Just J.Faye

Hiking & Other Adventures

Thursday Things (on Friday) 11.12.15

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Thursday Things 11.12.15

Last weekend a couple of friends and I went up (literally) to Breckenridge for a quick girl’s weekend. The drive up and down mountains in sleet and complete darkness was somewhat terrifying, but we all arrived in one piece and spent the remainder of Friday night eating lasagna and snacks, drinking wine, and chatting.

We woke up Saturday morning with a gorgeous view of the mountains and agreed that it probably never gets old. Besides the view, the morning also included mimosas and a butternut squash and sage frittata. Afterwards we went to check out Breckenridge Distillery. The tour was quick, interesting, free, and included samples – my kind of tour!

Then it was finally time for the hot tub. There was a bright sun and blue skies, snow on the ground, and cocktails in our hands. The water was just the right temperature to balance the chilly air. Then to top it all off, a little fox ran by to say hello. It was all just perfection.

Katie and I had to cut the weekend short, since we both had to work on Sunday morning, but the quick trip Friday night to Saturday night was totally worth it! Thanks again Carla for the invite J

These things are worth checking out too.

Katie and I are hosting some visitors this weekend again. Can’t wait to see Ellie and Olive and explore more of Denver with them!!!

xoxoxojd

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Chocolate Banana Bread

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Last Thursday I was supposed to have a 5:30am client, so I got up, got dressed, ate, drank coffee, and was about to head out the door at 5:00 when I see a text, “I’m not feeling well, can we push our session out to tomorrow?”

Ugh.

Typically I would have said no and burned the session, but due to other circumstances I let it slide and pushed the session out to the next day.

So there I was awake at 5:00am and I decided to make some chocolate banana bread.

chocolate banana bread

Most people probably would have gone back to bed, but I decided to take advantage of the peaceful morning hours that I don’t typically see. Plus, there was some sort of rain-snow situation going on outside, so baking a warm chocolate-y loaf of banana bread just seemed right.

And then I had a loaf of chocolate banana bread at my fingertips to enjoy, soooo… no complaints.

chocolate banana bread

This chocolate banana bread recipe is adapted from this basic banana bread, but I replaced some of the flour with cocoa powder and traded the walnuts for chocolate chips. The wet ingredients are mixed into the dry before pouring the batter in a loaf pan. I decided to sprinkle some coffee grounds on top for an extra crunch and a light hint of coffee flavor to balance out the chocolate. I really liked it, but you could totally skip it if you wanted. It’s simple to make, even in the wee hours of the morning while your eyes may only be half-open.

The result is a delicious, moist loaf of banana bread with just the right hint of chocolate. It’s perfect for a mid-morning snack, but I wouldn’t argue with you if you ate it for breakfast and/or dessert.

chocolate banana bread

Oddly enough I posted that basic banana bread recipe almost exactly one year ago. Isn’t that weird? I can still clearly remember sitting down to type up that post as the banana bread was baking in the oven.

My life is so different now than it was then: Minneapolis to Denver. Supply Chain to Personal Training. Owning a condo to renting a garden level duplex. Lakes to mountains. Family close by to family far away. Not different in a bad way, just different.

chocolate banana bread

I haven’t quite gotten into my groove here in Denver, but now I’m ready to start hustling.

The chocolate banana bread helps with the motivation.

chocolate banana bread

Chocolate Banana Bread
 
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This chocolate banana bread is moist and delicious with the perfect hint of chocolate. It's perfect for a mid-morning snack accompanied with a big mug of coffee, but would be great for breakfast and/or dessert as well!
Serves: 12 slices
Ingredients
  • 1 ¼ white whole wheat flour
  • ½ cup cocoa powder
  • ½ cup granulated sugar
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1 teaspoon cinnamon
  • ½ cup (1 stick) butter, melted
  • 2 medium overripe bananas, mashed
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • ¼ cup buttermilk
  • ½ cup chocolate chips
  • 1 teaspoon coffee grounds (optional)
Instructions
  1. Preheat the oven to 350 degrees. Grease a 9x5 inch loaf pan.
  2. In a small bowl, mix together the flour, sugar, baking powder, salt, and cinnamon.
  3. In a medium bowl, combine the melted butter, mashed bananas, vanilla extract, eggs, and buttermilk. Whisk until combined.
  4. Add the wet ingredients into the dry and stir until just combined.
  5. Stir in the chocolate chips, saving some for the top of the loaf.
  6. Pour the batter into the prepared pan then sprinkle with the coffee grounds and remaining chocolate chips
  7. Bake for 50 minutes or until a toothpick is inserted and comes out clean.
  8. Let the bread cool in the pan for 10-15 minutes before removing and transferring to a cooling rack to cool completely.
Notes
You can make your own buttermilk by adding a little bit of lemon juice to regular milk (soy, dairy, almond, etc) or yogurt.
This bread will keep for a few days wrapped in plastic wrap or in the freezer for a few months.

