Light Monkey Bread

In coming up with a new Christmas breakfast idea, I decided to try (healthy) monkey bread..in addition to my Breakfast Casserole.  I found a recipe I was interested in trying in Cooking Light.  This recipe looks somewhat long and complicated, but it's actually fairly simple and quick (minus letting the dough rise part).  I'm also warning you that it will go quickly, so make two batches (or be prepared to make it again, and again).  I made my second batch on New Year's Day and it was gone just as quickly.

Ingredients:
Bread Ingredients:
3 Cups All-Purpose flour 

• 1 Cup Whole-Wheat flour 
• 1 Tsp. Sea Salt
• 1 Package Yeast (about 2 1/4 teaspoons)
• 1 Cup Skim Milk, Warm (120° to 130°)
• 1/4 Cup Orange Juice, Warm (120° to 130°)
• 1/4 Cup Honey
• 2 Tbsp. Butter, Softened
• Cooking spray
• 1/2 Cup White Sugar
• 1/2 cup Brown Sugar, Packed
• 2 Tsp. Ground Cinnamon
• 3 Tbsp. Skim Milk
• 2 Tbsp. Butter, Softened
• 
  • Glaze Ingredients:
  • 1/2 Cup Powdered Sugar
  • 2 Tbsp. Skim Milk
  • 1 Tsp. Vanilla extract

Directions:
1. Combine flours, salt, and yeast with your Kitchenaid (or regular mixer) until combined. Slowly mix in the milk, juice, honey, and 2 tablespoons butter; mix dough at medium speed 5-7 minutes or until smooth and elastic. It gets pretty tough to mix, so feel free to stop after a few minutes and do some heavy kneading/folding of the dough by hand.
2. Place dough in a large bowl coated with cooking spray, turning to coat. Cover and let rise in a warm place, free from drafts, 1 hour or until doubled in size (I turn my oven on to 300 or so degrees, cover bowl with plastic wrap, and set bowl on top of stove so it gets just warm enough). 

• 3. Combine white sugar, brown sugar, and cinnamon in a small bowl. In a separate bowl, whisk together the remaining 3 tablespoons milk and 2 tablespoons butter.
• 4. Knead/fold dough a couple times and divide into 8 equal portions (I split it into two, then split those into two, then those all into two). Working with one portion at a time, roll into a (roughly) 8-inch rope. Cut or tear  8 equal pieces, shaping each piece into a 1-inch ball (does NOT need to be perfect, I just tear into roughly same size pieces and do a quick ball shape--not perfect at all). 
• 5. Coat each ball in milk/butter mixture, then roll in sugar/cinnamon mixture. Place balls in a large Bundt pan coated with cooking spray. Repeat procedure with remaining 7 dough ropes. Sprinkle any remaining sugar mixture over dough. Cover and let rise in a warm place, 1 hour or until almost doubled in size again.
• 6.  Bake at 350° for 25 minutes or until golden. Cool 5 minutes. Place a plate upside down on top of bread; invert onto plate. 
• 7. Combine glaze ingredients (powdered sugar, milk, cream cheese, and vanilla) in a small bowl, stirring with a whisk. Drizzle over bread and enjoy!

The bread is best served warm (in my opinion), so microwave your serving for 20 or so seconds, just until warm (too long and the balls will get hard and stale).

Yum.  

Best-Ever Sugar Cookies

It's Holiday time!  That means time for me to go crazy making homemade candy (Cream-Filled Truffles, Chocolate Caramels), cookies, and other goodies (like my Hot Chocolate with Peppermint Chocolate Marshmallow Sticks).  I swear, if I ever quit my day job, it will be to open a place where I get to make these treats all of the time.

These sugar cookies have received rave reviews from anyone who eats them and after a little bit of tweaking, I finally think I have them just perfect.  This recipe yields about 60 cut-out cookies, which is just right for me to give some as gifts and leave some at home for us to nibble on.  The longest part of this process is the frosting, but it's fun (I cheesily blast Holiday tunes while I frost) and I look forward to a couple years from now when my son, Maxwell, can help me (instead of me frosting them while he naps).

I will admit that I wouldn't try to tweak the recipe to be healthier (shocking that I would say that, I realize), by adding whole wheat/less butter/other sweeteners or whatever, because I've been trying it for awhile and my results yield a mediocre cookie (using whole wheat flour) with less than stellar reviews.  So, enjoy this treat in moderation.

