Release: May 15, 2018
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In honor of the release of this book, I took to the kitchen. Wait, what? Yep, you read it correctly. I didn’t read the book, I baked from it; I used one of the recipesin book. Now, I am a sweets girl…BIG TIME. I’ve never met a piece of chocolate I didn’t like. So I knew this was the recipe I would have to make (that and my hubby and kid would also gobble up the fruits of my labor). The recipe is pretty simple:
White Chocolate Cranberry Cookies
1 stick butter, softened
1 1/2 cups sugar
I have all of my ingredients assembled!
Here the eggs are blended with the sugar. It’s *kinda* creamy, not really smooth. Everything smoothed out when I added in the baking powder and baking soda.
I added in the flour and started mixing. It took a while. Once it was all blended, I folded in the chips and cranberries. I made an executive decision…well it is my kitchen…to add in some special dark, less white chocolate than what is called for, and less dried cranberries so there would be a better ratio of dough to sweet.
I also baked the cookies for a shorter time so they would be softer and chewier – not a fan of crunchy cookies.
1 teaspoon vanilla extract
2 3/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 1/2 cups white chocolate chips
1 cup dried cranberries
Preheat oven to 350 degrees. In a large bowl, using a hand mixer, cream together butter and sugar until smooth, then add egg and vanilla. Slowly add flour, baking soda and baking powder until blended. Stir in the white chocolate chips and cranberries. Place 1 tablespoon at a time on a greased cookie sheet. Bake for 12-14 minutes.
Since I am a woman and doing the baking, I made my husband wear an apron with no shirt on while I worked (my effort to reenact the cover of the book). He made me promise not to post the photo, but it sure got my creative juices flowing. *WINK WINK* Overall, these were good cookies, but I didn’t like the pairing of white chocolate and cranberries. Okay, let’s be honest, I don’t like white chocolate.I guess that’s the piece of chocolate I met and didn’t like… So, I fudged the recipe and added chocolate chips. Haha, see what I did there. Fudge, chocolate…come on, you know it was punny…funny. My personal preference would have been to leave out the white chocolate chips completely. OH! And I didn’t bake them for 12-14 minutes; I did 10-11 minutes because I like my cookies soft.
My next venture (but I didn’t have time this week to make them) is the veggiedillas. It might be a hard sell since the hubs LOVES protein (READ: Meat), but I might make this half vegetarian and half chicken. I tend to always deviate from recipes and make them my own anyway.
Veggiedillas with Avocado Dipping Sauce
4 tablespoons butter
1/4 cup water
1 cup sliced onion
8 burrito size flour tortillas
1 cup sliced baby bella mushrooms
Nonstick cooking spray
1 cup sliced bell pepper (red, yellow or green)
2 cups shredded Mexican cheese blend
1 packet taco seasoning mix
In a medium skillet over low heat, melt butter and sauté onions, mushrooms, and bell pepper for 8-10 minutes. Add taco seasoning and water. Simmer for 5 more minutes and remove from heat. In a medium skillet over low heat, coat with cooking spray and lay a tortilla flat in the skillet. Cover half of the tortilla with sautéed veggies and cheese. Then fold the empty side on top of the mixture and allow to cook for 2 minutes, pressing down with a spatula. Next, flip the quesadilla and cook for an additional 2 minutes. Remove from heat and repeat this process with remaining ingredients. Cut quesadillas into thirds and serve with Avocado Dipping Sauce. (Click here for recipe.)
AVOCADO DIPPING SAUCE
1/2 cup plain Greek yogurt
1 teaspoon minced garlic
1/2 teaspoon salt
Juice of 1 lime
In a stand-up mixer, add avocado, yogurt, garlic, salt, and lime. Blend on low for 1 minute. Serve with Veggiedillas.
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