The Favorite.

Ok, so I've neglected the blog lately since my editing and merchandising jobs have picked up, and I've missed my hobby blog, so I'm back to share a special post! This post is all about The Favorite.  The favorite what, you ask?  The Favorite cookie.

So I have a handful of cookie recipes that are my go-to's and every one is delicious and a favorite in it's own way.  Sadly for those amazing cookie recipes, there is a number one in my heart, and you're looking at it. 

There are a few reasons why this cookie is my favorite.  The first is that this cookie is soft-batch, which is my absolute favorite kind.  I much prefer soft, chewy cookies over crispy, crunchy ones.  Crispy cookies make me think of sweet crackers, and are so less satisfying than a nice, chewy bite of a soft-batch cookie.  

Second, it has a secret ingredient that really boosts the flavor profile: instant vanilla pudding mix.  Weird, right?  It does seem weird, especially when mixing the cookie dough, because the pudding mix actually makes the dough seem too dry.  Don't worry though, magically these cookies are super moist, and the dryness of the cookie dough prior to baking isn't a problem!  It's hard to describe the rich flavor these cookies have, but thank the vanilla pudding mix.

Third, it's the perfect cookie base for all my favorite mix-ins.  I love to experiment with different combinations of mix-ins in my cookie dough, and this recipe is a perfect base for all sorts of add-ins, making it a versatile recipe!  My favorite mix-ins are mini Reeses Pieces (can you tell?), and PRETZELS.  Along with a sweet mix-in, add a heaping 3/4 cup of salty, broken pretzels to this dough, and your world will be forever changed.  Trust me.  This is one of those perfect sweet and salty combos, and if that is your thing, you don't want to pass this up. 

So there it is, the favorite.  Trust me, this needs to be your next experiment in the kitchen.  Tried it? Let me know how you like it, or hopefully LOVE it like I do!  Here's the recipe, and happy baking :)

Paleo Cheese Crackers

My last post on the blog was for the BEST Paleo Brownies, which I adapted from my favorite Paleo cookbook, Primal Cravings, by Megan McCullough Keatley and Brandon Keatley.  The delicious brownies were a huge hit with my readers, with the post getting the most views out of any recipe on H&R Blog!  Since this recipe was so delicious and nutritious, as well as a success with my readers, I decided that I should try another recipe from Primal Cravings to continue to share the love I have for the food the Keatleys have imagined.  This week, I'm sharing their recipe for Paleo Cheese Crackers!

I just love these little crackers, because being on Paleo can really make you miss carb-y snacks, but these cheesy bites destroy those naughty snack cravings.  See those crisp buttery edges? These crackers are exploding with cheesy and buttery flavors, which makes them feel like a guilty treat.  Don't be surprised if you end up polishing off every single last one of these crackers all by yourself.  It happens...especially in my kitchen.

Now, I know that these are called crackers, but the texture of these buttery rounds is not like the crunchy, crispy texture of conventional crackers like Ritz.  Instead, these Paleo Cheese Crackers have a chewy texture with a slightly crisp, buttery bottom.  They are not crunchy or flaky by any means, but I don't really mind the controversial texture since the flavors are so on point.  Plus, they fill the junk food void of a Paleo lifestyle so there's no need to be picky.

  

Other than snacking, these crackers would also be great for hors d'oeuvres at a party.  Try serving them topped with buffalo chicken wing dip or your favorite chicken salad!  

The BEST Paleo Brownies

I am so excited for this post, because I am about to share one my all time favorite Paleo recipes...and it's a brownie!!!  I'm not sure how much better I can convey the deliciousness of this good-for-you treat in words than a photo can, so let's cut to the chase and start with that:

How amazing do those look?!?  And trust me, they are just as tantalizingly tasty as the pictures make you believe.  These brownies are so rich and moist with a deep cocoa flavor.  They almost taste like dark chocolate brownies, because the cocoa flavor is so intense.  Being that they have just the right amount of sweetness, the cocoa really stands out and is not masked by too much sugar in the recipe.  Just look at how chocolaty these puppies look... 

Let's talk texture.  So I've mentioned that these brownies are super moist, but you're probably wondering if this is a chewy or fudgy brownie.  The answer is actually neither.  While the flavor definitely could fool you into believing this is a fudgy brownie, the texture is actually more cake-like than dense and fudgy.  Now, usually I'm not a big fan of cake-like brownies, because I believe that a brownie should be a brownie and not a cake.  However, this Paleo version of a brownie was such a success, that I don't even care that it's a little fluffier than a brownie should probably be. 

