Happy National Grilled Cheese Day!

That is all. Now, go make yourself a grilled cheese and celebrate FRIDAY!

Happy Grilled Cheesin',
Paul/a

The Fremont Diner

Last weekend we went from the wineries of Napa to the slopes of Lake Tahoe with a quick fueling stop at the incredible Fremont Diner in Sonoma. We chose items off of their happy hour menu and our tastebuds were in foodie heaven. We enjoyed it so much that we thought we would share the highlights of our tour de taste with you. We highly suggest visiting the Fremont Diner for a real Southern meal in the heart of California wine country: "It's a place where real Southern food is done with distinct local sensibility." The chef and owner, Chad Harris, can be seen preparing meats and menus alike in his charming hommage to mid-century diners. The ambiance is vintage and the food is classic with a modern twist. Check it out!

Pulled Pork Nachos

Fried Pork Belly

Devilled Eggs

Ham & Biscuit

Happy Drooling,

Paul/a

Go-To Meal

Recently we have replaced some of our frequent In N' Out visits with a healthy homemade alternative for our hunger pains and lazy days. We decided that we should have certain staples in our kitchen that we can easily whip up into a tasty and satisfying meal. We decided to combine wild salmon, garlic-lemon sauteed kale, and quinoa. You can eat this as a normal meal or mix it all together to make a really delicious 'quinoa bowl.' 

Typically we buy our salmon at Costco in bulk and cut it up into individual portion sizes and freeze it. This guarantees that we almost always have it on hand. Whole Foods also has great sales on their frozen wild salmon (and other fish for that matter), so we usually pick up a few frozen filets when we are there. Trader Joe's has some great organic quinoa options, but you can really buy this item anywhere. We typically buy the kale fresh at whole foods or the farmer's market, but lately we have been picking up extra pre-washed bags of the organic green at Trader Joe's (great for smoothies too!). We would probably live at TJ's if we could...don't get us started on the wine selection! 

Take a look below for some very simple instructions of how to pull this meal together quickly. A dash of hot sauce or siracha can really liven it up and give it a tasty kick. We recommend having plenty of lemon on hand as this really compliments each of these food items.

FOR THE KALE:
-Wash with cold water and place kale in  bottom heavy pan
-Saute with the juice of 1 lemon and 1 diced garlic clove

FOR THE QUINOA:
-Rinse the quinoa in cold water
-Pour water into pot and add quinoa.
-Once the water starts boiling, turn the heat down to simmer
-Cook for 20 minutes

FOR THE SALMON:
-Combine olive oil, pepper, lemon juice and diced garlic in a pan
-Cook for 5 minutes on each side (rule of thumb is 10 minutes per inch of thickness)
-Serve as filet or cut into pieces for a 'quinoa bowl'

As always, feel free to add or substitue to your liking. Remember this is our simple go to meal, nothing fancy, just tasty and healthy.

Happy Tasting,
Paul/a

Paul's Cure-All Tea

The [California] weather has been so warm and pleasant lately, it's hard to believe it is only March.  Ordinarily, we would have shared this recipe during the height of flu season, but the warm weather surprised us early! No matter, as this tea is great for any season of the year. We highly suggest sipping this tea a couple days per week for an immediate immune system boost. Check out the recipe below and prepare to feel (and be) healthy!

INGREDIENTS:

1 echinacea tea packet (we use Traditional Medicinals Organic Echinacea Elder Tea- click here for more info)
Juice from 1/4 lemon
1 tsp of freshly grated ginger root
2 tsps honey
Small pinch of cayenne pepper

1. Combine all ingredients in a mug.

2. Fill mug with boiling water.

3. Let the tea steep for 5 minutes.

4. Drink slowly and enjoy!

Happy healthing :)
Paul/a

Okie Dokie Artichokey!

Artichokes are a real powerhouse veggie. They are low in calories and fat, but a rich source of dietary fiber. These green guys also contain an excellent source of folic acid, vitamin-C, vitamin-K, B vitamins, various antioxidants and minerals such as calcium, potassium and iron. 

After countless visits to Bandera (click here for other Hillstone restaurant locations) spent enjoying their incredible grilled artichoke appetizer, we decided to try and recreate the dish ourselves. We grilled the artichokes on the bbq to give them that authentic flame broiled taste. We were so plesantly surprised at the success of our creation! The result is a dynamic mix of tangy and smoky flavors that really compliment each other. As the weather begins to warm up, we highly encourage everyone to hit the BBQ and try this recipe at home. It makes for a great appetizer for guests or a super scrumptious snack.

