Perfect CCCs Updated

As if they couldn't get more perfect, well they just did. Perfect CCCs are upgraded and this is now THE only CCC recipe you need. They are my go to for any event, pot luck, or those times when I just have an itch for baking.  

The recipe is very similar to the original Perfect CCCs, with a few extra additions to give them a sweet and salty touch. I have added olive oil in the batter and flakey sea salt on top. My secret ingredient is adding a chopped up Hershey's bar to the mix.

Try not to omit the Hershey's bar if you can. It's worth the trip to the gas station to pick one up. The combo of the semi-sweet chips that stay firm through baking mixed with the melty milk chocolate bar gives it the edge they needed!

I have found myself chopping up leftover Valentine hearts or Easter chocolate bunnies in place of the Hershey's bar. A great way to use up leftover candy. Halloween, I'm waiting for you.... I have also been known to add festive sprinkles to fit the occasion. Muli-colored sprinkles for Cinco de Mayo and birthdays, red, white and blue for the 4th!

Perfect CCCs Updated
yields 32 cookies

½  cup unsalted butter, melted
½ cup olive oil
3 ¼ cups all purpose flour
1 ¼ tsp. baking powder
1 tsp. baking soda
1 ½ tsp. salt
1 ½ cups light or dark brown sugar, firmly packed*
½ cup granulated sugar
2 eggs
1 Tbsp. vanilla extract
10 ounces, semi-sweet chocolate chips, chopped(
1 Hershey’s Chocolate Bar, chopped (optional, if choose to omit, use 12 ounces choc chips)
Maldon Salt

Preheat your oven to 350 degrees. Line baking sheets with parchment paper and set aside. 

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside. In a large bowl mix both sugars. *You can use light or dark brown sugar. I like a dark cookie so I prefer dark brown sugar, but I switch off depending on what I have on hand. Pour the melted butter and olive oil into the bowl with the sugars and whisk until smooth. Add the eggs, one at a time, whisking to combine. Stir in the vanilla.

Slowly add the dry ingredients into the butter sugar mixture. I found a wooden spoon to be the easiest for this job. Once the dough has almost come together, but still a little floury, add the chocolate chips and Hershey's bar.
*I roughly chopped my chocolate chips, so I could get more chocolate in each bite. I also love those little shavings of chocolate sprinkled through the dough! 

Form 2-3 tablespoon size balls. I used a standard size cookie scoop, but overload the scoop getting a larger ball of dough. Place them on a cookie sheet about 2 inches apart. Do not overcrowd the pans. I got 8 balls of dough on a pan, at most. Sprinkle the top of each cookie with flaky Maldon salt. 

Bake for 9-11 minutes, rotating the pan around halfway through. Bake until just slightly golden. 

I firmly believe this is the best chocolate chip cookie recipe. It's easily become my most popular recipe on the site. Thanks to everyone who has made their own batch of Perfect CCCs. But now that I've upgraded the recipe, it's time you whip up a batch for yourself!


Bites of My Life

I haven't "gone back to school" in a couple years now, but hearing about schools starting and having a teacher as a roommate, I have a sense of the school year creeping in and can feel my routine starting to fall back into place. Summer has been c-r-a-z-y and I don't expect much less this fall, but the idea of a routine amongst the crazy sounds pretty nice. 

-I'm really trying to take advantage of what StudioHop has to offer, by exploring studios outside my comfort zone. I stepped into Four Graces pilates studio last week and fell in love. Use my code, AnnieHop20 to get $20 off your first month and hop to pilates with me. 
-Easy tuna nicoise salad for dinners last week. Canned tuna, soft boiled egg, olives, green beans, cherry tomatoes and salty capers!
-Annie through the years while cleaning out old boxes and organizers. I found a slew of old business cards from my high school entrepreneur adventure to my summer gig in D.C.
-Friday started off slow and easy with this at home smoothie bowl. 
-Friday ended a little more wild being transported via party bus.
-Beer, nachos, fried chicken and okra. Solid Oklahoma night at our state's oldest bar. 
-Shnugs and snugs with Claire now that she if back from NYC.
-From living with Matty girl when she first met Steve to then seeing them get married is something rare and so cool. Funnest night celebrating the Behms.  
-StudioHop recently launched in Tulsa and I'm so excited to have Katie repping SH up north. Catch us both at their Tulsa Launch Party this Saturday at Lululemon on Brookside!
-The Matcha Flotcha Flame from Wheeze the Juice is my version of matcha heaven. Just matcha, coconut milk and cinnamon. 
-A rainy weekend, fallish temps and having someone around who geeks out over pumpkin seeds, resulted to these Double Chocolate Pumpkin Seed Cookies along with Perfect CCCs being baked up yesterday.
-A healthy twist on Shrimp and Grits coming soon!


Bites of My Life

The whole fam damily was reunited this past weekend to celebrate Elle finally joining the party and oldest sis getting married! In Tucker fashion our weekend consisted of lot's of eating, with the addition of a family Cyclebar session and lot's of squeals and stares at the new kid in town (Elle). I love having the whole crew together! Before we are Brooklyn Bound for C & M's big day, a stop in Miami is on the horizon for a little bachelorette fiesta!