Ok, ready to hear my absolute favorite part of this recipe.  This Paleo brownie is magic.  And by that I mean that it is the ultimate trickster into making people believe that it is the ultimate guilty pleasure and definitely couldn't be in the same sentence as Paleo or healthy unless "not" preceded them.  Lucky for us, we have a recipe to prove that these brownies are actually grain-free, gluten-free, and nutrient dense!  It's pretty unbelievable once you've had a bite of these.  I've tried a few other Paleo and low-carb brownie recipes and they all pale and ultimately fail in comparison with these.  It's not even a close competition.  These truly deserve the title of BEST Paleo brownie!

I wish I could say that I was able to develop this recipe, but all the credit goes to the authors of my favorite Paleo cookbook to date, Primal Cravings, by Megan McCullough Keatley and Brandon Keatley.  

I am in love.  This cookbook takes favorite meals that are usually full of gluten, bad fats, and sugars, and turns them into Paleo friendly meals that are also relatively low-carb.  Not only do they transform foods like a cuban burger, crispy chicken fingers, or a stack of pancakes, but they also elevate their imaginative recipes so that they are full of flavor.  Plus, their images beautifully capture the essence of their food...and make you very hungry.

You won't miss the original, unhealthier versions of their recipes, trust me.  I know from experience with these brownies, and I encourage you to try them and feel the same way!

Here's the magic recipe.  Happy baking!  Just a little warning, these will probably change your life.

The Best Buttermilk Banana Bread

One of my pet peeves in the kitchen is wasting food.  I can't stand throwing away expired food, so to prevent waste, I try to plan meals and other recipes around leftover ingredients.  That way, I get the most out of the money spent on groceries.  It also encourages me to get creative with my cooking and baking.  So similar to my last post, which was for Chocolate Chip Banana Bread Cookies, I needed to come up with a recipe to use up some overripe bananas.  What better way than with the old standby, banana bread?  I also had some leftover buttermilk in the fridge from the cake I baked for my birthday, so I decided to incorporate buttermilk into the recipe.  The result was the BEST banana bread I have ever had, and I would like to share it with you.

Whenever I try a new banana bread recipe (and trust me, I've been through quite a few), I always judge it based on two qualities that I think make the best banana bread.  The first is the flavor profile.  Banana bread should have a full-bodied banana flavor, and any other ingredients that affect the taste should be complementary without overpowering the banana.  Some banana breads I've tested, for example, had a metallic taste to them because baking soda was used.  "But there's baking soda in your recipe," you say.  Yes, there is, but the buttermilk that is also an ingredient in the recipe, works chemically as an acid that neutralizes the metallic taste of the baking soda.  Not trying to bore anyone, just letting you know why this loaf of banana bread tastes superior to other loaves that might leave a metallic after taste in your mouth.  You'd just hate to see that...

Anyways, back to the amazing flavor profile of this bread, which includes vanilla.  I'll admit, a tablespoon of vanilla might seem like a lot, but you'll thank me later after you take a bite (or twenty) of this banana bread.  The vanilla gives this bread rich, complex flavor and really helps to highlight, rather than mask, the banana, which should be the star of the banana bread show.  So this bread has a heavenly flavor profile...check. 

First we judged flavor and next up for judging is texture.  I have to confess that my favorite part of this banana bread, and what sets it apart, is the texture and consistency of the loaf.  Everyone knows that the best banana breads are super moist, and this one does not disappoint.  It is perfectly moist and tender, and is so satisfying to bite into.  The other textural component to this bread that really sold me is the crust that forms on the loaf.  Now, I am totally a center/middle/any-part-but-the-edge-piece kind of girl, but this banana bread has turned me over to the dark side.  I've almost been converted and I'm not sure how I feel about it, but I really can't help it.  Here's why: the outer crust that forms on this bread becomes a perfectly caramelized layer where all the rich flavors of the banana bread are intensified in a sweet, slightly crunchy bite.  I can't even believe I'm writing this right now, but simply because I'm actually raving about the crust of this bread, you have to try this recipe.  That's not to say the the super soft and moist middle is any less satisfying, but the crust adds an extra, unexpected bite that really elevates this bread above the rest.  

I know that many people have their favorite banana bread recipe, but I'm hoping this one earns a trial against the favorites.  This banana bread really does deserve a special spot in the ol' recipe book or card box.  And for those who don't have a favorite, or go-to banana bread recipe, try this one!  I promise it won't disappoint!

