Life with Cookies and Other Sweet Surprises!

Cookies & Wine - Better Together

2012-02-10T08:16:00.000-08:00

In life there are three things you need, good friends, good chocolate & good wine! This Valentine's Day we are helping you out with two of the three! When I first tried 12 Signs Wine I just loved the concept! We all love feeling special and how special is it to have a wine paired specifically for you and your sign! (The wine was fabulous too! :) We just knew we had to create some wine and cookie pairings and with Valentine's Day was the perfect occasion! Picture this: a nice warm fire, a delicious dinner, spending time with the one or ones you love and for dessert wine specially paired with decadent cookies....sounds good to me for a perfect Valentine's Day!

We've created two options for the perfect Valentine's Day Gift!

"Sweet Love" Valentine's Day Gift Basket - One bottle of wine (choose the sign or your other) paired with 8 mini cookies - $40.00

"Better Together" Valentine's Day Gift Basket - Two bottles of wine (choose both of your signs) paired with 10 mini cookies - $75.00

ORDER HERE!

Available for pick-up in the San Diego area or delivery for an additional charge in the San Diego area. Cannot be shipped. All orders must be placed by 2/13/12.

Best Valentine's Day Dessert Ever! 2 mins in a cup!

2012-02-07T08:05:00.000-08:00

Every Valentine's Day I want something super chocolately super decadent and super indulgent! Its a day where I don't have to feel guilty about it so if I'm going to do it, I'm going to do it right! And this recipe does it right! I saw this recipe on The Family Kitchen and just HAD to try it! Besides containing two of my all time favs, chocolate & salted caramel....best of all there's no batters, there's no mixers, all you need is a mug and a sweet tooth! From start to finish this recipe takes 5 minutes, leaving your Valentine's night free for other things.... :)

Salted Caramel Mug Cake
What you’ll need: {makes 2 mug cakes}
8 tablespoons all purpose flour
8 tablespoons sugar
6 tablespoons unsweetened cocoa powder
1/2 teaspoon baking powder
1/2 teaspoon salt
2 eggs – beaten
6 tablespoons skim milk
2 tablespoon vegetable oil
2 salted caramels

What to do:
1. Into a small bowl add: flour, sugar, cocoa, baking powder, salt, egg, milk, and vegetable oil. Mix to combine.

2. Pour mixture into a regular sized coffee mug. Drop caramels into center of mixture one at a time.

3. Microwave on high for one minute and 30 seconds. If needed {if cake batter is still gooey}, microwave on high for up to an additional 30 seconds.

I also added a little sprinkle of sea salt on the top just to salty it up just a bit. Delish!

How Sweet It Is - Valentine's Day Gift of Gourmet Cookies

2012-01-31T08:58:00.000-08:00

Probably one of my favorite holidays of the year because I'm a hopeless romantic is Valentine's Day. I love the feeling that of love in the air and that as long as your with your honey everything will be alright....at least for one day! This year is one of my favorite Valentine's Cookies packages of all time. It's just soooo cute! :) I found these adorable mini cookie boxes, the super plush bear and a fun balloon and thought this would be a super cute Valentine's Day gifts. Choose from our most popular stuffed cookies & un-stuffed cookie flavors and surprise someone special with even more sweetness.

Wedding Cake Alternative: Tiered Cookie Cakes

2012-01-24T08:39:00.000-08:00

I saw this idea from Martha Stewart and loved loved loved the idea! Cookies to me have always been one of those desserts that may not look very pretty but better taste amazing... with these tiered cookie cakes, now they can both taste and look amazing!

My first attempt did not turn out as well as Marthas as you can tell :) but here are are some other pictures I found and loved! If anyone wants me to practice on them let me know! :)

Baked Goods Unlimited

The ideas are just flowing now.......!!

12 Days of Cookies! Day 10: Rice Krispie Treats....I know not technically cookies....

2011-12-23T11:07:00.000-08:00

I know its cheating a little since Rice Krispie treats aren't technically cookies but for me they go hand and hand with Christmas and the Holidays. Since we all know the basic components of Rice Krispie treats (Butter, Rice Krispies, & Marshmallows) I thought it'd be a little more fun to find festive ways to use them. Here are some fantastic Holiday ideas:

12 Days of Cookies! Day 9: Chocolate Mice!

2011-12-21T14:42:00.000-08:00

Twas the night before Christmas and all through the house, not a creature was stirring, not even a mouse....or were there? These are the cutest cookie creations yet! Fun & quirky, kids will love them!

4 (1 ounce) squares semisweet chocolate

1/3 cup sour cream

1 cup chocolate cookie crumbs

1/3 cup chocolate cookie crumbs

1/3 cup confectioners' sugar

24 silver dragees decorating candy

1/4 cup sliced almonds

12 (2 inch) pieces long red vine licorice

Directions

1. Melt the chocolate, and combine with sour cream. Stir in 1 cup chocolate cookie crumbs. Cover and refrigerate until firm.

2. Roll by level tablespoonfuls into balls. Mold to a slight point at one end (the nose).

3. Roll dough in confectioners sugar (for white mice), and in chocolate cookie crumbs (for dark mice). On each mouse, place dragees in appropriate spot for eyes, almond slices for ears, and a licorice string for the tail.

4. Refrigerate for at least two hours, until firm.

12 days of Cookies! Day 8: Lemon Pistachio Biscotti!

2011-12-20T12:15:00.000-08:00

Not to sweet perfectly crunchy and delicious with tea!

FOR THE BISCOTTI

1/3 cup unsalted butter , softened

2/3 cup granulated sugar

2 teaspoons baking powder

1/2 teaspoon salt

2 eggs

1 teaspoon vanilla extract

4 teaspoons lemon zest , finely minced

2 cups all-purpose flour

1 1/2 cups unsalted pistachio nuts

FOR THE ICING

1 cup powdered sugar , sifted

1 teaspoon lemon zest , finely minced

1 -2 tablespoon lemon juice or 1 -2 tablespoon milk

Directions:

FOR THE COOKIE ~ Preheat oven to 375 degrees F & lightly grease several cookie sheets or 1 LARGE one. In large mixing bowl, beat butter with electric mixer on medium-high speed for 30 seconds. Add sugar, baking powder & salt, beating to combine & scraping sides of bowl occasionally. Beat in eggs & vanilla until combined. Beat in lemon zest & as much of the flour as you can with the mixer. Using a wooden spoon or your hands, stir or knead in remaining flour & pistachio nuts. On lightly floured surface, divide dough into 3 equal portions. Shape each portion into an 8-inch-long loaf. Flatten loaves to about 2 1/2 inches wide, & place them at least 3 inches apart on prepared cookie sheet(s).Bake 20-25 minutes or until golden brown & tops are cracked. (Loaves will spread slightly.).Cool on cookie sheet for 30 minutes, When cooled, preheat oven to 325 degrees F, then transfer loaves to a cutting board to cut each loaf into 1/2-inch-thick slices. Place slices, cut sides down on previously used cookie sheet(s), & bake 8 minutes. Turn slices over & bake 8-10 minutes more or until dry & crisp. Transfer to wire rack & cool.

THE ICING ~ In a small mixing bowl, stir together sifted powdered sugar & 1 teaspoon lemon zest. Stir in enough lemon juice (or milk) to make icing of drizzling consistency. Either dip 1/4 of one end of each cookie into icing OR drizzle each with icing.

12 Days of Cookies! Day 7: Triple Chocolate Cranberry Oatmeal Cookies...it could be a meal!

2011-12-19T07:37:00.000-08:00

This was one of the first cookies I ever made and immediately I was in love. Super hearty from the oatmeal, sweet from the chocolate & tart from the cranberries....this cookie is to die for!

1 cup all purpose flour

1/2 teaspoon baking soda

1/2 teaspoon cinnamon

1/4 teaspoon salt

10 tablespoons (1 1/4 sticks) unsalted butter, room temperature

1/2 cup sugar

1/2 cup (packed) golden brown sugar

1 large egg

1 teaspoon vanilla extract

1 cup old-fashioned oats

1/2 cup semisweet chocolate chips

1/2 cup milk chocolate chips

1/2 cup white chocolate chips

1/2 cup coarsely chopped fresh or frozen cranberries

2 ounces milk chocolate or white chocolate, chopped (for drizzling)

Position rack in center of oven and preheat to 350°F. Line 2 large rimmed baking sheets with parchment paper. Whisk flour, baking soda, cinnamon, and salt in medium bowl to blend. Using electric mixer, beat butter and both sugars in large bowl until smooth. Beat in egg and vanilla. Add flour mixture and oats and stir until blended. Stir in all chocolate chips and cranberries.

Drop batter by rounded tablespoonfuls onto prepared sheets, 2 inches apart. Bake cookies, 1 sheet at a time, until edges are light brown, about 16 minutes. Cool on sheets 5 minutes. Transfer to rack; cool completely.

Stir chopped milk chocolate in top of double boiler until melted and smooth. Using small spoon, drizzle melted chocolate over cookies in zigzag pattern. Let stand until milk chocolate sets, about 1 hour. (Can be made 2 days ahead. Store in airtight container at room temperature.)

12 Days of Cookies! Day 6: Coconut Lime Shortbread Cookies!

2011-12-18T08:55:00.000-08:00

Normally I only like soft chewy cookies but these are one of the few exceptions. Buttery and rich and full of flavor these shortbread cookies have made it on the list of my favorite cookies!

Coconut-Lime Shortbread Cookies

Ingredients:

Cookie Ingredients:

1/2 cup flaked coconut, toasted

1/2 cup sugar

2 Tbsp. lime peel

1 tsp. vanilla

2 1/2 cups all-purpose flour

1 cup cold butter, cut into pieces

Lime Glaze Ingredients:

2 cups powdered sugar

1 tsp. lime peel

1 Tbsp. lime juice

2 to 3 Tbsp. water

Method:

To Make Cookies:

Preheat oven to 325 degrees. In a food processor, combine coconut, sugar, 2 tablespoons lime peel, and the vanilla. Cover and process until coconut is finely chopped. Add flour; cover and process for one or two pulses until combined. Add butter; cover and process until mixture starts to cling. Transfer to a very large bowl (dough will appear dry). Knead dough until smooth. Shape dough into a ball; divide in half.

On a lightly floured surface, roll out one of the dough portions to about 1/4″ thickness. Using desired 1.5″ to 2″ cookie cutters, cut out dough. Place cutouts 1″ apart on an ungreased cookie sheet.

Bake for 15-17 minutes, or just until bottoms start to brown. Transfer cookies to a wire rack; let cool. Repeat with the remaining dough portion. If desired spread tops of cookies with the lime glaze and sprinkle with additional lime peel.

To Make Lime Glaze:

In a small bowl, whisk together powdered sugar, lime peel, and lime juice until combined. Add in the two or three tablespoons of water, and whisk until it reaches a good consistency for spreading.

recipe from GimmeSomeOven

12 Days of Cookies! Day 5: Peppermint topped Sugar Cookies!

2011-12-17T09:44:00.000-08:00

These is the simplest cookie and easiest cookie to make that always puts me in the holiday spirit. Using a basic sugar topped with a little cream cheese frosting and crushed peppermint makes this easy cookie super festive and super delicious!

