Easter Egg Cookies

Happy Easter Everyone!IMG_4285As you can see I have been having a marvelous time today coloring beautiful Easter eggs with my boyfriend and his family. (I can only take credit for the polka dot egg…I know, I know, my craft skills are not particularly Pinterest-worthy).

BUT I can bake cookies!

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Aren’t they cute?

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Let’s get a little closer shall we?

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The inspiration from the recipe is from Marla Meridith over at Family Fresh Cooking. Her recipe is gluten-free, but I decided to make mine with all-purpose flour. I also chilled the dough for a couple of hours before baking. These cookies are dense and filled with chocolate and so adorably perfect for your Easter weekend!

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Easter Egg Cookies (inspired by a recipe from Family Fresh Cooking)

makes about 20 cookies

IngredientsIMG_4282

  • 1 2/3 cups all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter at room temperature
  • 1 1/4 cups sugar
  • 2 eggs
  • 1/2 teaspoon vanilla extract
  • 1 package Cadbury Mini Eggs

Directions

  1. Mix together flour, cocoa, baking powder and salt in a bowl.
  2. In another bowl, beat butter and sugar with an electric mixer for 2-3 minutes. Add eggs one at a time and the vanilla extract and continue blending. Beat ingredients until light and fluffy.
  3. Slowly add the dry ingredients to the bowl of butter, sugar, eggs, and vanilla until mixed together. Gather the dough into a ball, cover in Saran wrap, and chill dough in the refrigerator for at least an hour.
  4. Preheat the oven to 350 degrees Fahrenheit. Take a spoon-full of chilled dough and roll in into a ball. Press dough onto a baking sheet. Leave a few inches between balls of cookie dough. Bake cookies in the oven for 10 minutes.
  5. As soon as you remove cookies from the oven, press 2-4 Cadbury Mini Eggs (depending on how many will fit) in the center of the freshly baked cookies. Allow the cookies to cool before removing them from the baking sheet.
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Salmon and Avocado Tower

Something I really like about studying nutrition is that when asked to pick a paper topic, I get to write about something I am obsessed with. (My name is Nicole and I have an infatuation with food). This proves to be a double-edged sword. On the positive side, I get to write about something that truly interests me, and I can call eating a form of “research”. On the “not-too-positive” side, I tend to get a little carried away with the literature searching, which leads to too much reading and not enough writing. This is not a bad thing for the paper itself, but it does make me work down to the wire tweaking edits, which can lead to stress…and stress baking and stress eating.

My avocado paper is a great example of this conflict. I was so excited to write about the heart-health benefits of avocado, that I spent an absurd number of hours researching avocado studies and exploring the California Avocados website. I also made and consumed enough guacamole for 3 people…which is only mildly ridiculous (according to dietary surveys, average consumption is one half of an avocado[1]).

Anyways, after submitting my paper I obviously wanted to eat avocado to celebrate, so I whipped up this little tower of tastiness:

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This could be breakfast, lunch, dinner, or a snack. The eggs are a health source of protein, the avocado and salmon give you a dose of healthy fats, and the cream cheese just tastes good.

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This is essentially and Eggs Benedict adaptation-without the fattening (albeit delicious) hollandaise sauce. Truthfully, between the creamy avocado and cream cheese, and the poached egg on top, it is so rich I did not even miss the hollandaise. You should also definitely make this dish for its aesthetic appeal. Fancy brunch, anyone?

My next paper topic is explores the effects of caffeine. Watch out Starbucks, I’m coming for you.

Salmon & Avocado Tower (makes one)

Ingredients:IMG_4188

  • 1 slice of toast
  • 1 Tbsp cream cheese
  • 1/4 avocado
  • 3 Tbsp canned salmon
  • 1 egg

Directions:

  1. Poach an egg or prepare an over-easy egg on a skillet.
  2. Spread cream cheese on the slice of toast. Spread avocado on toast and top with canned salmon.
  3. Top the tower off with your prepared egg.

References:

1. Fulgoni VL, Dreher M, Davenport AJ. Avocado consumption is associated with better diet quality and nutrient intake, and lower metabolic syndrome risk in US adults: results from the National Health and Nutrition Examination Survey (NHANES) 2001-2008. Nutr J. 2013 Jan 2; 12:1.

M&M Chocolate Chip Cookies

Disclaimer: these cookies are not meant to be healthy. Thus I will not advertise them as such. But goodness gracious are they good!

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I made this delicious batch of goodness following the submission of a paper and it was really the greatest reward I could have given myself. The cookie is soft and chewy and all sorts of chocolatey. The cookie dough also freezes well (I might have frozen half the cookie dough to consume at a later date).

 

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Head on over to Yammie’s Noshery for the recipe, you will be glad you did!