Cranberry White Chocolate Chip Cookies

Yesterday I experienced something I haven't experienced since I was a senior in high school. I was stung...bitten...whatever...by a yellow jacket. That little bugger flew up my pant leg somehow and got me right on the ankle bone. I remember they used to get me all the time when I swam in my best friend's pool in the summertime. OUCH! Thank goodness for baking soda...and cookies! Cookies make everything better. Right?!


This is one of my most favorite cookies. I make these at work and they are a huge hit with campers...and staff. These cookies are also fantastic in bar form!

Cranberry White Chocolate Chip Cookies
by theUngourmet

makes about 5 dozen cookies

Print recipe

2 1/2 cups all-purpose flour
1 tsp baking soda
1 tsp salt
1 tbsp ground cinnamon
1 cup butter, softened
3/4 cup packed brown sugar
3/4 cup sugar
1 tsp vanilla extract
2 large eggs
2 cups dried cranberries
2 cups white chocolate chips

Preheat oven to 375 degrees. In a small bowl, combine the flour, baking soda, salt and cinnamon. In an electric mixer, using the paddle attachment, beat the butter and sugars until creamy. Add the vanilla and eggs. Gradually add the flour mixture. Add the cranberry and chips.

Scoop tablespoon sized portions onto a baking sheet (spaced about 1" apart) and bake for 9-11 minutes until golden brown. Cool on a wire rack.

Hope you all had a fabulous week. Remember to steer clear of those darn bees! ;)

Happy Weekend!




Read more...

bittersweet chocolate cranberry pecan and toasted coconut oatmeal cookies

We recently sold our home of ten years and are currently in the process of purging, packing, clearing and cleaning. It's a bit chaotic around here. If a stranger walked into my living right now they would swear I was some kind of a crazy hoarder! Boxes of belongings and bags of things no longer loved or needed are strewn about and I haven't been able to find a clear spot for baking in my kitchen for days now. Yesterday I managed to clear just enough counter space. I dug through the boxes and found my mixer and a couple of bowls and got busy. Packing doesn't seem nearly as daunting with a couple of warm cookies and a cuppa joe to snack on.

These cookies are full of yummy goodness! Bittersweet chocolate, dried cranberry, toasted pecans and toasted shredded coconut lovingly mixed with wholesome oats, stone ground whole wheat flour and ground golden flax...and a touch of brown sugar make for an oh-so-delightful sweet treat. These cookies will put a smile on your face and quite possibly a song in your heart. ;0)


bittersweet chocolate cranberry pecan and toasted coconut
oatmeal cookies
by theUngourmet

makes 2 dozen

Print recipe

3/4 cup Earth Balance or butter, softened
1 egg
1 tsp coconut extract
1 tsp vanilla extract
1 cup packed brown sugar
1 3/4 cup whole wheat flour
1 tsp baking powder
1/4 tsp baking soda
1/2 tsp kosher salt
1 tsp cinnamon
1 tbsp ground golden flax
1/2 cup bittersweet chocolate chunks
1/2 cup dried cranberry
1/2 cup toasted chopped pecans
1/2 cup toasted shredded coconut
2 cups quick cooking oats

Preheat oven to 375 degrees.

In a large bowl, beat the butter for 30 seconds until creamy. Add the egg, extracts and sugar. Mix well. In a medium bowl, combine the flour, baking powder, baking soda, salt, cinnamon and flax. Whisk well. Add the flour mixture to the egg mixture and stir just until combined. Fold in the chocolate chunks cranberry, pecans, coconut and oats.

Using a medium scoop, place dough balls onto a baking sheet and bake at 375 for 10-14 minutes. Cool on a wire rack.

Note: Some of you may be scratching your heads and wondering about my putting wheat into this recipe. I have been trying to put some wheat back into my diet but I'm leaving out dairy. So far it seems to be working out. I'm crossing my fingers.

Stay Tuned! I will be posting a giveaway for a fabulous wine tote in the next few days. You'll love this tote, it's perfect for the upcoming summer weather.

