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.

Kristin's Kitchen

Today, 

I stepped out of the kitchen and

FINALLY

wrote something in my "About" tab.

Kitchens are about so much more than food--they're often a family hub where memories are created...

check out the About section to read some of my most delectable memories.

What are your favorite moments in the kitchen?

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!

Whole Wheat Pancakes, Healthified!

Tonight I was in need of a quick dinner, so I whipped up a batch of my

whole wheat yogurt pancakes.

But this time I substituted a few ingredients:

honey for brown sugar,

almond milk for cow's milk,

and

coconut oil for canola oil.

Let me tell you, it was de-licious.  My husband, toddler, and I love them even more!

Meet healthier, tastier version of whole wheat yogurt pancakes...

enjoy!