national chocolate chip cookie day

to celebrate national chocolate chip cookie day, i've rounded up ten of my favorite cookies. these are all tried and true favorites that i keep coming back to. i also have a handful of Cookie Friday cookbooks stocked in my shop! happy cookie day.



oatmeal white chocolate chip craisin cookie.


peanut butter dipped in chocolate cookie.


valentine sugar cookies.


peanut butter blossom cookie.


coconut krispie chocolate chunk cookie.


peanut butter cookies.


pumpkin chocolate chip cookie.


soft gingersnap cookie.


homemade cookie dough ice cream.


hilary's milk chocolate carmelita bars. 

my favorite tropical dessert: mangoes with coconut rice

it's a rare sight to see; me choosing a dessert that does not involve chocolate, custard, gelato, cake, cookies, brownies, etc. however, i do have a major crush on rice pudding (when done right) along with this delicious duo: coconut rice with mangoes. this is a delectable pairing, you cannot go wrong. basically if the word coconut is on a menu, i usually order it without hesitation. i'll eat a ramekin of this for breakfast (while my family has frozen waffles) and for a moment i imagine i'm on a tropical vacation. i justify the sweet and carb combo because we're headed out to the surf soon to catch the first waves of daylight... i snap back into reality as i sign paperwork, oversee homework, and push lego guys out of the way on my kitchen table. still, the mangoes and rice are the real deal. this recipe is so simple, you might start making it on a weekly basis. that's not so much a warning as it is an invitation.

Mangoes & Coconut Rice
Thanks to my darling friend Jamie Anne for this recipe!

1 1/2 cups white uncooked rice (Basmati or Calrose short-grain work great)
Cook rice according to directions and set aside. Then transfer rice into a larger bowl.

3-4 Mangoes (ripe, deeply colorful, firm but not too firm - like an avocado) **
1 (14 oz.) can pure coconut milk (I buy the 'light' version)
1 cup sugar
1 tsp. salt

Combine coconut milk, sugar, and salt into small saucepan and simmer over low to medium heat until sugar is dissolved. This takes about 5 to 10 minutes, stirring frequently. The milk will turn from milky white to a more clear color. Remove from heat.

Pour coconut sauce over your sticky rice. Stir to combine and allow to rest. The rice will continue to soak up all that coconut sauce and the flavoring will be infused into every grain. Do this at least an hour (or longer) to absorb the coconut milk. Meanwhile, remove skins and slice mangoes into bite-sized bits and place into separate bowl. Dish it up into pretty bowls; serve at room temperature. Add a few raspberries for a kicky, bright garnish.

Serves 6, approximately.

**The great news is they now sell mangoes by the jar!! I've seen them near the packaged salad kits. They are tasty, juicy, and ripe and take ALL the work out of this dessert. Seriously worth your money if you're short on time or terribly impatient when cutting mangoes (and / or have a toddler at your feet).

Note: Ladies especially seem to love this dessert. Take it to bookclub, a buffet or girls night out. It travels well, assembles easily and is a fun change from the usual monotonous sweets scene. Enjoy!

simple & delicious chicken pot pie

when the april showers turn on and days don't feel quite like spring, i always feel like devouring something warm and packed with cooked veggies and homebaked. once i learned that the boxed up, processed frozen pot pies are possibly the worst thing available in the grocery store, i've been going through major pot pie withdrawals. and i imagined i'd have to buy pie weights to wrap my brain around a from-scratch pot pie recipe. however, this one is simple! no pie weights necessary. this features normal ingredients and you can easily find store bought crusts. i am going to try Trader Joes brand next time (i hear they are delicious)! ready set go, lets make chicken pot pie.

Simply Delicious Chicken Pot Pie
source: all recipes

1 pound skinless boneless chicken breasts, chopped
1 cup sliced carrots
1 cup frozen green peas
1/2 cup sliced celery
1/3 cup butter
1/3 cup chopped onion
1/3 cup all-purpose flour
1/2 tsp. salt
1/4 tsp. black pepper
1/4 tsp. celery seed
1 3/4 cups chicken broth (saved from cooking chicken)
2/3 cup milk

Two (9" unbaked) pie crusts

 Preheat oven to 425 degrees. In a saucepan, combine chicken, carrots, peas, and celery. Add water to cover and boil for 15 minutes. Remove from heat, drain (saving liquid for broth) and set aside.

In the saucepan over medium heat, cook onions in butter until soft and translucent. Stir in flour, salt, pepper, and celery seed. Slowly stir in chicken broth and milk. Simmer over medium-low heat until thick. Remove from heat and set aside.

