Tag: cook

Clean Enough by Katzie Guy-Hamilton

Talk about gourmet done easy! This wonderful book not only has amazing food photography that had me drooling, but I found the recipes to be delicious and easy to make!

I love to cook and experimenting with new flavors and I was able to replicate the dishes and add my own twist to some to sate the other pallets I have in the house!

Clean eating with yummy dishes, desserts and smoothies will get you feeling and looking great before summer!

Redefine clean eating with over 100 whole-food, vegetarian savories and sweets that nourish your body and mind—every day

It seems that every day a new superfood or gadget promises to be the key to making healthy eating a reality. Ditch the trends and get back to basics with this comprehensive guide to cooking with simple, whole ingredients that don’t require sacrificing flavor or satisfaction—including the often taboo category of dessert.

Here are over 100 inspiring recipes that make real foods—from greens and grains to chocolate and cream—sing, with methods and combinations perfect for whipping up on a weekday night, leisurely preparing on weekends with plenty of leftovers, or impressing guests with at a dinner party.

From energizing the day with a Green Pow Wow Smoothie, munching on Luxury Granola at the office or on your sofa, savoring a crisp bite of Charred Broccoli with Poached and Crispy Miso Sweet Potatoes, or indulging in a slice of Pan di Spagna, this refreshing approach to health proves that eating clean enough is the key to satisfaction at every meal.

Not-so Thin Mints – Cookie Recipe

Ingredients

  • 1 and 1/4 cups (160g) all-purpose flour 

  • 1/2 cup (43g) unsweetened natural cocoa powder

  • 1 teaspoon baking soda

  • 1/8 teaspoon salt

  • 1/2 cup (115g) unsalted butter, softened to room temperature

  • 3/4 cup (150g) granulated sugar

  • 1/4 cup (50g) packed light brown sugar

  • 1 large egg, at room temperature

  • 1 teaspoon vanilla extract

Cream Filling

  • 1/4 cup (60g) unsalted butter, softened to room temperature

  • 1/4 cup (48g) vegetable shortening, room temperature

  • 1 and 3/4 cups (210g) confectioners’ sugar

  • 1 teaspoon mint extract

Directions:

  1. Make the cookies: Toss the flour, cocoa powder, baking soda, and salt together in a large bowl. Set aside.

  2. Using a handheld or stand mixer with a paddle attachment, beat the butter on high speed until creamy, about 1 minute. Scrape down the sides and the bottom of the bowl as needed. Switch the mixer to medium speed and beat in the granulated sugar and brown sugar until combined. Beat in the egg and vanilla extract, scraping down the sides and bottom of the bowl as needed. Turn the mixer off and pour the dry ingredients into the wet ingredients. Turn the mixer on low and slowly beat until a dough is formed. Cover the dough tightly with aluminum foil or plastic wrap and chill for 30 minutes. Chilling is mandatory.

  3. Preheat oven to 350F degrees. Remove the cookie dough from the refrigerator. Line two large baking sheets with parchment paper or silicone baking mats. Set aside.

  4. Roll the dough into small balls, 2 teaspoons of slightly chilled dough per ball, and place 12 on each baking sheet. Press down on the balls to slightly flatten as pictured above. Bake each batch for 6-8 minutes. These cookies are small and bake very quickly. They will appear soft when done. Remove from the oven and allow to cool for at least 5 minutes on the baking sheet before transferring to a wire rack to cool completely. You’ll make 3-4 batches (38-40 cookies total).

  5. While the cookies are cooling, make the cream filling: In a small bowl using a handheld or stand mixer with a paddle attachment, beat the butter and shortening together on high speed until creamy and combined, about 1 minute. Turn the mixer off and add the confectioners’ sugar and mint extract. Beat on low for 1 minute and then switch to high and beat for 1 more minute until creamy and combined. The cream filling is thick. See photo above for how mine looked.

  6. Spread cream filling between two cooled chocolate cookies. Repeat with the rest. Cookies stay fresh covered at room temperature for up to 1 week. Cookies freeze well, up to 2 months. Cream filling may be made ahead of time (up to 2 days in advance). Cover and chill when storing. Allow to come to room temperature before using.

Chocolate Brownie Cupcakes with White Chocolate Drizzle

Happy Thanksgiving! I hope you were able to relax and enjoy the day with family and friends! I had the delight of not having to cook this year with all the long hours working it leaves little time to create a menu and prepare the meal. It just wasn’t in the stars this time, but I really do love to put out a spread for those I love!

Even though I was spared from the main course, I couldn’t show up to my in-laws empty-handed so I whipped up a batch of delicious Chocolate Brownie Cupcakes with White Chocolate Drizzle!

If you’re feeling chocolatey, try this recipe out!

Ingredients

  • 1 1/4 cups (2 1/2 sticks) butter, melted

  • 2 cups granulated sugar

  • 1 1/3 cups unsweetened cocoa powder

  • 1 tsp. vanilla extract

  • 4 large eggs

  • 3/4 cup all-purpose flour

Instructions

  1. Preheat oven to 325 degrees. Generously spray a muffin tin with nonstick cooking spray or line with cupcake liners.

  2. In a large bowl, combine melted butter, sugar, cocoa powder and vanilla until well blended. Add eggs one at a time, stirring well after each addition. Add the flour and stir until well blended.

  3. Spoon batter evenly into muffin cups filling just a little over 3/4 full.

  4. Bake from 18-20 minutes. Edges should be set but the cupcakes should still be gooey in the middle. Cool in pan for 10 minutes, then remove carefully.  Repeat with any remaining batter.

For the Topping

1/2 cup of White Chocolate Chips

Using a microwave safe bowl, melt ships in microwave for shorts bursts. I start out at 20 seconds before mixing, making sure to not burn the chocolate.

Once the cupcakes are cooled, take a spoon and drizzle the white chocolate on top – get creative with your designs if you’re feeling extra that day!

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