The frosting/icing recipe is found here (along with how to make Chocolate Sugar Cookies):

Ingredients:
1 1/2 Cups Butter, Softened
2 Cups White Sugar
4 Eggs
2 Tsp. Vanilla Extract (the real thing is better than imitation!)
4 1/2 Cups All-Purpose Flour (plus more for rolling out the dough)
2 Tsp. Baking Powder
1 tsp. Sea Salt

Directions:
1.  In a large bowl, cream together the butter and sugar until smooth.  Beat in eggs, one at a time.  Mix in the vanilla.

2.  Mix in the flour, sea salt, and baking powder (you might want to stir in the last cup by hand).
3.  Preheat oven to 400 degrees.
4.  Roll out dough (working with 1/3 the batter at a time) onto a floured surface.  Roll out the dough to 1/4" to 1/2" thickness.  Cut into shapes with cookie cutters.  Reroll scraps 2-3 more times and cut shapes into that (eventually dough will get too stiff and flour-y, so discard scraps after 2-3 re-rolls).
5.  Place cookies 1" apart on an ungreased cookie sheet.  Bake for 7-9 minutes, or until lightly browned on the bottom.  Transfer to wire rack to cool.

Serve plain or frost and decorate as desired (directions found here).

Enjoy!

Some Menorahs for my Jewish friends. 

Some Personalized Christmas Stocking Cookies

Golden-Crusted Brussels Sprouts

I have to share this recipe with you for an absolutely delicious side dish.  Brussels sprouts are a fairly new love of mine and this recipe is so simple, easy, and healthy.  Plus, there are only 4-5 ingredients.  I have been making these often in the winter, ever since I had them prepared similarly at my friend Lindsay's--her also-awesome food blog is here.

Ingredients:
24 Brussels Sprouts, rinsed well
2 Tbsp. Olive Oil, divided
Sea Salt and Black Pepper, to taste
Parmesan Cheese, optional

Directions:
1.  Cut each Brussels Sprout in half, length-wise.  Drizzle 1 Tbsp olive oil over brussels sprouts and rub in.  Sprinkle with sea salt and pepper.
2.  Heat remaining 1 Tbsp. oil in extra-large skillet over medium-low heat.  Add in brussels sprouts, face-down, and cook for 4-5 minutes, or until lightly browned.  Stir them a bit and cook for 1-2 minutes longer.  Remove from heat and serve immediately (sprinkled with Parmesan cheese if you prefer).

Enjoy!

Skinny Sweet Potato Skins

I've recently become a huge fan of Pinterest (and all other things that distract me from working on my dissertation--ha, funny, but also not funny).  While browsing food for inspiration, I came across these Healthy Sweet Potato Skins thanks to Pinch of Yum and just HAD to try them.  I love potatoes and this is a way to try a classic taste in a healthy way.  Feel free to serve these as a meal themselves (and even top with turkey bacon) or as a side dish paired with chicken or fish.  They would also make a great party appetizer.


Ingredients:
3 Sweet Potatoes
1 Tbsp. Extra-Virgin Olive Oil, plus more to spread on cooked skins
2 Tbsp. Minced Onion
1 Bag (6 oz) Baby Spinach, Fresh (rinsed and dried)
1/4 Cup (2 oz.) Light or Non-Fat Sour Cream
1/4 Cup (2 oz.) Light or Non-Fat Cream Cheese (I used whipped)
1 Cup Chickpeas/Garbanzo Beans
1/4 Shredded Mozzarella Cheese or Mexi-blend (Light or Non-fat)
Sea Salt and Black Pepper, to taste

Directions:
1.  Preheat oven to 350 degrees.  Stab (not to sound too violent) each potato multiple times with a fork.  Wrap each potato in foil.  Bake at 350 for 45-60 minutes, or until they are tender.
2.  Cut potatoes in half and let cool for 5-10 minutes.  Meanwhile, heat olive oil and onion over medium-high heat for 2-3 minutes.  Add in spinach and heat for an additional 2-3 minutes, or until spinach is cooked and starts to look wilted.  Remove from heat and set aside.

3.  Scoop out most of the sweet potato "meat" from the potato (leave a thin layer left).  Mix sweet potato "meat" with the sour cream and cream cheese until well-combined and mashed.  Add in the chickpeas, spinach, and sea salt and pepper (optional) (Also, watch out for baby hands, see photo at right).
4.  Spread a little bit of olive oil on the skins of the potatoes and Bake for another 5 minutes.  Remove from oven and fill each potato skin with the sweet potato mixture.  Top with Mozzarella cheese.

