HOLIDAY BAKING: CHOCOLATE PEPPERMINT CRACKLE + RED VELVET THUMBPRINTS

OMG. If you're going planning to do some gift giving in the form of baked goods, these recipes from Southern Living are AMAZING.  All my chocolate lovers out there especially need to try to crackle cookies, they are rich and fudgey and delicious. 

CHOCOLATE PEPPERMINT CRACKLE COOKIES

2 oz. unsweet chocolate baking bars, chopped

2 tbsp. butter

1/4 tsp. table salt

1 cup granulated sugar

1/2 tsp. peppermint extract 

2 large eggs

3/4 c. flour

1/4 c. unsweet cocoa

1 tsp. baking powder

1 cup powdered sugar 

1. Microwave first three ingredients in microwave safe bowl on high for 1-2 minutes, stirring every 30 seconds until smooth. Stir in sugar, peppermint, and eggs until blended. Stir flour, cocoa, and baking powder together then stir into the chocolate mixture until well blended. Cover bowl with plastic and chill for 1 hour. 

2. Preheat oven to 350. Drop dough by level spoonfuls into powdered sugar and roll to coat.  Place coated cookies 1 inch apart on parchment paper lined baking sheets.

3. Bake for 10 minutes or until cookies are crackled. Cool completely (about 20 minutes) 

RED VELVET THUMBPRINT COOKIES

1/2 c. unsalted butter, softened

3/4 c. granulated sugar

1 large egg

1 1/2 tsp red food coloring

1 1/4 c. flour

1 tbsp. unsweet cocoa

1/2 tsp table salt

1 tsp. vanilla extract

2 oz. cream cheese, softened / room temperature

1/4 c. white chocolate morsels, melted according to directions on package

extra morsels to garnish 

1. Preheat over to 325. Beat butter and sugar with electric mixer until creamy. Add egg and food coloring, beat 30 seconds

2. Sift flour with cocoa and salt. Add to butter mixture, beating at low speed until combined. Stir in vanilla 

3. Shape dough into 1 inch balls and place 1/2 inch apart on parchment lined baking sheet.  Press thumb into each ball, forming an indentation

4. Bake for 10-15 minutes or until cookies and fragrant and dry. While cookies are still warm, press indentations again.  Cool cookies completely (about 30 minutes)

5. Stir together cream cheese and melted white chocolate in a small bowl. Fill center of cookies with cream cheese mixture (I put the mixture in a ziplock bag and cut the corner to squeeze it out in nice little circles). Garnish with white chocolate. 

Happy Baking! 

XO

KITCHEN STORIES : FAVORITE BEANS & RICE

This shouldn't even fall into the category of "recipe" because it's so simple to make.  These days what I look for in a meal is easy, quick, and healthy / low calorie.  I am by no means a cook but in the past I always enjoyed the process of making / baking, photographing food, and sharing it here so I am challenging myself to doing this more frequently again.  

I try to incorporate beans of some sort into most dinners since I am vegetarian.  For Hunter who wants to eat meat every once in awhile, this is the perfect thing that I can whip up enough for both of us and he adds grilled chicken to his. Here's what you need: 

1 cup of brown rice (simmers for about 45 minutes)

1 cup (dry) or canned black beans

1 cup (dry) or canned pinto beans 

chopped onions

chopped red peppers 

fresh basil 

fresh chopped garlic

black pepper 

If you use dry beans they take a little more preparation and cooking before adding vegetables. Otherwise,  combine the canned beans, onions, peppers, basil, and garlic into one pot and let simmer for about 30 minutes.  I don't measure the vegetables, just put as much or as little to your liking.  We added cherry tomatoes and a hint of cilantro to the top.  Sprinkle with pepper, a squeeze of fresh lime juice, and enjoy. 

XO 

HAPPY FRIDAY + SOME LINKS

Drying flowers is the best.  A few snaps just for fun. 

Hope everyone has a wonderful weekend! 

A few things I loved this week: 

Coffee & Coconut exfoliating scrub via Free People

Crushing real hard on this home, via sfgirlbythebay

A new couch is on our radar, this looks way too cozy

The cutest gingham sun dress for summer 

This guilded rim stemware from Anthropologie 

Unconventional studio portraits of dogs, so fun

This new Fitzgerald calligraphy print in my shop!

Really cute one pieces for summer via Urban Outfitters 

I love making boards organized by color, this one is really inspiring me right now

XO

EDIBLE GIFTS : PEPPERMINT CHOCOLATE COOKIE BARK

If you're up for some mad holiday baking this week, I highly recommend this simple and delicious cookie bark.  It's pretty ridiculous and super easy to make!