Have a beautiful day!






Read more...

oatmeal coconut dark chocolate and toffee chip cookies

I've mentioned Tiffany's blog, Eat at Home a few times recently. My life has been pretty hectic the past couple of months and I've found myself running out of inspiration in the kitchen, especially at dinnertime. Thank goodness for Tiffany's weekly menus, complete with shopping list and recipes. The recipes are affordable, easy to prepare and best of all, delicious. Another bonus is the fact that my son is enjoying these recipes. He is my picky eater so I'm always thrilled when I don't have to whip up a second meal for his dining pleasure.

Tiffany's weekly menus always include one dessert recipe. The weekly menu I chose for this past week included a recipe for cookies. Tiffany calls these gems "Way to a Man's Heart Cookies". Well, I think they should be named, "Way to ANYBODY'S Heart Cookies". They are packed with all sorts of scrumptious-ness. Oats, coconut, chocolate chips and Heath toffee chips are a heart warming combination to be sure.

I only made a couple of changes to the original recipe. I used dark chocolate chips in place of the semi sweet chips and I threw in a tablespoon of ground golden flax. The flax made me feel a little less guilty about consuming such sweet goodness.

I'll let you hop over to Eat at Home for the recipe. While you're there be sure and stay a while and have a peek around!

HaPpY mOnDaY!!

Coming up this week...A fabulous giveaway to celebrate year number two for theUngourmet. ;) Don't miss it!






Read more...

gingerbread bars with white chocolate dates and cashews

Each time I step foot in my local Trader Joe's it's as if an alien force has taken over my brain. I walk around in a haze (or maybe a fog...or a daze) like some sort of specialty food junkie. By the time I get to the checkout, my basket is filled with far more than I intended and I'm grinning from ear to ear. I've also spotted Pirate Joe so I get to pick out a candy or tangerine from the pirate chest. Life couldn't possibly get any better! It's hard enough to resist all of the goodness Trader Joe's has to offer throughout the year, but when Christmastime rolls around...Forget about it!

The last time I was shopping at TJ's I picked up a package of dates from the produce section. I had no real plan for them at the time but I figured I could find some yummy recipe to put them into. I ran across a recipe for white chocolate gingerbread blondies at Martha Stewart's website and I knew I wanted to tweak it a bit and add my dates and maybe a handful or two of cashews as well.

I love the way these bars came out. Moist. Spicy and sweet...but not too sweet. Such a nice holiday treat!

gingerbread bars with white chocolate dates and cashews
by theUngourmet ~inspired by Martha

Makes about 4 dozen 2-inch squares

1 1/4 cups all purpose flour
1 1/2 cups whole wheat pastry flour
1 1/4 tsp baking soda
1 tsp salt
1 1/2 tsp ground cinnamon
1 tsp ground nutmeg
1/2 cup chopped dates
2 1/2 sticks room temperature butter
1 cup packed dark brown sugar
1/2 cup baker's sugar
2 jumbo eggs
1 tsp vanilla extract
1 tsp fresh grated ginger
1/3 cup unsulfered molasses
1 1/2 cups white chocolate chips
1/2 cup chopped unsalted cashews

Preheat oven to 350 degrees. Line a 17x12 inch rimmed baking with foil or parchment paper. Lightly spray oil the foil or parchment paper.

In a medium bowl, whisk together the flours, baking soda, salt and spices. Add the dates and toss to separate (they tend to want to stick together).

In a large mixing bowl with an electric mixer, beat the butter and sugars on medium high until pale and fluffy. Add the eggs, one at a time, beating well after each addition. Scrape down sides of bowl with spatula as needed. Beat in the vanilla, ginger and molasses. Reduce speed to low and gradually add flour mixture just until combined. Hand stir in the white chocolate and cashews.

Evenly spread batter into prepared pan. Bake until edges are golden brown, about 25-30 minutes. Allow to cool completely in the pan in a wire rack. Cut into squares.

Print recipe

Yum! Try these. You will love 'em!






