Chocolate chip cookies are a classic crowd-pleaser. Pure semi-sweet chocolate chips are sure to score big, but sometimes a fun variation in the classic can be quite satisfying. Oatmeal chocolate chip cookies have been a huge hit, but my personal favorite is adding dried fruit and nuts. This variation that I made as a gift has dried cranberries and semi-sweet chocolate chips, the perfect combination of tart and sweet.
The recipe was taken from the side of Arm & Hammer Baking Soda.
~ 2 1/4 cups flour
~ 1 teaspoon baking soda
~ 1 teaspoon salt
~ 1 cup butter, softened
~ 3/4 cup granulated sugar
~ 1 teaspoon vanilla extract
~ 2 eggs
~ 2/3 cup semi-sweet chocolate chips
~ 2/3 cup dried cranberries
1. Preheat oven to 375°. In a small bowl, combine flour, baking soda and salt.
2. In a large bowl, combine butter, sugar and vanilla extract. Using electric mixer, beat until creamy. Beat in eggs.
3. Gradually add dry mixture and mix well. Stir in chocolate chips and dried cranberries.
4. Drop rounded teaspoonfuls onto ungreased baking sheet. Bake for 8 minutes or until lightly browned.
Have fun with these cookies by trying different variations with nuts, dried fruit and types of chocolate. You’ll be sure to find a favorite among your friends and family.
Farro is a delicious grain that provides a heartier texture to its healthy counterparts brown rice and quinoa. Ever since seeing recipes with farro instead of other health-nut grains, I decided I wanted to cook it up and see what it promised. One of my favorite ways to cook is to make different components and mix them all together to see what I get. That’s exactly what I’ve done here.
Different veggies may be used, and the amount of balsamic vinegar should be added in small amounts, tasting as you go to perfect based on your individual taste buds.
> 2 cups brussels sprouts, cut in half
> 2 cups carrots
> 1 red onion, chopped
> 1 tablespoon olive oil
> 1 cup farro
> 3 tablespoons balsamic vinegar
> salt and pepper
Preheat oven to 400°. Place brussels sprouts, carrots and onion in baking dish and drizzle with olive oil. Season with salt and pepper. Roast veggies for 30 minutes, or until light brown and tender.
Meanwhile, cook farro as directed by packaging. Bring farro and water to boil and reduce to simmer, cooking for about 20 minutes or until done.
Combine roasted veggies and cooked farro in large bowl and dress with balsamic vinegar. (Olive oil may be added as well to tone down the strong balsamic flavoring.) Season with salt and pepper.
Makes 4 servings.
In a quest to find delicious gluten-free recipes that gluten eaters will enjoy as well, I stumbled upon peanut butter whimsies – a buttery treat that requires no baking. Almost always when peanut butter is involved, the result is most delightful due to the rich flavor and filling nature of peanut butter. With few ingredients, these cookies will leave your kitchen smelling delicious and those who pass through yearning for some of the delivious treat. After one bite, you won’t be able to resist another.
The recipe was taken from the Family Cookbook Project website.
~ 2 cups sugar
~ 1/2 cup almond milk (or regular milk)
~ 1/4 cup butter
~ 1 cups peanut butter
~ 3 cups rolled oats
1. Mix sugar, milk and butter in a saucepan. Bring to a boil.
2. Add peanut butter and stir until smooth. Add oats and stir until well-integrated.
3. Drop spoonfuls onto wax paper. Cool and enjoy!
These treats are simple and quick to make and they’ll be sure to please the entire crowd. They taste great right after they cool or several days later. Be sure to have a glass of water or milk on hand as these are quite the decadent treats.