Tyler Florence "My Big, Fat Chocolate Chip Cookies"

Tyler Florence's

My Big, Fat Chocolate Chip Cookies

I'm typing this up on Sunday night. It was a really beautiful day in Los Angeles. I hope you had really nice weather too!

Um, I have about 2 minutes to get this done...because it's a crazy good TV night! So, what's on your DVR? I'm watching:
The Killing on AMC  - So good. They better tell me who killed Rosie Larsen this season.
Mad Men - Don. Draper. Joan. Peggy. Awesome.
Good Wife - Still love Julianna from ER days. And Chris Noth...sweet.
The Closer - The last season of this show. I've seen every. single. episode. It's light and easy to watch re-runs. I've written lots of blog posts while watching! :)
White Collar - On hiatus now, but it's a great show. Matt Bomer? Oh my goodness, I can watch the show on mute.
Modern Family - I think this is on everyone's DVR.
60 Minutes, CBS Sunday Morning, and Frontline - Getting my news fill.


Back to the cookies... I chopped a block of dark chocolate for these cookies. They were a soft chocolate chip cookies - I prefer that to a crunchy cookie.


Yummy!

Tyler Florence
My Big, Fat Chocolate Chip Cookies
Recipe on the Food Network

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Olive Oil Muffins - Giada De Laurentiis

Olive Oil Muffins

Sorry I've been MIA lately. A few things came up, but I hope to get back to blogging and baking. Wishing you a great Memorial Day weekend! :)

Here is fellow UCLA Bruin Giada's Olive Oil Muffins. Giada has a BA in Anthropology - just like me! Goooo Bruins!!!!

Easy to make, they include extra virgin olive oil and balsamic vinegar! Give them a try with a nice espresso or coffee.

Recipe:
Click here for printable recipe
Adapted from Olive Oil Muffin recipe from Food Network - Giada De Laurentiis

1 3/4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup sugar
4 large eggs
2 teaspoons orange zest
2 teaspoons lemon zest
2 tablespoons balsamic vinegar
2 tablespoons whole milk
3/4 cup extra-virgin olive oil
2/3 cup sliced almonds, toasted
Powdered sugar, for sifting

1. Preheat the oven to 350 F. Prepare 12-muffin tin.
2. Mix together flour, baking powder, and salt in a medium bowl.
3. Beat the sugar, eggs, and zests in a large bowl until pale and fluffy, about 3 minutes (I used the whisk attachment of my KitchenAid mixer)
4. Beat in the vinegar and milk.
5. Gradually beat in the oil.
6. Add the flour mixture and stir just until blended (I did this with a rubber spatula).
7. Crush the almonds with your hands as you add them to the batter and stir until mixed.
8. Fill the muffin tin almost to the top of the paper liners.
9. Bake until golden on top and a tester inserted into the center of the cake comes out with moist crumbs attached, about 20 to 25 minutes.
10. Transfer to a wire rack and cool for 10 minutes. Remove the muffins onto a platter and let cool for 5 more minutes.
11. Sift powdered sugar over the muffins and serve.

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