Read more...

cranberry orange thumbprints

Today I managed to make a fairly sizable dent in my Christmas list. I bet if I put my mind and jogging shoes to it I just may finish up a few days before Christmas Eve. This will most definitely be a record for me! I thought I'd better bake a batch of Cranberry Orange Thumbprints just in case my energy runs low.


Back in February I baked Daisy's Puerto Rican Shortbread Cookies. I loved this recipe so much that I decided to go with it again. I made a few changes to the shortbread as well as switching up the filling. I thought a cranberry orange filling would be fun and festive.


The cranberry orange filling is a wonderful choice. It's tangy and just a little sweet. I have to admit, I've been eating a few of these cookies with my morning coffee.


I think these are pretty enough to give as a gift. Who wouldn't love to receive home baked cookies for the holidays. Such a heart felt gift. I'm thinking Santa will be leaving me something extra in my stocking if he finds these little goodies along side his tall glass of milk. Ho! Ho! Ho! :D

cranberry orange thumbprints
by theUngourmet
adapted from Daisy: Morning, Noon and Night recipe

makes 30-36 cookies

1 cup whole wheat pastry flour
1 cup all purpose flour
1 cup almond flour
1/3 cup evaporated cane sugar
pinch of salt
2 sticks cold butter, cut into 16 pieces
2 large eggs, beaten
*cranberry orange jam

Preheat oven to 350. Line baking sheets with parchment paper.

In a large bowl combine the flours, sugar and salt. Cut in the butter until the dough is loose and crumbly. Add the eggs and stir until the dough is smooth.

Using a level tbsp for each, roll the dough into balls and set them about 1 1/2 inches apart on the prepared baking sheets. Press down firmly on the center of each dough ball with thumb to create a well for the jam. Spoon about 1/2 tsp of jam into each well.

Bake for 20-25 minutes until edges are golden. Cool completely before serving.

*Cranberry Orange Jam
16 ounce package of fresh cranberries
1/2 cup fresh orange juice
1/2 cup water
1 tbsp grated orange zest
6 tbsp of baker's sugar

In a medium sauce pan, bring all ingredients to a boil. Reduce heat to medium and allow to simmer for 30 minutes until berries are are tender and mixture begins to thicken. Allow jam to cool before adding to cookies dough.

Print recipe

Happy Shopping!








Read more...

easy pumpkin bars

Hope you all had a terrific Thanksgiving! My mother-in-law and sister-in-law prepared a delicious Thanksgiving feast. I contributed a couple of sides and a pumpkin pie. What a fantastic meal!

Every year I bake at least one pumpkin pie. Each and every time I put together my ingredients I end up with too much filling for one pie shell. This year I chose to make this yummy pie recipe from Weelicious. It was fantastic but once again I ended up with more filling than I needed. I decided it was definitely too good to waste so I put the rest of it into a pumpkin bar recipe. I came up with this recipe off the top of my head and I was worried that it wouldn't turn out but...it was amazing! My sister and her family stopped by for a visit shortly after the bars came out of the oven. I let my lovely nieces be my taste testers and they agreed that these were indeed scrumptious. Yay!

This is basically 1/2 of the filling recipe with my crust and other ingredients added.

Pumpkin Bars
by theUngourmet

1 cup crushed graham crackers
2 tbsp melted butter
1/4 cup chopped pecans
1/2 cup dark chocolate chips
1 cup pumpkin puree
1/4-1/3 cup evaporated milk
1 egg, beaten
3 tbsp maple syrup
1/4 lightly packed brown sugar
1 tsp pumpkin pie spice
1/4 tsp salt

Preheat oven to 350 degrees. Lightly grease an 8x8 baking dish.

In a small bowl, combine the crushed graham crackers and melted butter. Spread evenly into bottom of baking pan. Evenly spread pecans and chocolate chips over graham cracker crust.

In a medium bowl, combine the pumpkin, milk, egg, syrup, sugar, spices and salt. Pour over crust.

Bake for 30-40 minutes until pumpkin is set. Allow to cool before cutting into squares.

