Carrot Cake Cookies with Cream Cheese Filling - Weekend Baking » Strands of My Life. The best Chewy Apricot Almond Oatmeal Cookies! These cookies have everything in them. It's everything we need to make today a great day. Honey, brown sugar, rolled oats, toasted almonds, sunflower seeds, flax, cinnamon and fruit. It totally screeeeeaaams BREAKFAST! To me these are the best Chewy Apricot Almond Oatmeal Cookies for real! Oh...and ya...there's butter. But, BUT, BUT! Only 6 tablespoons of butter! It's just because 6 tablespoons (that's 85 g or 5 oz) is all you need to make these cookies as fabulous as they are. Ever bake up a batch of oatmeal cookies and the edges get over-browned and crispy before the center has time to bake at all?
Answer: too much butter. Oatmeal cookies typically have less flour than regular drop cookies because of the oats. Even without half a pound of butter, these cookies stay super chew and moist thanks to the soluble fiber from the oats, brown sugar and honey. First the dry ingredients are whisked up in a bowl. The butter, honey and brown sugar is beaten up with egg and vanilla until creamy. Mis-Cakes Oven Adventures.
I have been wanting the Joy the Baker cookbook since before it even came out. So I last week I ordered it. The only problem is that it’s a gift. I had to look through it though. Ya know incase there was a page missing or aliens has changed the writing. So I was looking flipping through it and these beautiful Vanilla Bean Snickerdoodles jumped off the page. Well I couldn’t just let this sign from the universe go unnoticed. These did not dissappoint. I will be happy to see Joy the Baker go to it’s new owner and sad that I only had such a short time with her. The cookies and soft and chewy with slightly crunchy edges.
Citrusdoodles – makes about 2 dozen cookies 2 3/4 c all purpose flour 2 tsp cream of tartar 1 tsp baking soda 1/4 tsp salt 1 c butter – room temp 1 1/2 c granulated sugar 1/2 vanilla bean pod 1 tsp vanilla 2 tbs citrus zest – I used orange and grapefruit 2 eggs – room temp Topping In a large bowl whisk together flour, cream of tartar, baking soda and salt. Slightly adapted from. Peppermint Snickerdoodles | Is it too early to start talking Christmas? Ok, let’s be honest. I’m one of those people who loves Thanksgiving, and I refuse to bring out Christmas decorations or listen to Christmas music until after Thanksgiving dinner has been eaten. I always feel sorry for Thanksgiving because I feel like the stores always look past Thanksgiving and to Christmas. But I love to focus on Thanksgiving – since it’s one of my favorite holidays and I look forward to it all year.
There is one exception, though. This year, there are so many recipes that I want to try. I’ve been having a bit of a snickerdoodle obsession lately, and this is a way to get my candy cane fix and my snickerdoodle fix! I wanted to make sure that I was still keeping that snickerdoodle flavor with the cinnamon, so I just added in crushed candy canes to Pillsbury’s Quick Snickerdoodle recipe. These cookies are so delicious and so easy – they are perfect for your holiday baking! Peppermint Snickerdoodles Ingredients Instructions. Healthy and Gluten-Free Cinnamon Persimmon Cookies (Only 4 Ingredients!) Persimmons are amazing. They're delicious. My parents started growing a bunch of fruit trees in their backyard while I was growing up, and now they have practically a whole orchard in the back of their house.
Cherries, pears, peaches, plums, persimmons, tomatoes, different herbs, etc. My favorite out of all these? Persimmons. During late fall every year, we live in persimmon heaven. If you've never eaten a persimmon, put that on your bucket list. Persimmons, like most fruits, have many benefits. So. I made two versions. Cinnamon Persimmon Oat Cookies Makes about 4-6 cookies, depending on how big they are. What you'll need: One very ripe and mushy persimmon1/4 tsp baking powder 1/4 cinnamon, more or less to taste 1/3 cup of non-contaminated gluten-free rolled oats (check out Trader Joe's gluten-free oats) and 2 Tbsp of almond flour, or you can just use grind up 2 Tbsp rolled oats if you don't have almond flour. Directions: Preheat the oven to 175 C / 340 F. Happy Chinese New Year! Today we celebrate the Chinese New Year: 新年快乐! I am not Chinese, nor do I have Chinese relatives, but I live in a city with a huge Chinese community, so I feel it is the right thing to celebrate this special day.
To do so, I made some special sugar cookies… they are eggless and have a pinch of Chinese 5 spice in the dough, just to stay on topic. You can find the basic recipe for Eggless Sugar Cookies here. I wrote the word “spring” on the cookies (since the New Year symbolises the arrival of spring) and I served them upside down as apparently the character for “upside down” in Chinese sounds the same as the character for “arrival”… so… spring has arrived! For a tutorial on how to decorate these cookies, click here.