5.  Bake again for 10-15 minutes, or until cheese is melted and filling is heated.


Enjoy!

Fish Tacos

A few weeks ago, I had Mahi Mahi fish tacos at The Chart House in Alexandria, Virginia.  Since then, I've been re-inspired to make my own version at home (I get inspired each time I eat fish tacos in a restaurant, but had yet to make them myself, until now).  I'm a huge fan of Tilapia, which I used in these tacos, because it is so versatile (not too fishy in terms of taste, mild, so you can make it with any flavors), is sustainable (good for environment and your health--less pollutants in the fish itself), and is very light and healthy.  This recipe makes for an amazingly healthy meal..and it tastes awesome.
This recipe is adapted slightly from Martha Stewart's.

Ingredients:
1/2 Cup Fat-Free or Low-Fat Sour Cream (organic)
3 Tbsp. Lime Juice

2 1/2 - 3 Cups Cabbage, Red or Green (I used green, pre-bagged)
2 tsp. Dried Chives (or 2-3 scallions, thinly sliced)
1/3 Cup Fresh Cilantro or 2 Tbsp. Dried Cilantro
2 tsp. Chili Powder
1/2 tsp. Cumin
1/2 tsp. Black Pepper
2 Tbsp. Extra-Virgin Olive Oil
1 tsp. Red Pepper Flakes
14-18 oz. Tilapia Fillets (or other white fish, like Mahi Mahi or Cod).
Black Pepper and Sea Salt, to taste
8 Tortillas (your preference what type--corn vs flour, I used whole-wheat flour ones)
Guacamole or just slices of Avocado (I served my guacamole, minus the tomatoes)


Directions:
1.  Mix together the sour cream and lime juice in a large bowl.  Place half of the mixture into a separate, small serving bowl and set aside.
2.  Add the cabbage, chives, cilantro, chili powder, cumin, and black pepper to the large bowl with the sour cream mixture.  Stir or toss well to mix together.
3. Cut each fish fillet into 4 strips length-wise and then cut each of those strips into 3 pieces (12 strips per fillet).  Season lightly with sea salt and black pepper (optional).
4.  Over medium high heat, warm olive oil and red pepper flakes in a large skillet.  Add half of the fish pieces and cook about 5-7 minutes (2-4 minutes on each side), or until fish is no longer opaque.
5.  Heat tortillas per your package's instructions.
6.  Fill each tortilla with fish and cabbage mix.  Top with reserved sour cream mixture and guacamole.  Serve immediately.

You could also add in some black beans or serve them on the side.

Enjoy!

Classic Homemade Pumpkin Pie

Happy (belated) Halloween everyone!  I wanted to make a pumpkin pie as a celebration for my son's first Halloween this past week.  He was dressed up as a toothless vampire, which was totally adorable by the way.  This recipe is inspired from memory from my Mom and Grandma and from various other recipes, such as this one on All Recipes. This is a truly homemade pie though and perfect for Halloween, Thanksgiving, Christmas, holiday dinners, and well, just because.

Ingredients:

Pie Crust
1 1/4 Cups (Organic) All-Purpose Flour (plus extra for floured surface/rolling out dough)
1/2 tsp. Sea Salt
1/2 tsp. Sugar
1/2 Cup (1 stick, 8 Tbsp) Unsalted Butter, Cold
4-6 Tbsp. Cold Water

Pie Filling
(some of the ingredients shown on the right)

2 Cups Fresh Pumpkin Puree or 1-15 ounce Can
1/2 Cup Light Brown Sugar
1/3 Cup White Sugar or Agave Nectar (as sugar substitute)
1/2 tsp. Sea Salt
2 Eggs (or Egg Whites/Substitute for lower cholesterol/calories)
2 tsp. Cinnamon
1/2 tsp. Nutmeg
1/4 tsp. Ground Cloves
1 tsp. Ginger
1/4 tsp. Allspice
1 1/2 Cups Evaporated Milk (Fat-Free)

(Note: you can substitute 4 tsp. Pumpkin Pie Spice--sold in stores--instead of all the spices separated out if you desire).