For the artichokes

4 large artichokes, rinsed and top 1/3 removed

2 lemons, cut in halves

1 cup of olive oil

4 garlic cloves, minced

Coarse salt

Ground pepper

1. Bring one large pot of water to a boil and place artichokes inside.  

2. Cover and cook for 20-30 minutes, or until and outer leaf can be pulled off easily.

3. Drain the artichokes and let sit until cool enough to handle.

4. Cut the artichokes in half from top to bottom and discard the purple leaves and hairy choke. 

5. Place in a bowl and toss together with the olive oil and garlic.

6. Let marinate for 20 minutes while the grill is preheating to a medium-high heat.

7. Sprinkle salt and pepper evenly over the artichokes. Place them on the grill for about 5 minutes on each side or until the outer leaves become lightly charred around the edges.

8. At the same time place the lemon halves on the grill for about 1 minute.

9. Remove from grill and place artichokes on a platter for serving. Drizzle them with the juice from the lightly cooked lemons.

For the lemon-garlic aioli dipping sauce

1/2 cup mayonnaise

1 teaspoon finely grated lemon zest

2 tablespoon fresh lemon juice

1 teaspoon Dijon mustard

1 clove of garlic, minced

Coarse salt

Ground pepper

Balsamic reduction for garnish

1. Combine the mayonnaise, finely grated lemon zest, 1 to 2 tablespoons fresh lemon juice, Dijon mustard, and minced garlic. Season with coarse salt and ground pepper. 

2. Garnish with balsamic reduction.

Happy tasting,

Paul/a

Breakfast Is For Champions

We have all heard it over and over again: the most important meal of the day is a balanced breakfast. We aren't arguing. In fact, we completely agree. It is crucial to feed your body with energy-packed nutrition that will help jump start your day, but sometimes that is easier said than done. Time is a big factor in the morning and we would bet that most people feel that they don't have enough of it before heading off to school or work. It's tough, but give yourself an extra 15-20 minutes in the morning to make something delicious and healthy to start your day. Your body and mind will thank you. 

We routinely rely on oatmeal for our first meal of the day. It's easy, tasty and the variation possibilities are endless. We use Trader Joe's Quick Cook Steel Cut Oats for their speedy cook-time (8 minutes) and their nutty, distinctively chewy texture. Not to mention, these bad boys pack 40 grams of whole grain, 4 grams of fiber, and 5 grams of protein per serving. This morning, we simply added a chopped apple and sprinkled a tablespoon of brown sugar to get Friday started. 

Happy Tasting,

Paul/a

Geaux Niners!

And this is what I get for procrastinating...still really proud of my 49ers!!! Disappointing finish, but an amazing 2nd half. I have faith that we will bring it home next year. :)

It's Super Bowl time...Geaux Niners!!!

That is all. Oh, and here are some delicious 49er-inspired cupcakes I (Paula) created for my brother's Super Bowl party.

1. Red velevet cake with sugar frosting and sprinkles.

2. Lemon cake with cream cheese frosting and sprinkles.

Happy tasting,
Paul/a

Melt In Your Mouth Marshmallows

This recipe is a little intensive, but once mastered, you will have the most amazing marshmallows you've ever tasted. Marshmallows were once considered a delicacy, but now we think of them as those rubbery things we buy in bulk. Please feel free to put these in a nice hot cup of cocoa*, on top of some ice cream, in a s'more, or enjoy one of these pillowy bites of heaven all by itself. WARNING: once you have these marshmallows, you will never want to buy the bag of Jiffy-Puffs again.

*Our very favorite hot chocolate is from a small chocolatier shop called Ginger Elizabeth. Please check out the online shop, and treat yo'self!

Yield: 25 marshmallows

INGREDIENTS:

2 envelopes (about 15 g) powdered gelatin
1/2 cup + 1/3 cup cold water
1 (200g) cup sugar
1/3 cup (100g) light corn syrup
4 large egg whites at room temperature
1/2 tsp kosher salt
2 1/2 tsps vanilla extract
3/4 cup corn starch
3/4 cup powdered sugar

*You will need a candy thermometer for this recipe*

1. Sprinkle the gelatin over the 1/2 cup of water, in a small bowl, to dissolve and soften.

2. Mix the sugar and corn syrup with 1/3 cup of water in a small saucepan, and cook over medium-high heat. Attach a candy thermometer to keep the temperature.

