Cookies
Snickerdoodles
Sheltering in Place, a new phrase we coined during the COVID-19 pandemic will have many memories for all of us. I am trying to make fun and joy filled memories for my grandchildren so when they ask for Gammie to make a special recipe, I jump to it! Plus it is a great excuse for a Sunday drive to make a stop and drop (homemade soup and cookies) that includes a social distancing visit with some of the grandkids in their back yard. This week Sophie asked me if I had ever made Snickerdoodles. I hunted through my recipe files and found my well used and well loved recipe card for Snickerdoodles. Picky Ricky the Growing Weisser Food Critic of course had to give the cookies a taste test and he gave them a thumbs up!!!!!
Ingredients
1 cup butter
1 ½ cups sugar
2 teaspoons vanilla
2 eggs
2 ¾ cups flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1 ½ teaspoons cinnamon
½ teaspoon salt
COOKIE ROLLING COATING MIXTURE
3 Tablespoons sugar
2 teaspoons cinnamon
Mix butter and sugar and cream until smooth. Add eggs and vanilla and mix until well combined. Sift and add flour, soda, cram of tartar and salt and add to cream mixture. Stir or beat until soft dough results. Chill dough for 30 minutes to a few hours. Make balls (1 teaspoon each makes 8-9 dozen, 1 Tablespoon each makes 3-4 dozen). Roll balls in cinnamon sugar mixture. Bake in 375 degree oven-10 minutes for teaspoon sized balls and 16 minutes for tablespoon sized balls. Allow cookies to cool and enjoy. Cookies should be soft and chewy.
Sophie was super excited to taste the snickerdoodles!!!
Oat and Quinoa Granola Bar
During this time of “sheltering at home” you may find yourself with your stash of favorite granola bar disappearing quickly. Here is a DELICIOUS and fun to make granola bar that will have your kids asking for more. The awesome thing about this recipe is you can make it with all kinds of variations and it will always taste YUMMY.
Ingredients
1 ½ cup old fashioned oats
¾ cup quinoa
¾ cup raisins, dried cranberries or dried apricots coarsely chopped
½ cup chopped nuts
⅓ cup unsweetened coconut
2 Tablespoons chia seed or flaxseed
1 Tablespoon coconut oil
⅓ cup honey
½ cup creamy almond butter or natural peanut butter
¼ cup mini chocolate chips or chopped bittersweet chocolate
Spread oats and quinoa on a baking sheet and bake in a 350 degree oven for 8-10 minutes until lightly brown. In a medium sized bowl mix baked oat/quinoa mixture and dried fruit, nuts, coconut, chia seed and chocolate. Place coconut oil, nut butter, honey and salt in a 2 cup microwave proof bowl or measuring cup and heat on high for 1 minute, stirring at 30 seconds. Pour nut butter mixture over oat mixture and stir until combined. Press into a 9 inch square or 10×7 inch pyrex coated with coconut or canola cooking spray. Bake 15 minutes until lightly browned. Allow to cool and cut into 16 bars. Store in an airtight container and they last for 1 week. This is a great tasting, crunchy and full of fiber and protein. Have fun experimenting with different combinations of dried fruit and nuts. I made one batch with dark chocolate covered macadamia nuts and raisins and one batch with no nuts and mini chocolate chips.
Baking and Teaching
Baking cookies is one of my favorite things. To be included as a “Favorite thing” however, cookies must include chocolate. Now that we have that out of the way, let’s talk about why I love cooking with my kids. For one thing, it is a great lesson in patience. One I need often. It is also a super fun way to teach math! I like to have the kids practice counting and I always give a quick lesson about fractions (hoping one day the lesson will stick). Baking is also a great way to teach cooking skills in a safe environment. I handle the oven part, but there are lots of measuring, stirring, pouring opportunities for the kids.
I’m listening to a great book that stressed how important it is to teach our kids something, then give them the opportunity to figure it out (remember the patience lesson I talked about. here it is!!). Yes there will be messes and mess ups, and the process will be slow, BUT letting them do it themselves builds their confidence and problem solving skills!
