Category Archives: Bites

30 Cleanish Update

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So I’m almost a week into my 30 Clean at this point and I think it’s going fairly well. I even just declined an amazing looking cupcake for a co-worker’s birthday (cinnamon swirl, swoon).  Although I did grab one at first because the sight of delicious cupcakes made me temporarily forget I wasn’t supposed to be eating them. Cupcakes are sneaky like that.  But then I remembered and dutifully put it back.  Go me.

I’ve only had one cheat so far, which I’m not super proud of but oh well. I had a few beers on Friday night, but I feel like it only ½ counts because technically I drank gluten, I didn’t eat it. We went to a casual seafood place for dinner with friends and it was definitely the type of place where you should only be ordering beer; checkered tablecloths on picnic tables and big baskets of fried fish and fries. I did not give in to the fried fish (a win that I feel like also helps mitigate the beer), I had a grilled salmon BLT without the bread.

In general, this has definitely made me more aware of my food choices, which really is the main point for me. I had been getting a little lazy with everything because of all of our traveling and this is really helping me get out of that rut. Rather than a tuna sandwich for lunch this weekend, I had tuna over a spinach, tomato, and avocado salad. I made the Fitnessista’s mashed cauliflower as a side for the week. Small changes really but they matter.

I thought I would have a real problem cutting out cheese, because for me it’s its own food group, but it really hasn’t been bad. I’ve even had two meals where I would normally consider cheese essential, tacos and an omelet, and didn’t miss it at all.

However, I have been seriously craving baked goods. I mean really, really craving, which is weird because I wasn’t eating many baked goods before the challenge. I think it’s something about finally being home and having time to bake coupled with the monthly monster visit.  I can’t wait until I can have a big, gooey chocolate chip cookie. I guess it’s a bit counterproductive to already be planning how I’m going to break the challenge when it’s over, but whatever.  It’s making me realize that I couldn’t go completely gluten/sugar free without a better reason than just losing weight/ being healthier. I just can’t convince myself that the occasional cookie (or cake, or chocolate, or any baked good really) isn’t worth it, but hopefully this challenge will help me to focus on eating better overall to help mitigate when the cravings strike.

 

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The 30 Clean-ish

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I’ve discovered that writing a blog is one of those things that seems super easy, but in practice isn’t. Sometimes I just don’t have time and a lot of times I’m not sure what to say. But I’d like to try to get recommitted, so here we go.

After a summer chocked full of mini travels, I am definitely feeling the vacation bloat/extra poundage and my IBS has kicked back into full gear. Nothing worse than your stomach letting you know it’s terribly unhappy with you. In an attempt to get everything back on track I decided to do my own version of the 30 Clean. The 30 Clean is where you commit to eating clean, so no gluten, dairy, sugar, caffeine, or processed foods, for 30 days. In order to do the real 30 Clean you have to pay to sign up for the group. That seemed dumb to me, so I’m doing my own.

I’ve also tweaked the rules for myself a little bit. First, I’m only doing 18 days, not 30. My parents are coming to visit for Labor day and we are all road tripping over to Ashville for the weekend and I know I’m not going to last through that without cheating so why bother?

Second, I’m allowing myself a small dairy cheat. Greek yogurt will still be allowed for breakfast, because I can’t think of another gluten/dairy free option that’s fast and doesn’t involve cooking. I’ll put some effort into figuring that out this weekend, but if I don’t greek yogurt is in. I’m also allowing a teaspoon of goat cheese on my dinner salad at night, because it makes it taste better and you can only eat so many avocados a day.

And finally (this is starting to seem like more cheating than I originally thought now that I’m writing it down), this week I’m allowed to eat Grapenuts and store-bought corn tortillas. We got back into town super late on Sunday night, so there was no chance for any weekend prep work to get through this week. That means a small amount of processed food just had to get in. But next week they will be out I swear!

Wish me luck, we’ll see how it goes!

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WIAW: Avocado Mini Fail

I can’t believe it’s Wednesday already!  This is my last day in the office this week, which is soo exciting.  Even though I still have to work for the next 2 days, being remote still makes the week feel shorter.  Always a good thing.

On to the WIAW (or in this case Tuesday) Eats!

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Breakfast: The usual, Chobani and Grapenuts.  I went with the strawberry flavor this morning.

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Morning Snack: Yup, you guessed it another banana.

