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Nikki's Healthy Cookies Recipe

I keep in touch with one of my best friends from high school. Her name is Nikki and she lives in rural Pennsylvania with her husband and four kids. Four! She's an inspired cook who can throw a meal together on a whim from a refrigerator she keeps packed with all manner of whole, natural foods. When I made a trip to Philadelphia a few weeks back and spent the day with Nikki the topic of the cookies was revisited. Wayne and his brother Greg drove me out to see Nikki in Kennett Square, and for those of you who find yourself in the area I'll list off a few of the places Nikki took me to visit that day. Three of Nikki's four kids in a tree at the Kennett Square Farmers' Market, and a collection of birdhouses at Terrain at Styers Give the cookies a try and let me know if you like them as much as I did. You can use unsweetened carob, or grain sweetened chocolate chips, or do what I did and chop up 2/3 of a bar of Scharffen berger 70%. Preheat oven to 350 degrees, racks in the top third. Related:  Cookies

Raspberry Mega Scones Recipe We're going to wrap up 2007 with a buttery-sweet bang. The theme: scones. I'm sure many of you will agree, a good scone recipe is an incredibly useful thing to have - crumbly sweet scones in the morning, savory scones dunked in soup later in the day. They're hard to beat. This is a recipe that came out of being one part lazy, and one part determined to come up with something just a little bit different. Broadly speaking this is a scone recipe that is slightly less fussy to make than cookie-cutter shaped scones, and more rustic out of the oven. This particular scone recipe lends itself to endless combinations. Preheat oven to 375. Combine the flour, baking powder, and salt in a bowl. Turn out onto a floured piece of parchment paper or Silpat mat, divide into two equal sized pieces of dough and set one aside. While the scones are baking, prepare the glaze. Makes two mega scones. Print Recipe

Vegan Everything Breakfast Cookies Recipe As I write this post I’m sitting in bed nibbling on the last of these cookies. I don’t know whether to savor these few remaining bites and relish in how truly delicious they are or weep over their soon-to-be absence. Yes, these cookies are that good; and they’re healthy. I’ve made banana-based cookies before and this recipe is based off of that concept. Only this time I added a healthy scoop of pumpkin puree to the batter, as I always seem to have an excess of it lying around in the fall. I also made them vegan and nearly gluten free thanks to the help of almond meal in place of most the flour (the whole 2 dozen batch has just 1/2 cup whole wheat flour). These cookies are irresistibly delicious, and unlike other desserts don’t leave you feeling miserable and heavy afterwards. Bake these, snack on these, share these, save these all for yourself. Vegan Everything Breakfast Cookies Author: Minimalist Baker Recipe type: Dessert/Breakfast Cuisine: Cookies Serves: 18-24 cookies Ingredients

blueberry crumb bars I uploaded pictures of this recipe yesterday onto Flickr, but didn’t get to telling you all about it because I was feeling a little lackadaisical after that whole seven days in a row of posting thing. Three hours later, I received this comment: “Omg, post the recipe already!” Hmmph! I thought. The natives are getting restless. But who could blame them? It could get ugly. But if there ever were a dessert worth getting ugly for, it would have to be this. “Omg, post the recipe already!” As you wish. Blueberry Crumb Bars Adapted from Recipes like this make me wonder why I don’t use more. I could imagine easily swapping another fruit or berry for the blueberries–I’m especially thinking something tart like sour cherries or cranberries in the fall (I’d use orange instead of lemon with cranberries). These are easiest to cut once chilled, and store even better in the fridge than they do at room temperature–something unusual for cookies! 1. 2. 3. 4.

A True love of Mine Gluten Free Samoas There’s something about being rooted in community that just feels right, but you don’t realize how important that is until it’s no longer there. Over the summer I began to reflect on this. John and I have lived in three cities in the nearly three years we’ve been married and have moved nearly twice that amount in the meantime. Close to 15 of our dearest friends from various settings including high school, work, church, and other random life events filled our humble little studio apartment one recent evening and it all felt so right; like a big hug from that favorite aunt you haven’t seen in years. At one point my friend and wedding photographer Rebecca leaned over and mentioned that the cookies reminded her of Girl Scout Caramel Delights or Samoas. I didn’t think much of it then but when I recalled I had a batch of my bourbon caramel sauce tucked away in my fridge I knew gluten free Samoas needed to be born. Gluten Free Bourbon Caramel Samoas Recipe type: Dessert, Gluten Free Ingredients

zucchini bread If any thing could tear me from my at times maniacal devotion to small spaces, walk-up apartments, crowded sidewalks and our crystal rattling at 11:30 p.m. on a Sunday while the stench of hot tar seeps in through our leaky windows because the City decided this would be a good time to repave the avenue below, it would be the suburban pastoral longing for a backyard garden where I could grow tomatoes, peppers, zucchini and herbs. Growing up, this is what my parents set aside a space on the side of the house for, lined by a raspberry bush and just steps from the sour cherry tree. Sadly, the tree died just as I developed a taste for the tart cherries, the raspberry bush became overrun with poison ivy, and the last round of landscaping whittled the garden area to half its size, but I swear, somewhere in the back there is still a matted indentation from the Summer of the Zucchini Bats. Which brings me to my very first cookbook, aptly titled something along the lines of My Very First Cookbook.