Sugar Cookie
2 3/4 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon baking powder

1 cup butter, softened

1 1/2 cups white sugar

1 egg

1 teaspoon vanilla extract.

Preheat oven to 375 degrees F (190 degrees C). In a small bowl, stir together flour, baking soda, and baking powder. Set aside.
In a large bowl, cream together the butter and sugar until smooth. Beat in egg and vanilla. Gradually blend in the dry ingredients. Roll rounded teaspoonfuls of dough into balls, and place onto ungreased cookie sheets.
Bake 8 to 10 minutes in the preheated oven, or until golden. Let stand on cookie sheet two minutes before removing to cool on wire racks.

Cream Cheese Frosting

1/2 cup butter, softened
8 ounces cream cheese

2 cups confectioners' sugar

2 teaspoons vanilla extract

Beat softened butter and cream cheese until well blended.
Add powdered sugar and vanilla. Beat until creamy.

12 Days of Cookies! Day 4: Chocolate Puddle Cookies!

2011-12-17T09:30:00.000-08:00

The first time I made these I thought they were the most delicious ugliest things I've ever tasted! So waht they lack in looks they totally make up in flavor. Super fudgy and totally chocolately I love these best with a warm cup of coffee. A little hint, I'm known for my under baking, it's what makes a cookie delicious in my opinion but don't under bake these. They'll be too gooey and impossible to remove from the baking sheet.

3 cups halves, toasted & cooled
4 cups confectioner's (powdered) sugar

1/2 cup plus 3 tablespoons

1/2 teaspoon fine grain sea salt
4 large egg whites, room temperature
1 tablespoon real vanilla extract

Preheat oven to 320 degrees. Line baking sheets with parchment paper.

Make sure your walnuts have cooled a bit, then chop coarsely and set aside. Sift together the confectioner's sugar, cocoa powder, and sea salt. Stir in the walnuts, then add the egg whites and vanilla. Stir until well combined.

Spoon the batter onto the prepared sheets in even mounds of about 2 tablespoons each, allowing for LOTS of room between cookies. These really expand! Don't try to get more than 6 cookies on each sheet, and try to avoid placing the batter too close to the edge of the pan.

Bake until they puff up. The tops should get glossy, and then crack a bit - about 12 -15 minutes. Slide the cookies still on parchment onto a cooling rack, and let them cool completely. Makes 18 large cookies.

12 Days of Cookies! Day 3: Chewy Toffee Coffee Cookies

2011-12-17T09:08:00.000-08:00

I remember when I first ate a Skors bar....one could argue it was my first love. So who wouldn't think toffee wouldn't be AMAZING in a cookie and it IS! How about adding a little coffee to kick up the flavor too!

1 cup butter, softened

1/2 cup firmly packed light brown sugar

1 tablespoon instant espresso powder

1 tablespoon hot water

2 1/4 cups all-purpose flour

1/8 teaspoon salt

1/2 cup almond toffee bits

Directions

Beat butter at medium speed with an electric mixer until creamy; gradually add sugar, beating well. Stir together espresso powder and water. Add to butter mixture, stirring well.

Combine flour and salt; gradually add to butter mixture, beating at low speed until blended. Stir in toffee bits. Cover and chill dough 30 minutes.

Roll dough to 1/2" thickness on a lightly floured surface. Cut with a 2 1/2" round cutter or Christmas cookie cutter. Place 2" apart on ungreased baking sheets.

Bake at 275° for 50 minutes. Cool 2 minutes on baking sheets. Remove to wire racks to cool

12 Days of Cookies! Day 2: Almond Snowballs

2011-12-14T10:23:00.000-08:00

1/2 cup slivered almonds
1 cup butter, softened
1 teaspoon vanilla extract
1 cup powdered sugar
2 1/2 cups all-purpose flour
1/4 teaspoon salt
Parchment paper
1/2 cup powdered sugar

1. Preheat oven to 350°. Bake almonds in a single layer in a shallow pan 6 minutes or until toasted and fragrant, stirring halfway through. Cool completely (about 20 minutes). Reduce oven temperature to 325°.

2. Process almonds in a food processor 30 seconds or until finely ground.

3. Beat butter at medium speed with a heavy-duty electric stand mixer until creamy. Gradually add vanilla and 1 cup powdered sugar, beating well. (Dough will be crumbly.)

4. Combine flour, salt, and almonds; gradually add to butter mixture, beating until blended.

5. Shape dough into 3/4-inch balls, and place 2 inches apart on parchment paper-lined baking sheets.

6. Bake at 325° for 12 to 15 minutes or until edges are lightly browned. Cool on baking sheets 2 minutes. Transfer to wire racks, and cool 10 minutes. Roll cookies in 1/2 cup powdered sugar.

12 Days of Cookies! Day 1: Classic Chewy Gingerbread Molasses Cookies

2011-12-13T10:51:00.000-08:00

I couldn't think of a better cookie to kick-off our 12 days of cookies until CHRISTMAS!!! This cookie always puts me in the Holiday spirit with it's spicy chewy ginger center & sugary outside....YUM!

2 1/4 cups all-purpose flour

2 teaspoons ground ginger

1 teaspoon baking soda

3/4 teaspoon ground cinnamon

1/2 teaspoon ground cloves

1/4 teaspoon salt

3/4 cup margarine, softened

1 cup white sugar

1 egg

1 tablespoon water

1/4 cup molasses

2 tablespoons white sugar

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Sift together the flour, ginger, baking soda, cinnamon, cloves, and salt. Set aside.

2. In a large bowl, cream together the margarine and 1 cup sugar until light and fluffy. Beat in the egg, then stir in the water and molasses. Gradually stir the sifted ingredients into the molasses mixture. Shape dough into walnut sized balls, and roll them in the remaining 2 tablespoons of sugar. Place the cookies 2 inches apart onto an ungreased cookie sheet, and flatten slightly.

3. Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely. Store in an airtight container.

The only cookie I wouldn't eat.....

2011-10-31T08:25:00.000-07:00

The only thing more appropriate for us to be this Halloween than a cookie is a stuffed cookie! Who knew one of the cheapest & easiest costumes to make would be so perfect! All that is required is two large pieces of cardboard, scissors, string and some dark brown and black paint to make the cookie and white shirts and leggings to make the stuffing. And voila....homemade Oreo DIY cookie costume!

Fresh Caramel Apple Cake

2011-07-08T22:09:00.000-07:00

This recipe is from Paula Deen and it is quite delish!! Super moist and tender and packed with awesome flavor! No better way to start the summer off right!

Cake:
Butter (for greasing pan)
2 cups sugar
3 eggs
1 1/2 cups vegetable oil
1/4 cup orange juice
1 teaspoon baking soda
1/4 teaspoon salt
1 tablespoon ground cinnamon
1 tablespoon vanilla extract
3 cups peeled apples and finely chopped
1 cup shredded coconut
1 cup chopped pecans

Sauce:
1/2 (1 stick) butter
1/2 cup buttermilk
1/2 teaspoon baking soda

Directions:
Preheat oven to 325 degrees. Generously grease a tub pan. For the cake, in a large bowl, combine the sugar, eggs, oil, orange juice, flour, baking soda, salt, cinnamon, and vanilla extract, and mix well. Fold apples, coconut, and pecans into batter. Pout batter into the prepared pan and bake until a tester comes out clean. About 1 1/2 hours. Shortly before the cake is done, make the sauce: Melt the butter in a large saucepan, stir in the sugar, buttermilk, and baking soda, and bring to a good rolling boil, stirring constantly. Boil for 1 minute. Pour the sauce over the hot cake in the pan as soon as you remove it from the oven. Let stand for an hour, then turn onto the rack to cool completely.

Buttermilk Lemon Cake with Fresh Whipped Cream

2011-06-12T10:08:00.000-07:00

I love using buttermilk in recipes. It adds this great tangy flavor and lightens a recipe up quite a bit as well. I was looking for a dessert for a summer BBQ and this one was perfect! After a day of indulgent gaucamole and chips, hot dogs and burgers, this light dessert was the perfect finish!

1 1/2 cup buttermilk

1 cup sugar (divided)

4 egg yolks

1/3 cup meyer lemon juice & zest

1/4 cup all purpose flour

1/4 cup unsalted butter (melted)

1/8 tsp salt

3 egg whites

Heavy Whipping Cream

Assorted Berries

Preheat oven to 350°F. Butter 8x8x2-inch glass baking dish. Blend buttermilk, 1/2 cup sugar, egg yolks, lemon juice, flour, butter, and salt in blender until smooth. Transfer buttermilk mixture to medium bowl. Using electric mixer, beat egg whites in large bowl until soft peaks form. Gradually add remaining 1/2 cup sugar and beat until stiff but not dry. Gently fold buttermilk mixture into whites in 3 additions (batter will be runny).

Pour batter into prepared dish. Place dish in roasting pan. Pour enough hot water into roasting pan to come halfway up sides of dish. Bake until entire top is evenly browned and cake moves very slightly in center but feels slightly springy to touch, about 45 minutes. Remove dish from roasting pan.

Cool cake completely in baking dish on rack. Refrigerate until cold, at least 3 hours and up to 6 hours. Spoon pudding cake out into shallow bowls. Pour cream around cake. Top with berries.

Walnut Raisin Avocado Bread

2011-06-11T18:24:00.001-07:00

I totally lucked out and married into a family that owns an avocado grove….free avocados!! Best present ever! But sometimes even I can only eat so much guacomole & turkey avocado sandwiches. This recipe is a total hit! The raisins and walnuts add great flavor and crunch to this recipe and served with a little cream cheese frosting will be sure to impress!

2 2/3 cups all-purpose flour
1 1/2 teaspoons baking soda
1 teaspoon baking powder
3/4 teaspoon salt
3/4 teaspoon ground cinnamon
3/4 teaspoon ground allspice
1/2 cup butter, softened
1 7/8 cups white sugar
3 eggs
1 1/2 cups mashed ripe avocado
3/4 cup buttermilk
3/4 cup chopped walnuts
1/2 cup golden raisins
1 tablespoon grated orange zest

1. Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two 9x5 inch loaf pans. Sift together the flour, baking soda, baking powder, salt, cinnamon and allspice. Set aside.

2. In a medium bowl, cream together the sugar and butter until light and fluffy. Beat in the eggs one at a time, then mix in the mashed avocado. Stir in the dry ingredients alternately with the buttermilk until just mixed. Fold in the chopped walnuts, raisins and orange zest. Divide the batter evenly between the two loaf pans.

3. Bake for 1 hour in the preheated oven, or until a toothpick inserted into the center of the loaf comes out clean. Allow loaves to cool in pan for at least 20 minutes before removing.

