S'mores Cookies Recipe - Enjoy Summer in March!

Even though I live in the sunny Golden state, it still rains. And, because I live less than a mile from the beach (no, no, I'm not bragging, I swear!), it gets very cold and damp sometimes. Yesterday was one of those chilly, rainy Saturdays that demand copious amounts of tea and the baking of some new and exciting treat.

S'mores Cookies

While at the grocery store, I got a hankering for s'mores. As a former camp counselor, s'mores are a favorite summer treat. The stick fingers, the crumbling graham crackers, the oh-so-satisfying Hershey bars. To die for.

But, since it was cold and chilly and clearly not campfire season, I had to resort to a different method of fulfilling my craving. I searched the net and found this amazing recipe for s'mores cookies on The Girl Who Ate Everything, which is fast becoming a favorite food blog. Amazing recipes and even better photos!

Let me tell you. These. Cookies. Are. Amazing. Definitely not on the healthy list, but, after my boss and one of my coworkers and I worked for 12 hours on Friday, these were necessary. I will definitely be bringing them to work tomorrow!


Tip: Try them frozen. Absolutely devine.

So, straight from the mouth of The Girl Who Ate Everything:

S'mores Cookies
Source: Ice Cream Before Dinner

11 Tablespoons unsalted butter, softened
1 cup brown sugar, packed
½ cup granulated sugar
2 large eggs
1 teaspoon vanilla
1 teaspoon baking soda
½ teaspoon sea salt
1 teaspoon cinnamon
2 ½ cups flour
1/2 cup semi-sweet chocolate chips
1 cup mini marshmallows
3 regular sized Hershey’s bars, broken into pieces
1-2 packages graham crackers, broken into squares

Directions:
Preheat the oven to 375 degrees. Line baking pans with parchment paper. I used one 11x17 pan and one 9x13 pan but you can really use any sized pans you want.

Lay out graham crackers side by side on the pans as close as possible (they should be touching). I used 16 graham cracker squares on one pan and 10 squares on another. You may have to add or remove graham crackers according to how much dough you have. If you want your cookies thicker you will use more dough and less graham crackers.


In a medium bowl, whisk together the flour, baking soda, sea salt and cinnamon to combine. Set aside.

In the bowl of an electric mixer, cream butter with white and brown sugar until light and fluffy. Add the eggs and vanilla and mix until combined.

Add the flour mixture to the butter mixer and combine on low speed.


Fold in the chocolate chips and marshmallows. Chill dough in refrigerator for 1 hour to overnight. (Note from Carrie - I chilled for an hour and it worked perfectly).

Place tablespoons of dough on graham crackers about 1 – 1 ½ inches apart. I averaged about 1 1/2 tablespoons of dough per graham cracker square as seen in the picture above. Press down slightly with fingertips.


Bake for 5 minutes then remove from oven to press Hershey’s bar pieces on to the top. You can place as many pieces or as little as you want depending how much chocolate flavor you want.

Bake for 5 – 7 more minutes or until dough is beginning to turn golden brown at the edges. Remove to a wire rack to cool. For clean cutting make sure cookies are completely cool and cut with a sharp knife.

Fresh from the oven, pre cooling and cutting.

The Perfect Breakfast - Banana Muffin Recipe

I love muffins. They are delicious, easy to make, and complement my morning tea perfectly. My favorite bakery makes an amazing egg nog muffin that, despite it being February, is still offered. But, I wanted to create a lower calorie and less expensive muffin treat. So...banana muffins it is!

This recipe is quick, easy, and delicious. The muffins make a great mid-morning snack at work or dessert at the end of the day (pair it with hot chocolate. I promise, you'll love it!)

Ingredients

• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 3 large bananas, mashed
• 3/4 cup white sugar
• 1 egg
• 1/3 cup butter, melted

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Coat muffin pans with non-stick spray, or use paper liners. Sift together the flour, baking powder, baking soda, and salt; set aside.
2. Combine bananas, sugar, egg, and melted butter in a large bowl. Fold in flour mixture, and mix until smooth. Scoop into muffin pans.
3. Bake in preheated oven. Bake mini muffins for 10 to 15 minutes, and large muffins for 25 to 30 minutes. Muffins will spring back when lightly tapped.