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Lunch: I went with another Mexican inspired salad, spinach, tomatoes, green pepper, carrots, quinoa, chipotle roasted sweet potatoes, and avocado.  Unfortunately, my avocado was a bit of a dud.  I’ve been spoiled by some really good ones lately, so I guess I was due for a bad one.  It was the right amount of squishy when I held it, but somehow that ripeness did not go all the way through the fruit.  The top layer was squishy, but the inside was hard as a rock and did NOT want to come off the pit.  It turned into a bit of a mess.  Oh well, the salad was still decent.

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Afternoon snack:  I had two, first my regular apple

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and second a Chobani Flip.  I went to an Orange Theory class after work yesterday for the first time (review coming soon) and knew I would need a little extra protein to power through.  I noticed these little snacks on sale at the grocery store and decided to give it a try.

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I LOVED it. Yummy yogurt, almonds, and a little bit of dark chocolate.  It really hit the spot and gave me 13 grams of protein to boot. I will definitely be picking up more of these.

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Dinner: Chicken tamale pie.  Have a mentioned that I love tamales? Well I haven’t gotten around to ordering more from the Tucson Tamale Company yet, so this was the next best thing.  The picture doesn’t look particularly appetizing, but this dish is ah-mazing.  Green chile cornmeal base topped with chicken, black beans, spicy enchilada sauce, and cheese.  It really, really hit the spot after a tough workout.

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I added in some veggies with a big ol’ beet and goat cheese salad.  This time I added TJ’s Honey goat cheese and man was that delicious.  I could eat a whole block of that by itself. Yum.

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Dessert: A cup of Nightly Calm tea.  I am not a big tea drinker, but my sleep has been so rough lately that I was willing to give this a try.  I was worried it would taste horrible, but it actually wasn’t bad.  It smells a lot like a spa which was kind of nice.  I’ve tried the tea two nights in a row now and have slept pretty well both nights.  No idea if the tea had anything to do with it or not, but I’m willing to keep it up just in case.

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That’s it for me.  Happy Hump day!

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WIAW: This One’s for You Hubs

Ugh, I am still completely wiped out.  It’s been over a week now and I REALLY can’t wait to get a bit of energy back.  I haven’t had a full night’s sleep in over a week and I am not adjusting to it well.   I’ll be so screwed once we have children.

I’ve been doing all the little things I can think of to try and improve my sleep: forcing myself to workout even though I’m exhausted, no sugar, reading before bed rather than watching tv, earlier bedtimes; unfortunately none of that has really worked. I’ve seriously contemplated taking a nap in my car at lunch on several days now.  Only thing stopping me…no pillow. Oh well, hopefully we’ll turn a corner here soon.

On to What I Ate Wednesday (or in this case Tuesday)! wiawloveyourveggiesmonthbutton2

Breakfast:  I had a dentist appointment in the morning, so I had a little more time for breakfast than I usually do.  I took advantage by making one of my favorite weekend breakfasts: oatmeal (way overcooked so its almost solid, mushy oatmeal is the worst), vanilla greek yogurt, sliced banana, and a sprinkle of cinnamon.

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Morning Snack: Banana again, I didn’t plan that well.

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Lunch:  A big, yummy salad of spinach, tomatoes, green pepper, carrots, quinoa, chipotle roasted sweet potatoes, black beans, and avocado.  Unfortunately, I had a meting that ran long so I didn’t end up eating my lunch until around 3. It was so late that I had gone past starving and wasn’t even hungry anymore.  I was able to make it through about 2/3 of the salad though.

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Afternoon snack: Yummy apple.  We’re rocking the Fujis this week and loving them.

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Dinner: Meatball subs and salad.  I try not to eat red meat very often and because I do most of the cooking, that generally means that Hubs doesn’t eat a lot of red meat anymore either.  For the most part he’s ok with that, but the one thing he really misses are meatballs.  Hubs is very Italian, so meatballs are sacred.  For him, turkey meatballs are not meatballs, they are an abomination. So every once in awhile I throw him a bone and make the real thing. And I have to admit, they are pretty delicious.

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Homemade meatballs, homemade sauce, bread straight from the bakery, his Nana would be proud. (And no I did not make all of that on a weeknight, are you crazy? I defrosted it from 2 weekends ago. C’mon son.)

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I added a big salad of spinach, goat cheese, and beets salad to mine to round out the meal. Soo good.

