Tag: Baking

Christmas Pinwheel Cookies

Note: I was sent some baking tools from OXO in order to write this post. Opinions are mine alone.

It’s the holiday season which means another cookie recipe inspired by some goodies from OXO! This year, I’m making something a little different for me: Christmas Pinwheel Cookies.

I tend to gravitate toward drop cookies because they are simple, decidedly not fussy, and still delicious! These Christmas Pinwheel Cookies are slice and bake cookies instead, which means you roll them into a log, slice them into equally sized slices, and bake.

Every year, OXO supports Cookies for Kids’ Cancer and the fight against pediatric cancer. Before I share my cookie recipe, I want to share a bit about Cookies for Kids’ Cancer.

Cookies for Kids’ Cancer (CFKC) is a nonprofit founded by two OXO employees after their son, Liam, was diagnosed with pediatric cancer. Through grassroots bake sales across the country, CFKC raises funds to develop new, improved and less toxic treatments for childhood cancer. Liam Witt’s legacy lives on as the organization works toward a cure for pediatric cancer, helping children and families everywhere.

Every year, OXO supports CFKC by encouraging people to bake and share. This year, OXO sent me a GG Non-Stick Pro Cookie Sheet, a Slice and Bake Cookie Maker, and a Silicone Cookie Scoop & Small Spatula Set (paid links), which is why I decided to share these Slice and Bake Christmas Pinwheel Cookies!

For every cookie baked, OXO donates $1 to Cookies for Kids’ Cancer up to $100,000, so here is my new cookie this year to support the cause and spread the word!

Here are some of my old cookie swap and Cookies for Kids’ Cancer posts, in case you’re in a baking mood:

On to this year’s recipe: Christmas Pinwheel Cookies!

Ingredients:

  • 1 1/2 cups (3 sticks) unsalted butter, at room temperature
  • 1 1/2 cups sugar
  • 2 eggs, at room temperature
  • 1 tablespoon vanilla extract
  • 4 cups flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 tablespoon red gel food coloring
  • 1 tablespoon green gel food coloring
  • sprinkles for decorating, optional

Continue reading Christmas Pinwheel Cookies

Pumpkin Chocolate Chip Cookies

I love all things pumpkin, both savory and sweet. Despite already sharing over 30 pumpkin recipes, I have yet to share a recipe for Pumpkin Chocolate Chip Cookies!

I am happy to finally rectify that huge oversight, and I promise these cookies were worth waiting for!

Ingredients (makes about 30 cookies):

  • 1/2 cup pumpkin puree
  • 1 cup (2 sticks) unsalted butter, at room temperature
  • 1 cup light brown sugar, packed
  • 1 egg plus 1 egg yolk, at room temperature
  • 1 tablespoon vanilla extract
  • 2 cups flour
  • 1 tablespoon pumpkin pie spice
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup chocolate chips (I used mini, regular size work too)

Continue reading Pumpkin Chocolate Chip Cookies

Lemon Crinkle Cookies

Is it possible to have a crinkle cookie obsession? This time around, I am here to share a citrusy version: Lemon Crinkle Cookies!

My mom absolutely loves all things citrus, so I try to create new lemon treats for her each Mother’s Day.

These Lemon Crinkle Cookies pack a lemony punch, balanced nicely with the sweetness of the powdered sugar.

Ingredients:

  • 1 cup (2 sticks) butter, softened
  • 2 cups sugar
  • 2 large eggs, at room temperature
  • the juice and zest of one lemon
  • 1 teaspoon almond extract (can substitute vanilla extract)
  • 2 teaspoons lemon extract
  • 4 cups flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 2 teaspoon salt
  • 2 cups confectioner’s sugar

Continue reading Lemon Crinkle Cookies

Bacon Cheddar Chive Scones

Note: I was sent a copy of Father Dominic Garramone’s Breakfast Breads & Sweet Treats in order to write this post. Opinions are mine alone.

