hurricane cookies

You've seen it on the news, and if you haven't, turn the television on! Hurricane Sandy is here in full force, and cycling around the tri-state area. As I'm sure most of you can relate to, I'm working from home today. As much as the hurricane scares me, it is nice to have a day off from work (though I'm still hooked tightly into my email). Being home has also given me a chance to catch up on my baking. Just before the storm hit, in addition to doing my normal food shop to stock up for the week, I also bought a bunch of baking supplies. So far, I've made cookies and a bread, and it looks like cupcakes may be in my future. As long as I have power, the baked goods are definitely going to keep on coming. Baking not only calms my nerves, but if I'm going to be stuck inside, I might as well have something yummy to eat (My roommate made us spinach hummus for lunch)!!

These cookies are chock full of yummy. They are filled with chunks, plus are soft on the inside and just a little crispy on the outside. They are perfect hurricane cookies; very filling, and even (a little) healthy! While you still have power, cuddle up with a warm cup of tea and a cookie. If anyone wants to come join us as we hunker down, we have cookies! I can't promise there will be any left after the storm is over, but I will certainly make these again. These little balls of goodness are keeping my tummy and my head happy. I hope everyone stays safe and warm!

Sandy, these cookies are for you.

Hurricane Cookies

1 stick (4 oz) butter, softened
2/3 cup packed brown sugar
1 egg
1 tsp vanilla extract
3/4 cup gf flour mix (all purpose flour can be used here as well)
1/2 tsp baking soda
1 tsp cinnamon
1/2 tsp kosher salt
1 1/2 cups rolled oats (I used gf- make sure you check to see if they're labeled!)
3/4 cup semi-sweet chocolate chips
1/2 cup white chocolate chips

pre

post (thank goodness we still have electricity!)

In a large bowl, cream together the butter, sugar, egg, and vanilla until very smooth
In a different bowl, whisk together the flour, baking soda, cinnamon, and salt
Stir your dry ingredients into your wet
Once combined, gently fold in the oats and chips
Chill your dough for 30 minutes in the fridge
While chilling, pre-heat your oven to 350 degrees
Remove the dough and roll into 1.5 in balls and place 2 inches apart on a greased baking sheet
Bake the cookies for about 11 minutes (if you are baking two trays at once, switch their position in the oven half way through
Remove the cookies from the oven and allow to sit for a few minutes on the cookie sheet
Transfer to a cooling rack, and enjoy!!

roll it up

There is something so yummy about a wrap (or a roll). I love being able to wrap something delicious up in a handy little package and take a big bite of yummy. Whether it is on the go, or sitting down for dinner, you can always get something good in a wrap. When ingredients are all rolled up together just right, they are fun to hold and even more fun to eat.

I also think rolls, be it sushi or a yummy taco, can be an amazingly fun dinner activity. I love cooking, and having friends over for dinner, so what could be better than a fun and easy food to make together? By having a make your own taco party, or roll your own sushi party, your friends can cook along with you, with out the complicated prep. It is also fun for everyone to be able to put their own spin on their dinner.

The idea for this dinner grew out of many a dinner at my local Thai restaurant. I absolutely LOVE summer rolls. They are fresh, flavorful, and seriously delicious. Flavors of Thai food are really wonderful. Not as heavy as other Asian foods, Thai food combines fresh vegetables and herbs, with peanuty dressings and flavorful sauces. The best part? I can eat (almost) everything! I am always trying to re-create my favorite restaurant meals in my own kitchen. This one, was seriously a success. This meal was filled with simple, delicious flavors, and was quick and fun to make. Plus, it was just as good made from scratch. I absolutely recommend you try this out with your roommate or a few friends- I promise you'll have fun!


Fresh Summer Rolls with Sesame-Peanut Dipping Sauce

1/2 container firm tofu
1 tbsp soy sauce
1 tsp sesame oil
1/2 tsp minced garlic
2 tbsp sesame seeds

6 rice paper wraps (I used brown rice paper wrappers from Star Anise Foods)
1 orange or yellow bell pepper, cut into match-sticks
2 large carrots, peeled cut into match-sticks
10 leaves of mint
1 cup lettuce

1 tbsp sesame seeds
1/4 tsp minced ginger
1 tbsp soy sauce (I used gluten free!)
1 tbsp warm water
1/2 tsp sesame oil
1 tsp lime juice
1 tsp rice wine vinegar
2 tbsp peanuts (chopped, or pounded, very finely- you could also use chunky peanut butter here!)

