Sorry for the long absence, I decided to take a short break from this blog for the last few months because of my busy schedule. My volleyball practices ended a few weeks ago and, because I used to always cook for my team, I have a variety of recipes waiting to be posted!!! Since practices and tournaments are over and a class that I was taking at John Jay College has ended, I should have a little bit more time to post. Hopefully after finals and the project based assessments/PBAs (my public schools opts out of standardized testing and instead tests knowledge through difficult essays, projects and presentations) I will be able to resume my weekly postings!!
I recently saved up to buy lighting equipment and I am hoping to slowly improve the quality of my foodography over the next months. I’m looking forward to “revamping” my website this summer! Much more to come!!!
I decided to repost these macaroons with a new and improved recipe and photos. This recipe is extremely simple, perfect for a snack on a cool spring day, and absolutely delicious. A lot of sweet desserts can often have an artificial and non-natural taste to them. I love how these macaroons lacks all of those qualities and always seem to taste natural and delicious. Definitely a healthier (and gluten free) alternative to cookies!!
1/2 cup softened butter
1 cup sugar
1 tsp. vanilla extract
3/4 cup sifted coconut flour (Specifically Trader joe’s)
2 cups Shredded Sweetened Coconut
1 tablespoon of Chia Seeds
- Preheat the oven to 375F. Lightly grease a baking sheet
- Lightly blend the butter, sugar, eggs and vanilla together. Stir in the coconut flour, shredded coconut and the chia seeds.
- The mixture shouldn’t be wet, like a batter. If the mixture is not dry, add additional flour.
- Drop tablespoon sized scoops (using a tablespoon or a cookie scoop) onto the baking sheet. The macaroons don’t expand, so don’t worry about placing them close together.
- Bake for 12-15 Minutes or until golden brown. The coconut flakes protruding from the macaroons will be significantly darker (see image above). Immediately transfer to a cooling rack and let sit until cool.
There is not much to write about these chocolate cookies besides…. YUMMM. To my delight, the east coast was hit with a huge snowstorm a few weeks ago. As a result, the majority of the public and private schools in the area got the whole day off!! I was able to sleep in, wear sweat pants all day, and finally find time to bake. I decided that I would bake some cookies for my volleyball practice that I had that night. I was so excited for my team to enjoy them after the grilling practice that was sure to come, only to find out an hour later that practice was cancelled. I promised my team that I would bring them to our next practice, but woke up late and forgot them in my scramble to get out the door. Since my team wasn’t able to try these cookies, they are patiently awaiting my promised batch this weekend.
These typical chocolate cookies are somehow the perfect combination between soft and gooey and crunchy. The chocolate flavor, while prominent, is so mouthwatering, and its almost impossible not to go for seconds. I threw in a few white-chocolate chips and used dark-chocolate chips instead of semi-sweet. Although small, this change somehow allowed the a unique taste. As a plus, my entire house smelled of chocolate for days 🙂 . ENJOY!
2 cups all-purpose flour
2 teaspoons vanilla extract
1 1/2 cups white sugar
1 cup butter, softened
2/3 cup cocoa powder
3/4 teaspoon baking soda
1/4 teaspoon salt
2 cups semisweet chocolate chips (or chocolate chips of your choice: white, dark, butterscotch will all work)
- Preheat oven to 350 degrees F (175 degrees C).
- In large bowl, beat butter, sugar, eggs on medium for 3 minutes. Add the eggs and vanilla and beat until light and fluffy.
- In a separate bowl, whisk the flour, cocoa, baking soda, and salt together. Beat the flour mixture into the butter mixture in three groups, blending well after each. Beat until well blended
- Mix in the chocolate chips and place the mixing bowl in the refrigerator for ten minutes to let it chill slightly.
- Drop by rounded teaspoonfuls onto ungreased cookie sheets. For a less rounded cookie, press the cookie dough balls down slightly.
- Bake for 8 to 10 minutes in the preheated oven, or just until set. The cookies will appear very gooey, but will harden as they cool. Cool slightly on the cookie sheets before transferring to wire racks to cool completely.
- Enjoy with a glass of milk and a snowy day!
