It needs to be kind of easy?
ingredients 2 cups all-purpose flour a million/2 teaspoon baking soda a million/2 teaspoon salt 3/4 cup unsalted butter, melted a million cup packed brown sugar a million/2 cup white sugar a million tablespoon vanilla extract a million egg a million egg yolk 2 cups semisweet chocolate chips guidelines Preheat the oven to 325 tiers F (one hundred sixty five tiers C)Grease cookie sheets or line with parchment paperSift jointly the flour, baking soda and salt; set asideIn a medium bowl, cream jointly the melted butter, brown sugar and white sugar till properly mixedBeat in the vanilla, egg, and egg yolk till mild and creamycombination in the sifted ingredients till in simple terms mixedStir in the chocolate chips via hand employing a wood spoonDrop cookie dough a million/4 cup at a time onto the arranged cookie sheetsCookies must be approximately 3 inches asideBake for 15 to 17 minutes in the preheated oven, or till the perimeters are gently toastedCool on baking sheets for a couple of minutes till now moving to cord racks to chill out thoroughly.
Pie Dough: 2 cups all-purpose flour 1 tablespoon sugar 1/4 teaspoon salt 1 cup unsalted butter, cut into cubes 2 egg yolks 3 tablespoons milk Filling: 1 1/2 cups canned pumpkin 1/2 cup brown sugar 2/3 cup heavy cream 7 tablespoons sweetened condensed milk 6 1/2 tablespoons evaporated milk 1/4 teaspoon vanilla extract 1 1/2 teaspoons ground ginger 1 teaspoon ground cinnamon 1 teaspoon ground nutmeg Pinch ground clove Pinch salt 2 eggs 1 egg yolk Equipment: 9-inch pie pan Directions Make the Pie Dough: In a standing mixer fitted with the paddle attachment, combine the flour, sugar, and salt and mix to combineAdd the butter and continue mixing until the mixture holds together when you clump it, and there are pecan-sized lumps of butter still visible Meanwhile, whisk together the yolks and milk in small bowl Add the yolk mixture to the flour mixture and mix until a dough formsTransfer the dough to a sheet of plastic wrap, wrap well and store in the refrigerator for several hours(The dough will keep for several days in the fridge and several weeks in the freezer.) On a lightly floured work surface, roll half of the dough into a 11 to 12-inch circle about 1/8 inch thickLine the pan with the dough and crimp the edgesChill the pie shell for about 30 minutes Preheat the oven to 350 degrees F Line the pie shell with aluminum foil and fill with dried beansBake the shell until golden brown, about 45 minutesRemove the foil and beans Meanwhile, make the Filling: Lower the oven to 325 degrees FIn a medium saucepan, mix together the pumpkin and sugarCook over medium heat, stirring frequently, until reduced and thick, about 15 to 20 minutesRemove from the heat and whisk in the cream, milks, vanilla, ginger, cinnamon, nutmeg, clove, salt, eggs, and yolkPour the filling into the pie shell and bake until set, about 45 to 55 minutesCool and serve
Parchment in any roasting pan.
Parchment paperDo not use the tin foilI Once baked with it as a substitute and my things came out discolored and had a odd taste.
I use a pizza pan or a steel cookie sheet covered with a piece of foil, then I will oil, butter or spray pam onto the foilIt works really goodThe only thing I wouldn't use is the waxed paper, if you are putting it into the ovenGood luck.
