Chocolate Chip Cookie Bowls

I'M BACK!! Despite my long absence, we are all still alive and kicking. Which, if you follow me on Facebook, Instagram or Twitter, you might have noticed since there was continued activity on those sites. Summer is crazy with vacations, swimming, friends and the flu thrown in there for good measure (really - who gets the flu in July?). I figured I would just take a short break... which turned into a really looooooong break. Ha!

I must confess that I really don't enjoy the "writing" part of blogging. Yeah, I do realize that writing is the biggest part of blogging. What I really like is cooking and baking and sharing my recipes with people. So, I put up with writing (and taking pictures of my recipes - which I don't particularly enjoy either. You might have noticed since they aren't the best photos) to be able to get them out there for you to enjoy. Why am I telling you this? Because it most likely means I will take more breaks (short or long) when I just don't feel like writing. Or when I don't have time to bake - which happened this summer as well. It was just too hot and I was either too tired, too sick or too busy.

I finally have a new recipe idea to share. I saw this on Facebook and thought I should try it out. The Princess and The Brother's loved them! It was super easy and made chocolate chip cookies a little more exciting.

Simply make a batch of Egg-less Chocolate Chip Cookies. I have read that using an all butter cookie recipe will cause your dough to spread too much and create a big mess. I used all coconut oil in my recipe, but it made the dough a bit stiff and hard to work with. I would suggest using half butter and half coconut oil.

Once your dough is made, instead of baking them as you normally would, take a muffin tin and turn it over. Smash the cookie dough all over the muffin "bumps". You can put tinfoil over the bumps if you want, but I just greased them down a bit with some coconut oil and smashed the dough on.

Bake at 350 degrees F for 10-15 minutes or until your bowls are a nice, golden brown. Let cool completely before removing bowls from muffin tin. I made 5 bowls and we ate the rest of the dough raw (yum!!).

Fill with ice cream right before serving.

Enjoy!!

Jana

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Soft Sugar Cookies with Lemon Glaze

In case you are wondering, this is not the same recipe as my Egg-free Sugar Cookies. Why, you might ask, does one blog need 2 sugar cookie recipes? That is simple...  because they are not the same - in fact, they are quite different. And not just because one has eggs and one doesn't.

There are 2 types of sugar cookies out there. First, the super, soft and chewy kind. Second, the crunchy kind. Most people have a preference. I prefer the super soft and chewy kind. That is why this recipe needs to be on the blog. This is my FAVORITE sugar cookie recipe ever!! The yogurt in this recipe keeps the cookies soft and moist (which I guess could make it kind of the secret ingredient). The Egg-free Sugar Cookies are a bit more on the crunchy side. So head over there if those are your preference.

I served these yesterday at our family BBQ for Memorial Day - they were a big hit! The lemon glaze makes for a yummy but light topping... perfect for the start of summer.

Soft Sugar Cookies With Lemon Glaze

COOKIES
1 1/2 cups sugar (for a healthier option choose raw)

1 cup coconut oil (consistency of shortening - if yours has melted, but it in the fridge for a bit before adding)

3 eggs

1 cup plain Greek yogurt

1 tsp pure vanilla

5 1/2 - 6 cups flour (I used a combo of kamut and white whole wheat - check out Whole Grains 101 for more info)

1 tsp baking soda

1 tsp baking powder

1/2 tsp real salt

GLAZE
2 Lemons

Confectioners Sugar

In the bowl of a stand mixer, cream together the sugar and coconut oil. Beat the eggs and add them to your bowl. Add Greek yogurt and vanilla. Mix well.

In a separate bowl, combine 5 cups of flour (notice this isn't all the flour listed above - pay attention, there is a good reason), baking soda, baking powder and salt. Mix together.

Add dry ingredients to wet ingredients and mix until combined. Add the last 1/2 cup to 1 cup flour as needed. How much flour you use will depend on what type of flour you choose. I used all 6 cups and wish I would have used just a bit less (but I mixed all my flour together with the baking soda and powder, therefore I had to put it all in my cookies. They still tasted good, but were a bit drier than I would prefer).

Chill dough in fridge for at least 15 minutes. It can be left overnight if needed.

