Annette Ludlow's Favorite Chocolate Chip Cookies

Annette Ludlow’s Favorite Chocolate Chip Cookie Recipe

I LOVE LOVE LOVE this recipe. I think it's the addition of the cinnamon and the mix of chips in it. I'm also pretty fast at making them so it's an easy and yummy go to recipe for me! It's a WINNER in my book! 

Preheat oven to 375 degrees. Makes two dozen plus cookies depending on size

1 cup softened unsalted butter (salted will work out fine too)

¾ cup white sugar

¾ cup brown sugar

Mix ingredients together

Add to above ingredients :

2 eggs

1 Tablespoon vanilla

Mix all ingredients again

Add to above ingredients:

Lots of Love

3 cups of flour

1 tsp baking soda

½ tsp baking powder

1 tsp Kosher or regular salt

1 tsp cinnamon

2 cups of any flavor baking chips 

(I like to do ½-¾ cup milk chocolate chips, ¾ cup white chocolate chips and ½-¾ cup semi-sweet chocolate chips. Add more or less depending on how many chips you want in your cookies)

Mix all ingredients together

Drop dough balls (your choice on size of cookie dough ball) on an ungreased cookie sheet (or you can grease it if you want or use a silpat).

Bake in your preheated oven at 375 degrees for about 10 minutes or till slightly browning on top or till they are as done as you like them!

ENJOY!!!

 Chia Seed Pudding

Recipe from Lori Bulloch

This photo is a random photo off the internet.

I really like this recipe. It seems like it has the right sweetness and I love adding fruit and nuts and a little granola to it! Yum! I like to make it with oat milk and use Two Good yogurt but anything will do! -Annette

 Brown Rice, Gluten-Free Pancakes

This photo is from when Lori made me pancakes when I stayed in Boston with her. 

These pancakes are really yummy, especially if you are trying to be Gluten-Free!

-Annette

Green Chile Chicken Enchilada Casserole

This is just a photo off google images.

This recipe came from my daughter-in-law (well not her specifically, she just shared it with me). This was really easy and turned out tasty. I used corn tortillas instead of flour, just as many as needed to cover the dish. I also added black beans and corn. This recipe is easy to play around with and add different things as desired. You could do sour cream instead of cream cheese or even cottage cheese I think would work. You could use a mix of cheeses like Monterey Jack and Mexican or just one or the other. This can also be Gluten Free using corn tortillas and other Gluten Free ingredients.

-Annette

Skillet Banana Bread

This photo is off the recipe website.

Yield: serves 12    Prep Time: 5 minutes    Cook Time: 30 minutes    Total Time: 35 minutes

This skillet banana bread comes out perfect every time - moist, dense, and flavorful. Enjoy it with your morning coffee for a delicious breakfast, or bake it as muffins for a quick grab-and-go treat!

https://bitesnpieces.co/skillet-banana-bread/

I found this recipe because I wasn't home when I made it and didn't have a bread pan but there was a skillet to use and it turned out delicious!!! You could also play around with ingredients so that it has less sugar or add nuts and or fruit etc. So so yummy!!!!

GLUTEN-FREE option: You could also make it Gluten Free using almond flour or gluten free flour. 

-Annette

Ingredients

2 eggs

1 cups sugar

1/2 cup oil

1 cup mashed bananas (around 2 large bananas)

1/4 cup water

1 tsp vanilla

2 cups flour

3/4 tsp baking soda

1/4 tsp baking powder

1/2 tsp salt

Instructions

Mix together eggs, sugar, and oil. Add mashed bananas and the rest of the wet ingredients, and mix to combine.

Add flour, baking soda and powder, and salt. Mix well.

Grease a 9 or 10 inch cast iron skillet and pour in the batter.

Bake at 350F/180C for 30-35 minutes, until deep golden brown and a toothpick inserted in the center comes out mostly clean, with only a few crumbs sticking to it.

Notes

1. If you don't have a cast iron skillet, you can use a 9x9 inch square pan.

2. To bake as muffins, grease and line a cupcake tray. Batter makes 12-15 muffins, depending on how much you fill them. Bake at 350F/180C. Start testing if they are done after 15 minutes, and then every 5 minutes until they are ready. (It should take 25 minutes max.)

 Fruit Salad

Perfect Summer Fruit Salad

https://www.allrecipes.com/recipe/214947/perfect-summer-fruit-salad/

This is my own photo of the fruit salad I made. It was really yummy. The sauce was great. It takes a bit of time to make the sauce and put it all together. 

Ingredients

Sauce:

• ⅔ cup fresh orange juice

• ⅓ cup fresh lemon juice

• ⅓ cup packed brown sugar

• ½ teaspoon grated orange zest

• ½ teaspoon grated lemon zest

• 1 teaspoon vanilla extract

Salad:

• 2 cups cubed fresh pineapple

• 2 cups strawberries, hulled and sliced

• 3 kiwi fruit, peeled and sliced

• 3 bananas, sliced (I ended up not using bananas)

• 2 oranges, peeled and sectioned 

• (Instead of oranges I used canned mandarin oranges which is totally fine but they break up and apart as you mix the fruit. The oranges would probably stay more whole)

• 1 cup seedless grapes  (I used red and green grapes)

• 2 cups blueberries

• I also added blackberries

Directions

1. Gather the ingredients.

   

   DOTDASH MEREDITH FOOD STUDIOS

2. For the sauce: Bring orange juice, lemon juice, brown sugar, orange zest, and lemon zest to a boil in a saucepan over medium-high heat. Reduce heat to medium-low and simmer until slightly thickened, about 5 minutes.