Prep a 9.5" pie dish with your bottom crust. Place the chicken mixture in bottom pie crust. Pour hot liquid mixture (should be thick like gravy) over and stir lightly to combine. Cover with top crust, seal edges, and cut away excess dough. Make several small slits in the top to allow steam to escape. Bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving.

Note: This is a super easy recipe to double. After adding the top crust and slicing little air holes, allow the pies to rest and cool, then stick one in the freezer before baking!

DIY caramel apples

this post is a repeat from last year. amazingly enough, i posted the original post on october 17, 2012 and here we are exactly a year later and i'm craving them again! tomorrow i'll be dipping gala apples and using a store-bought caramel to compare to the delicious homemade recipe you'll find below. (i'll add my notes about these options.) happy october!


dan's sister sarah taught me all that i know about caramel apples a few years ago on a family trip to sun valley. i finally had the courage to try them on my own, after a little refresher course from her a few weeks ago. you'll find her amazing homemade caramel recipe below. (after researching online, i found a few expert tips too, which i've included. please comment with your own if you have additional techniques!) i am posting this tutorial mainly to remember all of the steps and to readily admit that dipping apples is not as frightening as i once thought it to be. i hope you'll try them if you haven't already! i definitely want to make this a tradition (and improve my skills) each year. here we go!


we agree that green apples taste the best with the sweet toppings. i bought giant packs from costco. these were organic which means i didn't have to scrub so hard to get any shiny coating off of the apples. you want the apples completely cleaned off. sarah even uses a tiny drop of dishwashing soap to get the skins nice and clean. i read online that apple dipping experts use a bit of fine sandpaper (yes, real sandpaper!) on the apple skins before washing them to ensure a nice caramel coating.


dry and polish the apples until they gleam. they need to be very dry. any moisture will deter the caramel from sticking. all of this prep work is somewhat tedious (especially when you are working with forty-two apples!), but like i learned while painting the rooms in my house, prep work is oh so important for a job well done. no skimping! and whistle while you work!


stick the apples in the fridge overnight or at least for several hours. cold apples are best!


optional: gather all the stuff you'll need and head to a friend's house for the caramel making. it's much more fun doing something this messy and marvelous with a friend (bonus if her kitchen is big and fabulous too)! plus, her kids will entertain yours while you work. (see benji wearing star wars storm trooper costume below. he was in heaven!)


have one friend plant wooden sticks into each apple while the other starts the caramel in a heavy duty pot. i was too busy stirring and feeding and holding the baby to take pictures of the caramel bubbling (boy does it smell incredible). mainly you need to keep stirring it so it won't burn to the bottom of your pan. my candy thermometer was not behaving so we totally guessed on the firm ball stage. i dropped it in a cup of ice and didn't know what to look for, but it seemed good to me. for two newbies, we did pretty well! p.s. be sure to line your cookie sheets with parchment paper, not waxed paper! caramel will stick to wax paper. eek. experts pour the hot caramel into a clean metal bowl to allow it to slightly cool before dipping. obviously we skipped this step and just started dipping straight from the pan because we're adventurous impatient like that. luckily, it still worked like a dream. set the caramel apples in the fridge while you melt the chocolate.


now the really fun part. dipping and sprinkling! we had our assistant (my friend's super helpful and eager eight year old son) prep all of our toppings into separate bowls while we melted the chocolate. he even creatively concocted one bowl with all of the toppings mixed together for a 'suicide' type apple (always good to have options). you'll want the toppings ready to go before melting chocolate.

you can melt white chocolate in a double boiler, a pretend double boiler (does anyone really own a real double boiler?!) or in small increments in the microwave. whatever works. again, we threw caution to the wind and just started dipping after melting in the microwave. (hers had a special 'melt' button! if your microwave does too, you should be melting on a regular basis. you have no excuse. i am unbelievably jealous.)


some toppings to try: sea salt on plain caramel, crushed oreos, seasonal sprinkles, brown sugar & cinnamon, reeses pieces, candy corn, heath toffee, mini chocolate chips and then some. we had trouble with the heavier toppings sticking well; they just drooped down the chocolate. but the kids were happy to take those apples off our hands. i love the look of dark or milk chocolate dripping down the sides in a pretty drizzle design, but i ran out of energy for that final step. definitely will do it next time (you know, when seth is a year older and toddling around and pulling everything out of the cupboards and putting everything into his mouth. funny when you imagine things will be easier next time around...)


allow apples to set up in the fridge. wrap them up with cellophane, ribbon and tags. because everything is pretty with cellophane, ribbon and a tag! devour the apples or give them as gifts within 48 hours.

here is the recipe scanned in from my cookbook scrapbook. click and print out for yourself! enjoy!

toll-house chocolate chip pie

images in my kitchen with iphone

a quick hello and a super simple recipe for your sweet tooth. happy october everyone!

