Recipe Creation: Pumpkin Chocolate Chip Cookies

Ok, so it's admittedly been a beat since my last post, but Maisie and I came up with this recipe today and we just couldn't bear to forget it. So here goes nothing! We roasted a pumpkin the other day and had a lot left over so we used that instead of canned pumpkin puree but I *think* either would work fine. These are healthy enough that I make extras (without chocolate chips) to feed Hazel as a snack and the whole family loves them. Enjoy!

Makes- 12 cookies

Ingredients:

• 1/4 cup gluten free (or regular) oats
• 1/4 cup almond butter
• 3/4 cup pumpkin puree
• 1 tsp. baking soda
• 1 tsp. vanilla extract
• 1/2 tsp. pumpkin pie spice
• 1 tbsp. chia seeds
• 2 tbsp. maple syrup
• 1/4 cup dark chocolate chips

Directions:

-Preheat the oven to 350 degree F and line a baking sheet with parchment paper.

-Mix the oats, almond butter, pumpkin, baking soda, vanilla, pumpkin pie spice, chia seeds and maple syrup in a standing mixer until well blended.

-Fold in chocolate chips and mix until evenly distributed.

-Scoop spoonfuls onto parchment paper and bake for 12 minutes. 

-Let cool and enjoy ; )

*pro tip- you can add Supernatural sequins to be extra fancy ; )

Recipe (Re)creation: Paleo Strawberry Crisp

Is there anything in life sweeter than fresh strawberries? I mean, maybe? But debatable... My whole family swoons over these bright red berries and they magically disappear in minutes. I was tempted to just eat all of our latest pick from Blue House Farm, but I also knew we were heading out of town and there was no way we could eat all of our berries in a few days without some serious belly aches. So, berry crisp here we come! I always try to make my baking somewhat healthy, so I made a paleo version of one of my favorite crisps from childhood. Enjoy!

Ingredients:

For filling-

• 4 cups strawberries, trimmed and halved
• 1 Tbsp. tapioca flour
• 2 Tsp. vanilla extract
• 1/2 meyer lemon, juiced
• 2 Tbsp. maple syrup

For topping-

• 1 cup Bob's Red Mill Paleo Baking Flour
• 3 Tbsp. coconut oil, melted
• 3 Tbsp. maple syrup
• 1/2 tsp. kosher sea salt

Directions:

-Preheat oven to 350 degrees F. and mix the filling ingredients in a mixing bowl. 

-Transfer the filling to a pie dish and begin mixing the topping ingredients in the bowl. 

-Spread the topping over the strawberry filling and bake for 30 minutes.

-Let stand for 5-10 minutes and serve with vanilla ice cream.

Recipe (Re)creation: Salted Peanut Butter Cup Cookies

It is rare to find someone who does not love the combination of salt, peanut butter, and dark chocolate. Put those in a cookie form and you have a winner. This recipe is really similar to my Almond + Cashew + Chocolate Chunk Cookies, but even simpler. The best part about these cookies is you can make a different version each time you bake them depending on your mood and taste preferences. Plus, kids devour them and they are totally "healthy" since they are gluten free, refined sugar free, dairy free, and paleo friendly.

Makes roughly 16 cookies

Ingredients:

• 1 cup smooth peanut butter 
• 1/3 cup coconut sugar
• 1 whole egg
• 1/2 tsp. baking soda
• 1/2 tsp. sea salt
• 1/4 cup chocolate chunks (or chips)
• Maldon sea salt, to taste

Directions:

-Preheat oven to 350 F.
-In a standing mixer blend the peanut butter, coconut sugar, egg, baking soda and salt.
-Once dough is gooey, stir in the chocolate chunks.
-Line a baking sheet with parchment paper and drop spoonfuls of dough on the sheet.
-Bake for 10-12 minutes, rotating the sheet after 5 or 6 minutes so cookies bake evenly.
-Remove once lightly browned and top with a sprinkling of Maldon sea salt.
-Allow to rest for a few minutes and then transfer to a wire rack to cool completely.

-Enjoy!

Recipe (Re)creation: Almond + Cashew + Chocolate Chunk Cookies

Ok, so I thought I made good cookies until today. Now I really know I make good cookies. This recipe was inspired by my son who is obsessed with salty cashews and almonds and eats almond butter by the spoonful. He insisted on incorporating those ingredients in our creation today and boy was he right. My little sous chef is on to something! We hope you enjoy these as much as we do!

