Just another Sunday

It's just another Sunday here at BNB.  I asked B if he wanted cookies, I'm making the weekly meal plan, and tying to figure out what to prep.   It's also time to make another batch of bone broth, and I'm going to attempt it in the pressure cooker - and this time I'm using beef and ham bones.  We'll see how it turns out.

This Sunday is also the last Sunday that Missy Kitty will have both eyes.  Our mascot has  one eye that has been diagnosed as "lens luxation".  Due to the other associated conditions of the eye, the only course of treatment is removal; which will happen this week.  We are confidant that she will transition well and even have some eye therapy planned (see google play for an app called Mouse).

Thus with things on my mind, I plan to make cookies.    But not just any cookies.  I am craving my grain free - almond cookies, but I'm out of almond flour.   I  could try the recipe with coconut flour, but after several attempts at baking with coconut flour, I think I'll hold off.  So husband cookies it is!! 

Next you may wonder how cookies and AIP go together.  I recently read an article which reminds us that AIP is a template, a tool designed to help you identify your trigger foods and to aid you in creating lifestyle and dietary changes (note I did not say diet) so that you can achieve optimal wellness and healing.  I have identified several key triggers that cause immediate reaction for myself (corn, milk, chemical additives) and am working toward seeing which others cause mild symptoms.  So baked goods are an experiment.

My own health journey starts with an AIP baseline and may veer off the path from time to time to include foods that may cause inflammation in others - but for me it doesn't.  You never know until you try.  Sometimes that experiment can be painful (spent four hours with abdominal cramping Friday night due to packet au jus or pepper jack cheese)

Life is too short to restrict everything you enjoy - but for those items that cause your quality of life to be diminished, Life is too short to be in pain by factors you can change.

Be blessed this Sunday, live kind, humble, and smile.

4X Chocolate / Peanut Butter / Pecan Cookies

WARNING.  These contain nuts, eggs, sugar, chocolate and will lead to drinking milk or coffee at odd times of the day!!  

4X Chocolate / Peanut Butter Chip / Pecan Cookies:

                Recipe adapted from the Joy of Baking’s Chocolate Chocolate Chip Cookies!

My Batter.  Yummy!!

Ingredients:

4 ounces chocolate, chopped, for melting purposes (I used Theo Chocolate’s Dark Nib and Vanilla Chocolates!)

1 2/3 cup all purpose flour **

1/3 cup unsweetened cocoa powder 

1 1/4 teaspoon baking soda

1/4 teaspoon sea salt**

1 cup unsalted butter, room temperature

1/2 cup packed dark brown sugar

1/2 cup raw or "white" sugar**

2 large eggs

1 1/4 teaspoons pure vanilla extract

3/4 cup White Chocolate chips

1/2 cup Peanut Butter Chips

1 cup oven roasted pecans, chopped ( I put the pecans in a glass dish and in the oven during the preheat stage and roasted for about 15 minutes, leaving them to cool for a few before chopping them up and adding them to the cookies!)

** I do not have white granulated sugar or regular iodized table salt in my home.  Thus I use Sea Salt and Raw Sugar (organic too!).  I also use Whole Wheat Flour.  Every little thing counts, right??

Directions:

1. Preheat oven to 350 degrees F
2. Melt the 4 ounces of chocolate in a stainless steel bowl placed over a saucepan of simmering water.
3. Remove from heat and set aside to cool to room temperature.
4. Whisk together the flour, cocoa powder, baking soda, and salt, set aside.
5. In a large Bowl, beat butter and sugars until light and fluffy (using electric or hand mixer).
6. Scrape down the sides of the bowl.
7. Add the melted chocolate and beat until well mixed.
8. Add the eggs, one at a time, beating well after each addition.
9. Then beat in the vanilla extract.
10. Add the flour in stages, mixing until incorporated.
11. Fold in the chips and nuts.
12. *At this point, my dough was too runny, so I dusted the cookie batter with a few tablespoons of flour.
13. Scoop dough onto ungreased cookie sheet (you can use parchment paper lined sheets for easier cleanup!
    
14. Gently flatten the dough into 2” rounds.
15. Bake for about 12-15 minutes, or until the center is just about set in the center.  Cool for a minute or two on the cookie sheet before transferring to a wire rack. 

 Yield about 20 cookies

Cookies before pressing into rounds.

Cookies Cooling, awaiting a glass of milk!

Source Link:  http://www.joyofbaking.com/ChocolateChocolateChipCookies.html#ixzz14MEMd3fT