World Famous Chocolate Chip Cookies (Abby)

 

Hahaha, no, I don't call them that... my dad does.  But, they are SUPER easy (I'm not just saying that) and pretty good, if I do say so myself. (; (Btw, I believe this recipe came off of a Sam's Club chocolate chip bag.) I have made this recipe sooo many times that I never get out the written recipe because I've memorized it! Lol. Let's get to it!

First you'll need:

2 1/4 cups of flour

1 tsp. salt

1 tsp. baking soda

Mix it all together in a separate bowl and set aside.

This is the auto-mixer I'm using. You can use a hand mixer if you want. I've used both, but this one is obviously easier. (; It's a 'Bosch.' I'm not sure where we got it, but it's a really good one. (:

Here are the attachments I'm using. I don't think this really matters, but I thought I would mention in case it does or you just wanna know.

 

In the mixer, mix:

3/4 cup granulated sugar

3/4 cup brown sugar

2 sticks of butter (1 cup)

1 tsp vanilla

Then add 2 eggs and mix!

Next mix in the dry ingredients you mixed earlier. I like to put in about half of the flour mixture, mix it in, and then add the other half. The recipe doesn't say this, but I do because I feel like it mixes up a bit better.

 

.Next add in the chocolate chips! I add about 1 1/2 to 2 cups. You can add in nuts now if you want to. I don't, but if you like yours with nuts you can. :D

 

 YUM-O. Hehe, I think I say this with about every recipe I've posted... *rolls eyes*

I use a cookie dough scoop (yes, I make so many cookies that I actually have a cookie scoop... kinda like an ice cream scoop.... but for cookie dough). My scoop is about 1 inch, I believe, so you can just use like your regular spoon and make them round if you don't have a cookie dough scoop.

I put them about two inches apart, or 12 cookies on a regular sized cookie sheet.

Bake for 10-12 minutes (watch them, because sometimes it takes less and sometimes more depending on the oven) in a 375 degree oven.

I have doubled, and even tripled, this recipe and it comes out the same. (: When I make just one recipe, it makes aprox. 34 cookies, or around there. When I triple it it makes about 120 cookies. Once I did this, and I cooked them all at one time (when I make this much I usually just cook a few batches and then put the rest in the fridge for another time) I was in the kitchen for HOURS and I finally came out with about 120 cookies! lol! 

Btw, I don't recommend cooking 2 cookie sheets at a time. I put one in at a time, not both in at the same time. I don't think they would cook very evenly if you put them both in there at once.

 ... I saw that...

 

Here's the recipe (:

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Chocolate Chip Cookies

2  ¼ cups all purpose flour

1 teaspoon salt

1 teaspoon baking soda

¾ cup brown sugar firmly packed

¾ cup granulated sugar

1 cup softened butter

1 teaspoon vanilla extract

2 eggs

1 package semi-sweet chocolate chips (12oz)

1 cup chopped nuts (optional)

Preheat oven to 375 degrees.  Combine flour, salt and baking soda in bowl and set aside.  Combine brown sugar, granulated sugar, softened butter and vanilla and beat until creamy.  Add eggs and beat.  Add dry ingredients and mix well.  Stir in chocolate chips and nuts (if desired).  Drop mixture by rounded teaspoonfuls onto ungreased cookie sheets.  Bake 10 minutes.

Pumpkin Pancakes (Camille)

Okay, by now your starting to notice a trend on this blog. First we had Blueberry Muffins, then Waffles, then a amazingly yummy Pumpkin Roll, Banana Muffins, and now Pumpkin Pancakes. Yes, we are more into desserts and breakfasts, but I might be posting a dinner recipe soon (*wink*).

Here are some really yummy Pumpkin Pancakes that I made this morning for breakfast. Our family loves anything with pumpkin, so they loved these (as usual). If you have a larger family (which is unlikely, I don't know very many families that are larger then ours) you could double this recipe easily.

Okay, here's the recipe!

