Well, another year of apple picking is is the books and it was everything we knew it would be. Weather was fantastic. Hot, even. Apples….so so good. And the company was pretty much top notch. Heres a handful of the reasons it was worth every second… Continue reading
Once upon a time there was a mommy. And this mommy promised her little girl allllllllll day long that after her nap she would wake up to a wonderful treat of peanut butter crunchy bars with chocolate drizzled on top. So when the little girl when down for her nap the mommy headed right for the kitchen…she was so excited to eat the peanut butter chocolate treats herself prepare such an awesome treat for her little girl. She measured and scooped and poured and stirred. The crunchy peanut butter bars smelled amazing. And now came the really fun part….the chocolate drizzled on top! Mommy went to the cupboard to get the chocolate pieces. But she could not find them. She looked high. She looked low. And everywhere in between. She began to sweat. How will I make the peanut butter crunchy bars with chocolate drizzled on top without the chocolate? I know I bought chocolate! And then she became angry. Smoke nearly started coming out of her ears. The mommy had not-so-nice thoughts running through her head of what she wanted to do to the daddy. She realized the daddy probably ate all of the chocolate pieces because daddy has a problem. A problem with consuming everything in sight that resembles chocolate in a matter of milliseconds. He’s like a really friendly chocolate monster. Mommy decided she was going to get a padlock for her chocolate cupboard. Not for the little girl or her baby brother but for her daddy. Continue reading
Oh guys. Today has been quite the adventure. Nothing like a two year old to keep things fresh and new.
First off, let me tell you that my intention of making these cookies this afternoon was to have them to take to the nurses when “go-time” finally arrives….which is looking like it could be any day now, by the way. I mean, I had the BEST experience ever with the birth of my daughter with regard to the staff at the hospital…they were all just amazing and I love to be able to take treats to them just to let them know that they are appreciated.
Second, let me tell you that I may need you to remind me of how wonderful and easy and low-maitenance Georgia is. I know Ive shared so many moments with you where I am just amazed at how this kid could be so simple to raise thus far..is there any way you could share those stories with me right this very minute? I seem to have forgotten at the moment.
I put her down for her nap this afternoon and got started on these cookies. She was playing in her bed for quite some time, reading books, which is normal for her before she falls asleep. But each time I looked at the monitor I noticed she was standing on her bed, not sitting like she usually does. Ah-ha! Totally figured it out. She pooped…I’d just go change her quick and shed be all set to get a nice snooze in..and I could get the cookies made, photos taken and then sit down to write. I put my cookie madness aside and ran upstairs, grabbed a diaper and wipes and headed into her room. And this is where the ease of this child tends to get a little blurry for me. You guys. I walked in to her standing there looking at me with those big eyes…and two HUGE, ENORMOUS, RIDICULOUSLY LARGE handfuls of poop. She apparently dug in her diaper and thought it would be fun to not only get it all over her bedding but continue to look at books, play with her stuffed animals..the whole bit. Her bed and everything in it was covered. Ugh. So I took her and just threw her in the shower, got her cleaned up the best I could and left her in the shower while I conquered her room. God bless Clorox, Lysol and Oxyclean, people.
So after I got her room cleaned up, the first load of laundry in, and Georgia out of the shower and dressed I headed back down to finish these cookies. Don’t worry, I washed my hands at least 457 times after I showered too 🙂
She is now sitting by me on the couch, with a warm cookie in her belly and a cup of milk and acting like nothing ever happened. What a life. And somehow, after writing this and venting to you..all I can think about is how much I love that little shit (no pun intended)
These cookies are perfect in every way…my personal favorite. I adapted this recipe a bit from a monster cookie recipe a friend gave to my sister some years ago. They are so chewy, so crunchy on the outside and soft on the inside, so sweet, so nutty and they have just that tiny hint of salt that takes them over the edge of delicious. I’m pretty sure the hospital staff wont be disappointed. And I must admit they were worth the minor roadblock we encountered this afternoon 🙂
Oatmeal, Peanut Butter, Chocolate Chunk Cookies
Notes: If you do not have or prefer to use coconut sugar you can use half brown sugar and half white granulated sugar instead. I prefer the taste of coconut sugar along with the fact that it is a more nutritious option. Also, if you’d like to make this recipe 100% gluten free just substitute gluten free oats.