Preheat oven to 350 degrees F. Roll dough out to desired thickness and cut with cookie cutters. Bake on greased cookie sheet (or use a silpat) for 8 - 10 minutes, depending on thickness.

Allow cookies to cool completely before glazing (is that a word? Well, it is now). 

While the cookies are cooling, prepare the glaze. Start by zesting 1 lemon in a small bowl. In a larger bowl, juice both of the lemons. By using 2 different bowls for the zest and the juice, I ensure that no seeds get left in the glaze by hiding themselves under zest. There is probably a better way, but this works for me.

Mix zest with juice, whisk in confectioners sugar by the spoonful to the juice/zest until desired consistency is reached. For thinner glaze, add more lemon juice. For thicker glaze, add more sugar.

When the cookies are completely cool to the touch, glaze away. There are 2 options for adding the glaze. You can either drizzle it across the cookies or spread it with a knife. Your choice... equally delicious both ways!

Jana

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Thin Mints

I'm sure most of you noticed the Girl Scouts out selling their cookies last month. Every year, I would go out in search of some cookies (since they never came to me)... until this year. We have decided we don't want to buy their cookies anymore - for 2 reasons, really.

One, they are expensive. Yes, you can argue that it is for a good cause, but they are still expensive.  We are trying very hard to stay within budget (which is a bit more work when buying "clean" foods) and I hate spending money on junk, especially expensive junk.

Which brings us to my second reason... they are just not healthy (as if you couldn't already guess). Now, I am a firm believer in having some sweets (moderation in all things) and don't advocate and all-out-ban on treats, but I also believe that we can still be smart when picking our "treats".  We can still have treats without preservatives and artificial ingredients. There are no redeeming qualities to girl scout cookies (health wise). Here is the nutrition label for Thin Mints.

Notice that they contain enriched flour, partially hydrogenated oils, soy lecithin and other ingredients I would never use at home. Now, don't freak out on me. I realized that some of you will think I am being ridiculous here and that they only come around once a year, so is it really a big deal? If that is how you feel, just skip this post and wait for the next one... I won't feel bad. For those of you who may be thinking that you don't want to eat that stuff... keep reading.

Brother #1 was a bit bummed when his friends were eating their cookies at school for lunch and we didn't have any.  I decided to surprise him one day and make my own. Needless to say, he was very excited and happy to take my cookies in his lunch the next day. Just thought you might like to know... I count 8 ingredients in my cookies compared to 21 in the Girl scout version. 

Since I used coconut oil, my were a bit crumbly and some broke in two when I was coating them. 

They may not look as pretty, but they sure tasted equally as yummy!

Thin Mints

For the cookies:
8 ounces butter (or 6 oz coconut oil - which will make them a bit crumblier, but a great option for a dairy allergy)
1 cup unsweetened cocoa powder
1 cup powdered sugar*
1 tsp vanilla
3/4 tsp salt
1 1/2 cups white whole wheat flour

For the coating:
10 oz. semi-sweet baking chocolate
1 1/2 tsp pure peppermint extract

Preheat oven to 350 degrees F.

Cream the butter (or coconut oil, which is what I used) until light and fluffy, then add the powdered sugar and mix until combined. *If you want to be even healthier, place 1 cup raw sugar in a high-powered blender and blend until a fine powder forms. Stir in the salt, vanilla and cocoa powder. Mix until the cocoa powder is integrated and the batter resembles a thick frosting. If you opt for coconut oil, you may want to soften (not melt) it a bit before using. It makes this step work a bit better - otherwise you might find yourself with chunks of coconut oil that won't mix in and your batter won't resemble frosting at all. I know this from personal experience. Add the flour and mix until just combined, making sure not to over mix.

Form the dough into a ball. Knead a few times to bring together, then flatten into a disk (between 1/2 inch and an inch thick) and wrap in plastic wrap. Place in freezer for 5 minutes.

Remove dough from freezer and roll out really thin (about 1/8 inch thick) on a floured surface. Cut cookies using a 1 1/2 inch to 2 inch cookie cutter.

Place cookies on a baking sheet and bake for 10 minutes. Remove from oven and allow to cool completely on a wire rack.

While cookies are baking, make the mint coating. Chop the baking chocolate into small pieces (or if you are lazy, just throw the bricks into your bowl) into a glass bowl. Place in microwave in short 15-20 seconds, stirring in between until melted. Stir in peppermint extract.

