Cocoa Lavender Cookies

The weather has finally turned chilly.  Next to the warmth of a lovely heater, wrapped in a little down blanket, I have finally found a moment to share one of my favorite recipes with you.  Cookies have always been a sweet part of my childhood winters. I became the baker of my family as a young girl. So when a fire was lit and blankets brought out it was quite routine for me to whip up a batch for us to enjoy.  Here in our cozy apartment a fireplace is not present, but I still feel the desire to continue the wintery tradition of cookie baking. My Love doesn't seem to mind....

Based off of my Chocolate Chunk Cookie, I created a delicious and aromatic lavender treat.  The Cocoa Lavender Cookie. Yum. Two of my favorite ingredients, lavender and chocolate, combine to create a wonderfully satisfying and perfect fireside cookie.  So grab a soft thick blanket, start a fire and get these cookies in the oven for a cozy and sweet wintery night. From my warm kitchen to yours, cheers!

{Cocoa Lavender Cookies}

2 3/4 cups of Almond Meal or Flour ( sometimes I do half and half for a sturdier cookie )

1/2 tsp Sea Salt

1/2 tsp Baking Soda

1 1/2 tsp Dried Lavender Petals, chopped

1/2 cup Pure Cocoa Powder

1/2 cup Grapeseed Oil

1/2 cup Agave

1 1/2 tbsp Vanilla

3/4 - 1 cup of Dark or Semi Sweet Chocolate, chopped chunky

Preheat the oven to 350 degrees. Whisk the dry ingredients together and then add the wet.  Gently fold in the chocolate chunks. Scoop dough with a tablespoon. Roll into a little ball in your palm and then slightly flatten on your cookie sheet. Provide an inch or so of space for the cookies to expand. Bake for 6-8minutes, depending on your oven.  Keep a close eye and remove them when they seem firm.  Allow cookies to cool for a good 15 min, then remove with a spatula.  Pair with a little glass of almond milk, wrap yourself up with that cozy blanket and savor each decadent bite!

{2Good2B Bakery & Cafe}

Delicious food for all? For those of us in the gluten-free community options are growing, but for those with more than just gluten-free needs it's difficult to find food that is (what I like to call) everything-free.  How often have you wished for a bakery, deli or even coffee shop where you could completely relax, perhaps even eat and drink everything on the menu? Not possible, right?  Well, I am excited to announce that such a place has emerged.

2Good2B is the name and everything-free food is the game. Located in the heart of San Diego's own seaside town of Encinitas, 2Good2B is an appropriate name for the quality and variety provided by this lovely cafe and bakery.  All items listed on their menu are gluten-free, soy-free, corn-free, peanut-free and occasionally dairy-free and egg-free.  Started by self proclaimed foodies Mike Barbanti and Diana Mourato Benedek, this place brings deliciousness to another level.  Their standard is not limited to the gluten-free or allergy-friendly crowd, but to all.  Their breads and desserts rival and I would say even trump those filled with gluten, soy, corn and many other typical ingredients.  See their website for more about their personal health journeys and the creation of 2Good2B.

Options are wide and favorites have already been established.  With freshly baked choices like chocolate pecan cranberry oatmeal cookies and vanilla bean passion fruit muffins, how could anyone resist? Everything goes quickly, so early orders and pick-ups are recommended.  

I heard about 2Good2B last week and headed straight over! As my husband and I drove up I immediately noticed the beautiful "gluten-free" writing in the window and practically bounded out of the car with excitement.  Entering the cafe we were immediately engulfed by the mouth-watering aroma of freshly baked bread.  In cases near the door, rows and rows of beautiful cupcakes and brownies quickly drew my eye.  I glanced at the menu and my excitement heightened.  Quiches, pizzas, sandwiches, paninis, and salads?  All GF? Really? Then I saw it, the origin of the lovely smell: a case full of fresh breads and gorgeous baguettes.  As I stood staring at the case, a kind voice greeted me and asked if I needed anything.  I introduced myself and met the assistant manager, Jack, who turned out to be one of the most gracious individuals I have ever met.  He sent us home with many tasty treats to photograph and try.  His passion for helping others find safe food is obvious.  The atmosphere he provided clearly stemmed from the heart of 2Good2B's creators, Mike and Diana.