My Baking Tips & Tricks

2010-11-22T20:51:00.000-08:00

Around the Holidays, I feel like everyone at least attempts to put on a baker's hat and apron in hopes of baking an amazing Holiday treat. And hopefully I can add some help. Trust me I've definitely had my fair share of baking catastrophes and learned a few things over the years. The first time I ever attempted a cookie it turned out more like a muffin...horrible and now I try to avoid muffin cookies at all costs! Here's what I've found that helps.

1.) Soften your butter to room temperature before creaming it with your sugars. It's never really recommended to soften in the microwave so if you need to soften it quickly, you can cut it up or grate it and it'll soften much quicker. I always use butter for the flavor but sometimes when I want a really tender cookie, I add just a little shortening. Because shortening has no water, while butter does. Water can mix with the flour forming glutens that make a tougher cookie.

2.) I love love love chewy cookies! To make cookies chewier, try just using the yolk of an egg and not the whites, only using brown sugar and baking it a couple minutes less than the recommended baking time. Also, when you cream the butter and sugar, be careful not to cream it too much, incorporating a lot of air into the cookie. You can also use shortening, because it has a higher baking temperature, the cookie won't spread as much.

3.) Check the expiration date on your baking soda and powder. Yes they do expire. If they are expire, throw it away they won't be effective in baking anymore. And sift your flour.

4.) Pre-crack your eggs into a separate bowl, that way if you get shells in, it's a lot easier to pull out and if you get a bad egg it won't ruin your batter. Add eggs in one at a time and let it incorporate before adding the next egg.

5.) Pull your cookies out of the oven just when the edges are brown and the center still looks a little under baked. It'll continue cooking on the sheet. If your cookies look done in the oven, chances are they're over baked and will be dry and crispy.

6.) I like to chill the dough at least 1/2 hour before baking. It helps with the consistency of your dough and your cookies will spread less in the oven.

7.) Use shiny baking sheets, dark pans absorb more heat and can cause over browning.

8.) Make sure you're using a cool cookie sheet. If you're cookie sheet is warm, your cookies may spread too much.

9.) Any other questions? Feel free to ask. I'll help if I can! Happy Baking!

Can she do it?

2010-09-13T08:08:00.000-07:00

It's been three weeks since the flurry of activity and whirlwind of emotions resulting from the success of the company re-launch on Kickstarter. Still overwhelmed by all the support I received, I'm starting to feel the pressure of success and the fear of failure settle in. This time there are so many more people invested, curious to see whether this time I'll do it or not. And that's hard.... but also encouraging that so many people do believe in me.

Re-launching The Cookie Chew should theoretically be a step by step process but I wasn't all together sure I was doing everything I should have been doing. I've begun the process to file for a LLC, contacted the state and county to ensure I have all the proper health and food permits, contracted with my old kitchen to bake in their facilities again, hired a baker and begun the process to obtain proper insurance. But is that everything? I wasn't sure...so I contacted the San Diego Food & Beverage Association to take them up on their offer of a free counseling session on "How to Open and Run a Successful F&B Business." http://www.foodnbeverage.org/index.html and met with President/ Founder Steve. We spent about two hours talking and chatting and listening to his years of knowledge wrapped in two hours of advice and though I don't think I learned anything truly new, it was nice to find confirmation that I was taking all the necessary steps to get started again. So now that I'm almost all back certified and legit....the only thing to do now....is just find sales. That'll be easy right?

We did it!!

2010-08-29T21:36:00.001-07:00

Thank you so much to all my backers and all the support I received for kickstarter! It's incredible how quickly momentum can take over and create a whirlwind of activity. In the last 48 hours of my project I managed to raise over $2k! ( a whole $1k over my original goal!) I can't believe we did it! With that I'm ready to get back to baking and changing the world of cookies as we know it! Thanks again to everyone! I love you all!

VIP Backer Bag New Addition

2010-08-21T22:02:00.000-07:00

Thanks to everyone who's been following my kickstarter project and have backed me! It's so amazing to see support from so many people! I've just perfected the new Cookies N' Cream truffie....white chocolate with chopped oreos and am excited for all my bakers to try them at The Cookie Chew re-launch party! Thanks again!

Over half way there....and other updates!

2010-08-18T18:15:00.000-07:00

his is so cool! I'm getting so close and getting very very excited! Thank you to all my backers who have gotten me this far...but we still have the other half left. Please spread the word!! Tell your friends, your family, tell anyone you know who loves a good yummy cookie! I can't believe it's almost there! Thanks again for all your support. Many many cookies filled with lots of love are definitely headed your way! ;)

www.kickstarter.com/projects/1650956569/the-cookie-chew-changing-the-way-we-eat-a-cookie

Other updates that are very exciting for me:

1.) I entered a contest in Daily Candy to celebrate their 10 year anniversary to find the next best big thing in fashion, food and fun! One winner from each category will win $10,000, a trip to NYC for a business intensive and a party thrown in The Cookie Chew's honor! OMG!! This quirky fun filled e-newsletter alone is what transformed Bacon Salt (a flavoring that turns anything to tasting like bacon...ingenious!) into a $1.8m company! Wish me luck!

2.) I also just agreed to sponsor an event for Project Ethos (www.projectethos.com) as a VIP Buyer Bag Sponsor for their red carpet event in San Diego at Fluxx nightclub at the end of this month. Project ETHOS is an incubator for emerging fashion, music and art and will feature 8 new emerging designer's Spring 2011 lines. They also have two Project Runway Alumni (Jesus Estrada and Gordana Gehlhausen) headlining the fashion runway segment of the event and a Special Headlining Music Performance by Sophia Fresh, singers of the hot new song "This Instant" feat. T-Pain which is featured in the new STEP UP 3D Movie. It looks so cool and I'm stoked for it to happen. If anyone is in SD next weekend, you should look into going!

Pina Colada Cookie attempt number...well who's really counting?

2010-08-16T22:03:00.000-07:00

This has been a cookie in the works for years now and I'm finally close....I think....attempt number...well who really knows is only a couple changes away.

I used canned pineapple which added great pineapple flavor with a little of the juice included but made the cookies kind of cakey, like a muffin top. I also only used a out a half of cup of coconut which I think I will increase to make the cookies a little chewier. I added a little coconut extract which I liked and might add some rum to the next batch. But I'll also use all brown sugar and dried pineapple instead of the canned and using any white sugar at all. For the topping I made a pineapple glaze which made the cookie way to sweet...even for me! For the next batch, I think I'll try white chocolate instead. It was also my first time toasting coconut and lesson learned, take it out the oven a little before you think it's done because it'll continue browning on the baking sheet. Stay tuned for the next trial! So close!!!

Back to school...

2010-08-09T20:38:00.002-07:00

It's so amazing to see how many people will support you if you're willing to take a risk and put it out there. I know I posted an update about my old UCSD professor asking me to come in and give a talk about Kickstarter and my project when it first launched... well 20 days later it finally happened and it was awesome! In preparation for my presentation, I did a little research on Kickstarter and found a very encouraging statistic that I hope holds true. I read that 90% of all projects that get funded up to 20% get fully funded and 100% of projects that reach 50% eventually make 100% too!!! I'm up to 37% with only 14 days left and I'm starting to feel the pressure but so excited to see the results!! Thanks to all my 17 backers so far! You guys have no idea how much this means to me and I truly truly appreciate it! Here are some pics on my speaking debut.....:)

What is Kickstarter and why did I do it?

2010-08-05T15:02:00.000-07:00

Many people have asked me this question since launching my project “The Re-Launch of The Cookie Chew” (http://www.kickstarter.com/projects/1650956569/the-cookie-chew-changing-the-way-we-eat-a-cookie) on Kickstarter, so I thought I’d take some time to answer it.

In my opinion, we all want to be part of something great, whether it’s donating to your favorite charity or helping an elderly woman cross the street, we all have inner heroes just waiting to be unleashed. For me, I’ve always wanted to leave my mark in this world and hope along the way impact and be a part of as many lives as I can. Which is why when I came across the Kickstarter site and learned about what they do, I immediately fell in love and decided to join the community.

Brief History & Concept

Frustrated at how hard it was to raise money to pay for two Austrian DJs to come to the U.S., Perry Chen, a day trader at the time, who had opened an art gallery and dabbled in the music industry came up with the notion of soliciting funds online. "There are all sorts of good ideas out there that never have a chance to succeed,” says Chen.

Basically, people with a cool idea or cool project, but not enough money, meet people -- local or global -- who can fund it, in small pieces, with the twist that the money they pledge will be collected from them only if the project reaches 100 percent of its funding goal.

In essence, Kickstarter allows people with creative projects to build pages on the site to describe the work they hope to do and the costs they face, and, crucially, to offer various rewards and benefits to potential backers in exchange for pledges of support. They share samples of their previous works, describe their new projects with audio or video clips, and provide links to more robust websites related to the project at hand. The hope is that their fundraising effort will go viral, providing them with capital and their backers with some nifty goodies and a sense of a communal job well done.

Kickstarter's chief technology officer has a name for it: "crowd-funding." "It leverages social media across the creative community. Kickstarter isn't precisely microfinancing, which"implies investment. We don't allow people to offer equity to their backers or promise a return." Kinda cool, don’t you think?

In it’s first year, kickstarter funded $600K and to date this year $1.5M in miscellaneous various projects. Its most famous campaign has been for New York-based Diaspora, an open-source alternative to Facebook; the four programmers behind the project needed $10,000 to buy time to work on it; people contributed nearly $190,000 -- a startling 1,892 percent -- days before its deadline. That’s insane!

From the words of Kickstarter:

We believe that...

• A good idea, communicated well, can spread fast and wide.
• A large group of people can be a tremendous source of money and encouragement.

Here's the Kickstarter DNA:

1. REWARDS!
2. ALL-OR-NOTHING FUNDING!
3. STORIES!

So basically, in hopes of funding my dream and my passion through the support and help of a community of creatives, my project was launched 24 days ago. I have 19 days left and still not quite halfway there. But I’m hopeful and staying positive that others will want to be a part of my something great! (http://www.kickstarter.com/projects/1650956569/the-cookie-chew-changing-the-way-we-eat-a-cookie)

It's the simple things...

2010-07-20T22:10:00.000-07:00

Having to make decisions, it’s all a part of life right? Sometimes it’s hard enough for me to choose between my closed toe pumps or peek toe flats. And to make it even harder, there's Gwyneth missing her sliding doors by a split second completely altering the course of her life! But at least we all go through it together. We all have decisions to make and unfortunately for me often the bad out number the good. I often find myself thinking how I got here. Not in this coffee shop typing this post so much or even here in San Diego, but to this point in my life, where every day is a new adventure and filled with numerous decisions that may or may not alter the course of my life. Talk about stress! Okay maybe a little over dramatic but do you ever wonder how your life would be different had you choose not to take that job or date that boy or even go that party or for me, quit your job to start a cookie company? Maybe that’s why I chose to stuff truffles inside of cookies. It just got too hard to decide between the two! If only everything in life were that simple...or maybe it really is.