Ingredients
1 Stick Unsalted Butter, softened
1 3/4 Cup Coconut Sugar
3 Eggs
1 1/2 Cup Creamy Peanut Butter (preferably no sugar added)
2 Teaspoons Pure Vanilla Extract
2 Teaspoons Baking Soda
3/4 Teaspoon Salt
4 1/2 Cups Quick Cook Oats
1 Cup Semi Sweet Chocolate Chunks
Directions
Preheat oven to 350. In a large bowl or the bowl of a stand mixer beat butter and sugar until combined. Add eggs and beat until smooth. Add peanut butter, vanilla, baking soda and salt and beat until completely combined, scraping the sides of the bowl if needed. Add oats and mix until just combined. Stir in chocolate chunks. Using an ice cream scoop (about 2 tablespoons full) drop dough 2 inches apart on a parchment lined cookie sheet and flatted slightly with the palm of your hand. Bake 10-12 minutes. Makes 40 cookies.
Well, today marks my little peach’s 2 year birthday. Deep breath. My goodness what a ridiculous amount of joy this child has brought to our lives and our home..I cant even think about it for a second without completely melting down so I need to stop before the tears overflow this keyboard and my computer crashes. Bottom line: she makes me feel like the luckiest person in the world to have her in my life and I am so grateful. So, SO grateful.
We’ve been talking to her about her birthday for quite some time now, trying to prep her and help her understand why we are celebrating and how we are celebrating. And although I have a giant fear of overindulging my children, I wanted to remember her with a gift or treat of some sort just to make her feel special. So we talked about presents. “presents are special things we buy for people when we want to treat them and make them feel happy”….”what kind of special treat would you like to have on your birthday?” and do you know what her answer was? Cake. Every. Single. Time. I took her down every aisle of dolls and toys at Target and she looked and looked and fell in love with many of them. But the minute I asked her, “Georgia, would you like mommy and daddy to buy you this doll for your birthday” she answered, “no, I want cake”. No joke people…it’s all she would talk about any time the word birthday or present was mentioned. And she did not want any ordinary cake, she wanted pink cupcakes and sprinkles. So guess what, I was going to do absolutely everything in my power to make this child the best pink cupcakes she could possibly get her hands on. And I think I did.
There are only a few times each year that I really love to go all out on sweet, naughty food and birthdays are one of them. Refined flour? Fine. Sugar? Of course. Food coloring? You want pink you got it, kiddo. For goodness sakes it was all the poor thing wanted! After all, we are celebrating life here..so lets live a little 😉
As you all know, I am not much of a baker, nor sweet lover. These cupcakes were as simple as it gets and the moisture content is off the charts. The taste? Well, lets just say I’ve eaten a fair amount. And by fair I mean out of control.
So, mission accomplished my dear friends. I officially granted Georgia her birthday wish and I would have to say she was very pleased. I mean, look at this face! This is the Oh Mommy You Really Did It This Time face she gave me after one bite. Clearly I will be making them again for her next year 🙂
White Wedding Cupcakes
recipe found here
Ingredients
Cupcakes:
1 16.25 Ounce Box White Cake Mix
1 Cup All Purpose Flour
1 Cup Granulated Sugar
3/4 Teaspoon Salt
1 1/3 Cups Water
2 Tablespoons Vegetable Oil
1 Teaspoon Pure Vanilla Extract
1 Cup Sour Cream
4 Large Egg Whites
Buttercream Frosting:
6 Cups Powdered Sugar
2 Cups Butter, at room temperature
2 Teaspoons Pure Vanilla Extract
Directions
For the cupcakes:
Preheat oven to 375 and line muffin pan with cupcake liners. Whisk together cake mix, flour, sugar and salt in the bowl of an electric mixer. Attach the paddle attachment, add the rest of the ingredients and mix on medium speed until well combined. Divide batter among muffin cups and bake for 18-20 minutes or until toothpick comes out clean when inserted. Set aside to cool completely before frosting.
For the frosting:
With a mixer, cream the butter and sugar together. Slowly add in the vanilla and mix until well combined. Frost cupcakes when cooled.
Cupcakes keep well in an airtight container for up to 3 days. Makes 36 cupcakes.
We finally made our much anticipated trip to the apple orchard this past weekend and, needless to say, it was all we thought it would be. The weather was absolutely perfect. The company? Well, aside from the fact that they probably ate more apples than they actually picked I couldn’t ask for better. And the apples? Ooooohhhhh the apples. If there was such a thing as an apple coma all three of us would be knocked out by now. We just cant get enough.
