For one of my Girl Scout Badges we had to bake something from the past. I was looking through a Betty Crocker cookbook from the 1950s for ideas when I found the most famous cookie of the late 1930’s, which to no surprise was the Tollhouse Chocolate Chip Cookie. So I decided to make that cookie, because who doesn’t like chocolate chip cookies?
2/3 cup shortening (1/3 of it should be margarine/butter)
1/2 cup granulated sugar
1/2 cup brown sugar (packed)
1 tsp. vanilla extract
1 1/2 cups flour
1/2 tsp. baking soda
1/2 tsp. salt
1 package (6 ounces) of semi-sweet chocolate chips
1/2 cup chopped nuts
- Heat the oven to 375 degrees.
- Mix the shortening (including margarine/butter), granulated sugar, brown sugar, egg, and vanilla extract until thoroughly combined.
- Measure the flour by sifting into another bowl. The book adds that you can add 1/4 cup more flour for a softer cookie. Then add the baking soda and salt to the flour. Then blend the dry ingredients mix into the other mix.
- Add the nuts and chocolate chips to the batter, and mix them in.
- Drop round teaspoonfuls of dough, about 2 inches apart on an ungreased baking sheet.
- Bake for 8 – 10 minutes, or until a little browned.
Things I Did Differently:
- I added the sifted flour, baking soda, and salt to the original mix right away, instead of doing it separately, then adding it in.
- I didn’t use nuts in the batter.
- Instead of using a KitchenAid, I mixed everything by hand like they would’ve in the 1930’s.
The original recipe
Step 2 once mixed
Step 3, sifting the flour
Step 3, once the dry ingredients are added.
Step 3, once the dry ingredients are mixed in
Step 4, adding the chocolate chips
- If you use Gold Medal Self – Rising Flour then don’t add baking soda or salt.
- One batch makes around 4 – 5 dozen 2″ cookies.
- You can add crushed peppermint for a Chocolate Chip Peppermint Cookie.
Thanks for reading! Check out Betty Crocker’s Cooky Book, for more cookies like this!
Hello! Today I have a link to a recipe for some amazing Chocolate Walnut Brownies from Cooking Light!
What I Did Differently
- I didn’t use walnuts in the batter because not everyone in my family likes walnuts.
- I sprinkled walnuts on top of half of the pan (before baking the brownies) for those in my family who wanted walnuts on their brownies.
I hope you will check out the recipe above!
Hi everyone! Today I have a post about how to make a honey loaf cake. This recipe is originally from the Everyday Easy: Cakes & Cupcakes Cookbook. Enjoy!
1 cup butter, room temperature
⅔ cup light brown sugar (packed)
⅓ cup plus 1 tbsp honey, warmed until fluid
4 large eggs, lightly beaten
3 ¼ cups all – purpose flour
1 ½ tsp baking powder
1 tsp cinnamon
Ingredients for the icing
⅔ cup confectioner’s sugar
1 tbsp honey
1 – 2 tbsp hot water
- Preheat the oven to 350 ℉ (180 ℃). Butter a 9 x 5in (23 x 13cm) loaf pan and line the bottom with parchment paper.
- To make the cake, beat the butter and brown sugar with an electric mixer or wooden spoon until pale and creamy. Beat in the honey. One at a time, beat in the eggs, beating well after each addition. Add a little flour if the mixture begins to curdle.
- Sift together the flour, baking powder, and cinnamon. Stir into the butter mixture. Spread in the pan and smooth the top. Bake for 50 – 60 minutes, or until a wooden toothpick inserted in the center comes out clean. If the loaf is browning too quickly, tent with foil. Cool in the pan on a wire rack for 10 minutes. Invert and unmold onto the rack, peel off the paper, and let cool.
- To make the icing, mix the confectioner’s sugar and honey, then stir in enough hot water to make a fluid icing. Drizzle the icing over the cake, letting it drip down the sides.
What I Did Different
- I had a lot of extra batter and didn’t have enough room in my pan so I made two extra muffins made from the batter with the extra batter.
Thank you for reading today’s post! Bye! ~ Mara
Hello everyone! Today I will be walking you through the steps of making an amazing Apple Streusel Cake. This recipe is originally by Everyday Easy: Cakes & Cupcakes. I made some changes to the original recipe which I will talk later in the post. Enjoy!
- 1 ¼ cups all – purpose flour
- ½ cup plus 1 tbsp butter, at room temperature
- ⅔ cup granulated sugar
- 1 tsp ground cinnamon
- 2 large eggs, lightly beaten
- ½ tsp vanilla extract
- 1 Granny Smith apple, peeled, cored, and cut into chunks
- ½ cup golden raisins
Ingredients for the streusel topping
- 1 cup all – purpose flour
- ½ cup granulated sugar or light brown sugar (packed)
- ⅓ cup ground almonds
- 1 tsp ground cinnamon
- 5 tbsp butter, cubed
- Preheat the oven to 350 ℉ (180 ℃.) Lightly grease an 8in (20 cm) round springform pan, and line the bottom with parchment paper. Sift the flour into a bowl, add the butter, sugar, cinnamon, eggs, and vanilla, and beat with an electric mixer until light and creamy. Scrape the batter into the pan, and scatter the apple and raisins on the top.
- To make the topping: In another bowl, stir together the flour, sugar, ground almonds, and cinnamon. Rub the cubed butter into the mixture with your fingertips until it resembles coarse bread crumbs. Scatter an even layer of the topping over the fruit, pressing down gently. Bake for 1 hour 20 minutes or until a skewer inserted into the cake comes out clean or with only a bit of moist fruit clinging to it. Let cool in the pan for at least 20 minutes before releasing the sides of the springform.
Goes well with
- Whipped Cream
- Ice Cream
Changes I made
- I made the streusel in a electric food processor instd of stirring it together.
- I used honey coated almonds in the streusel instead of ground almonds.
- I used whole wheat pastry flour in the streusel instead of all – purpose flour.
Thank you for reading today’s post and recipe. Once again this recipe is originally from the Everyday Easy: Cakes & Cupcakes cookbook. Stay tuned for more posts! ~ Mara