I had been thoroughly enjoying a couple of the chewy cookies after dinner, night after night, and the empty container was a wake-up call: I NEEDED to make another batch.
What with the warmer weather right around the corner, (er, maybe a few corners, huh Boston?), and Easter a couple of days away, I thought I’d give the macaroons a little fresh flavor oomph by the way of lemon.
It was a good decision.
I used mellow agave nectar to sweeten the macaroons, as I didn’t want the slightly tart lemon flavor to be usurped by the robust flavor of maple syrup (which was the sweetener for the other macaroons).
This version is just as tasty as the original, but with the added brightness of fresh lemon zest and juice.
I’d be hard-pressed to choose a favorite, so let’s just say they’re equally delicious, and that perhaps you should make both versions!
You might be wondering what I’ll do when this batch disappears.
Have no worries, my friend, I have yet another flavor of macaroons in the works ;).
Name:
Lemon Coconut-Oat Macaroons
Cuisine:
Fusion
Prep Time:
15 minutes
Cooking Time:
15 minutes
Total Time:
30 minutes
Servings:
18 macaroons
Yield:
18 macaroons
Ingredients
2 2/3 cup full fat shredded unsweetened coconut (one 8 oz package) OR 1 cup of coconut butter
1 cup reduced-fat shredded unsweetened coconut
1 cup old-fashioned rolled oats
zest of 1 lemon (bright yellow part only; don’t use the white pith)
2 tsp freshly squeezed lemon juice, or more to taste
3/4 cup agave nectar
1 Tbsp vanilla bean paste or extract
1/2 tsp Kosher salt
Directions
Preheat oven to 300°F. Line a baking sheet with a silicone baking mat or parchment paper.
In a food processor, process 2 2/3 cups full fat shredded coconut for about 5-8 minutes, until a thick, smooth coconut butter forms, scraping down the sides as needed (this will yield about 1 cup of coconut butter).
Using a mini ice cream scoop or a small spoon, scoop the dough onto the prepared baking sheet (no need to leave much room in between as they do not spread out). Bake for about 18-20 minutes, or until the bottoms of the macaroons are lightly browned. The macaroons will be very soft at this point.
Estimated Nutrition Per Serving
Calories: 120 kcal
Total Fat: 8g
Saturated Fat: 6g
Cholesterol: 0mg
Sodium: 40mg
Total Carbohydrates: 12g
Dietary Fiber: 2g
Sugars: 7g
Protein: 1g
These nutrition values are based on a standard serving size and can vary based on the exact ingredients and portion sizes used in the recipe. It’s always a good idea to calculate the nutrition based on the specific products you use for the most accurate information.
Tis the season when cookies abound; at parties, in stores, on your doorstep, in your mailbox, at work, on blogs… everywhere you look there are cookies, cookies, and more cookies.
The question is, what do you bake for your gluten-free friend, paleo co-worker, and/or vegan family member?
Although these – and other specialty diet – approaches to eating are burgeoning in terms of popularity, there are still many less recipes that fall within their respective guidelines than there are for treats loaded with white flour, sugar, and butter.
Well with these little gems, I’ve got you covered.
Now I’ll be the first to admit that these cookie bites are not going to be the prettiest offering on the holiday table, but what they do have going for them more than makes up for their appearance.
Slightly crisp on the outside and meltingly soft & chewy on the inside, these dried cranberry-studded almond cookies are tough to resist after you’ve tasted one.
The two-bite treats are just about the healthiest cookies I’ve ever made, relying on almond flour for lightness, almond butter for richness, honey for a touch of sweetness (can sub in maple syrup for non honey-eating vegans), and dried cranberries for flavor and texture.
This jar of cookies is one you can definitely feel good about reaching into over and over again!