veggies

Combine soy sauce, sesame oil, and garlic in a baking dish
Cut tofu into 1/2 inch thick slices or strips of tofu
Place tofu in baking dish and allow to marinate for about 30 minutes
Remove tofu and coat sides with sesame seeds
Place the tofu in an oiled pan over medium-high heat
Cook for about 4 minutes on each side or until each side is browned
Remove from heat

tofu

Have a warm bowl of water on your work station
Carefully place the rice paper wrap into the bowl and work it around until the entire thing is wet
After about 30 seconds or so, the wrap will begin to feel soft and sticky
Remove the rap from the water and place flat on a plate
Pile on your veggies, mint, and tofu in any order that you want
Roll in the sides of your wrap, and roll it up!

dipping sauce

In a small bowl, mix together sesame seeds, ginger, soy sauce, water, oil, lime juice, vinegar, and peanuts
Mix well

Dip your rolls into the peanut sauce and enjoy!!
(We had this with a delicious broccoli slaw, also pictured!)

dip

soak

fill

fill some more

roll

enjoy!

a few of my favorites

hello, blogger world. It's been awhile, I've missed you! Thank you for still reading, its so hard to juggle working, studying, and writing, but I haven't stopped baking or cooking, and I'm ready to share it with you! The fall season is here, and with all of my studying, I've somehow found time to sneak away to the farmers market on the weekends (thank goodness). I've been cooking up some great new recipes, and will (hopefully) have time to post them over the next few weeks! So stay tuned, I promise you won't want to miss some of these yummies.

To start us off, I'll go back to an old favorite, re-worked. If you haven't gotten to know me by now, here's a mini-news flash: I love baked goods, chocolate, and peanut butter. The other day, when trying to think of a new, and yummy way to try and combine my favorite flavor combo. Lately I've been very into make breads and loaf cakes. I think there is something wonderfully fall-y about them. My pumpkin bread is one of my absolute favorite things to bake, and one of my creations that I feel 100% comfortable saying, is absolutely delicious! But, I've been trying to branch out a little bit and see what else is out there. You will see a few yummy bread recipes pop up here soon! To start off my new-found relationship with breads, I went with my old classic flavors. It seemed the perfect way to incorporate chocolate and peanut butter into something new and exciting.

This recipe came together easily and was simply delicious. The ingredients are basic, but the flavors are amazing. A word to the wise- this is not your average loaf cake. This is seriously out-of-the-park decadent, but seriously awesome. Cozy up with a warm cup of peppermint tea (or your hot drink of choice) and enjoy a (hefty) slice of this bad boy. It will be so worth it!

delicious.

Peanut Butter Chocolate Chip Pound Cake
(fits 1 loaf pan)

1.5 cups gf flour mix (or ap flour)
1/2 tsp baking powder
1/2 tsp salt
1/2 tsp cinnamon
1/2 cup creamy peanut butter
1/4 cup butter, softened
1 cup granulated sugar
1/2 cup dark brown sugar
 3 eggs
1 tsp vanilla extract
1 cup mini chocolate chips

baked to perfection

Preheat your oven to 325 degrees
Spray a loaf pan (8.5x4.5 inches) with non-stick cooking spray
In a medium bowl, whisk together the flour, baking powder, salt and cinnamon
In a separate bowl, cream together peanut butter and butter with an electric mixer
Add the sugar to the butters and beat together for 5 minutes
Add the eggs and vanilla to the wet batter and mix until combined
Add the dry ingredients into the wet slowly, and mix until just combined
Stir in the chocolate chips and pour the batter into the pan
Bake your loaf for 1 hour and 15 minutes, checking the center of loaf at about an hour to see how it is cooking and be sure not to over cook (I like it a little under!)
Remove the loaf and let cool completely before slicing and eating!
enjoy!

yum!

berrylicious

To all of my blogger fans out there, first of all- thank you for reading my blog. It is so great logging in and seeing the numbers of people that have read my recipes. I love to cook and share my cooking with those I love. I hope that reading inspires you to do the same! I have to apologize though, because I have been seriously lacking in blog posts lately. Not that there is any excuse for not sharing my delicious creations with you, however I have been slightly pre-occupied lately between work, studying, and working on applying to graduate school. Most of my free time has been dedicated to the latter two, so for now, my blogging (sadly) takes a back seat. However, I have still been cooking and taking pictures so that I can share them with you when I have the time, like tonight!

A classic recipe that my mom loves to make is a blueberry crumb cake. For as long as I can remember, she always made this for brunches, to bring up to camp on visiting day, and for dessert after holiday meals. It is a classic family dessert, and beyond delicious. Eat it for breakfast, snack, or dessert, and I promise you won't be disappointed. Sometimes crumb cakes or coffee cakes can be challenging to make, especially with a yummy, crumbly topping. But, I am here to tell you that this recipe is easy and so delicious.

