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Posts Tagged ‘cookies’

Making masks while dressed like kings and queens. It goes without saying that we LOVE when Rabbi Wood sports a whacky costume as well! She looks great in wings :

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While we were in Cornwall we walked across a field to Brad’s Aunt Nan and Uncle John’s house. Remember Aunt Nan’s shadow box art that I mentioned here? Turns out she loves to make paintings as well as sculptures out of gourds (so many gourds!). She even creates giant chocolate chip cookies, fried eggs and slippers by felting wool. The kids loved exploring her art and yoga studio (created from a chicken coop) and had even more fun using the dog door near the front entrance!

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It’s beginning to feel a bit like spring here, finally. We tooled around with our scooters and had one of those glorious days watching the trees grow fuzzy – like they do when buds on branches start to bloom. The kids love seeing flowers on the trees outside of the Museum of Natural History, and got to frolic in a sandbox in Central Park. We made a short trek to Momofuku Milk Bar for ‘blueberry and cream cookies’ – and check out their ‘candy bar pie’ topped off with a pretzel! At dusk, the sea of yellow taxis against a dusky sky made me reminisce about summers when I use to live in Manhattan (and my nights would start where they now end – around 9 pm!)

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(birthday cake and candy bar pie photos from milkbarstore.com)

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Have you seen Baked Bree’s double heart cookies? Soooo pretty. Enjoy:

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I know we’ve been off meat, but every once in awhile an Italian gal like myself has to hit one of those stocked-beyond-fitting-on-the-shelves Italian food shops, like this great one. You know what I mean? Shelves stuffed like an Italian grandma wants to stuff your belly?
Is it because the smell of fresh baked Italian bread, barrels of olives, and hanging salamis just bring me back to the place that I use to go to daily in my hometown? Probably. To be honest, I don’t even crave a salami sandwich that often but add some mozzarella, fresh pressed olive oil and various yummies like marinated red peppers etc. and I am the first in line to try it all on again. And the sfogliatelle and cannolis … delizioso!

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We went to a children’s ‘Lunch Hour’ event at the main branch of the New York Public Library. Cookie Monster acted as sous chef to celebrity chef Rocco Dispirito – a chef from around our neighborhood (Queens) which made him particularly fun to blog about after being out of town for a few weeks. (As it turns out, Cookie Monster and Sesame Street characters hail from Queens as well.) Kids got to play with hand-out sticker books and coloring books until Cookie Monster arrived to toss most of the ingredients around the stage. Meanwhile Rocco dazzled parents with his white bean chocolate chip cookies. Yeah you heard right – he replaces flour (and gluten, and dairy and tons of sugar) with much healthier ingredients. And I’m telling you – the chocolate chip white bean cookies are TO DIE FOR. In the end you have a cookie that is 45-70 calories instead of the standard 200-400 calories for an average chocolate chip cookie. AND it’s still chewy and yummy. Good for parents and – with most the processed stuff out – good for kids too.

Get the recipe here (below the photos) or check out the library’s website, and happy baking!

Double Chocolate Chip Cookies (makes 12 large cookies, 74 calories each)
Nonstick cooking spray
1/2 teaspoon vanilla extract
1/3 cup unsweetened cocoa powder, sifted
1 cup canned white cannellini beans, rinsed and drained
2 tablespoons agave nectar
3 large egg whites
4 packets (about 4 grams) powdered stevia, such as SweetLeaf
1/4 cup puffed millet cereal, such as Arrowhead Mills
1/4 cup mini chocolate chunks
2 tablespoons turbinado sugar, such as Sugar in the Raw

Directions

1. Preheat the oven to 375°F. Line 2 baking sheets with parchment paper and spray lightly with cooking spray. Set aside.

2. In the bowl of a food processor, combine vanilla, cocoa, cannellini beans, and agave, and blend the mixture until smooth, about 3 minutes, scraping down the side of the bowl halfway through blending.

3. In the bowl of a mixer fitted with a whip attachment, beat the egg whites until they form soft peaks. Gradually beat in the stevia. Continue to beat the whites until they are creamy and nearly stiff. Add one-third of the egg-white mixture to the cocoa-bean mixture in the food processor. Blend to combine, about 30 seconds. In 2 batches, fold the lightened cocoa mixture into the egg whites until they are almost fully combined. Add the millet to the batter. Fold batter until the millet is evenly dispersed and cocoa mixture is completely incorporated.

4. Drop mounded spoonfuls of batter onto the prepared sheets. Spread butter out to form cookies about 2 1/2 inches in diameter. Sprinkle the chocolate chips and turbinado sugar on top of the cookies.

5. Bake for 12 to 14 minutes, rotating the pans one turn halfway through baking. Using a metal spatula, transfer cookies to wire racks to cool.

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