Nothing screams fall to me like applesauce. I have been making this delicious recipe for applesauce for quite some time but once I began making baby food for Georgia I was in search of a much more healthful but just as delicious way to prepare it. I stumbled across this recipe and with a few changes it has become our households new favorite. Aside from being extremely healthful the taste reflects out of this world apple goodness…you simply can not find this flavor at a grocery store. It’s sweet and tart, has the perfect hint of cinnamon and will make your entire house smell divine. Quite honestly I’m convinced that this is what truly made Georgia fall in love with me. Make this one time and I assure you that you will look as forward to apple season as much as we do each year.
Notes: The sauce can be as sweet or as tart as you’d like, depending on the type of apples you use. I prefer to use a sweet, slightly tart apple such as Honeycrisp (I have a slight obsession) or Pink Lady paired with something fresh and sweet like Fuji or McIntosh…they make great duos in my eyes.
I would always freeze this sauce in ice cube trays for Georgia. I’d pour the applesauce into the trays and freeze until solid. Then pop them out, place in a freezer storage bag and return to the freezer. Pull one or two out for the perfect tiny mouth portion or a handful for a mama-sized portion 😉 Thaw in the refrigerator.
Perfect Applesauce
Ingredients
3.5-4 Pounds Apples, peeled, cored and quartered
Juice From One Orange, about 1/8-1/4 cup
3 Strips Lemon Peel
1 1/2 Teaspoons Ground Cinnamon
1 Cup Water
Directions
Place all ingredients in a large pot and bring to a boil. Once boiling give it a good stir, cover, reduce heat and simmer for 35-40 minutes or until apples are completely softened. Stir the apples one time in the middle of cooking. Remove from heat and allow sauce to cool for 20-30 minutes, remove lemon peel and puree in a food processor until smooth. Can be stored in an air tight container in the refrigerator for up to two weeks or in the freezer for up to six months. Makes 1 1/2 quarts.
Well guys, I thought I should let you know that I have named a new holiday today. Ah, yes, I’m feeling so brilliant and on top of things. Lets call it “national cookie day when it’s not supposed to be national cookie day, day”. You like? Has a nice ring to it, eh?
Today was a rushed one thus far. A lot on the to-do list but at the top of my list was to make cookies so I could share the recipe with all of you. Want to know why? Well, yeah, because I love you. But also because my calendar said it was “national cookie day”…a day I have been mentally preparing for for some time. Contemplating, “do I go all out and give them a splurged out, over the top indulgent recipe” or “stay consistent and try to keep it somewhat healthful” or “do I make a cookie bar, or just plain old cookies”. Sleep was practically lost, people. My husband even called me today to say “dont forget its national cookie day” (clearly he saw that on our “shared” calendar and although I like to think he was just looking out for me…part of me thinks he may have been reminding me so that he could reap the benefits). So anyway, I got in the kitchen and made these cookies..rushing to have them to you in time to celebrate this monumental day. And now, as I sit down to tell you about them I realize all of my hopes and dreams and plans are lies lies lies. I googled “national cookie day” to be sure I was giving you the correct information and guess what? It’s totally not national cookie day at all. National cookie day happens to fall on December 4. I swear to you I read somewhere that today was the day and that is why I put it on my calendar and now I am feeling utter betrayal. So this is how “national cookie day when its not supposed to be national cookie day, day” began.
So now I must tell you about these cookies. They are pumpkin pie in cookie form, no doubt. They are slightly more cake-like then I typically prefer in a cookie because I am partial to crunchy on the outside, chewy and firm on the inside cookies but clearly I must not think they are too bad. I’ve eaten five. The taste is top notch. I adapted them from this recipe and while I swapped out an all purpose gluten free flour, added oats and lowered the sugar there are just a few minor changes. The results are wonderful and I will definitely be making them again.
On a side note, as I write this my timer just went off to go get my last tray of these cookies out of the oven. I just went to grab them, opened the oven and guess what? There were no cookies in there. I forgot to put them in. Wow, thinking I may just need to count my losses for the day now 😉
*** Update 10.2.2013 *** These cookies become extremely soft and cake-like after being stored in an air tight container overnight. I will only be making these again if I serve them the same day as I was not impressed with how they stored.
Pumpkin Pie Cookies with White Chocolate Chips
Ingredients
2 1/4 Cups All Purpose Flour (I used Bobs Red Mill All Purpose Gluten Free Baking Flour)
1/2 Cup Old Fashioned Oats
1 Teaspoon Baking Powder
1 Teaspoon Baking Soda
3/4 Teaspoon Pumpkin Pie Spice
3/4 Teaspoon Ground Cinnamon
1/2 Teaspoon Salt
1/2 Cup Butter, softened
1/2 Cup Granulated Sugar
1/2 Cup Light Brown Sugar
1 Teaspoon Pure Vanilla Extract
1 Cup Canned Pumpkin
1 Egg
1 1/4 Cups White Chocolate Chips
Directions
Preheat oven to 350 and whisk together flour, oats, baking powder, baking soda, pumpkin pie spice, cinnamon and salt. With a hand held or electric mixer cream butter and both sugars until combined. Add vanilla, pumpkin and egg and beat until incorporated. Add in dry ingredients and mix until combined. Stir in white chocolate chips. Drop by tablespoons onto cookie sheets and bake for 11 minutes. Makes 36 cookies.
