Recipe Review: Week of July 7

Don’t forget about last week’s recipes – so many delicious dishes to make!

Recipe Review Week of July 7

Spiced Amaretto Peaches (top left)

Salmon Burgers with Homemade Tartar Sauce (bottom left)

Black Garlic Aioli (top right)

Grilled Spiced Okra (bottom right)


Chocolate Chocolate Chip Cookie

Warning: these cookies are dangerously delicious! In fact, the last time I made these, Super Sous and I had to get rid of them as we couldn’t resist their chocolatey sweet talk. Do you have an oven dial thermometer? I highly recommend you get one to make sure that the oven temperature is exactly 350 degrees Fahrenheit so you can cook these puppies to perfection in just 14 minutes. Trust me on the 14. Super Sous and I experimented (see photo). Good luck and be careful – these will be gone before you can say “chocolate chocolate chip cookie.”



choc choc chip cookie on tray

1/4 cup batter formed into balls

choc choc chip cookie testing

Cookie Testing

Choc choc chip cookie done1

choc choc chip cookie done2


Chocolate Chocolate Chip Cookies

Yield: 12 cookies


12 tablespoons (1 1/2 sticks) unsalted butter, cut into tablespoon sized pieces

½ cup granulated sugar

½ cup packed light brown sugar

1 ½ cups all-purpose flour

1/3 cup unsweetened natural cocoa powder

½ teaspoon baking powder

1/2 teaspoon baking soda

¾ teaspoon kosher salt

2 whole large eggs

2 teaspoons pure vanilla extract

8-ounces good quality dark chocolate, 70% cocoa solids, chopped into medium chunks


Add butter and sugars to a stand mixer and mix on medium using the paddle attachment for 10 minutes. Scrape the sides down on the inside of the bowl using a rubber spatula once or twice throughout the process.

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

After 10 minutes, add 1 egg. Mix until the egg fully incorporates into the mixture. Add the second egg and mix until it fully incorporates. Add the vanilla and mix again until incorporated. Turn off the mixer and scrape the sides down once again.

Turn the mixer to low and slowly add the flour mixture and mix until just combined. You may need to scrape the sides down again. Once the flour is just incorporated, turn off the mixer. Stir the chocolate chunks in with a spatula or large spoon.

Refrigerate cookie dough for 1 hour.

Place an oven rack to the middle position and preheat the oven to 350 degrees Fahrenheit.

Using a ¼ cup measuring cup, gather a generous ¼ cup of the batter and form a ball with your hands. Evenly space 6 cookies on a parchment-lined sheet tray.

Bake, one sheet tray at a time, in the oven for 14 minutes.

Remove from oven and let cool on the sheet tray for 5 minutes. Transfer cookies to a cooling rack.

Strawberry Creme Fraiche Cobbler Ice Cream

Do you like strawberries, ice cream or cobbler? If you answered YES! to any of these, then I highly recommend you click on these delicious photos below to get my recipe for Strawberry Creme Fraiche Cobbler Ice Cream asap! Today’s blog posting is a collaboration between myself, Super Sous and the highly talented and brilliant Drew Bailey Scott, owner of DBS: Culinary-Minded Marketing and her blog DBS Obsessed. Thanks for spreading the recipe love, DBS!

Strawberry Creme Fraiche Ice Cream Cone

Strawberry Cobbler Ice Cream Close


Heirloom Tomato and Mozzarella Salad

With heirloom tomatoes pouring off the farmers market stands, it’s time to make my heirloom tomato salad. This salad is so beautiful (get ready for the wow factor when you present this at your next dinner party) and delicious that I almost made it for my breakfast this morning. Alas, a banana and a double shot Latte won my heart over in the last minute, but not to worry, because lunch is just a few hours away.