When cookies are cool, gently drop cookies, one at a time, into the coating. Turn to coat entirely, then lift the cookie out with a fork. Tap the fork gently on the side of the bowl to allow extra coating to drip off. Place on parchment paper or wax paper lined baking pan. Repeat the process with the rest of the cookies.

Place the cookies in the refrigerator or freezer to set. I stored my cookies in the freezer to keep them from melting (or getting soft).

Recipe adapted from The View From Great Island

Jana

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Chocolate Graham Crackers... and a Valentine Treat

I can't believe Valentine's Day is next week. Really? How did that happen? I always have these great intentions for fun, crafty projects at every holiday for decorations or games for my kids or just fun stuff. Yet, it never seems to happen because holidays seem to sneak up on me so quickly. I should start now for next Valentine's Day, but...  that will never happen so on with the recipe!

The Princess loves graham crackers (and I do too). I remember making them with my Grandma when I was a little girl. So, when I came across some recipes for homemade graham crackers, I was so excited to try them out. These chocolate ones were one of our favorites. I mean really, combining two of my great loves... chocolate and graham crackers, is bound to be a winning combination. Now, these aren't the easiest things to make - they require a little patience when working with the dough. But they are definitely worth it!

Chocolate Graham Crackers

1 cup whole wheat flour

1 cup wonder flour (or other whole grain flour)

1/2 cup unsweetened cocoa powder

1/4 cup sucanat (or brown sugar)

1/2 tsp salt

1 tsp cinnamon

1 tsp baking soda

1/2 cup butter, chilled and cubed

1/4 cup honey

1/4 cup water

Preheat oven to 350 Degrees F.

In a food processor or mixer, combine first 7 ingredients and mix until incorporated. Add cubed butter to the mix and pulse/mix until the mixture resembles coarse meal. Add honey and water and continue to mix until it all combines.

Remove and shape the dough into a flat disk and place between two rolls of parchment paper - and trust me, you will want the parchment paper for this!

Roll the dough out until it is about 1/4 inch thick. Cut into crackers or shapes with a cookie cutter. *

Place grahams onto a silpat or parchment-lined baking sheet and bake for approximately 15 minutes.

Cool and serve.

* If you would like to freeze the grahams, after rolling and cutting the dough, place shapes on a baking sheet and freeze for 20 minutes. Remove, place in a ziploc bag, label and freeze for up to 4 months. When ready to bake, follow the remaining steps, adding an additional 1-2 minutes baking.

And, I forgot to take a picture of the grahams all by themselves, so you will have to use your imagination... or just make some for yourself.

Now, for the Valentine's treat. When cutting the grahams into shapes, use a heart cookie cutter (it is best to use a medium to large cutter). When grahams are completely cool, scoop a generous serving (how generous depends on how big your grahams are) of ice cream** (we used vanilla) onto a graham and smash between another graham. Tada! Homemade ice cream sandwiches!! I found that my ice cream did not need to be super soft, just soft enough to be able to scoop and mold to fill the entire graham shape. I rolled mine in some red sprinkles (but that is optional). 

** If there is a dairy allergy, you prefer homemade ice cream or you are vegan, check out this recipe for dairy free homemade ice cream. I had plans to make this and use it on our ice cream sandwiches but I ran out of time. At least I had good intentions.

These are best served right away or wrapped in saran wrap and put in the freezer for later use.

Recipe adapted from Weelicious

Jana

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Peppermint Sugar Cookie Bars

Christmas can be a very hard time of year for kids (and adults too!) with food allergies. With all the holiday parties, neighbor treats and goodies that are passed out everywhere -it seems,  there is often so much that isn't safe to eat. Being that The Princess is still young, we haven't yet had to deal with her feeling left out because she can't eat the treats that are brought, given, etc... It also helps that most people in my neighborhood know that we (my family) are trying to be more health conscious and eat less sugar (I think some people think I am anti-sugar!) and processed foods in general and so we don't get many treats brought to us - which annoys The Brothers sometimes. Maybe one day they will be grateful. But that is another story. 

