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My absolute fav chocolate chip cookies

3/4 cup unsalted butter, melted1 cup packed brown sugar 1/2 cup white sugar1 whole egg 1 egg yolk1 tbsp. vanilla extract2 1/4 cups all purpose flour1/2 tsp. salt1/2 tsp. baking soda2 cups milk chocolate chips (or 1 cup milk chocolate chips, 1 cup m&m's)Preheat oven to 325 degrees. Line cookie sheets with parchment paper. In a large bowl, whisk together butter and sugars until combined (about 2 minute). Add in vanilla and egg + yolk. Whisk until smooth (about 30 seconds).Add flour, salt, and baking soda to the bowl- stir together with a spatula or wooden spoon until there are no streaks of flour. Fold in the chocolate until evenly distributed.Using a 1 1/2 T cookie scoop (or two spoons), drop dough 2 inches apart onto prepared cookie sheets. Bake for 11-13 minutes (cookies will look underdone, and bottoms will be barely golden). Cool on cookie sheet for 5 minutes. Makes 3 dozen cookies.
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Easy Cheese Danishes

2 packages crescent rolls
8 oz cream cheese, softened1 tsp. lemon juice2 T. sugar2 T. sour cream
1 cup powdered sugar1 T. softened butter1 T. milk
Preheat oven to 350 degrees. Line baking sheet with parchment paper.Remove crescent roll dough from can- pinch at seams to create one sheet. Pick a shape for your danish.Round danish:Cut each package into 8 strips. Repeat with second container.With each strip of dough, twist it loosely then wrap around itself. Use thumbs to create an indent in the center for the filling.Square danish:Cut each sheet into 8 squares. Fold corners towards the center, use thumb to create an indent.        3.  Filling: Combine all ingredients in stand mixer or with hand mixer until smooth.
      4. Put a dollop of filling in the center of each danish.
      5. Bake for 12-15 minutes until lightly golden.
      6. While danishes are cooling, combine all icing ingredients in a bowl until smooth. When cool, drizzle with icing.

Green Chile Egg Bake

12 large eggs1/2 cup flour1 t. baking powder1/2 t. salt 1/2 t. garlic powder1/2 t. onion powder1/4 t. lemon pepper2 cups cottage cheese2.5 cups shredded cheese3 T.  butter, melted8 oz diced roasted green chiles (I prefer 505 Southwestern brand, comes in a jar)Preheat oven to 350 degrees. Spray 9x13" dish with cooking spray.Beat eggs for 3 minutes on medium-high speed of stand mixer (or just 3 minutes by hand).Combine flour, BP, onion powder, garlic powder, salt, and lemon pepper in a small bowl. Stir flour mixture into eggs. Add remaining ingredients (cheese, cottage cheese, butter, chiles), stir until well mixed.Bake for 35-40 minutes until set, let stand 10 minutes. Serve with salsa. Serves 12-15

allergy-friendly pumpkin chocolate chip cookies

Thanks to Calvin's unhappy guts, I've had to make some sacrifices to be able to continue nursing my little babe. I am now soy, dairy, egg and wheat free. So... basically no cakes, cookies, cheese, ice cream, processed foods, delicious bread, wonderful donuts.. Everything I sustained myself on during pregnancy is now off limits.
I don't really miss cheese- amazingly- but I do miss a nice, delicious chocolate chip cookie. The recipes I've found use expensive ingredients- almond meal, coconut flour, Earth Balance Soy Free Buttery Spread, palm oil vegetable shortening.. And they taste like poo. I've been experimenting with recipes trying to come up with a delicious CHEAP cookie and finally baked one that I love! Thanks to the flax eggs and oat flour it has two components that typically make up lactation cookies, so I also added in Brewer's Yeast to make it a well-rounded lactation cookie. Of course, leave out the Brewer's Yeast if you're not breastfeeding. …

Chocolate Pot de Creme

Chocolate Pot de Creme

8 ounces semisweet chocolate, chopped1 1/2 cups whole milk (I've substituted 2% with success as well)1 cup heavy cream6 egg yolks5 tablespoons white sugar1/4 teaspoon salt

Place chopped chocolate into a blender.Whisk together the remaining ingredients and heat in a heavy-bottomed saucepan over medium-low heat. Cook, stirring constantly, until the mixture is thick enough to coat the back of a spoon and almost boiling.Pour the hot mixture into the blender over the chocolate. Cover and blend until smooth, scraping down the sides as needed. Hold a kitchen towel over the lid of the blender to be safe, everything will be hot.Divide the mixture among 6-8 ramekins or small cups and refrigerate until set, about 3 hours. Top with lightly sweetened whipped cream before serving.
Variation: Make individual dessert cups by topping the pot de creme with brownie chunks, raspberries, and whipped cream. If you stabilize the whipped cream with gelatin they can be assembled up t…

Mustard Vinaigrette

a slight variation of the mustard vinaigrette at Chelsea's Kitchen. I think mine is better.

All-Time Favorite Mustard Vinaigrette
2 T. honey1 1/2 T. white wine vinegar2 T. orange muscat champagne vinegar (from Trader Joe's, so delicious!)1 T. fresh lemon juice1 1/2 t. lemon zest2 t. whole grain mustard2 t. dijon mustard1 1/2 t. minced garlic1/2 cup olive oilsalt & pepperCombine all ingredients in a mason jar & shake, shake, shake.Will keep for one week in the fridge. Favorite ways to use this:
over sautéed Brussels sprouts. Serve at room temperature or chilled with shaved manchego cheese, marcona almonds & craisins.over a kale salad or spring mix.

Pork Carnitas & Tomatillo Salsas

Pork Carnitas
pork buttsalt & pepper2 t. oregano1.5 t. chipotle chili powder1.5 t. cumin1 onion, quartered1 orange, quarteredjuice of 1 lime5 cloves of garlic, minced1 jalapeno, rough chopcan of beerTrim the pork of excess fat. Season generously with salt & pepper. Rub with chili, cumin & oregano. Place in crock pot.Juice the orange into the crock pot, tuck the orange quarters into the pot as well as the remaining ingredients.Cook on low for 8-10 hours until the pork is fall-apart tender. Take the meat out of the crockpot and shred it into smaller chunks. Lay it out in a single layer on a baking sheet and broil until the meat is browned and crispy.Serve in tortillas with pico de gallo & various salsas.Fresh Tomatillo-Avocado Salsa
4 tomatillos1/4 white onion2 serrano peppers (I left the seeds in)1 garlic clovehandful of cilantrojuice of 1 lime2 avocadossalt to tastePeel the husks (skins? what do they call those things?) off the tomatillos. Rinse under warm water to get t…