This ends the first of many "Best" recipes I'll likely share.  Here's the recipe, and I hope you get the chance to try it yourself!

Recipe by H & R Blog

Chocolate Chip Banana Bread Cookies

I love a good bargain at the grocery store, and lately I've been racking up savings at our local commissary.  One running special that I've been taking advantage of is a sale on ripe bananas.  Our commissary bags bananas that have ripened past market quality and sells them at a fraction of the cost.  Works for me!  Those banana bags mean that I don't have to wait for my bananas to ripen if I want to bake with them.  So with those bargain bananas, I started experimenting with new recipes and what I came up with turned out to be a complete surprise.  What was supposed to be a banana molasses oat cookie, turned out to be a cookie that tasted just like banana bread.  A cookie that could be mistaken for banana bread?  Sounds weird, but this cookie has a taste and texture that is unmistakably similar to banana bread.

The most surprising characteristic of this cookie is the texture.  I was expecting a chewy oat texture, but instead, was surprised to bite into a soft, bread-y cookie.  Not only is this cookie soft, but it is also very moist.  Besides comparing the texture to banana bread, I can say these also remind me of muffin tops.  These are exactly like banana bread muffin tops, so if you're one of those people who tears off the top of a muffin and saves that best piece for the last bite, these cookies are definitely for you.

I think the picture above perfectly explains the complexity of textures in this little cookie.  You can practically see how moist and muffin top-like the cookie is.  Add chewy oats and gooey chocolate to the mix, and you've got a diverse profile of textures that keep your tastebuds interested and so, so happy.

I've got to say that my favorite part of this cookie is how much it tastes just like banana bread.  This cookie has notes of cinnamon and vanilla that perfectly complement the full banana flavor.  Add chocolate chips to the mix, and you've got the perfect little bite of chocolate chip banana bread.  Now doesn't that sound amazing?  Trust me, it is.

Can I come up with another positive about this recipe?  Easy.  And by that, I mean how easy it is to make!  This is a one bowl wonder recipe, and can all be mixed by hand with a spoon.  Can it get easier than that with a cookie recipe?  I don't think soooo...

Let me put it this way: Harrison helped me make these, and when we were done making the cookie dough, he said, "Wait, that's it?"  Yes, even my husband thought the work involved (or lack of it) was too good to be true.

Just looking at that beautiful stack of chocolate chip banana bread cookies should have your mouth watering.  Time to make those yummy little treats!  Happy baking!

Loaded Cheddar Bacon Beer Bread Muffins

Loaded Cheddar Bacon Beer Bread Muffins.
Now that's a mouthful.
Literally, a cheesy, bacon-y, super satisfying mouthful.

You know those meals or dishes that your mom or dad used to make that bring back your favorite childhood memories?  One of my fondest is my dad's beer bread.  Sadly, I don't have one specific memory that comes to mind whenever I think of, smell, or inhale beer bread.  It's more about the scent and taste memories that really take me back to being a kid again.  My dad would occasionally make beer bread for parties. But usually, he made it on a typical day, so that some ordinary day could become exciting, and I'll use the cliche, extraordinary.  It was on those days that I'd rush into the kitchen with a huge grin on my face because I could smell the delicious aroma of the beer bread baking in the oven.  Those were some of the best days.

It's hard to describe the taste of beer bread, but nothing compares.  It's just so different, and for me, one of the ultimate comfort foods, especially when paired with a hearty bowl of beef stew (another one of my dad's specialties).

I should probably mention that this is no ordinary beer bread recipe.  My dad stuck to a traditional, no-fuss recipe.  This version of beer bread (adapted from Evil Shenanigans) is like my dad's, but it's more like Dad's Beer Bread 2.0.  And I'm happy to say, there is absolutely nothing wrong with that.  Why?  Because this souped up beer bread is full of bacon, cheddar cheese, bacon, onions, and bacon.  I don't think you could go wrong with any single one of those ingredients, especially...the bacon?

It's full of that unique beer bread flavor, but also loaded with crispy bacon, tender onions, and gooey cheese that take these moist little muffins to the next level.  You can also bake these as a single loaf in a loaf pan.  Just adjust the cooking time to 55-60 minutes.  An extra sprinkling of cheese on top never hurt anyone either ;).

So what beer should you use?  Your favorite!  Or you can use whatever you have left over in the fridge.  I've experimented with different pale lagers and wheat ales, and they always turn out amazing.  I found that even fruity beers work for a twist on the traditional beer bread flavor.  Try the original or raspberry Shock Tops for instance.