Nourishing takes on different meanings on different days of the year and at different times. Most days, to me, it means filling my family’s bellies with love and health through food. Today, it means just that…minus the health aspect and plus some soul smiling.
Today is my dear Auntie’s birthday. She is one of the most beautiful, hysterical, kind, thoughtful and wonderfully stubborn women I know…and I love her dearly; just so much. She is my moms only sister and has raised four wonderful sons of her own, all with their own beautiful families. We don’t get to see them as often as we would like but we can always count on a “famee reunion” with these guys every other year, which is always so wonderful. It is so fun to catch up, see the kids growing, spend some quality time together and EAT EAT EAT. I tell you, my apple does not fall far from the tree of that side of the family; we all just love food.
So, a couple years ago I brought these sugar cookies to our reunion to share. And this year we met again and boy I did not hear the end of it from Auntie. “Miss…the cookies! I cant believe you didn’t bring the cookies! They were one of the things I was looking forward to the most!” And as of a couple days ago, I am still hearing about them from her, “You have to put them on the blog, Miss, I don’t care if their not healthy, everyone will love them”. And I don’t care who you are, you listen to Auntie when she tells you to do something. So, Auntie, here they are, just for you on your special day:) I hope you know I would much rather deliver these to you in person with a big hug but I guess the miles put a damper on that, so this is the best I can do today. And by the way, Nick and Georgia both thank you…they would have never gotten this treat otherwise. I know I’ve already told you…but your taking up extra real estate in my heart today. xo
And for all of you who have not tried this recipe before…I guarantee these will be the best, chewiest sugar cookies you have ever eaten. Cook’s Illustrated has completely perfected this sweet treat.
Chewy Sugar Cookies
Cook’s Illustrated, November and December 2010
Ingredients
2 1/4 Cups Unbleached All Purpose Flour
1/2 Teaspoon Baking Soda
1 Teaspoon Baking Powder
1/2 Teaspoon Salt
1 1/2 Cups Sugar, plus 1/3 Cup For Rolling
2 Ounces Cream Cheese, cut into 8 pieces
6 Tablespoons Unsalted Butter, melted and still warm
1/3 Cup Vegetable Oil
1 Large Egg
1 Tablespoon Milk
2 Teaspoons Vanilla Extract
Directions
Adjust oven rack to the middle position and heat oven to 350. Line 2 baking sheets with parchment paper and whisk together flour, baking soda, baking powder and salt. Set aside.
Place 1 1/2 cups sugar and cream cheese into a large bowl. Place remaining 1/3 cup sugar in shallow baking dish and set aside. Pour warm butter over sugar and cream cheese and whisk to combine. Whisk in oil until incorporated. Add egg, milk and vanilla and continue to whisk until smooth. Add flour mixture and mix with a rubber spatula until a soft dough forms.
Use a ice cream scoop to divide dough into pieces then roll into balls (dough will be very soft, just work with it as best you can and do not overwork). Roll balls into reserved sugar to coat and evenly space on prepared baking sheet, 12 balls per sheet. Use the bottom of a drinking glass to press the balls down until they are 2 inches in diameter. Sprinkle tops evenly with the remaining sugar from the rolling dish. Bake, 1 tray at a time, until edges are set and just beginning to brown, 11 to 13 minutes, rotating tray after 7 minutes. Cool cookies completely. Makes 2 dozen.
Our kitchen has been out of commission because we have been having sink issues so I’ve been on vacation away from cooking the last few days. Although it has been a nice change of pace eating out for the majority of the weekend I miss cooking and eating in my own kitchen! So as I wait for the plumber to arrive I thought I would share with all of you Twin Cities folk a little gem we recently discovered. Also known as the Key Lime Pie from this joint.