Makes roughly 16 cookies

Ingredients:

• 1 cup nut butter (almond or peanut)
• 1/3 cup coconut sugar
• 1 whole egg
• 1/2 tsp. baking soda
• 1/2 tsp. sea salt
• 1/4 cup chocolate chunks (or chips)
• 1/8 cup chopped almond slivers
• 1/8 cup chopped roasted cashews
• Maldon sea salt, to taste

Directions:

-Preheat oven to 350 F.

-In a standing mixer blend the nut butter, coconut sugar, egg, baking soda and sea salt.

-Once dough is gooey, stir in the nuts and chocolate chunks.

-Line a baking sheet with parchment paper and drop spoonfuls of dough on the sheet.

-Bake for 8-10 minutes, rotating the sheet after 4 or 5 minutes so cookies bake evenly. 

-Remove once lightly browned and top with a sprinkling of Maldon sea salt.

-Allow to rest for a few minutes and then transfer to a wire rack to cool completely.

-Enjoy!

Recipe (Re)creation: Oatmeal + Banana + Chocolate Chip Cookies

I bet you can't stop at just one!  Luckily these cookies are super healthy and nutritious and can easily be eaten for breakfast or a snack without feeling too indulgent.  I based these cookies off a recipe from my friend Casey and her blog Pink Brandywine.  She mentioned how much her son loved these cookies and thought they'd be the perfect bite-sized treat for my little one.  Feel free to experiment with adding other ingredients as well- you can't really mess these up!

Makes 12 cookies

Ingredients:

• 2 ripe bananas, mashed
• 1 cup quick oats
• 1 tsp. cinnamon
• 3/4 tsp. vanilla extract
• 1-2 tbsp. almond butter
• 1-2 tbsp. dark chocolate chips

Directions:

Preheat oven to 350 degrees F and grease a baking sheet.
Mash the banana and oats in a bowl until they are well blended.
Add the cinnamon, vanilla and almond butter and continue mixing.
Scoop round spoonfuls of dough and place on your baking sheet.
Top each cookie with a sprinkle of chocolate chips.
Bake in the oven for 15 minutes and enjoy!

Recipe Creation: Honeyed Grapefruit Brûlée

I recently got a dozen grapefruits gifted to me and have been racking my brain for creative ways to use all of this gorgeous fruit.  I came across this blog and was thrilled by the idea of caramelizing the top of the grapefruit.  This is hardly a recipe since it's so straightforward, but I wanted to make sure I cataloged it so I would remember this easy way to turn a grapefruit into a tasty little work of art.

Serves 2

Ingredients:

• 1 grapefruit, halved
• honey
• groung cinnamon

Directions:

-Preheat the broiler and cut your grapefruit in half.

-Slather each grapefruit half with honey and sprinkle with ground cinnamon.

-Place under the broiler for 5-6 minutes, or until caramelized and beginning to brown.

-Enjoy for breakfast, a snack, or for a nice light dessert.

Recipe Creation: Meyer Lemon + Strawberry Ice Pops

As Indian summer is upon us in San Francisco, the temperature is rising and there is truly nothing more refreshing than an ice cold popsicle.  I have been on a total lemonade kick recently and figured if I liked it cold, I would really like it frozen.  I had some strawberries I'd gotten from the farmer's market a week before and I couldn't let them go to waste, so I threw those in too.  Not only do the strawberries make the ice pops even more beautiful, but they also add some texture and are a nice sweet surprise.  This recipe is definitely on the more tart side, so feel free to add more agave if you like a sweeter treat.  Otherwise, keep the recipe as written and you can enjoy the fact that you are not consuming an ice pop loaded with a bunch of added sugar. Though they are super fast to whip together, you do have to be patient and keep them in the freezer for 4 hours before enjoying, so plan ahead!

Makes about 12 ice pops

Ingredients:

• 3/4 cup meyer lemon juice (about 6 lemons)
• 1/3 cup agave nectar
• 3 1/2 cups water
• 1 cup ripe strawberries, sliced

Directions:

-Pour the lemon juice, water, and agave nectar in a blender.
-Blend for about 30 seconds or until well-mixed.
-Add the strawberry slices to the lemonade and pour the mixture into popsicle molds.
-Make sure to leave about 1/2 inch at the top of each mold to make space for the popsicles to expand as they freeze.
-Put the tops on the molds and freeze for at least 4 hours.
-Enjoy!

