Food

An-ti-ci-pa-a-tion is Making Me Bake…. It’s keeping me ba-a-a-a-a-king…..

I did what I always end up doing while waiting for a four-legged loved one to recover from anesthesia, I made cookies. To keep my mind off the fact that it’s been eight hours and still no word.

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I dropped my Maximus Aurelius Rodriguez at the vet at 7 a.m. for a dental and now that it’s 3, I’m getting a little worried about my geriatric friend.

So I hit the sanctuary and baked.

Here’s what to do if you’re a little worried, too.

In a small bowl whisk together:

75 grams (5/8 c.) all-purpose flour
30 grams (1/4 c.) coconut flour
30 grams (1/4 c.) hazelnut flour
1/2 t. baking soda
1/2 t. salt
a pinch of cinnamon

In a larger bowl cream together:

5 oz. organic grass fed butter, softened
1/4 c. granulated sugar
3/8 c. date sugar (or brown)

Mix in:

1 organic free range egg
1/2 t. vanilla

Now slowly add the dry ingredients to the wet ingredients.

Then stir in:

a whole bunch of callebaut semi-sweet chocolate chips, as many as you like.

Drop them by spoonfuls onto a parchment-lined cookie sheet.

Flatten them.

Bake at 350 degrees in a convection oven or at 375 degrees in a conventional oven for 10 – 12 minutes.

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Light, tender, nutty and somewhat healthy.

They’ll get you through.

#anticipate

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Food

Jonesin’ for Cookies

When I cleaned out the refrigerator yesterday, I found a whole lot of little packages of flour tucked here and there – almond flour, coconut flour, quinoa flour, etc.

Then, whilst watching television last night (I had to rest my foot), I had a sudden hankering for chocolate.

A sudden hankering for chocolate + a bunch of flour that needs to be used up = chocolate chip cookies.

So into the kitchen I went and emerged with some pretty darn good results. Slightly crispy, light and very chocolatey.

Whisk together in a small bowl:

75 grams (5/8 c.) all-purpose flour
30 grams (1/4 c.) coconut flour
30 grams (1/4 c.) almond flour
1/2 t. baking soda
1/2 t. salt
a sprinkling of organic, unsweetened shredded coconut

In a larger bowl beat until creamed:

5 oz. organic grass fed butter, softened
1/4 c. granulated sugar
3/8 c. brown sugar

then mix in:

1 organic free range egg
1/2 t. vanilla

Now slowly add the dry ingredients to the wet ingredients.

Then stir in:

a whole bunch of callebaut semi-sweet chocolate chips, as many as you have.

And then dump in some nestle’s semi-sweet morsels if what you have isn’t quite enough.

You do have a hankering for chocolate after all.

Drop them by spoonfuls onto a parchment-lined cookie sheet.

Bake at 350 degrees in a convection oven or at 375 degrees in a conventional oven for 10 minutes.

Warm cookies, cold milk.

Oh yes.

Put the cookies that aren’t gobbled up by you and your people in a large zip-loc bag.  They will be softer and, I dare say, even better in the morning. My daughter says “just as good, which is rare for cookies to be just as good the next day.” I stand by “even better.”

Bon apetit.

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