Posts Tagged ‘cookies’


2 Ingredient “Cookie”

February 3, 2014


I hope you’ve been loving Sarah’s posts as much as I have!  She is great at what she does.  I’ve been a little preoccupied with my new bundle of joy, but have had the opportunity to cook a little more due to this Polar Vortex affecting the country!  Unfortunately I haven’t taken nearly as many photos of cooking and baking as I should.  I did take pictures of this little treat, probably because it was so easy to make.  I do have to comment that it wasn’t terribly enjoyable… as a cookie for sure.  It might be good in yogurt or something else.

I was searching pinterest and found this little recipe: 2 Ingredient Cookies

I was really excited for a healthy recipe that used my old bananas!  Everyone on the website talked about how great these were; no complaints!  So I made a double batch… here’s how to make them.

-2 ripe bananas
-1 cup oats (I used rolled oats, maybe that was the problem)

Optional ingredients:
-1 tsp vanilla extract
-Chocolate chips

Mash the banana up with the oats.  Add a few mix-ins, don’t over do it or it won’t stick together.

Bananas and Oats

Bananas and Oats

Cook on 350 degrees for 15 minutes.  The other blog says to cook longer if you want them crispier… mine turned out chewier.

Finished cookies

Finished cookies

I’d repurpose these to be a crumble in yogurt or oatmeal.  On their own they were just kind of chewy… not the texture I like for cookies.

Let me know if you try these… I know I didn’t really sell them, but maybe with steel oats or another type of oats.

Good luck!


Chocolate Chip Cookies: Gluten free, Egg free, Refined Sugar free!

April 4, 2013

Hello readers!

Don’t let the title deter you.  These cookies are delicious and sweet!  I couldn’t wait to blog and tell y’all about them!  I had an intense sweet tooth yesterday and my orange did not hold me over.  I searched Pinterest for a delicious and manageable dessert to feed my needs.  I stumbled across this recipe that has just a few ingredients, and all ingredients were already in my kitchen!  Jackpot!

Gluten free, egg free, refined sugar free Chocolate Chip Cookies

Gluten free, egg free, refined sugar free Chocolate Chip Cookies

Chocolate Chip Cookies
Recipe yields one dozen cookies (if you don’t eat all the dough)

-1 2/3 cups almond meal, slightly packed
-1/4 cup coconut oil, room temperature
-2 tablespoons maple syrup (or honey)
-1 1/2 teaspoons vanilla extract (apparently there is gluten free extract, I didn’t use that)
-1/2 teaspoon sea salt (I used coarse Kosher salt)
-1/4 teaspoon baking soda
-Mini chocolate chips (however much you like proportionate to your cookies)

1. Preheat the oven to 350 degrees and grease or line a cookie sheet.

2. In a large bowl, combine first three ingredients (almond meal, coconut oil, maple syrup).  I used a hand mixer to combine ingredients.  The coconut oil gets a little tricky since it’s more of a solid at room temperature.  It eventually works its way around.  You could use a stand mixer.

3. Add in vanilla, salt, and baking soda.  Stir in chocolate chips.

4. Roll the dough into balls and shape as you please on cookie sheet.  They do not change shape while baking.

5. Bake for 9 to 11 minutes or until bottoms are golden brown.  The cookies do not brown on top much.

6. Allow cookies to completely cool before transferring to a paper towel to absorb excess oil.  (I skipped this step out of purely not reading directions.)

Gluten free, egg free, refined sugar free Chocolate Chip Cookies

Gluten free, egg free, refined sugar free Chocolate Chip Cookies

These are delicious.  Be careful when biting into them, they tend to crumble a bit, and we don’t like to waste cookie in our house!


Gluten free, egg free, refined sugar free Chocolate Chip Cookies

Happy eating!


Chocolate Chip Cookie Cheesecake Bars

March 8, 2012

I know.  Intense title.  I get tongue tied every time I try to say it.  But words stop when you bite into one.  Oh Em Gee. These things are amazing.  You’ve got the richness of cheesecake with the comfort of chocolate chip cookies and then the crust of the cheesecake.  Uh! Words do not do it justice.  Take a look:

(I know, right?  Is your mouth watering?  I know mine is!)

