World Peace Cookies

* Adapted from Dorie Greenspan

Ingredients:

1 1/4 cups of all-purpose flour
1/3 cup of unsweetened cocoa powder
1/2 teaspoon of baking soda
1/2 c. plus 3 tablespoons of unsalted butter, at room temperature
2/3 cup of packed light brown sugar
1/4 cup of sugar (I used splenda)
1/4 teaspoon of fine sea salt (I used regular table salt)
1 teaspoon of vanilla extract
4 tablespoons of peanut butter (I omitted)
1/2 cup of peanut butter chips

Directions:

1. Sift the flour, cocoa and baking soda together.

(the following is MUCH easier in a stand mixer, however I am a poor white child who can only dream of someday owning one of these babies

so I did it by hand )

2. Beat butter on medium speed until soft and creamy. Then add both of the sugars, salt and vanilla and beat for two more minutes. (if adding peanut butter, do so here and beat for 1 more minute)

3. Slowly incorporate the flour in to the mixture until it just disappears into the dough. At this point work the dough as little as possible. Add the peanut butter chips by hand.

4. Don’t worry if the dough is a crumbly mess!! Turn the dough out on to a clean surface and seperate in half. Shape the dough in to logs which are 1 1/2 inches in diameter. Wrap in plastic wrap and refrigerate for at least 3 hours. Repeat with all the dough. You can keep it refrigerated for up to 3 days, or it can be kept in the freezer for up to 2 months.

5. Preheat the oven to 325 degrees. Line baking sheets with either parchment paper or non-flavored cooking spray.

6. Slice the log into cookies which are appx. 1/2 an inch thick. Don’t fret if your cookies crack or crumble, just re-form them as you slice. Place on baking sheet about 1 inch apart.

7. Bake for 11 minutes. **They will not look done at this point and will not be firm** Just place the baking sheet onto a cooling rack until warm and then transfer to a plate.

Celebrating Matt’s Graduation at The Black Swan in Kalamazoo

Congratulations Matt!!!

Both photos were edited in Photoshop.

Before and After of a picture I took at the Tigers vs. Red Sox game last summer. Edited in photoshop.

Cosmopolitan Cupcakes

* Adapted from cuptails.com

Ingredients:

For Cupcake:

1 1/2 cups of all-purpose flour
1 1/2 teaspoons of baking powder
1/4 teaspoon of salt
2/3 cup of granulated sugar (I subbed splenda)
2 eggs at room temperature, I used egg whites only
3/4 cup of unsalted butter
2 tablespoons of triple sec
1/4 of milk (I used skim)
1/4 of orange juice
1/2 cup of dried cranberries (I omitted)

For Frosting:

3 cups of confectioners sugar
a pinch of salt
1/2 cup of butter, at room temperature
2 tablespoons pf sweetened lime juice
1 tablespoon of milk
few drops of red food coloring
1 lime for garnish

Directions:

For Cupcakes:

1. Preheat oven to 350 degrees.

2. Line a 12 cup cupcake pan with liners.

3. Sift flour, baking powder and salt in a bowl and combine.

4. PLace eggs and sugar in a bowl and beat on medium with an electric mixer until light and foamy, about 2 minutes.

5. Melt butter and pour over the eggs and sugar while beating.

6. Add the triple sec to egg, sugar and butter mix and then turn the mixer on to low.

7. Add half of the dry ingredients to the mixer. Then add the milk and orange juice. Followed by the remaining dry ingredients. Continue mixing until dry ingredients are combined. Be careful not to over mix the batter.

8. Divide the batter among the cupcake liners. I use an ice cream scoop in order to keep my cupcakes a uniform size, it also helps in making sure they cook evenly.

9. If you are adding the dried cranberries, at this poing you would sprinkly a pinch of cranberries on top of each of the filled liners.

10. Place the cupcakes in the oven immediately. Bake for 25 minutes or until a toothpick inserted into the middle of the cupcakes comes out clean. Place on wire racks to cool.

* Be sure not to open the oven during baking since these cupcakes are top heavy.

Frosting:

1. Mix 1 cup of confectioners sugar, salt, and butter in bowl and cream together on high until light and fluffy.

2. Reduce to low spped and add half of the remaining confectioners sugar, the lime juice and milk, then the remaining half of sugar.