I have a friend who has told me that her daughter sometimes has a hard time with her allergies and the restrictions that come with them, especially around the holidays. Every time the door would ring, she would hurry to answer it, hoping that just one time it would be something that she could eat. But, it usually wasn't. Of course my friend would have safe treats available to give her daughter so she wouldn't be completely left out, but that just isn't the same, especially for a child.

In case you have experienced this as well, I am coming to the rescue. My next few posts will be Christmas "treats" that (most importantly) are safe, but are also delicious! All the non-allergy folks will be wanting to eat them too.

This first recipe is a twist on my basic egg-less sugar cookie recipe. We love sugar cookies here at our house but they can be time consuming. Baking them in "bar" form makes it so much faster yet they are still just as delicious. Smashed candy canes on top add a festive holiday look. Plus, sometimes it is super fun to smash things - especially if you are a bit stressed by your holiday schedule and need to hit something!

*Note: these are NOT healthy in any sense of the word. I'm sure you can sub out the white flour for whole grain flour (like wonder flour or even spelt flour) but I haven't tried it yet. I also used butter and straight up refined sugar when making the ones pictured, but coconut oil and raw sugar would work just as well. In my defense, I took them to a Christmas party at our church and I wanted to make sure they would turn out. One day I will try and 'healthify' them.

Peppermint Sugar Cookie Bars

Cookies:
1 1/2 cups butter (or coconut oil)

1 1/4 cups sugar (or raw sugar)

3 Tbsp ground flax seed mixed with 9 Tbsp. water

1 1/2 tsp vanilla extract

3 oz. cream cheese (or tofutti, if there is a dairy allergy)

5 1/2 cups flour

3 tsp baking soda

Frosting:

3 cups powdered sugar

1/3 cup butter (or coconut oil), softened

1 1/2 tsp vanilla

1 to 2 Tbsp water (or non-dairy milk)

1/2 tsp peppermint extract (optional)

3-4 peppermint candy canes, crushed


Preheat oven to 375 degrees F. Spray bottom of 9X13 inch pan (or line with parchment paper); set aside.

In the bowl of a stand mixer (trust me, you will want to use one for this), cream together the butter and sugar until light and fluffy. Stir in flax seeds mixed with water, vanilla, and cream cheese; mixing well after each addition.

In separate bowl, combine flour and baking soda. Gradually add to the dough in the stand mixer.

Spread evenly in prepared dish, smoothing top. Bake until light golden brown or a toothpick inserted in the center comes out clean, about 20-25 minutes. Place pan on wire rack to cool completely.

While bars are cooling, make frosting.

In the bowl of an electric mixer, beat butter and powdered sugar until almost granular. Gradually stir in vanilla and water (adding more water to reach desired consistency). Add in peppermint extract, if using. Beat until smooth and fluffy.

When the bars are completely cool (I had to put mine outside in the freezing cold to hurry up this process; don't worry, they were covered! The frosting doesn't spread well if they are warm at all),  cover them in icing, sprinkle with crushed candy canes and cut into bars.

Recipe inspired by The Busty Baker

Jana

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Egg-free Pumpkin Spice Sandwich Cookies with Maple Frosting

I hope everyone had a wonderful and safe Thanksgiving yesterday.  We had a very delicious Thanksgiving meal with all the trimmings. This year, we didn't have to worry too much about The Princess's allergies since she is able to eat eggs and milk now - and than she ended up not eating anything but crackers and ice cream (yes, not healthy but it was a holiday after all). We spent the morning with one side of the family and the afternoon with the other side of the family. The weather was beautiful and The Princess, The Brothers and their cousins were able to run around outside and leave the adults to visit (and watch football) in relative peace.

I realize the last thing everyone probably needs is more goodies after eating pie yesterday... but, I wanted to get in another recipe with pumpkin in it before the month of November was over. And trust me, you don't want to miss out on this recipe. These cookies are so delicious!

As a side note: I almost never bake with all-purpose flour. It is so processed and refined and there is absolutely no nutrition in it. But, I did use a little in this recipe to make sure they turned out ok (since I was taking them a family outing). When I make them again, I will use all wonder flour (or another whole grain flour).

