Tag: garden

The journey called Life

Welcome back to my blog!kc4

For those of you that have been asking me where my blog went — first of all, THANK YOU! and secondly, it was waiting for me to open my eyes. I was (and still am) on a journey — a journey I believe many people embark on (or should!). I will continue to use this blog as my platform to share tips, advice and learning experiences.

I quit my (more…)

My favorite homemade cookies. healthy too!

Okay, I cant get enough of these cookies!! I just can’t – I actually ate two along with my hazelnut coffee on my ride into work this AM.

Rosemary Chocolate chip cookies Original recipe: Isa Chandra Moskowitz

Isa Does it photo credit
Isa Does it (photo credit) I wish I could take pics like this!! After my photograph class? 🙂 SOON
Rosemary Chocolate Chip Cookies
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Cook Time
12 min
Cook Time
12 min
Ingredients
  1. • 1/2 cup refined coconut oil, softened
  2. • 2 tablespoons lightly packed, fresh rosemary, chopped (from my garden <3 )
  3. • 1/4 cup granulated sugar
  4. • 1/3 cup light brown sugar
  5. • 1/4 cup almond milk (or your favorite non-dairy milk)
  6. • 1 tablespoon ground flax seeds (golden preferred)
  7. • 2 teaspoons pure vanilla extract
  8. • 1 1/3 cups all-purpose flour
  9. • 1/2 teaspoon salt** Be careful- I once did a 1/2 tablespoon and they were just tooo salty. (I still ate them!- but be careful with what spoon you use!)
  10. • 1/2 teaspoon baking soda
  11. • 1/2 cup chocolate semisweet chips (I like to mix in Trader Joe peanut butter chips and some Cocoa Nibs for a health kick)
Instructions
  1. Preheat oven to 350°F. Lightly grease two large baking sheets.
  2. In a large mixing bowl, use a fork to beat together the coconut oil and rosemary, until relatively smooth. Add the sugar and beat for about a minute.
  3. Add the non-dairy milk and flax seeds and beat once again, for 30 seconds or so. Mix in the vanilla.
  4. Add about half the flour, as well as the salt and baking soda, and mix well. Add the remainder of the flour, along with the chocolate chips, and mix well until it looks like, well, cookie dough.
  5. Scoop about 2 tablespoons of dough onto cookie sheets in rounded spoonfuls. Flatten gently with your hands. Bake for 10 to 12 minutes, until bottoms are golden brown.
  6. Let cool on sheets for 3 minutes or so, then transfer to cooling racks to cool the rest of the way.
Notes
  1. * I simply use a fork to mix most of the cookie recipes in this book. True, it takes a little more elbow grease and time to beat the oils and sugars adequately, but for me it’s somehow worth it not to have to break out the hand mixer. If you don’t see the logic in this (because there really isn’t any) then feel free to use your hand mixer!
  2. * I also use a cookie disher, which is a small ice cream scooper. For years I relied on nothing but a tablespoon and my eyeballs to make sure my cookies were the same size, so you can do that, too.
  3. * Make sure that your coconut oil is at room temperature. It shouldn’t be clear and melted, just somewhat creamy without any large lumps.
Adapted from Isa Does It cookbook
Adapted from Isa Does It cookbook
You Bet Your Pierogi http://youbetyourpierogis.com/