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Super Starts Here.

Summertime and the Givin’ is Easy!

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MySuperCookies have finally landed, and to celebrate we are giving away a box of each flavor every day in July!  That’s right, THREE FREE BOXES EVERY DAY.

Entering is easy—just “like” us on Facebook and look for a new task to complete each day. The winner will be chosen at random daily from the entries, and each winner will be entered in our grand prize of 36 boxes of cookies! Keep a watch on Facebook, be sure to enter every day, and don’t forget to tell your friends! We will also be posting the daily questions on Twitter, but entries must be received via Facebook. Good luck, SuperFriends!

Get a head start by liking us HERE!

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TEST KITCHEN: A Snack For The Summer

 

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If you are looking for a perfect summer time snack to take on a day trip to the beach or the park, we have found an easy and delicious whole wheat cheese cracker that you and your kids will love! This week in the kitchen, we prepared a recipe called Whole Wheat Goldfish Crackers (modified from Natalie at Super Healthy Kids.) We made these crackers using heart, flower, square and triangle cutters in place of the goldfish, but you can do any small cutouts that would be bite size. One thing that we did change with the recipe is we used monetary jack cheese instead of cheddar cheese, but you can you any type of shredded cheese you prefer!  Our SuperTeam loved these snacks, as they were a light, airy cracker with a hit of flavor that we definitely want to make again!

 

Whole Wheat Goldfish Crackers

Adapted from Natalie at Super Healthy Kids

Yield- 75 small crackers

 

Ingredients 

 

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•1 cup whole wheat flour

•1/2 tsp sea salt

•4 Tbsp Cold unsalted butter, cut into pieces

•8 ounces grated monetary jack cheese

•3-4 Tbsp water

 

Directions

1.Add the flour and salt to a food processor and pulse. Then add butter and pulse until the mixture resembles coarse meal. Add grated cheese a little at a time and pulse.

 

2.Add water, one tablespoon at a time, until the dough forms into a ball.  Continue pulsing between tablespoons of water.  When the dough clumps in the food processor you will know it is ready, if you are unsure you can also feel the dough and if it shapes into a ball, it is ready.

 

3.Flatten between two pieces of wax paper, and chill for 15 minutes.  This will help the butter get cold and makes for a puffier cracker.

 

4.Roll the dough fairly thin.  About 1/8 of an inch is a good thickness.  More thin means more crisper. Be careful the dough may stick to the wax paper as you roll it out.

 

5.Cut out shapes and place on a baking sheet.

 

6.Bake at 350 °F for 12 minutes for very thin crackers and a little longer for thicker crackers, about 15 minutes.

 

7.Store in an airtight container for up to 1 week.

 

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Have a great weekend!

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Edamame On The Rise

So…what is edamame?

Have you recently heard the term edamame, and wondered exactly what it is?  Edamame is a soybean, and soybeans are legumes, defined as a plant source protein.  If you have never seen endamame it has a bright green shell with small edible pea like pods inside.  Edamame has an array of nutritional benefits including high protein, fiber and a variety of minerals including calcium, potassium, iron, zinc, magnesium and copper. Soybeans are one of the few types of plant proteins that are a complete source of protein.  A complete source of protein a sources of protein that contains an adequate proportion of all nine of the essential amino acids.  The same protein as meat or an egg, which makes it a great option for vegetarians. Edamame is a complete protein that is a much healthier substitute for other protein sources that are higher in saturated fat and cholesterol.

What do I do with it?

Edamame can be purchased frozen either shelled or unshelled steaming creates.  A fun finger food snack to help prevent the loss of nutritive value, sprinkling with a dash of sea salt and eating the beans straight out of the shell. Another great option is to make  guacamole.  In order to do this mash the beans out of the shell, combine with fresh-diced tomato, minced garlic, cilantro and lime juice to make what we call “edamole”. Other dishes that can enamame can be included in are in chili, soups, stir fry, and salads and side dishes, below are a few ideas to try!