2Good2B focuses on high quality foods, drinks and desserts, using many local and organic ingredients.  You can enjoy a tasty, moist muffin with a steaming loose leaf tea with the knowledge that you're eating well while sustaining your local community! When picking their vendor for coffee and tea 2Good2B chose Virtuoso: a local, certified organic company that carries products known for being easier on the stomach.  Once again, a clear sign that Mike and Diana have thought carefully about every detail, creating the perfect environment for people with sensitive stomachs!

Our lunch that afternoon consisted of many personal recommendations from Jack.  We decided on a delicious panini with the artisan rosemary bread made fresh that morning (which he paired perfectly with vegetable chips) and two refreshing and invigorating drinks, the Moroccan Mint tea with honey over ice and the spicy Virtuoso Chai tea.  We followed the panini with Mike's famous baguette and lemon cupcake.  My favorites were the baguette and rosemary bread.  I felt transported to Paris with each moist and buttery slice.  Heaven on earth.  Needless to say, we savored each bite and devoured every last morsel!

My only hesitation with the breads lies in the teff and millet flours.  I have a sensitivity to these flours.  Even though I can't eat too much, the flavor of the breads is still amazing.  If I may, I would like to put in a request.  I would love to try artisan breads from Mike that incorporate other gluten-free flours. He may even be up for creating the treat I miss the most: the croissant!  He is quite an artist in the kitchen, so perhaps such options will come in the near future!

There are so many varieties and specialties available that I could expand on!  You will just have to discover them for yourself! The menu alone should get you out of your seat, but honestly the atmosphere was what made the entire experience golden.  I hope you all jaunt over to 2Good2B as soon as you can.  It's everything you dreamed it would be.
Enjoy!

{Heads Up}
The bakery and cafe will be undergoing a renovation from Jan 22nd to February 4th.  Menu options will be increasing to include such delights as pot pies, soups, mac and cheese dishes, meatball subs, calzones, cinnamon rolls and cinnamon breads.  Make sure to stop by before they close and then head over after Feb 4th for all the new treats! I'll be there! 

{All photos taken and provided by Sweet and Salty Life}

{A Sweet Mistake}

Group-on coupons started it all.  A dear friend who knows of my cooking obsession signed my mom, my Love and me up for a cooking class with the wonderful Freddi Parker.  I fell in love with her immediately.  She is a marvelous and creative chef that loves the people she is around just as much as the food she makes for them.  I just received the opportunity to help her prepare food for a few of her classes in June.  I cannot wait!

It was one of her desserts from that class that inspired me.  She creates a fabulous three ingredient, flourless and decadent chocolate cake.  Unfortunately two of the ingredients are eggs and butter, which as we know is not welcomed by my tummy.  I quickly knew I had to attempt to recreate it without these two of the three.  The challenge was on.  I gave it two solid tries in one night and well, it was quite a failure.  Most well trained Chefs would laugh at my notion to even try as eggs are quite difficult to replace in such a recipe.  I can only explain the attempts by my simple desire to create the impossible.  Perhaps someday I will....

So, sadly I do not have a recipe for you today.  You're probably wondering why are you blogging then Silly? Well, the reason I'm sharing this with you is because I want you to know that I fail.  For some reason, you all seem to think I only experience success.  Well I must correct this myth, because honestly, I fail all the time.  Just ask my family, my close friends and most of all my sweet Love.  He, brave man, will even venture to taste test my failures.  His response to the food, my distraught look and sad kitchen moans typically goes something like this..."well, I'm sure it would be great with some ice cream?" To which I either laugh or at times hold back tears.  These are difficult mistakes to swallow, expensive {everything-free} food is not the easiest to throw away.

