Our Favorite Chocolate Chip Cookie

All my life, I've had an issue with declaring "favorites."

Favorite color, favorite food, favorite movie, favorite book...

*sigh*
It still stresses me out.

Do I have to pick just one?
(Call me indecisive.  ...Or would it be hesitant?  Uncertain?  Whatever.)

...except when I was about 6 years old, I had a favorite color (Pink, obviously.  But that's a given.)
After that, I was kind of a tom-boy, and I didn't have a favorite color, however, I knew that pink was definitely NOT my favorite color (I grew up with six brothers, what do you expect?).

My little sous-chef...  :)

Anyway, since the time of having pink at the top of my list, I can't remember having any other declared favorites.

Until I tried this cookie.

I've tried about a million chocolate chip cookie recipes in my young life, but have never really stuck with one,

until a few months ago when I tried this recipe.
I've stuck with it, 

craved it, 

baked it,
loved it,
devoured it,

and (hesitatingly), shared it.

Back to being indecisive, I can't quite put my finger on what keeps me going back...

Is it the caramelized, crispy edges?

The melted-chocolatey, gooey centers?

Or flecks of sea salt that surprise my taste buds in between all of that?

Hmmm.

I'll go have another and get back to you on that...

The Best Chocolate Chip Cookie Recipe Ever

From Savory Sweet Life

Yields 4 Dozen (48 cookies), easily halved 

1 cup salted butter, softened

1/2 cup sugar

1 1/2 cups packed brown sugar

2 eggs

2 tsp pure vanilla extract

2 3/4 cups all-purpose flour

3/4 tsp smallish-medium coarse sea salt

1 tsp baking soda

1 1/2 tsp baking powder

2 1/4 cups semi-sweet chocolate chips

Preheat oven to 360 degrees.  

Cream butter, sugar, and brown sugar for about 3 minutes in a stand mixer; until fluffy.

Add eggs & vanilla.  Beat for 2 minutes.

Add flour, salt, baking soda, baking powder, and mix until well blended.

Mix in chocolate chips.

Drop by about 2-Tbsp size onto cookie sheets lined with parchment paper and bake for about 12-14 minutes (it only takes about 10 in my oven), or until edges are just golden brown.  Remove from oven and keep cookies on the sheet for another 2 minutes.  Then transfer parchment paper (with cookies on it) to the counter and let cool 3 minutes...and indulge!

*Notes:  To prevent flat cookies, be sure that your baking powder and baking soda are not expired, and be sure to cream the butter and sugars for the full 3 minutes.

Non-Mushy Oatmeal

Please raise your hand if you (or someone you know) do not eat oatmeal because it's too...mushy??

Now put your hands down, 

because I have two remedies for you to get this healthy, comforting food into your diet:

1. Try steel-cut oats (for a very hearty/chewy texture)

OR

2.  Try this recipe (below)

Why?  Because in this recipe, I use 1 part liquid to 1 part oats, where most of the time people use a 2:1 liquid to oats ratio.  It doesn't have to cook very long to soak up the liquid, leaving the oats less cooked, drier, and non-mushy!

My husband is far from picky (I sure am lucky!), however, traditional oatmeal isn't his favorite because of the mushy texture.  Once I started making it this way, his oatmeal heebie-jeebies went out the door!

(He'd still eat it before, but now he looks forward to it.)

My toddler happily eats this too--and I love using honey instead of sugar.

This is a cinnamon-raisin version, but feel free to switch up the fruit to your liking.

Non-Mushy Oatmeal
2 Adult servings + 1 toddler serving

2 cups water (or milk or combination--milk will make it creamier)
1/2 tsp salt
1/4 cup (heaping) raisins
2 cups old-fashioned rolled oats
2 Tbsp honey
1/2 tsp cinnamon
1/2 tsp vanilla
splash of milk, for serving (optional--I use almond milk)

In a medium saucepan, combine liquid, salt, and raisins and bring to a boil.  Stir in the oats and turn heat down to medium-low.  Cook, stirring occasionally, until all liquid is absorbed, about 2-3 minutes.  Remove from heat and add honey, cinnamon, and vanilla.  Serve warm with a splash of milk, if desired.