Let’s jump right in here:

-1 1/2 cups graham cracker crumbs
-5 tablespoons unsalted butter, melted

Chocolate Chip Cookie Dough:
-5 tablespoons unsalted butter, room temperature
-1/3 cup packed light brown sugar
-3 tablespoons granulated sugar
-1/4 teaspoon salt
-1 teaspoon pure vanilla extract
-3/4 cup flour
-2/3 cup chocolate chipsCheesecake Filling:
-10 oz cream cheese, room temperature
-1/4 cup sugar
-1 large egg, room temperature
-1 teaspoon pure vanilla extract
1. Preheat the oven to 325 F. Line an 8″ square baking pan with parchment paper or foil allowing a little overhang and spray with nonstick cooking spray. Set aside.
2. Mix the melted butter and graham cracker crumbs until thoroughly combined. Press the mixture into the bottom of the prepared pan. Bake in preheated oven for 6 minutes. Remove pan to a cooling rack. Leave your oven on while you prepare the dough.

3. While the crust is cooling, prepare the chocolate chip cookie dough. In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl with an electric mixer, beat butter, brown sugar, granulated sugar, salt and vanilla until smooth and thoroughly combined, about 1 minute. Mix in the flour on low speed, and mix until just incorporated. Mix in the chocolate chips. Set aside.

4. In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl with an electric mixer cream together the cream cheese and sugar until smooth. Mix in the egg and vanilla on low speed just until incorporated. Pour the cheesecake batter into the prepared crust. Using your hand to form clumps, distribute the cookie dough onto the top of the cheesecake batter in teaspoon-sized clumps. Be sure to use all of the dough.

5. Bake for about 30 minutes, until the top feels dry and firm (the cookie dough) and the entire pan looks set if given a gentle shake. Move bars to a cooling rack and allow to cool completely. Chill in refrigerator overnight or for at least a couple hours.

6. Lift the bars out by the overhang and cut into squares for serving.

I copied and pasted this recipe directly from the awesome blog I found it on: Brandy’s Baking Blog
The amendment I made to this recipe is the crust of the cheesecake.  My favorite cheesecake crust is actually made from Biscoff cookies crumbled with butter, instead of graham crackers.  Seriously delicious.  Since this recipe is in such a small container, it doesn’t make very much.  I think next time I’ll double the recipe so I can share and keep some for myself.  My other recommendation is that the cookie can be hard to cut through so you may want to strategically place the cookie dough or cut it while it’s warm so as it cools, the dough may be easier to cut.  Just a thought.
You need to try this.  It’s easy to make and so yummy.

Happy Baking!

Black Cocoa Cookies!

January 20, 2012

I baked a delicious batch of Black Cocoa cookies back in September of last year for David’s team.  I didn’t go crazy with decorating because I just wanted practice baking the cookies and icing them. I used a recipe I got in a baking class I took and it turned out delicious.  They taste like oreo cookies!

1 cup butter – room temperature
2 cups white granulated sugar
2 large eggs
1 Tbsp vanilla
3 1/4 cups all-purpose flour
3⁄4 cup black cocoa  (This was found at the bake shop, but I’ve seen it at a spice shop or natural grocery store)
1 tsp baking powder
1⁄2 tsp baking soda
1/4 tsp salt

Cream butter and sugar. Add eggs and vanilla and mix until smooth. Add cocoa and mix. Combine flour, baking powder, baking soda and salt and add to mixture. Mix just until well incorporated – but you don’t see any white flour. Don’t over mix. Roll out dough to 1/4 inch thickness between two pieces of parchment paper. Refrigerate flattened dough for 1 hour. Preheat oven to 350°. Peel parchment off of top side. Flip and peel off other parchment sheet. Cut into shapes and place cookies 1 inch apart on parchment lined cookie sheets. Bake 10 minutes until cookie is stiff t the touch. Cool. Decorate with royal icing. Makes approximately 36 medium size cookies.

Royal Icing was used to decorate the cookies from the following recipe:

3 Tbsp Meringue Powder
4 cups sifted confectioners’ sugar (about 1 lb)
6 Tbsp water (or combination water and flavor)

Beat all ingredients at low speed for 7-10 minutes until icing forms peaks. This recipe makes a stiff royal icing. Water can be added to make a thinner icing – the consistency for flooding is like thick paint. Stiff icing is used for cookie borders/outlines while thinner icing is used to fill-in border areas.
I tried royal icing once before on my own and it was terrible.  I really recommend taking a class somewhere to watch a professional make it first.  The consistency is hard to explain in writing, but so easy to understand in a class!  I hope you enjoy the cookies!

(I forgot to take a good picture with my camera, so I got this one with my phone.)