Recipe Creation: Quinoa Almond Chocolate Chip Cookies

Since today is graduation for so many of my students, I got an unexpected day off! After a leisurely walk and lunch in Marin, I still had the whole afternoon ahead. Naturally, I was drawn to my kitchen. I have done a lot of savory dishes lately, but I really wanted something sweet.  So I started brainstorming and threw three of my favorite ingredients into one tasty cookie: quinoa, almond butter and dark chocolate chips.  It's a winning combination.  One piece of advice: let the quinoa cool before you add the chocolate chips, unless you want the chips to melt and turn the whole cookie brown.  Otherwise, the recipe should be pretty straightforward.  As far as cookies go, they're pretty darn healthy and who could say no to a cookie that tastes (and looks) this good? You'd have to be crazy.

Makes about 15 cookies

Ingredients:

• 1/2 cup almond butter
• 2 tbsp. applesauce
• 1/4 cup agave
• 1 tbsp. vanilla extract
• 1/2 tsp. sea salt
• 1/3 cup brown rice flour
• 1/2 cup quinoa
• 1 cup water
• 1/4 cup mini dark chocolate chips

Directions:

-Preheat oven to 350 degrees F.

-Line a baking sheet with a silpat or parchment paper.

-Place quinoa and water in a small saucepan and bring to boil. 

-Reduce to a simmer, and cook for 15-20 minutes, or until water evaporates.

-Remove from heat and let quinoa cool to room temperature.

-In a medium sized bowl, mix the almond butter, applesauce, agave, vanilla, and salt.

-Mix in the quinoa, brown rice flour and chocolate chips.

-Spoon dough into tablespoon-size mounds and place on baking sheet.

-Bake in the oven for 15-20 minutes, or until the bottoms begin to brown.

-Eat immediately or allow to cool completely before storing.  Enjoy!

Recipe (Re)creation: Chocolate + Orange Florentines

This recipe is courtesy of the Ottolenghi Cookbook, the newest cookbook by the authors of bestsellers Plenty and Jerusalem.  This book is equally wonderful and I highly recommend it.  I went straight to this florentine recipe since I have always had a soft spot for chocolate oranges around the holidays.  I got one in my stocking every year as a kid,  and now that flavor combination always reminds me of Christmas.  I actually looked high and low for chocolate oranges to put in our stockings this year and came back empty-handed, so these helped fill the void.  I ended up drizzling dark chocolate on the cookies, but they are also delicious on their own without the chocolate.  Either way, you can't go wrong.

Makes about 20 cookies

Ingredients:

• vegetable oil
• 2 egg whites
• 3/4 cup plus 1 tbsp powdered sugar
• 2 3/4 cups sliced almonds
• zest from 1 orange
• 1/2 cup dark chocolate ships

Directions:

-Preheat oven to 300 degrees F.
-Line 2 baking sheets with parchment paper and brush with oil.
-Put egg whites, powdered sugar, sliced almonds, and orange zest in a bowl.
-Mix gently and pick up the mix to make small mounds evenly spaced on sheet.
-Dip a fork in cold water and flatten each mound thinly.
-Place one baking sheet in the oven and bake for about 15 minutes.
-Repeat with the second sheet, baking until lightly golden.
-Meanwhile heat 1/2 cup dark chocolate chips over a double burner.
-When fully melted, drizzle chocolate on the cooled cookies using a fork.
-Eat immediately or store in a sealed container.

Recipe (Re)creation: Bi-Rite's Pumpkin Ice Cream with a Kick

I LOVE anything with pumpkin in it and I love ice cream, so clearly this combo is my match made in heaven.  This is one of Bi-Rite's most popular flavor during the holidays and it's the perfect ice cream to serve alongside apple, pumpkin, or pecan pie at Thanksgiving.  It's also perfectly satisfying on its own.  We can thank their cookbook, Sweet Cream and Sugar Cones, for another fabulous recipe.  I added a little tablespoon of bourbon at the end, which is not something that Bi-Rite includes in their recipe, but a girl's gotta have a little fun in the kitchen.