Pumpkin Spice Sandwich Cookies 

1 1/2 cups wonder flour

1 cup all-purpose flour

1 tsp baking powder

1 tsp baking soda

2 tsp ground nutmeg

1/2 tsp ground cloves

1/2 tsp salt

1/2 cup butter, softened

1/2 cup raw sugar

1/2 cup sucanat

1 1/4 cups pumpkin puree

1 Tbsp ground flax seed mixed with 3 Tbsp water (or 1 egg)

1 tsp vanilla extract

Preheat oven to 350 degrees F. Combine flours, baking powder, baking soda, cinnamon, nutmeg, ground cloves and salt; set aside.

In a medium bowl, cream together butter and sugars. Add pumpkin puree, ground flax mixed with water and vanilla to butter mixture and beat until creamy. Mix dry ingredients. Drop on cookie sheet by tablespoonful; flatten slightly. (I prefer to flatten mine right after they come out of the oven)

Bake for 15-20 minutes in a preheated oven. Cool completely on a wire rack before frosting.

Maple Frosting

1/2 cup butter, softened

1 1/4 cup powdered sugar

2-3 Tbsp pure maple syrup

Put butter in a medium size bowl and mix until whipped. Mix in powdered sugar and beat for another minute. Scrape down the sides and add the maple syrup. Mix for another 2-3 minutes or until frosting is fluffy.

Recipe inspired by Living Well Spending Less

I intended to take a better picture of these, but I forgot so this is what you are stuck with. 

Jana

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Pumpkin Snickerdoodles (and they're egg-less)

Happy Election Day! I hope we all let our voices be heard today by voting.

Since we haven't had enough treats with Halloween being just last week, I thought it was a good time to post some cookies. Fall, Halloween and Thanksgiving are the perfect time to bust out the pumpkin recipes (although I think it is ok to cook with pumpkin year-round, if I can find it).  I just love the combination of pumpkin with all the yummy spices... cinnamon, nutmeg, cloves, ginger and allspice. Not only do they make the house smell heavenly while baking, they taste so delicious!!

This recipe combines all the fall yumminess (you know pumpkin and all the above-mentioned spices) with a classic favorite - snickerdoodles. It doesn't get any better than this, I promise!

Pumpkin Snickerdoodles

For the cookies:
2 cups wonderflour

1 3/4 cups all-purpose flour

1 1/2 tsp. aluminum-free baking powder

1/2 tsp. sea salt

1 tsp. cinnamon

1/4 tsp. nutmeg

1 cup (2 sticks) butter, at room temperature

3/4 cup raw sugar

1/4 cup sucanat

3/4 cup pumpkin puree

1 Tbsp. ground flax mixed with 3 Tbsp. water

2 tsp. vanilla

For the coating:
1/2 cup raw sugar

1 1/2 tsp. pumpkin pie spice

In a medium bowl, combine flours, baking powder, salt, cinnamon and nutmeg. Whisk to blend and set aside. In the bowl of an electric mixer, beat together the butter and sugars on medium-high speed until light and fluffy, about 2-3 minutes. Blend in pumpkin puree. Beat in the ground flax mixed with water and vanilla until incorporated. With the mixer on low speed add in the dry ingredients and mix until just incorporated. Cover and chill for at least 1 hour.

Preheat the oven to 350 degrees F. Spray baking sheet with non-stick spray or cover with silicone baking mat. Combine sugar and spices for coating in a small bowl and mix to blend. Scoop the dough (I like to use a small cookie scoop) and roll into a ball. Coat the dough ball in the sugar-spice mixture and place on the prepared baking sheet. Repeat with remaining dough to fill the sheets, spacing dough 2-3 inches apart. Press on dough balls slightly to flatten (I use the bottom of a small bowl so they are evenly "smooshed".

Bake the cookies for 10-12 minutes, or until just set and baked through. Let cookies cool on cookie sheet for 5 minutes before transfering to a wire rack to cool completely. Store in an airtight container.

Recipe adapted from Annie Eats

Jana

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Egg-Free Sugar Cookies

I realize that I haven't posted very regularly - again. I did finally finish one of my DIY projects (pictures coming soon) which had been taking up residence in my garage causing my car to be parked in the hot sun. But now, we are working on putting in a sprinkling system in the back yard, I spent a night at girls camp and we have family in town that we have been visiting. So... I really am not a slacker, just a very busy mom!