I’m back with another awesome recipe from the Bread Monk himself, Father Dominic Garramone, with this recipe for Bacon Cheddar Chive Scones is from his latest cookbook Breakfast Breads & Sweet Treats (paid link). What better way to start off 2023?

I have only made “real” scones once before (as well as kind of a “cheat” drop scone), so this was a fun opportunity for me to do something I don’t often bake!

Breakfast Breads & Sweet Treats is a great cookbook for any breakfast afficionado in your life. Father Dominic really covers it all, from how to make puff pastry from scratch to baking mixes, to even a recipe for English muffin bread!

There is also an entire chapter dedicated to scones, which is where I found this mouthwatering recipe for Bacon Cheddar Chive Scones.

Ingredients (Serves 8):

  • 8 oz bacon, cooked crisp and chopped (about 1 cup)
  • 2 cups all-purpose flour
  • 2 teaspoons sugar
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup (one stick) cold butter
  • 1 cup shredded cheddar cheese (I went with sharp)
  • 1/4 cup minced fresh chives (the original recipe had 1/2 cup; I only had enough for 1/4 cup!)
  • 1 cup sour cream

Continue reading Bacon Cheddar Chive Scones

Frozen Key Lime Pie

Note: I was sent some baking tools from OXO in order to write this post. Opinions are mine alone.

Every December, I love to share a recipe to support Cookies for Kids’ Cancer, which is why I’m bringing you this delicious Frozen Key Lime Pie!

Every year, OXO supports Cookies for Kids’ Cancer and the fight against pediatric cancer.  To date there have been 14,000 grassroots fundraising events in all 50 states and Cookies for Kids’ Cancer has granted more than $18 million to the leading pediatric cancer research centers across the country. Cookies for Kids’ Cancer (CFKC) is a nonprofit founded by two OXO employees after their son, Liam, was diagnosed with pediatric cancer. Through grassroots bake sales across the country, CFKC raises funds to develop new, improved and less toxic treatments for childhood cancer. Liam Witt’s legacy lives on as the organization works toward a cure for pediatric cancer, helping children and families everywhere.

Here are some of my old cookie swap and Cookies for Kids’ Cancer posts, in case you’re in a baking mood (this is my tenth year participating!):

Every year, OXO supports CFKC by encouraging people to bake and share. To help inspire me to get backing, OXO sent me (paid links):

  • Steel Pie Server: Designed to cut and serve with comfort, efficiency and style
  • Glass Pie Plate with Lid: Perfect for pies, quiches, crumbles and more; easy to take from freezer to oven to table (or potluck!)
  • CFKC + OXO “Be a Good Cookie” Spatula: These silicone spatulas are the perfect size for removing freshly baked cookies, even the most delicate

For every cookie or dessert baked, OXO donates $1 to Cookies for Kids’ Cancer up to $100,000, so let’s get to that Key Lime Pie recipe!

Ingredients:

Graham Cracker Crust:

  • 1 1/2 cups finely crushed graham crackers (24 squares)
  • 1/3 cup butter, melted
  • 3 tablespoons sugar

Key Lime Filling:

  • 6 large egg yolks
  • 2 (14-ounce) cans sweetened condensed milk
  • 1 cup Key lime juice
  • the zest of 1 Key lime

Whipped Cream Topping:

  • 1 cup cold heavy whipping cream
  • 2 tablespoons sugar
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon salt

Optional topping:

  • 1 Key lime, thinly sliced

Continue reading Frozen Key Lime Pie

Ube Crinkle Cookies

Inspiration for new recipes to share on this blog can come from almost anywhere – local restaurants, family traditions, cravings, and sometimes even mystery novels. The latter is where I found inspiration for this recipe for Ube Crinkle Cookies!

I have been reading a mystery series written by Mia P. Manansala. The first book, Arsenic and Adobo (paid link), introduces the protagonist and narrator of the series, Lila Macapagal. Lila, an avid baker, has recently moved back to her hometown, and is helping out at her Tita Rosie’s struggling restaurant. When her ex-boyfriend, a local food critic, dies suddenly, Lila becomes the top suspect and has to start her own investigation to prove her innocence. Throughout the story, Lila bakes up delicious desserts, infusing Filipino flavors into some seriously amazing sounding baked goods.

