New York Times Chocolate Chip Cookies (Treats for Co-Irkers) I'm fairly certain that all food bloggers eventually get around to blogging about the world famous chocolate chip cookie recipe from the New York Times. This week seemed like a good week for me to throw in my two cents and tell you what I think about the recipe. And, since these cookies are going to work with hubby tomorrow, we'll be able to find out what the co-irkers think of them too. (They're brutally honest, I'm telling you!) This review is slightly tainted however, because upon reading the recipe and making my shopping list for the ingredients, I failed to notice that the dough must rest in the fridge for 24 hours before baking. Well, today was going to be my shopping day this week and since I now had to make the dough yesterday in order to bake the cookies today, it was either make do with the chocolate I had on hand, or go to Wal-Mart in my pajamas yesterday morning to buy the special chocolate called for. OK, back to the tainted recipe. 1. 2. 3. 4. The verdict?
single ingredient ice cream recipe Recipe: single-ingredient ice cream Administrative news: The amount of spam accumulating in my filter is increasing and the amount of time I have to glance through and fish out the occasional legitimate comment is all but nil at this point. From now on, I’m deleting the hundreds of spam caught each day without a second glance. I’ve been doing a massive purge of my second office, recycling old notes and literature that I no longer need. Needless to say, I kept that little gem. Summer for some of my friends (those with school-age children) is coming to an end. please please please clouds, take a break? So what’s this ice cream for breakfast ridiculousness? bananas i prefer them just spotted I try, I really try to love bananas. and there she is slice into 1/4 to 1/2-inch disks This ice cream recipe is super simple. sliced frozen This is where the fun begins. frozen banana gravel whipped goodness (really, it’s good for you!) The transformation was a surprise, but a nice one at that.
Giant S’mores Stuffed Chocolate Chip Cookies I swear I wasn’t going to do this. I wasn’t going to stuff something inside of something else. It was too trendy. And then, not trendy at all. (Neither of which I’m actually about, anyway.) But I succumbed to the pressure of a college kid who just finished finals. S’mores stuffed into thick and chewy chocolate chip cookies. But alas, perfection. So there. Giant S’mores Stuffed Chocolate Chip Cookies I made my own graham crackers for these s'mores stuffed cookies, but you can certainly use store-bought crackers if you're pressed for time or you know, not crazy like me. Ingredients 2 cups plus 2 tbsp all-purpose flour½ tsp baking soda½ tsp salt12 tbsp unsalted butter, melted and cooled until warm1 cup brown sugar, packed½ cup granulated sugar1 large egg plus 1 egg yolk2 tsp vanilla extract1 ½ cups semi-sweet chocolate chips For assembly: Instructions To make the cookie dough: Whisk the flour, baking soda, and salt together in a medium bowl; set aside. Source
Home | I Wanna Nom {Food Dish} Cookie Recipe Contest Winner + Recipe Introducing the winner of our first ever best cookie recipe contest: Lemon Crinkle Cookies. They're probably the best cookie we've ever tasted - absolutely delicious. If you're coming to us from Pinterest, welcome! Make sure to check out some of our other contest-winning recipes: Best Dessert Bar: Super Yummy Raspberry Cheesecake Bars Best Casserole: Verde Chicken Mexican Lasagna Best Jell-O Recipe: Orange Creamsicle Cheesecake Best Party Food: Mango-Bacon Guacamole Best Soup: Chicken Poblano Soup This was a tough decision, but with the help of our colleagues at Deseret Book Corporate and our celebrity judges, including Lion House head baker Brenda Hopkin, we narrowed down the field and we have a winner for the best cookie recipe. We are pleased to announce the winner of best cookie is the Lemon Crinkle Cookie by Lauren Brennan from Hood River, Oregon. We loved how they tasted both fresh and sweet, had the right amount of chewiness, and we couldn't help going back for seconds and thirds.
