Coconut Chocolate Chip Cookies

May 31, 2013 § Leave a comment

I am a firm believer in alliteration and chocolate chip cookies. They’re the classic all american cookies. And probably my favorite dessert, tied with jell-o no bake cheesecake and brownies.

A little variation in these cookies is a great thing too. What to make it a little healthier? We’re subbing butter for coconut oil. We’re also adding some coconut flakes for texture and crunch. If you bring a box to work they may disappear before lunch time. Nurses are a hungry bunch.

They’re pretty straightforward to make too. We’ll start with mixing the coconut oil and brown sugar in your stand up mixer (or using an electric hand-held mixer).

Dump in the flour and you end up with this beautiful dough. Delicious to snack on I might add, if you’re okay with a little bit of raw egg. I suppose I shouldn’t advocate for that though. Finally make yo cookies! They don’t spread out as much as other recipes I’ve made and are a delicious combination of chewy with a little bit of that coconut crunch.

Coconut Chocolate Chip Cookies
Ingredients
  • 1/2 cup coconut oil
  • 1 cup packed brown sugar
  • 1 tbsp vanilla extract
  • 2 eggs
  • 1 3/4 cup all purpose flour
  • 1/2 tsp salt
  • 1 tsp baking powder
  • 1/4 tsp baking soda
  • 12 oz semisweet chocolate chips
  • 1 1/2 cups unsweetened, shredded coconut
To Make
1) Preheat oven to 375*. Using electric mixer or stand mixer, combine coconut oil and brown sugar. Next add in eggs one at a time and vanilla extract until light and fluffy.
 2) In separate bowl whisk together flour, salt, baking powder and salt. Add all at once to wet ingredients and mix just until combined. Using a spoon stir in coconut and chocolate chips.
3) Put large spoonfuls of cookie dough onto sheet lined with parchment paper. Bake for 8-10 minutes or until bottoms are just brown. Let cool on cookie sheet for a few minutes then transfer to cooling rack.  Enjoy!

Playful Pancakes

May 30, 2013 § Leave a comment

So I love Pinterest. For years I bookmarked my recipes just in the regular bookmarking way. But after my computer got stolen last year I lost all of them. Super depressing. Pinterest came in my life and now that is how I save recipes I’ve made or mark recipes I want to make soon. This is not a new concept.

I also started creating tons of boards with other random stuff; craft ideas, things that make me laugh, nurse things. However I never used these. This year I decided I was going to start doing at least a few of them.

Today’s post was inspired by this pin and it is/was really easy minus my lack of artistic ability.

To make this simply use a condiment bottle and fill with pancake batter. I found my condiment bottle at Target for about $3. I used a basic pancake recipe from my basic cookbook. I did have to thin it out with a little more milk than the recipe called for. You also want to make sure it’s whisked pretty well to get the clumps out. Heat a griddle over medium heat and go to town with whatever crazy design your heart desires. Some tips: use a large, flat spatula if you have one. Makes it easier for flipping.