6 Tbsp smooth all-natural almond butter, at room temperature and well-stirred
1/4 cup honey (if you are making these for a vegan who does not eat honey, you can try subbing in pure maple syrup)
2 tsp pure vanilla extract
2 Tbsp water
1/2 cup dried cranberries, preferably apple-juice sweetened
Instructions
Preheat oven to 350°F. Line a baking sheet with parchment paper or a silicone baking mat.
In a medium bowl, whisk together the almond flour, salt, baking soda, and cinnamon.
In a small bowl, whisk together the almond butter, honey, vanilla extract, and water.
Using a rubber spatula, scrape the wet ingredients into the dry and stir until well-combined. It may at first seem like the dough is too dry; keep stirring until it comes together. Fold in the dried cranberries.
Using a small cookie scoop (or tablespoon) scoop dough out onto prepared baking sheet. Cookies won’t spread while baking, so no need to leave a lot of space in between each scoop.
Bake for 10 minutes, or until the bottoms of the cookies just begin to brown.
Cool cooking on baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Cookies will be soft right out of the oven, but will firm up a bit as they cool.
If you’re a fan of nut butter, you’re in for a delightful treat. We’re about to introduce you to a luscious homemade creation that combines the rich flavors of white chocolate and coffee into a smooth and creamy almond butter. Say hello to White Mocha Almond Butter – it’s like spreading a cozy coffee shop experience onto your morning toast.
Spread the almonds on a baking sheet in a single layer.
Roast for about 10-12 minutes until they turn slightly golden and fragrant. Be careful not to overcook, as they can quickly go from golden to burnt.
2. Cool the Almonds:
Let the roasted almonds cool for a few minutes.
3. Blend the Almonds:
Transfer the roasted almonds to a food processor or high-powered blender.
Start processing at low speed and gradually increase it to high.
Blend until the almonds turn into a smooth and creamy almond butter consistency. This process can take 10-15 minutes, depending on your equipment. Be patient; it’s worth it!
4. Add the Flavor:
While the almond butter is still warm, add in the white chocolate chips, instant coffee granules, powdered sugar, salt, and vanilla extract.
Taste your white mocha almond butter and adjust the sweetness or coffee flavor to your preference by adding more powdered sugar or instant coffee if needed.
6. Store:
Transfer your creamy white mocha almond butter to an airtight container. It can be stored at room temperature for a week or in the refrigerator for up to two weeks. If it lasts that long!
7. Enjoy:
Spread this delectable creation on toast, pancakes, waffles, or use it as a dip for apple slices. You can even use it as a unique ingredient in baking or as a topping for ice cream.
White Mocha Almond Butter is a versatile and indulgent addition to your kitchen. Whether you’re looking to elevate your breakfast routine or want a tasty and unique ingredient for your desserts, this recipe has got you covered. Plus, it makes a wonderful homemade gift for the nut butter aficionados in your life. So, grab your almonds, whip out your food processor, and indulge in the creamy, coffee-infused good ness of homemade White Mocha Almond Butter. Your taste buds will thank you!
Estimated Nutrition Per Serving
Calories: 120
Total Fat: 10g
Saturated Fat: 2g
Cholesterol:1 mg
Sodium: 35mg
Total Carbohydrates: 5g
Dietary Fiber: 2g
Sugars: 2g
Servings: 24
Protein: 4g
I’ve been off of caffeine since before John and I started trying to get pregnant. When I used to enjoy a daily cup (or two), I never felt as though I needed the jolt to get my day started (I’ve always been a morning person), but if I didn’t have my daily dose of caffeine, I would inevitably get the dreaded withdrawal headache by the afternoon.
My solution was to slowly wean myself off by gradually increasing the ratio of decaf:caf in my morning coffee. After a couple of weeks or so, I didn’t miss the caffeine one bit!
I’m still off of caffeine for the most part since I’m nursing Lily – I do savor a small cup of coffee every weekend when John makes a pot – but I just had to make a mocha-flavored almond butter.
White mocha, actually.
That’s white chocolate + coffee. In homemade almond butter. What’s not to love?!