Recipes 4 Minute Green Microwave Breakfast Muffin 60 Second Chocolate Chip Muffin-(Vegan option if you use a flax egg) Acai Parfait. Apple Cider Quinoa Breakfast Cereal-Overnight-Vegan options Apple Cinnamon Breakfast Snack Cake Bars-Vegan Apple Maple Cinnamon Quinoa Parfait-Vegan(if using soy yogurt) Baked Pumpkin French Toast Banana Scramble Patties-Vegan Berries N’ Cream Crepes Birthday Cake Pancakes-Vegan Options Buttermilk Pancakes-Vegan Chocolate Avocado Donut with Peanut Butter Avocado Frosting-Vegan Chocolate Protein Breakfast Cake Bars-Vegan Coconut Cream Oatmeal-Vegan Cinnamon Rolls-Vegan Date Muffins w/ Strawberry Whipped Cream Frosting-Vegan Eggless Sweet Potato French Toast-Vegan Green Pancakes Egg, Pear, Avocado Breakfast Sandwich Peanut Butter Oatmeal and Strawberry Parfait-Vegan Pesto Egg Breakfast Burritos-Freezable Pumpkin Chai Chia Pudding with Cinnamon Raspberry ‘Ice Cream’-Vegan Rosemary Sweet Potato Goat Cheese Egg Muffins Sundae Pancakes with Chocolate Sauce-Can be vegan Banana Pudding
Cinco de Mayo piñata cookies Video how-to: Pinata Cookies Ingredients: 1 cup sugar1 cup powdered sugar1 cup butter1 cup vegetable oil2 eggs1 teaspoon cream of tartar1 teaspoon salt 1 teaspoon almond extract1 teaspoon baking soda5 cups flour1 tablespoon vanillaMini M&M candies1/2 cup powdered sugar (frosting)2 teaspoons milk (frosting) Directions to make piñata sugar cookies: Cream sugars with butter. Split dough into five, even-sized balls and one smaller ball (this will be the black one). Use a container the same approximate width of your donkey/burro piñata cookie cutter, and line it with plastic food wrap. Cover the layered dough and freeze for four hours or overnight. Remove the dough from the container and unwrap from the plastic. Immediately after you take them out of the oven, use your burro piñata cookie cutter to cut the cookie shapes. Create the hidden pocket For the middle cookies in each set, cut off the ears and legs, and cut out the center where the M&Ms will go. Assembling the piñata cookies
Kale Salad with Quinoa, Tangerines and Roasted Almonds My Kale Crush Something has frozen over. Or maybe pigs are flying. I actually, um, like kale. After all my mocking, my nose crinkling, my eye rolling. After tweeting disparagingly about the taste of this dark leafy green (I believe the word I used was swampy). The turning point? But then Darling- what doesn't? Those of us wrestling with auto-immune issues benefit the most from kale's generosity in the anti-inflammatory realm. It's a sexy vegan super food. Eat it daily and it will help calm inflammation and feed you body and soul. You'll *feel* the difference. Naturally gluten-free doesn't get any better than this. I like to remove the ribs- which can be challengingly, jaw-numbingly chewy. Here's how. After washing the kale leaves and patting them dry, lay them on a cutting board, fold them at the rib, and use a sharp knife to slice the rib off the leaf. Slice the trimmed leaves crosswise into ribbons. Toss the kale into a bowl and drizzle with extra virgin olive oil. New to kale? Ingredients:
{Thick, Soft Sugar Cookies} Do you want to make the best sugar cookies in the world? Look no further! I have a recipe for sugar cookies that will blow your socks off. ...that is, if you are into sugar cookies that are unbelievably soft and thick and melt in your mouth. Seriously...these are amazing. {The trick is to roll them out thick and bake them for less time than you think they need.} You'll need: 1 cup butter 2 cups sugar 2 eggs 3 tsp. vanilla 1 cup sour cream 1 tsp. salt 2 tsp. baking soda 5 1/2 cups flour In mixer, cream butter and sugar, and then add eggs and vanilla. Roll out on floured surface to about 1/4 to 1/3 inch thick. It saves time to have cute little six-year-old hands helping you pick up the scraps. Use a spatula to carefully slide under each cookie and place onto greased (with Pam) parchment-lined cookie sheets. But don't give in to your temptation to cook "just a little bit longer" or you will get crunchy cookies instead of soft, pillow-like cookies. They are still very pale and have no browning anywhere.
Blackberry and Apple Cobbler by jenny in Recipes A gluten and oat free crumble that satisfies any cravings for a yummy treat! You can serve this warm as an allergy-friendly (and sugar-free) dessert, an elimination diet breakfast, or as part of your midday solid meal. It’s nutritious and naturally sweet with endless possibilities. You can use other fruits like pears, raspberries, plums, cherries, blueberries, or try different spices and nuts. Let your creativity and what’s available at your local farmers’ markets spark new and delightful variations, and of course we always love hearing from you in the comments! Ingredients: Base4 apples, cored and cut into large chunks (leave the skin on if organic, so much fiber and nutrition in the peel) 1 cup blackberries (fresh or frozen) 1 teaspoon cinnamon optional: ¼ teaspoon stevia (powder) or a few drops of the liquid (be careful, you don’t need much, as it’s super sweet and the apples and berries are bursting with sweet flavor) 2 teaspoons coconut oil Directions: 1. 2. 3. 4.
Peanut Butter & Jelly Potato Chip Thumbprint Cookie recipe Hi All! Did everyone have a great weekend? I did! I was styling a cookbook all weekend, but it was great nonetheless…why? Tina and Lillian are two women who have worked together for years in the “serious business world” before they decided that they were going to leave their corporate jobs and open up a healthy children’s cooking school, inspired by their own children and the desire to teach them about healthy eating/cooking from an early age. On top of the ladies being genuinely good people they remind me a lot of myself and Teri and the way we work together. Anyway, just wanted to share something that I’ve been working on lately that now means a lot to me :)…now back to food! *Just a little tip: Don’t actually use your thumb to make the thumbprints…keep the balls of dough in balls and use your pinky…or something else small to make the hole…why? Peanut Butter & Jelly Potato Chip Thumbprint Cookies Makes 24 to 30 Directions: 1.
Make Newsletter - Healthy Recipes - goop.com 1.Put the beans in a saucepan or bowl and add cold water to cover by about 2 inches. Cover and soak for at least 6 hours or overnight in the refrigerator. Drain and rinse. 2.Put the beans, kombu, onions, chipotle powder, bay leaves, 1 teaspoon of the salt, and the pepper in a large saucepan. 3.Meanwhile, put the rice and a pinch of salt in a saucepan and add the water. 4.Heat the olive oil in a sauté pan over medium-high heat. 5.Combine the rice, beans, and pumpkin seeds in a large bowl. 6.To bake the burgers, preheat the oven to 350°F. Reprinted with permission from Candle 79 Cookbook: Modern Vegan Classics from New York’s Premier Sustainable Restaurant. Print this recipe »