One in particular stuck out to me: Ube Crinkle Cookies. I’ve made a few crinkle cookie recipes on this blog so you know I love a good crinkle cookie. I’m sure ube crinkle cookies isn’t a new idea, but it’s new to me, and I knew I had to make these!

Ube is a sweet purple yam with a slightly nutty and vanilla flavor which lends itself perfectly for desserts. The bright purple color of ube makes it particularly wonderful for use in crinkle cookies. The contrast with the white powdered sugar makes these cookies a real showstopper!

I couldn’t get the idea of these Ube Crinkle Cookies out of my head, I had to make them! These cookies are made with Ube Halaya and Ube flavor. Ube Halaya is mashed purple yam combined with condensed milk. Ube flavor, or extract, obviously adds more ube flavor, but it also contains purple dye in it to amp up the color. Both ube halaya and ube flavor can be found at most Asian grocery stores.

There are a couple of tools that I suggest using to make this recipe:

Let’s get baking!

Ingredients (makes about 40 cookies):

  • 1 cup (2 sticks) unsalted butter, at room temperature
  • 1 cup sugar
  • 2 large eggs, at room temperature
  • 1 (12 oz) jar Ube Halaya
  • 1 tablespoons ube flavor
  • 3 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 3/4 teaspoon salt
  • 2 cups confectioner’s sugar

Continue reading Ube Crinkle Cookies

Spiced Walnut Peach Mini Bundt Cakes or Muffins

Note: I was sent a copy of Muffins (paid link) by Cyndi Duncan and Georgie Patrick in order to write this post. Opinions are mine alone.

One of the best perks of being a food blogger is the ability to receive and review cookbooks. Not only are they a great source of inspiration for me and my cooking journey, but they also provide a little peek into other fellow passionate cooks and bakers.

This latest cookbook, Muffins (paid link) by Cyndi Duncan and Georgie Patrick, focuses on one of my favorite foods. Muffins are one of my go-to choices for food prepping for the week.

From comforting favorites to spicy surprises, Muffins cookbook includes delicious recipes for more than 70 nourishing breakfast staples, fruity bites for brunch, and savory morsels that go great with soups and salads. The cookbook also includes ingredient substitutions, helpful baking methods, and other useful kitchen tips.

 

As my husband was paging through the cookbook, their recipe for Spicy Peach and Nut Muffins caught his attention. I used that recipe as inspiration to make these Spiced Walnut Peach Mini Bundt Cakes. Mini Bundt Cakes are essentially fancy muffins anyway, don’t you think?

And, if you have no interest in my fake fancy muffins, no worries! I’ve included info below to make these as normal muffins by using a cupcake pan.

Ingredients (makes approximately 12 mini Bundt cakes or 18 cupcake-sized muffins):

Cakes/Muffins:

  • 1 (15 oz) can peaches
  • ~3/4 cup buttermilk (see directions below)
  • 3 tablespoons butter, melted and cooled
  • 2 1/2 cups flour
  • 1 teaspoon baking powder
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon ground ginger
  • 1 1/2 cups sugar
  • 2 eggs, at room temperature
  • 1/2 cup chopped walnuts

Glaze:

  • 4 tablespoons reserved peach juice
  • 1 cup powdered sugar

Continue reading Spiced Walnut Peach Mini Bundt Cakes or Muffins

Pumpkin Snickercrinkles

Note: I was sent a review copy of Fabulous Modern Cookies in order to write this post. Opinions are mine alone.

I am well aware that people have strong feelings about pumpkin/fall/cooler weather recipes this early in the year. It technically isn’t even fall for about another week. But I’ve shared pumpkin filled recipes much earlier in the “season” than this so I hope you’ll give me a pass again, especially for these pretty little Pumpkin Snickercrinkles.

