Gingersnap Kiss Cookies

My mom has a thing for libraries. Ever since I can remember, the library has been presented to me as a much-frequented and much-adored building of worship. Whenever we traveled to another town, my mom gravitated toward the local library. Whenever there was a rainy day during my childhood (or a sunny one, or a snowy one, or a partly-cloudy one) my brother and I were often toted along toward…you guessed it…the library.

I guess all that library-loved rubbed off onto me, because I was an avid reader from an early age. During our library visits my mom would find five-year-old me hidden away at the end of an aisle, legs splayed out in front of me as I flipped through book after book after book. Some of my most favorite children’s books were the Laura Ingalls Wilder stories. I can still remember their colorful gingham covers, the paperbacks soft and smooth on my small lap. I read all about Laura and her family living in the big woods of Wisconsin, moving to the wide-open prairie, and having all sorts of pioneer adventures. I was enthralled with the idea of riding in a covered wagon, churning butter by hand, and having only one bath a week! And of course, I loved their good old bulldog, Jack.

Christmas in the Big Woods was possibly my most treasured Laura Ingalls Wilder book. I was as much a Christmas fanatic as a book fanatic, and I must have read that story a thousand times. The doll I received as a Christmas present in 1999 was named Charlotte after Laura’s own Christmas doll. I remember being disappointed that my candy canes weren’t straight and rectangular like the old-fashioned “peppermint sticks” in the book, and I used my own thimble to trace “frost pictures” on the window just like Laura and her sister, Mary. I was also entranced with the idea of the molasses candy depicted in the book. “Pa” would bring in a giant tub of snow from outside, and the girls would heat up molasses and pour it onto the cold snow to make beautiful, edible shapes. Since then, molasses has been a very “pioneer-y” ingredient to me.

These soft gingersnap cookies seem just like something Laura and Mary would have made. They’re simple, lightly-spiced, not-too-sweet, and full of rich flavor from the key ingredient (molasses). Being me, I couldn’t resist kicking them up a notch by adding a Hershey’s hug to each cookie, and I’m glad that I did. The milk and white chocolate pair wonderfully with the warm spices, and I could never say no to pretty swirls. I made these cookies before Christmas, but they’d be great at any time of the year! You’ll feel just like Laura Ingalls Wilder as you bake them…and whether or not that’s a good thing, I can’t quite say. But it sure was for me. 🙂

Gingersnap Kiss Cookies

Makes about 3 dozen cookies

3/4 cup butter or shortening (I like to use 1/2 cup butter and 1/4 cup shortening)

1 cup brown sugar, packed

1/4 cup molasses

1 large egg

2 & 1/4 cups flour

2 teaspoons baking soda

2 teaspoons ground cinnamon

1 teaspoon ground ginger

1/2 teaspoon ground cloves

1/4 teaspoon salt

Granulated sugar, for sprinkling

3 dozen Hershey’s hugs (or kisses), unwrapped

Directions:

In a large bowl, cream together the butter (or shortening) and sugar until light and fluffy. Beat in the molasses and egg, scraping down the sides as needed.

In a separate bowl, whisk together the flour, baking soda, spices, and salt. Stir the dry ingredients into the wet, mixing just until combined. Cover the dough and chill for at least an hour.

Preheat oven to 375 degrees F. Line two cookie sheets; set aside. Roll the dough into tablespoon-sized balls and coat with granulated sugar. Place 3 inches apart on prepared baking sheets.

Bake the cookies for 10-12 minutes or until the tops are set. Immediately press an unwrapped candy into the center of each cookie. Let the cookies cool for 5 minutes on the sheets before transferring to a wire rack.

(Recipe adapted from Red Checkered Picnics)

Easy Peanut Butter Blossoms

So I gained some important new knowledge this week. I babysat for two of my favorites on Thursday (I’m home for the holidays!), and as I played chauffeur from school to dance practice the backseat conversation shifted to Santa Claus.

“An elf called us,” I was told. Moonbeam, I believe his name was, had some very important information to relay. “Santa is gluten-free this year. The elf told us this, and elves know everything about Santa…because they are tiny.”

I was fascinated to learn not only that Santa Claus is now gluten-free (although should I really be surprised, given the explosion of gluten-free in the western world?) but that elves are knowledgeable because of their size. Not because they are magical, not because they are mythical, not because they live in the North Pole or have pointy ears or are master toy makers…no. Elves know everything because they are tiny. Makes total sense…or at least, it probably would if I had the ability to experience logic as a five-year-old does. I kinda miss those days.

