Coconut Oatmeal Cookies

Ryan and I have been searching for a house since we moved home to Colorado, and I’m just about certain we’ve found it. On Sunday afternoon, we accepted a counter-offer for a beautiful 3-bedroom home, and we’re due to close on March 8th. Just three months shy of my due date! The house was built in 1908, which means each room brims with history. The moment we walked through the front door, I felt like I had entered into a place long-familiar. I guess that’s a good sign.

More than anything, I’m looking forward to unpacking all of our boxes, to finding all my pots and pans, to arranging my quilts and books, and to hanging the pictures and artwork that mark Ryan and me as our own, unique family. Transition is a state we’ve become more comfortable with over the past few years, but that doesn’t mean I’m not ready to settle down and plant roots. To be honest, I’m aching for that opportunity.

These coconut oatmeal cookies are one of the many recipes I’ll be making in our new house. Cookies have become one of my favorite, go-to desserts in the past few weeks. Within minutes, MINUTES, you can have a plate of delicious goods to share with your friends and family. And cookies are extremely popular with my niece and nephews.

My dad loves coconut (the only junk food he ever eats is an almond joy), and I love the chewiness of a good oatmeal cookie. So this combination seemed like a natural winner for our family. Just as I had hoped, the coconut makes these treats even more moist, and I found that they tasted even better the next day. And if you’re feeling particularly in need of a good dose of pleasure, then add on a scoop of dark chocolate ice cream. Heavenly.

So here’s to cookies, and to house inspections, and to late dinners with those that you love. I hope everyone is having a good week. Thank you, as always, for your continued love and support!

Coconut Oatmeal Cookies

1 cup unsalted butter, room temperatue

1 cup white sugar

1 cup brown sugar

2 eggs

1 teaspoon vanilla

1 cup all-purpose flour

1 teaspoon baking soda

1 teaspoon salt

1 teaspoon cinnamon

1 cup sweetened and shredded coconut

1 cup finely chopped walnuts or almonds

3 cups old-fashioned oats

1. In the bowl of a stand mixer, cream together butter and sugars until smooth, about three minutes. Add in eggs and beat for an additional three minutes. Stir in vanilla and set aside.

2. In a small bowl, combine the flour, baking soda, salt and cinnamon. Fold into the butter-sugar mixture. Fold in coconut, nuts, and oats. Cover and allow to chill for at least one hour (I often let mine chill overnight!)

3. Preheat oven to 350 degrees Farenheit and line two baking sheets with parchment paper. Form tablespoon size balls and place on prepared cookie sheets. Bake for 10 minutes, or until the cookies look just slightly underdone. Allow to cool for 5 minutes on cookie sheet before removing to wire rack.

Monet

Anecdotes and Apple Cores

Parmesan Breadsticks

Margot and I take our morning walks around the time that our neighborhood busies itself for school. Up and down the block, cars warm in driveways. Children scuttle from the garage to the car, and then back inside the house again. It’s so easy to forget your lunch, or that blue folder, or the coat your mother makes you wear from November through March.

I like watching these early morning preparations. The way that parents interact with their children during these time-sensitive endeavors makes me want to be kinder to those I love. Because aren’t we always at our worst when there’s somewhere to go?

This morning, Margot and I watched a pudgy nine-year-old throw pieces of bark towards the 2nd story window, where (presumably) his younger sister resided. After a few failed attempts, he finally caught her attention. She pressed her cheek against the cold window and shook her head. “Let me in!” the pudgy boy yelled. She smiled, and walked away. I couldn’t help but laugh at his sister’s somewhat evil ploy to keep her big brother outside. He, like most nine-year-olds, had neglected to bring his coat. Thankfully, the caravan of cars leaving my block assured me that his mother or father would rescue him soon.

These school-aged children make me excited to be a mother (also a bit fearful), and their momentary presence in my day fills me with nostalgia for times past. Ryan just released his Valentine greeting card for 2013, and I can’t help but remember how exciting it was to exchange cards and candy in my second grade classroom. Unlike most kids, I hand-made each of my cards. A labor both long and rewarding. I guess it’s fitting that I’m now married to a man who makes beautiful jewelry and greeting cards. We’re perfect for each other. In so many ways.

If you’d like to order a card (or a pack of six), Ryan and I would love to share these with you. Follow this link to place your order. We’ll be sending them out in the next week or two, allowing plenty of time for you to transcribe notes of affection to those you love.

