Homemade Black & White Cookies

Sweet Treats

It's a beautiful day in New York City. The forecast for the rest of the week is high 60's/low 70's and clear skies...therefore, I'm in a New York state of mind. To capitalize on this mood, today's post is all about NYC's favorite treat: The Black & White Cookie...

Black & White Cookies are my mom's all-time favorite so I whipped her up a batch and shipped them to California for her birthday. They were more than perfect. This is the one and only B&W Cookie recipe you'll ever need.

Ingredients:
*Makes about 8 gigantic cookies

• Cookies
• 1 & 1/4 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/3 cup buttermilk
• 1/2 teaspoon vanilla extract
• 1/3 cup unsalted butter, softened
• 1/2 cup granulated sugar
• 1 large egg

• Icing
• 1 & 1/2 cups confectioners sugar
• 1 tablespoon light corn syrup
• 2 teaspoons fresh lemon juice
• 1/4 teaspoon vanilla extract
• 1/4 cup unsweetened Dutch-process cocoa powder (for the chocolate icing only)

Recipe:
*From Gourmet
1. Preheat the oven to 350F.
2. Whisk together flour, baking soda, and salt in a bowl. Stir together buttermilk and vanilla in a cup:

3. Beat together butter and sugar with an electric mixer until pale and fluffy (about 3 minutes) then add egg, beating until combined well:

4. Mix in the flour mixture and buttermilk mixture, alternately in batches at a low speed, beginning and ending with flour mixture. Mix until smooth:

5. Spoon 1/4 cups of batter about 2 inches apart onto a greased baking sheet. Bake in the middle of the oven until tops are puffed and pale golden (cookies should spring back when touched) - roughly 15-17 minutes. Transfer to a rack to cool:

6. Meanwhile, to make the icing, stir together confectioners sugar, corn syrup, lemon juice, vanilla, and 1 tablespoon of water in a small bowl until smooth. Transfer half of the icing to another bowl and stir in cocoa, adding more water, 1/2 teaspoon at a time, to thin the chocolate icing to the same consistency as the white icing:

7. Turn the cookies flat side up and spread the white icing over half and the chocolate over half. Voila!

Wrapped up and ready to be shipped to California for my mom!!

Recipe to print:

*From Gourmet

1. Preheat the oven to 350F.
2. Whisk together flour, baking soda, and salt in a bowl. Stir together buttermilk and vanilla in a cup.
3. Beat together butter and sugar with an electric mixer until pale and fluffy, about 3 minutes, then add egg, beating until combined well.
4. Mix in the flour mixture and buttermilk mixture, alternately in batches at a low speed, beginning and ending with flour mixture. Mix until smooth.
5. Spoon 1/4 cups of batter about 2 inches apart onto a greased baking sheet. Bake in the middle of the oven until tops are puffed and pale golden (cookies should spring back when touched) - roughly 15-17 minutes. Transfer to a rack to cool.
6. Meanwhile, to make the icing, stir together confectioners sugar, corn syrup, lemon juice, vanilla, and 1 tablespoon of water in a small bowl until smooth. Transfer half of the icing to another bowl and stir in cocoa, adding more water, 1/2 teaspoon at a time, to thin to the same consistency as the white icing.
7. Turn the cookies flat side up and spread the white icing over half and the chocolate over half. Voila!

Mexican Chopped Salad + the Best Homemade Guac You'll Ever Eat

Savory Eats

A few friends and I have a weekly, Wednesday night potluck dinner. Last week was fajita night and I hastily claimed making the guacamole (my favorite component of a Mexican meal). If you plan on having a Mexican-themed dinner in the near future, look no further: Mexican Chopped Salad and Mango-Pomegranate Guacamole at your service...

Mexican Chopped Salad with Honey-Lime Dressing

Ingredients:

*4 servings

• Salad
• 2 & 1/2 cups chopped romaine lettuce
• 1 can (15 ounces) black beans, rinsed and drained
• 3/4 cup chopped tomato
• 3/4 cup peeled and chopped jicama (I used cucumber instead)
• 3/4 cup fresh corn kernels, drained if canned
• 1 ripe avocado, cubed
• 1 red bell pepper, chopped
• 1/4 cup crumbled, reduced-fat feta cheese
• Salt and pepper
• **Add your favorite grilled chicken, steak, or shrimp to the salad
• Honey-Lime Dressing
• 1/4 cup fresh lime juice
• 1/4 cup olive oil
• 2 tbs honey or agave nectar
• 1 garlic clove, minced
• 1 tsp chopped jalapeno pepper (I used 1/4 tsp red pepper flakes)

Recipe:

*A Self Magazine recipe
1. Chop up all your veggies. Mix:

2. Drain and rinse the black beans and the corn. Mix in with the veggies:

3. In a separate bowl, mix all the dressing ingredients. Pour over the salad before serving. Top the salad with feta cheese (and add grilled chicken, shrimp, or steak if you'd like). Toss salad well, season with salt and pepper. Serve!

