A few years back, my mom had this amazing edamame and chickpea recipe that I LOVED. She never had a recipe or wrote it down, so for several days I have been trying to recreate it. I think I got this recipe as close as I possibly can. It is very simple and doesn’t require a lot of work. I love eating these so much and they are perfect for a snack.
- chickpeas (I used about a cup)
- edamame (also about a cup)
- 2 tbsp olive oil
- garlic salt (optional)
- pepper (optional)
- season salt (optional)
- Preheat oven to 400 degrees (F).
- Spread the edamame and the chick peas evenly on a slightly greased baking sheet.
- Drizzle the olive oil on the edamame and chickpeas. Mix with hands so that they are each coated with olive oil.
- Sprinkle any salt/pepper you prefer. (I eyeballed this to make sure I was putting just enough on). Again, mix with hands.
- Make sure everything on the baking sheet is even and stick in the oven for 15 minutes.
- Flip with spatula and cook another 15 minutes.
- Let cool before eating.
PSA: I have a recipe for the best cookies you have ever tasted. (I promise)
A few weeks ago, I came across a chocolate chip cookie recipe. I tweaked the original recipe just a tad and it’s safe to say, I made the best cookies I have ever tasted. They are literally the puffiest, softest, chocolatey-est cookies in the entire world.
- a stick of salted butter (8 tbsp)
- 1/2 cup white sugar
- 1/4 cup brown sugar (I used light)
- 1 tsp vanilla (sometimes I add a little extra)
- 1 egg
- 1 1/2 cup all-purpose flour
- 1/2 tsp baking soda
- 1/4 tsp salt
- 3/4 cup chocolate chips (let’s be honest.. I added more than 3/4 cup)
- Preheat oven to 350.
- Microwave stick of butter for about 40 seconds so it’s melted but not hot.
- Beat the butter and sugars together until creamy. (I used electric beaters)
- Add vanilla and the egg to the creamy mixture and beat with the beaters for 10-15 seconds. (NO longer than 15 seconds… this ensures the cookies will be soft and puffy)
- Add flour, baking soda, and salt and mix with your hands (or wooden spoon). Press all the crumbles into a ball of dough. (If the mixture is sticking to your hands at this point, you can add more flour as needed.)
- Add chocolate chips and mix throughout.
- Drop dough on a greased baking sheet about 2 inches apart. (12 balls for regular cookies/ 9 balls for large cookies)
- Bake 9-11 minutes until the edges look a little golden. (but do NOT overbake)
- Let cool for 30 minutes.
- Store in an airtight Tupperware container or Ziploc bag. They should stay soft and fresh for a least a week.
- Never overbake your cookies. That can make your cookies stiff and potentially burn them.
- I have noticed I get better cookies when I use a greased pan rather than a baking sheet with parchment paper on it.
- Add more flour by the tablespoon if you happen to notice your dough is really sticking to your hands. If you don’t, your cookies could turn out to be flat.
- I personally also don’t like when the cookies are flattened (as much), rather than when they are cooked without flattening them.