I found this recipe for Pumpkin Snickercrinkles, which is a mix of a traditional crinkle cookie and a snickerdoodle, in the recently released cookbook Fabulous Modern Cookies: Lessons in Better Baking for Next Generation Treats (paid link) by Chris Taylor and Paul Arguin.

With bold and fearless suggestions, Taylor and Arguin, scientists turned bakers, explore the deep-in-our-heart love of cookies as well as the philosophy behind them.  Does a cookie always have to be round, sweet, or soft?  Breaking down the essential rules, ingredients, and equipment needed, Fabulous Modern Cookies demystifies the cookie and provides home bakers with fun and unique cookie recipes.
Filled with 100 recipes, Chris and Paul also provide “Cookie Bytes” – short tips, tricks, helpful techniques, and explanations to demystify the science of baking.  The recipes are grouped in chapters like Bar Cookies; Drop Cookies; Rolled Cookies; Filled, Stuffed and Sandwiched Cookies; Savory Cookies and Slice-and-Bake Cookies.
This recipe for Pumpkin Snickercrinkles can be found in the Drop Cookies chapter. Although this recipe is a bit more involved than most drop cookie recipes I’ve made in the past, the result is absolutely worth it!
Ingredients (makes about 3 dozen cookies):
  • 2 1/4 cups flour, divided
  • 1 1/4 teaspoons baking soda
  • 1/2 teaspoon salt
  • 6 tablespoons unsalted butter
  • 1 1/2 cups dark brown sugar, packed
  • 1 tablespoon ground cinnamon
  • 2/3 cup pumpkin puree (not pie filling)
  • 3 large egg yolks, at room temperature
  • 3/4 teaspoon vanilla extract
  • 1/2 cup confectioners’ sugar

Continue reading Pumpkin Snickercrinkles

Red Velvet Crinkle Cookies

Note: I was sent some baking tools from OXO in order to write this post. Opinions are mine alone.

If you follow this blog, you know I am a huge fan of OXO-branded, well, anything. And every year, OXO helps to raise funds for childhood pediatric cancer research, supporting Cookies for Kids’ Cancer. In order to bring awareness to this organization each year, OXO has organized food blogger cookie swaps, which I’ve participated in since 2012.

Here are some of my old cookie swap and Cookies for Kids’ Cancer posts, in case you’re in a baking mood:

This year is a bit different. Instead, OXO is sponsoring The Cookie Chain, which empowers people to raise funds for pediatric cancer research and awareness of Cookies for Kids’ Cancer by baking, sending, and sharing packaged cookies to friends and loved ones. Participants can sign up via Cookies for Kids’ Cancer for a Cookie Chain kit including cookie bags, stickers and postcards about the promotion.

source: cookies for kids’ cancer

In the hopes of getting as many people involved as possible, I jumped at the chance to set up my own Fundraising page and got to baking! To help me get my bake on, OXO sent over some of their awesome baking tools. Here are some more details on those baking tools:

  • Silicone Baking Mat (paid link): The OXO Good Grips 2 Piece Half-Sheet Pan and Baking Mat Set is the perfect pair for any baking adventure. The reusable Silicone Baking Mat replaces parchment by transforming sheet pans into a non-stick surface. The food-safe silicone and fiberglass construction resists grease and residue and fits perfectly into the Half-Sheet Pan. Dishwasher safe. The Non-Stick Pro Half-Sheet pan is made from durable commercial-grade aluminized steel with a micro-textured pattern that promotes airflow under and around food for even, consistent cooking. The two-layer scratch- and stain-resistant coating is PFOA free and ceramic reinforced for exceptional performance for years to come.
  • 3 Piece Mixing Bowl Set: Non-slip bottoms ensure the Mixing Bowls stay put on countertops and feature a soft, comfortable handle that’s easy to grip. The wide lip and spout make it easy to pour ingredients. Bowls nest for convenient storage.
  • Dough Whisk: When it comes to mixing dough by hand, a spoon just won’t cut it. You need a dedicated dough whisk to cut through thick dough. The solid stainless steel wires prevent sticking while the unique shape incorporates wet and dry ingredients with less effort. The innovative handle shape and soft, comfortable grip reduce pressure on your hands to prevent fatigue while you work. Once your cookies are in the oven, it’s easy to clean dough from between the coils. Dishwasher safe.
  • Medium Cookie Scoop: This size 40 portioner is designed for easy scooping and consistent shaping. The soft grip absorbs pressure while you squeeze to smoothly release your cookie dough. Dishwasher safe.
  • Baker’s Dusting Wand: With a quick twist to open and close, and a half-solid, half-perforated globe design, the Baker’s Dusting Wand is designed to prevent clumps, dumps and powdery messes. Perforation allows for evenly floured baking pans and lightly dusted baked goods. Sized to fit in most flour containers for storage.
These baking tools were the perfect excuse to make a cookie recipe I had been eyeing up for a while now, Red Velvet Crinkle Cookies!
My recipe is based off a NYT Cooking recipe that can be found here. This recipe utilized both baking powder and baking soda so that the cookies rise and then fall quickly, created the crinkled effect on the cookies.
Ingredients:
  • 1 cup (2 sticks) unsalted butter, at room temperature
  • 1 1/3 cups granulated sugar
  • 2 large eggs, at room temperature
  • 1 (0.67 oz) tube of red food coloring gel (about 1 tablespoon)
  • 1 tablespoon vanilla extract
  • 2 3/4 cups all-purpose flour
  • 3 tablespoons cocoa powder
  • 2 teaspoons baking powder
  • 3/4 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1 1/3 cups confectioners’ sugar, plus more as needed

Continue reading Red Velvet Crinkle Cookies

Chia Oatmeal Peanut Butter Breakfast Cookies

NOTE: I was sent a container of BetterBody Foods Organic Chia Seeds in order to write this post. Opinions are mine alone. 

Breakfast cookies. Those should totally be a thing, right? I was recently sent Organic Chia Seeds from BetterBody Foods, and I wanted to try to use them in a way I haven’t already, so Breakfast Pudding, Chocolate Pudding, Jam, and Muffins were out. But for whatever reason, I tend to think of Chia Seeds as a breakfast food, so I started thinking about some of my other favorite breakfast ingredients, and these Chia Oatmeal Peanut Butter Breakfast Cookies were born!

Chia Seeds also can be used as an egg substitute when baking, so I decided to make these cookies both vegan and gluten free.

These little guys have a ton of flavor and are surprisingly filling! Chia seeds have a ton of fiber; when eaten with peanut butter and oats, it’s a great way to help feel fuller longer.

Ingredients (makes about 3 dozen cookies):

  • 4 tablespoons chia seeds, divided (I used BetterBody Foods Organic Chia Seeds)
  •  1/4 cup plus 2 tablespoons water
  • 1/2 cup coconut oil
  • 1/2 cup sugar
  • 1 cup creamy peanut butter
  • 1 teaspoon almond extract
  • 1 1/2 cups rolled oats (check the label to make sure they are gluten free)
  • 1/2 cup almond flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup dark chocolate chips (check the label to make sure they are vegan)

Continue reading Chia Oatmeal Peanut Butter Breakfast Cookies

Smores Cookies

Note: I was sent OXO’s 8-Piece POP Container Baking Set in order to write this post. Opinions are mine alone.

Have you picked up on my love of S’mores yet? 🙂 As a city girl, I don’t get the opportunity to enjoy an actual s’mores over an open fire very often, so I love creating the same flavors at home in baked goods and other treats. So you know I jumped on the opportunity to make a batch of Marc Murphy’s Smores Cookies to support Cookies for Kids’ Cancer.