Cinnamon Spelt Crackers

Just like I don't love to buy boxed cereal,

I try to stay away from store-bought crackers when I can, too.

(though I'm not as good with the latter...)

These turned out to be simple enough and totally delicious.
And guess what? In these cinnamon spelt crackers, 

you'll find answers to all of life's questions.

...well, mostly just the "What do I feed my kid for a snack today?" question.

...which can be one of life's most perplexing questions, if you ask me.

Anyway, my little guy loved this particular answer.  So did his daddy.

Take a bite and discover for yourself. :)

Cinnamon Spelt Crackers

From Perry's Plate

Yield: About 40 1x2-in crackers

1 cup spelt flour (or whole wheat if you can't find spelt--I find mine in the bulk section)

1/2 cup old-fashioned oats

1/2 cup almond meal or almond flour (or more whole wheat flour)

1 Tbsp ground flax seed (optional)

2 tsp cinnamon

1/2 tsp salt

1 tsp baking powder

2 Tbsp raw sugar

5 Tbsp cold butter, cut into 8-10 cubes

scant 1/3 cup milk

(+ more flour for rolling out the dough)

Preheat oven to 400 degrees.

In a stand mixer, crush the oats with the paddle attachment at medium speed for 3-5 minutes.

Add remaining ingredients, except the butter and milk, to the bowl and blend well.  Add butter cubes and mix on low speed until butter is mostly incorporated with some small chunks.  Keep mixer on low and drizzle the milk in.  Keep mixing for about 20 seconds until large chunks begin to form.  If it isn't clumping up well, add 1-2 Tbsp of milk.  If it sticks to the sides, add more spelt flour.

Remove the dough and form into a ball.  Divide it in half.  On a lightly floured surface, flatten each half into a rectangle and roll out to a 1/4-inch thickness (sprinkle flour on top of the dough if it sticks).

Using a knife or pizza cutter, cut the dough into squares (or you can use small cookie cutters).  Place on a greased or parchment-lined baking sheet (they don't expand a lot so they can be placed close to each other) and bake for 10-12 minutes; until bottoms are golden brown.

Unreal Granola

I recently had my two youngest brothers sleep over at my house.

My toddler was in heaven.  He LOVES his uncles!

Turns out, my 15-yr-old brother was in heaven, too...at the breakfast table.

He helped himself to my big, glass jar of granola I proudly display on the counter,

gave it a cold splash of milk,

took a big teenage-boy-size bite...

and before I knew it, his eyes were bulging.

"Where did you buy this?!?" he asked.

"Umm, I made it."

"Are you serious?!"

"Yep."

"This is unrreeal."

And there you have it.

From the mouth of a 15-yr-old teenage boy.

Unreal Granola.

I make a double batch of this every time I make it (apparently, my husband and toddler are fans too).  Between this, oatmeal (or oatmeal), eggs, and sometimes pancakes, I rarely buy boxed cereal.

Unreal Granola

6-8 servings

Adapted from Perry's Plate

3 cups old-fashioned oats

1 cup sliced almonds

1/2 cup unsweetened, shredded coconut

3 Tbsp brown sugar (I use 2 Tbsp)

2 Tbsp milled flaxseed

3/4 tsp ground cinnamon

1/2 tsp ground ginger

1/4 tsp (heaping) salt

1/3 cup honey

3 Tbsp extra virgin coconut oil

1/2 tsp pure vanilla extract

1 cup dried fruit (I use closer to 3/4 cup)

Preheat oven to 300.

Combine dry ingredients (first 8 ingredients) in a large bowl, set aside.

 In a small saucepan over medium-low heat, mix together honey and oil until smooth.  Remove from heat and stir in vanilla.  Pour over oat mixture and coat evenly. 

Spread out evenly on a baking sheet.

Bake about 35-40 minutes, or until golden, *stirring every 10 minutes so it bakes evenly.

Let cool and stir in dried fruit.

*This granola is delicious with milk or yogurt and/or fresh fruit!

Carrot & Nut Muffins

It's been a while.

I have a lot of excuses...

but instead of typing them up, I'll share something delectably healthy with you.

Exhibit A:

Exhibit B:

...and Exhibit C:

Are we still friends?

Good.

