10.18.2011

Whole Wheat Chocolate Chip Almond Cookies

Fact: Chocolate Chip Cookie is my kryptonite

Fact: I am a super hero of no kind

However these cookies with the nuttiness of the Whole Wheat and the light crunch of the almonds make me want to leap over things and rescue dogs.

This is the only cookie that I can never ever get right, usually we have chocolate chip balls since they never wanted to spread, yet that is my favorite cookie. When I make them I usually make a peanut butter chocolate chip oatmeal cookie, that will be sure to appear here a thousand times.

I'm totally convinced that these are super food cookies, so eating 4 is good for me right? Right?

This is by far my favorite recipe and the only one that I use. You can use this as a base for all other cookies just just make simple swaps like the chocolate and almonds.

Now I'm off to find those dogs..



Ingredients

  • 3 cups whole-wheat flour
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 1/2 teaspoons kosher salt
  • 16 tablespoons (2 sticks) cold unsalted butter, cut into 1/2-inch pieces
  • 1 cup packed organic dark brown sugar
  • 1 cup organic granulated sugar
  • 2 large organic eggs
  • 2 teaspoons vanilla extract
  • 8 ounces bittersweet chocolate, coarsely chopped into 1/4- and 1/2-inch pieces or morsels of your choice
  • 1 cup of slivered almonds

Instructions

  1. Preheat the oven to 350 degrees. Line two cookie sheets with parchment paper (you can use one to bake the cookies and the other to freeze the cookies).
  2. Sift the flour, baking powder, baking soda and salt into a mixing bowl, adding any large bits of grain or other ingredients that remain in the sifter.
  3. Combine the butter and sugars in the bowl of a stand mixer or hand-held electric mixer; beat on low speed for abou 2 minutes, until just blended. Add the eggs, one at a time, mixing to incorporate after each addition, then add the vanilla extract.
  4. Add the flour mixture and beat until barely combined. Stop to scrape down the sides and bottom of the bowl. Add the chocolate and beat on low speed just until evenly distributed.
  5. Now pick up tablespoon sized chunks with "rough" edges to get a more textured cookie, or roll them out into tablespoon sized balls and press down gently. 
  6. If you freeze the others, leave them on the sheet in the freezer until frozen and then pluck them into a freezer bag. They’ll keep that way for a month or two. If they last that long.

Tips for Baking Perfect Cookies
  • Always spoon your flour into the measuring cup, if you ram the measuring spoon into the flour your probably picking up more flour than intended. 
  • The colder the dough the better the cookie. For this recipe I used cold butter instead of softened, since I didn't want to refrigerate the dough. For an even better cookie after you assemble everything place the dough in the fridge for a day or two and then bake for a thicker and tastier cookie!
  • Usually cookies take a teaspoon of vanilla extract. I for one think the more the better, so feel free to double(for the recipe the vanilla is already doubled) 
  • I only use organic sugars and bakers quality flour's, these are usually minimally processed and the best thing for your body.

XOXO
Faith

10.15.2011

Testing...Testing

Fall is here!

Screen Saver Worthy? Yes
Good Morning!
Typical Dinner



New Camera! Finally :) So expect better photos!!
XOXO
Faith

10.12.2011

Life Happens

Life is always changing, the things you never expect to happen somehow unfold at your feet.
For me is was going to the hospital Monday evening. Worst Pain EVER(!!!)
Was having an great day and all of a sudden the worst pain, where you want to speak to say your in agonizing pain but you can't. It was like being stabbed and pinched and twisted all at the same time in my stomach. I for one have a high pain tolerance, needles ah, no worries didn't even feel it go in, get 2nd degree burns psh just felt a sting. BUT this, was unlike any other pain I've ever known. My job called 911 and before I know it, I'm surrounded by fighter fighters(why do they come anyway?) and medics asking me too many questions. And all I can do is sit their and cry and utter things that sounds like words. The rushed me to the hospital and picked and poked and scanned. Turns out I'm healthy, which is good but that I had an ulcer AND food poisoning. So with more test and diagnostics, I'm back at home 7 hours later, with sea legs and a sore stomach and tons of medications. I for one am Anti-meds, they cause more harm than good and taking minimal dosage so I can get off as soon as possible. So my apologies for the seeming lack of posting! I have not forgotten you, but from being sick last week to hospital trips it seems that my body is freaking out.

I've been taking it easy and I eased back into the kitchen making a German Chocolate Cake and its GOOD!!! The icing is perfection, and the cake is extra moist...No I don't have pictures or a post for it and I know I know I shouldn't have mentioned it. But!! I have a lot of new stuff I want to make and post and somethings I have lined up to post here soon! So don't worry this cake will make its way here ;-)

I hope this finds you all in good health and that you enjoy everyday that you wake up too! Loving those around you and find peace in the simple things. Never taking anything for granted. And finding inspiration in the beauty of life itself.

XOXO
Faith

10.05.2011

Lets Make Dinner PT 2

Being Sick is a Bummer!