What Did You Eat?: Cupcake Roundup: Hunk Of Burning Love (The Elvis Cupcake) When I was in grammar school, we were poor. Not destitute, but poor. I knew that was the case, but I didn't know just how poor we were until I was much older. Then I learned how hard my mom worked to hold things together, the ways she scrimped, often skipping meals for herself when the food budget was tight. Recently Garrett at Vanilla-Garlic and Cheryl at Cupcake Bakeshop decided to hold a Cupcake Roundup, asking people to come up with a cupcake. If you'd like to see the Roundup of other cupcakes, check with Garrett and Cheryl on January 29th. Since this recipe was inspired by childhood memories, I felt it only right to use the same bowl my mom always used to mix cake batter when I was a kid. And I used the ancient muffin pan that seems to have been around forever. Why put cayenne into perfectly innocent peanut butter frosting? After I frosted all the cupcakes, I ate two, which were wonderful. Banana-Nut Cake (Meta Givens Modern Encyclopedia of Cooking)

Black Bean Chocolate Chili Cherry Cookies So I’ve seen all the black bean brownies making their merry way around the food blogs, but I still haven’t come across a recipe that, despite the use of legumes, is all that virtuous. Yeah, throw some veggies into a batter of processed sugar and white flour! Hows about I deep-fry an apple? If you’ve been around the My New Roots block, you’ll see I am a fan of baking with beans, as seen here and here. Chocolate Chili Cherry Cookies are moist, rich, fudgy and filling, with just a tickle of spice that is oh-so unexpected and palette-warming-ly welcomed. I added dried cherries to one batch because I had some on hand. Basically, add whatever the heck you have in that pantry and you can’t lose. Black beans – a superfood? Although they may appear humble, black beans are holding a major secret – they are loaded with a rare combination of both protein and fiber. You won’t find this magical protein-fiber combination in fruit, vegetables, grains, meats, dairy products, nuts and seeds, or seafood.

Lemon Crinkle Cookies I went to the gym yesterday evening. Anyone else ever done that before? Worst decision EVER. If you follow me on Twitter or Facebook, then you know I usually go in the mornings. Well, we had some snow fall and apparently everything in this little town shuts down because no one knows how to plow. Oh, and just to clear things up, I’m not 4 months pregnant. I think we all can agree that I am a lemon freak. Run, don’t walk to your kitchen. Lemon Crinkles Won a fun little contest with these babies! Yield: 2-3 dozen Prep Time: 20 min Cook Time: 10 min Total Time: 30 min Ingredients: ½ cups Butter, Softened 1 cup Granulated Sugar ½ teaspoons Vanilla Extract 1 whole Egg 1 teaspoon Lemon Zest 1 Tablespoon Fresh Lemon Juice ¼ teaspoons Salt ¼ teaspoons Baking Powder ⅛ teaspoons Baking Soda 1-½ cup All-purpose Flour ½ cups Powdered Sugar Directions: Preheat oven to 350 degrees. In a large bowl, cream butter and sugar together until light and fluffy. Lauren's Latest original recipe!

Holiday Cookie Exchange,Cookie of the Month Giveaway & a printable! WOW! I hope you will enjoy my Holiday Cookies jar recipe! Gifts in a jar are super simple to make and are always and appreciated home made gift! Not only are they yummy but the mix can be made ahead and I have included some free printable labels to make it so easy! 1 1/3 cups flour 1/4 cup sugar 3/4 cup packed brown sugar 1 cup M&Ms 1 cup regular oats 1 tsp. baking soda 1/2 tsp.Kosher salt (or 1/4 tsp table salt) To make cookies, mix jar contents with 1/2 cup melted butter, 1 egg and 1 teaspoon vanilla. (makes about 2 dozen cookies) Instructions Layer in a 1 quart jar 1. 2. 3. 4. 5. Screw lid on tightly, add ribbon and the labels and you have a sweet gift! Holiday Candy Cookie Mix Labels …only a couple of weeks until Christmas. Updating...

Oil-free Carrot Cake Protein Bars Kevin and I had such a great time camping this weekend. It’s exactly what we needed. There were many good eats to be had (including these high protein, gluten-free, homemade protein bars) naps, and long, long roads to venture down. We had planned to stay at the campsite until this morning, but decided to head home a day early to beat the long weekend rush. There’s nothing worse than closing off a relaxing trip by being stuck in a 300km traffic jam with every other camper and their dog… literally. We enjoyed a warm dinner by the fire last night, then leisurely made our way home. Today, we have every intention to nurture our relaxed mood until we head back into the office tomorrow morning. One of the items I prepared in advance for our trip were these protein bars. In planning this recipe, I wanted to create a snack for us that: could be squished in a cooler and still taste goodportablemess-freelow in sugarhigh in protein Kevin’s version was raisin-free, mine was raisin packed. Prep time: