White Chocolate Chunk Cookies

My  neighbor brought me these cookies the other day and I loved them!!  Really yummy and healthier than most cookies!!

White Chocolate Chunk Cookies

1 cup coconut oil

1/2-2/3 cup brown sugar

1/2-2/3 cup honey

3 eggs, one at a time

1 tsp. vanilla

Cream together.

1 cup flour

1 1/2 cup wheat flour (I use wheat pastry flour)

1/2 tsp. baking powder

1/2 tsp. baking soda

1/2 tsp. salt

1 cup coconut (I use unsweetened)

1/2 cup rolled oats

1 12oz. package of white chocolate chips

1/2 cup chopped almonds

bake at 375 degrees for 8-12 minutes.  Cool on pan 1 minutes.

Note from my neighbor: When I make it for my family, I like to use the 1/2 cup of sugar because we are getting used to less sugar and my family doesn't seem to mind.  If I make it for others, I usually use the 2/3 cup.  Also, you kinda have to judge when you've added enough flour.  It should be fairly stiff.  

Photographing Food

Okay.....I am in no way saying you have to photograph your food when you put a recipe on this blog.  But I thought this article was really good on tips of how to take pictures of food.  

As we all agree recipes are just better and more appealing when you can see a picture of the food item.  So....if by chance you do ever want to take a picture of your food and sell us on how great it tastes, here are some tips on how to make it look extra appealing  :)  

http://www.lemonpoppycake.com/2012/03/how-to-photograph-food-for-dummies.html

Chocolate Frosting

I have always wanted a better chocolate frosting than your typical "butter cream frosting with added cocoa powder".  I found this one day and decided to try it out.  I really like it and it is super easy to make.  If anyone has a better recipe than this please do share!

1 Minute Chocolate Frosting
CDKitchen http://www.cdkitchen.com
Serves/Makes: 1.5 cups    |   Difficulty Level: 2    |   Ready In: < 30 minutes

Ingredients:
1 cup granulated sugar
1/4 cup cocoa
1/4 cup butter
1/4 cup milk
1 teaspoon vanilla extract

Directions:
Mix together. Bring to a boil and boil for 1 minute. Add vanilla. Cool partially, then beat with a mixer for 3 minutes or until spreadable consistency. 

Nutrition:
per tablespoon: 53 calories, 2g fat, 9g carbohydrates, 0g protein.

How To Cook Brown Rice

I found this cooking tip from 

http://www.lemonpoppycake.com/2012/01/day-5-secret-to-cooking-brown-rice-plus.html

and it really does work!  Takes the same amount of time as white rice and so much more healthy!

"Brown rice is seems to be a little more temperamental to cook than white rice...... but over the last few years I have perfected my method (well at least I think so).

There are 2 VERY IMPORTANT RULES when cooking brown rice:

1- NEVER USE SALT (trust me... this helps the rice soften quicker)

2-Use FRESH brown rice (well "fresh" as in..... bought from the store within the last 6 months-1 year....brown rice does not have a 30 year shelf life like "white rice" and if it's TOO OLD it doesn't cook well and is often tough and chewy)

I know it seems simple.... but these two rules will help you cook perfect brown rice (long grain or short grain) just like P.F. Chang's brown rice!!

Now there are as many methods to cooking brown rice as there are varieties of rice (7,000 varieties if you can believe that) but if I  use FRESH RICE and NO SALT   I can cook short grain or long grain rice on the stove with a 2:1 ratio (2 cups water to 1 cup rice). Simply bring rice and water to a rolling boil for 2 minutes, cover and turn the heat to low. Allow to simmer for about 25-30 minutes. Check rice after 15 minutes...if the water seems too low just add a little (don't stress).  When your rice is done you can season it with salt......"