Strawberry Vanilla Cookie Recipe

This summer, as a thank you gift to Owen's amazing teacher at The Little Gym, we whipped up a batch of cookies.

When we started baking, I wasn't quite sure what they were going to be. I always use a standard recipe, one that I have tweaked over the years from a family recipe, but it never comes out the same way twice! Flavors are added by way of fresh fruit, jams, homemade purees. Textures change with oatmeal, flax, and nuts. You just never know what you are going to get!


 Preheat oven to 350F

3 cups flour
1/2 cup brown sugar
1 tsp baking soda
1 cup butter
2 eggs
splash of vanilla
2 heaping tbsp strawberry jam

Mix all of your dry ingredients, then mix in the butter, eggs, vanilla and jam. If your batter is slightly loose, add in a bit more flour (one tbsp at a time) to tighten it up.

Scoop onto a prepared cookie sheet using a cookie scoop, or a tablespoon, and bake for 13 minutes. The edges should be golden brown, and the tops firm but slightly soft to the touch. If the tops of your cookies are a little squishy, put them back in the oven for a few more minutes.

Allow to cool, then enjoy!

This recipe makes a double batch, so you can expect about two and a half dozen. They freeze very easily, and make great additions for snack time in school lunches.

To make a healthy version of this cookie, use whole wheat flour, add oatmeal, and cut back on the sugar or use honey instead!


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Butter Pecan Shortbread #cookie #recipe

Here is a treat to tempt your tastebuds, and one that makes for a really great fall Thanksgiving harvest dish. It's super easy to whip together, and is a unique twist on traditional shortbread.



Ingredients

3/4 cup unsalted butter - room temperature
1/2 cup light brown sugar
1 1/2 cups all purpose flour
1/2 cup coarsely chopped pecans

Preheat your oven to 300F.

Mix your dry ingredients together, then add in your butter, beating with an electric mixer until blended and the consistency of cookie dough.

You have a few options with your dough. You can either scoop it like other cookie batter onto a cookie sheet, press it into a greased springform pan, press into a parchment lined square pan, or get your hands dirty and make pressed balls (pictured above). Personally, I like the springform pan and handpressed methods. No matter which method you prefer, dock your dough with a fork to ensure even baking.

Bake for 60minutes, or until golden brown. Keep an eye on your cookies, checking every fifteen minutes from the 30 minute mark.

Remove from the oven immediately. If you have pressed your dough into a square or springform pan, cut into squares or wedges immediately.

Once completely cool, break your squares or wedges apart, and store in an airtight container.

Cookies can be frozen and enjoyed later...but I promise you, these won't last long!

¾ cup unsalted butter, at room temperature
½ cup packed light brown sugar
1 ¼ cups all-purpose flour
¼ cup brown rice flour
½ teaspoon salt

Read more at http://www.foodnetwork.ca/recipe/scottish-pan-shortbread/12771/#thyq0JzMtSZZSItP.99

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Roasted Carrot Oatmeal #cookie recipe

As school approaches, putting healthy snacks into your childrens lunch is probably on the top of your list. I love making batches of healthy cookies in advance, popping them in the freezer and taking them out as needed for lunches and snacks.


Ingredients

1.5 cups flour
1/2 tsp baking soda
1/4 cup golden brown sugar
1 cup quick oats
1/4 cup melted butter
1 egg
splash of vanilla
dash of cinnamon
1/4 cup roasted carrot puree
1/4 cup shredded carrots

Preheat your oven to 350F.

Mix your dry ingredients, followed by the wet ingredients. You will likely find that due to the decreased amount of butter and sugar, the cookie dough will be gummy. That's totally okay. These cookies are approved by my preschooler, so never fear...they will still eat them!

Bake at 350F for approx 12minutes, then cool.

I usually toss them all in a zipper seal bag for the freezer, and pull them out as needed, usually the night before so they are thawed by the time he will want to eat them!
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Classic #Chocolate Chip #Cookie #Recipe

Today is a special day. For you, a day where you get a super delicious chocolate chip cookie recipe. For me, a day to remember the birthday of my most favorite guy in the whole world; my Dad.

My Dad would make these cookies quite alot when I was little. He was certainly the cookie connoiser in the house, and I loved watching him work.

The big orange mixing bowl
The soft margarine
Electric mixer....and if you were lucky enough, he'd share a beater with you


1 1/2 cups flour
1/2 tsp baking soda
1/2 cup sugar
1/4 cup brown sugar
1/2 cup butter (soft)
1 egg
dash of vanilla
2/3 cup semi sweet chocolate chips

Preheat your oven to 350F

Mix your dry ingredients, then work in your butter, egg and vanilla with an electric mixer. Mix in the chocolate chips and your batter is ready to go.

