Chocolate Spelt Cupcakes with Mascarpone Frosting + Pomegranate Syrup

Chocolate Spelt Cupcakes with Mascarpone Frosting + Pomegranate SyrupIt’s barely cooling down these days, but we’ve already broken out our blankets for winter. They’re in every room and in every variety. Soft and furry, plush and coarse, too big to fold, too small to cover our feet.

They’re comforting, especially now, when the idea of winter and cooler temperatures starts to creep up on us. Even Guss has started sleeping with us again — a sure, adorable sign that real blanket weather is getting closer.

Let’s be real here, though. The only thing potentially more comforting than blanket weather is chocolate. And in today’s case, chocolate spelt cupcakes with a mascarpone frosting and thick pomegranate syrup on top.

That’s a whole lotta things happening in one cupcake, but they are all so in sync and combine to make the most wholesome sweet treat you could indulge in. It might seem intimidating, but please believe my promises that this is pretty no-fuss and worth every delicious bite.

Chocolate Spelt Cupcakes with Mascarpone Frosting + Pomegranate Syrup Chocolate Spelt Cupcakes with Mascarpone Frosting + Pomegranate SyrupChocolate cake is a fickle friend, and for the longest time I wasn’t a fan. But it’s just right here, and the nuttiness of spelt flour comes through in a big way to lend a hand with flavor. Vote for spelt this November, ya hear?

If you don’t have mascarpone on hand, you can opt for a standard buttercream instead. Though, the mascarpone flavor balances so well with the pomegranates, it’s hard for me to imagine buttercream beating it out at the polls.

So, before you break out your blankets, think about heading into the kitchen and breaking out your cupcake tin and some cocoa powder. Comfort will soon follow.

Cake Ingredients:
- 1 cup spelt flour
- 1/2 cup cocoa powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter
- 1/2 cup granulated sugar
- 1/2 cup dark brown sugar
- 2 eggs, room temperature
- 1 tablespoon vanilla extract
- 3/4 cup preferred nut milk

Topping Ingredients:
- 1 cup pomegranate seeds (about 1 pomegranate)
- 6 tablespoons unsalted butter
- 8 ounces mascarpone cheese
- 1 teaspoon vanilla extract
- 1 1/4 cups powdered sugar

Directions:
- Preheat oven to 350 degrees and line a muffin tin with cupcake liners. Set aside.
- In a small mixing bowl, whisk together flour, cocoa powder, baking soda, baking powder, and salt. Set aside.
- In the bowl of an electric stand mixer fitted with a paddle attachment, beat butter and sugars until light and fluffy. This will take several minutes.
- Add vanilla and beat until combined. Then add eggs one at a time and beat until fully incorporated, about 1 minute per egg.
- On low speed, add half of the flour mixture and beat until combined. Then add half of the milk, followed by remaining flour mixture. Once combined, add the rest of the milk and beat until combined.
- Divide batter between the 12 cups and bake for about 18 minutes, until a tester comes out clean. Let cool slightly before removing to a wire rack to cool completely.
- While the cupcakes are cooling, prepare the pomegranate topping by placing 3/4 cup of seeds in a saucepan over medium-high heat, stirring until some juices are released and the seeds soften – about 4-5 minutes.
- Place the heated seeds in a blender with about 1 teaspoon of water and blend slightly. Place the topping in a small bowl and chill in a refrigerator.
- To make the frosting, cream butter, mascarpone, vanilla, and powdered sugar in the bowl of an electric stand mixer fitted with a paddle attachment until fully incorporated.
- Pipe or spread frosting on the cupcakes, then top each cupcake with the blended pomegranate sauce. Sprinkle the reserved 1/4 cup of seeds on top. Serve immediately and enjoy.
Chocolate Spelt Cupcakes with Mascarpone Frosting + Pomegranate Syrup

28. October 2014 by Elisabeth
Categories: Desserts | Tags: , , | 1 comment

Pumpkin Seed + Strawberry Honey Shake

Pumpkin Seed + Strawberry Honey Shake [Gluten-free]Just the two of us, we can make it if we try, just the two of us. Isn’t that how it goes? That’s how it’s going with me and this shake, anyway.

On this lovely Friday, getting ready for the weekend, all I know is that I love this shake and this shake loves me.