3.  Pour the egg whites in to the bowl of a stand up mixer and beat on medium-low. Once a little frothy, add the salt and continue to beat the egg whites on this speed.

4. When the syrup reaches about 210˚ Fahrenheit, increase the speed of the mixer to high, and beat the eggs until they are thick and fluffy.

5. When the syrup reaches 245˚ Fahrenheit, slowly pour the hot syrup into the whites. You can lower the speed on the mixer if you would like, and make sure not to hit the whisk with the syrup when pouring it into the egg whites.

6. Scrape the gelatin and water mixture into the pan that you used for the syrup. The residual heat should be enough to melt the mixture completely.

7. Slowly pour the liquified gelatin and add the vanilla into the egg whites while it is whipping.

8. Mix the corn starch and the powdered sugar in a bowl.

9. Dust a baking sheet evenly and completely with the starch/powdered sugar mixture (you can use a sifter or a fine mesh strainer to do this).

10. Once outside of the standing mixer bowl is completely cool to the touch (this may take 7-10 minutes of whisking until cooled), use a spatula (I put non-stick spray on it) to spread the marshmallow mixture on a pan, in an even layer.

11. Allow the marshmallows to dry, completely uncovered, for at least 4 hours (preferably overnight). If the marshmallows are damp on the bottom, after this drying time, this most likely means the mixture was not completely cooled before being spread out on the baking sheet. In this case, you can blot the moisture off with a paper towel and dry them with the damp end up overnight to dry them out further.

12. Once dried, dust the top of the marshmallows with the starch/powdered sugar mixture and cut the marshmallows into any shape or size you would like (kitchen scissors or a pizza cutter works well for this).

13. When the marshmallows are cut to your liking, toss them in the bowl that has the remaining starch/powdered sugar mixture, in order to coat all sides. Then toss them in a strainer and knock off any excess powder mixture.

14. You may store the marshmallows in an airtight container for up to one week, at room temperature.

15. Enjoy!

Happy Tasting,
Paul/a

Mama's Meatballs

Paul and I both have the amazing fortune of having wonderful mothers who just happen to be great chefs too. We are always delighted with their home-cooked meals and they are an equally incredible source for great recipes and cooking tips. We were lucky to have my mom in town recently, and therefore gifted with not only her lovely presence, but some delicious cooking as well. We asked her to share her meatball recipe as it is such a great staple comfort food, and we all know comfort = mom.  The recipe for these meatballs is authentic and has been passed down from Italian family friends. They are delicious in any pasta dish and also make a perfect bite-sized appetizer. We used all organic ingredients for this recipe.

Serves 4

Ingredients
- 1 lb lean ground beef
- 1 medium sized onion
- 5 cloves of garlic
- Handful of parsley, minced
- 1 egg
- 1/2 cup of grated parmesan
- 1/2 of breadcrumbs
- 2 ounces of milk
- Salt & pepper

1. Finely dice the onions and garlic and sautee in olive oil until translucent and set aside.

2. Combine with the rest of the ingredients in a mixing bowl. The consistency   should allow you to ball the meat without it falling apart.

3. Form golf ball-sized  rounds and place in a frying pan with olive oil on medium heat to cook. The outsides should be a lightly browned. Slice one of the rounds open to make sure they are cooked through. 

Happy Tasting,
Paul/a

Fresh Start Green Smoothie

Happy Monday Everyone! A fresh start is synomous with the New Year and we are jumping on the bandwagon. The post-Holiday season is upon us and everyone is getting into “detox” mode after an indulgent end to 2012.  We are all for getting the correct amount of nutrients and vitamins our bodies need: the easier the process, the better. Green smoothies are a great way to do this, and when made at home you get full control over the ingredients that go into these tasty health boosters. Below is an example of a smoothie that is high in nutrition, low on sugar, and that actually tastes great. Try our combination below and tweak the ingredients to your palate’s desire.

Approximately 2 servings:

1 large orange, peeled
1 cup kale (or spinach)
1 small avocado
1 cup apple, chopped
1 cup coconut water, chilled (add more if needed)
1/2 cup ice
4 tbsp lemon juice
dash cayenne (optional)

Combine these ingredients in your blender for a delicious and nutritious way to start your day.

