Saturday, March 29, 2014

Almond Lemon scented Chocolate Chip #Cookies {#Dairyfree} & 2014 spring break

Here we are at the end of spring break and yet I have not filled you in about any of our little adventures.      The break has just flown by and it is hard to believe that school will be back in session on Monday.  Our highlight this spring break was our two night beach get away; yes a mini vacation at the amazing Oregon Coast.  When we go, we usually get a vacation home but this time we stayed for two nights at a hotel right on the beach in Cannon Beach.  Yes, literally there was nothing but a strip of grass as well as a seawall between us and the beach.  Heavenly…plus the whether - yes, it gets cold and rainy at the Oregon coast - was almost like summer.  Clear blue skies and sunshine inviting us to explore the tidal pools around Haystack Rock. In addition - and this was the highlight according to MiaRose - there is a nice pool which the kids enjoyed daily, plus great sea food. So yes,  our mini spring break get away was a huge success.  Take a look at some of pictures….

There were no further big adventures besides the girls tagging along to the Senior Center where they got to play Bingo while I saw clients at the Senior Law Clinic. Yes, the girls as well as the seniors enjoyed each others company :)

So now let's talk Chocolate Chip Cookies - one of my usual go to recipes are my Everything but the Kitchensink Cookies packed with oatmeal, seeds, raisins, and chocolate chips they are so good.  However MiaRose has decided - after having been a raisin lover for years - to despise raisins and she will not eat anything with raisins. I could have made the cookies without raisins but then there was the lack of oatmeal issue as well.  Yup, time for a new cookie and this is how this one came about.

Almond Lemon scented Chocolate Chip Cookies

  • 1 stick Earth Balance {or other "butter"} cut into chunks
  • 1/4 C sugar {regular white granulated}
  • 1/2 C light brown sugar
  • 1/4 tsp salt
  • 1 tsp almond extract
  • zest of 1 untreated lemon
  • 1 egg
  • 1 C + 2 Tb flour
  • 1/4 tsp baking soda
  • 1 C semi-sweet chocolate chips {check label}
 ***Preheat oven to 350F***
  1. Cream "butter" with sugars and salt in a kitchen machine until well blended,
  2. Add almond extract together with lemon zest mix for about a minute
  3. Add egg and mix for about another minute
  4. In a separate bowl mix flour with baking soda
  5. Add flour/baking soda mixture to the wet ingredients.  Mix for about a minute until well combined.
  6. Add chocolate chips to the dough
  7. Prepare a baking sheet with parchment paper.
  8. Using two teaspoons drop balls of dough onto the baking sheet
  9. Bake for about 10 minutes; and let them cool down
                                                                            Adapted from Marthas Stewart Soft & Chewy Chocolate Chip Cookies


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