With the summer coming to a close, now is the prime time to take advantage of the last of the fresh berries that are still available and in season. Nothing beats summer produce and this recipe calls for fresh, not frozen blueberries, and I promise you- they are amazing. It is so worth the extra effort of using fresh berries. If you have the chance to pick your own and have a surplus, make this for your family and friends, it is a perfect way to display the freshness of the berries, allowing their flavor to shine through and not be overly masked by sugar, and your friends will love it!

Blueberry Crumb Cake

Cake
1/2 cup unsalted butter, at room temperature
3/4 cup sugar
1 egg
1 tsp vanilla
2 cups gf flour mix (or ap flour)
2 tsp baking powder
1/2 tsp salt
1/2 cup fat-free milk
1 tbsp gf flour mix (or ap flour)
1 pint blueberries

Topping
1/2 cup sugar
1/3 cup gf flour mix (or ap flour)
1 tsp cinnamon
1/4 cup butter, softened

berries

topping

perfection.

Preheat your oven to 375 degrees
Beat together butter and sugar until fluffy with an electric mixer
Beat in egg and vanilla
In a separate bowl, whisk together flour, baking powder, and salt
Add the dry ingredients to the butter, alternating with the milk, beginning and ending with dry ingredients
Mix until just combined
In a large bowl, mix the blueberries with 1 tbsp flour to coat them, and fold them into the batter gently
Pour the batter into an 8x8 pan greased and lined with parchment paper
Combine the remaining sugar, flour, and cinnamon in a small bowl
Cut the butter into the dry ingredients with a fork or pastry blender until crumbly
Sprinkle the topping evenly on the batter
Bake for 1 hour or until the center comes out clean
Cool and enjoy all day long!

soup season

Soup is one of my all time favorite things to cook. As we move closer and closer into fall (and winter, gah!), you'll see soup recipes popping up all over my blog. There are so many amazing and creative way to combine ingredients into a soup or stew. And honestly, in my opinion (and to be fair, I am ALWAYS cold), there is nothing better than curling up with a steaming bowl or mug full of soup. The great thing about soup is that you can turn any ingredients into a  great soup; all you need are some spices and herbs, some water, and some amazing vegetables. Honestly, if you've never made a soup, just give it a try- now is the season!

I definitely get my passion for soups from my mom. For as long as I can remember, she has always spent Sundays in my house cooking up a storm. Because she works full time, and truly cares about my family having wonderful home-made meals, she often makes a few things on Sundays that can be eaten throughout the week, and one of those things is always soup. She is seriously a soup goddess-- she sometimes has 3 pots of different kinds of soup working on the stove. Growing up her chicken soup with matzah balls and alphabet pasta was always my favorite. And while she does make a mean matzah ball soup, my appreciation has grown over the years for her other soups as well.

She also introduced me to one of my favorite kitchen tools, the immersion blender. With this up-right stick blender (that I have written lovingly about in the past), you can blend just about anything right away. One of my mom's classic soups is what I love to call her "green soup". Essentially it is a blended soup filled with whatever fresh veggies and herbs that we have lying around my house- let me tell you, it is a serious winner. So easy to make, so fresh and delicious, it is a great way to use up whatever yummy veggies you have in your kitchen. The next time you're craving soup, check out this delicious and easy soup!


Green Soup

1 tsp olive oil
1 small onion, chopped
2 large heads of broccoli, chopped
1 head cauliflower, chopped
1 medium zucchini, chopped
1 leek, chopped (optional)
1 medium white (or regular) sweet potato, cubed
4 cups of water (+ or -, depending), added slowly across cooking time
2 tbsp fresh herbs (I used chive, parsley, basil, rosemary, sage, and dill)
Salt and pepper to taste
1 tsp garlic powder

veggie party

herbalicious

Heat olive oil in a large soup pot over medium heat
Add in your vegetables and allow them to start sweating down
Season with salt, pepper, and garlic
After they have cooked for about 10 minutes, add 2 or so cups of water (be careful here- add enough water to fill up the pot about 2/3 of the way, but do not drown your veggies!)
Cover and allow to cook for an hour or so
Add in your fresh herbs, and add water if you feel like your soup will be too thick
Using your immersion blender, blend your soup until it is smooth and almost creamy
If you like thinner soup, add more water in slowly until you've reached desired consistency
enjoy!

yum.

getting corny

There is something so special about corn bread, it's hard to put your finger on it. Corn bread is the quintessential combination of sweet and savory. It has incredible texture, layers of flavors, and can be paired with everything. It can compliment breakfast, lunch, and dinner. The only problem is, it is really hard to get that perfect harmony that makes up incredible and delicious corn bread. It is so easy to make corn bread way too dry, crumbly, and flavorless. While you can always jazz corn bread up with butter, jalapeno, or something fruity, at the end of the day, a good corn bread in my book can stand alone without any toppings or distractions.

