Sprint 2 the Table

Appetites and Adventures

Silver Balls + WIAW

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“Normal” people think I’m strange.

 

It’s perfectly normal to blow up a 65 inch fitness ball at your desk, right?  The stares would indicate otherwise.

People who have never even bothered to say hello in the elevator before stopped by to comment.  I’m sure this could be turned into some social experiment.

 

 

Whatever.  My butt falls asleep in my chair and it makes my hips hurt to sit there all day.  Everyone can kiss my big, silver ball.  (Yessss… I worked balls into yet another post!)

 

Since I’m not allowed to try running again until Saturday, I’m modifying The Sweaty Betties’ January Mile-a-Day challenge.

 

Runner's Knee or some IT-related thing. Lovely.

 

I’m now using a bike or elliptical for 30 mins of intervals in lieu of running.  Which only make me want to run more.  That’s how I started my day today, along with P90X Ab Ripper X.  Shout out to Dr. Schuman at 1st Choice Healthcare – it does feel better today!

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My big silver ball and I are happy it’s time again to celebrate Hump Day with  What I Ate Wednesday! 

 

 

Breakfast:

Covered in sweat after the elliptical, I was actually chilly when I got back to eat breakfast.  I had a craving for some deliciousness I created over the weekend: Shredded Sweet Potato Oatmeal.

 

I had shredded sweet potato left over from my Asian-Inspired Sweet Potato Lentil Loaf.  What better use than in oats?!

Yes, I realize I’ve made Sweet Potato Pie Oatmeal before… that used sweet potato puree, which make it more pie-like.  This was more in the vein of Carrot Cake Oats with the grated potato.  Less silky, though no less lovely.

(Recipe at bottom)

 

Lunch:

I still can’t get enough green!

 

At a loss for lunch inspiration, I stumbled across Sunflower Beet Pesto (which I made and liked before my recently acquired taste for beets) in my freezer.  I made a hodge podge salad and used the pesto as dressing.  With a side of Salt & Pepper PopChips, this was an winner.

In my salad:

 

Dinner:

My boss is in town from Houston, so we hit up one of my favorite spots for dinner: Top Flr.

Top Flr offers several vegetarian-friendly menu items.  I’ve been successfully avoiding meat (aside from one digression to have a taste of foie gras ice cream) since January 1st, and I have felt better.  Most dining establishments offer at least a few sides that are veg-friendly, but finding a tofu/soy-protein-based dish is still rare.

We started with hummus with chili oil and fried capers.  I don’t know what they do to it, but it is the most amazing hummus I’ve ever had… and I’ve had a lot of hummus.  Served with grilled pita, hot peppers, and olives.

 

 

My main was a the Orange-Apple Tofu, served with Baby Bok Choy and Japanese Eggplant Miso.  I order this every time I go.  Normally I don’t eat fried stuff, but I make an exception for this dish.

The freshly breaded crunch contrasts perfectly with the pillowy tofu.  I also loved sweetness of the orange with the savory miso sauce.  The bok choy was a little too done and covered in sauce for my taste… but I can forgive them for tofu perfection.

 

 

Sadly, the server dumped our check on the table without offering dessert.  There was a bread pudding on the menu I would have dove into.  I probably didn’t need it anyway. 🙁

 

Verdict: I’ll be back.  I could live on their hummus and the stellar cocktail program alone.

 

Snacks:

It’s no secret I’m a snack whore.

Especially for homemade Granola Cookies that have just 3g of sugar.  Not to worry, I’m sharing the recipe soon. 🙂

 

 

Followed up with a Cutie.  Because they’re not just for kids.

 

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Shredded Sweet Potato Oatmeal

  • 1/2 c unsweetened vanilla almond milk
  • 1/2 c water
  • 1 cinnamon stick
  • 1/2 c oatmeal
  • 1/2 grated sweet potato
  • Shake of salt
  • 1/2 tsp vanilla
  • 1/4 tsp nutmeg
  • 1/8 tsp allspice
  • Maple syrup + ground cinnamon, to taste

 

Bring milk and water to a boil in a small pot with cinnamon stick.  Add oatmeal, grated sweet potato, and salt.

