Whole Wheat Chocolate Brown Sugar Sugar Cookies. Alright people. Suit up. Gather your armor. We’ve got another holiday to dive into. I’m talking about Valentine’s Day. Now listen…. I don’t care where you stand on the Valentine’s Day issue. I don’t care if you’re single or married or smitten or bitter. It’s like going to the dentist… but more romantic (or something). Maybe you can sorta tell how I feel about Valentine’s Day. When I was 17, my first boyfriend made me something from his pottery class for Valentine’s Day… that he then took back and gave to another girl.
Let me tell you about these cookies. These cookies are loaded with good quality cocoa powder and stone ground whole wheat flour. I topped these cookies with a generous sprinkling of granulated sugar and thought they were just divine. I bought myself two awesome early Valentine’s Day presents. The Jamie at Home cookbook. And, of course, Ree’s new book. Boooya(kah)! Whole Wheat Chocolate Brown Sugar Sugar Cookies Makes: about three dozen cookies Print this Recipe!
1/4 teaspoon salt. Gingerbread Cut-out Cookies « eASYbAKED. These gingerbread cookies are my favorite gingerbread cookies ever. They are a recipe that I got from my grandma (a WONDERFUL cook and baker) many many years ago. I never tried making them because, well, grandma always made them! I have wonderful memories of arriving late at their house after a long drive through Christmas traffic and having a plate of these with milk before bed. My dad and I pretty much ate these by the handful every Christmas season. My grandma passed away suddenly last week. When I got back home after the funeral I remembered this recipe and knew I finally needed to try my hand at it- even if it isn’t Christmas yet. They turned out beautifully and taste just like grandma’s – tasting them reminded me of all the wonderful things I will miss about her. So, in honor of grandma Ruth- the best gingerbread cookie recipe ever: My thoughts: Thanks grandma- for all the fun and memories and yummy home cooked meals– and most of all for all the love though all of my years.
Nutella Sandwich Cookies. A very important holiday is here! No, I’m not talking about the important football game this weekend, a president’s birthday, or that sweethearts’ day where you have to buy flowers and candy. I’m talking about World Nutella Day! You haven’t heard of it? It’s the (not so) official holiday for Nutella lovers around the world to unite and celebrate their love of Nutella! The lovely bloggers over at Ms. Adventures in Italy and Bleeding Espresso have declared that today, February 5th, 2010 is World Nutella Day. But, the excitement doesn’t stop there! So, let’s raise our spoons and get right to the celebrating, shall we? As a Nutella lover and a food blogger, I try to keep the spirit of World Nutella Day all year long.
You are also probably familiar with my recent cookie obsession. Nutella Cutout Cookies(Makes about 2 dozen 3 1/2 inch cutout cookies) Preheat the oven to 350°F. Beat together the butter, Nutella, and sugar until light and fluffy. Bake the cookies for about 12 minutes. Fake Food Free: Pumpkin Spice Sugar Cookies. I am embarrassed to say that I’ve had my pumpkin-shaped cookie cutter for years. Years! As you might expect, I bought it with the intention of making some cute little cut-outs to celebrate fall.
Every year I come up with some excuse as to why I’m too busy to make them. This weekend it all changed. I grabbed it out of the cabinet (along with some others I bought on clearance last fall) shook of the dust and put them to use! These soft sugar cookies are made with Demerara and are slightly spiced. Pumpkin Spice Sugar CookiesAdapted from Roll Cookies from the Joy of Cooking ¾ cup Demerara or raw sugar ½ cup unsalted butter, softened 1 tsp vanilla 2 eggs 3 tbsp pureed pumpkin 2 ½ cups white whole wheat flour 2 tsp baking powder ½ tsp salt 1 ½ tsp pumpkin pie spice Cream together the butter and sugar until light and fluffy.
Form the dough into a ball and wrap with plastic wrap. Preheat the oven to 375 degrees F. Pumpkin-Seed Brittle. Pumpkin Bean Dip | fANNEtastic food. This is awesome, easy to make, and a huge hit at parties when you want to serve something more creative than hummus! Ingredients: 1 C (overflowing) canned pumpkin1 C black beans (rinsed)1/2 C cannellini beans (rinsed)2 Tbsp extra virgin olive oil2 cloves garlicjuice from 2 lemons1/2 tsp cumin (this totally made the dip!) 1/4 tsp salt1/4 tsp pepper Instructions: Toss it all into a food processor and go for it! Easy peasy Keep refrigerated until ready to par-tay, then serve with blue corn tortilla chips, pita chips, crackers, veggies, or whatever you like! Click here for the original post with more pictures! Pumpkin Spice Granola. By Lauren Zembron, on December 9th, 2009 *Note: this is an updated post from 12/9/09. I have slightly changed the initial recipe that I posted, and updated the photos, as well.
