Banana, Chocolate Chip, and Granola Cookies

So, with two months left until we leave our house and downsize to less than half of what we have now....I've got a myriad of foods and odds and ends ingredients that need to be used up. Powdered sugar, lentils, Swiss cheese, dried papaya, dehydrated mushrooms, corn flakes, etc. In fact, I got really creative this weekend and made waffles from random pantry items: coconut oil, quinoa flakes, eggs leftover from Easter, leftover buttermilk, sorghum, cornstarch, etc. My family ate them and ate them again. While I watched silently. And enjoyed the smell of coconut in my house. And then decided to tackle more ingredients...like granola.

What's a person to do with leftover granola when they're burned out on parfaits? Well, I saw these cookies online and had to try them. They are VERY good. Moist...flavorful...quite the treat. Glad I stumbled upon the recipe so that I can have another use for bananas and granola. 

The recipe below is my adapted version: I used less sugar (and brown, not white), a not-so ripe banana (so the pieces didn't get smushed), a different granola, and totally upped the amount of chocolate chips--and felt I could have even used more! Delicious.

BANANA, CHOCOLATE-CHIP, AND GRANOLA COOKIES

Adapted from www.biggirlssmallkitchen.com

Makes 3-4 dozen

• 1/2 cup light brown sugar, packed
• 1/2 cup dark brown sugar, packed
• 1 cup butter (2 sticks), softened
• 1 egg
• 2 ¼ cups all-purpose flour
• 1 tsp. baking soda
• ½ tsp. salt
• 1 1/2 cups semi-sweet chocolate chunks (or chips)
• 3/4 cup Cascadian Farms Maple-Brown Sugar Granola (I used Nature's Path Pumpkin Flax Plus)
• 1 medium banana, cut into chunks

Preheat oven to 375°F.

Mix sugars and butter in a large bowl. With a mixer, hand-held beater, or very strong arm, beat until creamy. Then beat in the egg until the batter is fluffy and light.

Stir in flour, baking soda, and salt and mix until basically combined. Using a rubber spatula, fold in the chocolate chips and granola. Now fold in the banana, being careful not to smush the pieces too much.

Drop dough by rounded tablespoonfuls about 2 inches apart onto ungreased cookie sheet (yes, I did add some more chips on top!). Bake 6-8 minutes or until just barely set.

Cool for 5-10 minutes on the cookie sheet, then remove to a rack or a plate to finish cooling.

BEST Tofu Sandwich Spread. Like A Fabulous Chicken Salad for Vegetarians.

I have been wanting to try this tofu sandwich spread recipe for years! Recently, my mother in law mentioned she had it at a relative's house and wanted to make it herself. That sealed it--she makes the best sandwich spreads.

We have been in an whirlwind of chaos with life lately and I haven't been in the kitchen as much as I'd like. This is part of the reason--been selling a house! And all the super not-fun stuff that goes with it....if another realtor never calls me again, it will be too soon.

In fact, after discussing this with my funny, honest girlfriends, I realized that the last thing I made for my family was veggie burgers (from a can!) and toppings for Costco frozen pizza--in addition to take out orders. Big fat FAIL in meal-planning. But hey, sometimes you just gotta survive (and let's be honest, I've never been a meal-planning kind of gal--that would require dirty discipline). But, finally this was something quick, easy, and do-able to make that could sort of make me feel like I'm providing for my family. Because I had to make up for the lemon split peas I made from this recipe that my daughter spit out and said, 'GROSS, MOM!' and for the last load of whites I turned pink. Check out the lint proof/shame--anyone else do this since college?

Anyway, we absolutely LOVED this spread! And I think even tofu haters would like eat this spread on a sandwich. It tastes a lot like chicken salad. I imagine it would be delicious served alone on a bed of lettuce for those who like to do low-carb diets, but I'm anxious to try it in a tortilla roll-up.  I think even your kids will eat it...mine was last seen happily munching this and watching Veggie Tales.

