Hassleback Apple Crisp

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I don’t keep a diary, but I do have a small notebook that I write my favorite quotes and song lyrics in. This little book has been in my possession since I was 15 or 16, and I occasionally like to look back at the lyrics that meant the most to me in years past. I recently came across one particular verse that I scribbled in my little notebook the summer that I lived in Pensacola, Florida. I was 1,000 miles away from everyone I loved, and Ani Difranco’s words really resonated with me. “Strangers are exciting, their mystery never ends, but there is nothing like seeing your own history in the faces of your friends.” This past weekend, I helped celebrate the wedding of my sweet friend, Julie, and the extra time I got to spend with some of my oldest girlfriends made me realize how truly blessed I am. Not everyone can say that the majority of their closest friends have been a part of their lives for 10, 15, or even 26 years, but thankfully I can. There is something remarkable about friendships that are strong enough to weather the storms of distance, time, and the struggle of simply “growing up.” A few of these strong, incredible women have been by my side for my highest highs and lowest lows. In particular, my three best friends Annie, LT and Lo all stood next to me on my own wedding day to celebrate one of the happiest days of my life thus far. And all three of them have stood by my side during some of the worst times in life. I can still remember the day my Grandpa passed away and the look of love and compassion in Lo’s eyes when I gave her the news. She took one look at my tear stained face, ran towards me, and held me as I cried. And in high school, LT rescued me from a mortifying moment when I forgot all of the words to a solo I was singing in front of 200 people. Instead of joining our choir for the final song in the concert, LT walked me off stage, drove me home, and sat on my parent’s couch and cheered me up until my embarrassing moment was nearly forgotten. And when my first boyfriend broke up with me, Annie came home with me after school every day to eat ice cream and discuss why we were “absolutely done with men.” So although it is exciting to meet new people and form new friendships, there is nothing quite like having friends who have been by your side every step of the way. Even though months often pass between our visits, having these wonderful women by my side always makes me feel a bit more whole. I’m sad to see this weekend of togetherness come to a close, but theses three are always in my heart.

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And when the “Sunday blues” hit, I like to turn to the kitchen for a little baking. This recipe is a simplified and speedy apple crisp. Top with some vanilla ice cream, and your Sunday blues will diminish in no time.

Ingredients: Serves 2

  • 2 apples, peeled, cored and cut in half vertically
  • 4 tablespoons brown sugar, divided
  • 2 1/2 tablespoons butter, melted and divided
  • 3/4 teaspoon ground cinnamon, divided
  • 2 tablespoons old fashioned oats
  • 1 teaspoon all purpose flour
  • 1/4 teaspoon kosher salt
  • 1 1/2 cup vanilla ice cream

Preparation:

  1. Preheat oven to 400
  2. Starting at the outermost corner of the apple, cut most (but not all) the way through the apple in 1/8 inch intervals. Place apple halves cut side down in a 8inch baking dish, coated with cooking spray.
  3. In a small bowl, combine 1 tablespoon brown sugar, 1 tablespoon melted butter, and 1/2 teaspoon cinnamon. Brush mixture evenly over apple halves
  4. Cover pan with foil and bake at 400 for 20 minutes. Remove foil, bake at 400 for 10 minutes, or until apples are tender. Remove from oven and let cool in pan for 10 minutes
  5. Combine remaining 3 tablespoons sugar, remaining 1 1/2 tablespoons melted butter, 1/4 teaspoon cinnamon, oats, flour and salt.
  6. Carefully fan open apple halves, and spoon oat picture evenly over apples. Bake at 400 for 10 minutes. Turn broiler on high and broil for additional 2 minutes
  7. Remove from the oven and serve topped with vanilla ice cream
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Healthy Pumpkin Bars

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I can still remember my first drive up to East Lansing, Michigan. My parents were taking me to Michigan State University for a college tour, and I was a bit apprehensive. All I knew about MSU was that they had a great hospitality business school, and everyone who went there seemed to be a football or basketball fanatic. And since I’ve never been a real sports enthusiast, I wasn’t quite sure if Michigan State could ever feel like home to me. But sure enough, I started my freshman year at Michigan State, and quickly fell in love with the beautiful campus and the camaraderie of the student body and alumni. And a few years later, I fell in love with a boy who loved Michigan State Football. Fast forward 8 years, and believe it or not, one of my favorite weekends of the year is our annual MSU Football tailgate. All of our college friends get together for at least one home game a year, to celebrate our alma mater. And although I still wouldn’t consider myself a football fanatic, I do love putting together a stellar tailgate. Thanks to our “head ring leader,” Arielle, we typically have a pretty impressive set up. Everyone brings a different dish to share, and we end up with everything from bagels, to sliders, to assorted cookies and salty snacks. This year I tried to provide a healthier breakfast option that was still delicious and seasonal. And I knew I could find a delicious and healthy recipe on one of my favorite food blogs, Ambitious Kitchen. This recipe results in decadant tasting pumpkin bars, that are healthy enough for a nutritious breakfast. Plus they feature pumpkin, making it the perfect fall treat.

