I used to think that I hated Oatmeal cookies, but then one day I realized that it wasn’t the oatmeal I hated – it was the raisins. I mean really, is there anything more disappointing than biting into what you think is a chocolate chip cookie, only to get a chewy, gross raisin? That said, this recipe gets rid of all those less than stellar parts and replaces them with yummy, tart cranberries and bittersweet chocolate for the perfect oatmeal cookie.
With just a few ingredients, these peanut butter cookies are so fast, easy to make, and delicious! Technically they are gluten free, as they contain no flour, but, to be clear, that doesn’t make them healthy by any means – a cookie is a cookie.
You can use this recipe to make Peanut Butter Blossoms – a holiday favorite and the clear winner of the Great Cookie Poll of 2015, or just plain old Peanut Butter Cookies (sans Hershey Kiss and flattened with the back of a fork to create the crosshatch pattern). Either will be delicious! Continue reading
In case it wasn’t clear by now, I love the holidays. The decorations, the music, the movies, all the fun festivities, and, of course, the food! One of my favorite Christmas past times is making cookies and other sweet treats for the people I care about. This gives me the excuse to indulge in two of my favorite things: Christmas and baking. I also love the gift giving part of the season and, it goes without saying, gifts you can eat are the best kind. Continue reading
Growing up, my favorite part of Thanksgiving dinner was always the cranberry sauce. To be clear, we’re not talking healthy or homemade, but good, store-bought, from a can cranberry sauce. You know, the kind that is mostly sugar and takes the shape of the container when you plop it into a bowl? Yep. That one. Left to my own devices, I could (and sometimes did) consume a whole can of the gelatinous, tangy mass. Delicious!
Thankfully, over the years my tastes (and sugar tolerance) have evolved And while I still love the refreshing tartness of cranberry, I choose to get my fix from slightly more refined (less sugary) sources. That said, I’m super excited to bring these Ginger Cranberry bars to Thanksgiving dinner this year. The buttery, shortbread crust is just the right amount of sweet, and while you can certainly choose to omit the ginger, I love the spice it adds to the cranberry filling. Continue reading
It was a hard week at work and I didn’t sleep particularly soundly last night. I am in the midst of planning a fundraising event and that, coupled with adjusting to the end of daylight savings and losing that last bit of much-needed sunlight on my commute home, has been wreaking havoc with my sleep. Waking up at an unreasonably early hour for a Saturday morning, I decided to busy my mind with something constructive (and yummy) and put my nervous energy to good use. Continue reading