The ULTIMATE chocolate-chip cookies

The Look no Further for a  Chocolate-Chip Cookie recipe (if I may say so):

I love a good cookie with a glass of almond milk

If you love chocolate chip cookies as much as I do then I think you’ll find these ones quite delicious.

There are a few little tricks that help to make them turn out better but most recipes don’t mention them.

*TIPS: For instance, 1) using cold butter instead of at room temperature,  2) Refrigerating the dough for half an hour before baking and 3) putting them on a lower heat for longer than the recipe calls for.

Recipe:

2 1/4 cups (550 ml) all-purpose flour (I use whole wheat all-purpose)                               1 tsp (5 ml) baking soda,                                                                                                       1/2 tsp (2ml) salt                                                                                                                     1 cup (250 ml) unsalted butter, at room temperature (*see notes above).  You can still use room temperature is that’s what most recipes call for but Mrs. Field’s knows better.      1 1/4 cups (300 ml) lightly packed brown sugar                                                                  1 egg                                                                                                                                        1 1/2 tsp. (7 ml) pure vanilla extract                                                                                      2 cups (500 ml) dark chocolate chips or coarsely chopped dark-chocolate chunks.

Note: I made this recipe before using the coarsely chopped dark chocolate and it was delicious but this time I used a mix of equal amounts of bitter-sweet, milk, semi-sweet and white Ghiradelli chocolate chips.  The taste sensation of all the different kinds was SWEET!  I recommend using the mix.

Pre-heat oven to 350 (180c) or 300 if you follow suggestions above.                            Lightly spray a baking sheet with oil.  In a medium bowl, use a fork to stir flour with baking soda and salt.  In a large bowl, using a wooden spoon or an electric mixer, beat butter with sugar until creamy, about 1 minute.  Beat in egg and vanilla.  Gradually stir flour mixture into butter mixture, until just combined.  Mix in the chocolate chips.

Scoop about 1 Tbsp (15 ml) of dough and place on prepared sheet.  Repeat with remaining dough, placing at least 2 in (5 cm) apart.  Don’t press down; they will spread as they bake.

Bake in centre of oven until cookies are golden around the edges, from 8 to 10 minutes at 350 and at least 15 if oven is at 300.  Also depends on what size cookie you want – just check on them.  Remove from sheet to a heatproof surface and leave for 2 min.  Then remove the cookies to a rack to cool completely.  Cool baking sheet or use another one and repeat with remaining dough.

If making ahead, form dough into a thick disc and wrap well.  Refrigerate up to 2 weeks or freeze up to a month.  Cookies will keep in a covered container at room temperature for a few days – but I doubt they’ll last that long.

You can make up to 5 dozen if forming them into regular size Tbsps but I prefer the size shown so always put double the amount of dough called for on the sheet.  Less is MORE!

Nutrients per cookie (more or less): 1g protein, 5g fat,     12g carbs, 1g fibre, 8mg calcium, 92 calories.

Scene in the City – Old meets Nouveau

“One Love” for food and beverage at
651 E. 15th Ave @ Fraser St.

at E 15th Ave. and Fraser.

This old but “up and coming” area of East Vancouver is quickly becoming the new “hot spot” with an eclectic array of funky places to check out.

Even though establishments like the “Lion’s Den” cafe and “ClayZone Ceramics/Sculpting Gallery” (previously Heaventree Art Gallery – but with same owner) have been there for many years.

Inside the ClayZone at 661 E. 15th @ Fraser

These two places have had a cult like following from the beginning but with the addition of the newly popular French Bistro “Les Faux Bourgeois” it has gained a fresh clientele.

Owners Ken & Junko

Lion’s Den” has quite the fusion menu with it’s mix of Caribbean and Japanese cuisine or Japaribbean. Most of the time Ken, the friendly Jamaican owner will greet you with a wise crack as his Japanese wife Junko works her magic in the kitchen.  Right now every second Saturday chef “Big Al” originally from New Orleans is in the house to cook up Southern Fried Chicken, Jambalaya, Gumbo, Catfish and Cornbread as only he can. There is of course the story of how they got the name “The Lion’s Den” but you’re better off going in person to find out as told my Ken himselfLive jazz on Fridays.

I love the colors in these clay designs.

On the block you will also encounter design geeks and coffee connoisseurs alike at “Matchstick Coffee Roasters”, a tasty “Gluten-Free Epicurean”, “Che Baba Cantina and Yoga Studio”, “Spool of Thread” where you can buy fabric and be taught how to make something out of it.