Easy Risotto - Artichoke, Caprese Salad, and Boursin Risotto

Hi readers! As Nichole said, we're back and better than ever.

Last week, the mood struck me for risotto. I love risotto, but the thought of making it has always intimidated me. While rooting through my fridge, I found a container of Lite Boursin cheese that was close to its expiration date. Perfect! I trolled the internet and found an easy recipe.

But risotto on its own can't make a meal. I was struck with the inspiration for caprese salad and artichokes as well. My caprese salad is simple: beefsteak tomatoes, buffalo mozarella, my home grown basil, olive oil, and balsamic vinegar.


For the artichokes, I steamed them for 30 minutes (I have a great steamer and the artichokes were small. Steaming is definitely a suggestive thing.) Then, I served them with fresh squeezed lemon juice.


The risotto recipe I found comes from Gayle's Bakery.com:

3 1/2 cups vegetable stock
1 1/2 cups water
2 tablespoons butter
2 tablespoons yellow onion, finely chopped
1 1/2 cups Arborio rice (I used brown rice)
1/2 teaspoon fennel seed (optional)
1/3 cup white wine
1/4 cup Boursin cheese (about half a package)
3 tablespoons snipped chives or chopped parsley (I left this step out because I didn't have it in the house. I'm sure it would be delicious :-))

In a small saucepan bring stock and water (if using) to just below a simmer.

Sauté onion in butter in a large saucepan until translucent.

Add rice and fennel seed if using. Stir to coat and sauté for 1 to 2 minutes over medium heat. Add wine and stir until evaporated.

Add 1/2 cup of broth and stir while cooking until the rice absorbs the liquid. Adjust heat as needed. Be consistent in stirring the rice, gently loosening it from the bottom of the pot.

Continue to add the liquid in 1/2 cup increments, letting rice absorb each addition before adding more liquid.

The risotto should be done in about 30 minutes. It should be tender but al dente. Test it at about 25 minutes and if it seems almost ready, start adding the liquid in 1/4 not 1/2 cup increments.

Remove from heat and stir in the Boursin cheese and chives.

California Autumn - Sweet Potato Tacos

I love fall. But I live in California. I've seen about three deciduous trees and there is a severe lack of crisp air and apple orchards.

But I need my fall fix. So, I decided to mix a little California with fall: sweet potato tacos.

I only discovered that I like sweet potatoes a few years ago. The orange color and slightly strange smell always turned me off. But then I tried sweet potato fries and fell in love. Ever since, I have been looking for great sweet potato recipes.


My friend, Maddie, visited a few weeks ago and I made her sweet potato samosas. I had a leftover sweet potato. What to do? Well, I also happened to have corn tortillas. So I trolled the internet and found this recipe on The Washington Post's Meatless Monday column. Sweet potato tacos might sound weird, but they are actually completely amazing and totally wonderful.

Can I just say...oh. my. God. Yummy. Here's the recipe:

Ingredients

• 1 large sweet potato
• 1 clove garlic, minced or mashed
• ¼ teaspoon cayenne and/or smoked paprika to taste
• ½ fresh chile of choice, seeded and diced (optional)
• salt to taste
• 1 medium yellow onion, cut into half moons
• ½ red or yellow bell pepper, diced
• 1 tablespoon olive oil
• Vegetable oil for frying tortillas
• 8 -10 small corn tortillas
• at least ½ cup grated smoked mozzarella and/or cheddar
• Small bunch cilantro, chopped, and lime wedges, for garnish

Directions
Peel and cut sweet potato into cubes. Place in a medium saucepan, cover with water and bring to a boil. Cook until fork tender, about 25 minutes, and drain. Mash with garlic, spice, chile (if using) and salt. Taste for seasoning and adjust. Should have a little kick in the mouth.

In a medium skillet over medium heat, heat olive oil. Add onion half moons and diced pepper and allow to soften, about 7 minutes. Season with salt and pepper and reserve.