Cooking is an art, but it is also a science.  A calculated experiment that can really go wrong.  Yet, do not be discouraged.  There is always room for a good solid rescue.  As my man would say, add ice cream or restructure the result and create something entirely new! This second option is exactly what I did with my failed flourless cake.  I scooped it out of the cake pan and pressed it into little cookies.  I froze them, added some leftover, vegan frosting and created little chocolate, cookie sandwiches.  They were DIVINE.  As a past girlscout  cookie lover, these tasted just like my favorite thin mint cookies! I could not believe it.  This kitchen adventure left me with a different, delicious chocolatey goodness and a renewed hope to continue my chemistry experiments.

Take this as a little cheers, do not give up my dear friends, enjoy the learning process and never stop experimenting in the kitchen.

Bon Appetit!

Vegan Raw Samoa Cookies

January, a month of beginnings and new resolutions.  By now many have already given up on those dreams and goals, allowing themselves to sink back into the well-worn trail of 2010.  It's easy to concoct beautiful visions of new and refreshing habits and lifestyles, but difficult to stay true to them as time passes.  Our daily life swirls around us, slowly wiping away the conviction, motivation and memory we had only weeks before.

Last January I took on a little dream of my own, which over time has built up this lovely Sweet and Salty Life of mine.  Creating this blog was the result of a few nudges, a bit of foodie-film inspiration and a deep desire to write about my culinary creations and experiences.  A year later, I am still here and loving every time I get to share a bit of my story. 

As a part of acknowledging my journey I just want to thank each and everyone of you that have encouraged me, sampled my tasty and perhaps not so tasty experiments, taken the time to read my thoughts, given feedback and most of all shown such a desire to love what has become my passion.  

So cheers to another year of culinary adventure and to all of you my dear friends!

To continue the adventure I bring you a girlscout-inspired treat, the Samoa Cookie! A delicious concoction, this recipe was a pleasant surprise thanks to my delightful, new food processor.  By far my favorite gift from my parents, I have had such fun playing with nuts, fruit, flour, etc. in my beautiful Cuisenart.  The cookie for today is completely Vegan with frosting that is both Vegan and Raw.  Could it be any better for you? 

{Vegan Samoa Cookie}

Ingredients:

Base

1/4 cup Raw Cashews

1/4 cup Raw Almonds

1 TBSP Raw Chia Seeds

1 cup Gluten-Free Oats

1 tsp Macca Powder

2 TBSP Raw Coconut Nectar (raw agave or honey might work as well...just haven't tried it yet!)

1 TBSP Raw Maple Syrup (again....your choice)

Frosting

3 TBSP Raw Coconut Oil

1-2 TBSP Raw Agave Nectar

2 1/1 tsp Raw Cocoa Powder

Dash of Cinnamon

Dash of Pink Sea Salt

Begin by processing the Nuts, Seeds and Oats together.  Add the Macca quickly after and continue to process.  Drizzle in the Coconut Nectar and Maple Syrup and pulse. Use a rubber spatula to scrape the sides and pulse again until the Nuts, Seeds and Oats stick together.  Scoop out and place in a pan lined with parchment paper.  Spread the base pressing it outward  with clean hands until the surface is even and it's about 1/4-1/2 inch thick.  Place the pan in the refrigerator for 30-45 minutes. 

While it's hardening, combine all the frosting ingredients in the processor and process until smooth and lightly warm.  Pull out the base and frost your cookie! Return the pan to the refrigerator (for longer preservation put in freezer) until frosting is hardened.  When ready, cut into bars and enjoy! They soften the longer they are out of the fridge or freezer, but you'll eat each so quick you probably won't even notice!

Good luck with your 2011 dreams, may they be just as sweet as this simply delicious treat.

