DoubleTree Chocolate Chip Cookie

DoubleTree Signature Cookie Recipe

Makes 26 cookies

½ pound butter, softened (2 sticks)

¾ cup + 1 tablespoon granulated sugar

¾ cup packed light brown sugar

2 large eggs

1 ¼ teaspoons vanilla extract

¼ teaspoon freshly squeezed lemon juice

2 ¼ cups flour

1/2 cup rolled oats

1 teaspoon baking soda

1 teaspoon salt

Pinch cinnamon

2 2/3 cups Nestle Tollhouse semi-sweet chocolate chips

1 3/4 cups chopped walnuts 

Cream butter, sugar and brown sugar in the bowl of a stand mixer on medium speed for about 2 minutes. 

Add eggs, vanilla and lemon juice, blending with mixer on low speed for 30 seconds, then medium speed for about 2 minutes, or until light and fluffy, scraping down bowl. 

With mixer on low speed, add flour, oats, baking soda, salt and cinnamon, blending for about 45 seconds. Don’t overmix. 

Remove bowl from mixer and stir in chocolate chips and walnuts.

Portion dough with a scoop (about 3 tablespoons) onto a baking sheet lined with parchment paper about 2 inches apart. 

Preheat oven to 300°F. Bake for 20 to 23 minutes, or until edges are golden brown and center is still soft. 

Remove from oven and cool on baking sheet for about 1 hour.

Cook’s note: You can freeze the unbaked cookies, and there’s no need to thaw. Preheat oven to 300°F and place frozen cookies on parchment paper-lined baking sheet about 2 inches apart. Bake until edges are golden brown and center is still soft.

WATCH: The Official Recipe of the Signature DoubleTree Chocolate Chip Cookie

Official Recipe: The Signature DoubleTree Chocolate Chip Cookie from Hilton Newsroom on Vimeo.

Mimi's Cafe Corn Chowder Recipe taken from Six Sister's Stuff

Serves: 8

MIMIS CAFE CORN CHOWDER RECIPE

10 minPrep Time 

45 minCook Time 

55 minTotal Time 

SAVE RECIPE

 

PRINT RECIPE 

MY RECIPESMY LISTSMY CALENDAR

INGREDIENTS

Report this ad

• 1/4 cup butter
• 1 Tablespoon flour
• 6 Tablespoons chopped onion
• 4 stalks celery (diced)
• 2 1/2 cups water
• 4 russet potatoes (peeled and cubed)
• 2 cups frozen corn kernels (thawed)
• 1 (14 ounce) can creamed corn
• 2 Tablespoons sugar
• 2 teaspoons salt
• dash white pepper
• 3 cups half and half cream

INSTRUCTIONS

1. Melt butter in sauce pan over medium heat.  Add in the flour and whisk until smooth and a roux forms (about 2 minutes). 
2. Add onions and celery and saute 5 minutes until soft, but not brown. 
3. Add water, potatoes, frozen corn, creamed corn, sugar, salt, and pepper.  Whisk together until smooth.  Cover and simmer until potatoes are barely tender, about 30 minutes. 
4. Add half and half and simmer uncovered until soup has thickened into a creamy consistency, about 15 minutes. 
5. Season with salt and pepper to taste.

(Recipe from Mimis Cafe)

Easy Healthy Baked Lemon Chicken from lecremedelacrumb.com

Easy Healthy Baked Lemon Chicken

Prep Time

5 mins

Cook Time

25 mins

Total Time

30 mins

 

Easy healthy baked lemon chicken that is loaded with yummy flavor and you can make in a hurry with just a few simple ingredients.

Course: Main Course

Cuisine: American, Italian

Keyword: baked, Lemon, savory

Servings: 4

Author: Tiffany

Ingredients

• 4 boneless skinless chicken breasts
• 3 tablespoons butter
• 1/3 cup chicken broth
• 4 tablespoons fresh lemon juice
• 1 tablespoon honey
• 2 teaspoons minced garlic
• 1 teaspoon Italian seasoning
• salt and pepper to taste (I used 1 teaspoon salt and 1/4 teaspoon pepper)
• optional: fresh rosemary and lemon slices for garnish

Instructions

1. Preheat oven to 400 degrees and grease a baking sheet or large casserole dish.
2. Melt butter in a large skillet over medium-high heat. Add chicken and cook chicken 2-3 minutes on each side just until browned. Transfer chicken to prepared baking sheet.
3. In a small bowl whisk together chicken broth, lemon juice, honey, garlic, Italian seasoning, and salt and pepper.
4. Pour sauce over chicken. Bake 20-30 minutes (closer to 20 for smaller chicken breasts, closer to 30 for larger) until chicken is cooked through. Every 5-10 minutes spoon the sauce from the pan over the chicken.
5. Garnish with fresh rosemary and lemon slices if desired and serve.

   
   

   All four of us loved this!  I did leave the Italian seasoning off of Beth's and Andrew's.  Even Cole gobbled some up.

Japchae from cookincanuck.com

1. 
   

