A Day of Baking

The recipes from today's baking adventure as promised.

This first recipe is modified from the Triple Chocolate Chip Cookie recipe found in Williams-Sonoma's Essentials of Baking.

White and Milk Chocolate Cranberry Cookies

1 1/4 cups all purpose flour
1tsp baking soda
1/2 tsp salt
1/2 cup unsalted butter
1/2 cup brown sugar
6 tblsps white sugar
1 egg
2 tsp vanilla extract
1/2 cup white chocolate chips
1/2 cup milk chocolate chips
1/4 cup dried cranberries

If you would like a little more zip to your cookies you can add 1/2 tblsp of cinnamon, 1/2 tblsp of cayenne pepper, and 1/2 tblsp of nutmeg to the mixture.

Preheat oven to 350 degrees.

Cream the butter, sugar, and brown sugar together in a medium mixing bowl.(Note: If your brown sugar is hard you can scrape out the equivalent of 1/2 cup into your mixing bowl with the butter and fill your sink with really hot water about a 1/4 of the way full. Place the mixing bowl in the hot water bath and stir as the brown sugar and butter melt together. Remove the bowl when all of the brown sugar has melted and the mixture is smooth.) Beat in the egg and vanilla to the butter/sugar mixture until smooth. Add the dry ingredients to the bowl and mix until combined thoroughly.

Butter/oil/place parchment paper on two baking sheets. Drop cookies or roll small balls of cookie dough and place on the cookie sheet about 1inch apart. Bake for 10-13 minutes.

This next recipe was also modified from the Essentials of Baking mentioned above but modified from the Cheddar and Herb Muffin Recipe.

Savory Chocolate Chip Muffins

11/4 cups all purpose flour
1/2 cup wheat flour
2 or 3 tsp baking powder (use 3 tsp if you want fluffier cookies)
1/2 tsp salt
1 cup chocolate chips
1 tblsp ground cinnamon
1 tblsp ground nutmeg
1/2 tblsp ground ginger
1/2 tblsp cayenne pepper
2 large eggs
1 cup 2% milk
2 tblsps honey
1/3 cup vegetable oil

Preheat a baking sheet in the middle of the oven at 400 degrees. Butter or oil a standard muffin pan and place muffin baking cups in the buttered or oiled cups in the pan.

Whisk all wet ingredients (eggs, milk, honey, vegetable oil) together in a medium mixing bowl. Add the dry ingredients and mix until thoroughly combined. Spoon the batter into the muffin cups until 3/4 of the way full. Bake 15-18 minutes.

Amish White Bread 
See recipe here: http://allrecipes.com/recipe/amish-white-bread/

Light and Heavenly Chai Latte Smoothie

8oz brewed chai
1/2 cup ice
1 scoop (abt 3tblsps) of protein powder
1 cup yoghurt (preferably greek)
Pumpkin Pie Spice
1/2 Teaspoon of ground cayenne pepper

Brew your favorite chai tea in about 8oz of hot water and let steep to obtain full potential. Add ice, 1 scoop protein powder of your choice, 1 cup of yoghurt (preferably greek style), your brewed tea, a sprinkling of pumpkin pie spice, and about a 1/2 teaspoon of cayenne pepper (ground). Blend to your heart's content and enjoy.

If you like goat cheese here is a healthy and tasty dinner for you! About 25 minutes for cooking and prep combined.

1 Small box risotto
2 Red peppers, diced
5 cups/1 package of spinach, washed and dried
1 small log or 1/4 large log of goat cheese, crumbled
Olive oil
Salt and Pepper

1. While beginning to boil the water for the risotto (follow package directions), sauté spinach in olive oil (or oil of your choice) until reduced to half the amount in size. Then add all of the diced red peppers and sauté until just soft (little bit of a crunch when chewed).
2. Once the risotto is cooked (if cooked too long, it will become soggy and disgusting) drain and put back into pan. Over low heat add the spinach, red peppers, and goat cheese to the risotto. Stir until the goat cheese is fully dissolved. Add salt and pepper to taste.