Yet Another Chocolate Chip Cookie Recipe

 Here I am with yet another chocolate chip cookie recipe!  Can you tell I love chocolate chip cookies and am trying to find the perfect recipe?  I'm looking for a cookie with a nice color (not pale), crispy on the outside, soft and chewy on the inside and a tiny bit of height to it.  This cookie checks off all my boxes!  Yay!  

I've posted other recipes for chocolate chip cookies on the blog and they are good in their own right but just not what I would call the "perfect" cookie.  Everyone has their own idea of the perfect cookie and this cookie for me, so far, is it!

I was hesitant to try this recipe as it is different than any recipe I have tried.  It has no brown sugar in it, only white but with the addition of molasses.  The molasses threw me for a loop but honestly you can't even taste it in the cookies!  I guess the white sugar with molasses somewhat subs for brown sugar.

So without further ado, here is the recipe:

Chocolate Chip Cookies

1/2 cup butter or margarine

1 cup + 1 tbsp. white sugar

1 tbsp. fancy molasses

1 egg

1 tsp. vanilla

1 1/2 cups all purpose flour

1 tsp. baking soda

1/4 tsp. salt

1 cup semi-sweet chocolate chips

Directions:

1.  Using a hand mixer combine butter, sugar and molasses.

2.  Beat in egg and vanilla.

3.  Mix flour, baking soda and salt into wet ingredients using a mixing spoon.

4.  Stir in chocolate chips.

5.  Chill dough for 45 minutes.

6.  Drop by heaping tablespoon on to parchment lined baking sheets.  (I used a 1.5 tbsp. cookie scoop).  Flatten tops of cookies ever so slightly.  (HINT: Add extra chocolate chips to tops of dough balls to make them look extra pretty).

7.  Bake at 350F for 8-10 minutes. 

Layered Jello Cake

 This layered jello cake just screams summer to me!  It is light and fruity and the perfect end to a summer meal.  Of course it is great all year round too!  You can experiment with the jello flavours but my favourite would be raspberry, strawberry or a mixture of the two.  

This recipe requires some planning ahead as each layer does take time to set.  That being said, it is a simple cake to make with ingredients you would probably have on hand.  There are three layers to this cake: cake base, filling and mirror glaze.

Directions:

Cake Layer

1/2 box of white cake mix

Prepare according to package directions but half the ingredients listed. (If box calls for 3 eggs, it is hard to half this amount so I use 2 eggs with no issues).  Bake at recommended temperature on box, in a greased 9" x 13" pan for about 15 minutes or until toothpick inserted in center comes out clean.  Remove from oven and cool.

Filling Layer

2 boxes of strawberry jello (85g each)

2 cups boiling water

1 cup cold water

1L tub of Cool Whip, thawed

6-8 fresh strawberries, halved

Add 2 boxes of jello to boiling water and cold water. Stir until jello is dissolved.  Set aside to cool (not set, you still want the jello to be pourable).  When cool add tub of Cool Whip.  Let sit in fridge, stirring occasionally until not so runny.  Pour over cooled cake layer.

Press halved strawberries into filled layer. I usually use 12-16 strawberry halves depending on many pieces of cake I want.  Let sit in fridge until set.

Mirror Glaze

1 box of strawberry jello (85g)

1 cup boiling water

1/2 cup cold water

Combine the box of jello with boiling water and cold water.  Stir until jello is dissolved.  Let cool then pour over the top of cake.  Pouring over the back of a spoon is helpful!

Place in fridge until set.

This is a very pretty looking cake that will wow your guests!  Try using different jello such as orange with mandarin slices or raspberry with fresh raspberries.  

Peanut Butter Chocolate Chip Cookies

I love a good cookie and this is the perfect combination of peanut butter and chocolate.  They are mild tasting, peanut butter wise but perfect for when I don't have a lot of peanut butter on hand.  This recipe is easy to make and contains ingredients you would normally have in a pantry anyway.  I love recipes like that! 

Peanut Butter Chocolate Chip Cookies

Ingredients
6 tbsps. butter, softened or margarine
1/4 cup peanut butter
1/2 cup granulated sugar
1/2 cup brown sugar, packed
1 egg
1 tsp. vanilla
1 1/4 cups all purpose flour
1/2 tsp. baking soda
1/4 tsp. salt
1 cup chocolate chips

Directions
1.  Cream butter/margarine, peanut butter, and sugars.
2.  Add egg and vanilla.  Mix well.
3.  Combine flour, baking soda and salt.  Gradually add to creamed mixture.
4.  Stir in chocolate chips.
5.  Drop by tablespoons onto parchment lined cookie sheets.
6.  Bake at 350F for 11-13 minutes.

Vichy Aqualia Thermal UV Defense Moisturizing Cream

This facial moisturizer uses Vichy's mineralizing thermal water which is rich in 15 minerals and helps to strengthen the skin's barrier to protect it from daily aggressors causing dry skin.  This formula is fortified with Vitamins E and B3 and boosts 48 hours hydration.  It is marketed as having an oil-free lightweight texture that is suitable for all skin types.  Also, it has broad spectrum UVA + UVB sun protection.

My Thoughts

I use moisturizer on a daily basis and have used many brands over the years.  This Vichy moisturizer rates in my favourites!  I loved the pump dispenser which is a much cleaner and more sanitary way of dispensing the product.  I found the moisturizer to be free of fragrance so it was not irritating at all in that regard.

The texture of the moisturizer was perfect--not too runny and not too thick.  I would describe it as a lightweight cream.  It absorbed very quickly into my skin and left no sticky or tacky residue.  My skin felt soft and supple after application and made the perfect base to apply my foundation.  I also loved that this product had an SPF 30 in it so I am protected from the damaging rays of the sun.

