Chocolate Chip Cookies

If there is any cookie that is sure to satisfy everyone at your next family gathering it is this one!

What once started as a simple chocolate chip cookie has come full circle and maintained its simplicity but also its amazing flavor.  I can eat probably 10 of these with ice cream and milk in one sitting! Well maybe not 10..but man they are good!  I have taken a recipe from Betty Crocker that I’ve used for years and altered just one simple thing: The baking time.

Three words to describe these bad boys (as quoted by my boyfriend (Trevor):

1. Buttery
2. Balanced
3. Complete

I couldn’t agree more.

These cookies are so comforting and versatile that they can be enjoyed by all!

Be sure to check out the recipe below and spread this deliciousness to all your friends and family at your next get together. Or, just spoil your man or girlfriend; they will be so happy you did.

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Ultimate Chocolate Chip Cookies
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 cup butter, softened
1.5 teaspoons vanilla
1 egg
2 1/4 cups Gold Medal all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
2 cups semisweet chocolate chips

Directions:
1. Heat oven to 375 degrees Fahrenheit
2. Mix sugars, butter, vanilla and egg in large bowl.  Stir in flour, baking soda and salt (dough will be stiff)–DON’T STRESS
3.  Mix in chocolate chips
4. Eat some batter–it’s too good not too (I’m afraid of raw egg, but it’s worth it!)
5. Bake 6 minutes!  NO MORE, NO LESS!  The centers will be perfectly soft and the edges will have a touch of crispiness to them!  AHHH YEAH!
6. Cool slightly and then remove from the cookie sheet–cool on wire rack
7. ENJOY! 🙂

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Protein Waffles

Shoutout to my friend Brittany for this amazing recipe! It is 100% paleo and 100% delicious! Share this recipe with your friend like Britt did with me!

INGREDIENTS:

  • 6 large eggs
  • 2 cups cottage cheese
  • 2 cups old fashioned oats
  • 1/2 teaspoon vanilla extract
  • Pinch of salt

DIRECTIONS:

  1. Preheat a waffle iron to medium-high heat. Lightly oil the top and bottom of the waffle iron or coat with nonstick spray.
  2. Combine eggs, cottage cheese, oats, vanilla and salt in blender until smooth.
  3. Pour 1/2 cup of the egg mixture into the waffle iron, close gently and cook until golden brown and crisp, about 4-5 minutes.
  4. Serve immediately…or should I say DEVOUR!!!

Vegan Vanilla-Coconut Ice Cream

Ingredients
  • 2 14-ounce (414 ml) cans coconut cream* or full fat coconut milk
  • 1/2 cup (100 g) organic cane sugar (sub up to half with agave nectar or maple syrup)
  • 3 Tbsp (45 ml) melted coconut oil*
  • optional: pinch sea salt
  • 1 vanilla bean pod, split and scraped (or 1/4 – 1/2 tsp vanilla powder)
  • 2 tsp pure vanilla extract
Instructions
  1. The day or night before, place your ice cream churning bowl in the freezer to properly chill (see notes if you don’t have an ice cream maker).
  2. The following day, add coconut milk, organic cane sugar, coconut oil, sea salt, scraped vanilla bean and vanilla extract to a high speed blender and blend on high until completely creamy and smooth for 1-2 minutes to fully dissolve the sugar. Add more cane sugar or agave if it needs more sweetness.
  3. Add mixture directly to chilled ice cream maker and churn according to manufacturer’s instructions – about 45 minutes. It should look like soft serve (see photo). See notes if you don’t have a churner.
  4. Once churned, transfer the ice cream to a large freezer-safe container (such as a loaf pan) and use a spoon to smooth the top.
  5. Cover securely and freeze for at least 4-6 hours or until firm. Set out for 5-10 minutes before serving to soften – a hot ice cream scoop also eases scooping.
  6. Will keep in the freezer for up to 10 days, though best when fresh. Pairs perfectly with pies, cookies, or apple crisp!

