Avocado Brownies – #FilltheCookieJar

It’s time to Fill the Cookie Jar and this month’s theme is “Mom’s Favorites.” I love sweets – I haven’t found a dessert that I don’t love. It’s bad, but since turning 36 last month, I’ve noticed my metabolism has slowed down….really slowed down. I’m not happy about it. Now I need to be a little more picky with indulging my sweet tooth and I’ve been looking for recipes for sweet treats that I can still enjoy but aren’t so bad for me.

I recently bought a bag of coconut flour and was searching for recipes when I stumbled across one for avocado brownies. Interesting, I know! Ironically, I had a very ripe avocado that I needed to use and decided to give it a try. I didn’t tell my kids what type of brownies they were and they gobbled up a piece and loved them! Win!! I cooked mine to be a more fudge like, the chocolate flavor is perfect and you don’t even taste the avocado. I’ll definitely be making these again!

Avocado Brownies | Join Us, Pull up a Chair

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Blueberry Ricotta Scones – #FilltheCookieJar

2961d-cookiejarI’m so happy to be back to the monthly Fill the Cookie Jar group. Things have been a little crazy around our house. I’ve been working on some big projects, my husband has been traveling more often and Madeline started lacrosse again. Practices started up for her last month and we’ve been running from her Girls on the Run practice, with a quick stop at home to grab some food and then she’s off to lacrosse practice. I’ve been enjoying the hour to walk the track and clear my head. Needless to say, that hasn’t left much time to spend cooking and baking.

I was searching for the right recipe this month for something different, when I stumbled across this recipe for scones. I haven’t made scones in a while and I liked these because they had ricotta – a unique spin on the traditional scone. They were so good. The perfect consistency and I loved the weren’t too sweet, perfect to enjoy with a cup of tea.

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No Bake Coconut Date Energy Bites – #FilltheCookieJar

Happy New Year! I took a little time off from blogging to spend time with my husband and kids. It was a nice break, but I’m ready to get back to sharing recipes and being in the kitchen.

The start of the New Year is always a time when resolutions are made and I’ve made a few myself. One of those is to stop the mindless snacking and finally lose the last of the weight I’ve be carrying around from my last pregnancy. This month’s Fill the Cookie Jar theme was healthy cookies, snowflake or new year. I decided on a no bake energy bite. They’re the perfect bite when I’m craving something sweet and want something healthy. They are also a great option for my kids to snack on and feel full after one. I’m hoping this will stop them from spending time in the pantry looking for something to eat.

The best part – they’re so easy to make! It took me less than 10 minutes to make and then pop them in the fridge to firm up for an hour. This recipe is very versatile, you can swap out the walnuts for another nut or roll the bites into shredded coconut.

No Bake Coconut Date Energy Bites | Join Us, Pull up a Chair

1/3 cup walnuts
10 medjool dates, pitted
1/4 cup shredded coconut
1 Tbsp coconut oil
1 Tbsp water

In a food processor, pulse the walnuts until they are chopped. Add in the dates, coconut, coconut oil and water. Process for a minute until the mixture comes together and there are no large pieces of dates.

Scoop out the mixture with a cookie scoop and roll in ball. Place in a mini muffin liner and refrigerate for an hour. Stir in an air tight container.

Check out all the cookie recipe’s in this month’s Fill the Cookie Jar in the link below!

Banana Chocolate Chip Snack Bars – #FilltheCookieJar

As usual I had some over-ripe bananas on my counter waiting to be used and decided I would make some snack bars for the kids. They’ve been eating like crazy lately, not sure if they’re getting ready to hibernate for the winter or what is going on! It was also the perfect time to get my recipe ready for this month’s Fill the Cookie Jar. Our theme this month was Christmas / Holiday. While these bars don’t have peppermint, red or green, they’re the perfect treat to snack on while you’re decorating!