Here's that recipe...

Carrot & Nut Muffins

Makes 12 muffins

Slightly adapted from my mother

3/4 cup whole wheat flour

1/2 cup all-purpose flour

2/3 cup brown sugar

2 Tbsp wheat germ

2 tsp cinnamon

1 tsp baking powder

1/2 tsp baking soda

pinch (or two) salt

2 large eggs, beaten

1 Tbsp vanilla

2 cups grated carrot

1/2 cup crushed pineapple

1/2 cup unsweetened coconut

1/2 cup chopped pecans

Preheat oven to 350.  Whisk together dry ingredients, then stir together wet ingredients and combine.  Spoon into greased muffin tin and bake 30 minutes, or until lightly browned on top.  Cool on wire rack.

Enjoy!

No-Shortening Buttercream Frosting

Here's the buttercream frosting recipe I used on my Soft & Fluffy Sugar Cookies.

I don't usually like frosting, but this is my new favorite, 

and I LOVE that it doesn't use shortening--it's practically healthy...(ha).

Shortening-Free Buttercream Frosting

From twopeasandtheirpod.com

1 cup unsalted butter, room temperature

1 tsp vanilla extract

4 cups powdered sugar

pinch of salt (literally--just taste & add more if needed)

6 Tbsp heavy cream*

Food coloring & sprinkles, optional

Cream together butter and vanilla.  Slowly beat in powdered sugar and salt.  When becomes smooth & creamy, add in heavy cream, 1 Tbsp at a time.  Finally, beat at medium-high speed for 1-2 minutes; until light and fluffy.  Add food coloring if desired.

*You can use 1/2 and 1/2 or milk if you don't have any, although cream tastes wonderful!

Soft & Fluffy Sugar Cookies

I usually opt for chewy, fudgy, & rich-chocolatey

over

soft, light, fluffy, and sweet.

Until Valentine's Day comes...there's something about it that makes me abandon everything I stand for the rest of the year when it comes to sweets.

So I indulge in sweet & fluffy things,

like sugar cookies.

I have a sugar cookie recipe I use at Christmas, which yields a thinner, crispier cookie.  It's delicious and tastes like my childhood.

But I tried this soft one this year for Valentine's,

and,

what can I say?

I'm in love.

Try 'em and let me know what you think.  :)

Happy Valentine's Day!

Update:  Click here for the shortening-free frosting I used for these cookies!

Soft & Fluffy Sugar Cookies

From twopeasandtheirpod via recipesecrets.net

Makes about 5 dozen cookies

6 cups all-purpose flour

1 tsp baking soda

1 tsp baking powder

1/2 tsp salt

1 cup unsalted butter, room temp

2 cups white sugar

3 large eggs

2 tsp vanilla extract

1 1/2 cups sour cream

In large bowl, whisk together flour, soda, powder, and salt; set aside.

Using a stand mixer, cream together butter and sugar at medium speed for a couple minutes, until light & fluffy.  Beat in eggs one at a time.  Add in vanilla and sour cream at low speed until incorporated.

Add in dry ingredients and beat in a low speed until just combined (dough will be sticky).  Divide dough in two and flatten into rectangles (about 1 1/2 inches thick) and wrap in plastic wrap.  Refrigerate overnight, or at least a couple of hours.

Preheat oven to 425 and line baking sheets with parchment paper.

On a floured countertop and with a floured rolling pin, roll dough out to about 1/4-inch thickness.  Cut out cookies with desired cookie cutters, place on baking sheets, and bake for about 7 minutes--take the cookies out when they are barely golden around edges.  Transfer cookies to a cooling rack immediately and let cool before frosting.  May store in an air-tight container.  Enjoy!

**Click here for the shortening-free buttercream frosting I used!

Strawberry Almond Yogurt Muffins

Winter officially came.

Last week I stepped outside to do my laundry-

(yes, I have to walk outside to access a washing machine...

yes, even in the winter...

yes, we are grad students...

no, I'm not complaining. :)

-and-

I was a little shocked,

to say the least.

Come to find out, weather.com said it was -27 or something with wind chill.

And whaddya know it was also the day I HAD to do laundry AND get to the grocery store

due to the fact that we just arrived back in town the night before.

