Lasagna Cupcakes. I know it’s been a while since I’ve posted.
As much as I like staring at Oreos engulfed in peanut butter cookies, I’m sick of staring at those things. But since it’s been almost two weeks since I’ve posted, I feel like I need to break the silence. It’s a little awkward. Like running into someone you went on a date with two weeks ago and haven’t talked to since the date. So hi, I’m here. It’s not like I haven’t been cooking. So to make up for my silence and guarantee we have second date, I’m sharing one of my most popular recipes over at Tablespoon, Lasagna Cupcakes, until I make something worthy to make the blog.
These Lasagna Cupcakes have all of the classic lasagna elements with layers of meat, three types of cheeses, and pasta. I don’t know about your family, but in my family when we eat lasagna, we all fight over the corners of the pan because of the crispy and chewy texture. The Infamous Jacques Torres Chocolate Chip Cookies - StumbleUpon.
Now, I have a chocolate chip cookie recipe that I swear by.
I love it, I think it is incredible, and I haven’t changed my mind about that. However, as much as it pains me to say it, these chocolate chip cookies by Jacques Torres are absolutely, without a doubt, the best chocolate chip cookies that I have ever made or tasted in my entire life. I guess that’s why they call him Mr. Chocolate! These are a chocolate chip cookie of another color, that’s for sure. Either way, I made these and everyone that tried them went nuts.
Edit: For more Jacques Torres deliciousness, check out my Jacques Torres Chocolate Mudslide Cookies! Your ingredients. Whisk together the cake flour, bread flour, baking soda, baking powder, and salt. Beat together the butter and sugars, until light and fluffy, at least 3 minutes. Beat in the eggs, one at a time, followed by the vanilla. Add in the flour mixture, very gradually, until just moistened. Cinnamon Sugar Pull-Apart Bread — Joy the Baker - StumbleUpon. I’m sorry.
I know it’s Monday morning and you probably came here for some pretty pictures of food that you could glance at, and then move on with your day… and here I go thrusting warm, soft cinnamon sugar bread in your face. It’s not fair. I know it’s not fair. I know that now you’re craving cinnamon rolls, and cream cheese frosting and chili fries and hot dogs. I am too… and I already ate half of this warm bread. You don’t deserve this sort of torture. This bread hits all the comfort spots in my soul. I’m sorry and you’re welcome and I love you. Let’s start at the beginning. I did this all without the use of a stand mixer and dough hook. This dough can be made and left to rise , then refrigerated overnight for use in the morning. This is the dough just before it’s left to rise. After the dough has rested and risen for an hour, I knead it in a few tablespoons of flour. This is the part in the bread process where you can wrap the dough and place it in the fridge to rest overnight.
Brown Butter, Bacon & Chocolate Chip Cookies. I am in love with chocolate chip cookies.
Some people say they’re boring but give me a plate of still warm chocolate chip cookies and a glass of Cruze Farm milk, a good book and a comfy chair and I’m in my own personal Shangri-La. Don’t get me wrong – I’d never turn down a homemade cookie of any kind (although no walnuts please!) But chocolate chip cookies are the best of both my cravings. You get the buttery, rich cookie bits, the melty, transcendent chocolate bits and both tastes in one bite if you so choose. As a kid, my Mom quickly learned that if any cookies were going to make it to whatever function she was bringing them to, she better make a triple batch and hide them well.
I’ve tried a lot of chocolate cookies in my day and I’ve eaten a lot of lousy ones. A few months ago, Marcus and I discovered an amazing recipe in Cooks Illustrated. Bacon has also been getting a lot of attention lately, especially when used as an ingredient in something unusual, like a sweet or dessert.