Side note: I brought a majority of this loaf into work and crossed my fingers that the other trainers wouldn’t shame me and hate me for bringing in something not so healthy. They didn’t. They ate it and they loved it. I can’t explain to you how happy it made me.

chocolate banana bread

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Thursday Things 10.29.15

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Thursday Things 10.29.15

Katie and I had friends in town visiting last weekend and we did fun things like visit the Stanley Hotel (inspiration behind The Shining), go out around South Broadway with new friends, make tasty breakfast pizza, dance at Mile High Sprits, visit Coors Brewery, and check out the gorgeous views from Lookout Mountain (pictured above).

I think mountain pictures will be the Denver version of all my Stone Arch Bridge/Mississippi River pictures. I just don’t think they will ever get old. Ever ever ever.

These things might not get old either? Idk. Ask me in a year.

In other news, I made a major career change – from Supply Chain to Personal Training! It’s only been a month, but I have already found it to be both challenging and exciting. I am very much looking forward to the new adventure and will write more about it in a later post.

Have a happy, spooky, safe Halloween!!

jd

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mango almond oatmeal chocolate chip cookies

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Let’s talk cookies, specifically mango almond oatmeal chocolate chip cookies.

mango almond oatmeal choc chip cookies

I know this flavor combination may seem a bit odd, but I’m kind of in love with it.

Last week at Trader Joe’s I bought some dried mango slices as an impulse purchase. I was daydreaming about them my entire 10-minute drive home and then decided that they needed to be in some cookies. I don’t recall what thoughts led me down that path, but I’m glad they happened.

Because now I have these in my life.

mango almond oatmeal choc chip cookies

From the dried mangos to the chocolate chips to the roasted almonds to the oats, these cookies have a lot going on in the texture and flavor departments.

The dried mangos for their chewiness and touch of fruitiness.

The chocolate chips for their sweetness and the fact that chocolate chips just belong in cookies.

The toasted almonds for their crunch and delicious toasted nutty flavor.

And the oats for, well, their oatinesss.

Dreamy, right?

mango almond oatmeal choc chip cookies

But wait, there’s more! These cookies are spiced with some ground ginger. Typically oatmeal cookies call for cinnamon, but I love the way that ginger pairs with mangos, so I made a little swap.

I didn’t call the ginger out in the title, because it seemed long enough already, so instead it’s just a little surprise.

You’re welcome.

mango almond oatmeal choc chip cookies

I hope you bake these up and fall in love with them like I did!

mango almond oatmeal choc chip cookies

mango almond oatmeal chocolate chip cookies
 
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These cookies are full of delicious flavor and texture. From the dried mangos to the toasted almonds to the oatmeal to the chocolate chips, you won't be disappointed!
Serves: 30 cookies
Ingredients
  • ¾ cup unsalted butter (1 ½ sticks)
  • 2 cups quick rolled oats
  • ½ teaspoon baking soda
  • ½ teaspoon ground ginger
  • ⅛ teaspoon salt
  • 1 ½ cup brown sugar
  • 1 large egg, room temperature
  • 1 ¼ cup white whole wheat flour
  • ⅓ cup dried mangos, cut into small pieces
  • ⅓ cup toasted almonds, chopped
  • ⅓ cup chocolate chips
Instructions
  1. Preheat the oven to 350 degrees. Line cookie sheets with parchment paper or a Silpat mat.
  2. Melt the butter in a saucepan or in the microwave (stirring at 20-30 second intervals until it is melted).
  3. In a medium bowl combine the oats, baking soda, ginger, and salt then stir in the melted butter. Let this sit for a few minutes, allowing the oats to soak up the moisture of the butter.
  4. Stir in the brown sugar until no clumps remain, then add the egg and vanilla. Stir vigorously until thoroughly combined.
  5. Mix in the flour, then add the mangos, almonds, and chocolate chips and stir until combined.
  6. Roll 2 tablespoons of dough into a ball and place them on the prepared baking sheet about 2 inches apart from each other. Bake for 8-10 minutes.
  7. Cool on the baking sheet for 3 minutes before moving to a wire rack to cool completely.
Notes
You can use regular all purpose flour instead of white whole wheat.
To toast the almonds, put them on a pan in the oven while it’s preheating for about 10 minutes.

mango almond oatmeal choc chip cookies

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chocolate pistachio meringues

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So I made meringues for the first time.

chocolate pistachio meringues

I never really had the urge to make them before. I like meringue when it comes on top of pie (because, pie), but otherwise it is just kind of meh for me. I’ve never been super impressed, you know?

chocolate pistachio meringues

These chocolate pistachio meringues, though. I’m converted. I’d make them again and again and again.