The recipe below has been modified based on reviews I read and personalized. What I found to be helpful:

1. Plan ahead--because you will need to freeze the tofu overnight. Something amazing happens when tofu is frozen and thawed--the texture changes considerably--more crumbly. I love to use it in lasagnas after it's been frozen. 
2. To make it vegan, use Grapeseed Vegenaise brand--you can find it at health food stores like Whole Foods. It's the best tasting mayonnaise I've ever had--you will not think 'vegan' when you have it in food. 
3. I used low-sodium soy sauce, and ended up needing to use more than 2 Tbsp. So, keep this in mind if using low-sodium soy sauce. I have not used Bragg's Liquid Aminos, but it may be a good substitute for the soy sauce.
4. This recipe is a great jumping off point for other add-ins. Feel free to add chopped fresh parsley or cilantro. Add curry powder if you prefer. I felt it absolutely necessary to use garlic powder. 
5. I added a little extra lemon juice and some pepper. Taste for seasonings.

TOFU SANDWICH SPREAD
Adapted from allrecipes.com

Makes 4-6 sandwiches (depending on how much filling you use)

• 1 lb. firm tofu (1 package)
• 1 1/2 stalks celery, finely minced
• 2-3 green onions, chopped (white and green parts)
• 1/2 cup mayonnaise 
• 2 Tbsp. soy sauce (maybe more if using low-sodium soy sauce)
• 2 Tbsp. fresh lemon juice
• 1/2 tsp. garlic powder
• 1/4 tsp. cracked black pepper

Drain the block of tofu. Wrap it in saran wrap or put it in a ziplock bag and freeze the tofu overnight. Then thaw it out--it's best to leave it out wrapped in paper towels to absorb the excess moisture. Squeeze out any moisture by hand--you can cut it into quarters to make it easier to squeeze out each section.

When the tofu has been dried out as much as possible, crumble it into a medium-sized bowl.

Add celery and green onion to the tofu. Stir in the mayo, soy sauce, lemon juice, and other seasonings until well blended.

Store leftover sandwich spread in the refrigerator.

Enjoy!

Old-Fashioned Blackberry Orange Cake (with or without Ground Almonds)

Now that spring is here and the weather has been so divine, it was about time to post something lovely and inspiring. And that's just what I find this old-fashioned orange-blackberry cake to be.

Thought I'd post some shots I took so far that have made us welcome spring:

There's something about this weather that makes a person want to be outside. So take this cake outside with your loved ones after dinner and enjoy the feel of warmer breezes, the sound of birds chirping, and the smell of new grass growing. And yeah, don't forget to bring the allergy medicine.

I have made this cake several times over the last few months and love it. It's particularly good in the morning too with a hot cup of coffee if you can stare out your window in silence for a few moments before the day's activities overwhelm you. This cake makes me nostalgic. It is a simple recipe that, again, reminds me of the kind of dessert my mother or grandmother would make that highlights the season's best fruits.

If you prefer lemon extract instead of orange, you could easily substitute that. Or replace the blackberries with raspberries. Or you could skip the raw sugar topping and make a glaze of powdered sugar and fresh orange or lemon juice to drizzle on top of the cooled cake--there are several possibilities.


OLD-FASHIONED BLACKBERRY ORANGE CAKE (WITH OPTIONAL GROUND ALMONDS)


Serves 6-8

• 1 cup sugar
• 1/2 cup butter
• 2 eggs
• 1 tsp. fresh orange zest (zest of about 1 orange)
• 1 cup flour
• 1 tsp. baking powder
• 1/4 cup ground almonds (optional-but oh so good!)
• 1 cup fresh blackberries (or slightly more)
• 2 Tbsp. raw sugar, for sprinkling on top

Preheat oven to 350°F.


Combine sugar and butter, then beat for 3 minutes on medium-high speed with paddle. Add in the flour, baking powder, eggs and zest. Scrape bottom of mixing bowl, then continue to mix for 2 minutes at medium speed.

 

Pour this batter into greased and floured tart pan with removable bottom or cake pan with removable sides. Drop berries over the top of the cake as evenly as possible. Then, sprinkle the raw sugar over the berries.

 

Bake cake until it tests done in center or until the cake pulls from the side of the pan, about 50 to 60 minutes depending on oven.

 

Let cake cool for about 10 minutes in the pan and then gently loosen edges of removable tart pan. When cooled, lift from the bottom on the tart pan or simply un-mold the cake pan sides.

 

Dust with powdered sugar or brush with a light glaze of your choice. (totally optional!)

 

This is a delicious cake served with vanilla or blackberry ice-cream. Enjoy!

North African Inspired Tomato, Chickpea & Spinach Stew (Vegan)

Inspired by pantry staples, I made this super basic, but healthy, vegetarian stew a few weeks ago. My intention was to serve it over rice or with pita bread, but instead I ate two bowls plain by myself. Really enjoyed the flavors and textures together. Thought I'd pass it along if you've got a hungry family and a few cans to use up.

