These trail mix cookies have everything in them and are crisp on the outside and chewy on the inside. THE BEST. Heres a little story of how these cookies arrived this fall into my cozy little kitchen, I swear its interesting. Well, maybe notbut like, these cookies are awesome so you should get to the recipe.
When cookies are lying around the house I tend to find crumbs in my hair, sheets and in between couch cushions. I live with someone who inhales cookies the minute he sees them and no, he is not blue and googely eyed (at least not around me!) he is my boyfriend. And he likes cookies alot!
Since I prefer to not wake up with chocolate chips melted to my cheeks, I dont like to have fresh baked cookies in the house unless I have someone to bring them to.
And thats how these cookies came to be. I need to feed my nephew but he is currently living somewhere warm and toasty and unfortunately unreachable my sisters uterus. Therefore, I made these cookies for her to eat, which is kinda like him eating it too. Im strange, but Ive accepted it.
Trail Mix Cookies
Makes 24 large cookies
- 2/3 cup butter, softened
- 1 cup packed brown sugar
- 1 egg
- 1 tbsp vanilla
- 1- 1/2 cups quick cooking oats
- 1 cup all purpose flour
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/4 tsp cinnamon
- 2 TBSP shredded unsweetened coconut flakes
- 1 cup add ins ex: 1/2 cup raisins, 1/4 cup semisweet chocolate chips, 1/4 cup peanut m+ms
- Preheat oven to 350 degrees celcius and line 2 large baking sheets with parchment paper.
- In a large bowl, beat butter and sugar until fluffy. Then beat in egg and vanilla until incorporated.
- In a separate bowl, mix together the dry ingredients; oats, flour, baking powder, baking soda, salt, cinnamon, coconut and add ins.
- Stir the dry ingredients into the butter mixture in 4 additions until blended. Cover and regrigerate for 30 minutes.
- Then shape dough using a heaping tablespoon into balls (about 24) which place them at least 2 inches apart on the baking sheets. Bake in top and bottom thirds of the oven, switching them halfway through the baking time which is 12-15 minutes total. Cookies should be golden, with crisp edges and soft centres.
- Transfer to racks, and let cool.
Pickles are a thing (well, a vegetable) that I take for granted. I like them on burgers, in sandwiches chopped up in tuna, and sometimes just straight out of the jar. They were never something I would have ever thought about making before. But then I had a lot of mason jars sitting around the house and I needed stuff to do with them. First, I made granola and gifted it to friends and family. Then I went to the local market and got some fresh fall flowers to decorate my home. And then, I made pickles.
It was a very exciting activity to do I am now a pickle maker extraordinaire. I just kind of threw things together hoping it would make a good pickle, and it worked! They were pretty spicy with the addition of red pepper flakes and big hunks of garlic, and I loved it!
Spicy Dill Pickles
- 1 500ml mason jar
- 4 small cucumbers (persian or kirby)
- 1 and 1/2 cup of water
- 3 tbsp white vinegar
- 2 tsp salt
- 2 big garlic cloves, chopped
- 1/4 tsp red pepper flakes
- 3 heads of dill sprigs
- Cut cucumbers in 1/4s or sliced horizontally. Fit as many cucumbers as you can into the mason jar without having to force them in.
- In a measuring cup, mix together the water, vinegar and salt. Stir until salt is dissolved.
- Pour liquid over cucumbers so that they are completely covered. (if a bit are sticking out, can add some more water).
- Top the cucumber with the dill, garlic and red pepper flakes and screw on the lids of the jar.
- Put in fridge and wait 48 hours before eating!
Happy summer everyone! It is officially hot and humid here in Montreal and the festivals are in full swing.and I go back to work. My first day as a doctor was an interesting one. I started off by calling myself a medical student, introducing myself by my first name, and becoming flabbergasted when handed a patients chart to deal with before having orientation to my clinic. The second day was completely different I was officially Dr. Moscovitz with my long white coat and all. WARNING: when urinating, make sure it doesnt fall in the toilet (I was a near miss). The third day I was home sick with fever.
