Tag Archives: cookies

Hard-boiled egg chocolate chip cookies.

Soy-free | Nut-free

DSC_0153

We have reason to celebrate! My almost-18-month-old has finally outgrown her MSPI (milk- and soy-protein intolerance)! So for the first time in ages, I wrote the word “butter” on the grocery list.

I don’t know how I found this recipe for hard-boiled egg chocolate chip cookies, but it simultaneously weirded me out and intrigued me, so I saved it for a time when, hypothetically, I might possibly have a dozen or so different-colored hard-boiled eggs sitting in my fridge that no one in my family will eat.

So one rainy afternoon earlier this week, we tried it. My 1st-grade mini scientist was excited at the prospect of an experiment. My preschooler and toddler just like eating cookie dough. My husband? Well, I didn’t tell him a thing.

We were all blown away! Aside from the fact that these taste amazing, one of the (other) best things about these is that the dough is safe for eating! And it’s the only butter-containing chocolate-chip cookie recipe I’ve ever tried that doesn’t spread in the oven here in Florida. I made them again this afternoon, but with only yolks, for an even better texture and mouthfeel, especially on Day 2 (yes, sometimes they do last that long!). I think these are going to be a new post-Easter tradition!

Hard-boiled Egg (Yolk) Chocolate-chip Cookies

Adapted from here

  • 1 cup (2 sticks) unsalted butter, room temp
  • 1 1/4 cup packed light brown sugar
  • 2 tsp. vanilla
  • 4 hard-boiled egg yolks, finely chopped (or use 2 whole peeled hard-boiled eggs)
  • 1 tsp. salt
  • 1 tsp. baking soda
  • 2 1/4 cups flour
  • 1 1/2 – 2 cups semi-sweet chocolate chips
  1. Preheat oven to 350 and line 2 baking sheets with parchment.
  2. In your stand mixer, cream together butter and brown sugar 2 minutes or until light and fluffy.
  3. Add vanilla and eggs; beat until well mixed. (You may see pieces of yolk in the dough; this is fine.)
  4. Add salt, soda, and flour; mix until just combined. The dough will be a little drier than other dough recipes. Stir in chocolate chips.
  5. Spoon onto prepared cookie sheets using a 2 Tbsp. dough scoop or other large spoon.
  6. Bake 9-10 minutes or until edges are just beginning to turn golden. If in doubt, under-bake. (Remember the eggs are already pre-cooked!)
  7. Let cool a few minutes on the cookie sheet, then transfer to a wire rack.

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Clean Carrot Cake Cookies (with or without nuts).

Clean eating | Dairy-free | Soy-free | Gluten-free option | Nut-free option

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These babies are poised to usurp the title of “favorite clean snack” from my Maple Pumpkin Oat Muffins for me–or at least tie. My advice right off the bat is to freeze 3/4 of the batch right away. Or you WILL eat all of them. Speaking from experience.

The flavors mix perfectly in these to match my favorite carrot cake recipe–minus the cream cheese frosting, which my husband did not hesitate to remind me after his first bite–but was missing one thing. No, not raisins or pineapple. I never understood why people would put raisins or pineapple in their carrot cake. If it was meant to have those things in it it would be called carrot-raisin-pineapple cake. But I digress.

Walnuts!

So I added some. And my daughters told me in no uncertain terms to never ever do that again. So I think next time I’ll just add them to half of the cookies.

I’ve given you a double batch of the original recipe so that you have a bunch to keep in the freezer for lunches. They’ll still go way quicker than you expect!

Clean Carrot Cake Cookies

Adapted from here

  • 2 cups instant oats, spooned and leveled
  • 1 1/2 cups whole wheat flour or your favorite gluten-free flour mix, spooned and leveled
  • 3 tsp. baking powder
  • 3 tsp. cinnamon
  • 1/4 tsp. salt
  • 1/4 cup (4 Tbsp.) coconut oil, melted and cooled
  • 2 eggs, room temperature
  • 2 tsp. vanilla
  • 1 cup maple syrup, room temperature
  • 1 1/2 cups grated carrots (about 4 small)
  • optional: 1/2 cup chopped walnuts (or add 1/4 cup to the last half of the dough if not everyone likes nuts)
  1. In a large bowl, whisk together the dry ingredients.
  2. In a smaller bowl, whisk together coconut oil, eggs, and vanilla. Whisk in the maple syrup until incorporated.
  3. Slowly add the wet ingredients to the dry, stirring until just incorporated. Fold in the carrots, and if desired, the walnuts.
  4. Cover with waxed paper or plastic wrap and chill in the refrigerator for an hour.
  5. Preheat your oven to 325 and line a baking sheet with parchment.
  6. Use a 2-Tbsp. dough scoop to drop rounded scoops onto the prepared sheet. Flatten slightly with the palm of your hand. Bake 12 minutes or until edges are golden and middles are set. Cool on the baking sheet several minutes before moving to a wire cooling rack.