It was a colder than cold,

running-errands-amidst-people-dressed-in-all-sorts-of-fur-paraphernalia 

day.

Poor baby boy didn't like it very much.

Needless to say, we have come to appreciate warm things around here.

Warm apartment, warm coats, warm mittens, hats, car, bed, etc.

And warm food, course.

Take muffins, for example.

Say...strawberry almond yogurt muffins?

Yes, please.

Take one look and you'll already feel cozier inside.

Baby boy gave these his stamp of approval!

Strawberry Almond Yogurt Muffins

Inspired by Penzey's Spices Catalog

Make 12 muffins

1 cup whole wheat flour

1/2 cup white flour

1/2 tsp baking soda

1/4 tsp salt

4 Tbsp (1/2 stick) unsalted butter, softened

1/2 cup white sugar

1/4 cup brown sugar*

2 large eggs

1/2 tsp almond extract

1/4 tsp pure vanilla extract

3/4 cup plain, nonfat yogurt

1 cup chopped strawberries

Heat oven to 400 degrees and line muffin tin with 12 paper muffin cups. 

Combine flours, soda, and salt in a bowl and whisk together.

In a stand mixer, cream together butter and white sugar until fluffy.  Beat in brown sugar, eggs, almond and vanilla extracts, and yogurt.

Add dry ingredients and mix until just moistened.  Gently fold in strawberries.

Divide batter between muffin cups and bake for 15-20 minutes or until lightly browned on top.

*Next time I might try decreasing the sugar; they were plenty flavorful with the strawberries and almond extract.

Chocolate Witches Hats

In an attempt to be festive & Halloween-y,

I made some simple witches hats...

(an idea I spotted on Pinterest)

At first I was a little disappointed at the blemishes & marks in the chocolate,

but quickly realized that it just gives the "hat" a more tattered look...

the more blemishes, the better!

Happy Halloween...a couple days late...  :)

Chocolate Witches Hats

Fudge-striped shortbread cookies

Chocolate kisses

Orange frosting (I used a simple buttercream frosting--next time I'll make my orange darker!)

Pipe orange frosting around the circle on the bottom side of the cookie (for piping the frosting, I used a ziploc bag and cut off the corner).  Place a chocolate kiss on top.

Fall Apple Dip

This is a classic autumn snack that I permit myself to make once a year.

One of those recipes where you mix crisp & crunchy local apples

with

sweet & creamy dip.

This was something else I brought to that baby shower recently helped with (sorry for the lame picture in a dark room!).

I used walnuts this year, but salted peanuts are my very favorite garnish for a sweet & salty yumminess!

Fall Apple Dip

1 (8-oz.) package cream cheese

1/2 cup light brown sugar

1 1/2 Tbsp vanilla

1/2 cup salted peanuts or walnuts (optional)

Beat all ingredients, except for nuts, together in a bowl.  Add nuts, if desired, and serve with apple slices.

Mini Vegetable Quiches

Never judge a book by its cover.

...Or a mini vegetable quiche by its top.

Sometimes things aren't picture-perfect for your eyes, 

but are perfectly yummy for our insides (ha).

I made these for a special occasion a couple weeks ago when we got together with some friends for brunch.
Because it was a special occasion, I added bacon.

However, these can easily be vegetarian-ized by omitting the bacon.

When I mixed 'em up, I got on one of my veggie-lovin' kicks and added a few too many veggies, 

which caused my muffin tins to overflow, leaving me with not-so-pretty mini quiches.

Although the mini quiches were fun, next time I make them, I may just throw the batter in a small casserole dish.

Then I can make them without any suppression of my veggie love. :)

*Two side notes: 

1.  I finally just fixed my blog feed!  Become a follower if you'd like to receive updates!

2.  I just added pictures to my Whole Wheat Yogurt Pancakes post, in case you were wanting a visual.

Mini Vegetable Quiches

12 servings

Adapted from Costco Magazine

12 foil baking cups

8 eggs, lightly beaten

1/4 cup skim milk

1/2-1 cup shredded cheese (cheddar or mozzarella are yummy)

1/2-3/4 tsp salt

1/4 tsp black pepper

1 Tbsp olive oil

1/2 cup chopped red onion

1/2 cup diced red bell pepper

1 cup chopped mushrooms

1 cup frozen, diced hash brown potatoes (or pre-baked red potatoes)

1 large handful raw baby spinach, chopped

1/2 lb bacon or sausage, cooked, crumbled, and drained (optional)

In a large mixing bowl, combine eggs, milk, cheese, salt, and pepper.  Set aside.