Mango-Pomegranate Guacamole

Ingredients:

• 1 medium white onion, finely diced
• 2 serrano chiles (stems removed), sliced into thin rings
• NOTE: remove seeds if sensitive to heat (I did!!)
• 2 cloves garlic, peeled and minced
• 4 ripe avocados
• 3/4 cup small cubes of mango
• 3/4 cup pomegranate seeds
• Salt to taste
• NOTE: I strongly dislike cilantro - so I left it out. But, if you're a cilantro fan, add 1/2 cup fresh chopped cilantro

Recipe:

*Recipe and pictures from A Cup of Jo food blog

1. Place the diced onion, serrano chiles, and garlic in a mortar and pestle. Pound to flatten and release their juices. If you are using cilantro, add it now and combine it with the onion, chiles, and garlic. You should have a chunky paste.

• NOTE: if you don't have a mortar and pestle, you can give the onion, chiles, and garlic a few pulses in a food processor OR place the ingredients in a sealed plastic bag and pound with a rolling pin.

2. Slice the avocados and scrape out the flesh. Smash the avocado to desired consistency (I like my guac chunky):

3. In a large bowl, mix together the onion paste and the avocado. Stir in the mango cubes and pomegranate seeds. Salt to taste. Devour!

Mexican Chopped Salad recipe to print:

1. Chop up all your veggies. Mix.
2. Drain the black beans and the corn. Mix in with the veggies.
3. In a separate bowl, mix all the dressing ingredients. Pour over the salad before serving. Top the salad with feta cheese (and add grilled chicken, shrimp, or steak if you'd like). Toss salad well, season with salt and pepper. Serve!

Mango-Pomegranate Guacamole recipe to print:

1. Place the diced onion, serrano chiles, and garlic in a mortar and pestle. Pound to flatten and release their juices. If you are using cilantro, add it now and combine it with the onion, chiles, and garlic. You should have a chunky paste.
• NOTE: if you don't have a mortar and pestle, you can give the onion, chiles, and garlic a few pulses in a food processor OR place the ingredients in a sealed plastic bag and pound with a rolling pin.
2. Slice the avocados and scrape out the flesh. Smash the avocado to desired consistency (I like my guac chunky).
3. In a large bowl, mix together the onion paste and the avocado. Stir in the mango cubes and pomegranate seeds. Salt to taste. Devour!

Health(ier), Gluten-free Treats

Sweet Treats

Swimsuit season is approaching yet my sweet tooth won't leave me alone. The following treats are gluten-free and healthier than your average dessert (for those of us who are health conscious, but unwilling to give up sweets)...

Flourless Peanut Butter and Chocolate Chip Cookies & Frozen Chocolate Bananas

Flourless Peanut Butter and Chocolate Chip Cookies

The first time I made these I was so confused when they came out of the oven. How can cookies without flour look so much like traditional cookies? How do they taste so good? Why would I ever make cookies with flour again? If you love peanut butter & chocolate and want to have this same epiphany, continue to the following recipe...

Ingredients:

*Adapted from Bon Appetit

• 1 cup super chunky, reduced fat peanut butter
• 1/2 cup brown sugar
• 1 large egg
• 1 teaspoon baking soda
• 1/2 teaspoon vanilla extract
• 1 cup semisweet chocolate chips (or half dark chocolate and half white chocolate chips)

Recipe:

1. Preheat the oven to 350F.
2. Mix the peanut butter, brown sugar, egg, baking soda, and vanilla extract in a medium bowl:

3. Mix in the chocolate chips:

I used half white chocolate and half dark chocolate.

