Hands down the best cookies I've ever made. The sea salt adds just the right touch to make these extra special! Thanks to my good friend Megan for passing this one along.
Also, if you don't have a Kitchenaid mixer, I highly recommend it! I never thought I needed one...but after getting one as a present from Brent for Christmas this year, I absolutely believe it changes my cookie game. I can't wait for more opportunities to bake now!
Sea Salt Dark Chocolate Cookies
2 sticks butter, room temperature
1/2 c white sugar
1 3/4 c light brown sugar
2 eggs
2 tsp vanilla
3 1/2 c all purpose flour
1 1/2 tsp baking soda
3/4 tsp salt
1 lb dark chocolate chunks
sea salt flakes
Cream the butter and sugar until well mixed. Continue mixing while adding eggs and scraping down sides of bowl. Add the vanilla. Combine the flour, salt, and baking soda in separate bowl, then add slowly with mixer on low. Fold in chocolate. Make 1 inch balls and place on nonstick baking sheet. Sprinkle a pinch of sea salt flakes on each cookie before baking. Bake at 350 degrees for about 12 minutes.
This soup cooks all day in a slow cooker and makes a great cold winter night's meal! I served this as a starter for our annual Christmas dinner, but it can definitely be a meal paired with a salad or bread. And although it's a bisque, it is not too heavy using evaporated milk instead of cream.
Pumpkin Butternut Squash Bisque
4 lb butternut squash, peeled, seeded, coarsely chopped
1/2 onion, chopped
4 cloves garlic, chopped
3 1/2 c chicken broth
drizzle olive oil
1/2 tsp each ginger, cumin, coriander, paprika, thyme
1/4 tsp cayenne, black pepper
1 1/2 tsp salt
1 can pumpkin
1/2 c brown sugar
1 can evaporated milk
Place all ingredients in slow cooker (except last 3). Cook on high for 4 hours. Blend well with an immersion blender. Add pumpkin and brown sugar, blend well. Heat another 15 minutes, stir in evaporated milk. Heat another 15 minutes. Serve with fresh parsley.
This quick and easy one skillet dinner will taste like you've been cooking all day!
Sausage and Spinach Gnocchi
1 lb ground Italian sausage
sweet onion, diced
4 cloves garlic, minced
1 pkg gnocchi (find it in pasta aisle)
1 can diced Italian tomatoes
1/4 c chicken broth
4 c fresh baby spinach
1/4 tsp pepper
1/2 c mozzarella
1/2 c parmesan
Brown sausage with onion and garlic, don't drain. Add gnocchi, stir 1 min, breaking up clumps. Stir in tomatoes, broth, and pepper, cover and cook 5 minutes on medium. Remove from heat, stir in spinach until wilted. Sprinkle with cheese and cover until melted.