Regardless of how Moonbeam got his information, I think we had better pay heed. I bet there are lots and lots of gluten-free Santas out there this year who would be more than happy to receive a plate of cookies that he (or, um, she) can actually eat! Luckily, I have the perfect solution! These peanut butter blossoms are some of the easiest cookies I know how to make…and the recipe might possibly be sneakily listed in about four of my other blog posts, in slight variations. It goes like this: 1 cup of peanut butter. 1 cup of sugar. 1 egg. Stir. Scoop. Bake. I like to add a little baking powder and vanilla just because I can’t stand leaving a good recipe alone (and it adds a little lift and flavor), but you don’t necessarily have to if you want to go with the 1-2-3 easy approach. I’m willing to bet that Santa won’t care either way ;).

Of course, it never hurts to add chocolate to a peanut butter cookie! Am I right, or am I right? I turned these into peanut butter blossoms (one of the quintessential Christmas cookies!) simply by pressing a chocolate kiss into each cookie. The chocolate definitely takes them to the next level, and it makes them look pretty, too. If you know a gluten-free Santa (or are one yourself!) I would definitely share Moonbeam’s knowledge with the little bakers in your family. Even if you don’t think Santa will be stopping by your house next week, you should still make a batch of these peanut butter blossoms! They’re soft, chewy, full of peanut butter flavor…and are gluten-free! Elf-approved for sure. 🙂

Easy Peanut Butter Blossoms

Makes about 2 dozen cookies

1 cup creamy peanut butter

1 cup granulated sugar

1 large egg

1 teaspoon baking powder

1 teaspoon vanilla extract (optional)

2 dozen chocolate kisses, unwrapped

Directions:

Preheat oven to 350 degrees F. Line two baking sheets with parchment paper or silicon mats. Set aside.

In a large bowl, stir together the peanut butter, sugar, egg, baking powder, and vanilla. Scoop the dough into tablespoon-size balls and drop onto prepared cookie sheets.

Bake for 8-10 minutes, or until tops are set. Be careful not to over-bake, because the cookies will continue cooking as they cool on the sheets. Immediately press a chocolate kiss into the top of each cookie. Cool on the sheets for 5 minutes, then move to a wire rack to cool completely. Store in an airtight container at room temperature.

All-American Apple Pie

Sometimes you just have to laugh at yourself. I like to think I’m not the only one who does things such as…

• Spend several minutes trying to turn my car on with the key to my room
• Put a dirty knife into the refrigerator and come dangerously close to dropping a jar of peanut butter into a sink full of soapy water
• Start panicking because I can’t find my cell phone, only to discover that I am holding it up to my ear
• Refer to Africa as a country (I’m cringing right now)
• Act astonished that Scrabble comes in a Spanish version…um no, it’s just the same alphabet, Emma

So. Now that I’ve exposed my most Darwin-award-worthy moments (or at least a teeny tiny fraction of them), I’m hoping that the next laughable thing on my list will seem a little less laughable. I’m talking about these pie pictures, of course. The pictures that I took on my iPhone at 8pm in the yellowy artificial light of my kitchen with my dad standing two feet away practically salivating as he waited for his slice. Unfortunately my brother won’t be home for the holidays until tomorrow; otherwise I would have clearly taken advantage of his  photography skills. Which are about 10,000 lightyears above mine.

Thus, instead of making you all wait even longer for my next post (I know it’s been over two weeks and I’m sorry!) I decided to have a long, hard laugh and offer you these fantastically grotesque pictures along with a pretty stellar recipe. Use your imaginations!

The truth is, this is a pretty darn delicious apple pie. I love how the crust is spiked with a hint of cinnamon and nutmeg, and the filling is a perfect balance of sweet, tart, and spiced. I used a combination of Granny Smith and Honeycrisp apples, which I would highly recommend. The filling itself is quite simple–just toss together some standard ingredients and fold in the apple slices. Pour it all into your pie crust (which, I’ll admit, is the harder part that I have yet to perfect) and bake until golden and bubbly! You’ll end up with a house that smells so good you’ll want to bottle it up and put it into a candle. And of course you’ll get a delicious apple pie, too. Horrid pictures aside, this recipe is a keeper!

