar, 265 grams
• ▢1 cup granulated sugar, 200 grams
• ▢2 large eggs
• ▢2 egg yolks
• ▢4 teaspoons vanilla extract
• ▢4 cups chocolate chips, 680 grams
• ▢1 c. toffee bits

• Mix the two flours, salt, baking powder and baking soda together in a bowl then set aside.
• 
• Using an electric mixer, beat the melted butter, brown sugar and granulated sugar for about 2 minutes. Beat in the eggs, egg yolks, and vanilla extract.
  
• Stir in the flour mixture either by hand or on the lowest setting of an electric mixer.
  Stir in the chocolate chips and toffee bits. The dough will be thick, so use a sturdy spatula, clean hands, or keep the mixer on low to finish combining.
• 
• Use a ½-cup measuring cup as a rough guide, then adjust to 6 ounces using a kitchen scale for best results. The dough balls should feel hefty (almost the size of a baseball).
  

  Place the dough balls on a tray or plate and chill them in the fridge for 4 to 24 hours. (It’s much easier to portion the dough while it’s still soft, before chilling.)
  
• Place the balls of dough on a cookie sheet, spacing them 2 inches apart. Bake for 18 to 22 minutes. Let the cookies cool on the baking sheet.
  

I have tried these at all the temperatures and haven't landed on the perfect one.  375 degrees for 8 minutes is my best, but not perfect.

Next time I make these I want to use the scale for the flour and sugars. Maybe that will help.  Or use the bread flour.

Easy Cinnamon Rolls

 Source:  mom

1 T. yeast
1/4 c. warm water
1 c. warm water
1/4 c. dry powdered milk
1 t. salt
1/4 c. sugar
2 T. oil
1 egg
3 1/2 c. flour

1 stick butter, softened

3/4 c. brown sugar

1 T. cinnamon

Mix yeast and 1/4 c. warm water and set aside to dissolve.  Mix water, powdered milk, salt, sugar and oil together in the mixer.  Add yeast mixture.  Add egg and flour.  It will be too sticky to knead dough.  Let rise 1 1/2 hours.  Roll out into 12x8 rectangle.  Spread butter on dough.  Top with brown sugar and cinnamon.  Roll up the log, using the long side to roll.  Cut into 12 rolls.  Put in 11x14 pan.  Let double in size.  Bake for 20 minutes at 350 degrees.  Top with icing.   

Icing:

2 T. butter, softened

2 1/2 c. powdered sugar

2 t. vanilla

2 T. milk

Add more powdered sugar and milk as needed

These can be frozen - after cut into rolls, freeze.  When ready to bake them, take them out and let them thaw and rise - 4ish hours.  The fridge overnight also works. Then bake and top with icing.

Paul's Maca-hammy and Cheese

 Source:  Paul G.

1 lb. dry macaroni

1/2 c. butter

1/3 c. flour

4 c. milk

1 1/2 t. salt

1 t. pepper

1/2 t. garlic powder

1 t. dry mustard

4 c. shredded cheese (16 oz.) - mostly sharp cheddar with a little of others: parmesan, mozzarella, provolone etc.

1/2 lb. deli ham

Chives, finely chopped for garnish

Use butter to grease a deep 9x13 dish.  Use the remianing butter for recipe.  Bring a big pot of water to a boil and salt the water.  Cook macaroni until just under done.

Melt butter in separate pot and whisk in flour.  Cook 1-2 minutes - until bubbly.  Add milk and whisky out lumps.  Cook 5 minutes.

Stir in most grated cheese until melted.  Turn off heat.  Add nearly  cooked macaroni to cheese sauce.  Add ham.  Add salt and pepper as needed.  Put in 9x13 pan.  Add remaining cheese to the top.  Broil 2-3 minutes until golden.  Add chives and the end for garnish. 

*Enjoyed at Thanksgiving 2023 at Robb's house.  Delish!

