Wednesday, January 25, 2012

Chocolate Chip Meringue Cookies

Now, where can you find that?! I even snuck them to my boyfriend who refuses to eat anything “diet” and he loved them!! Another fun fact is that these cookies are flourless and gluten free.

I found this recipe in Cosmopolitan’s January 2012 issue. The recipe was created by Katie Lee (Billy Joel’s ex-wife). You can check out her fabulous food blog at 

This recipe makes about 25 cookies.

Nutrition Facts Per Cookie:
 36 calories
1.5g fat
8.5 g carbs
0 g fiber
0.75g protein 

1 ½ cup of liquid egg whites (or 4 large egg whites)
¼ teaspoon cream of tartar
¾ cup sugar
½ teaspoon vanilla extract
¾ cup mini chocolate chips

  1. Preheat oven to 300 degrees and line baking sheets with parchment paper.
  2.  Combine the egg whites and cream of tartar. Beat with an electric mixer until soft peaks form. You can check to see if you have soft peaks by lifting up the beater from the mixture. The egg whites should stand up forming what looks like peaks. Soft peaks are when the peaks slightly bend over. Hard peaks are when the peaks stay standing up straight.
  3.   Pour in sugar to the mixture 1/4 cup at a time, until it is incorporated with the mixture.
  4.   Add vanilla and beat until hard peaks form. Don’t overbeat the mixture though!
  5.  Gently fold in the chocolate chips. Gentle is the key word here. You do not want the mixture to fall.
  6.  Drop by the spoonful onto a baking sheet.
  7.  Bake for 40 minutes. It seems like a long time, but you really need the full 40 minutes or the cookies will not cook all the way through. 
  8. Once the cookies cool, move them immediately from the baking sheet, otherwise they will become stuck to the parchment paper.


Monday, January 16, 2012

Frozen Hot Chocolate and Cinnamon Twists

While you might want to stick with the original thing on the coldest winter nights, frozen hot chocolate is most definitely a fun winter treat. This recipe was inspired by Serendipity 3, a New York City restaurant that is famous for their frozen hot chocolate. While I have never had the chance of trying Serendipity 3's original frozen hot chocolate, I decided to make one myself. It definitely was a success!! This frozen hot chocolate would also make a fabulous adult drink by adding some Kahlua, Bailey's, or even chocolate vodka into the mix. 

I decided to pair the frozen hot chocolate with cinnamon pastry twists that are just so simple to make and super delicious! The two treats together are wonderful. Both recipes were taken from People Magazine's 2011 Holiday Entertaining edition. Enjoy!

Cinnamon Pastry Twists
Serving: Makes 24 twists

1 17.3 ounce package Puff Pastry Sheets (will need both sheets in package thawed)
1/4 cup of Butter
1/3 cup of Cinnamon
1/3 cup of Sugar

Preheat oven to 400 degrees. Remove the 2 thawed puff pastry sheets. Cut each sheet in half lenghwise. Brush inside of each rectangle with melted butter. Combine the cinnamon and sugar in a bowl. Sprinkle cinnamon sugar mixture on top of the butter. Sandwich the 2 rectangles together so that the coated sides are inward. Roll a rolling pin on top of the sandwich to seal together. Cut each rectangle sandwich crosswise into 1/2 inch strips. Twist each strip and place on a cookie sheet lined with parchment paper.  Cook until golden brown about 12-15 minutes.

Frozen Hot Chocolate
Serving: Makes 4 Cups

1/3 cup evaporated instant dry milk
1/3 cup sugar
4 tsp. cocoa powder
1 cup milk
3 cups ice
1 can whipped cream

1. Stir dry ingredients (evaporated milk, sugar, cocoa) together in small bowl until incorporated.
2. Add the milk, dry mix, and ice (in that order) into the blender.
3. Blend until smooth. If the mixture is too watered down, add more ice until you reach the desired consistency.
4. Pour until glasses and top with whipped cream.

Tuesday, January 10, 2012

Beer anyone?

There is nothing like having a nice cold seasonal beer. My favorite of this season is Shipyard Applehead. For those of you that are a fan of Shipyard Pumpkinhead, I am sure that you will love this one as well. Pumpkinhead is Shipyard's fall beer and can be seen in stores starting in late August through December. It is a light cinnamon beer that has a hint of pumpkin.

Applehead is Shipyard's new winter beer and can now be found in stores in place of Pumpkinhead. I am not going to lie, Pumpkinhead may have the slight advantage here. It seems to me that Applehead has very similar flavors to Pumpkinhead with a much duller taste. It also does not taste much like an apple. Nevertheless, when stores are out of Pumpkinhead and I am craving for it, Applehead seems to do the trick.

 It is common to serve both Pumpkinhead and Applehead in glasses rimmed with cinnamon and sugar. This is one of my favorite parts of the drink! To create the rim, take two bowls, one lined with water and one lined with equal parts of cinnamon and sugar. First dip the glass in the water, then dip it in the bowl of cinnamon and sugar. To fill the glass, make sure you hold the glass at an angle otherwise the beer bubbles will over fill and wash away the cinnamon sugar rim.

While I was at the store picking up Applehead, I also happened to look down the IPA aisle and picked up the beer pictured here called Sneaky Pete. IPA's are craft beers that have become very popular among beer lovers. I am not going to lie, IPA's are not my favorite. Sneaky Pete is no exception, and is too dark and bitter for my taste. (The fact that I don't like this beer doesn't say much because I am not much of a beer drinker). The upside to this beer in particular is that it contains 10% alcohol by volume which is twice as much as the average beer. I was drawn to this beer especially because of the picture (which is really the only reason why I go down the IPA aisle--to look at the creative names and pictures of the beers). I myself have a boston terrier so Sneaky Pete was just too cute to resist. Sneaky Pete is made by Laughing Dog Brewery and if you are a dog lover like myself I highly recommend you check them out!!

Sunday, January 8, 2012

California Sandwich

 I originally found a picture of this sandwich on Pinterest with no recipe, so I created something that looked similar. You can alter this recipe based on your taste. It would also taste amazing with pepper jack cheese or in a wrap. The chive-goat cheese spread recipe below makes enough to probably put on 10-12 sandwiches. I always make more than needed because it tastes amazing with anything especially on bagels, or served with crackers or cut up vegetables. The chive-goat cheese spread is definitely what gives this sandwich great flavor! Yummmm!

8 slices of whole wheat bread
1 tomato
1/2 of a cucumber
1 avocado

Chive-Goat Cheese Spread:
8 ounces fresh goat cheese, room temperature
4 ounces cream cheese, room temperature
6 tablespoons minced chives
1 garlic clove, minced

To make the vegetable mixture, cut up the tomato, avocado, and half of the cucumber into bite size cubes. Squeeze either lemon or lime juice on the mixture to prevent the avocado from browning.

To make one sandwich, take about 1/4 cup of Chive-Goat Cheese Spread and spread evenly on two pieces of bread. This spread will act as the glue for the ingredients inside. Place about 1/3 cup of the vegetable mixture on one slice of bread. Place a handful of sprouts on the other slice of bread. Close the sandwich together and enjoy!!

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