My favorite part about baking together is of course, eating together at the end!
This Oatmeal Chocolate Chip recipe is one of our favorites. It just so happens to be the recipe on the back of the bags of Trader Joe’s Gluten Free Oats. This recipe is also gluten free. HORRAY!! As a happy accident, I didn’t have enough sugar for the recipe so I substituted maple syrup. BOY OH BOY was it delish and perfect for FALL paired with the oats and peanut butter in this recipe!! I hope you enjoy these as much as we do.
Ingredients
1/4 cup butter, softened
1/2 cup pure maple syrup
3/4 cups brown sugar
2 eggs
1 tps vanilla
1 1/4 …
Read MoreHigh Protein, High Fiber Oat Chocolate Chip Lactation Cookies
When you are a nursing mom and your baby starts to wiggle and grow, sleep through the night and seems to want/need more breast milk…..this delicious cookie may just do the trick.They are easy to make and can be stored in the freezer for a quick nutritious treat. Remember to use Brewer’s yeast and NOT nutritional yeast. This delicious lactation cookie recipe is similar to the other one we tried but uses whole wheat flour for more fiber and has extra protein with the addition of more peanut butter to the dough. You can add an extra bit of fiber by adding raisins. Watch out because your husband and other family members will be sneaking these when you are not looking -they are that delicious. For more information on herbs and nutritional supplements that can improve your milk supply if you are a nursing mama click here. Here are two other recipes that we have tried-one a bar and one a cookie and we also added brewer’s yeast to our favorite bran muffin recipe.
Ingredients
1 cup butter
1 cup sugar
1 cup brown sugar
4 Tablespoons water
2 Tablespoons of flax seed meal
2 large eggs
1 teaspoon vanilla
2 cups whole wheat flour
2 teaspoons baking soda
1 teaspoon salt
3 cups of whole oats (not instant or quick oats)
1 ½ cups chocolate chip
½-1 cup raisins optional
4 Tablespoons Brewer’s Yeast (NOT nutritional yeast)
½ cup peanut butter (we used Trader Joe’s natural)
Stir the flax seed meal and water together in a small bowl. Blend butter and sugar until creamy. Add eggs one at a time and add vanilla and blend until fluffy. Measure flour, baking soda and salt into a small bowl and pour into mixer. Blend on medium speed until mixed …
Read MorePumpkin Oatmeal Chocolate Chip Cookies
PUMPKIN, PUMPKIN, PUMPKIN…who doesn’t love pumpkin baked goods at this time of year. This one is a show stopper. I modified an old family favorite recipe to bring you this healthier version with just as much taste and a wonderful texture. It is hard to eat just one!
I made a batch of these for a women’s gathering tomorrow and I know they will be gone in a flash. They are so moist and delicious, you can not eat just one!!!
Pumpkin Oatmeal Chocolate Chip Cookies
1 cup oat flour
1/4 cup flax meal
1 cup whole wheat flour (or almond flour or coconut flour)
2 cups oats
1 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons cinnamon
1 teaspoon ground ginger
1 teaspoon ground cloves
1/2 cup coconut oil
1/2 cup butter (you can use 1 cup total coconut oil instead of 1/2 coconut oil 1/2 butter)
3/4 cup firmly packed brown sugar
3/4 cup coconut sugar (can use brown sugar here as well)
1 egg
1 teaspoon vanilla
1 cup organic pumpkin puree (not the pumpkin pie filling that has spices in it already)
1 cup chocolate chips
1 cup chopped walnuts
1 cup raisins (optional)
Preheat oven to 350 degrees. Measure first 9 ingredients (flour, dry ingredients and spices) in a medium sized bowl. Cream the butter, coconut oil and sugar with a mixer until light and fluffy. Add egg and vanilla and blend. Add the canned pumpkin alternately with the dry ingredients to the creamed mixture and mix until blended. Stir in the chocolate chips, walnuts and raisins and stir until blended. Drop by tablespoonfuls onto a lightly greased cookie sheet and bake for 15-20 minutes. Makes 2 dozen large cookies or 3 dozen medium cookie. Enjoy!
