With blueberries in season it’s the perfect time to throw them in to some cookie batter. And has anyone else noticed how massive blueberries are this year?
When Sonia and I lived near each other, I remember she was always experimenting with yogurt or diet soda in baked goods to make them a little healthier, and it made them sooo moist and delicious. They were honestly melt in your mouth. So I took a page from her book and used yogurt in these bad boys. Also, as I was pulling my ingredients together I realized I was out of eggs…seriously. I’ve never baked with an egg substitute before, but I took it as a chance to learn something new. And you know what? You couldn’t tell the difference!
- 1 cup sugar
- 1 1/2 cup plain Greek yogurt
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tbsp vegetable or olive oil
- Dash of salt
- 1 1/2 cup blueberries
If you didn’t run out of eggs like I did, (honestly though, who runs out of eggs?!) feel free to substitute the baking soda and oil for 1 egg.
Preheat the oven to 375 degrees and grease 2 cookie sheets. Before you begin mixing the batter, mix together the egg substitute. In a small bowl, whisk 1 tsp of baking soda and the oil until fully combined and has a paste (or yolk-y) consistency. Then, in a large mixing bowl, combine the sugar, yogurt paste, and vanilla.
In a separate bowl whisk the rest of the dry ingredients – flour, baking powder, and salt and gradually combine it in to the yogurt mixture. Sprinkle in the blueberries and mix gently.
Scoop spoonful’s of cookie dough on to the cookie sheets, leaving about an inch to two inches apart.
Bake the cookies for 15 minutes or until the tops become golden brown. Transfer to a cooling rack. (PS. Don’t try to eat these cookies hot. Remember, they have blueberries in them that are VERY hot!)
Happy Eating, XO.
When you think of spring, what do you think of? Flowers, pastels, fresh everything. So why not transfer all of that goodness in to a cookie? No joke. I don’t know what made me want to do it, but I tried putting lavender in a cookie and it was like spring in my mouth. I promise, you can eat lavender, and it’s actually good for you! It helps with any stomach problems you may be having. Not to mention, your house will smell like a lavender field. #Instantzen.
*What’s not instant is the dough for this recipe. It has to sit for at least 3 hours or overnight before use.
- 1/2 cup powdered sugar
- 1 tbsp dried lavender, finely chopped
- 2 tbsp lemon zest
- Two sticks of unsalted butter, room temperature
- 2 1/4 cups all-purpose flour
- 1/4 tsp salt
In a mixing bowl, mix together the first three ingredients: powdered sugar, lavender, and the lemon zest. Then, add in the softened butter until it’s a paste consistency. Slowly add in the flour and salt (you know the drill: add a little, mix, add a little, mix) until it becomes a chunky dough. On wax or parchment paper, or these awesome reusable baking sheets, kneed and roll the dough together to form a smooth “log”. (The thickness of the log is how big your cookies will be, and how long it is = how many cookies you can get from it. Now get your mind out of the gutter. We’re talking about spring cookies here.) Wrap the log in plastic wrap and chill for 3 hours or overnight.
When you’re ready to make the cookies, preheat the oven to 375 degrees. Unwrap the log and start slicing it into pieces 1/4″ thick. I was able to get roughly 2 dozen cookies. Place them on a greased cookie sheet and bake for roughly 15 minutes.
Happy Eating, XO.
In an attempt to drink less coffee I don’t allow myself to have a cup post lunch. Having said that though, sometimes the work day can drag and we all need a little afternoon pick me up. I have been turning to tea at around 2:30pm daily. (Earl Grey has been my jam although I try to mix it up with Green tea every so often for the antioxidants).
Ok so I digress, with tea time I often crave a little snack. So, I thought of doing something sweet, but nothing too heavy that it will make you lethargic for the remainder of your day. When poking around the world wide web I came upon this easy cookie recipe and when I brought them into work I got mouthfuls of thumbs ups and yays from everyone. Hope you enjoy as well! (Also go out and buy a nice tea cup and matching saucer as it makes tea time more special, pretentious, fun etc…I got 4 recently! Some even monogrammed for the true tea snob factor.)