4. Using moistened hands (make sure you do this or else to dough will stick to your hands), form 1 tablespoon dough balls. Arrange the dough on a greased baking sheet:

5. Bake until puffed and golden on the bottom, about 10 minutes. Cool and enjoy!

Frozen Chocolate Banana Pops

Have you had the "Gone Bananas!" chocolate covered banana slices from Trader Joe's? If not, go buy them immediately...they're delicious...

The following recipe is a take on this tasty (and healthier) sweet treat...

Ingredients:

*Pictures and recipe from Comfort of Cooking blog

• 3 firm-ripe bananas, cut into 2-inch pieces
• 6 ounces (1 cup) semisweet chocolate chips
• Toppings: sprinkles, coconut flakes, nuts, crushed pretzels, etc.
• Toothpicks

Recipe:

1. Insert a toothpick into each banana slice:

2. Arrange bananas, toothpick side up, on a parchment lined baking sheet. Freeze until firm (about 2 hours).
3. In a microwave-safe bowl, heat chocolate in 10 seconds increments, stirring in between, until melted and smooth:

4. Quickly dip each banana piece into the chocolate, shake off excess, and cover in topping. Chocolate should set quickly, but you can freeze or refrigerate pops before serving. Leftovers can be stored in the fridge for 2 days:

Flourless Peanut Butter Cookies recipe to print:

1. Preheat the oven to 350 F.
2. Mix the peanut butter, brown sugar, egg, baking soda, and vanilla extract in a medium bowl.
3. Mix in the chocolate chips.
4. Using moistened hands (make sure you do this or else to dough will stick to your hands), form 1 tablespoon dough balls. Arrange the dough on a greased baking sheet.
5. Bake until puffed and golden on the bottom, about 10 minutes. Cool and enjoy!

Frozen Chocolate Bananas recipe to print:

1. Insert a toothpick into each banana slice.
2. Arrange bananas, toothpick side up, on a parchment lined baking sheet. Freeze until firm (about 2 hours).
3. In a microwave-safe bowl, heat chocolate in 10 seconds increments, stirring in between, until melted and smooth.
4. Quickly dip each banana piece into the chocolate, shake off excess, and cover in topping. Chocolate should set quickly, but you can freeze or refrigerate pops before serving. Leftovers can be stored in the fridge for 2 days.

Crazy for Quinoa

Savory Eats

Words that describe quinoa: versatile, healthy, tasty, protein-rich, filling, gluten-free. I've cooked quinoa in all forms...ground up in pancakes as quinoa flour, sauteed into a sweet-potato quinoa fritter, substituted for rice in risotto, or swapped with oatmeal in the morning. Of all the recipes, the two I'm sharing today are my favorites - one for lunch (Quinoa Tabbouleh) and one for dinner (Quinoa Lasagna)...

Quinoa Tabbouleh

Everyone knows I love Mediterranean food. Tabbouleh is a traditional Arabic salad made with bulgur wheat, tomatoes, cucumber, garlic, parsley, and other herbs and dressed in olive oil and lemon juice. By substituting quinoa for bulgur wheat, the recipe has fewer calories, fewer carbs, and more protein!

Ingredients:

*Adapted from Bon Appetit

**Makes 6 large servings

• 1 cup quinoa, rinsed
• 2 cups vegetable broth
• 2 tablespoons fresh lemon juice
• 1 garlic clove, minced
• 1/3 cup olive oil
• Sea salt and fresh ground pepper
• 1 large English cucumber or 2 Persian cucumbers, chopped
• 1 pint cherry tomatoes, halved
• 1 small eggplant, chopped
• 2/3 cup chopped flat-leaf parsley
• 1/2 cup chopped fresh mint
• 2 scallions, thinly sliced
• Crumbled feta cheese on top (optional)

Recipe:

1. Rinse 1 cup of quinoa. Bring two cups of vegetable broth to a boil. Add dry quinoa, reduce to a simmer, and cover for 15 minutes until quinoa is finished cooking:

2. Meanwhile, preheat the oven to 400, chop your eggplant into bite-sized pieces, drizzle with olive oil, and roast eggplant for about 45 minutes until golden brown:

3. Chop your vegetables and herbs (tomatoes, cucumber, scallions, garlic, parsley, mint):

4. In a separate bowl, whisk lemon juice and garlic together. Gradually whisk in 1/3 cup olive oil. Season dressing to taste with salt and pepper:

5. Transfer the quinoa to a large bowl. Add the roasted eggplant and fresh vegetables. Add the fresh herbs. Drizzle the dressing over the salad and mix well. Season to taste with salt and pepper. Chill and serve cold:

You can crumble feta cheese on top if you'd like!

