Whole Wheat Dark Chocolate Chip Cookies (To press or not press? That is the question)

If you have been following this blog at all (even within the past couple of weeks) you know that I am always trying to make unhealthy things semi good for you. I always think there's a preconceived notion that just because I am a pescatarian and I try to eat 'healthy' people think I sit around all day eating celery sticks. Not true. I crave things just like everyone else, dark chocolate, cheesecakes, and pie are just a couple of my weaknesses. Since I don't want to deprive myself (because let's face it, that never works out in the end) I make those 'unhealthy' decadent desires with a bit of a twist.

If you're gonna eat cookies, I think it's muuuuchhh better to at least make them yourself instead of buying the store brand. You'll have fun doing it, plus you have an all access pass to the cookie dough covered spoon. You might remember THESE cookies I made with oats and a can of beans (hey, don't knock it until you try it) I decided to take a more...familiar approach with these cookies. I always replace a little less than half the amount of flour with whole wheat flour and I replaced the butter with sour cream (you could use Greek yogurt as well). These changes might seem small but they cut back a significant amount of calories while adding fiber and they have that crispy, melt in your mouth texture a chocolate chip cookie should have.

This brings me to my next topic which is whether you should press down your cookies. I have always been curious as to how this step effects the size/shape/texture of the product. As you can see here the cookie on the left was the one that wasn't pressed. It's was more dense and cake-like in texture than the thinner, more crispy pressed down cookie. As whether you should press these bad boys? Well, that power lies in your hands.

Whole Wheat Dark Chocolate Chip Cookies

1 1/2 cups all-purpose flour
1 cup whole wheat flour
1 tsp baking soda
1/2 tsp salt
1/2 cup reduced fat sour cream
1/2 cup shortening
1 1/2 cups firmly packed brown sugar
2 tsp vanilla
2 large eggs
1 (12 ounce) package semi-sweet chocolate chips
1 cup chopped nuts (optional)

Directions:

1.Preheat oven to 375 degrees F. Grease cookies sheets and set aside.

2.Mix flours, baking soda, and salt in a small bowl. In another bowl, beat butter and shortening until creamy.Add sugar and vanilla and beat with a mixer on medium speed until well blended.

3.Beat in eggs, one at a time, mixing well. Add flour mixture, and beat slowly to incorporate, then beat to blend well.Stir in chocolate chips and nuts.

4.Drop batter in 2-tablespoon portions about 2 inches apart on baking sheets. Bake in until edges of cookies are brown but an area about 1 inch wide in the center is still pale, about 10 minutes.

5.Let cookies cool on pan about 5 minutes, then transfer to racks with a spatula.Serve warm or cool.

Lavender & Vanilla Shortbread Squares

I have looking for an excuse to use this awesome rolling pin my grandmother past down to me I was told it was originally designed to make these special Polish cookies which I have yet to find the name of (can any natives help me out?) With spring in full bloom I couldn't think of a better ingredient to use then some beautiful dried lavender, after all, what says spring time more than flowers?

A lot of people classify lavender as having a soapy quality, but I find it livens up many desserts and pairs well with otherwise heavy ingredients such as creme brulee or in this case rich buttery shortbread cookies. I really like this recipe because it's super easy to handle (none of that sticky or crumbly messy dough business) and has the ability to be shaped and molded.

Lavender & Vanilla Shortbread Squares

makes about 24 cookies, depending on size

1 cup butter
3/4 cup confectioners sugar
1 egg
1 tsp vanilla extract
2 1/4 cup flower (I put 1/4 whole wheat flour in)
2 T dried lavender
1/2 tsp salt
white sugar for topping


Directions:

1.Preheat oven to 300 degree F. Grease a cookie sheet and set aside

2.Cream butter and confectioners sugar. Add vanilla an eggs and mix until blended

3.In separate bowl combine flower, salt, and lavender the slowly incorporate into creamed mixture then turn into a floured surface. Form into a ball and stick in the freezer for about 5-10 min, this will make it easier to roll out and cut. You can shape these cookies in a number of ways, either roll them out an use a circle cutter (or in this case a fancy rolling pin) or you can roll into a large circle and cut slices.

4.Sprinkle with white sugar and bake for about 15 min or until edges start to brown. I found that these cookies taste wayyy better once they have cooled for a number of hours.

