I had so much fun reading all of your comments on what it is that you’re most thankful for! 😀 I loved hearing what you all had to say. It’s such a nice reminder to be thankful for the simple things in life. 😀
This morning I had a big bowl of fun and flavor!
On the left, I combined:
- 1/2 apple (and ate the other 1/2)
- 2 T. flax
- 6-oz. plain yogurt
On the right was a cup of kashi heart to heart.
- 1/2 whole wheat pumpkin ‘n’ raisin muffin
- 1 tsp peanut butter
The morning flew by so fast, I hardly knew where it was going. There’s a whole lot to get done before tomorrow’s moving day at Nicole and Nate’s apartment, with some extra baking on the side. It all got done in the early AM. 😀
…Chop the veggies for a crudite platter? Check!
…Bake the crescent rolls? Check! (Mom made these, and the house smelled heavenly all day!)
…Bake the chocolate chip cookies for tomorrow? Check! (**Advice needed: anyone know what it is that causes a cookie to spread out when you bake it? I’m sure they’ll still taste fine, but I was hoping they’d come out nice and plump, but now I’m calling them flying saucer cookies. 😉 )
…Bake some Cranberry Orange Muffins for Memere and Pepere? Check! And, might I just add, thank goodness for a food processor when it comes to chopping frozen cranberries! It saves a ton of time. 😀
By the end of all the baking, I was ready for a morning snack. Although I have to say, breakfast did a pretty good job of holding me over for a good 3 hours. 😀
I decided on a refreshing orange…
And a handful of mixed nuts. I didn’t put much faith in believing this would hold me over, but never underestimate the power of nuts! They’re incredibly satisfying.
In between baking batches of cookies, and mom baking her crescent rolls, we both took a break for lunch a little after noon. I had tuna sandwiches on the mind, so that’s what I went with. I decided to be resourceful and use an overripe avocado instead of mayo in the sandwich. If you can get past the green color, it’s actually a very tasty addition. 😉
- 4-oz. chunk light tuna (I try not to eat too much tuna due to the mercury levels, but when I do, I’ll opt for “chunk light,” which has been shown to carry lower levels of it.)
- 1/2 avocado, mashed.
- pepper and diced onions
I then topped the mix with lettuce and tomato, and grilled it between two slices of Flax & Grain Whole Wheat Bread to get it crispy on the outside and melty on the in.
Served with a side of carrot sticks, cucumbers, yellow bell peppers and a glass of milk.
+ a pear which I saved for a snack when I brought the muffins over my grandparents’.
This afternoon was equally as busy as my morning! I didn’t get home from visiting the grandparents and running errands until 4’ish, and I decided to hold off on having a snack so that I wouldn’t ruin dinner’s appetite.
Speaking of dinner, it was kept really simple for the simple sake of not wanting to spend another ounce of time doing dishes. 😉 I’m an admittedly messy cook, so baking this morning left me with pile after pile of dirty dishes. I decided to avoid this with dinner and went with a delicious oversized salad:
- mesculin greens
- cucumber slices
- betterthencandy cherry tomatoes 😀
- black olives, sliced
- yellow bell pepper
- 1/2 c. black beans
- dressing: 1 tsp each of olive oil, orange juice, balsamic vinegar. Sprinkled with plenty of garlic powder and dry mustard.
This salad was ginormous and amazing. 😀
Served with a side of oh-so-crunchy Docter Kracker Hummus Crisps.
I still felt hungry after dinner, probably relating to the fact that I didn’t have a pre-dinner snack this afternoon. I broke out the whipped cottage cheese and topped it with half of a whole wheat pumpkin ‘n’ raisin muffin and a tsp of peanut butter.
Okay, so let’s talk a little bit about…
Last night I promised to do a full re-cap today of the Endangered Speciecs Milk Chocolate and Peanut Butter par. I only had one square to sample, but it was more then enough to get a full feel for the bar. 😉
First…To be honest, I’ve always been more of a dark chocolate fan, and usually I’ll go for the 87% cacao. I like my chocolate to snap when I bite into it, and I like it to be bitter. The more bitter the chocolate, the more I love it.
Second…If I do eat milk chocolate with peanut butter, I want it to be the real deal (ie, peanut butter cup.)
The chocolate was creamy, and I think milk chocolate fans would probably really enjoy it. However, where was the peanut butter? I was expecting there to be a pocket of peanut butter at the center, or at least some hint of peanut butter flavor. But honestly, unless you told me that it was peanut butter chocolate, I would have never known. All in all, I’d say that it was a good after dinner sweet-tooth satisfier, but it wasn’t great, either. I have a feeling that I’ll have more positive things to say about the dark chocolate flavor which is what I’ll be trying once this bar is gone. 😉
Off to get dinner ready for Dad—he’s finally coming home tonight after a business trip, and I can hardly wait to hear all about it. 😀
I also hope to hit the hay early tonight, so that I can fit in a morning workout before helping Nicole and Nate move. Ahhh…after tomorrow, we’ll practically be neighbors, Nicole!
Happy FRIDAY everyone!
This is a weird thing to say, but I love your spoons! Especially the first one in this post. beautiful eats and baked items! Have a great weekend!
Thanks!! Crate and Barrel comes out with a lot of cute spoons, which is where these are from. 😀
For flat cookies, try using less baking soda and colder butter (or less butter…or try shortening!) and not overmixing. Not that flat cookies taste bad…but I’ve done a lot of experimenting (read:eating cookies) and these things seem to make a more “cake like” texture…or a fluffier cookie.
I love all your baking pictures…they made me feel relaxed. 🙂
Thanks so much for the tips! Next time I’ll cut back on the butter and mixing a bit then, because I’m pretty sure they may have both been the flat-cooke culprits. It makes me want to make another batch right now, but that’s going to have to wait. 😉
If you want cookies to plump up, use baking powder and salt, as well as eggs for stability and cold butter. Softened butter or liquid fat will spread in cooking. For dense, thick cookies that aren’t “cakey”, just use the egg yolk and not the white.
It’s funny that you mentioned softened butter, because I hadn’t even thought about that while I was baking them, but you’re right. I did refrigerate the dough overnight, but they were sitting out between batches and seemed to progressively be getting thinner (ie, softening butter?)
Thanks for the tips! 😀
K all your baked goods make me HUNGRY!!!! Espesh those crescent rolls. Yummm.
I ADORE all these eats…every single thing, jumm! Have a great weekend:)
xxx Julia (Taste of Living)
My cookies never spread out.. usually I’m trying to get them to! LOL. But I use baking powder and baking soda so maybe that’s why?
Baking is one of my favorite activities, especially if I am not in a rush.
To prevent spreading, I always use a COLD cookie sheet. If it’s winter time, I leave the sheets outside in between batches. If it’s summer, Iput them in the freezer for 10- 15 minutes between batches.
If you reduce the liquid in the recipe and use cold cookie dough, you should be able to get really nice results!! Oh and use softened butter- the abrasive will punch holes in softened butter giving the baking powder/soda a uniform place to rise the dough. If you use a cold butter the cookies may rise unevenly.
Good luck! everything looks delicious!!! 😀