Category: Recipes

Easy Oatmeal Peanut Butter Chocolate Chip Cookies

by stephsimply, posted in Recipes

“A balanced diet is a cookie in each hand.”–Barbara Johnson

Coaching cookies? 🏃‍♀️

During my first year of teaching at a large rural high school in Kentucky, I helped coach the women’s cross country and track teams. The young ladies were an enthusiastic group who wholeheartedly supported each other while managing to be individually competitive. 

 The head coach worked from a philosophy of three “hard-work” practices with active recovery workouts in between. Active recovery days meant running slower, but for longer distances and periods of time. Therefore, those girls burned calories. 

On the day of track meets, which could last upwards of four or more hours, depending upon how many teams were participating, the head coach and a few parents provided fruit, granola bars, little boxes of raisins, and packages of peanut butter crackers, alongside coolers of gatorade and water for the team. It wasn’t unusual for the young ladies to snack throughout the meet, especially once their main event was completed.  

I was young, single, and had extra time on my hands, so I started baking cookies for their meets. The first time I did this, I baked chocolate chip cookies and peanut butter cookies.

An Idea is Born 🤔

The ladies, in the way only teenagers do, started goofing off with the cookies. One of the girls gained her teammates’ attention and put a peanut butter cookie in one hand and a chocolate chip cookie in the other. Then, she dramatically took a bite off one cookie and a bite off the other, and she chewed the two “bites” together. 

“Mmmm,” she raved

Inspired by her friend, another teammate stacked three cookies together, like a sandwich, and bit into the stack. 

“Yummy,” she said with theatrical flair as crumbs sprayed out of her mouth.

A third young lady, giggling hysterically, managed to put a peanut butter cookie on her bottom lip/mouth area and somehow managed to get the chocolate chip cookie to momentarily stick to her top lip.  She tried to talk, and the two cookies, predictably, crumbled out of her mouth, raining onto the other girls and the metal bleachers. 

 She dramatically chewed the pieces of the cookies that remained in her mouth, sing-songing, “Soooo gooooood!” 

Snorts of laughter–and crumbs–erupted.

The girls, slap-happy from such a long-evening on a spring school night, continued eating and entertaining one another with the cookies and silly stories. One girl turned to me. 

“Hey, Ms. Musick, why don’t you make a peanut butter and chocolate chip cookie?” 

“But add oatmeal because it’s good for our cholesterol,” added another girl, arousing fits of raging laughter from her friends. 

The reference was to the head coach–also the head cross country coach–who had, in all seriousness, had a mild cardiac event before the start of school. Throughout that school year, he lost quite a bit of weight and lowered his cholesterol through diet and exercise. It was no secret among the girls that he ate some form of oatmeal and/or oat bran twice daily.

Introducing the Goop-N-Chip Cookie 🍪

Thus, a new cookie recipe was formed by the next track meet. If the cookies contained raisins, they were called “GORP-N-Chip” cookies, and if the cookies did not have raisins, the girls called them “GOOP-N-Chip,” mostly because it rhymed with poop, which made the girls hoot and holler. 

Since that long-ago era, I haven’t made this recipe, and my notes for how to make them slipped into pages of the past, never to be found. (It was based on an idea found on an oatmeal container back in the late 80s during the oatmeal/oat bran craze.) Therefore, this current version takes inspiration from my own butterfinger cookie recipe as well as recipes found on Southern eats and goodies and Sally’s baking addiction. Perhaps, you can share these cookies with your favorite home team, however you define it.

The REcipe ⬇️

GOOP-N-Chip

(Good Old-Fashioned Oatmeal Peanut butter cookies with Chocolate chips)

With gluten-free options 

Ingredients

1 ½ cup all purpose flour (I use gluten free)

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon salt

½ cup butter, room temperature

½ cup shortening

1 cup creamy or crunchy (your preference) peanut butter

¾  cup granulated sugar

¾  cup brown sugar

2 large eggs, room temperature 

1 tablespoon vinegar

2 teaspoons vanilla extract

2 cups oats (I used gluten free, old-fashioned rolled oats)

2 cups total of chocolate, peanut butter, or other candy chips (I used a variety of different types of chocolate chips)

½ cup raisins or nuts, optional

Directions

An hour or two before baking, set out eggs and butter to come to room temperature

When ready to bake, preheat oven 350 degrees

Line baking sheet with parchment paper & set out cooling racks

In a large bowl, blend together flour, baking powder, baking soda and salt, then set aside

In a large mixing bowl, cream together butter, shortening, and peanut butter until well blended

Beat in sugar for 2-3 minutes, scraping down sides of bowl as needed

Add in eggs–one at a time–vinegar, and vanilla until well blended, 1-3 more minutes

Stir in flour mixture until blended

Gradually add in oats and chocolate chips

Drop by rounded spoonfuls onto parchment paper, leaving at least one inch between.

