Tag Archives: Chocolate chip

Healthy? Chyea Right.

26 Oct

In an attempt to eat more healthy and spend less money, I made homemade granola.  Granola is one of those things that’s expensive to buy and misleadingly unhealthy.  There’s always tons of sugar in it and the price is ridiculously marked up.

I love eating granola with my greek yogurt every morning, so I came up with the recipe below and toasted up some oats.  I got the general granola guidelines from here.  I doubled the recipe because I knew that Normalicious would eat a lot since he likes granola as well.  He doesn’t like raisins so I omitted fruit.  Granola with only toasted oats just didn’t sound appealing to me so I added slivered almonds.

Kitchen Mischiefs’s Homemade Kind of Healthy Granola (this is a doubled recipe)

Ingredients:
4 cups old-fashioned oats
4 tbs dark brown sugar
1/2 tsp. salt
2 cup slivered almonds (optional)
1/2 cup honey (you can use maple syrup)
6 tbs vegetable
2 tsp vanilla (I added the vanilla because you can never go wrong with vanilla!)
1 tb. water
 
Directions: 
1)  Preheat oven to 275 degrees and coat a 9-by-13-inch pan or Pyrex with cooking spray.
2)  Mix oats, brown sugar, salt and almonds together in a bowl.
3)  Bring honey, oil, vanilla, and water and any other flavoring you use to a simmer in a saucepan over low heat. Drizzle over oat mixture and stir.
4)  Pour the stirred oats onto prepared pan. Working a handful at a time, squeeze oats to form small clumps.
5)  Bake for 30 minutes.  Check on the granola.  If it’s not golden brown, bake for 15 more minutes.
Let cool.
6)  The guidelines I got in that link above says “Granola can be stored in an airtight tin for up to two weeks.”   I found this to be untrue.  It’ll last for about one week in an airtight container.  Afterwards, the taste and quality isn’t quite the same.  Best eaten when fresh.

The reason you see cookies in this picture, hahaah, is because, as I mentioned in the previous post, I have a weakness for cookies.  Even though we were trying to be healthy, I still caved and ended up making chocolate chip cookies.  I LOVE me some good chocolate chip cookies.  This is one of my favorite recipes from Bakerella.  Funny thing, I ran out of regular sugar so I ended up using about 1/4 cup of sugar instead of half a cup, and added an extra 1/4 cup of brown sugar to the mix.  I think it made it even better since the brown sugar carmelizes better and makes cookies crispy!  I love crispy cookies!

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Summery Sangria on a Cold San Francisco Day.

7 Aug

My dad gave me a watermelon and an orange flesh melon fresh from the countryside.   I got an idea to make sangria with them, but, since I can’t drink up two whole melons worth of sangria, I invited some friends over for brunch.  I was hoping to play some Taboo because, well….I LOVE TABOOOOO!!!!

My plan for Taboo didn’t really pan out, though, and we ended up watching the US win a gold in synchronized diving.  GO USA!

After a few rounds of sangria (recipe is below), I was getting a little inebriated and decided I’m going to bake those darn Chocolate Chip and Cherry Cookies I’ve been wanting to make for the past few weeks.  I’ve been planning on making these for literally two weeks but my lazy butt kept telling me not to.

I must admit, baking when you’re drunk isn’t the most smartest thing to do, but it isn’t the dumbest either.  No, I didn’t burn myself or set anything on fire, but I feel like the cookies would’ve came out much more delicious if I was sober.  I was kind of disappointed in myself.  They weren’t horrible, but they weren’t spectacular.  Maybe I could have creamed the sugars and butter longer, or maybe I was too drunk and didn’t notice that they weren’t as fluffy as they should be.  My friends seemed to like them and even took some home, which I’m grateful for, otherwise, the boyfriend and I would get fat (0^.^o)

I first encountered this fantastic combination of chocolate and cherry inside a cookie at Frog Hollowwhen I used to work for a firm in the SF Ferry Building about 7 years ago. I don’t know why I never thought about making these until recently….what a huge brain fart.

The other day,  I had to go get a cookie from them to figure out what I did wrong.  My case study with the Frog Hollow cookie first began with eating it and savouring the flavors, followed by saving half for the boyfriend, and trying extremely hard to refrain from eating the rest.  I couldn’t even wait to get back to my office before I took a bite out of it!  Yes, they’re that good!

