Category Archives: Baking

Fudgy Espresso Blondie Brownies

Fudgy Espresso Blondie Brownies

Since you all now know that I’m in full-on pregnancy mode, it’s completely acceptable for me to write a post FULL of sugar and bad stuff, right?  In my defense, I brought these to Newport this weekend and did not eat all of them!  Bad stuff aside, these things might seriously be one of the best brownies you’ve ever tasted.

Fudgy Espresso Blondie Brownies

I stole this recipe from my mom, she used to make them and the smell that filled the house would bring everyone out of hiding and we would be waiting by the stove for them to be ready.  They are so rich and delicious, you really only need to eat one (or maybe five).

Fudgy Espresso Blondie Brownies

Unfortunately there is one really hard thing you have to do in order to make these.  You have to let them cool when they come out of the oven and its pretty much pure torture.  The center is so soft and fudgy, they won’t be easy to cut until you let them cool.  For this batch, I put the pan in the refrigerator until it was cooled and then I popped it out onto a cutting board and cut into small pieces using a chef’s knife.  Cutting brownies can be a little difficult and I’ve found this is the easiest solution.

Fudgy Espresso Blondie Brownies

If you haven’t seen them yet, one of my favorite brands – Immaculate Baking Company has ventured out of the refrigerated aisle and they are now making products you’ll find in the dry baking aisle.  I worked with them on designing all of the packaging for these items so its exciting to see them come to life!  They sent me a case of the items to try and they are SO good! They have new cake mixes, cookie mixes and dry ingredients like a pancake waffle mix and this unbleached, unbromated Organic All-Purpose Flour.  I’m sure I’ll be posting other recipes using the other items soon so stay tuned for those!

Fudgy Espresso Blondie Brownies

If you need more friends in your life, just whip up a batch of these and watch them come running, you may want to have some glasses of milk standing by.

Enjoy!

WHAT MAKES ME HAPPY:

The smell of fresh brownies baking in the oven. What are you waiting for? Go make them!!

Fudgy Espresso Blondie Brownies

Ingredients

  • 16oz brown sugar
  • 3/4 cups unsalted butter
  • 2 tablespoons instant espresso powder
  • 1 tablespoon hot water
  • 2 Large eggs
  • 2 tablespoons vanilla extract
  • 2 cups all purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 1/2 cup semi-sweet chocolate chips

Directions

1. Preheat oven to 350 F.
2. Spray 9" x 9" or 11" x 8" baking pan with cooking spray.
3. In a small sauce pan heat brown sugar & butter until melted. Dissolve the espresso powder with the hot water in a small bowl. Add to the brown sugar mixture and stir to combine well. Remove from heat and cool to room temperature.
4. In a separate bowl, sift together flour, baking powder & salt.
5. Beat eggs & vanilla with a mixer. Add the cooled brown sugar mixture and combine well. Slowly add the flour mixture until combined well and then add chocolate chips.
6. Pour into the pan and cook for 30-40 minutes or until the edges and top are lightly browned (center will be soft).
7. Let cool for 10-15 minutes, minimum. For best results, refrigerate until cooled completely and then cut into small squares.

 

 

 

Strawberry Cornbread

Strawberry Cornbread

Hope you all had a fantastic weekend!  Here we are, the 2nd day into a 4 day week, can’t wait for some 4th of July festivities!  Speaking of 4th of July, this strawberry cornbread would be the PERFECT thing to whip up for that bbq you’ll be attending this weekend.  Throw some slices on a nice festive platter or a patriotic napkin and you’ve got yourself the perfect side dish.

Strawberry Cornbread

Some friends invited us over for some bbq brisket and pulled pork the other night so I decided we would definitely need some cornbread to have an official bbq feast.  I’ve made cornbread so many times and its often crumbly and doesn’t have that great sweet flavor.  Not to toot my own horn or anything but this time I nailed it!  I did a little online research and found that the key to a moist cornbread is adding some melted butter and honey so I did just that.  Plus I added a ridiculous amount of fresh strawberries from our strawberry picking extravaganza last week.  I honestly don’t know what it was that made this all come together because I’m not baking expert but I can guarantee you, next time I’ll be making it exactly the same way.

Strawberry Cornbread

The 4th of July is the perfect time to make this because the Farmer’s Markets and stores are overflowing with ripe juicy strawberries, begging for you to buy them and make your cornbread moist.  I’ve got some left in the fridge from last weekend that are screaming a countdown at me every time I open the fridge.  I think I’m going to just make a quick skillet jam with them and call it a day because I don’t have much time to bake these days.

Strawberry Cornbread

Do you still need convincing?  Well..I made a 9″ square pan of cornbread which ended up making about 16 squares of cornbread.  there were 6 of us eating dinner and the cornbread was ALL gone by the time dinner was through.  You can do the math.

Strawberry Cornbread

It was so moist and flavorful that it was good to eat on its own but if you want to kick it up a notch, serve with a little flavored butter.  I mashed some butter with maple syrup and cinnamon and put a dish of that in the center of the platter.  If you have the time, it’s definitely worth it.

Hope you love this as much as we did!!

Enjoy!

WHAT MAKES ME HAPPY:

Dining al fresco.

Alfresco

There’s something so relaxing about eating outside.  You can just lean back, enjoy the sun and watch all the weird people walk by.  On Sunday after I finished working the Farmer’s Market, we decided to go find a nice place to eat lunch outside.  We settled on the Lobster Shanty in Salem and it fit the bill perfectly.  I enjoyed a grilled romaine salad topped with fresh lobster meat and we watched all the people walk by and the belly dancers that decided to start dancing in the alley next to the restaurant.  Salem really is a special place 🙂

Strawberry Cornbread

Ingredients

  • 1 cup all purpose flour
  • 1 cup cornmeal
  • 1/4 cup sugar
  • 1/4 cup honey
  • 1/2 teaspoon salt
  • 1 tablespoon baking powder
  • 1/4 cup butter (melted & room temperature)
  • 1/2 cup milk
  • 1/2 cup half & half
  • 2 Large eggs (beaten)
  • 1 1/2 cup fresh strawberries (sliced thin)

Directions

1. Preheat oven 400 F.
2. In a medium bowl, stir together flour, cornmeal, sugar, salt & baking powder and set aside.
3. In a mixing bowl add eggs, milk, half & half, butter & honey and mix to combine well. Slowly add dry mixture and beat until just combined. Add strawberries and stir until evenly distributed.
4. Pour into a 8 or 9 inch square buttered baking pan. If desired, garnish the top with more sliced strawberries.
5. Bake for 18-25 minutes until top is golden brown & toothpick comes out clean. Cool for 5-10 minutes before slicing.

Note

recipe adapted from Land O'Lakes Honey Moist Cornbread

 

Chocolate Flax Almond Butter

Chocolate Flax Almond Butter

I am SO happy to be reunited with almond butter!  I feel like it’s a long-lost friend that I haven’t seen in forever but we were able to pick up right where we left off last :).  Sometimes I take short cuts by buying things pre-made but almond butter is one of the few things that I have to make myself.  Whenever I buy it in the store, it is never the right consistency, it’s always hard and somewhat chunky and doesn’t work great for dipping fruit into or smoothing onto a piece of toast.

Chocolate Flax Almond Butter

I’ve been bad about making it lately so as a result I have been in an almond butter drought! But it could last no longer! I decided to make a big deal about its return and make it extra healthy with some flax and extra delicious with some chocolate.  Holy yum!

Chocolate Flax Almond Butter

Making your own almond butter is seriously easy, I made this batch today quickly on my lunch break.  If you have a good food processor and some almonds, get an empty jar and a spoon ready because its time to make some!  For this variation, I tossed some raw, unroasted almonds in a little maple syrup & ground flax seed.  Then I roasted them for 15 minutes, let them cool slightly and then threw it in the food processor to let the magic happen.

Chocolate Flax Almond Butter

Rich, creamy and DELICIOUS!

Chocolate Flax Almond Butter

For a snack this afternoon I dipped some pretzels into the chocolate almond butter.  Um. Yah. That was freaking amazing. It was like a decadent chocolate covered pretzel with just the right amount of salty and sweet.

Enjoy!

WHAT MAKES ME HAPPY:

A freshly made bed.

FreshlyMadeBed

Yes. Just Yes.

