Illustrated Bites
Get Off Your Butt and BAKE! & Impressive recipes made simple
Inside-Out Carrot Cake Cookies
For cookies 1 1/8 cups all-purpose flour1 teaspoon cinnamon1/2 teaspoon baking soda1/2 teaspoon salt1 stick (1/2 cup) unsalted butter, softened1/3 cup plus 2 tablespoons packed light brown sugar1/3 cup plus 2 tablespoons granulated sugar1 large egg1/2 teaspoon vanilla1 cup coarsely grated carrots (2 medium)1 scant cup walnuts (3 oz), chopped1/2 cup raisins (2 1/2 oz) For frosting 8 oz cream cheese1/4 cup honey Put oven racks in upper and lower thirds of oven and preheat oven to 375°F. Whisk together flour, cinnamon, baking soda, and salt in a bowl. Beat together butter, sugars, egg, and vanilla in a bowl with an electric mixer at medium speed until pale and fluffy, about 2 minutes. Drop 1 1/2 tablespoons batter per cookie 2 inches apart on baking sheets and bake, switching position of sheets halfway through baking, until cookies are lightly browned and springy to the touch, 12 to 16 minutes total. While cookies are baking, blend cream cheese and honey in a food processor until smooth.
Brown Sugar Shortbread
Super simple and delicious, with only 3 ingredients, these velvety shortbreads will melt in your mouth. The dark brown sugar gives it that wonderful hint of caramel. 1 cup butter, softened1/2 cup dark brown sugar2 1/4 cups flour Preheat oven to 300 degrees. Cream butter and sugar in a large bowl. Turn dough out onto lightly-floured surface and knead until smooth. Bake at 300 degrees for about 25 minutes, or until bottoms begin to get lightly brown.
Banana Chocolate Chip Cookies
22 Ways To Get Your Vegan Snack Attack On
It must be snacking season because I’ve had a lot of emails lately asking for some healthy vegan snack ideas and I thought it was a great idea for a post. Many of the recipes below are also some of the most popular snack recipes of 2011, so I will also add this post to my Top Recipes of 2011 page for easy reference. Ready to get your vegan snack attack on? 1. My all-time favourite cracker and quite possibly one of the top 3 recipes so far in 2012. 2. Enjoy this ultra-creamy, thick, and energizing smoothie, with a hint of orange that will help keep those cold bugs at bay! 3. Love dipping your finger into a bowl of cake batter? 3. Just like my favourite salt and vinegar chips, but better. 4. Incredibly easy to make. 5. Growing up, I always loved strawberry nutri-grain bars. 6. Adapted from the lovely Heather, this almond butter is the best thing to pair with a juicy apple or drizzled over fruit. 7. 8. 9. 10. for the rest click the link to continue… 11. Simple. 12. 13. 14. 15. 16. 17. 19.
Deep-Dish Chocolate Chip Cookie for One & Healthy Food For Living
By Lauren Zembron, on July 20th, 2012 I know, I know… it seems as though I’ve been posting sweet recipe after sweet recipe (with a little something cheesy thrown in); but you see, after what seemed like a long time during which sweets were unappealing during my first trimester, (what can I say, pregnancy does some strange things to your body!), they’re apparently back with a vengeance on my appetite’s menu. Sooooo if you’re a sweet freak like me, all I can say about my recent recipe post pattern is: you’re welcome. And if you’re not? Now let’s get to this deep-dish cookie. Jenny from Picky Palate recently posted a recipe for a microwavable chocolate chip cookie made in a ramekin that looked so unbelievably delicious I had to make my own (slightly healthier) version. I cut out half of the sugar, subbed in whole wheat pastry flour, and used grain-sweetened chocolate chips (which have less sugar than semi-sweet chips). Now I’m under no delusion that even my version is healthy.
Blueberries n’ Cream Cookies
I scored a fantastic deal on some dried blueberries a few months ago. I bought a bunch to eat on cereal and salads. But what I really wanted to make with them was cookies. I also wanted to share a few quick tips for cookie making. If you find that your cookies are spreading too much, like the cookie on the left in the picture below, add more flour to the dough. Sometimes dried fruit gets a little too dried out. Now go make some cookies! Blueberries n’ Cream Cookies Ingredients: 1 cup (8 oz.) butter, at room temperature 1 cup brown sugar 1/2 cup white sugar 1 large egg juice and finely grated zest of 1 large lemon 1 tsp. vanilla extract 2 3/4 to 3 cups flour (use less for thinner, crispier cookies) 1 tsp. baking soda 1/2 tsp. salt 1-2 cups white chocolate chips 1 cup dried blueberries (soaked in hot water and drained well before using) Instructions: Preheat oven to 350 degrees F. Whisk the flour, baking soda, and salt together and set aside. Yields: about 3 dozen cookies Variations:
Kevin & Amanda Secret Ingredient Christmas Cookies | Oatmeal Cookie Recipe
These secret-ingredient cookies are insanely delicious, perfect for Christmas, and are sure to have everyone trying to guess the secret ingredient at cookie swaps! :) It may be a little early to start talking about Christmas cookies, but honestly, these cookies are amazing any time of year! For me, Christmas means these cinnamon-toasted candied pecans. I love them, and I especially love the way they fill the entire house with a delicious, nutty, toasty, cinnamon-y fragrance. I love nuts (especially when they’re candied) but I can’t stand nuts in my cookies!! What happened next are these decadent, Brown Butter, Cinnamon Toasted Pecan, Oatmeal Snickerdoodles. I am so, so thrilled with how these cookies came out. They were a huge hit with my friends and neighbors. You’ve got to try these at least once. :) Put these on your cookie to-do list! Here’s how I made them. The first step is to brown the butter. Browning butter is so easy. And that’s it! The next step is to toast the pecans. 1. 2.
