Cranberry Almond Chocolate Chunk Cookies

Buttery cranberry almond cookies stuffed with chocolate chunks and sprinkled with sea salt.

Cranberry, Chocolate, Almond and Sea Salt Cookies

I hope everyone is having a wonderful weekend!  I shared these cookies over at Tastes of Lizzy T’s  last Friday.  That day I was busy making the cake and cupcakes for my brother-in-law’s wedding, so I ran out of time to share them here.  It was a beautiful day for the happy couple.  The wedding was at a farm and they grow all the food right there which is wonderful,  especially for foodies like me!

{Full disclosure:  I did not grow any of the ingredients for the cake.}

Better late than never though, because this cookie recipe is one you don’t want to miss!  My husband is still talking about them, even though they are long gone.  Big, chewy and full of cranberries, almonds and chocolate chunks, these cookies are totally satisfying.  A little sea salt sprinkled on top helps to bring out all those flavors.

So head on over to check out the recipe, or pin and save for those holiday cookie swaps that are just around the corner!

Cranberry, Chocolate, Almond and Sea Salt Cookies Cranberry, Chocolate, Almond and Sea Salt Cookies

Oatmeal Cookie Dough Ice Cream

Brown sugar and cinnamon ice cream filled with chunks of oatmeal chocolate chip cookie dough. 

Brown sugar and cinnamon ice cream filled with chunks of oatmeal chocolate chip cookie dough.

The first day of summer was this week, and you know what that means… ice cream!

My family loves ice cream, but I’ll take a cookie instead.  So why not combine them?  Chocolate chip cookie dough ice cream is done everywhere, so for a twist I made this with oatmeal chocolate chip cookie dough.  (Sorry raisins, but you are not welcome in my ice cream.)

The base of the ice cream is flavored with brown sugar and cinnamon, just the same as an oatmeal cookie.  I could have eaten that alone, but it is so much better with the actual cookie involved.  A quick mix of oatmeal cookie dough, without the egg of course, was made while the ice cream churned.  The cookie dough chunks were added at the end of the churning.

Brown sugar and cinnamon ice cream filled with chunks of oatmeal chocolate chip cookie dough. Brown sugar and cinnamon ice cream filled with chunks of oatmeal chocolate chip cookie dough.

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Greek Yogurt Pastries with Raspberry Jam and Chocolate Filling {Rugelach}

Tender pastry made with Greek yogurt and whole wheat flour, then filled with raspberry jam and chocolate.

Tender pastry made with greek yogurt and whole wheat flour, then filled with raspberry jam and chocolate.

So this week I made cupcakes with my 5 year old.  They were carefully chosen from his very own Elmo cookbook.  He has gone through each page and laboriously marked every recipe he wants to make with a piece of paper.  Which was all of them 🙂  It may take us a while.

The cupcakes we made were called “surprise cupcakes”.  The surprise was raspberry jam inside the chocolate cupcakes.  He insisted on making the cupcakes secretly.  He was so very excited to “surprise” everyone when they bit into the cupcake!  Using the raspberry and chocolate together made me think of all the wonderful things I could bake with these flavors.

 Tender pastry made with greek yogurt and whole wheat flour, then filled with raspberry jam and chocolate.

These pastries are very similar to rugelach, except in place of cream cheese I used Greek yogurt.  Mainly because I didn’t have any cream cheese available.  I’m all about baking with what you have on hand!  After I played with the amount of Greek yogurt a bit, I had a beautiful pastry that really mimicked the cream cheese version…. 

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Lemon and Cardamom Biscotti with Lemon Sugar Glaze

Biscotti bursting with lemon flavor, perfect for spring! Crunchy lemon and cardamom biscotti drizzled with a lemon sugar glaze.

Crunchy lemon and cardamom biscotti drizzled with a lemon sugar glaze.

We finally had our first warm day here, which was quickly followed by a windy cold night.  It is extra brisk when sitting on the sidelines of a softball game, the large open field invites the wind.  I mistakenly sat behind home plate, and each time a girl slid into home the wind would carry the dirt right onto me.  Not sure why I didn’t move, it was like a surprise each time.  The cold must have been freezing my brain cells!

