Good Food Mood

The Start of an Era

  • Cherry Chocolate Chip Cookies

    Hear me out.

    Okay, listen. Cherry chocolate chip cookies? Ever tried one?

    That’s right. Not your average cookie you’re seeing at the bakery – let alone picking. But alas, here we are and just you wait, because you are in for an undeniably scrumptious cherry-and-chocolate-filled sweet treat in your near future. Fresh cherries + chocolate chips = the perfect spring/summer dessert.

    Here’s the deal. Spring is here and Summer is just around the corner. Let’s celebrate with getting some fresh, in-season cherries from a vendor at your local farmer’s market or grocery store and taking a walk in some unknown territory – and get to baking these yummy cookies.

    Trust that you will not be disappointed. My boyfriend is a notorious cherry hater, whereas I, myself, quite enjoy their juiciness and sweetness. However, this recipe is so subtle that even the pickiest of cherry haters will indulge and enjoy. The key? Lots of love and flaky salt.

    I have to warn y’all that these cookies are dangerously addictive. My friends and family kept going back for seconds and thirds until their self control was just a thing of the past. Bake at your own risk! Let’s dive in.

    In just 32 minutes, you guys can be indulging in your own 18 cherry chocolate chip cookies.

    Recipe

    Ingredients:

    ½ c unsalted butter, softened

    ¾ c brown sugar

    ¼ c cane sugar

    1 egg

    1 tsp vanilla

    1⅓ c all purpose flour

    1 tsp baking soda

    ½ tsp baking powder

    ½ tsp salt

    ½ c chocolate chips

    ½ c cherries, pitted and chopped

    Instructions:

    1. Pit and chop the cherries; set aside.
    2. Preheat oven to 350° and line a large baking sheet with parchment paper, or spray with nonstick spray.
    3. Cream the butter, brown sugar and cane sugar together in a large bowl, then add the egg and vanilla and stir for 1 minute.
    4. In a separate bowl, stir the flour, baking soda, baking powder, and salt together. Then, pour the dry ingredients into the wet and stir with an electric mixer until combined, being careful not to over-mix. Last, stir in the chocolate chips and cherries by hand.
    5. Scoop the dough out and onto the baking sheet, ensuring the balls of dough are spaced out to allow the cookies to spread.
      • NOTE: You’ll either have to bake the cookies in batches or on two baking sheets.
    6. Bake the cookies for 12 minutes. Remove from the oven and let the cookies sit on the baking sheet for 3 minutes before transferring to a cooling rack.
      • Immediately after baking, sprinkle some flaky salt a top the cookies for the perfect balance of sweet and saltiness.

    As I said before, make at your own risk! You may not have any self control. Happy baking 🙂

    Anna

  • Best Chunky Chocolate Chip Cookies Ever

    That perfect first bite that gets your mouth watering.

    It all started with a cookie.

    Welcome to my Good Food Mood blog! My name is Anna and I’m so excited to share with you the BEST EVER chunky chocolate chip cookies recipe of all time – the very thing that launched my love for baking, experimenting in the kitchen with different recipes, and hooked my boyfriend before we got together!

    The gooeyness inside and crunchinessoutside is hard to resist. Just look at that picture! I find myself craving these every. single. week. After being asked countless times for this recipe by the happy bellies of friends and family, here I am sharing it with you.

    In just 30 minutes, you can have 18 hot, chocolatey cookies that everyone will be dying to try.

    Recipe

    Let’s cut to the chase and dive in. Shall we?

    Ingredients:

    1 1/4 c flour

    3 tbs cornstarch

    1/2 tsp salt

    1/2 tsp baking soda

    1/2 c softened butter (1 stick)

    6 tbs granulated sugar

    6 tbs brown sugar

    1 egg

    1/2 tsp vanilla extract

    1 10 oz bag of semi-sweet chocolate chips (or 1/2 a bag if you want less chocolate)

    (Optional) 1/4 c roughly chopped walnuts

    Note: The specific brands of your ingredients do not matter, but always keep in mind that higher quality ingredients make for higher-quality-tasting cookies 🙂

    Instructions:

    Do not use a stand mixer for this recipe. Believe me. Your cookies will come out flat and boring from the over-mixing! We’re looking for a chunky-looking structure on the outside with a not-so-structured, gooey center. A good old-fashioned whisk will be your best friend here. They’re a labor of love. Now, let’s get to mixing!