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Sidenote: I watched Monday’s episode of How I Met Your Mother last night and LOVED it.  Such a great episode, I can’t believe we finally got to see Weekend at Barney’s. (Also, “Dude you’re a grown man, why are you throwing a Tantrum? I died).  I can’t believe there are only a few more episodes left.  Tear.

Dessert: None today, trying to avoid sugar to see if it helps my sleeping (so far not really).

Water: 2 full Camelbacks at work and 2 big glasses at home, so about 80 oz for the day.

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That’s it for me today. Hopefully we’ll be back to regular posts tomorrow.  Happy Hump Day!

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WIAW – The Sleepless Edition

Oh man am I tired.  (Ironically, as soon as I started to type that ‘I’m So Tired’ by the Beatles came on my Pandora.  Fate?)  On Monday, I thought it was just a result of a completely packed weekend.  My siblings flew in to visit for the weekend and we had an amazing, totally packed weekend with them.  But now it’s Wednesday and I’m still completely wiped out. This is also the reason there have been no posts so far this week. I’m pooped.  I hope I’m not coming down with something.

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Anyways, onto What I Ate Wednesday, or in this case, Tuesday.

Breakfast: I started off with my usual breakfast of (Olympic) champions, Grapenuts and a peach Chobani.

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Speaking of Olympic breakfasts, have you ever thought about what they must be eating in the Olympic village? I would think that most of those athletes are on fairly specific diets.  Do they have to bring some of their own food? Does the US team just take care of that for everyone? If so, they must have been shipping in a crazy amount of food.  I can’t imagine there’s a heck of a lot of fresh, local produce around in a wintery Russia.  (See I should totally be an Olympic commentator, I ask the tough questions.)

Morning snack: A big handful of baby carrots

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Lunch: Since we had a crazy weekend visiting with the fam, I did not make it to the grocery store for my usual salad fixings.  Instead I popped downstairs to our cafeteria and picked up a bowl of chicken tortilla soup.  I feel like it should have been called chicken wanton soup, because those tortilla strips did not look like any tortilla I’ve ever seen before, but it was still tasty.

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I also had little roll that comes with it.  I always try to avoid eating the roll and I very rarely succeed.

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Afternoon snack:  This little runt of a banana and a nice big apple

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Dinner: Dinner was a little bit of a cluster. When I got off work I was REALLY craving mac and cheese.  Well, what I was really craving was risotto, but I figured mac and cheese was the poor, time crunched man’s version.  Creamy, gooey, warm, and cheesy.  Seems to have all the components to me. I had to stop by the grocery store anyways, so I figured I might as well pick some up.

I convinced myself that the Annie’s organic version would be better for me than the classic Kraft blue box (obviously I wanted it badly), but the grocery store didn’t have any! As much as I have loved the Kraft version throughout my life, I just couldn’t bring myself to buy it. I left the store pretty grumpy.

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Instead, I made myself a small grilled cheese once I got home.  It was delicious, but not entirely the same. Hey, real cheese is better than powdered cheese so I guess that’s a win.  I paired it with a bowl of my Vegetable Lentil soup that I’d frozen from a few weeks ago and a grapefruit with a little sugar sprinkled on top.

photo 1(4)I may have also had a fingerful (or two) of leftover cream cheese icing while I was making dinner.  It was there, I was hungry, and it was delicious.

Dessert: 1/2 of the last red velvet whoopie pie.  I’m sad to see them go, but they were a big hit with everyone this weekend.

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Water: 2 full Camelbacks and 2/3 of a 3rd one while I was at work.  3 big glasses of water once I got home.  So about 112 ozs for the day.

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Off to muscle through the rest of my day. Have a good one!

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Red Velvet Whoopie Pies

Happy (Almost) Valentine’s Day!  I choose to see Valentine’s day as a celebration of chocolate more than anything else.  It is a great excuse to buy it and eat it and really what else do you need in a minor holiday?

We are not huge celebrators of Valentine’s Day.  We normally just get each other something small with a card and will either make a nice dinner at home or go out somewhere after the Valentine’s rush is over.  This year I am planning on getting Hubs one of his favorite all time foods….Dunkin Donuts. That boy seriously LOVES donuts, especially from Dunkin. He will eat a whole dozen in 2 or 3 days. I would be on a total sugar overload and be sick after that, but its just par for the course for him.