In honor of the 4th of July, I wanted to make a fun dessert that everyone could enjoy. My kids and I LOVE sugar cookies - for all occasions. We make them at least every other month. When the princess was diagnosed with an egg allergy, I couldn't use my stand-by sugar cookie recipe anymore. I set out to find/create a new favorite. We tested a lot of recipes before I found one that we liked - not too soft but not too crunchy.

I have fiddled with it to try and make it a little bit healthier (not healthy - just healthier), but it does change the look and texture of the cookies a tiny bit. If that just doesn't work for you or it is too expensive or you can't find some of the stuff, go back to white flour and white sugar. Just eat them sparingly - if possible!

Cookies
Makes about 36 cookies

1 cup butter (or coconut oil, or half butter and half coconut oil)

1 cup white sugar (I substituted raw sugar, which makes the cookies have a slight crunch)

2 Tbsp fresh-ground flax seed mixed with 6 Tbsp water

1 tsp vanilla extract

3 3/4 cups flour (I used wonder flour which makes them a little bit darker in color)

2 tsp. baking soda

1/4 cup cream cheese (if you can't do dairy, try Tofutti)

1. In a large bowl, cream together the butter and sugar. Stir in flax seeds mixed with water and vanilla. Gradually add the flour, baking powder and cream cheese.

2. Form dough into a long loaf and wrap in plastic wrap. Refrigerate for a couple of hours.

3. Preheat oven to 350 degrees F. Grease cookie sheets (unless using a silpat).

4. On lightly floured surface, roll out the dough to 1/4 inch thickness. Cut into desired shapes (stars for the 4th of July) using a cookie cutter. Place about 1 inch apart on cookie sheets.

5. Bake for 12 to 14 minutes until bottoms and edges just barely start to brown. Allow to cool for a few minutes on baking sheet, then remove to wire rack to cool completely. Store in an airtight container (if there are any left).

Icing
Each batch covers about 24 cookies

2 cups confectioners' sugar

6-8 tsp. of non-dairy milk

4 tsp. honey

1/2 tsp. almond extract

Food coloring

1. In medium bowl, stir together confectioners' sugar and milk until smooth. Beat in honey and almond extract until icing is smooth and glossy. If icing is too thick, add more honey.

2. Add food coloring to reach desired color. Dip cookies and allow to dry overnight.

This type of icing is a bit messier, but it makes such beautiful cookies. Buttercream is also delicious and easy - and we like our cookies frosted both ways.

Jana

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"Egg-less" Chocolate Chip Cookies

Lightly adapted from About.com
Desserts are notoriously scary when it comes to food allergies. I ALWAYS take a dessert to any function just to make sure my daughter will have something to enjoy. These are my go-to dessert for any get-together. The best part, no one can tell they are egg-less. My hubby even thinks these are better than the "real" version!

*My daughter's milk allergy is minor, so I am able to cook with butter. If you need to, sub out the butter with coconut oil (healthiest option) or margarine (not so healthy option, but works in a pinch). Here we go...

2 3/4 cup flour (sub out 1/2 the white flour for wonder flour if you want them to be a bit healthier, or sub out all of it for wonderflour!)

1 tsp. salt

1 tsp. baking soda

1 cup butter*

3/4 cup brown sugar (try using sucanat or other cane sugar instead of the brown sugar)

3/4 cup sugar (for a healthier cookie, use raw sugar

1 tsp. vanilla

1 Tbsp. fresh ground flax seed and 3 Tbsp. water (or 1 egg)

12 oz. chocolate chips (we like dark chocolate, but you can use semi-sweet or even milk chocolate)

Preheat oven to 350 degrees.

Sift together the flour, salt and baking soda in a large bowl and set aside.

In a separate large bowl (like a stand mixer), beat together the margarine, sugar, brown sugar, vanilla and egg replacer. Add the dry ingredients to this and stir until combined well.

Stir in the chocolate chips.

Here is the best part - without the egg, you can eat as much dough as you want without feeling guilty. This is my kids favorite part!

Using a cookie scoop, drop dough onto cookie sheet. I like to use a silpat over my cookie sheet when I make cookies. They bake so much better - and I don't have to use any cooking spray because they are non-stick. If you haven't heard of them, or don't have one - check it out! Back to the recipe. Bake for 8-11 minutes, until edges are golden brown.

Don't eat too many all at once - they are that good!

Jana

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