{Linked to}

Whats for Dinner Mom
My Sweet and Savory:Meatless Mondays
A Southern Fairytale
Slightly Indulgent Tuesdays
Gluten Free Wednesdays

Oatmeal Chocolate Chip Cookies

I did it! I created the tastiest oatmeal chocolate chip cookie yet!  Since I discovered my food allergies I have been attempting to create my favorite cookie, the Oatmeal Chocolate Chip.   It has always been my special cookie, the one I go to in a storm or for celebration or really for any reason I can think of...
Many noble attempts have been made, along with some sweat and perhaps a few tears, to bring me to this moment.  Yes, I know this is sounding a bit dramatic, but if you only knew the pure joy this recipe has brought, you might allow it this once.

How did I find it? Well my inspiration came from a fellow food blogger, Sara.  Her lovely blog is one of beauty and heart and delicious recipes.  Sprouted Kitchen is a place you will want to visit again and again.  Sara's most recent recipe was near and dear to my heart as it included...you guessed it...oats and chocolate! Viewing her and her fiancé's creation captivated me and encouraged me to try once more for the perfect cookie.  Her recipe was a traditional cookie recipe including wheat and eggs and butter, so alteration would be necessary.  Naturally, this got me even more excited!  I do love a good recipe challenge.

Chocolate Chip Gingersnap

As I have said before, the bakery BabyCakes has stolen my heart.  San Diego born Erin McKenna created a delicious and delightful sactuary for the allergic and intolerant.  Since moving back to San Diego from my four year stint in L.A. for school, I have already missed the tasty goods Babycakes had in plenty.   It seems.... since Erin was raised in San Diego she might consider it for her next location? I can only hope! Would it be too much to ask dear Erin?

Yes, I am pining after a bakery, but just you wait.  On your next trip to LA or NYC take a stop and try a few of her treats.  A thickly, frosted vanilla cupcake...gluten-free/dairy-free/egg-free...or a moist rich brownie bite...gluten-free/dairy-free/egg-free...or perhaps a tasty slice of cornbread for later.  Did I mention these are all gluten-free,  dairy-free and egg-free? Still gets me giddy! Believe me, your life will truly never be the same after you visit.  Fortunately, for the many that do not live within driving distance of her two bakeries, Erin has written a cookbook that includes most of the treats she sells daily in her shoppes.  

The Gingersnap recipe I bring you today is an adaption of Erin's fabulous recipe.  I altered it a bit to fit my own dietary needs, but please feel free to find Erin's original in her cookbook, available online or in your local bookstore.   It comes decently priced on Amazon.com  and I have even seen it at my local Anthropologie store.  It's worth the investment!  Enough said, here is my scrumptious recipe for a tasty,Monday night treat.

From Traveling to Baking...

Standing once again in my sunny California kitchen I breathe in the fresh summer air and pop a juicy Wisconsin cherry in my mouth.  A tart treat from my three weeks of travel, the cherry reminds me of the quaint Door County I had the pleasure of touring.   Delightful either fresh or dry, these cherries are the largest I have ever eaten.  I brought a portion home eager to add an extra flavor with my new found ingredient.  I conveniently found an older recipe of mine this morning and quickly decided it would be perfect with the addition of Wisconsin cherries.  With recipe out, apron on and cherries awaiting their debut I joyfully began creating.

A wonderful morning bite or mid-afternoon snack, these high fiber oat balls will satisfy your taste buds instantly.  It is a simple recipe with basic ingredients.  Though, unless you live in Wisconsin, you will be using ordinary dried cherries, delicious perhaps, but not extraordinary.  Forgive my bias.  I truly hope you can enjoy them some day.  Put it on your list of foods to experience when traveling through the MidWest.

