Category Archives: Snacks

Great Chocolate Chip Cookies

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Cookies, Cookies, Cookies.

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This is my 2nd cookie post.  I love making cookies, but need to resist making them since I also love eating them.  I’ve tried many many techniques to keep cookies in our house longer, but haven’t come up with a good trick yet.  I’ll hide them on Scotty, then eat them.  Can’t trust him to hide them on me, because either he’ll eat them, or I’ll find them.  Put them in the freezer, eat them.  Hide them, think about them and eat them. In the fridge, eat them. Cookie Jar, ya right, having cookies in plain sight on the counter, they’ll be gone so fast you’ll think that jar was never filled.

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The chocolate ratio to cookie ratio on these beauties is so perfect.  Every bite is filled with creamy, milky, sweet chocolatey goodness. Dunk them in milk, or chug milk after, it doesn’t matter.  It’s so good either way.

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First time using my new cookie scoop and I’ve decided it’s pretty genius.  Why?  Well you get these perfectly round shaped little cookie balls, that are all the same size. There’s no spoons required and no need to get your fingers in the batter, because you know what happens doing it that way? You eat the cookie dough.  Which means no cookies to make, no cookies for hubby and no trying to hide them, then return and eat them 2 seconds later.

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I might have a bit of a problem.

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Great Chocolate Chip Cookie

1/2 Cup Granulated Sugar
1/2 Cup Firmly Packed light Brown Sugar
8 tbsp (1 Stick) unsalted butter, cold, cut into 1/2-inch pieces
1 Large Egg
1 tsp Vanilla Extract
1/2 tsp Baking Soda
1 1/4 Cups All Purpose Flour
1/4 tsp Salt
1 1/2 cups Special Dark Chocolate Chips
1 Cup Walnuts or Pecans, toasted and Chopped (optional)

Preheat oven to 300F. Line 2 baking sheets with Parchment Paper and set aside.

In a medium bowl, beat sugars and butter together until smooth.  Mix in egg, vanilla and baking soda.

In a separate bowl, stir together flour and salt, then mix into wet mixture until just combined.  Stir in chocolate chips and nuts, if using.

Scoop dough onto cookie sheets with cookie scoop, or using a tablespoon form into 1 1/2-tbsp size balls.

Bake for about 18 minutes, or until pale golden brown. Remove from oven and cool on a wire rack.

(Then eat them, or hide them, or both :) )

Makes about 2 dozen cookies.

Note:  Recipe adapted from 101 Cookbooks.

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Marbled Zucchini Bread

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Sometimes I like to experiment with baking.

Sometimes I’ll come up with something incredible, and sometimes it’s a flop.

I took this recipe for Zucchini Bread and tried to make it healthier, but with the addition of cocoa.

I went a little too far, made too many substitutions and lets just say it didn’t end in my favor.  I changed the oil for yogurt, and the white sugar for brown sugar and applesauce.

Too many substitutions and not enough knowledge and experience on my part for what I may need to add in addition, or change completely.  The bread was interesting to look at, not photographically pleasing and did not rise even a little. The texture was all wrong, kind of spongy and wasn’t very sweet.

After a few bites and some time contemplating the bread.  I decided I needed to find out what happened. So in order to compare the two, I made a second batch of bread, but from the original recipe, a Martha Stewart one.

This one rose up so perfectly. It was moist with a crispy sugar top, but this time might have been a little too sweet.

All in all, neither were totally perfect, but both were still good, in their own way.  A little note for next time would be to start with smaller substitutions so the components aren’t altered completely.  Reduce the sugar, but don’t eliminate it. Maybe even add a few more swirls in the mixture to get more of a marbled effect.

Marble Chocolate & Zucchini Bread     

1 3/4 cups whole wheat flour (minus 2 tbsp for marble)
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp ground cinnamon
1/4 tsp salt
2 large eggs
1 cup sugar (less if you prefer)
1/2 cup vegetable oil
1/2 tsp pure vanilla extract
1 cup finely grated zucchini (1 to 2 medium)
2 tbsp Cocoa Powder

Preheat oven to 375F. Lightly grease a loaf pan and set aside.

In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt; set aside.

In a large bowl, whisk together the eggs, sugar, oil and vanilla. Stir in the zucchini. Add the flour mixture, and stir to combine; but not overmix.  Divide batter into two bowls, as equally as possible.  Add reserved flour to one bowl and cocoa to the other.  Stir to combine.  Spoon regular batter into prepared loaf pan in three seperate parts, then spoon the chocolate batter into empty spots.  Pull a knife through batter mixing two batters together gently.

Bake, rotating the pan halfway through, until  bread is firm to touch, golden and a cake tester inserted in the center comes out clean, 45-50 minutes. Transfer the pan to a wire rack to cool for 10 minutes. Remove for pan and let cool completely. Serve warm or at room temperature.

From Martha Stewart Baking Handbook

Morning Glory Muffins

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Around 6, 6:30 we wake up.

Heading into Calla’s room she’s standing, smiling and bouncing on the bed, ready to be picked up and hugged.

Let Cliff out to do his thing, change Calla and start the coffee.

While preparing Calla’s breakfast I pulled out one of these muffins.

Pop it in the microwave for 30 seconds and it’s ready to be enjoyed with Calla as she eats her breakfast.

Carrots, apple, yogurt and sunflower seeds make you feel pretty good about eating these muffins.

They taste pretty great too.