Try it out
 
Edamame and Corn Salad
Recipe Adopted from Diana De Cicco from http://www.sheknows.com
Makes 4 to 6 servings

 

Ingredients
•10 ounces frozen edamame, shelled
•2 tablespoons extra virgin olive oil
•1 white onion, chopped
•1 red bell pepper, chopped
•1 (16 ounce) can corn kernels, drained
•2 leeks, thinly sliced
•1 garlic clove, minced
•1 tablespoon fresh basil, minced
•1 tomato, diced
•salt and pepper to taste
•1/2 cup crumbled feta cheese
Directions
1.Sauté edamame in olive oil for a few seconds, then add onion and cook until translucent.
2. Add red pepper, corn, leeks, and garlic and sauté until vegetables are just tender.
3.Spoon vegetable mixture into a bowl and stir in basil, tomato, and salt and pepper.
4.Top with feta cheese and chill until ready to serve.
Broccoli Stem, Quinoa, and Edamame Salad
Yields: 4 servings
For the salad:
•1/4 cup quinoa, rinsed well and drained
•1/4 teaspoon salt
•5 broccoli stems
•3/4 cup frozen, shelled edamame
•1 small head of radicchio
•1 pomegranate
For the dressing:
•3 tablespoons extra-virgin olive oil
•1 tablespoon rice wine vinegar
•1 tablespoon shallot, minced fine
•1 teaspoon grated ginger
•1/4 teaspoon dijon mustard
•1/2 teaspoon salt
•1/8 teaspoon black pepper
Directions
1. Add the quinoa, salt, and 1/2 cup water to a small saucepan. Bring to a boil. Reduce heat to low and cover. Simmer for 10 minutes. When finished cooking, all the water should be absorbed and the grains will be cooked and fluffy.
2. Using a chef’s knife, trim away the outer layer of each broccoli stem to make a rectangle of only the soft inner flesh. Place one stem flat on your cutting board. Using even strokes of a vegetable peeler, shave off thin ribbons of broccoli. Continue with the rest of the stems. You should have 21/2 to 3 cups of broccoli ribbons when you’re done.
3. Bring a small saucepan of water to boil. Place the stems and frozen edamame into the boiling water. Blanch for 2 minutes. Fill a large bowl with ice water to create an ice bath. Using a large strainer, drain the vegetables and then immediately place the strainer with vegetables in the ice bath. Drain and pat dry with a clean tea towel or paper towels.
4. Cut the stem end off the radicchio and remove 5 nice leaves. Tear these into bite-size pieces in a large mixing bowl. Add the broccoli stems, edamame, and cooked quinoa.
5. Cut the pomegranate in half. Grasp one half of the fruit in one hand, cut side down, over a large bowl. Take a large wooden spoon with the other hand and hit the back of the pomegranate. This will release the seeds into the bowl. Continue until you have about 1/2 cup. Add to the salad, saving a few for garnish.
6. In a small bowl, whisk together all the dressing ingredients. Pour over the salad and toss well. Taste and adjust seasoning with a little salt and pepper. Divide evenly onto four salad plates and garnish with additional pomegranate seeds. Serve immediately.
Spaghetti With Edamame, Parsley, Garlic and Olive Oil
Recipe adopted from Martha Rose Shulman 
Yield: 4 servings

 

Ingredients
•1 large garlic clove, finely minced to taste
•Leaves from 1 bunch parsley
•2 tablespoons extra virgin olive oil
•1 1/3 cups organic frozen shelled edamame
•3/4 pound whole grain spaghetti
•1/4 cup freshly grated Parmesan
Directions
1. Begin heating a large pot of water for the pasta. Meanwhile, turn on a food processor fitted with the steel blade, and drop in the garlic. When it’s chopped and adhering to the sides of the bowl, stop the machine and scrape down the bowl with a spatula. Add the parsley to the bowl, and process until finely chopped. With the machine running, drizzle in the olive oil. Transfer the mixture to a large pasta bowl.
2. When the water in the pot comes to a boil, salt generously, add the edamame or peas and cook five minutes. Remove from the pot with a strainer or a slotted spoon, and place in the bowl with the parsley.
3. Add the spaghetti to the boiling water, and cook al dente following the timing instructions on the package. Checking for doneness about a minute before the stated cooking time. When the pasta is cooked, remove 1/2 cup of the cooking water and add to the bowl with the herbs and edamame or peas. Drain the pasta, and toss with the mixture in the bowl. Add Parmesan if desired, and serve.
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TEST KITCHEN: Ice Cream Bar

As the weather gets warmer, the kid in all of us crazes ice cream and popsicles. While we are big ice cream fans, we do not always like all of the sugary toppings that are paired with it. To try and fix this problem, we created our own ice cream bar featuring toppings that were a bit healthier and more natural. Check it out!

