Flourless Peanut Butter Chocolate Chip Cookies & A Giveaway

pbchocchipcookies

One of the hardest things about the holidays is facing the scale. I’ve been watching those numbers creep higher and higher, and well….it’s sort of depressing. Usually I can catch myself, and just go back to hardcore dieting. However, training for this half marathon has turned me into a crazy, hungry person. I’m hungry for junk food, too. It’s a real struggle, especially with all of the holiday baking that has been going on in our house!

A couple of weeks ago, I was asked if I wanted to review a copy of Southern Living’s The Slim Down South Cookbook. I was definitely intrigued, because I feel like this book (just based on the title alone) totally gets me. Living in Louisiana, most dishes aren’t the healthiest. While I was hardcore calorie counting, I would have one cheat meal a week to enjoy those comforting southern dishes that I missed. With this book, I’m super excited to try lightened up versions of my favorites. No cheat day necessary!

Some of the recipes that stuck out to me are baked cheese grits, buttermilk biscuits, bourbon balls, and baked smokin’ mac & cheese…I mean…seriously? Every recipe (there’s 120 of them) also has the nutritional information below it, and the book is full of tips/tricks for slimming down. There’s also a whole chapter dedicated to healthier eating, and there’s even a 14 day eating plan, featuring recipes throughout the book.

Since I’m all about cookies lately, I decided to make these flourless peanut butter chocolate chip cookies out of the cookbook first. I was skeptical, because I’ve never made a peanut butter cookie without flour. However, these cookies were fantastic. and at 137 calories a cookie (vs. well over 200), it’s not a bad indulgence at all!

slimdownsouth

The generous folks at Southern Living/YC Media are offering a giveaway for a copy of The Slim Down South Cookbook to one lucky reader!

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Triple Chocolate Pumpkin Pie

This is a Sponsored post written by me on behalf of Carton Smart for SocialSpark. All opinions are 100% mine.

triplechocolatepumpkinpie

With the holidays just days away, I'm starting to make my to-do lists and finalize the menu for the big Christmas dinner. We're hosting my husband's family this year, which is about 20 people, so the menu is getting a bit crazy. Thankfully, we have some family members willing to help out, and bring some dishes, but you guys know me…I'm all about the desserts! :-)
 
When it comes to the holidays, I always enjoy a good homemade pumpkin pie, and this year, I wanted to try something different since chocolate & pumpkin are a match made in heaven: triple chocolate pumpkin pie.
 
Yup…that's pie with bittersweet chocolate spread on top of a graham cracker crust, along with chocolate in the pumpkin pie batter, topped with a milk chocolate drizzle. If that doesn't scream holiday decadence, I don't know what does!
 

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I was recently sent a package of products from Pacific Foods, and was asked to use one of their products to make a holiday dish. I chose the organic pumpkin puree to make this pie.
 
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They also sent me a container of organic cranberry sauce and chicken stock.
 
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One of the great things Pacific Foods has is their packaging. Their products are packed in Tetra Pak cartons, which is great for many reasons…the main one to me being that there are no preservatives. For example, the cranberry sauce ingredients are organic cranberries, organic cane sugar and water. That's it!
 
Here's more information about Tetra Pack packaging on the graphic below:
 
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Based on the information above, how do you think you can be #CartonSmart this holiday season? You can also learn more by checking out their Carton Smart page (link below), as well as their social media sites:
 
triplechocolatepumpkinpie2
Triple Chocolate Pumpkin Pie
Source: Martha Stewart

Ingredients:

For the crust:

 
  • 2 cups finely ground graham cracker crumbs
  • 6 tbsp. unsalted butter, melted
  • 1 tbsp. granulated sugar
  • 2 tbsp. packed light brown sugar
  • 1/2 tsp. coarse salt
  • 1/2 tsp. ground cinnamon
  • 3 oz. bittersweet (61%) chocolate, finely chopped

For the filling:

  • 6 oz. semisweet (55%) chocolate, chopped
  • 4 tbsp. unsalted butter, cut into small chunks
  • 15 oz. pumpkin puree
  • 12 oz. can evaporated milk
  • 3/4 cup packed light brown sugar
  • 3 large eggs
  • 1 tbsp. cornstarch
  • 1 tsp. vanilla extract
  • 1 1/2 tsp. coarse salt
  • 3/4 tsp. ground cinnamon
  • 3/4 tsp. ground ginger
  • 1/4 tsp. ground nutmeg
  • pinch of ground cloves

For the drizzle:

  • 1 oz. milk chocolate, melted

Directions:

  1. To make the crust, preheat the oven to 350 degrees F. In a medium sized bowl, mix together the graham cracker crumbs, butter, sugars, salt and cinnamon. Evenly press the mixture into the bottom and up the sides of a deep 9 1/2 inch pie dish. Bake the crust until firm and fragrant, for about 8-10 minutes.
  2. Remove the pie dish from the oven and immediately sprinkle the bittersweet chocolate pieces over the bottom of the crust. Return the pie dish to the oven for about 1 minute, until the chocolate is melted. Using a spatula, spread the chocolate in a thin layer on the bottom and up the sides of the crust. Allow the crust to cool on a wire rack and reduce the oven temperature to 325 degrees F.
  3. While the crust is cooling, make the pie filling. In a large microwave safe bowl, melt the semisweet chocolate and butter together in 30 second increments on 50% power, stirring well between each cycle, until the chocolate is smooth and melted.
  4. In a medium sized bowl, whisk the pumpkin puree, evaporated milk, brown sugar, eggs, cornstarch, vanilla, salt and spices together until everything is well-mixed. While whisking the chocolate, slowly add in 1/3 of the pumpkin puree mixture to the chocolate mixture. Once that's mixed well, add in the rest of the pumpkin puree mixture and whisk until everyhing is well incorporated.
  5. Place the pie dish on a rimmed baking sheet and pour the pumpkin/chocolate mixture into the crust. You may have some extra filling (you could bake this in ramekins for mini servings…it will take less time to bake, though), so only fill the pie dish until you have about 1/4 inch of space left at the top (for rising).
  6. Bake the pie until the center is set, but still wobbly, for about 55-60 minutes. Allow the pie to cool in the pie dish on a wire rack, and then refrigerate the pie until chilled (at least 8 hours or overnight). Before serving the pie, drizzle the milk chocolate over the top. Enjoy!

Disclosure: I was compensated by SocialSpark to write this post, and was sent product samples from Pacific Foods at no cost to me. All opinions are 100% my own.

 

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Red Velvet Peppermint Bark

redvelvetcakebatterbark

One of the things I can’t get enough of lately is peppermint + chocolate. I’m obsessed with Chick Fil-A’s peppermint chocolate chip shake, and I’m pretty sure I’ve eaten half a bag of Candy Cane kisses. It’s just insane how much I love it, because usually I could give or take peppermint bark. Eggnog is usually my thing. I’m really not sure what’s gotten into me, but I’m not complaining!

I originally saw the idea for cake batter bark on How Sweet It Is. I’ve been wanting to do it with red velvet, and thought that it would be so festive to use red velvet cake mix in peppermint bark. The results were great! One of my coworkers tasted it, and then grabbed 4 pieces haha! It’s also very simple to make, and it makes a good bit!

Red Velvet Peppermint Bark

I packaged these in simple printed cello bags, and added Christmas sprinkles with the crushed candy canes for a more Christmas-y touch. Y’all know I’m all about sprinkles!