PEPPERMINT CHOCOLATE BARK COOKIES: 

2 cups flour

1/4 teaspoon of salt

1 cup (2 sticks) of unsalted butter

1 cup sugar

1 teaspoon vanilla extract

1 large egg yolk 

6 ounces bittersweet chocolate chips

1 cup chopped candy canes or herseys candy cane kisses

2 ounces white chocolate

*Preheat oven to 350.  Spray 13 x 9 pan with non stick spray and line with parchment. You'll be using this as a "handle".  Beat butter in a large bowl until creamy.  Gradually beat in sugar.  Continue beating until the mixture is light and fluffy. Beat in vanilla then egg yolk. Gradually add flour and salt, beating on low just to blend.  Drop dough in prepared pan spacing evenly.  Use moistened fingertips to press dough evenly along the bottom of the pan.  Pierce dough all over with a fork.  Bake the cookie base for about 30 minutes, until light golden brown and the sides start coming away from the sides of the pan.  Immediately sprinkle chocolate chips on top and let stand until they soften, just a few minutes. Use a spatula to spread the chocolate evenly.  Immediately sprinkle chopped candy cane on top.   Separately, microwave and stir white chocolate in small bursts until smooth.  If it's too thick add a little vegetable oil.  Use a fork to drizzle the white chocolate on top.  Cool until white chocolate hardens, about 30 minutes. Using the paper as your handle, remove from pan and place on a cutting board.  Using a large knife, cut the bark into irregular shapes or squares if you prefer.

xox 

EDIBLE GIFTS : LEMON SUGAR COOKIES

Sugar cookies are the best mainly for decorating purposes.  These were really fun to make with my family and bff this past weekend.  You can follow this simple sugar cookie recipe here but the frosting is the key to these so they harden and look pretty to decorate! 

2 cups confectioners sugar

1-2 tbsp milk (add more if it is too thick)

1 tbsp light corn syrup 

1/4 tsp of lemon extract (you could also do vanilla or almond!) 

Cream the first to ingredients together so they become light and fluffy.  With a mixer, add the light corn syrup and extract.  It should be really smooth and glossy, this is key to hardening after you frost them.  

Happy Baking!

PUMPKIN CUPCAKES WITH MAPLE CREAM CHEESE FROSTING

I made these for our Halloween party last weekend, but we all know pumpkin carries over to Novmeber / Thanksgiving.  I'm definitely not sick of it yet! There's something about the smell of fresh baked good lingering though the house that makes me feel more like it's fall (since it's still 80 degrees here).  I just really love an excuse to bake (and thankfully Hunter likes to eat).  

I used some substitutes to make my cupcakes gluten free, I've listed both ways.  (I adapted this recipe from Free People Blog) 

Here is what you'll need: 

3 cups all-purpose flour (or coconut flour for GF)

½ tsp baking soda

1 ½ tsp baking powder

¼ tsp cinnamon (more if you reallllly like cinnamon like us)

¼ tsp pumpkin pie spice 

3 eggs

1 cup coconut sugar (for GF or use regular granulated)

1 tsp vanilla extract

1/3 cup fat-free milk

1 15 oz. can pumpkin

2 tbsp honey

1 tbs pure maple syrup

½ cup oil

½ cup applesauce

Preheat the oven to 350° and prepare two pans with cupcake liners or cooking spray (makes about 24 cupcakes). In a large bowl mix dry ingredients; flour, baking soda, baking powder, cinnamon, and pumpkin spice. Using a mixer, beat the eggs, and gradually add the sugar until well combined. Mix in the pumpkin, followed by vanilla, milk, honey, maple syrup, canola oil, and applesauce. Once the mixture is smooth, mix in the dry ingredients and stir to combine. Pour the batter into pans and bake for about 22-25 minutes until the cupcakes are cooked through (use the toothpick trick to check them!).  

And now for the frosting! 

1 8 oz. package cream cheese, softened

4 tbsp butter, at room temperature

2 cups confectioners sugar

1 tsp vanilla

1 tbsp maple syrup

1/2 tsp cinnamon (again, more if you're cinnamon obsessed like me)

Using a mixer, beat the cream cheese, butter and vanilla until fluffy. Slowly add powdered sugar, scraping the sides of the bowl as you go. Pour in maple and continue mixing until fully combined.  The frosting should be light and fluffy. Spread onto cupcakes and enjoy! 