For ice cream, we picked Whole Food’s 365 Vanilla, but you can pick any other flavor that your family would enjoy. We also love a good pint of Ben & Jerry’s, which is newly non GMO!
As far as toppings go, we put together a medley of fruits, as well as some unexpected offerings such as maple syrup and cinnamon.
Toppings we used: banana, strawberry, dark chocolate, almonds, maple syrup, cinnamon and coconut.
Our Creations

#1: Maple syrup, cinnamon, and dark chocolate
#2: MySuperFoods chocolate chip granola bar and strawberry (for a similar version, try our Granola bites!)
#3: Coconut, dark chocolate, almonds and bananas
#4: Bananas, strawberries and dark chocolate

 

How do you style your ice cream? Are you more of a fruit family, or do you opt for chocolate and coconut?
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TEST KITCHEN: Gluten Free Apple Walnut Bread

 

I recently read Wheat Belly by William Davis, MD.  I do not have celiac disease or follow a gluten free diet, but wanted to further educate myself on the topic.  I found the book enlightening and informative.  Definitely thought provoking.  While I don’t plan to change to a gluten free diet, I was interested in trying his recipe for Apple Walnut Bread and know that many of you are interested as well.  Especially those of you who DO follow a gluten free diet.

We made some small adjustments by using melted coconut oil instead of the other options of walnut oil, extra-light olive oil or butter. The other alternation we made was instead of using sour cream or coconut milk we used plain fat free yogurt.

Overall, we enjoyed the bread, but felt that a drizzle of honey on top was the way for it to be best enjoyed.  We also considered adding chopped pieces of apple or pear to the existing recipe for a hint of sweetness.  Trust me when I say we are not an overly sugared bunch.  But we felt it needed a little something extra.

Apple Walnut “Bread”
Recipe adopted from #1 New York Times Bestseller Wheat Belly by William Davis 
Yield 10 to 12 servings
Ingredients
2 cups ground almonds (can be pre-ground)
1 cup chopped walnuts
2 tablespoons ground flaxseeds
2 teaspoons ground cinnamon
2 teaspoons baking powder
½ teaspoon fine sea salt
2 large eggs
1 cup unsweetened applesauce
½ cup melted coconut oil
¼ cup plain Greek yogurt
Directions
 
1.Preheat the oven to 325°F.  Coat a 9 x 5- inch loaf pan liberally with coconut oil.
2.Combine the ground almonds, chopped walnut, ground flaxseeds, cinnamon, baking powder, and salt in a bowl and stir until thoroughly mixed.
3.Combine the eggs, applesauce, oil, and yogurt in a small bowl.  Pour the mixture into the dry ingredients and stir just until incorporated.
4.Pour the batter into the pan and bake until a toothpick comes out dry, about 45 minutes
5.Allow to cool in the pan for 20 minutes, then turn out. Slice and serve!
FIND THE PRINTABLE VERSION OF THIS RECIPE HERE

 

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5 Ways to Cut Processed Sugar–Use Fresh Fruit!

The amount of added sugar in processed foods has increased in recent years and it is important to recognize where this sugar is and how we are able to cut it out. You may be asking why this extra sugar is so bad for us. Let’s first look at the different types of sugar that we consume. What we think of as table sugar is sucrose, composed of fructose and glucose. The naturally occurring sugar in fruit is called fructose. Although both of these are types of sugar our body has to break down and turn into a source of energy, or store if necessary, we know that processed fructose does not contain the fiber, antioxidants, vitamins and minerals that naturally occurring fructose does. Increasing amount of sucrose in the diet is linked to the increasing amount of fat that our liver produces, and therefore we are consuming calories, which have no nutritional value. One way in which we are able to cut out this highly processed sugar and not lose the sweet taste that we all love is to add fruit to our food!

Fruit is such a great addition to our diet because most fruits are naturally low in fat, sodium, and calories and none have cholesterol. Fruit also offers a high concentration of antioxidants (which remove toxins within the body), phytonutrients and fiber. Many essential nutrients are in fruit including potassium, dietary fiber, vitamin C, and folate. Vitamin C is very important for growth and repair of all body tissues, helps heal cuts and wounds, and keeps teeth and gums healthy. One important fact to understand is when our body breaks down glucose (the basic component of sugar) blood sugar is raised. Here are some creative ways to incorporate fresh fruit into meals throughout the day!