Red Velvet Peppermint Bark
Source: inspired by How Sweet It Is

Ingredients:

  • 1/2 lb. dark or semi-sweet chocolate, chopped
  • 1/2 lb. white chocolate, chopped
  • 1 tsp. canola oil (divided)
  • 3 1/2 tbsp. red velvet dry cake mix
  • 10 mini candy canes, crushed
  • Christmas sprinkles
  • red powdered food coloring

Directions:

  1. Melt the 1/2 lb. of dark/semi-sweet chocolate in a microwave safe bowl, along with 1/2 tsp. of the canola oil, until melted. You’ll want to do this in 30 second increments at 50% power, being sure to stir well between each microwave cycle. Pour and spread the chocolate, using a spatula, on top of a silicone baking mat or parchment paper. Allow it to set for 15 minutes.
  2. Melt the 1/2 lb. of white chocolate with the remaining 1/2 tsp. of canola oil, until melted. Microwave this in 30 second increments as well, at 50% power, being sure to stir well between each microwave cycle. Mix in the dry cake mix, as well as the powdered food coloring (a little at a time until desired color is achieved), until everything is well combined. Pour this over the set dark chocolate and spread the red velvet white chocolate carefully, making sure to cover the dark chocolate. Sprinkle the crushed candy canes and Christmas sprinkles liberally over the red velvet white chocolate.
  3. Allow the bark to cool completely before breaking into pieces and serving.

Lumps of Coal & A Giveaway!

handmadeholidays

I’m ridiculously excited about this week’s posts. As you guys may already know, I’m a big fan of the holiday season. One of my favorite things to do during the holidays is to DIY some of the gifts, and this week is going to be all about homemade holiday gifts that you can easily make from the kitchen. So, everyday this week (with the exception of Thanksgiving), I’ll be featuring a fun homemade holiday gift idea, along with a giveaway from some very generous companies whose products I love to use!

Today, I wanted to share with you guys how easy it is to make these adorable “lumps of coal”.

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[Read more...]

Double Chocolate Cupcakes

Dark Chocolate Cupcakes

I have a random problem. I am a gift card hoarder. I realized when I was switching purses that I have quite a nice stack of gift cards, most of them being from last Christmas. I can spend my own money fairly easily, but for some reason, I want a gift card to end up resulting in a purchase that’s truly a gift. :-) This past weekend, I combined a couple of Macy’s gift cards (from Christmas last year), and purchased myself a big girl food processor. No more making salsa in batches in the small 3-4 cup food processor….no more shredding cheese by hand…this gal is very excited! I think that’s a good gift, no? It’s crazy how excited I am about this new kitchen toy.

I also hoard other random things…usually pretty things, like certain skeins of yarn, fabrics and well, as silly as it sounds, these cupcake liners. I purchased these from Pick Your Plum months ago, and I just thought they were so pretty…I couldn’t just use them on just any cupcake. So, they’ve been sitting in a drawer for months. I decided that I just had to bake with these at some point, and with Halloween around the corner, the orange polka dot ones would be perfect.

I got the idea to make double chocolate cupcakes from a local shopping expo yesterday. A bakery was giving out samples of chocolate-chocolate chip cake, and I thought that would be an excellent cupcake for Halloween. Dark chocolate in orange liners….festive, right? These cupcakes are delightful…I added chocolate chips in there to give it a deeper chocolate flavor, and then topped them with a classic chocolate buttercream that I featured on here before, which is always a winner. :-)

Double Chocolate Cupcakes
Source: cupcakes slightly adapted from Sally’s Baking Addiction, frosting from Savory Sweet Life

**makes 24 cupcakes**

Ingredients:

For the cupcakes:

  • 1 cup (2 sticks)  unsalted butter
  • 4 oz. semi-sweet baking chocolate
  • 1 cup unsweetened cocoa powder
  • 1 1/2 cup all-purpose flour
  • 1 tsp. baking soda
  • 1 1/2 tsp. baking powder
  • 1/2 tsp. salt
  • 4 large eggs, at room temperature
  • 1 cup granulated sugar
  • 1/2 cup light brown sugar
  • 2 tsp. vanilla extract
  • 1 cup buttermilk
  • 1/2 cup mini semi-sweet chocolate chips