Ingredients: Makes 16 bars. Recipe from Ambitious Kitchen

  • 3 cups rolled oats
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 1/4 teaspoon cinnamon
  • 1/4 teaspoon allspice
  • 1/4 teaspoon ground cloves
  • 1 cup canned pumpkin
  • 2 teaspoons pure vanilla extract
  • 1/2 cup unsweetened applesauce
  • 1/2 cup light brown sugar
  • 1 tablespoon olive oil
  • 1/3 cup chocolate chips, plus 2 tablespoons for sprinkling on top
Preparation
  1. Preheat oven to 350 degrees F. Spray 8×11 or 9 inch baking pan with nonstick cooking spray.
  2. Make oat flour: Place oatmeal into blender or food processor and blend for 1-2 minutes until oatmeal resembles flour.
  3. Measure out just 2 1/2 cups of the oat flour and place in a medium bowl. Whisk in baking powder, baking soda, salt and spices; set aside.
  4. In a separate large bowl, whisk together pumpkin, brown sugar, vanilla extract, oil, and applesauce for 1-2 minutes until the consistency is smooth and creamy. Slowly add in oat flour mixture and mix until just combined.
  5. Gently fold in 1/3 cup of chocolate chips. Pour batter into prepared pan and sprinkle remaining 2 tablespoons of chocolate chips on top. Bake for 25 minutes or until knife inserted into center comes out clean or with just a few crumbs attached. Once finished baking, cool 10 minutes on wire rack. Cut into 16 slices.

Orange Soda Cupcakes

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Every year, I am very thankful for today. Because today is my brother’s birthday! Growing up, nearly all of my friends had sisters, but I was never jealous. Although I didn’t have a sister to share clothes and makeup with, I had something much better. I had Sean. We’ve gone through many phases in our sibling-hood. When we were children, he was my constant protector and guide, screaming “COLLEENIE!” whenever I would run away in the grocery store. Which was often, by the way. As teenagers he was there to force me into listening to good music and berate me when I was talking to a boy he didn’t like. Which was all of them, by the way. And now, he’s one of my best friends. But the great thing about having a best friend that is also your sibling is that they see you as clearly as possible. They know your strengths and weaknesses, your faults and your greatest attributes. They can recognize these things a bit clearer than so many other people in your lives, and they can definitely see you a bit clearer than you see yourself. To me, Sean is one of the strongest, smartest, kindest people I know. I’ve always been in awe of the way he can command the attention of any room he walks into, and the way he drops everything to help others…be it a complete stranger or his little sister. Happy Birthday Seanie!

I brought these cupcakes along to a birthday barbeque we had for Sean, and since he’s not really into sweets I brought him some beef jerky and beer. But all the cupcake lovers in our family gave rave reviews. The cupcakes are incredibly moist and decadent and truly taste like an Orange Creamsicle. The recipe and the picture are from one of my favorite blogs Sweet Tooth Sweet Life. Enjoy!

Orange Cream Soda Cupcakes: Recipe from Sweet Tooth Sweet Life, Makes 24 cupcakes

For the cupcakes:

  • 1 box white cake mix
  • 1 3-oz package sugar-free orange jell-o
  • 1 4-serving size package sugar-free cheesecake instant pudding & pie filling mix
  • 1-1/4 cup orange juice
  • 4 eggs
  • 1/3 cup unsweetened applesauce
  • 1 teaspoon vanilla

For the frosting:

  • 1 8oz package of low fat cream cheese, softened
  • 1 stick butter, softened
  • 2 teaspoons vanilla extract
  • 4 cups powdered sugar
  • 1 1/2 teaspoon orange jello

Preparation:

  1. For the cupcakes, set aside 1- 1/2 teaspoons jello mix. In a large bowl, combine cake mix, instant pudding mix and remaining orange jello mix
  2. Add orange juice, eggs, applesauce and vanilla into dry ingredients and mix until well combined
  3. Line two muffin pans with muffin liners, and fill each 2/3 full with batter
  4. Bake cupcakes at 350 for 16-18 minutes
  5. To prepare frosting, place cream cheese and butter in a large bowl and beat with an electric mixer until light and fluffy
  6. Add vanilla extract  & remaining jello mixture until well combined
  7. Beat in sugar, one cup at a time until well combined
  8. After cupcakes have cooled, frost cupcakes

Double Chocolate Banana Muffins

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It always seems like summer is completely filled to the brim with fun events and outings. Whether it’s a quick vacation or local festival, I have something planned nearly every weekend through the end of August. But as much fun as beer festivals, vacations Up North and constant dinners with friends are, the summer habit of eating out more often has left me feeling a little less than healthy. So to make up for our weekend fun, I’ve been trying to eat as healthfully as possible during the week days. I find it gives me a lot more energy, and stops the awful stomach-aches I often get from too many meals away from home. But even in a healthy diet, I think it’s important to leave room for dessert. And it just so happens that I found a recipe that is both nutritious and decadent at the same time. These chocolate banana muffins taste more like fudge brownies than your run of the mill banana bread, yet they are healthy enough to eat for breakfast. They contain no butter, oil, eggs or added sugar, and with the use of gluten free oats, can be made completely gluten free. But again…they taste like fudge brownies. In my book, you can’t get much better than that.

Ingredients: Makes 12 muffins, recipe from Ambitious Kitchen

  • 1 cup gluten free oats
  • 1/2 cup unsweetened cocoa powder
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 3 medium to large ripe bananas
  • 1 teaspoon pure vanilla extract
  • 1/4 cup honey
  • 1/3 cup semi sweet chocolate chips

Preparation:

  1. Place oats in a food processor and pulse until oats are ground up and resemble flour, set aside
  2. Place oat “flour”, cocoa powder, baking powder and baking soda in a medium bowl
  3. In a large bowl, combine mashed bananas, vanilla extract and honey. Use an electric mixer to blend wet ingredients until just combined
  4. Add dry ingredients to wet ingredients and stir until just combined. Stir in chocolate chips
  5. Place paper muffin liners in a muffin pan and lightly spray with cooking spray. Pour batter into 12 prepared muffin cups and bake at 350 for 10 minutes

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Blueberry Bread

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One of my high school friends recently pointed out to me that it has been 10 years since we entered our first year of high school. It just seemed so odd to me that 10 years have already passed since we were those gawky 15 year olds stumbling our way through 9th grade. And this got me thinking…if 15 year old me could see where I am now, would she be happy with where I ended up? My immediate answer was yes. I have a very happy, full life, so of course the 15 year old version of myself would be happy to see that. But I also think she would be pretty surprised and perhaps a bit confused when learning about the career I chose. When I was fifteen I flip flopped back and forth about “what I wanted to be when I grew up.” Some days I wanted to be a chef and other days I wanted to go into musical theatre. But no matter how many times my “dream job” changed it always involved either food or music. If you’ve read this blog for a while, I’m sure it comes as no surprise that food always had a part in my future ambitions. But perhaps the music part is a bit of a surprise. Yet once upon a time, music was a huge part of my life. I started singing when I was 5 years old, and couldn’t really get enough of it.

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My high school days were spent in choir practice and voice lessons and there weren’t many things I loved more than singing in front of a big crowd. A pretty odd hobby for someone as shy as I always was, but somehow it just worked. Eventually I retired from my short lived singing career, but my love of music never went away. So I’m sure the fifteen year old me would be surprised that I ended up not as a singer or a chef…but a hotel sales manager. But even though I always scoffed at the idea of working in a hotel and even worse, working in sales, I truly love where I ended up. Because as strange as it may sound, my job actually allows me to be surrounded by both food and theatre. I get to spend half of my time planning catered events and creating menus for my clients. And because my hotel is located in the heart of Detroit’s theatre district, the other half of my time is spent working with the company managers of all of the Broadway musicals and plays that come into town. I even get to attend many of the new shows that visit the city. So I’m hoping fifteen year old Colleen wouldn’t be too disappointed with her 25 year old counterpart.

