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Cookbook Club: Everyday Entertaining
Hostess tips from Elizabeth Van Lierde + a crisp and chewy Miso Chocolate Chip Cookie Recipe.
What started out as an Instagram pun, this “college housewife” turned her love of all-things domestic into a career. Elizabeth Van Lierde entered the world of entertaining as a student, living on her own for the first time and unleashing her love for cooking. More importantly, she discovered how amazing it felt to cook for and feed others.
Elizabeth’s youthful energy is inspiring for all ages. On her blog, The College Housewife, she encourages readers to cook something new while making any house a home no matter your budget or experience level. Learn how to throw an outdoor pizza party, perfect your pitcher margarita, or whip up a batch of cinnamon rolls on her website and now in her new cookbook.
The cookbook, Everyday Entertaining, is a guide for cozy evenings among friends, poolside snacks and sips, brunch, bakes, and everything in between. While we mostly talk about sweets here on Bake Club, I promise that you will love this book. Not only is it absolutely beautiful, you’ll be drooling over the Poke Nachos, Lobster Mac & Cheese, and Kale & Sausage Breakfast Pizza just as much as the Key Lime Rum Tart, Mocha Almond Fudge Brownies, and of course these Miso Chocolate Chip Cookies.
GIVEAWAY!! Elizabeth is kindly giving away a copy of Everyday Entertaining to one lucky newsletter subscriber! Like and/or comment on this post by August 23rd to enter. Contestants must live in the USA to be eligible.
*** Winner has been contacted, thanks everyone for participating. ***
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Tessa Huff: Why did you decide to write this book?
Elizabeth Van Lierde: I've always wanted to write a book that people could turn to for inspiration for any gathering they are having. Whether it's a date night in or hosting Friendsgiving, this book is meant to be a road map to help you turn any gathering into a memorable affair.
TH: Which recipe should readers try first? Or which has become a stand-out recipe with readers so far?
EVL: The miso carbonara is def a fan favorite so far!
TH: Is there a special quality about your recipes or writing that readers can identify as being uniquely yours?
EVL: Miso paste?! I think that some of the best recipes feature this ingredient. It adds a great depth of flavor to any recipe and is super easy to find and add in.
TH: What keeps you inspired and creative in the kitchen?
EVL: I love grabbing inspiration from new restaurants and traveling. I have a running note in my phone of different restaurants and meals that I've had that I found inspiring.
TH: What were you listening to or reading at the time of writing this book?
EVL: I have a 'kitchen tunes' playlist filled with classic rock that I listen to all the time while cooking. It's filled with Elton John, Fleetwood Mac, Jackson Browne, and Bob Seger. It's music that my parents listened to while I was growing up and find it really comforting.
TH: Walk into a reader’s home and where can you find your book? Displayed on a coffee table, next to the bed for late-night studying, or splattered with batter in the kitchen?
EVL: Displayed on a coffee table. The book was always meant to be really image heavy and inspirational.
TH: What is one important key to success for home bakers wanting to try new recipes?
EVL: Read through the recipe at least twice before you start. Once before you buy the ingredients and once right before making. This simple step will help you feel more prepared and comfortable to make a new recipe.
Miso Chocolate Chip Cookies
Crisp on the outside with chewy, chocolaty centers, these cookies are super addicting and flavorful. The miso is mild and adds a subtle savory quality - similar to the way desserts usually taste ten-times better with a hint of salt. Another stand-out quality? There is no chilling required! The browned butter and miso add tons of flavor without needing an overnight rest before baking. - Tessa Huff
1 1/2 cups (195 g) all-purpose flour
3/4 teaspoon baking soda
1/4 teaspoon kosher salt
3/4 cup (170 g) unsalted butter, divided
1 cup (220 g) brown sugar
1/2 cup (50 g) granulated sugar
1 egg, at room temperature
2 egg yolks
2 tablespoons white miso paste
1 teaspoon pure vanilla extract
6 ounces bittersweet chocolate, chopped
Preheat the oven to 375°F. Line two baking sheets with parchment paper and set aside.
In a medium mixing bowl, whisk together the flour, baking soda, and salt. Set aside.
Place half of the butter in a heavy-bottomed pan and melt over high heat. Lower the heat to medium, and continue to cook, stirring often, until it turns light amber in color. When done, it will be toasty and nutty smelling. It will take 5 to 8 minutes.
Meanwhile, dice the remaining butter and place it in a large, heat-safe bowl.
Once the butter has browned, pour it over the diced butter. Allow any toasted milk solids that flow freely into the bowl, but do not scrape the bottom of the pan. Stir the butter until it is all melted and slightly cooled.
Add the brown sugar, granulated sugar, egg, and egg yolks to the cooled butter and whisk until smooth.
Add in the miso paste and the vanilla extract. Whisk until combined.
Add the flour mixture and stir the batter together until combined.
Fold in the chocolate chunks. Do not overmix.
Scoop 2 to 3 tablespoon portions of dough and place them on the lined baking sheets - about 2 inches apart.
Bake the cookies for 8 to 10 minutes, or until the edges have browned.
Allow the cookies to cool on their pans for about 10 minutes before moving to a wire rack to cool completely.
Don’t forget to enter the giveaway! We will contact the winner via email next week. Good Luck!