Archive for January, 2014

Snowday cookies!

What else would we be doing on a snow day? Baking, of course!
I used 1/4 c raw sugar and 1/4c white sugar with the 1/2 c brown sugar this time, mainly because I was getting low on raw sugar. I like the crunch that raw or turbinado sugar gives to cookies, but you could certainly use what you have or prefer. These would also be really fantastic with a 1/2 c chopped pecans and a 1/2 c dried cranberries…I just didn’t gave any today.
Snow day cookies or Peanut butter oatmeal chocolate chip cookies

3/4 c softened butter
1/2 c peanutbutter
1/2 c sugar
1/2 c brown sugar
1 egg
1 tsp vanilla
1 tsp baking soda
3/4 tsp salt
1 1/4 cup whole wheat flour
1 1/2 c old fashioned oats
1/4 c flax meal
3/4 c semi sweet chocolate chips

Cream together butter, peanut butter, sugars, egg and vanilla until fluffy. Add in all dry ingredients and stir until well combined. Scoop onto a un greased cookie sheet in heaping teaspoons.

Bake at 375 for 7-9 minutes or until golden on the edges.

If you’re worried about making to many cookies to eat before they go stale, portion out 1/2 the dough into a log onto plastic wrap. Roll it up and seal it in another layer of plastic wrap and pop it into the freezer.

Now you have a roll of slice and bake cookies for any day! Enjoy your cookies and stay warm!


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Happy 2014 and yes, another muffin recipe

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Happy 2014! 2013 was crazy busy and exciting! Squishy turned 2, we bought our 1st home, moved out of the city, had our 1st Christmas in our own home! It was a great year, but we’re ready for a new year!
I hope you all had a nice holiday season! Squishy is now 2 years old and old enough to get excited about Santa, decorating, cookies, wrapping and unwrapping gifts, more cookies. Seriously, the kid is a cookie addict.
Bringing in the new year with the polar vortex was fun! No, not really. -44 wind chills are just ridiculous and luckily we made it through without any incidents. *knock on wood* The most amazing part to me, at the moment, is that we have been inside since Saturday (yes we’re into 60 hours indoors) and we haven’t lost it. It’s been touch and go a few times.
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Today we received a lovely gift basket from one of the Mr’s clients. Harry & David *cue the choir* Squishy loves pears so much, 6 gorgeous pears on top of all the chocolates are a major bonus! We decided since we had so many that we should make muffins. Would you really expect me to make anything else? Pear almond muffins are my favorite, so I kinda had to! I made them sorta healthy… And they are delicious, if I do say so myself. I really hope you read that in Ed Grimley’s voice…if not, shame on you! If you have no idea who Ed Grimley is I suggest you go look him up after you read this post.
So here’s the recipe.


Close Enough to Healthy Pear Almond Muffins

1 cup all purpose flour
1/2 cup wheat flour
1 Tbs flax meal *
1/2 cup turbinado sugar
1/4 cup brown sugar
1/2 tsp baking soda
1 1/2 tsp baking powder
1/2 tsp salt
1/2 tsp almond extract
1/2 tsp vanilla
1 egg
1/3 cup apple sauce
1 heaping Tbs almond butter
1/3 cup + 1 tbs milk
2 cups shredded pear
1/2 cup sliced almonds

Preheat oven to 400 and grease a muffin tin or line with paper liners. Combine dry ingredients in a large bowl. Gently stir in moist ingredients including your shredded pear. Fill your muffin cups 3/4′s full. Bake for 18-22 minutes or until nicely brown and a toothpick come out with just a tad bit of crumb.
I added the almond butter because I had it in hand and thought it couldn’t hurt, plus it adds a little protein. If you don’t have any, just leave it out.


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