But really, in our smoothie/shake-obsessed apartment, this one is at the top of the list right now. Plus, it’s still in the high 80s down here in Austin, so cold beverages are the way to go.

Keep the chia seeds out if you’re not a fan of them and the texture they add to smoothies. Otherwise, enjoy this lovely, creamy fall concoction. And have some Guss links, too!
Pumpkin Seed + Strawberry Honey Shake [Gluten-free]Keep it chill with these autumn acai bowls topped with all the good stuff, including pomegranate seeds. So decadent.

This five-spice roasted butternut squash from Taste, Love, & Nourish looks delicious and super easy to pull together. So smart. So seasonal.

Peanut butter cookies with a chocolate-peanut topping. Um. Yes, please.

Are you not a fan of fall? Because these candy cane chocolate cookies are getting me in the wintry spirit.

And lastly, just to have a dose of spooky, check out these monster s’mores. They make me want to throw a Halloween party. Spooky, for real.

Shake it up this weekend, y’all!

Ingredients:
- 1 frozen banana
- 1 cup frozen strawberries
- 1/4 cup hulled pumpkin seeds
- 1/4 teaspoon cinnamon
- 1-2 tablespoons chia seeds (optional)
- 1 heaping teaspoon honey
- 1 teaspoon almond butter
- 1 teaspoon unsweetened coconut milk yogurt
- 3/4 cup unsweetened almond milk or non-fat milk

Directions:
- Place all ingredients in a blender and blend until smooth. If too thick for your liking, add more milk in tablespoon increments. Serve and enjoy.
Pumpkin Seed + Strawberry Honey Shake [Gluten-free]

24. October 2014 by Elisabeth
Categories: Desserts, Gluten-free | Tags: , | 2 comments

Raw Pumpkin Spiced Caramel Cups [Vegan/GF]

Raw Pumpkin Spiced Caramel Cups [Vegan/Gluten-free]Of the things in life I love most, chocolate and caramel are pretty high on the list. But, unfortunately for me, consuming inordinate amounts of chocolate and caramel isn’t exactly the healthiest decision ever.

Enter these raw pumpkin spiced caramel cups. I ate four in succession without any hesitation or guilt. I also ate one as part of my (balanced?) breakfast today. All of this to say that these rule and my addiction to chocolate and caramel can live on – and be seasonally inspired by pumpkin! Hurrah, hurrah!

Guss and I were left to our own devices this weekend while Lawrence served groomsman duties for a wedding in Houston, and boy, did we party hard making these luscious cups.

Raw Pumpkin Spiced Caramel Cups [Vegan/Gluten-free] Raw Pumpkin Spiced Caramel Cups [Vegan/Gluten-free]They are crazy easy to put together, and use a minimal amount of ingredients. No refined sugar. Completely vegan and gluten-free. Gooey and chocolate-y. Delicious times a million. AKA everything you could ever want for in an indulgent treat.

Tip: if you have leftover pumpkin puree from a can, throw it in ice cube molds and freeze to add to smoothies. Like I said, Guss and I partied hard. Also, if you don’t care about these being vegan, you can sub in honey for maple syrup. You could also melt down your favorite chocolate, but this coconut oil method is what keeps the cups “raw.”

And that’s it. So easy to make and even easier to enjoy. In fact, I think I’ll head back to my fridge now and sneak a few more of these before the weekend comes to an end. Because what is a weekend without lots and lots of chocolate and caramel?

Ingredients:
- 1/2 cup coconut oil, melted
- 1/3 cup cacao powder
- 3 tablespoons maple syrup
- 3/4 cup pitted soft Medjool dates (about 9-10 dates)
- 2 tablespoons coconut oil
- 1/4 cup pumpkin puree
- 1 teaspoon cinnamon
- 1/4 teaspoon ground ginger
- 1/4 teaspoon nutmeg