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And even though the “food” part of my job doesn’t exactly involve cooking, I think I make up for that on the weekends. Last weekend I whipped up this sweet blueberry bread, with a few simple ingredients I already had in my kitchen. The bread is cake-like and would be delicious drizzled with a simple lemon glaze. I kept mine simple, but feel free to add a glaze or frosting to sweeten things up a bit.

Ingredients: Makes 1 loaf, Adapted slightly from AllRecipes

  • 2 eggs
  • 1 cup granulated sugar
  • 1 cup skim milk
  • 3 tablespoons canola oil
  • 3 cups all purpose flour
  • 1 teaspoon salt
  • 3 teaspoons baking powder
  • 1 cup frozen blueberries, thawed and drained

Preparation:

  1. In a large bowl, beat eggs and sugar together until smooth
  2. Beat in milk and oil until well incorporated
  3. In a separate bowl, whisk flour, salt and baking powder together
  4. Gradually add flour mixture to egg mixture until well combined
  5. Fold in blueberries
  6. Pour batter into a greased loaf pan and bake at 350 for 50-65 minutes, or until a toothpick comes out clean when inserted into the center of the loaf

Cherry Chocolate Crumble Bars

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Merry Christmas Eve! For me, this will mark the 3rd day of Christmas celebrations. On Saturday night, my parents, brother, Eric and I celebrated together by exchanging gifts and watching White Christmas and last night we celebrated with my Grandma, aunt, uncle and cousins. And because for us, Christmas is a week long celebration rather than just 1 day, we will be getting together again tonight with some more of the Berendt side of the family. And finally, on Christmas Day we will be celebrating with Eric’s side of the family. Whew! Even typing that makes me tired! But a marathon of Christmas celebrations is just how I like it. But today I have some downtime and am happily spending it in the kitchen. I was asked to bring some cookies to Eric’s family Christmas, so I have spent the day dusting my tiny kitchen in sugar and flour. I decided to bring a batch of my favorite Sugar Cake Cookies and a batch of this new creation. A few years back I worked at the cutest little bakery named Just Delicious. One of my favorite treats from Just Delicious was their White Chocolate Raspberry Crumble Bars. But as per usual, I thought I would switch this classic recipe up a bit. Rather than raspberry preserves I used some Michigan Cherry Jam. I also substitute the white chocolate for semi sweet chocolate as I am a huge fan of the dark chocolate and cherry combination. However, if you prefer the white chocolate raspberry combo, feel free to make your own substitutions. Well, it is almost time for me to get ready for phase three of Christmas 2013, so I will leave you with my Christmas wish for you. May your year be filled with sugar, butter, and all things sweet. Merry Merry Christmas!

Ingredients: Makes 12 bars

  • 2 1/4 cups flour
  • 1 cup rolled oats
  • 1/2 cup brown sugar
  • 1/2 cup granulated sugar
  • 1/4 teaspoon salt
  • 2 sticks butter, softened
  • 1 egg
  • 1 cup Cherry Jam
  • 1/2 cup chocolate chips, divided

Preparation:

  1. In a large bowl, combine first 5 ingredients (flour through salt)
  2. Add softened butter and egg into flour mixture and beat with an electric mixture until mixture resembles coarse crumbs
  3. Take 2 cups of the crumb mixture and place in a separate bowl, set aside
  4. Press remaining crumb mixture into a greased 9×9 pan
  5. Place cherry jam (or your favorite flavor of jam) in a small microwave safe bowl and microwave until jam becomes slightly runny (about 30 seconds)
  6. Pour jam over the crumb mixture in the 9×9 pan and sprinkle 1/4 cup chocolate chips over the jam layer
  7. Sprinkle remaining crumb mixture over the jam layer
  8. Bake at 350 for 40 minutes or until crumb mixture has slightly browned
  9. Place remaining 1/4 cup chocolate chips in a microwave safe bowl and microwave for 30 seconds or until completely melted.
  10. Drizzle bars with melted chocolate

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Two Ingredient Pumpkin Cookies

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Happy First Day of Fall! Crisp mornings, cozy sweaters and baked goods filled with cinnamon and pumpkin easily make fall my favorite season. So I thought I would share a few of my favorite things about the best season of the year to go along with the easiest cookie recipe on earth.

1. Fall Running Weather. Once fall ushers in the slightly chilly temperatures, running becomes so much more enjoyable. And since I already love to run, fall running weather turns me into a running machine. This year I’m training for a half marathon, and I am absolutely loving the crisp morning air and the crunch of fallen leaves on my long runs.

