What I’m Liking Wednesday {Recipe}

Balance. It can be a hard thing to do. It takes practice and concentration. When you are trying to balance everything in your life, you need to figure out what is most important to you and put everything into perspective. It might even mean changing some things around to make it all work. I am still concentrating on making it work for me.

I try to just go with the flow and make the system work, but sometimes I need to take a step back and realize that something needs to change to make the balancing work. I have a tendency to need to plan ahead and follow the rules and not break away from that system. Other times, I feel like I need to balance planning and going with the flow so that it works.

Most people say that they are afraid of baking because they cannot just add “a pinch of this or that” and cannot stray from the recipe. While this is somewhat true, this is part of why I like baking. Yes, you need to follow the ratio of flour, sugar, and butter to make a cookie dough work. (See my 1-2-3 Cookie Dough) However, there are some variations you can have with a recipe while baking. For example, I recently made these Slice & Bake Oatmeal cookies, but I altered the recipe to what I had on hand. I used cocoa powder instead of the whole wheat flour and I added ground ginger. I did not use any raisins because I don’t like them, but also because I didn’t think that these cookies needed them with all of the other flavors going on. This is a perfect example of balancing flavors to make it work. I would not have thought that this was going to work as well as it did had I not practiced and made other types of cookies previously.

These cookies were tempting to make as is, because I like the idea of having cookie cough on hand so that I can make only one or two at a time. I think the chocolate makes them even more tempting. I mean, who can resist chocolate? :) I believe these cookies, as modified, have the perfect balance of flavors, but also the right balance of textures. They are soft in the middle and have a chewy edge, sort of like a brownie. The oats give the cookies the typical oatmeal cookie chewiness also. The recipe does still need to be tweaked some, it was a little sticky, and probably does not need as much oatmeal as the recipe calls for. I need to work on balancing the ingredients to make them just that much more perfect. Like I said, balancing can be hard and take a lot of work, but it can be done. When balance is achieved, life (and recipes) is good! :)

Tell me, what do you do to keep things in your life balanced?

 

Original recipe found on Shutterbean. Modified/added ingredients/instructions in Italics.

  • 1 1/4 cups all-purpose flour
  • 3/4 cup cocoa powder
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 1/8 teaspoon ground nutmeg
  • 1/8 teaspoon ground ginger
  • 1/2 teaspoon ground cinnamon
  • 1 cup (2 sticks) unsalted butter, room temperature
  • 1 cup (packed) light brown sugar
  • 1/2 cup sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 cups old-fashioned oats

Whisk  flour, cocoa powder, baking powder, baking soda, salt, nutmeg, ginger, and cinnamon in a medium bowl. (I sifted all ingredients into the bowl.) Using an electric mixer, beat butter and both sugars on high speed until light and creamy, 2-3 minutes. Add eggs one at a time, beating to blend and scraping down bowl between additions. Beat in vanilla.

Reduce speed to low. Gradually add dry ingredients; mix just to combine. Fold in oats.

Divide dough between 2 large sheets of parchment paper. Using paper as an aid, roll up each piece of dough into a 1 1/2-inch diameter log. Wrap in plastic; freeze for at least 4 hours and up to 3 weeks.

Preheat oven to 350°. Unwrap dough and cut into 1/2-inch-thick rounds (return unused dough to freezer); place 2-inch apart on a parchment paper-lined baking sheet.

Bake cookies until edges are golden brown, 15-18 minutes. Transfer to a wire rack; let cool. I baked mine for about 11 minutes, on a lightly greased baking sheet.

Photo Friday! {Portland Recap}

I know this should have been posted last week, but I honestly forgot all about it.

Portland-bike_sign

We saw this sign and a lot (but not all of them had that koala sticker on the head). I think they should post these signs in San Francisco, too.

Portland-moonstruck_chocolate_company

One of the first places we went to was Moonstruck Chocolate Company. Their chocolates were good, but some were just too sweet to want more.

Portland-Stumptown_coffee

Speaking of chocolate, we went to Stumptown Coffee, where we tried this hot chocolate, and of course, their coffee. It was as good as the small local (in SF) coffee shops such as Blue Bottle or Four Barrel.

Portland-Roscoes

We also went to Roscoe’s, and tried the stouts they had on tap that week. Mike got the taster pictured, and I got the double chocolate. (Yes, more chocolate. Note: this was not all in one day.)

Portland-Kenny&Zukes It was Purim while we were in Portland, so eating a hamentashen was required. (Though we probably would’ve gotten one anyway.) This was from Kenny and Zuke’s Deli. We also ate their matzo ball soup and latkes; all was good.Portland-songbird_cafeIf you are following my Facebook feed, you might have seen this picture already. It is of the tea I got at breakfast at Songbird Cafe one day. I liked the way the tea bag was floating in the mug; so pretty! Other Portland places of note that we went to: (a list can be found on my Foursquare)

And…that’s all for my Portland recap! It was really a fun trip and I can’t wait to go back!