Ingredients:

• 6 large egg yolks
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 3/4 cup packed brown sugar
• 2 cups heavy cream
• 1/2 cup 1% or 2% milk
• 1/2 teaspoon kosher salt
• 3/4 cup pumpkin purée
• 1/2 teaspoon pure vanilla extract
• 1 tablespoon bourbon

Directions:

-Place the bowl of your ice cream maker in the freezer so it is properly frozen and ready for use.

-Whisk the egg yolks in a medium-sized metal or ceramic bowl.

-Then add the cinnamon, ginger and half of the brown sugar (6 tablespoons).

-Next, in a medium saucepan, stir together the cream, milk, salt, and the remaining brown sugar (6 tablespoons) and put the pan over medium-high heat.  

-When the mixture begins to simmer, reduce the heat to medium. 

-Scoop out 1/2 cup of the warm cream mixture into the bowl with the eggs and continue whisking.  

-Repeat this same process with anouther 1/2 of the cream.

-Using a spatula, stir the remaining cream in the saucepan and slowly pour the cream and egg mixture back into the saucepan.  

-Cook the mixture over medium heat, stirring constantly until it is thickened and coats the spatula.

-Turn off the heat and add the pumpkin, stirring or whisking to combine well.

-Strain the mixture through a fine strainer into a clean bowl and place the bowl in an ice water bath, stirring until the mixture is cool.

-Cover the bowl in plastic wrap and refrigerate for at least 2 hours.

-Next, whisk the vanilla bean and bourbon into the chilled pumpkin cream. 

-Freeze the mixture according your ice cream maker's instructions. 

-Enjoy immediately or transfer to a container and freeze for a few hours.

Bi-Rite Creamery
3692 18th Street
San Francisco, CA
(415) 626-5600
biritecreamery.com

Restaurant (Re)creation: CK's Coconut Sorbet

These balmy days in San Francisco leave me craving my favorite refreshing indulgence: coconut sorbet.  What I love most about coconut sorbet is that it is creamy like ice cream (without the guilt factor) and it doesn't taste icy or watery like some sorbets.  My absolute favorite coconut sorbet is made at a restaurant called CK's in Hailey, Idaho.  Every time I am in the Sun Valley area I go to CK's, and every time I go to CK's I get the coconut sorbet.  Now you see why I had to figure out how to make this lovely treat in the comfort of my own home.  I did inquire about the restaurant's recipe, and while they did not divulge all of their secrets, they did tell me that the key ingredient that keeps it smooth and creamy is VODKA. Who knew?  So I did a little experimenting with my Cuisinart Ice Cream Maker and think this version is pretty darn tasty.  Hope you enjoy it as much as I do!

Serves 6

Ingredients

• 2 15 oz. cans light coconut milk
• 1/3 cup light agave nectar
• 1/2 cup unsweetened shredded coconut
• 1 tbsp vodka
• 1 pinch sea salt

Directions

-Place your ice cream maker bowl in the freezer ahead of time and make sure it is sufficiently frozen before use.

-In a large heavy bottomed saucepan, heat the coconut milk, agave, shredded coconut and salt.

-Bring to a simmer and remove from heat.  Let cool to room temperature.

-Place the mixture in the refrigerator for at least 2 hours. 

-Meanwhile, remove frozen ice cream bowl from the freezer and place it in the ice cream maker.

-Turn on the maker and pour in the mixture, adding the vodka last.

-Leave ice cream maker on for 15-20 minutes.

-Serve immediately or place in a container and store in the freezer to enjoy later!

CK's Real Food
320 Main Street South
Hailey, Idaho
(208) 788-1223
ckrealfood.com

Recipe (Re)creation: Mini Pumpkin + Pecan Pies

These little pies are the perfect treat to complete your Thanksgiving feast.  Not nearly as intimidating as a whole slice of pie, these mini pies give you a little taste of dessert without taking you over the edge.  You can make a variety of different types, but I just focused on my two favorite Thanksgiving flavors and based my creations off of this recipe from Dashing Dish.  These would make great little treats at a holiday party too.  The possibilities are endless...