And if I could, I’d also send you a dozen of these Parmesan breadsticks. But since they taste best just out of the oven, I’ll give you a recipe instead. I pulled these breadsticks together just two hours before dinner. They rose beautifully, and they made the house smell like a small and authentic Italian deli. Herbs, garlic, and Parmesan cheese add just the right notes of savory to these soft and pillowy twists.

And as far as pregnancy goes? I’m doing wonderfully. My energy is strong, and I’m feeling the baby move on a daily basis now. My obstetrician happens to live just a few houses up from us, and when I walk down the hill with Margot in the morning, I can see our delivery hospital in the distance. So even though I’m enjoying every moment of my pregnancy, I can’t help but be reminded of how incredible the day will be when I give birth to our son or daughter (speaking of which…expect a very fun post at the beginning of next month. We find out gender so soon!). I’ve also been DELIGHTED to find so many sweaters and tops at Anthropologie that will work both as maternity clothes and as new mom clothes. The top below is my current favorite.

Parmesan Breadsticks

Dough:
1 cup warm water
3 tablespoons butter, softened
3 cups bread flour
2 tablespoons sugar
1 1/2 teaspoons salt
1 packet of instant yeast
1 teaspoon garlic powder
1 teaspoon dried basil
1 teaspoon dried oregano

Topping:
3 tablespoons butter, melted
1/2 cup Parmesan cheese, finely shredded

1. In the bowl of your stand mixer, combine water, butter, flour, sugar, salt, yeast, and herbs. Using the dough hook, knead bread for 8-10 minutes, adding additional water if necessary to produce a smooth ball of dough (I added about 1/4 cup of warm water due to how dry it is in Colorado). Place kneaded dough in a well-oiled bowl and cover tightly with plastic. Allow to rise in a warm place for 60 minutes, or until doubled in size.

2. Break off dough into two-ounce pieces. Divide each piece into two sections, roll into 6 inch ropes, and braid together. Place your breadstick on a parchment-lined baking sheet, cover with plastic wrap, and allow to rise for 30-60 minutes (or until large and puffy). Meanwhile, preheat your oven to 350 degrees F.

3. Bake breadsticks for 12-15 minutes. Remove from oven and brush immediately with melted butter and sprinkle generously with Parmesan cheese. Serve warm.

Monet

Anecdotes and Apple Cores

Whole Wheat Apple Walnut Braid

What a mouthful. But a delicious and healthy mouthful! This whole wheat apple walnut braid was born during the second half of the Broncos’ game, and everyone at my house felt grateful for the smell of a sweet and yeasty loaf when the Broncos lost (painfully) in overtime. There is nothing like a warm oven and a freshly baked loaf of bread to soothe wounded pride.

But despite the Bronco game, we had a good weekend. And it all started with that awe-inspiring fetal heartbeat. Ryan and I are lucky enough to be working with an ob/gyn that is a personal friend of the family. She has lived up the street from my parents for as long as we’ve been in Colorado, and I used to baby-sit her babies when I was in middle and high school. We had an appointment with her on Friday afternoon, and, as always, that sweet heartbeat, nearly stopped our own.

We’re 18 weeks now, which means I’m almost half-way there, and we’ll soon be finding out if we’re having a little boy or girl. We’ve already chosen names, and we have a family dinner planned on February 1st, where we’ll get to share the news with our parents and siblings. That ultrasound will be our 6th (and hopefully our last). If our sweet baby keeps on growing like he/she is supposed to, the next time we’ll see him/her will be in the delivery room.

I’m hoping that come June, we’ll have plenty of meals and loaves of bread stored in the freezer. I know enough about new motherhood to recognize that my time in the kitchen will be rather limited at first. So I imagine the months leading up to June will be full of culinary experimentation and steady preparation.

I’m also becoming particularly mindful of what I put into my mouth. The first few months of my pregnancy were so difficult (stomach-wise) that I subsisted on a small list of foods that I found bearable (Cinnamon Toast Crunch, frozen chicken parmesean, hard boiled eggs, and smoothies from Wheatsville). THANKFULLY, my good eating habits have returned in the second trimester, along with my appetite. Whole grains, fruits and vegetables, organic meats and eggs, and plenty of wild-caught salmon. This whole wheat apple walnut braid is sweetened only by maple syrup and packed full of nuts, fresh fruit, and spices.

