Garfield's Favorite Desserts:
Cookies
Vanilla Ice Cream
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-1 c -(2 sticks) salted butter, softened -1/2 c sugar -1 1/2 c brown sugar -2 eggs -2 tsp vanilla extract -3 c (12 oz) all-purpose flour -1 tsp smallish-medium coarse sea salt -1 tsp baking soda -1 1/2 tsp baking powder -2 c (16 oz) semi-sweet chocolate chips -2/3 c finely chopped walnuts |
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-Preheat oven to 350 degrees -Cream butter, sugar, and brown sugar until it is nice and fluffy (approx. 5 minutes on medium speed on a KitchenAid Mixer.) Make sure the mixture gets VERY creamy -Add the eggs and vanilla and beat for an additional 2 minutes. Add baking soda, baking powder, salt, and flour until cookie batter is fully incorporated. Finally add chocolate chips and the walnuts until well distributed. The cookie batter should be somewhat thick. Drop about 2 tablespoons of dough or use a medium cookie scoop and plop the batter onto a baking sheet lined with parchment paper. -Bake for 12-14 minutes until the edges are nice and golden brown. We baked ours for 14 minutes, just watch them. Remove from heat and allow the cookies to stay on the cookie sheet for an additional 2 minutes. Pick up the parchment paper with the cookies still on top and transfer to a cool non-porous surface. Allow the cookies to cool on the paper for at least 3 minutes before serving. It was hard to wait 3 minutes, but we listened to Grandma's advice :) it was so hard to do...but well worth the wait... |
https://www.justapinch.com/recipes/dessert/cookies/my-grandmas-best-chocolate-chip-cookie-recipe.html |
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-2 Cups of Heavy Cream -1 Cup of whole milk. -2/3 Cups of sugar -1/8 Teaspoon of fine sea salt -6 large yolk eggs -Vanilla Extract |
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In a small pot, simmer heavy cream, milk, sugar and salt until sugar completely dissolves, about 5 minutes. Remove pot from heat. In a separate bowl, whisk yolks. Whisking constantly, slowly whisk about a third of the hot cream into the yolks, then whisk the yolk mixture back into the pot with the cream. Return pot to medium-low heat and gently cook until mixture is thick enough to coat the back of a spoon (about 170 degrees on an instant-read thermometer). Strain through a fine-mesh sieve into a bowl. Cool mixture to room temperature. Cover and chill at least 4 hours or overnight. Churn in an ice cream machine according to manufacturers’ instructions. Serve directly from the machine for soft serve, or store in freezer until needed. |
https://cooking.nytimes.com/recipes/1016605-the-only-ice-cream-recipe-youll-ever-need |
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