Category Archives: Egg Yolks

Candy Cane Milk Chocolate Chip Cookies with Sea Salt

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A year ago, this week, I was about to have my first child and I made a version of these cookies.  Literally, the post date on that post is December 13, 2010. WHAAAT? Fast forward 365 days, sleepless night, first steps, tears, kisses, and a million other things, and here I am again, making and eating these cookies.  I am pretty sentimental, but I didn’t plan this.  Promise.

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This year I participated in the Great Food Blogger Cookie Swap.  In theory you were to make three dozen cookies that is either your own original recipe, or a twist on an original or other recipe, and then send them to three different food bloggers that you were paired up with.  In theory, you were to then get three different dozen cookies in the mail.  I received two batches of cookies, one from  Lisa from the Splattered Apron, and the other was from Joelen from What’s Cookin, Chicago?  They were delicious! I felt like I was back in college getting care packages form my mom.  I still have tons left, and we’ve been eating them every day!  Thank you so much ladies!  However, I only received two, and am bummed that I did not receive all three!

I sent cookies to these wonderful bloggers:  Natalie from Oven Love, Sarah from Daily Nibbles, and Phyl from Of Cabbages and Kings.  I hope you guys enjoyed your cookies!!

But anyway, those were the precepts for the cookie swap, so I whipped these babies up because they are the perfect combination of salty and sweet, and they have a little bit of holiday cheer.

And I’m not talking booze.  I wish I was talking booze.  Not really.  Because then I’d be at home eating 5 of these and then suddenly I am not longer a fun mom who is on a sugar high, I am an irresponsible adult.  But seriously, y’all.  I’m talking candy canes!

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I put these into a food processor and in ten seconds they were done.  Ok. Let’s be real.  I first put them in a double zip lock baggy, and then I used a small hammer to crush them.  I then rolled them with a rolling pin. And broke a sweat.

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And I made hearts and Instagrammed them and acted very domestic like rolling candy canes was something I always do this time of year.

Yeah. Right.

And then my dear sweet husbands says to me, “Why didn’t you just use the food processor?”

And so we find ourselves staring blankly at one another waiting to see who will laugh at me first.

Welcome to our home.

And a Merry Christmas to you!

Candy Cane Milk Chocolate Chip Cookies with Sea Salt

A delicious twist on the classic cookie. Recipe adapted from the Nestle Toll House bag.

Ingredients:

2 1/2 cups all purpose flour
1 teaspoon baking soda

1 teaspoon salt

1 cup unsalted butter (room temperature or slightly melted)

3/4 cup granulated sugar

3/4 cup packed brown sugar

2 large eggs

1 teaspoon vanilla extract

2 cups Nestle Toll House Milk Chocolate Chocolate Chips

1-2 boxes crushed candy canes (depending on how much candy cane you want present in your cookie)

sea salt for sprinkling when cookies are out of the oven

Directions:

Preheat oven to 375 degrees. Unwrap candy canes and place them in food processor until they are crushed, but not powder. Set aside. In mixing bowl with whisk attachment, combine sugars, butter, and eggs. Add in baking soda, salt, and vanilla extract. Add flour in small doses, making sure to scrape the sides of the bowl so it’s well-combined. Turn mixer off and stir in milk chocolate chips with wooden spoon. Add candy cane sprinkles and fold into dough, just as you did with the chocolate chips. Use two spoons or a small cookie dough scoop to place on a cookie sheet, leaving enough room between each cookie so that they made spread out. You may want to use parchment paper on the cookies sheet, but you don’t have to. It’s just easier to scrape off with the spatula, and a bit neater. Bakes for 9-11 minutes. As soon as the cookies are out of the oven, sprinkle them with sea salt, just enough to have a light dusting. The sea salt should only be a light dusting, not a coating or sprinkles like a decoration, otherwise they will be too salty. Cool the cookies on cooling racks, and the salt will stick as it cools. Eat slightly warm with milk, or the next day, any time and any way that you would like.

Pear and Pepper Latte

 

Its desolate here, and keeping in mind that I for the most part love that kind of climate, it feels a piece excessively cold for my taste. Occasions are a strange season, they evoke such a significant number of various feelings but I don’t imagine that we are on the whole legitimate about how they affect us. How about we get genuine here for a moment. Families can be muddled. Occasions can be unpleasant. There can be pressure, harmed, fears, and weaknesses. We need to give flawless blessings, be the ideal master, make the ideal turkey, and just for what?

