Today is National Chocolate Chip Cookie day. I have had this chocolate chip cookie recipe in drafts for a few months, so when I saw that it was a National day to celebrate them, I thought how would be the perfect time to post.
Time to write again. You see, that’s the part I have been putting off. I had my recipe and photos done, but no intro. No update on my life or anything like that. Maybe you don’t care to read that anyway. So for today, it’s JUST the recipe. Some other day soon, I’ll write down some pleasantries and a clever note on life or an interesting anecdote.
Molasses pecan chocolate chip cookies
Based off Katie Clova’s Muscaovado Chocolate Chip Cookie Recipe and Sally’s Baking Addiction Chewy Molasses Cookie recipe.
2 1/4 cups all-purpose flour
2 teaspoons baking soda
3/4 teaspoon salt
1 1/4 teaspoons ground cinnamon
3/4 cup unsalted butter, melted, room temperature
1/2 cup brown sugar
1/4 cup white sugar
1/4 cup molasses
2 teaspoons vanilla
1 large egg, room temperature
1/2 cup chopped pecans
1/2 cup chocolate chips
Preheat the oven to 350 degrees. In a large bowl stir together then butter, sugars, molasses and vanilla. Once combined, stir in the egg. Add the flour, powder, soda, and salt and stir until almost combined. Be careful not to overmix! Gently fold in the pecans and chocolate.
Be sure your melted butter and egg are room temperature. You don’t want to accidentally cook your cold egg in hot butter.
Scoop 1-1/2 tablespoon-sized rounds of dough 2” apart on a cookie sheet prepared with a sheet of parchment. Freeze for a couple of minutes until the dough is no longer warm but is cool to the touch, then bake in the preheated oven for 12 minutes or until the edges are golden and set. I was tempted to keep them in longer but keep in mind that they will harden while cooling. Allow to cool briefly before consuming.
You can decrease the salt mixed into the dough to 1/2 teaspoon and finish the baked cookies with sprinkles of fleur de sel if desired.
I had this half-written recipe post saved in my drafts titled “BJ’s inspired sauteed shrimp quinoa bowl.” It all started with a date night out to BJ’s Brewery about a year and a half ago when I was pregnant and craving both shrimp and lots of vegetables.
The other day when I was at Sprouts, I heard a middle-aged woman say something like, “It goes as low as $2.99 so I’ll wait until the price drops.” I thought that was so interesting and it made me wonder how she keeps track of prices. I’m not sure what item she was referring to, but I have to assume it’s something she has bought often enough to remember the sale price of. That’s smart shopping!
Today, I’m sharing some of my tips and tricks for saving as much as possible at Sprouts Farmers Market.
Now that Maggie is a toddler, she’s starting to eat like a regular person, or as we tend to say, like a big kid. She has three servings of milk a day, three meals, a day, and usually one snack a day but sometimes two. She also drinks water and sometimes diluted juice.
I am still figuring out how to keep up with her appetite but I thought it might be helpful to share what she typically eats, along with some questions that have come up with friends.
Do you have recipes or dishes that you come back to again and again when cold weather hits? Do you think there is a difference between warm weather food and cold weather food?
I was watching a Giant Bomb video podcast a while ago with Paul, and the guys were talking about whether there is a difference between summer food and winter food. They seemed to agree that they eat more salad in summer and more soup in winter. I would definitely say that’s true for me.
I love the opportunity to make soups and stews in the fall and winter months. In the California heat of summer, I try not to turn on the oven or use the crockpot much, as that quickly raises temperature of our already hot home. Even using the stove can be tough when it’s already sweltering. Once it gets cold, I am so happy to use my oven and crockpot. They can make for more hands-off cooking.
Once again, we ate pretty healthy meals this week. We didn’t eat much frozen food, not even for lunches. We only ate a meal out once and that was In-N-Out for lunch on Friday.
I felt very, very, very lucky to have home cooked meals Wednesday through Saturday that I didn’t cook myself. I’m counting taco man tacos at a party as home cooked here.
I feel proud of how this week went. I think we ate fairly healthier than in the past few weeks. I didn’t manage to get fruit and vegetables into every meal, but overall the week was more balanced. We didn’t go out for dinner this week but Paul and I went out for lunch separately on Friday and together on Sunday.
One of my favorite comfort meals is macaroni and cheese, especially when it’s cold. It’s one of my favorite winter meals, right up there with chili and broccoli soup. Although it’s not winter yet, it’s starting to feel like it. Today it rained fairly hard and it was windy too. That doesn’t happen too much around Southern California, so when it does it’s a big deal. We’re wimps, I know.
Sleep hasn’t gotten any better. I have been thinking of doing sleep training with Maggie but I’m not sure how. I don’t know if certain methods would work for us. I hate to hear her cry. But I also want to teach her to fall asleep on her own eventually and not have to hold her until she falls back to sleep 4 times a night.
We had simple meals this week because of the poor sleeping habits. My favorite meal was the barbacoa meat made in the crockpot using the Gimme Some Lovin’ recipe. The meat turned out perfectly seasoned and tender
My baby is quickly turning into a toddler. She’s a toddler who loves to eat and I’m thankful she’s not picky yet. To try to keep up with her appetite and nutritional needs, I’m trying to give her more healthy “big kid” food and not rely on purees as much. She’s become a lot better at picking food up, putting it in her mouth and chewing it. Adults don’t really think about how eating involves all those skills that babies have to learn.
If you don’t have a toddler to feed, you can certainly still make these muffins. The recipe is very easily adjustable and they make a great healthy snack. You can easily make them more sweet by adding sugar or chocolate chips. If you don’t have mashed sweet potato readily available, canned pumpkin totally works.