Here’s a decision that isn’t a hard one to make. Do spicy and chocolate go together? Oh I think so! Cayenne dark chocolate truffle stuffed cookie. The newest addition to the truffie collection!

(The picture kinda sucks cause it's from my phone but you get the point)

AND since it was kickstarter that's inspired me to start baking, blogging and pursuing again, as a special thank you, every backer will also get this new flavor to try with your pledge! Thanks again!

Check out the project here

Maple Bacon Cupcakes

2009-09-29T14:01:00.000-07:00

I think Homer Simpson said it best when he said, "mmmm....move over eggs. Bacon just got a new best friend....fudge." Bacon has got to be one of the most underutilized, under-appreciated amazing delicious ingredients in desserts. It may be going a little against the grain with the low fat, low carb, gluten-free, vegan craze our culture's experiencing but where would we be if we never stepped outside the norm every now and then.

Ingredients

CUPCAKES:

1/2 cup granulated sugar

5 tablespoons butter or stick margarine, softened

1 teaspoon vanilla extract

1/2 teaspoon imitation maple flavoring

2 large eggs

1 1/4 cups all-purpose flour

1 1/4 teaspoons baking powder

1/4 teaspoon salt

1/4 cup 1% low-fat milk

1/4 cup maple syrup

1/2 cup cooked bacon chopped into bits

FROSTING:

3 tablespoons maple syrup

4 tablespoons butter or stick margarine, softened

1 3/4 cups powdered sugar

Preparation

Preheat oven to 350°.

To prepare cupcakes, beat first 4 ingredients at medium speed of a mixer until well-blended (about 5 minutes). Add eggs, 1 at a time, beating well after each addition. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, and 1/4 teaspoon salt in a bowl, stirring well with a whisk. Combine milk and 1/4 cup maple syrup. Add flour mixture to sugar mixture alternately with milk mixture, beginning and ending with flour mixture; mix after each addition. Mix in bacon.

Spoon batter into 12 muffin cups lined with paper liners. Bake at 350° for 17-22 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack; remove from pan. Cool completely on wire rack.

To prepare the frosting, beat 3 tablespoons maple syrup and butter at medium speed of a mixer 1 minute. Gradually add the powdered sugar, beating just until blended (do not overbeat). Spread the frosting over cupcakes.

The Sweetest Surprise of All

2009-02-15T22:33:00.000-08:00

I think there's a hopeless romantic in all of us and for some reason on Valentine's Day it seems to come out just a little more, especially when you're getting to propose! CONGRATS to my dear friend Warren who used the truffies this Valentine's Day to offer a little more than their already pretty sweet chocolate stuffed surprise. What a sweet surprise!

I'm so happy to have been a part of such an awesome proposal!!

Making Dumplings

2009-02-13T00:15:00.000-08:00

Somehow when I go home I suddenly become a little more Asian. Besides the fact that my mom's always yelling at me to speak Chinese, we have a karaoke machine with over 1,000 songs and use on a regular basis, and we have mis-matched furniture with pieces that are over 30 years old, I think it's largely due to all the awesome food I get to eat when I'm home. This time my mom and I made dumplings from scratch, chive and ground turkey and Chinese cabbage and ground turkey - diverging a little from the more traditional pork but still incredibly delicious and really so simple.

Chive and Ground Turkey Dumplings:
Chives - chopped really really small
2 green onions - chopped small
Ground turkey - use very little
Soy Sauce
Sesame Oil

Cabbage and Ground Turkey Dumplins
Chinese cabbage - chopped really small
5 green onions - chopped small
Ground Turkey - you can increase the ratio for this one
Soy Sauce
Sesame Oil

Dumpling Wrappers

Start by creating your fillings. Once your fillings are complete - begin wrapping. Quick note on making dumplings with cabbage you must salt the cabbage after chopping to draw all the water out and then you have to squeeze all the excess water out into a bowl or you'll end up with very soggy dumplings. Okay, to begin wrapping simply take a wrapper, use your finger to put water around the edges, add a small amount of filing in the middle, fold in half and then begin curling up the sides. Once you've wrapped all your dumplings thoroughly freeze them before storing them.

When you're ready to eat them, you can either boil, steam or pan fry them. I like boiling the best. All you have to do is bring water to boil, place the dumplings in the water, bring back up to a boil, add cold water and bring back to a boil - you do this three times and after the third time you know you have perfect dumplings!!

So simple right?!!

Always more special with cookies :)

2009-02-09T23:06:00.000-08:00

Pictures of the Special Event. Props to Janette Schoelz of Hidden Door Designs www.thehiddendoordesign.com (don't forget the "design" in the address) for the awesome cookie display and table set-up. You rock girl!!

Meaningful Meeting

2009-02-08T12:03:00.000-08:00

There's many things I've come to love in starting this business but one thing I love love love is all the cool people I've met that just love the idea that I make cookies and love trying to connect me with other people who might be of help...and you ll know I need help :) Like Lucinda who I met at the Trader Joes on Monday who got the hunch from the 15 packs of mint chocolate creams I had to purchase that I may have a slight sweet tooth but certainly not one that was that bad. Anyway, we got to talking and she ended up hooking me up with her sister that owns a restaraunt in DC. Considering that I haven't been home since September of 2007, I thought it was too much a coincidence that I met Lucinda on the Monday before I was getting ready to hop on a plane to head home for a week! Too much of a coincidence to not agree to meet up with her sister Melissa, who owns Mia's Pizzas in Bethesda, MD. Unbiased by the yumminess of her pizzas our meeting was awesome. We chatted for about two hours, learning about each other's stories and getting some great guidance for The Cookie Chew. One thing she suggested was for me to maybe change the logo - to represent me a little more - maybe simplify it a little and square it off. She stressed that people need to not only buy the cookies becuase they taste great but that they need to feel an obligation to me. I get what she's saying in that I should personalize every buying experience. Besides it's all about the little things right that really make you stand out from the rest and you never know where that tipping point will occur.

If you're ever in DC - for sure check out Mia's Pizza on 4926 Cordell Avenue in Bethesda. For sure try the margherita pizza and the mozzarella, tomato, and basil salad - classic dishes very well made.

Home sweet home

2009-02-06T08:35:00.000-08:00

Hi cookie lovers! So I'm home in MD now- I can't believe it's been over a year now since I've been back. It's crazy how this place is always changing. There's this one store that's on the very end of a shopping plaza off the street that leads to my mom's house that's probably changed 5 times in the last few years. It used to be a photo printing store, then maybe some other sort of film store, then it turned into a bubble tea shop, but was taken over by new management into a new tea shop but is now I think the grand opening of a Vietnamese noodle shop!! It's sad and crazy to think that so many business owners couldn't make it work in that particular location. The beer store a couple doors down has been there for years and years now and I can't think that it's that much better run than the tea shop owners. I don't know, perhaps people just really like beer but we live in Asia minor out in the suburbs so I find that hard to believe. It gets me thinking how important the location of selecting where I want to set up shop is and how I still have no clue. I keep debating between Little Italy since I love it there but it's gotten kind of dead, downtown maybe but it's expensive in the gaslamp, PB? but really do I want to deal with that kind of crowd, La Jolla would be nice but expensive too....it's a long ways away still but who knows...maybe not.

I've always liked surprises

2009-02-01T07:05:00.000-08:00

GRAND OPENING! Previously only available online, local gift basket company, Pleasant Surprises is now open for retail! Everything's completely customizable cause you can just make it yourself. From cookies, to candy, to truffles, to inspirational mugs, to wine & cheese they carry pretty much anything and everything you need to create the perfect gift basket for those you love or just really want to impress. Located in Hillcrest and open Monday - Friday 9-5 definitely check it out.

325 W. West Washington St

A little drama goes a long way

2009-01-29T13:24:00.000-08:00

I personally try to avoid drama at all costs. Ever since my sister turned the whole summer camp against me in hopes of winning the title of homecoming queen for our sleepover Chinese camp. I know so lame but at the time I guess it was a pretty big deal. But I must admit that sometimes drama makes life just a little more exciting. And in this particulate instance, it might just make mine a little sweeter. Meet Mel, a Dramatic Mommy. Love her style, love her blog, and love her taste in sweets! Check it out http://www.meladramaticmommy.com/2009/01/bloggy-carnival-day-4-chocolate-truffle.html. Already 42 responses in less than 4 hours! Who'll it be I wonder?......

The Special Event's In San Diego

2009-01-25T17:38:00.000-08:00

I keep thinking that if only I could get a cookie in everyone's mouth then everyone's going to love my cookies! So in keeping with this philosophy we're going to be sponsoring the Opening Night
Party for the Special Event at On Broadway this Wednesday.

www.thespecialeventshow.com

Very excited! Not so excited about the massive baking that's about to ensue to get some cookies in at least 1500 mouths...but the cookie display will be fantastic!

When I just can't eat another cookie

2009-01-21T16:49:00.000-08:00

Although sometimes I'm in denial I know that man cannot live on cookies alone. Or at least my budget can't. So when I can't afford to buy new jeans, this is my go to meal. Super healthy, super delicious and pretty simple. Mirrored after a salad at Come On In in La Jolla - it really is amazing!
Spinach & Arugula Fennel Salad with Shredded Poached Chicken and Honey Orange Vinaigrette

8oz Boneless Skinless Chicken Breast
Spinach & Arugula Salad Mix
1 Fennel Bulb (some stores call it Sweet Anise)
1 Can Mandarin Oranges
Shaved Parmesan Cheese

Dressing:
1/2 Orange - orange juice and zest
brown sugar
honey
Dijon mustard
olive oil
(I'm not sure about the exact measurements because I just mix it until it tastes right but if you guys want me to I can totally make it again and measure this time :).

Boil the chicken in water with a little pinch of salt and oilve oil for maybe about 15 mins. Remove chicken from water and let cool for a bit. When chicken is cool enough to handle begin shredding the chicken.

Slice fennel bulb into thin strips, do not use the greeny fennel frowns. Mix spinach & arugula salad mix, with fennel, shredded chicken mandarin oranges, and shaved parmesan cheese. Top with dressing. Wal-la! Yummy salad in minutes!

The picture is taken with a carmelized onion, sweet potato and black bean burritto in continuation of my healthy kick. I'd post the recipe too but it was kind of lacking in flavor. Playing around with the recipe a bit more but I'll definitely post the finished product becuase I know these flavors could be delicious together!

Lisa & Billy's Favors

2009-01-17T22:34:00.000-08:00

Clear Favor Boxes with Peanut Butter & Dark Chocolate Toffee Truffies - Congrats guys!

It's the most wonderful time of the year!

2009-01-08T22:46:00.000-08:00

Can't wait! Really - it's totally my favorite time of the year!

www.sandiegorestaurantweek.com

And this year - they're doing dinners for $20!! I'm slowly weeding down the list but my top choices so far are for sure:
Peohes - I've heard the Macadamia Crusted Halibut is Amazing....hopefully it's on the menu
Marble Room - I recently discovered that I'm NOT allergic to Sea Bass!! So excited!! For a while there I was very sad :(
and Hexagone....mmmmm...

