photo Watercolor32Instagram_zps169d0edb.png  photo Watercolor32Email_zps0c92c239.png  photo Watercolor32Pinterest_zpse7dac4f7.png  photo Watercolor32Twitter1_zps78094a69.png

  1. Salted Oatmeal Chocolate Chunk Cookies


    Yes. You read that right. This might be one of my favorite cookies to date.

    I’m a big time lover of sweet desserts with a little bit of saltiness added, and when I found these beauties in the archives of Real Simple I knew I had to make them for this month’s Leftovers Club.

    I was paired with Susan at The Girl in the Little Red Kitchen for this month’s Leftovers Club (helllooooo peanut butter s’mores milkshakes?!). I hope you like them, Susan! For more information about joining the Leftovers Club, see my latest post about it here.

    Back to the cookies.

    The flakes of sea salt combined with bittersweet chocolate makes for a sweet but not too overpowering cookie - the most dangerous kind, if you ask me. Because I ate four of them in one sitting.

    And that’s all I have to say about them.

    Salted Oatmeal Chocolate Chunk Cookies (from Real Simple)

    2 cups rolled oats
    1 cup all purpose flour
    3/4 teaspoon baking soda
    1/4 teaspoon ground cinnamon
    2 teaspoons flaked sea salt (I used this)
    1 stick unsalted butter
    4 tablespoons shortening (I KNOW but it makes it better and YOLO)
    1/2 cup granulated sugar
    1/2 cup packed light brown sugar
    1 large egg
    1 teaspoon vanilla extract
    4 ounces bittersweet chocolate, chopped

    Preheat your oven to 375 degrees and line two baking sheets with parchment paper.

    In a small bowl, combine rolled oats, flour, baking soda, ground cinnamon and 1 teaspoon of salt.

    In a separate mixing bowl, combine butter, shortening and both sugars. Mix with an electric mixer on medium until fluffy, about 3 minutes. Add the egg and vanilla extract. Turn the mixer to low and slowly add in the oats mixture, being careful not to overmix. Turn off the mixer and stir in the chocolate chunks.

    Drop onto the cookie sheet by the tablespoon and sprinkle with remaining sea salt.

    Bake for 10 minutes, rotating the pan halfway through so the cookies will cook evenly.

    Allow to cool (if you can) and enjoy!


  2. Home Again // Carole King

    Happy September.

    Jared and I just bought a record player, and this was the first album we bought - for good reason - Carole King is one of the greats.

    This song has been on repeat for me lately. I’m not sure if it’s the transition of the seasons, of our move to Athens or simply because it’s beautiful, but I can’t stop listening to it.

    Hope you enjoy it. Welcome to my favorite month (well, it’s a tie with October, November and December…).


  3. Sweet Corn Polenta with Eggplant Tomato Sauce


    Last week I was reading my friend Holly’s blog post, and it had me thinking about how I too, in the midst of moving to a new city and home, haven’t really had the chance to make anything that signifies summer.

    I received Plenty a few years ago, and am ashamed to say I hadn’t made anything from it until last night. Despite multiple page flags and oohs and ahhs every time I flip through the book, I have never once cooked anything from it. I need to take a cue from Heidi and actually cook with the books I have - anyone else have that problem? Cookbookaholics Anonymous will meet here next week.

    Anyway. I absolutely LOVED the flavor of this dish, and it can be made with frozen vegetables if you get a hankering for it and we’re sitting pretty in the dead of winter.

    So, here’s to cooking with what you have, whether it be a dusty cookbook or fresh summer vegetables, and to enjoying these wonderful things while they last.