While braids look impressive, they’re actually quite easy to make, especially if your dough is cooperative. Remember, I was able to pull this off while the Broncos were losing to the Ravens. My mind and body kept on racing between the kitchen and the television room. I hope that your football team doesn’t have to lose for you to enjoy this as much as we have. It goes perfectly with your morning coffee or tea.

Whole Wheat Apple Walnut Braid

Bread:

1 cup whole milk
1/4 cup maple syrup
3/4 teaspoon salt
1 teaspoon cinnamon
1 large egg
2 TBSP melted and cooled butter
2 1/2 cups King Arthur Unbleached All-Purpose Flour
1 cup King Arthur Whole Wheat Flour
1 package instant yeast

Filling:

2-3 granny smith apples
1 teaspoon cinnamon
2 TBSP maple syrup

1. To make the dough: Combine all of the dough ingredients and mix and knead — by hand, mixer or bread machine — to make a soft, smooth dough (about 8 minutes with a kitchen aid mixer). Allow to rise in a slightly warm place, covered, for 1 hour.

2. Peel and dice apples. In a small bowl, combine apples, cinnamon, and maple syrup.

3. Roll Dough into a 13×9 inch rectangle. Scoop filling into the center of the rectangle, making a long log shape. Using a pair of kitchen scissors, cut each side of dough up to where the filling begins. You should make a total of 13-15 strips on either side of the filling. Crisscross the strips of dough over each other to make the braided top.

4. Allow to rise for another 30-4o minutes. Meanwhile, preheat your oven to 350 degrees. Sprinkle walnuts over the top of your loaf before baking in the oven for 25-30 minutes, or until just lightly browned. Allow to cool slightly before serving. Best enjoyed warm.

Monet

Anecdotes and Apple Cores

White Chocolate Brownies

Mornings in Colorado begin with layers. First, a pair of leggings and a tight shirt. Then my sweatpants, a long-sleeved top, and a hooded jacket. Margot waits patiently for me at the door as I add a hat, a scarf, and finally my pair of mittens. After living in Austin for 2 1/2 years, I got spoiled with their mild winters. It’s taken me a few weeks to adjust to 30 degrees Fahrenheit at 7:00 in the morning.

But as soon as I step outside, and that cold, dry air hits my face, I understand why I live in Colorado. As I walk up the hill from my house, I’m confronted with tree-covered mountains. On most mornings, the moon still sits in the sky, just above the left-most peak. As I walk down the hill, I see the city, bathed in early morning light. Sunrises in Colorado are beautiful.

And then I’m back in the house, where it’s warm and breakfast is already on the stove. I make a mug of tea, and I sit and write letters and emails to my friends (many of which who now live far away). Margot settles down after her morning walk, finding the highest pillow on our couch to snuggle up with. She barks more here, but that’s because we have deer and rabbits that taunt her. Far more exciting than the family of squirrels that lived on our street in Austin.

On the best days, I bake something sweet for my family. We have had dinner after dinner together, and I don’t know if I’ll ever grow tired of our gatherings. Earlier this week, my mother made a pot roast, and I made a batch of these white chocolate brownies. My family, though they love me, are expert dessert eaters and aren’t shy about what they do and don’t like. When my older sister, Susanne, pronounced that these were some of the best brownies she had ever tasted, I took her compliment for what it was: the honest truth.

What I love about these brownies is their simplicity. Any baker, from beginning to advanced, can make a batch of these on a whim. Moist and fudgy with just the right amount of chocolate balanced by sweetness, these brownies are worth making and sharing, again and again. I added white chocolate chips to the batter, but if you prefer your brownies darker, milk chocolate or dark chocolate chips work perfectly. Just remember, the higher quality of chocolate you use, the better your brownies will taste. I bought bars of Ghirardelli. And by the end of the night, only one square was left.

