4 Ingredient Breakfast Cookies | Nature's Path + Stonyfield

I am guilty of foregoing a proper breakfast for a mug of coffee more often than not. My stomach just doesn't wake up ready for food. {But a strong, boiling hot caffeinated beverage... sure, why not?! Weird.} But come 8:30 or 9 a.m., the rumbling begins and I'm usually searching for something quick to keep me full for a while since my lunchtime isn't set in stone and is often scheduled around the mood, cooperation and activities of my little guy.

When I do get to sit down and eat something that requires some assembly, I reach for the classic combo of yogurt and granola. I love that Greek yogurt has a hefty dose of protein {12 grams for a 5.3 ounce container of Stonyfield Greek in contrast to 6 grams in one large egg} and that granola adds a little crunch and flavor to the mix.

But it's not always possible to eat a yogurt parfait on the run. In fact, it's downright messy... and I don't need any help making a mess, I promise.

So, in an effort to be super efficient, I combined one of my favorite pairings into a healthy, portable cookie!

My buddies at Nature's Path Organic sent the members of Stonyfield's Clean Plate Club some of their nutritious goodies to play with in the kitchen. When I opened the box and saw their Pumpkin Flax Granola, I knew just how I'd use it! {You know, besides shoveling it into my face by the palmful.}

Along with a mashed banana, a few tablespoons of Stonyfield Organic Greek yogurt and a dash of vanilla, this granola is easily turned into a travel-friendly bite that's packed with fiber, protein and even Omega-3 fatty acids. Oodles better for you than a thermos of java.

The best part is that these couldn't get any easier to make, even for you "non-bakers" out there. Mix, scoop, bake and EAT. That's it.

Even though these are a great way to start the day, they also make a perfect snack for any time the munchies strike.

No more excuses for this gal -- whether I have time to sit down to breakfast or I'm on the run, these healthy bites make a fantastic solution for curbing my breakfast snubbing!

Disclosure: As a Stonyfield Blogger, I received samples of Nature's Path products for use in this post. As always, all opinions here are my own!

4 Ingredient Breakfast Cookies

1 large banana, mashed or beated
2 tablespoons Stonyfield Organic Greek yogurt
1/2 teaspoon vanilla extract
1 cup Nature's Path Organic Pumpkin Flax Granola

1. Preheat the oven to 350 degrees. Prepare a baking pan by lining with parchment or a silicone baking mat.

2. In a large bowl combine mashed banana, yogurt and vanilla extract. Stir in granola and mix until well combined. {If the mixture seems too "loose", let it sit for about 15-20 minutes until the granola soaks in the other ingredients and becomes easier to work with.}

3. Using a cookie scoop or a rounded tablespoon measure, scoop the mixture into little mounds onto the prepared baking pan. If desired, press the mounds down a little to flatten -- I just left them domed.

4. Bake for 13-15 minutes or until the cookies set and slightly browned around the edges.

Cool for 5 minutes before removing from baking pan. 

Chocolate Dipped Maraschino Cherry Cookies

I wasn't sure if I'd be able to take part in this year's Food Blogger Cookie Swap with a tiny one in tow, but I'm sure glad I signed up despite my initial doubtfulness. I mean, who wouldn't want to be part of something where you get cookies in the mail??? AND help out a great cause, to boot!

I have to admit, finding time to bake with a baby who is just a few weeks old was a challenge. But after some browsing through holiday baking magazines, I found a great, easy recipe that was totally doable... even between feedings, diaper changes and all those other baby odds and ends that need to be constantly tended to.

Chocolate Dipped Maraschino Cherry Cookies

These simple cookies get a festive look from chopped maraschino cherries {an ingredient I almost never have, but happened to find from another project in my pantry}. The red speckles give the cookies a decorative touch without much effort. To fancy them up, a little dip in a melted chocolate bath give them a luxurious feel that makes them gift-worthy!

If you're short on time but need pretty cookies for a holiday gathering or for gift giving, these are the perfect solution.

I was a lucky girl to be matched with Plating Pixels, The Housewife in Training Files and Authentic Suburban Gourmet as my cookie-sending pals.

From Plating Pixels, I received these amazing Almond Tangerine Butter Cookies. They were pure citrusy perfection!

From The Housewife in Training Files, I got these incredible Flourless Peanut Butter Chocolate Cookies. So rich and chocolatey, it's hard to believe they're made without any flour!

And from The Authentic Suburban Gourmet, these Cranberry & Orange Shortbread Cookies arrived on my doorstep. The combination of zesty orange and chewy, tart cranberries tastes like a holiday, for sure.

A big thank you to these three bloggers for making my mailbox a little merrier!