Directions:

Pie Crust
1.  Combine the flour, salt, and sugar in a small bowl or food processor.
2.  Using a food processor or blender, combine flour mixture and half the butter.  Mix for just 30 seconds.  Add second half of butter and mix for another 30 seconds.
3.  Add 3-4 Tbsp. Ice water, just enough so it's not too crumbly.
4.  On floured surface (or right there in the bowl--that's what I did), put dough into small disk.  Wrap in plastic wrap and refrigerate 30 min to 1 hour.

5.  Once dough is chilled, remove from refrigerator and place onto floured surface.  Roll out with floured rolling pin to roughly a 12" circle, about 1/8" thick.  Make sure dough is not sticking to surface (add more flour underneath, if it is).  You can instead put the dough between two pieces of wax/parchment paper (sprinkle flour on it as well) and roll it out that way.  Much easier and cleaner (that's what I did--see photo).
6.  Place dough on top of 9" pie dish or tin.  Remove excess dough hanging over pan, or fold under itself.  Make indentations on the crust if you desire, with your finger or fork.  Next step is for the filling, below.

Pie

1.  Preheat oven to 350 degrees.  To get your pumpkin puree, take a small-medium sized sugar pumpkin and cut in half (top and bottom).  This is by far the hardest part of the whole recipe, because these suckers are firm--if you get your pumpkin in half--way to go.  (I stick a knife in, wiggle/saw it for a bit, then pull it out and re-stick a few inches away until I was able to pull it apart).  Scrape out pulp and seeds (keep your seeds to bake Pumpkin Seeds).  Place cut side down on a foil-lined baking sheet.  Bake for 1 hour to 1 hour and 30 minutes (until skin is dimpling and pumpkin is soft).

2.  Increase oven temperature to 425 degrees.
3.  In your kitchenaid, or other blender, mix together the brown and white (or agave nectar) sugars, salt, and pumpkin spices.  Add in the eggs, one at a time.
4.  Slowly mix in the pumpkin puree and milk.  Make sure thoroughly combined, about 2-3 minutes.

5.  Pour pie filling into pie crust (a trick to prevent spills is to pull the rack of the oven out a bit and set the pie crust on it...then pour the filling in).  Bake at 425 for 15 minutes.  After 15 minutes, reduce heat to 350 and bake for 40-50 minutes or until a toothpick inserted in the middle comes out clean.
6.  Cool for 1-2 hours.

Top with whipped cream (optional) and enjoy!

Reese's Peanut Butter Blondie Bars

The day after Halloween, I stared into our still-heaping bowl of Halloween candy and decided to make some blondie bars featuring some of the candy.  Although the bars are a quick and easy sweet treat, I'm not sure it was a good idea to make them (because I keep eating them).  I used Reese's Peanut Butter Cups, but blondie bars are pretty versatile and you could use a variety of other types of candy (Snickers, Milky Way, M&Ms, and the list goes on).

Ingredients:
1 to 1 1/2 Cups Peanut Butter Cups, broke into pieces (I used 6 regular size cups broken up)
1 Cup All-Purpose Flour (could do half whole wheat flour to make a bit healthier)
1/2 tsp. Sea Salt
1/2 Cup (8 Tbsp.) Light Butter, softened
1/2 Cup Light Brown Sugar, packed
1/3 Cup White Sugar (or Agave nectar)
1 Egg
1 tsp. Vanilla Extract

Directions:
1.  Preheat oven to 350 degrees.  Spray a 8x8 glass baking dish with cooking spray (or line with parchment paper with 1" overhang).
2.  Mix together the butter and sugars until well-combined.  Add in the egg and vanilla extract and continue mixing.
3. Slowly mix in the flour and salt.
4.  By hand, stir in half of the peanut butter cup pieces.
5.  Spread batter into baking dish.  Sprinkle remaining peanut butter cup pieces on top.  Bake at 350 degrees for 40-45 minutes, or until edges are lightly browned and a toothpick inserted into the middle comes out clean.

Enjoy!

Ranch Sour Cream Dip

Here is a quick and tasty alternative to ranch and other chip dips and dressings.  This recipe is easy to make, low in calories and doesn't have all the extra sodium and preservatives in store-bought dressings and dips.  I actually came up with it after making my Buffalo Chicken Meatballs and realizing I had no ranch dressing (I prefer ranch over bleu cheese, personal preference) to dip them in.  So, I looked around in my refrigerator and cupboard for what I did have and came up with this recipe.  It is really tasty and a perfect complement to the spice in the wing sauce.  You could also serve it as a veggie dip, with chips or pita, on a baked potato, or as an alternative to sour cream for tacos or other Mexican-inspired dishes.  If you prefer a "heartier" (granted, it becomes less healthy) flavor, add in a bit of (light) mayonnaise.   