I’ve never had the decadent-sounding white mocha beverage from Starbucks, but it was the inspiration for this deliciously thick and creamy almond butter.
The coffee flavor (from instant espresso powder) is subtle, so add more according to your taste preference.
I’m pleased to bring you a review of – and host a giveaway for – the tasty line of Food Should Taste Good chips; the headquarters of which are just a few towns over from where I live. Needham, MA is the home of this company that produces a variety of delicious chips made with real, wholesome ingredients.
The package I received included a full bag of each of the following flavors: Cheddar, Chocolate, Blue Corn, and Kettle-Cooked Sweet Potato.
The first bag I ripped into ended up being my favorite, although I enjoyed all of the four flavors.
The cheddar tortilla chips boast a real cheddar flavor, (none of that artificial aftertaste that other cheese-flavored chips have), and are super addictive at only 7 grams of fat per serving. These crunchy chips are hearty enough to use for dipping, but the cheddar flavor is so good I suggest eating them solo!
I was expecting a dessert-like taste when I dipped into the chocolate tortilla chip bag, but these rectangular-shaped chips are more savory than sweet. A nice compliment to the mellow chocolate flavor would be a freshly made strawberry salsa.
Ah, the classic blue corn tortilla chip! We dunked these tasty little gems (which are actually pretty low in sodium at 80 mg per serving!) into guacamole for the perfect Mexican feast precursor.
A departure from the tortilla chips were these kettle cooked sweet potato chips, which taste precisely like what they should: sweet potatoes. Sweet potatoes, oil, and sea salt are the only ingredients in these crispy chips, and the sweet potato flavor really shines through.
Start by heating olive oil in a pan over medium heat. Add minced garlic and grated ginger, sautéing for about 1-2 minutes until fragrant.
Add the chickpeas to the pan and stir well to combine. Cook for about 5-7 minutes until the chickpeas are slightly golden and crispy.
Cook the Vegetables:
In a separate pan, heat a bit of olive oil over medium heat. Add the assorted chopped vegetables and sauté for 5-7 minutes, or until they’re slightly tender yet still crisp.
Combine and Season:
Combine the sautéed chickpeas and vegetables in a large bowl. Add low-sodium soy sauce, sesame oil, honey or maple syrup (if using), and toss to coat the mixture evenly. Adjust salt and pepper to taste.
Serve:
Serve the stir-fry over cooked brown rice or quinoa, garnished with fresh cilantro or green onions for added flavor and color.
Giveaway
Want to try some Food Should Taste Good chips for yourself? For a chance to win a sample box in the mail, leave a comment on this post by Monday, May 20th. A winner will be randomly chosen and contacted for their mailing address.
So hard in fact, that I made these doughnut cake pops before I could even polish off their predecessors.
Yep, having both versions in the fridge at once was pretty dangerous.
These are much more similar to actual cake pops considering I used leftover baked doughnuts… Angela’s Chocolate Chip Whole Wheat Doughnuts with Chocolate Chip Cookie Dough Glaze to be precise.
If you haven’t yet seen Angela’s mouthwateringly delicious and insanely creative doughnuts, be sure to hop on over to Oh She Glows (via either of the links above) to read her post and drool over her photographs.
I winged it with the ratio of crumbled doughnut to cookie dough glaze, and was pleased with the resulting texture.
1 cup finely crumbled Chocolate Chip Whole Wheat Doughnuts
2 Tbsp Chocolate Chip Cookie Dough Glaze (or more if needed)
1/4 cup grain sweetened chocolate chips
Directions
In a small bowl, stir together the crumbled doughnuts and glaze. If the mixture is too dry, add a bit more glaze just until it comes together.
Using a mini ice cream scoop or small spoon, scoop out spoonfuls of the mixture and roll into 6 balls using your palms.
