Chewy Chocolate Chunk Cookies

The Model Bakery in Napa Valley is correct when claiming that "these are the chocolate chip cookies of your dreams." I was excited to use the bakery's cookbook Alex gave me during our September visit. A warm batch of cookies will absolutely make your week that much more delightful, so I beg you to try this recipe and share your thoughts...

Don't you love baking mishaps?

P.S. Here is the key: Brown sugar. The cookies are much chewier and richer than with granulated sugar, which lacks provided moisture. I am in disbelief that I have never tried this method before!

model bakery's ultimate chocolate chip cookies

Makes 16 large cookies

2 cups flour
3/4 teaspoon baking soda
1/2 teaspoon fine sea salt
3/4 cup plus 1 tablespoon unsalted butter, at room temperature
1 1/2 cups packed light brown sugar
2 large eggs, at room temperature
1 teaspoon vanilla extract
2 2/3 cups chocolate chips

1. Preheat oven to 375  degrees. Line two baking sheets with parchment paper.

2. Sift flour, baking soda and salt together in a medium bowl. Beat butter and brown sugar on medium speed until light in color, about 2 minutes. Beat in eggs, one at a time, and then vanilla. Reduce mixer to low and add flour mixture in thirds. Mix until combined. Stir in chocolate chips.

3. Drop scoops of dough, spacing about 3 inches apart.

4. Bake until lightly golden brown, about 14-17 minutes. Switch pans from top to bottom and front to back halfway through baking (Model's secret!).

Brussels Sprouts and Arugula Salad

I am cozied up in my linen duvet in anticipation for a crazy week ahead: project deadlines, meetings and emails. Above all, I'm trying to ignore yesterday's made-from-scratch chocolate chip cookies and, instead, be mindful of my snacking and exercising. Sitting on the computer may seem "relaxing" after long days on-the-go, but I am striving to hit the gym or yoga studio in lieu. And about that diet...

This simple salad makes me feel healthy and full. The figs provide pure sweetness and balsamic vinegar carries barely any calories at all. Feel free to vary ingredients once figs go out of season!

brussels sprouts & arugula salad

Makes 2 servings

1 cup arugula

1/2 pound brussels sprouts, trimmed and peeled

2 tablespoons pine nuts

4 figs, sliced

Sea salt and black pepper

2 ounces pecorino, shaved into ribbons

Balsamic vinegar

Sprinkle of fresh thyme (optional)

1. Layer figs, pine nuts and pecorino over bed of arugula and brussels.

2. Drizzle balsamic, salt and pepper, and thyme.

No-Bake Truffle Mac and Cheese

During my weekly grocery shopping at Central Market, an adorable old man approached me near the organic herbs section. Without hesitation, he proceeded to rave about the rare black truffles now available across the aisle for only $6 per individualized package ($299.99 per pound)! He told me I just had to try them.

After peer pressure from a 75-year-old, I purchased my own package of black truffle and a super fine grater. I could not wait to get cookin'. I was instructed that truffle would enhance any dish from scrambled eggs to risotto. Here is my shot at the real black truffle mac and cheese, which I made last night for my roommate Sari's birthday! I will confess that I missed the crunch of a baked macaroni, but this no-bake version is creamy, rich and simply fantastic.

no-bake truffle mac and cheese

Makes 4 servings

8 ounces whole wheat penne noodles (2 cups)
1 3/4 cups low-fat milk, divided
3 tablespoons flour
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon ground white pepper
3/4 cup shredded extra-sharp cheddar cheese
1/4 cup shredded pecorino cheese
3 sprigs of thyme
1 black truffle

1. Bring a large pot of water to a boil. Cook pasta according to box instructions.

2. Meanwhile, heat 1 1/2 cups milk in another large pot over medium-high heat until just simmering. Whisk the remaining 1/4 cup milk, flour, garlic powder, salt and pepper in a small bowl until combined. 

3. Add the flour mixture to the simmering milk; return to a simmer and cook, whisking constantly, until the mixture is thickened, 2 to 3 minutes. Remove from the heat and whisk in cheddar and pecorino until the cheese is melted.

4. Drain the pasta and add to the cheese sauce. Return to the heat and cook, stirring, over medium-low heat, until heated through, about 1 minute.
5. Transfer mac and cheese to a serving dish and garnish with grated truffle and thyme leaves.

adapted from eating well

Cinnamon Sugar Apple Chips

'Tis the season for apple everything.  Helping with Camille Styles' adorable fall book photo shoot put me in the mood to make something cinnamon-y and apple-centric.

I took home a bushel of apples, and here is what I came up with! It's a healthy snack and will leave you satisfied with the seasonal flavors. Plus, your kitchen will smell fabulous.

cinnamon apple chips

Makes approximately 3 dozen chips

2 large red apples, sliced extremely thin

1 teaspoon cinnamon

1/2 teaspoon sugar

1. Preheat oven to 200 degrees. Place slices on a greased baking sheet. Sprinkle with cinnamon sugar mixture.

2. Bake for 1 hour; then remove from oven and flip. Place back in the oven for an additional hour.

Pumpkin Seed Encrusted Chilean Sea Bass

In need of a simple entreé that complements the season and enhances a healthy palette?  Here you go: pumpkin seed encrusted sea bass. The nutty crust matches beautifully with the buttery, delicate fillet -- and it's so simple to make. Five ingredients and five minutes of prep time is all you need for a weeknight dinner amidst a hectic week.

pumpkin seed encrusted chilean sea bass

Makes 2 servings

2 6 oz. fillets chilean sea bass

2 tablespoons pumpkin seeds

1 tablespoon sunflower seeds (optional)

1 tablespoon olive oil

Sea salt and pepper, to taste

1. Preheat oven to 350 degrees. Grease a cooking sheet or broiler pan.

2. In a small bowl, use a muddler to crush seeds with olive oil until combination reaches a thick paste. Add salt and pepper to taste. Spoon seed mixture onto fillets.

3. Cook for 20-30 minutes, or until cooked through.

Rebecca's Pesto Pasta

In honor of my beautiful friend and bride-to-be (this weekend!), here is her recipe for a pesto pasta that'll rock your world and next dinner party. She roasted peppers, onions, eggplant and pine nuts beforehand and added them to the fun-shaped pasta right before serving. I cannot wait to make this again soon!

rebecca's pesto pasta

Makes 8 servings

This recipe relies on your desired taste, not measurement! 

Pine nuts

Basil (a big bunch!)

Garlic

Olive oil

Parmesan cheese, grated

Salt and pepper, to taste 

Parmesan cheese, shaved (to dress the pasta)

Roasted onions, peppers, eggplant, etc...

2 boxes pasta

1. Cook the pasta, according to instructions. Drain and leave aside.

2. Blend basil, garlic and pine nuts in a food processor. Slowly add olive oil while blending until desired consistency is reached. Mix in grated parmesan with a spoon.

3. In a large serving bowl, mix vegetables and pesto into the pasta at room temperature. Add toasted pine nuts and parmesan shavings on top. Enjoy!