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2. Tailgates at MSU. Ever since we graduated from Michigan State 2 1/2 years ago, my group of college friends try to pick at least one football game to have a big tailgate on our old stomping grounds. You can’t get much better than friends, tailgate food, beer and football. Even if I still don’t quite understand the rules of football just yet.

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3. Baseball Playoffs: This is a relatively new “fall favorite” of mine. Being from Detroit, our home baseball team wasn’t very good for most of my life. But over the last few years, the Tigers have not only become a team to watch, we even made it to the World Series last year. I work a block from the stadium so the excitement of playoff season is definitely infectious.

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4. Pumpkin Mania. Pumpkin muffins, pumpkin pancakes and pumpkin spice lattes. Come September, Pumpkin is everywhere and I can’t get enough. So that brings us to the easiest cookie recipe ever. These 2 ingredients cookies, made popular on Pinterest, come together in a flash. All you do is mix a box of cake mix with a can of pumpkin, and after a few minutes in the oven, you have yourself a decadent batch of fluffy, cakelike pumpkin cookies. I like to top them with cream cheese frosting for an especially decadent treat, but they are just as delicious without the topping. Enjoy!

Ingredients: Makes 2 dozen cookies

  • 1 box spice cake mix
  • 1 can of pumpkin
  • Cream Cheese Frosting (store bought or homemade)

Preparation:

  1. Place cake mix and pumpkin in a large bowl and and mix until just combined
  2. Drop batter by the tablespoon onto a greased cookie sheet
  3. Bake at 350 for 10-15 minutes
  4. Let cookies cool and top with frosting if desired

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Banana Split Cupcakes


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A few weeks ago, my best friend LT asked me to make her a few dozen cupcakes to bring to work. And rather than whip up a batch of standard chocolate or vanilla, I wracked my brain for a new flavor combination to try out. I skimmed through a few of my favorite cookbooks and stumbled upon this recipe for Banana Split Cupcakes. And just like that, I was hit with a flash of childhood memories spent at my Grandparents house. Because anytime I think about banana splits, I am instantly transported back to one of our many sleepovers at their little house on Littlestone. My brother, cousins and I looked forward to sleepovers on Littlestone more than anything else. Sleepovers meant later bedtimes, an endless array of board games and, because it was Grandma’s house, a night full of sweets.  And no sleepover was complete without homemade banana splits. I can still remember the pretty pink glass dishes that were perfectly shaped for those special ice cream sundaes. Grandpa would slice a banana right down the middle and place it in the dish. He would then plop three whole scoops of Neopolitan Ice Cream over the banana and cover it with chocolate syrup and sprinkles. How we ever fell asleep after all that sugar, I will never know. My cousins and I bragged about the banana splits to our friends so much that LT asked if she could come for a sleepover too. We were actually in high school by that time, but my grandparents didn’t mind. And Grandpa happily made LT the famous banana split she had always heard about. So it seemed fitting that I made LT a batch of cupcakes inspired by the dessert she so wanted to enjoy all those years. These cupcakes have a light banana flavor that pair wonderfully with the rich chocolate of Sander’s hot fudge. The perfect “throwback” dessert.

Ingredients: From the Cupcake Diaries, Makes 48 mini cupcakes

  • 1 1/4 cup flour
  • 1 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 8 tablespoons butter, softened
  • 1 cup sugar
  • 2 eggs
  • 1 cup mashed bananas (2-3 mashed bananas)
  • 1 tablespoon honey
  • 1/3 cup water

Frosting:

  • 4 tablespoon butter, softened
  • 6 oz cream cheese, softened
  • 4 cups powdered sugar
  • 1/2 teaspoon vanilla extract
  • Sander’s Chocolate Fudge Topping

Preparation:

  1. For the cupcakes: Combine dry ingredients in a large bowl (flour through nutmeg)
  2. In a separate bowl, beat softened butter and sugar together until light and fluffy
  3. Add eggs to butter mixture, one at a time
  4. Add the bananas and honey to the butter mixture and mix until just combined
  5. Alternate adding flour mixture and water to the butter mixture, beating after each addition
  6. Scoop batter into cupcake pans lined with cupcake liners
  7. Bake at 350 for 15-17 minutes
  8. For the frosting: Combine butter and cream cheese in a large bowl and beat until light and fluffy
  9. Add powdered sugar, one cup at a time, to the butter mixture, beating well after each addition
  10. Beat in vanilla extract
  11. To assemble the cupcakes: Use a piping bag to pipe frosting onto cooled cupcakes. Drizzle with Sanders Hot Fudge, or chocolate syrup of your choice. Finish with sprinkles