Meanwhile, prepare the tortillas: Heat ¼ teaspoon of oil in a skillet over medium-heat hit. When oil is hot, place a tortilla in the pan and fry until soft, about 25 seconds; flip and repeat with the other side. Do not let tortilla get too crisp; reduce heat if this happen. It’s key to keep oil to a minimum, as the tortillas will end up unpleasantly greasy.

Place tortillas on a plate and keep warm, and preheat oven to 325 degrees.

Assemble your tacos: Spoon a scant tablespoon of sweet potato mash in the center of each tortilla, and flatten it a bit. Add a teaspoon or so of onion-peppers and top with grated cheese. Fold over so that ends meet and place on a baking sheet.

Bake for about 8 minutes, until somewhat crispy and cheese is melted.

Garnish with cilantro and lime. Ripe avocado slices also make a luscious topping!

Definitely include avocado slices. DEFINITELY.

Enjoy!

Best Vegan Cupcakes - Experimenting with Vegan Baking

Nichole inspired me to start baking again. And that can only mean one thing: vegan baking! I have always loved to bake, but Nichole inspired me to learn a new, cruelty free way of baking. Ever since, I have been attempting to learn and experiment with classic vegan baking.

Of course, my favorite vegan baking cookbook is the previously mentioned Vegan Cupcakes Take Over the World by Isa Chandra Moskowitz and Terry Hope Romero. The first recipe I made was the Brooklyn Brownie Cupcakes, which includes delicious ingredients like bourbon and soy yogurt. Um, yum.

Last night, I decided to go a bit more classic, but with a twist. I made the basic chocolate cupcakes that Nichole shared with us earlier, but made the frosting with a bit of a twist.

For half of the cupcakes, I made peanut butter frosting and topped them with chopped Reese's cups. For the frosting:

Ingredients:

1/4 cup nonhydrogenated shortening

1/4 cup nonhydrogenated margarine

1 3/4 cups powdered sugar, sifted if clumpy

3/4 teaspoons vanilla extract

1/8 cup plain soy milk or soy creamer

2 tbsp peanut butter

Directions:

Beat the shortening and margarine together until well combined and fluffy. Add the sugar and beat for about 3 more minutes.

Add the vanilla, peanut butter, and soy milk, and beat for another 5 to 7 minutes until fluffy.

For the other half of the cupcakes, I made strawberry frosting and topped them with pink sprinkles:

Ingredients:

1/4 cup nonhydrogenated shortening

1/4 cup nonhydrogenated margarine

1 3/4 cups powdered sugar, sifted if clumpy

3/4 teaspoons vanilla extract

1/8 cup plain soy milk or soy creamer

2 tbsp strawberry preserves

Directions:

Beat the shortening and margarine together until well combined and fluffy. Add the sugar and beat for about 3 more minutes.

Add the vanilla, strawberry preserves, and soy milk, and beat for another 5 to 7 minutes until fluffy.

I think I have created some vegan baked goods lovers at work!

Moooo-tacular Dairy - The Glory of Lucerne and Organics

I have never tried to go vegan. I know that Nichole was for a while, and I have a few other friends who have attempted the noble lifestyle. Unfortunately, I could never in a million years pull it off. I am just too much of a dairy consumer. Milk and cheese are staples in my diet.

But I never want to consume dairy products made with growth hormones. There is something slightly seedy about the milk and cheeses on our shelves, the ones that aren't organic. The population growth and limited resources have led to dairy products laced with rBGH and IGF-1. Thankfully, organic products have come onto the scene and are more readily available than ever.

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Of course, organic is often synonymous with expensive. They don't call it Whole Paycheck Foods for nothing. But Safeway brand has come to the rescue with Lucerne brand and O Organics dairy products.

Lucerne and O Organics are generic brands carried in Safeway stores, including the Vons near my apartment. Both brands produce organic products, which I find especially important in dairy products. And...they're reasonably priced!

The O milk is usually at least 30 cents cheaper than Horizon. The Lucerne cheese is actually cheaper than Sargento and other brand names. I feel good about what I'm eating and my wallet doesn't suffer.