Cherry Oat Toasties
~Makes 15

2 cups Gluten-Free Oats                      
1/2 tsp Cinnamon
1/4 tsp Ground Ginger
1/3 cup Unsweetened Applesauce
1/2 tsp Vanilla Extract
2 ripe Bananas (mashed)

1/3 cup Chopped Walnuts

1/3 cup Wisconsin Dried Tart Cherries








Mix Oats, Cinnamon and Ginger in a bowl.  Mash the Bananas with a fork in another bowl and mix in the Vanilla and Applesauce.  Combine the two bowls, mix well, then fold in the chopped Walnuts and dried Cherries.  Scoop dough into palm, press it together with both palms into little 1-2 inch balls. The dough will seem too wet, this is okay just makes sure you really press when shaping and the toasties will stay together.   Grease a cookie sheet and place the toasties about two inches apart.  Bake for 15 minutes at 350 degrees or until lightly browned.  Serve warm or freeze and reheat for later enjoyment.

Double Almond Coconut Dark Chocolate Chunk Cookies...

Tonight I decided to try Elana's new cookie recipe.  I saw it on her blog a few days ago and have been waiting for an opportunity to bake them.   The perfect chance came today when I was reminded of my weekly girls' night.  I decided our little party would be the perfect setting for the introduction of a new, delicious cookie batch :).

Elana's Double Almond Dark Chocolate Chip cookie recipe looked simple and promising from the start. At first glance I could eat all the ingredients without any substitutions, which is very rare for me.  I altered the measurements a bit, used Almond meal instead of flour and added unsweetened coconut.  Despite these adjustments, I still stayed surprisingly true to the original recipe.   I truly appreciate Elana's recipes.  I can always rely on her to put together fabulous creations, write clearly and included detailed instructions.  In light of my appreciation, I dedicate this  attempt to you dear Elana :).  Thank you for bringing such wonderful almond recipes to your readers.

Elana's Double Almond Dark Chocolate Chunk Cookies...with coconut :)

Ingredients:

~Yields 16-20 Cookies

2 3/4 c of Almond Meal
1/2 tsp Sea Salt
1/2 tsp Baking Soda
1 tbsp + 1/4 tsp Vanilla Extract
1/2 c of Grapeseed Oil
1/2 c of Agave Nectar

1/4 c of unsweetened Coconut
1/2 c of chopped 70% Cacao Dark Chocolate Bar
1/2 c of sliced Almonds

Combine the three, top dry ingredients in a large bowl and the wet in a medium bowl.  Pour the wet into the dry and mix well, until it thickens.  Chop up the Chocolate Bar and keep the pieces relatively chunky.  Fold the Coconut, Chocolate pieces and sliced Almonds into the dough.  Scoop a tbsp of dough onto a greased cookie sheet and press it into shape with the heel of your hand.  Bake for 8-10 minutes at 350 degrees until golden brown.  Let them cool and enjoy with your favorite glass of milk...Almond milk perhaps, to continue the theme ;).

Antioxidant-Rich Chocolate Chewies...

It was late and I was craving chocolate…..blast my sugar-free trial!  This just would not do.  So, being the problem solver that I am, I decided to create something that was delicious and had the essence of chocolatey goodness I longed for.  The result: my first sugar-free recipe of the month!

It turned out quite tasty, in my opinion.

The chewies combined a subtle foundation of chocolate with a hearty oatiness, complimented by the occasional sweet tanginess of a dried berry. 

Friends are referencing Clif bars and chocolate granola during their test tasting and I would have to agree.  There is something wonderfully granolaish about them.

Antioxidant-Rich Chocolate Chewies

Mix together:

1 1/4 TSP Egg Replacer

1 TBSP Vanilla Extract

1/4 cup Cocoa Powder

1/2 cup Agave Nectar

1/2 cup Maple Syrup Grade A

1 TSP Cinnamon

1 1/4 cup Almond Meal

1 cup Gluten Free Oats

Add:

1/4 cup Dried Cranberries

1/4 cup Dried Cherries

1/4 cup Pecans (broken up with hands)

When mixing, expect an almost gummy dough that is not truly yummy until baked.  Do not be alarmed when sampling the dough! It will turn out much tastier, I promise.