Also couldn't resist taking a pic with my lavender nails - totally unplanned by the way.

My Personal Favorites From 2013

Looking back at my culinary adventures from last year, I realize I have become a more seasoned veteran in the kitchen (pun intended). Listed below are some of my personal favs from 2013. This year my goal is to experiment more with foreign/rare ingredients, and master the perfect pie crust. What are some of your food goals for this new year?

Listed from top left to right:

-Speckled Egg Italian Cream Cake
-Gâteau fondant aux poires - French Pear Cake
-Spicy Shrimp Bites
-Authentic Black Forest Cupcakes (Schwarzwald Kirsch Kuchen) with Meringue Mushrooms
-Secretly Healthy Chocolate Chip Cookies
-Butter Bean Hummus
-4th of July Fruit Trifle
-Key Lime Pie cupcakes with Key Lime Frosting
-Cranberry Lemon Tart
-German-Style Potato Salad (Kartoffel Salat)
-Mini Dark Sweet Cherry Pies
-Apple Marzipan Tart
-Gorilla Bread Muffins
-Blueberry Cobbler Bars
-Healthy and Hearty Pumpkin Bread Topped with Toasted Pepitas
-Pistachio encrusted salmon with balsamic glazed cherries and citrus infused quinoa

12 Days of Christmas Cookies Day 5: Double Chocolate Caramel Pecan Cookies

I only have two more days of work until I can FINALLY relax and enjoy my Christmas vacation! I am starting to see the light at the end of this tunnel! What a week it has been, I don't know if it's because I have been so caught up in work or because it's a whopping 83 degrees here in Florida but man, Christmas sure snuck up on me this year. I must admit I'll be happy when all the holiday crowds die down and business goes back to normal, but until then I will cherish every moment of free time I will have these upcoming days, during said time I plan on:

-Hitting up some bike trails
-Hopefully explore a magical snow covered forest in Charleson
-Eat all the things from all the places
-Drinking endless amounts of mochas, frappes, lattes, etc.
-Sweaters. Sooo many cozy sweaters.
-Use every once of willpower I have not to eat all of these cookies in one sitting. Yeah, we have a problem.

These cookies have always been a must around our house for the holiday season, but I warn you, they are VERY dangerous. I know people always say that about a recipe on the internet, "these cookies are so good, these are the best ever, blah, blah" but I don't think you quite understand what you are dealing with here. Imagine a cookie that encompasses a warm, chewy, indulgent snickers bar but 1,000 times better! These miggghhht require a tad bit more effort than your usual cookie recipe but man, are they worth it!

Just a little tip: For maximum tastiness, heat in the microwave for about 10 min before absolutely devouring.

Double Chocolate Caramel Pecan Cookies

2 and 3/4 cups AP flour
3/4 cup unsweetened coco powder
1/2 tsp baking powder
1/2 tsp baking soda
1 cup (2 sticks) butter, softened
1 and 1/2 cups packed light brown sugar
1/2 cup plus 1 TBS sugar, divided
2 eggs
1 tsp vanilla
1 cup chopped pecans (for topping)
1 package (9oz.) chocolate covered caramel candies, I used Rolos

Directions:

1.Preheat oven to 375 degrees F. Combine flour, coco powder. Preheat oven to 375°F. Combine flour, cocoa, baking powder and baking soda in medium bowl; set aside.

2.Beat butter, brown sugar and 1/2 cup granulated sugar with electric mixer at medium speed until light and fluffy; beat in eggs and vanilla.

3.Gradually add flour mixture and 1/2 cup pecans; beat well.Cover dough; refrigerate 15 minutes or until firm enough to roll into balls.

4.Place remaining 1/2 cup pecans and 1 tablespoons sugar in shallow dish. Roll tablespoonful of dough around 1 caramel candy, covering completely; press one side into nut mixture. Place, nut side up, on ungreased cookie sheet. Repeat with additional dough and candies, placing 3 inches apart.

5.Bake 10 to 12 minutes or until set and slightly cracked. Let stand on cookie sheet 2 minutes. Transfer cookies to wire rack; cool completely.

Note: I have also decorated these cookies with drizzled white chocolate but I think they look just as good without it.