Quinoa Lasagna

This recipe will blow you away. Not only does the taste resemble pizza, but it smells like heaven and is very good for you. Did I mention it's easy, filling, and a one-dish-wonder?

Ingredients:

*Recipe from Eating Well

**Makes 8 servings (250 calories/serving)

• 2 cups vegetable broth
• 1 cup quinoa
• 2 tablespoons olive oil
• 1 cup chopped onions
• 1 cup sliced mushrooms
• 2 cloves garlic, minced
• 2 cups tomato sauce
• 2 cups low-fat cottage cheese
• 1 large egg, beaten
• 1/4 cup Parmesan cheese
• 2 tablespoons minced fresh basil or 1/2 teaspoon dried basil
• 1 tablespoon dried oregano
• 2 cups zucchini, sliced
• 2 cups packed fresh spinach
• 1 & 1/2 cups shredded low-fat mozzarella cheese

Recipe:

*Apologies for the poorer quality iPhone pictures in this recipe - my Nikon camera was missing-in-action last night.

1. Preheat the oven to 350F.
2. Coat a 9x13-inch baking dish with cooking spray. Bring 2 cups vegetable broth to a boil. Add 1 cup quinoa, reduce to a simmer, cover for 15 minutes until quinoa is done cooking. Set aside. Evenly spread quinoa out in the prepared dish:

3. Chop onions and garlic. Add oil to a saucepan. Add onions and cook until starting to brown, 5 to 6 minutes. Add mushrooms and cook until mushrooms are softened. Add garlic. Add tomato sauce. Stir and remove from heat:

4. In a separate bowl combine cottage cheese and egg, mix well. Stir in Parmesan cheese, basil, and oregano:

5. Spread 1/3 of the sauce (with onions, garlic, and mushrooms) over the quinoa. Make a layer of all the zucchini, then spread a layer of all the cottage cheese mixture:

6. Spread half of the remaining tomato sauce on top of the cottage cheese. Then add all the spinach:

7. Finish with the remaining sauce and spread mozzarella on top:

8. Bake the lasagna until the cheese is melted, bubbling and slightly browned around the edges, 35-40 minutes. Serve while hot!

Quinoa Tabbouleh recipe to print:

1. Rinse 1 cup of quinoa. Bring two cups of vegetable broth to a boil. Add dry quinoa, reduce to a simmer, and cover for 15 minutes until quinoa is finished cooking.
2. Meanwhile, preheat the oven to 400, chop your eggplant into bite sized pieces, drizzle with olive oil, and roast eggplant for about 45 minutes until golden brown.
3. Chop your vegetables and herbs (tomatoes, cucumber, scallions, garlic, parsley, mint).
4. In a separate bowl, whisk lemon juice and garlic together. Gradually whisk in 1/3 cup olive oil. Season dressing to taste with salt and pepper.
5. Transfer the quinoa to a large bowl. Add the roasted eggplant and fresh vegetables. Add the fresh herbs. Drizzle the dressing over the salad and mix well. Season to taste with salt and pepper. Chill and serve cold.

Quinoa Lasagna recipe to print:

1. Preheat the oven to 350F.
2. Coat a 9x13 baking dish with cooking spray. Bring 2 cups vegetable broth to a boil. Add 1 cup quinoa, reduce to a simmer, cover for 15 minutes until quinoa is done cooking. Set aside. Evenly spread quinoa out in the prepared dish.
3. Chop onions and garlic. Add oil to a saucepan. Add onions and cook until starting to brown, 5 to 6 minutes. Add mushrooms and cook until mushrooms are softened. Add garlic. Add tomato sauce. Stir and remove from heat.
4. In a separate bowl combine cottage cheese and egg, mix well. Stir in Parmesan cheese, basil, and oregano.
5. Spread 1/3 of the sauce (with onions and mushrooms) over the quinoa. Make a layer of all the zucchini, then spread a layer of all the cottage cheese mixture.
6. Spread half of the remaining tomato sauce on top of the cottage cheese. Then add all the spinach.
7. Finish with the remaining sauce and spread mozzarella on top.
8. Bake the lasagna until the cheese is melted, bubbling and slightly browned around the edges, 35-40 minutes. Serve while hot!