Chocolate Flax Almond Butter

Ingredients

  • 2.5 cups raw unroasted almonds
  • 2 tablespoons ground flax seed
  • 1 tablespoon real maple syrup
  • 1 tablespoon cocoa powder
  • 3 tablespoons dark chocolate chips
  • 1 pinch salt

Directions

1. Preheat oven to 350 F.
2. Toss almonds, flax seed & maple syrup together in a bowl until evenly coated. Spread almonds in a single layer on a parchment lined baking sheet.
3. Roast for 15 minutes. Remove from the oven and let cool for 5-10 minutes.
4. Empty into a food processor and blend until smooth and creamy. You will need to scrape the sides off occasionally so it mixes evenly. It will take around 8-10 minutes to get the right consistency.

Gingersnaps with Eggnog Icing

Gingersnaps with Eggnog Icing

Hey guys!  Sorry its been a while since I checked in!  You may have heard of that stomach bug that’s going around right now? If you have then you know its the type of thing that punches you in the face and then continues to kick you while you’re on the ground until you cry and beg for mercy.  Well, let’s just say I got my butt WHOOPED by that thing last week.  I seriously cannot remember the last time I was that sick.  I work from home and I seriously could not do one single thing the entire day.  I was in one of two places all day; in the bathroom or curled up in a fetal position on my bed groaning in pain. I know – you totally want to hear about this right now.  Moral of the story – you may want to lock yourself in a sterilized box until this thing makes it way OUT of your town because you do not want to get this. Let’s look on the positive side – I lost 8 pounds in one day! (how my body had that much stuff to get ride of I’ll never know, holy crap!)

Gingersnaps with Eggnog Icing

Fortunately I am now on the mend and back to normal eating, I’m looking forward to getting back to crossfit this week, I got zero exercise last week (unless you count the thousands of times I walked back and forth from the bathroom to the bed).

Well, since we’re talking about all sorts of other appetizing stuff, let’s talk about cookies shall we?

Actually let’s take a little photo break and come back with a fresh start, free of stomach bug thoughts.

Gingersnaps with Eggnog Icing

OK, much better!  SO, we’re entering holiday baking season and I’m already getting excited about trashing our kitchen with butter, eggs and exploding flour. If anyone has a way of baking that doesn’t make it look like a hurricane went through the kitchen after, then I need to be your friend and you need to teach me.

Actually, this recipe defies that rule that generally applies to me.  Why you ask? Well, I used the amazing Immaculate Baking Gingerbread Spice cookies and then I made the icing using only two ingredients. Therefore I was able to make it out without totally trashing the kitchen, score!!

Gingersnaps with Eggnog Icing

As if these cookies are good enough on their own, we’re adding icing with eggnog? Um, yah sign me up.

Here is all you do:

1.  Bake Immaculate Baking cookies according to package instructions.

2.  Cool on a wire rack for 10-15 minutes.

3.  In a small bowl mix together 3/4 cup powdered sugar & 1 tablespoon eggnog.

4.  Decorate with sprinkles or other holiday baking decorations.

I’m pretty sure Santa would be happy to find these next to the tree on Christmas Eve.

 

WHAT MAKES ME HAPPY:

My health!

I’ve probably used this one before but I’ll say it again, never take for granted being healthy!  You realize after getting sick that simply being healthy is a thing to be grateful for!

Peanut Pretzel Cookies with Chocolate Drizzle

Peanut Butter Pretzel Cookies with Chocolate Drizzle

Ok, so I know its Thursday but I’m actually writing this on Wednesday which is like my Friday since I’m now officially on vacation. Are you still with me? Ok, good. Well, since its basically Friday I figured we would celebrate with some crazy delicious chocolately, peanuty, pretzely goodness.  Your head might just explode when you try these because they are pretty freaking delicious.  In fact, you may just take the entire rack and dump them straight into your mouth after you try one.

Peanut Butter Pretzel Cookies with Chocolate Drizzle

Remember how Immaculate Baking sent me some of their new products to try?  I already posted about the Coconut Macaroons so I figured it was time to shine a little light on these Gluten Free Peanut Butter cookies.  I cooked one up to try it the day I got them and I was in peanut butter heaven.  They are almost like shortbread cookies, they are so buttery and just melt in your mouth.

Peanut Butter Pretzel Cookies with Chocolate Drizzle

I know what you’re thinking, umm, Mai-Lis, these are gluten free and you’re putting pretzels in them?  Yes I am.  Because its delicious. AND, there are a few companies that make gluten-free pretzels so no excuses! Make these!

