Thoughts For Tuesday

My heart has been heavy with thoughts of Haiti. Many of us donating what we can, my children dipping into their piggy banks for the public school collection of $1 per child. IIN, my school of change and hope, offering to match any alumni donation to the red cross. I am touched by the swift movement of our country in times like these. Please visit Erin Goodman's blog for a chance to win 2 months of e-mail health counseling sessions with yours truly. It is so fun to have a give-away and perhaps help change someone's life for the better.

Lucas discovered coconut cream, the stuff on the top of the coconut milk if you do not shake it! He could not stop, by the end looked like a snowman, glistening in white.

Finally, my high protein, favorite cookies, turned into an ice cream sandwich with coconut milk ice cream. I made these cookies on Saturday and mentioned to my husband how happy I was to have them in the house again. His reply, "That whole week and half without them was rough, huh?" With boys who eat like my two, this high protein cookie is a winner. I use any nut butter I have, Chloe prefers peanut butter, Eli cashew butter and for a more elegant, slightly thinner version, almond butter is nice. I discovered using nut butters instead of flour with this lovely brownie and have never looked back.

High Protein Chocolate Chip Cookies

1 jar nut butter 2 eggs 1 1/2 tsp baking soda 1 1/4 cup palm sugar 1/2 (or more) of dark chocolate chips 1 TB vanilla

So simple, preheat oven to 350 degrees. Line a baking sheet with parchment paper. Place the dough on the sheet in TB sized scoops. Gently pat each one down a bit. Dough will be sticky. Cook for 8-10 minutes. They will continue cooking when you take them out so err on the side of looking a bit under done. These cookies must cool before moving, or you will have crumbs. Sometimes when we can't wait we go for crumbs on the first batch!

When we make these with peanut butter, we use tsp sized scoops, making a smaller cookie. They tend to be more moist when made smaller. When making these for ice cream sandwiches you want to make sure they do not get too crispy. Cook them on the shorter side, allow to cool really well and then carefully put softened ice cream on the underside of one cookie. Gently place another cookie on the top, wrap in parchment paper or put in a glass container into the freezer. Makes a great birthday party treat for kids or me!