My sister loves corn bread. When we were young my sister loved ordering corn bread whenever she could (fond memories of Boston Market). Since it was her last weekend home, my mom wanted to make something special for her (we ended up making a lot of somethings special, whoops)! Taking on corn bread can be a daunting task. While we have made it before, it just never has turned out exactly how we've wanted it to. Finding a good ratio of corn meal to flour is very important and hard to do, not to mention keeping it from drying out. This corn bread recipe however, is so incredibly moist, and just the right amount of sweet. It is a wonderful balance of sweet and savory, eaten simply as breakfast, or on the side of a delicious bbq dinner (as it were). Really, look no further than this recipe. My mom and I have already decided that this will be gracing our Thanksgiving table (yes, we do plan this far in advance). Make in a 9x9 pan, or muffin tins- either way, you will not be disappointed!

sweet, savory, delicious.

Moist Honey Corn Bread

1 cup yellow cornmeal
1 cup gf flour mix (ap flour would work here as well)
1 tbsp baking powder
1/2 cup granulated sugar
1 tsp salt
1 cup skim milk
2 large eggs
4 oz butter, melted
1/4 cup honey

oven ready

golden perfection

Preheat your oven to 400 degrees
In a large bowl, sift together the cornmeal, flour, baking powder, sugar, and salt
In a separate bowl, whisk together the milk, eggs, butter, and honey
Mix the wet into the dry ingredients and stir together until just mixed
Pour into a 9x9 greased baking dish
Bake for 25 minutes or until the top begins to brown, and a knife comes out of the center of the bread clean
Enjoy!!

not your mama's potato salad

It may not come as much of a surprise, but I don't really like mayonnaise. There's something about it's smell, texture, and taste that just doesn't do it for me. When making a dressing, a salad, or a sandwich, I am always looking for a good alternative for mayo. I love using mustard, instead of the traditional mayo--another good substitute is Greek yogurt. I love taking traditional dishes, that are known for being heavy or not incredibly flavorful and recreating them. By being a bit creative and thinking just a little bit outside the jar, you can really make some yummy dishes.

As I've mentioned before, one of the people I love cooking with the most is my mom. She is an incredible cook and when we work side by side we create culinary harmony. Whenever I am home, we always cook up a storm. I love taking advantage of my beautiful large kitchen at home (sorry apartment), and the fresh ingredient that we always have. Thanks to my garden, we are always fully stocked with delicious and fresh veggies, fruit, and herbs. Last weekend, I was home, spending the weekend with my family before my sister went back to school. My mom and I, up to our usual tricks, spent a large amount of the weekend in the kitchen. This post (and a few more to come) are all recipes from the weekend- so keep your eyes out for delicious mommy-daughter recipes coming your way!

My mom also loves getting creative in the kitchen and putting her own spin on recipes. When she introduced me to this incredible potato salad, I had to eat it to believe it. We had a huge bar-b-que on Saturday night, and what goes better with a summer bbq than potato salad? Now, I am not a huge fan of the traditional mayo-y potato salad, but this one really takes potato salad to a whole new level of gourmet. Thanks to my mom (and a little help from Ina Garten), I can now say I like potato salad--at least this one! Summer is rolling to a close, but there are still a few warm days left for bbq's and potato salad on the side. Try out this twist on an old classic, I promise you'll love it!

Fresh Herbed Potato Salad

2 lb small red or white boiling potatoes
3 tbsp dry white wine
3 tbsp white wine vinegar
1/2 tsp dijon mustard
1 tsp sea salt
1 tsp pepper
8 tbsp olive oil
8 tbsp chopped herbs of your choice (we used basil, parsley, chive, rosemary, and thyme)

lil potatoes

freshly picked, beautiful herbs

 Bring a large pot of water to boil and cook the potatoes for about 25 minutes, or until they are just cooked through
Drain the potatoes and place in a bowl, with a towel over the top, allowing to steam for 10 minutes
Cut the potatoes into halves or quarters (bite sized) and place in a bowl
Toss the potatoes with the white wine and allow the wine to soak in for at least 10 minutes
Combine the vinegar, mustard, salt, and pepper, and slowly whisk in the olive oil
Add the vinaigrette to the potatoes
Add the herbs to the potatoes and toss
Serve at room temperature and enjoy!

yum.