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Here at the Food on Fridays carnival, any post remotely related to food is welcome. Recipes are enjoyed, but you can write about Applebee’s appetizers or explain how to get ketchup stains out of clothes. Ketchup is food, see, so it relates.In other words, the Food on Fridays parameters are not at all narrow. I think of it as a virtual pitch-in where everyone brings something to share; even if the content of one item is unrelated to the rest, we sample it all anyway and have a great time.When your Food on Fridays contribution is ready, just grab the broccoli button (the big one above or the new smaller option at the bottom) to paste at the top of your post and join us through Mr. Linky.Here’s a Mr. Linky tutorial:
Write up a post, publish, then return here and click on Mr. Linky below. A screen will pop up where you can type in your blog name and paste in the url to your own Food on Fridays post (give us the exact link to your Food on Fridays page, not just the link to your blog).You can also visit other people’s posts by clicking on Mr. Linky and then clicking participants’ names–you should be taken straight to their posts.
Food on Fridays Participants
- Cooking during Stolen Moments (Spinach Artichoke Dip Casserole)
- Frugal Antics of a Harried Homemaker (Homemade Noodles & Brats)
- Hoosier Homemade (Zucchini Bread)
- I Blame My Mother (Monterey Jack Salsa)
- Newlyweds! (Easy Zucchini or Eggplant Bake)
- Feels Like Home (French Toast Sticks with Raspberry Dipping Sauce)
- Cook with Sara (Kitchen Sink Muffins)
- Glimpse of Sonshine (Golden Graham Smores Bars)
- Kitchen Stewardship (Upgrade to Healthier Condiments)
- Hopeannfaith (Food Pantries)
- The Finer Things in Life (After School Snacks)
- Stretch Mark Mama (Chocolate Zucchini Bread)
- Simply Sugar & Gluten-Free (Fig, Walnut, and Cacao Nib Biscotti)
- Passionate Homemaking … Becoming P31 (Spicy Asian Inspired BBQ Pork Burgers)
- Trish Southard (Brian’s Chopped Salad)
- Prudent & Practical (Homemade dog food)
- Coping with Frugality (Carne Asada Salad)
- Momtrends (Poached Salmon)
Food on Fridays with Ann
I was at a birthday party Thursday evening, so I didn’t have time to make chocolate-chip cookies before Food on Fridays had to go live.
But I’ll make them in the morning when I wake up, so come back to see the post updated with a photo.
Because ideally you should see for yourself if this trick will work for your family.
It’s a chocolate-chip cookie trick.
A family member explained it.
It revolutionized our cookies.
This is how you can enjoy rich butter flavor and avoid having the cookies flatten out.
Instead of the two sticks of butter that the Nestle recipe calls for, use 1 1/2 (one and one-half) sticks.
For the last 1/4 cup (represented by the missing half stick), substitute vegetable oil.
The cookies taste and look great. They rise just enough (and settle just right) without flattening out like a pancake.
And now, a series of photos chronicling this morning’s batch.
Instead of two full sticks…
One and one-half sticks. The other half can be saved for the next batch of chocolate-chip cookies, or use it to butter corn on the cob.
I use a small Pampered Chef ice cream scoop to form the balls. The lighting was weird for that photo.
Here they are on the stone, freshly baked. I may have left them in a minute too long, but they’ll be good. By the way, I substitute some whole wheat flour for some of the white flour.
Here’s an angle that shows the degree of puffiness the cookies maintain. They spread a little, but not too much.
Here’s a single cookie. I got a little carried away with the photos this morning. I suppose you’ve seen more than enough by now, but since I don’t seem to know when to call it quits, here’s one more…
As you can see, they handle well. I can easily slide them off the stone and onto the cooling rack without the cookies bending, breaking in half, falling to pieces or leaving a trail of crumbs. Once cool, these stack well on a plate or in a storage tin/tub to share with others.
Thus ends the slide show.
Now I shall try to eat something breakfast-y while the smell of chocolate-chip cookies wafts throughout the kitchen.
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