Pinterest Recipe

I always love browsing Pinterest for a variety of ideas, but most importantly: Food. Here is a cookie recipe I tried and loved from Love Veggies and Yoga

Gluten Free Peanut Butter Chocolate Chip Cookies

These cookies are the best peanut butter cookies I've ever made or eaten. And the most amazing thing about them is there's no flour, no butter, and no white sugar used. And they taste better than any other peanut butter cookie I've had, many of which use plenty of those ingredients. They're melt-in-your mouth soft and chewy, and extremely moist. They're intensely peanut-butter flavored and because there's no butter or flour added, the purity of the peanut butter shines though. There's no white sugar, just brown sugar, so the cookies have richer flavor and stay soft for days. They're bursting at the seams with dark chocolate, a perfect pairing for peanut butter. They're naturally gluten-free, easy, and fast to make. They're my new favorite peanut butter cookie.

Ingredients:

1 cup creamy peanut butter (I prefer creamy honey roasted; plain or crunchy may be used; do not use natural or homemade peanut butter - see below)

1 cup light brown sugar, packed

1 large egg

1 tablespoon vanilla extract

1 teaspoon baking soda

6 ounces semi-sweet, dark, or bittersweet chocolate, chopped (1 cup semi-sweet chocolate chips may be substituted)

Directions:

To the mixing bowl of a stand mixer fitted with the paddle attachment, combine peanut butter, brown sugar, egg, vanilla, and beat on medium-high speed until well-combined and the sugar is fully incorporated and is mixture is no longer gritty or granular, about 3 minutes. Stop to scrape down the bowl as necessary. (Note regarding peanut butter - although natural peanut butter or homemade peanut butter may work, I recommend using storebought peanut butter like Jif, Skippy, Peter Pan or similar so that cookies bake up thicker and spread less. Using natural or homemade peanut butter tends to result in thinner and flatter cookies that are prone to spreading while baking)

Add the baking soda and beat to incorporate. Add the chocolate and beat to just incorporate; don't overmix or the nice chocolate chunks will break down. Transfer dough to airtight container and refrigerate for at least 2 hours, and up to 5 days, before baking.

Preheat oven to 350F, line 2 baking sheets with Silpat Non-Stick Baking Mats, parchment, or spray with cooking spray; set aside. Using a 2-inch cookie scoop (about 2 tablespoons of dough or about 1.60 to 1.75 ounces by weight), form dough mounds and place on prepared baking sheet, spaced 2 inches apart (8 to 10 per tray). If chocolate is falling out of dough since there is an abundance, roll ball between palms to encourage it to stay in the dough. Slightly flatten the mounds before baking so they don't stay too domed and puffed while baking, just don't over-flatten.

Bake for 8 to10 minutes, until edges are set and tops are barely set, even if slightly underbaked in the center. Watch them very closely after 7 minutes and I recommend not baking longer than ten minutes. Cookies firm up as they cool, and baking too long will result in cookies that become too crisp and hard (The cookies shown in the photos were baked for 8 minutes, with trays rotated at the 4-minute mark, and have chewy edges with pillowy soft centers). Allow cookies to cool on the baking sheet for 5 to 10 minutes before removing and transferring to a rack to finish cooling. Store cookies in an airtight container at room temperature for up to 1 week, or in the freezer for up to 3 months. Alternatively, unbaked cookie dough can be stored in an airtight container in the refrigerator for up to 5 days, so consider baking only as many cookies as desired and save the remaining dough to be baked in the future when desired.

Chai Tea Latte

Yum. I love Chai Tea Lattes! Here is an at home DIY version from Taste of Home (recipe and photo from same link)

Ingredients

• 2 individual tea bags
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground allspice
• 1 cup water
• 1 cup milk
• 1/4 cup packed brown sugar
• 2 tablespoons refrigerated French vanilla nondairy creamer
• Whipped topping and ground nutmeg, optional

Directions

• Place the tea bags, cinnamon, ginger and allspice in the coffee filter of a drip coffeemaker. Add water; brew according to manufacturer's directions.
• Meanwhile, in a small saucepan, combine the milk, brown sugar and creamer. Cook and stir over medium heat until heated through and sugar is dissolved. Pour milk mixture into mugs; stir in tea. Dollop with whipped topping and sprinkle with nutmeg if desired. Yield: 2 servings.

Enjoy! 

A+C

Autumn Calls for Apple Crisp

Hooray- it's officially fall as of Saturday! Who's ready to go apple picking? Here's a fall inspired food recipe for some lovely apple crisp.

Ingredients

7 tart apples, peeled, cored, and sliced

4 teaspoons of fresh lemon juice

1/2 teaspoon of vanilla

1 cup of brown sugar

1/2 teaspoon of ground cinnamon

1 cup of rolled oats

1/2 cup of butter, room temperature

Instructions

1. Preheat the over to 375 degrees Fahrenheit. In a mixing bowl, combine apples, lemon juice, and vanilla. Toss to combine. 

