Pumpkin Cream Sandwiches. The Infamous Jacques Torres Chocolate Chip Cookies. 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. Fold in your chocolate. Author: The Crepes of Wrath Prep time: Cook time: Pumpkin muffins. See, now I’m a girl who keeps my promises, eh?
About everything but picking up the dry-cleaning, at least. As I expected, these pumpkin muffins were a cinch, which is good, because I expect that from my muffins. They should max out at two bowls for prep, you should be able to mix them by hand and there shouldn’t be any excessively difficult steps. It’s not rocket science. This recipe was all of that, plus, I discovered something – you know how they always say not to over-mix muffins? And now, the part where I am a moron, because what entry would be complete without a little self-deprecation? Despite my every attempt to wreck them, they’re a good pumpkin muffin, worthy of your palate. Finally, in case you thought I was joking about my unbridled fervor over the new Gourmet issue yesterday, I offer up this evidence: And this excludes the ones I determined too much of a calorie-heft for a weekday night, but am saving for later.
Heat oven to 350 degrees. Cinnamon Sugar Pull-Apart Bread. 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.