When 1-2 min from being done, add vanilla and spices.

Scoop into bowl and top with cinnamon and syrup to taste. 

***

Thank you SO much for all the well-wishes on my knee.  I don’t say it enough, but it means a lot to have such an awesome support group.

If you’re not a vegetarian, do you enjoy ordering veg items at restaurants?

Do you work in a state/location separate from your boss(es)?  Does it make a difference to you?

 

Top 11 in 2011

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2011 was a big year.

 

 

I began this blog at the end of 2010 (yes, I missed my blogiversary), and I cannot believe how much my life has evolved since.

Thank you, thank you, thank you to all of the wonderful bloggers out there.  You have inspired me in so many ways – introducing me to new foods, pushing me to think of new flavor combinations, motivating fitness and healthy living by example and through kind comments.

 

Resolutions aren’t my cup ‘o tea – I like to tackle goals as I think of them throughout the year.

In lieu of posting those and in honor of a rockin’ 2011, I decided to list the top 11 posts for the year.

 

Often I see bloggers comment that they don’t necessarily agree with the top posts… but in this case I largely agree.  There are a couple of soups/stews not on the list – but you guys apparently like breakfast and dessert (and I have no room to judge)!  Out of these 11 my top 3 are #1, 2, and 7.

 

Top 11 in 2011

1. Sparkling (Champagne) Cake Balls (these would be great to bring to a NYE party – toast with balls!)

 

2. Peach Cobbler Chia Pudding (with an overview on the benefits of chia)

 

3.  Sweet Potato Pie Oatmeal

 

4. Rosemary Lemon Shortbread Cookies

 

5. Coconut Banana Chocolate Chip Cookies (with an overview on the benefits of coconut flour)

 

6. Coconut Milk Greek Yogurt (with PBJ Vegan Yogurt recipe)

 

7. Cherry Balsamic Chickpea Salad (this was one of my favorite meals of the year)

 

8. Biscoff Cookie Dough Balls

 

9. Liquid Sweet Potato Pie

 

10. Garam Masala Daal (this post also includes my favorite Banana Cashew Chia Pudding recipe!)

 

11. PB&J Pancakes (gluten-free and vegan!)

Thank you to everyone who has read this blog, left a comment, passed along my link, written an inspiring blog… I am honored to have you all in my life and wish nothing but the best for us all in 2012!

***

I stopped posting on weekends… but check back tomorrow for a special Saturday post that might come in handy this weekend.

If you are a blogger, are your “most viewed” recipes the one you like the most?

What is your biggest hope or goal for 2012?

 

Salted Biscoff Hazelnut Cookies

By

You know you need one more cookie recipe.

Salted Biscoff Hazelnut CookiesOk, maybe 2.

I made about 100 cake balls as dessert for last Saturday’s holiday party.  If you recall, about a month ago I created 2 varieties:

For the party, I made both again.  Variety IS the spice of life.

Upon polling the crowd, I confirmed my theory that the one you like best depends on whether you prefer dark or white chocolate.  I like dark.

Since it was my first catering job, I was extra-paranoid about running out of food… so I baked cookies too!

I thought Chocolate Sea Salt Cookies were the best thing ever… but Salted Biscoff Hazelnut Cookies may have ousted it.  *Gasp*

These are a shortbread cookie – thick and buttery.  I love the texture of shortbread (hence these rosemary-lemon and olive-basil cookies), yet I rarely make them without a savory component.

I’m so glad I tried it – the hazelnut with the brown sugar-y Biscoff spread was like buttah in my mouth (in a good way… I realize a mouth full of better isn’t for everyone Paula Deen).

Cookie #2 was my mom’s favorite: Coconut Macaroon Cookies.

With just 4 ingredients, these are the easiest things you’ll ever make.