Place doughnut cake balls on a parchment-lined plate and chill in the fridge until firm, about 1 hour. Once they’re firm, push a lollipop stick (or wooden skewer) into each doughnut cake ball.
Melt the chocolate chips one of two ways: place in a heat-proof bowl and microwave in 30 second increments, stirring in between each, until chocolate is fully melted; OR place in a heat-proof bowl set over a pot with 1 inch if simmering water and stir until melted.
Holding on to the sticks, dip each doughnut cake pop into the melted chocolate and either place stick-up on a piece of parchment paper or stick-down in a marble-filled glass. Chill until the chocolate is set, at least 30 minutes.
Estimated Nutrition Per Serving
Calories: 150 kcal
Fat: 9g
Saturated Fat: 3g
Cholesterol: 15mg
Sodium: 75mg
Carbohydrates: 16g
Fiber: 1g
Sugar: 9g
Protein: 2g
Please note that nutrition values are approximate and can vary based on the specific ingredients and quantities used in the recipe. It’s always a good idea to calculate the precise nutritional information based on the exact ingredients and amounts you use.
*You can also “paint” on the chocolate using a small spoon.
As the leaves begin to change and a chill fills the air, it’s the perfect time to indulge in the warm and comforting flavors of fall. And what better way to do that than with a batch of homemade Pumpkin Muffins with Spiced Cream Cheese Filling? These delightful treats are the embodiment of autumn in a single bite, combining the earthy sweetness of pumpkin with the rich creaminess of spiced cream cheese. Get ready to embark on a culinary journey that will leave your taste buds craving more.
Name
Pumpkin Muffins with Spiced Cream Cheese Filling
Cuisine
American
Prep Time
15 minutes
Cooking Time
20 minutes
Total Time
Approximately 35-40 minutes
Servings
12 muffins
Yield
12 muffins
Ingredients
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon ground ginger
1/2 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 cup canned pumpkin puree (not pumpkin pie filling)
1 teaspoon vanilla extract
Instructions
1. Preheat Your Oven:
Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners.
2. Make the Pumpkin Muffin Batter:
In a medium-sized bowl, whisk together the flour, baking powder, baking soda, salt, and all the ground spices (cinnamon, nutmeg, cloves, and ginger). Set this dry mixture aside.
In another larger bowl, cream together the softened butter and granulated sugar until the mixture is light and fluffy. Beat in the eggs one at a time, ensuring each is fully incorporated. Stir in the pumpkin puree and vanilla extract.
3. Combine Wet and Dry Ingredients:
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix; you want the batter to be well combined, but a few lumps are okay.
4. Prepare the Cream Cheese Filling:
In a separate bowl, blend together the softened cream cheese, sugar, and spices (cinnamon, nutmeg, cloves, and ginger) until smooth and well combined.
5. Assemble the Muffins:
Spoon a small amount of pumpkin muffin batter into each muffin liner, filling each about one-third full. Add a dollop of the spiced cream cheese filling to each muffin cup. Top with another spoonful of pumpkin muffin batter until the cups are about two-thirds full.
6. Bake and Enjoy:
Place the muffin tin in the preheated oven and bake for approximately 20-25 minutes or until a toothpick inserted into the muffins comes out clean.
7. Cool and Serve:
Allow the muffins to cool in the pan for a few minutes before transferring them to a wire rack to cool completely. Once cooled, you can enjoy these delightful Pumpkin Muffins with Spiced Cream Cheese Filling.
These Pumpkin Muffins with Spiced Cream Cheese Filling are a fantastic way to celebrate the flavors of autumn. The tender and moist pumpkin muffins combined with the creamy, spiced cream cheese filling create a harmony of tastes and textures that will leave you craving more. Whether you enjoy them for breakfast, as an afternoon snack, or as a sweet ending to your day, these muffins are sure to become a seasonal favorite in your household. So, gather your ingredients, preheat your oven, and savor the taste of fall with each delightful bite. Happy baking!