Banana Chocolate Chip Snack Bars | Join Us, Pull up a Chair

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Apple Oatmeal Cookies – #FilltheCookieJar

I unintentionally took a few months off of participating in the Fill the Cookie Jar group. The first Thursday of the month always sneaks up on me, but I was determined to make it back this month. It was the also the perfect opportunity to send in some healthy cookies to my son’s daycare Halloween party. I knew the kids would be all sugared up and this would be a nice little treat for them instead of another piece of candy. Cooper had been asking for cookies for weeks, he’s been a little deprived lately in the sweets department. I let him try one before I packaged them up and he was raving the rest of the night about how yummy the cookies were. He’s a hard one to please lately, he’s not into sweets, he’s more of chips and pretzels snacker, but he loved them.

I loved how simple they were to make – Cooper helped me dump ingredients into the bowls and I let him mix a little of the batter….after he flung flour all over the kitchen. I upped the spices from the original recipe since I was eliminated the drizzle that was called out in the original recipe.

Apple Oatmeal Cookies #FilltheCookieJar - Join Us, Pull up a Chair

3/4 cup brown sugar, packed
1/2 cup unsalted butter, softened at room temperature
2 cups rolled oats
2 tsp ground cinnamon
1/4 tsp ground nutmeg
1/2 tsp salt
2 eggs
1 tsp vanilla extract
1 cup flour (I did 1/2 AP and 1/2 whole wheat)
1/2 tsp baking soda
1 apple, peeled, cored and shredded

Preheat oven to 375 degrees and line two baking sheets with parchment paper. Set aside.

In a bowl of a stand mixer, cream the butter and sugar together. Add in the eggs and vanilla. Stir in the dry ingredients, oats, flour, baking soda and spices. Fold in the shredded apple.

Scoop out the batter using a cookie scoop into tablespoon sized balls. Bake for 9 to 12 minutes until golden brown. Allow to cool on the baking sheets and then transfer to a wire rack to completely cool. Store in an air tight container.

Source: Jam Hands

Check out all the other cookie recipes in this month’s reveal! The theme is fall/Thanksgiving.

Pumpkin Breakfast Cookies – #FilltheCookieJar

Welcome to the August reveal of Fill the Cookie Jar – a monthly Facebook group that shares cookie and cookie bar recipes based on a specific theme. This month the theme was anything that makes you think of kids or back to school. I decided to with the “Back to School” route and chose a breakfast cookie. This summer has been a break from making breakfast for my daughter since she went to camp, but with school starting in a few short weeks, I need to get back to brainstorming ideas for her. She’s not a big fan of breakfast to begin with, so this cookie is the perfect compromise. It’s full of oats, cranberries, walnuts and some extra ingredients to make them healthy. She gobbled one up right after I took them out of the oven and told me how good they were and how she wanted a second one.

Pumpkin Breakfast Cookies #FilltheCookieJar | Join Us, Pull up a Chair

1/4 cup coconut oil, melted
1/4 cup honey
1 cup old fashioned oats
1 cup quick cooking oats
2/3 cup dried cranberries
2/3 cup chopped walnuts
1/4 cup ground flax
1 tsp pumpkin pie spice
1/2 tsp salt
1/2 cup pumpkin puree
2 eggs, beaten

Preheat oven to 325 degrees and line a baking sheet with parchment paper. In a glass measuring cup, warm the coconut oil and honey together. Set aside to cool.

In a large bowl, combine the two types of oats, cranberries, walnuts, flax, pumpkin pie spice and salt. Stir in the pumpkin puree, eggs, and oil-honey mixture until well combined. Scoop the batter out using at 1/4 measuring cup and place on the prepared baking sheet. Press down slightly until the cookies are around 1/4-1/2 inch thick. I kept mine on the thicker side.

Bake for 15 to 20 minutes until the cookies are golden brown. Cool completely on the baking sheet and then transfer to an airtight container. Enjoy!

Check out all the other bloggers participating in this month and find out what they were baking using the link below!