Toll-House Chocolate Chip Pie

2 Eggs
1/2 cup all-purpose flour
1/2 cup sugar
1/2 cup firmly packed brown sugar
1 cup butter, melted and cooled to room temperature
1 cup semi-sweet chocolate chips
1 cup chopped walnuts
one 9" unbaked pie shell
whipped cream or ice cream for garnish (optional, but delisch)

Pre-heat oven to 325. In large bowl, beat eggs until foamy; beat in flour, sugar and brown sugar until well blended. Blend in melted butter. Stir in semi-sweet chocolate chips and walnuts. Pour into pie shell. Bake for one hour. Allow to set for at least 10 minutes. Serve warm.

Note / This recipe is easily doubled. Bake two pies and freeze one for later!

p.s. another fall favorite recipe is this apple cake with best ever sauce. and of course we'll be having general conference trail mix this weekend. i can't wait.

round up of our favorite july eats

my mom's amazing red velvet cake

oatmeal pb chocolate and toffee bars

homemade coconut ice cream

homemade oreo ice cream

laney's s'more brownies

patriotic peanut butter cookies

mom's tuna and shell pasta salad

am currently on a carmelita kick / hilary's caramelita recipe

my dear friend hilary was one of my favorite idaho finds. we were neighbors and became very close during the years i lived there. lucky for me, her fam moved here when we moved home. such a happy crazy coincidence! we still get to see each other. in fact we are running a 5K together this weekend. if you feel so inclined, please donate a little for a good cause. we are running on a team in honor of her sweet angel baby michael. hilary is one of those friends that you know God put in your path for a reason. i have learned so much from her, i get teary every time i think about it. she is one of the most genuine, charitable people you'll ever meet. and she brings you cookie dough, just for no reason. and she shows up early when you're hosting parties, to help out. and she usually stays late to help clean up. she is that type of person. i'd never met any one else like her.

to make a long story short, i am a better person because of hilary. she is too humble to ever realize all she has done for me and my family. in this household we talk about her and her husband like they are legends. we really love them. enough gushing, onto the carmelitas! p.s. happy birthday, hil! admittedly, i have been on a carmelita kick for months now. they hit the spot, are quick to whip up and keep for days in the fridge. these bars are perfect for a picnic, a church activity or with a scoop of ice cream to accompany The Office finale. (didn't you love it?!)

i text hilary every time i make one of her recipes. she is an amazing cook. due to her gorgeous slim physique you'd never know she has a sweet tooth. but i love how she can put it away with the rest of us. just another reason we get along so well. i've been meaning to blog this recipe forever, so in honor of hilary's birthday, i give you her carmelitas!! careful, they are addictive.



HILARY'S BEST EVER CARAMELITAS 
1 1/2 cups flour
1 1/2 cups old-fashioned oats
1/4 teaspoon salt
1/2 teaspoon baking soda
1 1/2 cups packed brown sugar
1 cup plus 2 tablespoons butter or margarine, melted
1/2 jar Mrs. Richardsons Butterscotch Caramel sauce (brand name is essential)
1 package (2 cups) milk chocolate chips (Hilary insists on using Guittard)

 In large bowl combine first 6 ingredients to form a crumbly mixture. Sprinkle half of crumbly mixture into a foil-lined, greased 9x13-inch pan. (I smash mine down to ensure no holes for slippery carmel to get through.) Bake at 350 F for 10 to 15 minutes.

 Sprinkle chocolate chips over the baked crust and top with melted caramel mixture. Sprinkle remaining crumbly mixture on top. Bake at 350 for 15 minutes.

note 01. / if you want extra dense carmelitas for a party, simply double the crumbly dough topping by melting 3 sticks butter and add 3 cups flour, 3 cups oats, 3 cups brown sugar and doubling the soda and salt. use 3/4 jar of caramel sauce and 2 cups or more chocolate chips. (you can't really mess these up.) bake the doubled recipe in the same 9x13 pan.

note 02. / here's my tutorial on prepping and cutting carmelita bars. (did i mention how they are the perfect sweet for sharing?) i make them so often, i pretty much have the process down to a science. line your 9x13 pan with foil and spray with pam. then continue with the recipe as directed. that way, you can easily lift them out of the pan and peel off the foil for cutting. make carmelitas a day prior to when you plan to serve them. or at the very least, early in the morning of your dinner party. let them refrigerate overnight so the caramel can set up properly. the next day, when you're ready to slice them, take them out and let them sit on the counter for 15 minutes or so (while you eat breakfast). carmelita edges make the perfect breakfast dessert. slice off edges and save for husband and kiddos. then continue to slice into bars. place bars in sealed container and refrigerate until you're ready to roll.