Happy Friday! xox 

FALL FAVORITES : PUMPKIN KAHLUA COCKTAILS

I hope you're not sick of pumpkin yet because this little cocktail is quite delicious (and not overly pumpkin-y).  Perfect for whatever Halloween activities you'll soon be indulging in.  Here is what you will need to make this:

"Pumpkin White Russian"

Pinnacle Pumpkin Pie Vodka
Kahlua
Milk (whole is typical but other works great too)
Pumpkin Pie Spice
Cinnamon
Cinnamon Sticks (optional, for garnish)

I followed a white russian recipe to get the porportions right the first time (I'm no mixologist).  I started with 2 ounces of Kahlua, 3 ounces of vodka, and a smidgen (let's say quarter to half of a teaspoon) of pumpkin pie spice.  Shake it up a bit then add 6 ounces of milk and shake again.  As I said, typical white russians call for creamer or whole milk, I prefer skim or coconut milk, that's up to you!  I used another pinch of cinnamon on top and a cinnamon stick to garnish.  This basically made a good sized "rocks" glass.  So if you are shaking up some beverages for a few friends I would definitely double or triple the recipe at least!

Cheers! 

HOMEMADE GRANOLA FOR LIFE

This is a my idea of perfect snack.  My mom has been making homemade granola for umm forever. You can make a huge batch of it to last all week (or two).  We like to distribute it into plastic baggies, take it to work, pack it in lunches, etc! 

You will need: 

4 cups oats (gluten free if you wish) 

2 cups sliced almonds

2 cups coconut 

approximately 1 cup raisins, pumpkin seeds, walnuts, dried apricots 

sprinkle with cinnamon and honey OR agave nectar to sweeten 

This makes a big batch and there is no right or wrong to the measurements of granola.  You can use more of the stuff you like better (thats what I do aka more walnuts, more cinnamon - always!) .  I've also used cranberries rather than raisins and you could throw in any other dried fruit that you fancy. 

I then spread the ingredients on a baking sheet, cook on 350 for about 30 minutes.  I like to check every 10 minutes and stir it up a bit so the stuff on bottom gets browned and crunchy as well.  

Enjoy! xx

HOMEMADE FIG, PEAR, & GOAT CHEESE PIZZA

I can hardly call this a recipe because putting together a homemade pizza is so quick and easy (plus no measurements required!).  Hunter would maybe eat pizza everyday if he could and since cooking can be a task some nights, I've had to come up with some healthy alternatives to one of our favorite foods.

 This night in particular, I cheated with the crust and bought a ready to embellish gluten free one from the store.  You could buy whatever crust for this or make your own if you're feeling realllll ambitious.  I lightly brushed the crust with olive oil.  Next I added arugula, just barely covering the crust.  Then I added the pears and figs (I use about 3/4 of a pear and maybe 5 figs cut in half for this one).  I then added some finely chopped onions. Lightly sprinkle the goat cheese on top (or heavily if you're not on a "diet" like me, because goat cheese is amazing!).  Finally, I seasoned with black pepper and rosemary.  Bake on 425 for about 10 minutes (or follow directions on the crust if using a pre-made one). 

And enjoy! xx

WEEKEND TREAT : OATMEAL COCONUT PB COOKIES

Happy Friday! 

If you're looking for a little treat to splurge on this weekend, I suggest whipping up a batch of these oatmeal coconut peanut butter cookies.  They are pretty delicious! 

I'm giving you the "real" ingredients but I'm also all about substitutes to make sweets a little "healthier".  You could definitely use substitutions to make them vegan and/or gluten free and they would be just as good!  I usually do GF (your local health food store will have all the substitutes you need; flour, oats, etc).

Here is what you need: 

1 cup butter, softened 

i cup packed light brown sugar 

1/2 cup white sugar

2 eggs

2 teaspoons vanilla extract

1 1/4 cups flour

1/2 teaspoon baking soda 

1 teaspoon salt

3 cups of oats 

1 cup coconut flakes 

1 cup peanut butter (I used half a cup of peanut butter and half a cup of peanut butter chips because I was curious and also afraid that peanut butter would take over... but it didn't. So you could definitely add a little extra or use both to your liking!)

Preheat oven to 325. In a large bowl, cream the butter and both sugars until smooth.  Beat in eggs one at a time, then stir in vanilla.  Combine the flour, baking soda, salt; stir into the creamed mixture until blended.  Mix in the oats, coconut, and peanut butter.  Drop by heaping spoonfuls onto an ungreased baking sheet.  Bake for approximately 12-14 minutes (I did 14 minutes because they were still gooey, just keep an eye on them).  Let them cool for about 5 minutes before transferring from the baking sheet to a wire rack or parchment paper to cool completely.  