2. Layer sliced apples in a 9 x 12 inch baking pan. 

3. Combine brown sugar, cinnamon, and oatmeal in a bowl. Cut in the butter. Sprinkle sugar mixture over the apples. 

4. Bake for 45 minutes or until topping looks crunchy and apples are tender. 

Serve with whipped cream or ice cream if you'd like!

Yield: Serves 8. 

Recipe and picture via Simply Recipes. 

Enjoy! What are some of your other favorite fall foods?

xoxo, 

A+C

Pomegranate and Mint Sorbet- The Perfect Summertime Treat!

As an ice cream alternative, we've been loving sorbet lately! Here's a lovely recipe that we found and are dying to try. Let us know what you think!

via

Ingredients

• 1 cup Mint Simple Syrup, recipe follows
• 2 cups 100 percent pomegranate juice (recommended: Pom Wonderful)
• 1 cup orange juice
• 1/2 cup mini semisweet chocolate chips
• Fresh mint sprigs, for garnish

Directions

Special equipment: an ice cream maker

In a glass pitcher, combine the Mint Simple Syrup, pomegranate juice, and orange juice. Pour the pomegranate mixture in an ice cream maker and freeze according to the manufacturer's instructions. During the last 10 minutes of freezing time, add the mini chocolate chips.

Scoop the sorbet into dessert bowls and garnish with fresh mint sprigs.

Mint Simple Syrup

• 1 cup sugar
• 1/2 cup water
• 1 packed cup packed fresh mint leaves

In a small saucepan, combine the sugar, water, and mint leaves over medium heat. Bring to a boil, reduce heat, and simmer for 5 minutes, stirring occasionally, until the sugar has dissolved. Remove the pan from the heat and allow the syrup to cool for 20 minutes. Strain before using.

Yield: 1 cup

Enjoy!

xoxo, 

A+C

Summer Smoothies

We love lululemon athletica. We cannot deny that they have the best clothes for working out (and hanging out!) We love that the brand values a healthy lifestyle and encourages it! So, lululemon posted some healthy summer smoothies and we had to pass them along!

Check out the recipes here!

Love,
A+C

Lemony Deliciousness

Here is a perfect lemony tasting treat for the summer. We love these for picnics, bbqs, graduation parties, and any time you need a little snack to give in to your sweet tooth. Enjoy! 

Ingredients

For the crust:

• 1/2 pound unsalted butter, at room temperature
• 1/2 cup granulated sugar
• 2 cups flour
• 1/8 teaspoon kosher salt

For the filling:

• 6 extra-large eggs at room temperature
• 3 cups granulated sugar
• 2 tablespoons grated lemon zest (4 to 6 lemons)
• 1 cup freshly squeezed lemon juice
• 1 cup flour
• Confectioners' sugar, for dusting

Directions

Preheat the oven to 350 degrees F.

For the crust, cream the butter and sugar until light in the bowl of an electric mixer fitted with the paddle attachment. Combine the flour and salt and, with the mixer on low, add to the butter until just mixed. Dump the dough onto a well-floured board and gather into a ball. Flatten the dough with floured hands and press it into a 9 by 13 by 2-inch baking sheet, building up a 1/2-inch edge on all sides. Chill.

Bake the crust for 15 to 20 minutes, until very lightly browned. Let cool on a wire rack. Leave the oven on.

For the filling, whisk together the eggs, sugar, lemon zest, lemon juice, and flour. Pour over the crust and bake for 30 to 35 minutes, until the filling is set. Let cool to room temperature.

Cut into triangles and dust with confectioners' sugar.

via Food Network

Love, 

A+C

Comfort Food

Mac and Cheese is our kryptonite. Ughhhh so good. When we saw this recipe, we had to share!

via

INGREDIENTS:

• 1 tablespoon vegetable oil
• 1 pound dried rigatoni
• 1 quart heavy cream
• 2 tablespoons chopped fresh rosemary
• 1 clove fresh garlic, crushed
• 8 ounces goat cheese
• 2 cups shredded roasted chicken
• salt and pepper to taste

DIRECTIONS:

1. Place a large pot of salted water over high heat and bring to a rapid boil. Add the oil and rigatoni to the water and cook according to the directions on the package, 10-12 minutes.

2. While you are waiting for the water to boil, pour the cream into a large sauce pan over medium heat. Add the rosemary and garlic to the cream and bring it to a simmer - take care not to let it boil over. Allow the cream to reduce by about half.

3. Stir in the goat cheese and chicken and continue cooking it till the cream coats the back of a spoon.

4. Thoroughly drain the pasta. Add the pasta to the sauce. Coat the pasta in the sauce and simmer over low heat for a few minutes. Serve hot.

xoxo,
A+C

Creme Brulee French Toast

Creme Brulee French Toast is honestly one of my favorite breakfasts ever. It's something I only have a few times a year, but it is to die for! Here is the recipe from All Recipes

Ingredients

• 1/2 cup unsalted butter

• 1 cup packed brown sugar

• 2 tablespoons corn syrup

• 6 French bread

• 5 eggs

• 1 1/2 cups half-and-half cream

• 1 teaspoon vanilla extract

• 1 teaspoon brandy-based orange liqueur (such as Grand Marnier®)

• 1/4 teaspoon salt

Directions

1. Melt butter in a small saucepan over medium heat. Mix in brown sugar and corn syrup, stirring until sugar is dissolved. Pour into a 9x13 inch baking dish.