Print recipe

So Good!



I also got to spend a little while holding my precious great nephew. Isn't he the sweetest?!







Read more...

autumn leaves and pb honey oatmeal cookies make the world a nicer place

Autumn is in full swing here now. The streets are lined with a brilliant array of red, orange and gold. So far the weather has been perfect as well. Crisp sunny days and cool clear nights. This time of year puts me in the mood for cozy fires, warm soups and...cookies.


I'm always trying to come up with fun before school breakfast ideas. I thought breakfast cookies would be a nice change from breakfast burritos or muffins. If I was going to serve cookies for breakfast, however, they had to be low in sugar and packed full of nutritious ingredients.


Emily at Sugar Plum posted this fantastic peanut butter honey oatmeal cookie recipe back in April of 2008. One of the things that really caught my eye when I first read the recipe was the fact that the oats are toasted before adding them into the batter. I changed just a few things...you know me. I replaced the 1/2 whole wheat 1/2 all purpose flour with only whole wheat pasty flour, threw in some golden flax seeds, cranberry and cinnamon, reduced the sugar and replaced the honey roasted peanuts with plain old roasted peanuts.


These cookies were a big hit! I don't even feel all that guilty admitting to you that I ate several of these for breakfast.

Peanut Butter Honey Oatmeal Cookies
adapted from Sugar Plum

makes about 18 cookies

1 1/2 cups rolled oats
1 cup whole wheat pastry flour
3/4 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
1 tbsp golden flax seeds
3 tbsp softened butter
1/3 cup creamy peanut butter
1/4 cup lightly packed brown sugar
2 tbsp honey
1 large egg
1 tsp vanilla extract
1/2 cup coarsely chopped roasted peanuts
1/2 cup dried cranberry
3/4 cup dark chocolate chips

Preheat oven to 350 degrees. Scatter oats on a large parchment lined sheet pan and spray oats lightly with spray oil. Bake for 10-12 minutes or until light golden brown.

In a medium sized bowl, whisk together the flour, baking soda, salt, cinnamon and flax seeds. In a large bowl, whisk together the butter, peanut butter, brown sugar, honey, egg and vanilla. Add the flour mixture to the egg mixture and stir just until combined. Fold in the peanuts, cranberries and chocolate chips. Using a small scoop, form dough into balls. Place onto a parchment lined sheet pan about an inch apart. Flatten each ball slightly with your palm. Bake at 350 for 10-12 minutes until golden brown.

Print recipe

Double Yum!
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
I also would love to announce the winner of the Jovial pasta giveaway. Dum daa daa dum! Lucky number seven, Mimi of Screaming Mimi! Yay! Email me your shipping address and I will get this yummy pasta off to you asap.

Have an amazing week everyone!

One year ago: Pumpkin Cookies For My Little Pumpkins





Read more...

Pumpkin Molasses Cookies

These cookies are the bomb! I can't believe I've put off making a vegan cookie for so long. If I had known vegan cookies could be this scrumptious, I'd have been making them years ago!


My kids are huge molasses cookie fans. I can't believe how fast they cleared out the cookie jar this time! I have heard for years that ground flax can replace an egg in baking but I hadn't ever tried it. For some reason I thought vegan cookies would be dry but I can assure you, these are far from dry. In fact, I can't even tell there isn't an egg in this recipe. These are not a chewy molasses cookie but are more moist and cake like. I used whole wheat pastry flour instead of all purpose. I did use a little raw sugar as well. I'd like to play around with this recipe to see if I can make it without sugar.

Pumpkin Molasses Cookies (Vegan)
adapted from The Healthy Everythingtarian

Makes about 1 dozen

2 cups whole wheat pastry flour
1/2 tsp. salt
1 tsp. baking soda
2 tsp cinnamon
1/2 tsp ground ginger
1/2 tsp nutmeg
1/4 cup ground golden flax seed
1/2 cup canned pumpkin
1/4 cup molasses
1/3 cup canola oil
3/4 cup raw sugar, reserving 2 tbsp

Preheat the oven to 350 degrees. Line a baking sheet with parchment or use a silpat.