Makes 30 Mini Pies

Ingredients:

For Pecan Pies

• 15 mini phyllo shells
• 1 large egg
• 4 tsp brown sugar
• 2 tbsp honey or maple syrup
• 1/4 tsp vanilla
• 1/2 cup chopped pecans
• 1 tbsp butter, melted

For Pumpkin Pies

• 15 mini phyllo shells
• 1/3 cup egg whites
• 1/3 cup pureed pumpkin
• 1 tsp pumpkin pie spice
• 1/3 cup sugar
• 1/3 cup cottage cheese
• 1 cup whipped cream (optional topping)

-Preheat the oven to 350 degrees F and distribute phyllo shells on two baking sheets.
-In a medium bowl, combine all the ingredients for the pecan pie, except the pecans.
-Then stir in the nuts and scoop 1 small spoonful of the mixture into 15 of the phyllo shells.
-Next, mix all the pumpkin pie ingredients in a blender until smooth.
-Scoop 1 tsp or more of the mixture into each phyllo shell, distributing evenly.
-Bake each sheet of mini pies for 10-15 minutes, watching closely.
-Let the pies cool and top the pumpkin pies with a dollop of whipped cream.
-For an additional treat, serve the mini pies with a generous scoop of vanilla bean ice cream.

~Now you may give thanks~

Recipe (Re)creation: Dark Chocolate Muffins with Fleur de Sel

These muffins aren't a restaurant (re)creation, but I could resist posting them anyways!  They are the perfect combination of sweet and salty.  The muffins themselves are not overly sweet, so they aren't too indulgent and can easily be eaten for breakfast, a snack, or dessert.  They are particularly good served warm and paired with a scoop of vanilla bean gelato.  I based the recipe on this version, but I omitted the espresso, used decadent Valrhona cocoa powder and added fleur de sel on top for a fun twist.  Absolute heaven!

Makes 12 muffins

Ingredients:

• 1 3/4 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 3 tablespoons cocoa powder (Valrhona is best)
• 3/4 cup sugar
• 1 cup semisweet chocolate chip
• 1 cup milk
• 1/3 cup vegetable oil
• 1 large egg, lightly beaten
• 1 teaspoon pure vanilla extract
• Fleur de sel (optional)

Directions:


-Preheat oven to 400 degrees.  Meanwhile, grease a muffin tin (or insert paper muffin cups).

-Mix the flour, baking powder, baking soda, cocoa powder, sugar and 3/4 cup of chocolate chips together in a large bowl.

-In a smaller bowl, whisk together the milk, vegetable oil, egg, and vanilla extract.

-Pour the wet ingredients into the bowl with the dry ingredients and combine.

-Scoop the batter into the muffin tins equally and sprinkle the remaining 1/4 cup chocolate chips on top.

-Bake in the oven for 18-20 minutes, or until the muffins have risen and cooked through.

-Serve warm and sprinkle with fleur de sel.

Mmmm mmmm good.

Recipe (Re)creation: Easy Mini Chocolate Souffles

You will not believe how easy it is to make this souffle.  It is light and airy and wonderfully chocolatey (plus, its low-fat).  The souffle recipe is based on this recipe from Cooking Light.  It offers the perfect amount of indulgence without being too gluttonous.  I made this for Valentine's Day and it was a hit.  After it was devoured, the words uttered in our dining room were, "this needs to go into the weekly rotation."  I believe it just has.

Serves 2

Ingredients:

• Cooking spray
• 4 1/2 tablespoons granulated sugar
• 1 tablespoon flour
• 1 1/2 tablespoons dutch process cocoa
• 2 tablespoons skim milk
• 1/4 teaspoon vanilla extract
• 1 large egg white
• 1 teaspoon powdered sugar (for sprinkling)

Directions:

Preheat oven to 350 degrees F.

Coat 2 ramekins with cooking spray and sprinkle each with 3/4 tsp granulated sugar.

Combine 2 tablespoons granulated sugar, flour, cocoa and milk in a small saucepan over medium heat.  

Cook on medium heat for 2 minutes and stir until smooth.  

Remove from heat and scoop in a small bowl to cool for a few minutes and stir in vanilla extract.

Place egg white in a medium bowl (or standing mixer) and beat on high until soft peaks form.

Gradually add the remaining 2 tablespoons of granulated sugar until stiff peaks form and the mixture thickens.

Gradually stir the egg mixture into the chocolate mixture until smooth.

Evenly spoon the mixture into two ramekins.

Bake for 15 minutes, or until fluffy and set.

Sprinkle eat souffle with powdered sugar and serve immediately.

Top with berries or gelato for a fun twist.


Enjoy (AKA devour)