Estimated Nutrition (Per Serving):
Calories
280 calories
Total Fat
14g
Saturated Fat
8g
Cholesterol
75mg
Sodium
320mg
Total Carbohydrates
33g
Dietary Fiber
2g
Sugars
16g
Protein
4g
What better way to usher in the month of October than with a pumpkin muffin recipe?! Now that pumpkin puree is once again sprouting up on grocery store shelves, (still can’t find it? Try my recipe for homemade pumpkin puree), pretty much all I can think about is pumpkin-flavored fall goodies.
I’ve made dozens of pumpkin quick breads and muffins over the years, but my favorite recipe by far is Ellie Krieger’s. In true “Lauren form”, I tweaked her pumpkin muffins a bit to suit my preferences by:
cutting out some of the sweetener (Ellie’s recipe calls for almost 1 cup of sweetener between the sugar and molasses… these are muffins, not cupcakes!)
using all whole wheat pastry flour instead of half all-purpose (personally, I can’t discern a noticeable difference in texture when I use this type of flour in place of the all-purpose variety for muffins or quick breads)
As for the cream cheese filling, credit must be given to Jessica of How Sweet It Is with her Double Decker Pumpkin Bread.
I completely swooned when I saw the photos and read the description of this enticing cream cheese-stuffed pumpkin bread, and immediately had visions of pumpkin muffins with cream cheese filling.
Even when you, as the baker, know about the hidden surprise tucked into the muffins, you can still appreciate that moment when you bite into the tender spiced bread to reveal the sweet creamy filling.
Do I even have to describe how delicious these muffins are?
The aroma alone is enough to conjure images of crackling fireplaces, impossibly blue autumn skies, mugs of steaming apple cider, soft wool blankets, and flame-colored trees. The warmth of the pumpkin pie spices and the deep caramel notes from the molasses and brown sugar compliment each other beautifully in the muffins. The sweet spiced cream cheese filling is the perfect finishing touch… think of it as a healthier version of frosting tucked into each muffin.
Pumpkin Muffins with Spiced Cream Cheese Filling
adapted from and inspired by Ellie Krieger and Jessica, respectively, both linked above
makes 12 muffins
3 oz 1/3-less-fat neufchatel cream cheese, at room temperature
1 Tbsp evaporated cane juice or granulated sugar
1/2 tsp ground pumpkin pie spice
*I am in full support of slathering any leftover spiced cream cheese onto a muffin half :).
With Memorial Day weekend, we herald in the unofficial start of summer… and summer to me means berries. Sure, you can buy berries year-round nowadays, but they taste soooo much better if you wait until they’re actually in season!
It’s around this time of year that I finally tire of eating apples and get excited for summer produce. I picked up my first package of organic strawberries of the season the other day and demolished half of it while hovering over the sink. I somehow managed to set aside a few for these mini muffins (and doughnuts); the batter of which is mixed in just one bowl.
Name
One Bowl Mini Strawberry Banana Muffins + Doughnuts
Cuisine
Dessert
Prep Time
15 minutes
Cooking Time
15 minutes
Total Time
30 minutes
Servings
36
Yield
36
Mini muffins!
Perhaps it’s because I spend every day staring at Lily’s mini fingers, mini toes, and mini – well – everything that I was inspired to turn the overripe banana, and previously mentioned succulent strawberries, sitting on our counter into mini muffins and doughnuts.
In a country obsessed with oversized food items (have you been to a bakery lately? My gosh.), it’s fun to make (and eat) miniature versions of your favorites from time to time.
The only problem with mini baked goods is that it’s way too easy to just pop ‘em into your mouth.
Yes, I photographed this muffin with a tiny bite taken out of it so you could see how moist and tender they are, but – who am I kidding – the rest of the muffins and doughnuts were eaten whole ;).
Now this batter is really more of a muffin batter… so when I say “doughnuts”, please take that term with a grain of salt. Mini muffins are fun, but mini doughnuts might be even more fun; hence why I greased up my mini doughnut pan as well.