the salad i love to eat / with pink poppyseed dressing

my favorite spring salad is so simple to make; it just takes imagination (and a sharp knife)! the key to success in wanting to eat salad is putting loads of deliciously fresh sweet and savory ingredients in it. my mother-in-law is the queen of throwing together a salad with whatever is in her fridge and having no fear in whipping together a coordinating salad dressing in the blender! i've taken a few tips from her and try to stock my fridge with healthy fruits and vegetables that can always be thrown into a salad last minute. good cheese helps it feel a bit more gourmet too. after all the chopping and such, i like to conjure up the price i'd be paying for this incredible salad at a fancy restaurant! this isn't really a recipe for salad, as you should just make due with what you've got. rather, these are suggestions for a spring salad mix. with salad combinations the possibilities are endless!

Spring Salad Possibilities

BASE
Green Lettuce I like giant pretty leafy greens or the spring mix at Costco!
wash and spin I love the OXO spinner. I chop and wash my lettuce and store it inside.
add any or all of the following ingredients:

SWEET & SAVORY mix in whatever sounds delicious to you...
Pears or Apples, sliced thin
Tomatoes
Strawberries
Blueberries
Craisins
Grapes
Celery
Cucumber
Grapefruit pieces especially amazing paired with avocado
Mandarin Oranges
Peppers i love yellow or red!
Avocado, cubed
Bacon pieces i like cooking bacon in the oven for no mess & extra crispy for salads!
Bleu cheese, Swiss, Feta, Parmesan or Gorgonzola cheese

CRUNCH i usually add just one of the following...
Walnuts
Pecans
Sunflower Seeds
Pine Nuts
Croutons

PINK POPPYSEED DRESSING
This dressing fits nicely into a Brianna's 12 oz. size bottle, so save that bottle and never buy dressing again!

1 cup sugar
1 tsp. salt
1 tsp. dry mustard
1/2 cup red wine vinegar
1/2 small red onion, chopped coarsely
1/2 cup vegetable oil*
1 tsp. poppy seeds

Mix together first five ingredients in blender until smooth. Slowly add the oil until well combined. Then add the poppy seeds and pour into bottle and refrigerate. Will stay good for a few months! Shake well and drizzle on your favorite (custom) salad.

*If you have an awesome flavored virgin olive oil (I love orange and I am savoring the bottle slowly!), you can use half vegetable oil and half olive oil.

P.S. To create a fiesta mexican salad, omit the sweet fruits and instead add drained corn, black olives, black beans, pinto beans, avocado, tomatoes and cheddar cheese! Blend a squeeze of lime and a small bunch of cilantro into Ranch dressing for a quick delicious dressing.

peanut butter blossom cookies with hearts!

Peanut Butter Blossoms with Heart Chocolates
adapted from hershey's

36 - 40 HERSHEY'S heart milk chocolates
1/2 cup shortening
3/4 cup creamy peanut butter
1/3 cup granulated sugar
1/3 cup packed light brown sugar
1 egg
2 tablespoons milk
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
Additional granulated sugar

Preheat oven to 375°F. Remove wrappers from chocolates. Let a big kid help with the wrappers.
(Do not be attempted to get another brand of chocolates.. unless you want your cookies to say Dove on them. Ha!) Beat shortening and peanut butter in large bowl until well blended. Add 1/3 cup granulated sugar and brown sugar; beat until fluffy. Add egg, milk and vanilla; beat well. Stir together flour, baking soda and salt; gradually beat into peanut butter mixture. Shape dough into 1-inch balls, a scoop helps! Roll in granulated sugar; place on ungreased cookie sheet and bake 8 to 10 minutes or until lightly browned. Immediately press a chocolate into center of each cookie; cookie will crack around edges. Remove from cookie sheet to wire rack. Cool completely. If chocolate hearts begin to melt, place into fridge (or outside with icicles!) to keep maintain shape. About 36 cookies. Serve to those you love. xo.

p.s. more peanut butter cookie love here and here and here.


 
do you have a cooking bible binder? here's mine. it's ginormous.


rolling with the homies. it's helpful to have a happy baby swinging and smiling at you.


cookies cooling. uh oh, some are melting into oblivion! mayday, mayday.


i knew this icy cold weather was good for something. instant cool-down session.


peanut butter and milk chocolate; my favorite couple. happy love month.