Dec 032012
 

After working the Wegman’s Living Gluten Free event in October, I found myself with an urge to create something delicious with the open box of Erewhon Crispy Brown Rice Cereal I had in my pantry. 

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This specific cereal plays many roles in my kitchen.  I eat it for breakfast or a late night snack, with berries or banana or if I’m feeling especially crazy, both.  Also, if you’re a big peanut butter fan – try this cereal with a spoonful of peanut butter right in there with the milk.  Take a little bit of peanut butter with each spoonful of milk and cereal. [a little trick I learned from my an old friend in Texas!]

I also use this Crispy Brown Rice cereal in yogurt bowls.  I love the super simple ingredient list [organic brown rice, organic brown rice syrup, and sea salt. siiiiiiiiiiiiiiiiiiiiiiiimple.] and the light crunch it adds to my most often consumed breakfast. [yogurt bowls, I just can’t quit you…even in the winter.]  I admit that sometimes my yogurt bowls get a dose of sugary granola stirred in, along with whatever fruit, nuts, or seeds I may have added to the mix – but when my focus is eating CLEAN, I swap out the sugary granola [or crumbled muffin.] for my go to box from Erewhon. 

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We’ve made a lot of sweet treats with Erewhon cereal, too.  I rely on the gluten free rice cereals for crispy treats when gluten free friends are joining us for a party.  Nick made an awesome batch of Gluten Free Cocoa Crispy Treats with a vanilla caramel twist and I have my eyes peeled for those pumpkin spice marshmallows I heard about to make a batch of pumpkin spice crispy treats soon. 

This go around I decided on a cookie and I can’t believe it’s taken me well over a month to finally share this recipe.  After all, I claim this recipe to be the best cookies to come out of my oven EVER.  The perfect amount of chewy and crispy together with an even sprinkling of chocolate chips.  This is a cookie that would make Goldie Locks mighty happy – they’re just right.

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Crisp Chocolate Chip Cookies

Ingredients

  • 1/2 cup salted butter, at room temperature
  • 1 cup sugar
  • 1 egg
  • 1 tsp vanilla
  • 1 1/4 cup all-purpose flour
  • 1/2 tsp baking soda
  • 2 cups Erewhon Crispy Brown Rice Cereal
  • 1 cup chocolate chips

Instructions

  • Preheat oven to 350 degrees.
  • Dice room temperature butter.  Combine with sugar in a medium sized mixing bowl.  Using an electric mixer, beat until light and fluffy.
  • While mixing on low, add egg and vanilla, until combined.
  • Fold in the flour and baking soda until just mixed.
  • Gently stir in Erewhon Crispy Brown Rice Cereal and chocolate chips until mixed throughout.
  • Drop teaspoonful heaps of dough onto a prepared cookie sheet.
    [ I used a few methods here: to a preheated baking stone and parchment paper lined cookie sheets I dropped heaping teaspoons of dough.  I also dropped larger spoonfuls in a lightly greased muffin tin, which gave the batch a nice uniformity drop cookies often lack. 
  • Bake for 10-12 minutes, removing from oven once edges of cookies are slightly browned.  Cool on sheet for 3 – 5 minutes before transferring to a wire rack to cool completely.

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P.S. Tomorrow happens to be National Cookie Day!  I may just have to celebrate with a batch of these babies!

Oct 112012
 

Earlier this week I went through my cookbooks, cookie magazines, and recipe collection making lists of things I plan to make for the holidays this year.  Which treats will I send in care packages across the country?  What cookie recipes make the short list for cookie swaps?  What kind of food gifts will I be making for my coworkers and neighbors?

DSCF7718After color coding my selections with post it tabs in The Cookie and Biscuit Bible and creating coordinating lists from cookie editions of food magazines, I grabbed the old index card box covered long ago with recipe copies, red borders, and clip art of a fork, knife and spoon. I knew I had kept a handful of my mom’s cookie recipes in the box and wanted to make sure I knew exactly where they could be found when holiday baking inspiration strikes in the coming weeks.

While I was pulling out family favorite cookie recipes, I also made a little pile of dishes that caught my eye.  A few are old favorites I haven’t made in a while, and others are recipes I’ve saved for years but never took the time to make even once!

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All together I had pulled twelve dinner recipes from the collection.  Some I had taken off of blogs I read others were snipped from magazines. A couple I had picked up at that rack in the produce department of the local market and a few I had copied from cookbooks in a friends kitchen late one summer evening.

With almost 12 weeks left until 2012 comes to a close, I realized that aiming to make one of these recipes a week was a reasonable goal to keep myself from catching kitchen boredom through the start of winter.  I’m also thinking that making a point to cook at least one meal a week is likely to help keep me focused on making healthy food choices through the holiday food overload.

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Am I the only one that has a large collection of unused and never-been-tried recipes on my shelves?  [By the by, the unused cookbook collection on the two bakers racks in the kitchen is a MUCH bigger situation – maybe if this dozen challenge goes well I’ll work through some of those next!]  I invite you to join me in a similar challenge and spend some time in your kitchen making something fresh over the next three months. 

Look through your own recipe collection and make a list of a dozen recipes.  Or pick twelve from your Pinterest boards.  Or choose a dozen from your favorite foodie blog.  Then figure out how you’re going to work through the list.  Either assign a recipe to each week based on your holiday schedule, be spontaneous and choose a recipe off the list each week as it comes, or perhaps assign recipes to yourself by drawing out of a hat.  However you decide to choose, get your recipes together and let me know you’re in for this fun challenge, too!  I’d love to hear about your recipe successes and confusions along the way.  [I hope there aren’t very many confusions!]

So, tell me – are you in?