Tag: baking

Spiced Chocolate Chip Cookies

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Now whenever I see cookies, I’m forced to sing:

“Cookies! Cookies! Cookies are so yummy! Fresh out of the oven and into my tummy!”

Oh, you’re not familiar with that tune? Allow me to mail you this singing bear that plays a medley of tunes on repeat, cookie song included.

Because they are the only songs I know. I couldn’t tell you what’s popular in real music right now. I was like 8 months late to the Olivia Rodrigo party. We are a big Disney Junior household right now. She obviously has no idea what’s going on in the shows, but she loves the music. Bluey is this really cute show about Australian doggos and for the longest time she was uninterested, but recently she realized the theme song SLAPS. So that’s been a highlight of this season of life for me. Nothing, however, will ever trump Lou’s beloved Hotdog Song from Mickey Mouse Clubhouse. When that song comes in, she stops whatever she is doing, races to the television and starts dancing her tuchus off. It’s incredibly cute.

But that song haunts my dreams and will be the reason her first real word is hotdog.

Time: 1 day (prep + baking) | Serves: 1.5 dozen cookies

Ingredients:

  • 2 cups of flour – I used 1 cup of all-purpose + 1 cup of whole wheat
  • 1 tsp. of baking powder
  • 1 tsp. of baking soda
  • 1 tsp. of nutmeg
  • 1 tsp. of ginger
  • 2 tsp. of cinnamon
  • 1/2 cup of brown sugar
  • 1/2 cup of coconut sugar
  • 2 tbsp. of honey or agave
  • 1/2 cup of olive oil
  • 1 cup of chocolate chips

How to:

  • In a bowl, whisk flour + baking powder + baking soda + nutmeg + ginger + cinnamon
  • In a separate bowl, whisk brown sugar + coconut sugar + honey + olive oil + 1/4 cup of water until smooth
  • Whisk in dry ingredients into your wet just until a little flour is left
  • Fold in the chocolate chips
  • Cover with plastic wrap + refrigerate overnight
  • Preheat oven to 350
  • Using a cookie scoop, scoop cookies onto a baking mat lined cookie sheet
  • Bake for 12 minutes
  • Serve warm or room temperature
  • Eat all of them before anyone gets home + pretend like you just bought a new cookie scented candle instead of baked all day

Zucchini Bread Muffins

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I forgot sweltering heat existed.

I feel like being very pregnant + COVID running rampant last summer meant I stayed indoors and near a fan at all times.

This summer, we’re already getting out and about more than last year. I’ve been looking forward to all of the adventures! But I’ve been remiss in underestimating my old foe the sun.

We took Lou to the pool for the first time yesterday. She did so good and we all had so much fun. I had her in this Lisa Frank inspired swimsuit. It was one of those long sleeve ones meant to guard them from the sun. Well, I want to call Target and demand some answers because my baby got sunburned through her swimmy suit!!!!!! I am exaggerating ever so slightly – there was like a hint of redness on her chubby elbows, but still! I didn’t dunk the child in sunscreen for there to be redness on her! I had major mom guilt for several hours last night until Garrett calmed me down and reminded me she’ll experience much worse in her life.

Then I couldn’t sleep imaging her first heartbreak and the toll it will take on me, I mean her.

Time: 45 minutes (prep + cooking) | Serves: 1 dozen

Ingredients:

  • 1 cup of whole wheat flour
  • 1/2 tsp. of baking soda
  • 1 tsp. of baking powder
  • 1 tsp. of cinnamon
  • Pinch of salt
  • 1/2 cup of brown sugar
  • 1/2 cup of unsweetened almond milk
  • 1 heaping tbsp. of peanut butter
  • 2 tsp. of vanilla extract
  • 1 medium banana, mashed
  • 1 medium zucchini, shredded
  • 1/2-1 cup of mini chocolate chips

How to:

  • Preheat oven to 350
  • Wrap zucchini shreds in a kitchen towel + wring out all the water you can
  • In a bowl, combine flour + baking soda + baking powder + cinnamon + S
  • Stir in milk + PB + vanilla extract + banana until well combined
  • Fold in zucchini + chocolate chips
  • Line a muffin tin with cups + spray with baking spray
  • Evenly divide mix + top with more chocolate chips, if it tickles your fancy
  • Bake 20-25 minutes or until a toothpick comes out clean
  • Skip your nightly Oreos + eat all of these bad boys one night instead

Adapted from here!

Spiced Applesauce Bundt Cake

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I have very little in common with people whose favorite season isn’t fall.

The colors, the cool, crisp air, the activities, the smells!

I would add candles to the list, specifically, but I gave up on my beloved fall food scented candles because come to find out they are quite toxic??? Shucks.

But really it’s the weather for me. I would blame it on the giant human in my uterus, but I’ve noticed this trend in me for a couple of years – I cannot STAND being hot. Like, even for a few minutes. If I know I’m going to be outdoors in the heat, I feel like I have to prepare – plenty of water, snacks, shade, etc. The fall gives me the very best reprieve. Like, in the mornings here in CO it’s so chilly – like 40s, 50s. By 2pm it’s 80 & I’m sweltering. I’m not OK with it. I need to hit that good good fall stride, ya know? Max of 65 on any given day is my sweet spot.

And then I’ll probably start complaining once winter actually comes.

Time: 1 hour (prep + baking) | Serves: 1 bundt cake

Ingredients:

  • 2 1/4 cup of all-purpose flour
  • 2 tsp. of baking soda
  • 1 tsp. of S
  • 2 tsp. of cinnamon
  • 1/2 tsp. of ground nutmeg
  • 1/2 tsp. of ground ginger
  • 2 cups of unsweetened applesauce
  • 1 1/2 cups of brown sugar
  • 1/2 cup of olive oil
  • 1/4 cup of apple cider vinegar
  • 1 tbsp. of vanilla extract
  • 1/2 cup of vegan cream cheese
  • 1/4 cup of vegan butter
  • 1 cup powdered sugar

How to:

  • Preheat oven to 350
  • In a bowl, combine applesauce + brown sugar + oil + vinegar + vanilla
  • Sift in flour + baking soda + S + cinnamon + nutmeg + ginger + whisk until combined
  • Fill a greased bundt cake pan with the mix
  • Bake 40-45 minutes or until a toothpick comes out clean
  • While the cake cools, combine cream cheese + butter + powdered sugar in a bowl
  • Beat with a hand mixer
  • Warm for 20 seconds in the microwave or until thick but pourable
  • Once cake is cool, turn over + get it out of the mold
  • Place cake on a rack over a lined baking sheet + pour glaze on top
  • Serve warm or room temp
  • Sit out on your deck with a slice of cake + a warm mug of something + just breathe in that beautiful, basic fall air + be blessed

Adapted from here!