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Christmas Giveaway!

Posted by in Miscellaneous

 
Tasty Kitchen Blog: Giveaway ($150 Gift Card)

Merry Christmas week! It’s a busy one, we know. Last-minute shopping is in full force. And then we have the wrapping ahead of us. Every year I promise myself I’ll wrap as I go and do a few at a time. This has never happened. It’s a midnight-on-Christmas-Eve extravaganza. But it’s part of the fun. I’m sure you’re all more organized and ahead of the game than I am.

But back to shopping. We want to help you to the finish line. So today we’re giving away three $150 Chef’s Catalog gift cards. Let the rockstar cook in your life shop for something awesome. Or get yourself the pot, pan or knife you really wished for and didn’t get. We love kitchen gifts and know you do, too.

To enter, tell us your favorite thing to cook or bake for the holidays. It’s been cinnamon roll central around here this week. Now we’re ready to move onto prime rib for Christmas day! What’s on your menu? Tell us in the comments below. Contest ends tomorrow at midnight PST, and winners will be announced Wednesday.

Whatever you cook and eat, we wish you all a very Merry Christmas and hope your season is full of love, peace and joy.

 
Only one entry per person, please. Contest sponsored by Tasty Kitchen.

 
 

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World’s Best Chocolate Chip Cookies

Posted by in Baking

Please join us in welcoming Tina from Dessert for Two to the Tasty Kitchen Blog! She’s tempted us for years with all kinds of sweet and savory creations, and what better way to start things off than with these cookies from Sarah. They look perfect! Welcome to the TK Blog, Tina, and thanks for the recipe, Sarah!

 
Tasty Kitchen Blog: World's Best Chocolate Chip Cookies. Guest post by Christina of Dessert for Two, recipe submitted by TK member Sarah of Simple & Sweets.

When Sarah submitted this recipe to Tasty Kitchen and called it World’s Best Chocolate Chip Cookies, you know I’m going to check her. I just appointed myself the official tester of all “world’s best recipes.” Life is pretty sweet.

So, girlfriend claimed world’s best, and I claim she’s right. Sarah’s chocolate chip cookie recipe has a few unusual ingredients, and it has very specific instructions. I love a recipe with very strict instructions. It doesn’t mean I always follow them, but it does mean that I try it exactly as written the first time around. In this case, I tested the recipe with a 2-hour freezing period, like Sarah recommends, and without a freezing period. Sarah was right, again. Girlfriend knows her cookies! Let’s all tip our hats to Sarah for bringing the world dense, thick chocolate chip cookies the size of scones!

 
 
 
Tasty Kitchen Blog: World's Best Chocolate Chip Cookies. Guest post by Christina of Dessert for Two, recipe submitted by TK member Sarah of Simple & Sweets.

Here’s your lineup of ingredients. Pretty standard for CCC (chocolate chip cookies, if you didn’t know), but that corn starch is catching your eye isn’t it? Are we making pudding or cookies? Definitely cookies. Make sure all ingredients are at room temperature.

 
 
 
Tasty Kitchen Blog: World's Best Chocolate Chip Cookies. Guest post by Christina of Dessert for Two, recipe submitted by TK member Sarah of Simple & Sweets.

It all starts out innocently enough (doesn’t it always?)—cream the butter, shortening and two types of sugar together. After about 2 minutes, the mixture is fluffy and has slightly lightened in color. That’s how you know it’s time to add the eggs. Don’t skimp on creaming!

These cookies have quite a bit more brown sugar than granulated white sugar. I think this is key to their soft, chewy flavor. I’m not complaining one bit!

 
 
 
Tasty Kitchen Blog: World's Best Chocolate Chip Cookies. Guest post by Christina of Dessert for Two, recipe submitted by TK member Sarah of Simple & Sweets.

After the eggs and 1 whole tablespoon of vanilla (definitely not a typo!) are incorporated, it’s time to add the dry ingredients, which includes flour, cornstarch, baking soda, and coarse salt. What does cornstarch do for cookies? I’m so glad you asked! Cornstarch makes cookies chewy. It softens the cookies and allows for that soft and chewy inside while the edges of the cookie stay crisp. Good call, Sarah. Good call.