Change the sunflower seeds for pecans, the yogurt for sour cream and I could be going out on a limb here, but maybe even change up the apple for pear.

Add raisins, flax seeds and coconut and you’ve got one heck of a versatile muffin.

Morning Glory Muffins (adapted from Confessions of a Tart)
Makes 12 large muffins

1 Cup All-Purpose Flour
1 Cup Whole Wheat Flour
2 tsp Baking Soda
1/2 tsp Cinnamon
1/2 tsp Nutmeg
1/4 tsp Salt
2/3 cup Brown Sugar
2 1/2 Cups Grated Carrots
1/2 Cup Sunflower Seeds
1/2 Cup Dried Cranberries
3 Large Eggs
1/4 Cup Vegetable Oil
3/4 Cup Plain Yogurt
2 tsp Vanilla Extract
1 Large Apple, cored & shredded

Preheat oven to 350F. Grease a 12 Cup Muffin tin, or line with paper cups.

Mix together flours, baking soda, cinnamon, nutmeg and salt in a large bowl.  Whisk in brown sugar.

Toss shredded carrots, sunflower seeds and dried cranberries in flour mixture.

In a small bowl, whisk together eggs, oil, yogurt and vanilla.  Mix in shredded apple.

Add wet mixture to dry mixture and stir until batter just comes together.

Spoon batter into prepared muffin tins and bake until golden brown and a toothpick inserted into center comes out clean.  About 20-25 minutes. Cool in muffin tins on wire rack for 5 minutes, then remove from muffin tin and cool on wire rack completely.

Store in an airtight container in the fridge up to 5 days or in the freezer up to 30 days.

Oatmeal Rhubarb Muffins

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At 8 1/2 months, we’re in the mist of cutting two bottom teeth, the first ones to come in.  I can see the gums are broken, but no teeth poking through yet.  I really really really hope they push through soon though and ease Little Calla’s discomfort.

Luckily, we don’t remember these uncomfortable, painful moments in our lives.  I can only imagine the painkillers we would be on if we were to go through this stage as an adult.  Babies are so strong!!

Since you never know what to expect with a little one or what stage they are in, I like to have a little something kicking around for when hunger strikes, but baby needs me.

I loved these Oatmeal Rhubarb Muffins.  I’ve never had Rhubarb muffins before, but developed a craving for them all of the sudden.

The batter was so light and fluffy, I had a great feeling about the end result.  Not too tart, not too sweet, moist, almost cake-like. Yum Yum Yum!

Oatmeal Rhubarb Muffins (adapted from Closet Cooking)

Wet Ingredients
3/4 cup Brown sugar, lightly packed
1/4 cup maple syrup
3/4 cup yogurt
1 over-ripe banana, mashed
1/4 cup butter, melted
1 Egg
3/4 cup Old-fashioned Rolled Oats

Dry Ingredients
1 Cup All-purpose Flour
3/4 Cup Whole Wheat Flour
2 tsp Baking Powder
1/2 tsp Baking Soda
1/4 tsp Salt

2 Cups Rhubarb, chopped in small pieces

Preheat Oven to 375F. Lightly grease a 12 cup muffin pan and set aside.

In a medium bowl, add all wet ingredients and mix together, set aside.

In a small bowl, mix together all dry ingredients.

Add dry ingredients to wet ingredients and mix together until just combined.

Stir in rhubarb.

Spoon batter into prepared muffin tins. Bake in oven for about 20 minutes or until golden on top and a toothpick inserted into center comes out clean.  Let cool on a wire rack in pan for 5 minutes.  Flip muffins on their sides to cool, or remove completely and let cool on wire rack.

Banana Zucchini Mini Loaves

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This is no ordinary banana bread.

It is truly delicious, and with no butter or oil, just the help of a small zucchini to keep it moist.

A few extra features include the addition of walnuts, dried cranberries, & unsweetened coconut.

If you want a little more nutrition, feel free to add some flax seeds and hemp hearts. With only 1/8 cup each, you can’t even taste them in there, but you can always add more if your heart desires.

Adapted from Cinnamon Spice and Everything Nice

2 Large Eggs
1/4 cup Honey
1 cup mashed bananas, about 2-3 bananas
1 tsp vanilla extract

1 cup whole wheat flour
3/4 cup pastry flour
1 tsp salt
1 tsp baking soda
1/2 tsp baking powder
1 tsp ground cinnamon

1 heaping cup finely grated zucchini, about 1 medium
3/4 cup dried cranberries
1/2 cup chopped walnuts
1/3 cup unsweetened, shredded coconut
1/8 cup whole flax seeds (optional)
1/8 cup hemp hearts (optional)

Preheat oven to 350F. With a pastry brush, lightly grease an 8 cup mini loaf pan with butter.

In a large bowl, mix together eggs, honey, mashed bananas & vanilla extract. Set aside.

In a separate bowl, mix together flours, sat, baking soda, baking powder & cinnamon.

Stir the dry ingredients into wet ingredients, mix until just combined, do not overmix.

Stir in remaining ingredients, & flax seeds & hemp hearts, if using.

Divide batter evenly among loaf cups. Bake for 20-25 minutes or until a toothpick inserted into center comes out clean. Remove from oven and let cool in pan for 5 minutes.  Flip loaves on their side to cool in pan or remove completely and let cool on wire rack.

Keep in an airtight container in the fridge for up to 1 week or in the freezer up to 1 month.

For regular size loaf, grease loaf pan lightly and bake for 50-55 minutes or until toothpick inserted into center comes out clean.