CHOCOLATE CHIP OATMEAL COOKIES WITH CHERRIES + PECANS

I'm fresh off a girls road trip to Napa, California. We stayed at a wonderful hotel in Calistoga called Solage, rode bikes to local wineries, ate, laughed and participated in a self led water aerobics class. We think we're so funny, the lounging pool folk may attest otherwise. We enjoyed a personal tour and tasting at Kelly Fleming's vineyard, and chatted around her big farmhouse table. I get so inspired when I watch people pursue what they love. It is absolutely gorgeous up there. As a Southern California girl, I am awe struck by the landscape that is a mere 8 hours north.

My kitchen has been quiet the past few days, so we're sharing a recipe we had posted on The Kitchn earlier this week. Tara at Seven Spoons posted a version of this recipe quite a ways back, and her images haven't left my mind since. I knew that when I next committed to make a decadent, buttery, serious business cookie, this would be the one. Her post was about a year ago, which goes to show I don't have the self control to make 'serious business' cookies very often. They certainly met my expectations. After a year of thinking about them, they materialized into the soft centered, slightly crisp exterior I had hoped they'd be.

CHOCOLATE CHIP OATMEAL COOKIES WITH CHERRIES + PECANS// Makes 24 cookies

Adapted from Cooks Illustrated

If you like a salty bite to your sweets, I would suggest giving them a sprinkle of sea salt just before you put them in the oven. Pairs perfectly with cold milk or some vanilla bean ice cream.

1 1/3 cup unbleached all-purpose flour
3/4 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 cup old-fashioned rolled oats
1 cup pecans, toasted and chopped
1/2 cup dried cherries, chopped coarse
5 ounces bittersweet chocolate, chopped into small pieces OR chocolate chips

3/4 cup unsalted butter, softened but still cool
1/2 cup cane sugar
1/2 cup muscavado/ light brown sugar
1 extra large egg
1 egg yolk
1 tsp vanilla extract

Preheat oven to 350°F (175°C)

Use parchment paper or a silpat* to line several standard baking sheets and set aside.

In a bowl, sift together the flours, baking powder, baking soda and salt. Set aside.

In another bowl combine the oats, pecans, dried cherries and chocolate.

In the bowl of a stand mixer or with a whisk and a strong arm, cream together the butter and sugars on medium speed until light and fluffy, scraping down the sides of the bowl as needed. Add the egg, egg yolk and vanilla, and beat until incorporated.

With the mixer down to low, add the flour mixture to the bowl until just combined. Finally incorporate the oats, nuts, fruit and chocolate. Do not overmix. Let the mixture chill for 30 minutes in the fridge.

Roll these portions lightly between your hands in about 3 Tbsp. size portions, then place on each baking sheet, spaced evenly. Wet your hands and lightly press the dough to a 1-inch thickness. Bake the cookies, two trays at a time, in a preheated oven for 9-10 minutes. They should appear slightly undercooked, just let them cool completely.

Remove from the oven and cool on the baking sheets for 5 minutes before transferring to a wire rack.

* You can find a silpat at Bed Bath and Beyond or Amazon. They keep the bottoms on cookies or biscuits from burning, while also creating a non-stick surface. They come in a few sizes, so be sure it fits the measurements of your cookie sheet!

DARK CHOCOLATE DIPPED MACAROONS

This will be one of many attempts to perfect the macaroon. Hugh was in San Francisco last weekend, and brought home a bag of macaroons from Bi-Rite Market. He said they were a "gift for me", and proceeded to eat all but one and a half of them. The cookie (if it can be called a cookie?) is typically composed of coconut, egg whites, sugar and vanilla, and you will find recipes made of differing proportions of the former, plus or minus an ingredient or two. I've had ones made with sweetened condensed milk, and do like the moisture it contributes, but it makes the lighter treat, a tad too heavy. Though it does sound like a lot of sugar, we didn't find this version to be overly sweet at all. If you scale it back too much, it taste like a coconut omelette. Coconut is wonderful, but the contrast of the dark chocolate makes these babies exceptional.

We leave for Scotland this afternoon, yay! Hugh was commissioned to shoot a wedding over there, and myself commissioned to come along for the adventure. My suitcase is bulging and my backpack is stocked with snacks. We will be gone for awhile, so please excuse a bit of a hiatus here (we'll try to post pictures if the opportunity presents itself). I am SO excited to get on a plane and go on an adventure; especially with my favorite person. A collaboration of few bustling cities, taking the train through rolling green hills and making friends with people in kilts. They'll want to be my friend because I have a backpack full of goodies.