If you're not a big spinach fan, cut the spinach amount in half!!! My picture, above, does not show the bright green vibrancy of the spinach because this particular portion was reheated as leftovers :)

I'm sure this stew would benefit from with some cayenne pepper for heat and topped with some Greek yogurt (if you weren't vegan) or fresh lemon/lime juice (if you are a vegan). The stew was also good over a wild rice mix with a little grated cheese on top (Kashkaval is particulary delicious). Enjoy.


NORTH-AFRICAN INSPIRED TOMATO, CHICKPEA, & SPINACH STEW


Serves ~6

• 2-3 Tbsp. extra virgin olive oil
• 1 medium-large onion, thinly sliced in half moon shapes (1/2 circles)
• 4 garlic cloves, minced
• 1 (28 oz.) can tomatoes, pureed (I used Muir Glen's fire-roasted tomatoes)
• 2 cans chickpeas (also called garbanzo beans), drained & rinsed--(can save a little liquid)
• 1 tsp. coriander 
• 3/4 tsp. turmeric
• Salt & pepper to taste (I used ~1/2 tsp. of each)
• 1 (10 oz.) package frozen chopped spinach (thawed or defrost, if you prefer) OR 2 cups fresh spinach

In a medium-sized pot with lid (I used a dutch oven), heat olive oil over medium heat and add onion. Add a couple tablespoons of water (or any of the liquid from the chickpeas). Saute until onion is translucent--about 10 minutes--making sure onion doesn't burn.

Add garlic and tomatoes. Stir until combined and cover. Lower heat to medium-low. Mix in chickpeas and spices, including salt & pepper, and continue to cook for about 10 more minutes or until the chickpeas are tender.

Add the spinach (mine was a frozen block that thawed in the hot stew). Gently mix it in and try to break it up if yours is frozen like a block as well (I used a fork to separate it). You can turn off the heat once most of the spinach has thawed--or when the spinach has wilted, if you are using fresh spinach.

Spelt and Sunflower Seed Pancakes

A very rare thing occurred: My husband was home on a weekday morning. Granted, he was using a vacation day to study (boards are coming up) and he was working on taxes (for the umpteenth time)--but he was home! And that made us girls very happy. We needed something special to eat to distract from the paperwork and the painting (I'm tackling the trim on the bathroom--my workmanship is disastrous). Solution? PANCAKES!

I have a new love for spelt flour. I have now tried spelt flour in muffins and banana bread with excellent results. So, it was time to move on to using it in pancakes. Spelt flour just called for something nutty to be added with it--and of course, I paired it with sunflower seeds (been a bit obsessed with sunflower seeds as you have seen from my previous sunflower seed spread and the rustic sunflower seed bread).

(A note about SPELT: it's a member of the same grain family as wheat but is not as heavy as whole wheat flour--you get a more tender result by using spelt flour in baking.) 

And because we're mentioning sunflower seeds, here are a couple pictures from our local trip out to the sunflower field (from this last August)....

Back to pancakes: Well, I'm happy to say, my experimental recipe turned out great! LOVE these pancakes and will be making them again. Serve them with some veggie sausage on the side for some extra protein to take you through until lunchtime.

SPELT AND SUNFLOWER SEED PANCAKES

Makes 10-12 pancakes (depending on size)--should serve at least 4 people for breakfast

Dry Ingredients:

• 2 cups spelt flour
• 2 tsp. baking powder
• 1 tsp. baking soda
• 3/4 tsp. salt
• 1/2 tsp. cinnamon
• ~1/3 cup raw sunflower seeds 

Wet Ingredients:

• 2 eggs
• 1 1/3 cup low-fat buttermilk
• 2 Tbsp. + 1 tsp. safflower oil (or canola) + more for greasing pan/griddle
• 1 Tbsp. honey

In a small-medium bowl, mix all dry ingredients (including the sunflower seeds) and set aside. In a larger bowl, beat eggs. Whisk in the buttermilk and oil. Add honey and whisk again until all the ingredients are incorporated.

(TIP: if you use your tablespoon to measure out the oil, the honey will slide out easily when you use the same tablespoon to measure out the honey).

Add dry ingredients to wet ingredients and mix until just incorporated. Feel free to add a little more buttermilk if the mixture seems too dry.

