Chocolate Chip Cookie Bars

     Last week we had our first family photo shoot with our super talented and amazingly kind wedding photographer,  Katie Slater.  We have loved Katie since we met her and were so happy with our wedding photos.  She made us feel so relaxed and she captured our day better than we could have ever imagined.  Since our wedding, I have followed Katie on Facebook and have enjoyed seeing the others wedding she has done, pictures of her own lovely boys, and read her blog posts.  One blog post from a while back has stuck with me.  It was all about family and the value of photos to capture the love within a family.  Arnauld and I said the day of our wedding, that when we had kids, we wanted Katie to take pictures of our family.  It was so surreal to have that happen nearly three years later.  Our shoot was scheduled for day one of three of a May heatwave.  We smiled and loved Wren as sweat dripped down our brows and backs.  But in those moments frizzy hair and wrinkled clothes didn't matter.  No matter how those pictures turn out, I know that our love will radiate through and someday we will look back at those pictures and marvel at how young we looked and how tiny Wren once was.

     These cookie bars were just a small token of our appreciation that we brought for Katie and her family.

Chocolate Chip Cookie Bars

Ingredients
2 cups all-purpose flour
1 tsp baking soda
½ tsp salt
½ cup unsalted butter
¾ cup dark brown sugar
½ cup granulated sugar
2 large eggs
2 tbsp whole milk
1 tsp vanilla extract
1½ cups dark chocolate chips
coarse sea salt for sprinkling

Method
Preheat oven to 325 degrees
1. Spray a 9x13in baking dish with a non-stick baking spray or line the baking dish with parchment and then spray. Set aside.
2. In a medium-sized bowl whisk together the flour, baking soda and salt. Set this aside.
3. In a large skillet, melt the butter over medium-low heat.  Continue to stir the butter with a wooden spoon until the butter begins to brown slightly.  As soon as this happens, remove the pan from the heat and transfer the butter to a large bowl to cool.
4. Once cool the butter cools, transfer to the bowl of your stand mixer and add the dark brown sugar and sugar. Cream the ingredients together. Add the eggs, one at a time, and mix until each is incorporated. Next add the milk and the vanilla extract. Mix until smooth.
5. Now in ½ cup increments add the dry mixture to the wet, mixing completely.
6. Fold in the chocolate chips until mixed thoroughly and then transfer the cookie dough to the prepared dish.
7. Press the dough down with your finger tips, until it reaches the edges.  Sprinkle with sea salt.
8. Bake at 325 for 20-25 minutes or until the edges begin to brown slightly.
9. Remove from the oven and let cool on a drying rack before cutting and serving.

Homemade Almond Butter

     Arnauld recently got hooked on a new snack, almond butter.  We have purchase jars from Trader Joe's and occasionally Whole Foods.  Well, for about the last 3 weeks, almond butter has fallen off the face of the earth.  Every time I'm at the store, I search the shelves hoping to surprise Arnauld with a special treat (for those who know him, there aren't many sweet treats that get him too excited...).  No luck.  I finally got around to reading about how to make my own and I found out that it's pretty easy!  The recipe I read online had a lot of information about raw almonds vs. roasted almonds and the amount of time it takes for almonds to actually turn to a buttery consistency.  Roasted almonds are best because in the amount of time it takes the almonds to break down, the mixture gets pretty warm.  In the end, the almonds are cooked and the whole process just takes less time if you start with pre-roasted almonds.  The site I read also said that in the food processor, the process can take up to 20 minutes...that's a long time grinding!  It didn't end up taking me that long and the results were fantastic.  Of course, I was so proud to share my creation with Arnauld, who quickly informed me that he prefers chunky.  I quickly chopped a few more almonds, stirred them in, and the process was complete.  No bits of hard shell and it even turned out cheaper than buying the pre-made stuff.

Almond Butter

Ingredients
3 cups almonds

Method
1. Place 3 cups of almonds in the food processor.
2. Puree until the almonds oils have been released and the almond butter is at a consistency that you like.  This may take anywhere from 8-20 minutes, depending on your food processor.  If the nuts stick to the side of the bowl, use a spatula to scrape them down.
3. Store almond butter in a sealed container in the refrigerator.