DARK CHOCOLATE DIPPED MACAROONS// Makes two dozen

I encourage you to experiment with natural sweeteners here, as I think it would only slightly change the flavor. You can find natural sweeteners at natural foods stores or on Amazon. Evaporated palm sugar is a great alternative, or you could use regular granulated sugar if you prefer

3 Egg Whites

1 Cup Organic Sucanat (Whole Cane Sugar)

3 Tbsp. Honey

2 tsp. Real Vanilla Extract

1/2 tsp. Salt

2 3/4 Cups Unsweetened Coconut

1/4 Cup Whole Wheat Pastry Flour/Brown Rice Flour*

12 oz. SemiSweet/Dark Good Quality Chocolate Chips

Heat oven to 375'

1. Beat the egg whites with a whisk until they are loose and frothy. Add the salt, vanilla, sugar, honey and combine. Add the coconut and stir. See starred note for consistency advice.

2. Using a small spoon, dollop about 2 Tbsp. of the mix, two inches apart on a cookie sheet lined with either parchment paper or a silpat.

3. Bake in the oven for 14-16 minutes on the middle rack. Remove and cool completely. While the macaroons are cooling, heat the chocolate chips over a double broiler, or glass bowl over simmering water. Be sure to not let the glass touch the water to avoid scorching. Continue to stir until chocolate is melted.

4. Lay out a new piece of parchment paper. Take a cooled macaroon, and generously dip half into the melted chocolate. Lay on the parchment for chocolate to harden. This time could be expedited in the fridge or freezer.

* The consistency of the mix will vary depending on the size of your egg whites and also how your coconut is shredded. When the mix sits in the bowl, you don't want it to be weeping any liquid, it should hold itself together while still being moist. If anything is puddling at the bottom, add a bit of flour or GF flour to help dry things up. Add little by little, you may not need all of it. I needed to use the flour, as my eggs were large. Use your discretion and look for consistency before sticking to the measurements.

CHOCOLATE & PUFFED GRAIN MORSELS

I appreciate that there is a day to honor your love, but I am cynical as to what Valentines is as an adult. It seemed so fun to exchange candies in grade school and overdose on conversation hearts. In my younger years, my Dad would come home from work with those GIANT greeting cards (do you know what I'm talking about? They are seriously gigantic and sometimes I still see them at gas stations) and mylar balloons for my sister and I, or maybe a new set of cotton pajamas with hearts on them. My mom, the art teacher, made, and still makes, beautiful hand crafted cards with thoughtful messages of how we, as daughters, have changed her life. It feels pretty great to be loved. What I gathered from those gestures, was that this holiday isn't about the bloated flower prices, waxy chocolates and pre-set dining menus that make me cringe, it is best celebrated not for one person, but valuing love for the sum of it's parts.

This chocolate morsel experiment was kind of a shot in the dark, but I think they are just precious in their crafty glass jars. I cleaned old jars I have held on to from sauces, jams, fancy yogurts and what not. These morsels travel better and last longer than a baked good, which would also make them an excellent wedding favor or thank you gift. I am giving my measurements, but this recipe is extremely adaptable. You could use any kind of puffed cereal (they are inexpensive at a health food store) and the nuts and fruit are yours to choose. Next time I'll try toasted pistachios and dried cherries, or maybe chewy candied ginger and sliced almonds. Whatever your way, show love.

CHOCOLATE AND PUFFED GRAIN MORSELS // Makes 24

When melting the chocolate, I suggest using a larger glass bowl than you think you'll need. This way you can put all the goodies in that one bowl to make less of a mess.

12 oz. Dark Chocolate Chips (milk if you prefer)

1 1/3 Cup Puffed Millet, Rice, Kamut (found in the cereal isle)

1 Cup Dried Cranberries, Chopped

1/2 Cup Toasted Pecan Pieces

Sea Salt

1. Place chocolate it in a glass bowl over a pot of simmering water. Do not let the bottom of the bowl touch the water. Allow it to melt slowly, giving it a stir to distribute the heat. In the meantime, line a baking sheet with parchment paper and spray with cooking spray.

2. Remove the chocolate from the heat and gently add in the puffed grain of choice, dried fruit and nut and fold everything to combine. Allow everything to sit for about five minutes to cool.

3. Using a spoon and your fingers, dollop hefty tablespoons of the chocolate mix onto the baking sheet. Repeat, washing your fingers every now and then because it will be easier to work with the chocolate. This step gets messy, but as they cool you can form their shape better. Sprinkle them liberally with sea salt.

4. Put the tray in the fridge for about 15 minutes for the morsels to set completely. Put them in cute packaging for a charming presentation!