It's such a love hate relationship

2008-12-29T22:54:00.000-08:00

Why I LOVE my job....

And why sometimes I hate my job....

http://health.yahoo.com/experts/joybauernutrition/40/sugar-how-much-should-we-eat/

Really?? That just seems a little impossible to me...oh, the sacrifices I make.

Is this really what I sound like???

2008-12-28T23:15:00.000-08:00

Hi cookie fans - I'm so so so sorry for being so MIA this last past month. Thankfully it was actually crazy busy with the holidays and all that between baking, eating, baking a little more, entertaining family, baking AGAIN, eating a lot more, making my family bake, taking my final (yay!!!!), baking, eating buffets, Christmas mall runs, baking, traffic school, baking, radio spots, baking, podcast sots, four ugly sweater parties, two cookie exchanges, and three white elephant parties, somehow blogging fell a little behind. So sorry! AND to make it even worse, I had two live cookie interviews in one week that I so wanted to blog about but couldn't! They were pretty awesome though! One was for the Gourmet Club that's podcasted on the Union Tribune's website with host Robert Whitley and his regular co-hosts Caron Golden (www.SanDiegoFoodstuff.com) and Maureen Clancy (www.MaureenClancy.com). It airs every Wednesday at 11 and they talk about anything and everything food! Totally my kind of show.

http://www.signonradio.com/programs/gourment-club/

And the other was a hook up from my super rad friend Emily with getting the cookies on 101.5 KBG's morning show with Dave, Shelly and Chainsaw. The phones were ringing off the hook after this one. I swear I sound like a 6 year old though... :)

http://www.dscshow.com/pages/dscondemand.html
December 19, 9am, Part 2
COOKIE GIRLS IN STUDIO

Office supplies, office furniture, office depot, office cookies!

2008-12-01T22:45:00.000-08:00

There's another reason why I love San Diego - with this much sunshine, how can someone not be shiny and happy? Like my super friendly neighborhood Office Depot copy girl! I just made a new friend not only for all my copying and printing needs but apparantly she's also got a few baking tips and tricks up her sleeve too. Like this pineapple cookie recipe she sent me. I tried it and it was delicious only I used butter instead of shortening and I added a little orange zest as well. Moist but not cakey with awesome flavor! Unfortunately, my camera crapped out on me so I can't show them to you guys but I'm taking this recipe and tweaking it for the pina colada cookie!

Home is where the heart is

2008-11-25T00:18:00.000-08:00

With the Holiday's coming up, we all seem to get a little more generous, share a little more, feel a little more and love a little more. Since my heart's still left in Africa but for now I'm physically here in San Diego, the cookies and I try to help out where we can. Here's a couple events we will be participating in throughout the next couple of weeks in which a portion of the proceeds are donated to help those in need in Africa. I'd love some help in spreading the word and of course to see some of you there!

Second Event:
More details soon to follow on this one but here's what we know so far:

Viewing of Invisible Children's Documentary and Fundraiser at Stingaree
Tuesday, December 9th
Doors open at 7pm - music, food and drinks, door prizes
8:15pm we will show the Documentary
9-10pm is the after party
Invisible Children will have a staff and table there to answer questions etc

Also, you I just discovered this and thought I'd share - a moving and touching depiction of the current situation in Congo...incredible....

http://www.boston.com/bigpicture/2008/11/congos_crisis_worsens.html

who gotta know when to fold them :(

2008-11-23T23:46:00.000-08:00

I know I can say I gave it a fair try. The Cookie Chew and the farmer's markets just don't mesh. It's so sad becuase I LOVE the markets and the community of people that are there and of course all the locally grown delicious produce but it's just the way the cookie crumbles. I even tried doing cookie bins for a little bit where I had bins of different cookie cubes set up where people could mix and match to get whatever type of bite-sized cookie cookies they wanted and just pay by the ounce. We thought it would generate more of a market feel so people could munch on their bags of cookie bites while strolling the markets but it didn't quite catch on the way we'd hoped. Oh well we tried, we failed but oh did we learn. I'll miss you Little Italy Market Mercado even though I'll still be a consistent shopper every Saturday morn! :)

A basic ooey gooey but oh so yummy mess

2008-11-18T15:34:00.000-08:00

Who knew it'd be 80 degrees on a Friday night in the middle of November? I guess that is why I moved here so I really can't complain unless I'm attempting to make a giant cookie ice cream sandwhich birthday cake for my loyal right hand cookie man, Jen's, b-day last weekend and you guys all know I'm not into making ordinary cookies... ever! We started our celebration at our new found second home and favorite neighborhood bar, Basic. They were so awesome in allowing me to use their kitchen to assemble my cookie concoction which created the biggest mess! As soon as the second layer of cookie went on the ice cream started gooeing and getting out that kitchen door trying to keep the candles lit was quite the task. Eventually the giant ice cream cookie cake made it out to the table with minimal drippage but only one candle was still going. we tried to re-lite but we were just wasting time and with that huge fan they have blowing in there we were fightin a lossing battle. So, with 2-3 candles going and quick rendition of your traditional happy birthday and a long winded blow, it was time to dig in! Someone silly, like me, thought it'd be necessary to track down some plates, forks and napkins so we could eat like civilized people but after 3 hours of Happy Hour already consumed civilization was the last of our worries. We all just grabbed a fork and DUG on in! And was it good!! Two Double Chocolate Walnut Bailey's Cookies with Rocky Road Ice Cream. I'm so glad I wore white. The next time I make it, I think I'd assemble it prior to serving and letting it freeze back in the freezer for a bit. But it's a definite keeper. Try it and let me know how it goes!

1/2 cup softened butter
1/2 cup sugar

1/2 cup brown sugar
2 eggs
1 teaspoon vanilla extract

4 teaspoons baileys
1/8 teaspoon salt

1/2 teaspoon baking powder
2 unsweetened chocolate, melted and cooled
1 1/2 cup all-purpose flour
1/2 cup chopped walnuts

1 cup chocolate chips

In a large mixing bowl, cream butter and sugar; beat in eggs, vanilla, baileys, beating until light and fluffy. Beat in chocolate until well blended. Sift flour, salt and baking powder and stir in. Add chopped walnuts and chocolate chips. Cover and cool in fridge for 30 mins. Spread over rounded baking pan and bake in preheated 350° oven 15-18 minutes, or until edges are crisp. Cool for 1 minute; remove to rack to cool completely.

For the ice cream I used a Chocolate Rocky Road and it was fantastic! You can't go wrong wityh more chocolate and the peanut butter and chocolate chips were just total delicious crunchy added bonus.

Who's still pouring?

2008-11-17T16:01:00.000-08:00

Welcome to the 5th annual San Diego Bay Wine & Food Festival! And what a festival it was! As you all know I love my girl Jen Cassel for always providing me the cookie hook up with all her crazy connections. Gotta love six degrees of separation right? In this case it was only two but it was sweet one! One of her old client's, Janene Roberts, had a vendor pull out last minute which resulted in an extra booth at the event that was dying to serve my cookies! Thanks to you both! A little plug for Janene, who's got a great book out right now all about "Wine Tasting in San Diego & Beyond". This book is perfect for anyone wanting to take an insiders look at wine tasting, all the local wineries and what's happening in the San Diego world of wine. She guides the reader from selecting wine and serving to having your very own wine party to all the ins and outs of wineries as far north as LA. Check it out www.popcornpressmedia.com/bookorder.html.

Anyway, you can read all the reviews of the event and who's who of who was all there so I don't have to tell you guys that it was so much fun and pretty amazing! The only part that kind of sucked is that I wish I could have left the table more to sample my share of all wine and food there but I was having a little insanity with all the cookie love! Lots and lots of cookie rave which always leaves me hopeful. But we'll see how "sticky" I really am and who remembers me in the next days, weeks, and months to come. If anyone has any ideas that would be much appreciated actually.

In the last hour I was finally able to get away with wine glass in hand a growling stomach that had to stare at everyone else's delectable sample plates for the last 4 hours! My two new favorite discoveries where Solare, who served this amazing mediterrean seafood grain that had this awesome sweet flavor I loved and Sweet Cheeks Bakery, that made the cutest little pumpkin cupcakes that were so good. Indigo Grill, who of course never disappoints, had yummy tamales and Flemmings with their 4 oz filets came very close to ending my 3 year drought of eating red meat. Unforunately, by the time we made our way around most of the wineries were down pouring :(. But one discovery I did make was Harvest Moon. Being such a sweet girl :) I love my sweet wines. They had a geverztraminer that was amazing! Mmmmm... it was so nice eating something other than cookies for a change :)

Chocolate Raspberry Martini Sundaes - YUM!!

2008-11-10T15:43:00.000-08:00

As you can probably imagine, my cookie gut belly is kind of tired of me eating all my leftover cookies. A little self control goes a long way!!! Anyway, the turn out for the FCC Fashion Show event on Saturday was definitely fantastic and I had a fabulous time hanging out with super cool fashionable people (will post pics soon), but like always I had a crazy amount of cookies left over. I do believe it's always better to have more than not enough though right? With this weeks leftovers, I decided to make a cookie sundae instead to bring to Sunday wine and game night. I took the Chocolate Raspberry Martini Cookie Cubes, made a chocolate raspberry sherry sauce for them, warmed in the microwave, and served them with ice cream! OMG!! So GOOD! Here's the recipe: (I'm not sure of the measurements exactly but approximation is all good).

Chocolate Raspberry Sherry Sauce:

16 oz Semi-Sweet Chocolate

1 tsp Raspberry Extract

1/2 cup Raspberry Preserves

1/4 cup Sherry

1/4 cup Cream

Melt chocolate over double broiler, add extract, preserves, sherry and mix together, remove from heact and mix in cream.

Mix about 2 lbs of the cookie cubes with the chocolate sauce until they are all coated. To serve put about 1 cup of the cookie cube mixture in a bowl or martini glass ad heat in the microwave for 45 seconds. Serve with a scoop of vanilla ice cream. I wasn't crazy fancy but if you want, you can save some of the chocolate sauce and drizzle it on top of the ice cream or garnish the dessert with a fresh raspberry or mint to make it oh so pretty.

12 days of Cookies

2008-11-07T11:51:00.000-08:00

Since we're getting ready for the season of eating and for some reason we all seem to develop a small love of baking this time or year, I've decided to create 12 days of cookies - a collection of my absolute favorite cookie recipes I've tried, tasted, and in some cases tweaked until they're absolutely too die for! I'm thinking of sending out a recipe a day in an email blast, starting November 15th. Sign up for it on my wesbite in my contact us page!

Diva Pics

2008-11-06T08:31:00.000-08:00

What a fun day!

For all you bridal divas!

2008-10-29T19:38:00.001-07:00

Come to 2nd annual Women's Expo & Bridal Showcase in Palm Springs this Sunday, the 2nd! www.dayofthediva.com
The website's cool - check it out!

