Cherry Pit Cafe: Chicken Pot Pie & 'Brownie Ate My Cookie'

9:33 AM, Dec 15, 2013   |    comments
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Chocolate Chip Cookies

4 ½ Cups Flour

2 tsp Baking Soda

1 ½ Cups Sugar

2 Cups Butter (softened)

1 ½ Cups Brown Sugar (packed)

8 oz. whole eggs

4 Cup Chocolate Chips

2 tsp Salt

2 tsp Vanilla

1. Mix all ingredients with dough hook except Chocolate Chips.

2. Add Chocolate Chips and mix with a spoon.

3. Scoop onto parchment covered sheet pan with large spoon.

5. Bake (chilled) at 350 degrees for 10-12 minutes.


6. Let cool before removing from tray.

 Brownie ate my cookie

Yield 6 each

24 ounces brownie batter

6 ounces chocolate chip cookie dough

6 ounces chocolate icing

1. Spray muffin pan with spray release.

2. Spoon 2 ounces of brownie batter into each muffin cup.

3. Form 1 ounce cookie dough balls and place one on top of brownie mix in the

4. Pour ½ ounce of icing onto each cookie dough ball.

5. Spoon 2 ounces of brownie batter on top of each.

6. Bake at 350 degrees for 35 - 40 minutes or until toothpick comes out clean.



Pie Dough

1 1/2 Cups {Pastry Flour

1 TBSP Powdered Sugar

1/2 tsp Salt

1/2 Cup shortening (cold), cubed

1/4 Cup ice cold water

1. In a large bowl, mix flour, sugar and salt.

2. Add shortening and coat with dry ingredients.

3. Using your hands (or pastry blender), mix until the mixture resembles a course,

5. Gently mix until water is absorbed.

6. Slowly add more water while mixing.

7. Only add enough water for dough to become damp and barely holds together.

10.Form dough into a ball and refrigerate for 1-24 hours.

11.On a floured surface, use a rolling pin to flatten the dough to a depth of 1/8".

13.Crimp edges using fingertips or crimping tool.


Brownie PREP

8 ounces Butter, melted

2 Cups Sugar

8 ounces Whole Eggs

2 tsp Vanilla

1/2 Cup Cocoa

1 Cup Flour

1/2 tsp Salt

1/2 tsp baking powder

1 Cups Chocolate Chips

1. Mix all ingredients in a stainless steel mixing bowl.

3. Bake at 350 degrees for 35 minutes or until toothpick comes out clean.



1/4 Cup carrots, chopped

1/4 Cup diced celery

1 TBSP Butter

1 TBSP minced Garlic

2 TBSP yellow onion, diced

2 TBSP Red onion, diced

½1 Cup Flour

1 tsp Black Pepper

1 tsp Garlic Powder

1 tsp Seasoning Salt

16 ounces Chicken broth

2 Cups Half & half

1 lb chicken breast, cooked and diced

1 prepared pie shell

1 sheet of pie dough for top

2 tsp Salt

1. Add butter and veggies to kettle or stock pot on medium heat.

5. In a separate bowl, mix flour with ½ & ½.

6. Add Flour mixture and stir thoroughly.

9. Pour pot pie mixture into prepared pie shell.

10. Cover pot pie with 10" round dough sheet.

11. Using fingers or a fork, seal edges of pie.

12. Brush with whole egg or milk prior to baking.

13. Bake for 50-60 minutes at 375 degrees.

If a browner crust is desired, turn oven up to 400 degrees for final 5 minutes of baking.



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