For the buttercream:

Directions:

  1. Prehead the oven to 350 degrees F. Line 2 cupcake pans with cupcake liners and set aside for later.
  2. In a medium microwave safe bowl, melt the butter and chocolate together, microwaving in 30 second increments (stirring after each time). In another medium sized bowl, whisk together the cocoa powder, flour, baking soda, baking powder and salt until well-combined. Set aside.
  3. In the bowl of a stand mixer, fitted with the paddle attachment, mix the eggs, sugar, brown sugar and vanilla together until smooth. With the mixer on low, add in half of the flour/cocoa mixture, then half of the buttermilk. Repeat again until everything is added. Add in the mini chocolate chips, and mix until just combined (being mindful not to overmix).
  4. Add batter to the cupcake liners (1/2-2/3 of the way full). Bake for 18-22 minutes, until a toothpick inserted in the center of the cupcake comes out clean. Cool the cupcakes completely before frosting.
  5. Make the frosting according to the directions (linked above) as the cupcakes are cooling. Frost the cupcakes and enjoy!

Peanut Butter Mississippi Mud Brownies

pbmissmudbrownies

It’s finally that time of the year. The weather finally got a clue and cooled down. I was super giddy about it all, until I remembered that my allergies usually hate weather changes. Let’s just say that I raided the grocery store today, and amongst the things in my cart were Mucinex, zinc drops, vitamin C, Benadryl & Reese’s cups. Priorities, people!

One of the great things about the weather cooling down is that I just want to bake up a storm. I naturally purchase more butter, flour, sugar and eggs. I already have a stockpile of chocolate chips & random candies to mix into baked goodies, so I don’t have to go to the store when the urge to bake strikes.  :-) I also really crave comfort foods, like pot roast, gumbo and chili.

Recently, I was asked if I wanted to review a copy of Southern Living’s new book “No Taste Like Home”, which was released yesterday.

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As a fan of Southern Living, I couldn’t say no, and with Southern Living being known for the typical Southern, comforting recipes, it was perfect timing with the weather cooling down. This book basically highlights recipes from different regions of the South, including:

  • The Heart of Dixie
  • Cajun Country
  • Big, Bold Texas
  • The Piedmont & the Mountains
  • The Bluegrass, Bourbon & Barbecue Trail
  • The Coastal South

Basically, if you’re from the South, there’s a good chance that you’ll see some familiar hometown recipes. If you’re not from the South, you’ll probably want to start cooking from this book immediately to introduce yourself to some amazing Southern fare.  :-)

When I got the book in my hands, I immediately had to skim through it with my sticky note pad handy to bookmark recipes that caught my eye. Let’s just say that the copy I have is full of sticky notes. So many wonderful recipes, and the photos are just lovely. I typically would have first made a recipe from the “Cajun Country” (Louisiana) chapter, but this recipe, from “The Heart of Dixie” (Georgia, Alabama, Mississippi) chapter was just pulling me in. Rich chocolate brownies with peanut butter batter swirled in, topped with melted, gooey marshmallows, peanuts and a decadent chocolate frosting. I mean…c’mon. How could I not?

Do I even have to say that they were beyond delicious? Oh my gosh…insanely good! You will definitely want a glass of milk (or heck, a scoop of ice cream) handy for these, though. They’re definitely indulgent, and while there’s a few steps involved, they are just completely worth it. I promise!

Now, of course I wouldn’t gush about this book without sharing some of the love! The wonderful folks at Southern Living/YC Media are offering a lucky Nifty Foodie reader a copy of this book. To enter the giveaway, just check out the Rafflecopter widget below! [Read more...]