It's officially time to crank up those ovens and get to baking for the holiday, and now you have a few great recipes to get you started!

If you're a food blogger and you'd like to participate in next year's Food Blogger Cookie Swap, make sure to sign up on their website to receive info about how to get in on the fun next time around!

Chocolate Dipped Maraschino Cherry Cookies
Adapted from Land O Lakes Recipe Collection Holiday Cookies Magazine

1/2 cup sugar
1/2 cup butter, softened
1 egg
1/2 teaspoon vanilla
1 1/2 cups all-purpose flour
1 teaspoon baking powder
Pinch of salt
1/2 cup chopped maraschino cherries {rinse and drain before chopping}

3.5 ounces dark chocolate, melted

1. Preheat oven to 350 degrees. Line a baking sheet with parchment paper or a silicone baking mat. Set aside.

2. Cream together butter and sugar in the bowl of a stand mixer until light and fluffy.

3. Add egg and vanilla. Scrape down the sides of the bowl and mix again until well-combined.

4. Slowly add flour, baking powder and salt, mixing at low speed until just incorporated. Stir in cherries until well distributed throughout the dough-- if you mix too much your cookies will be completely pink.

5. With a cookie scoop or a tablespoon measure, scoop dough and drop onto prepared baking pan leaving about 1 1/2 to 2 inches between cookies. Bake for about 9 to 11 minutes or until cookies are set and edges just begin to brown.

6. Remove from oven and cool completely.

7. When ready to dip, prepare a baking pan with a piece of parchment or silicone baking mat. Dip each cookie half way into chocolate, allowing excess to drip off. Place on prepared baking pan and allow chocolate to set -- you can do this even quicker by placing it in the fridge or freezer for a few minutes.

When chocolate is set, they're ready to package!

White Chocolate Almond Rugelach with Vanilla Raspberry Sauce

Christmastime may as well be synonymous with the word "cookie." It seems like every baker, every family and every culture has its own special cookie that the holidays would just not be complete without.

My mother-in-law makes her Italian pizzelles every year. She makes oodles of them, so we freeze them and eat them straight out of the freezer for months! Steve's grandma and great aunt both make amazing cookie trays with all kinds of Italian delicacies like knot cookies and strufoli. The ladies in my family join me in a small-scale cookie swap every year {and I'm not gonna lie, most of the time they buy their cookies, but it's still just as fun!}, and I usually get creative with trying out new recipes.

My cookie? Biscotti. I make tons and tons {and tons} of them, wrap them up and give them as gifts to family and friends. It's biscotti madness for, like, 3 days in my kitchen. We'll see how that works out this year with a tiny tot strapped to me.

Anyway, the point is, when it comes to cookies, we may have our favorites but we're open to letting new ones in on the holiday fun.We don't discriminate. If it's delicious, it's welcome.

These cookies might just have to make an appearance this year. So. Good.

They're Dorie Greenspan's Rugelach with a Dianna Muscari twist. I filled these beauties with chopped almonds, white chocolate and a sprinkle of brown sugar. And because it never hurts to go over the top, I made a delightful Vanilla Raspberry Sauce to go along with them.

Rugelach dough is shockingly simple. Made with butter, cream cheese, flour and salt, it comes together to make the flakiest yumminess you can imagine. You can fill rugelach with whatever your heart desires, though I highly recommend trying this white chocolate almond combo because it worked really, really well.

What are you favorite kinds of cookies for the holidays? Does your family have a special kind of cookie that makes an appearance this time of year?

Be sure to give these cookies a try... they may just become a new family favorite! 

Disclosure: I received a copy of Dorie Greenspan's new cookbook, Baking Chez Moi: Recipes from My Paris Home to Your Home Anywhere as well as product coupons and compensation for this post. As always, the opinions expressed here are all my own!

White Chocolate Almond Rugelach with Vanilla Raspberry Sauce
Adapted from Dorie Greenspan's Baking Chez Moi: Recipes from My Paris Home to Your Home Anywhere

4 oz. cream cheese
8 tablespoons {1 stick} butter
1 cup flour
1/4 teaspoon salt

2 tablespoons butter, melted
1/4 cup brown sugar
1/2 cup almonds, roughly chopped
Heaping 1/3 cup white chocolate chips or white chocolate bar, chopped
Pinch of cinnamon

1 egg, lightly beaten
1 tablespoon water
{Optional} Sanding sugar or granulated sugar

1. In the bowl of a stand mixer {or alternatively in a blender equipped to make dough}, combine cream cheese and butter until smooth. Add flour and salt and mix {or pulse} until a pebbly, clumpy mixture begins to form.

2. Scrape dough from bowl and press together to form a ball -- divide it in half. Place each half on a sheet of plastic wrap. Pat dough into 2 square shapes and wrap well. Refrigerate until the dough is firm, several hours or overnight.

