Chocolate Chip Cookies

There is something really nostalgic about a chocolate chip cookie.

Nostalgic and perfect.

I love chocolate chip cookies.  I can remember being little and pulling a chair over to my grandmother's counter just so I could crawl on top of it and get into her cookie jars.  And yes I say JARS.  She had about 3 of them.  And I knew which one always held the home-made cookies.  The big owl.  I'd remove the lid, stick my little hand inside and as my fingertips touched the first one, a grin came across my face and my tummy would grumble.  The inside of that old owl cookie jar smelled so good.  Quietly I'd put the lid back on and hop down from the counter.  I was terrible at hiding the evidence though.  I'm pretty sure the chocolate all over my cheeks gave away what I had done.  My grandmother never seemed to mind.


"Some grandma's ride in limousines, wear fine clothes and diamond rings.  But my grandma is best by far, because she has a cookie jar."

Chocolate chip cookies.  Simple. Chocolatey.  Delicious.

There are numerous recipes out there for these cookies, and I'm sure we all have our favorites.  My favorite kind of chocolate chip cookie is completely loaded with chocolate chips, the inside is moist and soft, and the outer rim of the cookie has a golden brown crunch to it.  And they must be paired with an ice cold glass of milk for dunking. 

Chocolate Chip Cookies

2 sticks unsalted butter, room temperature

1 cup sugar

1/2 cup brown sugar

2 cups flour

2 tsp baking powder

2 tsp vanilla

2 eggs

pinch of salt

2-1/2 cups chocolate chips

Things you could add: 1 cup chopped walnuts, 1 cup oats or granola, 1 cup smooth or crunchy peanut butter, 1 cup M&M's or other candies

Mix butter, sugars, and vanilla in the bowl of a stand mixer fitted with a paddle attachment.  Beat until fluffy.  Add in the eggs one at a time, making sure they are completely incorporated.  Add the dry ingredients with the mixer on low, making sure not to over mix at this point.  As soon as all of the dry ingredients are combined turn the mixer off and stir the chocolate chips and any other additions by hand.

Scoop out balls of dough onto a cookie sheet (makes about 24 cookies) and bake at 375 degrees for 9-11 minutes.  The edges of the cookie should appear golden brown but pull the cookies out before the tops brown too much.

Lunch

I am amazed.

I actually got my fiance to eat a salad.  And this was it.  Baby spinach, topped with chunky bites of chicken, the perfect hard boiled egg and sprinkled with all the right fixings to make this a substantial lunch time meal.

We've had this for lunch the last few days because it is just...that...good.

Salad is one of those places where you can really put anything together. I've tried lots of different combinations, such as this one HERE.

For this salad I used:
Baby spinach
roasted chicken breast
sliced olives
diced red onion
shredded cheese
Texas toast croutons
hard boiled eggs
buttermilk ranch dressing

I had to share!  Lunch is good.

Coconut Macaroons

It feels like I haven't posted in forever.

 Things have been really crazy around here lately.  I've been going through the process of applying and interviewing for new internships for next year and it's been a really long and hard process.  After 15 applications, and 7 interviews, I'm still waiting to get a site.  I'm finding it hard to stay positive.

My fiance just quit his job, and while it has caused a little financial strain on us, I can't say I'm that unhappy about it.  He was miserable there, which in turn made me miserable seeing him suffer.  No one should have to go to work and endure the types of threats he was receiving from his bosses.  It's not even worth the money.  Life is too darn short, and he's taught me that.

 We were standing in the kitchen last night and noticed that it was snowing outside.  You know, those big fat snowflakes that make you want to go running outside with your mouth wide open to catch a few on your tongue.  Even though I had this urge I refrained.  Being reminded of the last time I did that while walking out of the grocery store with Ryan and being told that I "looked special".  That was enough to turn me off from catching snowflakes with my tongue.

He made the comment that he loves being here with me when it's snowing and I agreed.  Ahh the simple things in life.  Just like these little heavenly macaroons.  I love when I can whip something up with very few ingredients from the pantry, and in very little time.  Yum coconut.  Yum snowflakes. Yum Ryan (too much?)

Coconut Macaroons 

14 ounces sweetened shredded coconut
14 ounces sweetened condensed milk
1 tsp pure vanilla extract
2 extra-large egg whites, at room temperature
1/4 tsp salt


Preheat oven to 325 degrees F.


Combine the coconut, condensed milk, and vanilla in a large bowl.  Whip the egg whites and salt on high speed in a bowl of an electric mixer fitted with a whisk attachment until they make medium-firm peaks.  Carefully fold the egg whites into the coconut mixture.


Drop the batter onto sheet pans lined with parchment paper using either a 1 3/4-inch diameter ice cream scoop, or 2 teaspoons.  Bake for 25-30 minutes, until golden brown.  Cool and serve.

If you want to be really naughty, dip cooled macaroons in chocolate or drizzle over the top.

Mixed Berry Compote

I really have no idea what a compote is.

I think it's like a jelly?  But not as solid.  And it's not really spread-able, but pour-able.


All I know is that it's good.  By the spoonful, or on top of waffles or pancakes, or even ice cream.