Peanut Butter Pretzel Cookies with Chocolate Drizzle

Want to know a fun fact?  These cookies rode in their own private jet.  Ok, well maybe the jet wasn’t just for the cookies, it was more for my husband and a few of his colleagues, but the main reason for the trip was to transport these cookies to Maine.  Ok, well maybe there was a meeting and they just came along for the ride but they rode in a jet OK??? jeeez

Peanut Butter Pretzel Cookies with Chocolate Drizzle

One package cooks 12 jumbo cookies but I wanted to make more so I cut each one in half to make 24.  This is how I am going to give you the recipe but if you would prefer larger cookies just skip that step in the recipe.

If you aren’t able to find the peanut butter cookies in your store, you can try it with any of their other flavors.  Triple Chocolate cookies with pretzels & chocolate drizzle? Um, yes please.

Happy almost Friday! Enjoy!

Peanut Butter Pretzel Cookies with Chocolate Drizzle

Ingredients

  • 1 package Immaculate Baking Peanut Butter Cookies
  • 2 cups pretzels (broken into pieces)
  • 1/2 tablespoon shortening
  • 1/2 cup semisweet chocolate chips

Directions

1. Preheat oven to 325 F. Cut each dough piece in half, roll into balls and place 2" apart on ungreased cookie sheets.
2. Bake for 10 minutes. Remove from the oven and press pretzel pieces into the cookies. Continue cooking for another 3-5 minutes until lightly browned. Transfer cookies to a rack and let cool for about 15 minutes.
3. Place chocolate chips and shortening in a small microwave safe bowl. Microwave on medium heat for 1-2 minutes until lightly melted. Stir until all of the chips are melted. Using a spoon drizzle chocolate over the cookies.
4. Let cool for another 10-15 minutes to let chocolate harden.

 

Strawberry Chocolate Coconut Bars

Strawberry Chocolate Coconut Bars

I told you this was coming… Remember that package of goodies that Immaculate Baking sent me?  Well fortunately for you, this isn’t the last of the creations coming your way.  I still have some gluten-free peanut butter cookies in the fridge and I know EXACTLY what I’m going to do with them, looks like you’re just going to have to wait & see, wahahaha!

Strawberry Chocolate Coconut Bars

If you haven’t gathered this from the 5 million thousand coconut recipes I’ve posted, I’m KINDA into coconut.  When I found out one of their new flavors was going to be Coconut Macaroon, l was SO excited!  One of the things I love about my job is that I get to see a product through from conception to creation.  It’s so cool to see a package that I designed when I walk into the store. And then, when I actually get to see someone put a product I designed in their shopping cart, I have a little warm fuzzy moment with myself as if I’m in on a secret.

Strawberry Chocolate Coconut Bars

The best thing about this recipe is that you only need THREE ingredients and when they are done you’ll feel like a baking genius!  All you need is (2) packs Immaculate Baking Coconut Macaroons, Strawberry Jam and Chocolate Chips!  You can get creative if you want and try different jam flavors and chips like raspberry & dark chocolate, blueberry & white chocolate or you could even spread a layer of chocolate instead of jam and use peanut butter chips. Yum!

Strawberry Chocolate Coconut Bars

Ok, are you ready? This is all you do…

1.  Bring dough to room temperature.

2.  Lightly spray a 9×9 pan with cooking spray, preheat oven to 375 F.

3.  Press the first package of coconut cookies into a single layer in the pan.

4.  Spread a layer of jam & chocolate chips on top of that.

5.  Use the 2nd package of cookies to create another layer on top of that.

6.  Bake for 15-20 minutes until nicely browned on top.  Let cool for 15 minutes and cut into squares.

Strawberry Chocolate Coconut Bars

These were SO good!  I sent them off to work with Tom the next day and I stood at the door crying and waving goodbye.  I try not to eat too many sweets but I love baking so I always send them away the next day so they’re out of the house.  Of course, I MUST do a little quality control and try one before I send them off, that is a very important part of the process!

 

Vegetable Goat Cheese Pie

VeggieGoatCheesePie

My friends at Immaculate Baking Company sent me the cutest little care package the other day and it was full of their amazing products including Biscuits, Crescent Rolls & their brand new cookies (oh, we’ll go there soon, don’t you worry).