3. When the dough is firm, place one square onto a well-floured surface and roll out to about 12 inches square. Cut square in half -- you should have approximately a 12x6 inch piece. Brush all over with melted butter. Sprinkle evenly with brown sugar.

4. Carefully sprinkle with 1/4 of the chopped almonds, white chocolate and cinnamon leaving a small border around the dough. Press down lightly to help it stick.

5. Starting from the non-cut side, carefully roll {jellyroll style} up the dough, then flip seam side {the side with the neat cut edge} down. {Some of the filling may fall out the ends. Just do your best!} Wrap rolled up log in plastic wrap and place in freezer until firmed up a bit {30 minutes to an hour}. Meanwhile, repeat the process with rest of the dough and filling.

6. Preheat oven to 400 degrees. Line a baking pan with parchment or a silicone baking sheet. Set aside. Using a sharp or serrated knife, cut approximately 1 inch pieces from roll and place {seam side down} onto baking sheet.

7. Whisk together egg and water in a small bowl. Brush egg wash over each piece and sprinkle tops with sugar.

8. Bake for 15-17 minutes or until golden brown on the tops. Remove from oven and allow to cool slightly {about 15 minutes} before removing from pan.


For Vanilla Raspberry Sauce

1 pint Driscoll's Raspberries
1/4 cup sugar
1 teaspoon vanilla extract

1. Blend berries in a blender or food processor until smooth.

2. Combine berry puree and sugar in a small saucepan over medium high heat. Simmer until slightly thickened and darkened, about 8-10 minutes.

3. Remove from heat and stir in vanilla extract.

Serve alongside rugelach.

Pumpkin Butter Thumbprint Cookies

You guys. My life has been changed forever.

They {finally} built a Trader Joe's within a decent distance of where I live. It opened 2 days before my birthday. I'm fairly certain they planned that out that as a gift to me. Thank you to all those who came together to make it happen.

As the sun rose last Sunday and I opened my eyes on the first day of my 33rd year on this planet, my sweet husband wished me a happy birthday. I cleared my throat and responded, "Can we get to Trader Joe's before it get's packed?"

Signs you're getting old.

Because Steve is so good to me and wouldn't dream of shattering my birthday plans, we were up, dressed and wandering the aisles of TJ's by 8:15 a.m. It was magical.

I may be over-exaggerating a tiny bit. {But not by much.} I mean, it's a grocery store, not one of the wonders of the world. {Though I warn you, do not argue this point with anyone who is a huge fan. You will lose.}

However, I can tell you that as we stood there with our mouths agape staring at a wall of reasonably priced, {organic!!!} packaged greens of every possible combination you can think of, we knew we had stumbled onto something special. I even heard Steve mumble, "Is this for real?"

It is real, my dear, and it is glorious.

Now, navigating TJ's as a "first-timer" can be a tricky feat. Because you'll want to buy all the things. I'm talking stuff you have no need for and hardly ever eat. "But it's only $1.99!", you'll rationalize.

PUT DOWN THE CHILI-LIME ROASTED ALMONDS AND WALK AWAY. No, do not stop to look at the multitude of nut butters {or cookie butter, for that matter. There is no nutritional value in cookie butter even if it's housed right next to the chia and flax peanut butter.} that are suddenly available to you. You came for almond butter, now put the almond butter in your basket and back away slowly.

Ok, so I may not have left completely unscathed. It was my first visit, and my birthday for heaven's sake, cut me some slack. I splurged on a small jar of Pumpkin Butter because it was there and fall was officially beginning that week. So, clearly it was a necessity.

{Pumpkin Butter, incidentally, has very little to do with pumpkins or butter. It's more like a very sweet jam infused with pumpkin spice-type flavors that you can spread on muffins, drizzle over ice cream or use as a pastry filling. Like apple butter, except pumpkiny.}

Then, as penance, I came home and decided to use the Pumpkin Butter in a recipe to share with you. Because I'm considerate that way and because otherwise I may have simply eaten it by the spoonful.

Is there anything that brings greater feelings of nostalgia than a thumbprint cookie?

For the cookie part of these, I used a cream cheese dough that I adapted from Allie's recipe {Baking a Moment} to make them a bit sturdier, and rolled them in toasted pecan bits for some crunch. Then, I filled the centers with TJ's autumnal Pumpkin Butter. You will not be sorry that you sacrificed some of your beloved Pumpkin Butter for these babies.