If you love coconut, make these ASAP.  Recipe found here at Pearl and Pine (Sarah’s photography rocks, btw).

Salted Biscoff Hazelnut Cookies

by Laura Hall

Prep Time: 20 mins

Cook Time: 18-20 mins

Keywords: bake dessert biscoff hazelnuts cookie

Ingredients (24 cookies)

  • 2 C flour
  • 1/8 tsp baking powder
  • 1/4 tsp salt
  • 3/4 C salted butter, room temp
  • 1/3 C sugar
  • 1/3 C firmly-packed brown sugar
  • 1 tsp vanilla extract
  • 1 egg
  • 1/2 C Biscoff spread
  • 1/3 cup hazelnuts, chopped
  • Fleur de sal (for topping)

Instructions

Sift together flour, baking powder, and salt in small bowl.

Cream together butter and sugars with mixer until well-blended and whipped. Add vanilla extract and egg, mixing to combine. Combine Biscoff spread with into egg mixture, again mixing until well incorporated.

Gradually add the flour mixture, mixing until just combined – careful not to over-mix. Fold in hazelnut bits.

Roll dough into a log about 3 in thick. Place the log on the edge of wax or parchment and roll it up in paper. Chill at least 2 hours in fridge until firm enough to slice. (You can also freeze until you need them.)

Preheat your oven to 300 degrees. Line cookie sheet with parchment paper. Slice log into 1/4 inch thick rounds and place them on the prepared baking trays (leave room for them to spread just a bit). Lightly sprinkle fleur de sal salt onto each round.

Bake 18-20 mins. Cookies are done with they turn a light golden-brown color. Allow cookies to cool completely before moving.

Note: You can sub any nut butter for the Biscoff (but if you haven’t tried Biscoff spread yet you are missing out!).

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***

 Happy Holidays, Everyone!  

I hope you all have a fun, happy weekend full of deliciousness.

Sweet Potato Pie Oatmeal + WIAW

By

“Don’t cry because it’s over, smile because it happened.”

This was the drama club’s “quote” in high school.  You know, the one that everyone had written some where.  I think there is even a video of the club reciting it in unison post-curtain call.

Yes, I was a drama dork.  Not the cool kind that was the lead in musicals.  I did make up backstage.  Secretly, I wished I could act.

Having given up on drama (as an art and a personality trait I avoid like the plague), on Jenn’s infamous What I Ate Wednesday I use this quote in reference to breakfast.

Breakfast:

A breakfast soooo good I didn’t want to take the last bite because that would mean it was over.

Sweet Potato Pie Oatmeal is by far my new favorite winter breakfast.  It was like having dessert for breakfast.  If only I’d had marshmallows on hand to top it off properly!

Recipe at the end!

Lunch:

In preparation for the Christmas party catering gig this weekend, I’m focusing on making as much room as possible in my fridge and freezer.

No grocery shopping.  Eating frozen meals and cookie muffin creations to clear freezer space.  Thai food.

Lunch today was a Chicken Enchilada Evol Bowl.  It wasn’t too bad – especially with the Tabasco I “borrowed” from the office fridge.

The bowl microwaved evenly and wasn’t as salty as many frozen meals out there (just over 500).  They used corn tortillas – far superior to flour, IMHO – making it gluten-free.

Speaking of salt, did you hear that the FDA is considering putting a limit on the amount of salt restaurants use?  Apparently the average American eats 11 CUPS of salt in a year.  Gross.

Dinner:

Next to my kickboxing gym there is danger a Whole Foods.  As a treat I sometimes stop in after class for a Hot Bar  Trash Can (a hodge podge of food that exemplifies my inability to choose just one or 2 thing from any menu).

I know it included kale-apple salad, sweet potato-cashew hash, buffalo-garlic tofu, seitan in some tasty red sauce, eggplant-zucchini-asparagus-onions in another tomato sauce, bowtie pasta, ancient grains, lemon-roasted carrot slices (these were REALLY good)… and a ritual… I always reserve a little corner spot for a teensy scoop of that glorious iced chocolate brownie.

