Tag Archives: sugar

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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Lemon Bars

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during my 3-month-haitus from the blog… matt and i went to mexico! it was my first warm-weather-tropical trip, ever.

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we had the time of our lives: 6 days of  f u n.  no itinerary, no work, no cell phones… just unplugged & relaxed. {heaven}

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oh, and don’t forget the bottomless cervezas and piña coladas that we enjoyed while lounging on the beach.  tough life.

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anyway, being back in denver isn’t awful. but there was a big snowstorm to welcome us home… it made me miss the warm beach, a lot. so what better dessert to make than refreshingly tart & summery lemon bars?

lemons in the snow!

lemons in the snow!

we kept busy during the sunday snowstorm; as you can see from the picture above, i lined up lemons in the snow and took pictures of them… while matt used the lemons to practice his juggling…

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yep, lemons are good for more than just lemonade.  they keep us entertained and they make lemon bars.  and lemon bars make our tastebuds happy :)

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these tart, lemony bars can help the winter blues… just bake ’em, let them cool, open the oven door, put a chair next to it, sit back, and enjoy your lemon bars by the warmth of your oven…i guess a fireplace works too {we don’t have one of those}

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*to bring back a little taste of mexico, i dusted some bars with shredded coconut {unsweetened!} and i was not disappointed.  i will now be concocting the perfect Coconut Lemon Bar recipe… stay tuned {coming Summer of 2013 ;) ha!} but until then… enjoy this recipe!!

Lemon Bars

recipe slightly adapted from: Smitten Kitchen

ingredients 

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for the crust:

  • .5lb unsalted butter, at room temp
  • .5 cup granulated sugar
  • 2 cups flour
  • 1/8 tsp kosher salt

for the filling:

  • 5 large eggs at room temp
  • 1 & 2/3 cups granulated sugar
  • 1 tbsp grated lemon zest
  • 2/3 cup fresh-squeezed lemon juice {about 4-5 lemons}
  • 2/3 cup flour

+ confectioners sugar, for dusting

directions

Preheat the oven to 350°F and grease a 9×13 baking dish.

For the crust:   cream the butter and sugar until light.  Combine the flour and salt.  Add flour to the butter until just mixed.  Gather dough into a ball and using floured hands, flatten it and press it into the greased baking dish, building up a .5″ edge on all sides.  Chill.

Bake the crust for 15-20 minutes, until very lightly browned.  Let cool.

For the lemon filling: whisk together the eggs, sugar, lemon zest, lemon juice, and flour.  Pour over the crust and bake for about 25-30 minutes, or about 5 minutes beyond the point where the filling is set.

Let cool to room temperature, use sifter to add a dusting of confectioners sugar.

Enjoy!!

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Pecan Butter

i never thought about making my own nut butters.  i just buy creamy peanut butter from the store and call it good.

and then i found a recipe for pecan butter.  pecan butter??  yep.  and it is  d e l i c i o u s .     who knew?

there are cashews in it too… and i don’t even like cashews…

use it as an apple dip or eat it by the spoonful {get a large spoon}

…a really large spoon.    i scraped the food processor bowl like it was brownie batter!!

Pecan Butter

recipe slightly adapted from: Edible Perspective

ingredients

  • 2.5 cups pecans
  • .75 cup cashews
  • 1 tbsp + .25 tsp pure cane sugar
  • .75 tsp fine grain salt {I only had regular sea salt and it worked OK}

directions

Preheat oven to 300°

Line a cookie sheet with parchment paper and spread pecans and cashews on it in a single layer.  Toast in oven for 10-15 minutes, stirring once or twice.  Keep a careful eye on them!  {I am always ultra careful because pecans are easy to burn, at least for me!}  Remove from oven and let cool for about 10 minutes.

Scoop the nuts into your food processor and turn on.  Turn off a few times to scrape down the bowl and process until you get a smooth buttery texture.  About 6-8 minutes.

Add salt and sugar and process again until smoothly mixed in.

Keep in a sealed container in a dark/dry place or your refrigerator. {we use Ball jars} …enjoy!!

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