 

Breakfast- Banana Breakfast Quinoa

Developed by MYSUPERFOODS Team

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Ingredients:

  • 1/2 cup cooked quinoa
  • 1 banana
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 1 Tablespoon maple syrup(optional) plus more for drizzling
  • 2 Tablespoons crushed walnuts

Directions:

  1. Using a fork, mash ¾ of the banana in a bowl into a smooth puree.
  2. Add in the quinoa, cinnamon, and salt and mix together. If the quinoa’s not sweet enough, add the maple syrup to enhance the flavor.
  3. Move into a serving bowl and add on top the walnuts and more banana and maple syrup if desired. Serve as a cold breakfast or—if you prefer—heat it up in the microwave or oven like a hot cereal.

 

Lunch- Mango Salsa

Developed by MYSUPERFOODS Team

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Ingredients:

  • 1 mango, chopped small
  • 1/2 cup red onion, chopped small
  • 1/2 chopped cucumber (peeled and seeds removed)
  • 2 tablespoons fresh cilantro
  • 1/4 cup lime juice
  • Salt and pepper to taste
  • Fresh mint to taste (optional)

 

Directions:

1. Place mango, red onion, cucumber, cilantro, and lime juice into a medium bowl.

2. Mix until well blended. Season with salt and pepper.

3. Serve with baked chips. Enjoy!

4. Refrigerate leftovers.

 

Makes 6 servings.

 

Dinner- Strawberry Avocado Kale Salad with Bacon Poppyseed Dressing

Recipe adopted from Lauren’s Latest

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Ingredients:

  • 1 avocado
  • 2 pieces bacon
  • 6 cups baby kale
  • 2 cups strawberries
  • ½ mayonnaise
  • ½ tsp Poppy seeds
  • Salt and Pepper to taste
  • 2 Tbsp sugar
  • 2 Tbsp White Vinegar

 

 

Directions:

1. Wash kale and dry, slice strawberries, avocado.

2. Place kale, strawberries and avocado into a large bowl and set aside.

3. For the dressing, cook bacon until crisp. Remove from pan and drain bacon on paper towels. Crumble into small pieces and whisk together with remaining ingredients. Drizzle over salad and serve.

 

Snack- Almond Strawberry Banana Yogurt Smoothie

Recipe adopted from POPSUGAR Fitness

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Ingredients:

6 large strawberries
1 sliced banana
1 cup blueberries
6 ounces plain Greek yogurt
1 cup skim milk
1/4 cup almonds

 

Directions:

  1. Cut the tops off of five of the strawberries.
  2. Place the strawberries, banana, blueberries, yogurt, milk, and almonds in a blender or food processor. Blend until smooth and creamy. Garnish with a strawberry.
  3. Makes four cups or two 16-ounce servings. Save the extra serving in the fridge or share it with a friend. If you only want one serving, just halve the recipe.

 

Dessert- Honey Lime Fruit Salad

Developed by MYSUPERFOODS Team

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Ingredients:

  • 2 Tablespoons honey
  • ½ cup of ice
  • Squeeze of one lime or 1 T lime juice
  • 1/3 cup strawberries
  • 1/3 cup cubed pineapple
  • 1/3 cup green grapes
  • 1/3 cup blueberries
  • 1/3 cup cubed cantaloupe

Directions:

  1. Mix honey, ice and lime juice in medium bowl.
  2. Carefully toss fruit with honey mixture. Sprinkle

 

For more information be sure to check out: https://mysuperfoods.wordpress.com/2013/05/20/megan-monday-carbs-the-often-confused-macronutrient-broken-down-part-iii-focus-on-sugar-balances-in-the-body/

 

 

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MEGAN MONDAY: Health Is Only Skin Deep

Health Is Only Skin Deep – The Importance of Massage for Every Age

Megan Monday articles are written by Megan Kalocinski, a Certified Nutrition and Health Coach.

