Nutella-Stuffed Brown Butter Cookies

October 31, 2012 § Leave a comment

Happy Halloween! I hope you’re enjoying eating all the candy you’re hoping to pass out to kids this evening. My husband and I live in a mother-in-law basement and so I’m sort of assuming kids won’t really find us to trick or treat. If they do they’re going to end up getting a granola bar because I forgot to buy candy…oops. But on to more important things, like these cookies! Also, did you read the title? Aren’t you dying to make these?

These really are totally indulgent and involve browned butter, three types of chocolate chips and nutella are are totally delicious. I highly recommend them.

Nutella-Stuffed Brown Butter Cookies
  • 2 1/4 cups all-purpose flour
  • 1 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1 cup butter, softened
  • 1 1/4 cup packed brown sugar
  • 1/4 sugar
  • 1 large egg + 1 egg yolk
  • 1 1/2 tsp vanilla extract
  • 1 tbsp greek yogurt
  • 1/2 cup each dark, milk and semi-sweet chocolate chips
  • 1 cup chilled Nutella

To Make:

1) Brown your butter! Put it in a sauce pan over medium-low heat and let it melt. Stir occasionally. It’ll start to turn brown and smell nutty after about 10 or so minutes. Once it’s brown, take off heat a let cool.
2) Mix together the flour, baking soda, salt in a medium bowl.
3) Using an electric mixer or kitchen-aid, blend the brown butter and sugars until combined. Add in egg and egg yolk, vanilla and greek yogurt. Slowly add the dry ingredients until mixed. Finally, fold in the chocolate chip cookies.
4) Once dough is ready, let it chill in the refrigerator for two hours.
5) After a few hours, preheat your oven to 350. Take dough and nutella out of the fridge. Now comes the messy part. Take about a tablespoon of dough and form into slightly flattened disk (see pictures below). Put a dollop of Nutella in the center of that. Since it’s chilled it should hold it’s form. Take about 1/2 tbsp of dough and flatten over the Nutella. Then place on cookie sheet.
6) Bake the cookies for 9-11 minutes or until golden brown. I let these cook for a little longer than I may let other cookies get so they’re not falling apart when you take them off the cookie sheet. Enjoy!


Banana Muffins

October 26, 2012 § Leave a comment

Some days just call for muffins. Days where it’s cloudy, days where it’s sunny, days when you need breakfast, a snack or dessert. Moral of the story is I love muffins and can eat them all the time. I do actually. This batch served as an excellent snack for the bus on my way home from work.
I’m such a sucker for this whole wheat banana muffin recipe. They’re portable. They’ve got some crunch. They’re slightly sweet but not over-the-top. The only issue I had with the recipe is I hardly ever have overripe bananas. My husband and I eat excessive amounts of bananas so it takes a really over-the-top amount for us to get to that point. Thankfully, I had some last week and was able to adapt this recipe from the New York Times. By the way, why did I just have to google overripe to see if it was one word or not? Embarrassing. Anyway, I hope you make these and like them.
  • 1 and 1/2 cups whole wheat flour
  • 1/2 cup ground flaxseed
  • 1/2 cup bakers wheat bran
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1/2 tsp baking soda
  • 3/4 cup brown sugar
  • 1/2 cup milk
  • 1/2 cup vegetable oil
  • 1 egg
  • 3 mashed bananas
  • 1 cup walnut pieces

To Make:
1) Grease muffin tin. Preheat oven to 375 F. Mix together flaxseed, whole wheat, wheat bran, brown sugar, baking powder & soda and salt.
2) In another bowl mix mash your bananas. Then mix the egg, vegetable oil and milk. Add the dry ingredients to this bowl and stir. Stir just until mixed, batter will be lumpy and that’s totally cool. Last thing, stir in walnut pieces.
3) Pour batter into muffin cups. Bake for 25-30 min, or until golden brown on top. I let mine cool in the muffin tin for a few minutes. They should come out easily and you can slide a knife around the edge of the muffin to release it. Cool on a rack and immediately consume three of them. Enjoy!

Whole Wheat Applesauce Loaf Cake

October 24, 2012 § Leave a comment

It’s finally cloudy and raining here in Seattle. I’m embracing it, which means lots of Netflix and sweatpants. Fall weather also means baking. Latest favorite? The whole wheat applesauce loaf cake from Eat, Live, Run.
Whole Wheat Applesauce Cake
From Eat, Live, Run
Cake ingredients:
  • 1 cup sugar
  • 1 stick butter, softened
  • 1 egg
  • 1 tsp vanilla extract
  • 2 cups whole wheat flour
  • 1 tsp salt
  • 1/2 tsp baking soda
  • 3 tsp baking powder
  • 1/2 tsp nutmeg
  • 1 cup unsweetened applesauce
Frosting ingredients:
  • 1 stick butter, softened
  • 8 oz cream cheese, softened
  • 2 cups powdered sugar
  • 1 tsp cinnamon
To Make:
1) Preheat oven to 350 F. Grease a 9″x5″ loaf pan.
2) Using an electric mixer, beat together the sugar and butter until smooth. Then stir in the egg and vanilla extract.
3) Whisk together the dry ingredients (flour, salt, baking powder, baking soda, nutmeg). Add to the other ingredients along with the applesauce.
4) Spread in the loaf pan using a spatula to smooth. Bake in oven for 1 hour, or until a toothpick comes out smooth.
5) To make the frosting, beat all the ingredients together until smooth. Once the loaf is cool spread the frosting and serve! Enjoy!