Every year, OXO makes a commitment to donate up to $100,000 to Cookies for Kids’ Cancer, donating $100 for every blog post (like this one). In order to help me make this post, OXO sent over their new 8-Piece POP Container Baking Set.

source: https://www.cookiesforkidscancer.org/

I have been using POP Containers for years, and couldn’t wait to use the new and improved versions! As always, the POP containers are a must-have to keep your pantry organized. The clear containers are airtight, stackable, space-efficient, and the new versions are completely dishwasher safe! I use POP containers for everything from my baking supplies to grains, lentils, dried beans… you name it! The 8 piece baking set includes two 0.4 qt containers (great for baking powder, chocolate chips, coconut flakes, etc.), one 1.1 qt container (perfect for brown sugar), and two 4.4 qt containers (sized to fit 5 lb bags of flour and sugar), along with some other baking-centric goodies: two 1/2 cup scoops that secure to the underside of the lids and a brown sugar terracotta saver that keeps brown sugar soft and clump-free. Besides now being completely dishwasher safe, another upgrade is the handy fill line, so you don’t overfill your POP containers.

source: oxo.com

I couldn’t wait to fill up my new POP containers. I used the 4.4 quart containers for flour and sugar (I clearly need to add sugar to my grocery list!), and added the 1/2 cup measuring scoops to the containers. I filled the 1.1 quarter container with light brown sugar, and, after soaking the Brown Sugar Saver in water for 15 minutes, secured it to the underside of the lid.

Lastly, I filled the 0.4 quart containers with baking soda (hooray! no more worrying about the potency of my open baking soda!) and my graham cracker crumbs.

I adjusted the original recipe just a bit, so visit this link if you’d like to see the original.

Ingredients:

  • 1 ¼ cup (5 ½ ounces) all-purpose flour
  • 1 cup (3 ¾ ounces) graham cracker crumbs
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 12 tablespoons (6 ounces, or 1 1/2 sticks) unsalted butter, softened
  • ½ cup (3 ½ ounces) granulated sugar
  • ½ cup (3 ounces) packed light brown sugar
  • 1 large egg, at room temperature
  • 2 tablespoons pure maple syrup
  • 1 teaspoon pure vanilla extract
  • 1 (12 ounce) bag semisweet chocolate chips
  • ¾ cup mini marshmallows

Continue reading Smores Cookies

Apricot and Raisin Rugelach

Note: I was sent a copy of AMERICAN COOKIE: The Snaps, Drops, Jumbles, Tea Cakes, Bars & Brownies That We Have Loved for Generations for review. Opinions are mine alone.

Every cookie recipe has a back story, from the chocolate chip cookie to thumbprint cookies. What’s truly interesting about these back stories is how they align with the shaping of American baking through the generations. I love cookbooks that provide a back story to the recipes, like AMERICAN COOKIE: The Snaps, Drops, Jumbles, Tea Cakes, Bars & Brownies That We Have Loved for Generations by Anne Bryn. Did you know that the first snickerdoodle cookie recipes were actually bars? Or that the first Girl Scout Cookies were baked at home to help raise money to send girls to camp?

Source: Penguin Random House

I assume I’m not alone in associating different recipes with different parts of my own life. I can’t look at a Peanut Butter Cookie without thinking of my family’s recipe, passed down from my great grandmother, or snack on a Neiman Marcus “$250” cookies without recalling many December weekends spent making them with my mom as a child.

I was first introduced to rugelach cookies — a cookie made by rolling a triangle of dough around a sweet filling — by my mother-in-law. She makes them every Christmas and has since my husband was little. So when I saw a recipe for Apricot and Raisin Rugelach in AMERICAN COOKIE, I knew I had to try them as a nod to my mother-in-law’s fantastic baking every December. This recipe differs from my mother-in-law’s version but the general idea is still there.

Rugelach cookies were first brought to America from Austrian-Hungarian immigrants, and has over time been adapted and modernized by Jewish-American bakers. Apparently, the original dough was quite time consuming to make. Somewhere along the line, cream cheese was added to rugelach dough, resulting in an easy to work with and flaky dough. Rugelach cookies have become a staple in many American households, and typically include raisins, nuts, spices and jam or preserves as a filling.

