Cookies Part I

Some Days you just need cookies. 

Today was one of those days.

I Love Chocolate Chip Cookies! 

Of all the desserts in the world, a perfect cookie is my favorite.

I'm pretty sure it is because I have such great memories of making chocolate chip cookies with my Dad when I was little.  My Dad makes THE BEST Chocolate Chip Cookies.  

His secret? Maraschino cherries & lots of love. 

My sis sneaking some cookie dough circa 2006?

Memory plays a big role in food choices. There are foods we love or hate based on past experiences (See my very first post for more details). Making cookies with dad was always fun. No matter how many little hands were trying to help, he always made you feel like your job was the most important part.  He never got frustrated and he never worries about the mess we made. And the best part?  He always let us eat as much cookie dough as we wanted! Oh & he did the dishes!

I don't make Dad's cookies very often, because it's a pretty sticky process & I tend to like to experiment with making my treats a little healthier.  Plus it's just more fun to make them back home with Dad. 

Tonight I used the following recipe:

1 1/4 cup mixed flour (1/2 whole wheat, 1/2 unbleached flour)

1 cup oat flour (1 cup oatmeal blended in the blender)

1/2 cup oatmeal

1 tsp baking soda

1 tsp salt

1 cup butter (2 sticks)

3/4 cup sugar

3/4 cup brown sugar

1 tsp real vanilla extract

2 free range eggs

1 bag chocolate chips (Ghirardelli to be exact)

Bake at 375 degrees for 9-11 minutes

The Set up

I Love Love Love my Kitchenaid Mixer. My parents bought it for me 5 years ago when I bought my first place. One of the best gifts ever.  Also note the awesome collapsible measuring cups by Chef n. As you will note I have a thing for Kitchen tools. There is at least one kitchen tool on my wish list for every holiday.  My latest acquisition is a set of Williams Sonoma Gold nonstick insulated cookie sheets (I also got a set of matching muffin pans because my husband rocks!) Let me tell you, these cookie sheets are amazing! They really do not stick.  Your cookies slide right off, pure perfection. 

Baking away

So this was my first attempt at "Low Elevation Baking". I've always been a high elevation girl, I learned to bake nestled in the Rocky Mountains, I've been doing it for so long, that I forgot there was a difference when you change elevation. Well. Let me tell you. There is a difference.

The Proof

The cookies jumped off the pan so fast (courtesy of husband) I couldn't get a shot of the whole sheet. 

But these 4 little guys just couldn't bear to part.

Although they weren't aesthetically pleasing, they were delicious!

A few more batches & I'll have them back to perfection.

Happy Baking!

Mozzarella in the Making

I have a confession to make, I love cheese. No, I really, really love cheese.  My sisters and I are big, big cheese lovers.  We love cheese so much that fondue, raclette and cheese tastings are often part of our sister time. We love all types of cheeses, but one of our favorites is fresh Mozzarella. Nothing really compares to a fresh ball of Mozzarella. You can slice it up with some fresh tomatoes, basil, balsamic vinegar and a splash of extra virgin olive oil and make a great Caprese Salad.  You can toss it in a light pasta or bake is in perfect Italian style pizza. You can't go wrong with fresh Mozz


A few weeks ago when I decided to resurrect the blog, I thought of all the things I love about food, and one of the first things that came to mind was the discovery process - I love discovering new foods.  I decided it was time to share what is probably the best food discovery in Denver - Marczyk's Mozzarella.  Several years ago I stumbled upon Marczyk Fine Foods located at 17th and Clarkson in Downtown Denver. Marczyk (pronounced Mar-zik) is a locally owned fine foods grocery store featuring local produce, meats and cheeses as well as fine imported foods.  They also have a large wine selection (if you're into that).  My favorite thing about Marczyk is the Cheese.  Their motto is "From around the World and Around the Corner ".  What a great concept!  Literally, the best of both worlds. 



Upon my first experience in the fine foods wonderland I discovered fresh Mozzarella, made on site.  I of course had to try it.  To my astonishment and delight it was the best Mozzarella I've had outside of Italy. Since then, I have become a regular drive-by Mozzarella poacher, running in grabbing my Mozzarella and running out before I am sucked into the delicious vortex of Marczyk's other items. Don't get me wrong, I still often peruse the isles filling my basket with scrumptious delicacies, but usually I'm on a strict Mozzarella mission.

A few of the delectable temptations

A few weeks ago, I did a quick Mozzarella mission, when I got home with my bounty, I couldn't get over just how good the Mozz was (as always). I decided it was time to take action, so I sent an raving praise email to Marczyk, expressing my love of their Mozzarella, then I got brave and told them about my little blog (I was even honest & told them I don't think anyone actually reads it) and asked if I could watch them make the Mozz.  To my delight they said yes.  So I met Christopher, the head Maitre Fromager bright and early to watch the magic of the Mozzarella.   

I won't bore you with what I think is a fascinating process, so I'll give you the picture version. It all starts with fresh curds straight from Wisconsin, then the Curd is Heated.

 

    Then it rests in warm water

Then Christopher works his magic, folding and resting the hot cheese. 

 

Once the Mozz gets the perfect "you know it when you feel it" texture and shine, Christopher starts forming the Mozzarella Balls.

 

Once the Perfect Balls are formed they take a soak in a warm brine before being wrapped for your enjoyment.

The finished product.  

Here are a few of my Mozzarella Meals

Day 1 Caprese Salad

 Day 2 Mozzarella, Basil, prosciutto and tomato pizza

No matter how you slice it Fresh Mozzarella is the King of Cheese.

I'd like to send a special thanks to Marczyk for their great hospitality and great food.  Thanks for the Good Eats! Love you guys!

Let's Get Juiced

When I grow up I wanna be Jack Lalanne.  Ok not really, but I love juicing.  It's fun, healthy & usually pretty tasty.  Here are some recent creations:

Carrot, Kiwi, Pear, Clementine, Beet, Apple juice

The Prep

Beautiful Beet Juice

The finished product - it tastes much better than it looks

Kale, Carrot, Beet, Grapefruit, Spinach, Apple, Celery, Blueberry Juice

The Green Goodness

The final product - a little to "grassy" but still good

Here's to your health

Drink up