With everyone cooped up at home. Sales for flour and yeast are at an all time high. Robin Hood Flour can’t keep up with the demand and has had to settle with putting their flour in generic white bags, restaurants and commercial bakeries are trying to help with the demand by selling off their stock. It’s been a really interesting ordeal to watch!
Baking and cooking is a great way to keep your hands busy while the world goes through this roller coaster. I’ve never seen shelves at a grocery store this bare before even after working in the industry for almost a decade. My heart goes out to all the current grocery store workers out there, you are making a huge impact on our sanity and even more importantly our survival by risking your lives everyday to go to work. Thank you.
I’ve decided to release some of my favorite recipes during this time. Some of them I’ve shared with you before. Others I kept to myself to give my business a delicious edge in the industry ;). Now that my little one woman bake shop is closed until further notice I see no harm in sharing some of them.
I literally think this recipe came off a package of chocolate chips like 15 years ago but man… I have never found one nearly as solid as this.
The chocolate chip cookies made into little sandwiches which a chocolate icing filler.
Chocolate Chip Cookies:
1 cup of Margarine
1 cup of Brown Sugar
1/2 cup of Sugar
1 tsp of Vanilla
2 eggs
2 cups of Flour
1 tsp of Baking soda
1 tsp of Salt
2 cups of Chocolate Chips
Cream the margarine, brown sugar, white sugar and vanilla together until fluffy.
Add the eggs and beat well.
In a separate bowl, combine the flour, baking soda and salt. Add it to the creamed mixture slowly.
Fold in chocolate chips.
Let the dough firm up in the fridge for 20-30 minutes.
Preheat oven to 375 degrees Fahrenheit.
Scoop the dough onto an ungreased cookie sheet.
Bake for 8-10 minutes or until the edges are golden. Time will vary depending on the size of your cookies.
Enjoy!