Lemon Cinnamon Cookies

I love looking through cook books at book sales.  I picked up a Christmas cook book in the summer at a sale and left it alone for a few months but decided to look through it last month.  There are several recipe in it that I plan on trying but this one really jumped out at me because it met the dietary requirements for some of my family members who struggle to find treats they can eat with all the baking that is done during the holiday season.
I made a batch of these and took some to my sister and her husband.  The first thing they said after their first bite was how moist and chewy they were.  The texture was a welcome change to many of the gluten-free options she is used to.  The others I have shared these cookies with have had similar reactions.  It is even a cookie everyone can enjoy!
The recipe is quite simple and I am sure you could easily substitute the lemon for any citrus fruit you enjoy.  I have included the recipe for the glaze as well but I don't think the cookies need it.

Lemon Cinnamon Stars

2 lemons

2 1/2 cups powder sugar

3 cups ground almonds

2 teaspoons ground cinnamon

2 eggs

Glaze

1/4 cup powder sugar

1 1/2 table spoons lemon juice

1. Grate the zest from the lemons.
2. Sift the powdered sugar into a late bowl.  Mix it with the lemon zest, ground almonds and cinnamon.
3. Separate the eggs (you will not need the yolks) and beat the whites until they are stiff and forming peaks.
4. Gently fold the almond mixture into the egg whites to make a stiff dough.  If it's too sticky, add more sound almonds.
5. Put the dough onto a work surface and roll it out until it is about 1/4 inch thick. Cut the dough out and place on a cookie sheet.
6. Bake at 400 for 5-6 minutes.  Leave them on the tray for a couple of minutes before transferring them to a cooling rack.
7. If using the glaze, combine the lemon juice and powder sugar and spread onto the cookies.  Decorate with additional zest if desired.

Pumpkin Chocolate Chip Cookies

I know I have found a good recipe when it disappears quickly and everybody asks me for the recipe.  This is one of those recipes and a couple of people have reminded me they would like the recipe so I better post it.
These cookies are soft, lovely and moist.  I love the spice combination in them, I always add extra spice to cookies.  Please note that this recipe has the increased spice values in it so if you want a more subtle spice to the cookies I suggest you reduce the amount of spices you use. These cookies freeze well, but the trick is keeping them in there.  I hope you enjoy this twist on chocolate chip cookies.
*Note these cookies are chilled for 3 hours before they are baked so don't start by preheating the oven.

Pumpkin Chocolat Chip Cookies

1/2 cup butter, softened

3/4 cup brown sugar

1/2 cup white sugar, plus 1/3 cup for coating

1 egg

2 tsp vanilla extract

3/4 cup pumpkin puree

1 tbsp molasses

1 tsp baking soda

1 1/2 tsp cinnamon, plus 3/4 tsp for coating

1 tsp pumpkin pie spice

1/2 tsp ground cloves

1/2 tsp ground nutmeg

1/2 tsp ground ginger

Pinch of salt

2 cups semi-sweet chocolate chips

1. Cream together the butter, brown sugar, and 1/2 cup white sugar.  
2. Beat in the egg and vanilla until they are light and fluffy.
3. Beat in the pumpkin and molasses.
4. Combine the remaining dry ingredients (sans the cinnamon and sugar needed for the coating) in a separate bowl.  I suggest giving this a smell to see if you want to alter the spices.
5. Gradually start adding the mixture to the wet and make sure it incorporates completely.  
6. Stir in the chocolate chips.
7. Form the dough into balls about the size of two table spoons and place them on a plate.  I suggest having some wax paper between the layers on the plate.  Chill for 3 hours,
8. Preheat the oven to 350. Line baking sheets with parchment paper.
9. Combine the remaining cinnamon and sugar.  Roll the dough in the coating before placing them on the cookie sheets and lightly press them down with a fork.  Make sure there is good spacing between the cookies.
10. Bake for 10-12 minutes, or until the edges and tops have started to set.  The cookies firm up as they cool.

Zucchini Oatmeal Spice Muffins

If you have looked through my blog, you will see I make a lot of muffins.  I find muffins to be a wonderful snack to have on hand.  I will often make a double or a triple batch so I can have some in the freezer to pull out as I need them.  Muffins are easy to grab as you are about to head out the door.  They are great for little ones to much on in the stroller.
Here is a lovely muffin recipe to use up zucchinis.  I will often add extra cinnamon, raisins and pecans.  I used a giant one and scraped out the seeds.