1. Remove crusts from bread, and arrange in the baking dish in a single layer. In a small bowl, whisk together eggs, half and half, vanilla extract, orange brandy, and salt. Pour over the bread. Cover, and chill at least 8 hours, or overnight.

1. Preheat oven to 350 degrees F (175 degrees C). Remove the dish from the refrigerator, and bring to room temperature.

1. Bake uncovered 35 to 40 minutes in the preheated oven, until puffed and lightly browned.

YUM! Happy Sunday!

xoxo,

A+C

Chocolate Covered Strawberries

So, this past weekend there was much reason to celebrate. Easter and A's first seder called for some special dessert. Naturally, I made chocolate covered strawberries. Easy, fun, yummy, and not too heavy. Compared to the other desserts at the Seder and at Easter dinner, the chocolate covered strawberries were actually more of a palate cleansing treat! 


Ingredients/ Supplies:
A pound or two of fresh strawberries (depending on how many you want to make)
A bag of Ghirardelli milk chocolate chips
Mini cupcake liners
Microwaveable cup with wide opening (sounds weird but you'll understand why later)
Big spoon
Spatula
Big plate lined with wax paper

Directions:


1. CLEAN THE STRAWBERRIES!! This is so important because of all of the yucky pesticides that are used on them. Place them into a filter and under cool water for about 30 seconds. Make sure you clean every inch of those babies.
2. Place them on a piece of paper towel so they can dry completely.
3. Pour some of the chocolate chips into the cup to fill about a quarter of the cup
4. Place the cup in the microwave for 40 seconds. Once you take it out, you'll see that some of the chips have still maintained their shape but don't fret- they are in fact soft. Take your spoon and stir it around.
5. The perfectly molded cup of yours should allow for you to dip each strawberry in (while allocating the best fit amount of chocolate per strawberry of course).
6. After dipping, let them dry for about 30 seconds as you hold from the stem. After 30 seconds, place them onto the wax paper.
7. Repeat steps 5 and 6 while continuing to stir your chocolate in an effort to prevent it from hardening.
8. As you repeat steps 5 and 6, you may need to repeat steps 3 and 4 if you are in need of more dipping material.
9. When you are done, place your plate covered in chocolate covered strawberries into the refrigerator. To be safe, wait anywhere from 30 to 40 minutes for the chocolate to harden completely.
10. When it is time for the dessert to be served, scrape them off of the wax paper with the spatula and place each into a mini cupcake liner. I promise it looks pretty and delicate and everyone will appreciate it.
11. Place the mini cupcake liners filled with chocolate covered strawberries onto a pretty plate and you are done!

Enjoy!!

xoxo, 

A+C

Pea and Feta Salad

How yummy does this look? The recipe can be found here on Bon Appetit

Ingredients

• 2 teaspoons cumin seeds
• 2 tablespoons fresh lime juice
• 2 teaspoons honey
• 1/4 cup extra-virgin olive oil
• 3 tablespoons chopped fresh dill
•  
• 4 cups fresh shelled peas (from about 4 pounds peas in pods) or 1 pound frozen petite peas
• 1 bunch radishes, trimmed, halved, thinly sliced
• 1 cup crumbled feta cheese (about 4 ounces)
• 3 cups fresh pea tendrils, coarsely chopped, or pea sprouts (optional)

Preparation

• Heat small skillet over medium heat. Add cumin seeds and toast until aromatic and slightly darker, about 2 minutes. Cool; grind finely in spice mill. Whisk lime juice, honey, and cumin in small bowl. Gradually whisk in oil; stir in dill. Season dressing with salt and pepper. DO AHEAD: Can be made 1 day ahead. Cover and chill. Bring to room temperature.
• Cook peas in pot of boiling salted water until almost tender, about 5 minutes for fresh (or about 2 minutes for frozen). Drain; rinse under cold water, then drain well. Transfer to large bowl. Add radishes, feta, and dressing; toss. Season with salt and pepper. If using pea tendrils or sprouts, divide among bowls. Divide salad among bowls. Serve.

Have a great weekend!

Love,

A+C

Green Smoothie

This delish smoothie has been all the rage lately! Don't let the color or ingredients fool you. It's a super healthy and yummy! Try it for breakfast or a snack!

Recipe Via

• 1-2 bananas
• 1/2 cup frozen peaches
• 1/2 cup frozen mango
• a couple handfuls of spinach
• water

Add just enough water to blend and enjoy, that’s it! Forget the dehydrating morning latte and get the glow with a Green Smoothie instead.

Are you going to try this?? Let us know!

Love, A+C