Receta New Years Eve!
Happy New Year’s Eve! Do you make New Year’s Resolutions? I don’t usually make them regarding fitness or weight loss or anything like that because I don’t see the point in waiting for a new year to start something. I have been thinking of what I would like to change for 2010 and I have come up with a couple of things.
1. Drop the guilt. I put a lot of pressure on myself if I don’t do something to don’t see someone that I feel like I should have. I want to stop pressuring myself and just feel good about the decisions and/or choices that I make. I need to stop worrying about what other people think and be concerned with myself or my family.
2. Try out new things. This is pretty broad because I would like it to mean anything from recipes to new foods to restaurants to visiting new places.
3. As new things come in, old things should go out. I give away clothes 2 times a year, but I want to be more conscious of items that I do not need/want as I buy new things. I am starting the new year by giving away 3 small bags of clothing.
I think that’s it for now. I have to continue to think about this. What are your New Year’s resolutions?? Do you have any resolution roadblocks? Check out this quiz over at SELF.com if you do!
Today we are having our 10th annual Christmas Brunch with my friends from high school. We usually do it on Christmas Eve, but this year because of new jobs it didn’t work out. Usually everyone is there but since the date had to be changed there wasn’t one that everyone could do. It’s going to be a light showing, but still fun nonetheless. We need to go back to Christmas Eve for next year!
Every year we also take a picture in this wreath.
I always try to bring some type of baked treat to the brunch. Jackie usually brings brownies but since she isn’t going there probably won’t be any. I decided to make chocolate chip cookies using a recipe I found after searching around one day.
The recipe called for cake flour, so I made it by using 3/4 cup unbleached flour and 2 tbs corn starch (that equals one cup).
The butter and sugar mixture. There is NO skimping on these.
Right before I added the chips.
I only had mini chocolate chips. I was kind of bummed about it, but I figured it was better than nothing. I was really really wishing I had an extra bag of dark chocolate or chunks, but no such luck. After I put the chips in the directions said to put plastic wrap over it and let them sit in the fridge for 24 hours…so I did about 12 hours because I didn’t have time for 24.
1/3 cup cookies! Before I put them into the oven I sprinkled sea salt on them.
Yum. They are ah-mazing. Hope the girls like them!
Chocolate Chip Cookies
Adapted from The New York Times, David Leite and Jacques Torres
Yield: 1 1/2 dozen 5-inch cookies.
- 2 cups minus 2 tablespoons (8 1/2 ounces) cake flour
- 1 2/3 cups (8 1/2 ounces) bread flour
- 1 1/4 teaspoons baking soda
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons coarse salt
- 2 1/2 sticks (1 1/4 cups) unsalted butter
- 1 1/4 cups (10 ounces) light brown sugar
- 1 cup plus 2 tablespoons (8 ounces) granulated sugar
- 2 large eggs
- 2 teaspoons natural vanilla extract
- 1 1/4 pounds bittersweet chocolate disks or fèves, at least 60 percent cacao content (see note)
- Sea salt
1. Sift flours, baking soda, baking powder and salt into a bowl. Set aside.
2. Using a mixer fitted with paddle attachment, cream butter and sugars together until very light, about 5 minutes. Add eggs, one at a time, mixing well after each addition. Stir in the vanilla. Reduce speed to low, add dry ingredients and mix until just combined, 5 to 10 seconds. Drop chocolate pieces in and incorporate them without breaking them. Press plastic wrap against dough and refrigerate for 24 to 36 hours. Dough may be used in batches, and can be refrigerated for up to 72 hours.
3. When ready to bake, preheat oven to 350 degrees F. Line a baking sheet with parchment paper or a nonstick baking mat. Set aside.
4. Scoop 6 3 1/2-ounce mounds of dough (about 1/3 cup) onto baking sheet, making sure to turn horizontally any chocolate pieces that are poking up; it will make for a more attractive cookie. Sprinkle lightly with sea salt and bake until golden brown but still soft, 18 to 20 minutes. Transfer sheet to a wire rack for 10 minutes, then slip cookies onto another rack to cool a bit more. Repeat with remaining dough, or reserve dough, refrigerated, for baking remaining batches the next day.
Note: Fèves, oval-shaped chocolate pieces, are usually available at Fresh Market, Whole Foods and Williams-Sonoma.
Recipe from www.ezrapoundcake.com
So what are your New Year’s Resolutions? How are you planning on sticking to them??
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