Heat olive oil in a large skillet over medium heat.  Saute onions, bell pepper, and mushrooms until tender.  Add hash browns and spinach and cook until hash browns are heated through and spinach is wilted.  Remove from heat and stir in meat, if desired.  Place baking cups in a muffin pan and distribute batter evenly among baking cups.  

Bake for 20-22 minutes, or until eggs are set.

Healthy Fruit & Nut Granola Bars

After indulging in popcorn, ice cream, brownies, and...umm...(do I dare say it?)...bacon (yikes!), I decided it was high time for a healthy post.

I often find myself at a loss for easy, healthy things to have around for my husband to throw in his sack lunch for school every day (and I don't even have kids in school yet...I'm in trouble!).

Granola bars are always easy, but as I stroll down the cereal/granola bar aisle at the grocery store, I literally cringe when I read the ingredients...

(have you seen me there before?  I probably look really awkward--my apologies)

...usually including some type of corn syrup, many unpronounceable things, 

and loaded with sugar.  

Disgusting.

SO, I was really excited when I found this recipe.  I've tried homemade granola bars before...but this is definitely the winner.  It has simple ingredients, takes 5 minutes or less to throw together, 

AND

has the approval of my little (big) school-boy of a husband. :)

It's a perfectly healthy, no-sugar-added, and yummy, addition for anybody's brown sack.

(No more cringing for me--feel free to peruse the cereal aisle once again, void of a certain cringing lady.)

Healthy Granola Bars
9 servings (easily doubled)
slightly adapted from Spark Recipes

1 1/4 cup old-fashioned rolled oats
1/4 cup dried cranberries (or raisins)
1/4 cup dried apricots, chopped fine
2 Tbsp unsweetened coconut
2 Tbsp raw sunflower seeds
2 Tbsp slivered or chopped almonds
2 Tbsp ground flaxseed (optional)


1/4 cup honey
1/4 cup natural peanut butter or almond butter
1/2 tsp pure vanilla extract


Combine first 7 ingredients (oats through flaxseed) in a large bowl.  Set aside.
In a small bowl, mix together honey, peanut butter, and vanilla; microwave for 30-45 seconds until melted (or heat on stovetop).  Add to dry ingredients and stir, evenly coating with the peanut butter mixture.
Press firmly into and 8x8 ungreased dish (I used the back of a spoon sprayed with cooking spray).
Bake at 350 for 10-15 minutes, or until lightly browned.
Let cool completely before cutting into squares.  I like to individually wrap them in plastic wrap--all ready to be thrown in the brown sack!
*Notes:  I like to chop the raisins & almonds up even more for a finer texture for my toddler; it also helps the bars stick together.
I frequently double this recipe and bake in a 9 x 13 dish for about 3-5 minutes extra.

Cinnamon Popcorn

 I grew up making homemade popcorn with my family for our weekend movie nights.  

My brothers and I had a very precise, two-man (kid) technique to pouring the melted butter over the freshly popped kernels (a dangerous mission if you ask me).

Man #1= the butter pourer

Man #2= the bowl spinner

..and Man #3 (a.k.a. my mom)...the rescuer, who always came to sprinkle the right amount of salt on and mix it all up perfectly and make the chaotic, popcorn-butter mess right again.

It was always such a treat to lay out the green picnic blanket in the family room, 

where we chomped on popcorn out of the designated orange "popcorn bowl," 

sipped homemade milkshakes--my dad's specialty--

and watched some quality Disney.

Always done in jammies, of course, and on Saturday nights, with sponge curlers in my hair for church the next day.

What more could a little girl ask for?  It was perfect.

Needless to say, homemade popcorn holds a place in my heart.

So when our neighbors gave us a Whirley-Pop Popcorn Maker for a wedding gift,

it was love at first sight.