Unique one-of-a-kind pieces at ClayZone

Art Galleries offing art classes and magic of clay for all ages and jewellery making classes at “ClayZone Ceramics and Sculpting Gallery” with owner Aline Beth Marshall and other local artists.  http://clayzoneceramics.blogspot.ca/p/classes-and-workshops.html 

Beth instructs a student at ClayZone
Gluten-Free Epicurean
Art and Sewing classes for a rainy day

Something to Discover!

AWay with Words – inspirational WOW

words of wisdom

Nothing happens unless first we dream. ~ Carl Sandburg

Those who dream by day are cognizant of many things which escape those who dream only by night. ~ Edgar Allen Poe

Happiness is when what you think, what you say and what you do are in harmony. ~ Gandhi

There is a fountain of youth: it is your mind, your talents, the creativity you bring to your life and the lives of the people you love. When you learn to tap this source, you will truly have defeated age. ~ Sophia Loren

There is a higher court than courts of justice and that is the court of conscience. It supercedes all other courts. ~ Gandhi

Tension is who you think you should be. Relaxation is who you are.  ~ Chinese Proverb

Remember, if you ever need a helping hand, it’s at the end of your arm, as you get older, remember you have another hand: The first is to help yourself, the second is to help others. ~ Audrey Hepburn

“Where should one use perfume?” a young woman asked. “Wherever one wants to be kissed,” I said.  ~ Coco Chanel

The best and most beautiful things in the world cannot be seen, nor touched… but are felt in the heart. ~ Hellen Keller

B Well – Will Power!

Willpower – the Greatest Human Strength!                   

Willpower isn’t just some storybook concept.  It’s a measurable form of mental energy that runs out as you use it, much like gas in your car.  That’s why your resolve to hit the gym weakens after you’ve slogged through a soul-sapping day at work.

Roy Baumeister, a psychologist at Florida State University calls this “ego depletion”, and he proved its existence by sitting students next to a plate of fresh-baked chocolate-chip cookies.  Some were allowed to snack away, others to abstain.  Afterward, both groups were asked to complete difficult puzzles.  The students who’d been forced to resist the cookies had so depleted their reserves of self-control that when faced with this new task, they quickly threw in the towel.  The cookie eaters, on the other hand, had conserved their willpower and worked on the puzzles longer.  That’s good to hear as I just ate 6 cookies.

Further studies have suggested that willpower is fueled by glucose –which helps explain why our determination crumbles when we try to lose weight.  When we don’t eat, our glucose drops, and our willpower along with it.  “We call it the dieter’s catch-22:  In order to not eat, you need willpower,  But in order to have willpower you need to eat,” says John Tierney, coauther with Baumeister of Willpower: Rediscovering the Greatest Human Strength.

We can wield what scientists know about willpower to our advantage.  Since it’s a finite resource, don’t spread yourself thin.  Make one resolution rather than many.  One tactic is to outsource self-control.  Get a gym buddy.  Use Mint.com to regulate your spending, or RescueTime.com to avoid distracting websites.  People with the best self-control aren’t the ones who use it all day long.  They’re people who structure their lives so they conserve it.  That way, you’ll be able to stockpile vast reserves for when you really need it, like hauling your lazy ass to the gym.              Judy Dutton for Wired Magazine.

Don’t miss listening to “Transforming Health” with host Brad King for the most up-to-the-minute interviews with leading health experts – Live every Wednesday @ 12PM-PST/3PM-EST on VoiceAmerica.com – #1 internet radio station in North America.
But you can listen to previous episodes too.  Here’s the link: http://www.voiceamerica.com/show/1686/transforming-health

AWay with Words – on design

DESIGN IS WHERE SCIENCE AND ART BREAK EVEN – Robin Mathew

Room8 modern counter top

Design is the search for a magical balance between business and art; art and craft; intuition and reason; concept and detail; playfulness and formality; client and designer; designer and printer; and printer and public.

Design creates culture. Culture shapes values. Values determine the future – Robert L. Peters

It’s art if it can’t be explained.
It’s fashion if no one asks for an explanation.
It’s design if it doesn’t need explanation – Wouter Stokkel

Art, Design, Fashion….it’s all personal is it not?

Sleeping Your Way to the Top

Well THAT got your attention –  I’m talking literally speaking of course!

How getting enough sleep in general can be beneficial to getting ahead.  This article by Arianna Huffington, President and Editor-in-Chief at The Huffington Post Media Group was too interesting to shorten.  Read on:

Every business hungers for a tool that might give it an advantage against its competition. Senior executives spend millions on consultants, R&D, and capital investment while workers are constantly trying to enhance their skills in order to boost their standing within the company.

But for all the talk about the “efficiency of the marketplace,” it’s surprising that so few companies and rising stars take advantage of one performance enhancement tool that’s been scientifically proven to have multiple benefits — and which also happens to be absolutely free. I’m talking about sleep.