    1. Preheat your oven to 475 degrees Fahrenheit.
      • The key to the soft center despite the crunchier exterior is the high heat.
    2. Prepare your baking sheet pans with parchment paper to prevent the dough from sticking.
      • I usually need two sheet pans and two pieces of parchment paper to pair with them to go through all of the cookie dough.
    3. In a small mixing bowl, whisk together the flour, corn starch, salt, and baking soda.
    4. Cut the stick of butter into smaller pieces.
      • This helps with mixing the butter a little bit more evenly!
    5. In a larger mixing bowl, use a whisk to combine the butter, sugar, brown sugar, egg, and vanilla extract.
    6. Gently stir the dry ingredients (flour, corn starch, salt, etc.) from the smaller bowl into the larger bowl with the wet ingredients (butter, egg, sugar, etc.) mixture.
      • The whisk will get congested. I like to take a fork and run it through the whisk to get out all of the dough and then continue mixing until all of the ingredients have gotten to know each other. You may have to use the fork trick a couple of times but trust that it’s worth it!
      • Don’t be afraid to use your hands to knead your creation a little bit. It helps improve the texture of the dough if it’s more on the crumbly side.
    7. Fold in the chocolate chips and walnuts (if desired). Mix gently with a rubber spatula or your hand until fully combined.
    8. Using a full-sized table spoon, measure the desired size cookie dough balls and roll each of them in the palm of your hands to round them, placing each of them on the baking sheets about two inches apart.
      • (Optional for gooey tops of cookies and presentation) Once the dough balls are on the sheet, place three chocolate chips in a triangle formation on the tops. Game changer.
    9. Bake the cookies in the oven for 6-7 minutes or until the tops of the cookies are golden. Keep your eye on them! They bake fast.
    10. Remove from the oven and let them cool. They’ll continue to cook on the inside while they cool down.
      • For the softest cookies, eat them when they are warm, not totally cooled.

    And that’s it! It is actually very easy and delicious. In very little time, you’ll have the best chocolate chip cookies you’ve ever tasted.

    • For reheating, as if you’d have ANY cookies left over, simply put your cookie on a paper towel and warm it up in the microwave for 20-30 seconds to restore the melted chocolate center.

    Closing Thoughts

    Chocolate chip cookies are those basic, yummy treats that inspire warmth and nostalgia to everyone who partakes in a delicious bite. Although basic, this recipe hits the nail on the head with elevationand good ole labor of love. Enjoy!

    Anna

  • The Best Spaghetti with Meat Sauce Recipe Ever!!

    The Secret

    Ever heard of a pasta that has sweetness and spiciness in the same flavor profile?? I hadn’t either. That was until I discovered this absolutely DELICIOUS recipe that’s been passed down my partner’s family for generations.

    The secret? Brown sugar and spicy Italian sausage. Seems so simple but oh SO amazing.

    You have not HAD spaghetti until you’ve tried Grandma Janet’s Spicy + Sweet Spaghetti. But no fear, because I will give you all of the details and tips you need to achieve your very own *should-be* awarding-winning pasta.

    Thank you, Janet, for gracing us with your mama’s recipe!! You truly put the sweet in that spicy-sweet spaghetti combo. 

    In just 25-30 min, you yourself can be indulging in your own tasty pasta. This recipe yields 6+ servings.

    Recipe

    Let’s dive in!

    Ingredients:

    1 Italian sausage

    Jar of Ragu Traditional sauce (preferred brand but not necessary)

    Can of tomato soup

    Can of tomato sauce

    2 handfuls of brown sugar

    2 tbs Italian seasoning

    2 tsp chili powder

    1 tbs oregano

    Salt/pepper to taste

    Water for boiling

    1 package of spaghetti noodles

    Instructions:

    1. Chop the Italian sausage into small pieces. Now, brown the sausage in a pan on medium-high heat on the stovetop.
    2. Add all of the other ingredients and mix evenly. 
    3. Bring the sauce to a simmer. 
      • You can start on the noodles as the sauce sits.
    4. In a separate pot, bring some water to a boil and then add in your pasta noodles. Let that cook according to the pasta package’s instructions.
      • Pro tip: Sprinkle some salt into the water before boiling and cover the pot. It will help the water boil faster.
    5. Serve the noodles with a scoop of sauce on the top!

    Tidbits

    We love to enjoy this spaghetti recipe with a side of Caesar salad and garlic bread! And for my wine-drinkers out there, this recipe pairs well with a good Cabernet Sauvignon. We like Austin Hope or Eberle, both located in Paso Robles, California.

    That’s the beauty of wine-tasting, folks. You discover wines you never knew you needed to pair with meals and make them that much better. Cheers!

    Anna

  • Hello, world!

    Welcome to my Good Food Mood blog! My name is Anna and I am thrilled to have you come along my journey as an at-home cook and baker, follow some of my recipes, and gain a sense of confidence in your own abilities in the kitchen. Here we learn to appreciate what we can make with a little bit of love and determination. Easily delicious recipes make for easily happy bellies! Enjoy.