Happy Memorial Day weekend (and FOURTH wedding anniversary to my amazing husband, John!).
1. I have never been more proud to be from Boston (well, technically I was born in Newton, MA… moved to PA, and now live in another Boston suburb).
Last week was a roller coaster of emotions: devastation, outrage, fear, confusion, anticipation, hopefulness, satisfaction, comfort, and pride.
To the incredibly courageous and diligent members of the Boston Police Department, FBI, SWAT team, bomb squad, and all others who spent countless hours hunting down – and finally capturing – the suspects (whose names do not deserve to be mentioned) of the Boston Marathon Bombing: THANK YOU a million times over. Your perseverance ensured our safety and proved to the entire world that we are BOSTON STRONG. If I could cook you all a huge meal to show my appreciation, respect, and love I would!
2. Watching coverage of the lives lost at the marathon finish line hit me especially hard now that I am a mom. What a scary and potentially dangerous world I have brought my dear daughter into.
I feel grateful that Lily is not yet old enough to understand what happened, but as a responsible parent I will one day have to do my best to explain to her that unfortunately this world is not always kind or fair; nor does it always make sense.
I will also point out to her – however – that the overwhelming love, support, and spirit exhibited by the first responders, EMTs, doctors, and all other residents of this incredible city overshadowed the evil unleashed by those people who so selfishly took the lives of 29 year old Krystle Campbell, 23 year old Lu Lingzi, and 8 year old Martin Richard and wounded over 170 others.
What we need to remember are not the names or faces of the suspects, but those of the innocent people whose lives were so prematurely lost. We will remember them always, and memorialize their short lives not only on every future Marathon Monday, but also every time we think about the spirit of our great city of Boston.
3. I do have a few new recipes in the works, but wanted to devote this Monday Musings post to my thoughts on the atrocities of last week. If you’re still reading this post, I ask that you please take a moment of silence in remembrance of those who lost their lives, appreciation for those who provided aid, and support of Boston… a city full of heart that I am proud to call home.
1. Prior to being contacted by a representative of the company to sample their range of products, I had never heard of FOCO coconut water… but of course I jumped at the chance to try it as I love coconut water.
So far I’ve been really impressed with those I’ve tried, and just check out the variety of fun flavors (pink guava, pineapple, pomegranate, regular, mango, and lychee)!
2. We’ve attempted two grocery shopping trips with Lily in tow, and both were rather disastrous… and by that I mean she was NOT a happy camper. Our temporary solution is for John to do the grocery shopping on the weekends.
I’ve benefited from this new set-up in many ways, one of them being the fun snacky items John picks out that I would otherwise overlook.
A few of note: Trader Joe’s Peanut Butter Filled Pretzels (insanely addictive) & Freeze Dried Mango (strangely crunchy, but delicious), and Whole Foods Organic Dried Mango (basically all-natura, one-ingredient fruit leather).
3. Every now and then I come across a song (or a few) that I instantly become obsessed with, immediately download from iTunes, and proceed to play on repeat until I either a) learn the lyrics by heart or b) become sick of it/them.
My current picks are Half Moon by Blind Pilot and Lego House by Ed Sheeran (the unplugged version which – by creepy coincidence – JUST came on the radio via Acoustic Sunrise as I typed its… not joking!!).
4. Which brings me to my next musing. If you’re in the Boston area and aren’t listening to Acoustic Sunrise on 104.1 Sundays from 7-11 AM, you are missing out!
Make it a new weekly tradition.
5. You know how certain men just look better scruffy (case in point: Russell Crowe in Gladiator & Viggo Mortensen in The Lord of the Rings)?
Yes.
Well, my latest favorite scruff-ified celebrity is Thirty Seconds to Mars frontman Jared Leto in the incredibly talented photographer Warwick Saint’s new series of photos.