All-American Apple Pie

Crust:

2 cups all-purpose flour

1 teaspoon sugar

1/4 teaspoon salt

1/4 teaspoon ground cinnamon (optional)

1/4 teaspoon ground nutmeg (optional)

1/3 cup cold unsalted butter, cut into small chunks

1/3 cup chilled vegetable shortening

4-5 tablespoons very cold water

Filling:

1/2 cup granulated sugar

1/4 cup brown sugar

1/4 cup all-purpose flour

2 teaspoons ground cinnamon

1/2 teaspoon ground allspice (or 1/4 tsp nutmeg + 1/4 tsp allspice)

6 cups apples, peeled and thinly sliced (about 6 medium apples; I used 3 Granny Smith and 3 Honeycrisp)

To finish:

1 egg, beaten

Granulated sugar, for sprinkling

Directions:

For the crust, whisk together the flour, sugar, salt, cinnamon, and nutmeg in a large bowl. Using a pastry blender or two forks, cut in the cold butter and shortening until the mixture is coarse and crumbly. Add in the water one tablespoon at a time, tossing with a fork, until the dough holds together. Form the dough into two equal balls, wrap in plastic wrap, and refrigerate for at least 30 minutes.

Preheat the oven to 400 degrees F. For the filling, combine all the ingredients except for the apples in a large bowl. Fold in the apples until they are coated in the mixture.

Roll out the dough into two 12-inch circles. Carefully transfer one of the crusts to a 9-inch pie pan. Press the crust into the bottom and sides of the pan, leaving a 1/2-inch overhang along the sides. Pour in the apple filling and top with the remaining crust. Crimp the edges.

Cut several slits into the top crust. Brush the beaten egg onto the top and edges of the crust. Sprinkle the crust with granulated sugar. Cover the edges loosely with strips of aluminum foil and bake for 35 minutes. Remove the foil and bake for an additional 10-20 minutes or until crust is golden-brown and filling is bubbly.

Let the pie cool for at least 30 minutes before slicing. Store leftovers in the refrigerator.

(Recipe adapted from Land O’Lakes)

Classic Snickerdoodles

(You might notice a small ginormous change in the quality of these photos…I was home for Thanksgiving and able to utilize my brother once again 🙂 )

Those who know me well know that I’m just a teensy bit neurotic when it comes to holidays. For instance, I happen to be one of the hugest Christmas freaks that I know of, but nothing can begin until the day after Thanksgiving. No Christmas carols, no Christmas baking, no Christmas movies, nada. Apparently our consumer culture has different plans, of course, with Christmas decorations cropping up everywhere on November 1st! It’s ridiculous, I tell you. Can’t even handle it. Earlier in November I might have possibly sat in the JC Penney shoe section with my phone pressed to my ear for 45 minutes as I waited for my mother to try on shoe after shoe. They were playing Christmas music, you see, thus forcing me to turn on my own Pandora station and jam my iPhone up to my eardrum. TOO FREAKING EARLY, JC Penney! Please get your act together.

Luckily, we’re now in the safe zone. Thanksgiving has come and gone, today I opened the first little window on my advent calendar, and I can fully embrace my favorite season! I decided to kick it off with some baking last weekend. Since I’m a poor, penniless college student I opted to be a little more frugal this year when it comes to gifts, and I knew that my friends would all enjoy some homemade cookies. If there’s anything you can assume about 99% of college kids, it’s that they are low on cash and highly motivated by food. Truth!

I’ve always loved snickerdoodles, and most people I know love them too. They’re basically soft mounds of butter, sugar, and white flour coated in cinnamon-sugar. What’s not to love? Although I consider snickerdoodles a year-round kind of cookie, they seem to work especially well at Christmas. Maybe it’s all that cinnamon!

I ended up making a triple batch of these incredible snickerdoodles from Sally’s Baking Addiction, and I was quite pleased with the results! I wanted my snickerdoodles to be soft, thick, chewy, cinnamony (it’s a word if I say so), and full of that sweet-with-the-tiniest-bit-of-sour snickerdoodle flavor that comes from the cream of tartar. They delivered on all levels, and although I was up to my eyeballs in cookie dough (6 dozen cookies is a LOT of cookies) it was definitely worth it. Plus I figure I got in a pretty good arm workout with all the stirring, so any cookie-dough eating was completely justified. Not that I eat raw cookie dough or anything…

Start off your holiday baking (if you haven’t already) with a batch or three of these awesome snickerdoodles! They may not be packed full of fancy add-ins or crazy flavor combinations, but you can’t beat a classic. Plus they’ll make your house smell like Christmas, which is now totally appropriate. 🙂