Chocolate Chip Cookie Bars with Vanilla Frosting

chocolatechipbars

Life has been a little bit hectic lately. Between dealing with the whole lightning incident, work getting super busy and just trying to catch up on house work, I just needed to stop for a second and bake something. My husband and I have just been trying to find normal things to do to get our minds off everything. Baking and knitting are things that have been happening a lot for me. For a couple hours a day, I can just forget everything and have immediate results, whether it be a quick cowl or these bars.

This recipe was so quick to throw together. Cookie dough usually is quick, and the longest part is scooping cookies out and baking in batches. Well, with these bars, you just spread the whole thing in a jelly roll pan. Simple enough, right? This tastes just like a cookie cake, and the icing puts it over the top. I used a whipped vanilla buttercream that I blogged about before, and then went crazy on the sprinkles. (By the way, am I the only person who buys bulk sprinkles?) They were perfect–simple, classic and tasty.

Chocolate Chip Cookie Bars with Vanilla Frosting
Source: Martha Stewart

Ingredients:

  • 1 1/2 cups (3 sticks) unsalted butter, room temperature
  • 4 cups all-purpose flour
  • 2 tsp. baking soda
  • 3/4 tsp. salt
  • 1 cup granulated sugar
  • 1 1/2 cups packed light-brown sugar
  • 2 large eggs
  • 1 tbsp. pure vanilla extract
  • 1 (12-ounce) bag semisweet chocolate chips
  • 1 batch whipped vanilla frosting
  • rainbow sprinkles

Directions:

  1. Preheat your oven to 350 degrees F, making sure that your oven rack is in the center. Line a 12×17 inch rimmed baking sheet with parchment paper and set aside.
  2. In a medium-sized bowl, whisk the flour, baking soda and salt together and set aside. Then, in the bowl of an electric mixer (using the paddle attachment), beat the butter and granulated/brown sugars on medium speed for 2-3 minutes, until light and fluffy. Scrape down the bowl with a spatula, and add the eggs and vanilla. Mix everything until well-combined. Add in the flour mixture, and beat everything on low speed until just combined. Fold in the chocolate chips.
  3. Dollop the dough on the baking sheet, and spread in an even layer with a spatula. If the dough gets sticky, have a bowl of hot water handy to dip/clean off the spatula.
  4. Bake the bars for about 20-30 minutes, rotating the sheet halfway through the baking, until the edges are brown and the top of the bars are golden. Transfer the baking sheet to a wire cooling rack, and allow it to cool completely in the baking sheet.
  5. Make the whipped vanilla frosting, and once the bars are fully cooled, liberally frost the bars. Add sprinkles on top of the frosting and serve.

 

Chewy Oatmeal Fudge Bars

fudgebars

I’m starting to really get tired of the summer. I know there are some people still clinging on to summer for dear life, but living in heat indexes of over 100 degrees for almost 3 months now? I’m just over it. OVER IT.

I feel like this summer has been full of bad news too. My latest round of it was breaking a tooth. Yeah, I know. I was just eating a cookie (a chewy one, at that), I felt a crack and there it was. A big chunk of tooth. I went to the dentist the other day, and she took one look in my mouth and told me I’m definitely grinding my teeth again. The question of new stresses popped up, and I had to laugh. The poor dental office became my therapist as I vented about the house, the tragedies in our family, the fact that I was sick and now, this broken tooth. I’m trying to look at the bright side of things…at least I wasn’t in any pain after my tooth broke? I still can’t believe that I broke a tooth…ugh. Ridiculous.

Lately, with all of this bad news, I’m all about comfort foods. I stink at calorie counting right now…I just can’t find my stride. I’m a pro at eating chocolate when more stress enters our lives. I’ve gained 15 lbs. since April. ::sigh:: Yep. 15 lbs. :(

Part of that is probably because I’ve been baking a good bit since we realized that the lightning didn’t fry our range oven (phew!). I forgot how comforting baking is…too bad I have no willpower against the end products lately. I’m gonna have to start taping saran wrap over the goodies to avoid eating 2-3 of everything I bake.