YAYYAYAY!! It’s fall, which is unquestionably the best season of the year! These next three months are home to combat boots, rain (my fave!), scarves, cute sweaters, hot tea, coffee, pumpkin flavored foods and drinks, Halloween (my favorite holiday), my birthday (obviously the most important holiday), and Thanksgiving. My love for baking and cooking definitely peaks in the fall and I have been waiting to buy pumpkin puree for the last 8 months. Before having my first afternoon without massive amounts of homework (thanks junior year), I ran to the store and grabbed a can of pumpkin and some nutmeg. I got home, decided to make gluten-free pumpkin snickerdoodles, which, although similar to my fall pumpkin cookies, are something I have never made before.
I made one regular gluten free snickerdoodle batch, and then a batch where I added the nutmeg and pumpkin. The Pumpkin ones definitely overshadowed the regular cookies (according to my mom and I). Enjoy!
3/4 cup sugar
1/2 cup unsalted butter
1 1/4 cup plus 2 tablespoons Gluten-Free all-purpose flour
1 large egg
1/4 cup Pumpkin Puree
1 teaspoon cream of tartar
1/2 teaspoon baking soda
1 teaspoon nutmeg
1/2 teaspoon gluten-free vanilla
3 tablespoons sugar
1 1/2 teaspoons ground cinnamon
- Heat oven to 400°F.
- Combine 3/4 cup sugar and butter in bowl; beat at medium speed until creamy. Add all remaining cookie ingredients; beat at low speed until well mixed.
- Combine all cinnamon sugar ingredients in bowl; mix well.
- Shape dough into 1-inch balls; roll in cinnamon sugar mixture.
- Place 2 inches apart onto ungreased cookie sheet.
- Bake 8-10 minutes or until edges are lightly browned.
If you are looking for a gluten free cookie recipe that can be considered relatively healthy, than this is the one for you. Although this doesn’t top my list for the best tasting oatmeal cookie, the use of honey instead of sugar and coconut oil instead of butter makes the flavor of the cookies very unique. I would consider this to not only be a healthy dessert, but a good option for a quick breakfast or an on the go snack.
1 cup oatmeal
¾ cup gluten-free flour (measured accurately)
1 ½ tsp baking powder
½ tsp ground cinnamon
⅛ tsp salt
2 tbsp coconut oil (Can substitute 1/2 cup butter)
1 large egg, room temperature
1 tsp vanilla extract
½ cup honey
6 tbsp fresh raspberries, diced
- In a medium bowl, whisk together the oats, flour, baking powder, cinnamon, and salt.
- In a separate bowl, whisk together the coconut oil, egg, and vanilla. Stir in the honey until evenly mixed.
- Add in the gluten free flour, carefully measured, stirring just until incorporated. Fold in the raspberries. Chill the dough for at least 30 minutes. (If chilling longer than 30 minutes, cover with plastic wrap, ensuring it touches the entire surface of the cookie dough.)
- Meanwhile, preheat the oven to 325°F, and line a baking sheet with parchment paper or a Silpat.
- Drop the chilled cookie dough into 15 rounded scoops on the baking sheet. (If chilled longer than 1.5 hours, flatten slightly.) Bake at 325°F for 13-15 minutes.
- Cool on the baking sheet for at least 15 minutes before transferring to a wire rack.
Happy Holidays! While I don’t celebrate Christmas, I am still a big sucker for holiday spirit. From walking around the winter markets in Colombus circle and Union square to dressing in sweaters and cute boots, I adore the winter. Even though there is an extreme lack of holiday snowfall this year, there is still no better place to be in the country than Manhattan in December. If you haven’t been in the city during the holidays, schedule a trip out asap. You definitely won’t regret it!
The best way to express your love in the winter is to make a soft, chewy and absolutely incredible peppermint chocolate cookie. I made these a week ago and I’m still mad at my Dad for taking them all to work with him, because they were literally some of the best cookies that I think I’ve ever made. ENJOY!
- 1/2 cup (1 stick) unsalted butter, softened
- 3/4 cup sugar
- 1 egg
- 1/4 tsp natural peppermint extract
- 1 1/4 cup unbleached all purpose flour (or whole wheat pastry)
- 1/3 cup cocoa powder
- 1/4 tsp salt
- 1/2 tsp baking soda
- 1/4 tsp baking powder
- 2 candy canes, finely crushed
- 2/3 cup dark, bittersweet or semisweet chocolate chips
- Preheat oven to 350 degrees F.
- In a large bowl, cream the butter and sugar together for 1-2 minutes. Add egg, peppermint extract and beat until light and fluffy, scraping down the sides as you go to ensure even mixing.
