My Signature Chocolate Chippers

My Signature Chocolate Chippers

2 cups butter, set out at room temperature
1 cup l brown sugar, packed
1/2 cup granulated sugar
2 teaspoons pure vanilla extract, I only use Mexican vanilla
3 large eggs at room temperature
2 cups all purpose flour
1 teaspoon baking soda
1 teaspoon kosher salt
Sprinkle of cinnamon
2 bags MILK chocolate chips

Preheat the oven to 350 degrees.

Cream the butter and two sugars until light and fluffy. Add the vanilla, then the eggs, one at a time, and mix well. Sift together the flour, baking soda, cinnamon and salt and add to the butter with the mixer on low speed, mixing only until combined. Fold in the chocolate chips.

Drop the dough on a baking sheet lined with parchment paper, using a 1 3/4 inch- diameter ice cream scoop or a rounded tablespoon. Dampen your hands and flatten the dough slightly. Bake for exactly 10 minutes (the cookies will seem underdone). Remove from the oven and let cool slightly on the pan, transfer to a wire rack to cool completely.

Nutella Rolls

Nutella Rolls


•2 cans (8 ounces) refrigerated crescent rolls
•1/2 or so cups chocolate hazelnut spread


Glaze
•1 cup Confectioners’ sugar, dash of milk, dash of mexican vanilla, teaspoon of nutella, mix until you get a thick glaze



1.Unroll crescent roll dough; separate into triangles. Spread each with 1 tablespoon hazelnut spread; Roll up from the wide end and place pointed side down 2 in. apart on greased baking sheets. Curve ends to form crescents.
2. Bake at 375° for 11-13 minutes or until lightly browned.

Drizzle with glaze

Apple Crisp

I first want to say that you won't find my recipes very precise. I usually don't even measure. And I am always tweaking things at the last minute. It just depends on my mood. So in my homemade recipes you will find a sprinkle of this, a dash of that, a handful of this. So please excuse my improvising, its just the way I cook.

I didn't have very much in my pantry so I made this and it was devine.. Served warm with a scoop of vanilla bean ice cream and you've got yourself one heck of a dessert! A hint of orange really brings out the flavor of the apples.







Jacey's Apple Crisp

6 small apples peeled and sliced thin, 2 granny smith, 2 braeburn, 2 golden delish ( I only used this combo because I had these types of apples )
3 TBS sugar
A sprinkle of pumpkin pie spice
1-2 tsp of orange zest
1/2 of a fresh orange juice freshly squeezed from the orange you zested
1/2 cup packed light brown sugar
1/2 cup rolled oats, not the quick cooking kind
A sprinkle of ground cinnamon
1/4 cup flour
1/4 cup chopped pecans
1/4 cup softened butter

Put your apples in a bowl and sprinkle with sugar and pumpkin pie spice and toss. Then zest your orange over the apples and squeeze half of the orange into the bowl and toss. Place in a shallow baking dish.

In another bowl mix your brown sugar, oats, flour and cinnamon then cut your butter in with a pastry cutter until it resembles crumbs. Once that is done add your chopped pecans and mix in.
Sprinkle crumble topping over apples.

Bake @ 400 for 30 to 35 mins until the topping is brown and crisp.

Serve warm with a scoop of vanilla bean ice cream.