But for this particular day, I chose Blue Moon.  It's my steady, no-fuss standby.

I think this close-up says it all...time to bake up these beauties!  Fill up your kitchen with that delicious beer bread aroma, and even better...feed 'em to your belly.  It'll thank you.

Chocolate Chip Cookie Dough Cookies

Up until this point, I've blogged posts about clean-eating recipes meant to replace treats that might be nice to your tastebuds, but not so kind to your body.  Well, this post is not about one of those grain-free or low-carb creations, but about one of those guilty treats that you could eat an entire tray of.

Why the sudden change in food philosophy?  Well it's not really, I just haven't posted recipes that are sinfully delicious, and not as nutritious.  I'm a strong believer in maintaining a wholesome diet, but I also believe that there is room in this life for guilty pleasures and splurges...especially when it comes to food.  This may sound hypocritical or contradictory, but why limit yourself to only healthful foods all the time.  That just sounds like a sad existence to me.  Instead, we maintain a balance that really works for us.  On a daily basis, and especially with the meals we cook at home, Harrison and I stick to our low-carb, grain-free diet, but we still leave room for us to splurge occasionally and in moderation.  This keeps us from going crazy, and we still get to eat some of the best food without feeling guilty.  So to sum things up, we fill our bodies with nutrient and protein-packed raw and whole foods on a regular basis, but on occasions that are worth it, we splurge on treats just like these chocolate chip cookie dough cookies.

So why are these called Chocolate Chip Cookie Dough Cookies, and not just the good ol' traditional chocolate chip cookie?  Well, it's because many of the people who have tried these have responded with, "Wow, this tastes just like chocolate chip cookie dough baked into a cookie."  It doesn't make much sense, because these cookies are not under-baked, but they truly have a distinct cookie dough flavor.

And just like cookie dough, I cannot get enough of these cookies.  They are super moist, soft, and delicate on the inside, with a nice buttery exterior.  It's just way too easy to go from trying one, to inhaling about ten to fifteen of these little puppies.

  
Oh, and they're absolutely the best right out of the oven.  Most cookies are, but these are just melt-in-your-mouth delicious.

I absolutely love these cookies, and they are definitely going to be a staple in my recipe book.  I've also experimented with different types of chocolate chips, and adding nuts or candies.  The possibilities are endless and always delicious!  Just keep in mind that adding sweet candies or white chocolate chips means added sugar, so you may want to cut down on the amount of white and brown sugar in the batter to keep the cookies from becoming too sweet.  Unfortunately, there is such thing.

It's that time again.  I'm done with my rant, and it's your turn to get in the kitchen and make these cookies!  Happy baking!

Clean Eating Chocolate Mug Cake

So we all know the feeling of the late night munchies.  Even on a low-carb and high protein and fat diet, I still get that naughty nagging appetite for a delicious after dinner treat.  Well I'm happy to say that I've found the perfect solution to the munchies and surprisingly, it's a mug cake!

A mug cake?!  How is a mug cake a healthy choice for the munchies?  Cake is one of those naughty cravings that pop into your head on those late nights.  Am I right?  Lucky you, this mug cake is a fiber-filled, protein-packed, and naturally sweetened dessert that is not only delicious, but also great for you!  One mug cake has an egg and a tablespoon of coconut flour, which amounts to five grams of fiber and seven grams of protein for a filling and healthful treat.

So you know that it's good for you, but how does it compare to a true mug cake filled with sugar, gluten, and bad fats?  I'm happy to say that this mug cake stands up to less healthy alternatives.  This cake is fluffy and light with just the right amount of sweetness from the honey and a sprinkling of chocolate chips.  Not only does it taste like real chocolate cake, but it's also satisfying so you won't be tempted to make another one.  That's a good thing, because this cake takes less than five minutes from start to finish, and if one mugful didn't leave me feeling full, I'd be back in the kitchen for round two.

Basically, everything about this recipe begs you to try it yourself.  If not for your tastebuds (but really you should do it for your tastebuds), then make one for your body.  Fill up on that fiber, protein, and those healthy fats that fuel your body with energy, and may also boost your metabolism.  Can you believe all of that comes in this delicious chocolatey bite?

Ok, I think that's enough convincing on my part...

Here's the recipe!  Happy (and healthy) eating!

Just a quick note on the recipe:

It's really important that the dry and wet ingredients are incorporated thoroughly in order to have a uniform cake.  The first time I tried this recipe, I didn't mix the batter well enough and had bits of egg and cocoa powder that resulted in less than perfect bites.  Lesson learned: get those lumps out!