Happy tasting,

 Paul/a

New year, Healthy New Start

Happy New Year Everyone!  We have made a few new years resoultions, the first being to post more on Tablespoon. The second, to make a bigger effort to eat pure, organic and nurtitious foods. That being said, the first step to getting off to a healthy new year begins with the first meal of the day: breakfast. While this meal should be priority #1, so many of us have trouble fitting this uber important meal into our compact schedules. We have come up with a super quick, easy and super delicious way to get loads of nutrients before you step into the office.

We decided to combine a mixture of fresh fruit, pre-made waffles (to save on time), peanut butter, raw honey and ground flax seed to give you the nutritious punch you need to start your day. We love the brand Nature's Path because unlike so many of its competitors, it is a third generation family owned and operated company. Nature's Path products are organic, fair-trade certified, and devoid of GMOs. If you are looking for tasty and nutrient dense pre-packaged cereals, waffles, and health bars, we highly suggest trying this brand.

Our breakfast waffles pack a nutritious punch with potassium, Omega 3s, Managanese, Vitamin C, Vitamin E, Folate, Thiamin, Niacin, Magnesium, and tons of fiber, antioxidants and healthy protein. 

Using honey instead  of maple syrup will give these waffles a hint of sweet without drowning them in sugar. Add some peanut butter for a little extra sticking power and sprinkle some flax on top for your daily dose of heart healthy Omega 3s. The blueberries pack memory boosting antioxidants and the banana provides those vital energy-packed minerals and vitamins. Bonus! Use local, raw honey to help fight allergies. 

Happy tasting,
Paul/a

Samurai Salmon Wrap

Difficulty Level: Easy

Prep Time: 15 minutes

Cook Time: 15 minutes

Serves: 4

Burrito cravings come often...sometimes too often. This led us to devise a healthier more nutritious take on one of our favorite foods...and BONUS this one won't leave you in a food coma! Feel free to substitute certain items as desired for your own take on this reinvented burrito. We chose whole wheat handmade tortillas, freshly grilled salmon, quinoa, avocado, fresh pico de gallo, steamed spinach, garnished with some lime and sriracha for a good kick. Turn your kitchen into you own Chipotle prep line, by preparing each food item and setting them aside in serving bowls for wraps made to individual desires.

INGREDIENTS:

2 cups quinoa

2 avocados

3 filets of fresh salmon

2 limes

6 cups of spinach (pre-steamed)

2 whole tomatoes

1/2 white onion 

1 garlic clove

handmade wheat tortillas

Sriracha

1. Cook the quinoa, spinach and salmon (separately) and set aside in three separate bowls for serving.

2. Slice the avocado, sprinkle with a little salt and set aside on a plate for serving.

3. For the pico de gallo: dice the tomatoes and the onion and mince the garlic. Stir together and set aside in a serving bowl. 

4. Dig in and create your very own Samurai Salmon Wrap!

5. Enjoy!

Happy Tasting, 

Paul/a

Red, White & Blue Shortcakes

Difficulty level: Easy

Prep time: 20 minutes

Cook time: 15 minutes

Serves: 4

Have you ever wondered what the best dessert is to eat while watching the Olympics? Ever wonder how you could eat something that has British roots but is dominated by American pride…? We introduce to you the All-American Shortcake! The only way to feel more Olympic pride for Team USA during the summer games in London is to be eating this while high-fiving a bald eagle and Michael Phelps at the same time.

We hope you enjoy this gold-medal winner while rooting for the Red, White, and the Blue (American Style). 

INGREDIENTS

1 cup flour

2 tsps baking powder

½ tsp salt

½ tbsp sugar + extra sugar to sprinkle

2 tbsps cold butter

½ cup half and half

Strawberries – washed and sliced

Blueberries - washed

1 cup cold heavy whipping cream

1 tsp pure vanilla extract

*Kitchen Note: Using a Kitchen Aid Mixer makes life much easier.

1.  Preheat oven to 450 degrees Fahrenheit.

2.  Mix together the flour, baking powder, salt and ½ tbsp of sugar.

3.  Cut in the butter and mix together.

4.  Mix in the half and half, until well incorporated (this should make the consistency like drop a drop biscuit mixture)

5. Drop the mixture by large spoonfuls onto a baking sheet to make 4 separate biscuits (parchment paper helps with clean up).