Ingredients:

2 cups flour

3 tablespoons brown sugar

1 tablespoon baking powder

1/2 teaspoon cinnamon

1/4 teaspoon allspice

1/4 teaspoon ginger

1/4 teaspoon nutmeg

1 teaspoon salt

1 1/2 cups milk

1/2 cup canned pumpkin (or pumpkin puree)

1 egg

2 tablespoons cooking oil (or melted butter) plus butter for serving

tons of maple syrup for serving (what can I say? I like a little pancake with my syrup)

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Okay, start by getting everything you'll need together. Get out all of the ingredients (duh) 2 medium bowls, and a griddle (or frying pan).

Now you're ready for the fun part!! :) Start by mixing up all the dry ingredients (make sure you measure the sugar and spices correctly because that is very important to this recipe).

Now whisk up the wet ingredients (I used a fork).

Okay,  gradually add the dry ingredients to the wet ingredients (remember to do it gradually), and mix until combined. The batter should be a little lumpy.

While you were mixing all that tasty goodness together, your griddle should have been preheating. To make sure it is hot enough take a drop of water and throw it on, if the water sizzles then you are ready to start cooking your pancakes! Use a 1/4 cup measuring cup and spoon them on.

While they are cooking heat up your syrup (we always put it in a mug in the microwave for 60 seconds).  There's a picture of our dirty microwave (it's well used. ;D).

Go back to your pancakes and turn them to the other side.

Make sure they are cooked well (they should all the light brown) before transferring them to a plate. As you can see, I just had to taste one of them......*grin*.

Here's a picture of  my yummy breakfast. I ate my pancakes with two eggs to add some protein. :D Hope you enjoy these!! I know I did!

P.S. If you made this, or any other recipe on here, please email us and let us know how it turned out (and send pictures!) our email address is howdoweboilwater.email@gmail.com.

Easy Hawaiian Banana Bread (Abby)

This is one of my favorite banana bread recipes! It's so easy you won't believe it.... well you might, but it's like seriously super easy. It's even more good with homemade cream cheese icing! You can use the recipe I used in my Pumpkin Roll recipe, if you want. (:


First off, I know this doesn't look like banana bread! We like to put them in shape of muffins because their easier to tell when their done and their also easy because you don't have to slice it in pieces - just grab and go! I know, we're like really lazy at times. :P Aren't we all?

Yield: 2 loaves or about 38-40 muffins.

 

 Start out with:

3 cups all-purpose flour (I used un-bleached wheat flour and they turned out fine)

3/4 tsp salt

1 tsp baking SODA

2 cups sugar

1 tsp ground cinnamon

 Mix together (just with a spoon.)

Whisk together your eggs in a separate bowl. I just used a fork, but you can of course use a whisk.

I'm not sure if it matters or not, but these are pineapples I used. Make sure to get the CRUSHED pineapples, unless you want to chop them up yourself. (Which you can easily do in a food processor, it just adds an extra step.) Since ours was a 20-oz can, I put about half of it, since half of 20 is 10, which is around 8. (I'm sure you had to be told that....) It doesn't half to be EXACT.

Combine:

1 cup vegetable oil
3 eggs, beaten
1 cup chopped pecans or walnuts (optional)
2 cups mashed ripe bananas (thanks to my banana-mashers, Amelia and Mattie)
1(8-ounce) can crushed pineapple, drained
2 tsp vanilla extract

 Yes, this looks disgusting, just bear with me here.

Stir it up!

And add to your dry ingredients. Stir it just enough so the dry ingredients are moistened.

If you want to make them as muffins, put cupcake liners in muffin pans. This step is optional, but it's so much easier to get them out afterward, and also clean up is really quick & easy. (Which are two of my favorite words in cooking.)

Alternative: If you want to make this in to loaves, not muffins, grease and flour two 8 1/2 x 4 1/2 x 3 inch loafpans.

Fill the liners to about 2/3 full.