For me, quality ingredients are everything. Our country has allowed some pretty heinous things to taint our food, and some pretty inhumane things to happen to the animals that provide the food. I think that the generic organic brands are a huge step in the right direction. It makes eating smart affordable and simple. Why not choose the organic product when it's best for your body and your bank account?

Sam I Am: A Taste of the East Coast

So when you have a dog with separation anxiety (like I do), you stop being able to eat at restaurants where dogs aren't welcome. Thank God I live in north county San Diego, one of the most dog friendly areas around, and thank God it's Southern California and the temperature rarely dips below 50.

In my quest for quiet patios with good food, I have discovered Sam's Pizzeria. Sam's is a sweet little family owned restaurant in Del Mar with a view of an estuary and the ocean. I didn't have very high expectations the first time I went. I was just excited to be out of the house, with Bounder in tow, of course. But one bite of the lasagna converted me.

As if it wasn't enough to find a vegetarian lasagna on an affordable restaurant's menu, the sauce was perfectly seasoned. The cheese was delicious. And the meal came with garlic bread. I was sold.

While the location makes it impossible to forget you are in California, the food at Sam's reminds me of home. The food is hearty and delicious. The homemade salad dressing is perfectly seasoned and the garlic bread isn't greasy. My favorite dishes? The vegetarian lasagna, the pesto ravioli, and the manicotti.

I have to say that, for calling itself a pizzeria, Sam's pizza isn't the best. The crust is very light and airy, which can be nice, but something about the crust, sauce, cheese, and toppings just doesn't work. For pizza, I'll still stick with Oggi's.

Mom Knows Best

Don't get too excited, Mom.

But, when it comes to cooking, my mother is Queen. She's a goddess. She should have statues erected to her and churches built in her name. Or maybe restaurants. The only meat I miss is her paprika chicken from Julia Child's cookbook. The point is, she is a FABULOUS cook, and a great baker, too.

Oh, and she's a pretty great mom as well. :-)

So I don't know why I even tried that other marinara sauce. After making it two times, I got sick of it and needed to go back to momma's cooking. So I nagged until she emailed me the recipe, and promptly made the sauce yesterday afternoon.

Ingredients:

• 2 28 ounce cans of crushed tomatoes
• 1 12 ounce can of tomato paste
• 1/3 cup snipped parsley
• 2 Tablespoons brown sugar
• 3 Teaspoons dried, crushed oregano
• ¼ Teaspoon Thyme
• 2 Bay leaves
• 3 Cups of Water

I was surprised to find that I didn't have thyme, so I used basil instead (I need to get on that). Also, instead of three cups of water, I used 2 1/2 cups of water and a 1/2 cup of red wine. Totally recommend it.

So, how you make this fabulous sauce:

Saute the garlic and onions in olive oil until the onions are tender.

Add the rest of the ingredients, stir, and simmer for 4-5 hours. Make sure there are little bubbles in the center, as Mom says.

Your house will smell great. You will be thrilled with this sauce, I swear. I put it over four cheese tortellini from the refrigerated section of the grocery store (yeah, I copped out there). A great, easy, satisfying Saturday dinner!

Thanks, Mom. You're the best!

Never Will I Ever Buy Bread Again

Nichole has been so sweet to feature some recipes inspired by my cooking. And let me just say that the best food that I make comes from her recipes (and of course, yours too, Mom).

One area where Nichole has cornered the market is bread. This girl can bake breads like no one I know. In fact, she brought be half a loaf of her flaxseed bread once that I proceeded to eat. All in one night. It was gross, but I couldn't stop myself. (But I don't recommend it. Bread has yeast in it, you know?)

photo courtesy thefatlossauthority.com

The other day, I ran out of bread. And since my adorable but slightly maladjusted dog can't be left alone yet, I found myself sort of trapped. Until I remembered that I had just stocked up on flour and yeast. Lucky!

So I trolled Veggie Horizons and found Nichole's recipe for easy, can't-mess-it-up bread. And oh. My. God. So good. So very good. And EASY! Why doesn't everyone make their own bread?

Probably because many of us (myself included) can be lazy, and while the recipe is simple, it does require two rises, meaning time. So you have to plan ahead!