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Dairy-free Candy Corn Sugar Cookies.

Dairy-free | Soy-free

Who loves candy corn?

I don’t. I do love cookies shaped like candy corn, though!DSC_0052

Sugar cookies feature prominently in many holiday traditions–at least in our home. This became problematic when, on Halloween one year ago, I had to cut dairy and soy out of my diet literally overnight. Let’s just say our Christmas season was a little less merry without Mom wanting to bake up our usual Christmas treats.

So this fall, when candy corn sugar cookies started surfacing again on Pinterest, I thought I would give them a dairy-free go. Here in warm, humid Florida, I have a hard enough time getting my sugar cookies to keep their shape without essentially subbing oil in, but I figured that an easy shape like this left enough room for error to give it a try.

This is basically just a half recipe of my favorite soft sugar cookies, with dairy subbed out, food coloring added, and a lot less rolling, flouring, and cookie-cutter-washing. Even with just a half recipe, these things are small enough that it literally made over EIGHT DOZEN–two cookie sheets’ worth. So prepare to give some away!

Dairy-free Candy Corn Sugar Cookies

  • 3/4 cup (1.5 sticks) Earth Balance buttery stick
  • 1 cup sugar, plus more for dusting
  • 2 eggs
  • 1/2 tsp vanilla
  • 2 1/2 cups flour (add additional 1/4 cup if you live somewhere really humid)
  • 1 tsp baking powder
  • 1/4 tsp salt (treat Earth Balance like salted butter and decrease the salt in your recipes)
  • red and yellow food coloring
  1. Cream Earth Balance and sugar in a stand mixer until smooth. Add eggs and vanilla, beating well.
  2. Gradually add dry ingredients. Mix until just combined.
  3. Divide dough into 3 parts.
  4. Line a loaf pan with wax paper. Press 1/3 of the dough into the bottom of the pan, spreading evenly. (My loaf pan was about 2 inches too long, so I created a wall with my hand behind the wax paper while pressing the dough down with the other hand; otherwise my layers would be too thin.)
  5. Put 1/3 of the dough into a small bowl. Add yellow food coloring (3 drops). Mix it in with the back of a metal spoon, adding additional color if needed. It will look disconcertingly like Play-Doh. This is normal. Spread this layer over your white layer in the pan.
  6. Put remaining 1/3 of dough into the small bowl. Add the same amount of yellow food coloring, plus 1-2 drops red. Mix it in; press into pan on top of yellow layer.
  7. Cover with additional wax paper and chill several hours or overnight.
  8. Preheat your oven to 400. Line a baking sheet with parchment, and add some sugar to a shallow bowl.
  9. Unwrap your dough. Cut a 1/3-inch slice widthwise, then make 6 angled cuts in the slice to make 7 triangles: DSC_0050
  10. Coat in sugar and place on cookie sheet: DSC_0049
  11. Repeat slicing and coating with remaining dough.
  12. Bake at 400 for 7-8 minutes or until just golden around the edges and set in the middle.
  13. Cool and enjoy!

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Oldies but goodies, revamped.

With the new direction we’re taking, I thought I’d go back into some of my old favorites and bring them back in our new light. All of these are dairy- and other allergen-free, and most are clean and unprocessed. All are delicious and totally family-approved.

