Giant Chocolate Chip Cookies

(From the Big Sur Bakery Cookbook)

Two summers ago, Emma, Amelia, and I flew to San Francisco to visit a few friends. We went on a road trip down to LA, and on our way back north, we drove part of the way along the Pacific Coast Highway, stopping through Big Sur. We made a point of stopping at the Big Sur Bakery, and I remember getting one of these cookies. They are your typical, delicious, giant chocolate chip cookie. You can leave the walnuts out if you don't like them, but I would definitely substitute more chocolate chips if you do!


You will need:
-1.5 cups all-purpose flour
-1/2 tsp salt
-1 tsp baking soda
-1/2 tsp cinnamon
-1.5 sticks unsalted butter
-1.5 tsp vanilla extract
-1 tsp lemon juice
-2/3 cup light brown sugar, firmly packed
-1/3 cup granulated sugar
-2 eggs
-1/4 cup oats (not instant)
-1.5 cups walnuts, chopped coarsely
-1 cup semi-sweet chocolate chips

Directions:
1. Preheat oven to 350 degrees.
2. In a medium bowl, combine flour, salt, baking soda, and cinnamon.
3. In the large bowl of electric mixer, cream the butter. Add vanilla and lemon juice, and then both the sugars.
4. Beat in eggs one at a time.
5. On a slow speed, add in flour mixture and oats.
6. Remove bowl from mixer and stir in walnuts and chocolate chips.
7. Line baking sheet with large piece of parchment paper.
8. After wetting your hands (to prevent the dough from sticking to you), use a 1/4 cup measuring cup and scoop dough into palm of hand.
9. Roll the dough into a ball, and then flatten to about 1/2 inch thick. Place only 4 balls of dough on a sheet, as the cookies will expand a ton.
10. Bake for 16-18 minutes or until the cookies are nicely browned. They will be crisp on the edges and soft in the middle.

Zucchini Parmesan

(adapted from All Recipes)

You will need:

-1/2 cup seasoned dry bread crumbs

-1/2 cup grated parmesan cheese

-1/2 clove garlic, minced

-1.5 large zucchinis, sliced

-4 egg whites

-1.5 cups cottage cheese (skim is fine)

- 2 tbsp fresh parsley, chopped

-1.5 cups tomato sauce

-1 cup shredded mozzarella cheese

Directions:

1.     Preheat oven to 375 degrees and lightly grease an 8x8 baking dish.

2.     In a medium bowl mix bread crumbs and parmesan cheese. Set 2/3 cup aside.

3.     Place 2 egg whites in small bowl. Dip sliced zucchini in egg whites, then coat with bread crumb mixture. Arrange slices on baking sheet and bake 12 to 15 minutes.

4.     In a medium bowl, mix together cottage cheese, parsley, and remaining egg whites.

5.     Spread half the tomato sauce in bottom of 8x8 dish and layer zucchini slices on top. Cover over with half the cottage cheese mixture and half the mozzarella. Repeat layers with remaining ingredients.

6.     Bake 45 minutes. Serve over rice.

Cranberry, White Chocolate Chip, Oatmeal Cookies

(Adapted from Healthy Food for Living)

Makes about 30 cookies.

You will need:

-2 Tbsp unsalted butter, at room temperature

-2 Tbsp canola oil

-1/3 cup light brown sugar, packed

-1/4 cup unsweetened applesauce

-1 egg white

-1 tsp pure vanilla extract

-2/3 cup all-purpose flour

-1/2 cup rolled oats

-1/4 tsp salt

-1/4 tsp ground cinnamon

-1/2 cup sweetened dried cranberries

-1/2 cup white chocolate chips

Directions:

1. Preheat oven to 375 degrees.

2. Combine the butter, oil, and brown sugar in a large bowl. Mix until fluffy.

3. Add applesauce, egg white, and vanilla.

4. Add flour, oats, salt, and cinnamon, and mix until combined.

5. Fold in dried cranberries and white chocolate chips

6. Grease baking sheet and drop rounded tablespoons of dough onto sheet, 2 inches apart.

7. Bake for 12 minutes, and then transfer to cooling rack.

Apple Cinnamon Muffins

(Adapted from Smitten Kitchen)

A couple of weekends ago I went apple picking with a few good friends. After coming home with more apples than I knew what to do with, I set out to find a good apple crisp and apple muffin recipe. I settled on this apple cinnamon muffin recipe from Smitten Kitchen, and needless to say, it did not disappoint! I ended up with 16 muffins, though this will probably vary depending on how high you fill each muffin cup. 

You will need:

-2 cups all-purpose flour

-1 tsp baking powder

-1 tsp baking soda

-1/4 tsp salt

-1 tbsp cinnamon

-1 stick unsalted butter (at room temp.)

-1/2 cup granulated sugar

-1/2 cup dark brown sugar, packed

-1 large egg, lightly beaten

-1 cup non-fat vanilla yogurt

-2 large apples (peeled, cored, and diced)

Directions:

1. Preheat oven to 450 degrees.

2. Combine flour, baking powder, baking soda, salt, and cinnamon in medium sized bowl. Set aside.

3. Cream together butter, granulated sugar, and 1/4 cup of brown sugar in large bowl.

4. Add the egg and mix well.

5. Add yogurt.

6. Stir dry ingredients into wet ingredients. Once mixed, add chunks of apple.

7. Line muffin tin with paper liners and fill each cup to the top with batter.

8. Sprinkle remaining 1/4 cup of brown sugar on tops of muffins

9. Bake for 10 minutes at 450 degrees, and then turn heat down to 400 degrees and bake for additional 5 minutes.

10. Let muffins cool for 5 minutes and then transfer them to wire rack.