Thursday, April 24, 2014

Kitchen Sink Cookies

Chris and I have fallen in love with these cookies.  They have a little bit of everything, making the cookies and the dough irresistible and giving them the appropriate name, kitchen sink.  I adapted  them from a recipe from the Sono baking company cookbook changing the recipe a couple of times to find the perfect combination. I substituted greek yogurt for (some of the) butter and found that using a combination of bread and all-purpose flour gives them the perfect density.  Substitute pecans, walnuts, white chocolate chips for chocolate chips or butterscotch chips to make your ideal cookie!


1 1/2 cups all-purpose flour
1 cup bread flour
1 teaspoon baking soda
1 teaspoon coarse salt
1 cup butter unsalted, at room temp
1 cup light brown sugar
1 cup granulated sugar
8 tablespoons greek yogurt
1 large egg
1 teaspoon vanilla extract
1 cup sweetened shredded coconut
6 ounces chocolate chips
6 ounces butterscotch chips
1 cup raisins
1 cup old-fashioned oats

In a medium bowl whisk flours, baking soda, salt and set aside. Preheat oven to 350 degrees. Line baking sheets with nonstick silicone baking mats.

In a standing mixer with a paddle attachment beat the butter with brown and granulated sugars on med-high, until light and fluffy. Add 8 tablespoons of greek yogurt and egg, scraping down the side after it is mixed in. Add vanilla extract. Turn the mixer to low, add flour mixture.  Fold in chocolate and butterscotch chips, coconut, raisins and oats.

Using a small ice-cream scoop, scoop dough on to prepared baking sheets. Bake, rotating half way through, for 20 minutes or until golden brown. Transfer to a wire rack to cool.

Friday, April 18, 2014

Blueberry Coffee Cake

Looking for a coffee cake to go with your easter brunch? You must try this recipe that I found in The Smitten Kitchen Cookbook.  This coffee cake is buttery and delicious, making it absolutely irresistible and perfect for brunch, dessert or a snack.


1 cup all purpose flour
1/2 cup cornmeal
2 teaspoons baking powder
1/2 teaspoon table salt
1 stick unsalted butter
1 cup sugar
2 large eggs
1/4 teaspoon vanilla extract
1/4 teaspoon freshly grated lemon zest
1/3 cup sour cream
2 cups blueberries, rinsed and patted dry

1/2 cup sugar
6 tablespoons all-purpose flour
2 tablespoons cornmeal
1/4 teaspoon ground cinnamon
pinch of salt
2 tablespoons unsalted, chilled butter

Preheat oven to 350 degrees. Prepare your 8-inch square baking pan, by lining with parchment, and buttering the bottom and sides. Set aside. In a bowl, mix flour cornmeal, baking poser and salt. Set aside.

In a mixer with the paddle attachment beat the butter at room temperature with the sugar until fluffy, approximately 2 minutes. Mix in eggs, one at a time, scraping down the bowl in-between. Add vanilla and zest.  Turn the mixer to lower and mix in 1/3 of flour mixture. Mix in all of the sour cream, and then 1/3 of flour, scraping the sides of the bowl.  Mix the remaining flour mixtures with the blueberries and fold into mixture.

Fill prepared pan with batter, evening out the top using a spatula. Mix streusel topping in a separate bowl mixing well with fork or pastry knife. Sprinkle over top of batter. Bake for 35 minutes or until cake tester comes out clean. Cool and serve at room temperature.

Enjoy your weekend!

Tuesday, April 1, 2014

Paleo Pancakes

A couple of weekends ago some of my best college friends came out to Colorado to ski. While making our shopping list for the weekend, one of them started raving about Paleo pancakes and said they were a must for skiing. I am not going to lie, I was skeptical. However, Kelly is an Iron Women and even made it to Kona last year so to say she knows a LOT about nutrition is an understatement. I was surprised how much I liked them and how simple they are to make. They are sweet and delicious. And they are perfect way to start your morning!

1 banana
1 egg
1 tablespoon (or scoop) of almond butter

In a bowl, mix ingredients well. Batter will be a little chunky, but should be well mixed. Cook as you would pancakes. Top with berries or with jam.  Serve and feel energized :)