Try not to misunderstand me, I get caught here as well, and honestly I’m in a mess. My significant other and I have been hitched for a long time, and this is the main year of the special seasons with our child. A year ago he was seven days old at Christmas, and I scarcely recollect what that day resembled. Thus I get myself this year aching to make our own customs and am cheerful for what these next hardly any months bring.

Gracious, and I’m continually crying. Not so much, consistently, however enough to specify it. Since Chip is turning one month from now and I can’t make sense of where this year went. Since I understood that when I was in secondary school, school, and graduate school, there was consistently a cutoff time of finals, of the quarter framework that flagged the closure of a season and the start of another one.

What’s more, in any event, when I was an editorial manager of a magazine we existed and blossomed with cutoff times. My time spent in the showcasing field was the equivalent: seasons, deals objectives, and internet based life battles. Presently, I am in a world that is so distant from these cutoff times, that I find that I am halting abruptly.

Since my reality currently is not, at this point characterized by these kinds of cutoff times. It’s by initial steps, finger nourishments, staying asleep for the entire evening, another tooth, a grin, a tear, play dates, occasions, birthday celebrations, and

growing up.

These cutoff times are considerably less distressing, yet they take an entire diverse cost for your heart. These cutoff times cause my heart to develop more full, my delight to be increasingly boundless and just because to feel like I am extremely, really living.

Try not to misunderstand me, there are hard days and there are harsh days and significantly harder evenings. In any case, even the tough situations are the best occasions, and as this year is rapidly finishing and the special seasons are so extremely quick drawing closer, I am broken down, attempting to take it all in, and putting forth a valiant effort to locate the correct words to put what it resembles to watch somebody grow up.

 

Breathe in. Breathe out.

And I’ve taken up yoga for this very purpose.

And I take breaks in the day and make things like a Pear and Pepper Latte.  I just sit, and I reflect, and I Thank, and I marvel.

I treat myself so that I am rested.  I get rid of distractions.

And I relish in not being too busy.

Because deadlines can pass directly over our heads and in the world of words, marketing, money, and finance, we can always make new ones.  But in this life, the life that involves our loved ones, people, humanity, we can’t make new deadlines.

When they pass, they pass.

Breathe in. Breathe out.

Sip. Enjoy. Reflect. Repeat.

Pear and Pepper Latte

Yield: half a dozen cups of coffee

Prep Time: 5 minutes

Cook Time: 10-15

Total Time: 20 minutes (only the first time)

By latte, I mean cafe au lait. I like coffee better, but just substitute espresso if you’d like a true latte. And this is a Bonnie the Baker original.

Ingredients:

A pot of your favorite coffee, brewed
1/2 ripe pear
1 cup sugar
1 cup water
3-10 white and black pepper kernels
milk if you so desire
1 loose leaf tea infuser

Directions:

Brew your favor pot of coffee

While brewing, or perhaps right before depending on how fresh you like to pour your joe, slice the 1/2 pear (remove seeds) and place in a small saucepan with 1 cup sugar and 1 cup water. Bring to a boil, stirring frequently, and let boil for about 5-10 minutes, allowing syrup to thicken and sugar to dissolve completely. (If you want extreme pear flavor, then use a whole pear in this same sugar water ratio.)

Remove from heat.

Place pepper kernels into tea infuser. I like mine super peppery because I love that kid of stuff. But I would start small and increase for strength, you don’t want to be overcome with the pepper flavor if you are unsure about it.

Pour coffee into favorite mug, and scoop as many tablespoons of pear syrup into mug while coffee is still hot, and stir. The more Place tea infuser with pepper kernels into hot coffee and let sit for 3-5 minutes. Again, start small here, you can always steep more for a stronger pepper flavor. Remove tea infuser, add milk or cream as usual.

Put left over syrup into a mason jar or left over peach jar (pictured) and then store at room rep for up to two weeks. If you go to re-use and it’s become hard, use a double broiler to heat it up again.

Enjoy!