Heat pan, skillet or griddle over medium heat and lightly coat with some oil (of your choice--I used safflower again as it is good with high temperatures). 

Pour approximately 1/4 cup of pancake batter for each pancake. (I only got about 3 pancakes in a really large skillet)

Cook pancakes 2-3 minutes on each side, until they are golden brown--you will know they are ready to be flipped  when you start to see little bubbles form around the edges.

Serve the pancakes warm with maple syrup and fruit of your choice.

Go out there and make some pancakes for your loved ones this weekend--they're DELICIOUS!

Blew-My-Mind-Delicious-Treat: Vegan (REALLY?) Banana Chocolate Chip Bread

Yup. Another vegan recipe. And it's amazing. My friends recently asked me what my obsession with trying vegan recipes was...I really don't know. Maybe it's because it seems like the 'hip' thing to do these days...? Or maybe it's because I'd like to believe that there are delicious vegan foods to discover. Or maybe because I'd like to know I'm not as completely dependent on cheese as I think I am (HA! A life without cheese? Say it isn't so!!!!). I haven't read 'The China Study' or 'Eat To Live'...no time and parenting/bible study material sort of take priority at this point in my life. Maybe I'll get to them later this year...however, I like the idea of 'cleaner' eating. Though we like to live with moderation, trying vegan recipes is my way of staying 'open-minded.' And when I stumble upon recipes like this, I don't miss the dairy or eggs.

I saw this banana bread recipe on www.chocolatecoveredkatie.com and was excited about a way to use up the spelt flour sitting in my fridge (yes, I keep my whole grain flours in the fridge). What a surprise it was to find such a low-fat treat. There is no additional fat in this bread (if you don't use oil) besides the chocolate chips! And yes, I added extra chocolate chips. Also, I realize that I have posted several banana bread recipes--all very good. But this is the only one that didn't require butter, refined sugar, or eggs. So, I will definitely be making it again!

I hope you will try this and that you enjoy it as much as I did.

POLKA-DOT BANANA BREAD (CHOCOLATE CHIP BANANA BREAD)

Adapted from www.chocolatecoveredkatie.com

(Makes 10-12 slices)

• 2 cups spelt flour (or white, or Arrowhead Mills gluten free, etc.)
• 1 tsp. baking soda
• 1/2 tsp. cinnamon
• 3/4 tsp. baking powder
• 3/4 tsp. salt
• 1/3 cup milk of choice (or oil)--(I used almond milk)
• 1 and 1/2 tsp. pure vanilla extract
• 1/2 cup agave or maple syrup (I used maple syrup)
• 1 and 1/2 Tbsp. lemon juice
• 1 stevia packet (or 1 Tbsp. more agave or other sweetener)--(I used agave nectar)
• 2 cups tightly-packed, mashed banana (measured after mashing)-(I had a little less than 2 cups)
• 1/3 to 2/3 cups chocolate chips (I used 1 cup and sprinkled more on top)
  
  

Preheat oven to 350 F. Combine dry ingredients, and mix well. In a separate bowl, combine wet ingredients and mix into dry. (Mix by hand, and don’t overmix.)

Pour batter into a greased loaf pan and cook for around 50 minutes. (Tip: If the top is cooked but the inside is still gooey, put tin foil over the top and continue to cook.)

After removing from the oven, let cool for ten minutes before slicing. After the first day, this bread is best stored in the fridge. Or cut it into slices and freeze for later. 

Garlicky Sunflower Seed Spread with Parsley

I got this intriguing sunflower seed recipe from my friend, Carla, after she posted a great picture of it on Facebook. She got it from Ligia Pop, a Romanian raw food chef. I was a bit unsure about trying it because I'm not familiar with raw recipes...however, this was SO delicious! This fabulous dip/spread only requires a  handful of ingredients and tastes nutty, fresh, creamy, salty, tart, and sweet (that almost covers it all, doesn't it??).

It was a delicious spread on the pumpkin, sunflower & flax seed bread I just posted on. Carla said it is terrific served on cucumber slices as an appetizer. But, I liked dipping my carrots in it and my daughter liked dipping her crackers in it--so yes, you can use it as a dip! I imagine this sunflower seed spread would be wonderful drizzled with olive oil, if you preferred, or sprinkled with some smoked paprika before serving. I can't wait to try it again with different kinds of herbs. I especially would like to try it this summer with fresh basil instead of the parsley, spread on crostini, and topped it with fresh sliced heirloom tomatoes--YUM!