Breakfast Quinoa

     I pulled this recipe from the June issue of Cooking Light a few weeks ago.  It's been sitting on my table but life has just been so busy.  I think about trying new recipes but then I just go back to something I know by heart.  Arnauld has pulled through with some new dishes for our weekend dinners.  Last weekend he made a delicious salmon on the grill and Friday night he whipped up pasta with turkey meat sauce...and GASP...I didn't even snap a picture!  Hopefully once summer comes, I'll get back to trying new things and blogging more.
     So the thing that finally got me to execute this recipe that has been sitting on the table for weeks, was the fact that I was racking my brain for something new to introduce Wren to.  Her meals have also hit a bit of a rut, but she LOVES to eat.  I love that she loves so many different things and I just want to keep exposing her to more.  No surprise here, she is a quinoa fan!

Breakfast Quinoa

Ingredients
1/2 cup uncooked quinoa
3/4 cup light coconut milk
2 tbsp water
1 tbsp brown sugar
1/8 tsp salt
1/4 cup flaked unsweetened coconut
1 cup sliced banana

Method
Preheat oven to 400 degrees
1. Clean quinoa according to package directions.
2. Combine quinoa, coconut milk, water, sugar, and salt in a medium saucepan.  Bring to a boil.  Reduce heat and cook for 15 minutes.  During the last 2 minutes, stir continuously.
2. While the quinoa is cooking, spread the coconut on a baking sheet.  Bake for 5 minutes or until golden.
3. Place about 1/2 quinoa in 4 bowls.  Top with banana (or other fruit of choice) and flaked coconut.

Cheesecake Cupcakes

     Today was a sweet day...my first Mother's Day as a mom.  Before having Wren, I've heard so many people describe a mother's love and how there is nothing like being a mom.  I thought I got it, but I had no idea!  Being a mom has changed my life in every possible way.  I have never felt more fulfilled and just plain old happy.  Wren will be 9 months tomorrow and already I am amazed at how much she is growing and learning every day.  Just a few months ago she was still just a really cute blob and now she is this little ham who has us wrapped around her little finger and stuns me with her ability to observe and imitate the world around her.  I feel so lucky to be her Mom.

Cheesecake Cupcakes

Ingredients

Crust
1 cup of crumbled graham crackers
4 tbsp butter, melted
1 tbsp sugar

Filling
2 8oz packages of cream cheese
2/3 cup sugar
1/8 tsp salt
2 large eggs
1/2 tsp lemon zest
1/2 cup sour cream

Method
Preheat oven to 300 degrees
1. Combine the graham crackers, butter, and tablespoon of sugar.  Press a tablespoon of the mixture into a cupcake tin with paper liners.  Put in the refrigerator while you prepare the filling.
2. Beat the cream cheese using a mixer, until smooth.
3. Add sugar and salt.  Beat until combined.  Scrape the sides of the bowl as needed.
4. Add one egg at a time.  Beat until fully incorporated.
5. Add the vanilla, lemon zest, and sour cream.  Beat again.
6. Divide the filling into the cupcake tins.
7. Bake for 18-22 minutes.  The cakes should be firm but the center still a bit wobbly.  Place on a wire rack to cool.  Then cover with plastic wrap and place in the refrigerator for a few hours.
8. Serve topped with melted chocolate and berries.

Wren working on her first art project for Mother's Day.

Asian Ground Beef Lettuce Cups

     This week was spring break and luckily we did not lose our break this year!  I feel so fortunate to have had this week to be home with Wren.  We didn't have the most glamorous plans-we interviewed every landscaper in town to help us clean up our backyard, went to the dentist, and did other chores around the house...all things that had to be done.  A trip to a tropical location would have been nice, but I'll settle for a week full of chores as long as it's with my girl!