Ingredients:

Dough:

  • 1 cup (2 sticks) unsalted butter, at room temperature
  • 8 oz cream cheese, at room  temperature
  • 1/2 teaspoon salt
  • 2 cups all purpose flour, plus more for rolling the dough

Filling:

  • 2 teaspoons ground cinnamon
  • 1/3 cup granulated sugar
  • 1 cup raisins
  • 1 cup walnuts, finely chopped
  • 1 cup apricot preserves

Egg Wash:

  • 1 large egg white
  • 1 teaspoon water

Reprinted from AMERICAN COOKIE. Copyright © 2018 by Anne Byrn. Published by Rodale Books, an imprint of the Crown Publishing Group, a division of Penguin Random House.

Continue reading Apricot and Raisin Rugelach

Peanut Butter Chocolate Chip Protein Cookies

I’ve mentioned before that my husband is an avid runner. He’s currently training for a marathon, so I’ve been trying to support his training with more food geared toward fueling him both before and after his runs. It’s important to fuel up with  something protein rich after working out to help promote muscle recovery.

These Peanut Butter Chocolate Chip Protein Cookies are a yummy choice after a long run, while still satisfying my husband’s sweet tooth.

The cookies are made with peanut butter, protein powder and almond flour, so they are surprisingly filling too.

Ingredients (makes about 30 cookies):

  • 1 cup creamy peanut butter
  • 1/2 cup light brown sugar, firmly packed
  • 3 eggs
  • 1 teaspoon vanilla extract
  • 1 cup vanilla whey protein powder (paid link)
  • 1/4 cup almond flour
  • 1/2 cup gluten-free oats
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup dark chocolate chips (check for vegan chocolate chips for dairy-free)

Continue reading Peanut Butter Chocolate Chip Protein Cookies

Vegan and Gluten Free Peanut Crunch Brownies

A lot of people are pretty wary of vegan and gluten free baking. It seems like it would be difficult, but it’s surprisingly easy! Vegan baking can also be rich and decadent, like these oh so fudgy Peanut Crunch Brownies.

This recipe for Peanut Crunch Brownies is adapted from Heather Saffer’s well-named cookbook Crazy Easy Vegan Desserts. Heather Saffer, founder and CEO of Dollop Gourmet, has been featured on Shark Tank and Cupcake Wars for her delicious vegan desserts that can be enjoyed by anyone. I was sent a review copy and have loved paging through the recipes, they really are crazy easy!

The cookbook begins with a review of some dairy free and gluten free alternatives that can be used in baking.

 

So let’s dig into this recipe for Peanut Crunch Brownies, because, well, it’s delicious!

 

Ingredients:

  • 1 cup gluten free flour (I used almond flour)
  • 2/3 cup unsweetened cocoa powder
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup unsweetened applesauce
  • 1/2 cup granulated sugar
  • 4 tablespoons coconut oil, melted
  • 2/3 cups vegan chocolate chips
  • 2 ( ~3 oz) dark chocolate bars, finely chopped
  • 1/2 cup chopped roasted salted peanuts

Continue reading Vegan and Gluten Free Peanut Crunch Brownies

Thumbprint Cookies

My mom and I just had a weekend of cookie baking. We ended up making ten different types of cookies!

We actually ended up making these thumbprint cookies because I misinterpreted what type my mom wanted to make. She mentioned wanting to make cookies with hard candies in them, and I decided that meant thumbprint cookies. Oops.

Anyways, who doesn’t like thumbprint cookies? They are really easy to make, and the shortbread combined with preserves is so tasty!

Ingredients:

  • 1 cup (2 sticks) unsalted butter, at room temperature
  • 1 cup sugar, plus more for rolling
  • 1 1/2 teaspoons almond extract
  • 2 cups flour
  • 1/4 cup cornstarch
  • 1/2 teaspoon salt
  • your favorite preserves, jam, or jelly (I used apricot and berry preserves)

Continue reading Thumbprint Cookies

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