So, tell me, do you have a Trader Joe's near you? Have you found yourself doing the dance of the conflicted grocery shopper in their kitschy aisles? Go ahead, divulge what your TJ's splurges are... make me feel better! ;)

Pumpkin Butter Thumbprint Cookies
Cookie dough adapted from Baking a Moment 
Makes about 2 dozen cookies depending on size

1 stick {8 tablespoons} butter, softened
3 ounces cream cheese, softened
1/2 cup sugar
1/2 teaspoon vanilla extract
Pinch of sea salt
1 cup + 2-3 tablespoons all-purpose flour
1 egg + about 1 tablespoon water, beaten
1/2 cup toasted pecan bits
Pumpkin Butter for filling


1. In the bowl of a stand mixer, beat together butter, cream cheese, sugar, vanilla extract and salt until smooth. Slowly add in the flour and mix until just incorporated.

2. Scoop dough onto a sheet of plastic wrap and form a log shape. {This isn't absolutely necessary but it helps later on when the dough is solid to get even pieces more easily. I also divided it in 2 to make it easier.} Refrigerate for about an hour or two until the dough is mo easier to handle.

3.Preheat oven to 375 degrees. Prepare a baking pan by lining with a silicone baking mat or parchment paper. Beat egg and water in a small bowl. In another bowl, place pecan bits for rolling. Set aside.

4. When ready to continue, take dough by the tablespoonful and roll into a ball. Dredge each ball in the egg & water mixture, then drop into the pecans and roll around to coat. Place onto the prepared pan. Continue until all the dough is used up.

5. Spray the rounded side of a teaspoon measure with non-stick cooking spray {I just use my Misto filled with olive oil} and, using even pressure, push down on the top of each dough ball to create an indentation. You can do this with your thumb, too, {hence "thumbprint cookie}, but I find that using a teaspoon creates a more even well.

6. Fill each well with a heaping 1/2 teaspoon of Pumpkin Butter {or however much you can fit!}.

7. Bake for about 12-14 minutes or until the edges are just starting to brown and the cookies are set. Remove from oven and allow to cool before moving the cookies to a cooling rack -- they will be soft and hard to move when they're warm.

Note: I found that I achieved the best results by refrigerating the dough balls for a while after rolling them so they weren't too soft going into the oven. My cookies held their shape better when I used this technique. It isn't necessary but it makes for prettier cookies.

I also made a version of these without nuts and they were very tasty, too! They do spread a little further, so take that into account when placing onto the baking pan.

{Flourless} Double Dark Chocolate Peanut Butter Oatmeal Cookies

Two incredibly exciting things happened the other day: 1. I noticed some bloggers posting pics of ingredients including cinnamon, pumpkin, and things with the word "spice" in the recipe title, and 2. My stats started showing an increase in views of my Ultimate Gameday Food Guide pin. These are very good signs that Fall is drawing near, bringing with it both football season and the end of my pregnancy adventure.

These days I get the question, "How are you feeling?" asked a lot, mostly due to the fact that "the bump" is now highly visible, even to the untrained eye. {i.e. The man at the FedEx store who gave me a dirty look when I picked up a shipment of wine for a blog-related project. Not to worry, I'm hosting a party at my house, not having one in my belly.}

The answer, I'm glad to say,  is "Not bad at all."

I'm entering my 3rd trimester in less than a week {!} and the only real complaint I have is that I'm no longer able to go at warp speed as I'm accustomed to. Things take a little more energy when you've got a stowaway on board. You may find yourself slightly winded from simple tasks like putting lotion on your legs after showering or taking off your jeans at the end of a long day. There are frequent pit stops to public restrooms, sometimes in the middle of what's supposed to be a "quick" trip to the store. Even sitting starts to become a challenge when you realize that you no longer bend in the middle, often forcing you into a reclined position so that your lungs have some room to expand. Several times a day, my belly begins shape-shifting as my son practices what I can only guess are his acrobatic skills. I've considered calling the circus just to prepare them for their future headliner.

Sure, it's a challenge getting used to increased weight and decreased mobility... but I'm doing my best to continue being as active as possible. This means I'm still spending time on my feet in the kitchen, which is important to me because I know that the luxury of recipe testing for hours will be coming to an end all too soon.

The great part about having less energy {yes, something positive has come of this!} is challenging myself to find and create recipes that require less time and less ingredients. Those are two bonuses for anyone, not just those with a bun in the oven!

That's how these cookies happened. It all started with a wonderful mail delivery from my friends at Peanut Butter & Co....



Dangerous things can happen when you ship 5 jars of flavored peanut butter to a pregnant woman. Luckily, Steve and I {and even Farley} have been taking turns diving into the peanut butter collection. His favorite use? In smoothies and on a spoon. Mine? Smeared on a banana or crisp apple slices. Or on a spoon. We can all agree, the stuff is great on a spoon. {Yes, even Farley.}

So all this peanut butter naturally gave way to ideas about baked goods. And believe me, there are tons to be had! But remember, I was looking for simplicity here, so the less ingredients, the better.