   

   DOTDASH MEREDITH FOOD STUDIOS

3. Remove from heat and stir in vanilla extract. Set aside to cool.

   

   DOTDASH MEREDITH FOOD STUDIOS

4. For the salad: Layer fruit in a large, clear glass bowl in this order: pineapple, strawberries, kiwi fruit, bananas, oranges, grapes, and blueberries. Pour cooled sauce over fruit; cover and refrigerate for 3 to 4 hours before serving.

   

Lettuce Wraps

 PF CHANG'S CHICKEN LETTUCE WRAPS

yield: 4 SERVINGS 

prep: 10 MINUTES 

A copycat recipe that you can easily make in just 20 minutes. And it tastes a million times better too!

https://damndelicious.net/2014/05/30/pf-changs-chicken-lettuce-wraps/

These are my own photos.

This recipe is easy (if you have the ingredients) and yummy! Quick to put together. -Annette

INGREDIENTS

1 tablespoon olive oil

1 pound ground chicken

2 cloves garlic, minced

1 onion, diced

¼ cup hoisin sauce

2 tablespoons soy sauce

1 tablespoon rice wine vinegar

1 tablespoon freshly grated ginger

1 tablespoon Sriracha, optional

1 (8-ounce) can whole water chestnuts, drained and diced

2 green onions, thinly sliced

Kosher salt and freshly ground black pepper, to taste

1 head butter lettuce

INSTRUCTIONS

Heat olive oil in a large cast iron skillet over medium high heat. Add ground chicken and cook until browned, about 3-5 minutes, making sure to crumble the chicken as it cooks; drain excess fat.

Stir in garlic, onion, hoisin sauce, soy sauce, rice wine vinegar, ginger and Sriracha until onions have become translucent, about 1-2 minutes.

Stir in chestnuts and green onions until tender, about 1-2 minutes; season with salt and pepper, to taste.

To serve, spoon several tablespoons of the chicken mixture into the center of a lettuce leaf, taco-style.

 

Almond Flour Banana Muffins

Almond Flour Banana Muffins are easy, low carb, paleo and gluten free banana muffins that are naturally sweetened, fluffy and full of banana flavor. Plus they are made in a blender!

These are my own photos of the altered muffin recipe I made.  -Annette

https://ifoodreal.com/almond-flour-banana-muffins/#wprm-recipe-container-40414

Servings12 muffins

Calories223

DietGluten Free

Prep Time10minutes minutes

Cook Time30minutes minutes

Total Time40minutes minutes

• Ingredients  

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• ▢3 large ripe bananas with brown spots
• ▢3 large eggs
• ▢1 tsp pure vanilla extract
• ▢1 tsp cinnamon
• ▢1 tsp baking soda
• ▢1/2 tsp baking powder
• ▢1/4 tsp salt
• ▢3 cups almond flour
• ▢1/4 cup dark chocolate chips
• ▢Cooking spray I use Misto
• Nutmeg, Blueberries, Pecans
• 
  

Annette's Alterations:

The two times I've made these I sort of halved the recipe. I really like these muffins a lot! I added some nutmeg and pecans and blueberries. I just tossed those ingredients in without measuring. My half recipe was 2 or 2 1/2 bananas, 2 eggs and then half or a little more than half of the rest of the ingredients. I sprayed my muffin liners with avocado spray.  -Annette

Instructions 

• Preheat oven to 350 degrees F and spray silicone muffin tin with cooking spray. Set aside.
• In a powerful blender or food processor, add bananas, eggs, vanilla, cinnamon, baking soda + powder, salt and process until smooth.
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• Add almond flour and process just enough to combine. Pause, scrape the walls and process just a bit again to combine. Add chocolate chips and stir with a spatula.
• Using an ice cream scoop, divide batter between 12 openings of previously prepared muffin tin and bake for 25-30 minutes, or until golden brown and toothpick inserted come out clean.
• Remove from the oven, let cool 20 minutes and enjoy.

Notes

• Store: Store muffins at room temperature for 2-3 days or in refrigerator for 5-7 days. As they’re quite moist, I’ve found they store better when loosely covered rather than in an airtight container.
• Freeze: Freeze in layers with parchment paper between, in a large freezer bag. They will store in the freezer for up to three months.
• Over ripen bananas are a must! If your batter is too thick, means bananas were not ripe enough. Muffins won’t come out good. Also can’t use other fruit.
• Eggs: You could try the recipe with all egg whites (1 egg = ¼ cup whites) but I much prefer the former.
• Almond flour: Some have had success with almond meal, but the texture may be grainy, and it can taste “healthier”.
• Sweetener: This almond flour banana muffin batter is naturally sugar free. If you do have more of a sweet tooth, add a little of your favorite granulated sweetener. For keto/paleo banana muffins, use monk fruit or erythritol, etc.
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• Baking time: Several readers have let me know that the banana muffins are ready at between 17-25 minutes for them, so the first time you bake these, I suggest checking from 17 minutes. The climate and your oven may affect the bake time.
• For vegan banana muffins: Swap the eggs for chia seed egg or flax egg instead.

Baking is a science. For best results, it is best to follow the recipe. Enjoy!

Nutrition

Serving: 1muffin | Calories: 223kcal | Carbohydrates: 13g | Protein: 8g | Fat: 16g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 41mg | Sodium: 173mg | Fiber: 4g | Sugar: 5g