Monday, January 31, 2011

Oatmeal Chocolate Chunk cookies

oatmeal chocolate chip cookies

Although you wouldn't know it by following this blog, there's actually been a lot of baking going on here lately. I've discovered some great new recipes that I promise to post soon, including a fabulous crusty bread that takes even less effort than the 5-minute breads I was so excited about last year.

Yesterday however, I just needed a cookie. These are modified from a Martha recipe, and have become my new favorite. I love the texture as well as the not-too-sweet flavor. Enjoy!

Oatmeal Chocolate-Chunk cookies
Makes about 3 dozen cookies

3 cups oats (not quick oats)
1 cup flour (I use white wheat)
1/2 cup bran or wheat germ
1 t baking soda
1 t baking powder
1 t cinnamon
1/2 t sea salt
2 sticks unsalted butter, softened
2/3 c granulated sugar
2/3 c light brown sugar, packed
2 large eggs
1 t vanilla
1 c dark chocolate chunks or chips

Mix dry ingredients. In a separate bowl, beat butter and sugars. Add eggs and vanilla to butter mixture. Add dry ingredients and stir to combine. Add in chocolate chunks. Bake at 350F for 15-20 minutes, depending on your over and your preference for chewy or crunchier cookies. Devour.

Tuesday, January 18, 2011


I'm thrilled to announce that the iPad app David has been working on for months, DesignScene, went on sale in the App Store today. The app was the brainchild of our friend, Roger, who approached David about helping bring the idea to fruition. You can read more about the process here on Roger's blog.

Of course I'm biased, but I totally think you should go buy the app. The very reasonable price of $3.99 will help to offset the cost of buying the iPad you'll need to use it! Go watch the video Roger put together and see if you don't agree!

Tuesday, January 4, 2011


Chia Juice

I have a cold. Before that I had bronchitis, and in between there might have been a bit of excess (sugar, wine, fat) going on. What you see above is my antidote to all that; a little elixer known my way as Chia Juice.

Chia is the yoga instructor extraordinaire who introduced me to this wonderful cure-all, and I've never been able to exactly match her recipe. I use all the same ingredients, but the taste is never quite the same. That said, it still tastes yummy and works miracles. It's great to sip while working out, or just when you're feeling depleted. And right now, I feel just a wee bit depleted.

Once again, I've got no real measurements for you. It's one of those things you just have to do by trial and error. This recipe makes a concentrate, and a little goes a long way. You can store the concentrate in the fridge for a few weeks.

Chia Juice
Hibiscus flowers (or hibiscus tea)
Ginger root
Good quality salt (Chia uses a rock of pink, Himalayan salt)
Fresh lemon (or lime) juice (I heart Meyer lemons)
Agave to taste

  • Steep hibiscus flowers (or tea) with fresh ginger slices in boiling water to make a concentrated tea. In a separate container, dissolve salt in water (if you're using a large rock, you can just use room temperature water and let it dissolve over time, otherwise use hot). Allow both to cool.
  • Mix some salt water into the tea, keeping in mind that it will be very salty, but not undrinkable. This is your concentrate.
  • When you're ready to drink it, pour a small amount into a glass. Add fresh lemon juice and fill the rest with water. Add a touch of agave to taste. You will probably need to adjust the flavor balance a few times to get just the right salty/sweet/sour balance.