But today we will focus on spring, and lemons!

Lemon-Cardamom-Biscotti-62

Biscotti have such a delightful crunchy texture.  I find them to be very satisfying to munch on before breakfast.  That isn’t the healthiest choice, I know.  It is my weakness if cookies are sitting around.

Do you have that weakness too?

 Crunchy lemon and cardamom biscotti drizzled with a lemon sugar glaze. Crunchy lemon and cardamom biscotti drizzled with a lemon sugar glaze.

The biscotti also have cardamom in them, which really gives them a depth of flavor.  Since we can never have too much lemon, I went ahead and added a lemony sugar glaze.

  If you want to try making biscotti at home, I’ve shared the full recipe for Lemon Cardamom Biscotti  over at Taste’s Of Lizzy T’s today.   So hop on over and check it out!

Chocolate Peanut Butter Swirl Cookies

Half chocolate dough and half peanut butter dough makes double the goodness!  These swirl cookies are rich, fudgy and delicious!

Half chocolate dough and half peanut butter dough makes double the goodness! These swirled cookies are rich, fudgy and delicious!

 I say often on the blog, weigh your ingredients – it is so important for good baking.  It’s something I do for every single thing I bake.   My scale was lovingly overworked, but alas one day it stopped altogether.  I have a feeling it was mad about something, since on its way out it whispered to the other appliances… psst all of you – come with me!

So my food processor promptly followed suit.  I’ve been using the same one for 16 years, but sadly the company no long sells all the parts to it.   So there has been lots of flipping through amazon reviews, trying to cobble together new and old pieces that will work in harmony.

whatever… I can live without them temporarily.

Half chocolate dough and half peanut butter dough makes double the goodness! These swirled cookies are rich, fudgy and delicious!

Half chocolate dough and half peanut butter dough makes double the goodness! These swirled cookies are rich, fudgy and delicious!

But lastly, the one I can barely say without tears, my #1 kitchen tool.  My Viking professional mixer.  That big, oversized, takes-up-too-much-counter-space, lovable monster.  10 quarts and 1,000 horses have carried me through triple batches of bread dough, mega batches of cookie dough, and cakes for every possible occasion.

After fruitlessly calling every appliance repair store in a 30 mile radius, my sweet husband decided to take it on himself.  He narrowed down the problem to a blown circuit board.  How?  No idea, I’ll just stick to the cookie making, thanks.  There was smoke last night wafting through the house from the basement.  From soldering of pieces of my baby.  Latest status, the gears are turning, now there is one other rogue wire to be reconnected.  So close!

Half chocolate dough and half peanut butter dough makes double the goodness! These swirled cookies are rich, fudgy and delicious!

But impatient.  Yet I will let none of these keep me from more baking.  I relearn doing things with less, practice my flour scooping technique 🙂   I kneaded a triple batch of bagels by hand this morning.   A workout indeed.  But more importantly, these cookies.  These cookies, the ones you will dream about after tasting just once.  Chocolate, peanut butter, more chocolate!  So soft and tender, they melt in your mouth.

Really, they make everything better.

Half chocolate dough and half peanut butter dough makes double the goodness! These swirled cookies are rich, fudgy and delicious!Half chocolate dough and half peanut butter dough makes double the goodness! These swirled cookies are rich, fudgy and delicious!

5.0 from 1 reviews
Chocolate Peanut Butter Swirl Cookies
Author: 
Serves: Approximately 24-26 Cookies
 
