Bakebook Review: The Rosie’s Bakery “All-Butter, Cream-Filled, Sugar-Packing Baking Book”

Do I have your attention? I mean with a book title like that how can one not have visions of delicious cakes, stacks of cookies and sugar plum fairies?

A brief excerpt:

Throw moderation out the window. When you want that real homemade flavor, from-scratch frosted layer cakes, brownies that taste like brownies, and cookies that taste like the ones your grandma used to make, only real ingredients will do: real butter, real cream, real chocolate, and lots of it.
Thats how Rosies has been baking its award-winning treats for over thirty years, and why the Rosies Bakery All-Butter, Fresh Cream, Sugar-Packed, No-Holds-Barred Baking Book won an IACP/Julia Child Cookbook Award.
Visit Rosie’s website {here}

What I loved…well everything but here’s what I baked: Rosie’s Classic Chocolate Chip Cookies

This book is my baking must have. As a SAHM I do have the time to bake and cook from scratch.
I was getting so tired of reading bag labels and ingredients of pre-made cookie dough, pre-made cookies….yuck. I am sick of artificial, Soy by products and other ingredients found in commercial made products.
Kick it old school with me and bake!  It is so easy and thanks to mixers really all you have to do is add dry to wet ingredients and mix.  Plus it’s a lot cheaper, kids are eating “better” and the house smells amazing.

Get a copy of the book {here} it’s on special!

Make a batch!

2 cups plus + 1 tbsp of all purpose flour
1 tsp baking soda
3/4 tsp salt
2 sticks of butter, unsalted room temperature
1 cup + plus 1 tbsp of packed brown sugar
1/2 cup + 2 tbsp granulated sugar
1 tsp vanilla extract
2 large eggs, room temperature
1 1/4 cups semi sweet chocolate chips

1. Preheat oven to 385F and line your baking sheets
2. Sift flour, salt & baking powder
3. Cream butter, vanilla and sugars until light and fluffy. Medium speed  1 1/2 – 2minutes, stop the mixer twice to scrape the bowl.
4. Add the eggs to the butter mixture and beat on medium speed until they are blended. About 30 seconds, scrape the bowl.
5. Add the dry ingredients and mix on low speed for 15 seconds, scrape the bowl.
6. Add the chocolate chips ( I used milk chocolate chunks!)
7. Drop by heaping tablespoons. 2 inches apart on the baking sheets
8. Bake until golden and center is light and slightly puffed up.  11-12 minutes.  Remove from the oven and allow to cool.
* Note: This dough is great if you refrigerate first, I did for about 4 hours as suggested in the book. It produces a thicker, chewier cookies with crisp edges.

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