real life foodie adventures

I’m a sucker for reasons to celebrate. As much as I love to play in the kitchen in general, I love it even more when there’s a purpose in mind. Holidays, birthdays, milestones in life…

When I started this blog just three months ago I honestly wondered if I could successfully make a go of it. After all, there are so many wonderful food bloggers out there already - I knew I’d be a small fish in a very large pond. But, my love of food and my love of photography pushed me forward. It was something I had to try… and oh my, am I having fun! And I’m meeting so many great people along the way.

You can imagine my excitement, then, when I checked my stats yesterday and discovered that Culinography has already logged over 10,000 hits! Amazing! It’s a small milestone, but not one I expected to hit so soon. It’s also the perfect reason to celebrate!

I’ve been pining over Heidi Swanson’s Mesquite Chocolate Chip Cookies since the first time I saw them. I was curious about her use of mesquite flour and spent a long time looking around for a place where I might be some locally. Unfortunately, I didn’t have any luck in locating it. But, I still couldn’t stop thinking about these cookies.

I finally gave in a few weeks ago and ordered some from Casa de Fruta. And then I waited. When it finally arrived at our doorstep, I broke open the box, cut open the bag, and was greeted by the most wonderful, warm scent.

The mesquite tree grows in desert regions throughout the world and mesquite flour is made from the seed pods of the tree. The taste is often compared to mocha coffee, cinnamon, and chocolate. It can be used either as a spice or a flour, and can be used in soups, baked goods, meat dishes, and more. Because it’s not known for its structural characterstics, it’s used primarily for its flavoring qualities, so - if you plan to use it for baking, you’ll need to use it in conjunction with other flours. As if the taste isn’t enough to charm you (and it is), mesquite flour is another one of those “superfoods” - gluten free, high in protein and dietary fiber, and rich with magnesium, protein, and potassium. It’s also high in lysine with a low glycemic index. (Source: Casa de Fruta)

Intriguing, right? I know. That’s why I had to try it. Unfortunately, after all of my procrastinating, Heidi had removed the recipe from her site to put into her cookbook. The cookbook that I don’t yet have. How, then, was I going to make these cookies that I’d waited so long to make?

Enter David Lebovitz, who has sung the praises of Heidi’s cookies on more than one occasion. Luckily for me (and, perhaps, for you) he posted his take on her recipe. Perfect. I was back in business! Into the kitchen, then… let’s make some cookies!

These cookies made the house smell so amazing it was hard to wait for the first one to cool enough to taste it. I waited as long as I could and sampled one warm. Chocolaty, smoky, and sweet all at the same time, these cookies were quite the treat for my tastebuds. I congratulated myself for finally making the purchase and vowed to keep mesquite flour in my pantry for ever and ever, amen.

If you’re looking for something different to spice up your pantry, I’d highly recommend seeking out mesquite flour. I’m already dreaming of adding it to other cookies… and muffins… and something savory… and… well, you get the idea.

So, thanks to everyone who continues to stop in here. I hope you continue to enjoy your visits and that we can continue to share, learn, and celebrate lots of great little milestones together!

Mesquite Chocolate Chip Cookies
(adapted from Heidi Swanson’s Super Natural Cooking by way of
Dave Lebovitz)
1½ cups all-purpose flour
1 ½ cups whole wheat flour
1/2 cup mesquite flour
1 teaspoon aluminum-free baking powder
1 teaspoon baking soda
¾ teaspoon salt
8 ounces unsalted butter, room temperature
1 cup granulated sugar
1 cup brown sugar
3 large eggs, room temperature
1 tablespoon vanilla extract
2 cups rolled oats or a mixture
2 ½ cups chocolate chips

Preheat oven to 375 degrees F and line two baking sheets with parchment paper or silicone baking mats.

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

Beat the butter until soft. Add the sugar and beat until creamy. If using a mixer, stop it once or twice and scrape down the sides. Add the eggs one at a time until completely incorporated, then add the vanilla.

Add the flour mixture in three batches, incorporating it as you go. Mix in the oats and chocolate chips. The dough will be very stiff.

Drop mounds, about two tablespoons of dough each, evenly-spaced onto the baking sheet.

Bake for 10-12 minutes, until just beginning to set. (Be sure not to overcook! Mine were done at 10.)

Yield: About 50 cookies