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.

Easy Tiger (Austin)

Never before had I encountered an Austin dining spot with a menu and atmosphere for every kind of eater at any time (except between the hours of 2 and 7 a.m., during which I hope you'd be sleeping).

It's a bakery; it's a coffee shop; it's a beer garden; it's a bar; it's a happy hour hot spot... Easy Tiger is whatever you want it to be.

When you walk into the brick bake shop on East Sixth, you'll be greeted by rows of beautiful baguettes and the rich aroma of loaves--perfectly hand-shaped loaves--in ovens behind the glass window. Walk down the stairs, and you'll find a pub-like bar with both indoor and patio seating for parties of all sizes.

The menu is simply fantastic. I've heard from friends that the turkey avocado sandwich is divine, especially when finished off with a chocolate chunk cookie from upstairs. Last Saturday night, however, we began our meal with a few draft beers and handmade salted pretzels with beer cheese. Yes, the pretzel was larger than my head; and yes, I could have eaten two of them if Alex hadn't graciously cut me off.

The Italian beef sandwich on toasted ciabatta was filled with warm carved roast beef, in-house picked vegetables and a touch of crumbled bleu cheese. The portion was huge, but I enjoyed every bite I could.

Our evening at Easy Tiger was a satisfying early dinner before a concert at Stubb's, but I am seriously looking forward to beginning my day with an espresso and croissant before work or class. It's happening soon, I assure you.

Cenote (Austin)

Many say that breakfast is the most important meal of the day to boost your metabolism and overall mindset...but I beg to differ. During demanding days of meetings, classes or constant emails bombarding your inbox, lunch is my key to relieving stress and jumpstarting a productive afternoon.

Where do I recommend grabbing a fresh salad and cup of joe in the East Austin sunshine? None other than Cenote. The aqua house on Cesar Chavez will turn your quick lunch break into a colorful paradise either outside on the sunny patio, or inside in a coffeehouse, serene environment.

Every salad and sandwich on the menu looked wonderful; Brenna and I had trouble deciding, of course. We picked the cobb and the kale salads, both overflowing with vegetables and light vinaigrettes.  To drink, iced almond milk chai lattes were the best I've ever had of their kind.

To put it simply, we didn't want to leave. Cenote's patio is a destination for all of you, even if you only have time to pick up a drink or salad to-go. This little restaurant transforms the meanings of lunchtime and that midday break we all truly need...

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.