Bake them in a 350 degree oven. Mine took aprox. 20 minutes. Keep an eye on them, because the times will vary and like I said that was just an estimate. (If you are baking them in loaves, bake at 350 for 1 hour and 10 minutes or until a toothpick inserted in the center comes out clean. It's a little bit tricky to know when it's done in the middle, so make sure you know for sure that it's done before taking it out.)

Since some of us like walnuts on ours (me not being that person) my mom sprinkled some on top right before putting them in the oven. My mom said that they were better, because they got roasted since being on top. You can of course mix them in, or you could mix the nuts in *and* put them on top!)

Yum-O

Amelia liked them too.

Here's the recipe in case you want to print it off or whatever. (:

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3 cups all-purpose flour

3/4 tsp salt

1 tsp baking soda

2 cups sugar

1 tsp ground cinnamon

1 cup vegetable oil
3 eggs, beaten
1 cup chopped pecans or walnuts (optional)
2 cups mashed ripe bananas
1(8-ounce) can crushed pineapple, drained
2 tsp vanilla extract

Combine first 5 ingredients; stir in pecans (or walnuts). Combine remaining ingredients; add to flour mixture, stirring just until dry ingredients are moistened. Spoon batter into 2 greased and floured 8 1/2 x 4 1/2 x 3 inch load pans. (Or in to lined cupcake/muffin pans.) Bake at 350 degrees for 1 hour and 10 minutes (for muffins, bake for aprox. 20 minutes) or until wooden pick is inserted in center comes out clean. Cool in pans 10 minutes; remove from pans, and let cool on wire racks. Yield: 2 loaves or about 38-40 muffins. 

The *Best* Pumpkin Roll Ever (Abby)

Ok! Here I am with a recipe! A lot of people I know in person have been bugging me telling me I needed to post a recipe. (Yes, needed.)

I made this Pumpkin Roll from a recipe my mom found on another blog. I'm going to be making this again for Thanksgiving because this stuff is seriously amazing. Wanna know how to make it? Keep reading!

First, you'll need:

3/4 cup flour

 1 cup sugar

 3/4 tsp. cinnamon

 1 tsp. baking soda

2 large eggs

 2/3 cup pumpkin (can)

You'll also need some more ingredients for the *oh-so-sweet* filling in the middle - more on that later.

First mix (with an electric mixer) the sugar and eggs together.

It should turn out to look something like this...

Next, add the pumpkin with the sugar and eggs and mix.

Looks good already, don't you think? (:

Ok, now the res of the dry ingredients (flour, soda, cinnamon). Stir them all together....

And mix with the wet ingredients.

Here's the batter.... if you've ever made pumpkin bread, this is pretty much it. Of course it won't taste as sweet - that's what the filling is for. (Believe me, we haven't even gotten close to the good part until we get to the filling.)

Lay down a piece of parchment paper on a cookie sheet.

 And pour the batter directly on it. 

Spread out the batter where it's about 1/2 an inch thick. There will be about 2-3 inches around the batter of cookie sheet leftover - don't spread it out so it meets the edges and corners. 

In to the oven she goes! Bake it for 15 minutes (as the recipe I was reading put it - "just enough time to lick the bowl clean for the icing!" - in a 350 degree oven.

Ok, while that bakes, start on the filling. As I've mentioned, and even though you probably get the point by now, I'm gonna mention it again - this is the best part. No joke. The filling part is UH-MAZ-ING. Don't tell me you don't believe me - anything with cream cheese in it is "DEElish." Come on, you have to agree with me on that one.

For the icing you'll need:

1 regular size package of cream cheese, softened (8 oz) 

2 Tbsp butter, softened

1 cup confectionist sugar (yes, that's the fancy name for it... it's also known as powdered sugar.)

1 tsp vanilla

Put all of it in a bowl and...

...Yup, you guessed it - mix it up!

Don't lie - by now you've consumed about 5 spoonfuls of this stuff. 

