Additional “favorite things” featured:
Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract
OXO Ice Cream Scoop
Pre-cut Parchment Paper
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Welcome to the latest edition of “favorite Friday’s” when I highlight a favorite kitchen tool, cookbook, recipe, or anything else I’m currently fangirling over. Today I’m thrilled to share my favorite chocolate chip cookie recipe. I realize that this has gotten really personal, really fast; no disrespect to your mom, but this recipe is really good. Since it isn’t mine, I feel that I can promote its virtues with even more conviction. My dear friend, Diane Smith, very graciously shared this one with me 15 years ago, although hers are even better! Besides being perfectly delicious, this recipe only uses two measuring utensils. Let’s hear it for fewer dishes! Hip, hip hooray. Get your copy of the recipe here. https://view.flodesk.com/pages/5e80e1ae6a87150027f92df5
Additional “favorite things” featured: Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract OXO Ice Cream Scoop Pre-cut Parchment Paper
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A few weeks ago I asked our Phineas Wright House facebook group how they like to dress up their morning oatmeal. I, for one, am a savory oatmeal eater treating it more like polenta adding sautéed spinach, an over-easy egg, and freshly grated parmesan cheese. All of their answers were on the sweet side and they all sounded delicious. This got me to thinking; why don't we eat our oatmeal the way we make our cookies? And the even better question, why don't we make our cookies the way we eat our oatmeal?
And that is how a new recipe is born. I started with two of my favorite oatmeal cookie recipes; one produces huge, dense, substantial cookies, the other a flat, chewy spicy cookie. The best of these two with the addition of mix in combos that reflect what a Saturday morning at the PWH might boast. For our test kitchen efforts I used the following classic pairings: apricots & walnuts cranberries & pecans raisins & almonds Choose one of these or create your own; and if you do, please post a picture and tag us (@phineaswrighthouse) so I can see your yummy creation. Welcome to favorite Friday's when I highlight a favorite recipe, kitchen tool, cookbook, or anything else I'm currently fangirling over.
It today's segment we're highlighting a frittata recipe that takes advantage of the bounty of our garden and chicken coop. Get your copy of the recipe here. |
Wendy Harrop
Hi - I am a wedding and event planner that recently moved from the San Francisco bay area into the Phineas Wright House, in Bolton, MA. Here, you will find stories about our New England life, the fabulous discoveries that each day brings and all the things that make me smile. Thanks for visiting! As Seen On
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