Directions:
- Line a mini muffin tin with cupcake liners and set aside.
- Whisk together coconut oil, cacao powder, and maple syrup. Pour one teaspoon of chocolate into each muffin liner, and tilt them to coat the sides. Place in the freezer for 15-20 minutes, until frozen solid.
- In a food processor fitted with the s-blade attachment, process dates until they form a ball. Add coconut oil and process for about 15 more seconds.
- Scrape down the sides of the food processor with a rubber spatula and add remaining ingredients. Process until combined — the caramel will be thick, so be sure to stir with the rubber spatula after to fully combine everything.
- Evenly distribute caramel into each of the cups (about a teaspoon each) and use your finger or a spoon to flatten the caramel into a layer. Freeze for 10 minutes.
- Pour remaining chocolate over top of the caramel (about a scant teaspoon per cup) and tilt the cups to make sure the chocolate covers the entire caramel surface.
- Freeze until ready to serve, or serve and enjoy immediately.
Raw Pumpkin Spiced Caramel Cups [Vegan/Gluten-free]

19. October 2014 by Elisabeth
Categories: Desserts, Gluten-free | Tags: , , | Leave a comment

Jumbo Maple Sugar Cookies

Jumbo Maple Sugar CookiesWe lost a friend this week. A giant, beautiful tree in front of our apartment complex was a casualty of loopy Texas weather and abnormally high winds.

Said beautiful tree took down some power lines with it when it was uprooted by the wind, and as a result, we were out of electricity for four days (though, I felt guilty being too mad about that, because the poor tree had been at our apartment way longer than we had). There was a mad shuffle for Lawrence, who is still mourning the loss of the tree and it’s glorious shaded security, to bring all of our food to my office so we could store it in the fridge there.

Our apartment is now back up and running, and stacks of butter and eggs are in their rightful places in our fridge. And these jumbo maple sugar cookies were first up on the to-do list after a week of no baking. Let the record show that the sound of mumbling electricians is not as beautiful as the *clink* of a cookie scoop.

Jumbo Maple Sugar Cookies Jumbo Maple Sugar Cookies
These have been deemed the most “luxurious” sugar cookies ever by our approved Food Mouth taste testers, and I totally agree. They are bakery style sugar cookies — crunchy on the edges with the perfect softness on the inside. Not to mention, they are as big as your hand…if not bigger. Plus, do you see the beautiful sanding sugar coating each cookie? Luxury.

No stand mixer is required, and you only need to chill the dough for about 10 minutes. How easy is that? I’ve been on a cookie kick lately, but these are just about as no-fuss as it can get.

One thing to note: the recipe calls for vanilla bean maple syrup. I got mine from Williams-Sonoma, but you could also do a DIY version and stick a whole vanilla bean in your maple syrup of choice and let all of the goodness steep. Or, forego the vanilla bean and just add in a dash more extract to the dough. Just don’t skimp!

The tops of these cookies somewhat resemble tree bark, which seems fitting. We’ll miss our tree. But jumbo sugar cookies seem like an appropriate farewell ode, don’t you think?

Ingredients:
- 2 1/4 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1/4 teaspoon baking powder
- 10 tablespoons unsalted butter
- 1 cup granulated sugar + 3 tablespoons for rolling
- 1/4 cup dark brown sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1/2 cup vanilla bean maple syrup
- 2 tablespoons sanding/shimmering sugar

Directions:
- Preheat oven to 350 degrees and prepare baking sheets with parchment paper or silicone mats.
- In a small mixing bowl, whisk together flour, salt, baking soda, and baking powder. Set aside.
- Place butter in a large mixing bowl and melt in a microwave. Let cool slightly before adding the cup of granulated sugar and dark brown sugar. Stir with a rubber spatula until smooth.
- Add egg, vanilla extract, and maple syrup and stir until fully incorporated.
- In two increments, add the flour mixture and combine thoroughly. After mixing in all the flour, place the dough in the fridge to chill for 10-15 minutes.
- After the dough has chilled, combine remaining 3 tablespoons of granulated sugar and sanding sugar in a small bowl.
- Using a 1/4 cup scoop, scoop dough into the sugar mixture and roll each scoop into the sugar mixture completely. Place scoops onto prepared baking sheets and flatten slightly into discs. Top with more of the sugar mixture.
- Bake for 10-12 minutes, until the tops of the cookies crackle and the edges firm up. Let cool on baking sheets for 2 minutes before removing to a wire rack to cool completely.
Jumbo Maple Sugar Cookies

17. October 2014 by Elisabeth
Categories: Desserts | Tags: , , | 4 comments

Soft Salted Rosemary Pretzels

Soft Salted Rosemary PretzelsOf these things I am sure: soft pretzels are the ultimate in baked snacks and watching FX’s “Justified” makes my southern drawl come out more.