Crockpot Marinara Sauce

October 20, 2012 § Leave a comment

You know what always sounds good to me? Spaghetti. Or any pasta really. Something about italian carbs is always comforting. And you know what is awesome with pasta? Homemade marinara sauce. Don’t worry, this isn’t as labor intensive as that sounds. We probably could get really fancy and use fresh tomatoes and someday I would like to but for now we’re keeping it simple with cans of crushed tomatoes and some spices you probably have in your cabinet already. The worst part? Smelling it in your house before it’s ready.
Homemade Marinara Sauce
adapted from this Budget Bytes recipe
  • 2 (28 oz) cans crushed tomatoes
  • 1 (6 oz) can tomato paste
  • 1 medium yellow onion, diced
  • 2 tbsp garlic powder
  • 2 bay leaves
  • 1 tbsp dried basil (I used a few of my basic ice cubes)
  • 1/2 tbsp dried oregano
  • 1 tbsp brown sugar
  • 1 tsbp balsamic vinegar
  • salt & pepper
To make:
1) Put all of the ingredients in your crock pot. Add some water (I added 1/2 cup) if your crock pot tends to dry things out. Stir them the ingredients.
 2) Cook on low for 6-8 hours. I like to leave it alone. At the end add S&P as you prefer. Serve over your favorite pasta or freeze for later use! Enjoy

Lemon White Chocolate Shortbread

October 8, 2012 § Leave a comment

Does anyone else think of White Chicks when they hear “white chocolate” in a recipe? No, that’s just me? Cool. If you don’t understand that, good for you, just move on to this indulgent recipe. You know it’s going to be good when it starts out with two sticks of butter.

I’ve written about my love for shortbread before. And this recipe is no exception. It’s the same buttery/sugary goodness with a hint of lemon and bits of white chocolate.

Lemon White Chocolate Shortbread
  • 1 cup butter, softened
  • 3/4 cup confectioners sugar
  • 2 tbsp grated lemon zest
  • 1 tsp vanilla extract
  • pinch of salt
  • 2 cups all-purpose flour
  • 1 cup of white chocolate chips (mini if possible)
To Make:
1) To begin, cream butter and lemon zest until smooth. Then add the vanilla and icing sugar and continue to mix. Finally, add flour and salt and beat gently. The dough will start to come together but be crumbly, which is what we want. Stir in the chocolate chips.
2) Now, dump the dough onto the counter, being careful not to dump the crumbs on the floor so you don’t have to sweep when you’re done. Knead the dough together just until formed. Wrap the dough in saran wrap and keep in fridge for an hour.
3) After dough has been chilled, preheat oven to 350 degrees. Take dough out and flatten onto counter. If you’re using a rolling pin coat it in flour so dough doesn’t stick too much. Use a cookie cutter to cut out cookies and repeat process with left over dough.
4) Bake for 20 minutes or until golden on top. Cool on tray. If you’re feeling motivated dust with confectioners sugar once cool. Enjoy!

Pumpkin Chocolate Chip Cookies

October 5, 2012 § Leave a comment

I’ve been getting on these obsessive ingredient kicks lately. You remember the peach recipes and I had a few huckleberry posts too. Currently I’m embracing the fall cliche that is pumpkin everything. Food Network did an excellent job on these pumpkin chocolate chip cookies. I even used them to meet some awesome neighbors across the street!

Pumpkin Chocolate Chip Cookies


  • 1 cup butter, softened
  • 1 cup white sugar
  • 1 cup brown sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1 cup pumpkin puree
  • 3 cups all-purpose flour
  • 2 tsp baking soda
  • 1/2 tsp salt (can use less if you’re using salted butter)
  • 1 tsp cinnamon
  • 1/2 tsp ground ginger
  • 1/4 tsp ground nutmeg
  • 2 cups chocolate chips
To Make:
1) Preheat your oven to 350 and spray cookie sheets with non-stick spray
2) Cream butter until soft then slowly add sugars until fluffy. Add one egg at a time until well mixed. Now, dump in the vanilla and pumpkin and beat until incorporated.
3) In separate bowl, whisk together dry ingredients (flour, baking soda, salt, cinnamon, ginger and nutmeg). A little at a time, mix in with wet ingredients. Once flour is in, stir in the chocolate chips.
4) Put dough on cookie sheets by the tablespoon. These don’t spread out too much so don’t worry about them running into each other. Bake for 15-20 minutes (mine only took 15) or until edges are browned. The tops won’t get very brown. Take out and let cool on cookie sheet for a few minutes then put on cooling rack. Make a plate for a neighbor & enjoy!

Pumpkin Cream Cheese

October 4, 2012 § Leave a comment

It’s fall. I’m wearing scarves & boots and cooking things with pumpkin. Easiest & most delicious pumpkin thing so far? Pumpkin cream cheese. This would be so fantastic to have out at a brunch bar or to hoard to yourself and smother on top of bagels every morning.
Pumpkin Cream Cheese
  • 8 oz cream cheese. Low-fat if you must
  • 1/2 cup canned pumpkin
  • 2 tbsp brown sugar
  • 1/2 tsp pumpkin pie spice
1) Soften the cream cheese for about 10 seconds in the microwave. Using a hand mixer, mix all ingredients until smooth. Boom. You’re done. Enjoy!

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