-Decided to go vegan, Monday through Friday morning. Why? For the pure reason to see if I could. Results. I ate so many carbs in replace for meat and dairy.  Will I do it again, probably not. Why until just Friday morning? Because like I said above, I knew our weekend would consist of some delicious eats I wasn't going to miss out on. 
-My oldest friend with my newest friend :) A special Monday indeed. 
-Had been on the hunt for the perfect modern but still vintage looking oriental rug. With the help of Libby's post, I scored this rug for my bedroom. Full room shot to come. 
-The strawberry almond milk from Wheeze 1. is delicious 2. is the prettiest shade of pink and 3. I'll by any healthy food that comes in the prettiest shade of pink.
-Exhibit A of all the carbs while going vegan. Will I go vegan again, no. Will I make this pasta again? 100% yes. Recipe can found here
-The best mornings are when I get a work out in early enough to still have time to enjoy a walk before work. Caffeine and company make it even better!
-Needing killer photos taken? Contact my girl Madi. Need a killer lunch or dinner spot? Visit us at The Jones Assembly
-If you haven't had the salmon ceviche at Barrios you are wasting your time. Whole 30 approved and the best dish eva. 
-Elle girl ready for some fun in the sun. 
-From Oklahoma to New York to Australia, it's time to get Claire and Mike married!
-Tucker Time in full affect.
-Today is sister's bday, but we celebrated yesterday while the whole fam was still in town with these waffles.


P.S. A big congrats to my girlie girl and blogging bestie Molly on she and William's engagement

Bites of My Life

Many monumental moments last week. Our family grew as sis gave birth to the most perfect little girl. Elle Frances was born last Thursday and my whole family is in a baby comma of obsession. As the first grandchild on both sides, I only hope she can handle all the attention. Fun fact I gave Kat and JK the idea for her name last fall before they even knew they were pregnant. They kept the name a secret the whole 9 months and I burst into tears in the hospital when they finally revealed her name. Not to mention my middle name is also Frances, so we are basically twins now. 

Monumental moments part 2; we hosted our first concert at The Jones Assembly. To everyone's surprise we pulled it off without a hitch and now I'm eagerly awaiting the rest of our fall lineup. Life isn't slowing down, but only getting better with speed. 

-A turkey burger salad with a side of #GabetheBabe. 
-EnCroute twice in one week, because their avocado omelette has me crawling back for more. 
-I love these little 100 calorie chia bars by Health Warrior. The Mexican Chocolate flavor is new to me, but so delicious and perfect way to curb my sweet tooth. 
-All the veggies and hummus please, with a side of greek meatballs. 
-Recipe post finally!! Italian Chopped Salad perfect for a crowd, better for lunches. Get the recipe here. 
-Elle Frances Krenger 7.27.17, I'll never forget this day. 
-Work by day, dinner and drinks by night, all at The Jones
-When in doubt, #putaneggonit. 
-Better Than Ezra and The Wallflowers broke in the stage at our inaugural concert. 
-Embraced every bit of my Sunday with taking back to back yoga classes at Soul Yoga.
-Then enjoyed some squishy baby snuggles with my Elle girl.
-Rounded out the day with a Sunday sundae. 


Italian Chopped Salad

Recipe posts are BACK! After a two and half month hiatus, I come back with a recipe for non other than...a salad. This chick loves a good salad though, so be it.


I used to eat wimpy, non-protein, rabbit food salads. That just won't cut it now. I'm not sure if I'm still growing or that I'm working out more, but I want all the protein, healthy fats and goodies in my salads. With sliced salami, salty artichokes and kalamata olives, fresh tomatoes and protein packed chickpeas, I'm crushing on this Italian Chopped salad! 


Once you marinate the chickpeas and artichokes the rest of this salad comes together in under 10 minutes. Serve it as a hearty main salad or divide amongst your friends and fam with grilled chicken or fish as a side! Skip to the bottom to see how I stretched this salad out over a week to eat for lunches. 

Italian Chopped Salad adapted from Foodie Crush
serves 2 as a main, 4-6 as a side*

1/4 cup olive oil
2 Tbsp. red wine vinegar
1 tsp. garlic powder
1 tsp. dried thyme
1/2 tsp. salt
14 tsp. pepper
1, 15 ounce can of chickpeas, drained
1, 14 oz can plain artichoke hearts
4 cups chopped romain lettuce (2 large romaine hearts)
8-10 oz cherry tomatoes, quartered
1/4 cup kalamata olives
4 oz salami, sliced into strips
Maldon salt, to finish

In a small bowl or mason jar, combine olive oil, red wine vinegar, garlic powder, dried thyme, salt and black pepper. Shake or whisk to mix. 

Drain and rinse your can of chickpeas. Pat dry then place in a medium bowl. Drain your can of artichokes and chop into quarters, then add to the chickpeas. Pour 2 tablespoons of the dressing on the chickpeas and artichokes to marinated for 30 minutes. Reserve the rest of the dressing for later.

Add the chopped romaine to a large bowl. Add your tomatoes, olives, and sliced salami. Add the chickpeas and artichokes in the dressing to the lettuce mixture. Pour the reserved dressing over the salad then toss to coat. Sprinkle over some Maldon salt and fresh cracked pepper to finish.

*I have been eating this all week for lunch. To preserve the lettuce, keep each component in separate Ziplocks and Tupperware, including the dressing. Each morning I toss it all together with a drizzle of dressing and it is still fresh at lunch time! I got 4 days of salad from this recipe.