Double Chocolate Almond Cookies

Around here, we’ve really cut back on eating sweets. But, when I made these double chocolate almond cookies for my son and his college friends, I knew I was in trouble! Of course, I had to sample at least one to make sure they were good. That’s a mom’s duty, right? Believe me when I say these cookies are love (hate?) at first bite.

Double Chocolate Almond Cookies

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Before I share the recipe, I must warn you. The smell coming from your oven will have you hooked (kind of like when you walk past Cookies by George at the mall). Take one bite and it’s all over from there…

Double Chocolate Almond Cookies

1 cup butter
¾ cup brown sugar, lightly packed
½ cup granulated sugar
1 egg
1 tsp. vanilla
1 cup all purpose flour (I used nutri-flour “tastes like white” blend)
2/3 cup whole wheat flour
1/3 cup cocoa
1 tsp. baking soda
½ tsp. salt
½ cup raw almonds, roughly chopped
¾ cup dark chocolate chips

Preheat oven to 375 degrees F and line a baking sheet with parchment paper.

In a large bowl, beat together butter and both sugars until smooth. Add the egg and vanilla, and mix well.

In a separate bowl, combine flour, cocoa, baking soda and salt. Gradually beat into butter mixture.

Stir in almonds and chocolate chips until well combined.

Roll into balls (I used a small ice cream scoop to ration them out) and place at least a couple inches apart on the baking sheet.

Bake for 10-12 minutes (depending on size). They will be a bit firm on the top, but soft in the center (don’t over bake, as you want them ooey gooey on the inside). Remove from oven and let sit for a couple minutes before you transfer them to the cooling rack.

Makes 18 large cookies.

Chocoholic approved!

Double Chocolate Almond Cookies_2
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Lemon Poppyseed Biscotti + Microplane Giveaway!

Thank you to Microplane for sponsoring today’s post and helping me share one of our favorite cookie recipes.  As always, opinions are 100% my own.

Do you like baking? Now that my son is away at college, I don’t do near as much as I used to. A treat for me is eating dates and nuts or a square of dark chocolate. Occasionally, I crave something with a bit of crunch to pair with an afternoon cup of coffee or tea. Biscotti is that satisfying indulgence, and this lemon poppyseed recipe is a little friendlier to the waistline when compared to most cookies too.

Lemon Poppyseed Biscotti Recipe

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This is the time of year when I turn into a lemon fanatic. I’m not sure if it has to do with the cheery bright yellow color or my body simply craving more vitamin C from the effects of winter. To me, recipes with citrus are fresh and vibrant, kind of like spring!

Lemon Poppyseed Biscotti

1 cup all-purpose flour (I used nutri-flour “tastes like white” blend)
1 cup whole wheat flour
1 ½ tsp. baking powder
1 TB. poppyseeds
¼ tsp. sea salt
1/3 cup sugar (evaporated cane juice)
1/3 cup lightly packed brown sugar
2 eggs + 1 egg white
2 TB. butter, softened
1 ½ TB. grated lemon zest
1 TB. freshly squeezed lemon juice
1 tsp. vanilla
½ cup chopped walnuts

Preheat oven to 350 degrees F. Line a baking sheet with parchment paper and set aside.

In a large bowl, combine flour, baking powder, poppyseeds and salt. In a separate bowl, beat together both sugars and butter, adding the eggs, lemon zest, lemon juice and vanilla. Mix well.

Ingredients for Lemon Poppyseed Biscotti with Walnuts

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Copy Cat Skillet Cinnamon Buns

How many times do you pin a project or recipe on Pinterest and actually go back and make it? Over the weekend, I gave myself the challenge to do just that. When Crystal from Sew Creative made these Ooey Gooey Caramel Skillet Cinnamon Rolls, I was hooked the minute I saw them. Typically we don’t eat sugary-doughy-desserts around here, but I figured a little indulgence wouldn’t harm us. Besides, the last time I made any sort of cinnamon bun was almost two decades ago (enter husband happy dance)!

Skillet Cinnamon Buns with Caramel Sauce

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Crystal at Sew Creative will walk you through how to make this decadent treat on her blog. Before you head over, I must tell you about a few modifications I made for my own preference. First, instead of using canola oil, I substituted coconut oil. As well, I used 2 cups of Robin Hood nutri flour blend “tastes like white” and ¼ cup of whole wheat flour (instead of 2 ¼ of all purpose flour the recipe called for). I’m not a fan of canola oil and I wanted to increase the fiber in these babies (to at least get some health benefits).

I can assure you these changes didn’t compromise the taste! They were so delish (even without the icing), and the dough was light and airy.

Skillet Cinnamon Buns with Caramel Sauce

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Pancake Tuesday Recipe Ideas

It’s pancake Tuesday! Growing up, I always looked forward to eating pancakes and sausage at our local church on Shrove Tuesday. I don’t know why, but those pancakes made from a box and the maple syrup (that had very little real maple) always tasted so good. As a grown up, not so much!

Now we stay home on Pancake Tuesday and make our own from scratch. We always mix it up, and today I’ll be making blueberry oatmeal pancakes from a homemade mix I always like to have ready to go in the pantry.

Pancake Tuesday Recipe Ideas | Homemade Whole Grain Pancake Mix- Tracey's Culinary Adventures

 

I found this homemade pancake mix recipe with rolled oats and whole wheat flour a while ago. (I do mine a bit different and forgo the canola oil and add melted butter just before making instead.) It’s a basic recipe you can easily add fruit or nuts to. Today, it’s blueberries, walnuts and pure maple syrup.

If you’re looking for delicious pancake ideas, I created a Breakfast Recipes board on Pinterest. I suggest giving the pumpkin pancakes a try- yum!

 

Pancake Tuesday Recipe Ideas

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Coconut Quinoa Breakfast Pudding

Smoothies are my breakfast of choice. They’re a quick and easy way to get a healthy dose of fruits and vegetables first thing in the morning. Ever since we got a Nutribullet (it’s the Magic Bullet on steroids), we’ve been eating organic baby kale, spinach and other greens like crazy, along with berries, cherries and mangos. Love them all!

Sometimes, though, it’s nice to mix it up a bit and try something a little different, especially when there’s a chill in the air. My new favorite breakfast alternative is quinoa pudding. Dessert for breakfast? Yes, it’s okay. Go ahead, I think even mom would approve!
 
Coconut Quinoa Breakfast Pudding | Satori Design for Living

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Coconut Quinoa Breakfast Pudding

400 mL can coconut milk*
½ cup milk*
¼ cup coconut sugar*
1 tsp. cinnamon
¼ tsp. nutmeg
¼ tsp. salt
1 cup quinoa, rinsed
1 tsp. vanilla

*note- you can interchange coconut milk with whole milk and use maple syrup instead of coconut sugar (the flavor will be slightly different, but still delicious).

In a medium saucepan, combine the coconut milk, milk, coconut sugar, cinnamon, nutmeg and salt. Heat over medium heat until it comes to a boil, stirring occasionally.

Add quinoa and return to a boil. Reduce heat to low and simmer for 25-30 minutes, stirring occasionally. The pudding will thicken and the quinoa will soften.

Turn off heat and stir in the vanilla. Cover and let sit for 5 minutes.

Makes 6 servings.
 
Coconut Quinoa Breakfast Pudding | Satori Design for Living
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