6.  Sprinkle the tops with sugar (turbinado or raw cane sugar is best for this part).

7. Put the biscuits in the oven and bake for 15 minutes or until golden brown.

8. While the biscuits are baking, mix together the heavy whipping cream and the vanilla extract in a mixing bowl.

9. Use an electric mixer, on high speed, to whip the cream to form stiff peaks (this is your homemade whipped cream).

10. Once the biscuits are out of the oven and cooled, use a fork to open the cake into two halves (top and bottom).

11. Serve the biscuit with the whipped cream and berries.

12.  Enjoy!

Happy tasting,

Paul/a

Freshly Baked

Today seemed like a perfect day (but what day isn't) to enjoy some delicious freshly baked cookies. There is no better chocolate chip cookie recipe then the one concocted by the Barefoot Contessa herself: Ms. Ina Garten. The recipe is simple, but the result is quite extraordinary. Mix this quick recipe together and 15 minutes later you are left with the most perfect balance between sweet and salty coupled with a crispy shell and and warm gooey center. The combination of these things makes these cookies impossible to resist. We've provided the recipe below for you to try them out and enjoy.

INGREDIENTS

2 cups all-purpose flour, sifted

2 large eggs, room temperature

1/2 lb unsalted butter, room temperature

1 cup light brown sugar, packed

1/2 cup granulated sugar

1 1/2 lbs semisweet chocolate chunks

2 tsps pure vanilla extract

1 tsp baking soda

1 tsp kosher salt

1. Preheat your oven to 350 degrees.

2. In the bowl of an electric mixer, fitted with the paddle attachment, cream the butter and the two types of sugars until they are light and fluffy. Add the vanilla and then the eggs, one at a time, and mix well.

3. Sift together the flour, baking soda, and salt and add it to the butter mixture. Mix on a low speed until combined.

4. Fold in the chocolate chunks.

5. Dampen your hands (so that the dough doesn't stick to them) or use a dampened rounded tablespoon to scoop the dough in to golf ball-sized rounds (about 1 1/2-inch-diameter). Place the scooped dough on the cookie sheet and flatten it slightly.

6. Bake for exactly 15 minutes.

7. Remove the cookies from the oven and let them cool partially on the baking sheet. Then, transfer the cookies to a wire rack and let them cool completely.

8. Enjoy!

Happy Tasting,

Paul/a

Happy Belated National Grilled Cheese Day!!!

We are a few days late, but we wanted to give everyone a good reason to whip up some delicious grilled cheese sandwiches this lovely Sunday afternoon! We made a couple versions of this savory sandwich, including adding fresh tomoatoes and avocado to the classic sourdough bread and swiss cheese combo. We hope you will all indulge in celebrating this belated but very important holiday!

Happy tasting,
Paul/a

Sweet Potato Grits

Difficulty level: Moderate
Prep time: 15-20 minutes
Cook time: 45-60 minutes
Serves: 4-6

Sweet potatoes are a serious super food which are as good to your taste buds as they are to your health. This starchy root vegetable is a rich source of antioxidants, minerals, vitamins and dietary fiber. It is low in calories, especially when compared to other starches and contains no saturated fat or cholesterol. The sweet potato is a complex carbohydrate, which means it slowly raises your blood sugar and satiates you for longer. On a similar healthful note, grits are also a delicious and nutritious food with very low fat (about 1 gram per serving) and no cholesterol. Put these two foods together to make our sweet potato grits and you have a powerhouse in taste and nutrition.


INGREDIENTS


2 cups water
2 cups low-fat or whole milk
1 cup stone-ground grits
2 medium sweet potatoes, peeled and grated
1/4 tsp ginger
1 tbsp unsalted butter
coarse salt
white pepper
pinch of ground cinnamon


1. Heat a large, heavy sauce pan to medium-high heat.


2. Combine the water and milk and bring to a gentle boil.


3. Slowly add the grits, whisking constantly.


4. Add the sweet potato and season with salt and white pepper.


5. Decrease the heat to low and simmer, stirring often, until the grits are creamy and thick, about 45-60 minutes.


6. Taste the grits and sweet potato to make sure they are cooked and tender. Add the ginger, cinnamon, and butter. 


7. Taste and adjust for seasoning with salt and white pepper.


8. Serve immediately.


9. Enjoy!


Happy Tasting,


Paul/a

Garlic Glazed Mahi Mahi

Difficulty Level: Easy
Prep time: 5-10 minutes
Cook Time: 8-12 minutes
Serves: 2

Looking for a quick, delicious and healthy dinner option? Look no further than our delicious Garlic Glazed Mahi Mahi recipe. The trick to making this fish jump is in the flavoring–we used butter, garlic, lemon, shallots and white wine to create a sumptuous sauce. To add a little more punch we lightly tossed the fish in Panko bread crumbs, which gives it just the right amount of crunch. We recommend a side of fresh cooked spinach or kale, drizzled with lemon juice and garlic.