Let’s expand. Out of my immediate family, I have the most pronounced accent. A heavy user of “y’all” and “goodness gracious,” I’ve always been happy to have my little bit of twang. “Justified” has since changed my perception of twang, though. Based for the most part in rural Kentucky, the show sure doesn’t mess around with its lingo — we even have to use subtitles.

And while I may not use phrases like “horn-tossing mood” or “don’t rile the wagon master,” as soon we finish watching a couple of episodes, I feel my drawl expanding. And I kind of like it. (Hint: here’s a list of “colorful” Texas sayings that will give you something to yeehaw about).

Soft Salted Rosemary Pretzels Soft Salted Rosemary PretzelsYou’re probably here for these pretzels, though. As you should be. I think pretzels can be a bit intimidating for people and leave them staying in the shadows of their mama’s apron (see what I’m doing here?). But, they’re really so easy, and once you put them in the oven, you’ll be chomping down in no time.

Even if this isn’t your first rodeo, keep a few things in mind. Be sure to use good, coarse salt – in the dough and for sprinkling. What is a pretzel without salt? No good. Also, be careful not to over-knead your dough or work it too hard when you’re rolling it out.

So, go on now, ya hear? Get all gussied up, throw your hat over the windmill, and eat these glorious pretzels. You’ll be happy as a hog in the mud.

Ingredients:
- 1 to 1 1/2 cups hot water (about 110 degrees)
- 2 teaspoons active dry yeast
- 3 tablespoons honey
- 3 cups bread flour
- 1 teaspoon coarse salt + more for sprinkling
- 2 teaspoons dried rosemary
- 1/4 cup baking soda + 8 cups water

Directions:
- Place water, yeast, and honey in the bowl of an electric stand mixer. Let sit for 10 minutes.
- Add bread flour, 1 teaspoon of salt, and rosemary. Knead with the dough hook attachment for several minutes until all ingredients come together to produce a smooth dough. If your kitchen is hot, you will likely need the extra 1/2 cup of water.
- Place dough in a lightly greased mixing bowl and cover with dishtowels. Let rise for about 1 hour, until doubled in size.
- Preheat oven to 450 degrees and line two baking sheets with silicone mats or parchment paper.
- Divide dough into 12 equal pieces, then roll each piece into a long rope (about 14-16 inches long). Twist each rope into a small pretzel and place on the prepared baking sheets. Let sit.
- Bring baking soda and water to a boil in a large pot. Using a small strainer or slotted spatula, drop 3 pretzels in the water at a time. Cook for 30 seconds, then flip each pretzel and cook the bottom side for 30 more seconds.
- Remove from water and place back on the prepared baking sheets, topside up. Let cool slightly (about 30 seconds) before generously sprinkling each pretzel with salt.
- Bake pretzels for 8-10 minutes, until they are a deep golden brown and cooked throughout. Let cool on the baking sheets for 1 minute before removing to a wire rack to cool further. Serve warm and enjoy.
Soft Salted Rosemary Pretzels

02. October 2014 by Elisabeth
Categories: Bread | Tags: , , | 4 comments

Spiced Chocolate Chip Buckwheat Cookies [GF/Vegan]

Spiced Chocolate Chip Buckwheat Cookies [Gluten-free/Vegan]]You will take one bite of these cookies and be transported into some movie set in autumn, where all the beautiful red and yellow leaves litter the ground and trees rustle and the carving on your pumpkin is perfect, not a single tooth in the jack-o-lantern cut improperly.

Oh, and your oven always has a batch of these beautiful, spiced buckwheat cookies at the ready. Mhmm. A batch of cookies with those types of powers sounds like a batch of cookies worth investing in.

In the real world, the spices in these cookies dominate your tastebuds and even sort of remind you of pumpkin pie (win!), while the chocolate chips stay mindful of what’s really important in a cookie’s texture.

Spiced Chocolate Chip Buckwheat Cookies [Gluten-free/Vegan]] Spiced Chocolate Chip Buckwheat Cookies [Gluten-free/Vegan]] Spiced Chocolate Chip Buckwheat Cookies [Gluten-free/Vegan]]     I suppose I’m biased, but these cookies are actually amazing. Vegan, gluten-free, and oh-so-tasty. And my favorite lazy statement applies here: No stand mixer required. Even the pickiest of eaters at my workplace loved these. Rewarding on all levels, you guys.