Zucchini Oatmeal Muffins

2 1/2 cups flour

1 cup sugar

1/3 cup flax seeds

1/3 cup wheat germ

1/2 cup oats

1 tbsp baking powder

1 tsp salt

1 tsp cinnamon

1/2 cup mlk

4 eggs

3/4 cup canola oil

1 1/2 cups peeled and shredded zucchini

1/2 cup raisins

1/2 pecans

1. Combine the first eight ingredients in a mixing bowl.  Make sure they are well blended together.
2. Whisk together the wet ingredients.
3. Pour the wet into the dry and stir until just blended.
4. Fold in the zucchini, raisins and pecans.
5. Bake at 400 for 20 - 25 minutes or until a toothpick comes out clean.

Blackberry Muffins

The fruit is ready early this year so not only are we frantically try to use up the berries from last year so we have room for this years lot! I find muffins so handy so I am turning most of the berries into muffins.  We love muffins in our house and I think they are the perfect gift for families with little ones.
These moist muffins are marvellous! I love how flavours of the cinnamon and blackberries blend so well together.  If you want to add a little extra sweetness to the muffins you could sprinkle the top with cinnamon and sugar.  This recipe would go well with any berries you have if you don't have blackberries at your disposal.

Blackberry Muffins

2 cups flour

1/2 rolled oats

1/4 flax seed

1 tbsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1/2 tsp cinnamon

2 eggs

1 cup yogurt 

1 tbsp milk

1/2 cup melted butter

1 tsp vanilla

1 cup sugar

2 cups blackberries

1. Preheat the oven to 400.
2. Combine the flour, oats, flax, baking powder, baking soda, salt and cinnamon.
3. Whisk together the melted butter, yogurt, milk, vanilla sugar and eggs together.
4. Combine the wet ingredients with the dry and stir until just blended.  Fold in the blackberries.
5. Bake for 17-20 minutes or until a toothpick comes out clean.

Red Current Oatmeal Muffins

With the berry season nearing we are frantically trying to use up all of last year's berries from the freezer before we start picking this year's crop.  Judging by how the bushes look this year, I think there will be lots.  We still have lots of red currents in the freezer so I have decided to focus on finding recipes to use them in.
I have always loved muffins and with two young kids I have come to love them more.  They are so easy to eat while you are busy and my little ones like them too.
This recipe is very easy to make and the end result is delicious.

Red Current Oatmeal Muffins

1 1/4 cup quick oats

1 cup flour

1/3 sugar

1 tbsp baking powder

1/2 tsp salt

1 cup milk

1 egg

1/4 cup vegetable oil

1 cup red currents

1. Preheat the oven to 425 and either grease the muffin tins or put in paper liners.
2. In a large bowl combine the dry ingredients together.  Make sure they are well mixed before making a well in the middle of the ingredients.
3. Whisk together the milk, egg and oil.
4. Mix the wet and dry ingredients together until just combined.  Fold in the currents.
5. Fill. the muffin tins 2/3 of the way full and bake for 20-25 minutes or until a toothpick comes out clean.

Chocolate Almond Cake

It is always hard to find a recipe that will work for the dietary requirements for everyone in my extended family.  I was desperate to find a cake recipe that everyone could enjoy without having any discomforts from the ingredients.  This is a wonderful gluten-free cake that everyone can enjoy!  It is a cake I will make even when I do not need to have a gluten-free dessert option.  It is sweet and does not need to be iced if you do not have time.

Chocolate Almond Cake

2 cups almond flour

1/4 cup unsweetened cocoa powder

1/2 tsp salt
1/2 tsp baking soda

1/2 cup honey

1/2 cup olive oil

2 eggs

1 tbsp vanilla

1. Grease and flour a 9" cake pan and preheat he oven to 350.
2. Combine the dry ingredients together.
3. Warm the honey with the oil so they combine together and then mix in the vanilla and eggs.
4. Combine the wet with the dry and stir until everything is moist.
5. Pour into the prepared pan and bake for 35-40 minute or until an inserted toothpick comes out clean.  Allow the cake to cool before you try to take it out of the pan.

Chocolate Peanut Butter Mug Cake

I think mug cakes are brilliant for many reason but since my little is very observant and wants to eat whatever Mommy is eating I have fallen in love with them even more!  We are trying to teach our little ones good eating habits by setting a good example and so we are trying to avoid having sweets that are easily accessible.  Mug cakes are a good solution for when I need a sweet treat after the little ones are in bed.  They are quick to make and are just one serving so there is no evidence in the kitchen for them to find the next day.