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Dark Chocolate Almond Butter Cookies

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Recently my dad has had to make some changes to his diet. His doctor let him know that steak dinners should be a rare occurrence and those high cholesterol snack cakes he loves may have to fall by the wayside. So far he has been a very good sport with his sudden diet overhaul. He didn’t cringe when I threw away his potato chips and he hasn’t complained about swapping red meat for fish. But one of the items I’m sure he’s been missing is his beloved Bumpy Cake. There was a time in his life that he would polish off an entire bumpy cake each week. By the way, he somehow managed to never put on a single pound during “The Bumpy Cake Diet” which my mom and I found extremely annoying. But nowadays, despite his speedy metabolism, the bumpy cakes are no longer a diet staple. But, since I hate to see the man go without dessert completely, I went searching for a sweet substitute. Initially I bought him a box of whole wheat chocolate chip cookies, but they turned out to be pretty dry and tasteless. So to the blogospehere I went. And I stumbled upon this recipe for Dark Chocolate Almond Butter Cookies that is devoid of flour, butter, sugar and oil. The result was an incredibly soft cookie that tastes deceivingly decadent.  Chocolate cravings= satisfied. Now to somehow get him to eat kale….this might be a tough one.

Ingredients: Makes 18 cookies, from Ambitious Kitchen

  • 1 cup all natural creamy almond butter (or natural peanut butter, if desired)
  • 1/3 cup honey
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon sea salt
  • 3.5 oz dark chocolate bar coarsely chopped
  • sea salt, for sprinkling

Preparation:

  1. In a large bowl, place almond butter, honey and egg and beat with an electric mixer until smooth and creamy
  2. Add vanilla, baking soda and sea salt and beat until well incorporated
  3. Chop up dark chocolate into coarse pieces and stir into batter
  4. Drop batter by the tablespoon onto a greased cookies sheet
  5. Sprinkle each unbaked cookie with a touch of sea salt
  6. Bake at 350 for 10 minutes

“Fully Loaded” Chocolate Peanut Butter Cookies

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Around here, I tend to consider peanut butter a food group of its own. Whether its smothered on a piece of toast in the morning or its just a spoonful straight from the jar, I definitely manage to fit peanut butter into my diet every day. I love the creamy (or crunchy!) texture and the smooth peanut taste. So I kind of surprised myself when I realized I only have one peanut butter cookie recipe here on this blog. And although my Vegan Peanut Butter Cookie recipe is one of my favorites, I felt I needed to share another cookie recipe that features this delicious nutty spread. And what goes better with peanut butter than chocolate? I threw an assortment of chocolate chips and chocolate covered raisins into this classic, fluffy peanut butter cookie recipe and was delighted with the results.  I added cornstarch into the batter, a tip I learned from Pinterest, and the result was incredibly soft & fluffy cookies. I brought these cookies into work with me because I knew it would probably be wiser to share 2 dozen cookies with my coworkers than to leave them in my own kitchen. Well, I think these cookies were a hit, because they disappeared within hours. Although I added chocolate chips and chocolate covered raisins, you could definitely vary the mix-ins for a number of different peanut butter cookie varieties. (I think crushed pretzels or m&m’s would be delicious!) So have some fun and incorporate some peanut butter into you daily diet. It’s a health food, I promise.

Ingredients: Makes 24 cookies

  • 5 tablespoons butter
  • 1/2 cup brown sugar
  • 1/4 cup granulated sugar
  • 1 egg
  • 3/4 cup crunchy peanut butter
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon baking soda
  • 1 teaspoon cornstarch
  • 1 1/4 cup flour
  • 1/2 cup semi sweet chocolate chips
  • 1/2 cup chocolate covered raisins

Preparation:

  1. In a large bowl, beat butter and sugars until light and fluffy
  2. Beat in egg until just combined
  3. Beat in peanut butter and vanilla
  4. Add baking soda, cornstarch & flour and mix until just combined
  5. Place dough in the fridge for 30 minutes to chill
  6. Remove dough from fridge and stir in chocolate chips and chocolate covered raisins
  7. Place tablespoons of dough onto a greased cookie sheet and bake at 350 for 12-15 minutes

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