GARLICKY SUNFLOWER SEED SPREAD WITH PARSLEY

Adapted from my friend, Carla, who got it from www.ligiapop.com

• 1 cup raw sunflower seeds (I used 1/2 cup raw sunflower seeds & 1/2 cup roasted sunflower seeds)
• 2 garlic cloves
• 3 Tbsp. fresh lemon juice
• 1/4 tsp. agave nectar
• 1 small handful fresh parsley, rinsed & lightly patted dry
• ~1/4-1/3 cup water
• Salt & pepper, to taste (cracked sea salt is particularly good)

In a food processor or blender (I used my Vitamix), blend/process all ingredients. Add more water, if necessary, until the texture is to your liking.

All I can say--is YUM!

Rustic Crunchy, Munchy Pumpkin Seed, Sunflower Seed & Flax Seed Bread

This loaf is wonderful. It's really one of the best breads I've ever made. The flavor is SO wonderfully home-y. It's nutty and fragrant and a bit crunchy. Truly delicious for sandwiches and toasted with soup. Please try this bread. It is SO GOOD! Thanks to the author, Nancy Baggett, for the wonderful recipe!

My friend, Nancy, recently posted one of my favorite bread recipes on her blog. It inspired me to post again on this method since it's been a while and I've been  making more bread recipes from this book that turn out! Alright my small following of readers...I don't know how to encourage you more to try these no-knead breads. The Kneadlessly Simple bread book has changed my life---it has given me confidence to bake. The method is SOOOO EASY!!!! And even though the directions have a lot of words, after the first couple loaves, you will be able to absolutely breeze through the directions. I've thought long and hard about how to simplify the directions--but I'm not sure how because it gives you options and gray areas--these recipes are STRAIGHTFORWARD, SIMPLE and truly DOABLE!!! You barely handle the dough. You just have to TIME IT RIGHT. And there is nothing better than homemade bread! Nothing--it's like getting loaves from a bakery. Just read through the directions and work backwards. 

I usually start the process Friday and have fresh bread either Saturday night or Sunday night. OR, I start it on Sunday night and we have bread Tuesday night. I give it 1.5-2 days process. Yes, it does take planning--yes, you do have to think ahead. BUT....you just wait on the bread. Read through the recipe and decide when you want to eat it then work the time backwards. If you want this bread for Friday night dinner--start the process on Wednesday. 

_________________________________________________________________________

About this bread--Super-Easy- Fairly Easy: All ingredients added before the first rise. Easy hand-shaping required.

Nancy Baggett's Note: I often find the seeds in breads a distraction, but in this case they make the loaf. The generous quantity of roasted pumpkin, sunflower, and flax seeds lends a delicious and very distinctive nuttiness—not to mention crunchy texture, eye appeal, and protein. The bread is baked in a covered pot for most of its time in the oven, which crisps the crust and the seeds on it, but also prevents them from burning.

CRUNCHY MUNCHY PUMPKIN SEED, SUNFLOWER SEED, & FLAX SEED BREAD

From Kneadlessly Simple

Be sure to use very fresh, appealing-tasting seeds for this recipe. If you can only find raw, unsalted sunflower and pumpkin seeds, toss them with 1/4 teaspoon corn oil or canola oil and 1/4 teaspoon of salt and roast at 325 degrees F, stirring occasionally, until lightly toasted, 7 to 9 minutes.

• 1 1/2 cups (7.5 ounces) whole wheat flour, plus more as needed
• 1 1/2 cups (7.5 ounces) unbleached white bread flour
• 1/4 cup flax seeds, preferably golden
• 1 1/4 tsp. table salt
• 1 tsp. instant, fast-rising, or bread machine yeast
• 3 Tbsp. clover honey or other mild honey
• 1 1/2 Tbsp. corn oil, canola oil, or other flavorless vegetable oil, plus more for coating dough top and pan (I used safflower oil)
• 1-1/3 cups plus 1 Tbsp. ice water, plus more if needed
• 1/3 cup roasted, salted pumpkin seeds, plus 2 Tbsp. for garnish
• 1/3 cup roasted, salted sunflower seeds, plus 2 Tbsp. for garnish
• 1/2 to 1 tsp. sea salt or other coarse crystal salt, optional
• 1 egg white, beaten, or 2 Tbsp. liquid egg substitute
  
  

First Rise: In a large bowl, thoroughly stir together the whole wheat flour, bread flour, flax seeds, salt, and yeast. In another bowl or measuring cup, thoroughly whisk the honey and oil into the water. Vigorously stir the mixture into the bowl with the flours, scraping down the sides and mixing just until the dough is thoroughly blended. If the ingredients are too dry to mix together, gradually add in just enough more ice water to facilitate mixing, as the dough should be slightly stiff. If necessary, stir in enough more whole wheat flour to stiffen it. Brush or spray the top with oil. Tightly cover the bowl with plastic wrap.