Here are the ingredients for the original recipe, if …
Read MoreFavorite Go To Meals Right Now
Dinner prep time gets crazy around my house! I only have one kid. But I usually find myself like this
or feeding him some type of snack so that I can actually get dinner on the table at a decent time. So I have been trying to think of and plan some easy go to meals that I can prep ahead of time or not have to even look at a recipe.. Even though most of the time I look up something! I also know spring and summer is crazy time for sports and school ending and vacations… so we all need some ideas of how to make dinner a win!
- Barbecue- Who doesn’t love a good old barbecued meat that you can add some sides to. Thank you husband for manning the grill
- Roasted Vegetables- oil them, season them and throw them in the oven
- Quinoa or Tabbouleh- add some veggies and dressing and perfection
- Mexican- can’t go wrong with some ground turkey or crock pot chicken and all the fixings
- Crock pot chicken- so many options
- Salad- Add some meat for a full meal, do a green salad with veggies, some fruit and nuts for an extra flair,
- Omelets- a great go to for last minute!
- Breakfast for dinner
- Pizza- Trader Joe’s dough and some toppings galore
- Turkey burgers
Trader Joes Favorites:
- Masala burgers
- frozen pizza
- Chili lime burgers
- Orange chicken with stir fry veggies
Here are some recipes of our favorite go to meals:
wow enchilada casserole: A Growing Weisser Favorite!
Ground Turkey Mediterranean Salad
What are your go to meals in times that are really busy?
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Sprinkled with Love Sugar Cookies
We are in full on “SPRINKLES” mode!! This weekend is our Sprinkled with Love Baby Shower to celebrate Bethany and the soon-to-be newest girl addition to the family! We are so excited!!
I decided to try a fun new Sugar Cookie recipe that looks so pretty and delicious for the shower! Probably the most fun part of the process was that Sophie wanted to be my “helper”. She may have been a little more excited to eat the cookies than to bake them but it was pretty special for me to share my passion for baking with this cutie 🙂
1 Cup Unsalted Butter
1 Cup Sugar
1 Large Egg
1 Tsp Vanilla
2 1/4 Cups All Purpose Flour
1/2 Tsp Baking Powder
1/2 Tsp Baking Soda
Sprinkles for Rolling (I used 1/2 cup of Rainbow Sprinkles)
Parchment Paper
Directions:
- Preheat oven to 350 degrees. Cover cookie sheets with parchment paper.
- In a small bowl, combine flour, baking powder, and baking soda. Set aside.
- Cream butter and sugar until light and fluffy. Add egg and vanilla and mix until combined. Add dry ingredients and mix until dough is formed.
- Pour sprinkles onto a plate to create a flat layer. Roll dough into bowls and then roll into the sprinkles until covered. Set on the cookie sheet and slightly flatten each cookie ball.
- Bake for 12 minutes.
- Remove cookies from oven and let them cool for 15+ minutes (I was surprised how long it took these cookies to cool. Do not remove them from the parchment paper until cooled.)
Makes approx 20 cookies
We love to hear when you try the recipes we post! Leave a comment here or on any of our social media accounts 🙂
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Yosemite Bars
When I was young and our family used to go on road trip vacations, my mom would always make a batch of these yummy bars to take with us. They are filled with oats and nuts and some dark chocolate goodness. Yosemite was one of our favorite family vacation spots-thus the name of these family favorites.
Yosemite Bars
1 cup butter
2 cups brown sugar
2 eggs
2 teaspoons vanilla
2 ½ cups flour (you can use gluten free flour)
3 ½ cups oats
1 teaspoon baking soda
1 teaspoon salt
Chocolate Filling
1 (12 oz) package chocolate chips
2 Tablespoons butter
2 Tablespoons vanilla
1 can sweetened condensed milk
1 cup chopped walnuts
Make chocolate filling by melting chocolate chips, 2 TBS butter and 2 TBS vanilla and the sweetened condensed milk in a double boiler. You can melt these ingredients in a large glass container in the microwave, but you have to watch it very carefully so it does not burn. When melted allow to cool a bit and then stir in chopped nuts.