Butternut Squash and Pumpkin Lasagna

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I’m sitting here, feeling a bit under the weather.  I’m drinking tea, watching a film on Netflix, and life is good.  And that’s how fall is.  There are pumpkins, and hopes for Thanksgiving and Christmas, which of course means cold weather, warm treats, and perhaps a bit more vulnerability on our part.

Baby is in bed because it’s not even seven, so daylight savings or not, we are learning this new routine.  I’m insisting on it. MUAHAHAHAHA!

And I feel like I need to be rescued from myself right now because I am having an insane thought to go running this morning.  As in, when it’s cold and I haven’t eaten anything.  That’s insane right?

I’ll tell you what’s really insane:  I have a bad habit of making centerpieces for holidays out of fruits and herbs solely so that after the event is over I can chop up the fruit and the herbs and put them in a bath.  Fill it with bubbles.  Fill my glass with wine. And relax.

And while I wouldn’t not suggest putting this lasagna in a bath, I do suggest making it this Thanksgiving for those of you who want a Turkey alternative.  And, I didn’t use all of the sage in my package, so that will probably make it into a bubble bath.

This recipe is lightly adapted from my dear friend, Julia Mestas.  She thought of this recipe, and I love her for it.  Visit her blog!

P.S. This is a very quick version.  As in, I didn’t have all the ingredients the original recipe called for and it was still delicious.  However, Julia’s version is a lot more technical, and more true to a real lasagna.

Butternut Squash and Pumpkin Lasagna

Ingredients:

2 cans organic pureed pumpkin
1 15 ounce bag butternut squash cubes (I got these from Trader Joes. Or you could just roast your own butternut squash as well, which will be about 3 cups worth)
2 tablespoons olive oil
1/2 cup sage leaves, chopped finely, divided
1/4 cup basil leaves, chopped roughly
salt and pepper to taste
1 teaspoon nutmeg
1tablespoon cinnamon
1 package “no boil” lasagna noodles
24 ounces ricotta cheese
3 cups grated mozzarella cheese

Directions:

Toss Butternut Squash cubes, olive oil, half of the sage, and salt and pepper on a cookie sheet lined with aluminum foil. Place in pre-heated 400F degree oven for about 30 minutes, using a spatula to rotate cubes half way through.

In the meantime, mix basil, the rest of the sage, ricotta and mozzarella in a large bowl, using hands, until combined.

Remove butternut squash from oven when done. Reduce oven to 350F degrees.

Pour a thin layer of pumping puree at the bottom of a large ceramic pan (regular pan, glass pan, whatevs). Just enough to thinly cover the bottom. Place noodles strategically on top so that the pumpkin is covered. If the canoodles overlap, that’s fine, but only one layer is needed. Then place another thin pumpkin lair on top of noodles, followed by a thin layer of ricotta.mozzarella mixture, followed by several of the butternut squash cubes, and finally, another layer of noodles.

Repeat these steps until you run out of fillings. Finish with a layer of noodles, spread the remaining pumpkin puree, and then sprinkle with some mozzarella.

Bake for about 45 minutes in 350F degree oven or until cheese on top is bubbling.

ENJOY!

Cookies and Supporting Breast Cancer Research

 

My family has done bunches of voyaging, and I’ve seen pretty much every state in the U.S. I have an adoration with the mountains and the seas, each my preferred landscape when set before it, yet I likewise love all the way open spaces, moving slopes, and the extraordinary fields. I’m not all that a very remarkable city young lady, and rural life is all I’ve at any point known. I’d prefer to live in the nation, yet individuals give me vitality and I realize that following half a month I’d be yearning to be amidst network.

In any case, of the considerable number of spots I’ve been, it’s San Francisco that I love. I genuinely have no clue about why. I don’t care for the city, however I like Silicon Valley. Its a little, rural city with loads of organizations, the innovation state house it appears, yet in addition, and truly, nothing excessively extraordinary. However, here’s the arrangement. As I develop more established (ahem) I start to like spots and landscape and scenes and individuals and culture considerably more as a result of who I’m with and less in view of what I’m doing.