Photo Friday!

It’s back! I intend to recap my week (or so) with photos every Friday. Since I’ve been “gone” for a while, this post will be longer than most. Enjoy!

pasta

We cooked a lot of dinners at home over the past few months. This includes some pasta and roasted veggies and a lot of brown butter!

roasted_squash roasted_squash&pasta

tofu_pork_stir-fry spring_rolls

and some Chinese inspired dishes: tofu & pork stir fry & spring rolls

honey_whole_wheat_muffins slice_smores_pie reverse_b&w_crinkle_cookies WinterSpice_granola choc_ginger_cookie_stencil pig_cookie_cutter

There were, of course, many desserts involved. This included, from top to bottom, honey whole wheat muffins, S’mores pie, a cookie swap that included reverse crinkle cookies, homemade granola, a New Year’s Eve party involving decorating cookies with homemade stencils, and some pig-shaped cookies (that I’ll tell you more about soon).

matilda_beer_vegas chicken_salad_vegas crepe_vegas choc_shake_vegas choc_cake_vegas

Lastly, we went to Las Vegas for my birthday (in November) and ate lots of food (and drank some beer) including that bottle of Matilda and a chicken salad-salad at Wolfgang Puck’s restaurant inside the MGM, some chocolate desserts at Max Brenner’s, and more chocolate (in cake form, with a macaron on top) from Jean Philippe Patisserie.

What I’m Reading Wednesday

I know that it has been, like, FOREVER since I wrote one of these posts, so I will try my best to catch-up on all that I’ve been reading lately.

First up (and if you see when this was written, you will see just how long it really has been) a note about remembering to indulge a bit every once in awhile. Just make it a good one.

An article about what makes a (food) trend a trend. Also, Americans (& Canadians) make some sake.

There are many ways of photo-sharing on the Internet these days, but what about the photos of you that you’ll never see?

And, because it’s Halloween, and I figure I should have something topical on here: a candy hierarchy. And, candy for an adult palate, because, you know, you can’t have bourbon in caramels for the kids.

Some recipes I have made and will talk more about in the near(ish) future: S’more Brownies & Addictive Brussels Sprouts Salad

Happy Halloween! I hope all are safe (from Sandy and other chaos) this year!

Coffee, Coffee, Coffee! {Recipe}

First off, let me apologize for not writing anything for a long(ish) time. I have been busy with school and work and, well, have used my time to focus on other things (such as playing a certain game on Facebook) when I should have been editing photos and posting on here. So so sorry. Really. I love writing blog posts and everything, and sharing fun things with you. AND I am sorry I have not posted a recipe on here in an even longer time. So here’s just a few to get things rolling.

As you may already know, I like doing things in more than one way. This time around, I used coffee in three different recipes. For starters, I tried making coffee ice cream, but that turned out to be less than desirable.

The next recipe I tried was this Hot Fudge Pudding Cake, from Delish. Instead of making one large cake, I made cupcakes, which were good, but a bit sticky. I called them muddy cupcakes because they were so moist and soaked through with coffee.

The third recipe I tried was a version of rice krispies that involved chocolate and coffee, among other things. It had been years since I made anything in the rice krispie treat realm.

Anyway, my treats do not look as dark/chocolatey as the pictures shown on Shutterbean, but are just as tasty. Also, I did not add dried cherries or extra ‘mallows, as the recipe calls for. I figured it was chock-full of stuff as it was. Feel free to change up the mix-ins as desired.

Coffee Chocolate Marshmallow Krispies

from Shutterbean!

makes 12

recipe adapted slightly from Christina Tosi of Milk Bar via Rachael Ray Magazine

  • 1 stick salted butter
  • 2 bags (10 oz. each) mini marshmallows
  • 5 cups crispied rice cereal
  • 2 cups salted roasted almonds, coarsely chopped
  • 1 1/2 cups dried cherries, chopped
  • 2 teaspoons ground coffee (not instant)
  • 1/4 teaspoon coarse salt
  • 1 cup semi-sweet chocolate chips
  • cooking spray

Line a 9 inch square baking dish with foil and spray lightly with cooking spray. In a 10-12 quart pot, melt the butter over medium low heat. Add 10 cups mini marshmallows and cook, stirring occasionally, until melted and smooth, about 5 minutes; remove the pot from the heat.

Using a wet spoon or spatula, fold in the rice cereal. Sprinkle in the almonds, cherries, ground coffee & salt; fold quickly to distribute. Sprinkle in the chocolate chips and remaining mini marshmallows; fold gently to distribute.

Spoon mixture into the prepared baking dish. Using slightly damp hands or a wet spatula, press into an even layer. Let cool completely and cut into square to serve.