I needed to use up the last of some berries I bought so I decided to throw sliced strawberries and blueberries into a pan, and cook it in a little orange juice and sugar and hey it turned out great.  Really delicious.  I can't wait for morning so I can make some waffles to top it with.

2 cups sliced strawberries
1-1/2 cups blueberries
1 orange, zest and juice
1/2 cup sugar


In a pan over medium heat, add juice, zest, sugar, 1 cup of blueberries and 1 cup of strawberries.  Cook for 5-10 minutes until fruit mixture is bubbling and thickens.  Remove from heat and add the remaining strawberries and blueberries.  Serve right away or refrigerate for up to 3 days.  Pour over waffles, pancakes, ice cream, or anything you want.  


TGIF

Blueberry Pomegranate Smoothie

Anyone who has read my blog for longer than 5 minutes knows that I'm a big fan of anything blended and sip-able.  Just look here or here, or heck even here. 

I was at Costco last week and I had a very strict shopping list to follow.  I was supposed to only get the essentials, but when I passed all of the fruit, I just couldn't help myself.  A 1-1/2 pound box of blueberries for only $5.00?  Yeah, this was a no-brainer.


Blueberry Smoothie


1 cup blueberries (fresh or frozen)
1/2 cup 100% pomegranate juice
1/4 cup nonfat vanilla yogurt
1/2 tsp lemon zest
1/2 tsp fresh lemon juice
5 ice cubes


In a blender, combine the blueberries, pomegranate juice, yogurt, and lemon zest and juice, and blend until smooth.  Add the ice cubes, and blend again until it is smooth.


This is a sexy smoothie.  So simple, delicious, and healthy.

Creamy Spinach and Artichoke Chicken Pockets

What's that you ask?

 What is in this little puff pastry package?

THIS my friends, is what is inside the little puff pastry package.

Just look at it...


Tender chicken breast...


creamy spinach and artichoke spread...

Flaky puff pastry...


AND  this recipe is made entirely out of using left overs in my fridge and freezer.


Need I go on?


Puff pastry is an awesome way to take a bunch of leftovers and roll it inside of puff pastry and make a meal out of it.  I used, 2 cooked leftover chicken breasts, 2 sheets of puff pastry and some left over spinach and artichoke dip.


Unfold 2 sheets of puff pastry that has been thawed and place it on your work area.  Next take a healthy spoonful of the spinach and artichoke mixture and spread it around the middle of the pastry.  Make sure you leave a border so you can close this thing eventually.  

Next place a chicken breast, either whole or shredded, on top of the spinach mixture, and then top with more of the spinach.  Next, fold up each sheet into a little package and place it on a baking sheet, seam side down.  Brush each chicken package entirely in egg wash.  I use 1 egg mixed with a couple drops of water.  Then make a few cuts through the top of the puff pastry so steam can escape, and then sprinkle with Parmesan cheese.


Bake the pockets at 400 degrees for 20-30 minutes, until the pastry is golden brown.  Since we are using cooked chicken breast, all we are required to do is simply warm it through and brown the pastry.  Dinner has never been simpler!


For the Spinach and Artichoke Spread:
8 oz cream cheese, room temperature
1/2 cup mayonnaise
1/2 cup grated Parmesan cheese
1 to 2 garlic cloves
3-4 large basil leaves
salt and pepper
1 package frozen chopped spinach, thawed and drained well
1 small jar artichoke hearts (not marinated)


Combine all ingredients in a food processor.  Make sure everything is combined really well.  If you want to eat this as just dip, place in a large ramekin or baking dish and sprinkle with shredded mozzarella cheese.  Bake at 375 degrees for 30 minutes, until dip is bubbling and golden brown.  Serve with crackers or sliced bread.  Or use it by tossing with cooked pasta, or wrapped inside puff pastry with chicken like above :)

Yum.

Chai Tea French Toast

I miss home a lot.  Anytime I see something in the stores here in Chicago that is made from my home state of Oregon, I have to buy it.  Even if I don't need another can of Oregon berries, another block of Tillamook cheese, or box of Oregon Chai.  

The good thing is, I love berries, and cheese, and chai.  But sometimes, you just run out of ways to use it.  Ever had one of those days?  You're standing there in front of your pantry, for a solid 30 minutes, just thinking..."what am I going to make with what's in here?"

I was finishing off the last of my Chai tea and decided I was going to make it into something yummy, French Toast.  Who doesn't love French Toast?  It is delicious bread, soaked in an eggy custard and then griddled to perfection.  Served hot with a drizzle of sweet maple syrup, gosh.  I will just give you a second to let your eyes roll into the back of your head while you think about this.

Chai Tea French Toast:

1/2 cup Chai concentrate
1 cup milk
4 eggs
1/4 tsp cinnamon
1 tsp vanilla 
pinch of salt
12 slices French bread (or any day old bread)

Combine all ingredients but the bread, in a big bowl, whisking to incorporate everything.  Next lay your slices of bread into the egg mixture and allow to soak while you heat up your griddle pan with lots of butter for the toast to swim around in.  Cook the slices of toast over medium-low heat until golden brown and cooked through.  Pile high with butter, syrup and powdered sugar, then dig in.

Yum.