Guy Day Friday – Cookie Time!

 

 

THREE DAYS left to enter the giveaway and have a chance to win items from Noonday Collection, Fiber & Water, Evelyn Henson, LH Calligraphy, Emily McDowell and more!

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Cookies may seem like a daunting item when you think about baking and getting the timing right and what if they’re too gooey or what if they burn? You could just pick some up from the store, right? Wrong. I’m going to give you THREE recipes, all with less than 5 incredients EACH. You can’t mess these up!

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Peanut Butter Cookies:

  1. 1 c. creamy peanut butter
  2. 1 c. sugar in the raw (or white sugar)
  3. 1 egg
  • Beat all 3 together until well mixed
  • Make 1 inch balls and push down with thumb or fork to flatten
  • Bake on 350 for 8-10 minutes (then cool for 5-10 minutes)

IMG_7421Nutella Chocolate Chip Cookies:

  1. 1 c. Nutella
  2. 3/4 cup wheat flour (or white)
  3. 1/2 – 1 c. chocolate chips (I like dark chocolate chips but milk or white would work too)
  4. 1 egg
  • Mix all items together until flour and egg can no longer be detected (I use a wooden spoon)
  • Make 1 inch balls and place on wax paper on a baking sheet (evenly spaced)
  • Bake on 350 for 6-8 minutes (I go for 6-7) then cool and serve

 

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Pumpkin cheesecake whoopie pies:

For the cookies:

  1. 1 box spice cake mix
  2. 1 can pumpkin puree
  3. 1/3 c. coconut oil or 1/2 c. vegetable oil
  • Mix well together until smooth
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  • Make 1 1/2 inch cookie balls on wax paper (on baking sheet) and space at least 1.5 inches apart
  • Press down on top or use a spoon to smooth out the tops (will make prettier cookies)
  • Remember, it takes 2 cookies for each whoopie pie – you will need all of those cookies! (looks like a lot!)
  • Bake on 350 for approximately 14 minutes (cookies should be soft to touch and rebound after touching)

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For the filling:

  1. 1 box Jello cheesecake filling
  2. 16 oz whipping cream
  • Mix both parts together until well mixed and thick looking
  • Spoon into a ziplock bag, seal it and then cut 1/4 inch off one bottom corner

Making the whoopie pies:

  • After cookies have cooled, take one cookie and pipe filling onto bottom, then place another cookie on top
  • Do this until all cookies/filling has been used
  • Serve immediately, or refrigerate until ready to serve (you can keep them separated in tupperware with wax paper!)

 

Now, who is taking cookies to their holiday party or family gathering this year? Can’t wait to hear how it goes! Enjoy!

Guyday Friday [Perfect Pancakes]

Creating pancakes for breakfast seemed hard for the longest time…. and then I actually tried. And they weren’t half bad. And they’re actually quite easy (which I can say now that I’ve been making them for years, but trust me, they’re not that hard!).

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To make the easiest pancakes you’ll ever make, here’s what you’ll need:

  • 1 1/2 cups flour (or 1 cup white flour, 1/2 cup wheat flour)
  • tablespoons sugar
  • teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/4-1 1/2 cups almond milk
  • 2 eggs
  • teaspoon vanilla
  • 1 1/4 TBS coconut oil (can use 2 TBS vegetable oil if coconut oil isn’t in your pantry!)
  • Griddle (I love this one that we got for our wedding!) or hot non-stick skillet with 1 TBS melted butter

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Directions:

  • Mix the dry ingredients first
  • Pour in 1 1/4 cup milk (you may need more but hold off for now), mix in with dry ingredients
  • Add the eggs, vanilla and oil, use whisk to mix  (it shouldn’t be totally smooth)
  • IF you want to add in fruit (or chocolate chips, now is the time – add and mix well

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  • Griddle should be heated to 350 degrees, or skillet on med-high heat
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  • Use 1/4 cup measuring cup to drop pancakes on skillet/griddle

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  • Once you see bubbles start appearing on side that’s facing up, you can flip to the other side
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  • It should take about 2 minutes on each side but depends on how big/thick your pancakes are
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  • Serve immediately. If you have extras, put them in tupperware or a sandwich bag and refrigerate them.

PS – we’ve been drinking almond milk for a while now and recently discovered this disclaimer on the back of the carton:

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“SILK ALMOND MILK WILL STAY FRESH 7-10 DAYS IN REFRIGERATOR AFTER OPENING”

…even though the expiration date is in December? Gross. Now we write the date in permanent marker on the cap once we open the carton. So, yeah.

Anyway, give the pancakes a shot. The first one is always the trickiest. And your whole first batch might be a fail, but you’ll get the hang of it. And you’ll love them. Also? It only takes about 15 minutes to make a batch of these babies!