When I stumbled across this flourless peanut butter cookie recipe from Tina's Chic Corner, I was inspired to tweak her already fabulous recipe and make them my own. Deciding to use the Dark Chocolate Dreams Peanut Butter was the biggest struggle in making these because that's my favorite flavor and I didn't want to waste a single scoop on something unworthy. But as it turns out, they were worth the sacrifice.

I have become the queen of lazy cookies -- the kind that require little more effort than throwing a handful of ingredients into a bowl, mixing them and plopping them on a cookie sheet to bake. These would fall under this category. I'm thinking once the kid is older these types of recipes will be useful for last minute "Mom, I have to bring something in..." type moments.

For now, they're easy enough to mix up even on the days when I'm winded from tying my shoelaces. Hope you'll enjoy them as much as I do!

Disclosure: Peanut Butter & Co. sent me complimentary jars of their peanut butter for me to try. I have not been compensated for this post and the opinions written here are all my own! Thanks for the goodies, PB&Co!

{Flourless} Double Dark Chocolate Peanut Butter Oatmeal Cookies
Makes about 28 Cookies

1 cup Peanut Butter & Co. Dark Chocolate Peanut Butter
3/4 cup brown sugar
2/3 cup rolled oats {gluten free if you want to keep the whole recipe GF}
1/2 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon vanilla extract
1 egg
6 squares of dark chocolate, chopped into chunks {or prechopped chocolate chunks. Or chocolate chips. You get the idea.}
{Optional} Sea salt for sprinkling

1. Preheat oven to 350. Prepare a cookie sheet by lining with parchment or a silicone baking mat.

2. In a large bowl, mix together all ingredients {except chocolate chunks} until thoroughly combined. Gently stir in chocolate chunks until well distributed.

3. Using a cookie scoop, drop scoops of dough onto cookie sheet, spacing about 2 to 2 1/2 inches apart {these will spread a bit}. If desired, sprinkle with sea salt for a little extra flavor.

4. Bake for 11-12 minutes or until the cookies are just set. Remove from oven and allow to cool for a few minutes before transferring to a cooling rack. {They will be quite soft right out of the oven but firm up a bit and become chewy once they're cooled.}

The Best Chocolate Chip Cookies

Let's talk for a second about something extremely important: Chocolate Chip Cookies.

I mean, let's be real. They are the cornerstone for a proper baking education. The foundation for a well-rounded recipe repertoire. If you can't bake a decent batch of chocolate chip cookies, then your kitchen confidence may suffer.

I can't let you go through that kind of heartache, my friends. So I'm here to save the day because these are the only chocolate chip cookies you may ever need to know how to bake.

But before I go on, let me just make myself clear -- I don't do crispy cookies. No, siree. Crispy chocolate chip cookies make me sad. I bet that's how most red meat eaters feel about an overcooked steak.

As far as I'm concerned, chocolate chip cookies are baked as a mere formality. Because, as ok as it might be for you to scoop up globs of dough in your kitchen and devour them with reckless abandon, it's not cool to serve a platter of dough balls to company. {Although, that definitely depends on who you're having over.} More forbidden yet is to over bake these beauties, robbing them of all that amazing flavor, texture and moisture.

For me, there is nothing better than a CCC that's baked until it's just rigid enough to hold its shape, but immediately reveals a soft, gooey interior upon the first bite. That's ROOTO. {Right Out of the Oven.} But then there's that second, wonderful phase of cookie nirvana that takes place after the cookies are cooled {if they are still around, that is}. They sort of sink into themselves into little puddles of wonderfulness; the chocolate chips are still melty and the cookie itself gains a nice chewiness.

Pardon me for a moment while I wipe up the drool.

Here's a little secret I must confess: I've shared this recipe before under the name "Piggy Print Cookies" during one of my Tailgate Thursday posts. Recently, I realized that unless you're into Arkansas football or are looking for something bacony to make, you might not have thought to scour the post for the recipe. Plus, since then, I've played around a bit with the recipe and perfected them.

They are probably the fastest cookie you will ever make. You don't have to waste time creaming together butter and sugar or chilling dough or anything silly like that. The fact that you melt the butter, use only egg yolks and add a dash of maple syrup {you won't actually taste the maple syrup} makes these unique, and also makes them magical.

As my sister said the other day, "Well, that was the best thing I've ever eaten." I don't know if I'd go that far, but they're good. I promise.

So, I'm officially unearthing what has become my "go-to" cookie recipe any time I need to bake something quickly and still impress. I never, ever get sick of the reaction that folks have when they take their first bite of these. And I never get sick of taking the first bite myself.

