Categorized | Recipes

Friday’s Recipes: Tollhouse Cookie Cupcakes and Philly Cheese-steak Cheesy Bread

Posted on 02 February 2018 by KWBG

Tollhouse Cookie Cupcakes by CK
1 stick butter (1/2 cup), softened
6 tablespoons granulated sugar
6 tablespoons brown sugar
½ teaspoon vanilla extract
1 egg
1 cup, plus 2 tablespoons flour
½ teaspoon baking soda
½ teaspoon salt
FOR THE TOPPING
½ cup firmly packed brown sugar
1 egg
1/8 teaspoon salt
½ teaspoon vanilla extract
6 ounce package (1 cup) semi-sweet chocolate chip morsels
½ cup walnuts chopped
Preheat oven to 375 degrees.
In the bowl of a stand mixer with paddle attachment, cream butter until light and fluffy.
Add both sugars and cream until smooth.
Add vanilla and egg and mix until combined.
In a separate bowl, sift flour, baking soda and salt and slowly add to batter with mixer running. Mix until combined.
Line a 12-cup muffin pan with 2½ inch paper liners and lightly spray paper cups and top of pan with non-stick cooking spray.
Divide batter between the 12 cups.
Bake for 10 minutes.
While batter is baking, mix brown sugar, egg, salt and vanilla until creamy and thick, about one minute.
Remove from mixer and stir in the chocolate morsels and chopped nuts by hand.
After 10 minutes, remove muffin pan from oven and divide topping between each cup letting it sink into the center and spreading it to the edges.
Bake for 15 minutes more then remove from oven.
Remove cupcakes to a rack to cool and enjoy warm or cooled.

 

Philly Cheese-steak Cheesy Bread by GKT
2 Tbsp. vegetable oil
1 onion, sliced into half-moons
2 bell peppers, thinly sliced
salt and pepper
2 lb. sirloin steak
1 tsp. oregano
12 slices provolone
1 large shallow loaf of bread, sliced in half
1 Tbsp. parsley
Preheat oven to 350 and line a large baking sheet with parchment paper. Heat 1 tablespoon oil in a large skillet over medium heat. Add the onions and peppers, and season with salt and pepper to taste. Sauté until onion are translucent and peppers are tender, 7 to 10 minutes. Push the vegetables to one side of the pan and add meat to the other side. Season with oregano, salt and pepper. Let them sit for a minute or so to get a nice sear, then sauté on the same side of pan until mostly cooked through, about another 5 minutes. Toss everything together in pan to evenly distribute meat and vegetables. Remove from heat and set aside. Scoop out the middles from both bread halves to create shallow boats. Place about half of the cheese on the bread then top with the steak and onion mixture. Add the rest of the cheese and bake until the cheese is melted and the bread is slightly toasted, about 15 minutes. Garnish with parsley (optional) and cut into long slices. Serve warm.

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