A bite-sized fiesta in fritter form. Like a pinata for your mouth.
These lemon poppy seed muffins are packed with all sorts of health and crunch: whole grain flavor with serious additions from poppy seeds and Greek yogurt.
A lightly sweetened, wholesome blend of cherries, almonds, oats, toasted quinoa, and coconut. It’s perfect for a quick snack or a hearty breakfast.
Two of nature’s most beloved ingredients combine to make this delicious Strawberry Honey Jam.
I had the pleasure of assisting a chef who taught a great steak cooking class. This steak sauce is one of the recipes he shared with the class and he kindly gave me permission to share it with all of you. Note: this sauce can also be used as a 10-minute marinade.
by Nancy @ Coupon Clipping Cook
A great way to sneak in veggies for breakfast.
A rich ricotta tart with a rosemary flecked Parmesan crust. The perfect side dish to your holiday meal.
Crispy on the outside, juicy and tender on the inside. These can be made and then flash frozen for a later day!
Crisp Brussels sprouts, bacon, almonds, and cheese drizzled with a vibrant vinaigrette made with freshly squeezed orange and lemon juices.
by Monique of Ambitious Kitchen
Secretly healthy blondies made with chickpeas, peanut butter, and chocolate. They taste amazingly like peanut butter cookies. Flourless and no butter! Natural ingredients only!
by iamcaressa on September 6, 2009 in Cookies, Desserts
These are fantastic as is, but also make the best white chocolate macadamia nut cookies with the included substitutions. Every time you make these, you’ll be told to “just leave the milk out of the fridge” because you’ll keep going back for more anyway! So addicting!
Preheat oven to 375 F. Line a cookie sheet with parchment paper.
Combine flour, baking soda, baking powder and salt in a small bowl.
In a large bowl using a mixer, beat the butter until fluffy, about 2 minutes. Add the brown sugar and beat until smooth. Add egg and vanilla, then scrape sides of the bowl with a rubber spatula.
Blend in the flour mixture in three stages then stir in chocolate (and optional nuts).
Scoop walnut-sized (I use a melon baller) balls of dough onto a baking sheet, leaving 1-2″ between mounds. Bake for 8-10 minutes, until bottoms are slightly golden and tops are still a light color. Remove from sheet and transfer to cooling rack.
Makes approximately 48 small cookies.
by Elaine and filed in Cookies, Desserts
Chewy and crunchy peanut butter and honey cookies—perfect for kids and adults!
by Jen @ Peanut Butter and Peppers and filed in Cookies, Desserts
A sweet, healthy, gluten-free peanut butter cookie with little chunks of chocolate and made with chickpeas.
by Rachelle Himmelman and filed in Cookies, Desserts
These gluten-free molasses sugar cookies have to be one of my most favorite cookies of all time—soft, chewy and slightly crunchy on the outside!
by lifesambrosia and filed in Cookies, Desserts
Chewy, chocolaty, Biscoffy cookies.
by Nancy P. and filed in Cookies, Desserts
A mixture of butterscotch pudding and chocolate chips makes this a tasty and moist cookie!
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!
© Copyright 2006-2013, The Pioneer Woman | Ree Drummond. All Rights Reserved
Powered by WordPress
4 Comments | Be the first to comment!
Comments
pattyhans on 9.20.2009
WoW! These were wonderful! I can see why your husband can’t stop eating them – I’ve eaten three right off the cookie sheet and am telling myself it would be nice to leave a few for MY husband and granddaughter! These are great!
lewilvert on 1.31.2010
These didn’t come out right for me, they didn’t “settle” like your picture and looked more like meringues than cookies….still delicious and I will eat them all, but I wonder what I did wrong?
iamcaressa on 2.1.2010
Hmm … I’m not sure. Might have something to do with the temperature of the butter. I think the warmer the butter, the more the cookies “settle” as you said. I’m glad they still tasted good for you!
lewilvert on 2.10.2010
I think P Dubb gave me the answer in today’s cooking blog, I over beat them.
I’m lazy and enjoy not stirring, I think I took it a little too far.
You must be logged in to post a comment.