Happy Chinese New Year everyone, may the year of the dragon be prosperous and happy for everyone! Print. A Little Bit Crunchy A Little Bit Rock and Roll: Cinnamon Roll Cookies. While my kids were playing outside the other day, it dawned on me: I have three children who can independently zipper coats, put on snow pants, boots, mittens, hats, and scarves WITHOUT MY HELP. This is a beautiful thing... second only to being potty trained. Oh wait, I can't forget about sleeping through the night. Okay, revised list: 1. Sleeping through the night. 2. Potty trained. 3. While they were busy outside, I was busy inside baking these little beauties...
Cinnamon Roll Cookies (from Twin Tables adapted from Culinary in the Desert) ((Printable Recipe)) Ingredients: 1 1/4 c. flour 1/4 tsp. baking soda 1/4 tsp. salt 4 T. unsalted, soft butter 1/3 c. granulated sugar 1/3 c. brown sugar 1 egg white 1 tsp. vanilla The Filling: 2 T. maple syrup 2 T. packed brown sugar 1/2 tsp. cinnamon The Glaze: 1 c. powdered sugar 1-2 T. milk 1/2 tsp. vanilla Directions: 1. 2. 3. 4. 5. 6. 7. 8. 9.
Enjoy! Pumpkin Snickerdoodles (dairy, egg, gluten and sugar-free options) Today’s guest post comes from Adrienne from the lovely blog, Whole New Mom. She shares a season appropriate recipe for Pumpkin Snickerdoodles. They are gluten and dairy-free. One note, feel free to use sprouted flour (whether wheat or gluten-free) in this recipe for even better nutritional value. -Kimi Ever since the cooler fall breezes blew into town, I have been enthusiastically (a little too enthusiastically, perhaps) on a baking spree. I have also found myself more and more drawn to pumpkin recipes. I am not sure why that is, but from what I have seen on other foodie blogs, the Pumpkin Fever has hit a lot of us.
Well, the latest and greatest pumpkin treat in our home is Pumpkin Snickerdoodles! I found this recipe on the web one day while looking for pumpkin desserts. And these taste great too! That’s how I know that I’ve got a winner :-). But before we get to the recipe, I have some snickerdoodle trivia to share with you. And am I the only one who has wondered where that name comes from? 84th&3rd | Not your ordinary Gingerbread… and oh, I’m famous… Oooh, what a mysterious title. Not really all that mysterious, but it’s late and so, you know, that’s my story and I’m sticking to it. Also, ~famous~ is entirely relative in its use here, but we’ll get to that shortly. There are many things about this Gingerbread that do indeed make it extra-ordinary however.
For starters it has Pomegranate seeds on it – how festive are those little buggers?! And then there is the piping – Eggnog Royal Icing. Yep, you read right, Eggnog.Royal.Icing. A miracle of my own creation and possibly inspired by the Bourbon winking at me from the kitchen cupboard. Oh, and how could I forget, it’s made with wholegrain flour, and a sugar change up and magical coconut oil – really now, you had to know that was coming. So about this whole ‘famous’ thing… I was on the Twitter a few weeks back chatting to @angelamollard about cake [of course I was].
But back to the cookies, I love gingerbread, always have. Wholewheat Gingerbread Ingredients: Full Method: *Notes: Whole grain carrot cake whoopie pies. Usually, the desserts for these Sweet Saturday posts are made the weekend before the post actually goes up. So that means, while you guys are seeing these awesome, moist, flavorful whoopie pies for the first time today.
Babyface and I have actually been eating on these all this past week. Well, not all week, technically. I think these suckers were gone by Wednesday. They were so good we couldn’t make ’em stretch out. For a hot second, I contemplated making another batch of these mid-week, but there is a reason why I make desserts on the weekend only. And that reason is because weekday evenings are reserved for important tasks like watching New Girl and reading Damn You Auto Correct with Babyface. My Dad happened to stop by in the middle of my epic, weekly Sunday afternoon cooking extravaganza last weekend and snatched away one of the cookies (quality control, you know) before it was filled. Although, honestly, why would anyone ever one want skip cream cheese frosting? Print this recipe. Gingerbreads Heads. The season of giving will be upon us in just a few short days.
I love December. People start baking and sharing sweets with friends and family … even people that might not normally bake any other time of the year. There is just something about the holidays and baking for others that makes people feel good to give. I like to give fudge, pies, cake balls, cookies… cookies … and more cookies. I don’t really have a favorite kind though. But, one thing I like to do is make people smile, so I thought I would make some sweet little gingerbread cookies to share and get the season started off right.
I like my sweets on the smaller side, so I end up with larger numbers. One … more cookies. Two … I could have fun and focus on their faces … oh and three…… less piping and less chances for my icing to look crooked. : ) Ooooh, ginger, cinnamon and cloves. Can you smell it? Add the spices to your flour … it will make your dough delicious. We want cookies. Little bitty blank canvases. Where to start? Ugh. Yay!