Preheat your oven to 375F. Whisk the flour, salt and baking powder together. Set aside. Cream the cold butter and sugar together by beating them until they are smooth in a stand mixer. If you don't have a stand mixer beat vigorously by hand in a large mixing bowl or combine them in a food processor. Add the corn syrup, egg and vanilla and continue beating until well combined. Scrape down the bowl and gradually add the flour mix, beating just until combined. Stir in the chocolate chips with a spoon.
Using a spoon scoop out a ball of the dough and drop onto a lightly greased cookie tray. Flatten slightly. Repeat leaving lots of room in between the balls for the cookies to expand. Bake for exactly 12 minutes. Cool for two minutes on the cookie sheet then remove and cool further.
Here's one of mine I came up with on accident. Makes a great use of leftovers from taco-night and uses easy to find ingrediants.
Flour or corn tortilla
Warm a pan and make your 'taco' spreading first the refried beans add salsa, and cheese. Fold in half and place on the pan. Turn every couple of seconds until hot. Serve immedietly with a cool beverage.
It is super yummy! I recommend using sweet salsa's like ones that use peach or mango instead of the usual ones with just peppers tomato's and such.
1 Cup of smooth peanut butter
1 1/2 cups of brown sugar
And that's it.
Mix well and roll the dough into balls about an inch in circumference. Place on oven pan, heat oven to 350*. Place balls on baking sheet and squish with a fork to create a cross pattern, and bake for about 10 minutes, or until brown on the bottom.
Delicious Fruit Compote
2 Cups of your favourite fruit (IE Blueberries and Peaches, Apples and Pears, Fresh Cherries, Pineapple, Mango, Mixed Berries)
1 Cup of white or clover or wild honey
1 TBSP of cinnamon, or black pepper if desired (believe me, pepper is awesome on fruit!)
About half a cup of white or red wine if desired, or if not have some anyway :p
Cut the fruit up, if large. Place fruit in a skillet over medium heat and add the honey, cinnamon and wine (if not drinking!). Keep stirring until the fruit is brown and coated well with the honey. DO NOT let it boil. You'll know the fruit is cooked when it gets all mushy and sweet.
Serve over vanilla ice cream for an awesome dessert.
1 - 2 Heads of cauliflower, cut into florets of similar size
1 clove of garlic, bulbs separated and skinned
1 glug of olive oil
Salt and pepper
Place florets into roasting pan. Pour olive oil over to coat the cauliflower evenly and toss in the garlic. Add salt and pepper as desired. Roast in a 410* oven for 35 - 40 minutes, until the florets are brown and crispy. Serve on its own or on pasta with lots of parmesan cheese.
You can add cherry tomatoes and other veggies to the mix to make a gorgeous pasta sauce. If you want, you can add lemon juice or balsamic vinegar to taste just before roasting.
INGREDIENTS 1‑1/2cups best-quality heavy cream, room temperature6Tablespoons best-quality sweet butter, room temperature1‑1/2cups parmagiano reggiano, grated powder-fine, plus extra for table serviceFew gratings fresh nutmegSalt1pound egg fettucine, the thinnest fresh, or dried pasta nestsPREPARATION:
Start a large pot of well-salted water to boil.
In a saucepan, heat the cream to a simmer for about 5 minutes. Add the butter, cheese and nutmeg and stir to combine. Turn off heat and set aside.
Cook pasta until al dente. Turn into a colander, give one shake add to cream sauce. Turn pasta to coat and melt butter. Pasta should be just-coated with a glossy cream. Remove from heat and plate immediately, Passing with extra cheese, if desired.