Yesterday I was going to visit a friend who just had a baby and I wanted to bring an easy dinner that we could reheat at her house and wouldn’t require much fuss.  I opened the fridge and saw the Biscuits staring back and me and I knew those little guys were going to help me out.  My original plan was to make a simple tomato pie with the amazing heirloom tomatoes I had but then I had a freak out halfway through and had a thought that she didn’t like tomatoes so I threw zucchini on the other half.  Turns out I was wrong, but I’m glad it happened because the zucchini was delicious too.

I served it with a side of rosemary mashed cauliflower and a spinach salad.

Vegetable Goat Cheese Pie

This is such a versatile recipe, you could use any of your favorite vegetables (tomatoes, zucchini, eggplant, broccoli, squash, etc..)  Just remember to slice them thin and if they are a vegetable that takes longer than 15 minutes to roast, you may want to pre-cook them.  You can also play around with different cheeses and herbs (thyme, basil, rosemary, oregano, feta, gruyere, cheddar, mozzarella, etc…)

Ok, want to know how to make this baby? Let’s go…

Vegetable Goat Cheese Pie

Start by opening the biscuits and forming them into a single circle of dough (it doesn’t matter if its perfect).  Sprinkle the counter or pastry board with flour and use a rolling-pin to roll out thinner.  Use flour where needed to prevent sticking.  You may need to use a combination of the rolling-pin and your hands (stretch like a pizza dough) to get to your desired size.

Vegetable Goat Cheese Pie

BEFORE you put the vegetables on, transfer the dough to a piece of parchment paper on a baking sheet.  I was stupid and forgot to do this and then I had to maneuver a transfer which ended up dumping half the contents out on the counter.  So, you get to learn from my mistakes 🙂 Aren’t you glad I go through the hard part for you??

Vegetable Goat Cheese Pie

After you arrange the vegetables on the dough, sprinkle with salt, rosemary, fresh basil, and crumbled goat cheese.

Vegetable Goat Cheese Pie

Fold up the edges and brush with egg whites so that the crust gets all golden brown.

VeggieGoatCheesePie7

The crust on this was so buttery, and delicious!  When I eat pizza, I usually leave the crust behind but this is NOT one that you’re going to want to leave behind.  Each piece is so filling so one small pie will feed 3-4 people.

Vegetable Goat Cheese Pie

It also reheats very well.  Just wrap in foil and reheat in the oven at 275 F for 20-30 minutes.

I’ll definitely be making this one again.  It was so easy and holy moly delicious!

 

WHAT MAKES ME HAPPY:

Unexpected summer days.

Beach

Today was so beautiful, it was one last taste of summer before the leaves start to change.  My shorts got one more day of wear before going away for the winter!

Vegetable Goat Cheese Pie

Ingredients

  • 1 can Immaculate Baking Buttermilk Biscuits (16oz)
  • 1 Medium heirloom tomato (sliced thin)
  • 1/2 Medium zucchini (sliced thin)
  • salt & pepper (to taste)
  • 1 teaspoon dried rosemary
  • 1 handful fresh basil
  • crumbled goat cheese
  • 1 egg white
  • flour (for dough)

Directions

1. Preheat oven to 400 F.
2. Open the biscuits and form a single circle of dough using floured hands. Flour the counter or pastry board and roll out the dough into a large circle. You may need to use a combination of the rolling pin and your hands (stretch like a pizza). Get it as thin as you can get it. Transfer the dough to a baking sheet lined with parchment paper.
3. Spread the tomato and zucchini slices on the dough, slightly overlapping each piece. Leave the edges free.
4. Sprinkle with salt, pepper, rosemary, basil and goat cheese. Fold up the edges and pinch to seal. Brush the edges lightly with egg whites.
5. Bake for 15-20 minutes until edges are nicely browned.

PB ‘Nana Cookie Bites

PB Nana Cookie Bites

Hey guys!  So I’m super crazy, wanna tear my hear out stressed right now and I’m getting ready to leave for Vegas for a few days and I haven’t even packed, ahh!  So, moral of the story is that I really wanted to share this awesomeness with you but I can’t really talk much since I don’t want my head to explode.

