Hilton chocolate chip cookies

DoubleTree Signature Cookie Recipe

Makes 26 cookies

½ pound butter, softened (2 sticks) 227g

1/3 cup granulated sugar

1/3 cup packed light brown sugar

2 large eggs

1 ¼ teaspoons vanilla extract

¼ teaspoon freshly squeezed lemon juice

2 ¼ cups flour

1 cup rolled oats

1 teaspoon baking soda

1 teaspoon salt

Pinch cinnamon

2 2/3 cups Nestle Tollhouse semi-sweet chocolate chips

1 3/4 cups chopped walnuts 

Cream butter, sugar and brown sugar in the bowl of a stand mixer on medium speed for about 2 minutes. 

Add eggs, vanilla and lemon juice, blending with mixer on low speed for 30 seconds, then medium speed for about 2 minutes, or until light and fluffy, scraping down bowl. 

With mixer on low speed, add flour, oats, baking soda, salt and cinnamon, blending for about 45 seconds. Don’t overmix. 

Remove bowl from mixer and stir in chocolate chips and walnuts.

Portion dough with a scoop (about 3 tablespoons) onto a baking sheet lined with parchment paper about 2 inches apart. 

Preheat oven to 180°C. Bake for 20 to 23 minutes, or until edges are golden brown and center is still soft. 

Remove from oven and cool on baking sheet for about 1 hour.

Cook’s note: You can freeze the unbaked cookies, and there’s no need to thaw. Preheat oven to 300°F and place frozen cookies on parchment paper-lined baking sheet about 2 inches apart. Bake until edges are golden brown and center is still soft.

making colloidal silver

1. Fill distiller with water until fill line
2. Turn on distiller and let run until finish
3. When the water is fully distilled, let it cool down first before pouring it into the glass container
4. Insert silver rods into glass container on separate ends making sure it has a good amount of space in between. 
5. Connect alligator clips on each side. Doesn’t matter what color goes where. 
6. Make sure the rods go straight down after clipping the alligator clips. Correct what needs to be corrected by re aligning the rods inside the jar. 
7. Once everything is in place, press the on button. Make sure everything is in place first before turning on. 
8. Leave to brew for 3 hours maximum. (This time is for a gallon of water). Less water requires less time and vice versa. Taste test the water. Make sure there is a metal taste to it. And one of the rods should have some fuzzy hair on it. That is silver particles that have been pulled from the other rod. 
9. After 3 hours, press off button, and wait 15mins for the water to settle. 
10. After 15mins, remove the rods and put away the wires. 
11. Done. You’ve made ionic colloidal silver around 10-15ppm. 
12. Troubleshooting problems: 

• If water turns out cloudy, it means the water was not pure before starting the process. Make sure the distiller is clean and it works well. Clean the jar as well. Throw out this because it is not good to use. 
• If the water turns out brown, yellow, orange, etc, it means it was brewed too long. You can use this for cleaning around the house. Not for ingesting. 
• A successful brew has clear water with a slight metallic taste. 

Flour tortillas

https://natashaskitchen.com/wprm_print/homemade-flour-tortilla-recipe

Homemade Flour Tortilla Recipe

Learn how to make flour tortillas with just 5 ingredients in 30 minutes. These soft and fresh homemade tortillas make all the difference in recipes for tacos, quesadillas, burritos, and more.

Ingredients 

• 375 g all-purpose flour, plus extra for rolling
• 1.5 tsp fine sea salt
• 1 tsp baking powder
• 5 Tbsp unsalted butter, softened
• 236.59 g hot water, or as needed to form dough

  Instructions

  • In a large mixing bowl, whisk together flour, salt, and baking powder
  • Add softened butter and work it into the flour with your hands until you have a sandy/ fine crumb mixture.
  • While mixing with your hands, pour hot water into the dough a little at a time (and carefully since it’s hot). Drizzle in some water then mix and drizzle again and add more water if needed to form a sticky dough ball that pulls away from the edges of the bowl, then transfer the dough to a clean countertop. Knead for 5 minutes until soft, elastic, and smooth (The dough will get less sticky as you knead). 
  • Lightly oil a baking sheet and a sheet of plastic wrap. Pinch off balls of dough (about golf-ball size) and roll each into a ball over your counter. Place dough balls on the oiled baking sheet and cover with oiled plastic wrap and rest at room temperature for 20-30 minutes.
    
  • Preheat a large 12” non-stick Hexclad non-stick pan (or comal if you have one) over medium heat until it’s super hot (500 ̊F on an infrared thermometer).
    
  • Lightly flour a work surface. Place one dough ball over the surface, dust it with flour and lightly flatten it with your fingers. Roll the tortilla once, rotate the dough, roll again, then rotate again. Repeat until the dough is about halfway rolled out, then roll it up and down, rotate, and roll it up and down again. As it gets larger, flip the dough over to prevent the edges from curling and continue rolling. Continue until you have about a super thin 10” diameter round, or until your dough begins to look see-through.
    
  • Cook on the hot pan for about 20-30 seconds per side until you get some bubbling on top and blistering/golden browning on the bottom then flip and saute for another 20 seconds. Stack warm tortillas wrapped in a dry kitchen towel. Once the tortillas are cool, transfer them to a zip-top bag to keep them from drying out.
    

butter cake - best recipe ever

For the egg yolk batter, you will need:

• 180 gram (~ 1 1/2 cup) all-purpose flour
• 2 teaspoon baking powder
• 3/4 teaspoon salt
• 2 stick (16 tablespoon/230 gram) unsalted butter, softened at room temperature (not melted!)
• 170 gram sugar
• 1 teaspoon vanilla extract
• 4 egg yolks, from large-size eggs
• 1/4 cup milk

And for the egg white batter (meringue), you will need:

• 4 egg whites, from large-size eggs
• 50 gram sugar

Some notes: 

Make sure you get good butter. Different brands will make your cake taste different. Explore and enjoy. 

Beat butter and sugar until light and fluffy

Add egg yolk one at a time while thoroughly mixing it each time 

Add vanilla extract

Mix flour, baking powder and salt in a bowl and slowly add to the batter alternating with milk until finished. 

In a clean mixing bowl, beat egg whites with sugar until stiff peaks.

Fold in egg white mixture into the batter slowly. 

Bake at 180degrees until a toothpick comes out clean. Approx 30mins