Classic Snickerdoodles

Makes about 2 dozen cookies

1 cup (2 sticks) unsalted butter, softened

1 & 1/3 cups granulated sugar

1 large egg

2 teaspoons vanilla extract

3 cups all-purpose flour

2 teaspoons cream of tartar

1 teaspoon baking soda

2 & 1/2 teaspoons ground cinnamon

1/2 teaspoon salt

For rolling:

1/4 cup granulated sugar

1 teaspoon ground cinnamon

Directions:

Preheat oven to 375 degrees F. Line two cookie sheets with parchment paper or silicon mats and set aside.

In a medium bowl, whisk together the flour, cream of tartar, baking soda, cinnamon, and salt. Set aside.

In a large bowl, beat the butter until soft and smooth. Beat in the sugar until the mixture is light and fluffy. Add in the egg and vanilla, scraping down the sides as needed. Slowly stir in the flour mixture, stirring just until combined.

In a shallow dish, combine the additional sugar and cinnamon. Form the cookie dough into 1.5-tablespoon balls and roll in the cinnamon-sugar. Place 3 inches apart on prepared cookie sheets.

Bake for 10-12 minutes or until edges are barely golden and tops are set. Let the cookies cool on the sheets for 5 minutes before removing to a cooling rack.

(Recipe from Sally’s Baking Addiction)

Slow-Cooker Southwest Chicken

Growing up in Colorado, I never had a single snow day. Sure, there were days when we woke up to 4 feet of snow and icy roads, fallen tree branches and skating-rink puddles, but school was never called off. Snow plows and road salt were always at the ready, and most Coloradans are pretty darn good at driving in treacherous conditions. I was a child of the rockies, and winter just entailed snow. Then I moved to the Pacific Northwest.

I still remember my very first snow day. I was in third grade, and it was my first winter in Washington. When snow showed up on the weather report, the entire school was buzzing with excitement. Snow was (and is) a pretty rare occurrence on our little island, even in the depths of winter. When I woke up to a measly 2 inches of snow and found out that school was cancelled, I was excited yet confused. Why didn’t anyone have snow tires? Where were all of the snow plows? Not to mention that snow was the only thing anyone seemed able to talk about. Still, I was a 9-year-old with a day off from school and a backyard full of snow. I happily went along with it!

Here in my little corner of Oregon, it’s pretty much the same thing. The slightest bit of ice on the roads often results in schools being called off, although with last year’s crazy 18-inch-accumulation snow storm I could understand why we got three snow days in a row. Still, last week’s cold front brought us a whopping .2 centimeters of frosty snow…and a widespread shut-down of numerous local schools. Say what?!

My university was one of the few schools in the Portland area that managed to stay open, and I was shocked that we were in the minority! My friend from Idaho and I spent the day snickering at all the weaklings who couldn’t handle a little frost. Granted I’ve probably become one of those weaklings during my eleven years in Washington, but the Coloradan in me still thinks it’s pretty funny. All jokes aside, I’m glad everyone (to my knowledge) stayed safe!

All this cold weather makes me crave hot meals more than ever. Over the weekend I busted out my beloved Crock Pot and made one of my favorites. I discovered this Slow-Cooker Southwest Chicken a few years back and continue to be in awe of its quickness, cheapness, deliciousness, and versatility! It only requires FOUR ingredients (although I’ve added a few extra spices down below) and is as easy as dumping everything into your slow cooker and flipping on the switch. I’ve made it with both black beans and white beans, red salsa and salsa verde, and even crushed pineapple subbed for the corn (sounds weird but it’s awesome)! You can eat it over brown rice, rolled up in tortillas, on top of mixed greens, or chili-style with tortilla chips for dipping. It’s the perfect weeknight dinner, and leftovers store great!

Stay warm and make this Southwest Chicken for a hot lunch or dinner. It has such simple, standard ingredients that you might not even need to make a trip to the store! Which would be a good thing, considering all the legitimately icy roads around the country right now. It’s always good to be on the safe side, whether we’re talking about an inch of black ice or a teeny tiny patch of snow crystals. Haha.

Slow-Cooker Southwest Chicken

Makes about 4 servings

1 pound boneless, skinless chicken breasts

1 cup prepared salsa

1 15-oz can black or white beans, drained and rinsed

1 15-oz can sweet corn, drained

2 teaspoons ground cumin (optional)

1/2 teaspoon coriander seed (optional)

For topping: shredded cheese, sour cream, chopped olives, sliced avocado, lettuce, tomatoes, etc.