First off, I noticed that my cookies are not as brown as theirs.  Maybe I need to use more brown sugar in place of the regular sugar.  Second, they’re dried cherries were more mildly flavored, not too sweet not too tart but with just enough of a cherry flavor.  The ones I used were a bit on the tart side. Guess I’ll have to try the recipe again, sober! (-.^)

Next time I make these, I’m thinking of using quality dried cherries, and a good chocolate chip cookie recipe as a base.  Then I’ll just add the cherries and walnuts into it and hope it turns out like the Frog Hollow ones.   Anyone know a good chocolate chip cookie recipe?

Watermelon/Any Melon Sangria

Ingredients:
melon (cut in 1/2 inch cubes)
1 cup brandy (I used E&J)
1 cup blackberry liqueur (I used Manischewitz)
2 bottles of cheap white wine (I used 2 buck chuck Pinot Grigio from Trader Joe’s, aka Charles Shaw)
7-up or sparkling water for some fizz
 
Directions:
Dice up the fruit and soak it in the brandy and liqueur in a covered Tupperware overnight. 
The next day, scoop out the drunken fruit and putting them in a serving bowl or pitcher.  I used two separate pitchers because I didn’t want to combine the orange flesh melon and the watermelon together as one sangria. But for each sangria I used a cup of brandy and a cup of liqueur.
Add the white wine.
Serve it up and add a  little splash of either 7-up or sparkling water.  You can also garnish with mint or basil.

America’s Favorite Pastime Plus Salty Sweet Cookies!

14 Jun

My dad was nice enough to give my brother tickets to last Friday’s Giants game.  My pops gets tickets from his friend who is a season-ticket-holder and the seats are right behind the Giant’s dugout!  I’m not much of a baseball fan but I admit, games are fun when you’re actually there, plus, I like to look at the players’ tushies!  I love their tight pants ; P.

In San Francisco, a Giant’s game is not complete without the following: (1) beer, (2) clam chowder in a sourdough bread bowl, (3) hot chocolate, and (4) good company.

I knew the boyfriend was going to be busy all weekend with the 48 hour film project so I decided to make salted caramel cookie cups for him and his friends to snack on.  I found the recipe on Easy Baked’s blog and I’ve been wanting to try this for a really long time mainly because I love caramel & chocolate (who doesn’t?) and it’s super quick and easy to make!

Salted Caramel Cookie Cups! *drool*

Ingredients:
2 cups of crushed pretzel rods (I used Synder’s Honey Whole Wheat pretzel rods)
1 tube of refrigerated sugar cookie dough (I used half of a Tollhouse 32 oz tub of choco-chip cookie dough)
6 ounces (1/2 bag) of Wilton Dark Candy Cocoa Melts (I only used about a quarter of the bag)
 
Directions:
Using your hands, knead 1 cup of pretzel crumbs into cookie dough.
Form into 12 balls and place into a greased muffin tin.
Ba at 350 degrees for 16 minutes.
Remove from oven and press centers into a cup using a mini-tart shaper or the end of a wooden spoon.  Allow these to cool completely.  When cool, gently run a knife around edges and remove from pan. 
Melt candy melts in the microwave in 30 second increments until smooth. (I did 15 seconds)
Dip top edges of cookie cups into melted chocolate and then into remaining crushed pretzels. Pipe any remaining chocolate into the bottom of each cup.  Allow this to harden while you make your caramel.
 
I used milk chocolate so it looks lighter. I know it looks like caramel in this picture, but it’s chocolate.
 
Caramel Sauce:
save time and make the caramel sauce while the cookies are baking!
32 Kraft caramels (unwrapped) (only used 28)
1/2 c. butter
1 (14 oz.) can of sweetened condensed milk
 
Place unwrapped caramels, butter and condensed milk into a saucepan and heat until completely melted. Stir this constantly to prevent scorching.  Spoon into the cookie cups. 
 

The caramel recipe makes more than twice the amount needed for the cookies.  That’s why I got a huge tub of cookie dough, I plan on making another batch of these babies sometime this week. l(^v^)l    Any extra caramel sauce left over from that is going towards my dad’s cobbler for Father’s day!

EasyBaked topped the cookies with more chocolate but since I used chocolate chip cookie dough instead of sugar cookies, I figured there was enough chocolate and sweetness in these cookie cups so I topped with a sprinkle of sea salt.

Happy eatings!

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