Tuesday, June 26, 2012

Trail Mix Cookies

Cookies are definitely my favorite thing to bake. The possibilites are endless, the process is fairly simple and I've yet to have a recipe be inedible. I've been baking my way thru Joy the Baker's cookbook and her Trail Mix Cookies are so yummy. This is one of those recipes that you can add or subtract the ingredients based on your preferences. For example, I didn't have any M&Ms so I used chocolate chips. I also really like coconut in my trail mix so I added a cup of shredded coconut to the mix. The results were delicious.

Trail Mix Cookies

Adapted from the Joy the Baker Cookbook


2 1/2 cups old-fashioned oats

1 cup all-purpose flour

1 cup whole wheat flour

1 tsp baking powder

1tsp baking soda

3/4 tsp kosher salt

1 tsp ground cinnamon

1 cup (2 sticks/8oz) unsalted butter, softened

1 cup granulated cane sugar

1 cup packed brown sugar

2 large eggs, room temperature

2 tsp vanilla extract

1 cup (6oz) peanut butter chips

1 cup chocolate chips

1 cup peanuts

1 cup shredded coconut

1/2 cup golden raisins


1. Place a rack in the center and upper third of the oven and preheat to 350F. Line 2 baking sheets with parchment paper, and set aside.

2. In a medium bowl, whisk together the oats, flours, baking powder, baking soda, salt, and cinnamon, and set aside.

3. In the bowl of an electric hand mixer fitted with a paddle attachment (or using a good amount of elbow grease and a wooden spoon), cream together the butter and sugars until light and fluffy (about 3 to 5 minutes). Add the eggs one at a time, beating on medium speed for 1 minute between each addition. Stop the mixer and scrape down the bowl as necessary. Beat in the vanilla until incorporated.

4. Stop the mixer and add the flour mixture all at once. Beat on low speed until just incorporated. Then add the peanut butter chips, chocolate chips, peanuts, coconut and raisins. Turn on mixer again and beat the additions at low speed until just incorporated. Remove the bowl from the mixer, and finish incorporating (get those loose batter pieces at the bottom of the bowl), the cookie batter with a spatula.

5. Using a cookie scoop, scoop out dough and place on prepared cookie sheet (if you don’t have a cookie scoop use a tablespoon, scoop out dough, and roll it between palms to make dough balls).

6. Bake for about 13 minutes or until lightly browned around the edges. Remove from the oven and allow to cool on the cookie sheet for 10 minutes before removing to a wire rack to cool.

Thursday, June 7, 2012

Peanut Butter Banana Oatmeal Smoothie

I recently discovered Pinterest and have since been pinning my little heart out every night before bed and one of my pins was this smoothie from Bo's Bowl. During my morning rush, you can see my lunch bag that I'm packing in the background, I threw all the ingredients in the blender and like magic-breakfast in less than a minute. It's delicious and filling. You won't be hungry until lunch, I promise.

I'm linking up for the Crazy Cooking Challenge this month.

Peanut Butter Banana Oatmeal Smoothie
by Bo's Bowl

2 frozen bananas

1 cup skim milk

1 cup nonfat vanilla yogurt

1/2 cup oats

4 tbs peanut butter

honey, to taste

Combine all ingredients in a blender and blend until smooth.

Makes 2 smoothies.

Tuesday, June 5, 2012

Spaghetti with Tomatoes, Olives, Garlic and Feta

It's voting day here in California, I hope you've already gone to the polls or plan to. Are you organized and prepared with your sample ballot? Or are you like me- realized it was voting day by a Facebook post and will be spending my lunch hour reading up on ballot measures.
If you're like me today, than you probably have no idea what you're making for dinner tonight. Well, this post is an easy recipe that requires just a little time and effort to avoid the fastfood line on the way home. Although, I do happen to have an Applebees gift card burning a hole in my purse so maybe I'll convince my hubby we need to go out instead.

Spaghetti with Tomatoes, Olives, Garlic and Feta
by Food & Wine Magazine

1 1/2 pounds tomatoes (about 3), seeded and cut into 1/2-inch pieces

1/2 cup Kalamata or other black olives, pitted (I used green olives)

1/4 pound feta cheese, crumbled

3 tablespoons drained capers

3 tablespoons chopped flat-leaf parsley

1/4 teaspoon salt

1/4 teaspoon fresh-ground black pepper

3/4 pound spaghetti

6 tablespoons olive oil

3 cloves garlic, minced

1.In a large glass or stainless-steel bowl, combine the tomatoes, olives, feta, capers, parsley, salt, and pepper.

2.In a large pot of boiling, salted water, cook the spaghetti until just done, about 12 minutes. Drain.

3.Meanwhile, in a medium frying pan, heat the olive oil over moderately low heat. Add the garlic and cook, stirring, for 1 minute. Add the cooked pasta and the garlic oil to the tomato mixture and toss.

Spaghetti with Tomatoes, Black Olives, Garlic, and Mozzarella Use 3/4 pound fresh mozzarella cheese, cut into 1/4-inch pieces, in place of the feta.
Spaghetti with Tomatoes, Olives, Garlic, Feta, and Fresh Herbs Use 1/4 cup chopped fresh basil or 3 tablespoons mixed chopped fresh herbs, such as tarragon and chives, in place of the parsley.

Monday, June 4, 2012

Meatless Monday- Tostadas

It's Monday already. We spent the weekend in San Diego with family and the time went by so fast. Did you do anything fun over weekend?
Today's post was a meal I actually made last Monday and in case you don't have anything planned for dinner tonight, I'm sharing it with you today. Mexican food is one of my favorites and since this dish is packed full of flavors, you won't miss the meat.

How good does this bite or several bites look? I had to force myself to stop stuffing my face before I picked up my camera.

Here's how I made them-

Preheat oven to 350 deg. Spray both sides of 4 corn tortillas (or as many as you're making) with cooking spray and bake until crispy.

Prepare and add toppings:
1 can of vegetarian refried beans, heated
2 chopped tomatoes
1 large onion carmelized in a little olive oil
1 large avocado chopped
Shredded Mexican cheese blend
Sliced black olives
Dollop of sour cream. 
Your favorite salsa
Obviously, you can use whatever toppings you like. What do you like? I've been know to dump hot sauce all over my tostadas as well. So So Spicy and Gooooood!