Chocolate Peanut Butter Mug Cake

3 tbsp flour

2 tbsp sugar

1 1/2 tbsp cocoa powder

pinch of salt

3 tbsp milk

1 1/2 tbsp oil

1 tbsp peanut butter

1. In a large mug whisk together the dry ingredients.
2. Add the remaining ingredients and stir until everything is combined.
3. Microwave on high for 1 minute and 10 seconds and enjoy!

Cranberry Chocolate Chip Cookies

I am very guilty of having a sweet tooth and not the greatest self control.  So last night when I saw some Craisins in the drawer and thought of a great Cranberry Chocolate Chip Cookie my aunt would make it didn't take long for me to decide I should make a batch to enjoy.

This cookie is just a little bit more grown up than your standard chocolate chip cookie recipe.  I really enjoy the hint of cinnamon.  They freeze well so if you have room in your freezer why not make a double batch?

Cranberry Chocolate Chip Cookies

1 cup flour

3/4 tsp cinnamon

1/2 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1/2 cup butter

1/2 cup white sugar

1/2 brown sugar

1 egg

1/2 tsp vanilla

2 cups rolled oats

1 cup dried cranberries

1 cup dark chocolate chips or carob 

1. Combine the flour, cinnamon, baking powder, baking soda and salt in a small bowl.
2. Cream together the butter and sugars.  Add the egg and vanilla and mix until combined.
3. Stir in the flour mixture small parts at a time. Then add the rolled oats.
4. Add the cranberries and chocolate chips
5. Place tablespoon size drops of the dough on a cookie sheet and bake at 350 for 13-15 minutes.

World's Best Cookies

I guess I should start out by saying I did not name these cookies, this is what we always called them growing up and it is the title on the top of the recipe.  They are very good and very tasty cookies but there is a possibility you may have tried a better cookie in your life.

While I was out of commission with my leg and staying at my wonderful in-laws house I started looking through my MIL's cook books.  I always enjoy looking through other peoples cook books for new ideas.  As I was looking through one of them I found a cookie recipe that looked very similar to one my Mom would often make when I was growing up.  I was excited to find it and I told my Mom about the recipe.  She was kind enough to make them from the recipe I had found when I was next at her house but they were not quite right.  On the weekend while digging out another recipe my Mom found the recipe she used while I was growing up.  I thought I better post it so I can always have access to it.

I hope you enjoy them as much as I always have!

Worlds Best Cookies

1 cup butter

1 cup white sugar

1 cup brown sugar

1 egg

1 tsp vanilla

1 cup vegetable oil

1 cup rolled oats

1 cup crushed corn flakes

1/2 cup shredded coconut

1/2 cup chopped walnuts or pecans

3 1/2 cups flour

1 tsp baking soda

1 tsp salt

1. Preheat the oven to 325.
2. Cream together the butter and sugars until it is light and fluffy.
3. Beat in the egg, vanilla and oil until it is smooth.
4. Stir in the oats, cornflakes, coconut and nuts.
5. Sift together the flour, salt and baking soda before stirring it into the mixture.
6. Roll into balls the size of walnuts and blazed onto an ungreased cookie sheet.  Flatten them with a fork and bake for 10-12 minutes.

Chocolate Chip Candy Cane Cookies

Every year I like to try at least one new recipe when I do my Christmas baking.  This year I decided to look for one to help use up left over candy canes because ever year we seem to have some left over ones that do not get eaten off the Christmas tree.  I love the combination of peppermint and chocolate so when I came across a recipe that used them both I knew it was one that I would have to try.
These cookies turned out to be very tasty and like a shortbread cookie.  The time consuming part about this recipe, or anyone using chopped up candy canes in my opinion is the unwrapping the candy canes and chopping them up.  The best way I have found is to chop them in my food processor but then you do get a fair bit of candy cane powder.  Please let me know if you have found a way that works well!

Chocolate Chip Candy Cane Cookies

1 cup butter, softened

1/2 cup white sugar

2 eggs

2 tsp vanilla

1 tsp peppermint extract

2 3/4 cups flour

1 tsp cream of tartar

1 tsp baking soda

2 cups chocolate chips

1 cup crushed candy canes

1. Preheat the oven to 400.
2. Cream together the butter and sugar until smooth.
3. Beat in the eggs, one at a time and then add the vanilla and peppermint.
4. In a separate bowl combine the flour, tartar, soda and salt.  Then mix this into the creamed mixture.
5. Stir in the candy cane chunks and chocolate chips.
6. Spoon onto a cookie sheet and bake for 8 - 10 minutes.