Heirloom Tomato and Mozzarella Salad


Heirloom Tomato and Mozzarella Salad

Yield: 4 to 6 servings



1 pint cherry tomatoes, halved

10 medium-sized fresh basil leaves, stacked, rolled, and sliced very thinly, divided

½ cup fresh flat-leaf Italian parsley, picked and chopped roughly, divided

Kosher salt, to taste

Freshly ground black pepper, to taste

1 (8-ounce) container fresh mozzarella cheese, drained and sliced thinly

3 large heirloom tomatoes, cored and sliced into medium-sized wedges



1 medium shallot, peeled and diced finely (3 tablespoons)

2 tablespoons balsamic vinegar

1 tablespoon red wine vinegar

5 tablespoons extra-virgin olive oil


In a medium container with a tight fitting lid, combine the vinaigrette ingredients, close the lid tightly, and shake well to combine. Or, whisk to combine the ingredients in a medium-sized bowl.

Place the cherry tomatoes, half the basil, and half the parsley in a medium bowl. Combine gently with half the vinaigrette. Season to taste with salt and pepper.

To serve, put some of the mozzarella on each plate and top with sliced heirloom tomatoes; season with salt and pepper. Top the heirloom tomatoes with more mozzarella, then some of the cherry tomato mixture. Sprinkle the remaining basil and parsley over each plate, and drizzle over additional vinaigrette to taste.

Gluten Free Granola Bars

Have you ever made your own granola bars? It’s super easy and you have the added bonus of making something delicious AND healthy! My version is gluten free and the sweetness comes from maple syrup and dates – even more reason to bake some off and share with your friends (if you feel compelled to share, of course!).  #freshfoodsdiet


Gluten Free Granola Bars


Gluten Free Granola Bars

Yield: Approximately 15 2- x 2-inch squares


2 cups old fashioned rolled oats

1 cup whole toasted almonds

1 teaspoon ground cinnamon

1 teaspoon kosher salt

½ cup pitted deglet noor dates (approximately 20), chopped roughly

¾ cup dried blueberries

½ cup dried cranberries

4 tablespoons unsalted butter

1/3 cup grade B maple syrup

1/3 cup creamy peanut butter

1 teaspoon pure vanilla extract


Place an oven rack in the middle position and preheat the oven to 325 degrees Fahrenheit.

Line a 7 x 11 baking dish with parchment paper, allowing the paper to come up on all sides. (This will make for an easy transfer out of the pan).

Combine oats, almonds, cinnamon and salt in a food processor and pulse 15 times, until the oats and almonds are broken up into small pieces. Transfer contents into a large bowl.

Stir in the dried fruit, breaking up any fruit clumps. (I like to use my hands!)

Place butter, maple syrup and peanut butter in a small saucepan over low heat. Stir until butter is melted and ingredients are well combined. Remove from heat and stir in the vanilla extract.

Transfer wet ingredients from saucepan into the large bowl with the dry ingredients and fruit. Stir until well combined.

Place granola mixture in the parchment filled baking dish and pat down so that the granola is packed together and evenly spread throughout the baking dish.

Bake for 50 minutes until the granola is lightly brown on top.

Remove from the oven and let granola cool completely before cutting.




Today, while at the gym, Super Sous and I saw a commercial for Pizza Hut’s new 8-inch cookie pizza for $6. (That’s 8 large slices of cookie!) They say that’s what the millennials want. But I believe delicious, home cooked, fresh food is the future… So, we are starting the Fresh Foods Diet. That’s ALL the fresh foods you want, whenever you want them. And it comes with a great price – to your wallet and your health. Who’s in?!‪#‎freshfoodsdiet‬

Recipe Review: Week of July 1

Just a reminder of the great recipes posted on my blog last week.

Time to get shopping!

Recipe Review Week July1


Grilled chicken thighs with homemade barbecue sauce (top lef)

Homemade barbecue sauce (left middle)

The bacon makes everything better burger (bottom left)

Tomatillo tomato salsa (top right)

German-style potato salad (bottom right)