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Over time, some of the dry goods in the pantry will expire, from Bisquick to canned cranberry jelly.
Most of these things will still be safe to eat in the weeks immediately following their “best by” date, but
it is best to try and use them up before reaching that point. Spring cleaning is a great time to sort through all those
cans and mixes and figure out what to do with them. Soups and chili recipes are a good start for most pantry
favorites.
Another prevalent pantry item is chocolate chips. The Tollhouse recipe is a classic and one of the best, most reliable recipes there is, so keeping a bag or two of chocolate morsels on hand is common. All of these chips have a “best by” date on them, after which point they will still be usable, but their flavor will begin to decrease. I happen to have a lot of seasonal chips around – red and green white chocolate chips for Christmas and red and pink white chocolate chips for Valentine’s day – in addition to the specialty Milk Chocolate and Caramel Swirl Chips pictured above. Just use them in place of the regular chips in the Tollhouse recipe, or one of the other recipe on the back of the bags. It sounds obvious to say it here, but would we ever have leftover chips if we just disregarded the holiday that they are “supposed” to be for and used them whenever we wanted a batch of cookies?
Tollhouse Chocolate Chip Cookies
2 1/4 cups ap flour
1 tsp baking soda
1 tsp salt
1 cup butter, room temperature
3/4 cup
sugar
3/4 cup brown sugar
1 tsp vanilla extract
2 large eggs
2 cups ANY
kind of chocolate chips
1 cup toasted nuts (optional)
Preheat oven to 375F. Line a baking sheet (or two) with parchment paper.
Whisk together flour, baking soda and
salt in a medium bowl. Cream together butter, granulated sugar, brown sugar and vanilla in large bowl with an electric
mixer. Add eggs in one by one, beating well after each addition. Stirring by hand, gradually stir in flour mixture
followed by chocolate chips and nuts (if using). Drop by rounded tablespoons onto prepared baking sheets.
Bake
for 9-11 minutes, until golden.
Cool on a wire rack.
Makes 5 dozen.
[Photo by Nicole Weston]
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3-30-2006 @9:05AM tr said... hey! i just bought a bag of those caramel swirl chips the other day, and then when i came home, i saw the bags of chips i already had in my pantry and thought "you know, maybe i should USE some of these chips before i buy any more..."
Reply
3-30-2006 @11:25AM Annie said... I have some of the Christmas themed chips and used them last night in a recipe I have for quick cookies, which utilizes a devil foods cake mix. Wow! They were rich! PMS cookie, anyone? (You can find the recipe @ http://www.allhomemadecookies.com/recipes/drop/easycakemixcookies.htm ... last recipe on page).
Reply
3-30-2006 @9:50PM AlanM said... When I used to gorge myself on Tollhouse cookies, I found that they were too sweet - and that the excessive sugar made me feel full prematurely. So I modify the recipe by cutting out about half of the white sugar.
The result are cookies that you can eat without feeling a sugar overload, and where the sweetness doesn't compete with the chocolate flavor. But the cookies made this way are more fragile, I think.
Reply
3-30-2006 @10:03PM AlanM said... When I used to gorge myself on Tollhouse cookies, I found that they were too sweet - and that the excessive sugar made me feel full prematurely. So I modify the recipe by cutting out about half of the white sugar.
The result: Cookies that you can eat without feeling a sugar overload, and where the sweetness doesn't compete with the chocolate flavor. But the cookies made this way are more fragile, I think.
Reply