Scoop by the tablespoonful onto your cookie sheet, or you can use a cookie scoop like I do.

Bake for 11mins, no more...no less! 11 minutes exactly.

Remove from the oven and let cool on the cookie sheet for 3-5 minutes, then move to a wire rack and cool completely.

These cookies spread out a little and become thin and crispy...just the way my Dad would make them!

Enjoy {and Happy Birthday, pops!}
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Caramel Chocolate Chip #Cookie #Recipe

This months cookie recipe is certainly one of the more decadent cookies that I've made, and I absolutely love it. I don't make it very often, but when I do...they are gobbled up very quickly!


Ingredients

1 1/2 cup flour
1/2 tsp baking soda
1/2 cup sugar
1/2 cup brown sugar
1/2 cup soft or melted butter
1 egg
dash of vanilla
1 cup mini chocolate chips
1/2 cup chopped Kraft caramels

Preheat oven to 350F.

Chop your caramels into quarters, and set aside. This step takes a little while, and is a little annoying, but it's totally worth it I promise you!

Mix your dry ingredients then add in your butter and egg, mix well then add your dash of vanilla, mini chocolate chips and chopped caramels.

Scoop out your dough using a cookie scoop or spoon, then bake for 11minutes. If the edges are golden brown, then they're done. If not, put them back in the oven for 2 minutes.

Allow to cool for a few minutes, but you'll want to remove them pretty quickly and put the to cool on parchment paper as the melted caramel will stick to your cookie sheet {unless you use a silpad}.

Enjoy!

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White Chocolate Cranberry Cookies #recipe

Take my basic cookie recipe and kick it up a notch with the addition of dried tart cranberries and white chocolate chunks.


This is one of my favourite recipes; one that I wasn't sure that I was going to like at first but quickly grew on me as the tart and tangy mixed with the smooth and sweet.

Enjoy!

Ingredients

1 1/2 cup flour
1/2 tsp baking soda
1/2 cup white sugar
1/2 cup brown sugar
1/2 cup melted butter
1 egg
dash of vanilla
3/4 cup dried cranberries
1/2 cup chopped white chocolate


Preheat your oven to 350F.

In a mixing bowl, mix your dry ingredients {flour, baking soda, sugars}. With an electric mixer, add in your melted butter, egg and vanilla. When dough has reached the typical cookie dough consistency, add in the dried cranberries and chopped white chocolate.

With a cookie scoop or tablespoon, portion out your cookies onto your cookie sheet and bake for 11 minutes, or until the edges are crispy and golden brown.

Allow to cool on the cookie sheet for 5 minutes, then transfer to a wire rack.

You will find these cookies to be slightly thinner and crispier. That's okay; they're supposed to be!

 
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Healthy Protein Cookies #recipe

Your cookie fix for this month is a healthy one. Protein cookies are something that I have been working on for a while now, knowing that I have a picky eater on my hands who will eat just about anything in cookie form.


Ingredients

1 1/2 cup flour
1/2 tsp baking soda
1/4 cup applesauce or fruit puree {I used strawberry lentil, homemade)
1/4 cup brown sugar
1/4 cup softened butter
1 egg
dash of vanilla
1/4 cup white chocolate chips
1/2 cup chocolate protein powder (add more if you'd prefer it to be more chocolatey)

Preheat your oven to 350F.

Mix dry ingredients, including the protein powder, in a bowl. Add your softened butter and apple sauce, then egg and vanilla. Mix well, then add your white chocolate chips.

Drop by the spoonful onto your cookie sheet (or use a cookie scoop)  and bake for approximately 11-13 minutes. Check your cookies after 11 minutes and if you feel that they aren't quite finished, leave them in a little longer, checking every 2 minutes.

Allow to cool for 3-5 minutes on the cookie sheet, and then transfer to a wire rack.

I like to keep out 6 of these cookies, then freeze the rest in small wrapped batches. When Owen's having a particularly rough eating patch, I pull out a pack, let them thaw and then offer them to him. He gobbles them up and is none the wiser!

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No Bake Chocolate Haystacks #Recipe

Your cookie recipe for the month of March is one of my absolute favourite recipes from when I was growing up. There's just something about a sugary, chocolatey haystack that puts a smile on your face.


