Yes, I'm really into healthy oils. So what am I doing lately as I read more and more labels at the store? I'm making my own mayonaisse:
Or at least I want to....
And I'm making my own salad dressings.
I'm hoping it leads to a healthier me. Also, I'm trying to get stronger and have picked up a new kettlebell training of swings and get-ups. Here are my programs and goals.
And a few things that I know for sure aren't making me healthier but I'm sharing anyway. A new chocolate chip recipe that I love, Love, LOVE!
https://www.femalefoodie.com/recipes/caputos-sea-salt-chocolate-chip-cookies/
Caputo's Sea Salt Chocolate Chip Cookies
Servings: 18 large cookies
Ingredients
- 1 1/4 cups butter, softened 2 1/2 sticks of butter
- 1 1/3 cups brown sugar
- 1 cup plus 2 tablespoons white sugar
- 1 1/2 tsp baking soda
- 1 1/2 tsp baking powder
- 1 1/2 tsp kosher salt
- 1 3/4 cups cake flour
- 1 3/4 cups bread flour
- 2 large eggs
- 2 tsp vanilla extract
- 16 ounces high quality craft chocolate
- fleur de sel
Instructions
- In a large bowl beat together butter, sugars, baking soda, baking powder, and salt. Beat together for 5-10 minutes or until the batter turns a very pale light brown. Scrape the sides and bottom with a rubber spatula to make sure ingredients are fully combined.
- In a separate bowl mix eggs and vanilla together. Slowly pour and incorporate into the sugar mixture until barely mixed in. Scrape down sides of bowl.
- Mix in both flours, until barely mixed in. Do not over mix.
- Mix in chocolate until fully incorporated but do not over mix.
- Scoop into .25 lb. balls and place on a parchment lined tray.
- Refrigerate cookies for 6-7 days, which results in a better texture when you bake the cookie, and better flavor. If you cannot refrigerate for 6-7 days, refrigerate for an hour minimum. Preheat oven to 350 degrees before baking.
- Place 4-5 cookies on standard cookie sheet. Bake cookies in the oven for 9 minutes then rotate and bake for another 8 minutes, or when tops of cookies are golden brown.
- Remove cookies from oven and immediately top with fleur de sel sea salt.
- Let cool for 5-10 minutes before eating. Cookies may be enjoyed warm, or wrapped and served later.
And a recipe for candied almonds.
https://joyfoodsunshine.com/candied-almonds/
- 6 oz raw almonds (about 3 cups)
- 1 egg white
- 1 TBS vanilla extract
- ¾ cup granulated sugar
- 1 tsp sea salt
- 2 tsp ground cinnamon
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INSTRUCTIONS
- Preheat oven to 250 degrees F. Grease a large baking sheet. (Do NOT use parchment paper or foil. Bake directly on the greased pan).
- In a small bowl, combine sugar, sea salt, and cinnamon, set aside.
- In a large mixing bowl, whip egg white and vanilla with a whisk until frothy (about 1 minute).
- Add almonds to wet mixture and stir until evenly coated.
- Once almonds are coated, sprinkle the dry ingredients over the almonds and stir until evenly distributed. Make sure to scrape any extra cinnamon sugar mixture off the sides and bottom of the bowl and incorporate it into the almonds.
- Spread the almonds evenly, in a single layer, on the prepared baking sheet.
- Bake at 250 degrees F for 1 hour. Stir every 15 minutes. Even if they look done after 45 minutes trust me and bake for the full hour.
- After one hour remove the almonds from the oven, give them a final stir and let them cool on the baking sheet or enjoy them warm!
- Store in an airtight container at room temperature or in the freezer!
You're welcome.
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