Sw008eet potato pancakes – These are perfect for fall, and for switching things up on the pancake front for breakfast or “brinner.” I recently gave them a clean makeover, and I honestly think they taste better than before!

peanut butter ballsPeanut butter protein balls – A perennial favorite in our house. I always have a batch sitting in the freezer to thaw a few for us to eat. If you have a new mama in your life, these are perfect for quick, easy energy during those ravenous first few weeks of breastfeeding; plus, the flax and oats help with milk supply.

creamy tomato basil pastaVegan creamy tomato-basil pasta – “Vegan” used to be a dirty word in our house, but once we got past that, this is quite possibly the perfect weeknight pasta dish, especially when you’re dealing with dietary restrictions. I dial the garlic and basil down from the original recipe and throw a couple handfuls of short pasta into the water with the spaghetti to keep the little ones happy. This was the first meal where my little one ate exclusively “grownup” food!

chicken curryChicken curry – I seriously love yellow curry. Good thing, because for awhile it seemed like the only MSPI-safe restaurant food in the U.S. was Thai curry! I think my girls got sick of curry after awhile. If you don’t have delicious Thai takeout nearby, this one is easy, delicious, and family-friendly because you can adjust the spices up or down.

banana swirlOne-ingredient ice cream – Quick, easy, lots of ideas to change it up, and dairy-free! I think this will come in handy as my MSPI baby starts to notice more that sorbet isn’t the same thing as ice cream and wanting some too.

peanut butter cookies 1Flourless peanut butter cookies – Sometimes, as a stressed-out mom of a newborn, who felt like I couldn’t eat anything, ever, I just needed a treat. Or several. Dairy-, soy-, and gluten-free, these fit the bill for dietary-restriction-sufferers. And the protein was great for nursing!

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Baking Birthday Party!

Congratulations to “semicrunchymomma,” who wins the Estelle headband from Guavaloo for her little girl! Thanks to all who liked & shared!

birthday girl

This darling girl turned 4 this summer, & she told me back in JANUARY (she plans ahead like her mama) that she wanted a “baking party, with cupcakes & pizzas & chef hats.” What fun!

dessert table

I had a field day with my cricut’s cupcake font for the “happy birthday” banner & these fun chandelier hangings my husband suggested:

chandelier

I also used the cricut to freezer-paper stencil custom “Chef [name]” aprons for each of the kids. Kid-sized apron & chef hat sets were around $5 each from Chefskin on Amazon. I kept the party small–8 kids total–to keep cost & chaos to a minimum.

This fun garland was just cupcake papers of different sizes & colors randomly threaded onto embroidery thread with an embroidery needle!

cupcake paper garland

While we waited for everyone to arrive, the chefs colored their very own restaurant menus…

menu 1menu 2

…drawn by the very talented Sister Alison Bowe, a missionary currently serving in our ward! (I enlarged them to 11×17 for the kids.)

menu 3As the menus said, once the kids were all there & dressed as chefs, they got to make pizzas. Our local Grimaldi’s donated the dough, & “Chef Dad” tossed it pizzeria-style before the kids “decorated” them, in the birthday girl’s words.

pizza
Tasty!
pizza 2Then they made fruit, yogurt, & granola parfaits. So that not ALL of the party food was junk.

parfait makingFinally, the part everyone was waiting for: decorating cookies & cupcakes! With like 6 different colors of frosting & more than a dozen kinds of sprinkles, what could go wrong?

cupcakes and decorationscookiesTurns out, not a whole lot. Luckily all of the parents stuck around to help out, which minimized the mess, & the kids took their decorating very seriously!

decoratingdecorating 2The birthday girl loved that she got to decorate her own birthday cupcake!

candles(I used this beet red velvet cupcake recipe. Had to counteract all that sugar somehow, right? See what a conscientious party host I am?)

Each kid got to decorate 4 cookies & 2 cupcakes. They ate 1 of each at the party, & the rest went home in these cute treat boxes from Michael’s, finished with baker’s twine & a darling tag.

favor boxWhat a fun time we all had! Special thanks to Ursula Borrack for capturing such sweet photos of this sweet party!

Shared at Tater Tots & Jello

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Simple Shamrock Sugar Cookies.

Happy St. Patrick’s Day (in a week or so) from this non-Irish (Scottish & Welsh, actually) gal!

I found this easy, kitchen-helper-friendly recipe at Better Homes & Gardens (I think) a few years ago & made it again this year for our Mom’s Club’s St. Patrick’s Day party.