And if you're in need of a quick chocolate fix, they only take about 20 minutes to set in the fridge, then are perfect for nibbling on!

Ingredients

2 cups sugar
1/2 cup skim milk
1/2 cup butter
1/2 cup cocoa (or a tbsp more if you like!)
1/2 tsp vanilla
3 cups of quick oats
1 cup flaked coconut (I opted for unsweetened since there is already enough sweet in the recipe)

In a medium saucepan, combine sugar, milk, butter, cocoa and vanilla. Heat to a boil stirring constantly to ensure that you don't burn your chocolate!

Once at a boil, reduce heat and cook for 5 minutes, stirring constantly. Your arms definitely get a work out with this one!

Remove from heat and stir in the oats and coconut. Work quickly to get everything covered, and then drop onto a cookie sheet (covered first with wax paper) by the spoonful. You can make these as big or as small as you would like.

Pop into the fridge to set, which doesn't take very long, then put into a sealed container. Keep in the fridge!

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Peanut Butter Chip Oatmeal #Cookies Recipe with MM's


Another sweet recipe for you this month, this time, one that I promise you your children will LOVE.

I made these cookies as sort of a....what do I have in the cupboard...and they turned out amazing!

Ingredients

1.5 cups flour
1/2 tsp baking soda
1/2 cup sugar
1/4 cup golden brown sugar
1 cup quick oats
1/2 cup melted butter
1 egg
splash of vanilla
1/2 cup peanut butter chips
1/2 cup mini MM's baking chips

Preheat your oven to 350F.

In a mixing bowl (or in your standmixer bowl) combine all of the dry ingredients, except the peanut butter ships and MM's.

Next, add your melted butter, egg and vanilla. Now dump in your peanut butter chips and MM's.

Once the consistency of cookie dough, drop by the tablespoonful or cookie scoopful onto your cookie sheet.

Bake at 350F for 11-13minutes, then let cool on the cookie sheet for 5 minutes. Transfer to a wire rack to cool completely, and then enjoy.

Note: I have zero clue on the caloric intake for these cookies, and frankly don't care. They're just that damn good!

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Valentine's Gift Guide Feature: Custom Iced #bakery #ldnont


Have you ever had a sugar cookie that was just too good to be true? Well, I have and it came from Custom Iced, owned and operated by Claire Jackson, in Ilderton, Ontario. It was sugary and sweet, with the right about of buttery goodness...{mouth watering yet??}

This small batch bakery is whipping up delicious goodies...everything from custom designed cupcakes with handmade fondant toppers to beautiful cakes for first birthday cake smash photography sessions!


Claire's attention to detail and excellent customer service is getting her rave reviews! Check out these hand sculpted Minion fondant toppers!



She also specilazes in snowstopping pieces, like this giant cupcake that has been iced with flowers of all different colors. This is my personal favorite!



How fun would that be for a tea party, baby or bridal shower?! I love it!

To check out more of Claire's work, you can find Custom Iced on Facebook and on her website.



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Valentine's Gift Guide #valentine #giftsforher #giftguide

It's here! It's here!! It's finally here!

The Valentine's Gift Guide is here, and there are so many great promos, discounts and deals from really beautiful companies in it, that you won't want to miss a page!


Over the next couple of weeks, I will be featuring some of the amazing companies in the Gift Guide, talking about their products, services and why they are so amazing.

Need to send it to your honey and tell him which page your gift is on? Here's the direct link.

Happy Valentine's Day!

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Triple Chocolate Cookie Recipe

Ready for a little indulgence? These cookies have loads of chocolate flavour, but are light and fluffy, crispy on the outside.


Ingredients

1 1/2 cup flour
1/2 tsp baking soda
1/2 cup sugar
1/4 cup brown sugar
1/2 cup melted butter
1/4 cup cocoa powder
1 egg
splash of vanilla
1/4 cup white chocolate chips
1/4 cup semi sweet chocolate chips

Preheat your oven to 350F.

Combine your dry ingredients in a mixing bowl (flour, sugars, baking soda, cocoa powder). Next, mix in your butter, eggs and vanilla. Once combined, add your chocolate chips.

Drop by the spoonful or use a cookie scoop to portion out your dough.

Pop in the oven for 11 minutes.

Let cool slightly (about 5 minutes) on the cookie sheet, then transfer to a wire rack to cool completely.

Enjoy! These cookies make really great ones for ice cream sandwiches. Just scoop your favourite ice cream in the middle of two cookies and enjoy!

