- 3 T Corn Starch
- 6 C Whole Milk
- 2 2/3 C Sugar
- 4 Lg Eggs (or 5 small ones)
- 3/4 tsp Salt
- 13oz. can Evaporated Milk
- 1 pint Whipping Cream
- 3 1/2 T Vanilla (try 2)
- Mix cornstarch and 1/2 C milk. Add 1 1/2 C more milk. Cook over stove until thick and smooth, stirring constantly.
- Blend sugar, eggs, salt and evap milk in blender. Add cornstarch mix.
- Add rest of milk, whipping cream and vanilla.
- After cranking is complete and add-ins are added, don’t forget to cover, wrap in ice and let sit for a few hours!
**NOTE: Doing a 3/4 batch fits better into the mixer!
THE BEST! Originally made by Quinn at Marn’s bday in Tahoe 😉 Get that stir on!
- 1 3/4 cups flour
- 1/2 tsp baking soda
- 14 Tbsp (1 3/4 sticks) unsalted butter
- 1/2 cup sugar
- 3/4 cup packed dark brown sugar
- 1 tsp salt
- 2 tsp vanilla
- 1 large egg
- 1 large egg yolk
- 1 1/4 cups semisweet chocolate chips
- 3/4 cup chopped, toasted pecans (optional – but DO IT!)
- Adjust oven rack to middle position and heat oven to 375 degrees. Line 2 large (18- by 12-inch) baking sheets with parchment paper. Whisk flour and baking soda together in medium bowl; set aside.
- Heat 10 tablespoons butter in 10-inch skillet over medium-high heat until melted, about 2 minutes. Continue cooking, swirling pan constantly until butter is dark golden brown and has nutty aroma, 1 to 3 minutes. Remove skillet from heat and, using heatproof spatula, transfer browned butter to large heatproof bowl. Stir remaining 4 tablespoons butter into hot butter until completely melted.
- Add both sugars, salt, and vanilla to bowl with butter and whisk until fully incorporated. Add egg and yolk and whisk until mixture is smooth with no sugar lumps remaining, about 30 seconds. Let mixture stand 3 minutes, then whisk for 30 seconds. Repeat process of resting and whisking 2 more times until mixture is thick, smooth, and shiny.
- Using rubber spatula or wooden spoon, stir in flour mixture until just combined, about 1 minute. Stir in chocolate chips and nuts (if using), giving dough final stir to ensure no flour pockets remain.
- Divide dough into 16 portions, each about 3 tablespoons (or use #24 cookie scoop). Arrange 2 inches apart on prepared baking sheets, 8 dough balls per sheet. (Smaller baking sheets can be used, but will require 3 batches.)
- Bake cookies 1 tray at a time until cookies are golden brown and still puffy, and edges have begun to set but centers are still soft, 10 to 14 minutes, rotating baking sheet halfway through baking. Transfer baking sheet to wire rack; cool cookies completely before serving.
A Deb Watson classic, and Eric’s favorite cookie for Christmas time!
STEP 1- Mix together crust/topping:
1 cup flour
1/2 tsp baking soda
1 cup oatmeal
3/4 cup softened butter
3/4 cup brown sugar
STEP 2 – Press 1/2 in baking pan, bake for 10-15 minutes at 350 degrees. Until very lightly browned.
STEP 3 – Melt together:
32 Caramels (I use brachs squares)
5 tbsp milk
STEP 4 – Pour caramel over crust, top with:
1 cup chocolate chips
1 cup broken walnuts
STEP 5 – Add 1/2 tsp cinnamon & 1/4 – 1/2 tsp nutmeg to remaining oatmeal mixture, then sprinkle over top of caramel, choc & nuts.
STEP 6 – Bake at 350 degrees for 10-15 minutes, light brown. Let cool, cut into squares. Enjoy!
An all time Amanda favorite! Yummmmm! Moist, chocolatey, and perfect fit the holidays!
- 1 and 3/4 cups (220g) all-purpose flour
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 3/4 teaspoon salt
- 2 large eggs
- 3/4 cup (150g) granulated sugar
- 1/2 cup (100g) packed light or dark brown sugar
- 1 and 1/2 cups (340g) pumpkin puree (canned or fresh)
- 1/2 cup (120ml) vegetable oil, canola oil, or melted coconut oil (GREAT w/ olive oil!!)
- 1/4 cup milk
- 2/3 cup (120g) semi-sweet chocolate chips
- Adjust the oven rack to the lower third position and preheat the oven to 350F degrees. Lowering the oven rack prevents the top of your bread from browning too much too soon. Spray a 9×5 inch loaf pan with non-stick spray. Set aside.
- In a large bowl, whisk the flour, baking soda, cinnamon, nutmeg, cloves, and salt together until combined. In a medium bowl, whisk the eggs, granulated sugar, and brown sugar together until combined. Whisk in the pumpkin, oil, and milk. Pour these wet ingredients into the dry ingredients and gently mix together using a rubber spatula or a wooden spoon. There will be a few lumps. Do not overmix. Gently fold in the chocolate chips.
- Pour the batter into the prepared loaf pan. Bake for 60-65 minutes, making sure to loosely cover the bread with aluminum foil halfway through to prevent the top from getting too brown. The bread is done when a toothpick inserted in the center comes out clean with only a few small moist crumbs. This may be before or after 50-65 minutes depending on your oven, so begin checking every 5 minutes at the 45 minute mark or so. (15-20ish mins for muffins!)
- Allow the bread to cool completely in the pan on a wire rack before removing and slicing. The bread will stay fresh in an airtight container (it tastes better on day 2!) at room temperature or in the refrigerator for up to 10 days. But it won’t last that long.
- Make ahead tip: Baked bread can be frozen up to 3 months. Thaw overnight in the refrigerator and bring to room temperature before serving.
Ingredients for 8-10 people:
- 500g mascarpone cheese
- 4 eggs
- 1 about 1 inch chunk of lemon peel (for smell)
- 4 tablespoons sugar
- Savoyard biscuits
- Beat 4 yolks with the sugar and lemon peel piece until the mixture is well mixed
- Mix in mascarpone
- Use an electric beater to beat 4 egg whites until light and fluffy
- Gently mix egg white fluff into other mixture
- Put a cookie in each bowl and soak in 2 tablespoons of coffee
- Top with the creamy mixture
- Dust with cocoa or finely chopped dark chocolate
This is the place for our incredibly face-melting Watson recipes. Hold on to your pants, the delicious recipes will be flying in no time!