The time commitment involved is minimal, and you’re able to get other things done during the baking process. No arduous time spent at the stovetop or chopping random ingredients. Huzzah! Also, if you want to make it glutinous, just sub in about 1 1/4 cups AP flour and remove the guar gum. Not vegan? Use butter and one real egg.

Have I convinced you yet? Let me just reiterate sentiments from the pumpkin bar post — fall is here, and we should celebrate by loading up our baked goods with wonderful spices and flavors. These cookies bring it all together. They are magical. And perfect to chomp on while you watch the real leaves fall.

Ingredients:
- 1 tablespoon flaxseed meal, plus 3 tablespoons water
- 1 1/2 cups almond flour
- 1 cup buckwheat flour
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon guar gum
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 1/4 cup margarine
- 1/2 cup coconut oil, melted
- 3/4 cup dark brown sugar
- 1/2 cup granulated sugar
- 1 tablespoon vanilla extract
- 1 1/2 cups dark chocolate chips (vegan if preferred)

Directions:
- Preheat oven to 350 degrees. Prepare baking sheets and set aside.
- Mix flaxseed meal with water in a small bowl and let sit while you prepare the rest of the ingredients.
- In a mixing bowl, whisk together almond flour, buckwheat flour, cinnamon, nutmeg, guar gum, baking powder, baking soda, and salt. Set aside.
- Place margarine in a large mixing bowl and microwave it to melt. Let cool slightly, then add coconut oil and stir with a rubber spatula to combine.
- Add in dark brown sugar and granulated sugar, stirring until the mixture becomes smooth and fully incorporated. Add flaxseed mixture and vanilla, stirring again until smooth.
- In two increments, add the flour mixture to the large mixing bowl, stirring until fully incorporated. Gently stir in chocolate chips and place dough in the fridge to chill for 15 minutes.
- After chilling, use a two-tablespoon scoop to place dough onto the cookie sheets. Slightly flatten each scoop into a thick disk, then bake for 8-10 minutes, until the edges of the cookies are crisp and the centers look only slightly underdone.
- Let cool on the baking sheets for several minutes before removing to a wire rack to cool completely. Serve and enjoy.
Spiced Chocolate Chip Buckwheat Cookies [Gluten-free/Vegan]]

22. September 2014 by Elisabeth
Categories: Desserts, Gluten-free | Tags: , , | 5 comments

Dark Chocolate Swirled Pumpkin Bars

Dark Chocolate Swirled Pumpkin BarsThis was supposed to be a frittata full of all sorts of fun veggies. But things happen, and somehow fun veggies end up being roasted for dinner after you realize that two people probably couldn’t down a whole frittata all by themselves.

Right around the same time, you also realize you caught “pumpkin fever” and just have to go to find some pumpkin puree and do super fun things with it immediately.

I would say a browned butter graham cracker crust and swirls of quality dark chocolate are particularly fun. Wouldn’t you? Oh, and I guess I should mention that there’s browned butter in the pumpkin base also. Like I was saying…FUN.

Dark Chocolate Swirled Pumpkin Bars Dark Chocolate Swirled Pumpkin BarsHint: these are exceptional when slightly warm or when refrigerated. Pick your pumpkin bar preference. And while you try to decide, here are a few Guss Links for your weekend.

If you think you know how to make the best funfetti cake around, you’re probably wrong. Unless you’re Molly Yeh. Go read about her extensive testing with funfetti and how to get the best results. She made homemade sprinkles, y’all.

Lawrence doesn’t love peanut butter quite like I do, but he might after he tries this three-ingredient peanut butter fudge. Only five minutes of cooking time and no processed ingredients. All the yum.

Brussels sprouts and I are in a very committed relationship, and these tart cherry glazed B-sprouts just cement that love even further. Thank you, Love & Olive Oil.

You know those roasted veggies I was talking about earlier? This makes me want to toss them in some really tasty quinoa, pack it up, and take it to my office for a healthy meal.

And here’s some chocolate for you, because it just wouldn’t be a good weekend without an extra dose of the good stuff. Salted chocolate macadamia apricot bites. Yum.

Anyway, I hope you’ve all caught pumpkin fever, too. Turns out being “sick” can be quite fun.