Directions:

Spray the bottom of a slow-cooker with cooking spray. Place all the ingredients in the slow-cooker and stir to combine. Cook on high for 4-6 hours or on low for 6-8 hours, until the chicken pulls apart easily. Use two forks to shred the chicken into bite-sized pieces. Serve with tortillas, corn chips, rice, quinoa, etc.

(Recipe adapted from Mel’s Kitchen Cafe)

Cinnamon Apple Bread

(Sorry for the atrocious pictures…soon I’ll be back at home with my brother for the holidays and you’ll get some quality photos, I promise!)

Those of you who are avid readers might remember a recipe way back in 2012 for Apple Cinnamon Bread. Actually, I would be quite impressed if anyone does remember…I’m sure you all have better things to keep track of than my recipe arsenal! The reason I bring it up is to erase any kind of confusion between the two recipes. That back then was Apple Cinnamon Bread. This right now is Cinnamon Apple Bread. No, there is no logical reason for the ordering of the words; I just didn’t want two identical-sounding recipes. Because these are not the same bread. Not at all. The Apple Cinnamon Bread from 2012 consisted of a fragrant, cinnamon-spiced quick bread filled with chunks of juicy apple and topped with a crunchy cinnamon-sugar crust. It had a soft, tender, coarse crumb and was bursting with the flavors of fresh apple pie. My house smelled incredible while it was baking!

The Cinnamon Apple Bread from 2014 consists of a sweet, vanilla-scented bread layered with a thick cinnamon swirl and diced apples. It also has a soft, tender, coarse crumb and is bursting with the flavors of fresh apple pie. My apartment also smelled incredible while it was baking! As you can see, although the two breads are pretty different (one is a cinnamon bread with apple chunks and a crunchy topping; one is a plain vanilla bread swirled with ribbons of cinnamon-sugar and diced apple) you can’t go wrong either way!

Despite the fact that every store in the country seems to have jumped straight from Halloween to Christmas, IT IS STILL AUTUMN. To me, November is very much a fall month. Thanksgiving is still two weeks away, the sidewalks are still covered with orange and red leaves, and our windowsill is still lined with about 40,000 tiny pumpkins and gourds. Yesterday JC Penney had Christmas music playing in their shoe section, and I was forced to jam my earbuds into my ears and blast non-Christmas music to drown out the premature rendition of Paul McCartney’s “Wonderful Christmastime.” Make no mistake–I am a Christmas FANATIC–but not until December. Right now it’s just wrong. Shame on you, JC Penney DJ.

Help acknowledge these last few weeks of autumn by baking a loaf of Cinnamon Apple Bread! Your kitchen will smell like an apple pie, and the resulting bread is soft, sweet, and fabulous. Cinnamon-apple is one of my favorite combos, especially when it’s layered into a tender loaf cake. The holidays will be here soon enough, but there’s definitely enough time for one last fall recipe….i.e. this bread!

Cinnamon Apple Bread

1/2 cup light brown sugar, packed

1 & 1/2 teaspoons ground cinnamon

1/4 cup butter, at room temperature

2/3 cup granulated sugar

2 large eggs, at room temperature

2 teaspoons vanilla extract

1 & 1/2 cups all-purpose flour

1 & 1/2 teaspoons baking powder

1/4 cup Greek yogurt (or sour cream)

1/2 cup milk

1 large apple, peeled and diced (I used a mixture of Gala and Granny Smith)

Directions:

Preheat oven to 350 degrees F. Grease and flour a 9″x5″ loaf pan.

In a small bowl, whisk together the brown sugar and cinnamon. Set aside. In a larger bowl, beat together the butter and granulated sugar until light and fluffy. Add in the eggs one at a time, scraping down the sides as needed. Beat in the vanilla until smooth.

Add in half the flour and the baking powder, mixing briefly. Beat in the yogurt and milk, then the rest of the flour. Mix just until no flour streaks remain.

Pour half the batter into the prepared pan. Scatter half of the diced apples evenly onto the batter, then use a spoon to lightly press them down. Sprinkle half of the brown sugar/cinnamon mixture on top of the apples. Pour the remaining batter over the top, followed by the rest of the apples and the rest of the brown sugar/cinnamon. Press everything down lightly, then bake for 50-55 minutes or until an inserted toothpick comes out clean.