Happy Eating!

recipe courtesy of


Chocolate Chip Cookies

August 8, 2011

David was going on a road trip recently so I decided to make him and the guys in his car chocolate chip cookies from scratch.  I didn’t do a lot of research, I just opened the nearest book and started baking. This recipe says it makes 60 cookies, which is not true.  I think it made 40, but I doubled it.

Chocolate chip cookie recipe from “Art and Soul of Baking” by Sur la Table.

1 1/2 sticks unsalted butter, softened
3/4 cup granulated sugar
3/4 cup firmly packed light brown sugar
2 large eggs, room temperature
2 tablespoons vanilla extract (I used vanilla bean paste, yummy)
2 1/4 cups unbleached all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
6 ounces good-quality semi-sweet or bittersweet chocolate, chopped into 1/4-inch chunks, or 1 cup dark chocolate chips
same as above of milk chocolate
1/2 cup nuts (optional)

1. Preheat ove to 350 and position oven rack in center.  Line baking sheets with parchment paper.
2. Place the butter, granulated sugar, and brown sugar in the bowl of the stand mixer and beat on medium-low speed until smooth and blended, about 2 minutes.  You can also use a hand mixer and a medium bowl, although you may need to beat the mixture a little longer to achieve the same results.  Scrape down the bowl with a spatula.  Add the eggs one at a time and beat just until blended after each addition.  Add the vanilla and blend well.  Scrape down the bowl.
3. In a medium bowl, whisk together the flour, baking soda, and salt.  Turn the mixer to the lowest speed and add the flour mixture all at once.  Blend just until there are no more patches of flour.  Scrape down the bowl.
4. Add the chocolate and nuts (if using), and blend on low just until combined.  Remove the bowl from the mixer and stir gently a few times with the spatula to make sure there are no more patches of unincorporated flour or butter lurking near the bottom of the bowl.
5. Using the small ice cream scoop or spoon, portion tablespoon-sized mounds onto the prepared baking sheets, spacing them about 2 inches apart.  Bake the cookies one sheet at a time, spinning the sheet halfway through, for about 10 to 14 minutes, until the cookie are golden brown at the edges and still a bit pale in the center.  If you want crisp cookies instead of chewy ones, bake them a couple extra minutes.

Store cookies in an airtight container for 3-4 days.

Obviously, they did not last that long, but they were yummy.

The process wasn’t too extensive and they were really yummy.  Some of the best dough I’ve ever eaten.  Seriously.

Try them for yourself!

Happy baking!


Cheesecake Bars!

July 5, 2011

I have been such a slacker in the blog-o-sphere so here I am to redeem myself.  Yesterday was the fourth of July so I’m blogging on a Tuesday instead!

Cheesecake bars have been my go to dessert of the summer and they’re a hit!  They are easy to make and absolutely delicious.  I can’t get enough!

1 package of Lotus Biscoff cookies (those airplane cookies, mmm)
3 tablespoons packed brown sugar (I made it the first time without this)
6 tablespoons melted butter (I did a whole stick the first time. Don’t judge.)

Crush the cookies either in a food processor or bag.  I find the food processor works best, but if you don’t have one, a ziploc bag and your fist works too!   Add butter and stir till combined well.  Press the mixture into a 13 x 9 pan.  I used a pyrex dish, very easy to get out.

3 (8 oz) packages cream cheese, softened
1 cup sugar
2 tablespoons flour
3 eggs
8 ounces sour cream
1 tablespoon vanilla (I used vanilla bean paste the first time, its yummy and adds that pretty speckle!)

Preheat oven to 325 degrees. Cream sugar, cream cheese, and flour with an electric mixer on medium until light and fluffy.  I did it by hand the second time and it worked great still.  Got a good work out!  On medium low, add eggs one at a time, mixing well with each addition.  Add sour cream and vanilla and mix until combined.  Pour on prepared crust and bake for about 45 minutes.  Remove and let cool.  Prepare ganach while cooling.  (The first time I put it in the fridge. The second time I just left it on the counter.)

Chocolate Ganache
8 ounces heavy whipping cream
2 ounces butter
4 ounces semi-sweet chocolate
4 ounces dark chocolate (I used a crushed chocolate bar, which was the perfect amount)

Heat cream and butter on stove until almost boiling.  Remove from stove and pour over chocolate.  Stir until completely  combined.  You’ll know it when you see it.  Pour over cooled cheesecake.  Cover and refrigerate overnight.  Cut into bars and serve. (I used a sharp knife a fork.  Once you get the first one out, it’s easy from there!)

Makes around 30 bars.

I got the recipe from this site and then learned it’s from Bakerella also.

It is truly delicious!

Happy Eating,