Snacks:

I only managed pics of 2 of today’s snacks.

Multi-Green Kombucha on the drive in to work.

Late-night chocolate chip cookie and almond milk (see earlier remark regarding the necessity of clearing out my freezer).

Unpictured: peanuts (I eat like I’m on a plane even when I’m not), Pure Protein bar, coffee, and a pre-workout FRS drink (which I swear does work!).

Sweet Potato Pie Oatmeal

Sweet Potato Pie Oatmeal

  • 1/2 C oatmeal (I used Bob’s Mill gluten-free)
  • 1/2 C unsweetened vanilla coconut milk (a la So Delicious)
  • 1/2 C water
  • 1/2 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/4 tsp ginger
  • 1/4 tsp almond extract
  • Pinch of salt
  • 3 T sweet potato puree 
  • 1/2 tsp chia seeds (optional)

Cook the oats according to package instructions, adding spices and extract once boiling.  

When almost done (1-2 mins to go), add sweet potato and chia seeds.  Taste (careful not to burn your mouth like I did) and adjust flavors as needed.

Topping ideas: pecans, walnuts, marshmallows, maple syrup, brown sugar

Makes 1 serving.

***

Most of today’s pics were tricked-out thanks to my new love – Instagram.

What is your favorite photo app?  Do share!

Do you concern yourself with salt intake?

Will Work for Cookies

By

Just call me Cookie.  Monster.

 

 

 

Participating in the 1st Annual Great Food Blogger Cookie Swap, hosted by Lindsay of Love & Olive Oil and Julie of The Little Kitchen turned out to be a genius move.

I received 3 dozen of some of the most delicious cookies of the season.  All I had to do in return was mail out 3 dozen of my own.

 

The cookie recipe I used was based on my favorite Chocolate Sea salt Cookies.  More on that later.  

Here are the goods I received:

1. Neiman Marcus Cookies

 

 

Have you guys ever heard the urban legend about the women who was charged $250 by Neiman Marcus for their cookie recipe?  The story goes the she sought revenge by widely distributing the recipe.

Thank god she did, because the result was my receiving 12 of them from Erin @ Adventures in Pigging Out.  They almost didn’t get photographed before my friend and I massacred the bag.

 

 

2. Rosemary Shortbread

 

 

These herb-y rounds were made for me by Elizabeth @ Big Body, based on a recipe by Heidi Swanson of 101 Cookbooks fame.  These also included candied walnuts on top that not only looked gorgeous, but they also tasted like… errr… candy. 🙂

I was especially excited to try these because I make my own rosemary-lemon cookies, recipe here.  You can bet I’ll add nuts as a topping in the next version!

 

 

3. Ginger Cookies

 

 

Heidi’s recipes were popular this year!  The second 101 Cookbooks recipe dozen I received was her Ginger Cookies made by Val @ Tofu Surprise.  These are a chewier cookie due to the molasses in the recipe and not too sweet.  Per Val’s suggestion in her note, these were perfect with tea (as well as a holiday-spiced beer).

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Now for my contribution.  I took my original Chocolate Sea Salt Cookie recipe and tweaked it, using cashews rather than almonds and subbing toffee for some of the chocolate chips.  I was amazed by how different the end result was.

 

 

The textures were totally different.  The original is a softer, more fudge-like cookie.  This version produced a chewier version – almost reminiscent of a brownie!  I think the toffee was responsible for the chewiness and the cashews for the fact that they spread more.

 

 

I wish I’d had more time to experiment further, but these had to SHIP.  If you like a chewy cookie, you will enjoy this version.  I prefer a cake-y cookie, so if I’m being honest… I like the originals better.

Either way, their sweet + salty combination is unbeatable in my book.  Who doesn’t love salt with their cashews?!

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Before I give the recipe… let’s talk about how I worked off the bajillion cookies I have been eating last week.  First up I tried something new – Body Rock!  I had been ignoring all the “hype” but now I’m hooked.  In about 10 mins my butt was kicked.

