So today I’m devoting myself to the books again… Well, I mean, kind of. My presence on Twitter begs to differ. At any rate, I’m handing the blog over to the lovely Katey & Sara… we’re pretty much the same people in different states (actually, I guess Sara and I run exact opposite schedules :) ). They’re sharing some of their delicious recipes with us today! And I’m pretty sure we need to hang out when I get back to Seattle… Just sayin’. :)
Hello! This is Katey and Sara, and we’re excited to be guest posting today! Just a little bit of background on us: We’re sophomores at the University of Washington who enjoy taking long walks, baking, and tanning (especially since the sun has finally come out!). We started our blog “Meow or Never” to document our adventures before Sara returns to California and are striving to fit everything in in these last 3 weeks. Some of our past outings have been going to Pike Place Market, Greenlake and Fremont, all of which typically center around food (we’re big fans of finding new cafes and having picnics). We also frequently start off our Sunday adventures with yoga and Starbucks, which make the perfect recipe for a great day, in our opinion. In order to fund our adventures, we’ve taken our talent for turning flour+sugar+eggs into deliciousness, selling batches of cookies/bars/breads to our friends or anyone in need of some baked goods. Today we want to share some of our favorite recipes.
The first is for our chocolate chip cookies, which are always a hit with customers.
• 2 sticks unsalted butter
• 1 cup brown sugar
• 1/4 cup granulated sugar
• 1 egg
• 2 1/2 tsp. vanilla
• 1 3/4 cups + 7 tbsp. of flour (we know, it’s strange)
• 3/4 tsp. baking powder
• 1/3 tsp. of baking soda (just eyeball this)
• generous 1/4 tsp. of salt
• however many chocolate chips you desire! (or any add-in of your choice! we have made this dough with M&Ms, and also did a white chocolate chip-macadamia nut recipe, both of which rocked)
-Preheat your oven to the temperature specified on your chocolate chip bag (we think we usually set ours at 350-375)
-In a large mixing bowl, cream the butter and sugars together. Then add the egg and vanilla and beat till very well blended.
-Mix together dry ingredients in a separate bowl. Gently add in half of the dry mixture into the wet, combine and add the second half. (If you are like us and lack bowls, counter space and patience, feel free to just add each dry ingredient directly into the butter&sugar. We promise they will still come out!) Just be careful not to overmix.
– Stir in chocolate chips. Drop by teaspoonfuls onto a baking sheet and bake for 8-12 minutes depending on your oven (we recommend checking and timing your first batch). Remember to let the sheets stand for a few minutes after you take them from the oven so they don’t lose their shape.
One of our favorite flavors is pumpkin (we are slightly obsessed with the pumpkin spice latte during the holiday season) and if you are like us and need a pumpkin fix during the off-season, here is a wonderful recipe for pumpkin bread:
• 1 cup brown sugar
• 1/2 cup granulated sugar
• 1 cup canned pumpkin
• 1/2 cup of oil
• 2 eggs
• 2 cups of flour
• 1 tsp. baking soda
• 1/2 tsp. of salt, nutmeg, cinnamon (each)
• 1/4 tsp. ginger
• 1/4 water
Optional: 1 cup of raisins & 1/2 cup chopped nuts (or pretty much whatever you want)
– Combine sugars, pumpkin, oil and eggs. Beat until well blended.
– Sift together flour, soda, salt, spices. Add to pumpkin mixture and mix well.
– Stir in water, and add-ins if desired.
– Spoon into well oiled 9x5x3 loaf pan
– Bake at 350 degrees for 65-75 minutes or until done when tested. Turn out on rack to cool.
We hope that everyone is having an awesome week and spring! And we urge you to try these recipes, enjoy them, and have some fun adventures of your own! We especially want to thank Nicole for letting us be a part of her adorable blog, she’s such a sweetheart and so great to work with!