Usually Melissa and I would not bake cookies at the end of the week for no reason. But sometimes a girl just needs a chocolate fix at the end of a hard day. Especially when your agenda for the night consists of curling up on the sofa browsing Craigslist for a new apartment.
Plus, I love having opportunities to use my new red Kitchen Aide mixer! We keep it prominently displayed at all times on our counter (Note to self: next apartment must have good size kitchen with ample counter space). Thank you again Ciocie & Uncle Gerry for the awesome Christmas present! Now we can make cookies super-fast! (I am still deciding if baking cookies faster is a good thing or not).
This recipe sounds like a mouthful, I know. This strange combination of ingredients gives you a crunchy chocolate caramel-flavor that you can’t help but love. (Yes this recipe does not support any New Year’s Resolutions, unless one of yours was try new things?)
Cornflake Chocolate Chip Marshmallow Cookies
1 1/2 sticks of butter
1 cup granulated sugar
2/3 cup packed brown sugar
1 teaspoon vanilla
1 1/2 cups flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
3 cups cornflakes
2/3 cup chocolate chips
3/4 cup mini marshmallows
- Pre-heat oven to 375 degrees.
- Combine butter and sugars until lighty and fluffy.
- Add egg and vanilla.
- Reduce mixer to low speed and add flour, baking powder, and baking soda. Mixing only until incorporated.
- Over low speed add in cornflakes chocolate chips and marshmallows. Mix only for a few seconds. Ingredients will combine together when forming cookies.
My fabulous new Kitchen Aide mixer!
- Line cookie sheets with wax paper or parchment paper. And then grease the paper with cooking spray.*
- Roll cookies into 1 inch balls and place 2 inches apart on cookie sheet
- Bake on 375 degrees for 8-10 minutes or until cookies are lightly br0wning. (Note: ignore the cracking and sizzling sound of cornflakes and marshmallows baking, it’s suppose to happen!)
- Cool cookies for 5 minutes before removing from paper and pans.
*This step is absolutely essential or else you will have a sticky mess!
Hard Days & Marshmallows!
This refreshing vegetarian dish meets two of my new year’s resolutions – eat more vegetables and healthier. As an added bonus it is Mexican food (my favorite) and it tastes delicious!
What is quinoa?
It is a South American grain that is gluten-free, high in fiber and contains 10% + protein. It is the only grain (that I know of) naturally containing protein. Until very recently this powerhouse grain has basically been a well kept secret. But now, it is appearing all over health websites and cooking sites/blogs (including H&M).
I highly recommend purchasing quinoa that is already rinsed and soaked, such as one from Trader Joes, my favorite grocery store.
Yield: 6-8 servings
1 ½ cups dried quinoa
1 20 oz can of red kidney beans, drained
1 cup corn
2 firm roma tomatoes
1/2 large red onion
1 large jalapeño
1/4 cup lime juice
1 tablespoon olive oil
3 tablespoons of cilantro (chopped if fresh)
1 tablespoon garlic powder
1 teaspoon ground cumin
1/2 teaspoon ground sea salt
1/2 teaspoon ground black pepper
1 teaspoon honey
Optional garnish: cheddar cheese & avocado slices
- In a saucepan combine 1 1/2 cups of quinoa and 3 cups of water. Bring to a boil and then immediately reduce to a simmer (medium-low heat) and cover.
- Allow to cook for 10-15 minutes. Quinoa will be done when all the water has absorbed and the grain appears translucent.
- While quinoa is cooking, dice Roma tomatoes and jalapeño. Cut red onion into slivers that are approximately 1-1 ½ inch long.
- In a large bowl combine all vegetables, kidney beans, and spices.
- Add quinoa and mix.
- Garnish with cheddar cheese and avocado slices. Serve either cold or warm, I prefer warm.
On Friday night we had a full house with Wil, Corey and Tarah. We had orignially planned to go out in Old Town Alexandria, but due the pending winter weather, those plans were cancelled. On Saturday morning we woke up to 1/2 inch (maybe?) of snow and ice. We all agreed that since graduating we have become winter wimps, and with that we decided to snuggle in and make a warm breakfast! Enjoy our Saturday special!
Berry Buttermilk Pancakes
Yield: 15 pancakes
3 cups flour
3 tablespoons sugar
3 teaspoons baking powder
1 ½ teaspoons baking soda
2 teaspoons cinnamon
2 ½ cups buttermilk
1 cup milk
2 tablespoons vegetable oil
2 tablespoons of butter (room temperature)
1 cup of blueberries, fresh
1/2 cup of blackberries, fresh
- Heat a large griddle or 2 large frying pans over medium heat.
- Combine dry ingredients in a large bowl (flour, sugar, baking powder, baking soda, cinnamon). Make well in the bottom of the bowl.
- In a separate bowl, wisk wet ingredients (buttermilk, milk, eggs, vegetable oil, butter).
- Pour wet ingredients into dry ingredients. Wisk to incorporate. Batter will be lumpy, be careful to not overmix.
- Gently stir in berries.
- Using a large soup ladle, spoon approximately 1/3 cup of the pancake batter onto frying pan. Repeat until griddle/frying pans are full (leaving at least 2 inches between pancakes).
- Allow pancakes to cook until batter begins to bubble (approximately 3 minutes), then flip and cook an additional 2 minutes. Or until both sides of pancake have lightly browned.
- Serve with warm maple syrup.
Hotcakes & Maple syrup!