So remember that really awesome company Immaculate Baking Company?  Well they’re running a really awesome bit on after-school snacks on their facebook page so I decided to come up with something fun to contribute.  I used to totally love coming home from school and having a delicious after school snack.  Well these are certainly delicious, plus they’re fun to make!

I used the gluten free chocolate chunk dough but you could use any of their cookie flavors.  I cut each cookie in quarters and cooked the mini cookies about half the time it says on the package.  Then I made little mini sandwiches and stacked them with sliced bananas and creamy peanut butter.  Yum. Yum. And Yum.

Well, since we’re not talking, lets just do some pictures…

PB Nana Cookie Bites, great after school snack!Convinced yet?  Yah I thought so.

 

 

Mini Blueberry Scones with Lemon Cream Cheese Frosting

Blueberry Scones with Lemon Cream Cheese Frosting

Guess what?  In the month of June I attended TWO tea parties.  Yes, that’s right, one, two. TEA PARTIES!  How fancy am I?  In reality they are the only two tea parties I’ve ever been to (after the age of 10), but STILL, impressive right?  And no, I don’t live in England.

Blueberry Scones with Lemon Cream Cheese Frosting

They were SO much fun that my mind has been stuck in tea party world since then.  I totally wish that I had thought of this recipe before the tea parties because they would have been absolutely perfect!  Not only are they dainty and cute and delicious, but you can make them in under an hour – baking, cooling and frosting included!  I think that tea parties are such a cute idea for a wedding or baby shower.  You can make all sorts of delicious finger foods and give everyone a reason to wear cute dresses and fancy hats.

Blueberry Scones with Lemon Cream Cheese Frosting

So if you don’t know this already, my real job (when I’m not frolicking in the kitchen) is graphic design.  I work with a bunch of awesome food & beverage companies (how appropriate, right??).  My only requirements for the brands I work on is that they must be delicious.  I just wouldn’t feel right promoting a product that I wouldn’t actually purchase myself.  One of the amazing brands I work with is Immaculate Baking Company and everything they make is ridiculously delicious.  Their cookies are melt-in-your-mouth-oh-my-gosh-yummy, I LOVE the Gluten Free Chocolate Chunk.  They’re definitely in the “treat” category but they really care about what they put in their products (no bleached flour, no preservatives, no bad oils) PLUS most of their products are NON-GMO Project Verified.  So if you’re going to indulge, this is the way to do it!

Blueberry Scones with Lemon Cream Cheese Frosting

OK, let’s get started on how to make these.  Simply pop open the container and you will find 8 already formed scones.  Using the palm of your hand, flatten them to about half their normal thickness.

Blueberry Scones with Lemon Cream Cheese Frosting

Then, using a sharp knife, cut them into thirds.

Blueberry Scones with Lemon Cream Cheese Frosting

Then place them on an ungreased baking sheet and bake for 15-20 minutes.

Blueberry Scones with Lemon Cream Cheese Frosting

They will rise and become all golden brown.  Simply cut each scone in half and spread with frosting.

Blueberry Scones with Lemon Cream Cheese Frosting

I used the blueberry scones for this but you could play around with their other scone flavors.  You could use the cinnamon chip scones with cinnamon or chocolate frosting, or maybe the cranberry orange scones with orange frosting? Yum! Can’t wait to experiment more.

One quick note – I was going to make the lemon cream cheese frosting with some fresh lemon zest but when I went to go get the lemon I realized that I had used it in my water during the week, whoops!  SO, I had to improvise a little bit and I used a packet of True Lemon.  It turned out great so I’m going to use that in the recipe, but if you can’t find it, I’m sure it would be absolutely delicious with a little fresh lemon juice & zest.  You can find True Lemon near the sugar in the supermarket.

Enjoy!

(note: These are all my own opinions, I was not compensated in any way for publishing this post. I may be biased because I love the brand but trust me, they really are delicious!)

 

WHAT MAKES ME HAPPY:

Baking!

I try to stay away from eating lots of sugary things, but I totally love baking.  Its kind of like meditation for me, just as cooking is.  Fortunately my husband works in an office full of people MORE than willing to take them off our hands.  I always have to make sure I do my baking on a day he’s going into the office.  They can NOT be laying around the house or else I WILL eat them.