If desired, for best flavor or for convenience, refrigerate for 3 to 10 hours (I usually leave this dough in the fridge overnight). Then let rise at cool room temperature for 12 to 18 hours (I pull out the dough in the morning and leave it on the counter until evening).

Second Rise: Working in the bowl and turning the dough as you work, sprinkle about half the pumpkin and sunflower seeds over the surface. With lightly oiled hands, work in the seeds and fold the dough over to fully incorporate them. Continue working in the remaining seeds, folding over the dough until all the seeds are incorporated and fairly evenly distributed throughout. Sprinkle the dough with a little whole wheat flour. Press and smooth it into the dough, shaping it into a ball as you work.

Oil a 3-1/2- to 4-quart Dutch oven or similar round, ovenproof pot.

Transfer the ball to the pot. Dusting the dough with more flour as needed to prevent stickiness, tuck the edges under firmly all the way around, forming a smooth, high-domed round loaf about 6-1/2 inches in diameter. Brush off excess flour, then brush all over with Cornstarch Glaze (or egg white wash), then immediately sprinkle the surface with the remaining pumpkin and sunflower seeds for garnish. Using well-oiled kitchen shears or a serrated knife, cut a 2-1/2-inch diameter, 1-1/2-inch-deep circle in the top. Cover the pot with its lid.

Let Rise Using Any of These Methods--there are 3 ways you can do this--pick one of the options below: 

1. For a 2- to 4-hour regular rise: let stand at warm room temperature
2. For a 1-1/2- to 2-1/2-hour accelerated rise, let stand in a turned-off microwave with 1 cup of boiling-hot water. 
3. For an extended rise, refrigerate for 4 to 24 hours (I usually leave it in the fridge overnight until about 1-2 hours before wanting to bake the bread).

Then let dough stand at room temperature. Continue the rise until the dough doubles from its deflated size.

Baking Preliminaries: 15 minutes before baking time, put a rack in the lower third of the oven; preheat to 450 degrees F. Generously brush or spray the loaf with water.

Baking: Lower the heat to 425 degrees F. 

Bake on the lower rack, covered, for 55 to 60 minutes, or until the loaf is lightly browned--check at about the 45 minute mark to see how browned it is--it usually takes my oven less time to bake the bread.

Uncover, and continue baking for 10 to 15 minutes more, until a skewer inserted in the thickest part comes out with just a few particles on the end (or the center registers 208 degrees to 210 degrees F on an instant-read thermometer). 

Then bake for 5 minutes longer to ensure the center is done (I didn't need this last step as the bread was getting quite dark). Cool in the pot on a wire rack for 10 minutes. Turn the loaf onto the rack; cool thoroughly.

Serving and Storing: Tastes good warm but will cut much better when cool. Cool completely before storing. 

To maintain the crisp crust, store draped with a clean tea towel or in a heavy paper bag. Or to prevent the loaf from drying out, store airtight in a plastic bag or wrapped in foil: The crust will soften, but can be crisped by heating the loaf, uncovered, in a 400 degrees F oven for a few minutes. The bread will keep at room temperature for 3 days, and may be frozen, airtight, for up to 2 months.

Feta Avocado Salsa Dip

What did you eat during Superbowl Sunday? I had intended to post on this ahead of time, but of course I ran out of time. We had this feta-avocado salsa and it is too wonderful not to share! We all have trouble taking more than a couple bites. It's fresh, creamy, and salty--with just a little bit of crunch from the onion. 

Feel free to add more onion if you like! I'm tempted to add some olives next time I made it. TIP: Try to use avocados that are just on the shy side of ripe--the more ripe the avocado, the more they fall apart and the salsa starts to look more like guacamole--but that's fine too (it will still taste good)! I just like to see and taste the texture of a less ripe avocado. 