Peanut Butter Rice Krispys

Source:  justsotasty.com

 

INGREDIENTS:
¼ cup unsalted butter
1 10 oz bag mini marshmallows about 5 cups
½ cup peanut butter
6 cups Rice Krispie cereal*
8 oz chocolate chips about 1 ⅓ cups*
2 teaspoons vegetable oil*

INSTRUCTIONS:
Lightly grease a 9x13 inch pan with butter or non-stick cooking spray.
In a large saucepan melt the butter, mini marshmallows and peanut butter together over low heat while stirring gently.
Once melted, remove from the heat and stir in the Rice Krispies.
Press the mixture into the pan (lightly spray your hands with non-stick cooking spray to avoid the mixture sticking to your hands).
Add the chocolate chips (or chopped chocolate) to a medium-sized heatproof bowl. Microwave for 45-second intervals on medium power (not high or standard), stirring in between each burst.
Once almost melted, stir until smooth and stir in the vegetable oil.
Pour the chocolate over the top of the bars and let harden at room temperature (about 2 hours).

*I don't think this makes enough to cover the whole pan, I increase it to 1 2/3 cup chocolate chips and 3 teaspoons vegetable oil.

Marie Callender's Chicken Pot Pie

Source:  Jen G.

Pillsbury Refrigerated Pie Crusts (2)
1 C Sliced Carrots
1 C sliced celery
1 C frozen peas
1 C chopped onion

4 boneless, skinless chicken breasts/turkey
5 Tbsp butter
5 Tbsp flour
2 1/2 C chicken broth
2/3 C milk
1/2 tsp salt
Dash pepper
1 egg white, beaten

Preheat oven to 425 and start on filling by steaming the vegetables.  Steam the carrots and celery for 5 mins.  Add frozen peas and onions and continue to steam for an additional 10-12 mins until carrots are tender. (Or steam frozen veggies in the microwave)
In large saucepan, melt the butter over medium heat, then add the flour and whisk together until smooth.  Don't let it brown - keep it a blonde roux.  Add the chicken broth and milk and continue stirring over high heat until the mixture comes to a boil.  Cook for an additional minute or so until thick, then reduce the heat to low.
Cut chicken into large bite-size chunks and add them to the sauce.  Add the salt and a dash of pepper.
Add the steamed vegetables to the sauce and simmer the mixture over medium/low heat for 4-5 mins.
As the filling simmers, roll out dough and put in pie pan.
Spoon the chicken and vegetables filling into pie pan and carefully cover with the remaining crust. Form the crust edge, sealing insides.  Brush with egg white.  Cut slits in top pie crust.
Bake pie on cookie sheet for 30-45 mins or until the crust is light brown. Use tin foil to protect edges from burning if needed.

Fried Rice

Source: gimmesomeoven.com

3 tablespoons butter, divided
2 large eggs, whisked
2 medium carrots, peeled and diced
1 small white onion, diced
1/2 cup frozen peas

1/2 cup frozen corn
3 cloves garlic, minced
salt and black pepper
4 cups cooked and chilled rice (I prefer short-grain white rice)
3 green onions, thinly sliced

1 cup cubed ham
3–4 tablespoons soy sauce, or more to taste

1/2 teaspoons toasted sesame oil

INSTRUCTIONS

Heat 1/2 tablespoon of butter in a large sauté pan over medium-high heat until melted. Add eggs, and cook until scrambled, stirring occasionally. Remove egg, and transfer to a separate plate.

Add an additional 1 tablespoon butter to the pan and heat until melted. Add carrots, onion, peas and garlic, and season with a generous pinch of salt and pepper. Sauté for about 5 minutes or until the onion and carrots are soft. Increase heat to high, add in the remaining 1 1/2 tablespoons of butter, and stir until melted. Immediately add the rice, green onions, soy sauce, and ham and stir until combined. Continue sautéing for an additional 3 minutes to fry the rice, stirring occasionally.  (I like to let the rice rest for a bit between stirs so that it can crisp up on the bottom.)  Then add in the eggs and stir to combine. Remove from heat, and stir in the sesame oil until combined.  Taste and season with extra soy sauce, if needed.

Serve immediately, or refrigerate in a sealed container for up to 3 days.

Teriyaki Sauce

Source: jamiecooksitup.net

1 1/2 C cold water

3/4 C brown sugar

1/2 C soy sauce

1 tsp garlic powder

3 Tb corn starch

1 tsp sesame oil

Instructions

1. Place the cold water, brown sugar, soy sauce, garlic, cornstarch and sesame oil into a large skillet. Whisk it together until well combined.

2. Place the skillet on the stove top and heat the mixture over medium high heat. Stir it while it heats up. Bring it to a simmer and allow it to cook for 2 minutes, or until dark and thick.

3.Remove from the heat and set aside to cool to room temperature.  Can store in fridge up to 2 weeks.