Mini Blueberry Scones with Lemon Cream Cheese Frosting

Allergy Egg, Milk
Meal type Breakfast, Dessert, Snack

Ingredients

  • 1 can Immaculate Baking Blueberry Scones
  • 8oz Light Cream Cheese (room temperature)
  • 1 teaspoon Vanilla Extract
  • 4 tablespoons Butter (room temperature)
  • 1 cup Confectioners Sugar
  • 1 packet True Lemon

Directions

1. Preheat oven to 350 F. Open the package according to the instructions. Using the palm of your hand, flatten each scone to about half the original thickness. Using a sharp knife, cut each circle into thirds. Place on an ungreased cookie sheet.
2. Bake for 10-15 minutes or until puffed up & lightly browned. Remove from the oven an transfer to a rack to cool.
3. In a mixer, beat together cream cheese, butter, vanilla, sugar & true lemon until smooth & creamy (2-3 minutes).
4. Cut each scone in half. Using a small knife, spread frosting on the bottom of the scone and then replace the top half. Keep refrigerated if not enjoying immediately.

 

 

Strawberry Rhubarb Breakfast Cookies

Strawberry Rhubarb Breakfast Cookies

I picked up some rhubarb at the Farmer’s Market last weekend and I was trying SO hard to come up with a way to use it that didn’t involve strawberries.  But then I opened up the fridge and found them practically making out with each other so I just gave in.  Strawberries & rhubarb go together like cookies and milk, like peanut butter & jelly, like the moon and the stars.  If it ain’t broke, don’t fix it, right?  SO, strawberries and rhubarb it is…

Strawberry Rhubarb Breakfast Cookies

I’m calling these breakfast cookies because they aren’t your normal cookie texture.  I made them healthier and roasted the strawberries and rhubarb to bring out their flavors so the texture is a little more like a moist bread, which makes them TOTALLY acceptable to eat for breakfast.  These would be fantastic to serve at a brunch.

Strawberry Rhubarb Breakfast Cookies

Can we just gush for a second about how gorgeous these strawberries are?  I seriously wait ALL year for Strawberry season to get my hands on these perfectly sweet juicy berries.

StrawberryRhubarbCookies4

I’m really hoping that we have some time to go strawberry picking this weekend.  I love having WAY too many berries so that I’m forced to make strawberry everything.  Strawberry smoothies, strawberry salads, strawberry jam, strawberry face!

Strawberry Rhubarb Breakfast Cookies

Hope you have fun eating cookies for breakfast!! I know I did 🙂

 

WHAT MAKES ME HAPPY:

Watching the sunset.

sunset

I know I’ve probably used this one before but I’m using it again.  We were driving home the other night and saw the most GORGEOUS sunset so when we got home we ran down to the end of the street and just caught it as it was dipping below the horizon.  We get our fair share of beautiful sunsets here but you know it’s a nice one when half the neighborhood comes out to watch it.  This one was a STUNNER!

Roasted Strawberry Rhubarb Breakfast Cookies

Allergy Egg
Meal type Breakfast, Dessert

Ingredients

  • 2 cups fresh strawberries (sliced)
  • 2 Large stalks of rhubarb (sliced)
  • 2 tablespoons maple syrup
  • 1 cup coconut flour
  • 1 cup rolled oats
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon salt
  • 1/4 cup packed brown sugar
  • 2 tablespoons shredded coconut
  • 2 Medium ripe bananas
  • 1/4 cup coconut oil (melted)
  • 2 Large eggs
  • 1/2 teaspoon vanilla extract
  • 1/4 cup almond milk

Directions

1. Preheat oven to 400 F.
2. Toss the strawberries & rhubarb in the maple syrup and spread into a single layer on a baking sheet lined with tin foil. Roast for 20 minutes until soft & juicy. Let cool for 5-10 minutes.
3. Meanwhile, mix all of the dry ingredients together in a medium bowl and set aside.
4. In a mixing bowl mix the bananas and coconut oil until smooth & creamy. Add the eggs, vanilla & almond milk and combine. Finally, add the dry mixture and mix until just combined and then stir in the roasted strawberry rhubarb mixture.
5. Drop small spoonfuls of batter onto greased cookie sheets. Flatten gently so they aren't too thick. Bake at 350 F 20-25 minutes until nicely browned.