Chewy Chocolate Chip Cookies

Chewy Chocolate Chip Cookies

Ingredients:

• 2 cups plus 2 tablespoons (10 5/8 ounces) unbleached all-purpose flour

• 1/2 teaspoon baking soda

• 1/2 teaspoon salt

• 12 tablespoons (1 1/2 sticks) unsalted butter, melted and cooled until warm

• 1 cup packed (7 ounces) light or dark brown sugar

• 1/2 cup (3 1/2 ounces) granulated sugar

• 1 large egg plus 1 egg yolk

• 2 teaspoons vanilla extract

• 1-1 1/2 cups semisweet chocolate chips (or above, I used mini M&Ms)

Directions:

1. Adjust the oven racks to the upper- and lower-middle positions and heat the oven to 325 degrees. Line 2 large baking sheets with parchment paper or spray them with nonstick cooking spray.

2. Whisk the flour, baking soda, and salt together in a medium bowl; set aside.

3. Either by hand or with an electric mixer, mix the butter and sugars until thoroughly blended. Beat in the egg, yolk, and vanilla until combined. Add the dry ingredients and beat at low speed just until combined. Stir in the chips to taste.

4. Roll a scant 1/4 cup of the dough into a ball. Hold the dough ball with the fingertips of both hands and pull into 2 equal halves. Rotate the halves 90 degrees and, with jagged surfaces facing up, join the halves together at their base, again forming a single ball, being careful not to smooth the dough's uneven surface. Place the formed dough balls on the prepared baking sheets, jagged surface up, spacing them 2 1/2 inches apart.

5. Bake until the cookies are light golden grown and the outer edges start to harden yet the centers are still soft and puffy, 15 to 18 minutes, rotating the baking sheets front to back and top to bottom halfway through the baking time. Cool the cookies on the sheets. Remove the cooled cookies from the baking sheets with a side metal spatula.

Note: These oversized cookies are chewy and thick, like many of the chocolate chip cookies sold in gourmet shops and cookie stores. They rely on melted butter and an extra egg yolk to keep their texture soft. These cookies are best served warm from the oven but will retain their texture even when cooled. To ensure the proper texture, cool the cookies on the baking sheet. Oversized baking sheets allow you to get all the dough into the oven at one time. If you're using smaller baking sheets, put fewer cookies on each sheet and bake them in batches.

Makes 18 large cookies (9 on each large baking sheet).

Notes:

I know not many recipes can rival mom's chocolate chip recipe! But I find myself turning to these more and more. A friend made these for me after EmmaMae was born as the dessert to the dinner she brought. She made me a log of dough that I could easily make into cookies whenever we wanted. It was great! And I LOVE these cookies. I usually have the ingredients on hand, they only take 2 pans cooking at the same time (so none of the in and out of the oven forever, which is usually why I don't make cookies), and they are large and chewy! The recipe source has a picture on her blog about how to form the cookies. It sounds complicated but it's not and totally worth it! These are large cookies and remind of the bakeries here in NYC. Now, I try and follow my friend's tradition and if I don't make the Simple Brownies for dessert, I usually bring the new mom some of these cooked or a log of dough ready to be snacked on when the chocolate urge strikes!

Source: http://www.browneyedbaker.com/2008/06/21/thick-and-chewy-chocolate-chip-cookies/

Simple Granola Bars

Simple Granola Bars

Ingredients:

• 2 cups rolled oats

• 1/2 cup wheat germ (or wheat bran or ground flax, or mixture)

• 3/4 t ground cinnamon

• 1 C whole wheat flour

• 3/4-1 C raisins (I usually throw in a full cup)

• 3/4 t salt

• 1/2 C oil (I have used olive oil or canola oil)

• 1/2 C honey

• 1 beaten egg

• 2 t vanilla extract

• Variations: craisins, coconut, mini chocolate chips, slivered almonds, etc

Directions:

1. Preheat oven to 350F. Grease and line with waxed or parchment paper a 9x13 baking pan.

2. In a large bowl, stir together oats, wheat germ, cinnamon, flour, raisins, and salt. Make a well in the center and pour in the honey, egg, oil, and vanilla. Mix well with a spoon or fork until all moistened evenly. Put into prepared pan and smooth out, pressing down evenly with spatula. 

3. Bake for 18-20 minutes, just until edges start to brown/golden. Cool for 5-10 minutes and then lift out the squares (the waxed or parchment paper makes this easy) and cut into squares. Best to cut while still warm.  Store in air tight container. 

Makes 18 medium sized granola bars. (I cut once lengthwise and then 8 times width wise in the 9x13 to make 18 bars). 

Notes:

We eat a lot of granola bars around here, especially as we are on the go. Making my own saves a lot of money and they are much healthier than many of the processed kinds. I have tried many recipes but I keep coming back to this one. It can be changed quite a bit (if you don't have wheat germ, that's okay!). I like that they pack well and don't fall apart as some do. Full of protein and whole grains, they are filling - which is a must in our snack department! The boys like to grab one as we head to the playground, I bring some in a tupperware when we are out and about, or they throw one in their lunches. I try to make these weekly, although I'm sure we would eat more if I made them more often! I haven't tried, but I'm sure they freeze well, too. Very simple to stir together and pop in the oven, so I feel like they are still convenient and worth making instead of buying.