I’ve been following along with The Kitchn’s Baking School series. The first week was all about eggs and after reading a little more about meringues I decided to give them a shot. I had the afternoon free and decided to take advantage of the opportunity to experiment in the kitchen. Because that’s what I do when I have free afternoons.

Bake and drink a lot of coffee.

chocolate pistachio meringues

At first glance meringues seem a little intimidating. I think it’s all the whipping and the watching for the peaks to progress.

Is it to the ‘stiff peak stage’ yet?!

However, they are actually quite simple. Don’t be scared. Remain calm. Be patient.

You probably already have all the ingredients on hand, which is essentially just egg whites and sugar. We do add some cream of tartar for structure and some vanilla and salt for taste. If you don’t already have cream of tartar in your pantry, get some so that you can make dozens upon dozens of snickerdoodles to go with your meringues. I added chopped pistachios and chocolate to these, because I had both in my cupboard and this flavor combination makes my heart glad.

To make meringues you basically just combine all the ingredients in a bowl and whisk them until the mixture gets super smooth and glossy with stiff peaks.

That’s the very simplified way to put it. I would recommend reading this first.

I wasn’t really expecting much from these and made them just for the sake of trying something new. However, I was totally blown away by how much I liked them!

And by how cute they looked.

chocolate pistachio meringues

They aren’t like the dry store-bought meringues that I’ve tasted before. These are crisp on the outside and soft on the inside with just the right amount of sweetness.

I brought them into work and received high praise. I even got an “I don’t normally like meringues, but someone told me I had to try one. I did and then I ended up eating 4.”

This was a feeling of which I was well aware.

chocolate pistachio meringues

This recipe was inspired by The Kitchn. Try them out and let me know what you think!

chocolate pistachio meringues
 
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These chocolate pistachio meringues are less intimidating to bake than you would think, making for a very simple, impressive, and delicious dessert!
Author:
Serves: 20 cookies
Ingredients
  • 3 large eggs whites, room temperature
  • ¼ teaspoon cream of tartar
  • ¼ teaspoon salt
  • ½ teaspoon vanilla
  • ¾ cup granulated sugar
  • ⅓ cup unsalted pistachios, chopped
  • ⅓ cup dark chocolate chips, chopped
Instructions
  1. Preheat the oven to 215 degrees. Line a baking sheet with parchment paper or a silpat mat.
  2. Add the eggs whites to a medium bowl (or the bowl of an electric mixer). Using the whisk attachment, whisk eggs on low speed. They should start to foam.
  3. Add the cream of tartar, salt, and vanilla.
  4. Increase speed to medium. Begin to add the sugar, a little bit at a time whisking well between each addition. The mixture will start to form soft peaks. Gradually increase the speed to medium-high and continue to slowly add the sugar. Be patient. The mixture will continue to stiffen.
  5. Once the mixture has formed stiff peaks (where you dip a spoon in an the peak is able to stay sticking straight up), gently fold in the chopped pistachios and chocolate, saving a little bit of each to sprinkle on the top.
  6. Dollop spoonfuls of the mixture onto the prepared pan. The larger they are, the longer they will need to bake. Sprinkle the remaining pistachios and chocolate on top of the meringues.
  7. Bake for 60-90 minutes depending on the size of the meringues. I was able to get about 20 meringues out of the batter and baked them for 85 minutes. When fully baked, you should be able to lift the meringue off of the baking pan without it breaking.
  8. Turn off the oven, crack open the door, and let the meringues cool in the oven completely.
  9. Store in an airtight container for up to 5 days.

And if you love baking (as I do) you should follow along with The Kitchn’s Baking School. Last week was all about butter and this week is about yeast. Yay learning!

chocolate pistachio meringues

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Thursday Things 10.15.15

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Thursday Things 10.15.15

Coffee coffee all the time. It’s so necessary these days. Or maybe I should just sleep more?

I’m too distracted by the internet…

Anyways, sleep when you’re dead, right? Plus, it’s almost the weekend.

Xoxojd.

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