Tag Archives: easy

Chocolate Chip Cookies {& an arm workout}

how does this blog not have a chocolate chip cookie recipe already? i mean, shouldn’t that be the first post? so here you go, finally, i present to you, a chocolate chip cookie recipe.

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but, this is not an ordinary recipe.  the ingredients that go into it will create the chewiest, most delicious chocolate chip cookie that you have ever tasted. & not only are they incredibly scrumptious, but they are simple to make, & better yet, foolproof.  yes.   f o o l  proof.

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how do i know? {because i’m a fool} the first time i made them, i accidentally added 1 tsp of baking powder, instead of the baking soda that the recipe calls for.  i made a mad attempt to try scooping the baking powder out of the flour i dumped it into…i think i ended up taking out more flour than the actual baking powder {oops}. and then i added the 1 tsp of baking soda in…so who knows what really ended up in there. annnnd even still, the cookies came out flawless.  {they only lasted 2 days in our house. . .yeah,  the recipe yields about 42 cookies}

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oh, and the second time i made them, my brown sugar got a little too much air {dried out} and would not pack down in my measuring cup… so instead of packing down the sugar, like a good baker knows to do, i just filled the cup too full & dumped it on in.  voila, cookies still came out beautifully. see?  foolproof.

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i want to call them “chocolate chip cookie buttons” because they are cute as a button.  these are not the cookies that you put in the oven and a minute later they get super thin & spread out & run into each other, nope, these little guys puff up and come out looking all adorable & petite, like buttons. and that’s especially great for those of us baking at elevation…it’s not easy to make pretty looking baked goods in the mile-high city!

::how cute!  & yep, that's an Idaho quarter::

::how cute! & yep, that’s an Idaho quarter::

lastly, totally unrelated to cookies– check-out the beautiful flowers that matt got me this week {tulips are my favorite!} just had to share because i think they are so gorgeous. {& yes, i know that i am the luckiest girl in the world ♥}

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now, where’s that arm workout? read below, it’s part of the recipe! {& really only for those of us who are lucky enough to not own a fancy shmancy kitchen aid mixer with a paddle attachment…}

Chocolate Chip Cookies

recipe slightly adapted from: Apple A Day

ingredients

  • 2 cups all-purpose unbleached white flour
  • 2 tsp cornstarch
  • 1 tsp baking soda
  • .5 tsp salt
  • .75 cup butter at room temperature {1.5 sticks}
  • .75 cup brown sugar {packed}
  • .25 cup coconut sugar {regular granulated sugar can be subbed here}
  • 1 egg {large}
  • 2 tsp pure vanilla extract
  • .75-1 cup milk-chocolate chips

directions

Preheat oven to 350°

Combine flour, cornstarch, baking soda and salt into a small bowl, set aside.

Arm Workout Warm-up: In large bowl cream together butter, brown sugar, and coconut sugar.  {Those of you with a stand-mixer fitted with a paddle attachment can use that here, but you’ll miss out on the arm workout!}

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::the beginning of creaming the butter & sugar::

Blend in egg and vanilla.

The Arm Workout: Add flour mix to large bowl in three parts.  It will feel pretty dry, and at times, impossible to mix, but I promise you that they will turnout!

OLYMPUS DIGITAL CAMERAOnce all of the flour is fully combined, stir in chocolate chips.

Scoop cookie dough with a spoon and roll into balls. Place cookie dough balls onto baking sheet, about an inch apart.  Bake in a 350° oven for 8-10 minutes. {time may vary depending on your oven}

note: the tops may not brown but you will see the edges turn golden.

Remove from oven, let cool.  See how long you can go from devouring the entire batch {our record is 2 days} … enjoy!

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any comments, suggestions, or questions can be directed to Rachel at: nomushroomshere@gmail.com
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Running {energy} Bars

i’ll be running a half marathon on april 7 {eeek! that’s soon} with one of my good friends, Courtney — she’s my race-running buddy :)

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and even though it’s my 6th or 7th half {yeah, i lost count…}, i am still learning new ways to train and fuel my body to prepare for a successful race.

one thing i struggle with is a good pre-run meal.