Asian Ground Beef Lettuce Cups

 Ingredients
1 lb of ground meat
1 lb of thinly sliced mushrooms
1 small onion, roughly chopped
2 tbsp of oil
3 cloves of garlic, minced
1-2 cups of broccoli slaw or broccoli chopped into small bits
½ cup of shredded carrots
1-2 tbsp of fish sauce
1-2 tbsp of apple cider vinegar
Kosher salt and black pepper

Method
1. Use a food processor to chop the onion.
2. Heat a large skillet over medium high heat.  Add the oil.
3. Add the onions to the skillet.  Once they are translucent, add the mushrooms.
4. Once the mushrooms are tender, add the garlic and cook for 30 seconds before adding the beef.  Stir until the meat is no longer pink.
5. Add the fish oil and apple cider vinegar.  Toss in some salt and pepper.
6. Finally, add the broccoli and carrots.  Cook until the vegetables soften.
7. Spoon into large lettuce leaves or serve on top of salad.

The Test Test
So good and so easy!

Look who is back in CT...it's Jax and he is 5!

 

Turkey Meatballs

     I made dinner twice during the work week this week and I'm feeling proud!  Juggling house stuff, work, and Wren has taken some getting used to and I've let meals during the week slip a bit.  I have been eating at my mom's, stealing food from her house and bringing it home, or just eating something quick like a yogurt.  Not always the best choices, but they've kept me going so far.  I wanted to get back in the swing of preparing meals, especially since Wren is doing so well eating finger foods.  I want her to be able to start eating meals with us and sharing what we eat with her. 

Turkey Meatballs

Ingredients
1 lb ground turkey
1/2 cup almond flour
2 eggs
1 small onion, grated
1/2 cup carrots, grated
3-4 garlic cloves, minced
1/2 cup fresh parsley, chopped
1/2 cup fresh basil, chopped
1/4 tsp salt
black pepper

Method
Preheat oven to 350
1. Combine all of the vegetables in a large bowl. Mix in the turkey.  Season with salt and pepper.
2. Beat the eggs in a separate bowl and then stir into the meat mixture.
3. Add the almond flour and mix.
4. Form 16 meatballs and place evenly on a baking sheet coated with cooking spray.
5. Bake for 35-40 minutes.

The Taste Test
    This was a simple recipe to execute on a week night.  I served the meatballs over spaghetti squash.  Definitely a recipe I will use again!

Tofu Masala

     I haven't blogged in a while.  I was planning an Easter post last week but my Pinterest recipe was an epic bomb!  I made Easter egg cookies that called for crunchy Asian noodles.  I bought Chow Mein Noodles and my cookies were basically raw noodles covered in chocolate.  They looked pretty but were inedible.  I reverted to easy go to recipes for lunch and meals this week, so there has been nothing new to write about.  Baby food has also consumed a lot of my time.  It is tough keeping up with providing Wren with a wide variety of choices!  She is loving finger foods and feeding herself. 
     In an effort to get back on track with trying new foods and cooking, I decided to use the block of tofu sitting in my fridge.  The end result was a delicious Indian inspired meal.

Tofu Masala

Ingredients
14 oz tofu (extra firm)-press to remove excess water and cut into cubes
10 almonds
6 cashews
1 tsp chili powder
1/4 tsp tumeric
2 tsp codiander
salt to taste
1 tsp cilantro, chopped
3 tsp oil
2 medium onions
2 medium tomatoes
1 tbsp ginger
3 cloves garlic

 Method
1. Cut the onions and tomatoes into large chunks.  Combine them in a microwave safe bowl, along with the ginger and garlic.  Add a teaspoon of oil and microwave for 2 minutes.  Allow to cool and then puree in the food processor.
2. Soak the nuts in water for 30 minutes.  Next, puree them, adding a little almond milk, to form a paste.
3. Add a teaspoon of oil to a pan over medium high heat.  Fry your tofu until all sides are brown.
4. In a separate pan, heat the tomato mixture.  After 2 minutes, add the spices. Then transfer tofu, the nut paste, and 1/2 cup of water.
5. Bring the mixture to a boil and then stir in cilantro before serving.

Fail.

Checking our her Easter basket with a little help from Moose.

Mastering the sippy cup.

Add caption

Getting tucked in for a ride....

Happy girl.