In a large bowl, whisk all the dry ingredients together, including the ground flax. Set aside.

In a medium bowl, whisk together the pumpkin, molasses and canola oil. Then whisk in the sugar.

Combine the pumpkin mixture and the flour mixture. Mix well.

In a small bowl, mix the 2 tbsp sugar and a 1/4 tsp ground ginger.

Spoon 2 tbsp of the dough (I used a small ice cream scoop for this) and roll into a ball. Then toss the ball in sugar mixture until it is coated. Repeat this process. Before placing the pan in the oven, press a fork vertically then horizontally creating criss-cross lines (like you do with peanut butter cookies). The cookies should be between 1/4 and 1/2 inch thick.

Bake for 10 to 12 minutes or until slightly firm.

Print recipe

I can't wait to make these again!

Have a terrific week!





Read more...

oatmeal molasses ice cream sandwiches

I've been on a mission. My mission is to cut down on mine and my family's sugar consumption but still enjoy a few goodies and desserts along the way. The cookies used in these scrumptious ice cream sandwiches get most of their sweetness from black strap molasses. I've always read that black strap molasses has some nice health benefits so I have felt good about using it in an occasional recipe. This evening I ran across THIS article regarding black strap molasses and it made me wonder if all that I have read or thought about molasses all these years was just a bunch of bunk.

The article completely slams molasses, calling it a waste product and a super junk food. The author states that molasses is not delicious to any normal human palate and that it is, in fact, downright repulsive. It seems there is a lot of opinion thrown in with fact. The author does makes some valid points, however. I found myself wanting to delve a bit deeper to get at the truth.



Next, I found THIS article. It praises black strap molasses, calling it a healthful sweetener full of minerals that promote health. This article states that molasses contains iron, calcium, copper, manganese and potassium. Impressive! The article also has a link to THIS article that talks about just how unhealthy agave nectar is...and why.



Wow! This search for a healthy sugar alternative gets more complicated with every recipe. How do I find the truth?

Well, I'm going to post my ice cream sandwich recipe so do with it what you will. Alter it if you like. Use whichever sweetener you feel is best.

Oatmeal Molasses Cookies
by theUngourmet

1/2 cup unsalted butter, softened
1/2 cup black strap molasses
1 tbsp brown sugar
1 tbsp Xylitol
1 large egg
1 1/4 cups rolled oats
2 cups stone ground whole wheat pastry flour
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp ground cinnamon
1 tsp ground ginger
1/4 tsp ground nutmeg

Cream together the butter, molasses, brown sugar and Xylitol. Mix in the egg. Add the rest of the ingredients and mix until combined. Place scoops of dough onto a parchment lined baking sheet. Flatten each scoop to about 1/3-1/2 inch thick circle. Bake at 350 degrees for 10-12 minutes. Cool.

To make ice cream sandwiches, simply place a scoop of your favorite ice cream flavor (Handmade... or not. Sugar-free...or not.) on top of one of the cookies. Place another cookie on top. Voila! We used a lovely peach ice cream. It paired nicely with the spices in the cookies.

Print recipe

So, what's your opinion of Molasses? Health food or Junk food???





Read more...

blueberry crumb bars

Today was another exciting prep day at the catering company. I separated sixty eggs! Sixty! I made Pot de Creme for the very first time. Then, I filled one hundred twenty shot glasses with this decadently luscious chocolaty goodness. Oh. my!



Now, on to a whole lotta blueberry goodness!



My husband picked up an insanely large container of blueberries from Costco a couple of days ago. I used a small amount for a fruit salad that we took to a bbq on Sunday. That still left about four more cups that needed to be put to good use. I hopped online and did a little surfing and found a nice recipe over at Smitten Kitchen.



I've never made blueberry bars and I thought it was about time I did!



Amazing! Incredible! Completely Delectable! I could not keep my paws off of these delightful bars!