Between me and the Whirley-Pop, I mean.

(you already know of the undying love between me and the boy next door :)

(This is now our designated popcorn bowl :)

Anyway, this recipe put our Whirley-Pop to good use...I think I am finally in the acceptance stage of the grieving process in my farewell to summer,

so I am now welcoming--even embracing--all things warm and cinnamon-y.

"Bring it on.

Boooooo-yaaaahahaha....wooo!"
(Name that Disney movie...here's a little hint.)

Cinnamon Popcorn
Adapted from Tasty Kitchen
6 servings
10 cups popped popcorn (about 6 tablespoons unpopped kernels)
1/2 cup unsalted butter
1/3 cup sugar
1 1/2 tsp cinnamon
1/2 tsp pure vanilla extract
2 pinches salt, to taste

Pour popped popcorn into a large bowl and set aside.  Preheat oven to 300 degrees.
In a small saucepan over medium heat, combine butter, sugar, and cinnamon and stir until butter is melted and sugar is dissolved.  Remove from heat and add vanilla.
Slowly pour mixture over popcorn and stir, using above two-man technique.  :)  Sprinkle on a couple pinches of salt, to taste.  Transfer popcorn to a large baking sheet and bake for about 10 minutes, or until crispy.
Cool before serving.

No-Yeast Pizza Dough with Whole Wheat

Long name for a simple recipe.

Amidst my awkward we're-moving-so-use-up-what-we-have-in-our-cupboards stage a couple weeks ago, I found myself with all of the essential pizza ingredients...except for yeast.
My favorite whole-wheat pizza crust recipe calls for yeast, but I didn't have time to run to the store.

So, after googling around a bit, I found a recipe on cooks.com and adapted it to my liking.
This recipe provides more of a soft, bread-y crust, rather than a thinner, crispier crust.

Given the choice, I would choose my yeast recipe over this, BUT, if I find myself in another
pizza-craving, hopeless, yeast-less circumstance,
this will be my go-to!

Make this crust for a yummy Zucchini Pesto Pizza!

(If you're more of a soft-crust fan, this may end up being your favorite.  To each his own.:)
*This is my most popular recipe!  Let me know how you like it!

No Yeast Pizza Dough with Whole Wheat

Makes 1 pizza crust

Inspired by Cooks.com

1 1/2 cups regular whole wheat flour

1/2 cup white flour

1 tsp garlic salt

2 tsp baking powder

3/4 cup water

1/4 cup olive oil

Preheat oven to 400. Combine all ingredients together in a bowl and knead by hand in bowl for about 2 minutes. Place onto baking sheet and press out into desired shape (thinner crust works better for this recipe). Bake for 5-10 minutes (depending on how thick it is). Take it out, add sauce and toppings, then bake for another 8-10 minutes, or until toppings are cooked and edges of crust are lightly browned.

Banana Crunch Pops

I loooove snacks.

Pregnancy was such a great excuse to bring them with me everywhere...even out to the mailbox.

Interestingly enough, the habit stuck...and you can still find me with a snack stash in my purse. :)

*sigh*

Oh, snacks...

This one's simple as banana, yogurt, and granola.

It's like a parfait on a stick.

It reminds me of our state fair...where everything is "deep fried" and "on a stick!"

Except this one's not deep fried.

It's frozen, refreshing, and healthy.

Like I said, simple as that.

Have fun experimenting with different granolas and yogurt flavors!

Banana Crunch Pops

From Better Homes & Gardens

2/3 cup fat-free yogurt (any flavor)

1/4 teaspoon ground cinnamon

1 cup granola (with or without dried fruit)

4 flat wooden craft sticks*

2 medium bananas, halved crosswise

Line a baking sheet with waxed paper & set aside. Place yogurt in a shallow bowl & mix in cinnamon. Pour granola into another shallow bowl. Insert a wooden stick into each banana piece. Roll bananas in yogurt mixture (I sort of spooned the yogurt on), to cover each banana, then roll in granola to coat. Place on prepared baking sheet and freeze for about 2 hours or until firm. Let stand for 10-15 minutes before serving.

*I used skewers, because that's what I had, but I wouldn't recommend them for kids because of the sharp ends! Popsicle sticks are much better.