Archive for the ‘Cookies’ Category

An orchestra of fine coffee and cocoa that dances in your mouth with every bite…for those of you who prefer a not-too-sweet cookie with your vente latte…


2/3 cup organic palm shortening, butter or coconut oil

1 cup sugar

2 eggs

2 tsp vanilla extract

2-1/2 cups Multiuso Multipurpose Flour Mix

1/2 cup unsweetened cocoa powder

2 tsp baking powder

1/2 tsp baking soda

1 tsp salt

1 tbsp instant coffee (dissolved in hot water)

2 tsp hot water


Preheat oven to 325F, lightly grease cookie sheet or use parchment paper. 

Cream shortening and sugar together in mixing bowl, scrape bowl well.

In a separate bowl, mix flour, cocoa powder, baking powder and soda, and salt together combining well.

Mix eggs, vanilla, and coffee into butter/sugar mixture, mix until incorporated being sure to scrape sides of bowl.

Mix in dry ingredients. The dough will form clumps, but won’t come together fully.

Roll the dough into 1″ balls and roll balls in  1-1/2 cups confectioners’ sugar.

Place on cookie sheet and press down with the palm of your hand to flatten.

Bake the cookies 12-15 minutes, until lightly browned. 


Enjoy with a latte…!


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By Mom, What’s For Dinner?

Today we are coming home from Catalina. 3 days of Rest and Relaxation was just what I needed. Time to stock our house back up with food and feed the troops! I am refreshed and ready to go! Snickerdoodles are my favorite cookie, and I figured it was a good place to start.

For the recipe, please click on this link


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By Mom, What’s for Dinner?

One of my biggest weaknesses is Chocolate Chip Cookies. I am always looking for a better recipe than the traditional Toll House. It has not been as easy doing it the gluten free way. They had not been up to par the last few times I made them. I realize sometimes it is about finding the right flour. Manini’s has been a staple for me and these cookies turned out great. The Crispy outside, but gooey center. Yum! I hope you enjoy them as much as I do!
Best Gluten Free Chocolate Chip Cookies
1 1/2 sticks unsalted butter
1 cup granulated sugar
1/2 cup brown sugar
2 large eggs
1 vanilla bean, split lengthwise, pulp scraped out
1 teaspoon baking soda
1 teaspoon salt
12 oz. Semi Sweet Chocolate Chips
Preheat the oven to 375°F. Line baking sheets or baking stones with parchment paper. In the bowl of an electric mixer fitted with a paddle attachment, cream the butter and sugars.Beat in the eggs and the vanilla bean pulp, scraping down the bowl as needed.
In another bowl, sift together the flour, the baking soda and the salt. Gradually add the dry ingredients to the butter mixture, and combine at low speed until the dough comes together.mix in the chocolate chips. Drop heaping tablespoons of the dough 2 inches apart onto prepared cookie sheets, flattening slightly by hand.
Bake until lightly brown, 9-12 minutes. Cool the cookie sheets on a wire rack before removing the cookies.

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By Mom, What’s for Dinner?

Recently, I was blessed to receive a box of Nuvia Instant Healthy Coffee. Curious, I did some reading up on their product before I tried it. On their website it states:

Nuvia contains Ganoderma, African Mango and Pomegranate which are renown in recent clinical studies. News regarding their health benefits is the subject of wide spread media buzz. See for yourself the benefits of this amazing healthy coffee.”

Then I read the numerous testimonials on this coffee.
All of the statements about how it supports Healthy Energy, Supports Immune Health, and is an Appetite Suppressant… OK… So naturally, I had to make a cup and do a taste test.
Scrumptious! If healthy tastes like this, I will be pouring a cup of healthy every morning! If you are interested in this coffee you can visit their site HERE.
Me being me, I could not just pour a cup, I also had to bake something with this coffee. I made the troops some cookies! The kids barely got a few before their Dad stole the rest of them. He really loved them. Here is the recipe:

Gluten Free Cappuccino Cookies

6 packets Nuvia Instant Healthy Coffee
1 Tablespoon hot water
1 cup butter, softened
1 tsp vanilla extract
3/4 cup sugar
1 egg yolk, lightly beaten
2 cups Maninis Gluten Free Multiuso Multipurpose Mix
1/4 tsp of salt
8 ounces white chocolate
cinnamon, for dusting

Preheat oven to 375°.

Using a small bowl or cup combine the Nuvia Instant Healthy Coffee and hot water. Stir to make a paste; set aside.

Using a large mixing bowl, combine butter, vanilla and sugar; beat until smooth and well combined, then beat in the egg yolk and cappuccino paste.
Sift together the flour and salt, slowly add to mixture and beat until well combined.

