The cookies are all done!
Today, Friday, we are making chocolate chip cookies. When we chose our recipes for the week, Friday was cookie day and we decided to go classic. Not only are chocolate chip cookies easy to make, but they always come out so well.
Makes 3 – 4 dozen
- ½ lb. butter, softened
- ¾ c granulated sugar
- ¾ c brown sugar
- 2 eggs
- 2 c all-purpose flour
- ½ t baking soda
- ½ t salt
- 1 t vanilla extract
- 2 c (8 oz) semi-sweet chocolate chips
- Preheat the oven to 375°F.
- With a mixer, beat together the butter, sugar and brown sugar. Add the eggs one at a time and continue beating until the mixture is nicely blended.
- Mix the flour, baking soda and salt in a different mixing bowl. After stirring together, gradually add the dry ingredients to the butter and sugar mixture.
- After blending the dry ingredients and the butter and sugar mixture, add the vanilla and chocolate chips. Stir to evenly distribute the chocolate chips.
- Drop tablespoon-sized balls of dough onto an ungreased cookie sheet. Place the cookies roughly 3 inches apart. Cook for about 10 minutes or until they turn light brown.
Cookie dough is good for eating.
- Cool cookies for a few minutes on the cookie sheet before removing them and placing them on a cooling rack.
- Serve warm or store in a container for later.
As expected, the cookies came out just as expected with no difficulties whatsoever except for the fact that we couldn’t get our hands on the electric mixer. Instead, Amory had to mix the sugar and butter by hand with a fork. Hats off to you, Amory! The cookies had to go in for slightly longer than is stated in the recipe, but it may have been because we made the cookies slightly larger than directed.
Today, we were cooking breakfast meals and experimenting with different ways to cook eggs. On the list were fried eggs, scrambled eggs and poached eggs. Our group chose to work on poached eggs because it was the only kind that we weren’t completely familiar with. One of Anna’s favorite meals that incorporated poached eggs is Eggs Benedict, for which we found a recipe on http://www.allrecipes.com. The meal is well known, but many of our class hadn’t had it before, so it was a good new experience. the Hollandaise sauce can sometimes be an acquired taste and some people do not like it.
Amory, mixing together the components for Hollandaise Sauce.
Since we had to premeditate our list of ingredients, we had completely ignored the fact that we needed English muffins. Amory had to run down to the school kitchen to grab an emergency package. Otherwise, the preparation went well. Although we were a little hesitant about poaching the eggs (we hadn’t considered in our grocery list that we might mess up the first few times and we may need extra eggs), but we triumphantly poached all six eggs without any major mistakes. Success!
English muffins with some of the poached eggs before they are coated with Hollandaise sauce.
Amory stirring the Hollandaise sauce on the stovetop.
- 4 egg yolks
- 3 1/2 T lemon juice
- A pinch ground pepper
- 1/8 t Worcestershire sauce
- 1 T water
- 1 c melted butter
- 1/4 t salt
The finished Hollandaise sauce.
- 5 c water
- 1 t cider vinegar
- 8 eggs
Pulling out a successfully poached egg.
- 4 split English muffins
- About 2 T butter, softened
- Over heat, combine egg yolks and the tablespoon of water. Add the lemon juice, pepper, Worcestershire sauce and salt. Constantly whisk until it starts to thicken
- Melt the butter in a small bowl and slowly pour the butter into the mixture. Stir the mixture until the butter and the lemon and egg sauce is well-integrated. Put aside on very low heat to keep warm while preparing the English muffins and eggs.
- To poach the eggs, put the 5 cups of water into a medium pot. Add the cider vinegar. The vinegar helps the eggs stay together when putting them into the water. Bring the water to a gentle boil.
- While waiting for the water to boil, toast the English muffin halves and butter them. Cover with a paper towel.
- Carefully break an egg into a small bowl and then pour the egg gently into the boiling water.
- Take a large slotted spoon and check the eggs. When the eggs are done, the yolks will be soft, but the whites will be solid. Carefully scoop up the egg with the slotted spoon and place on the English muffin. Each muffin half gets a poached egg.
- After all of the English muffin halves have an egg on top, generously drizzle the Hollandaise sauce on top and serve.
All done! English muffins with poached eggs, drizzled with Hollandaise sauce.
After making Eggs Benedict, since we had an excess of Hollandaise sauce leftover, we should have altered the recipe. We were only making three serving sizes, rather than the recipe’s intended four. We only made six eggs and six English muffin halves, and, on top of that, after the sauce had settled, we decided that we should have put more on top. Otherwise, the recipe tasted great, and there was nothing wrong.
The only thing we learned was to stick to the recipe proportions that were given if we wanted to use all of the components of the meal.