These bars were something I’ve been meaning to make for a while now. I wanted something rich/indulgent, and the fudge filling on these bars were just that. In fact, I joked with myself that this would make a KILLER hot fudge sauce….I almost grabbed ice cream out of the freezer before I assembled the bars, but I resisted.

Chewy Oatmeal Fudge Bars
Source: Erin’s Food Files, originally on Baking Blonde

Ingredients:

For the bars:

  • 2 1/2 cups flour
  • 1 tsp. baking soda
  • 1 tsp. salt
  • 1 cup unsalted butter, softened
  • 2 cups brown sugar
  • 2 eggs
  • 2 tsp. vanilla extract
  • 3 cups quick oats

For the filling:

  • 2 cups semi-sweet chocolate chips
  • 1 15 oz. can sweetened condensed milk
  • 2 tbsp. unsalted butter, softened
  • 1 tsp. salt
  • 2 1/2 tsp. vanilla extract

Directions:

  1. Preheat the oven to 325 degrees. Line a 9×13 inch pan with parchment paper and set aside.
  2. In a large bowl, whisk together the flour, baking soda and the 1 tsp. of salt. Set aside.
  3. In the bowl of an electric mixer fitted with the paddle attachment, beat the 1 cup of butter and the brown sugar for 2-3 minutes, until light and fluffy. Add the eggs, one egg at a time and mix until combined. Add the 2 tsp. of the vanilla extract and mix until combined.
  4. Add in the flour mixture to the wet mixture slowly and mix until just combined. Using a spoon or spatula, stir in the quick oats to the batter as well.
  5. Spread 2/3 of the crust into the bottom of the prepared pan, and save the last 1/3 for a topping.
  6. To make the filling, place the chocolate chips, condensed milk, 2 tbsp. butter and the 1 tsp. salt in a medium sauce pot. Heat the mixture over medium-low heat, and stir until the mixture is smooth. Once the mixture is melted and smooth, remove the mixture from heat and stir in the 2 1/2 tsp. vanilla extract.
  7. Pour the filling onto the oatmeal bar crust, keeping the filling about 1/4 inch away from the sides of the pan to prevent sticking while baking. Evenly add the rest of the oatmeal batter in dollops on top of the filling. Then, bake the bars for 30-35 minutes, until the oat topping is light brown and the fudge layer is set, being mindful not to over bake these bars. Allow the bars to fully cool before cutting and serving.

Nutella Banana Swirl Muffins

nutellabananamuffins

It’s been a while since I’ve consistently lost weight. I’ve been hovering around the 70 lbs. lost mark for about 3 months now, and while it’s great to know that I can maintain the loss, I really miss that loose clothes feeling. :-) I started a new weight training program last week, and it made me forget just how amazing weights can be. Currently, I’m working out 4 days a week straight, with 3 rest days, which is how the program is outlined. For those four days, my weight dropped a little, but once those rest days hit, the scale had a huge drop.

Five pounds lost!

I was completely shocked to see a number like that, and it’s super motivating to get back on track. My original goal was to hit Onederland (199 lbs.) by Halloween, but I’m not sure at this point if that’s possible. We shall see, though. Last Halloween, I hit 50 lbs. lost. How perfect would 100 lbs. lost be? (even though I’d probably gain 2 back testing out candy for Trick or Treaters).

Since I was getting back on track, I wanted to bake up something that would be a quick, easy snack to share with coworkers. These muffins were perfect. I subbed applesauce for oil (1:1), which substitutes perfectly in quick breads and muffins (you won’t miss it!), and omitted the pecans, since I’m probably the only southern gal who thinks pecans are gross. (Back story: I ate one too many rotten ones off my Memaw’s tree as a kid and now I can’t stand them!) These muffins were fluffy, flavorful and my coworkers didn’t even realize there was applesauce in them! :-) You don’t even need to fork out the mixer for this one….two bowls and a spoon will work just fine. I love recipes like that. :-)