    Suggested Listening: Miles Davis – Kind Of Blue (Legacy Edition)

    Sweet Corn Polenta with Eggplant Tomato Sauce (altered only slightly from Plenty)

    serves 4

    for the eggplant tomato sauce, you’ll need:

    1/3 cup vegetable oil
    1 medium eggplant, cut into medium-sized cubes
    2 teaspoons tomato paste
    1/4 cup white wine1 cup chopped peeled tomatoes6 tablespoons water (more for thinning if desired)1/2 teaspoon salt1/4 teaspoon sugar1 tablespoon chopped oregano

    1/4 cup white wine1 cup chopped peeled tomatoes6 tablespoons of water (more for thinning if needed)1/2 teaspoon salt1/4 teaspoon sugar1 tablespoon chopped oregano

    for the polenta, you’ll need:

    6 ears of corn
    2 cups water
    3 tablespoons butter, diced
    6 ounces feta cheese, crumbled
    1/4 teaspoon salt
    black pepper

    To make the eggplant sauce, heat the vegetable oil in a large saucepan until the oil is hot. Drop the eggplant into the oil, and carefully brown for 12 or so minutes. Drain as much oil from the eggplant as you can and discard the oil. I did this by using a slotted spoon to remove the eggplant, discarded the oil and put the eggplant back into the saucepan. Add the tomato paste and cook for 2 minutes, stirring. Add the wine and cook for an additional minute, continuing to stir.

    Add the chopped tomatoes, water, salt, sugar and oregano and cook for five minutes for the flavors to blend.

    Remove the silk and leaves from the corn and shave off the corn kernels with a large knife. Place the kernels in a medium saucepan and cook for 15 minutes on a low simmer.

    Drain most of the water from the corn, reserving a few tablespoons in case you need it for the next step.

    Place kernels in a food processor and pulse until smooth. Add reserved water in case the corn becomes too thick.

    Discard remaining water and transfer corn back to the saucepan. Fold in the butter, feta, salt and some pepper and cook for 5 minutes, or until polenta has reached desired consistency.

    Spoon into bowls and top with eggplant sauce.


  4. Back to School Tunesday

    Pencils, notebooks, binders and locker organizers - for the first time in a long time, these items were added to my shopping list.

    I’m not going back to school, but Jared is (he just started today!) and I started thinking of school supplies, classes with new friends and the anticipation of the three years ahead.  Today had “make a playlist with your feels” written all over it.

    Luckily, it’s Tunesday! I give you my Back to School playlist. It signals the end of summer, and the beginning of a beginning!

    Happy Tunesday. It’s good to be back.


  5. Hummus with Tahini and Garlic


    I’m taking suggestions for the title of this post. 

    Really. “Hummus” just felt too boring, and I don’t want anyone to turn away from this deliciousness when they think the title post is kiiinda lame. Don’t do it. 

    Because this stuff is GOOD. 

    When we lived in Houston, I grocery shopped at H-E-B or Central Market every week. There was always one exception, though. I almost always stopped at the Whole Foods near where I worked to pick up a container of Grandma’s Humus. Have you ever had it? It’s creamy but thick, with a good, fresh flavor that makes you never want to eat a different kind of hummus again. 

    I was craving some of Grandma’s goodness, and when I realized that it is not sold in Athens, I figured I’d have to make it myself. While it’s a teeny bit different than Grandma’s recipe herself, it still makes for a satisfying summer supper.

    Hummus with Tahini and Garlic (adapted from here)
    you’ll need: 

    3 (15 ounce) cans of chickpeas, drained
    1 1/2 ounces of fresh squeezed lemon juice
    6 tablespoons of olive oil
    2 tablespoons of fresh chopped garlic
    2 tablespoons of tahini paste
    1/2 tablespoon of paprika, plus more for dusting on top
    2 teaspoons of kosher salt

    Peel the chickpeas. This yields a MUCH creamier hummus and is seriously 40 times better than if you didn’t use peeled chickpeas. It takes a bit, but it’s worth it! 

    Place chickpeas, lemon juice, olive oil, garlic, tahini paste, paprika and salt in a food processor or heavy duty blender and pulse until smooth. You may need to add a splash of water to make sure the mixture blends well. 

    In a separate small bowl, mix about 1 tablespoon of olive oil with a 1/2 teaspoon of paprika. Whisk until combined and drizzle on top of the hummus. 

    Serve with warm pita bread, fat slices of tomato and cucumber, savoring the end of summer with full force. 

Quick Bread Love eCookbook

Subscribe to In the Loop!:

powered by tumblr Quite Big theme by George Dunkley