- 1 box of store bought lemon cake mix
- 1 lemon’s zest (if you don’t have a zester, a boxed grater works well also)
- 1 tub of cool whip
- 1 egg
- Powdered sugar
Mix the first 4 ingredients well and the spoon mixture into the powdered sugar. The batter will be very sticky so you will need to coat with the powdered sugar in order to form into balls for baking sheet. I would do a little bowl of powdered sugar in which you can drop the spoonfuls into the bowl, as this can get messy if you don’t have it all set up beforehand. Lay out on a greased cookie sheet and bake at 350 degrees for 10 minutes. Let them sufficiently cool after you remove from oven as they will still be too soft to handle/will break if touched right after cooking.
Happy Eating, XO.
Recently, our good friend Tara had a birthday, and you know how much we LOVE birthdays. She also happens to be fan of all things “spice”, particularly cardamom. So for a gift, I thought I’d be clever and make her something with cardamom in it! The problem? Other than our cardamom iced tea I had no idea how else to use it. Turns out, you can “spice” up just about any old cookie recipe to taste exotic. Enter in – cardamom! Not to mention, these little puppies make your house smell ah-mazing.
*Disclaimer, this recipe isn’t instant. You need time to chill the dough. (Just thought I’d point this out. I find it so annoying when I start making something and find out I have to wait! #impatientmuch?)
- 1 egg yolk
- 1 cup butter
- 1 tsp ground cardamom (feel free to add more if you’re really in to the flavor)
- 2 cups flour
- 2/3 cup granulated sugar
- 1/2 tsp baking soda
- Dash of salt
Whisk the butter with an electric mixer until fluffy. Gradually add in the sugar until fully blended. Finally add in the egg yolk, cardamom, baking soda, and salt. Once combined, add in the flour. The whisking will get tough and eventually turn in to one big ball of dough. Chill the dough for 30 minutes to 1 hour.
When ready to shape the cookies, preheat the oven to 350 degrees. Roll dough in to small 1 inch balls and bake for 15 – 20 minutes. Hot out of the oven, sprinkle the cookies with sugar. And remember – pinkies up!
Happy Eating, XO.
Sorry guys, but I have to throw you a curve ball on this one. I know we’re trying to do the whole “clean eating in the new year!” thing, but I love baking (and eating) sweets too much to give them up. And I just couldn’t keep this recipe a secret: The chocolate chip cream cheese cookies – try saying that five times fast!
I don’t know about you, but I never seem to be able to use the whole bar of cream cheese when I buy it. I use half, and then find it in the back of my fridge way later than its expiration date. (Yikes!) So, this time I decided to attempt to use what I had left over in a classic chocolate chip cookie recipe. It really brought out the best in the cookie – chewy middle and crunchy edges. Mind you, I made them small so I didn’t feel completely guilty for popping one after eating a wholesome salad or smoothie!
- 2 cups brown sugar
- 1 cup granulated sugar
- 3/4 cup unsalted, melted butter
- 4 oz cream cheese (you can use less if you don’t have the 4 oz)
- Dash of vanilla extract
- 2 dashes of salt and baking powder
- 2 cups of flour
- 1 cup chocolate chip cookies
Heat your oven to 325. Begin mixing the sugars, butter, cream cheese and vanilla until combined. In a separate bowl, mix together the flour, salt and baking soda, then slowly add to the sugary mix. When it starts to look like dough, mix in the chocolate chip cookies. Lightly grease your cookie sheets and move on to the fun part – playing with the dough!
Scoop about a tablespoon full of dough, roll it, and lightly flatten on the cookie sheet. Bake for about 18-20 minutes. Mine were pretty thick so I left them in a little longer. And don’t forget, you should definitely “taste test” them while they’re hot!
Happy Eating, XO