2 sticks butter (unsalted preferred)
2 large eggs
1 cup bread flour***
¾ cup all purpose flour
1 ½ teaspoons salt
1 teaspoon baking soda
1 cup brown sugar
½ cup white sugar
2 teaspoons vanilla extract
3/4 cup milk chocolate chips
4 oz semi sweet chocolate bar
1 stick butter (unsalted preferred)
8 large eggs
2 cups milk
1 (8 ounce) package cream cheese
6 ounces grated Parmesan cheese (one normal bag at the grocery store)
2 cups all purpose flour
Salt
1 tablespoon extra virgin olive oil
2 teaspoons garlic powder
1/8 teaspoon black pepper
3 sticks butter (unsalted preferred)
10 large eggs
2 cups milk
1 (8 ounce) package cream cheese
6 ounces grated Parmesan cheese (one normal bag at the grocery store)
2 3/4 cups all purpose flour
1 cup bread flour
1 cup brown sugar
1 cup white sugar
1 teaspoon baking soda
2 teaspoons vanilla extract
Salt
Black pepper
2 teaspoons garlic powder
3/4 cup milk chocolate chips
4 oz semi sweet chocolate bar
If you have a stand mixer- use it! (The video and recipe state a hand mixer, but stand mixers are even less work!) Use the paddle attachment.
When making cookies, one of the most important steps is the mixing the sugar and butter (or other fat) together. This is called creaming. Check out this video to see why creaming is so important!
One of the biggest mistakes when baking cookies is over cooking them. Whenever the cookie is starting to get brown around the edges, the cookie is most likely done. It might look under done, but by the time the cookie fully cools it will be the perfect cookie. If you wait until the cookie looks "completely cooked" in the oven, by the time it cools it will be dry and overcooked.
Cooling the cookie properly is critical! Don't have a fancy cooling rack? No worries- I don't have one at home either. What I do is take two of the metal cups (yeti style) turn them upside down and put them about a foot apart. Then I simply stick my pan on top of it. It allows for cool air to get all around the pan and cool the cookie properly.
This cookie is so good with a scoop of vanilla ice cream on it while warm!
NOTE: The recipe provided is just slightly different than the video. The changes were to make it easier purchasing wise. So here are the changes- used light brown sugar and instead of dark brown sugar (I keep light brown sugar in my pantry). The other changes were to the chocolate. It called for 5 oz of a bar of chocolate. When buying a bar of chocolate they come in 4 oz bars, so it would be wasteful to get 2 bars and only use 1/4 of the second bar. So instead I added 1/4 cup to the chocolate chips. The changes made to the recipe were what I did at home and the cookies turned out delicious!
The video shows you how to make the pasta with just a rolling pin. If you have a manual pasta machine or pasta cutting attachments for the stand mixer- use them!
You should start boiling your water for your pasta right before you are going to start rolling and cutting your pasta.
Covering your pot with a lid will get the water boiling quicker.
Once your pasta is rolled out, I would make the sauce prior to boiling the pasta. You want to go directly from the water to the sauce to coat the pasta in the sauce. This is the hardest part in cooking is figuring out what order to make everything in. So how I do it: roll and cut pasta, coat the pasta in tons of flour so it doesn't stick, make the sauce (it doesn't take long), put the sauce on the lowest heat setting, and then start boiling the pasta.
If your sauce starts to get too thick, add a little bit of pasta water. Whisk in the pasta water until you get the desired consistency.
Top your pasta with some shredded or grated Parmesan cheese and chopped parsley (really for looks).
Want to add a protein? Try grilled chicken, blackened shrimp, fried shrimp, shredded rotisserie chicken.. really the list is endless!
What about other add ins? Sauteed slices mushrooms, snow peas, steamed broccoli, green onions, sauteed spinach... whatever tickles your taste buds!
Let's talk about reheating... Have you ever had leftover fettuccine alfredo through a restaurant and stuck in the microwave to only pull it out and find noodle in a pool of butter and curdled looking milk? The best way to reheat fettuccine alfredo is heating a skillet on low/medium-low. Add about 1/4 cup-1/2 cup of milk to the pan and then add your cold fettuccine alfredo. Slowly mix over the low/medium low heat until the mixture is thoroughly heated and looks like your fettuccine alfredo!