There will be 60+ awesome exhibitors (cookies included :) covering everything under the sun for your big day. Plus just for attending you get... a $300.00 value 3-WEEK all-inclusive mini-membership to World Gym PLUS.. you could be the lucky winner of a $750.00 Value Premium Membership for (6) months - not bad I think. AND one lucky lady will WIN a designer gown from Desert Bride.

Here's the address:
2008 Westin Mission Hills Resort & Spa
71333 Dinah Shore Drive - Rancho Mirage, CA

Hope to see you there!

The Sugar Hut

2008-10-26T20:43:00.000-07:00

You know you're not too affected by our current economy when you can throw a kickin' luau party, with catered food, rock band and all at the Lowe's Coronado for your 13th birthday! I think for my 13th birthday my mom brought home a carvel ice cream cake, the only real ice cream cake that's good in my book becuase of the chocolate crunchies - so good - and my family sang their rendition of Happy Birthday, slightly off-key. Not that I'm jealous or anything :)

We were in charge of the cookie/candy bar set-up - so we called it "The SugarHut". It was really Jen's genius idea so I can't take full credit for it but it did look super cute. We got a grass straw umbrella to make it kind of look like a hut and covered the table with candy, leis, seashells, coconuts, a pineapple, more candy and a cookie lei! Cookie Luau anyone??!!

The beautiful Loew's Coronado

The Cookie Lei :)

Secrets to making perfect cookies

2008-10-25T08:44:00.001-07:00

If you've read my website, you'll know that I wasn't born a baking genius. Along with the invention of my cardboard cookie muffin, there were many other failed attempts to make an edible cookie. Like I said, it probably took me months and months of forcing dry, puffy, crumbly cookies down my sister's mouth before I finally thought, "hm.... maybe I should actually research a little it about what it takes to actually make a cookie." There's so much science behind baking, it's insane! I think it's pretty amazing that one little 1/4 teaspoon of baking powder can change the whole course of the cookie dough's final cookie. Anyway, I found this great article revealing all the tricks and secrets and the science behind making the perfect cookie. Thought I'd share. :)

http://whatscookingamerica.net/Cookie/CookieTips.htm

"You put the lime in the coconut..then you feel better"

2008-10-23T08:19:00.000-07:00

Or better yet you put the lime in the coconut and you make it into a Mojito Lime Coconut Cookie! I made this one in about 4 tries - not bad I think. The hardest part was trying to get enough tangy lime taste without leaving a bad aftertaste and making it too strong. I ended up using a little Rose' Lime Juice in addition to fresh lime juice and lime zest. I cut back a little on the amount of sugar I normally put in my cookie dough becuase of the sugar in the coconut. This cookie is fantastic! The coconut and the lime really complement eachother well, and the sugar in the coconut give this cookie just a slight carmelized texture but still of course how I like them soft and chewy :).

Not like grandma used to make

2008-10-20T18:44:00.000-07:00

Cookies aren't just for kids anymore. Sure we love that nostalgic feeling and that awesome smell that takes over when we pull a fresh baked batch of chocolate chip cookies out of the oven, but they can also be so much more! I feel like cookies have been so pigeoned hole into just your basic chocolate chip, oatmeal raisin or peanut butter cookie that that's all we expect out of a cookie these days. And when we think of a store bought cookie we think crumbly, crispy and dry. Poor cookie! No one has really taken the time to see what else they can do. Don't get me wrong, I do still love an oatmeal raisin cookie and those white chocolate macadamia's are sooo good but oh they can be so much more! We make all kinds of gourmet cupcake flavors, baskin robbins has 31 flavors but I've heard they gone through over 1,000, and I don't even know how many ways we've manage to spice up a good old fashioned cheesecake. I think it's time to do the same for the cookie. And that's what we intend to do. Creating cookie experiences like you've never experienced before. For my first experiment, I'm thinking of either a coconut lime cookie or a honey lemon cookie. Any suggestions?

Whirlwind week!

2008-10-14T09:11:00.000-07:00

OMG!! What an incredibly crazy week! So good!!!! But soooooo tired! So sorry for the blog hiatus… again. The first half of the week was spent preparing for a networking event I ended up catering. Absolute craziness I must say. From running around Costco and Vons to Ranch 99 and 3 other stores in search of fresh figs to finally setting the buffet table with 8 hor devores and 50 glasses of cookie cubes, it was 3 days of absolute craziness. But oh so fun! The event was a hit and everybody loved the food. I think I might be on to something here….

Besides having a fantastic time and enjoying the guided interactive home tour, I also met some super amazing people. For starters, Hanan who just opened Calypso Café down in the Coronado Cays. Her grand opening was Friday and just to make a little grander she’s got my cookies! We’ve put the cookie cubes and truffies all over her coffee cart but best of all, we’ve got a little oven there as well so the enticing smell of freshly baked cookies tempts all those around. If you’re ever down that way – check her out. She makes this amazing walnut baklava that’s to die for!

I also met Mai, the face the name and the mastermind of Platinum Collections downtown. http://www.kingofplatinum.com/. We’re working out a cookie arrangement as well. J So, I’ll keep you informed.

And Sarah, who came to the decision that the truffies in the silver lined clear box decorated in accordance to the month of celebration is PERFECT to show celebrate her employee’s birthdays each month!

FESTA down here in Little Italy was today and Chi Chocolat’s super cool owners Jesse and Tess Brown agreed to let me set up a small retail spot in the front of their store for the estimated 70 – 80 thousand people expected to come down. It’s been crazy busy in here which is great exposure for me.

So in between the mad and crazy baking I’ve been doing, I was able to steal an hour of time from Jerry Swain, the creator of Jer’s Chocolate that was just featured on the Rachel Ray show! http://www.jerschocolate.com/ He was able to offer some great advice and insight on mistakes he made in getting started and how I can avoid them. PLAN PLAN PLAN!! Where do I really want my company to go? Do I want to go big? Or am I happy staying local? Do I want a store still? Or can I just be online? I think when things slow down after next week, I’m going to have to do a little soul searching. Until then, oven mits back on! I’ve a got a wedding to bake for!

That's a fly! Not a raisin!

2008-10-04T16:54:00.000-07:00

I get so many comments from people telling me that they love oatmeal cookies but hate raisins. I personally don't mind them so much and in fact enjoy them quite regulary in a chicken salad sandwhich or a top a salad. Oh!! You should try them with sauteed fennel and almonds super yummy! My sister on the other hand isn't so fond of them. I wonder if it has anything to do with the fact that when she was maybe 3 or 4 she bent down to go for a nice juicy and plump raisin that had fallen on the ground only to find out after she had popped that sucker in her mouth that it was a nice juicy plump fly! Good protein right? Anyway, to appease popular demand and my sister of course, I think I'm sticking with an oatmeal canberry cookie besides I think it's better for you and so much tastier anyway. Try adding some chocolate chips or pecans too!

Here's the recipe:
1 cup all purpose flour
1/4 teaspoon baking soda
1/4 teaspoon basking powder
1/2 teaspoon cinnamon
1 stick unsalted butter, room temperature
1/2 cup sugar
1/2 cup (packed) golden brown sugar
1 large egg
1 teaspoon vanilla extract
1 cup old-fashioned oats
1/2 cup white chocolate chips
1 cup coarsely chopped fresh or frozen cranberries
optional:
1/2 cup white chocolate
1/2 cup chopped pecans
(if adding chocolate and pecans - reduce amount amount of cranberries to 1/2 cup)

Position rack in center of oven and preheat to 350°F. Line 2 large rimmed baking sheets with parchment paper. Sift flour, baking soda, cinnamon, and salt in medium bowl to blend. Using electric mixer, beat butter and both sugars in large bowl until smooth. Beat in egg, vanilla. Add flour mixture and oats and stir until blended. Stir in all chocolate chips, pecans and cranberries.
Refrigerate 20-30 mins. Drop batter by rounded ice cream scoopfuls onto prepared sheets, 2 inches apart. Bake cookies, 1 sheet at a time, until edges are light brown, about 12-14 minutes. Cool on sheets 5 minutes. Transfer to rack; cool completely. This makes about 18 cookies for me.

Cause you're fabulous!!

2008-10-02T15:14:00.000-07:00

I think fabulous has go to be one of my favorite words! It's just fabulous! I may be a little biased though since I've been featured as a Fab Find in the newest edition of San Style Weddings Magazine - pg 422! (available at grocery stores and news stands in San Diego and Temecula) - now that's fabulous!

www.sandiegostyleweddings.com

So keeping with the spirit of being fabulous - I thought I'd share some things I find fabulous!
1.) A prime parking spot opening up just as you drive by when you're already10 minutes late to a very important date with 30mins still left on the meter.
2.) Fresh basil - absolutely fabulous!
3.) Knowing the name of your postman or woman and using it
4.) All you can eat buffets
5.) The magic bullet - but really the pear. mango, vanilla protein smoothie it whips up in 10 seconds
6.) Getting a tan on the beach in December

"But the most exciting, challenging and significant relationship of all is the one you have with yourself. And if you can find someone to love the you you love, well, that's just fabulous.” - Carrie Bradshaw

Denied :(

2008-09-30T00:12:00.000-07:00

I'm so sad :(. I had no idea yelpers were so sensitive. As I mentioned previously, I just recently discovered the world off yelp and was totally stoked on it. I was ready to get my reviewing fingers typing on all the places I eat, see, taste and smell!! But I've been booted :(. I'm so bummed. I wanted to get some reviews written on the cookies so I approached 2 high profile yelpers and asked if they'd be willing to write a review if I sent them some cookies to sample. I swear it was totally innocent on my part - I didn't ask for a rigged review or anything. I figured once they tasted the cookie deliciousness they'd for sure want to YELP about it..but I guess they got a little pissed and booted me from the site. So anyway, I just wanted apologize if I've been a little "spammy" in trying to promote cookies. I really don't mean to be...

TGI...M?

2008-09-29T23:30:00.000-07:00

Thank God it's Monday!!...not becuase I'm a workaholic and just love working....even though I don't really have a real work week anymore so I guess everyday could really be a Monday or a Friday or anyother day... wait what day is it? ... but becuase it just means it's a fresh week with new goals and thank God today got off to a much better start than last week's Monday. Last week was a frustrating week for me...and I guess all of America too. :( It's hard when you know you've got a great product and you know people just love them but you still need to convince them to actually pay money for them or to trade some oro blanco grapefruit for them - so good! (Thanks for the hook-up Polito Farms - your fruits are delish!) But anyway, with the start of a new week,I'm re-energized and feeling pretty solid after a super encouraging day with lots of cookie love, including a cookie shout out from Hillary on FM94.9 middays. Thanks girl! It's all about the cookies!

Fallin for you...

2008-09-26T14:18:00.000-07:00

my favorite rounded friend...the pumpkin!! I must say pumpkin is probably one of my most favorite flavors - you just can't go wrong with it. How excited am I for this....you ready for it...Pumpkin Cheesecake stuffed cookie So good! Just a little shelf life testing to do and soon it'll be ready for sale.