While everyone is enjoying yummy food your stuck eating soup and crackers. Blog..What Blog? Work HA, don't you dare say that word. All I want is sleep and to feel like myself instead of sounding like a garbage disposal every-time I open my mouth.. So make these I made these and loved every bite, though I wish I had some now.
Its Fall in your oven, that travels to your nose, that warms your mouth and heart with spice and sugary goodness.
Make this, share it with those you love, or those who will love you..they just don't know it yet ;-)


Inspired By: Joy the Baker
1 – 1/4oz package active dry yeast
1/2 teaspoon, plus 1/4 cup sugar
1/2 cup milk at room temperature
2 Tablespoons light brown sugar
1/2 teaspoon vanilla extract
1 egg
1 egg yolk
2 3/4 cups all-purpose flour, sifted, plus more for kneading
3/4 teaspoon salt
8 Tablespoons (1 stick) unsalted butter, at room temperature, plus more for the pan

For the Filling:
1/2 cup sugar
1/4 cup dark brown sugar
1/4 cup finely chopped pecans
1/4 cup finely chopped walnuts
1/4 cup raisins
1 Tablespoon ground cinnamon
1/2 teaspoon salt
1/8 teaspoon ground cloves
2 Tablespoons maple syrup
4 oz. cream cheese, at room temperature
4 Tablespoons (1 stick) unsalted butter, melted

For the Icing:
1 cup confectioners’ sugar
1/4 cup buttermilk
Making the Dough:
In the bowl of a stand mixer combine yeast, 1/2 teaspoon sugar and 1/4 cup water heated to 115 degrees F.  Stir to combine and let sit until frothy and foamy, about 10 minutes.
Add remaining sugar, milk, light brown sugar, vanilla, egg, and egg yolk.  Beat with a wire whisk until well combined.  Fit the bowl onto the mixer, fitting with the dough hook attachment.  Add the flour and salt and mix on medium speed until the dough just begins to come together.  Turn the machine on medium-high and knead the dough for 4 minutes.
Add the butter and continue to knead for about 6 minutes.  The dough will the wet and sticky.  Place the dough on a well floured work surface, and knead about 1/3 cup all-purpose flour into the dough.  Don’t worry, the dough still might be a little sticky.  It’s ok.  Just set the dough to rest in a large greased bowl.  Cover the bowl with plastic wrap and a kitchen towel and allow to rise in a warm place for 1 1/2 to 2 hours, or until doubled in size.

While the dough rises, make the filling.  Combine the sugar, dark brown sugar, pecans, walnuts, raisins, cinnamon, salt and cloves in a large bowl.  Stir to combine.  Stir in the maple syrup.  Set aside.

When the dough has doubled in size, dump if from the bowl onto a heavily floured work surface.  Gently knead the dough until it is no longer sticky, adding more flour as needed.  I think I added about 3 Tablespoons of flour.  Work the dough for about 1 or 2 minutes.  Once it’s no longer sticky, place a kitchen towel over the dough and let rest for 5 minutes before you roll it out.

Using a floured rolling pin, roll the dough into a 10 x 10-inch square.
In a small bowl, mix the cream cheese with a knife until it’s smooth and spreadable.
Spread the cream cheese evenly over the dough square.  Fold the square into thirds like you would fold a letter to fit into an envelope.  Take the open ends of the rectangle and fold into thirds again, to make a smaller dough square.

Invert the dough so that the seam is face down and, using the rolling pin, gently roll it into a 10 x 20-inch rectangle.  You make find that some cream cheese sneaks through.  Be as gently as possible with the dough, but continue to work it until you reach the size you need.
Turn the dough so that the short sides are parallel to you.  You’re going to roll from the short sides of the dough.
Brush the top of the dough with half of the melted butter. 
Pour all of the filling onto the dough.  Spread evenly, leaving a 1-inch boarder at one of the short edges of the dough so the roll can be properly sealed.  Lightly press the filling into the dough.
Using your hands, lift up the bottom edge of the dough and roll it forward into a tight cylinder.  Place dough cylinder seam side down on a cutting board.  Using a sharp, thin knife, trim off the uneven edges.

Cut cylinder into 8 equal slices.  Nestle the slices, cut side up and evenly spaced in a butter 9 x 13-inch (light colored) metal baking dish.  Cover pan with plastic wrap and set aside in a warm place to let rise for 2 hours.  You may also refrigerate rolls overnight.

Heat the oven to 375 degrees F.  Uncover the rolls.  If you refrigerated the rolls, let them sit at room temperature for 15 minutes before baking.  Bake until golden brown and a toothpick inserted in the center comes out clean, about 30 minutes.
Make the icing:  While the rolls are baking, whisk together the sugar and buttermilk in a small bowl until smooth.
Transfer the pan of cinnamon rolls to a cooling rack.  Brush with remaining butter.  Let cool for 5 minutes.  Dip the tines of a fork into the icing and drizzle over the rolls.  Serve immediately.