INGREDIENTS

2 mahi mahi filets (about 1lb)
3 tbsps butter
1/3 cup shallots, minced
3 tbsps garlic, minced
1/3 cup white wine
1/3 cup lemon juice
1/2 cup Panko breadcrumbs
1/2 tsp salt
1/2 tsp pepper

1. Heat a pot on medium-low heat and melt butter.

2. Add the minced garlic, shallots, salt, and pepper and let cook for 6-7 minutes or until shallots become translucent. Stir consistently.

3. Add the lemon juice and white wine, continue to stir. The sauce will reduce rapidly.

4. Heat a pan on medium heat and lightly coat with olive oil.

5. Add the mahi mahi, sprinkle the Panko breadcrumbs over both sides of the filets, and pour the sauce over them.

6. Cook 4-6 minutes on each side and serve immediately. The sauce should be completely reduced by now, so simply scoop the shallots, Panko and garlic and serve on top of the filet.

7. Enjoy!

Happy Tasting,

Paul/a

Gameday Guac!

Difficulty Level: Easy

Prep Time: 10 minutes

Cook Time: 0 minutes

Serves: 8

In honor of football playoff season, this week we present our Gameday Guac! This quick and easy recipe is always a fan favorite and it's pretty healthy too. This recipe was inspired by Ina Garten's guacamole from her cookbook, "The Barefoot Contessa Cookbook" . We've tossed a few laterals, made it our own, and it won't be long before you are shouting it's praises--taste bud touchdown!

INGREDIENTS

4 ripe Haas avocados 

1 large tomato, small-diced

1 small red onion, small-diced

2 garlic cloves, minced

1 lime

1 tsp salt

1 tsp ground pepper

1. Cut the avocados in half, remove the pits and scoop the flesh into a large bowl.

2. Add the lime juice, salt, pepper, garlic and onion to the avocado.

3. With a sharp knife, slice through the avocados in the bowl until they are finely diced.

4. Add the small-diced tomatoes and mix well.

5. Enjoy!

Happy tasting (and Go Niners!),

Paul/a

Follow Us On Twitter!

Hey Everybody,


We are officially on Twitter, so make sure to follow  us @tablespoonTBSP  for even more updates and foody tips! If you are already signed up on Twitter than you can just hit the "Follow Me" button on the right-hand side of this page.


Happy tasting,


Paul/a

Bubby's Oatmeal Cookies

This week we present yet another tasty throwback as we pay homage to Paul's grandmother's world famous oatmeal cookies! These treats are easy to make and undeniably delicious. The cookies are low in fat since the recipe does not call for butter and high in healthy fiber- with a whopping 3 cups of oatmeal per batch. So sit back, enjoy, and don't feel too guilty--there is no better way to ease into the Christmas cookie season!

Difficulty Level: Easy

Prep Time: 5 minutes

Cook Time: 20-30 minutes

Serves: 20-24 cookies

INGREDIENTS

3 cups oatmeal

1 cup all-purpose flour

1 cup brown sugar

1/2 cup white sugar

1/4 cup cocoa powder

1/2 tsp baking powder

1/2 tsp baking soda

1/2 tsp cinnamon

1/4 cup water

3/4 cup vegetable oil

2 egg whites

2 tsps vanilla

a pinch of salt

***add chocolate chips, raisins, or whatever might strike your fancy for an extra kick in these cookies***

1. Preheat oven to 350 degrees.

2. Mix all of the dry ingredients together: oatmeal, all-purpose flour, brown sugar, white sugar, cocoa powder, baking powder, baking soda, cinnamon, and salt.

3. Separately, mix together the wet ingredients: water, vegetable oil, egg whites, and vanilla.

4. Combine the wet ingredients with the dry ingredients until completely mixed.

5. Scoop out golf ball-sized batter and place on a greased baking sheet, lightly pat down.

6. Bake for 20-30 minutes, depending on how chewy or crispy you prefer your cookies. (We go the 25-30 minutes route since we especially enjoy them extra-crispy!)

7. Enjoy!

Happy tasting,

Paul/a