Good Eats Lately

Pals, here's some delicious things I've made recently that I think you should know about.

After a lifelong battle of trying to make perfect chocolate chip cookies I've finally quite close. In the past my cookies were always to cakey. I like thin, buttery and a little crispy. These delivered. And the looked cute displayed on my awesome yellow tray.

  • 3 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1 1/2 teaspoons salt
  • 3 sticks unsalted butter, room temperature
  • 2 cups packed light-brown sugar
  • 1 cup granulated sugar
  • 4 large eggs
  • 2 teaspoons pure vanilla extract
  • 12 ounces semisweet chocolate, coarsely chopped (2 1/2 cups)
  • 8 ounces chopped pecans (1 1/2 cups)
  1. Preheat oven to 375 degrees. Whisk together flour, baking soda, and salt. Beat butter and sugars until pale and fluffy. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla, then flour mixture. Beat in chocolate and cherries. Refrigerate dough for 1 hour.
  2. Roll dough into 1 3/4-inch balls (about 3 tablespoons each), and arrange on parchment-lined baking sheets, spacing about 3 inches apart. Bake until edges are golden, 12 to 14 minutes. Let cool on sheets set on wire racks for 10 minutes. Transfer cookies to racks; let cool completely.

I saw this on that food network show Aarti Party and thought it was a pretty genius idea. Simply puree 1/4 cup each of garlic cloves, chopped fresh ginger and canola oil. Stored in a small jar, this will keep for 2-3 weeks in the fridge. And how nice to not have to chop garlic/ginger every night.

{picture via}

And this last one is arguably the most important. I made this jalapeno popper dip for my apartment warming party last Saturday night and let me tell you, it was a hit! So delicious and cheesy and spicy and perfect. Definitely make this for your next party, you won't be sorry.

Jalapeno Popper Dip(I doubled the recipe and it was perfect for a big group)

  • 2 (8 ounce) packages cream cheese, room temperature
  • 1 cup mayonnaise
  • 1 cup shredded Mexican blend cheese
  • 1/2 cup grated Parmesan
  • 1 (4 ounce) can diced green chilies
  • 1 (4 ounce) can sliced jalapenos or 4 fresh jalapenos (add more if you like it hotter)
  • 1 cup Panko breadcrumbs
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup butter, melted
  1. In a food processor, add the first 6 ingredients and process until smooth. Spread the dip into a greased pie pan or a 2 quart baking dish.
  2. In a bowl, mix Panko breadcrumbs, remainding 1/2 cup Parmesan cheese, and melted butter until incorporated.
  3. Sprinkle crumb mixture evenly over the dip and bake in a preheated 375 degree oven for about 20 minutes or until top is browned and the dip is bubbly.
  4. Serve with chips, crackers, or baguette slices.