Then style them and take some photos for your blog - kidding... that's the part that took the longest. ha.  However, I love experimenting with lighting and food photography so that's how the post came about after all.   I think I will work on more treat posts in the future.  Hope you enjoy! xox 

*adapted basic oatmeal cookie recipe from allrecipes.com

OUR FAVORITE CARROT CAKE

I've made this carrot cake a few times, we're kind of in love.  It's Hunter's favorite and each time he says "this is the best one you've made". ha.  So I made it yet again for him for Valentine's day this year.  We are not big holiday people, we just enjoy relaxing rather than fighting a crowd and waiting in line. So on Vday he made the most amazing portobello burgers and then we enjoyed our dessert and watched TV.  It was honestly perfect!

Now go make this -

INGREDIENTS:
4 eggs 

1 1/4 cup vegetable oil 

2 cups white sugar

2 teaspoons vanilla extract

2 cups all purpose white flour

2 teaspoons baking soda

2 teaspoons baking powder

1/2 teaspoon of salt

2 teaspoon cinnamon (if you're a cinnamon nut like us, add more)

3 cups grated carrots (I think I did just under 3 cups)

THEN...

I added pecans, raisins, dried cranberries, and unsweetened coconut.  This is completely optional but I promise you won't regret throwing these extras in. 

Beat your eggs, oil, sugar, and vanilla in a large mixing bowl until smooth.  Add in the flour, baking soda, baking powder, salt, and cinnamon. Pour into a greased pan.  Cook at 350 degrees for 40-50 minutes. 

CREAM CHEESE FROSTING:

1/2 cup butter, softened (not melted!)

8 oz cream cheese, softened (not melted!)

4 cups of confectionary sugar

1 teaspoon of vanilla

Enjoy! xo

WEEKEND BAKING : FUDGE, PEPPERMINT BARK, & SUGAR COOKIES

A little weekend baking inspiration.  If you need a last minute gift or something to bring to a holiday party, I think something sweet and homemade is just perfect.  I can't believe how ambitious I got yesterday! It was fun to have my mom and grandmother over to help bake treats for everyone.  Hunter was the taste tester and he approved.  The bark is especially delicious and the fudge was super fast and easy.  Here are the directions and ingredients for all: 

CANDY CANE FUDGE: 

110 (this was about a bag and a half) candy cane herseys kisses (unwrapped of course)

1 14 oz can sweetened condensed milk

1/4 cup butter cut into pieces

crushed candy canes or peppermints 

*Spray pan with nonstick spray and line with wax or parchment paper so that it comes up two sides (you'll want to use this as a "handle" to pull the fudge out of the pan later on).  In a medium bowl (glass or pyrex) combine the kisses, milk, and butter.  Microwave in 30 second bursts stirring each time until smooth and melted. Pour the mixture into your prepared pan and smooth the top.  Sprinkle the crushed candy canes and press lightly so they stay.  Chill for at least two hours or until hardened. Use the wax paper like handles to pull the fudge out, remove wax paper and lay on cutting board.  Cut and serve or store at room temp or in the freezer. 

PEPPERMINT CHOCOLATE BARK COOKIES: 

2 cups flour

1/4 teaspoon of salt

1 cup (2 sticks) of unsalted butter

1 cup sugar

1 teaspoon vanilla extract

1 large egg yolk 

6 ounces bittersweet chocolate chips

1 cup chopped candy canes or herseys candy cane kisses

2 ounces white chocolate

*Preheat oven to 350.  Spray 13 x 9 pan with non stick spray and line with parchment. Again, you'll be using this as a "handle".  Beat butter in a large bowl until creamy.  Gradually beat in sugar.  Continue beating until the mixture is light and fluffy. Beat in vanilla then egg yolk. Gradually ass flour and salt, beating on low just to blend.  Drop dough in prepared pan spacing evenly.  Use moistened fingertips to press dough evenly along the bottom of the pan.  Pierce dough all over with a fork.  Bake the cookie base for about 30 minutes, until light golden brown and the sides start coming away from the sides of the pan.  Immediately sprinkle chocolate chips on top and let stand until they soften, just a few minutes. Use a spatula to spread the chocolate evenly.  Immediately sprinkle chopped candy cane on top.   Separately, microwave and stir white chocolate in small bursts until smooth.  If it's to thick add a little vegetable oil (I had to).  Use a fork to drizzle the white chocolate on top.  Cool until white chocolate hardens, about 30 minutes. Using the paper as your handle, remove from pan and place on a cutting board.  Using a large knife, cut the bark into irregular shapes or squares if you prefer! 

For the sugar cookies, I just made classic cookies with vanilla frosting following these two recipes: 

Cookies / Frosting

HAPPY BAKING! 

xox