Your baking education has been established. Go forth and feed the masses.

The Best Chocolate Chip Cookies
Makes about 28 cookies

2 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1 1/2 sticks {12 tablespoons, 3/4 cup} butter, melted
3/4 cup brown sugar
1 tablespoon pure maple syrup
2 egg yolks
1 1/2 teaspoons vanilla extract
1 cup semisweet chocolate chips

1. Preheat the oven to 325 degrees. Prepare a baking pan by lining with parchment or a silicone baking mat. Set aside.

2. In a medium bowl, whisk together flour, baking soda and salt.

3. In a small bowl, whisk together melted butter, sugar, egg yolks and vanilla extract until combined and smooth. Pour into dry mixture and mix until fully combined.

4. Add chocolate chips and mix well to distribute.

5. Using a 2 tablespoon cookie scoop, portion out dough balls and place about 2 to 2 1/2 inches apart on the baking pan. Bake for 12-14 minutes or until they are puffed and the edges just begin to turn golden. Don't let them brown or they won't be as soft once they're cooled. {They bake for exactly 12 minutes in my oven for the perfect doneness.}

6. Remove from oven and allow to cool for about 5-8 minutes, or until they've firmed up a bit. {Fight the urge to devour them instantly.} Carefully remove from baking pan and place on a cooling rack... or gobble them right up while they're warm and perfect!

Chocolate-Cherry Cookies

I am not to be trusted alone at Charming Charlie. I totally went on a little pre-BlogHer Food accessory shopping spree yesterday on a whim. {Accessories = jewelry, sandals & 2 new bags.} I rarely buy things for myself, but lately I've been updating or replacing pieces that have seen better days. Plus, I don't want my blogger buddies to look at me and think, "Gosh, that Kitchen Prep girl is sure raggedy-looking." Justifications. ;)

Anyway, I think I love it there so much because their inventory is color coordinated. So there's never any guessing as to where you might find a teal statement necklace or a gold tassel pendant... a place for everything, and everything in its place. The way to my heart, for sure.

You know what else makes my heart happy? Baking. Duh.

Ever since I got over my little beginning of pregnancy nausea spell, I have been non-stop in the kitchen. Mostly because people keep asking me if I can bake for different events and occasions they have going on, and I can't say no. Also because I truly love it and because I'm trying to soak in as much kitchen time as possible before baby boy makes his appearance in the fall. Somehow I don't think he'll appreciate hours-on-end in the kitchen as much as I do. He may have other plans.

Last night, at 9 p.m. no less, I decided to bake cookies. I had left some butter out on the counter earlier in the day for something else that I didn't end up making. So, naturally, cookies had to happen.

These Chocolate-Cherry Cookies are so simple and really yummy. I love the combo of chocolate and cherry together, and currently, I happen to enjoy anything and everything with a little tartness. {I also can't stop thinking about brownies, but that's another story for another day.}

I'm a fan of any cookie that comes together super fast with pantry staples {we almost always have dried fruit of some kind, so that's a pantry staple to me}. Not to mention, drop cookies. Scoop, plop and bake. Love.

For some reason, I found these listed here described as "healthy cookies", but I don't really see anything that healthy about them to be honest. I mean, there are worse-for-you cookies out there, sure, but these contain plenty of butter and sugar. Not that I'll argue with you if you insist that they're healthy, of course. On the plus side, they turn out chocolatey, chewy and perfect for a last minute sweet treat for gifting {or keeping!}.

But like a trip to Charming Charlie, you probably shouldn't let your guard down... it's safe to say you might get a little carried away once you take a bite, so plan accordingly. ;)

Chocolate-Cherry Cookies
Adapted from Cooking Light

1 cup all-purpose flour
1/3 cup cocoa powder
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/3 cup {5 tablespoons} butter, softened
1 cup sugar
1 teaspoon vanilla extract
1 egg
2/3 cup dried cherries
3 tablespoons mini semi-sweet chocolate chips

1. Preheat the oven to 350 degrees. Prepare 2 a baking pans by lining with parchment paper or using a silicone baking mat.

2. In a a medium bowl, combine flour, cocoa powder, baking powder, baking soda and salt. Set aside.

3. large mixing bowl, cream together butter and sugar until smooth. Add egg and mix until well incorporated. Mix in vanilla extract.

4. Slowly add dry ingredients to the butter mixture until just combined. Stir in dried cherries and mini chocolate chips.