 
 
 
Tasty Kitchen Blog: World's Best Chocolate Chip Cookies. Guest post by Christina of Dessert for Two, recipe submitted by TK member Sarah of Simple & Sweets.

Sarah calls for mini chocolate chips. At first, I had my doubts. But I soon realized that mini chocolate chips mean I’m guaranteed a chocolate chunk in every single bite. I love the way this girl thinks!

 
 
 
Tasty Kitchen Blog: World's Best Chocolate Chip Cookies. Guest post by Christina of Dessert for Two, recipe submitted by TK member Sarah of Simple & Sweets.

The most important part of this recipe is to make 1/4 cup scoops of the dough and freeze them for at least 2 hours, but preferably overnight. The first time I made this recipe, I wanted cookies right away. So, I baked off 6 real quick without freezing. The cookies worked just fine, but the ones I baked the following day that had a nap in the freezer held together better and had a denser crumb. My best advice when making this recipe is to make the full batch for the freezer, but it’s okay to make just a few cookies right away, too. I’m the last person to tell you to hold off on your cookie craving.

 
 
 
Tasty Kitchen Blog: World's Best Chocolate Chip Cookies. Guest post by Christina of Dessert for Two, recipe submitted by TK member Sarah of Simple & Sweets.

There you have it! The world’s best chocolate chip cookies, if you like thick, large and dense cookies chock full of chocolate. Thanks for a great recipe, Sarah! Check out her blog, Simple & Sweets. I’m sure it’s packed with more great recipes like this.

Recipe notes: The original recipe calls for salted butter, but I almost always bake with unsalted butter. I used it out of habit. Next time I bake these, I’ll use salted butter, and I’m sure they’ll be just as delicious.

 
 

Printable Recipe

World’s Best Chocolate Chip Cookies

See post on Sarah’s site!
5.00 Mitt(s) 2 Rating(s)2 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 5

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Difficulty: Easy

Servings: 12

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The thickest and chewiest chocolate chip cookies. Hands down the best chocolate chip cookie I have ever had! This is my most requested recipe!

Ingredients

  • 4-½ cups All-purpose Flour
  • 2 Tablespoons Cornstarch
  • 2 teaspoons Baking Soda
  • 1 teaspoon Coarse Sea Salt
  • 2 sticks Butter, Softened
  • ½ cups Shortening
  • 1-½ cup Brown Sugar
  • ½ cups Granulated Sugar
  • 2 whole Eggs
  • 1 Tablespoon Vanilla Extract
  • 1 bag Mini Semi-sweet Chocolate Chips, 10-12 Ounce Bag

Preparation Instructions

1. In a large bowl mix together flour, cornstarch, baking soda, and salt. Set aside.

2. In the bowl of an electric mixer, cream butter, shortening, and sugars until light and fluffy. Add eggs and vanilla and stir to combine.

3. Add your dry ingredients into the wet ones and stir just until everything is combined. Do not over mix. Mix in the mini chocolate chips.

4. Using a ¼ cup measuring cup, scoop dough into rounded discs and place on a plate that’s small enough to fit into your freezer. Freeze for at least 2 hours or up to 3 months.

5. If you’re not going to use the dough right away, transfer the frozen dough to a freezer bag to keep them fresh.

6. Preheat the oven to 350ºF.

7. Place frozen dough directly onto a greased cookie sheet leaving about 2 inches between each.

8. Bake for about 15 minutes or until you see golden brown spots form on top. Remove from oven and allow to cool a bit before serving.

 
 
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Growing up in a food-obsessed family and spending a lot of time in her Aunt Rose’s restaurant as a child, Christina was destined to be a fantastic cook. She’s a private chef during the day, but cooks for two at home. Like all of us, she has a sweet tooth that needs indulging after dinner. After becoming frustrated with the lack of recipes made for two, especially in the dessert category, she took matters into her own hands and started her blog, Dessert for Two, to share how she takes Southern classics (and a few surprises) and turns them into recipes that are perfect for just a few people. Her first cookbook is due out in February 2015.