Cream Cheese Chocolate Chip Cookies

Today I caved into a sweet craving and ended up making some chocolate chip cookies.  Chocolate chip cookies have always been a comfort food for me.  My mom has mastered making chocolate cookies but she made them so much when we were growing up she doesn't like making them any more.  Growing up they were a staple at my house and I remember coming home from school and heating a couple up in the microwave so I could have warm chocolate chip cookies to go with a nice cold glass of milk.
When I was away at university there was a restaurant called the Cheesecake Cafe and they made these really yummy cheesecake chocolate chip cookies.  Since I had some cream cheese in my fridge I thought I would try to make some cheesecake chocolate chip cookies.  I found a cream cheese chocolate chip cookie recipe and I thought it would be a good place to start.
The recipe was very easy and I was able to make them with very little effort.  This recipe does really well in a stand mixer.  The cookies turned out soft and moist.  I am hoping that I can use all my will power to make them last for at least a little while.

Cream Cheese Chocolate Chip Cookies

1/2 cup cream cheese

1/2 cup butter

1/2 cup brown sugar

1/4 white sugar

1 egg

1 1/2 tsp vanilla

1 1/4 cups flour

1/2 tsp baking powder

1/4 tsp salt

1 cup chocolate chips (there is no harm in adding extra)

1. Preheat the oven to 350.
2. Cream together the cream cheese, butter and the sugars.
3. Beat in the egg and vanilla.
4. Mix in the flour, baking powder, and salt.
5. Add the chocolate chips.
6. Drop them onto a cookie sheet.  The drops should be about the size of a large gum ball. 
7. Bake between 10 -14 minutes or until they are lightly browned around the edges.

Zucchalmond Squares

Another day, another zucchini to use up.  That seems to be what is like these days but I am up for the challenge.  I have a whole folder on my computer dedicated to zucchini recipes I would like to try and there are a bunch in my different cook books that I would like to try.  Right now I seem to have a few of the large zucchinis to use up and whoever has grown zucchinis knows that this is a common occurrence if you are not sure to pick every small one or if you forget to pick for a couple of days in a row.
When trying a recipe for the first time I like to stay true to the listed ingredients and suggestions.  After I try the result I will sometimes make notes on the recipe for any changes I might make for the next time I use the recipe.  This square turned out very nicely but I think next time I would add some slivered or blanched almonds to it so there is a bit of a crunch.

Zucchalmond Squares

1 1/2 cups peeled and finely chopped zucchini

1 tsp almond extract

2 egg whites

1/3 cup sugar

1/2 cup flour

1 tsp baking powder

1/4 tsp salt

1. Sprinkle chopped zucchini with almond extract and set aside.
2. Beat the egg whites with and electric mixer until they are foamy.
3. Add the sugar and continue to beat thoroughly with the electric mixer.
4. Mix together the dry ingredients and add to the egg and sugar mixture.
5. Fold in the zucchini.
6. Spoon into a greased 8x8 pan. Bake at 350 for 40 minutes.
7. Cool in the pan and then cut into squares.

Chocolate Zucchini Spice Cake

I must admit, I was always sceptical of chocolate zucchini cake growing up and was hesitant to try it.  Maybe it was because my family didn't grow vegetables growing up so I never tried zucchini as part of anything.  When a friend of mine told me she was going to use chocolate zucchini cake for here wedding cake I was shocked and thought she was a little crazy.  Then came her wedding day and I was pleasantly surprised when I tried the cake.  Since then I have tried to open my mind to experimenting more and I am glad I did.
For the past few years I have been using the same recipe for chocolate zucchini cake but the other day I decided to try a new one with a bit of spice to it.  I really enjoyed the end product and those who helped me eat it did as well.  This is another recipe that works well for using up a large zucchini.

Chocolate Zucchini Spice Cake

1/2 cup butter

1/2 cup vegetable oil

1 3/4 cups sugar

2 eggs

1 tsp vanilla

1/2 cup sour milk

2 1/2 cups flour

4 tbsp cocoa

1/2 tsp baking powder

1 tsp baking soda

1/2 tsp cinnamon

1/2 tsp cloves

2 cups finely diced zucchini

1/4 cup chocolate chips

1. Cream together the butter, oil and sugar.
2. Add the eggs, vanilla and sour milk.  Beat together with an electric mixer.
3. Mix together all of the dry ingredients and then add it into the cream mixture.  Use the mixer to combine.
4. Stir in the zucchini.
5. Pour into a 9x12 pan and sprinkle the top with the chocolate chips.
6. Bake at 325 for 40-45 minutes or until a toothpick comes out clean.

