Every month, King Arthur Flour shares a recipe for their #bakealong challenge. This month I decided to join the challenge and found out it is actually really fun! I was able to try a new recipe and see step by step instructions on their site. I have quite a bit of baking experience but the directions were easy to follow and I was so impressed with how they turned out! I will definitely be making this recipe again! It was enjoyed by my whole family and my three year old was able to help. I think my favorite part of baking is having her in the kitchen with me.
Do you like a challenge? Try the #bakealong recipe and be sure to tag @daydreamworkshop on Instagram! I would love to see what you make! Get the recipe here:http://blog.kingarthurflour.com/2017/07/03/blueberry-hand-pies-bakealong/
Baking with a three year old is always an adventure. I'll admit my kid has more experience than most but that doesn't change the fact that she's three, and more of the chocolate chunks end up in her as opposed to the cookies. That said, she can crack an egg very well and is very patient but can't stand when her fingers get messy. This is a fairly easy recipe that she loves to make. It's one of my favorite cookies recipes that I come back to over and over. It's an adaptation of an adaptation but you can use it as your own and I won't tell anyone. I tend to freeze the extra dough in portioned rounds and store them in a freezer bag with baking instructions written on it. I usually only have to add about a minute compared to typical baking time when frozen so that's what I write on the bag, 360F degrees for 11 minutes.
Sea Salt Chocolate Chunk Cookies:
(Recipe barely adapted from here)
1/2 cup unsalted butter, at room temperature
2 tablespoons granulated sugar
2 tablespoons raw sugar
3/4 cup plus 2 tablespoons packed light or dark brown sugar
1 large egg
1 teaspoon vanilla extract
3/4 teaspoon baking soda
Heaped 1/4 teaspoon good salt
1 3/4 cups AP flour
1 1/2 cups dark chocolate chips or chunks
Flaky sea salt, to finish
Heat oven to 360°F (180°C) and line a baking sheet with parchment paper or a silicon baking mat.
In a large bowl, cream the butter and sugars together with an electric mixer until very light and fluffy. Add egg and vanilla, beating until incorporated, and scraping down the bowl as needed. Beat in sea salt and baking soda until combined, then the flour on a low speed until just mixed. The dough will look crumbly at this point. With a spatula, fold/stir in the chocolate chunks.
Scoop cookies into golfball size rounds (I used a portion scoop), spacing them apart on the prepared baking sheet. Sprinkle each with a few flakes of sea salt. Bake for 10 to 12 minutes, until golden on the outside but still very gooey and soft inside. Let cool for a few minutes on the baking sheet before transferring a cooling rack.
It's Friyay!!! That means it's time for some fun! Audrey and I love to bake together. Audrey also is about to turn three and has become a bit bossy in the kitchen. I was so excited to discover a product that we can both feel good about. She is in the phase where she wants to do everything herself and that can make baking a challenge when I have to measure everything. Most of my recipes are by weight and while she is learning her numbers she hasn't mastered the patience for a recipe just yet. I'm sure she will in due time. I was so elated when I found Foodstirs Modern Baking Mixes! They are organic! You can read the ingredients and know what is in the box without a science degree. No mystery ingredients, just the good stuff. We tried the Organic Chocolate Chippy Cookie Mix today and it is fantastic! I am so impressed with the product from start to last bite!
The mixes are all vegan and they have tons of ideas on their website of how you can keep them vegan, or you can use organic butter and eggs like we did today. I can't wait to try some more of their products. Foodstirs even has a monthly subscription available for kits that include everything you need to bake up some fun! It is such a great way to get the whole family in the kitchen together. ...more after the pics!
My husband came home around the same time the cookies came out of the oven. He was eager to be a taste taster and LOVED them. The box says it will yield about 24 cookies. We got 23 using my portion scoop after Audrey picked out lots of the chocolate chips before we got started. All around it was a fun thing for Audrey and I to make together and she was so proud and happy that her daddy loved them too! Click on the link below to check out more from Foodstirs and save 20% when you use the code: Love20
Foodstirs offers a line of signature baking mixes: Organic Sweet Tooth Sugar Cookie, Organic Chocolate Chippy Cookie Mix, Organic Brownie Lovers Mix, Organic Brooklyn Brownie Mix, Organic Simply Sweet Vanilla Cake Mix and Organic Frosting Mix. All mixes are vegan and provide great a base to #ThinkBeyondTheBox. From vegan recipes to customization of classic dessert favorites check out their recipe page for inspiration!
I bought some frozen Dragon Fruit smoothie packs with the intention of making smoothies. After carefully inspecting my organic smoothie pack's ingredients, which listed; Organic Dragon Fruit Pulp and Seeds, I immediately shifted my plan. I had some beautiful Meyer Lemons in my citrus basket on my counter, which constantly reminds me to use them. The idea was born, a curd filled tart with a swiss meringue topping. It's is sweet but with a hint of tartness from the lemons. You could certainly use regular lemons with great results. The crust was another experiment, a pâte sablée with almond meal replacing a portion of the pastry flour. It turned out better than I imagined. I fully intend to test this recipe with Arrowroot instead of corn starch and with a buckwheat or another gluten free flour replacing the pastry flour portion. I however have eaten my weight in these tarts this week so, that will have to wait. If you try it, please let me know your results. Recipe for the original version as pictured follows. I was able to make a 9" tart and three 4" tarts with the recipe along with copious amounts of meringue. I turned the additional meringue into kisses and nests, but you can easily make a smaller portion. Four egg whites will make more than enough meringue for this tart.
Home cook, Mom, wife, and crafty creative, Mandy is from California and has traveled the world and lived in lots of places. She has fallen in love with Dallas, TX and calls it home.