Chocolate Chip Cookies

January 23rd &SundayNight

I decided to keep with the year of baking and find something to throw together from the pantry 

&ChocolateChipCookies is what emerged. 

I simply used the recipe on the bag &GotMyBakeOn &IWasTooTiredForAllThePictures

Ingredients: 

• 2 1/4 cups  all-purpose flour
• 1 teaspoon  baking soda
• 1 teaspoon  salt
• 1 cup (2 sticks)  butter, softened
• 3/4 cup  granulated sugar
• 3/4 cup  packed brown sugar
• 1 teaspoon  vanilla extract
• 2  large eggs
• 2 cups (12-oz. pkg.)  NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels
• 1 cup  chopped nuts (used on the last few batches! &MyDadCrackedThemFromMyYard

Be sure to Preheat oven to 375 degrees and let your eggs and butter warm to room temperature!

Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition.

Gradually beat in flour mixture after you had combined the flour, baking soda and salt in small bowl. Then store in chocolate chips &NutsIfYouWant.

Drop rounded tablespoons onto uncreased cookie sheet &Bake for 9-11 minutes &GoldenBrown.

&BakeBatchAfterBatchUntilDoughIsGone 

&KeepYourSOsHandsOutOfTheDoughBeforeHeEatsItAll

These lovely cookies went on a Winter Adventure to Coshocton, OH with the SO &HeProbablyHadThem4BreakfastLunch&Dinner LOL

Happy Weekend

&HappyBaking,

Atty Mae

Blueberry Sour Cream Bundt Cake

Yet another Pinterest recipe! This post is late &soRtheothers oops! I made this Jewish Blueberry Sour Cream Bundt Cake on MLK day when I was off work. We traveled the next day to provide my coworkers with a snack to power through all the work that had built up *StackedUp over the long weekend. I thought it turned out beautifully but it sure could've used icing &MOREBLUEBERRIES! Here is the website with the recipe: http://www.yourpartytunedup.com/jewish-blueberry-sour-cream-bundt/

Ingredients: 

1 cup sugar

1/2 cup butter, softened (or shortening)

2 eggs

1 cup sour cream

1 teaspoon vanilla

2 cups flour

1-1/2 teaspoons baking powder

1/2 teaspoon baking soda

Pinch of salt

1-1/2 pints fresh blueberries

1/2 cup Confectionery sugar

First , Preheat oven to 350.

Then place dry blueberries in paper lunch bag, add 2 tablespoons of flour and shake gently to coat.

Cream sugar with butter.

Add eggs and beat well.

Add sour cream and vanilla and beat well.

Sift flour with baking soda, baking powder, and salt.

Add to creamed mixture & beat 2 minutes. 

Add floured blueberries to mixture by gently folding into batter.

Spoon into greased floured bundt pan.

Bake 45 minutes OR

Until golden brown on top.

Once cool dust with powdered sugar and serve.

&ThenGoOnAnAdventureToWork!

&ShareWithCoworkers

&BribeThemForBlogComments

After tasting this treat I wish I would have went with an icing for a little more sweet! Also, maybe waiting until blueberries are in season for a more blueberry flavor couldn't hurt. However, it was a good breakfast treat!

&HappyBaking,
AttyMae