My current favorite cookie...

Chocolate Chip Walnut Cookies

Makes 20 cookies

1/2 cup whole-wheat flour

1/4 cup rolled oats

1/4 tsp baking soda

1/8 cup cinnamon

6 tbsp unsalted butter, softened

6 tbsp brown sugar

2 tbsp granulated sugar

1 egg

1 tsp vanilla extract

1/2 cup semisweet chocolate chips

1/4 cup coarsely chopped walnuts

1/4 cup dried cherries

 

Heat oven to 375 degrees. In a bowl, combine flour,oats, baking soda and cinnamon. In another bowl, cream butter and sugars until fluffy. 3 to 5 minutes. Add egg and vanilla; beat until smooth. Blend flour mixture into butter mixture. Stir in chocolate chips, walnuts and cherries. Drop 20 dough balls (1 tbsp each) onto 2 ungreased cookie sheets, 2 inches apart. Bake until golden brown, 9 minutes. Remove from oven; let cool on sheets 3 minutes, then transfer to foil to cool fully.

Enjoy!

my life motto

living a dream...

Being a photographer means the world to me...

 

 

So blessed!

Super Food Salad

Superfood Salad

(Iowa Girl Eats)

 

 

My favorite thing right now! 

1/2 cup dry quinoa
1/3 cup red onion, chopped
1 orange, peeled and segments chopped
1 avocado, chopped
1 cup canned black beans, rinsed and drained
1 cup pomegranate arils (about 1 pomegranate worth) - I use blueberries when unavailable
1 cup frozen corn, thawed
1/3 cup cilantro, chopped
salt & pepper

For the Lemon Vinaigrette:
2 lemons, juiced (need 1/4 cup juice)
2 garlic cloves, microplaned or finely minced
dash of sweetener (agave nectar, stevia or white sugar)
salt & pepper
6 Tablespoons extra virgin olive oil

Directions:
1. Cook quinoa according to package directions. Set aside to cool.

2. For the Lemon Vinaigrette: combine all ingredients in a jar with a tight fitting lid, and shake to combine. Or, add lemon juice, garlic, sweetener, salt and pepper into a small bowl and whisk in oil.

3. Combine cooled quinoa with red onion, orange segments, avocado, beans, pomegranate arils, corn, cilantro, salt and pepper. Pour Lemon Vinaigrette over the salad and stir to combine. Serve cold or at room temperature.

my home... my heart...

Watermelon Mint Julep Popiscles

Watermelon Mint Julep

(A Cozy Kitchen)

6 cups cubed, seedless watermelon (about 1 four-pound watermelon)

1 tsp Sucanat
2 tablespoons fresh-squeezed lime juice
1/2 cup bourbon
Pinch of sea salt
2 tablespoons chopped fresh mint

1. In a blender, ad the watermelon, sugar, lime juice, bourbon, and salt. Blend on high until the mixture has an even liquid consistency.

2. Pour the liquid into molds and place in the freezer. After 30 minutes, or when the pops are half-frozen and slushy, stir a pinch of the mint into each mold to suspend it evenly throughout each pop. Insert the popsicle wooden sticks now when the mixture is firm enough for them to stand upright. Freeze until solid, about 24 hours. Due to the alcohol content, these pops take longer to freeze.

I replaced white sugar with pure sugar cane (Sucanat)...

Very good but no booze next time!

happy three years...

Chanheng, you're getting big...
Time flies!