Rhubarb Custard Ice Cream with Honey & Ginger Cookies

May 20, 2013 § Leave a comment

You should be thankful I had my eyes dilated at the optometrist today. Why you ask? It’s barely rained in the last two or three weeks. And I just feel guilty for being inside when it’s so nice outside. That’s what Seattle has done to me. But today, I went to the optometrist to get a new contact prescription, because my last one expired two weeks before I tired to reorder contacts online so I couldn’t…anyway. I’m at the eye doctor and before I know what’s happening the doctor gives me those dilating eye drops. Makes me wait fifteen minutes, then finishes the exam and tells me I’m good to go. Here’s the problem, its still sunny and my eyes are totally dilated. I felt sort of blind and going outside still hurts my eyes. This is why I’m inside on a nice day sharing this amazing recipe with you.
This is fairly labor intensive and has a few steps but it is SO worth it. This ice cream is sweet, tart with cookie crumbles mixed in. And it really highlights rhubarb, which is just starting to get stellar. If you know someone who grows it go steal it from their garden, if not go pick it up at the grocery store. (from Goboroot)
To Make Rhubarb Compote:
  • 3 cups chopped rhubarb
  • 1/4 cup cane sugar (regular sugar would be okay too)
  • squeeze of lemon juice
1) Combine rhubarb and sugar in a small or medium sauce pan and turn heat on to medium. Let it cook until rhubarb looses its shape and mixture becomes textured and lovely. This took me about 10-15 minutes. Stir occasionally.
2) When its done, squeeze lemon juice and stir to combine. Refrigerate until ready to use. About half and hour before finally combining ice cream put in the freezer.
To Make Custard:
  • 2 cups whole milk
  • 1 vanilla bean, cut lenthwise and scraped
  • 6 egg yolks
  • 1/2 cup cane (or regular) sugar
  • 1 cup whipping cream
1) Bring whole milk, vanilla bean (and insides) to a gentle boil. Once it boils, remove from stove and let sit for 10 minutes
2) While that is cooling, whisk yolks and sugar together until light yellow and combine. Gently stir in 1/2 cup of milk, just to combine and prevent eggs from cooking when they’re put on heat.
3) Add egg mixture back to saucepan, bring back to a gentle boil over medium heat, stirring constantly. It should begin to thicken after about 5 minutes. Once it’s done, remove from heat and put through a fine strainer. Stir in whipping cream and refrigerate.
4) Let it cool completely before you’r making into a custard. Can stay in refrigerator overnight.
To Make Cookies:
  • 1/3 cup butter, room tempreature
  • 1/3 cup sugar
  • 1 large egg
  • 1 tbsp honey
  • 1/2 tsp ginger juice, from grated ginger
  • 2/3 cup oat flour
  • 1 cup cake flour
  • 1/2 tsp baking powder
  • pinch of salt
1) Sift together oats, cake flour, baking powder and salt. Set aside
2) Mix together butter and sugar and creamy. Add in egg, honey and ginger. Next, using a spatula, add in dry ingredients all at once and fold in until ingredients are all combine. Batter will be sticky.
3) Form into ball and refrigerate for about 30 minutes. When it’s ready, preheat oven to 320. Roll out dough into sheet 1/3 inch thick and cut into 2 inch squares.
4) Make on cookie sheet covered with parchment paper for 15-20 minutes or until golden brown. Let cool for 2 minutes on cookie sheet, then on rack until room temperature. Store in air tight container until ready to make ice cream.
To Make Ice Cream:
1) Prepare the ice cream according to instructions for your ice cream maker. Crumbled cookies, saving a few for serving. Take rhubarb out of freezer.
2) In container for freezing, add layer of ice cream, dollop with rhubarb and sprinkle cookies; repeat for 1-2 more layers depending on the size of your container.
3) Freeze for 2-3 more hours (or overnight) and serve with extra cookie on the side. Enjoy!

Nutella & Banana Crostinis

May 8, 2013 § Leave a comment

Do you have a spare baguette lying around? Oh, no? Well, go get one so you can make these. I made this up. I’m definitely not the first one to make these I’m sure, I’ve just never had one before.  They’re really simple and take about 8 minutes to make, total. It’s also an awesome excuse to eat some nutella off a spoon. To make them, thinly slice a baguette. spoon a little olive oil on top, and broil for about 2-3 minutes. After they come out toasty and brown, spread with some nutella. Put a banana slice on top and you have a delicious dessert crostini.
Nutella & Banana Crostinis
Ingredients:
  • Stale baguette
  • olive oil
  • nutella
  • banana
To make:
1) Slice baguette into this slices. Put on parchment paper on a baking sheet. Spoon a small amount of olive oil on top.
2) Broil in your oven for 2-3 minutes, or until toasty and brown. Spread with nutella, put a banana on top and enjoy.

Lemony Chicken Orzo Soup

May 2, 2013 § 1 Comment

Have you ever made something and been totally shocked by how awesome it is? That was my exact reaction to this soup. Not that I didn’t think it would be good, but man does this pack a delicious punch. Its fresh, delicious ingredients that make a wonderful light soup perfect for mild weather. In fact, I made this twice in two weeks I thought it was so wonderful.

I used a few short cuts with this soup that made it really quick to make. First, I used chicken from a roasted chicken at the store. I had bought it earlier in the week for an easy dinner and used the leftovers. If you don’t have pre-cooked chicken, look at Shutterbean’s page.

Second I used herb scissors to cut the dill. Herb scissors you ask? They’re awesome. They have five blades that help chop things into tiny pieces. I got mine at crate and barrel (link here). My last piece of advice if don’t skimp on the lemon. It really makes the soup fantastic. Oh, and don’t add extra orzo just because you had it. It’s too much. Finally, this could totally be gluten free if you used gluten free orzo. Boom. Winner.

Spring Soup with Chicken, Orzo and Lemon
adapted from Shutterbean
Ingredients:
  • olive oil
  • 2-3 leeks, white and pale-green parts only
  • 2-3 celery stalks and leaves
  • 2 cups pre cooked chicken
  • 6 cups vegetable or chicken broth
  • salt & pepper
  • 1/2 cup orzo
  • 1/4 fresh dill, or chives
  • lemons (for serving)
To Make:
1) Start by prepping your ingredients. Slice leeks and celery crosswise, thinly. Chop the dill (or chives). And shred the chicken into bite-sized pieces.
2) In large soup pot, pour some olive oil and heat over medium heat. Saute leeks and celery until soft, about 5 minutes. Pour in broth and bring to a boil, then add in orzo and cook according to directions to al dente. About 3 minutes before that is done add in chicken. When orzo is done, stir in the dill (or chives).
 3) Spoon into bowls and squeeze lemons into soup. Serve with lemon wedges. Enjoy!

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