- Add flour, salt, cocoa powder, baking soda and powder to a sifter and sift gradually over the wet ingredients mixing in groups as you sift. Mix until well combined.
- Add chocolate chips and stir in with a mixing spoon. Chill in the freezer for 10 minutes while the oven finishes heating.
- Form the dough into small balls (heaping 1 Tbsp) and place 1.5 inches apart on an ungreased or parchment-lined baking sheet. Press the tops down and then top with a few more chocolate chips.
- Bake for 10-12 minutes – the edges should start to dry but the tops will still be slightly soft looking. Sprinkle crushed candy cane over the tops of the cookies immediately after taking out of the oven. This allows the candy cane bits to stick onto the cookie, there is no need to push down on the candy cane.
- Let set on the cookie sheet for 3-4 minutes. Transfer to a cooling rack to rest until cooled. They definitely taste the best immediately after cooling (when slightly warm), but feel free to store in an airtight container to keep fresh for up to a few days or freeze for several weeks.
Original Recipe: http://minimalistbaker.com/chewy-double-chocolate-peppermint-cookies/
I made this recipe for my cousin’s engagement party at my house last week. The theme was fall, so of course I had to make something with pumpkin. I decided that cookies were the best choice. It was my first time making pumpkin cookies and I was a little worried, but they turned out amazing! If there is one recipe on my site that I think you should try so far, this is definitely the winner. I didn’t have time to take any pictures of the cookies with the gorgeous frosting, but they looked even more delicious with it on. ENJOY!
2 cups butter, softened
2 cups granulated sugar
2 teaspoons baking powder
2 teaspoons baking soda
1 teaspoon salt
2 teaspoons ground cinnamon
2 teaspoons ground nutmeg
2 teaspoons vanilla
1 15-ounce can pumpkin
4 cups all-purpose flour
½ cup butter, slightly softened
1 (8-oz) package cream cheese, softened
1 lb powdered sugar (about 3¾ cups)
1 teaspoon vanilla
ground cinnamon sprinkled on top
- Preheat oven to 350 degrees F. In a large bowl, beat 2 cups butter with an electric mixer on medium speed until light and fluffy.
- Add granulated sugar, baking powder, baking soda, salt, cinnamon, and nutmeg. Beat until combined, scraping bowl occasionally. Add eggs and 2 teaspoons vanilla; beat until combined.
- Beat in pumpkin. Add the flour slowly until combined. Dough will be very wet.
- Drop dough by the tablespoon or cookie scoop onto parchment lined sheets. Bake in the preheated oven for 10 to 12 minutes or until tops are set. Let sit on baking sheet for no more than 2 minute. Transfer cookies to a wire rack; let cool.
- For the frosting: Beat all of the ingredients until soft and fluffy. Frost a layer over cooled cookies and sprinkle with cinnamon.
- I froze these for a week without the frosting on top, and they tasted just a delicious after defrosting.
I made these cookies for a family friend for his birthday. But, rather than the cookies actually being a present for him, it was more of an excuse just so I could try out this awesome recipe. I have never thought of putting rice krispies in a cookies, let alone with oats and coconut, before and I was surprised to find that this recipe was a hit. They do come out thin, but I think that is a factor of what makes them so delicious and unique. My friend gobbled them down.
1 1/2 cups brown sugar
1 cup white sugar
3/4 cup butter, softened
1 tablespoon vanilla extract
2 cups all-purpose flour/whole wheat flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon baking powder
1 cup oats
1 cup crispy rice cereal (rice krispies)
1 cup flaked coconut
- Preheat oven to 350 degrees F (175 degrees C).
- Beat brown sugar, white sugar, and butter together with an electric mixer in a large bowl until smooth. Add only 1 of the eggs.Allow the first to blend into the butter mixture before adding the next with the vanilla.
- In a small bowl, blend flour, baking soda, salt, and baking powder together in a bowl. Beat the flour mixture into the butter mixture until just incorporated into a dough. Be careful not to over mix. Fold the oats, crispy rice cereal, and coconut into the dough; mixing just enough to evenly combine.
- Roll the cookie dough into balls and place on a cookie sheet..
- Bake in preheated oven until browned, 8 to 9 minutes. Cool cookies slightly on baking sheets before moving to cooling racks to cool completely.
Recipe From – http://allrecipes.com/recipe/231430/grandmothers-oatmeal-coconut-cookies/?internalSource=staff%20pick&referringId=362&referringContentType=recipe%20hub