But this bread is worth every minute of the rising and proofing stages. I made hummus sandwiches as well as tuna salad sandwiches. I actually cut the recipe in half as well, so that I was only making one loaf instead of two. I vow to never (well, almost never) buy bread again!

As I've mentioned, Nichole's English muffins are an obsession. I make them every weekend.

And I've written about the vegetarian times cinnamon rolls before. Well, last time I made them without baking powder because I was out, and I also didn't roll them to the correct thinness. Well, I was much more careful this time. And...voila!

They were so delicious. And it's great that they are pretty low cal! The glaze is totally amazing as well. The lemon adds a tangy freshness. I like to add about a 1/4 teaspoon of vanilla extract as well for extra flavor.

I used to love those Pillsbury ones, but they are REALLY unhealthy and no where near as tasty. These cinnamon rolls are simple and have a denser, dare I say bread-ier taste. Worth the extra ten minutes they take compared to the Pillsbury rolls!

So the moral of this Friday story is: never buy bread products. Make your own. They are much tastier and healthier, I swear.

Do I Have to Call Myself a Pescetarian?

Hi all!

So tonight is a very good night. I have a new, wonderful job, a new, fabulous dog, and Glee premiers tonight. Okay, nerdy. But I love me some Glee!

I wanted to make a yummy, yet healthy, and simple meal. When I was at the grocery store today, I realized I have been hankering for a good tuna salad sandwich.

My new boss has informed me that, because I am a vegetarian who eats fish, I am actually a pescetarian. Which I think sounds too funny to be a serious lifestyle choice. So I think I'll continue to say that I am a vegetarian that eats fish.

But, back to my dinner. I wanted a tuna melt, but I REALLY didn't want something complicated or uber fattening. After a quick Google search (how did we live without the Internet?) I found this recipe on Good Housekeeping's website:

Healthy Tuna Salad

2 can(s) (5 ounces each) chunk light tuna in water, drained

2 medium stalks celery, chopped

1 medium carrot, shredded, about 1/2 cup

1/2 medium (4- to 6-ounce) red pepper, chopped

1/4 cup(s) light mayonnaise

3 tablespoon(s) nonfat plain yogurt

1 tablespoon(s) fresh lemon juice

Pepper

Even this was a bit too much for me. I like a basic tuna salad. So I nixed the red pepper and carrots and added some chopped onion. And...WOW! Even better than the high in saturated fat and calories tuna salad you get at restaurants. The lemon juice really adds a lot of flavor and the yogurt gives it a delicious freshness. I used Lucerne non-fat plain yogurt and it was lovely.

But I didn't just want tuna salad. I wanted a full on, delicious, steamy tuna melt. So I used a 100 calorie whole wheat, flat bun and a slice of lucerne pepper jack cheese. I left the sandwich open-faced and baked it on 350 for 5-7 minutes (until the cheese slice was melted). Then I added some tomato and paired it with a Peroni. Can you say...YUM!

So if you're a fish eater, I definitely recommend this recipe. It's fast, easy, and super delicious after a long day of playing at the dog park!

Bounder thinks socializing is exhausting.

Ode to Oggi's

I love California. Great Mexican food, palm trees, ocean, fabulous weather. But I love pizza. And I'm from the East Coast. If you've ever been to California, you know that the Golden State is NOT known for good pizza.

In fact, California pizza is almost always disappointing. I go in with high expectations and am consistently let down. So I have made it my mission to find fabulous pizza on the west coast.

And about a month ago, I found my current favorite pizza place, Oggi's Pizza and Brewing Company.

Oggi's (pronounced O-gee's) is a chain of pizza places in San Diego and Arizona. My favorite location is in Encinitas on Encinitas Blvd.

What I love about Oggi's:

• The crust--I've tried both regular and thin and the crust is well made, not salty, and tasted like the East Coast pizza I dream about.
• The sauce--Tomato sauce or garlic and olive oil. Either way, you can't go wrong. Well spiced and proportioned correctly.
• The options--Oggi's offers a multitude of toppings and, most importantly, cheeses.

What I order: Regular crust, no mozarella, gouda, green peppers, red onions, and fresh basil. I can't get sick of this pizza.

