Monday, July 28, 2014

Oatmeal & Chocolate Chip Peanut Butter Cookies

This last weekend I ran my first race in years (aside from the occasional Turkey Trot.) It was so wonderful! I work weekend mornings so I miss out on all the road races that go on around the city. Luckily for me, there was an evening race on Saturday. I have been running a little more to prep for it, nothing crazy just a few extra miles here and there. More running means I am often a hangry beast. So to remedy that, I made cookies.

These are the dessert that happened when I couldn't decide if I was in the mood for peanut butter, oatmeal or chocolate chip cookies. I smashed them all together in a bowl and baked it. The result is a slightly crumbly, oat-studded, peanut buttery cookie with hella chocolate chips. Yes... hella.

The dough is pretty. But it is made up of all my favorite things, so I may be a little biased.


Oatmeal & Chocolate Chip Peanut Butter Cookies
makes 2 1/2 dozen cookies

1 c AP flour
1 teaspoon baking soda
1/4 teaspoon salt
1 stick unsalted butter, room temperature'
1/2 c creamy peanut butter
1/2 c granulated sugar
1/3 c brown sugar
1/2 teaspoon vanilla extract
1 egg
1/2 teaspoon cinnamon
1/2 c old fashioned oats
1 c bittersweet chocolate chips
 - - -
1. Pre-heat oven to 350F and line 2 baking sheets with parchment paper
2. In the bowl of a stand mixer on medium speed, cream together butter and peanut butter; add sugars and mix until mixture is light a fluffy (about 3 minutes); scrape down the sides and bottom of bowl
3. Add egg and vanilla; mix until just incorporated and then scrape bowl again
4. In a medium bowl, whisk together flour, oats, salt, baking soda and cinnamon; add to the mixing bowl in one addition
5. Mix on low for one minute, scrape bowl, mix on low for 30 seconds 
6. Add chocolate chips and mix until chips are evenly distributed
7. Scoop dough onto parchment-lined baking sheets and bake for 13-15 minutes at 350F (edges will just begin to brown)
8. Cool completely before storing in an airtight container at room temperature

Wednesday, July 23, 2014

Gin Rickey Cocktail

I am debating going back for a third cookie. I broke and turned on my oven today in order to make some peanut butter chocolate chip cookies. Now I have a plateful of them and Jeff isn't home to help me eat them... what to do, what to do.

Before I go grab another cookie, we should chat about this drink. This drink is full of gin goodness and lime flavor. It is also sparkling!

The recipe is simple and refreshing, prefect for summer! All you will need is a lime, your favorite gin, lime simple syrup, ice and club soda (or any dry, not-sweet bubbly water.) I got a little crazy with it and used Dry Lavender Soda, but plain club soda is fine!


Gin Rickey Cocktail
makes 1

2 oz gin
1 Tablespoon lime simple syrup
lime slices/wedges
soda water
- - -
1. Pour lime syrup and gin over ice, stir gently
2. Top with soda water and garnish with lime

Thursday, July 17, 2014

Frozen Cheesecake Pops

I froze you guys something.

I haven't turned on my oven in over two weeks now, I am going for a record. I have, however, consumed an absurd amount of peanut butter toast, iced coffee and cold pasta salad (Jeff makes the best.)

So as not to break the streak, I made little frozen cheesecake pops. No bake, just freeze.

Egg-less cheesecake batter gets piped into popsicle molds, topped with a Graham Cracker crust and thrown into the freezer.

CHEESECAKE! The other night, I made dinner out of one of these and a gin and tonic... don't judge.

Frozen Cheesecake Pops
makes 6

8 oz cream cheese, soft
1/4 c Greek yogurt
3/4 c confectioners sugar
2 Tablespoons milk
1 teaspoon lemon juice
1/2 teaspoon vanilla extract
1 1/2 Graham Cracker sheets, crushed into fine crumbs
1 1/2- 2 Tablespoons coconut oil
pinch cinnamon
dash salt
1 teaspoon sugar
- - -
1. Combine Graham Cracker crumbs, sugar, salt cinnamon and coconut oil until mixture clumps together slightly; set aside
2. In a stand mixer, mix cream cheese (with a paddle attachment) until smooth; add sugar and mix until combined
3. Add vanilla and lemon juice, mixing to combine
4. Add yogurt and milk; mix until smooth
5. Pour/pipe cheesecake base into your popsicle molds, leaving 1/4-1/2 inch gap at the top for your crust mixture
6. Spoon the Graham Cracker mixture onto the top of each popsicle well
7. Insert the popsicle sticks and freeze for at lease 6 hours
8. To remove, soak mold in warm water for 1 minute and then remove popsicles!

Sunday, July 13, 2014

A Summer Bucket List

Weekend! Yours is over, mine is starting.

This is a different sort of list post. A few of my favorite blogs have featured summer bucket lists lately. I like this idea. I have so many things I want to do this summer and I need a real kick in the ass to make them happen. So here I am, summer bucket listing.

Before I list it out, I need to show you  this burger...


Funnel cake buns. That sounds like a nickname. But seriously this exists in real life and I am very intrigued. OK, onto the list...

1. Pick strawberries and make jam... no more Christmas jam gifts made with frozen berries

2.  Try bowling again... I have avoided it for a long time because I am so bad at it

3. Read more books... I'm shooting for a book a week

4. Go to a fair... preferably the one in Spokane

5. Take more mid-day naps

6. Go see more live music

7. Picnic in a park... and find a discreet way to bring wine/booze along

8. Swap houses with my brother and sister in law (and swim in this lake)

9. Buy a tent and go camping

10. Run Mt. Si

11. Get my next tattoo

12. Make weekly doughnuts a priotity

I think this is a manageable list.

Friday, July 11, 2014

Iced Vanilla Latte

If you are like me, your coffee preference changes seasonally. During fall and winter, hot coffee from my French press is what motivates me to crawl out of my warm bed and make my way to work in the dark. I will also drink the occasional peppermint mocha from Starbucks because you really can't not. Cappuccinos are nice too, especially at Zoka.

During the warmer months, my caffeine-addled self wakes up wanting coffee but the idea of brewing a pot of hot coffee has zero appeal. This poses a problem. I have a solution- homemade iced vanilla lattes made with cold brewed coffee.

Make your vanilla simple syrup and cold brew your coffee ahead of time. I used this recipe for cold brew and having the concentrate on hand is a game changer. It means delicious iced coffee is at the ready always! This is ideal when you wake up late and want to drink an iced coffee on your walk to work. Don't feel like cold brewing? No worries, just substitute the concentrate for strong, chilled coffee or (if you are fancy and have the machinery) espresso.


Iced Vanilla Latte
makes 1

4 oz cold brew coffee concentrate (or very strong brewed coffee, cooled)
4 oz milk
1/2-3/4 oz vanilla simple syrup (depending on how sweet you like your drinks)
- - -
1. Combine syrup and coffee concentrate in a glass, stirring to combine
2. Add ice then top with milk, stir gently to mix
3. Drink!