Goshdarnit I ONLY have 6 sick days doesnt my body know to wait till its at least September before I want a day off??? Not day 3!!! Fine Ill admit the Breaking Bad marathon was pretty awesome, but the chills and sore throat was no fun. Its a good thing then that I decided to start making homemade popsicles so that I could use real fruit instead of artificial nonsense. This recipe is super easy it uses peaches, ginger, water and sugar. I cut the sugar down from the original recipe, but they were still super sweet. When I make them again, I may try no added sugar at all (or maybe something like 2 Tbsp).
Peach and Ginger Ice Pops
- 2 oz. fresh ginger root, peeled and sliced into thick coins
- ½ cup water
- 1/4 cup sugar
- 2 ripe peaches, pitted and cut into chunks (skin on)
- Combine ginger, water, and sugar in small saucepan over medium heat. Bring to a simmer and then reduce heat to low. Allow to simmer for 10 minutes, stirring occasionally. Remove from heat and cool.
- Strain mixture through a sieve into a blender and then discard the ginger. Add the peach chunks to the blender and blend until smooth.
- Pour mixture into popsicle molds and freeze until solid
Ive made some smoothies with coconut water this past week and they were amazing! Coconut water has always been something I love drinking as a special treat so I was super excited while grocery shopping last week because there was a great deal on fresh coconut water! Ah, the little things in life.
I took advantage of this fine deal and loaded up on it to use in some great drink and popsicle ideas. Coconut water is just so fresh and it really adds a little je ne sais quoi (thats french- I should practice in case my blog needs to be bilingual) to any smoothie.
This smoothie uses frozen mango, peach (with skin on), coconut water and a squeeze of fresh lime juice. It was really tasty and refreshing! I enjoyed one post workout, and had it again while reading a magazine on my roof. Oh, vacation life. How I enjoy you. Guess Ill start being a doctor again next week.
Mango Peach and Coconut Water Smoothie
- 1 cup frozen peach chunks
- 1 cup frozen mango chunks
- juice of half a lime
- 2 cups unsweetened coconut water
- Blend all ingredients in a blender until smooth. Add more coconut water to reach consistency that is desired.
An easy refreshing drink you can enjoy this summer! More coconut water recipes to come!
Its holiday time! That means lots of good family dinners, brunches, lunchesso I get to bake! Or not.
Desserts that require minimal to no baking are ideal when you have no time to make elaborate desserts. Last weekend I was busy studying for my surgery exam, but I also had a holiday brunch. A gal like me doesnt want to go to a party empty handed, but I couldnt spend my study day in the kitchen. Enter rice krispie treats.
While rice krispie treats sound a bit juvenile, when given a tweak they can be a fantastic addition to a dessert table. Ive made cake batter rice krispie treats in the past that were a hit, and this time around I made a different style of them gangnam style! woohoooo!
Gosh darn it I just like to dance.
And these cookies and cream rice krispie treats just make me wanna d-a-n-c-ewhile shoving my mouth with marshmallows.
No one judges in my kitchen. Even if youre my boyfriend, sitting on the couch in our loft, playing assassins creed and oblivious to anything around him. No one judges.
Cookies and Cream Rice Krispie Treats
- 1/4 cup salted butter
- 1 (10.5) oz bag mini marshmallows + an additional cup of marshmallows.
- 6 cups Rice Krispies cereal
- 10 oreos, chopped into bits
- 1 1/3 cups white chocolate chips
- 6 oreos, chopped into bits
- Butter or spray a 13 x 9 pan, set aside.
- Melt butter in a large non-stick saucepan over medium low heat, swirling butter up along edges of the pan (this helps the marshmallows stick much less). Stir in marshmallows and stir constantly until melted.
- Remove from heat and gently stir in Rice Krispies cereal until evenly coated. Fold in 10 chopped Oreos.
- Pour mixture into buttered dish and gently press mixture evenly into dish, set aside.
- In a microwave safe bowl, melt white chocolate chips on in 30-45 second intervals, stirring after each interval until melted and smooth.
- Spread melted chocolate evenly over Rice Krispie treats and immediately (before chocolate hardens) sprinkle with the 6 chopped Oreos. Gently press the Oreo pieces down with your hands.
- Cover and refrigerate about 10 minutes, or alternately let rest on counter until chocolate hardens.
Source: Stylish Cuisine
Enjoy these no bake desserts!