mint chocolate chip cookies



no fancy story here. i really like mint. and i really like chocolate. and i really like cookies. so, you know, i made something with all of those things.


2 1/2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup butter, softened
1 1/4 cups sugar
2 eggs
2 teaspoons green food color (i use about two teaspoons. adjust to whatever shade of green you would like)
1 teaspoon peppermint extract
1 1/2 cups semi-sweet chocolate chips


preheat oven to 375°F. mix flour, baking soda and salt in medium bowl. in a separate bowl, beat butter and sugar in with electric mixer until light and fluffy. add eggs, food color and peppermint extract. mix well. gradually beat in flour mixture on low speed until well mixed. stir in chocolate chips.

drop by heaping tablespoons about 1 inch apart onto ungreased baking sheets.

bake 10 to 12 minutes or until edges are lightly browned. remove to wire racks. cool completely.


blueberry orange bread

dessert breads are my new favorite thing. i actually made this a couple of weeks ago, but am just now getting around to posting about it. bad blogger – i know. anyways, this has been my best dessert bread to date. the orange juice makes the top and edges really crusty and delicious!



1 cup fresh blueberries
2 cups all-purpose flour
1 cup white sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 tablespoon orange zest (outer skin of orange)
4 tablespoons cold unsalted butter, cut into pieces
1 large egg, well beaten
3/4 cup freshly squeezed orange juice (about 3 naval oranges)
1 teaspoon pure vanilla extract


preheat oven to 350 degrees F.

in a small bowl, combine the beaten egg with the orange juice and vanilla extract.

in a large bowl, whisk the flour with the sugar, baking powder, baking soda, salt, and orange zest. cut the butter into small pieces and blend it into the flour mixture with a pastry blender or two knives. the mixture should look like coarse crumbs. fold the wet ingredients into the dry ingredients. stir in the blueberries. pour into the prepared pan and bake for 50 – 60 minutes or until a toothpick inserted into the center of the cake comes out clean. r

remove from oven and let cool on a wire rack before serving.

csa noms: strawberry bread

we got strawberries in our csa box again this week. chomp! i really wanted to find a new recipe to try and was superexcited to try out strawberry shortcake cookies. BUT after looking at the recipe more closely, it turns out that strawberry shortcake cookies are only good for 24 hours, and then they get gross. and as much as i would love to nom 24 cookies in 24 hours, i thought it might not be my best move. so i found this recipe instead.



1 1/2 cups fresh strawberries
1 1/2 cups all-purpose flour
1 cup white sugar
2 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/2 cup vegetable oil
2 eggs, beaten


preheat oven to 350 degrees f.

slice strawberries. combine flour, sugar, cinnamon and baking soda in large bowl. mix well. blend oil and eggs into strawberries. add strawberry mixture to flour mixture, blending until dry ingredients are just moistened. pour batter into bread pan.

bake for 45 to 50 minutes, or until tester inserted comes out clean. let cool before serving.

csa noms: spinach and carmelized onion quiche

in recent months, i have discovered that i love quiche. it’s delicious, full of cheese and involves 45 minutes of me not having to do anything. perfect. thanks to my csa delivery today, i had plenty of spring onions and spinach. this is my first make-it-up-as-you-go quiche. it turned out great!



salt and pepper
2 spring onion
2 cups of spinach
6 ounces of cheese, shredded (i used norwegian goat cheese)
6 eggs
1/4 cup of heavy cream (you can also use half and half. i just happened to have heavy cream on hand)
2 tablespoons olive oil
1 prepared pie crust


preheat over to 375 degrees f.

slice the onions. heat olive oil in a  pan over medium high heat. add onions, and cook until brown.

layer spinach and onions in a 9 inch uncooked pie crust. whisk together eggs, heavy cream, cheese, salt and pepper. pour over spinach and onions. make sure that the mixture gets underneath the spinach leaves.

bake for 35 to 45 minutes. let rest 10 minutes before serving.

csa noms: strawberry oatmeal bars

i got some DELICIOUS looking strawberries in my csa box this week. it took all my self control not to eat them before i even got them home. i wanted to try something new with strawberries – specifically i wanted to bake with them. it took some searching around before i found the right recipe. i ended up combining two recipes from the food network – one for strawberry oatmeal bars and one for strawberry jam. making my own jam was actually pretty easy, so expect some future blogs about jams and canning.