Ok, back on the pumpkin bread. Once it's done in the oven, place it on a cooling rack, parchment paper and all.

While that's cooling, make up one of these *amazing* cappuccino's. My mom found a way to make them using our Vitamix. If you've ever had a Milkyway at Starbucks, this tastes exactly like it. I'm not much of a coffee fan, but this is too much to give up. With it's rich caramel, frothy milk, a hint of cocoa, and just a taste of coffee, this is like heaven - in a mug!

 You can stop drooling now. Once your done whipping up your "heaven in a mug," sprinkle a light dusting of powdered sugar on a cotton dish towel. (Don't use the kind of dishtowel where lint might get on your pumpkin roll.)

.

Lay down your pumpkin bread face down (once it's cooled) and slowly peel off your parchment paper.

Heavily sprinkle powdered sugar on your pumpkin bread.

Roll up the pumpkin bread in the towel while your getting your filling ready.

Once you've got your filling ready, spread it out on your pumpkin bread, leaving a small border on all sides without the icing.

Here's a zoomed out photo of what we have so far.

Start rolling up the bread. Don't roll too tight, or too loose.

You may need an extra pair of hands to hold down the dish towel while your rolling it up - this makes it so much more easier. 

Ta-da!

Ahaha, I thought the edges looked really cool. You can cut these off if your going to display your pumpkin roll though. (: It makes it look more pretty with the edges trimmed.

If that doesn't make you want to gobble this up, then I don't know what will. (Get it? This is a Thanksgiving treat - and "gobble" like a turkey? I'm sorry.. I usually don't tell really, really cheesy jokes.................. ok, maybe I do, but it's ok if your not laughing. I'm used to it.)

Oh, and I almost forgot; make sure to wrap it in plastic wrap - if there's any left, that is - and store it in the fridge. I actually found that once it firmed up a bit, from being in the refrigerator, it tasted a bit better.

And yes, I'm aware that there is an annoying amount of photos in this post. I took this many plus about 300 more. (No, I was not joking when I said that.) My family was sitting there making fun of how many pictures I took. Here's a small conversation we had when my brother was helping with the picture taking...

Me: "Ok, take another one. And one more. K, uh.... take another one."

My brother: "How many pictures do you want of this one thing??"

Me: "Uh................. take another one."

Ahaha, what can I say? I'm a pathological picture taker. (And to save you the time of going to dictionary.com and looking up that word, it means that I take an annoying amount of pictures and everyone groans when I pull out the camera.)

I hope you liked this recipe! I'm not even joking when I say this recipe will NOT let you down. This is my first time trying it, but definitely (Oh my gosh! I spelled that word right again!! :D :D) not my last. 

Seriously, if you made this recipe, the first thing you have to do is send me pictures! (Ok, the first thing you should do is take the picture, and then send it to me. Well, upload the pictures first and then send them to me. Actually, you'll probably want to try it out first before you send me pictures.... but I think you get the picture. Get it?? You get the picture, when your taking the picture! Get used to these cheesy jokes... I tell them a lot. I'm really sorry, I truly am.)

howdoweboilwater.email@gmail.com

Need the flat out recipe? No problem!

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Pumpkin Roll

2 large eggs

2/3 cup pumpkin (can)

1 cup sugar

1 tsp soda

¾ tsp. cinnamon

¾ cup flour

Mix Flour, soda and cinnamon in bowl and set aside. Beat eggs add sugar, pumpkin and then flour mixture. Line a jelly roll pan with wax paper pour batter and spread out. (will not cover entire jelly roll pan). Bake @ 350 for 15 minutes let cool in pan for 15 minutes.

Sprinkle dish towel with powder sugar and flip cake onto towel. Roll up in towel and let set for 15 min. 

Filling:

2 TBP soft butter

8 oz cream cheese softened

1 cup powdered sugar

1 tsp. vanilla

Beat together until creamy. Unroll towel and spread filling on cake them roll cake back up. Sprinkle with powder sugar. Best if chilled overnight.