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!

(As I have sat on my butt on my day off not made time to edit these photos, I apologize for what could be a post full of blurry photos for a short post, but I did not want to miss another week.) Enjoy the week in review! :)

First up, I made an apple tarte tartin for the first time.

It was made for this literal house party, consisting of only people who currently live in, have previously lived in, and frequently visit this house. (Ahem, that last part is there to include yours truly.)

Finished product. Half was finished at the party, half was finished at dinner that night.

Plum cake that was Mike’s contribution to dinner that night. This was the second time I had seen him make it and the second time I was not allowed to see or really know what was in the recipe or even stir any of the ingredients. I guess every relationship needs some secrets. ;)

The dinner that I keep speaking of was Rosh Hashanah dinner that I hinted at last time.

As an attempt to visit and know more about the city we call home, Mike and I decided to make it a habit to have brunch at a new neighborhood every weekend ’til we hit them all. This week was Hayes Valley.

I have become obsessed with the “latte art” or, since I only have hot chocolates, “steamed milk art”. This is from the same Blue Bottle cup from above.

My first time at Absinthe for brunch. I got the two eggs any style (mine will always be scrambled unless I can get over my fear dislike of runny yolks), with toast, sausage (house-made), and “the best potatoes” as quoted by Mike before we even got there. Notice there are three potatoes? I ate only one. MAYBE one and a half. Someone learned the “reach over to the other person’s plate” trick from my family (read: dad) a little too quickly for my taste. (Especially since this is before Mike met him!) I did get to try his duck hash, which was pretty good, too. :)

Lastly, a picture of the parts from the Lost Crates package from Joy the Baker last month. Cup 4 Cup gluten-free flour, and some vanilla beans and extract from Beanilla. Once I figure out what to make with all of that, I will post the recipe.

What I’m Reading Wednesday

Just to start things off, I have to show you this awesome/weird product that the Japanese invented recently: (I mean really, what will they think of next?!)

Now that you’ve watched that, here’s the reading entertainment for this week:

Good news: there is a new food law in place in California that allows food to be sold from homes.

Also: hazelnuts are my favorite nut! Want to try this soon!

Embarrassing Moments. We all have them. Some, who shall remain nameless, have them more often because of objects getting in the way and tripping over them clumsiness. Here are some we hope to never have happen to us.

Dandelion Chocolate. You’ve seen me talk about it before. I mentioned it as one of my favorite things. They are opening a store and they just announced that construction is DONE. This means OMG the BEST chocolate EVER (I’ll stop “screaming” now) will be available and you can see them being made and hang out and smell the chocolate while, eh, eating chocolate. Have I mentioned I am a chocoholic? Admitting your problem is the first step to recovery. But, I’m not sure I want to recover from this addiction. :)

And, speaking of chocolate, there are some s’more brownies in the near future!

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.