Ingredients:
- 1 1/3 cup unsalted butter, browned
- 12 graham crackers
- 1 1/2 cups all-purpose flour
- 1/4 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon nutmeg
- One 15 ounce can of pure pumpkin puree
- 3/4 cup dark brown sugar
- 1/4 cup granulated sugar
- 1 egg
- 1 tablespoon vanilla
- 6 ounces quality dark chocolate (72-78%)

Directions:
- Preheat oven to 350 degrees and line an 8×8 pan with parchment paper. Set aside.
- In a food processor fitted with an s-blade attachment, grind graham crackers into a very fine crumb. Pour 2/3 of a cup of the melted browned butter into the food processor with the graham crackers and process until incorporated. Reserve the rest of the butter in a large mixing bowl and set aside.
- Evenly spread the graham cracker mixture into the bottom of the 8×8. Use the back of your hands to flatten it properly.
- Bake for 5 minutes, then remove from oven and let cool while you assemble the filling.
- Whisk together flour, baking soda, baking powder, salt, cinnamon, ginger, and nutmeg in a small mixing bowl. Set aside.
- In the large mixing bowl with the reserved browned butter, add the pumpkin puree and sugars. Stir with a rubber spatula until thoroughly combined. Add egg and vanilla, mixing until smooth.
- Add flour mixture to the pumpkin base in increments, stirring thoroughly to rid the batter of any lumps. It should be thick, but smooth.
- Melt the chocolate in a microwave and let cool slightly.
- Add half of the pumpkin filling on top of the cooled graham cracker crust and spread into an even layer. Drizzle half the melted chocolate over top, then use a knife to swirl the chocolate and pumpkin together. Repeat.
- Bake for 28-32 minutes, until a tester comes out clean. Let cool in the pan before serving and enjoying.
Dark Chocolate Swirled Pumpkin Bars

12. September 2014 by Elisabeth
Categories: Desserts | Tags: , , | 2 comments

Vanilla Coconut Oatmeal Cookie Sandwiches

Vanilla Coconut Oatmeal Cookie SandwichesYou know those stores in malls that sell all those crazy cookies and you can smell them from the other end of the building? I used to love those cookie stores. Mainly for one type of cookie – the “big bite doozie” rainbow sugar cookie sandwiches.

It’s a mouthful in all senses of the word. Sprinkles definitely fell off and left a trail of crumbs that would lead any shopper to find me and my face covered with artificial white frosting. I was probably pretty cute.

But not as cute as these vanilla coconut oatmeal cookie sandwiches. They are so much easier to eat than the rainbow cookies of my past. Plus, they taste infinitely better and you can see the specks of vanilla bean in the buttercream. Anytime you see vanilla bean specks in a dessert, you know you’ve done something right.

I don’t even really like coconut in baked goods, but coconut chips are so great. We picked them up at Whole Foods on a whim one day, and I try to put them in everything now. Note: shredded coconut is not the same as coconut chips.

Vanilla Coconut Oatmeal Cookie Sandwiches Vanilla Coconut Oatmeal Cookie SandwichesAll in all, the cookies are so easy to pull together, and honestly, the hardest part about this recipe is resisting the urge to eat the raw cookie dough. It is so good. Don’t lick the paddle with the buttercream, either. Resist!

If you don’t have vanilla bean paste on hand, real vanilla beans or vanilla extract will work for the buttercream. Also, I like to use pastry bags to pipe the frosting, but you could easily use a Ziploc bag and cut a hole in the corner or just spoon on the frosting. Whatever works best for you.

I still pass by those cookie stores from time to time and think about biting into one of the “doozies,” but next time I do I’ll think about these sweet little cookie sandwiches instead. They are the real doozies.

Cookie Ingredients:
- 1 cup all-purpose flour
- 3 cups rolled oats
- 1/4 teaspoon salt
- 1 teaspoon baking soda
- 1/3 cup unsalted butter, softened
- 1/2 cup coconut oil, melted
- 3/4 cup dark brown sugar
- 1/4 cup granulated sugar
- 1 egg
- 1 tablespoon vanilla extract
- 1 1/2 cups coconut chips

Buttercream Ingredients:
- 1/2 cup unsalted butter, softened
- 1 tablespoon vanilla bean paste
- 1 1/2 cups powdered sugar