Source: Adapted from and picture credit:  http://allrecipes.com/recipe/playgroup-granola-bars/detail.aspx

One Pot Basil Tomato Pasta

One Pot Basil Tomato Pasta

Ingredients:

• 12 ounces linguine
• 12 ounces cherry or grape tomatoes, halved or quartered if large
• 1 onion, thinly sliced (about 2 cups)
• 4 cloves garlic, thinly sliced (I minced mine and did 6 cloves)
• 1/2 teaspoon red-pepper flakes 
• 2 sprigs basil (6-8 leaves, or more!), plus torn leaves for garnish
• 2 tablespoons extra-virgin olive oil, plus more for serving
• Coarse salt and freshly ground pepper
• 4 1/2 cups water
• Freshly grated Parmesan cheese, for serving

Directions:
1. Combine pasta, tomatoes, onion, garlic, red-pepper flakes, basil, oil, 2 teaspoons salt, 1/4 teaspoon pepper, and water in a large straight-sided skillet. Bring to a boil over high heat. Boil mixture, stirring and turning pasta frequently with tongs, until pasta is al dente and water has nearly evaporated, about 9-11 minutes.

2. Season to taste with salt and pepper, garnish with basil. Serve with oil and Parmesan.

Notes: I had this pinned for awhile but I was totally skeptical. No sautéing? Just throw it all in and it will turn out fine 10 minutes later? Well, after making it on Sunday, I am converted! It was simple but fresh and delicious (all the kids gobbled it down). Plus, it's very much my style to just throw it all in and let it cook:) 

Source: http://www.marthastewart.com/978784/one-pan-pasta. Picture: http://www.joyouslydomestic.com/2013/10/one-pot-tomato-basil-pasta-martha.html

Black Bean Smothered Sweet Potatoes

Black Bean Smothered Sweet Potatoes

Ingredients:

• 4 medium sweet potatoes (optional: 1 t cumin, 2 T olive oil, 1 t salt, dash pepper  - if roasting)

• 2 teaspoons extra-virgin olive oil
• 3 cloves garlic, minced
• 1 onion, chopped
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon salt
• 2 15-ounce can black beans, rinsed 
• 2 medium tomato, diced 

Toppings: 

• sour cream
• chopped fresh cilantro
• diced avocado
• fresh lime juice

Directions:
1. For sweet potatoes, you can cook them two ways: baked or roasted.
-Baked: Prick sweet potatoes with a fork in several places. Microwave on High until tender all the way to the center, 12 to 15 minutes. (Alternatively, place in a baking dish and bake at 425ºF until tender all the way to the center, about 1 hour.) 
-Roasted: OR You can peel, dice into large bite-sized pieces, toss with some olive oil, 1 t cumin, 1 t salt, dash of pepper. Spread on a cookie sheet and roast at 450F for about 30 minutes, turning half way through. I've tried both ways (baked or roasted) and love both. 

2. For the black bean "smothering": sautee the onion in the olive oil over medium heat until translucent and then add the garlic and spices and salt, cooking for one more minute. Then add the beans and tomatoes until heated through and tomatoes start to let out some of their juices. 

3. If baking the sweet potatoes, when just cool enough to handle, slash each sweet potato lengthwise, press open to make a well in the center and spoon the bean mixture into the well. Alternatively, serve the roasted sweet potatoes and top with the black bean mixture. Top with desired toppings (listed above). 

Notes: My sister Corinne served the baked version over the Christmas holiday. We all loved it! I LOVE these flavors. These flavors are very similar to the black bean and sweet potato burritos and the stacked roasted veggie enchiladas that I have posted before. I love the subtle spice and southwest flavors matched the sweetness of the sweet potato. I also love all the whole foods this provides and how filling it is! 

Source: Adapted from: http://www.heart.org/HEARTORG/GettingHealthy/NutritionCenter/Recipes/Black-Bean-Smothered-Sweet-Potatoes_UCM_442433_Recipe.jsp

Cinnamon Swirl Bread

Cinnamon Swirl Bread

Ingredients:

• 5-1/4 to 5-1/2 cups all-purpose flour (I usually do 3 C whole wheat pastry flour and have also tried with all whole wheat, which is great, just denser).
• 2 cups quick-cooking oats
• 2/3 cup nonfat dry milk powder
• 1/4 cup packed brown sugar
• 2 packages (1/4 ounce each) active dry yeast
• 3 teaspoons salt
• 2-1/2 cups water
• 2 tablespoons butter
• 1 egg
• 1 cup raisins
• 1/2 cup sugar

• 2 teaspoons ground cinnamon

Directions:

• In a large bowl, combine 2 cups flour, oats, milk powder, brown sugar, yeast and salt. In a small saucepan, heat water and butter to 120°-130°. Add to dry ingredients; beat just until moistened. Add egg; beat until smooth. Stir in enough remaining flour to form a firm dough. Stir in raisins.
• Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bow, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour.
• Punch dough down. Turn onto a lightly floured surface; divide in half. Roll each portion into an 18-in. x 9-in. rectangle. Combine sugar and cinnamon. Set aside 2 tablespoons for topping. Sprinkle remaining cinnamon-sugar over rectangles to within 1/2 in. of edges. Roll up jelly-roll style, starting with a short side; pinch seam to seal.
• Place seam side down in two greased 9-in. x 5-in. loaf pans. Cover and let rise until doubled, about 30 minutes. Sprinkle with reserved cinnamon-sugar.
• Bake at 375° for 35-40 minutes or until golden brown. Cover loosely with foil if tops brown too quickly. Cool for 10 minutes before removing from pans to wire racks. 
• Yield: 2 loaves (16 slices each).

Notes: We have made this several times and I love it for toast in the morning. It's a nice make-ahead breakfast option and the kids love to snack on it as well. It's filling, especially if you use whole wheat flour, and has a bit of sweetness that makes it even more appealing to the kiddos. 

Source: My sister Camille!

Baked Oatmeal

Baked Oatmeal

Ingredients:

•  2 cups quick oats
• ½ cup packed brown sugar (I used less and it was still quite sweet)
• 1/3 raisins (or cranberries, dates or other dried fruit, or a combo)
• 1 tbsp. of chopped walnuts (I usually don’t have walnuts on hand so I often omit)
• 1 tsp. baking powder
• 1 ½ c. skim milk
• ½ c. applesauce (other fruit puree or something similar i.e. pumpkin)
• 2 tbsp. melted butter (or canola oil)
• 1 large egg, beaten
• Dash of salt

Other additions/substitutions:

Double for a 9x13 pan (this is what we do for our family)

Wheat bran (add up to ¼ c. and maybe just a little extra milk)

Wheat germ (not too much b/c wheat germ can change the flavor)

Flax meal (great!)

Cranberries, other dried fruit

Almonds

Coconut

A little dash of vanilla extract

Dash of cinnamon

Agave nectar (or honey or maple syrup) instead of brown sugar

Directions:

Preheat oven to 375. Combine the first five ingredients in a medium bowl. Combine the milk, applesauce, butter (oil), and egg. Add milk mixture to oat mixture, stir well. Pour oat mixture into 8 inch square pan coated with cooking spray (glass pan cleans up very easily!) Bake for 20 minutes (give or take a few, depending if you’ve really let the oven warm up)

Serve warm – with a drizzle of milk to cool it down a bit.

Notes: Another great make ahead breakfast option. I love mixing it up the night before and just popping it in the oven when I get up. The kids LOVE oatmeal and usually Jordo and EmmaMae then eat it throughout the day. My sister Camille has tried lots of the variations. I'm excited to try the pumpkin variation next!

Source: My sister Camille!

Refrigerator Bran Muffins

Refrigerator Bran Muffins

INGREDIENTS

• 4 cups wheat bran flakes or plain wheat bran
• 2 cups bran buds (look like little pebbles) or all-bran (look like little twigs)
• 2 cups boiling water
• 1 quart (4 cups) buttermilk
• 8 tablespoons (1/2 cup) butter, melted
• ½ cup (no-added sugar) applesauce
• 2 cups sugar
• 4 large eggs
• 1 teaspoon pure vanilla extract
• 5 cups whole wheat flour
• 4 teaspoons baking soda
• 1 teaspoon salt

DIRECTIONS

1. In a large bowl with a tight fitting lid, place the wheat bran flakes (or plain wheat bran) and the bran buds or all-bran. Pour the boiling water over the bran and mix well. Stir every couple of minutes while the mixture cools to room temperature. The mixture will become very thick and sticky.
2. After the mixture cools, add the buttermilk, melted butter, applesauce, sugar, eggs and vanilla. Mix well. Add the flour, baking soda and salt. Mix well to combine all the ingredients together.
3. The batter can be covered well and kept in the refrigerator for up to 30 days. To bake, scoop the batter into greased or lined muffin tins. Fill 3/4 full. Bake at 375 degrees for about 14-16 minutes, until a toothpick inserted in the center of a muffin comes out clean or with a few moist crumbs.

Notes:

I know that Grandma Lauritzen and Mom Toone used to make bran muffins. Due to Jordan's unpredictable schedule, breakfast time is sometimes our only consistent meal together as a family so we are trying to make it more of a sit down event, even on busy school mornings. I LOVE these make ahead muffins! It helps get us out of the cereal rut and makes my morning so easy! They are filling and pretty healthy and paired with fruit make a meal. I have made this big batch about 4 times now and each batch makes about 4 dozen muffins. I love having it just sitting in my fridge, waiting to be made. I highly recommend these. I see them as a staple of our school mornings now. (And now that our church has changed from 1pm to 9am, we eat them on Sundays as well).

Source: (recipe and picture)

http://www.melskitchencafe.com/2010/09/healthy-and-delicious-refrigerator-bran-muffins.html