Let the bread cool in the pan for 10-15 minutes, then invert onto a wire rack to cool completely.

(Recipe adapted from The Happier Homemaker)

Turkey, Black Bean, and Kale Taco Filling

This recipe isn’t fancy. It’s certainly not gourmet, and it isn’t exactly a show-stopper. But. This recipe is made with simple, inexpensive, healthy ingredients. It’s full of lean protein, vitamin-rich veggies, and mild southwest spices. It’s extremely quick and extremely versatile. You can pile it into cute little corn tortillas, fold it up into soft flour tortillas, use it as a filling for enchiladas, mix it up with brown rice, or wrap it in lettuce leaves for a low-carb option. I ate it over quinoa with avocado slices on top and it was delicious!

No super skills are required for this recipe either. Everything is sautéed in the same pan, and from start to finish it takes about 20 minutes. Perfect for those busy weeknights! I know I’ll be making this in the future when I want a fast, easy, healthy, and delicious meal.

Well…yup. That’s about it. I guess this post will be quick and simple, just like the taco filling! Enjoy!

Turkey, Black Bean, and Kale Taco Filling

Serves 4-6

1 tablespoon extra-virgin olive oil

1 pound lean ground turkey

1/2 yellow onion, diced

1 jalapeño pepper, seeded and minced

2 cloves garlic, minced

1 bell pepper, diced

2 cups kale, finely chopped

1/2 teaspoon salt

1 15-oz can black beans, drained and rinsed

1 tablespoon chili powder

1 tablespoon ground cumin

1/2 teaspoon dried oregano

1/2 teaspoon coriander seed (optional)

1/4 teaspoon black pepper

Directions:

Heat the olive oil in a large skillet over medium heat. Cook the turkey and onion until the turkey is cooked through. Add in the jalapeño pepper and garlic and cook for an additional 1-2 minutes. Add in the bell pepper, kale, and salt and cook for 3-5 minutes, or until the kale is wilted and the bell pepper has softened.

Stir in the black beans, chili powder, cumin, oregano, coriander, and black pepper. Lower the heat and cook for an additional 5 minutes to heat the mixture through. Serve in tortillas, over rice or quinoa, or use as a filling for any Mexican-type recipe. Add toppings such as avocado, shredded cheese, or salsa if desired.

(Recipe adapted from Green Lite Bites)

“Extra-Special” Chocolate Chip Cookies

“What’s your favorite cookie?” is a question that will always get a mixed response. It seems as though there are a lot of die-hard peanut butter cookie lovers, a fair share of oatmeal-raisin fanatics, and a handful of sugar cookie devotees. Then there are those with the more unusual responses such as snickerdoodles, molasses crinkles, white chocolate-macadamia, and shortbread. And of course there is the chocolate chip cookie crowd, which may be the largest of them all.

Personally, chocolate chip cookies are several spaces down on my list of favorites, but I have lots of friends and family members who love nothing more than a “really good chocolate chip cookie.” That may mean thin and crunchy, thick and chewy, soft and cakey, or crisp-around-the-edges-chewy-in-the-middle depending on the person. Believe me, some people are pretttty darn specific when it comes to their cookies.

After my last class on Friday, as I stared out the window at sheets of rain, I deemed it the perfect afternoon to bake cookies. Knowing that many of my friends love good ole’ chocolate chip cookies, I set out to make just those. But then…stuff happened. It’s becoming clear to me that I am basically incapable of baking “good ole’ chocolate chip cookies” with no bells and whistles. I certainly have nothing against regular (delicious!) chocolate chip cookies, but because this is a baking blog and because I like to experiment, I had to add in my own little touches. And so commenced these “Extra-Special” Chocolate Chip Cookies.”

First of all, I found a recipe that used browned butter as the base. My obsession with browned butter is becoming somewhat comical–I honestly can’t remember the last time I made a recipe with regular butter. It’s just so easy to make browned butter, and the flavor is so phenomenal! Since browned butter+cinnamon=amazing, I spiced things up even further with a pinch of cinnamon. (<–Pun alert! Spice…cinnamon…ha.ha.ha?) And finally, instead of using normal chocolate chips like semisweet or milk chocolate, I pulled out the big guns, aka Milk Chocolate Morsels with Caramel Filling. Browned butter and cinnamon is fantastic enough, but adding caramel to the mix? Gah.