I have to tell you something crazy before I get to the recipe. I mixed up the ingredients, spread them into my prepared baking dish, placed it into the oven and....realized I forgot one key ingredient. MY EGG! ACK!!

I said a prayer and crossed my fingers...and ya know...it worked out alright. They held together just fine. Next time I will remember my egg though.

Blueberry Crumb Bars
adapted from Smitten Kitchen

1 cup white sugar
1 tsp baking powder
1/4 tsp salt
3 cups whole wheat pastry flour
1 cup cold butter, cut into tbsp sized pieces
1 egg, lightly beaten (don't forget this!)

Zest of 1 orange
juice of 1/2 an orange
4 cups fresh blueberries
1/2 cup white sugar
4 tsp cornstarch

Preheat oven to 375 degrees. Grease a 13x9 baking pan.

In a large bowl, whisk together the 1 cup sugar, 1 tsp baking powder, salt and 3 cups flour. Mix in the orange zest. Use a pastry cutter or fork to cut in the butter. Mix in the egg. Dough will be crumbly. Pat half of the dough into the prepared pan.

In another bowl, stir together the sugar, cornstarch and orange juice. Gently fold in the blueberries. Sprinkle blueberry mixture evenly over the crust. Crumble remaining dough over the berries.

Bake for 45 minutes or until top is golden brown. Cool completely before cutting.

These yummy bars are great all by themselves or with a scoop of vanilla bean ice cream. Heaven!

Print recipe




Read more...

cinnamon oatmeal and toasted coconut biscotti

I first heard about Red Ape Cinnamon and Singing Dog Vanilla while visiting Suzi's blog. This company, Kestrel Growth Brands, Inc. is out of Eugene, Oregon. I love finding local companies like this one. The robust cinnamon is organic cassia cinnamon from Sumatra. 5% of the profits are donated to organizations that protect orangutan habitat. The Singing Dog Vanilla is also organic and fair trade. A portion of all sales are shared with their family farmers.



If you visit the website you can listen to the singing dog. Fun! ;)



I decided to use both the vanilla and the cinnamon in some yummy biscotti.



I also threw in some whole wheat pastry flour, oats, golden flax and toasted coconut. Next time I think I'll add some nuts...maybe hazelnuts.



My son went crazy over this biscotti. He keeps coming back for more. My picky little eater doesn't know that tucked inside this tasty treat is a whole lot of healthy goodness. What he doesn't know definitely won't hurt him!

Cinnamon Oatmeal and Toasted Coconut Biscotti
by theUngourmet

Makes 15-18 biscotti

1 cup rolled oats
1 cup toasted coconut
2 tbsp golden flax seed
1 3/4 cup whole wheat pastry flour
1 1/2 tsp baking powder
1/2 tsp salt
2 tsp Red Ape Cinnamon
3/4 cup packed brown sugar
1/4 cup vanilla almond milk
2 tsp Singing Dog Vanilla
2 large eggs

raw sugar
Red Ape cinnamon

Place the oats, coconut and flax into a food processor and pulse until finely ground. Spoon flour into measuring cups and level with a knife. In a large bowl combine the flour, baking powder, salt, cinnamon and brown sugar. Add the oat mixture and whisk to combine. In a smaller bowl combine the milk, vanilla and eggs. Whisk until blended. Add the egg mixture to the flour mixture and stir until moist.

Place dough on a floured surface, knead lightly about 7 times with floured hands. On a parchment lined baking sheet shape dough into a 15x3 loaf. Pat into 1 inch thickness. Sprinkle a bit of raw sugar and cinnamon over the top and press lightly into the loaf.

Bake at 350 for 30 minutes. Remove from sheet and cool on a wire rack. With a serrated knife cut roll on the diagonal into 1/2 inch slices. Reduce temperature to 325 degrees. Place slices on their sides and bake an additional 18-20 minutes. Remove from baking sheet and allow to cool on a wire rack.

Print recipe

Thanks Kestrel Growth Brands for allowing me to sample your wonderful cinnamon and vanilla!




Read more...