So many of us fail to make use of such a simple and valuable tool; in fact, we deliberately do just the opposite and make a fetish of not getting enough sleep, in the mistaken — and costly — belief that success results from the amount of time we put in, instead of the kind of time we put in. I once had dinner with a man who bragged to me that he’d only gotten four hours of sleep the previous night. It was not easy to resist the temptation to tell him that he might have been a lot more interesting if he’d gotten five.

Indeed, there’s practically no element of workplace success that’s not improved by sleep and, accordingly, diminished by lack of sleep. Creativity, ingenuity, confidence, leadership, decision making — all of these can be enhanced simply by sleeping more.
”Sleep deprivation negatively impacts our mood, our ability to focus, and our ability to access higher-level cognitive functions,” say Dr. Stuart Quan and Dr. Russell Sanna, from Harvard Medical School’s Division of Sleep Medicine. “The combination of these factors is what we generally refer to as mental performance.” They also point out that lack of sleep was a “significant factor” in the Exxon Valdez wreck, the explosion of the Challenger Space Shuttle, and the nuclear accidents at Chernobyl and Three Mile Island.

Researchers at the Walter Reed Army Institute of Research likewise concluded that “insufficient sleep can adversely affect a variety of cognitive abilities, ranging from simple alertness to higher-order executive functions.” It’s hard to be a higher-order executive without such functions, nor with lowered “global emotional intelligence,” “reduced self-regard, assertiveness, sense of independence, and self-actualization,” “reduced empathy toward others and quality of interpersonal relationships,” “reduced impulse control and difficulty with delay of gratification,” and “reduced positive thinking and action orientation.” Though one thing you do get with sleep deprivation is “greater reliance on formal superstitions and magical thinking processes.” Not really a great asset in the workplace – unless you work at Hogwarts.

And, yet, 41 million Americans, almost a third of all adult workers, clock six or fewer hours of sleep per night. Even if we’re not getting the seven or eight hours a night we should be, researchers have found that even short naps can give us many of the same benefits. According to David Randall, author of “Dreamland: Adventures in the Strange Science of Sleep,” even a short nap, “primes our brains to function at a higher level, letting us come up with better ideas, find solutions to puzzles more quickly, identify patterns faster and recall information more accurately.”

But of course, getting more sleep is easier said than done — believe me, I know! This is especially true in a culture that’s wired and connected 24/7. And more and more science is proving the truth that screens and sleep are natural enemies. Researchers at Rensselaer Polytechnic Institute recently published a study that showed that the light from computer screens obstructs the body’s production of melatonin, which helps govern our internal body clock and regulates our sleep cycle. Technology allows to be so connected with the outside world that we lose connection to our inside world.

So what are the solutions? Experts have many ideas but what works for you? How much sleep do you get and/or need? And what are your secrets for making sure you turn off? Here’s wishing you a good night!                                                                             

You’ll like listening to “Transforming Health” with host Brad King for the most         up-to-the-minute interviews with leading health professionals – LIVE every Wednesday @ 12PM-PST/3PM-EST on VoiceAmerica.com – #1 internet radio station in North America. Here’s the link: http://www.voiceamerica.com/show/1686/transforming-health

décor – bed, bath and way beyond

At Room8                                                                                                                         Italian design is all about self-expression! At ROOM8, they believe that everything should be an expression of one’s personality.  I’m especially intrigued with their exclusive selection of made to order flat screen TV’s – where the TV is not the main focus.

This mirrored cabinet, made to order, hides a flat screen TV

Framed Flat Screen TV- Mirror in bedroom
This is a BED
Art Wall

 

 

 

 

Japanese porcelain, paper and silver leaf bowl

That’s not all –  ROOM8 Kitchen Showroom is designed to give prospective buyers an opportunity to experience the uniqueness of each kitchen style. The lines currently on display were selected to show some of the most intriguing and technically demanding design execution in the industry today.  From book-matched veneers in exotic woods, frameless, glossy and satin glass doors to the minimalistic 45° transition between counter top and door; these collections represent the most current trends in kitchen and bath design today – and they still have a hidden gem for those looking for something more –100% WOOD by Effeti, assembled from select logs of chestnut from Provence using a centuries old millwork technique – no screws!

Located at 110 – 1706 W 1st Avenue | Vancouver | BC | V6J 0E4 | T 604 734 1323               | F 604 734 1387

http://www.room8.ca/

 

 

 

 

 

 

 

 

 

Simple and so Satisfying – Red Wine Velvet Cake

Red Wine Velvet Cake – from Oprah Magazine

How apropos that I found this amazing recipe after having just visited the Sonoma and Napa Valley wine regions of California.