Blonde Zucchini Brownies

A couple years ago at a country fair I picked up a zucchini cookbook for fifty cents and it was worth every penny!  As you can tell by the duck tape, it has been well loved.  I highly recommend it to anyone who grows zucchinis.

This year is a particularly abundant year for zucchinis for my family so I have tried several recipes from it and I am a little behind in my posts.  There will be a bunch of zucchini posts for the next little while.  I have also found it is very easy to double or triple the recipes so I can have stuff to pull out of the deep freeze when short on time.
I have to admit this was my first time making blonde brownie, my mom has a amazing fudge-brownie recipe I use as my regular.  That being said this brownie tasted great and I think it will become one of my regular trying to use up the baseball bat zucchini recipes.

Blonde Zucchini Brownies

1/3 cup butter

1 tbsp hot water

1 cup brown sugar, firmly packed

1 egg

1 tsp vanilla

1 cup flour

1 tsp baking powder

1/8 tsp baking soda

1/2 tsp salt

3/4 cup peeled and diced zucchini

1/2 nuts (optional)

1/4 cup butterscotch chips

1. In a large pan melt the butter with the hot water.  Add the brown sugar and beat well.
2. Take off the heat and allow to cool for a bit.  Beat in the vanilla and egg.
3. Mix together the dry ingredients and add to the sugar mixture.
4. Stir in the zucchini (and the nuts if you are using them).
5. Pour the mixture into a greased and floured 9x9 pan.
6. Sprinkle with butterscotch chips and bake at 350 for 20 - 25 minutes.

Carrot Bran Muffins

Like everyone, I seem to go in vegetable phases and recently we have been eating a lot of carrots whether it is raw, cooked or in baking.  Today I decided I would try to use up some bran I have had in the pantry for a while and since my horse is on a diet I thought making carrot bran muffins for me to eat would be a perfect way for me to save him the calories.  Lucky for me, Libero does not have a computer and I am pretty sure he can read.  He would not be happy to see that I made muffins instead of spoiling him.

I love having a muffin stash in the freezer because they are so handy for a quick snack or breakfast on the run.  Since I have a new born quick food that is easy to grab is a necessity.  The recipe was quick to prepare (a must at the moment) and tastes great.

Carrot Bran Muffins

1 1/2 cups flour

1 cup bran

1/2 cup packed brown sugar

1 1/2 tsp cinnamon

1 1/4 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

2 eggs

3/4 cup butter milk

1/2 cup canola oil

2 tbsp molasses

1 cup raisins

1 1/2 cups grated carrots

1. Mix together the dry ingredients together in a large bowl.  In a separate bowl combine the buttermilk, oil, molasses and eggs.
2. Stir the wet ingredients into the dry ingredients until everything is just moist.
3. Fold in the raisins and grated carrots.
4. Divide the batter into muffin tins. (Makes about a dozen).
5. Bake at 350 for 25-30 minutes or until a toothpick comes out clean.

7 Up Cake

My grandmother made this cake once when I was growing up and a couple years ago I decided to try to find the recipe.  When I finally got around to making it, I was very happy that it was as tasty and moist as I remember.  I don't usually like posting recipes involving packaged mixes but I thought this could be an exception.  It is too tasty not too and it is nice to have easy things on hand for last minute guests.

7 Up Cake

1 box vanilla cake mix

2 small boxes lemon pudding

4 eggs

3/4 cup vegetable oil

1 can 7 Up

1 tsp vanilla

1. Put the cake mix in a large bowl and add the pudding. Mix these dry ingredients together well.
2. Add the eggs and beat well.
3. Add the oil, 7 Up and vanilla.  Stir to combine.
4. Pour into a pan and cook at 325 for 40-45 minutes.
5. Allow to cool and ice if you would like.

Cocoa Puffed Wheat Squares

Sometimes the easiest recipes make the yummiest treats.  This is easy to through together at the last minute and has always been one of my favourite guilty pleasures from childhood.  Strangely enough I always thought they would be hard to make.
I remember having it as a snack at an ex's parents house and asking his mom for the recipe.  I was surprised how easy it was to make and it is pretty easy to clean up after making it too.
Growing up we would always have rice crispy squares but I always hated having to scrub the pot afterwards to remove the marshmallow goo.  As long as you soak this pot, it is really easy to clean.