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last weekend, i went to a few stores nearby to check out their “energy” bar selection.  there were a few that looked great, but then i looked at the ingredients.    meh.

and then there were some that were all natural/had organic ingredients, but then i looked at the price tag.  geeeeez.

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so i decided it was time to make my own homemade Running Bars.  i love it because you can control the taste – like your bars to be sweeter? add a bit more honey.  like a nuttier taste? add a dab more almond butter. you can’t go wrong doing it yourself!

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the perfect pre-run {or pre-walk/jog/workout/climbing/yoga/etc.} bar!

Running Bars

recipe adapted from: No Meat Athlete’s “Ultimate Energy Bar Formula

**No Meat Athlete’s website is awesome. take a minute to check it out — he provides a formula {not a recipe} for making delicious energy bars. This recipe below is one that I created from the formula, with a few tweaks to the ingredient amounts.

ingredients

  • 15oz Great Northern Beans
  • .5 cup almond butter
  • .25 cup raw honey
  • 1 small banana
  • .25 tsp pure vanilla extract
  • 1 tsp cinnamon
  • .25 tsp sea salt
  • 1 .79oz packet Garden of Life Raw Protein in Vanilla {or 1 serving of your favorite protein powder}
  • .75 cup spelt flour
  • 1 cup oats
  • .5 cup shredded unsweetened coconut

directions

Preheat oven to 350°  –  Grease a 13×9 glass baking dish with a dash of oil.

Using a food processor, pulse beans, almond butter, honey, banana, vanilla, cinnamon and sea salt until smooth.

Add protein powder, flour, oats, and coconut and pulse again until combined.

Spread mixture into pan.  Bake at 350° for 15 minutes.

…Enjoy!!

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Green Chile Enchiladas

a Matt & Rachel’s Kitchen original, this is one of our favorite go-to recipes

firstly because it’s quick

secondly because it only has 5 simple ingredients

& thirdly because it is so tasty

these enchiladas are great to serve for a big dinner party or just for two!  matt & i cook them at the beginning of the week and enjoy ’em as leftovers…

{they are still awesome reheated a day, or 3, later}

M&R’s Green Chile Enchiladas

an original recipe from: Matt & Rachel’s Kitchen

makes 9-10 enchiladas, depending on filling amount

ingredients

  • 1 lb skinless chicken breasts   {time saver: 1 hot roasted chicken from your grocery store}
  • 2- 16oz jars Green Chile Sauce   {we like 505 Southwestern Green Chile** — we use one Mild & one Medium…adjust to your desired heat level. p.s. “hot” is truly Hot!}
  • .5 cup plain greek yogurt   {we like Fage 2% – or you can substitute Sour Cream}
  • 1 cup shredded sharp cheddar cheese   {we use block cheese & shred it ourselves}
  • 1 package medium flour tortillas   {we use Stacey’s Organic 8″ unbleached white flour}

directions

Heat oven to 375° and prepare baking dish: lightly grease a 9×13″ glass baking dish

If you have a roasted chicken, pick the chicken off the bone into a large mixing bowl and shred using two forks.  Skip to the next step.  If you have skinless chicken breasts, cook them how you prefer.  We like to poach them.  Once cooked, put chicken into a large mixing bowl and once cool enough to handle, shred chicken using two forks to pull meat apart.

For Poached Chicken: fill a large pot {or Dutch oven} 2/3 full of water and bring to a boil.  Wrap each chicken breast completely and tightly with plastic wrap. Using tongs, add the wrapped chicken breasts to the boiling water.  Cover and simmer for 20 minutes, until cooked through. {food thermometer should register 165°}

Add 1 jar of green chile {we used the medium for this}, yogurt, and half the shredded cheese to the shredded chicken.  Mix well.

Scoop desired amount of chicken mixture onto each tortilla, rolling each one and placing them tightly next to one another in your baking dish.  

Leave a few tablespoons of the mixture to spread over the top of the tortillas once they are all in the dish.  Next, pour your other jar of green chile over top the rolled tortillas.  Lastly, sprinkle on the rest of the shredded cheese.

Bake in a 375° oven for about 20 minutes or until heated throughout…enjoy!!

**Bonus: 505 is made with ingredients you can pronounce!

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