Ingredients
  • ½ Cup (4 Ounces) Unsalted Butter, Softened
  • ½ Cup (4 Ounces) Creamy Peanut Butter
  • 1 Cup (7 Ounces) White Sugar
  • ½ Cup (3.5 Ounces) Brown Sugar
  • 2 Large Eggs
  • ½ Teaspoon Pure Vanilla Extract
  • 2 Cups (9 Ounces) Flour
  • ¾ Teaspoon Baking Soda
  • ¼ Teaspoon Salt
  • 3 Tablespoons Cocoa Powder
  • 1 Tablespoon Milk
  • ⅔ Cup Mini Chocolate Chips
Instructions
  1. Preheat oven to 350 degrees. Line 2 cookie sheets with parchment paper.
  2. In a bowl whisk together the flour, baking soda, and salt. Set aside.
  3. In a stand mixer fitted with a paddle attachment, beat the butter until creamy. Add in the peanut butter and beat until it is smooth and creamy.
  4. Add in both sugars and beat well.
  5. Scrape down the sides of the bowl beat once more. Add in the eggs one at a time, allowing each to be completely mixed in. Stir in the vanilla extract.
  6. Add the flour mixture to the mixer bowl and stir just until combined. All the flour should be absorbed into the dough. Take ½ of the dough and move to a bowl. Add the cocoa powder and milk to this half of the dough. Stir until combined.
  7. Add ⅓ cup of the mini chips to the chocolate batter and ⅓ cup to the peanut butter batter.
  8. Place the doughs next to each other in the same bowl. Scoop cookies that are half chocolate and half peanut butter. (Approximately 1 and ½ tablespoons in size) Bake for 10-11 minutes until very lightly browned on the edges/bottom. Allow to cool on the cookie sheets for 5 minutes, then transfer to a cooling rack.
  9. Store in an airtight container.

Jam Crumb Bars

Fast and easy spelt & oat crumb bars filled with your favorite jam! 

Fast and easy spelt & oat crumb bars filled with your favorite jam!

My new favorite obsession – crumb bars.  Obviously, I like all things dessert related.  But I tend to reach for treats full of chocolate – or cookies – not usually things fruit filled.  I am the girl who eats the pie crust – then passes the fruit filling to my husband’s plate 😉

But these bars – oh my – they are mostly crumb with a bit of fruit.  Don’t get me wrong – there is plenty of fruit flavor for the fruit lover – but for me it is all about the crumb.  You know the delicious topping you pick off the top of a coffee cake?  Well these babies are all that!Fast and easy spelt & oat crumb bars filled with your favorite jam!

I made them with spelt flour and oats.  Spelt is one of my favorite things to bake with, and I realized I haven’t shared anything spelt since these double chocolate muffins.  It works perfectly in these bars, and this is a great beginner recipe for baking with spelt.  Spelt is sometimes difficult to substitute in your favorite recipes, since it is low gluten and has a tendency to not rise as nicely as wheat flour.  No problem with that here!

These bars can be made with any jam you prefer.  Can you tell which I used?  It was grape, but I think the color of the baked  bars looked more like strawberry or raspberry.  I think they would taste great with any flavor.Fast and easy spelt & oat crumb bars filled with your favorite jam!

Jam Crumb Bars
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 16
 
Ingredients
  • 2 Cups (7 Ounces) Spelt Flour
  • 1 Cup (3.5 Ounces) Rolled Oats
  • 1 Teaspoon Baking Powder
  • ¾ Teaspoon Salt
  • ¼ Cup (1.75 Ounces) White Sugar
  • ¼ Cup (2 Ounces) Light Brown Sugar
  • 12 Tablespoons (6 Ounces) Unsalted Butter, Softened
  • ¾ Cup 100 % Fruit Jam, Any Flavor
Instructions
  1. Preheat the oven to 350 degrees. Line a 9x9 baking pan with parchment paper.
  2. In the bowl of a stand mixer add the flour, oats, sugars, baking powder and salt. Stir until combined. Cut the butter into pieces and add to the flour. Mix on medium speed until the dough comes together, about 2 minutes. The flour should be completely absorbed and the dough should start to form clumps.
  3. Press half of the dough on the bottom of the prepared pan. Make sure to press it in evenly without any holes. Spread the jam evenly across the base layer. Top with the remaining topping.
  4. Bake for 30-35 minutes until golden brown. Place pan on a cooling rack and allow to cool completely before cutting.
  5. Store in an airtight container.

Fast and easy spelt & oat crumb bars filled with your favorite jam!