Recently, I tried the thin crust with garlic and olive oil sauce, parmesan and mozarella, basil, tomatoes, and green peppers. Totally delicious, especially when dipped in my homemade marinara.

photo courtesy discoversd.com

Oggi's is also a brewery, which makes it top on my list. Amazing beers always served in frosty glasses makes for a great experience. I love the Sunset Amber but have enjoyed the Light Lager as well.

The quest will continue--There is a New York style pizza place down the street from my apartment I plan to brave soon!

PS-- Meet the new member of my family, Bounder :-) (He's clearly a Steelers fan!)

This, That, and the Other

Hello Veggie Horizons readers!

I have a lot of catching up to do. So I thought I would throw in a schmorgasbored (is that how we even spell that?) of what I have been cooking and consuming lately.

My new favorite thing to make? Nichole's english muffins. I make them every weekend now and eat them throughout the week/bring them to work to share. They get AMAZING reviews and I can say with full authority that they are the BEST english muffins in the history of the world. Quote me.

I eat them with light cream cheese and strawberry jam most mornings, or with a bit of peanut butter and jam, or, when I'm really decadent, I make Nichole's cream cheese, egg, and basil sandwich. Quite possibly the most delicious breakfast sandwich on the planet.

A tip? the flour you use really makes a difference. King Arthur's Unbleached flour that Nichole recommended really is the best!

A bit more of what I have been cooking lately...

Marinara sauce. Why buy it at the store when you can make it yourself? And make it just as garlicy as you want? I found this great recipe on food.com for crockpot marinara. Now, I know I am not making it completely from scratch because I use canned tomatoes. But I'm a busy girl and this is the best I have come up with so far :-)

The recipe:

• 2 (28 ounce) cans Italian-style crushed tomatoes
• 1 (6 ounce) can tomato paste
• 1 large onion, chopped
• 8 garlic cloves, finely chopped
• 1 tablespoon olive oil or 1 tablespoon vegetable oil
• 2 teaspoons Splenda sugar substitute
• 1 teaspoon oregano leaves
• 1 teaspoon salt
• 1 teaspoon pepper

Combine all ingredients in the crockpot and simmer on low for 8 hours. Note: I like to add a 1/4 of red wine, lately Cabernet. Just adds some extra flavor!

I also love breakfast, as we all know. So I tried these cinammon rolls from the vegetariantimes.com. I didn't have baking powder in my apartment at the time, so they came out a bit flat, but were still delicious!

Recipe!

Rise and Shine Cinammon Rolls

• 3/4 cup low-fat milk
• 2 tsp. yeast
• 1 1/2 cups all-purpose flour, plus more for dusting
• 1/2 cup whole-wheat flour
• 1/4 cup sugar
• 1 Tbs. baking powder
• 1 1/2 tsp. ground cinnamon, divided
• 1/4 tsp. salt
• 4 Tbs. (1/2 stick) unsalted butter, cut into small pieces
• 1/4 cup brown sugar
• Glaze:
• 1 1/2 cups confectioners’ sugar
• 3 Tbs. lemon juice

1. To make Cinnamon Rolls: Preheat oven to 425F. Line baking sheet with parchment paper or coat with cooking spray. Heat milk in saucepan over medium heat until warm to the touch. Remove from heat, and sprinkle with yeast. Set aside.
2. Combine flours, sugar, baking powder, 1/2 tsp. cinnamon and salt in bowl. Rub butter into flour mixture with fingers until mixture resembles coarse meal. Stir in milk until soft dough forms. Transfer to well-floured surface and dust with flour. Press into 12x6-inch rectangle.
3. Combine brown sugar and remaining cinnamon in small bowl. Sprinkle over dough, and press in lightly with palms of hands. Gently roll dough lengthwise into log. Cut log into 16 3/4-inch-thick slices. Place slices on prepared baking sheet, reshaping into rounds if necessary. Bake 15 to 18 minutes, or until rolls begin to brown.
4. To make Glaze: Whisk together confectioners’ sugar and lemon juice. Glaze will be very thick. Brush glaze on cinnamon rolls right when they come out of the oven. Serve warm.