I believe it took living sixteen years here in New England before I realized that blueberry picking was even possible. Last summer was the first time my daughter and I made the drive up to Parlee Farms in Tyngsboro, MA to try our hand at the pick-your-own blueberry experience. It was a particularly hot and humid summer day, and as the sweat on my forehead fogged up my sunglasses I wondered why in the world we were even there to begin with! (It was still fun and worth it … just sweaty!)
I know what you’re thinking … another oatmeal cookie recipe?! Yes, the big green mixing bowl has been used to make another delicious oatmeal cookie that I want to share with all of you. It’s crisp on the outer edges but chewy in the center, and the dried blueberries add a nice texture to it. Better yet? You can make this in one bowl and mixing by hand.
This is quite possibly the best batch of oatmeal cookies I’ve ever made. They are chewy and moist with a lot of great flavor. I got this recipe from All Recipes but altered a couple of ingredients and skipped the step where they tell you to press them down with a sugared fork.
My friend Maryea, the writer behind the Happy Healthy Mama blog, posted a recipe the other day for a 4-ingredient peanut butter granola bar with chocolate that was also vegan and gluten-free. I was intrigued. I’ve been looking for some sort of recipe for a relatively healthy snack that I could eat using oatmeal and this seemed perfect: quick to make, few ingredients, and I could possibly substitute the peanut butter with one of my new favorites – sunflower butter!
Blueberries were on sale at the grocery store this weekend so I grabbed a big container of them with thoughts of making a batch of muffins. It’s been a while since I used this recipe and when I read through it again, I decided to try making them without adding sugar. I know that probably sounds crazy but I figured that the sweetened condensed milk should make it sweet enough, and they actually turned out just fine. So here is a tweaked version of the original minus the sugar.
There are people out there that will drive out of their way to the next town over when I post a photo of freshly baked chewy lemon cookies on my Facebook page to pick up their share (okay, maybe just two people but still … they know who they are) but … wait for it … I think these lime cookies might be a tad better. I poop you not peeps.
I think I heard my husband describe life with a baby/toddler the best the other night when he told our friends: “With a kid, you just gotta have a routine.” And before she was born, neither of us really had a real routine. One benefit I’ve discovered from having routines in place is the predictability of pockets of time when I could be doing ____ while she does _____. Our morning routine generally includes a small block of time where she watches an episode of Daniel Tiger’s Neighborhood. And on this particular Sunday morning, that was enough time for me to whip up the batter for these cookies. Continue reading →
Sometimes having cabinets that are deep can be a bad thing. If you’re like me, it’s easy to forget what’s in them when things get pushed to the way back. I put together this recipe one night as an effort to use up some stuff in my baking cabinet, and I have to say that it was a delicious experiment in the end! Enjoy!
If you’re a person that likes to bake like I do, there are times when you think: “I would like to bake some ______ right now.” And if you’re occasionally unlucky like me, then you shuffle over to the cabinet or pantry only to be faced with the fact that you’re either very low on or completely out of a specific ingredient (or ingredients) in order to make _____ right now. And it’s also too late to go to the store and/or you’re already dressed down into too-casual-for-public-viewing comfort clothes to leave the house. That was the case the other night when I decided I wanted to make some chocolaty chocolate chip cookies for my husband: I only had about a cup of flour, remnants of chocolate chips, and very little chocolate baking squares on hand.
Luckily, I remembered this crazy peanut butter cookie recipe that a friend told me about in high school that — to this day I can attest — miraculously works despite the fact that it has the fewest ingredients ever for a cookie recipe. All it is is one cup of peanut butter, one egg, and one cup of sugar. Seriously. Bake at 375 for about 12-15 minutes and voila! You have yourself some really delicious peanut butter cookies. So with this in mind I decided to elaborate a little bit and put together my own cookie recipe. They turned out really yummy and even our 14-month-old daughter approves of them! Enjoy!
My goal this year was to make it a handmade holiday as much as I possibly could. My dreams of knitting fingerless gloves and endless infinity cowls for dear friends of course, didn’t happen. My wish to sew cute dresses for our little one and all of her adorable baby friends, didn’t happen. But what I did manage to put together (sometimes at wee hours of the night/morning) made me feel good about giving this holiday season, even if my lofty goals weren’t quite possible.