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: "Healthy" Almond Butter Chocolate Chip Cookies

I am on such a cookie kick at the moment. I love finding recipes that are "healthy," fast, and enjoyed by all members of my family. This recipe ticks all the boxes. I stumbled upon the original recipe here and made a few tweeks to fit my tastes.  I just love that these cookies are packed with chia and flax seeds so they are choc full of fiber, protein and healthy fats, but taste perfectly indulgent. I decreased the sweetness of the cookie, but if you like your cookies sweet, then by all means up it 1/2 cup coconut sugar.  I hope you enjoy these cookies as much as my little fam does :)

Makes: 18-20 Cookies

Ingredients:

• 1 cup almond butter
• 1/3 cup coconut sugar
• 2 tsp. vanilla extract
• 2 eggs
• 1/2 tsp. sea salt
• 2 tbsp. chia seeds
• 2 tbsp. flax seeds
• 1/3 cup mini chocolate chips
• Maldon sea salt, for finishing

Directions:

• Preheat oven to 350 F and line a baking sheet with parchment paper.
• Mix almond butter, coconut sugar, vanilla extract, and eggs in a standing mixer. 
• Mix until well combined. 
• Add the salt, chia seeds, flax seeds, and mini chocolate chips.
• Blend again to combine all ingredients evenly. 
• Scoop spoonfuls of dough into your baking sheet and flatten with your thumb.
• Bake for 10-12 minutes or until the bottoms begin to get golden brown.
• Sprinkle the top of each cookie with Maldon sea salt, to taste.
• Allow to cool and transfer to a cooking rack. 
• Enjoy!

Recipe (Re)creation: Crushed Beets with Greek Yogurt + Herbs

I came across this lovely crushed beets recipe in my June edition of Bon Appetit.  I fell in love with the combination of greek yogurt, lemon zest, herbs and perfectly roasted beets.  I just made a few changes and added toasted hazelnuts and a drizzle of balsamic reduction at the end.  Otherwise, I stayed pretty true to the original recipe. This is one dish I will be adding to the regular repertoire for sure!

Serves 2

Ingredients:

• 1 lb. small or medium beets
• 5 tbsp. olive oil
• 2 tbsp. lemon zest
• 2 tbsp. lemon juice
• 1/4 cup fresh mint leaves
• 2 tbsp. freshly torn dill
• 1/2 cup plain greek yogurt
• Maldon sea salt & pepper
• 2 tbsp. toasted hazelnuts
• Balsamic reduction

Directions:

-Preheat oven to 400 degrees F and line a baking sheet with tin foil.

-Place scrubbed beets on the foil and drizzle with 1/2 tbsp oil.

-Season with salt and paper and wrap the foil around the beets.

-Roast beets for 40-50 minutes, depending on their size.

-Let cool, remove the skins of the beets with a paper towel and crush.

-Meanwhile, whisk the lemon zest, juice and 2 tbsp. oil in a bowl and set aside. 

-Heat 2 tbsp. oil in a large skillet, add beets, and season with salt and pepper.

-Cook the beets until browned, about 4 minutes on each side. 

-Transfer the beets to the bowl with the vinaigrette and toss.

-Add the mint, dill, and hazelnuts to the bowl and mix.  

-Add the remaining 1/2 tbsp. oil, and sprinkle with Maldon sea salt and pepper. 

-Serve with dollops of greek yogurt and a hefty drizzle of balsamic reduction.

Recipe Creation: Smashed Fava Beans with Lemon Zest

I am having a little love affair with fava beans at the moment.  They are a bit of a labor of love, but well worth it.  Knowing that they have a short season also motivates me to cook them as much as I can.  I've grilled them, boiled them, and sautéed them, but this is by far my favorite preparation.  The smashed little beans make a perfect side or bruschetta topping.  Hurry and snatch these up at the farmer's market before you miss your chance!

Ingredients:

• 1 lb fava beans, outer pod removed
• 1-2 tsp lemon zest
• 2 tsp olive oil
• 1 tsp maldon sea salt

Directions:

-Bring a medium pot of water to boil.
-Add fava beans and cook for 3-4 minutes.
-Remove from heat and place favas in a bowl of ice water.
-Peel inner shells off the fava beans and discard.
-Place the favas in a bowl with the olive oil and mash with a fork.
-Top with lemon zest and a sprinkling of sea salt.

~Enjoy~