Source: LeelaLicious

Creamy Lime Bars – #FilltheCookieJar

I’ve missed the last few #FillTheCookieJar reveals, so I’m happy to be able to participate this month. The theme of this month’s Fill the Cookie Jar group is SUMMER! There’s so many possibilities with this theme that I had a hard time narrowing down a recipe. I started searching for something with limes since I had bought a two-pound bag to make margarita base, but then found this recipe for Creamy Lime Bars. Perfect!

I made the bars for my office’s “Grill & Fill”. It’s a little picnic to kick off the summer season and we get propane tanks filled for a great price. Just one of the perks of my new job! Everyone loved them and I had to steal one to save for my husband to be a taste-taster. They were creamy, the perfect amount of sweetness with the vanilla wafer crust and full of lime flavor. They almost reminded me of a margarita. I’ll definitely be making them again!

Creamy Lime Bars - #FilltheCookieJar | Join Us, Pull up a Chair

20 vanilla wafers, finely crushed
1/2 cup flour
1/4 cup firmly packed brown sugar
1/2 stick unsalted butter, cold and cut into small cubes.
8 oz low-fat cream cheese, softened at room temperature
1 cup sugar
2 eggs, room temperature
1 1/2 tsp vanilla extract
2 Tbsp flour
3 Tbsp grated lime zest, divided
1/4 cup fresh lime juice
1/4 tsp baking powder

Preheat your oven to 350 degrees. Line a 8 inch square baking pan with aluminum foil, leaving an overhang to make handles. Lightly spray with non-stick cooking spray and set aside.

Combine the crushed vanilla wafers, 1/2 cup flour and brown sugar. Using a pastry knife, cut in the cold butter until the mixtures resembles coarse crumbs. Press the mixture into the bottom of the prepared pan and bake for 15 minutes.

While the crust is baking, cream together the cream cheese and sugar with a hand mixer until well blended. Add in the eggs one a time, then the vanilla, flour and baking powder. Stir in 1 tablespoon of zest and the lime juice. Pour this mixture over the crust.

Return to the oven and bake for another 25 to 30 minutes. Cool completely. Cover and refrigerate for at least 2 hours, overnight is better. When ready to serve, remove from the pan and cut into squares. Spring the remaining lime zest over the bars. Store any leftovers in the refrigerator.

Source: Our Best Bites

Be sure to check out all the other “Summer” Fill the Cookie Jar recipes in the link below!

Irish Cream Chocolate Cookies – #FilltheCookieJar

Welcome to the March reveal of Fill the Cookie Jar – a monthly Facebook group that shares cookie and cookie bar recipes based on a specific theme. This month the theme was GREEN or ST. PATRICKS DAY. I decided to go with St. Patty’s day and chose a recipe featuring Irish cream. I have a bottle in our cabinet and I never know what do with it besides use it coffee, so I thought this was great recipe to try it out! Plus, who doesn’t love alcohol in their baked goods?!

The cookies were really good. Creamy from the Irish cream and the perfect touch of chocolate. I would have added a little instant coffee powder if I had it to make the chocolate flavor more intense.

Irish Cream Chocolate Cookies | Join Us, Pull up a Chair

2 sticks unsalted butter, softened at room temperature
1 1/2 cups sugar
2 eggs
1 tsp vanilla extract
2 2/3 cups flour
1/2 cup unsweetened cocoa powder
1 1/4 tsp baking soda
1/4 tsp salt
8 Tbsp Irish Cream (I used Bailey’s)
1 cup white chocolate chips
1/2 cup mini semi-sweet chocolate chips

In a small bowl, combine the flour, cocoa, baking soda and salt. Set aside.

In the bowl of a stand mixer, cream together the butter, sugar, eggs and vanilla extract. When the mixture is light and fluffy, add in the Irish cream one tablespoon at a time. Slowly add in the dry ingredients and mix until completely combined. Mix in the chocolate chips by hand. Refrigerate the dough for at least 2 hours. I was short on time and decided to do a quick chill in the freezer, about 15-20 minutes.

