The 12th stream is going live and to celebrate, let’s bake something. I mean where else do you usually hear the word ‘dozen’ unless it has to do with baking, right? So come join me for a wonderful night of baking the most wonderful of cookies, the chocolate chip cookies. And what goes better with chocolate chip cookies than spaghetti?
Chocolate Chip Cookies
Ingredients:
- 2½ cups all purpose flour
- ½ tsp sea salt
- 1 heaping teaspoon baking soda
- ½ cup unsalted butter, softened
- 2 cups packed light brown sugar
- 2 large eggs
- 1½ tsp vanilla extract
- 1½ cups semisweet chocolate chips
Preparation:
- Preheat oven to 350°F. Line a baking sheet with parchment paper.
- In a medium bowl whisk together the flour, salt, and baking soda. Set aside.
- Using our very fast electric mixer, beat the butter and sugar on high speed until light and fluffy, 2-3 minutes. Add the eggs and vanilla and beat until it looks tasty.
- Mixer go bye bye and add in the flour mixture. Mix with spatula at medium-ish speed until it looks edible.
- Add as many chocolate chips as you could possibly want there is no limit.
- You are supposed to drop by large spoonfuls but the gigantic cookies are preferred. *DO NOT FLATTEN* Bake until they look tasty, about 12 minutes. Vóila your delicious, massive chocolate chip cookies.
Live Stream
Spaghetti Sauce
Ingredients:
- Package of 5 Hot Italian Sausages
- 2 cloves Garlic, minced
- 1/2 Cup Red Wine
- 8 oz mushrooms
- 10 oz spinach
- 2 cans (15 oz) Tomato Sauce
- 1 can (15 oz) Chopped Tomatoes
- 4 leaves fresh Basil chopped
- 1/2 tsp fresh ground pepper
- 8 oz Spaghetti Noodles
Preparation:
- Place the Oil and Water in a large pot and heat over medium high heat. Add the sausages and cook until the water has boiled off and then for about another 8 minutes turning to brown all sides of the sausages.
- Turn off the heat and take out the sausages and slice the sausages to about 1 inch thickness
- Drain all but about 1 teaspoon of the grease from the pot
- Turn the stove on to high heat and brown the garlic in the left over 1 teaspoon of oil (about 1 minute).
- Add the wine and scrape all the browned bits off the bottom to deglaze the pan. Add the sausage back in and stir to coat with the wine. Add the mushrooms and cook stirring occasionally till cooked well, about 6 minutes.
- Add the canned tomato sauce, canned tomatoes, basil and pepper into the pot and stir to combine. Let the sauce boil and then turn to low and let simmer for 30 minutes.
- While the sauce is simmering, begin to boil the water to cook your spaghetti. Once the water has boiled and you have cooked the spaghetti, the sauce should be ready.
Zucchini Noodles
Ingredients:
- 2 medium zucchini
- 2 Tablespoons (30g) butter
- 3 large cloves garlic, minced (or to taste)
- about 3/4 cup (180ml) parmesan cheese
- kosher or sea salt, to taste
- pepper, to taste
- 1/4 teaspoon red chili flakes
Preparation:
- Cut zucchini into spirals or noodle strands using the vegetable spiralizer or julienne peeler.
- Heat large pan on medium-high heat. Melt butter, then add garlic. Cook garlic until fragrant and translucent. Don’t let the garlic burn.
- Add zucchini noodles and cook until tender, about 3-5 minutes. Zucchini noodles cook really fast, so taste a strand as you cook and decide how firm or “al-dente” you want the zucchini. Don’t overcook the zucchini noodles or else they’ll become mush.
- Remove the pan from the heat, add parmesan cheese and season generously with salt and pepper to taste. Add chili flakes then serve warm.
Kitchen Items used in these recipes
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| Meat Cleaver | SENZER Gravity Electric Salt and Pepper Grinder Set |