This is a great salsa/dip to make when you have friends over, but would also be a terrific topping to a grilled chicken breast in the summer. I'm confident you'll really love this salsa/dip!

FETA AVOCADO SALSA DIP

Serves 6-8

• 3 plum tomatoes, chopped
• 1 1/2 ripe avocado - peeled, pitted and chopped (semi-firm work best)
• 1/4 cup finely chopped red onion
• 1 clove garlic, minced
• 1 handful chopped fresh cilantro
• ½ tsp. dried oregano
• 1 Tbsp. olive oil
• 1 Tbsp. red wine vinegar
• 4-5 ounces crumbled feta cheese (reduced-fat is fine to use)
• Salt & pepper, to taste
  
  
  In a bowl, gently stir together tomatoes, avocados, onion, and garlic. 
  
  
  Mix in cilantro and oregano. Gently stir in olive oil and vinegar. Then stir in feta. Taste, and season with salt & pepper.
  
  
  Cover, and chill for at least 2 hours (but no more than 6 hours). Serve with tortilla chips.
  
  

Salted Caramel Chocolate Chip Cookie Bars

We're moving in a few months and my husband has taken ghost-like characteristics due to board studying. Our to-do list is feeling a bit insurmountable right now, so my in-laws graciously came to visit and help us start with the 'purge, organize & donate' project. It was wonderful. The problem is, we need about 10 more of those visits! I knew that all I had to say to my mother in-law was 'salted caramel and chocolate' and I knew she'd be on board. So while the guys were cleaning out the garage, we made our new favorite cookie bar!

Not sure how to start discussing these bars because all I can say is: They. Are. Amazing. I absolutely HATE how good they are. I sort of wish I'd never even made this recipe....because I simply could not stop eating them. Oh Salted Caramel Chocolate Chip Cookie Bars, you have stripped me of all self-control. And it is downright embarrassing. The least I could do is share along the recipe from Maria & Josh.

Try these delicious, unpretentious bars--they're a step up from the traditional chocolate chip cookie. And if you are worried about your own self-control, make them to serve for others! They will love you for it :) The only thing different we did was to use the WHOLE caramel package of these. Don't skimp or skip the salted layer--here's what it looked like during that step:

The coarse sea salt is wonderful on top of the sweet, gooey caramel. The chocolate takes it over the top. Keep in mind that the caramel hardens after a while, making the bars easier to cut.

(SWOON!)

CHOCOLATE CHIP SALTED CARAMEL BARS

Adapted from www.twopeasandtheirpod.com

• 2 1/8 cups all-purpose flour
• 1/2 tsp. salt
• 1/2 tsp. baking soda
• 12 Tbsp. butter, melted and cooled to room temperature (1 ½ sticks)
• 1 cup light brown sugar
• 1/2 cup granulated sugar
• 1 large egg
• 1 large egg yolk
• 2 tsp. vanilla extract
• 2 cups chocolate chips (we used closer to 3 cups)
• 10 ounces caramel candy squares, unwrapped (we used the whole 14 oz. package)
• 3 Tbsp. heavy cream
• Coarse Sea salt, for sprinkling over caramel and bars (don't skimp!)
  
  

Preheat oven to 325 degrees F. Spray a 2-quart baking pan (which is an 11 X 7 pan-I used a glass Pyrex dish) with nonstick cooking spray and set aside.

In a medium bowl, whisk together flour, salt, and baking soda. Set aside.

In the bowl of a stand mixer, mix the melted butter and sugars together until combined. Add the egg, egg yolk, and vanilla extract and mix until smooth. Slowly add the dry ingredients and mix on low, just until combined. Stir in the chocolate chips.

In a large microwave safe bowl, combine the caramels and heavy cream. Microwave caramels on High until caramels are melted, stirring every 20 seconds. This will take about 2 minutes, depending on your microwave.

Divide the cookie dough in half. Press half of the cookie dough into the prepared pan, smoothing the top with the spatula. Pour hot caramel over the cookie dough. Sprinkle caramel with sea salt. Drop spoonfuls of cookie dough over the caramel and spread dough with a spatula until the caramel is covered. Sprinkle the bars with additional sea salt.

Bake cookie bars for 30 minutes or until the top of the bars are light golden brown and the edges start to pull away from the pan. Cool bars on a wire rack to room temperature. Cut bars into squares and serve.