Where have I been?

2008-09-23T23:11:00.000-07:00

So I know I must be totally decades behind but I just discovered the big wide world of yelp.com. I love it! I've been doing it for my whole life really but now it's just documented. Whenever I'd have a fantastic experience of course I'd have to tell everyone how awesome it was and whenever it was crappy oh you know I was telling the first person I saw. How cool is it that I can tell hundreds of thousands of people all at once now! It's also a good place to do a little cookie promoting. I've listed The Cookie Chew as an official business even though it's not an actual location (I don't know if that's okay actually), but oh well, so if you've had an ejoyable cookie experience, go ahead and yelp about it!

Awesome article - way to go City Beat!

2008-09-23T09:23:00.000-07:00

I never read the City Beat but a friend just so happened to stumble on an awesome article they recently wrote and sent it to me. It's awesome!

http://www.sdcitybeat.com/cms/story/detail/limbo_in_the_north/7301/

Once you pop you can't stop!

2008-09-21T15:41:00.001-07:00

It's one of those mornings again! I've had a couple insane days of baking and tasting, baking and tasting, more tasting and now I've a got a three day crazy sugar hangover and a belly still full of cookies!! Agh...!! Can someone direct me to some meat?! I even tried just putting the cookie in my mouth and chewing it but not swallowing thinking I'd still get the full taste of the cookie but nope... it tastes totally different! Oh, the sacrifices I make to make sure you guys are eating a delicious cookie! :) It wasn't all in vain though becuase I've finally perfected the COOKIE CUBES! Bite sized cubes of cookie, super popable, totally unique and of course super yummy! Even better, I've made three of them to mirror cocktail drinks, like the Cosmo, Raspberry Chocolate Martini, and White Russian. Working on a whole happy hour menu so any other suggestions? I'd love to hear them!!

Speaking of Heros...

2008-09-16T18:01:00.000-07:00

...just thought I'd give a little shout out to my hero - Jen Cassel! She's been an amazing friend and total support through all the recent cookie madness. She's been at every cookie event helping me promote cookies, raves about them to all her friends and is constantly looking for new cookie opportunities. She's awesome! It's a good thing that she't totally okay with being paid in cookies too! Thanks for all your help these last couple months - love you girl! You rock!

The other 1,500 cookies...

2008-09-16T17:20:00.000-07:00

Wow - why is my life just flying by right now?! It's totally crazy! I feel like everyday is just a busy blur with cookies swirling in the eye of the hurricane and before I know it I'm passing out in the batter only to get up and start another crazy day all over again. It's totally a good thing though. Anyway, my whole point is too apologize for taking a few days to tell you guys about the Heros on the Harbor event on Saturday because I know I promised to do it on Sunday. It was fantastic! I had never been aboard the U.S.S Midway before so to see the ship and explore all the historical aircrafts on board was totally cool. I learned that more people are qualified to perform brain surgery than to land a carrier. It's crazy hard and pretty scary to do! The setup of the event was beautiful and pretty much covered the entire flight desk of the ship. It was huge! I think there had to be at least over 20 wineries there, Jers Chocolate and my cookies were there and many others as well. The highlight of the night had to be Michael Israel's performance though. I had seen some of his youtube videos so I knew what to expect but those don't even compare to actually watching it in person. It's incredible! I was stoked too because he loved the cookies! Afterward, I think each painting got auctioned for no less than $10k, they were amazing! All in all it was a fantastic night and I'm so glad to have been able to take part in it. To see so many people show up to volunteer and attend and contribute to such a great cause again reminded of why I love this town so much!

1,587 Cookies Later....

2008-09-14T01:45:00.000-07:00

What a day! At least 1,587 cookies were put in mouths of San Diegnas between the Little Italy Farmer's Market this morning and the Heros on the Harbor event on the U.S.S Midway tonight. You know how you don't know how tired your feet are until you finally sit down and they start to tingle insanely, well that's kind of how I'm feeling right about now. It's so nice to sit. Ah.....and I'm super sorry for the blog hiatus this past week but preparing for the 1,582 cookies to put in the mouths of local San Diegans has made my life into quite the whirlwind of flour, sugar, mad rushes to the store, and late night emails. I'm so glad this day is coming to an end and I can finally come off this week long sugar high but even more so I'm so glad it was super successful and so much fun!

From what I hear the market this morning was the slowest it's ever been so it wasn't the mad amount of money I didn't make that made it so successful but more the super cool people I got to meet and chat with that made the day so great. I love the community feel of the markets and just really getting to know the people in the neighborhood and the faces behind all the great products this great city has. Plus with Chi Chocolat displaying their delicious and absoultely gorgeous chocolate and desserts I must say our display was fantastic! Oh and how could I forget, a local food editor was checking out the markets today and decided to check out our booth. She happened to sample a peanut butter and from what I can gather was thoroughly impressed. You can see what she has to say here, http://www.sandiegofoodstuff.com/2008/09/new-at-market.html Yay! My very first review! So exciting! Although, getting up at 6:30 on a Saturday isn't really my idea of a good time, I'm totally stoked to go back next week, if anything I've found the most amazing grapefruit I've ever had - I can't remember what they're called but they're from Polito Family Farms and super super sweet. I'll find out next week becuase I'm sure I'll be getting some EVERY week!

Okay - super tired...will blog about the U.S.S Midway tomorrow... :)

"I could make people smile. All they had to do is eat the cookie. That was a magical thing."

2008-09-04T17:01:00.000-07:00

...as said by Debbie Fields. And yes, they did recently file for bankruptcy...so sad... but I just finished reading her book One Smart Cookie and it's actually quite inspirational. No great secrets to success exposed and when she started of course the economy and times were completely different, but I was able to identify with her in more ways than just cookies so to hear about the hurdles she encountered and overcame in building her cookie empire was actually quite encouraging. Sometimes, I totally get discouraged and freaked out that I'm actually trying doing this so to know that just one housewife with only a cookie recipe was able to create, run and establish the Mrs. Fields empire, or how three academics who shared a love of coffee and tea could create a whole new way of experiencing coffee, or how a small town man cold sell a delicious secret doughnut receipe to a health crazed society and then to the world, actually comforts me. For all you women foodprenuers I recommend picking it up. As cheesy as it might be she offers five tips for success:

1: Make Your Critics Eat Their Words -
“The greatest failure is not to try. Had I listened to all the people during the course of my life who said, “You can’t. You’ll fail. It won’t work. You don’t have…,” I wouldn’t be here today.”

2: Passion is the Key in a Successful Business Recipe
“You have to have passion when you’re finding a recipe for a career. If you love what you are doing, you’ll never work a day in your life.”

3: Let Your Customers Try and Buy Your Product
“I learned how important what I call ‘try and buy’ was. I didn’t want to advertise and say my cookies are the world’s best. It would be presumptuous of me to say that. Instead I wanted people to actually experience the product, try the product, and if they thought it was worthy, if they liked it, then they could buy it.”

4: Good Enough Never Is
“Good enough never is. Set your standards so high that even the flaws are considered excellent.”

5: Stop Doing What is Not Working
“I was a woman with a mission, I would stop people, even buses I would stop and say, ‘Here, you’ve got to taste these cookies. Just try them."

If you've got a success story to share - I'd LOVE to hear it!

$15 Dinner for Three

2008-09-01T23:03:00.000-07:00

Still blogging from Oregan but today we left Portland and drove out to the coast, Seaside to be exact. It was quite a scenic drive...actually I slept most of the way but when I had to wake up to pee it was really pretty. I must say Oregan is incredibly green. I kind of miss that in San Diego. Anyway so, I'm traveling with my sister and her new husband, Certonie. And it's kind of cool that we've all recently quit our incredibly stable but slightly boring corporate jobs to explore new opportunities in areas we're more passionate about. Mine is obviously the cookies and my sister and Certontie are models/actors in Miami. You know the typical Asian professions. :) So all being unemployed, we've had to become quite creative in cost saving methods for this vacation. It's actually been more than a coincidence, all the ways we've managed to get a lot for a little in our hotels, rental car, and food. I think today was the first day we've actually had to pay for food. Each morning our hotel in Portland had a ridiculous breakfast buffet. Seriously, I mean ridiculous. Belgian waffles, pancakes, cereal, eggs, potatoes, sushi, oatmeal, yogurt, fruit, bagels, toast, biscuits and gravy, french toast, sausage, granola....it was insane. But that would last us for the rest of the day until dinner which was taken care of with wedding related events. So tonight, sitting around our small little round table in our sticky floored, but ocean front, hotel, eating our $15 dinner of wheat bread rotissuere chicken sandwiches, broccoli and carrots with hummus, and fresh blueberries and cherries we couldn't help but laugh. We know one day when The Cookie Chew donates its 20 millionth dollar to Uganda, and Lilly Chou-Cook has been booked for the new Dolce and Gabana campaign and Cerontie Cook has produced and starred in a world renowned film recognized for its innovative outlook, we'll remember back in the day when we had dinner from Safeway and had to wash and save our plastic forks. Actually, I hope we never forget.

Perhaps the second times a charm?

2008-08-30T23:21:00.000-07:00

Today I'm blogging from the beautiful city of Portland for my cousin's wedding. Being my first time here, I was of course crazy excited about the famous Portland Farmer's Markets. Besides Costco, where else can you go and eat a full meal just off samples? And even better when it's all fresh, organic, unique, and so good. I love it! Anyway, it got me thinking about trying a second swing at the San Diego Farmer's Markets again. For about four months at the beginning of the year, I used to be at the La Jolla and Scripps Ranch markets, but each week the costs and efforts severely outweighed the benefits. It was very disappointing and I was sad to leave, especially since I loved the community of people and delicious products I would pack my car home with each week. However, now that the Little Italy Market, which literally is in my backyard, is getting great publicity and great vendors, I may decide to take another crack at it. I keep saying that all it'll take is for the cookies to get in the mouths of the massess and what better way to get the massess to come than to offer FREE SAMPLES?

"Should I love you, should I leave you? Oh so many choices!"

2008-08-29T10:32:00.000-07:00

With the crazy chocolate craze that's hit America recently, sometimes I feel overwhelmed with all the choices choice and more choices we have. I want to make sure my cookies are super high quality all the way but between Ghiradelli, Bakers, Joesph Schmidt, Lindts, Callebaut, Scharffen Berger... well you get the point...how do you decide? Based on a little research and a few baking epxeriments, here's what I've found.

The best is NOT necessarily the most expensive - praise God! and in all cases check check the label! If it lists any fat other than cocoa butter, it's not the good stuff.

What to look for:
Semisweet Baking Chocolate: Ingredients should read (in this order): chocolate (unsweetened), sugar, cocoa butter, soy lecithin, vanilla extract. No other fat other than cocoa butter. I like to use chocolates that contain 72% cocoa solids for the chocolate toffee crunch and orange chocolate coconut truffies.
Unsweetened Baking Chocolate: This is the juice of the cacao plant. It should list one ingredient...CHOCOLATE. Way too bitter for my taste.
White Chocolate: It can't be chocolate if it's white...can it? If the ingredients listed on a package are sugar, cocoa butter, milk, soy lecithin, and vanilla extract then it can. Remember, no other fats! I only use white for the white chocolate cranberry pistachio truffie, although I've had increasingly more and more requests for a white chocolate macadamia nut one as well. It may be coming in the near future!