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Banana Double Chocolate Oatmeal Cookie Recipe, Cookies For Santa

Looking for a supper yummy cookie recipe for your Santa cookies this year? A couple of weeks ago, on a complete whim, I whipped up a batch of Banana Double Chocolate Oatmeal cookies and let's just say that I will have to bake another batch tomorrow just for Santa. They are moist and soft, and crunchy on the outside. The perfect cookie? Perhaps!


Ingredients

2 cups flour
1/2 tsp baking soda
1/2 tsp baking powder
3/4 cup of butter, melted
1/2 cup sugar
1/2 cup brown sugar {I use golden}
1 cup oats {I used quick oats}
1 egg
dash of vanilla
1/2 cup mashed ripe banana
1/2 cup milk chocolate chips
1/2 cup semi sweet chocolate chips

Preheat your over to 350F.

Combine all of your dry ingredients {except your chocolate chips} into your mixing bowl. If you have a stand mixer, have your mixer on 2 or 3 while you slowly pour in the melted butter. I like to use melted butter as it ensures that the butter gets evenly distributed throughout your mixture.

Next, add your egg, mashed banana and vanilla. Then toss in your chocolate chips. I like to keep my mixer at about a 3 or 4 for the chocolate chips; if you get it going too fast, then your bowl can lift up and off the notches!

If you have a cookie scoop, your next step is super easy. Just scoop the batter out on your cookie sheet, then pop in the oven for 11 minutes. {yes, eleven minutes exactly! Old family trick!}

Let cool slightly, then transfer to a wire cooling rack.

Now the hard part....rationing! These cookies basically taste like banana bread bites with gooey chocolate morsels. Insanely good!


Substitutions

Flour - you absolutely can switch out the regular flour for whole wheat to make these cookies healthier, just know that the texture will change a little bit and they will be slightly chewier.
Butter - while you can use margarine instead of butter, I actually don't recommend it as butter is natural and margarine is not.
Oats - large flake oats create a much chewier and harder {for lack of a better term} cookie. Stick with old fashioned or quick oats so your cookies turn out smoother.

You'll notice that I don't use salt or salted butter in my recipes. This is a conscious, healthy choice that I make with my baking. While salt helps to brighten the sweeter flavours of the chocolate and banana, it's really not necessary as these cookies are packed with flavor! Use salt sparingly!

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SWH4T$: Strawberry Lentil Cookies

As a busy mom, with a somewhat picky toddler, I need easy and quick ways to ensure that he's getting the protein and nutrients that he needs to be the ever-ready bunny that he is.

I knew that I had a bag of lentils in the cupboard, so I cooked up a batch (I think 1/2 a cup of dry lentils...wowzah do they make alot!).

Now...if you haven't cooked with lentils before...they're not the most appetizing in colour, smell of really flavour. In soup? sure. Alone...kinda gross.

Then I had a thought...what if I mixed them with fruit, and pureed them down into a sauce? Would he eat them then?

You betcha...when they were made into Strawberry Lentil Oatmeal Cookies! The best part: thay just taste like strawberry oatmeal cookies! You can't even tell that the lentils are in there! Sneaky...and smart!

1 tsp. baking powder
   1/4 tsp. salt
  1/2 c. butter
  1/2 c. sugar
  2 egg whites
  2 c. rolled oats (I had large flake on hand, so that's what I used)
  2 c. all purpose flour
  1 c. strawberry lentil puree
 

Preheat oven to 375 degrees. Mix dry ingredients, then add and mix the wet ingredients. If you have a cookie scoop, I recommend using it so that your cookies turn out evenly and lovely.

Bake for 11mins.

I found that this made a decent amount of cookies, about 5 dozen so I wrapped them in plastic wrap and popped them in the freezer so I could take them out and have {healthy} cookies on hand whenever needed.

Enjoy!

What's Next Wednesday: Shipping To The Emmy's!

Well...now that my notestacks are all packed up and ready to go {being shipped in the morning}...What's Next??

The next big project that I'm working on is more baking than anything else. I have a wedding order for cupcakes, a cake and cookies for this coming weekend...and then in just over a month I am doing the wedding cake for my best friend's wedding.

Here's what I've been working on!


Chocolate, Blueberry and Vanilla cupcakes


Frosted to look like Hydrangea's...how did I do?



Carrot cake with cream cheese frosting...that tastes like Cinnabon!


Chunky Peanut Butter Hershey Kiss thumbprints

And oh darn...I may have baked too many...and we may have needed to taste test some!