Enjoy!
XOXO
Faith

9.30.2011

Lets Make Dinner Part 1

In my quest for real foods their was been great success so far, by that I mean my family actually asks when will I make it again, and make threats "requests" for me to do so.
I'm trying to add more veggies and other whole foods to all of our diets while not compromising great taste, which I feel is more realistic then swearing off sugar which I would never do to me or them if I know whats good for me.
Tetrazzini....Tettttttrazzziinnii, its catchy and I'm 100% sure I'm not saying it right, but after I made this I fell in love with Tertrazzini and it will NOT be my last time making it again with different veggie combinations. The sauce is amazing and please feel free add more cheese, more veggies heck add meat to it. See you think like me

And I like that, I think this will work out

Ingredients

  • 1 box dry whole-wheat spaghetti
  • 1 Medium size Eggplant chopped
  • 2-3 Medium Zucchini and Summer Squash 
  • 2 tablespoon olive oil
  • 1 medium onion diced
  • 1/2 cup all-purpose flour
  • 1 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 3cups reduced sodium chicken broth
  • 2 cups of Milk (I usually cook with unsweetened almond milk however I used local fat free milk) 
  • 1 cup (2.25 oz.) shredded Parmesan cheese, divided

Directions

Preheat oven to 350° F. Lightly grease 13 x 9-inch baking dish.

Prepare pasta according to package directions

Heat oil in medium saucepan over medium heat. Stir in flour, garlic powder, salt and pepper; cook, stirring constantly, for 1 minute. Remove from heat; gradually stir in broth. Return to heat; bring to boil over medium heat, stirring constantly. Stir in milk and 1/2 cup cheese; cook over low heat until cheese melts. Remove from heat.

POUR cheese sauce over pasta and vegetables; mix lightly. Pour into prepared baking dish. Sprinkle with remaining 1/4 cup cheese.


BAKE for 20 to 25 minutes or until lightly browned. Serve immediately. 
  I served it with a side of pan roasted salmon.
Simple yet so tasty!
Ingredients
  • 8 pieces of Wild Caught Sockeye Salmon
  • 1 Bunch of Organic Dill Chopped
  • 1/2c of Organic Capers
  • Salt and Pepper combination about 1tsp total for 8 pieces
Directions
Preheat oven to 350° F. Line Pan with parchment paper. Sprinkle salt and pepper combination over salmon, continuing with chopped dill and capers. Bake uncovered for 25 minutes until flaky

Hope you enjoy happy cooking to you all!
Cinnamon Roll post soon among others ;-)
XOXO Faith

9.24.2011

Lifestyle Changes

Alright so part of the reason I've been away..is I've been making some changes that I'm now ready to share. Food changes and health changes. I wanted to post this so you will be aware of what I'm learning and making a part of my and family and I lifestyle. Which will truly inspire what I post on here.

Food
 Can be the best thing you've ever done for yourself, or literally the worst. The more modern it seems we become in technology and science, the less unhealthy it seems we have become. One thing that sticks out to me the most if we ever had to back to the "olden day's" and I'm not talking about when your parents were kids, LOL, but your great-grand parents and beyond. We Would NOT Survive. We can hook up computers and break down the most extensive processes but we can't tell you the difference between a Heirloom tomato and a vine ripe, let alone how to plant it. Or when making "homemade spaghetti, your reaching for a can of pasta sauce, I'm looking at you Mr. Chef Boyardee. Thus my desire in a more simplistic and healthier lifestyle begins with food, REAL food. That means no more processed food, but the basic foods, and making everything I eat from scratch. Think about it, when you go in your grocery isles they claim its made from their kitchen to yours, I've never used yellow #1,2,3,4,5,100, 6848, in my food nor can I find it in my produce selection. So why eat it?

Now that I've said that, here is the basics for what I plan to do and learn. Making all of my favorite things myself in my kitchen using whole foods and not depending on an packaged item to make my meals. Eating Whole Foods period
Personal Care
I can talk about this forever, so let my try and simplify it. Your skin, is an organ, the biggest one you have, and the most absorbent. There are millions of pores on every person that breathe and absorb whatever is placed on it. Meaning if your lathering up with chemical based products, guess what your not stripping everything good from your skin your putting in a lot of toxic chemicals on your skin and in your body. There are so many things people use today that are linked to many cancers and diseases, just from using these products I'm literally surprised how their even allowed to sell them. But since they do, doesn't mean you have to buy them! So I've changed me entire body kit, with natural cleansing "foods" for the body. From soaps to body scrubs, masks, toothpaste, moisturizers. Even cleaning products! I feel cleaner and more comfortable using natural products knowing that I won't have to worry about a chemical content affecting my health!

XOXO
Faith

9.13.2011

Life Happens

Yeah so this blogging thing, I got a bit blogger happy then poof..nothing. Funny I was trying to think of what to say and all I can come up with is well..Life, It happens. However I'm back now with a ton of changes(non food) personally that I'm excited to share but promising to bring amazing recipes with me.

So stay awhile, lets catch up! Its been way to long

XOXO
Faith