Enjoy! Pumpkin is inarguably one of the quintessential flavors of Autumn. Most people reserve pumpkin treats for the months of October and November. I, on the other hand, enjoy the squash in its canned pureed form well beyond the fall holidays. I have so many pumpkin-centric recipes saved that I should devote a separate folder, (on my computer and in my recipe binder), just for this ingredient. My modifications to the original recipe include halving the recipe and cutting down a bit on the brown sugar. The spiced granola is surprisingly crunchy considering the lack of butter or oil in the recipe. Pumpkin Spice Granola adapted from Annie’s Eats, originally from Baking Bites Ingredients: Directions: Preheat oven to 325 degrees F.
Other recipes to check out: Thanksgiving Week - Day 1: Sweet Potato Bites. Welcome to Thanksgiving Week 2011! Every day from today until Saturday, I will be posting recipes for Canadian Thanksgiving, which is coming up next weekend. My sister Natalie of Once Upon a Cutting Board is doing the same this week, so be sure to check out her blog too! I have never actually hosted a Thanksgiving myself, so my cooking contributions to the holiday in the past have been somewhat limited.
But now that I have this blog, I am so excited to create an entire Thanksgiving menu myself and share all of the dishes that I made here! I already knew that my menu would be vegetarian, but I also decided to challenge myself a bit and post only vegan recipes. So that means that anyone reading my blog this week - including omnivores, vegetarians and vegans - can look forward to recipes for every part of your Thanksiving feast - an appetizer, bread, soup, salad, side, main dish, and dessert! Sweet Potato Bites Adapted from Surly Kitchen Peel the potatoes and mash in a bowl. Curried Cauliflower and Chickpea Stew. Last week I shared the fun at had a the Soup’s On event in Mystic and raved about the Curried Cauliflower and Chickpea Stew that ended up winning the ‘Best Soup’ title that evening. Luckily, the recipe has been shared and is only a small variation of the recipe from Epicurious. In this recipe, Coconut Oil is used instead of Vegetable Oil. Curried Cauliflower and Chickpea stew (epicurious states makes 4 servings but could easily serve 8) • 2 tablespoons coconut oil • 2 ½ cups chopped onions • 5 teaspoons curry powder • 6 cups small cauliflower florets ( from 1 medium head) • 2 (15 ½ oz.) cans garbanzo beans (drained) • 2 (10 oz. ) cans diced tomatoes • 1 (14 oz.) can unsweetened coconut milk (I used a can of light coconut milk) • ½ cup chopped cilantro Heat oil in large skillet over high heat.
Tagged as: Cauliflower, chowder, chowder recipe, Curry, Soup, soup recipe, vegetarian recipe. Halloween | OCP | Birthday Party Ideas | Party Blog. Friday, October 11, 2013 Make a batch of these versatile mini clay pumpkins to have on hand for whatever comes up during the Halloween (and Thanksgiving) holiday. Use them for festive cupcake toppers, drink stirrers, cork toppers, and more. They would even look cute on the table, poking out of a floral centerpiece or planter. Here’s how to make your own set… You will need: orange oven bake clay, pumpkin candy mold, bamboo skewers, cork bottle stoppers Directions: Using oven bake clay, roll two balls (one big and one small) to fit into your pumpkin candy mold.
Photography, design + styling by Brittni Mehlhoff. Thursday, October 10, 2013 Add a little bit of flair to party drinks for Halloween with this cool craft project that doubles as a fun surprise in a child’s lunch box. You will need: black and white chevron paper straws, construction paper (in various Halloween colors), scissors, glue stick or glue gun Directions: Start by drawing Halloween shapes on a piece of construction paper. Soft Gingersnap Cookies with White Chocolate Chunks. Soft Gingersnap Cookies with White Chocolate Chunks If you are finished with your holiday baking or think your holiday goodie list is complete, think again. These soft ginger cookies with white chocolate chunks are a MUST make.
I have a hard time choosing a favorite holiday cookie, but if I had to choose, these might be my number one. Shhh, don’t tell the other cookies, I don’t want to hurt their feelings:) This cookie recipe comes from my good friend and fashion diva, Kyong. These ginger cookies are the BEST ginger cookies I have ever tasted. I was first introduced to these special cookies in the spring and I have been waiting months and months to make them for the holidays. If you like these soft gingersnap cookies, you might also like: Ultimate Ginger Cookies from Brown Eyed BakerDouble Chocolate and Ginger Hazelnut Cookies from Cookin’ CanuckGingerbread Cookies from Bake at 350. Chocolate Witches' Hats. Banana, chocolate and coconut muffins. Since you are not tired of my banana recipes, here comes another one, with a special help from good friends coconut and chocolate. :) Quick to put together and delicious, these muffins are perfect for the rainy day/couch/TV combo – but I can assure you they taste great on a summer day, too. ;) Banana, chocolate and coconut muffins slightly adapted from here 2 cups (280g) all purpose flour 2 teaspoons baking powder ¼ teaspoon salt ¾ cup (150g) caster sugar 1 cup (50g) sweetened shredded coconut ½ cup (92g) dark chocolate chips ½ cup + 1 tablespoon (127g) unsalted butter, melted and cooled 3 ripe bananas, mashed with a fork 2 eggs 1 teaspoon vanilla extract Preheat oven to 200°C/400°F; butter a 12-hole muffin pan – each hole holds 1/3 cup batter.