I was also quite impressed with the recipe I used for the base of these cookies. The extra egg yolk, extra vanilla, high brown sugar:white sugar ratio, and precise amount of flour made for super-thick, super-chewy cookies. I chose to make them a bit larger than your average cookie (think in between bakery-sized and mom-made sized) which was a good life decision. They ended up with that great crisp-around-the-edges-chewy-in-the-middle texture that seems to please almost everyone. The trick is to take the cookies out of the oven when they’re just barely done, so they can finish cooking on the baking sheets. That way the centers stay nice and soft!

If you’re like me and enjoy adding a little something extra to old-fashioned favorites, try out these Extra Special Chocolate Chip Cookies. They’re kicked up a notch in flavor and were loved by everyone who tried them! Maybe someday I’ll be brave enough to bake a good old fashioned batch of chocolate chip cookies, but today is not that day. And honestly…who’s complaining?

“Extra-Special” Chocolate Chip Cookies

Makes about 2 dozen cookies

1.5 sticks (12 tablespoons) unsalted butter

1 cup brown sugar, packed

1/2 cup granulated sugar

1 large egg + 1 egg yolk

2 teaspoons vanilla extract

2 cups + 2 tablespoons all-purpose flour

1/2 teaspoon baking powder

1/2 teaspoon salt

1/2 teaspoon cinnamon

10 ounces chocolate chips (I used caramel-stuffed milk chocolate chips)

Directions:

Preheat oven to 350 degrees F. Line cookie sheets with parchment paper or silicon mats.

Melt the butter in a saucepan over medium heat. Cook, whisking constantly, until the butter is amber-brown and fragrant (about 5 minutes). Be careful not to cook for too long, or the butter will burn!

Pour the browned butter into a large mixing bowl and let cool slightly. Meanwhile, in a separate bowl, whisk together the flour, baking powder, salt, and cinnamon.

After the butter has cooled for a few minutes, beat in the sugars until smooth. Add in the egg, egg yolk, and vanilla, beating until well-combined. Gently stir the flour mixture into the wet ingredients, mixing just until combined. Fold in the chocolate chips.

Scoop the dough into 2-tablespoon sized balls. Place on the prepared cookie sheets 2 inches apart. Bake for 14-16 minutes or until edges are slightly golden and centers are set. (If making smaller cookies, decrease baking time.) Let the cookies cool for 5 minutes on the cookie sheets before transferring to a wire rack.

(Recipe adapted from Take a Megabite)

Crock Pot Chickpea, Lentil, and Butternut Squash Stew

It’s finally beginning to look like autumn in northwest Oregon. After a long, drawn-out summer of sunshine and temperatures in the 80s (not that I’m complaining), the mornings are getting chillier and the weather prediction for this week is rain, rain, rain. I have to admit that I love the crisp autumn weather, but after a day or two of rain I’m ready for sun again. I think I was spoiled with an unusually sunny summer at home in Washington, and I’m dreading all the the bleak, gray days to come.

The clear, cool days are my favorites. My college campus has a huge variety of trees, and this time of year is so beautiful. I love walking to class under a canopy of shocking red trees, or sitting on a bench and having a leaf fall onto my head. On my morning runs I like to look at all houses decked out in spooky Halloween decorations, and our little apartment is covered in pumpkin/ghost/witch/skeleton paraphernalia. Fall also signals the beginning of soup season, and I’ve been loving my little red Crock Pot more than ever!

This Chickpea, Lentil, and Butternut Squash Stew is the most perfect fall meal. Despite being vegetarian, it’s packed full of hearty protein and fabulous flavor. The recipe makes about 8 servings, and since I’m only one person I got to enjoy it for 8 meals. You’d think I’d get tired of eating the same lunch and dinner for 4 days in a row, but not with this stew! I actually looked forward to eating it again and again and was sad when it was all gone. The combination of chickpeas, lentils, sweet vegetables, spicy jalapeño and warm curry spices is wonderful, and the longer you cook the stew the thicker it gets. It’s comfort in a bowl, I tell you!

Last Thursday my car battery decided to die, and after a long day of racing back and forth between Les Schwab and classes it felt awesome to walk into the door to a fragrant slow-cooker full of hot stew. Sometimes a good meal is all it takes to brighten up a hard day. Add this fantastic crock-pot meal to your dinner repertoire! It’s great any time of the year!