  • 3/4 cup (1 1/2 sticks) unsalted butter, cold
  • 2/3 cup granulated sugar
  • 1/4 tsp. salt
  • 1 egg
  • 1/4 tsp. extract of choice (I used vanilla, but you could do peppermint or almond)
  • green food coloring (I’ve used both gel & liquid now, & find that liquid is just easier & doesn’t affect the dough’s composition)
  • 2 cups flour
  • green sanding sugar
  1. In your stand mixer with the flat paddle attachment, beat the butter on medium speed 30 seconds or until softened.
  2. Add sugar & salt; beat on med-high until fluffy.
  3. Add egg, extract, & food coloring. Beat well. Add more food coloring if necessary; it will look paler when the flour is added.
  4. On low speed, gradually add the flour & mix well. Divide the dough into 3 equal parts.
  5. Place a sheet of wax paper on a jelly roll pan or cookie sheet. Pour a generous amount of sanding sugar all over the wax paper.
  6. Take 1 of your dough lumps & roll it into a long “snake” 1 inch in diameter. Let your kitchen helper assist you in rolling it in the sugar to coat. Wrap tightly in plastic wrap. Repeat with remaining dough lumps. Toss the wax paper & leftover sugar.
  7. Refrigerate dough “snakes” at least 2 hours, or up to 1 week (yeah right, like cookie dough would EVER last that long in someone’s refrigerator!).
  8. Preheat your oven to 350. Remove one “snake” from the fridge at a time, unwrap, & slice crosswise with a sharp knife into 1/4-inch-thick slices. Take a few of your slices & cut them into thirds to make your “stems.”
  9. Shape your shamrocks by placing 3 slices with sides very slightly overlapping on an ungreased cookie sheet & adding a stem piece. Gently press together. Don’t forget to make a few lucky 4-leaf clovers too!
  10. Bake for about 8 minutes or until set in the middle. Cool on the sheet for a few minutes, then remove to cooling rack to cool completely.

To serve, position them next to each other on a serving dish or tray rather than piling them onto a plate like I did. They ended up looking like a jumble of circles so no one knew what they were until they picked them up. Presentation is everything sometimes!I'm Lovin' It at TidyMom
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Fresh strawberry frosting for heart cutout cookies.

Have you heard of Sprinkles Cupcakes? The first time I heard of them was when they featured this recipe on the Martha Stewart Show a few years ago. Then the California bakery opened a store on the Upper East Side shortly before we left New York, & I had grand designs of doing an East Side-West Side, West Coast-East Coast cupcake taste test to see if they competed with Magnolia, but ran out of time. So I still haven’t had one of their cupcakes. But I’ve never forgotten this frosting recipe!

While I was planning a slew of projects & activities to keep The Munchkin & me occupied & sane in our tiny apartment during Three-Day Potty Training (incidentally, it worked!), I decided on cookies instead of cupcakes because I knew she’d have more fun cutting them out. I had some Pillsbury refrigerated dough on hand, which saved prep time, but honestly the strawberry flavor didn’t come out very well because of the vanilla cookies. Ideally, you’d use the Sprinkles strawberry cupcake recipe too so you really get the strawberry flavor, or if you did do cookies, add some puree or a fruity extract (like lemon or orange) to the dough. But it sure does give a beautiful soft pink hue!

If you plan to decorate your cookies with piping, rather than just sprinkles, you’ll probably want to strain your strawberry puree & add enough cream to reach your desired piping consistency. Also, try to freeze your own fresh strawberries. Buying a whole bag of frozen strawberries at the store not only wastes money & strawberries if you’re not going to be using them; commenters had stated that the less-fresh strawberries made their frosting more gray than pink.

  • about 8 medium strawberries, frozen & thawed (I think they release more juice when they’re frozen… but I could be wrong.)
  • 2 sticks unsalted butter, firm & slightly cold
  • pinch salt
  • 3 1/2 cups powdered sugar
  • 1/2 tsp. clear vanilla
  1. Puree your strawberries in a food processor. (I used a blender & ended up with some small chunks, rather than a completely smooth puree.)
  2. Cream butter & salt in stand mixer with paddle attachment until fluffy. Reduce speed & slowly add powdered sugar.
  3. Add vanilla & 3+ Tbsp. (to taste) puree; mix until just blended & even in color. Don’t overmix.

I'm Lovin' It at TidyMom   



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