Since we were stuck inside for the past few days I also decided to try my hand at making a homemade Valentine’s treat, red velvet.  I’ve always loved red velvet, although honestly I think that might be more because of the cream cheese frosting than anything else, but have always been a little intimidated when it comes to making it myself.  Turns out it was pretty cinchy.

I looked up a ton of recipes and ended up settling on this one from Taste of Home, with a few adjustments. For some reason I decided whoopee pies would be easier than cupcakes, I have no idea why now. Whatever, it worked out.

First, I creamed together the butter and sugar.

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Then added in all the other wet ingredients, it looked kind of like a sloppy mess at this point and I was a little worried.

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I then sifted in the dry ingredients a little at a time and the dough finally started to look more normal.  You know what I found through my quality control taste testing? The batter actually has kind of a velvety texture. Totally makes sense.

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I put the dough in the fridge for about 1/2 hour to firm up and then formed little balls using my nice round tablespoon.  Its important to try and make the balls all similar sizes so you’ll be able to pair them together later.  Bake the balls at 375 for about 9 minutes and let cool.

On to the frosting, which is arguably the best part. I creamed together the cream cheese, butter, vanilla, and powdered sugar.  I use less sugar than most recipes call for, only about 2 cups, because I don’t like my frosting very sweet.

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Don’t they look yummy?  I don’t think this batch is going to last very long.

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Red Velvet Whoopie Pie Recipe

  • 3/4 cup butter, softened
  • 1 cup sugar
  • 2 eggs
  • 1/2 cup buttermilk
  • 1 tbsp red food coloring
  • 1 1/2 tsp white vinegar
  • 1 tsp vanilla
  • 2 1/4 cups flour
  • 1/4 cup baking cocoa
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1/4 tsp baking soda
  • 2 oz semi-sweet chocolate, melted

Icing:

  • 8 oz cream cheese
  • 1/2 butter, softened
  • 2 tsps vanilla
  • 2 cups powdered sugar

Cream butter and sugar until light and fluffy. Beat in eggs, buttermilk, food coloring, vinegar, and vanilla. Sift together flour, cocoa, baking powder, salt and baking soda and gradually beat into wet mixture. Stir in melted chocolate. Refrigerate dough for 1/2 hour.

Drop dough by tablespoonfuls onto baking sheet, creating small uniform balls. Bake 8-10 minutes at 375. Cool completely.

Cream together cream cheese, butter, and vanilla. Gradually beat in powdered sugar until smooth. Spread icing on bottom of half of the cookies; cover with remaining cookies. Store in refrigerator.

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WIAW: Ice Storm Edition

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It is sooo gross out.  The freezing rain+wintery mix+snow combo we have been getting is making me want to just curl up under a blanket and not move. I have to say that so far this storm has not been nearly as “catastrophic” or “crippling” as they made it out to be, but it is letting me work from home so I will take it!

See, it doesn’t looks so bad:

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Anyways, it’s Wednesday (the hardest day to spell) so on to yesterday’s eats!

Breakfast: Another Chobani and Grapenuts combo.  This time I had the pear flavor.

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Morning snack: Another banana.  My bunch is ripening much faster than I would like this week.  They are already on the brink of becoming too much for my liking.  Not a good sign since it was only Tuesday. Humph.

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Lunch:  Well I started out with another yummy salad with spinach, spicy sweet potatoes, black beans, and avocado but I had a super busy afternoon so I only ended up eating about 1/2 of it. Here’s what was left when I got home.

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Snack: Luckily I was able to leave a little early because of the impending doom of the ice storm so I was able to make up for my 1/2 lunch with a big piece of buttery cornbread, leftover from Sunday’s dinner, when I got home.

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Dinner:  A big ole piece of chicken caprese (yes this was my second night in a row of eating it).  I loaded on a bunch more chopped tomatoes and basil after this picture, it looked a bit less pretty but was sooo yummy.

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I also had a big side of broccoli (not pictured). And a side salad with spinach, tomatoes, green pepper, beets, and goat cheese.

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Beets and goat cheese are my jam.  Seriously awesome combo.

Dessert: Yeah, I was too lazy to get off the couch to grab anything, so I skipped it.

Water: I decided to start tracking this as well.  I am a big water drinker.  I try to have a water bottle with me wherever I go, and if I ever realize I am situation where I’m without water I immediately get thirsty and need to find some. The Hubs thinks its because I grew up in the desert.  I’m pretty sure that has nothing to do with it, since I wasn’t wandering around searching for water among the cacti, but whatever.

