Happy first post of 2014! WOW! Can you believe I’ve been blogging since 2011? I really can’t… It doesn’t feel like that long at all. Looking back though, since I started this blog I’ve been baking in SIX different kitchens! My parents’ house, two college apartments, two places I just lived in for a summer, and my new apartment here in New York. Wow, I need to stop moving!
These cookies are thick and chewy – just the way chocolate chip cookies should be. Yum! If you’re not a big fan of pecans or cranberries, feel free to throw in some of your favorites: walnuts, M&Ms, peanut butter chips, MORE chocolate chips… anything you want!
Chocolate Chip Cranberry Pecan Cookies
Makes about 2 dozen.
1 1/4 C flour
1/2 tsp baking soda
1 stick butter, room temperature
1/2 C sugar
3/4 C brown sugar
1 tsp vanilla
1 C semisweet chocolate chips
1/2 C dried cranberries
1/2 C chopped pecans
1. Preheat oven to 350F.
2. In a medium bowl, sift together flour, baking soda, and salt. Set aside.
3. In a larger bowl, cream butter and sugars. Beat in egg, then vanilla.
4. Gradually add flour to the butter mixture until the dough is formed.
5. Mix in chocolate, cranberries, and pecans.
6. Drop spoonfuls onto a cookie sheet at least 2 inches apart. Bake for 16-18 minutes, rotating halfway through.
7. Let cool on a wire rack and enjoy!
The past couple of months have been crazy. I moved across the country and started my first job. And craziest of all… I had to learn how to bake in a tiny Manhattan apartment kitchen.
My lack of counter space is almost painful… But I’m learning to deal with it. No fancy stand mixers anytime soon though.
It took me awhile to get settled, but I’m finally starting to feel like I have a home! And now that I’ve gone through the whole mess of moving, buying furniture, blahblahblah, I can finally get back to what I love… baking!
Makes 2-3 dozen.
3 C flour
1 tsp baking soda
1 1/2 tsp cinnamon
1 1/2 tsp ground ginger
1 tsp nutmeg
1 tsp ground cloves
1 stick butter, room temperature
3 Tbsp coconut oil
1/2 C brown sugar, packed
2/3 C molasses
1. In a medium bowl, sift together flour, soda, spices, and salt. Set aside.
2. In a large bowl, cream the butter and coconut oil.
3. One at a time, beat in brown sugar, molasses, and egg.
4. Gradually beat in the flour until the dough is formed.
5. Split into two balls, wrap in plastic wrap, and refrigerate at least 3 hours.
6. Preheat the oven to 350F. Lightly grease a cookie sheet. Remove the dough from the fridge at let it come to room temperature.
7. Roll out and cut into shapes.
8. Bake for 8-10 minutes, rotating halfway through.
9. Let cool and decorate!
I made a quick icing out of powdered sugar and a little bit of milk, but these would be great with some more color, candy or sprinkles.
Since I got back from my trip, I’ve really been focusing on getting back into shape. I exercise everyday, and try to eat healthy foods. That’s why I haven’t posted my usual cookie and cupcake recipes! But I promise they’ll be back soon ;)
This recipe is really great especially since it’s been so hot here in LA. It may technically be fall already, but it’s still 95 degrees outside! This dish is completely raw, so no sweating over the stove.
I eat this as a meal, but if you want something a little heartier it would still make a great side dish, or even a healthy afternoon snack.
Garlic Lemon Zucchini Noodles
Vegan, gluten free. Serves 1 as a meal or 2 as a side dish.
1 medium zucchini
handful (6-7) cherry tomatoes, halved
4-5 leaves fresh basil, chopped
1 clove garlic, minced
juice of 1/2 lemon
1 Tbsp olive oil
splash balsamic vinegar
salt and pepper to taste
1. Make zucchini noodles using a julienne peeler. Put in a medium mixing bowl with tomatoes and basil, and set aside.
2. Combine all remaining ingredients in a small bowl to make a vinaigrette.
3. Toss noodles with vinaigrette until completely coated. Enjoy!