Uber Delicious post from Katie Anderson

This week is special and I have a Guest Blogger! Yay.

Readers, I would like to introduce Katie Anderson.

*Applause*

*Applause*

 

“It is Autism Awareness Month and so to commemorate I made cookies shaped like puzzle pieces.  The puzzle piece is the Autism pride simple, symbolizing the diverse and mysterious nature of Autism.  

Autism awareness is month is a special opportunity to educate the public about what is new in the Autism community.  For information on the events currently happening in Edmonton, check out the Autism Society of Edmonton Area.  April is also a good time to bake some lovely sugar cookies.  For a great recipe that delivers delicious cookies that are chewy with a hint of vanilla, see below.

Recipe courtesy of allrecipes.ca

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Ingredients:

1 1/2 cups. Butter, softened

2 cups. White sugar

4 eggs

1 tsp. Vanilla extract

5 cups. All-purpose flour

2 tsp. Baking powder

1 tsp. Salt

Directions: 

In a large bowl, cream together butter and sugar until smooth. Beat in eggs and vanilla. Stir in the flour, baking powder, and salt. Cover, and chill dough for at least one hour (or overnight).

Preheat oven to 400 degrees F (200 degrees C). Roll out dough on floured surface 1/4 to 1/2 inch thick. Cut into shapes with any cookie cutter. Place cookies 1 inch apart on ungreased cookie sheets.

Bake 6 to 8 minutes in preheated oven. Cool completely”

 

Thanks to Katie for an awesome post! Let us know what you think of the recipe. 

 

 

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Healthy Chocolate Oatmeal Cookies

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Since I started this blog, I had several people ask me for healthy baking ideas. Why? I have no clue—a balanced diet or something. Originally I was not excited to pursue this, I would rather be baking sinful, melt-in-your-mouth brownies. But I decided to look into treats that wouldn’t show up on your bathroom scale. I began on pinterest and quickly found TheSkinnyFork.com, a blog with these wonderful cookies. I altered the recipe a bit, but not much; the credit really should go to Amanda Plott, for creating these magical morsels. They are lactose free, oil free, egg free, gluten free and DELICIOUS! I was concerned that you would taste the applesauce, but you definitely can’t. This is probably my new favourite recipe.

 Ingredients:

2 Ripe Bananas, Mashed

1/3 cup Reduced Fat Nut Butter (Almond, Cashew, or Peanut Butter)

2/3 cup Unsweetened Applesauce

1 tbsp. Honey

1 tsp. Vanilla

1/2 tsp. Salt

1/2 tsp. Cinnamon

Dash of Ground Cloves

Dash of Ground Nutmeg

1 1/2 cup Quick or Old Fashioned Oats (Can use gluten free oats)

1/4 cup Unsalted Cashews, Peanuts, Pecans, or Walnuts

1/3 cup Semi Sweet Chocolate Chips

1/4 cup Reduced Fat Unsweetened Shredded Coconut

Directions:

Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper and set aside. Mix together the bananas, nut butter, applesauce, honey, vanilla, and spices.  Add in the oats, nuts, chocolate chips, and coconut; stir until well combined.

Scoop rounded 2 tbsp. of the cookie dough onto baking sheet, leaving an inch or two between each and flatten slightly. Place a few more chocolate chips on top of each cookie. Bake for 20-30 minutes and allow to cool. Store in air-tight container.

Approximate Nutritional Values
Servings: 18 • Size: 1 Cookie • Calories: 99.3 • Fat: 5.1 g • Carb: 12.3 g • Fiber: 1.6 g • Protein: 2.9 g • Sugar: 4.4 g • Sodium: 91.1 mg

Best Ever Gluten Free Chocolate Macaroon Recipe

I was surprised last week when I went to four coffee shops and they all served gluten free coconut macaroons. Why? Do celiacs just adore them? I don’t get it! Despite my lack of understanding, I figured there must be a reason so I am going to share with you the BEST chocolate macaroon recipe. This is easy to change to gluten free, just buy oats that aren’t contaminated. I bought Highwood Crossing Organic Rolled Oat Flakes and they worked perfectly. Most people who eat gluten free avoid oats, because they are easily contaminated; but if the package says manufactured in an “oat only facility,” they should be fine. For more on gluten free oats, go to Gluten Free Traveller’s Blog 

Chocolate Macaroon Recipe

Ingredients:

6 tablespoons Cocoa
½ cup Butter
½ cup Milk
1 ½ cups White Sugar
½ teaspoon Vanilla
2 cups Gluten Free Rolled Oats
2 cup Shredded Coconut

Directions:

Boil first four ingredients for 3-4 minutes, stirring constantly. Remove from heat and add vanilla. Add in oatmeal and coconut and mix well. Drop by teaspoons onto wax or parchment paper and put in the refrigerator to cool. Lift off paper and store in an airtight container for up to one week, or in the freezer for up to one month.

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