Nutella Banana Swirl Muffins
Source: mildly adapted from The Novice Chef

Ingredients:

  • 2 cups all-purpose flour
  • 1 tsp. baking soda
  • 1 tsp. baking powder
  • 1/2 tsp. salt
  • 4 medium over-ripe bananas, mashed
  • 1/2 cup granulated sugar
  • 1/2 cup packed brown sugar
  • 1 large egg
  • 1/4 cup unsweetened (no sugar added) applesauce
  • 2 tsp. vanilla extract
  • nutella

Directions:

    1. Preheat the oven to 350 degrees, and line a muffin pan with paper liners.
    2. In a medium sized bowl, whisk together the flour, baking soda, baking powder and salt until everything is well-mixed. Set this aside for later use.
    3. In a large bowl, mix together the bananas, granulated sugar and brown sugar. Mix in the egg, applesauce and vanilla extract, and beat everything for about 2 minutes. Add the flour mixture to the banana mixture, and slowly mix everything together until just mixed (don’t over-mix).
    4. Scoop the muffin batter into the prepared muffin tin, filling each liner 3/4 of the way full. Add 1 tsp. of nutella to the top of each muffin, and use a toothpick to swirl the nutella into the muffin batter.
    5. Bake the muffins for 15-17 minutes, until a toothpick inserted in the center of the muffin comes out clean.

Granola Cranberry Chocolate Chip Cookies

granolacookies

Ever since I came home from Food Blog Forum, I’ve been having an itch to register for another food blog conference. I don’t think I realized how amazing the food blogger community was until the conference. Everyone was just so friendly and welcoming…it felt like so many of us had been friends for the longest time. Just awesome. I’m seriously on pins and needles about where BlogHer Food will be next year…I think I’m ready to take the plunge. :-)

Another thing I really didn’t account for were the goodies. Oh man….I brought my checked luggage bag as a precaution for souvenir shopping, but seriously needed the whole suitcase for the bag o’ swag, along with the food from a local food exchange. So much stuff LOL. I still haven’t gotten through it all! In my bag was a container of granola, and since I don’t eat granola very often (I may sprinkle some in yogurt for crunch), I searched in hopes that someone has already invented cookies that would use up some of this granola.

Luckily, I came across this recipe, and the results were SO good. The flavor reminded me of an oatmeal raisin cookie, but it definitely had more to it, with the addition of dried cranberries, nuts (from the granola) and chocolate chips. I had to get these out of the house!

Granola Cranberry Chocolate Chip Cookies
Source: Epicurious

Ingredients:

  • 1 cup all-purpose flour
  • 1/2 tsp. baking soda
  • 1/4 tsp. baking powder
  • 1/2 tsp. salt
  • 1 stick (1/2 cup) unsalted butter, softened
  • 3/4 cup firmly packed light brown sugar
  • 1 large egg
  • 1/2 tsp. vanilla extract
  • 1 1/2 cups granola
  • 1/4 cup dried cranberries, chopped
  • 1 cup semisweet chocolate chips

Directions:

  1. Preheat the oven to 350 degrees, and line two cookie sheets with parchment paper or a silicone mat. Set aside.
  2. In a large bowl, add the flour, baking soda, baking powder and salt and whisk the ingredients together until well-mixed.
  3. In the bowl of an electric mixer, fitted with the paddle attachment, mix the butter and sugar on medium-high speed for 2-3 minutes, until light and fluffy. Add in the egg, and mix until well-combined. Then, mix in the vanilla extract.
  4. Scrape the bowl down with a spatula and add in the dry ingredients. Mix on low until just combined. With a spatula, fold in the dried cranberries and chocolate chips.
  5. Using a medium-sized cookie scoop, scoop each cookie two inches apart on the lined cookie sheets. Bake the cookies one sheet at a time on the middle rack of the oven for 12-15 minutes, until golden brown. Cool the cookies completely on the cookie sheets and enjoy!