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© 2013 mathewguiver

Orange chocolate chip cookies before touring the Winchester Mystery House

Happy Halloween! Over this past weekend my boyfriend David and I met up with my best friend Adrienne and her girlfriend Natalie in San Jose. We took a tour of the Winchester Mystery House, after first having a snack at a local park. Later in the day we hit up a pumpkin patch, but my main focus of the day was preparing food for us to eat before the Mystery House tour.

Here’s the four of us posing in front of a green screen background as we entered the house, as well as a photo of David and I in the parking lot. What do you think of my costume mustache? Pretty sexy right?

I wanted to make chocolate chip cookies for us all to snack on, but as usual, I couldn’t just make plain old cookies. Instead, I infused the cookies with orange flavor using both the juice and zest of an orange. The results were great, these cookies are moist, delicious, and have a really deep, multilayered citrus flavor.


1 c all purpose flour
1 c whole wheat flour
1 Tbsp baking powder
1 tsp baking soda
1 tsp corn starch
1/2 tsp salt
3/4 c unsalted butter
1/2 c white sugar
1 c brown sugar
1/2 tsp vanilla
2 eggs
1 orange (you’ll need both the zest and juice)
1 c semisweet chocolate chips


1. In a large bowl combined flours baking powder, baking soda, corn starch, and salt.

2. In another bowl beat room temperature butter with a whisk until soft. Add sugars gradually while wishing, and continue beating the mixture until fluffy.

3. Zest and juice your orange. Add 1 Tbsp of juice, and all of your zest to the butter/sugar mixture, along with 1 whole egg, the yolk of the 2nd egg, and vanilla. Continue whisking.

4. Mix wet ingredients into dry.

5. In a separate bowl sprinkle about a tsp of flour oven your chocolate chips. Mix with your hands to coat the chips lightly in flour. Then, mix chips into cookie dough.

6. Cover and refrigerate for at least an hour.

Edgy tip! Letting your dough sit in the refrigerator is the key to a fluffy cookie. Do not skip this step. If anything, feel free to let you cookie dough sit in the refrigerator for a few hours or even overnight.

7. Bake  one sheet at a time at 345 degrees fahrenheit (330 convection) for about 15 minutes. Note the cookies will appear underdone when you remove them from the oven, but they will continue to cook as the cool.

8. Immediately transfer to a cooling rack.

This is a shot of our snacks in the park. In addition to the cookies I also brought a homemade baguette, kiwi jam, and gluten free cranberry nut muffins.


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