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Yesterday I packed in 2 full Camelbak bottles (24 oz each) at work and then had about 3 large glasses at home, so around 96 oz total.  Not bad.

That’s a wrap for me.  Happy Wednesday!

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Chicken Caprese

I don’t know about where you are, but the past few weeks have been especially dreary here.  It has me longing for sunny, summer days (or partly cloudy, spring days, you know just not winter).  Since sunny days don’t seem to be in the forecast any time soon, hello ice storms, I thought I could at least make something that reminds me of summer…caprese salad.  I love caprese salad, its so simple, so delicious, and one of the main components is cheese. Sold.

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I decided to give the dish a little twist and make it a full meal by putting the salad on top of some chicken.  I figured it would also help take the focus off the not-in-season-so-not-as-flavorful tomatoes.

First, I marinated the chicken in a mixture of olive oil, balsamic vinegar, and roughly chopped garlic cloves.

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Then I popped them in the oven at 350 for approximately 20 minutes.  You could also toss the chicken on the grill for a bit if you prefer.  While the chicken was baking, I chopped up a big handful of grape tomatoes and basil, and then tossed with with a tiny bit of olive oil and sea salt.

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As soon as I pulled the chicken out of the oven, I topped each piece with a few slices of mozzarella.  The mozzarella melted just the right amount while the chicken rested for a few minutes.  Nice and gooey but not runny, perfect. Then I spooned the tomato mixture on top and drizzled everything with just a little bit of balsamic glaze.  It was SO good.

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This meal is also great to make ahead for the week .  I baked several pieces of chicken on Sunday night and have just been popping them in the microwave each night to heat up.  I’m done chopping up the tomatoes and basil before it’s even out of the microwave.  All in all, it was only about a 5 minute prep time on a weeknight, which I love after a long workday.  I also think this would be delicious as cold leftovers.  Basically, I’d eat this anyway, anytime. Hope you enjoy!

Chicken Caprese Recipe

  • 3-4 boneless, skinless chicken breasts
  • 1/4 cup + 1tbsp olive oil
  • 3/4 cup balsamic vinegar
  • 3-4 garlic cloves, roughly chopped
  • Mozzarella
  • Sliced tomatoes
  • Chopped basil leaves
  • Balsamic glaze
  • Dash of sea salt

Combine 1/4 cup olive oil, balsamic vinegar, garlic, and chicken in a bowl, cover, and marinate for 30-60 minutes.  Bake the chicken in an un-greased dish at 350 for 20-25 minutes. Combine the sliced tomatoes, basil, sea salt, and remaining tbsp of olive oil in a bowl and toss to coat and set aside.  Immediately upon removing from the oven, top chicken with slices of mozzarella to melt.  Let chicken rest for 2-3 minutes.  Top with tomato mixture and drizzle with balsamic glaze to taste.

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What I Ate Wednesday

WIAWbuttonThanks to Jenn for hosting WIAW!

Unfortunately, we are snow and snow day free this week, so I’m back to my regular noshing. It amazing how quickly my work stamina drops off the table.  After 2 snow days last week I feel like I should be able to just work from home all the time.  The idea of a full week in the office sounds like torture.  Thank goodness its already hump day.  This is a really busy week at work for me, so that means lots of reheating meals I made over the weekend.

Breakfast:  My usual Chobani and Grapenuts.  Apple Cinnamon flavored this morning, love that extra cinnamon punch!photo(1)

Morning snack: A nice banana, I have been on a real banana kick lately.  I think its because the clementines around here have been so disappointing lately.

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Lunch:  I have been going through a bit of a lunch slump lately.  My usual salad combo was not working for me anymore, so I came up with this yummy option on Sunday.  I cubed and roasted a few sweet potatoes that were sprinkled with chipotle chili pepper, cumin, sea salt, and a little olive oil. They were SO good.  I mixed that in with spinach, grape tomatoes, green pepper, carrots, quinoa, black beans, and a bit of avocado.  This definitely cleared up my lunch time blues.  I am loving this combo.

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Afternoon snack: A nice big apple.

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Dinner: A big bowl of my vegetable minestrone.  I made a big pot of this on Sunday (recipe coming soon!) and have been eating it all week.  It is so nice to have dinner already made when I get in from work.  I finally got Hubs to eat a bowl of it last night, after some serious cajoling, and he liked it! Big win.