Apple Crisp

INGREDIENTS

  • 2 pounds Fuji or Granny Smith apples
  • ¼ cup orange juice
  • ¼ cup granulated sugar
  • ¼ cup brown sugar
  • 1 tablespoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1½ cups flour
  • ¾ cup granulated sugar
  • ¾ cup light brown sugar, packed
  • ½ teaspoon kosher salt
  • 1 cup rolled oats (not instant)
  • ½ pound cold unsalted butter, diced
INSTRUCTIONS
Preheat the oven to 350 degrees F. Grease a 13 x 9 inch pan. Cut the apples in quarters and core them. Slice them thinly. Add the orange juice, ¼ cup sugar, ¼ cup brown sugar, cinnamon and nutmeg. To make the crisp topping, add the flour, ¾ cup sugar, ¾ cup brown sugar, salt, oats and butter to a stand mixer and combine. Add the apples to the pan and add the crisp topping on top. Bake for 50-55 minutes or until golden brown.

Quinoa, Black Bean, Sweet Potato Chili

THIS CHILI WAS AMAZING TO SAY THE LEAST. I HAD NEVER MADE A CHILI WITH QUINOA AND SWEET POTATOES BEFORE, BUT I AM SO GLAD I DID! THIS MEAL WAS GUILT FREE, TASTY, AND VERY INEXPENSIVE TO MAKE. ALSO, IF YOU ARE VEGAN OR VEGETARIAN ALL YOU NEED TO DO IS TAKE OUT THE GROUND TURKEY! QUICK FIX! WE WILL DEFINITELY BE MAKING THIS AGAIN IN OUR HOME. IT ISN’T THE TYPICAL BEEF CHILI, BUT IF YOU ASK ME, IT WAS BETTER.

SLOW COOKER TURKEY QUINOA CHILI WITH SWEET POTATOES AND BLACK BEANS

A healthy and hearty slow cooker turkey quinoa chili with sweet potatoes, black beans, and warm spices. Easy to make, great leftover, and healthy too!
YIELD: Serves 6
PREP TIME: 10 minutes
COOK TIME: 3-4 hours (on high); 4-6 hours (on low)
TOTAL TIME: 3-4 hours (on high); 4-6 hours (on low)

Ingredients:

1 tablespoon extra virgin olive oil
1 pound lean ground turkey
1 large yellow onion, chopped
1 teaspoon kosher salt
1 teaspoon garlic powder
1/2 teaspoon black pepper
1 tablespoon chili powder
2 teaspoons chipotle chili pepper
2 teaspoons cumin
3 small or 2 large sweet potatoes, peeled and diced (about 1 pound)
1 cup uncooked quinoa
1, 28-ounce can crushed tomatoes
1, 15-ounce can black beans, rinsed and drained
1, 12-ounce beer (I used PBR- so classy)
2 – 3 cups low-sodium chicken stock
For serving: cilantro, avocado, shredded cheese, tortilla chips, and sour cream or plain Greek yogurt

Directions:

  1. Heat the olive oil in a large skillet on medium high heat. Add the turkey, onion, salt, garlic powder, and black pepper. Cook and stir, breaking up the turkey as you go, until the turkey is no longer pink, about 5 minutes. Stir in the chili powder, chipotle chili powder, and cumin, then transfer to the bottom a large slow cooker.
  2. To the slow cooker, add the chopped sweet potatoes, quinoa, beer, 2 cups chicken stock, crushed tomatoes, and black beans. Cover and cook on high for 3-4 hours or low for 5-6 hours, until the potatoes are tender. Stir in additional chicken stock if the chili is thicker than you would like (I added about 1/2 cup extra). Serve warm with desired toppings.

Green Smoothie Bowl

Start the morning off right with a delicious and nutritious green smoothie bowl. There are tons of variations of these bowls and really the sky is the limit when it comes to topping and such! Today I used a handful of spinach, ½ of a frozen banana, ½ cup of almond milk, and a scoop of vanilla protein powder. Toppings: Fresh raspberries and blackberries, and unsweetened shredded coconut. This is so easy to make and your body will love you for it! plus, veggies before 8am is always a good idea.

GREEN SMOOTHIE BOWL
  • Handful of spinach
  • 1/2 frozen banana
  • 1/2 cup unsweetened vanilla almond milk
  • 1 scoop VEGA vanilla protein powder

Mix all of the ingredients in a blender…then TOP IT OFF!

  • Fresh raspberries and blackberries
  • Unsweetened shredded coconut
Enjoy my friends! Stay tuned for more variations of the green smoothie bowl. It is one of my favorite things to eat for breakfast!