Speaking of kicking, I have re-kindled my love for kickboxing.  I couldn’t get enough this week.  Good thing since I’ve been stead-fast in my commitment to not running.

 

Workout Recap (12/5 – 12/11)

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Chocolate-Toffee Sea Salt Cookies

  • 1.5 C semi-sweet or dark chocolate chips/chopped bits, divided
  • 1/4 C unsalted butter
  • 3/4 C brown sugar
  • 2 eggs
  • 1 ½ tsp vanilla extract
  • 1/2 C flour
  • ¼ tsp baking powder
  • 1 C crushed cashews
  • 1/2 C toffee pieces
  • Fleur de sel


Place 1 C of chocolate chunks in a large bowl and melt in microwave (or over a double boiler if you’re fancy like that).  Stir in butter.

Whisk together eggs and vanilla extract.  Add brown sugar (take care to ensure there are no clumps), egg and vanilla mixture to the chocolate mixture.  Stir until well-combined.

Sift together flour and baking powder.  Add flour to the chocolate mixture, stirring just until smooth.

Fold in remaining 1 C of chocolate and almonds.  Refrigerate at least 2 hours or overnight.  Or place in freezer for 30 mins if you’re impatient like me.

Preheat oven to 350 degrees.  With a spoon, scoop a heaping tablespoon of the dough on to a parchment-lined baking sheet.  If desired, gently flatten with the palm of your hand (I like mine better in “globs”).  Sprinkle with fleur de sel, patting lightly.

Bake for ~12-13 mins.  Allow to cool as best you can before devouring with an icy glass of milk.

***

This week is sure to involve a LOT more cookies cooking – I’m catering a party for 40 this weekend!

What is your “go to” cookie?

Have you tried Body Rock?  What’s your favorite one?

 

Friday at 5

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I mean… 5 for Friday.

Someone is ready for the weekend!

 

Here are five things that make me happy this week:

1. Special Delivery From Italy

 

 

The wine I had shipped back from my trip arrived today!  It was all I could do not to stay home and sample them all.

 

 

2. Oatmeal on Chilly Mornings

The weather here has been so weird, but I think the crisp air is here to stay this time.

 

 

In my bowl:

  • Oats
  • Almond milk
  • Cinnamon
  • Cottage cheese
  • Peanut Flour
  • Blueberries

 

3. Holiday Baking

 

 

Sparkling Cake Balls were the winners this week.  Next week, a post on what was in that mystery picture I posted Monday.

Annnnd…. another balla cake ball flavor coming soon…

 

4. Blogger Meet Ups

 

Left to right: Alayna, Me, Kristy, Stacy, Brooke, Carol, Traci, Lee, Tina, Heather, and Heather (and Tracy, not pictured)

 

ATL blogger get togethers are the best… Imma be tired in the morning though!  Special thanks to Tuk Tuk for hosting and Kristy for getting us the hook up.

The food was good, the service was above and beyond!

 

 

…and thanks to the guys at the bar who bought us all shots. 🙂

 

5. Lunchtime Core Class, Followed by Body Pump

 

 

Killa way to jump start the afternoon.  I work SO much more efficiently if I can workout midday.

***

I’m going to Atlanta’s largest museum for a jazz and cocktail event tonight.  Which is exciting, but making this day ever so long.

What has made you happy this week?

Do you work better if you can take a little mid-afternoon break?

 

Liquid Sweet Potato Pie Smoothie + WIAW

By

Deck the halls with tubs of frosting.

 

Last Wednesday I mentioned that holiday baking had begun.  If it began then, it has EXPLODED now.  There are 3 different containers of icing in my fridge right now.  It’s a little ridiculous.

P.S. Does any one have tips for freezing icing?  How about making room in the freezer to store said icing?

 

It’s Hump Day!  Time for another installment of Jenn’s What I Ate Wednesday.  As always, check out Peas and Crayons to see the ever-growing collection of what everyone else dined on.