 

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Let’s Talk Last-Minute Meals

Posted by in Kitchen Talk

Tasty Kitchen Blog: Kitchen Talk (Last-Minute Meals)

We live in busy times, and few seasons are as busy as the one we’re in now. The shopping centers are teeming with people, there are friends to visit, parties to attend, and the doorbell rings a bit more often, announcing guests both expected and unexpected.

With everything going on and filling up the day’s hours, sometimes dinnertime sneaks up on you so quickly, it’s easy to get caught without any plans for the meal that should be on the table in about half an hour or so. Takeout is always an option, but sometimes that can be more money that you’d like to spend, and not as healthy as something you make in your own kitchen.

We’ve all had to scramble to pull together a meal in a hurry, so I know you have some last-minute tricks up your sleeve that you pull together out of whatever you usually have in your fridge or pantry. So let’s help each other deal with these occasional crises! Tell us:

What’s your favorite dish for those last-minute meals?

My usual standby is a meat and vegetable stir fry with jasmine rice. Sometimes, if I have corn tortillas on hand, I’ll wing it with tostadas or tacos using whatever I have in the fridge. And when all else fails, I’ll make something with eggs, because I almost always have eggs in the fridge.

How about you? What quick and easy meals do you whip up when you glance at the time and find it’s half an hour to dinnertime? Come share below!

 

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Lemon and Garlic Drenched Brussels Sprouts

Posted by in Step-by-Step Recipes

Tasty Kitchen Blog: Lemon and Garlic Drenched Brussels Sprouts Guest post by Dara Michalski of Cookin' Canuck, recipe submitted by TK member Gaby of What's Gaby Cooking.

Looking for a side dish that you can make throughout the fall and winter? These Lemon and Garlic Drenched Brussels Sprouts by Tasty Kitchen member Gaby will fit the bill. Honestly, it’s hard to resist anything that’s drenched in lemon and garlic.

If you have never been a fan of Brussels sprouts (and I get it, because I used to feel the same way), I beg you to try this recipe. When the sprouts cook in the olive oil and begin to caramelize, they turn from those unfortunate Brussels sprouts of your childhood into something magically delicious. Trust me on this one.

Let’s get started.

For this recipe, you will Brussels sprouts, olive oil, lemon zest and juice, garlic, salt and pepper. It doesn’t get much easier than that!

 
 
 
Tasty Kitchen Blog: Lemon and Garlic Drenched Brussels Sprouts Guest post by Dara Michalski of Cookin' Canuck, recipe submitted by TK member Gaby of What's Gaby Cooking.

Trim the ends off the Brussels sprouts and remove the outer layer of each sprout. Often, those outer leaves are a little tough or even slightly shriveled, so you want to ditch those.

 
 
 
Tasty Kitchen Blog: Lemon and Garlic Drenched Brussels Sprouts Guest post by Dara Michalski of Cookin' Canuck, recipe submitted by TK member Gaby of What's Gaby Cooking.

Cut each Brussels sprout in half lengthwise. This will help them cook faster and makes for a really pretty presentation.

 
 
 
Tasty Kitchen Blog: Lemon and Garlic Drenched Brussels Sprouts Guest post by Dara Michalski of Cookin' Canuck, recipe submitted by TK member Gaby of What's Gaby Cooking.

Pour the olive oil in a large skillet set over medium heat and let the oil get hot.

 
 
 
Tasty Kitchen Blog: Lemon and Garlic Drenched Brussels Sprouts Guest post by Dara Michalski of Cookin' Canuck, recipe submitted by TK member Gaby of What's Gaby Cooking.

Add the Brussels sprouts and cook, stirring occasionally, until the sprouts start to caramelize and turn that gorgeous golden brown color. The insides of the Brussels sprouts should be tender when pierced with a fork.

 
 
 
Tasty Kitchen Blog: Lemon and Garlic Drenched Brussels Sprouts Guest post by Dara Michalski of Cookin' Canuck, recipe submitted by TK member Gaby of What's Gaby Cooking.

While the Brussels sprouts are cooking, mince some garlic.

