Just Dessert

Those of you who know me, know that I don't have much of a sweet tooth. That being said, I love baking cookies! It's a good thing too, because people love asking me to bake them.

I found this recipe a few years ago and have never looked back. I have, however, made a few notes of my own and changed the size.

Without further ado... 

Best Chocolate Chip Cookies

From this wonderful woman!

Makes approx 2 dozen cookies

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2 cups unbleached flour

1/2 tsp baking soda

1/2 tsp salt

3/4 cup unsalted butter, melted (not hot, just melted)

1 cup packed brown sugar

1/2 cup white sugar

1 Tbsp pure vanilla extract (splurge on pure, the artificial one is a joke!)

1 egg yolk ( since I don't have an egg separator, I always add the yolk before the whole egg in case I fail...)

1 egg

2 cups semisweet chocolate chips

What to do with it

1. Pre-heat the oven to 325 F
2. Line two cookie sheets with parchment paper, or just grease them (make sure you can fit two in your oven at once)
3. Sift together the flour, baking soda and salt in a small bowl
4. In a large bowl, mix the melted butter and sugars until well blended
5. By hand, beat in the vanilla and egg yolks - it should be light and creamy
6. Add in the sifted ingredients and mix
7. Stir in the chocolate chips with a wooden spoon
8. Using a 1/8 cup, measure out approximately 8 cookies per sheet
9. Bake for 12-15 minutes
10. Cool on baking sheet before transferring to wire racks
11. Eat one
12. Eat another...
13. and another...
14. Then save the rest for friends and family!

*Note: if your cookie dough seems too wet, let it sit for a little while. Chances are your butter was too hot.

Doubly Delicious Grilled Chicken

While I realize barbecue season is over, I have yet to throw in the tongs. 
This is one of my favourite recipes because it's fairly versatile. I've made this sauce countless times (occasionally without all of the ingredients) and have never been disappointed. If you don't have a grill, you can make it in the oven instead - I've done this when I run out of propane!

Double-time Barbecued Chicken

Inspired by "Triple Play Barbecued Chicken" from Weber's Way to Grill

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SAUCE

2 Tbsp extra-virgin olive oil
½ cup finely chopped white or yellow onion
2 tsp minced garlic
1 cup ketchup
½ cup lemon-lime soda 
¼ cup fresh lemon juice
¼ cup packed golden brown sugar
2 Tbsp dijon mustard

RUB

2 tsp paprika

1 tsp kosher salt

Finely grated zest of 1 lemon

½ tsp garlic powder

½ tsp freshly ground black pepper

8 chicken drumsticks

What to do with it:

1. Prepare your grill for both direct and indirect cooking over medium heat
2. Cook oil, onion and garlic for about 10 minutes, or until golden over medium heat in a medium saucepan
3. Stir in the remaining sauce ingredients and bring to a boil
4. Stirring often, reduce heat to low and simmer until slightly thickened, about 10 to 15 minutes.
5. Meanwhile, mix together the rub ingredients and coat the chicken pieces evenly
6. Place chicken on the grill, skin side down, over direct medium heat
7. Grill for 8-10 minutes, with the lid closed as much as possible, turning occasionally
8. Move to indirect heat for an additional 25 minutes
9. Brush chicken with the sauce and grill over direct heat for approximately 10 minutes. Continue turning and brushing the chicken until juices run clear and the meat is no longer pink at the bone
10. Heat remaining sauce so that it is safe to serve alongside the chicken and your favourite salad!