2. Asian Sweet Potato Noodles Recipe with Chicken & Vegetables

   If you've never tried Korean glass noodles, now's the time! This sweet potato noodle recipe, called Japchae, is filled with chicken, vegetables & tons of flavor! 284 calories and 7 Weight Watchers Freestyle SP
   Prep Time15 mins

   Cook Time10 mins

   Total Time25 mins
   Course: Entrees

   Cuisine: Asian

   Keyword: Poultry Recipes
    
   Servings: 4 Servings
    
   Calories: 283.7kcal
    
   Author: Dara Michalski | Cookin' Canuck

   Ingredients

   • 8 ounces sweet potato noodles
   • 1 teaspoon sesame oil divided
   • 1/4 cup soy sauce
   • 2 teaspoons agave nectar or honey
   • 1 teaspoon canola oil
   • 1 boneless skinless chicken breast, cut into 3/4-inch pieces
   • 1/2 red bell pepper thinly sliced & cut in half
   • 2 medium carrots peeled & cut into matchsticks
   • 2 garlic cloves minced
   • 1 cup packed fresh spinach

   Instructions

   • (Nico---I followed the soaking method that I added to the end of this post instead of boiling them, I think it worked better to keep the noodles less sticky.) Bring a large pot of water to a boil over high heat and add the sweet potato noodles. Cook until the noodles are tender, 5 to 6 minutes. Drain and rinse the noodles with cold water until they are cool. Toss with ½ teaspoon sesame oil.
   • In a medium bowl, whisk together the soy sauce and agave nectar.
   • Heat the canola oil in a large nonstick skillet set over medium-high heat. Add the chicken and cook until the chicken is barely cooked through.
   • Add the red bell pepper and carrots, and cook for 1 minute. Add the garlic and spinach, and cook until the spinach is just wilted.
   • Add the cooked noodles, soy sauce mixture and ½ teaspoon sesame oil to the skillet and cook, tossing with tongs, until the noodles are heated through, about 1 minute. Serve hot.
   • Alternatively, toss the noodles, sauce and sesame oil with the vegetables, but don’t reheat the mixture. Serve at room temperature.

   Notes

   Weight Watchers: 7 (Freestyle SmartPoints)

   Nutrition

   Serving: 0.25of Recipe | Calories: 283.7kcal | Carbohydrates: 53.8g | Protein: 11.1g | Fat: 3g | Saturated Fat: 0.3g | Cholesterol: 20.3mg | Sodium: 1013mg | Potassium: 204.2mg | Fiber: 1.5g | Sugar: 5.8g
3. https://www.cookincanuck.com/asian-sweet-potato-noodles-recipe-with-chicken-vegetables/
4. 
   
5. Soaking Method:
6. In a large bowl, add hot water (tap or kettle boiled). Add noodles in for 20 mins to soak. [If you are using kettle boiled water, let it cool for 5-10 mins before soaking].
7. After 20 mins, when the noodles are soft, cut them roughly 4 inches long and sprinkle some (sesame) oil to prevent sticking. Set aside.
8. A link to the noodles I used: https://www.smithsfoodanddrug.com/p/chung-jung-one-sweet-potato-glass-noodle/0085232000020

I did not use spinach but did use a whole zucchini cut into matchsticks and a whole red pepper because I wanted more vegetables.  I also added 2 T of fresh orange juice that I had seen in another recipe to give it a little more flavor.  (I forgot to add the garlic.) This was delicious.

Buttercream Frosting from Mel's Kitchen Cafe

THE BEST VANILLA BUTTERCREAM FROSTING

PREP TIME 15 MINUTES

 

TOTAL TIME 15 MINUTES

INGREDIENTS

•  1 cup (16 tablespoons, 8 ounces) butter, softened to room temperature (see note) 
•  1 teaspoon pure vanilla extract 
•  4 cups (16 ounces) powdered sugar 
•  2 to 4 tablespoons heavy cream 

INSTRUCTIONS

1. In a large bowl using a handheld mixer or the bowl of an electric stand mixer fitted with the paddle attachment, beat the softened butter and vanilla extract until the butter is light in color and creamy, about 3 minutes, scraping down the sides and bottom of the bowl as needed.
2. Add the powdered sugar gradually, about 1/2 cup at a time, mixing completely after each addition and scraping the sides of the bowl often.
3. Increase the mixer speed to medium-high, and continue mixing while adding the heavy cream (start with the lesser amount and add more as needed until the desired consistency is reached). Add more powdered sugar for a thicker frosting.
4. Whip until the frosting is light and fluffy, about 3-4 minutes.
5. If using food coloring, add it now (gel coloring is preferred so it doesn't thin out the frosting), and mix until combined.

NOTES

Because this is an all-butter frosting recipe (the only way to go!), it's hard to get it completely white, but it will definitely whiten more as it is whipped and mixed. Using clear vanilla extract in place of the pure vanilla extract can also help if you are after a whiter frosting.

It's important to beat the butter by itself in the first step to lighten it in texture and color, and it can also help prevent a grainy texture in the frosting. The butter should be soft enough that it "gives" to pressure with a finger but not so soft that your finger can slide all the way through easily. And no melty spots (you microwave-softeners, you!) - butter that is too soft will lead to greasy frosting.

I prefer using heavy cream in the frosting but you can sub in half-and-half or milk (it will be slightly less rich and creamy). The frosting pipes really well (but stays soft; doesn't harden like royal icing) and works great on cakes and cookies. For cookies, I like adding slightly more heavy cream (upwards of 6 tablespoons) so the frosting is extra creamy. 

A lot depends on how heavy handed one is with frosting, but this makes enough to lightly frost a two layer 9-inch cake, but I double or triple if I'm piping decorations or the cake is bigger. 

Often I'll make this a cream cheese-style frosting by eliminating one stick (8 tablespoons) of butter and adding 4-6 ounces softened cream cheese (beating it with the butter in the first step).

**Nico's Note:  Made this for Andrew's red velvet cake on his birthday.  It was very good. I didn't have cream just 2% milk and that worked just fine.