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Chocolate chip cookies, the quintessential American treat, have an enchanting history that dates back to the 1930s. Ruth Wakefield, the inventor of the chocolate chip cookie, was the owner of the Toll House Inn in Whitman, Massachusetts. One day, she decided to add chopped chocolate to her butter cookie recipe, anticipating that it would melt and disperse throughout the dough. To her surprise, the chocolate held its shape, creating delightful pockets of melted goodness. This innovative cookie quickly gained popularity and became a staple in American households, leading to the eventual partnership with Nestlé, which produced the iconic Toll House chocolate chips we know today.

Citrus Honey Glazed Carrots

Discover the art of baking the perfect chocolate chip cookies with this ultimate guide. From the fascinating history behind Ruth Wakefield's iconic recipe to understanding the essential ingredients like flour, butter, and chocolate chips, you’ll learn how to create warm, chewy cookies that evoke nostalgic memories. Explore the science behind texture, essential baking techniques, and creative variations, ensuring every batch turns out beautifully. Enjoy the delightful experience of baking with loved ones and keep the tradition alive!
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Ingredients
  

1 pound baby carrots, peeled

1/4 cup honey

1/4 cup fresh orange juice

Zest of 1 orange

1 teaspoon fresh lemon juice

2 tablespoons unsalted butter

1 tablespoon olive oil

1/2 teaspoon sea salt

1/4 teaspoon freshly ground black pepper

1/4 teaspoon ground cinnamon (optional)

Fresh parsley, chopped (for garnish)

Instructions
 

Prepare the Carrots: In a medium saucepan, bring water to a boil. Add the baby carrots and blanch them for about 3-4 minutes until slightly tender. Drain and set aside.

    Make the Glaze: In a small bowl, whisk together the honey, fresh orange juice, orange zest, lemon juice, sea salt, black pepper, and ground cinnamon (if using) until well combined.

      Sauté the Carrots: In a large skillet, heat the butter and olive oil over medium heat. Once melted and bubbling, add the blanched carrots to the skillet. Sauté for about 5 minutes, stirring occasionally, until the carrots start to caramelize.

        Add the Glaze: Pour the citrus-honey mixture over the carrots in the skillet. Stir well to coat the carrots in the glaze, then let the mixture simmer for an additional 5-7 minutes. The glaze should thicken and become sticky, while the carrots become tender and coated.

          Serve: Once the carrots are beautifully glazed and tender, remove them from heat. Garnish with freshly chopped parsley for a pop of color and extra flavor.

            Enjoy: Serve warm as a delightful side dish that pairs wonderfully with roasted meats or vegetarian mains.

              Prep Time: 10 minutes | Total Time: 25 minutes | Servings: 4