Cream 1 cup butter and brown sugar. Add eggs and 2 teaspoons vanilla and mix thoroughly. Add flour, soda, salt and oats and mix until blended. Pat 2/3 of dough into a greased 9 x 13 pan. Spread chocolate filling over uncooked dough and pat remaining 1/3 of dough on top. Bake in a 350 degree oven for 30 minutes or until top is golden brown. Let cool and cut into squares. Makes at least 24 bars. These bars freeze well and travel well, so bake a batch for your next trip to Yosemite.
Mint Brownies
Christmas wouldn’t be Christmas without baking cookies and preparing delicious family traditional recipes. These mint brownies are one of our family favorites…..Rich and delicious dark chocolate with a creamy minty frosting and dark chocolate glaze…
Ingredients
6 squares bittersweet chocolate
1 ½ cups butter
4 eggs
2 cups sugar
2 teaspoons peppermint extract
1 cup flour
½ teaspoon salt
1 cup chopped walnuts
2 cups powdered sugar
2 Tablespoons milk
3-5 teaspoons green food coloring
Melt 4 squares chocolate and 1 cup butter in the microwave. Start with 20 seconds and stir well them continue 15 second intervals stirring after each microwave until melted. Mix eggs, sugar, ½-1 teaspoon peppermint, flour and salt into a mixing bowl. Pour chocolate melted mixture into bowl and stir until blended. Add chopped nuts and stir. Pour into greased 9 x 13 pan for thin brownies or a 9-inch square pan for thick brownies. Bake in a 350 degree oven , 25-30 minutes for thin brownies and 40-45 minutes for thick brownies. Test with a toothpick to make sure they are done in the middle. Cool and frost.
Frosting
Mix 4 Tablespoons soft butter, 2 cups powdered sugar, ½-1 teaspoons peppermint extract, milk and green food coloring. Stir until soft and spreadable. Spread on cooled brownies. Melt remaining 2 squares of bittersweet chocolate with 4 Tablespoons butter. Stir until pourable. Drizzle chocolate glaze over frosting.
Chill and cut into small squares.
- 6 squares bittersweet chocolate
- 1 ½ cups butter
- 4 eggs
- 2
Carrot Cake Breakfast Cookies
We are rejoicing today because after a 9 month and 1 week wait….our KITCHEN IS FINALLY FINISHED!!! I spent the entire afternoon baking in preparation for a baby shower for our 10th grandchild. My heart is bursting with joy to be the blessed Gammie that I am. Children are a gift from the Lord and grandchildren are a double blessing. Watching my girls be moms to their children is one of the most amazing aspects of my life. I am so proud of the job they are doing. Motherhood is the hardest job in the world but it has the biggest payback when you see your own children passionately focusing on passing on many of the intentional things you taught them about love and servant leadership. We love to celebrate new birth and this weekend we will be celebrating Baby Boy Banihashemi due to arrive at the end of October. His mom and big sister Sophie will be here for the weekend along with cousin Garrett and his mommy.
Here is the finished kitchen……
So today I tried out my new ovens by baking a new recipe called Carrot Cake Breakfast Cookies.
Ingredients
2 ½ cups old fashioned oats (gluten free if necessary)
¾ cups flour (gluten free if necessary)
¼ cup coconut sugar
1 teaspoon baking powder
¼ teaspoon baking soda
2 teaspoons cinnamon
½ teaspoon nutmeg
⅓ teaspoon cloves
12 teaspoon ginger
⅛ teaspoon salt
½ cup almond milk
¼ cup maple syrup
1 egg (make flax egg out of 1 TBS flax meal and 2 ½ TBS water, mix well and let sit a few min)
2 teaspoons vanilla
1 cup grated carrots
Preheat oven to 350 degrees.
Mix all dry ingredients in a medium sized bowl. Mix all wet ingredients in a small bowl. Combine wet …