Using a spoon, drop dough onto an oiled pan or parchment paper. 

Bake at 375 degrees for 18 minutes or until crispy on top and cooked through the middle. 

This recipe makes around 6 large chewies or for more manageable sizes 10 smaller chewies. 

Enjoy these goodies for a sweet breakfast nibble or an evening chocolate craving!

Wintery Saturday Night

It's nine o'clock and I am snugly tucked into a cushy armchair, literally, body-wrapped in two down blankets and covered with multiple layers of clothing. I have been feeling a bit chilly of late and...I am thinking an electric blanket may be my next purchase. Observation: It seems I am drawn to this writing space when the weather has forced me indoors....and under many blankets! Yes, I agree. I would never survive a Montana or Minnesota winter. I acknowledge my weakness and surrender myself to the inevitable, an addiction to San Diego weather.

As I complain, I remember the tragedies that have occurred today and feel, well, ungrateful and dramatic. So, that ends my sob story regarding temperatures...

On to more exciting topics...food, of course, haha what else!? I have had two recent success in the everything-free category, as I like to call it. A mouthwatering muffin and a scrumptious cookie were my latest accomplishments. The muffins were a fresh idea this morning as I was laying in bed listening to the rain. I knew I wanted to bake , but not spend hours in the kitchen. So, naturally, my first go-to was muffins! I LOVE blueberry muffins and am always in the mood for a warm, tasty one. As I was pondering this goodness, I realized my usual recipe needed something...OATS. Gluten-free oats make everything 110% better, guaranteed. This novelty led me to my cupboard to pull out the necessities...but the actual attempt would have to wait until after my morning walk.

My second recipe followed the outline of a few other gluten-free suggestions, but I made it my own. Basically, I can't eat peanuts. Therefore, as you can guess, peanut butter is out of the question...sad. Thank heavens someone was thinking of me (right?) when they invented sunflower butter! Yes, I do know about almond butter, but it really is so different you truly can't compare it with peanut butter. Back to wonderful sunflower butter....I use to love peanut butter cookies and dreamt about recreating the deliciousness with my new substitute. Well, the day finally arrived! As I baked the first batch I realized there was no flour involved, but I thought I should try to follow a recipe for once...bad choice. Fortunately, with a small addition of soroghum flour to the rest of the dough I was able to save the batch. Oh goodness, were they saved! They were delicious...now for the actual recipes!

{Blueberry Oat Muffins}

3/4 c of Pamela's baking flour
3/4 c of gluten-free oats...I'm really liking Bob's Red Mill, surprisingly...
1 large egg or egg replacer
1/4 c of warm water
1/4 c of maple syrup grade A
1 tsp of vanilla
And as much cinnamon as you can handle

I mixed it all with a wooden spoon and poured it into the pre-sprayed muffin tins. Then I stuck the frozen blueberries in...as many as each could hold! I prefer Trader Joe's frozen blueberries to any other brand. They seem to be the ripest and closest to fresh berries, without the short lifespan. Bake these goodies for 18min at 350 degrees and you will see them brown perfectly. Enjoy!

{The Sunflower Cookies}
1 c of sunflower butter
1 c of sugar (cane sugar or light brown sugar) or I will be trying agave next time...
1/2 c of flour..I used soroghum
2 tbsp of honey
2 eggs or replacer
1 tsp bourbon vanilla
1 tsp baking soda
Sprinkle of sea salt
1/2 c of semi-sweet chocolate chips...Trader Joe's

Mix it all ( wet first, then add in the dry and chocolate chips) with a wooden spoon. Roll the dough into little balls and place on foiled cookie sheet. Use a flour-dipped fork to press a tic- tac-toe pattern onto the cookies. Bake at 350 degrees for 10-15min. Pull them out and let them cool. They will be fluffy at first, but will settle after a few minutes. Pair one with a glass of milk or a scoop of vanilla ice cream and your night will be complete.

Sweet rainy dreams everyone.