 
 
 
Tasty Kitchen Blog: Lemon and Garlic Drenched Brussels Sprouts Guest post by Dara Michalski of Cookin' Canuck, recipe submitted by TK member Gaby of What's Gaby Cooking.

Add all of that fragrant garlic to the sprouts about halfway through cooking. Now it’s time to do some more frequent stirring so that the garlic doesn’t burn.

 
 
 
Tasty Kitchen Blog: Lemon and Garlic Drenched Brussels Sprouts Guest post by Dara Michalski of Cookin' Canuck, recipe submitted by TK member Gaby of What's Gaby Cooking.

Once the Brussels sprouts are cooked, turn the heat to low and grate in the lemon zest. This adds an amazing bright flavor!

 
 
 
Tasty Kitchen Blog: Lemon and Garlic Drenched Brussels Sprouts Guest post by Dara Michalski of Cookin' Canuck, recipe submitted by TK member Gaby of What's Gaby Cooking.

Squeeze the lemon juice into the pan and stir well to coat the sprouts.

 
 
 
Tasty Kitchen Blog: Lemon and Garlic Drenched Brussels Sprouts Guest post by Dara Michalski of Cookin' Canuck, recipe submitted by TK member Gaby of What's Gaby Cooking.

Transfer the Brussels sprouts to a serving dish and sprinkle that nutty grated Gruyere cheese over top. Heavenly!

 
 
 
Tasty Kitchen Blog: Lemon and Garlic Drenched Brussels Sprouts Guest post by Dara Michalski of Cookin' Canuck, recipe submitted by TK member Gaby of What's Gaby Cooking.

Thanks so much to Gaby for this wonderful recipe. Be sure to check out her site, What’s Gaby Cooking. It is filled with recipes that will make you ravenously hungry. Her Caramel Brownies and Avocado Mushroom Toast are making my mouth water!

 
 

Printable Recipe

Lemon and Garlic Drenched Brussels Sprouts

See post on whatsgabycooking’s site!
5.00 Mitt(s) 3 Rating(s)3 votes, average: 5.00 out of 53 votes, average: 5.00 out of 53 votes, average: 5.00 out of 53 votes, average: 5.00 out of 53 votes, average: 5.00 out of 5

Prep Time:

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Difficulty: Easy

Servings: 2

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These lemon-and-garlic-coated Brussels sprouts are healthy, delicious and the perfect side dish for starting off the new year!

Ingredients

  • 2 pounds Brussels Sprouts
  • 4 Tablespoons Olive Oil
  • 5 cloves Garlic
  • 1 whole Lemon, Zested And Juiced
  • 3 Tablespoons Gruyere
  • Salt And Pepper, to taste

Preparation Instructions

Clean the Brussels sprouts by trimming off the ends and peeling the outer layer of the sprout off. Cut each one in half. Heat the oil in a large skillet over medium high heat. Once heated, add the halved Brussels sprouts to the pan and saute for about 7-8 minutes on each side until the outer part is a caramelized brown and the inside is soft and fully cooked. Add the garlic halfway through the cooking. Reduce the heat to low and add the lemon zest, juice, salt and pepper. Stir to combine and taste. Adjust seasoning if needed. Add the cheese on top and serve.

 
 
_______________________________________

Dara Michalski is a doll and a sweetheart who clearly knows her way around the kitchen. She blogs at Cookin’ Canuck, where she shares her flavor-packed recipes and fun, engaging writing. The photography’s pretty incredible, too.

 

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Looks Delicious! Sausage and Corn Chowder

Posted by in Looks Delicious!

When the temperatures start dropping, nothing battles the chilly weather quite like a big bowl of soup. Chowder, to be exact.

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Coffee Talk

Posted by in Kitchen Talk

There are so many different gadgets, contraptions, and machines dedicated to coffee, and we want to know what you use, how you use it, and how you make each cup just so, perfectly perfect for you.

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Crustless Spinach Quiche

Posted by in Step-by-Step Recipes

The beautiful thing about a quiche is that you can throw many ingredients into one dish and all of the flavors complement one another.

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Quick and Easy Baked Apples

Posted by in Baking

We had some friends over for dinner recently, and I searched for a simple and delicious dessert to make. I also wanted something that screamed fall.