What’s more, it turns out we’ve been to Cupertino ordinarily on excursions for work for my significant other’s activity, have dear companions that live near the city, and this time a year ago I was on incomplete bed rest at 32 weeks pregnant and my better half and I went through 3 weeks up in the territory. I went touring throughout the day, read book after book while tasting mayan hot coco and espresso, went out on the town to shop, got nail trims, and truly and genuinely delighted throughout everyday life. Spouse was grinding away throughout the day, so around evening time we had date evenings, split cupcakes, went on trips during the ends of the week, and visited our preferred food places. All while living out of an inn.

What’s more, it was brilliant.

During that three weeks I really reinforced with Chip, the infant inside me, and I glance back around then as so exceptionally valuable. I realize it was a blessing given to us; I went through the entire day conversing with him and considering him and simply resting, in anticipation of him to be here. I’ll always remember those weeks and that city, holds a bit of my heart. I surmise, you could state, I left my heart in San Francisco.

Alright! alright, overly mushy right? So we should proceed onward to other extraordinary things about that city, including, these treats!

Do you know my companion Stephanie from Desserts for Breakfast? Well this treat formula is her’s, and it’s initially called “Pretty much everything Cookies.” But I changed the name since this is my blog and I’m the supervisor of here.

So Stephanie. Another beneficial thing about San Fran. What’s more, Standford. Ici Ice Cream. Great Coffee. Winchester Mystery House. Zachary’s Pizza. Apple. Santana Row. The Mystery Spot. Downpour. Mists. Haze. The Golden Gate Bridge. Crab Chowder in a bread bowl. Slopes. also, Chocolate.

Past Ghiradelli Chocolate is in this fine city, thus I took a couple of raspberry chocolate squares, great espresso beans, and afterward coconut for good measure and made these San Francisco treats. What’s more, obviously, while they were as yet hot, sprinkled them with ocean salt.

And afterward I had 7 for lunch since I have no poise.

Furthermore, for the most part out of good urban communities and spots comes great individuals who battle for good motivations. Furthermore, Stephanie is doing only this. She’s a superb picture taker and is selling cards made of her delightful photographs to assist support With breasting Cancer research. All the returns from these card deals go to assist support With breasting Cancer Research.

So we should make an arrangement here. Snatch any desserts you have lying around in your wash room and make these treats. The formula bolsters up to four cups of blend ins, so don’t be modest. Be that as it may, we should be purposeful. Make a blend that helps you to remember a person or thing, some spot in time, that works out in a good way past the elements of a treat.

And keeping in mind that you’re grinding away, head on over to Stephanie’s etsy shop and consider supporting Breast Cancer Research and buy a pack of her cards. Since, truly, we as a whole have most loved spots, recollections, and urban communities. However, the individuals make these things exceptional. Also, a portion of these individuals need our assistance. They are harming and hang tight for a fix.

 

 And if we don’t fight for them who will?

(Recipe adapted from Desserts for Breakfast, Everything but the Kitchen Sink Cookies)

Your Favorite City’s Cookies

Ingredients:

2 1/4 cups all purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon salt

2 tablespoons finely ground coffee ( I like the coffee flavor strong. The originally recipe was only 2 teaspoons, so adjust according to your liking)

1 cup unsalted butter, room temp

1/3 cup brown sugar

1 cup white sugar

2 tablespoons maple syrup

2 eggs

2 tablespoons whole milk

1 tablespoon vanilla extract

up to 4 cups of mix-ins of your choice!

Directions:

Preheat oven to 350 degrees and line cookie sheet with parchment paper. In a large bowl, whisk together flour, baking soda, baking power, salt, and coffee and set aside. Using a stand mixer, mix the butter until light. Gradually add all the sugars until it’s light and fluffy. Add eggs one at a time, followed by the maple syrup and vanilla extract. Make sure to mix well after each addition. Mix in flour, little by little, mixing well after each addition and scraping down the sides of the bowl as needed. Once well combined, fold in the mix-ins that you’ve chosen.

Use a small ice cream scoop or just spoons, to scoop the cookies on to the cookie sheet. These are thin cookies, so they will spread out, so make sure to leave room. I did 6 cookies per sheet.

Bake at 350 for 12-15 minutes, or until edges are one step above golden brown. Once removed from oven, if you’ve chosen sea salt, sprinkle on top while still warm. Allow to cool on pan for a few minutes before transferring to a cooling rack.

Repeat until all dough is used, and enjoy!