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I hope everyone is doing well as we get closer to officially kicking of summer here. With the days getting longer and temperatures getting hotter, this is a time of year when we usually are more active. Whether it’s running around outside in the gorgeous weather or swimming for hours on end in a pool, at the beach or a lake, we tend to exert ourselves more than usual, which can lead to some sore muscles, or even newfound injuries. Kids are not immune to this at all, and I recall therapeutic massage to be one of the best ways to heal from any injury I incurred from either swimming, rowing, or running. Injury aside, we often don’t think of massage as a customary thing for kids – rather, it seems more like an indulgent opportunity for a stressed adult who wants to escape for an hour of relaxation. While I understand at the end of the day when everyone is tired and ready for bed, giving your kids a massage may be the last thing you want to do, but it can have incredible health benefits, which ultimately make your life easier, too. Healthier kids = happier kids (and parents). One of my favorite books for kids’ health, “Perfect Health for Kids,” by Dr. John Douillard, offers some key insight into this topic, and is where I reference a majority of the information used in this article.

Believe it or not, skin dryness is one of the key indicators that a massage is needed to help the body naturally recover from an imbalance. Normally, the winter months lead to dryer skin due to lack of moisture, drier air, colder temperatures, and dietary changes. However, whether this dryness continues into the summer months or if your child’s skin is dry from the use of sunscreens, pool chlorine, beach salt, excessive sweating (salt and ammonia deposits), or dehydration, it’s important to note and take action on – and not just by slathering on moisturizer.

Dr. Douillard notes:

“What we don’t see [in dry skin] is that the deeper layers of the skin and the tissues beneath them can also become dry. Too much dryness causes the skin to lose the ability to function as an organ. When supple, moist, and in balance, the skin drains toxins and waste products efficiently into the lymphatic system, which then carries the waste away from the skin and out of the body. If the skin stops functioning, the lymphatic fluid will also stagnate and the waste will begin to back up in the skin. Along with the liver and kidneys, the skin is one of our primary organs of both processing and eliminating toxins…When the skin is supple and well-lubricated for extended periods of time, the lymphatic system moves freely, allowing the disease-fighting white blood cells of the immune system also to move freely. But, if dry skin interferes with the removal of waste products, the lymphatic fluid stagnates and the immune system becomes compromised…In kids, this usually results in a skin rash, allergic hives, or eczema.

One of the most effective ways to treat and prevent all-too-common dry skin is with a simple daily massage for your child (or self). A daily massage can lubricate both superficial and deep layers of the skin, restoring normal circulation, waste removal, and other functions.”

I know that my son loves his legs, arms, and back massaged after his bath each night. We use coconut oil or all-natural Earth Mama Angel Baby lotion. What you actually use on your child’s skin is very important, for you do not want to use anything made with synthetic ingredients, harsh ingredients, or anything that can actually cause greater issues with toxins (see my other article here). Not only is the massage routine before bed good for my son’s health, but I can honestly say, he has some of the nicest skin, which people compliment on often. I wish my skin was as soft as his. Daily massage after bath time also relaxes my son and he sleeps very well each night. We also massage our 3-month old baby, for infant massage is not only important for the reasons already mentioned, but it also stimulates their senses and helps with brain development and tactile recognition. Not to mention, it’s a nice bonding experience with your kids. Studies have shown an increase in production of growth hormones in subjects who were touched regularly compared to those who were not.

Dr. Douillard recommends the use of warm sesame or other oils on the skin for massage. Oils tend to pull impurities out of the deep layers of skin, acting as detoxifiers and allowing the skin to function effectively as an organ. Also, natural butters like shea, mango, avocado, and coconut are great for penetrating the skin into the deeper tissues to effectively moisturize all layers of the skin.

A proper massage would start with the child sitting up and beginning at the scalp, by rubbing the child’s head and then working down to the shoulders, heart, chest, and mid-back using sweeping strokes. You can then move on to the arms, hands, and fingers using circular strokes on the wrist, elbow, and shoulder joints. Finish with the hips, legs, and feet. The feet are some of the most important parts to massage, as this is where many of the nerves in the body begin and end, so massaging the feet has a calming effect on the entire nervous system.

As children get older, they can learn how to do this massage themselves, preferably with warm oil before a shower or bath. The kids can learn how to do this easily – just massaging the oil into their skin by rubbing effectively and then rinsing. The skin will remain moisturized all day and will usually not require additional oil or moisturizer. Dr. Douillard explains that this can be an awesome way for kids to learn how to start caring better for themselves and their health.