Directions:
- Preheat oven to 350 degrees and prepare baking sheets.
- In a small bowl, stir together flour, oats, salt, and baking soda. Set aside.
- In the bowl of an electric stand mixer, cream together butter, coconut oil, and sugars until light and fluffy. With the mixer on low, add in egg and vanilla, then increase speed and beat until incorporated.
- In increments, add in oat mixture and beat until combined. Fold in coconut chips by hand with a rubber spatula.
- Using a 1-tablespoon scoop, drop cookie dough onto prepared baking sheets and slightly flatten them into discs with the spatula or the back of your hand.
- Bake for 8-10 minutes, until edges are golden brown and centers look barely underdone. Let cool on baking sheet for 1 minute before removing to a wire rack to cool completely.
- Once cookies have cooled, prepare the buttercream. In the bowl of an electric stand mixer, cream together butter and vanilla bean paste until light and fluffy. Scrape down the sides of the bowl, then add powdered sugar in 1/2 cup increments to taste on low speed. Increase speed to fully incorporate all the sugar.
- Using a pastry bag with a large, round tip, pipe buttercream on to the bottoms of half of the cookies. Sandwich the other cookies on top of the buttercream. Serve and enjoy.
Vanilla Coconut Oatmeal Cookie Sandwiches

06. September 2014 by Elisabeth
Categories: Desserts | Tags: , | 8 comments

Maple Apple Granola

Maple Apple GranolaGuess what? I wrote a guest post! This beautiful, crunchy granola is over on A Cup of Jo right now as part of their delicious food series.

The granola is part of an apple-themed series, and it was so tasty to test recipes and be a part of this. I’ll show you a couple pictures here, but head over to Joanna’s site for the full recipe, more photos, and other tasty apple dishes coming soon.

Maple Apple Granola Maple Apple GranolaMaple Apple GranolaA few hints at how awesome this recipe is: you don’t need to peel any apples and everything comes together in one baking sheet. Yep. You read right. You mix all the goodness up on the baking sheet that you then slide into the oven.

So, to review, you’ve got lots of apples, glorious maple flavor, and about 5 minutes of prep. You want the recipe, right? Go visit Joanna’s blog for all the good stuff.
Maple Apple Granola

03. September 2014 by Elisabeth
Categories: Uncategorized | Tags: , , | 7 comments

White Cheddar Bacon Biscuits

White Cheddar Bacon BiscuitsListen. Sometimes you just want to sleep in late, cook some bacon in your skillet, and then put the bacon in a cheesy biscuit dough. And then eat all the biscuits.

There’s really nothing more to moments like that, except how fantastic you feel when you finally bite into that buttery biscuit. It melts in your mouth while your worries melt away.

Aren’t those some biscuits you want? Yes. The answer is yes.

And you know what the good news is about these biscuits? You only need one bowl — everything is mixed together in under 5 minutes. And then they bake for 15 minutes. Super quick, no-knead biscuits. Filled with bacon and sharp white cheddar cheese. Yum.

White Cheddar Bacon Biscuits White Cheddar Bacon BiscuitsNow, this part is important. If you like that whole bacon jalapeno cheddar combination, you should probably go ahead and add some jalapenos to these beautiful biscuits. Spice things up!

Do you need to know anything else about these biscuits? I don’t think so. Basically they are all of your biscuit dreams in one easy recipe.

Don’t wake me up. I’ll be eating biscuits.

Ingredients:
- 2 1/2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup sharp white cheddar cheese, shredded
- 1 cup bacon, cooked and diced
- 1/3 cup unsalted butter, room temperature
- 1 1/2 cups heavy cream

Directions:
- Preheat oven to 450 degrees. Line a baking sheet with parchment paper or a silicone mat and set aside.
- In a large mixing bowl, whisk together flour, baking powder, and salt. Stir in cheese and bacon.
- Using your hands, cut in the butter until only a few pea-sized pieces remain. Pour in heavy cream, and mix together the batter with a rubber spatula until all ingredients are fully incorporated.
- Using a 1/4-cup scoop, drop dough onto the baking sheet and slightly reshape and flatten each scoop to be more like discs.
- Bake for 15 minutes, until biscuits are golden brown. Place on a wire rack to cool slightly, then serve warm and enjoy.
White Cheddar Bacon Biscuits

31. August 2014 by Elisabeth
Categories: Bread | Tags: , , , | 6 comments

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