After that - I guess it just comes down to preference. Happy baking!

Finally focused

2008-08-28T20:08:00.000-07:00

It's true I can be all over the place and wantin' to do a thousand things all at once. Can you blame me though? I'm on a constant sugar high! But after a little voluntary "intervention session" with some friends last night I think I've finally found a focus for The Cookie Chew, at least initially. When we first sat down to discuss what I wanted to do with my business I must have listed a hundred areas that I really wanted a strong cookie presence, like having my storefront, distributing to specialty food stores and catalogs, starting an after school baking program,corporate catering. wedding favors.... pretty much anyone and anywhere I thought might want a cookie, I was certain to get them one. Problem is, right now it's just me. So, instead of trying to do a little everywhere and in everything and getting only a little in return, I've decided to focus soley on getting a solid footing in the wedding and events category. Trying to hook up with all the planners and caterers and gettin' a cookie in their mouth!

So, first I think I need to get some cookie exposure. A fellow sweets connoisseur, Michelle Michel of Couture Cupcakery (http://couturecupcakerybymm.blogspot.com) has given me a few sites where I can set up a cookie profile and help get The Cookie Chew name and uniqueness known.

http://www.wedplan.com/
http://www.weddingwire.com/
http://www.gatheringguide.com/
http://www.decidio.com/

Thanks Michelle!

Cookies on a Mission

2008-08-26T21:27:00.001-07:00

Today was spent mostly volunteering at the Invisible Children office and it really made me start to think long and hard about the mission and vision of The Cookie Chew. It's so cool how our generation has really stepped up and truly taking initiatives in our schools, universities and companies to take action for the social injustices occurring around the world. It totally blows me away!! I always knew in establishing a cookie company that I wanted to be involved in the community but I wasn't sure in what capacity or to what extent. After today, I know it's not just an involvement that I want but a total dedication to making a difference. So back to cracking on that business plan.....ah....it's never ending! Saving the world.....one cookie at a time!!

Cookies and Jazz

2008-08-25T16:07:00.000-07:00

I'm beginning to think cookies go with EVERYTHING - even Jazz!! In celebration of Eric Chambers, a super cool DJ at Smooth Jazz 98.1 (for those of you who don't know) and 15 yrs of service to the station, yesterday was Fesitval of the Jazzspel at the Jacob's Center Market Creek Plaza. And even though I'd mentioned that I'm not the biggest fan of networking events, I totally loved networking there! Through my awesome friend Jen, she was able to connect me to Eric and he allowed me to come and hand out some cookies to all the VIPs at the event, which included some amazing Jazz artists, a few DJs, inlcuding Kelly Cole who you can see eating a cookie, the charger's girls and a ton of other pretty cool dudes in the industrty. I love it when people love my cookies!

Discount for Heros on the Harbor Event

2008-08-22T12:20:00.001-07:00

I've just been informed that since I'll be a sponsor for the Heros on the Harbor Event on the U.S.S Midway honoring our wounded soilders (see two blog entries below), I can offer a discounted rate for tickets. So, if you want to attend a super cool event at a discounted rate - send me an email and I'll send you the offer code for when you purchase tickets. It's for $15 off!!

Baking and networking...do they mix?

2008-08-21T11:17:00.000-07:00

Everyone knows it not what you know but WHO you know that makes all the difference and last night was all about building my portfolio of all the who I knows. Since I've become a foodpreneur, I've attended quite a few networking events, but I'm starting to wonder if I'm really the networking type. Maybe I was just kind of in a funk last night becuase I do love meeting and talking to new people and of course getting a cookie in their mouth but when I'm at these events it sometimes feels as though everyone has these secret hidden agendas. Or that they can't talk to you before looking at your name tag and finding out who you're with. I was talking to a lawyer, super nice guy for sure, but I could tell if he couldn't get something out the conversation other than a delicious cookie and a sweet smile he was kind of over it. At one point he mentioned how you needed to be cut-throat at these events or you wouldn't have time to meet the right people and I couldn't help but saying, " I bake cookies...how cut-throat do you think I am?" Anyway, I did meet a few really cool people that actually could really help me expand and people that hopefully I can help out too. Besides isn't there only six desgrees of separation between us all?

Which reminds me I must start my baking today. I'll actually be networking and sampling cookies again this Sunday at the Festival of The Jazzspel down at the Market Creek Center Plaza Amphitheater from 3-6 if anyone's in the neighborhood. Off to the market....

Heros and Cookies

2008-08-20T16:25:00.000-07:00

So, I'm kind of not sure whether I should be totally stoked or freaking out right now!! I just agreed to participate in providing samples of the cookies at the 2nd annual Heros on the Harbor event in San Diego honoring our wounded soilders aboard the USS Midway (http://www.herosontheharbor.com/) . It's a super cool event that features artist Michael Israel, who's absolutely incredible when he performs, (http://www.youtube.com/watch?v=QZFkZiwMLZ4) pretty rad stuff right?; some cool bands, fireworks, and best of all wine, chocolate and food - my three weaknesess. So why should I be freaking out? Becuase they're expecting around 1,500 people! I know it doesn't sound like that much and for some, maybe most, it's a piece of cake making 1,500 samples but when it's just me and my two hands that just sounds ridiculous!! According to my calculations from start to finish it takes me about 5 minutes to make one cookie...i know working on it.. but at that rate it'll take me five days to make them all..if I work 24 hours a day without snacking on any of them!! That's just insane. Anyone know someone who's in the mood to bake? For real though I'm stoked. I think the exposure's going to be fantastic for the cookies and it's such a great cause to support. Hope to see you there!

Still Adjusting

2008-08-14T22:46:00.000-07:00

I know it's actually been a couple weeks since I've been home but I must admit I'm still adjusting. Even though I've lived all my life in the states and was only in Uganda for a short two and a half weeks, I feel as though my heart was left there and but that that's where it belongs. The country is absolutely beautiful and the people are incredible. I've never felt such a joy and passion for God and life as I did over there. Their love is so passionate and genuine that it completely overwhelms you. I wish I could share it with all you guys but I don't even know how to put it into words. Pictures probably portray it better than I ever could so I plan on posting a video somewhere soon! I'll try to keep it short and sweet but it's hard when you have 16 gigs of pictures to go through!Hopefully, one day I'll find myself back in Uganda and in Lira and with the people I now love! If anyone wants to hear me ramble on and on - cause seriously I could talk for hours about Africa and my experience - let me know. I'd be happy to share! :)

The Count Down Begins

2008-07-09T23:09:00.000-07:00

In less than 18 hours I’ll be on my way to Uganda! Thanks to all who’ve supported me so far and those that will continue to support me through prayer while I’m away. My first stop is San Fran, from there to NY, then DUBAI! Yay – with an overnight layover – but who’s going to sleep? I want to ski indoors! And onto to Entebbe, Uganda. We then take a long bus ride to Lire, where we will be staying and from what I hear our accommodations are actually quite nice – we have running water and electricity that actually works. We’ll have our laundry done for us daily (except for the unmentionables) and all our meals prepared - rice and beans, rice and beans, and rice and beans – yum - maybe they’d appreciate a few cookies. Luna bars are on sale at Wal-mart for 75 cents! Actually – I really do love rice and beans and we all know I’m not a picky eater. We know we’ll be working in orphanages and we have two very experienced people who went last year who will lead in the medical and counseling work we will be doing. In addition, we will be doing general health and hygiene education and skills development. I just watched the documentary “War Dance” - which is amazing – the other night and it really displayed how powerful music is over there – so I’m hoping to connect with them in this way too.

Last night I had dinner with some of my closest girlfriends and as I sat there eating my rabbit food – my stomach is STILL sensitive from my four day fast – it finally hit me! My life is about to change and I can’t wait!

Oh to be sugar free

2008-06-13T13:04:00.000-07:00

Lately, people have been asking if I do a fat-free or sugar free cookie and believe me when I tell you that I’ve sacrificed taste and flavor many many times to save a few hundred calories. I won’t even touch fried food…well that is until you get a couple glasses of wine in me. But when it comes to sweets and desserts and of course cookies, I just don’t see the point. To me desserts are meant to be an indulgence, a treat, a time for me to SPLURGE! If I’m going to eat it, then it better taste fantastic! Plus chocolate is totally good for you now right? But the more and more people ask for it I’m starting to wonder if I only feel this way because I have an abnormally ridiculous sweet tooth! So, I’ve been working on a few substitutions, here’s what I’ve found:
- Applesauce for butter – not good – the texture kind of sucked
- Black beans for butter – not good but not as bad – I think this only works in chocolate cookies or perhaps in brownies it might work better – definitely not in truffies
- Splenda for sugar – okay but way to puffy and a little cakey
- Canola oil for butter – this one I actually liked – and it helped keep the shape of the truffies too but a combination of the two for sure worked better
- Whole wheat flour for all-purpose flour– not bad as well - but a mixture of the two worked best as well
So in conclusion, I'm comprising a little I guess - I’ll incorporate the canola oil and whole wheat flour into the truffies. They’ll be a little healthier and even though they’re still not diet friendly (except that they're proportioned right) I'm happy to say they DON’T taste like it either!

Here are some other tips for healthier baking though:
1 ounce of chocolate: 3 tablespoons cocoa
2 eggs: 1 egg + 2 whites or egg substitute
Cream Cheese: Lowfat ricotta + yogurt
Sour Cream: Plain yogurt
Whipped cream, ice cream: Frozen yogurt, Lowfat yogurt
1 cup whipped cream: 3 stiffly beaten egg whites or 3/4 to 1 cup Yogurt Cheese

HAPPY BAKING!

Two weeks notice

2008-06-10T22:44:00.000-07:00

I've had to give a "real" 2 weeks notice 3 times in my life. I'm not counting when I quit Outback becuase I was graduating from college or when I told my dad I didn't want to file his paperwork anymore. No I'm talking about the kind of notice you know won't go over well becuase you've worked at a company that's come to depend on you and the work you do. I hate that kind. Unfortunately, it doesn't even get easier the more times you do it. In fact, this time was even more nerveracking then any other and the thought of having to say those two little words, "I quit" once again was making my stomach quite queezy. I almost didn't even go through with it but through divine intervention my boss actually called me into a conference room at exactly 4:45pm becuase she could tell something was up with me. I took that as a sign that now was as good a time as any other to tell them that being an accountant just wasn't doing it for me and that I needed more. And it could not have gone over better. All that worrying and stress and late-night binge eating, cookies of course :) all for NOTHING! They were completely supportive of my decision and happy that I was pursuing my passions. Why can't everything in life turn out so well? I love when God makes everything so clear! It's totally official - Uganda here I come!