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Salted Chocolate Chunk Shortbread Cookies

Published on February 14, 2018, by in Recipes.

Happy Valentine’s Day! If you need a last-minute treat to make for your Valentine, this is NOT the recipe for you. But, these cookies are breaking the internet. I first saw them on Instagram. Then popping up on several food blogs, the New York Times, and Bon Appetit. They. are. everywhere. They are from Alison Roman’s new cookbook Dining In. I took the opportunity to make them for a bake off at my husband’s work. They didn’t win any awards but there also weren’t any left at the end of the day. Recipe taken from Alison Roman. Ingredients: 1 cup plus 2 tablespoons (2¼ sticks) cold salted butter, cut into ½-inch pieces ½ cup granulated sugar ¼ cup (packed) light brown sugar 1 teaspoon vanilla extract 2¼ cups all-purpose flour 6 ounces semisweet or bittersweet dark chocolate, chopped (but not too fine, you want chunks, not thin shards of chocolate) 1

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White Chocolate Cranberry Cookies

Published on February 5, 2015, by in Recipes.

Is there a better way to spend time stuck inside than to spend it in the kitchen baking? Probably not. So, that’s exactly what I did this past weekend. Early into the snowfall: I had planned on making a double batch of Valentine’s monster cookies, but I only had enough peanut butter to make one batch. So, I hit the internet to find a new option. I chose and adapted Trisha Yearwood’s white chocolate cranberry cookies. Ingredients: 1/2 cup unsalted butter, softened 1/2 cup packed brown sugar 1/3 cup granulated sugar 1 T vanilla 1 large egg 1 1/2 cups all-purpose flour 1 1/2 t baking soda 1 cup dried cranberries 3/4 cup white chocolate chips Directions: Preheat oven to 350F. Line baking sheet with parchment paper or use silicone baking mat. Cream butter, brown sugar, and granulated sugar on medium about 2 minutes. On slow, add the egg and

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Fudgy double chocolate beet muffins

Published on March 31, 2014, by in Recipes.

  Two double chocolate recipes in one week! Hiding non-typical baking foods into baked goods is one of my favorite things to do. When I saw Minimalist Baker‘s fudgy vegan double chocolate beet muffins, I knew I would be making them. Beets in muffins? Beets are a power food! A powder food for breakfast? Yes, please. Well, I altered the recipe to make it non-vegan, because neither my husband or I are vegan and I don’t own vegan chocolate chips. Ingredients: 2 flax eggs(2T ground flax +5 T water) 1 cup beet puree 1/4 cup pure maple syrup 1/3 cup brown sugar 1/4 tsp sea salt 1.5 tsp baking soda 1/4 cup melted coconut oil 1/4 cup unsweetened vanilla almond milk 1/2 cup unsweetened cocoa powder 1 1/3 cup all-purpose flour 1/3 cup milk chocolate chips Preheat oven to 375F. Lightly grease muffin tins for 12 muffins. Obtain 1 cup

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Double chocolate banana donuts-One bowl

Published on March 26, 2014, by in Recipes.

I saw a recipe for double chocolate banana bread. Bread is boring. Ok, not always boring but donuts are always fun. So I adapted the recipe a bit and made double chocolate banana donuts! Brian loves them! They are super simple to throw together, too. I made them this past weekend while I was cooking some other food for the week. They came together in about 30 minutes total! And only dirty ONE BOWL! Ingredients: 3 medium very ripe bananas 1/2 cup coconut oil 2/3 cup light brown sugar 1 large egg 1 teaspoon pure vanilla extract 1 teaspoon baking soda 1/4 teaspoon table salt 1 cup all-purpose flour 1/2 cup cocoa powder 1 cup of mini chocolate chips(I used semi-sweet) Heat oven to 350F. Prepare donut pans(or muffin tins). Peel and mash bananas in a large bowl. Whisk in oil, brown sugar, egg, and vanilla. Place flour, cocoa powder,

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Chocolate avocado mousse

Published on March 24, 2014, by in Recipes.