Cocoa Puffed Wheat Squares

8 cups puffed wheat

3 tbsp cocoa powder

1/3 cup corn syrup

1/3 cup butter

1/4 cup packed brown sugar

1. Measure out the puffed wheat into a bowl.
2. Combine the other ingredients in a saucepan on the stove.  Melt the ingredients together over medium heat.
3. Pour the chocolate syrup over the puffed wheat and stir with a spatula until the puffed wheat is coated.
4. Using a spatula press the puffed wheat into a 9x9 inch greased pan.

White Cake

Every year at Easter my family has a tradition of making a bunny cake.  For me it just isn't Easter without a bunny cake.  I have been in-charge of making the bunny cake for some time no.  It is nothing fancy, just to white cake rounds, some icing and LOTS of Easter candy.  Traditionally it is made from a cake mix but this year I thought I would step outside the box and try making one from scratch.  I didn't want to break from tradition too much so I made a simple white cake.
This recipe makes a nice, moist, fluffy white cake and didn't take too much longer than it would have if I had used a cake mix.  It did feel more gratifying to know that I had made it from scratch.
If you are not a fan or do not have almond extract replacing it with extra vanilla works well.

White Cake

2 3/4 cups sifted cake flour

4 tsp baking powder

3/4 tsp salt

4 egg whites

1 1/2 cups white sugar

3/4 cups butter

1 cup milk

1 tsp vanilla extract

1 tsp almond extract

1. Measure the flour, baking powder and salt.  Sift the ingredients together three times.
2. In a mixing bowl, beat together the egg whites until foamy.  Add 1/2 cup sugar gradually, only beating until the meringue will hold up in soft peaks.
3. In a separate bowl, beat butter until it is smooth.  Cream in the remaining 1 cup of sugar.
4. Alternately add the in the sifted ingredients and the milk, blending after each addition until smooth.
5. Mix in the extract(s).
6. Add the meringue and mix thoroughly into the batter.
7. Spread the batter into two 9 inch rounds or a 15x10 pan.
8. Bake at 350 degrees for 30-35 minutes.  Let cool in the pan for 10 minutes and then allow it to cool on a cake rack.

Cranberry Orange Muffins

Today I had the urge to make some muffins and I wanted to use some cranberries up that I have had in the freezer since Thanksgiving.  Unfortunately didn't have any yogurt in the fridge and I didn't feel like funning out to grab some so I couldn't use my regular recipe.  I did a search and found a recipe online that I had everything for and they turned out great!  This batter is a very thick one, there is just enough moisture to wet everything so don't be startled if it looks a little thick and is hard to mix.
The muffins turned out great and reminded me why it is always good to experiment with new recipes even though you have tried and true favourites.

Cranberry Orange Muffins

2 cups flour

1 cup sugar

1 1/2 tsp baking powder

1 tsp salt

1/2 tsp baking soda

2 tsp orange zest

3/4 cup orange juice

1/2 cup canola oil

1 egg

2 cups chopped cranberries

1. Combine all of the dry ingredients into a bowl and make a well in the centre.
2. Whisk together the zest, juice, oil and egg in a second bowl.
3. Pour the juice mixture into the well of the dry ingredients and mix until just moist.
4. Fold in the cranberries.
5. Bake at 400 for 15-20 minutes or until a toothpick comes out clean.

Grain-free Peanut Butter Chocolate Chip Cookies

Chocolate chip cookies have to be one of my ultimate comfort foods.  The other day I knew someone that needed some cheering up who has lots of dietary issues so I thought it was a perfect excuse to try out this recipe.  I don't know if I have mentioned it before but when I try out a new recipe that I am uncertain of I like to have people to share it with.  That way if I don't like it, I have other people around to eat it.  It turns out for this recipe I didn't need to any back up for eating, I think my husband would have preferred if I hadn't told this individual to expect the cookies because it means there is less for us to enjoy.
As far as cookies go, this is a pretty healthy recipe and you get some protein when you eat them.

Grain-free Peanut Butter Chocolate Chip Cookies

1 1/4 cup chick peas, rinsed and patted dry

2 tsp vanilla extract

1/2 cup + 2 tbsp natural peanut butter

1/4 honey or agave

1 tsp baking powder

1/2 cup chocolate chips.

1. Preheat the oven to 350.
2. In a blender or food processor combine all the ingredients except for the chocolate chips until they are smooth.
3. Stir in chocolate chips.
4. Wet you hands and roll into 1 1/2 inch balls.  Lightly press the cookies onto a parchment paper lined cookie sheet.
5. Bake for 10-12 minutes.