 

Pre-Breakfast:

This morning began with a 4 mile run.  Normally I don’t run after eating (I get bad cramps), but I woke up starving.  Balls.

 

 

Lisa @ Healthful Sense recently posted a this recipe for Raw Chocolate Chip Cookie Dough Balls and I had 2 left in my freezer.  Perfect pre-run stick-to-your-ribs snack.

I followed her recipe except I left out the Stevia (my banana was sweet enough), added almond extract, and subbed cacao nibs for the chips.

Apparently it worked – 4 miles at an average pace of 7:20.  Fastest time yet!

 

 

Breakfast:

It was a 65 degree muggy morning, so I was hot and sweaty from my run.  Perfect time for a Sweet Potato Pie shake!  (Recipe at the end… yes, its green. 🙂 )

 

Pre-Mix

 

If you haven’t tried almond extract before, I highly recommend it.  It gives smoothies an almost cookie-esque flavor that I crave.

 

Lunch:

I’ve been inspired by a lot of bloggers lately – today I used this this Vegan Pumpkin Mac ‘N Cheeze sauce from Angela @ Oh She Glows to coat my barley.

 

Pumpkin Barley ‘n Cheeze

 

My modifications: halved the recipe, subbed olive oil for butter, 1/2 tsp red pepper flakes, 1/2 tsp Herbs de Provence, and sauteed 1/2 a fresh red bell pepper.

It was fantastic – I loved having the bell pepper to chew on and the addition of red pepper flakes gave it a pleasant heat.

 

 

Dinner:

Last night I worked late and then baked for the office potluck today (just wait until you see what I made – OMG).  Dinner was a hodge podge I cooked.

 

 

Sparkling Squash, roasted tomato, white asparagus (which oddly doesn’t make your pee smell like the green stuff), toast with this Pumpkin Basil Cheese Spread by none other than our WIAW host (Jenn @ Peas and Crayons)… and stuff I was baking…

 

I know, I know… another teaser… I promise it’s all coming soon!

 

The Sweet Dumpling Squash was surprisingly good.  It was a new (to me) variety – I had Prosecco left over from a certain baking endeavor (which may or may not be pictured above).  People cook with wine all the time… why not the bubbly?  In it went!  Add in some red bell pepper, scallions, spices, and vegetable broth and you have a lovely (mashed) Sparkling Squash!

 

Snacks:

I had a new flavor of the Think Thin bar – Cookies and Cream.  Better than the Chocoalte Toffee after the recipe change… still not my fav.

 

Snack #2 was Kombucha and jerky.  Vegan, gluten-free jerky.  Hickory Smoked VEGAN Jerky.

 

Jerky + Kombucha

 

The awesome people at Primal sent me a whole box of flavors to sample and I couldn’t be more happy.  It’s made from soy protein and is 100% vegan.  So far I love the Mesquite Lime and the Hickory the most… Hot and Spicy tomorrow though!

 

One of my favorite thing about Primal’s jerky is that they are just under 100 calories and contain 10g of protein.  That protein is key to a satisfying snack!

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Sweet Potato Pie Smoothie

  • 1 C spinach (optional)
  • 1/2 large sweet potato (baked)
  • 1/2 C Unsweetened vanilla almond milk
  • 1 scoop vanilla protein powder
  • 1 tsp maca powder
  • 1/2 tsp almond extract
  • 1/4 tsp cinnamon
  • 1/8 tsp ginger
  • 1/8 tsp allspice
  • 1/8 tsp nutmeg
  • 1/8 tsp Guar gum
  • Shake of salt
  • Stevia drops, to taste
  • Water + ice, to taste

 

Place everything in your blender of choice and mix until smooth.  Bottoms up!

Note: It’s a long ingredient list, but the spices are super-easy.  I don’t even measure anymore, so it takes all of 30 seconds to make this smoothie.