If you love WINE and you love CAKE then you can have your wine and eat your cake too!

I never did understand that saying.

This recipe makes 1 cake, to serve 16-20.

Cake:

18 Tbsp. unsalted butter at room temperature, plus more for greasing
2 1/4 cups packed dark brown sugar
3/4 cup granulated sugar
4 large eggs at room temperature
1 large egg yolk
2 1/4 cups red wine (you can drink the rest while it’s baking)
1 Tbsp. vanilla extract
3 cups plus 2 Tbsp. all-purpose flour
1 1/2 cups Dutch-process cocoa powder
3/8 tsp. baking soda
1 1/2 tsp. baking powder
3/4 tsp. ground cinnamon
3/4 tsp. salt
Frosting:
24 ounces cream cheese (three 8-ounce boxes), at room temperature
3/4 cup (1 1/2 sticks) butter, at room temperature
2 tsp. vanilla extract
3 1/2 cups confectioners’ sugar
To make cake: Preheat oven to 325.  Line the bottom of three 9″ round cake pans with parchment paper.  Grease parchment paper and sides of pan. Place butter in a large bowl.  Using an electric mixer, cream butter on medium speed until smooth.  Add brown and granulated sugars and beat until fluffy, about 3 minutes.  Add eggs and yolk and beat until incorporated, then add red wine and vanilla.  (Don’t worry if the batter looks a little uneven and grainy).
In a medium bowl mix flour, cocoa powder, baking soda, baking powder, cinnamon, and salt.  Sift dry mixture over wet ingredients.  Mix until 3/4 combined, then fold in remaining dry mixture with a rubber spatula.
Divide batter among prepared pans.  Bake 25 to 30 minutes, or until a cake tester inserted into the center of each layer comes out clean.  The top of each cake should be shiny and smooth.  Cool in pan 10 minutes, then remove cakes from pans and let cool completely on a rack.  (If cakes have domed a bit and you want even layers, trim tops using a long serrated knife held horizontally).
To make frosting:  In a medium bowl, use an electric mixer to beat cream cheese and butter until smooth.  Mix in vanilla, then gradually stir in confectioners’ sugar.
To frost cake, place one layer on a cake stand or plate and spread with 1 cup frosting.  Repeat with next 2 layers and spread top and sides with remaining frosting.
Cheers and Bon Appetit!

Wine Not? Health Benefits of Resveratrol

Isn’t it nice to find out that a certain vice which is somewhat indulgent is actually good for you?…in moderation.

What Makes Resveratrol a Unique Antioxidant?

Resveratrol is unique among antioxidants because it can cross the blood-brain barrier to help protect your brain and nervous system, and studies show that its benefits are wide reaching, including:

Protecting your cells from free radical damage

• Inhibiting the spread of cancer, especially prostate cancer

• Lowering your blood pressure

Keeping your heart healthy and improving elasticity in your blood vessels

• Normalizing your anti-inflammatory response

• Helping to prevent Alzheimer’s disease

Because resveratrol appears to be so effective at warding off many diseases associated with aging, it is often referred to a “fountain of youth” that can extend lifespan.

Already, animal studies have shown that resveratrol helped overweight mice run farther and live about 20 percent longer. It has even been found to increase the lifespan of human cells.  No wonder I was able to run the half marathon after consuming several glasses the night before!

Resveratrol also seems to produce many similar benefits as exercise, and I suspect it would be a powerful addition to exercise. Maybe I’ll fill my water bottle with vino next time I hit the gym.

New research explains resveratrol’s effect on inflammation, and also shows how it can be used to treat potentially deadly inflammatory disease, such as appendicitis, peritonitis, and systemic sepsis.

The Best Sources of Resveratrol

Resveratrol is found in grapes, which produce it as a defense against fungi. Muscadine grapes actually have the highest concentration of resveratrol in nature because of their extra thick skins and numerous seeds where it is concentrated.

Resveratrol is found in abundance in red wine, and it’s highly soluble in alcohol, meaning your body may absorb more of it from red wine than from other sources. But there ARE other sources out there, including cocoa, dark chocolate and peanuts.

If you opt to take a resveratrol supplement (I always prefer the natural solution), there are numerous products on the market. Be sure to look for one made from muscadine grapes that uses WHOLE grape skins and seeds, as this is where many of the benefits are concentrated. That’s grape news!

Don’t miss listening to “Transforming Health” with host Brad King for the most up-to-the-minute interviews with leading health experts – Live every Wednesday @ 12PM-PST/3PM-EST on VoiceAmerica.com – #1 internet radio station in North America. Here’s the link: http://www.voiceamerica.com/show/1686/transforming-health