5. Using a cookie scoop or a tablespoon measure, place balls of dough about 2 inches apart on the baking pan. Bake for about 12 minutes, until just set. {They'll seem undercooked when you take them out, but they'll become more solid as they cool.}

6. Remove pan from oven and allow cookies to cool a bit before moving them to a wire rack so they don't fall apart.

Lemon-Basil Cookies

We have officially entered the time of year when I am filled with jealousy over your budding herb and vegetable gardens.

I am not afraid to admit that gardening skills are not among the characteristics I was blessed with. It is a sad but true fact that I am forced to deal with year after year as the garden-fresh recipes, Instagram photos, and actual plants "crop up" all over the place.

I have had advice given to me by the greenest of green thumbs, everything from the "easiest" plants to maintain to tips and tricks for ensuring that you don't wind up with a pot of withered weeds. But it is all lost on me.

The closest I've gotten to growing anything was recently when I experimented with placing the root ends of scallions in a glass with a little water until they began to regenerate. I was able to keep them going for a few weeks with minimal care, and the sheer joy I experienced from "growing" my own -- well, garnish, let's be real -- was a little sad.

But that doesn't stop my from reaping the benefits of herbaceous goodness. Thanks to my local produce store {yes, the one I can't seem to stop talking about}, I'm able to get bundles of fresh herbs whenever I want them without any self-deprecation. Big, abundant bunches of aromatic basil, mint, cilantro, rosemary... whatever my little herb-lovin' heart desires for just pennies. {Unlike those so-called "bunches" of herbs you can buy at the grocery store in those little plastic containers. Such a rip off.}

I am grateful for green thumbs, even if that means I must accept my limitations.

These Lemon-Basil Cookies are a showcase of one of my favorite herbs. I just can't get enough of basil. Most of the time, savory preparations come to mind when using basil. But over the past few years I've discovered that basil does wonders in sweet things, too.

The scent of lemon and basil mingle together beautifully in this buttery, simple cookie. They're a cinch to make, too -- just toss the ingredients in the food processor, pulse and roll into balls. Give them a little squish with the bottom of a glass and bake for a fragrant, springy treat.

If the Easter Bunny were into cookies like Santa is, I'm thinking these would make a nice welcome for our garden-dwelling  pal. But something tells me they'd be a favorite among the non-cotton-tailed crowd as well. :)

Lemon-Basil Cookies
Adapted from Bon Apetit

1 cup flour
1/2 cup confectioners' sugar
1 stick {8 tablespoons} cold butter, diced
Zest of 1 lemon
1/2 teaspoon lemon juice
1/4 teaspoon vanilla bean paste, or vanilla extract
2 tablespoons fresh basil leaves {about 5 large leaves}, roughly chopped
1/4 teaspoons sea salt
Optional: Sparkling sugar for garnish

1. Preheat oven to 375 degrees. Prepare a cookie sheet by lining with parchment or non-stick cooking spray.

2. Combine all ingredients in the bowl of a food processor. Pulse until the mixture begins to clump together and form a dough.

2. Pour out into a bowl and make sure everything is well incorporated. Using a 1 tablespoon measure, scoop out dough and roll into a ball. {If the dough is too sticky, chill the dough for about 20 minutes or dust your hands with powdered sugar before rolling.}

3. Place dough balls a few inches apart on the prepared cookie sheet. Dip the bottom of a drinking glass in powdered sugar before pressing down lightly to "smash" the cookies into a disk. {Note: I think I smashed mine a little too thin. If I did it again I'd leave them a little thicker, but if you like thin, crisp cookies, smash away.}

4. Sprinkle with sparkling sugar if desired, and bake for about 10-12 minutes or until the edges just begin to turn golden. Remove from oven and allow to cool for a few minutes before moving {they'll be crumbly and hard to move when they're warm}.

Food Blogger Cookie Swap | Salted Caramel Mocha Biscotti

Want to know the best way to get food bloggers in the holiday spirit? Ask them to participate in a cookie exchange... where they get to sample one another's baked creations... and be part of a good cause, all at the same time.

The Great Food Blogger Cookie Swap {herein FBCookieSwap} is an ingenious idea created by the fabulous Julie of The Little Kitchen and Lindsay of Love and Olive Oil -- two food bloggers whom I have had the pleasure of meeting in person & whose work I love.

This is the third year running for FBCookieSwap, but the first year I've been able to participate. And now that I've been part of the awesomeness, I plan on continuing to do so from here on out.

I mean, c'mon. COOKIES IN YOUR MAILBOX, PEOPLE.

The way it works is very similar to a regular cookie swap party with the added detail of being assigned to other food bloggers and shipping your cookies rather than sharing them at a party. Basically, you receive the names 3 bloggers, ship out a dozen cookies to each of them, and receive a dozen cookies a piece from 3 other bloggers. The result is a delicious web of sharing and giving -- the proceeds of registration sign up go to Cookies for Kids Cancer. Awesome.