We had some friends over for dinner not long ago and they offered to bring dessert. For those of you who know me well you know I would MUCH prefer to be cooking rather than baking…that baking stuff is just too much rule following for me 😉 So when they offered I couldn’t turn them down (not to mention they have amazing taste in food so I knew whatever they brought would be insanely delicious). So they show up at our doorstep with the most precious baby boy on the planet and this key lime pie that was not only the most beautifully looking thing but the taste…oh my. gosh. You absolutely, positively better believe this will be my new go-to when I am asked to bring dessert to someones house or when I am having company of my own. I truly couldn’t even try to beat this in my own kitchen. So, if you get the chance…pick one up. Just make sure you have plenty of bellies to share it with or you might devour the entire thing on your own.
Well, for all you Minnesotans, its that time of year again. The Minnesota State Fair. We will not be making it this year but I can tell you that I have seen far too many photos via social media and snip-its on the news about all of the awesomely wonderful terrible-for-you food that I have to admit I absolutely loved to indulge in the one year I did make it to the fair. And I have to be honest, if I see one more bucket of Sweet Martha’s cookies I may have a meltdown…like kicking, screaming, I want them NOW meltdown. So, needless to say, I had to get my fix immediately which led to quite the cookie accomplishment on my end.
I have literally tried over 20 shots at a wheat free, refined sugar free chocolate chip cookie with very little success. They either come out too dry, too crumbly, too crispy, not sweet enough or just plain not good tasting. Having said that I am THRILLED to share this recipe with you as I think I FINALLY hit a home run, just yesterday (I think it was karma…the universe is feeling terribly sorry for me for all of that Sweet Martha torture I’ve been put thru). If you are looking for a soft, chewy, knock-your-socks-off chocolate chip cookie give these a try. You will be absolutely shocked at the flavor and texture that is able to be achieved without using refined flours or sugars. Now there is no crisp to these, they are simply chewy and soft which is right up my alley. Your kids will adore these…if you don’t manage to eat the entire batch before sharing.
Chewy Chocolate Chip Cookies
adapted from this recipe
Note: If you’d like to make theses 100% gluten free just use gluten free oats
Ingredients
2 1/2 Cups Almond Meal
1/2 Cup + 1 Tablespoon Rolled Oats
3/4 Teaspoon Baking Soda
1/2 Teaspoon Salt
1/2 Cup Butter, softened
1/2 Cup Pure Maple Syrup
1 Tablespoon Pure Vanilla Extract
3/4-1 Cup Dark Chocolate Chips
Directions
Preheat oven to 350 and line a baking sheet with parchment paper. In a medium bowl stir together almond meal, oats, baking soda and salt. In a large bowl whisk together butter, syrup and vanilla or beat with a mixer (mixture will not be creamy but rather lumpy, that is expected). Mix in dry ingredients until just incorporated. Stir in chocolate chips and place in the freezer for 15 minutes.
Roll dough into tablespoon sized balls and place on the baking sheet. Press balls down gently with your palm to flatten slightly and bake for 10 minutes. Remove from oven and let cool completely. Makes 28 cookies
I have cherished this recipe for a couple of years now and I tell you we just don’t get sick of these treats. They taste like a cross between banana bread and a chocolate chip cookie and they are as close to healthful as you can get for a “cookie”. My husband, who could give any sweet fanatic a run for their money, devours theses every time I make them. I, myself, love them because they are not overly sweet. They don’t contain refined sugar or flour and It’s so gratifying to feed your family such a delicious sweet treat that you can feel good about. 
Banana Chocolate Chip Cookies
Notes: I often substitute almond meal for flax meal depending on what I have on hand. Also, these cookies will not flatten out and rise like your “typical” cookie. For the most part they will remain in the shape you’ve dropped them.
adapted from this recipe
Ingredients
2 Very Ripe Bananas, mashed (about 3/4 cup)
1/2 Cup Unsweetened Applesauce
2 Tablespoons Peanut Butter
1 Teaspoon Vanilla Extract
1/4 Cup Melted Coconut Oil or Butter
2 1/4 Cup Rolled Oats
2/3 Cup Flax Meal
1 Teaspoons Ground Cinnamon
3/4 Teaspoon Salt
1 Teaspoon Baking Powder
3/4 Cup Chopped Dark Chocolate or Chocolate Chips
Directions
Preheat oven to 350 and line a baking sheet with parchment paper. In a large bowl whisk together banana, applesauce, peanut butter, vanilla and coconut oil or butter. In a medium bowl mix together oats, flax meal, cinnamon, salt and baking powder. Stir the dry ingredients into the wet ingredients until mixed well. Fold in chocolate chips. Drop by tablespoonfulls onto prepared baking sheet about 1 inch apart. Bake until cookies start to turn golden, about 18- 20 minutes. Yeilds 2 dozen cookies.
nourishedpeach.com 