3. Turn mixer back to high and beat until fluffy and of “piping consistency”.

4. Add the food coloring until you achieve the barbie pink color of cosmopolitans.

5. Frost cooled cupcakes and garnish with a slice of lime.

Tomato and Basil Bruschetta

Ingredients:

1 French baguette or Italian loaf (I prefer to use my homemade rustic Italian herb bread)
1 Lb. grape tomatoes, diced
2 tablespoons of extra virgin olive oil
1/2 teaspoon of salt
3 garlic cloves - 2 minced, 1 peeled and sliced in half
1/2 teaspoon of fresh ground pepper
3 tablespoons of fresh chopped basil
4 ounces mozzarella cheese

Directions:

1. Combine all ingredients except for the mozzarella and 1 peeled garlic clove in a small bowl, stirring well to thoroughly combine.

2. Place sliced bread under the broiler for apx. 2 minutes on the first side, then flipping over and toasting for 1 min. on other side. Remove bread from broiler. Rub both sides of toasted bread with the cut surface of the garlic clove.

3. Spoon relish mixture on top of each slice and top with mozzarella cheese.

Marco Island, Florida
Cropped and edited in Photoshop.

Gull Lake, Michigan
A photograph of Matt jumping into the lake in mid May. Modified and edited in PhotoShop.

An original and edited photograph of a monument in downtown Chicago, with the reflection of the skyline shinning into the sphere.

“I have never met a person whose greatest need was anything other than real, unconditional love. You can find it in a simple act of kindness toward someone who needs help. There is no mistaking love. You feel it in your heart. It is the common fiber of life, the flame that heals our soul, energizes our spirit and supplies passion to our lives. It is our connection to God and to each other.” Elizabeth Kubler-Ross

Bowtie Caprese
* Adpated from prouditaliancook.blogspot.com

Ingredients:

1 box of cooked bowtie pasta (I often use Rigatoni as well)
3/4 c. of extra virgin olive oil
1 c. of grape tomatoes, chopped
1/4 c. of fresh diced basil
4 cloves of garlic, minced
1/4 tsp. of salt
1/4 tsp. crushed red pepper flakes
1/8 tsp. fresh ground black pepper
1/2 Lb. mozzarella cheese

Directions:

1. In a large bowl combine oil, garlic, basil, salt, red pepper, black pepper and tomatoes. Let the mixture marinate in the fridge for at least 30 minutes.

2. Cook the pasta per package directions, drain and then place in bowl with tomato mixture. Toss until well coated. Then add cheese. Toss again until cheese is melted and all ingredients are well combined.

3. Best served warm.

Chocolate Chip Cookie Dough Cheesecake
* Adapted from Jennifer at BakeorBreak.com

Ingredients:

Crust -
1 1/2 cups of grahm cracker crumbs
5 tablespoons of unsalted butter, melted
2/3 cup of miniature chocolate chips

Cookie dough -
5 tablespoons of unsalted butter at room temperature
1/3 cup of packed light brown sugar
3 tablespoons of granulated sugar (I subbed Splenda)
1/8 teaspoon of salt
1 teaspoon of vanilla extract
3/4 cup of AP flour
1 cup of semi-sweet chocolate chips

Filling -
10 ounces of cream cheese at room temperature
1/4 cup of granulated sugar (I used splenda)
1 large egg at room temperature
1 teaspoon of vanilla extract

Directions:

Crust -
1. Preheat oven to 325 degrees. Grease a 9×9 inch baking pan. Line with parchment paper, leaving enough to extend over the sides. Grease the parchment paper.

2. Combine crumbs and butter until crumbs are moistened. Stir in the chocolate chips.

3. Press the crust mixture into the bottom of the pan and 1 inch up the sides. Bake for 6 minutes then set the pan on a wire rack to cool.

Cookie Dough -
1. Using an electric mixer, mix butter, sugar, brown sugar, salt and vanilla at medium speed, until smooth. Decrease mixer speed to low, as not to paint your kitchen walls white, and add the flour. Mix just until incorporated. Stir in chocolate chips and set aside.

Filling -
1. Using an electric mixer beat cream cheese and sugar just until smooth. Add egg and vanilla extract just until blended.

2. Pour the batter into the baked crust. Drop cookie dough by teaspoonfuls over the top of the filling. Bake for about 30 minutes or until set. Transfer to a wire rack to cool.

For chocolate topping, melt 1/3 of a cup of semi-sweet chocolate chips in a double boiler or microwave. Add about 1/2 tablespoon of butter if necessary to make topping smooth. Drizzle over top of the bars. (* I used turtle chocolate from the grocery store which hardens on its own) Cool bars in pan completely, about 1 hour.

Using the edges of the parchment paper remove the bars from the pan. Cut into bars and serve.

** I will not be providing nutritional information as not to frighten you in to not making this delicious dessert!