I've been loving Spring lately! All the blooms, flowers, sunshine and warmer weather. I've been getting outside every chance I get. My allergies hate it, but I am powering through my itchy eyes and sniffles to enjoy these moments. I've never been a huge fan of Spring (totally a Fall Fan Girl), but there is something about it this year that just makes me happy. I'm going with it.Read More
Staying with my theme of purging stuff in my home, I made these cookies with lots of dark chocolate chips and delicious sea salt that was begging to be used up. The outcome was three batches of these bad boys. Several times I took them work because I couldn't stop munching on them. And each time I brought them to into the office, they were gone by 10am. I guess that means they go well with coffee in the morning.
My batch was made with whole wheat flour. So that means they are acceptable for breakfast, yes? Sure. If say so. Don't fret if you can't get your hands on whole wheat flour though, white is perfectly acceptable and they will taste just add delicious.
Also, it's spring. Some days it's rainy and cold. Others are sunny and warm. Cookies make sense and bring some comfort in this crazy weather pattern. They make it all OK. Get ya bake on.
Sea Salted Dark Chocolate Olive Oil Cookies
- 6 tablespoons unsalted butter, melted
- 2 tablespoons extra virgin olive oil
- 1 large egg
- ¾ cup light brown sugar
- ¼ cup granulated sugar
- ½ teaspoon salt
- 1 teaspoon vanilla extract
- ½ teaspoon baking soda
- 1⅓ cup whole wheat white flour (sub all purpose of needed)
- 4 ounces dark chocolate chips
- Course salt to sprinkle on top
- Preheat oven to 350°F. Line a large cookie tray with parchment paper.
- In a medium bowl, combine melted butter, olive oil, egg, both sugars, salt, and vanilla extract. Add flour and baking soda and fold the flour mixture into the wet ingredients until just combined. Fold in chopped chocolate.
- Scoop dough using a tablespoon to portion out the dough, keeping about 1 inch between each cookie. Bake for 12 minutes, or until light golden brown. Allow to cool slightly before topping with flaked sea salt.
Cheers to the weekend and cookies!
March has flown by and so much of life has happened in a short thirty one days. Can we say in like a lion out like a lion? That's what it feels like at least. I've taken a short break from food blogging, but ramped up my everyday life photography a bit. Don't worry, I'm hoping to share a delightful cookie recipe with you next week!
Back to March...here it is for you.
I started out the month with this delicious salad at a little pasta shop in San Francisco. I might try to recreate it if I can remember all the goodness that went into it.
Soaking up some sun at Philz.
Carbs. All the carbs.
Salted PB cookie was my treat for the day.
I made french toast...the tiniest piece!
I repotted lots of baby succulents.
Picnics are my favorite.
My best California girls.
That morning sunrise.
Coffee break at a last minute conference in Sacramento.
Road trip sammies.
Random park finds.
Made it t the top.
Spring blooms are all over!
Wondering the botanical gardens.
New additions to my current plant obsession.
Here we go April. You're on.
Spring cleaning is in full throttle mode in my house. I am purging SO much crap. I did the same thing last year with the goal of creating a capsule wardrobe and got rid of nearly 7 bags of clothes and other stuff I seriously did not need in my life. I managed to keep my wardrobe down over the past year, which I am very proud about. At first I did it to help ensure I have a cleaner space, less laundry, and to cut the habit of "needing" things so much and start to find value and creativity in what I have already. I ended up saving money by not buying new things, time - by not doing so much laundry and always trying to "find something to wear," and overall saving energy. I can honestly say I really never went back to my old habits of impulsively buying stuff I really didn't need. But that habit was built around my closet contents at first until recently.Read More
I'm dedicating my March 10 on 10 to the rain and all that's come after it. This has been the rainiest year we've experiences in California! After 5 years of being in a drought, it was very welcome to the area. I actually have a green lawn right now - haven't seen that in a while!
As spring rolls in, the storms are subsiding and things are blooming all over the place - believe me my allergies notice. But in all honestly, it is all a little magical. Take a minute today and just enjoy what's popping up around you.
Here are 10 photos I've captured during our rainy season and what's been flourishing up after the rains. Happy March. And remember to check out the rest my lady blogger/photographer friends doing their version of March 10 on 10. Kim focused on spring too! Great minds...
I was a little bit of every where in the month of February. I loved every minute of this short and sweet month. Here's a bit of what it all looked like.Read More
I'm talking a bit about Whole30 again. I know, I know...I'm done with it, my thirty days are up, I need to move on or something, right? Well, you're right. Kinda. And I honestly thought this was all just a one month thing and I'd just go back to my every day life after it, but my habits have change a bit. Specifically my breakfast routine. Pre-whole30, I ate oatmeal or granola nearly everyday. That's why I was a little nervous on how I'd do with breakfast during my month, but I started changing things up a bit and was surprised about how much I did not and do not miss my oaty/grainy breakfast options. I actually haven't had oatmeal since Christmas - which is unheard of for me!
I ate and still do eat a crap ton of eggs now, but I really did miss the sweet stuff when it came to breakfast. I mean, I've been having oatmeal for YEARS, so it was hard to kick that habit. This combo was perfect for that craving and it was a really good option for a pre-workout breakfast that had a good amount of carbs. I've gotten some skeptical looks when I've made it or shared this with folks, but I promise the combination is delicious. DE-licious.
Stuffed Sweet Potato
- 1 small sweet potato, about 4-5 ounces, cooked
- 1/2 banana
- 1/4 cup of blueberries
- 1/2-1 tablespoon nut butter
- toast coconut
- Wash and cook a small sweet potato. Most times I'll make a few during my food prep, but on a morning when I don't have one ready, I wash one, pierce it with a knife a few times, and microwave it for 4 minutes or until done.
- Split the sweet potato down the middle and sprinkle it with a bit of salt. Spread your choice of nut butter down the middle of your potato. I love cashew or almond butter personally.
- Top with banana, blueberries, and toasted coconut and enjoy.
Give it a try to switch things up!
You can do anything for 30 days right? That's was my mantra for the month of January when I decided to do a Whole30 with my two friends, Jen and Lisa. Turns out, a lot of folks do Whole30 in January and there is an overwhelming amount of support out there to help get your through the "rough times." I found out a group of my running friends was doing it too. So not only did I have two of my closest friends at work, but I had nearly daily Facebook chats and g-chats with friends who were doing it right along side me - which was a great distraction from the box of sweets sitting on the office desk talking to me in Parseltongue.Read More