Ingredients:

1 Cup Low-Fat or Fat-Free Sour Cream (Organic)
1 tsp. Dill
1 tsp. Garlic Powder
1 tsp. Chopped Chives (I used dried instead of fresh)
1/2 tsp. Dried Parsley
1/2 tsp. Onion Powder
Sea Salt & Black Pepper, to taste

Directions:
1.  Combine all ingredients in a bowl and stir together, mixing well.

Serve and Enjoy!

Pumpkin Chai Tart & Tartletts

It is clearly fall now with the brisk, chilly air, the leaves beginning to fall, football, and Halloween coming up soon.  Fall is definitely a favorite season of mine.  With it, comes exciting food changes too.  I had an amazing Pumpkin Pie Chai Tea the other day at Mayorga Coffee and decided I needed to not only make a similar recipe at home--you can find the recipe for Pumpkin Pie Chai Tea (or latte) here.
Then, I realized I also had to make it in a pie (or a tart or tartlett).  Not only is this dish absolutely amazing in terms of deliciousness, but it's a great home air-freshener too (bake this and your place will smell awesomely like fall should smell). .
Note that I included photos of both a tart (large pie size) and tartletts (approx 6" across).  You could also make mini-tartletts...just modify your cooking times (the smaller they are, the less time they need to cook).

Ingredients:

Pumpkin Chai Filling
2 Cups Chai Tea, Strongly Brewed (I used 4 bags, steeped about 5-7 minutes)
8 Ounces Cream Cheese, Softened (Reduced or Non-Fat)
1/2 Cup Agave Nectar (or could just use White Sugar if you prefer)
1/2 Cup Sour Cream
1 Egg
2 Egg Yolks
2/3 Cup Pumpkin Puree (Fresh or faster route and do canned)
1/2 tsp. Salt
1 tsp. Vanilla Extract

Shortbread Crust
3/4 Cup Butter, Softened (1 1/2 sticks, Organic, of course)
1/2 Cup Powdered Sugar
1 tsp. Vanilla Extract
1/2 Cup All-Purpose (organic) Flour
1/2 Cup Rice (organic) Flour
1/4 tsp. Salt

Directions:

Pumpkin Filling
1.  Preheat oven to 350 degrees.  Put brewed Chai tea in a small saucepan over medium-high heat.  Bring a boil and reduce to 4-5 Tbsp.  Set aside and cool.
2. In a mixing bowl, cream together agave nectar and cream cheese.  Add sour cream and mix well.  Add eggs/yolks in, one at a time.
3.  Add pumpkin, salt, vanilla, and Chai tea reduction.  Stir together.

4.  Pour into tart pan lined with shortbread crust.
5.  Bake at 350 about 45-55 minutes, or just until set for large tart.  For tartletts, bake about 35-45 minutes, or until set (25-35 minutes for mini-tartletts).


Shortbread Crust
1.  Cream together the butter and powdered sugar.  Add in vanilla.
2.  Slowly add in the flour and salt, just until combined.
3.  Cover in plastic and set in refrigerator for about an hour.
4.  Once dough is back to room temperature, roll to 1/4" thickness and mold to tart pan.
5.  Bake once filled with Pumpkin Chai Filling.

Enjoy! Sprinkle with pumpkin pie seasoning, nutmeg, or cinnamon.  Top with whipped cream or chocolate shavings.  Best enjoyed on a chilly night, snuggled up, with a mug of pumpkin pie chai tea. :)

Carrot & Sweet Potato Soup

So lately I've been making a lot of baby food and spending less time being innovative in the kitchen for the adult meals.  Last week, I was making some plums, carrots, and sweet potatoes for Maxwell to eat and had more than enough potatoes and carrots left over.  Thus, I decided to make a Carrot and Sweet Potato Soup for an adult dinner!  You can follow either set of instructions (pureeing carrots and potatoes first, or later on).
Very healthy meal, loaded with beta-carotene, vitamins A, B6, K, C and dietary fiber.