This is a super simple and healthy dessert that is packed with nutrients and good fats. Even better is that those good fats will keep you full a lot longer than empty carbs. Ingredients: 1 ripe avocado 1/4 cup cocoa powder 1/4 cup unsweetened nut milk of choice(I used coconut) 1/4 cup honey(or equivalent sweetener of choice) 1 tsp vanilla pinch of salt Scoop avocado out of peel. Place all ingredients into blender or food processor. Blend until smooth. Enjoy!

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Productive weekend

Published on January 15, 2014, by in Recipes.

Last weekend was one of my most productive weekends in the kitchen in months. As a result, we have been eating well all week. What was I busy making? I started off my Saturday morning with something called bulletproof coffee. Other’s call it buttered coffee. Yes, I put grassfed butter in my coffee. I brewed 2 cups of organic coffee, then put it in the blender with 1 tablespoon coconut oil and 1 tablespoon Kerrygold grassfed butter. Blend on high until frothy and creamy like a latte. It is absolutely delicious. It is a high fat treat, but they are healthy fats. I can’t say I will be doing this everyday, but maybe once a week. I also started sprouting lentils on Saturday. It’s so easy and they are absolutely delicious when sprouted! I can’t wait to eat a big salad with them on it for dinner tonight. With my

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Weekend recap: It’s August?

Published on August 5, 2013, by in Update.

With temperatures in the 70s all weekend and a tan that is starting to fade, it’s hard to believe that it is August. Aren’t we supposed to be in the dog days of summer? Knowing that we had back to back to back activities lined up for Saturday, I took advantage of Friday night by doing some grocery shopping and spending time at the garden. I picked a bunch of kale, fennel, carrots and cherry tomatoes. My cherry tomatoes are growing like crazy. They are all over the plant in giant clusters like I am growing grapes. The fennel smells wonderful. I can’t wait to cook it up and possibly use the fronds in a savory bread. Saturday started bright and early with a double yolk egg(those are good luck, right?) then off to help a friend with a yard sale. The weather was  perfect and it nice to sit

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Splurge Saturday

Published on April 13, 2013, by in Recipes, Update.

Today started off with a breakfast of banana, almond butter and flax waffles with some 5 minute espresso brownie crumbled on top. With two mugs of coffee. So I had a healthy lunch of yellow squash, spinach, chicken breast and marinara on low calorie yam flour noodles. It looked nice and summery with the green and yellow. See previous post about being cranky due to crappy weather and wanting sunshine. Then there was another afternoon splurge of Dairy Queen. The blizzard of the month is a chocolate covered pretzel with peanut butter blizzard. Could there be a better combination in the world? Especially when you have a buy one get one free coupon? So, we indulged in a blizzard in honor of Brian’s birthday this week. After our treat, we took a long walk to Target. There, I saw this month’s Food Network magazine where they gave cover space and

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Lazy Saturday

Published on February 16, 2013, by in Recipes, Update.

At the last minute last night I met a few of my old co-workers out for drinks. As you know, I rarely go out anymore, especially on Friday nights, but was really glad I did. We had a blast and tons of laughs. Being up later than usually has made me a little tired today, coupled with some congestion, I’ve felt like an all out bum. I was mildly productive in the kitchen, but I just can’t seem to tackle that ever growing pile of laundry. I made a half dozen hard boiled eggs to have as snacks throughout the week. A batch of slightly disappointing healthy chocolate and peanut butter granola. Oh, and I severely burnt the other tray of it. Meh granola + burnt granola= granola fail. And now I’m working on some beet veggie burgers. While I was being lazy today, Brian did the grocery shopping. Now

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Chocolate and peanut butter green smoothie

Published on November 8, 2012, by in Recipes.

Tonight’s winner was the evening smoothie. Put in blender: one cup of vanilla almond milk, 1/2 cup plain Greek yogurt, 2 huge handfuls of spinach, 3 tablespoons chocolate PB2, 8 ice cubes and a half cup of water. Blend well. Makes 2 smoothies. Brian could see the spinach but not taste it. An easy and healthy way to get in about a cup of spinach each and lots of protein, all for about 100 calories a piece.