Big Chocolate Chip Cookies for High Altitude

These are my go to cookies now, they have never failed me! In fact I have been asked numerous times for my recipe. This is a basic chocolate chip cookie recipe, converted for high altitude and with a few of my own adjustments to make them super yummy. I really do recommend getting a bottle of vanilla bean paste, which is really a syrup more than a paste. I have had good luck locating an inexpensive brand at Michael's craft store in the cake decorating aisle. You should also be able to find the butter extract there as well. I really like the richness it adds to the cookie.  Enjoy!

BIG Chocolate Chip Cookies For High Altitude

INGREDIENTS:

1/2 cup butter 1/2 cup butter flavored crisco 1 cup white sugar 1 cup packed brown sugar 3 eggs 1 teaspoon vanilla extract 1 teaspoon vanilla bean paste 1/2 teaspoon butter extract (optional)

1/2 teaspoon salt 1 teaspoon baking soda 3 1/2 cups all-purpose flour 11.5 oz package milk chocolate chips

DIRECTIONS:

1.	Preheat the oven to 350 degrees F (175 degrees C).
2.	In stand mixer cream together the butter, white sugar and brown sugar until smooth. Mix in eggs one at a time, then add  the vanillas and butter extract if using. Combine the flour, baking soda and salt;  add into  the batter gradually  until blended, then mix in the chocolate chips so they are evenly distributed. Drop tablespoon sized balls onto cookie sheets prepared with parchment paper spacing 2 inches apart, about 9 large cookies per sheet.
3.	Bake in the preheated oven until the edges begin to turn golden, 11 to 13 minutes. Allow cookies to cool for about a minute on the baking sheets before removing to wire racks to cool completely. Yields approx 30 large cookies.

Sick Friend Chicken Noodle Soup

So today I decided that I would post a blog. It's funny because I always have so much to say, but I never know how to put my thoughts on the page. I am going to give it a try.

Of course it helps when you have something to say..... In case you didn't know, my family recently moved to Colorado. When I say recent, what I really mean is about a year ago. This has been a complicated year mostly since I have a baby, well she is 1 now. I also have a little boy who is 4. Moving to a state that is a 2 days drive from where you used to live in tough. No support and no friends. It's important to note that I was very dependent on my mom to watch my kids, because I just don't trust anyone. But I am pleased to say that a few months after moving in I was fortunate enough to meet a neighbor who had just moved into the neighborhood. She is a stay at home mom and has two boys. My son became fast friends with her boys and things have been looking up ever since.

Which brings me to my subject of the post. I have always been one to bring food when someone is sick, or if there is a gathering I hate going empty handed. So a few weeks ago when my new pal was sick with a cold I made up some soup to share and took it over.

Being that I am a stay at home mom and don't have hours to slave away at the stove I did take some short cuts. I really recommend that you use a rotisserie chicken the flavor is quite nice and its much easier than trying to boil and cool and then strip the meat when you have a  couple of little ones running around. I also used frozen noodles, because really, who wants to spend time rolling out and cutting noodles. I think the soup was delicious and I hope you do to.

I will mention that my inspiration for this soup came from The Pioneer Woman's Chicken and Noodles Recipe, but it is definitely not the same.

  Sick Friend Chicken Noodle Soup

(Makes enough to share)

Ingredients:

1 Whole Rotisserie Chicken

4 Ribs of Celery, diced

4 Medium Carrots, peeled and diced

1/2 of a Medium Sized Onion, diced

1 (24 ounce) Package of Reames frozen egg noodles

2 (32 ounce )Cartons Chicken Broth, low sodium

3-4  tablespoons Chicken Base

4-6 cups of Warm Water

1/2 teaspoon Poultry Seasoning

1/2 teaspoon Garlic Powder

1/2 teaspoon Onion Powder

Directions:

Strip the meat off of the bones of the rotisserie chicken and discard the bones and skin.

In a large stock pot mix 2 cartons of chicken stock, 4 cups of water, poultry seasoning, garlic powder and onion powder.

Add 3 tablespoons of chicken base and stir well. At this point you want to taste the stock to see if it is too salty or needs more chicken base. Adjust with water if too salty and chicken base if it is too bland.

Add diced carrots, celery and onion.

Bring to a boil.

Add egg noodles and chicken and simmer for about 25-30 minutes. Until the carrots are tender and the egg noodles are cooked through.  

****I did not add any salt or pepper to the soup as I felt it was perfect without. You will want to taste at the end and add salt or pepper to your liking.

Adventures in Baking

I recently moved to Aurora, Co and I have found out about the joys of high altitude baking. The joy is actually more like a disappointment. My cupcakes come out with drooping centers and my cookies, well lets just say bleh. Leave it to me to ruin the traditional Toll House cookie. So I guess I found out that I have to now start following the directions for high altitude.  I will say this though, I have become a frosting master. I can frost a hollow center like no other lol.

Buttermilk Chocolate Cupcake with Chocolate Cream Cheese Frosting
You would never be able to tell that this little beauty has a divot in the center.

If you are interested in the recipe I used the cake recipe from here: http://www.tasteofhome.com/Recipes/Buttermilk-Chocolate-Cupcakes?keycode=ZPIN0113.

And the frosting recipe from here: http://www.ladybehindthecurtain.com/double-chocolate-cupcakes/.

One of my favorite pics of Vinnie. He always hams it up for the camera.

Introduction

I always think of myself as the blogging type, I have opinions and stories and I feel like I want to share them with someone. The only problem is that when I sit down to put fingers to keyboard, I have nothing to say. So here I am trying to think of something witty to say. I guess I could start by introducing myself:

My Name is Cindy and I am 31 years old. I work for an insurance agency in a small town. I am married and have a 9 month old son. I love to listen to alternative music, and read paranormal romances. I spend way too much time on Facebook. Sometimes I laugh aloud about nothing in particular. On long road trips by myself I blast 80s hair bands and sing at the top of my lungs while driving down the highway. My personal faves are Poison, Motley Crue and Guns n Roses, but almost any hair band will do.