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The aroma of baking, and the smell that takes over your house while you do it, is sure to bring back happy feelings and relieve stress! That is why I made my ULTIMATE favorite recipe today…Chocolate Chip Cookies. This recipe is actually one that I am using from Joanna Gains’ cook book, vol. 1! I LOVE HER. This cook book is honestly getting me through all of this craziness, so I wanted to share her cookies with you. Hopefully you can try them, too, and enjoy the relaxation of baking and the amazing smell of chocolate chip cookies.
Let’s get started! According to Joanna Gain’s Cookbook and my personal take on this recipe….
Pre-heat the oven to 350 degrees.
In a medium bowl, whisk together flour, baking soda and salt.
In another bowl, or a stand mixer (I used the paddle attachment), add a stick of softened unsalted butter and 2 1/2 cups of brown sugar. Beat the sugar and butter on medium-high heat until smooth. Add 2 eggs and beat, then add vanilla and mix until blended well.
Stop the mixer and add in your flour mixture. Mix on medium for 1-2 mins. then turn up to high for a few seconds. Dough will be chunky.
Add in 1 1/2 cups chocolate chips and mix on high. Or more! if you want 🙂
Drop spoonfuls onto a parchment paper lined baking sheet, without rolling or making them flat. Place in the oven and bake for 8-10 mins. (until you start to see a light brown color on top). Place onto wire rack and cool.
This recipe makes 30-40 cookies.
2 1/2 cups all-purpose flour
1 tbsp. baking soda
1 stick unsalted butter
2 cups packed light brown sugar
2 large eggs
1 1/5 tsp pure vanilla extract
1 1/2 cups semisweet chocolate chips (or more!)
Brought to you by MCCutcheons Apple Products
Do you have a box cake sitting around? Want to make it BETTER?! This recipe is easy and taste so good, it makes the cake a little more dense and very moist. A little treat while we’re all stuck inside and I found all of the ingredients were things that I already had in my kitchen.
I used a box of Betty Crocker Super Moist Vanilla Cake mix. Grab a large mixing bowl and then add all of your dry ingredients- cake mix, all purpose flour, sugar, salt and whisk it all together!
Then add in your wet ingredients- 3 large eggs, water, vegetable oil, vanilla and the secret ingredient…sour cream! I mixed everything on low until it was combined.
Then I separated the mix into two 9” cake pans. It also works great for two 8” or three 6” pans.
Bake at 325 degrees for 50 mins.
Let the cakes cool on a wire rack. Start on your icing!
This icing is so good, we couldn’t stop eating it out of the bowl! Scroll down for icing recipe….
Ingredients: I got the recipe here!
-1 box vanilla cake mix
-1 cup all purpose flour
-1 cup granulated sugar
-1/2 tsp salt
-3 large eggs
-1 1/3 cup water
-2 tbsp vegetable oil
-1 cup sour cream
-2 tsp vanilla extract
Icing: butter, confectioners sugar, milk, vanilla extract, food coloring (if you want)
I used my mixer to make the icing! Start out with the softened butter and blend the butter with the confectioners sugar.
Add in milk and vanilla and continue to mix until its very smooth. You can add milk to your preferred thickness. Then, if you want a little color add in the food coloring.
-1/3 cup butter, softened
-3 cups confectioners sugar
-1 1/2 tbsp. milk
-1 1/2 tsp. vanilla extract
Brought to you by McCutcheon’s Apple Products
Still celebrating St.Patty’s Day this week! So if you missed out on Corned beef and cabbage, make it! Actually, I think I’m going to start making this more often…it’s THAT good!
This recipe is quick, easy and will cook ALL day and make your house smell amazing.
Start out by chopping your onion into large chunks and place it all in the bottom of your crock pot. On top of the onions, place your corned beef and then sprinkle the seasoning packet all over the beef. Add garlic and bay leaves.
Add in chopped carrots (I used about 3), potatoes about 1lb. (Note- I did not have potatoes in mine…couldn’t find any at the time!) Wait to add the cabbage!
Pour a 10.5 oz can of beef broth over everything in the crock pot. Then add water to cover the sides of the corned beef.
You’re going to cook it on low 8-10 hours, but two hours before serving add cabbage wedges to the slow cooker.
Remove corned beef from slow cooker and let rest 15 minutes before slicing. Serve with potatoes, carrots and cabbage.
It was so good…I started eating it right away and forgot to take a final picture for you 😉
- 1 corned beef brisket (3-4lbs)
- 1 onion
- 3 cloves garlic
- 2 bay leaves
- 2.5 – 3 cups water (I substituted some water with a can of beef broth)
- 2 lbs potatoes, peeled & quartered
- 2-3 large carrots, chopped
- 1 small head of cabbage, cut into wedges