Line 2 cookie sheets with parchment paper. I put this in bold because so many readers forget this step and then they are mad that they are stuck to the pan!
roll out 1/4″ thick between 2 sheets of parchment or waxed paper.

Place on a flat surface in the fridge for at least one hour.
Remove from fridge and take off the top layer of parchment. Cut out using 2½” round or square cookie cutter and place them on prepared cookie sheets one inch apart. (repeat with other ball of dough)

Bake for 12 minutes, or until golden brown. Let cool on the parchment sheets completely.

After cookies have completely cooled, melt chocolate in microwave at 70% power for 1 minute, STIR. If morsels still are not fully melted (smooth) microwave additional 10 seconds and stir. I had to do this twice.
Spoon white chocolate over cookies and spread using the back of a spoon.
Dust with cinnamon.

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By Christi Silbaugh author of Mom, What’s for Dinner?

Last night my husband came in and asked “What does a guy have to do to get some chocolate cookies in this house?” I admit I have not been making family treats much, simply because it is swim suit season and both Taylor and I are really buckling down when it comes to eating healthier. Knowing once November hits, I bake yummy treats non-stop for the holiday season.
Still… he is right. He needs a treat every now and then. So I got busy making:


Gluten Free Chocolate Dream Cookies
adapted from Just Baked By Me

3/4 cup Maninis Gluten Free Multipurpose Flour Mix
1 tsp baking powder
1/8 tsp sea salt
4 large eggs
1 1/2 cups packed light brown sugar
2 tsp pure vanilla extract
1 tsp espresso powder or finely ground coffee
1 pound bittersweet chocolate, chopped
1 stick unsalted butter, cut into pieces.
1 cup semisweet chocolate chips

Preheat your oven to 350F.

Line 2 cookie sheets with parchment.In a medium bowl, whisk together gluten free flour, baking powder and salt. Set aside.
In a small bowl, whisk the eggs, brown sugar, vanilla, and espresso together thoroughly. Set aside.
In a microwave safe bowl add butter and chopped chocolate. Microwave them carefully until almost all melted, then let the residual heat melt the rest of the chocolate. For me I put it in the micro at 50% power for 3 minutes and then stir until it is melted completely. Set aside to cool until warm.

Add the egg mixture to the cooled chocolate mixture, stirring until combined. Stir in the flour mixture. Then, fold in the chocolate chips.

Use a small ice cream scoop to form the cookies, about 1 rounded tablespoon each, and place on the prepared cookie sheets.

Bake for 10 to 12 minutes, rotating the pans halfway through the baking time to ensure even doneness. The surface of the cookies should look dry and set, but the centers should still be gooey.


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By Christi Silbaugh, author of Mom, What’s for Dinner?

Are you ready for a treat? If you like Apple Crisp and Cheesecake, then this is the dessert for you. A combination of a cookie crust, Cheesecake, then Apple Crumble on top! I found these very very simple to make and a great crowd pleaser. Make sure you grab one before you set them out at your next get together, because once you turn around, they will be gone!

Gluten Free Apple Crisp Cheesecake Cookie Bars

For the recipe, follow this link

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1 cup coconut oil, room temp, not melted, or use room temperature butter
1 cup brown sugar
1/2 cup coconut palm sugar (for the bomb cookies) otherwise: 1/4 cup white sugar
2 eggs, well beaten
3 teaspoons vanilla
1-1/2 cups Avena Pane Country Oat Bread Mix
1 teaspoon sea salt
1 teaspoon baking soda
2 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground nutmeg
3 cups oatmeal (quick cooking or old fashioned, not instant)
1 cup raisins

1 cup of bittersweet chocolate chips (optional)
1/2 cup chopped walnuts or pecans (optional)


Beat eggs and vanilla together and then add the raisins and stir. Soak for an hour or two, stirring occasionally. Important:  Soaking the raisins makes all the difference.

Preheat to 350°F

Cream coconut oil or butter with sugars in a mixer or by hand.  In a separate bowl combine Avena® flour, salt, baking soda, cinnamon, ginger, and nutmeg. Stir the dry ingredients until well blended.  Add dry ingredients to creamed mixture and mix well.  Add in the egg and raisin mixture. Then add oatmeal, optional chocolate chips and/or nuts.  Combine well.

Form into balls and place on a cookie sheet and flatten them down a bit.  A cookie sheet with an air layer works best.  Otherwise, line the cookie sheet with parchment paper.  Bake for about 11 to 13 minutes, or until done.  Let cool on the cookie sheet for a few minutes until firm enough to transfer to a wire rack.

Makes about 2-1/2 dozen good-size cookies.

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