Air Fryer Chocolate Chip Cookies

My friend, Christina, posted this recipe for two perfect chocolate chip cookies on her Instagram feed last week.  They sounded so good but with heat in the high 80’s and no air conditioning I wasn’t about to turn on the oven to make them.  After  mourning my cookieless state for a while, I realized I could probably bake these in the air fryer so I tried it and it worked great.

I used a 7 quart Gourmia air fryer for this recipe.  The time and temperate  in the recipe are based on what it takes to get done in that air fryer.  If you have a different size or brand start with the temperature at 350 degrees and check them every 3 minutes until they are done to your liking.

Chocolate Chip Cookies

• Difficulty: Easy
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From Christina Lane’s Dessert For Two Instagram feed

2 TBS butter, melted

3 TBS packed brown sugar

1 egg yolk

1/4 tsp vanilla

1/2 cup flour

1//8 tsp baking soda

1/4 tsp salt

1/4 cup chocolate chips

In a small bowl, combine melted butter, sugar, egg yolk and vanilla, until well combined.

In another small bowl, combine the flour, baking soda and salt, mix well.

Sprinkle the moist ingredients over the dry ingredients and stir until all the dry ingredients are combined.  Divide mixture into two mounds and press to flatten slightly.

Baking in the air fryer: Put the cookie dough in the air fryer basket.   Bake at 350 degrees for 6 to 8 minutes. Let cool for 5 minutes before removing the cookies from the air fryer basket.

Cooking in the oven.   Pre heat oven to 350 degrees. Place the  cookie dough onto a baking sheet. Press slightly to flatten.  Bake 17-18 minutes.  Eat.

English Muffin Muffins

I am finally settling into new at home routines that complement my new at work routines. I am really excited about that. I have a sleep disorder and disrupting my routines can make it very difficult to sleep. Its not just going to bed and getting up at the same time everyday. I need a routine that lets me find time to cook everyday because if I eat garbage, I sleep like garbage. That means having a routine that allows me to get to the grocery store on a regular basis plus finding time to do things I enjoy doing like binge watching Outlander, trips to the library and writting for this blog. And after 10 weeks of complete and utter chaos, I am fially getting there. HURRAY!!!

• Difficulty: Easy
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Adapted From Breakfast with Beatrice Cookbook

1 1/4 cups all-purpose flour

1 1/2 tsp rapid rising yeast

1 1/2 tsp sugar

1/2 tsp salt

3/4 cup very warm milk

Grease 6 regular sized muffin cups with nonstick spray. In a medium mixing bowl, stir together the flour, yeast, sugar, and salt. Add the milk and beat with a wooden spoon until the dough is smooth and elastic, about 3 minutes.

Spoon the mixture, equally, into the muffin cups. Let the dough rest, uncovered for 30 minutes or until the dough fills the muffin cups.

Preheat the oven to 350 degrees. Bake for 20 minute or until a tooth pick inserted in the center comes out clean. Cool for one minute; then remove from the muffin tin and transfer to a wire rack to cool or a basket to serve warm.