Ingredients:
1 lb Fresh Carrots (peeled, cut into roughly 1" pieces) (Organic, preferably)
2 Sweet Potatoes/Yams (Organic, preferably)
2 Tbsp. Butter (again, Organic, you get it, I know...)
1/4 Cup Minced Onion (or Chopped Fresh Onion)
2 Tbsp. Minced Garlic
1/2 Cup Dry White Wine
4 Cups Water
1 Bouillon Cube (Vegetable or Chicken) (or 2 tsp. Granulated Bouillon)
Sea Salt, to taste
Black Pepper, to taste

Directions:
1.  Peel the sweet potatoes and cut into 1" cubes (roughly, precision not needed).
2.  Cook butter, onion, garlic, carrots, and potatoes in a large stockpot over medium heat for 5-7 minutes.  Pour in the wine and cook 2-3 minutes, or until it is reduced about 50%.
3.  Add water and bouillon and bring to a boil (turn heat to medium-high).
4.  Reduce heat to low and simmer for 15-20 minutes, or until carrots and potatoes are tender.
5.  Remove from heat and puree. You can do this with a regular blender, immersion blender, Baby Bullet in my case (it was a great gift!), or whatever (even a masher).  I actually use my immersion blender A LOT too. You will have to blend in batches, most likely.
Now skip to the bottom....

Alternative Directions (Puree first):
(if for some reason you want pureed carrots or sweet potatoes alone for another dish/baby food)
1. Preheat the oven to 400 degrees F.
2.  Take peeled, cut up carrots and put in saucepan with 2 cups water.  Cook over medium-high heat for about 10 minutes, or until carrots are tender and break easily with a fork.
3.  Meanwhile, poke sweet potatoes with a fork multiple times.  Then wrap sweet potatoes in foil and bake in preheated oven for 45-55 minutes (depends on size of potatoes), or until potatoes are tender.
4.  Puree the carrots however you want.  You can do this with a regular blender, immersion blender, Baby Bullet in my case (it was a great gift!), or whatever (even a masher).  I actually use my immersion blender A LOT too.
5.  Using a fork, scrape off the skins of the semi-cooled sweet potatoes.  Puree them with your preferred device and remaining 2 cups water.
6.  Cook butter, onion, and garlic in a large stockpot over medium heat for 3-5 minutes.  Pour in the wine and cook 2-3 minutes, or until it is reduced about 50%.
7.  Add in carrot and potato purees and bouillon.  Cook over medium heat for 5 minutes, stirring well.
8.  Reduce heat to low and simmer for 10 minutes.

Feel free to vary it by stirring in different herbs (thyme or basil or ginger) and/or adding some light cream to it.  Top with croutons.  Season with the sea salt and black pepper, to taste.

Serve immediately and enjoy!

Chocolate Chip Pudding Cookies

Looking for a yummy cookie?  Try a twist on a traditional chocolate chip by using pudding.  Adding pudding mix gives the cookies a lot of texture and form (look great aesthetically), in addition, great flavor.  My Mom makes A-M-A-Z-I-N-G Chocolate Chip Pudding Cookies, and here is my version of them.  We are going to some friends' house tomorrow night and I needed a dessert option that can sit in the car all day, because I don't have time to come home (in a cooler though, just in case it gets super-hot).  Cookies are a perfect solution...and who doesn't love a good cookie?  I hope you enjoy them!

Ingredients:
1 3/4 Cup All-Purpose Organic Flour
3/4 Cup Whole-Wheat Organic Flour
1 tsp. Baking Soda
1/2 tsp. Sea Salt
1 Cup Organic Butter, Softened (2 Sticks)
1/4 Cup White Sugar
3/4 Cup Brown Sugar, Packed
1 Pkg. (4 oz) Instant Vanilla Pudding

1 tsp. Vanilla Extract

2 Eggs
1 Pkg. (12 oz.) Chocolate Chips

Directions:
1.  Preheat oven to 350 degrees.
2.  Combine flours, soda, and salt in a mixing bowl.  Set aside.
3.  Using your kitchenaid, or another mixer, beat together the butter, sugars, and vanilla pudding until fluffy.  Mix in the vanilla extract and eggs, one at a time.

4.  Slowly beat in the flour mixture, just until well-combined.
5.  By hand, stir in the chocolate chips (and nuts, if you choose to).
6.  Drop by heaping teaspoonful onto ungreased cookie sheet, about 2 inches apart.  Bake for 8-10 minutes.

Cool and Enjoy!