White Chocolate Brownies

¹/₂ cup white chocolate chips
4 ounces Ghirardelli Semi-Sweet Chocolate Baking Bar
¹/₂ cup (1 stick) unsalted butter, cut into pieces
1 cup firmly packed light or dark brown sugar
1 teaspoon pure vanilla extract
2 large eggs
³/₄ cup plus 2 tablespoons all-purpose flour
¹/₄ teaspoon baking powder
³/₈ teaspoon salt

1. Preheat the oven to 350°F. Line an 8-inch square baking pan with foil or parchment paper; butter or grease well. Chop the 4 ounces of semi sweet chocolate bars into 1″ pieces. In the top of a double boiler or in a heatproof bowl over barely simmering water, melt the 4 chopped chocolate and butter, stirring occasionally until smooth. Alternately, melt the butter in the microwave and stir in the chopped chocolate (far easier, believe me).

2. Allow the mixture to cool to room temperature. Stir the brown sugar and vanilla into the chocolate mixture. Add the eggs and mix well. In a bowl, sift together flour, baking powder, and salt. Slowly fold the flour mixture into the chocolate mixture, mixing well until blended. Stir in the white chocolate chips and pour the batter into t he prepared pan.

3. Bake for 25 to 30 minutes, until a tester comes out clean. Remove from the oven and cool for at least 10 minutes before cutting into 2-inch squares with a plastic knife (trust me, this does wonders!).

Monet

Anecdotes and Apple Cores

Whole Wheat Pear Muffins

This year, the holidays brought about stomach bugs, presents, and boxes of ripe pears. With my younger sister and her husband returning home to West Virginia and the long list of Christmas and New Year parties dwindling, I felt inspired to put those last ripe pears to good use. Muffins aren’t only perfect for breakfast, but also for an afternoon (or midnight) snack. And if you happen to have last minute dinner guests, a scoop of vanilla ice cream and a drizzle of caramel sauce can make pear muffins an extraordinary dessert.

I’m 17 weeks pregnant now, which means I want and need to eat constantly. Breakfast is always followed by a morning snack, and these muffins along with a a decaf latte, have made 10:00am my favorite hour. Packed with ripe pears and seasoned with a noticeable dose of cinnamon, these whole wheat muffins are moist, with just the right amount of sweetness.

Being 17 weeks along in this journey, I’m finally starting to show. After weeks of morning sickness, it’s exciting that the world can now see my body changing (because it’s felt quite different for quite some time now). Susanne has generously loaned me her maternity clothes. After four children, she has an enviable collection. And my sweet husband? Well, he’s been treating me like a queen. For Christmas, he stitched this mama and baby pendent for me. A piece of jewelry that I’ll treasure for the rest of my life.

Something else I’ll treasure? Your words. Thank you for all your well wishes and hearty congratulations. I’m thrilled to be on this path, and I can’t wait to share my thoughts along the road.

Spiced Pear Muffins

*From theKitchn
Makes 12 muffins

1/2 cup packed brown sugar
1/4 cup white sugar
1 stick unsalted butter, softened
2 eggs
1 teaspoon vanilla extract
1 cup all-purpose flour
1 cup whole wheat flour
2 teaspoons baking powder
2 teaspoons cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon nutmeg
1/2 teaspoon salt
1/2 cup milk
2 to 2 1/2 cups pears, unpeeled and diced small (2 medium-sized pears, about 11 oz whole)

1. Heat your oven to 425°F. Spray the top of your muffin tin with non-stick coating.

2. In a mixer on high speed, cream together the sugars and the softened butter until they resemble fluffy frosting, about 1 minute. Mix in the eggs one at a time until fully incorporated, about 1 minute each. Mix in the vanilla extract.

3. In a separate bowl, whisk together the flour, baking powder, spices, and salt. With the mixer on low speed, mix 1/3 of the flour mixture into the butter-sugar mixture followed by 1/3 of the milk. Continue alternating between the flour and the milk, mixing just until the flour is incorporated. It’s ok if there is still some flour on the sides of the bowl. Do not over-mix.

4. Scrape the sides of the bowl with a spatula and stir gently to incorporate the last of the flour. Add the diced pears all at once and fold them into the batter. Divide the batter between the muffin cups. The batter will fill the cups and mound slightly on top.

5. Place the muffin tin in the oven and immediately turn down the heat to 400°F. Bake for 20-25 minutes, rotating the pan once in the middle of baking. The muffins are done with the tops looked cracked and toasted, and when a toothpick inserted in the middle of one of the muffins comes out clean.

6. Let the muffins cool enough to handle, then transfer them to a wire rack to finish cooling. Leftover muffins can be kept in an airtight container at room temperature for 3-4 days or frozen for up to three months.