I used this moisturizer daily in the morning and found that it hydrated my skin all day long.  I do have oily, acne prone skin and this product did not aggravate these pre-existing skin issues.  My skin was not extra oily and it did not cause breakouts.

Overall, I am so pleased with this moisturizer.  It was a joy to use!  I would highly recommend this product to others, especially those with my oily, acne prone skin type as it worked beautifully.  I'm happy to incorporate this into my daily routine. 

I received this product free of charge for review purposes compliments of Topbox.  

L'Oreal Age Perfect Radiant Serum Foundation

L'Oreal has a new to me foundation called, "Age Perfect Radiant Serum Foundation."  This foundation is designed for sensitive and mature skin.  It is infused with a hydrating serum and vitamin B3.  It claims to cover flawlessly, even skin tone and smooth without settling into lines.

#10 Ivory

My Thoughts

I use foundation on a daily basis so have tried my share of brands over the years.  I must say I really enjoyed using this foundation.  I received the shade #10 Ivory.  I normally wear ivory in other brands as well.  This ivory looked a little more yellow toned than I am use to but when applied to my face it blended right in and looked very natural.  It was a perfect match!

This foundation comes in a plastic squeeze tube which makes it easy to dispense.  The formula is not too runny or too thick, it was the perfect consistency.  I used a brush as usual to apply this foundation and it blended in smoothly.  I would say I achieved medium coverage with this foundation.  I used a setting powder on top of the foundation and found that there was a bit of resistance when applying the powder with my brush.  I found my skin was slightly sticky and thus the drag on the brush.

This foundation has a lightweight feel to it and it feels like I am not wearing make-up at all!  I typically wear a full coverage, matte foundation and it feels heavy on my face.  This foundation was a treat even though I only got a medium coverage compared to the full coverage I am use to and prefer.

I do have acne prone skin with what I would define as rolling scars.  Other foundations tend to settle in my scars and accentuate them.  This foundation did not do that at all.  My skin looked natural without the settling of the product in my scars.  In fact, my skin felt extra soft and smooth when using this foundation and it did not cause any pimples during the time frame I was using it.

I do have oily skin and found that I needed to use an oil blotting sheet half way through the day.  My skin would get extra shiny and for this reason I would probably avoid using this foundation during the warm summer months when my skin gets oilier to begin with.  But for the colder months, I can deal with using an oil blotting sheet once a day.   I really liked this foundation and can deal with this minor issue so it's not a deal breaker for me.  I would love to see a matte formulation though for those of us with oily skin. 

Overall, my pros for this foundation out weight the cons and I would recommend it to others to try especially those with dry, dehydrated skin. 

I received #freeproduct from Top Box Circle to facilitate this review. 

Another Chocolate Chip Cookie Recipe

I love trying different chocolate chip cookie recipes looking for "the one".   When I came across this recipe it looked simple and very promising and it certainly did not disappoint!  I modified the original recipe and the results were perfect.  This recipe yields a thicker, soft cookie that looks pretty too.  I love cookies that look pretty!  It just makes them that much more appetizing.

This recipe calls for cornstarch which as I've read, helps to keep the cookie soft and chewy.  This recipe will definitely be getting a place in my recipe book.  Enjoy!

Chocolate Chip Cookies

Ingredients:
1/2 cup butter or margarine
1/2 cup packed brown sugar
1/3 cup granulated white sugar
1 egg
1 tsp. vanilla
1 1/2 cups all purpose flour
1 tsp. cornstarch
1 tsp. baking soda
1/4 tsp. salt
1 cup chocolate chips

Directions:
1.  Cream butter/margarine (I used margarine) with brown and white sugars.
2.  Add egg and vanilla and mix till incorporated.
3.  Mix in flour, cornstarch, baking soda and salt.
4.  Add chocolate chips.
5. Drop by tablespoon full on to parchment lined baking sheets.
6.  Bake at 350F for 9-10 minutes.

Notes:
-I slightly flattened the tops of my cookies prior to baking as the dough was stiff.
-I add extra chocolate chips to dough balls prior to baking to make them look extra pretty.
-I used a 1.5 tbsp. cookie scoop and it yielded 26 cookies.

Chocolate Chip Cookies

Chocolate chip cookies are very popular and yet such a classic cookie that has been around for what seems like ages.  It is a favourite cookie of my family and these cookies certainly disappear in a hurry!

I have tried many recipes in the past.  Some were too chewy and firm, others too soft.  I like a cookie with a crispy edge and a soft middle.  If that's the kind of cookie you are looking for, this recipe is for you!

Chocolate Chip Cookies

Ingredients
1/2 cup butter or margarine, softened
1/2 cup brown sugar, lightly packed
1/4 + 1/8 cup granulated sugar
1 egg
1/2 tsp. vanilla
1 1/4 cups all purpose flour
1/2 tsp. baking soda
1/2 tsp. baking powder
1/8 tsp. salt
1 cup chocolate chips

Directions:
1.  Blend butter/margarine and sugars until light and fluffy.
2.  Add egg and vanilla; mix well.
3.  Stir in flour, baking soda, baking powder and salt.  Mix till combined.
4.  Add chocolate chips.
5.  Drop by tablespoon full on to parchment lined baking sheets. (No need to flatten cookie tops; will spread as they bake)
6.  Bake at 375F until edges are lightly browned, about 9-10 minutes.


Notes:

• You can double this recipe (amount of granulated sugar would be 3/4 cup)
• I add extra chocolate chips to the tops of the cookies prior to baking to make them look prettier.
• I was able to make 23 cookies using my 1.5 tbsp. cookie scoop.