When you’re ready to bake, preheat the oven to 350 degrees and line two baking sheets with parchment paper. Scoop out the dough into small balls – I used a 2 teaspoon scoop – and place two inches apart on the baking sheets. Bake for 10 to 12 minutes or until the cookies are baked. Allow to cool for a couple of minutes on the tray before transferring to a wire rack to completely cool. Store in an airtight container.

Source: Gimme Some Oven

Check out all the other cookie recipes that will Fill your Cookie Jar!

Chocolate Dipped Vanilla Wafers – #fillthecookiejar

Welcome to the February Fill The Cookie Jar reveal. This month our theme was Valentine’s Day and the possibilities are unlimited with this theme. I had originally planned to make a different recipe, but there was a lot longer chilling time and I was running out time to make cookies the other night, I scratched that idea and quickly looked through my cookbooks for a new recipe. The recipe was for banana pudding with vanilla wafers – perfect I didn’t need the pudding and I had all these ingredients in my pantry! I decided to up the ante and dip them in chocolate – because anything dipped in chocolate reminds me of Valentine’s Day.

 The cookies are moist and fluffy and unlike the traditional Nilla Wafers. I really loved them and one cookie was the perfect sweet treat. The addition of the dried vanilla beans really enhanced the vanilla flavor.

Chocolate Dipped Vanilla Wafers | Join Us, Pull up a Chair

1 1/2 flour
1 1/2 tsp baking powder
1/2 tsp salt
1 stick unsalted butter, softened at room temperature
3/4 cup sugar
1 egg
1 1/2 tsp vanilla extract
1/4 tsp dried vanilla beans
2 Tbsp milk

Whisk together the flour, salt and baking powder together in a small bowl, set aside. In the bowl of a stand mixer, cream together the butter and sugar until well combined. Add in the egg, vanilla bean and extract and milk. Mix to combine. Slowly add in the flour mixture with the mixer on slow. Refrigerate the dough for at least 30 minutes.

Preheat your oven to 350 degrees and line two baking sheets with parchment paper.  Using a teaspoon cookie scoop, scoop out the dough into small balls. Flatten the dough with the bottom of a floured drinking glass. Bake for 15 minutes or until golden brown. Remove from the oven and allow to cool on the baking sheet for two minutes. Transfer to a wire rack and allow to completely cool.

Once cooled, melt you desired type of chocolate and dip the cookies in. Coat in sprinkles or leave plain. Allow the cookie to harden before biting into one.
Source: The Beekman 1802 Heirloom Dessert Cookbook

Check out all the other great recipes below in the link!

Oatmeal Lace Cookies #FilltheCookieJar

This month’s Fill the Cookie Jar group is all about Christmas cookies! I had a hard time picking a cookie for this month’s theme. I’ve been making a lot of cookies recently and running out of ideas, so off to Pinterest I went. I did a generic search for Christmas cookies and found a recipe for oatmeal lace cookies. This was a new recipe for me and have never seen them before.

The recipe was super simple and it made the most delicious crispy, chewy cookies! They’re also buttery, sweet and reminded me of caramel. I sent the majority of them with my husband to work… they would be dangerous if they were left at home with me all day!

2 sticks unsalted butter, softened at room temperature
2 1/4 cups light brown sugar, packed
2 1/4 cups rolled oats
3 Tbsp flour
1 egg, lightly beaten
1 tsp salt
1 tsp vanilla
Preheat oven to 375 degrees. Line two baking sheets with parchment paper and set aside. 
In a medium sauce pan, melt the butter and brown sugar over medium heat. Stir the mixture together often until its combined and smooth. Turn off heat and add in the remaining ingredients. 
Scoop the batter out by teaspoons onto the prepared baking sheets. Leave two inches between cookies and they will spread. Bake for 5 to 7 minutes until they’re golden brown. 
Remove from oven and allow to cool for 1 minute on the baking sheet. Transfer to a cooling rack to cool completely. Store in an airtight container. 
Source: Add a Pinch