1 3/4 sticks unsalted butter, cut into pieces, plus more for greasing pan
1 1/2 cups all-purpose flour
1 1/2 cup oats
1 cup packed brown sugar
1 teaspoon baking powder
1/2 teaspoon salt
1 1/2 cups fresh strawberries, halved and hulled
2 small lemons
1 cup white sugar

preheat the oven to 350 degrees f. butter a 9-by-13-inch rectangular pan.
to make jam, combine the white sugar and lemon juice in a small saucepan. cook over very low heat for 10 minutes, until the sugar is dissolved. add the strawberries and continue to cook over very low heat for 20 minutes, until the mixture boils slowly. set aside.

mix together the butter, flour, oats, brown sugar, baking powder and salt. press half the oat mixture into the prepared pan. spread with the strawberry jam. sprinkle the other half of the oat mixture over the top and pat lightly. bake until light brown, about 30 to 40 minutes. let cool completely. then cut into squares.

csa noms: whole wheat blueberry zucchini mini muffins

something i realized earlier this year with my csa is i love zucchini bread. love it. love it. love it. so i was super bummed when my doctor put me on a low glycemic diet earlier this year because i thought i would have to give up things like zucchini bread. but alas – some simple modifications yielded this great recipe!

1 3/4 cup whole wheat stone ground flour
2 tsp baking powder
1/2 tsp baking soda
1/2 ground cinnamon
1/4 tsp salt
3/4 cup sugar (or sugar substitute)
2 eggs
1/2 cup applesauce
1 tsp vanilla
2 medium zucchini, grated
1 cup blueberries

preheat oven to 350F.

in a bowl, combine flour, baking powder, baking soda, cinnamon and salt.

in another bowl, use an electric mixer to mix eggs and sugar. stir in applesauce and vanilla. stir in zucchini.

add dry mixture to wet mixture. stir until just combined. add blueberries.

fill mini muffin pans and bake for 10 to 15 minutes. let cool in pan.

yields 42 mini muffins.

csa noms: oven roasted peanuts

we got some roasting peanuts in our csa box this week. NOM! i’ve never had raw peanuts before or known what do to with them. so i googled it. turns out roasting peanuts is pretty simple.

preheat the oven to 350F. spread all the peanuts evenly out on a shallow baking dish. bake for 20 minutes. remove from oven and let cool. then break them open and eat them!

i roasted mine in the shell. if you shell yours before roasting, you’ll need to leave them in the oven for 10 more minutes. the shells hold heat, so mine technically kept cooking after i took them out of the oven.


csa noms: spaghetti squash

spaghetti squash! my new favorite nom! not only was this in my veggie box this week, it is SUPER gi friendly! i used a recipe from the food network. i ended up modifying it because it had me roast it at 450, but that caused the oil on it to smoke. so i scaled back the heat. worked out just fine.

1 spaghetti squash
1/8 cup of olive oil
salt & pepper to taste
marinara sauce (i like earth fare brand)
parmesan cheese


preheat oven to 300F. cut ends off of spaghetti squash and then in half. scrape out seeds. brush on olive oil. salt and pepper to taste. line a baking sheet with aluminum foil and place squash on it flesh side down. bake for 40 minutes. when done, remove from oven and let rest until it is cool to the touch.

in the meantime, heat the marinara sauce on a pan.

when squash is cool, scrape out flesh with a spoon. then place it in the pan with the marinara sauce. stir just until squash is thoroughly heated. serve with parmesan on top.

csa noms: corn and bean polenta bake

this week, i started using recipes from a low glycemic cookbook. lots of awesome stuff in here. however, as usual, i made some modifications. for this recipe, i also changed the title. it was originally called corn and bean tamale pie. but – since my father grew up in southern california – i know what a real tamale is. and while this is DELICIOUS, it ain’t a tamale.


1 onion, chopped

2 teaspoons minced garlic

2 green bell peppers, chopped

2 tablespoons olive oil

3 tablespoons cuman

3 medium tomatoes, chopped

1 (15 ounce) can black beans

2 ears of corn, kernels cut off of cob

1 tablespoon of fresh oregano

1/2 teaspoon salt

1/2 additional teaspoon salt (for polenta)

1/4 teaspoon of ground black pepper

1 cup uncooked coarse polenta

1 tablespoon whole grain flour

2 teaspoons baking powder

1 egg, lightly beaten

1/2 cup 2% milk

1 tablespoon melted butter

1/2 cup grated cheddar cheese



preheat oven to 425F.

saute onions, garlic and peppers in olive oil over medium high heat for 5 minutes. add cuman, oregano, salt, pepper, tomatoes, black beans and corn. turn heat down to medium low. cook, uncovered, for 10 minutes.

in a separate bowl, mix polenta, flour, salt, baking powder, egg, milk and butter to form a thick batter.

pour bean and corn mixture into a 9×13 glass baking dish. spoon polenta over top and spread evenly.

bake for 30 minutes. remove from oven. add cheese to top. continue to bake for additional 5 to 10 minutes.