Tag: cookies

Whole30: Reintroduction Week Review

Hi! It is absolutely POURING here in Boston today! We have major flood warnings happening, but it’s been a nice calm day in the house. Freddy has been napping pretty much all day (he must be wiped from day-care all week!) and I am able to get a lot of work done in the office.

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Homemade Holiday Cookies

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Original Post 12/29/2014:

Every year, since I was a baby, my family has made these Christmas cookies (will share recipe on the blog next week!) AND Polish gingerbread (Piernik) (this one too!) covered with a chocolate glaze… yummy.

So Simple. So fun. So good.

We use (organic) sugar crystals and crushed walnuts for the toppings of the cookies. My aunt stepped it up a notch, making thinner versions (so they can be stacked and not be too thick) with jam in the middle.

I leave the Polish cookies and piernik duty to my Dad and aunt! I decided to start my own tradition and make thumbprints. The recipe is quite similar, yet different! They have been a hit the past 2 years, so I thought I’d share them with you… (more…)

Cookies for Breakfast – uh yes.

On Sunday, I make dessert… okay it’s not just on Sunday –I have something for dessert every night — but on Sunday, I put more thought into actually making something. You know, more than just a spoonful of Nutella (Does anyone else do that!? It’s so addicting) or some vanilla gelato with berries –no effort kind of dessert. I love to explore with what ingredients I have on hand and whip up a new recipe. Everything I make these days has some health benefit to it, so it’s no surprise these cookies are packed with healthy alternatives! In fact, they are a perfect, healthy little breakfast on the go. Hence, why I made a big batch last night and sent Nico to work with a home-brewed iced coffee and a ziplock with these cookies. I mean they have bananas, peanut butter and oats – that’s breakfast-y, right?
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3 ingredient peanut butter (& fluff) cookies

dsc_0567I don’t know about you, but after dinner, I crave something sweet! When they ask at the restaurant if you saved room for dessert, I always say yes! It’s this weird thing I got from my mother — I just do not feel satisfied unless my sweet tooth is taken care of.

My healthy paleo, no dairy, no gluten diet had to go on hold for these cookies! However, they are only 3-ingredients (+ the fluff) ……. (more…)

My grandma’s favorite oatmeal raisin cookies

Processed with VSCOcam with c1 presetMy babcia used to make these cookies every once in a while –she would always make them extra baked – meaning they were on the very brown side — some might call them burnt! But that’s the way she liked them and I just loved cookies so I didn’t care!

Nowadays, when I bake these, I’m lucky if I can get a dozen out of the batch! ( one recipe makes 4 dozen) I eat way too much of the raw cookie dough before I get them in the oven! So needless to say, my cookies are baked just enough to get a slight golden color!Processed with VSCOcam with c1 preset

 Both ways are delicious. Your preference!

I made half the recipe for me and Nico the other night and we managed to eat them all up with some almond milk and a Netflix movie… ooopsProcessed with VSCOcam with c1 preset

Here is the recipe… enjoy!

Oatmeal Raisin Chocolate Chip Cookies
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Ingredients
  1. 1/2 Cup(s) (1 stick) plus 6 tablespoons butter, softened
  2. 3/4 Cup(s) firmly packed brown sugar
  3. 1/2 Cup(s) granulated sugar
  4. 2 Eggs
  5. 1 Teaspoon(s) vanilla
  6. 1-1/2 Cup(s) all-purpose flour
  7. 1 Teaspoon(s) Baking Soda
  8. 1 Teaspoon(s) ground cinnamon
  9. 1/2 Teaspoon(s) salt (optional)
  10. 3 Cup(s) Quaker® Oats (quick or old fashioned, uncooked)
  11. 1 Cup(s) raisins ( I do 1/2 choc chips and 1/2 raisins)
Instructions
  1. Heat oven to 350°F. In large bowl, beat butter and sugars on medium speed of electric mixer until creamy. Add eggs and vanilla; beat well. Add combined flour, baking soda, cinnamon and salt; mix well. Add oats and raisins; mix well. Drop dough by rounded tablespoonfuls onto ungreased cookie sheets. Bake 8 to 10 minutes or until light golden brown. Cool 1 minute on cookie sheets; remove to wire rack. Cool completely. Store tightly covered.
Notes
  1. VARIATIONS: Stir in 1 cup chopped nuts. Substitute 1 cup semisweet chocolate chips or candy-coated chocolate pieces for raisins; omit cinnamon. Substitute 1 cup diced dried mixed fruit.
  2. Makes 4 DOZEN! (unless you eat the raw dough like I do!)
Adapted from Quaker Oats
Adapted from Quaker Oats
You Bet Your Pierogi http://youbetyourpierogis.com/

My favorite homemade cookies. healthy too!

Okay, I cant get enough of these cookies!! I just can’t – I actually ate two along with my hazelnut coffee on my ride into work this AM.

Rosemary Chocolate chip cookies Original recipe: Isa Chandra Moskowitz

Isa Does it photo credit
Isa Does it (photo credit) I wish I could take pics like this!! After my photograph class? 🙂 SOON
Rosemary Chocolate Chip Cookies
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Cook Time
12 min
Cook Time
12 min
Ingredients
  1. • 1/2 cup refined coconut oil, softened
  2. • 2 tablespoons lightly packed, fresh rosemary, chopped (from my garden <3 )
  3. • 1/4 cup granulated sugar
  4. • 1/3 cup light brown sugar
  5. • 1/4 cup almond milk (or your favorite non-dairy milk)
  6. • 1 tablespoon ground flax seeds (golden preferred)
  7. • 2 teaspoons pure vanilla extract
  8. • 1 1/3 cups all-purpose flour
  9. • 1/2 teaspoon salt** Be careful- I once did a 1/2 tablespoon and they were just tooo salty. (I still ate them!- but be careful with what spoon you use!)
  10. • 1/2 teaspoon baking soda
  11. • 1/2 cup chocolate semisweet chips (I like to mix in Trader Joe peanut butter chips and some Cocoa Nibs for a health kick)
Instructions
  1. Preheat oven to 350°F. Lightly grease two large baking sheets.
  2. In a large mixing bowl, use a fork to beat together the coconut oil and rosemary, until relatively smooth. Add the sugar and beat for about a minute.
  3. Add the non-dairy milk and flax seeds and beat once again, for 30 seconds or so. Mix in the vanilla.
  4. Add about half the flour, as well as the salt and baking soda, and mix well. Add the remainder of the flour, along with the chocolate chips, and mix well until it looks like, well, cookie dough.
  5. Scoop about 2 tablespoons of dough onto cookie sheets in rounded spoonfuls. Flatten gently with your hands. Bake for 10 to 12 minutes, until bottoms are golden brown.
  6. Let cool on sheets for 3 minutes or so, then transfer to cooling racks to cool the rest of the way.
Notes
  1. * I simply use a fork to mix most of the cookie recipes in this book. True, it takes a little more elbow grease and time to beat the oils and sugars adequately, but for me it’s somehow worth it not to have to break out the hand mixer. If you don’t see the logic in this (because there really isn’t any) then feel free to use your hand mixer!
  2. * I also use a cookie disher, which is a small ice cream scooper. For years I relied on nothing but a tablespoon and my eyeballs to make sure my cookies were the same size, so you can do that, too.
  3. * Make sure that your coconut oil is at room temperature. It shouldn’t be clear and melted, just somewhat creamy without any large lumps.
Adapted from Isa Does It cookbook
Adapted from Isa Does It cookbook
You Bet Your Pierogi http://youbetyourpierogis.com/