Crock Pot Chickpea, Lentil, and Butternut Squash Stew

Makes 6-8 servings

1 tablespoon extra-virgin olive oil

1 yellow onion, diced

1 large carrot, diced

1 jalapeño pepper, seeded and minced

3 garlic cloves, minced

1 tablespoon garam masala (or curry powder)

1/4 teaspoon cayenne pepper (optional)

1 medium butternut squash, peeled and cut into 1/2″ cubes

1 cup brown lentils

1 28-oz can diced tomatoes

2 15-oz cans chickpeas, drained and rinsed

32 ounces vegetable broth

Salt and pepper, to taste

Cilantro, for serving (optional)

Directions:

Heat the olive oil in a skillet over medium-high heat. Sauté the onion, carrot, and jalapeño for 5-7 minutes or until tender. Add in the garlic and sauté for another minute or so. Stir in the garam masala (and cayenne pepper, if you like spice).

Transfer the mixture to a slow cooker. Add in the butternut squash, lentils, diced tomatoes, chickpeas, and broth. Stir to combine. Cover and cook on high for 4-6 hours or low for 8-10 hours. Season with salt and pepper, to taste, and top with chopped cilantro if desired.

(Recipe adapted from Eat Live Run)

Banana Flaxseed Muffins

At the beginning of each October, my university has a so-called “fall break” which is actually nothing more than a 3-day weekend. I’m totally on board with the idea of this mini-vacation, but its actual application seems pretty half-hearted. If you’re going to call it a break, make it a break! Three days was just long enough for me to make the 7-hour journey home, collapse into relaxing familiarity for 40-some hours, and then tear myself away to drive all the way back to school. It felt more like a teaser than anything else, especially for a homebody like myself. Still, I’m grateful for my brief recharge at home, and I need to keep reminding myself that relaxation often morphs into boredom after too many days. Okay, maybe not 2 measly days, but let’s stay positive!

One of my projects during my time at home was to re-stock the freezer with easy grab-and-go breakfasts for my mom. She’s not exactly a morning person, and I know for a fact that breakfast is virtually the last thing on her mind as she gets ready for work. You know someone like that, too? Good. Make them these muffins!

These Banana Flaxseed Muffins are perfect for a quick, healthy breakfast. I like to make a full batch ahead of time and store them in the freezer for those busy mornings. They can be made gluten-free, but you can also use a mixture of whole wheat and all-purpose flour if gluten isn’t an issue. Unlike so many muffins that are basically frosting-less cupcakes, these are full of healthy ingredients to give you an energy boost without the crash. Bananas serve as the main sweetener, and they also lend the muffins a soft, moist texture. Flaxseed brings in some heart-healthy fat, and warm spices give the muffins extra flavor. You can even make them vegan by using agave nectar and soy or almond milk!

I love knowing that my mom now has a few weeks’ supply of muffins for breakfast, settled right next to the chili I made for my dad (which he will most likely not eat for breakfast, just so we’re clear). I’m sure they’re capable of fending for themselves (after all, they managed just fine until I came along) but I also know how much they miss my cooking and baking! Make your own friends and family happy by baking them a batch of these Banana Flaxseed Muffins. There’s nothing like a pre-made, homemade, healthy, on-hand breakfast to show them that you care!

Banana Flaxseed Muffins

Makes one dozen standard-size muffins

1 & 3/4 cups gluten-free flour blend (or all-purpose flour)

1/2 teaspoon xanthan gum (if using gf flour)

2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

2 medium ripe bananas, mashed

1/2 cup milk (I used soy milk)

1/4 cup vegetable oil

1/4 cup agave nectar or honey

1 teaspoon vanilla extract

3 tablespoons ground flaxseed

Directions:

Preheat oven to 400 degrees F. Line or grease a 12-cup muffin tin and set aside.

In a large bowl, whisk together the flour, xanthan gum, baking powder, baking soda, salt, cinnamon, and nutmeg. Set aside.

In a smaller bowl, whisk together the mashed bananas, milk, oil, agave, vanilla, and flaxseed. Using a rubber spatula, fold the wet ingredients into the dry ingredients just until no flour streaks remain. Scoop the batter evenly into the muffin tins.

Bake for 5 minutes, then reduce the oven temperature to 350 degrees and bake for an additional 13-17 minutes, or until an inserted toothpick comes out clean. Let the muffins cool in the pan for 5 minutes before removing to a wire rack.

(Recipe adapted from Anecdotes and Apples)