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Dessert:  We topped the night off with some of the last chocolate chip cookies while watching the Duke b-ball game.  Thankfully they dominated and the cookies were still ah-maazing. Nice way to end a long day.

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The Best Chocolate Chip Cookie

There are two principles that I like to live by:

  1. If you are going to do dessert, you should DO dessert.  None of this avocado chocolate mousse, cookies made without any sugar crap.  I’m not saying I don’t eat anything like that, just that if I do I am not counting it as dessert.  Dessert is (generally) not something I eat every day anymore, so when I do decide to have it, I want it to be worth it.
  2. You should always have the ingredients for chocolate chip cookies on hand. Always.

Principle #2 came in handy this week when I was stuck inside on a snow day.  I happen to think baking is a great way to spend a snow day, so it was nice to already have everything I needed.

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I’ve spent a few years perfecting this recipe, mostly because I am a bit of a stickler when it comes to chocolate chip cookies.  I like them gooey in the middle, and by middle I mean everywhere except the very edge where it should be just lightly crisp.  There should be plenty of chocolate chips, but the cookie shouldn’t be too sweet.  And lastly, the cookie shouldn’t fall after it’s cooled.  I prefer them to stay nice and plump.  It’s really not asking for too much, but it has taken me a little experimenting to consistently come up with these results.  So here it is:

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First, melt your butter and then cream it together with the sugars for approximately 2-3 minutes, until everything looks smooth and fluffy.

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Then, (this is the weird part) you are going lightly beat your first egg in another dish and then pour about 2/3 of it into the batter. Don’t ask me why, its advice I was given at some point and it works so I don’t knock it. Add in the other two eggs and the vanilla, one at a time, beating until just incorporated.

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Now for the dry ingredients.  A lot of recipes tell you to mix all the dry ingredients together in a separate bowl, but I hate to have to wash another bowl, so I just sift them together right into the mixer. For this recipe, I add the dry ingredients to the butter mixture in three separate batches.  I’ll sift in one cup of flour, ½ tsp baking soda and ½ tsp salt, beat the mixture until just incorporated, and then repeat that process twice.

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Once all the dry ingredients have been mixed in, it’s time to add the chips.  Now, I mentioned that I like lots of chocolate in my cookies, but I’ve found that if I use a lot of semi-sweet chips the cookie can be too sweet for me.  So instead, I use ½ semi-sweet chunks and ½ bittersweet chips.  It’s a perfect mixture.

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Fold the chips in, and then this is key, you’ll need to refrigerate the dough for at least ½ hour.

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After it’s been refrigerated I use a tablespoon to portion out the dough into balls and then bake it at 375° for 13 minutes.

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And they come out looking ah-mazing!

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This recipe generally makes around 24 cookies. That can be a lot for just me and the Hubs to consume in a short period of time, so I normally end up freezing some of the dough rather than baking all of it (can you tell I like freezing things?).  The dough freezes really well if you portion it out into balls first, that way you can just take them right out of the freezer and pop them in the oven whenever you want fresh cookies. Or if you’re like me, it means you will have an easy portion of frozen cookie dough to eat whenever the mood strikes you.  It will be delicious either way.  I hope you enjoy!

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The Best Chocolate Chip Cookies

 

  • 1 cup (2 sticks) butter, melted
  • 1 cup granulated sugar
  • 1 1/2 cups brown sugar, packed
  • 3 eggs
  • 1 1/2 tsps vanilla
  • 3 cups flour
  • 1 1/2 tsps baking soda
  • 1 1/2 tsps salt
  • 1 1/4 cups (8 oz) semi-sweet chocolate chunks
  • 1 1/4 cups (8 oz) bittersweet chocolate chips

Beat together the melted butter and sugars until smooth and fluffy, approx 2-3 minutes. Lightly beat one egg in a small dish and then add 2/3 to the butter mixture.  Beat until just incorporated.  Add the remaining 2 whole eggs and vanilla, one at a time, beating until just incorporated in between each addition.  Sift together flour, baking soda, and salt and slowly add to butter mixture, beating until just incorporated.  Fold in chocolate chips.

Refrigerate the dough for at least 1/2 hour. Use a tablespoon to portion dough out into small balls and arrange on cookie sheet.  Bake at 375° for 13 minutes and enjoy!

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