Chocolate Chip Cookies

I got this recipe from a friend of mines and its so DELICIOUS: 

My kids LOVE chocolate chip cookies and so I try to make a big batch of these and just store them  in an AIR TIGHT container. 

INGREDIENTS:

• 2 cups minus 2 tablespoons (8 1/2 ounces) cake flour
• 1 2/3 cups (8 1/2 ounces) bread flour
• 1 1/4 teaspoons baking soda
• 1 1/2 teaspoons baking powder
• 1 1/2 teaspoons coarse salt
• 2 1/2 sticks (1 1/4 cups) unsalted butter
• 1 1/4 cups (10 ounces) light brown sugar
• 1 cup plus 2 tablespoons (8 ounces) granulated sugar
• 2 large eggs
• 2 teaspoons natural vanilla extract
• 1 1/4 pounds bittersweet chocolate  
•  salt
• 1/2 C nuts ( my kids don't like nuts in theirs so I usually only make half the batter with nuts) 

Instructions

1. Sift flours, baking soda, baking powder and salt into a bowl. Set aside.
2. Using a mixer fitted with paddle attachment, cream butter and sugars together until very light, about 5 minutes. Add eggs, one at a time, mixing well after each addition. Stir in the vanilla. Reduce speed to low, add dry ingredients and mix until just combined...about  5 to 10 seconds. Drop chocolate pieces and  nuts in. NEXT incorporate them without breaking them. Press plastic wrap against dough and refrigerate for 24 to 36 hours. Dough may be used in batches, and can be refrigerated for up to 72 hours
3. When ready to bake, preheat oven to 350 degrees. Line a baking sheet with parchment paper or a nonstick baking mat. Set aside.
4. Using a medium ice-cream scoop(the size of generous golf balls) onto baking sheet, making sure to turn horizontally any chocolate pieces that are poking up; it will make for a more attractive cookie. Sprinkle lightly with salt and bake until golden brown but still soft, 18 to 20 minutes. Transfer sheet to a wire rack for 10 minutes, then slip cookies onto another rack to cool a bit more. 

Sugar Cookies (almond flavor)

Sugar cookies (almond) 

1 1/2 C butter soften 

2 C white sugar 

4 eggs

1 t vanilla extract (2 t of almond extract)

5 C APF 

2 t baking powder 

1 t salt 

Cream together butter and  sugar until smooth 

Then beat eggs and vanilla 

Stir in flour, baking powder, and salt 

Cover n chili for at least 1 hour 

Preheat oven to 400 F 

Roll out dough on floured surface to 1/4 to 1/2 inch thick 

Cut into shapes 

Place cookies 1 in apart on UNGREASED cookie sheets

Bake 6-8 minutes 

Cool completely on a baking rack 

*** icing

Confectioner sugar n milk 

Make it fairly thin as to paint the icing on the cookies 

Bake Salmon

Every time we go eat at a Japanese Restaurant we ALWAYS order bake salmon... Sometime 2 orders ;)

Ingredients: 

1 slab Salmon filet
1 package imitation crab stick
2 T Roe eggs

Sauce:
1/2 C Unagi eel sauce
1 T brown sugar
1 T honey
1/3 C teriyaki sauce

Cut into thin stripes...so that you can wrap around the imitation crabmeat mixture (try to cut 1 LONG stripe)

Imitation Crab stick...these are individually wrapped so you have to unwrap them and then SQUEEZE out all the excess water...because you DO NOT want the mixture to be wet.

Line them all up and cut into little pieces....

2 T of this roe egg...mix into the cut up imitation crab sticks...and 1/2 bottle of the Weipei mayonnaise (which can be found in the refrigerator section at the asian market)

Imitation crabmeat/Roe and mayo mixture...I used an large ice cream scoop to make my scoop. Line a baking pan with foil and spray a little Pam on it

Eel sauce: In a sauce pan...pour in 1/2 C of the Unagi sauce
1/3 C teriyaki sauce
1 T brown sugar
1 T honey

cook on medium low heat and stirring continuously....it will became a thick sauce ...be careful that you donr want to burn the sauce because the sugar and honey ;)

Turn off stove and drizzle over the bake salmon after it comes out the oven

Using an icecream scoop...scoop the imitation crabmeat and take your salmon and wrap around the imtiation crabmeat.

BAKE for 25 minutes @ 350 then turn in the BROIL and cook or another 1-2 minutes...keep a close eye because it can burn FAST!!! Take out the oven when it  golden brown on the top ...Next take the sauce and drizzle over...


SERVE with WHITE RICE ;)

ENJOY!!! 

Prepping

I think the KEY to healthy eating is being prepared.. If you prep and prepare your food then when you are hungry you wouldn't just grab anything that is not healthy. If your fruits and veggies are all cut up.. You will tend to grab it since its all nicely wash and cut up. 

When I get home from the grocery store.. I would fill a sink up with water and take all of my veggies and fruits and wash them.. Dry them.. THEN store them in a nice little container ;) 

Fail to plan... Plan to fail 

Spinach Mushroom omelette

Breakfast is one of my favorite meals of the day..I also LOVE it that my kids LOVE breakfast too ;) 

Our breakfast usually consist of eggs, bacon or sausage... And LOADS of CARBS.. Croissant, bagel or BUTTER BISCUITS 

SINCE I BEEN trying to eat healthier.. We are cutting back on the carbs and trying to incorporate more veggies and fruits. 

This morning we did great.. We had TURKEY  BACON and a spinach/mushroom omelette 

Ingredients: 

3 eggs.. Beaten really well 

1/2 C spinach

1/4 C sliced mushroom 

Onion 

** beat eggs and add your seasoning.. All I added was a dash of Tony and cracked black pepper 

I cooked my onion and mushroom first with a little olive oil.. once it was cooked I pour in my beaten eggs and then turn heat down to medium low.. I laid my spinach on top then I placed a lid over my omelette for about 1 minute 

Flip the omelette in half and cover for another minute 

Plate and serve with turkey bacon 

ENJOY!!