Waiting for the names of your assigned cookie recipients can be likened to the anticipation that comes with opening presents on Christmas morning. Who will I get? Where will they live? What should I bake?!!

Obviously, the last question needs to be given serious consideration as some of these cookies may have to be mailed clear across the country. {Mine were shipped to Georgia, New York & California!} The cookies need to be sturdy enough to handle the trip, durable enough to still taste fresh after a few days in the mail and, of course, tasty! {By the way, if you're looking for good mailable cookie recipes, make sure to check out these.}


The very first thing that came to mind when taking these factors into account was something that's very familiar to me around this time of year: Biscotti. I spend a solid 48 hours every year baking and packaging biscotti to give as gifts to Steve's family. It's sort of become a tradition.



Biscotti, a twice-baked Italian cookie, are perfect for shipping since they have a crisp, hearty texture and they're dry enough to stay fresh during travel. They're meant to be eaten dipped in coffee or tea to soften them because otherwise they can definitely cause the need for dental work!

So, what kind of biscotti did I decide to send to my blogger friends? Salted Caramel Mocha Biscotti. Because "plain" is obviously not party of my vocabulary.

A crunchy, chocolate-coffee cookie {I didn't think either flavor was super-prominent, just a nice blend} with little bits of chewy caramel dotted throughout drizzled with white chocolate, gooey caramel and sprinkled with a teensy bit of sea salt.

Now, seriously, who wouldn't want to find that addressed to them??

As great as these are, I have to say that I was shown up by the amazing cookies I received from my cookie swap senders. I got delicate, cinnamon-laced Angel Wings from Bree at Sugar & Grace...



The most gorgeous Brown Sugar Cookies with Chocolate, Pecans & Sea Salt from Ayanna at Savor Good Food...



And last but not least, sweet classic White Chocolate Macadamia Nut cookies from my friend Heather at Heather Likes Food. {Remember Heather? We met here.}



To say they were all good would be a major understatement. I have been savoring every.last.morsel.

I'm so glad that I was able to take part in FBCookieSwap this year. It is just another way to connect with the folks who are as passionate about food as I am and I loved every second!

Have you ever shipped cookies? What are your favorite kinds of cookies to receive?

Salted Caramel Mocha Biscotti
Biscotti base adapted from Food Network

2 3/4 cups all purpose flour
1 cup sugar
1/4 cup cocoa powder
1 tablespoon espresso powder
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/3 cup caramel bits
3 eggs
1 teaspoon vanilla extract
1/4 teaspoon coffee extract {like this one
1/4 cup milk {I used almond milk, but you can use whatever type you'd like}
Sea salt or flaked salt for sprinkling

1. Preheat the oven to 375 degrees. In the bowl of a stand mixer, mix together all dry ingredients & caramel bits until well combined.

2. In a small bowl, whisk together eggs, vanilla extract and milk. Pour into dry ingredients and mix until a sticky dough forms.

3. Here's where it gets fun: Scoop out the {extremely sticky} dough onto a VERY well-floured surface {I went ahead and used my baking pan lined with a silicone mat so I could skip the step of having to move it when it's time to bake}. With floured hands {trust me, you'll thank me} knead the dough a few times to make it stick less

4. Separate the dough evenly and roll each half into two equal-sized logs, about 14 inches long or so. {I know what you're thinking at this point. No, they don't look very pretty. Yes, it's ok to giggle.} Place the logs side by side on the baking sheet, making sure that you leave a good 4-5 inches between them as they will spread a bit. Pat them down slightly to widen them. Brush off any excess flour or your biscotti will look like they're covered in soot.

5. Bake for about 20 minutes or until the outside has baked into a nice crust and the logs sound slightly hollow when tapped. Remove from oven and let cool for about 20 minutes.

6. One slightly cooled, cut the logs into about 1 inch slices. You can cut them on the diagonal if you like that look. Lay each sliced piece cut side down on the cookie sheet.

7. Return to oven and bake for about 8 minutes. Flip them over and bake on the other side for another 7-8 minutes. Remove from oven and allow to cool completely. {Note: To ensure my biscotti are nice and crisp, I sometimes shut off the oven and leave them in there while it cools. This just allows them to dry out a bit longer, but it isn't necessary if you don't have the time.}

8. When biscotti are cooled, drizzle with melted white chocolate. Refrigerate for a few minutes until the chocolate is solid, then drizzle with melted caramel. Working quickly, sprinkle with course sea salt or salt flakes while the caramel is still wet so the salt sticks. Let the caramel set.

You can package these nicely to give as gifts or serve them with coffee, tea or hot cocoa to enjoy right away.