Makes 12. Triple Coconut Blueberry Muffins. Featured Ingredient: Coconut Pity the poor beleaguered coconut. Long castigated for its saturated fat content, many health organizations have urged people to treat it as they would cyanide – avoid at all costs. Yet, coconut offers up a surprising nutritional punch and is far from the health pariah once considered. Case in point: Most of the saturated fat in coconut oil is in the form of lauric acid – a medium-chain triglyceride which the body has a hard time storing so is more likely to burn off as energy. It should be noted that nations with high intakes of coconut generally have much lower rates of heart disease than those found in North American and Europe. The inclusion of coconut makes any dish taste exotic and a reminder of tropical island vacations. Coconut oil: This is a great cooking oil since it has a very high smoke point and holds up well to high heats.
Flaked coconut: Look for unsweetened versions and keep it in the fridge to maintain freshness. 1 teaspoon baking powder. White Chocolate and Macadamia Nut Cookies. Molasses and Brown Butter Chocolate Chip Cookies. My Best Yet! — A Denver Colorado Food Blog - Sharing food through recipes and photography. Really…I’m not on a tangent about BESTS all of a sudden, it just happens that after a discussion on how I best like to make mashed potatoes that I wanted to post these cookies.
I have tried so many recipes that people proclaim as the best. Whether they really think they are or are simply trying to get some Google juice from claiming they are, I had just never had a chocolate chip cookie that was unique enough to garner that praise. I mean I’ve really tried and I’ve had some really good versions in the effort.
I’ve tried the New York Times cookie inspired by Jacques Torres and admit that a bit of salt is a super idea. I’ve also made the chocolate chip cookies from David Lebovitz and Alice at Savory Sweet Life that I’ve seen highly praised and they too are really, really good. BUT. Yes, but… I have never had a cookie that made me want to shout it from the rooftops…these are the BEST! What makes these so different then? I also love molasses in cookies…it adds such a warm note. Ingredients. Dijon-Dill Chicken and Noodles Recipe from Betty Crocker. Chocolate Candy Cupcakes Recipe from Betty Crocker. Homemade Funfetti Cupcakes. So… this whole sprinkles thing.
It’s kind of getting annoying, right? Look at me! I’m obsessed with sprinkles! Wah wah wah. I need attention. Yeah. So sprinkles it is. They are sort of like trashy gossip tabloids. And making homemade funfetti cupcakes. Don’t mind my crumbs. Homemade Funfetti Cupcakes makes 12 cupcakes 1/2 cup butter 1 cup sugar 2 whole eggs 1 tablespoon vanilla extract 1 1/2 cups flour 1 teaspoon baking powder 1/3 cup milk 1/3 cup assorted brightly colored sprinkles + more for top of frosting Preheat oven to 350 degrees F.
Vanilla Buttercream 2 sticks of butter, softened 2 1/2 cups powdered sugar 1 tablespoon of milk, if needed Cream butter in the bowl of an electric mixture until completely smooth and creamy. If you come vacuum the trillions of sprinkles off my floors, I’ll love you forever. Spinach and Chicken Skillet Recipe from Betty Crocker. Guacamole Hummus › shutterbean. If guacamole and hummus had a baby, they would name it Guacamole Hummus. It would be thick, rich and creamy. It would taste and look just like guacamole but have the density of hummus. Guacamole hummus would eventually settle down with a bowl of chips and make a nice home in your stomach.
Don’t you just love a happy ending? I do. Make this. Get your ingredients together. Garlic & cilantro in the food processor. Toss in your avo & chickpeas. Pour in the olive oil while processing. Get out your chips. Dip that chip! I’m kidding. Put this on a sandwich. Guacamole Hummus Serves 8 (recipe adapted from Everyday Food Magazine) 3 cups fresh cilantro leaves1 garlic clove1 15oz. can chickpeas, rinsed & drained1 ripe avocado, roughly chopped3 tablespoons extra-virgin olive oil1 tablespoon fresh lemon juicecoarse salt & fresh ground pepperlemon wedges for serving Combine garlic clove with cilantro leaves in the food processor and process until finely chopped.
***Shutterbean Notes*** Reci”peas” : Peas and Thank You. Zesty Lime Shrimp and Avocado Salad | Ginas Skinny Recipes. Hummus Chicken Salad. Raw Kale, Apple & Avocado Salad | Cookie and Kate. Tomato-Zucchini Tian | Never Enough Thyme. For the Love of Food: Raw Zucchini "Sushi" Rolls. The "Where Do You Get Your Protein?" Salad.
Seven spoons - main - Mother's Day, in the shade of raspberry. Spinach Ice Cream?? {Foodie Block Party} Ginger Cookie & Lemon Sherbet Sandwiches.