***

Thank you to everyone who “Buzzed” my Fig and Feta Shortbread Cookies – check it out: I made the FoodBuzz Top 9 today!!!

Do you like vegan versions of traditional meat products?

 What is the best thing you’ve been inspired by another blogger to make? 

 

Fig and Feta Shortbread Cookies

By

I’ve begun holiday baking experimentation in earnest this week.  

My Whole Foods bill was borderline embarrassing.

This is particularly good:

If you can guess what it is, I’ll save you some. 😉

Today I’m sharing a shortbread recipe adapted from my Rosemary Shortbread Cookies.  I reduced it a bit for self-control experimentation purposes, but you can easily double it.

Sweet and salty is my favorite combination.  I wanted to create a cookie that would satiate that craving in a unique way.

It was my first time working with dried Black Mission Figs and it won’t be my last!  Dried figs are a great option when you need to control the moisture in a recipe, or when figs are no longer in season.

Their sweetness paired with a salty feta cheese was a wonderful combo.  Be sure to use a high quality feta from the cheese counter – none of that pre-crumbled stuff sold next to the plastic-wrapped slices.

The cookie itself is made more savory with the use of whole wheat flour, almost reminiscent of a biscuit.  However, you can use all white flour for a sweeter, more smooth “cookie” feel.

One of my favorite parts about this cookie is that you can make the batter, roll it up, and keep it in the freezer until you are ready to bake the cookies off.  Perfect for a holiday party take-along!

Last week I had some awesome workouts.  Too bad I had some not-so-awesome over-indulgence this weekend.  This week I will be better!  Focusing on the positive, I’m back in the saddle with running.  PT has helped a lot and I managed to run pain-free again!!!

Workout Recap (11/8-11/13)

  • Monday – 5 mile run, Shoulders/Glutes, 6 min plank sequence
  • Tuesday – P90X Biceps/Back, Ab Ripper X, 100 push-ups 
  • Wednesday – 5 mile run, 100 push-ups
  • Thursday – 30 min core class, Body Pump, 100 Workout
  • Friday – 45 min full-body workout with trainer, 20 mins Stairmaster, 100 push-ups
  • Saturday – 13 mile run, 100 push-ups
  • Sunday – 15 min stationary bike, Triceps/Chest, 30 mins elliptical intervals, 6 min plank sequence

Fig & Feta Shortbread Cookies

by Laura Hall

Prep Time: 15 mins

Keywords: bake dessert fig feta cheese cookie spring

Ingredients (16 cookies)

  • 3/4 C all-purpose flour
  • 1/4 C whole wheat flour
  • 1/4 tsp baking powder
  • shake of salt
  • 1/4 C salted butter, softened
  • 2 T extra virgin olive oil
  • 2 tsp light agave nectar
  • 1/4 C confectioners (powdered) sugar
  • 1/3 C dried black mission figs, diced
  • 3-4 T feta, crumbled

Instructions

In a medium bowl, whisk together flours, salt, and baking powder.

In a large bowl using an electric mixer (I used a hand-held), mix together butter, olive oil, agave, and confectioners sugar at a low speed. Gradually add flour mixture and mix until dough produces small butter lumps.

Fold in figs and feta.

Using your hands, make a ball with the dough and transfer to a lightly floured surface. (Lightly flour your hand to make this easier!) Knead dough until it just comes together (3-4 times). Roll into a log (like the cut and bake cookie dough) and cover in parchment paper. Refrigerate 1-2 hours or freeze 30 mins, until hardened.*

Preheat oven to 325° F.

Remove from fridge and cut into small (~1/3 in thick) disks, arranging on a parchment-lined baking sheet. Bake shortbread until golden, ~17-18 mins.

*Note: You can prepare the dough ahead of time and store them in the freezer post-rollup to have on-hand for a quick, fresh cookie treat.

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***

My office holiday party is this week.  I’m excited to share the latest creations with co-workers!

Does your place of business have a potluck party or a formal affair?  Or both?

What is your favorite thing to take to a holiday party?

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