I always hate when I read about recipes that I can’t make because they require a bit of kitchenware I don’t own. So why am I doing it to you? Well, because pizzelles are the best.
My Mom-mom Julia would show up to every family gathering with about thirty thousand pizzelles, and somehow they would all get eaten. My mom has taken this on and the huge Tupperware full of them is always nearby. I’ll never forget the day my mom subbed for my middle school teacher and she brought her dough and press to use the time to make pizzelles. True story.
My wonderful family friend Trisha has a talented buddy named Alli who owns a bakery in Philly (Sweet Freedom), specializing in gluten free baked goods. Trish passed her recipe to me literally months ago; it looked delicious and she warned me she has eaten whole batches by herself so I was more than intrigued, but as there was a certain ingredient I was hesitant to buy, I saved the email in my inbox (I keep it tidy, so this is saying something).
A second tupperwared snack from my friend Heather – this time it was a pumpkin baked oatmeal using steel cut oats. As I savored every bite I answered a friend who inquired as to what I was so visibly enjoying; pumpkin baked oatmeal, I replied. She said, “don’t you already have a recipe for that on your site?” “Yes, but this is actually much better.
My mom loves to bake, and growing up in our house there was always a tupperware container of either biscotti or pizzelles sitting in the kitchen. Both are AMAZING dunked in coffee (or milk, like I used to do when I was little). I haven’t made them in a while and suddently had a hankering; Tessa helped and though I’m not a touchy-feely-nostalgic type person, I loved watching her sprinkle the cinnamon sugar on top they way I used to.
Want to know the alternate title? It’s chocolate hummus. Did your nose just wrinkle up? Probably, as that’s what mine did when I read a recipe for chocolate hummus in a newspaper at least a year back. I read his review but couldn’t get on board – I eat a lot of hummus and when I hear that word, my brain thinks garlic. But then Heather forcibly changed my mind.
Scones are comforting. Like how mashed potatoes are comforting? That’s how scones are to me. They aren’t so sweet like a cookie, or bread-y like a biscuit. They are so good with hot tea or coffee, and they’re somehow fancy but not the least bit pretentious.
These snacks look unappealing. I might not make this for anything the teensiest bit elegant, i.e. baby shower, bridal shower, or brunch. The only way you could bring this to a potluck is if you know the people very well and they’re generally healthy people. What can you make these for? Your hungry husband, your growing children, your after-dinner-healthy-snack, your bestie who just had a baby, or your pre-workout mini breakfast. For those things, this actually couldn’t be more perfect.
These biscotti have been on my site since 2011 – Tessa was just 1 month old. I’ve made them once or twice since then, but haven’t updated the post till now. Pinterest is trending pumpkin cookies but honestly, since I love chewy, crispy-edged cookies and pumpkin produces soft cookies, it’s biscotti all the way. I get to have my pumpkin and my crisp edges.
I think in the first 17 years of my life, I probably consumed roughly 6,000 Quaker “Chewy” granola bars. I actually multiplied that out (and, by the way, I’m concerned I’m losing my third grade math skills). I just looked up the nutrition info and noticed they stated “sugar”, in it’s various forms, more times than I can count on one hand.
Life moves too fast. Such a trite saying but I find that common or not, I say it every day. Today’s reminder actually came with this post. I made these in 2012 for a very particular reason, and I can close my eyes and see the scene like it was yesterday.
Sometimes after a chocolate chip cookie, I want something salty. That’s the beauty of the cowboy cookie; sweet and salty so you don’t have to choose. Chocolate chips, oats, and salty pretzels with the added hint of coffee giving it depth. It’s all crunchy edges, chewy center, sweet and salty deliciousness. These are truly one of my favorites – if I have pretzels on hand I make these over standard chocolate chips every time.
A re-do for updated photography, these have been on my blog for years and are my go-to for biscuits. I made them recently for when my cousins and their kids came for a playdate in the mid-morning. There may have been some cinnamon honey butter (just beat softened butter with a pinch of kosher salt, 1/2 tsp. cinnamon and about a tbsp. of honey until smoothly blended) to go along and everyone was happy – kids and mom alike.
In level 1 cooking one of the first thing we talked about was how to understand a recipe. See, the thing is, if you understand how to read a recipe and how to do what the recipe tells you, you can cook. This muffin recipe supports and exemplifies that statement – let me explain.
I would just like to say that the rice krispie treat is underrated. They come together in literally five minutes and their deliciousness makes you have interesting conversations with yourself. “I already had one, I don’t need another. But they’re basically breakfast cereal, so another one is fine. Marshmallows are fat free, so it’s cool if I have a third. Oh look, that edge isn’t totally straight, I should even it out”.
I’m a bargain shopper by nature, so it was hard to pass up zucchini being sold for 25 cents at my local farmers’ market recently. But buying an apocalyptic supply of zucchini left me with one tiny problem: What the heck could I do with all of it? If you remember these zucchini turkey burgers from way back, you already know that grated zucchini both inspires and challenges me. So now that I snuck zucchini onto your dinner plate, I’d thought I’d take on breakfast. Ergo: Double Chocolate Zucchini Muffins.
Ah, peanut butter and jelly. With two kids not yet in school, I make a lot of peanut butter and jelly sandwiches. Because of the type of bread, peanut butter and jelly that I use, this is a 100% healthy meal for the kids that they enjoy eating. Double win. What they won’t eat is crust (are they chatting about this at gym daycares and church nurseries? Everyone! Tell your parents we refuse to eat crust! Crust is gross!) so I factor two sandwiches’ worth of crust into my lunch each day.
Big fan of snack cake. Basically a muffin that is baked in the form of a cake, but where muffin seems sort of “every day”, cake is something special. But this is weekday cake, so you get to eat something special to make your not-so-special days more special. Plus, “who wants some cake?” goes over very well with my kids and I’m sure with yours.
I was a school lunch packer all of my days, and the tradition continues. If it’s nice out we pack lunches for the park; if we’re extending errands then there are packed snacks and water bottles. It’s a money saver, it’s better for our bodies, and it’s green! Back in the day (talking 20 years ago) I always had a Quaker Oats Chewy Bar (chocolate peanut butter what’s uuuuup) in my lunch, but by adding a box of cereal to my shopping list and working for about seven minutes in my kitchen, I’ve got a snack for the kids I can really get behind.
I wanted to put “gluten-free” in the title but I didn’t, and I’ll tell you why. As I dabble into the world of gluten free cooking/baking (for my husband’s sake – not mine), I find that the best results are recipes that are naturally gluten free – no swaps. These cookies are flour free and somehow exist just fine without grain. I would make these whether gluten free was my goal or not. Back to the title – these aren’t “gluten free cookies”, they’re just great cookies that happen to be gluten free.