Megan Monday articles are written by Megan Kalocinski, a Certified Holistic Nutrition and Health Coach and Owner/Founder of Empower Nutrition & Health Coaching, LLC. Megan educates and empowers women, men, and children of all ages to learn the true ins-and-outs of “feeding the brain with knowledge about the best foods, products, and habits for one’s body” in order to reach optimal health and wellness potentials. Visit her website today to learn more: http://www.exponentialhealthandwellness.us or feel free to send her an e-mail at: megan@empowerhealthcoach.com. Follow Megan on Twitter (@MPowerNutrition) and like her on Facebook: Empower Nutrition & Health Coaching, LLC.

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BLOG ROUND UP: DIY Father’s Day Ideas

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Father’s Day is just around the corner (June 15th, in case you forgot!) so it’s time for us to break out our thinking caps and pick a present. If you want to try something a little different from golf clubs and a big BBQ (or in addition to!) check out this round up of these easy and fun DIY gifts, easy to make with the whole family.

TYPOGRAPHY GLASSES {Mr. Printables}

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These fun glasses make a great card or gift for dad. Just print, fold, and give! They’re a cool alternative to a traditional card.

Photo Paperweight {The Chirping Moms}

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A super easy way to add a personal touch to your gift. Just pick a photo, Mod Podge it to the wood, and you’re good to go!

Father’s Day Photo Collage {Positively Splendid}

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This cute photo collage is made using Picasa, and is sure to please dads everywhere.

Father’s Day Shirt and Tie Card {Fancy House Road}

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These shirts are a little bit more difficult to make, but the end product is adorable. Add some ribbon for a tie, or use your favorite scrap fabric.

Monster Handprint Card {House of Burke}

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What’s cuter than some little handprint monsters? This craft is perfect for younger children.

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Chocolate (Chickpea) Peanut Butter Cookies

cookiesAt the MySuperFoods HQ, we cannot get enough of peanut butter. We put it on our celery, we put it on our apples–sometimes we even just eat it by the spoonful! One afternoon, when we were having our usual PB craving, we looked for ways to make a delicious dessert that would still be health conscious. Eventually, we came came across this recipe from Keepin’ It Kind, and couldn’t have been more excited. A healthy alternative to normal chocolate cookies, this version uses chickpeas and bananas instead of eggs and flour. The result was a perfectly soft chocolate peanut butter cookie that we all enjoyed. We adapted the recipe a bit, and added in some of our own helpful hints.

Yum, did we mention they’re healthy? You can also easily make them vegan friendly.

 

Flourless Double Chocolate Peanut Butter Cookies {Adapted from Keepin’ It Kind

Yield: 24 cookies

For a printer friendly version, click here

Ingredients

  • 2 cups cooked chickpeas (1 15 oz. can will have roughly 1.5 cups, so if using canned, you will need 2 cans. Be sure to rinse and drain them first)
  • 1 ripe banana
  • 1/2 cup creamy peanut butter
  • ½ cup coconut sugar (or other vegan sugar)
  • 1/2 cup unsweetened cocoa powder or cacao powder
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking powder
  • 3/4 cup semi-sweet chocolate chips
We tried to bring out our inner food stylists for this one…
Directions
1. Combine all ingredients, except the chocolate chips, in a food processor and process until smooth and completely combined, scrape the sides of the food processor if necessary.
2. Transfer the mixture to a large mixing bowl. Fold in the chocolate chips and place the bowl in the refrigerator, cover and chill for 1 hour.
3. Preheat oven to 375 F. Line 2 baking sheets with wax paper or parchment paper.
4. Use a tablespoon to scoop heaping spoonfuls of dough and roll into a ball.  Note: The dough will be much softer/stickier than normal cookie dough, but that is okay. Continue until all the dough has been used. Once all of the balls of dough are prepared use the palm of your hand flatten the dough into a cookie shape. Keep in mind the size of the cookie will be the same size once it is cooked. If you have to bake the cookies in two batches, you can put the dough in the freezer to harden it up to make it easier for the second batch.
5. Place the cookies in the oven and bake for about 17-20 minutes or the cookies have firmed up. Let cool on the baking sheet for about 5 minutes before transferring them to a cooling rack. Store the cookies in an airtight container in the refrigerator. Enjoy!

 

It gets prettier looking, we promise.

 

Yep, these are going in the batter! 


At this point, we all found it necessary to try a bit of the dough. 
 

All mixed and ready to be chilled!

 
Cookies pre-baking.
 
All done! Yum!
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