Bake 8-12 minutes, less time if you prefer softer cookie, more time if you prefer crunchier cookie

Lift by parchment paper onto a cooling rack and allow to cool.

Store in an airtight container for up to one week or so. 

Tastes especially good with a short reheat in the microwave before eating, and also tastes good with a scoop of ice cream on top!

Health Benefits of Oat Bran: A Nutritional Powerhouse with muffin recipe

by stephsimply, posted in Recipes

“Oat bran, a by-product of oat grain processing, is a good source of soluble fibers: β-glucans that are linked to the reduction of cholesterol and to the prevention of cardiovascular diseases.”—Science Direct

Photo by Vie Studio on Pexels.com

Oat Bran Fad 🥄

Are you old enough to remember the oat bran craze of the late 1980? A 1991 Los Angeles Times article described the oat bran-craze as a short-lived obsession, which began in 1987 when several influential U.S. medical groups, such as the American Heart Association and the American College of Cardiology, started the Know Your Cholesterol campaign. Former president Ronald Reagan would later proclaim April 1988 as National Know Your Cholesterol Month.

 I was early in my career at that time, and I can recall one of my coworker’s transformation when his doctor ordered him to lower his cholesterol after suffering a mild heart attack in his mid-40s. He decided to eschew medication, and try the “eating healthier” route, which included eating oat bran every morning for breakfast. In addition to several dietary changes, he added walking and/or bike riding for 30+ minutes four to five times a week. His results were stunning. By the end of that school year, he looked like a different person. 

Award-winning Nutrition 🏆

The oat bran craze, like other dietary fads, lost its shine by the early 1990s; however, it is still certainly worthy of regular consumption and should probably have a star placed on the Nutritional Wall of Fame if there were one. Specifically, it is high in soluble fiber. When eaten, soluble fiber soaks up water like a sponge, creating a gel-like substance that can lower blood sugar levels, holds on to cholesterol and fat, and make stool easier to pass.  

In addition to being high in soluble fiber, oat bran is lower in carbs and calories than oatmeal.  Oat bran is also higher in nutrients such as protein, fiber, iron, thiamine, and magnesium to name a few. It contains high levels of antioxidants which ward off chronic disease, inflammation, and offers other health benefits. Additionally, oat bran may also help lower both blood pressure and cholesterol.  Plus, it is naturally gluten free. 

Easy addition ➕

Making oat bran a regular part of a healthy diet is easy to do. Eat it as a creamy, comforting, warm porridge-like cereal, or mix it up as you would your favorite overnight-oats recipe for a velvety breakfast delight in the morning. Oat bran can be a nutritional addition to smoothies. It can be an excellent addition to baked goods, such as quick breads, cakes, and muffins like the recipe I share here. Stir oat bran into your favorite yogurt, or add it to your favorite casseroles, meatballs, meatloaf, or burger recipes. 

TAsty Holiday Treat That benefits your Health ✨

Even though it is a long way from those late 1980s, regular consumption of oat bran can go a long way to benefiting your health. The recipe below is one easy way to level up your oat bran game. The muffins are tasty on their own, and they deliciously pair with a drizzle of honey or smear of melted butter alongside a warm cup of coffee or tea. They freeze well for quick grab and go convenience, which is important over the coming Thanksgiving holiday. Plus, there’s a slew of optional stir-in ingredients listed below, so you can personalize this recipe to fit your taste preferences.

From my home to yours, I wish you a healthy, happy, and wonderful Thanksgiving full of homemade goodness. 

Personalize this recipe with your choice of stir-in ingredients to take this recipe to the next level of flavor and health!

Healthy Holiday Pumpkin Oat Bran Muffins

Ingredients:

1 ½ cup oat bran

1 ½ cup oat flour (can replace with all-purpose flour or gluten free variation)

2 teaspoons baking soda

1 teaspoon baking powder

½ teaspoon salt

4 packets of your favorite sweetener

1 ½ teaspoon cinnamon

½ teaspoon ground ginger*

½ teaspoon ground nutmeg*

¼ teaspoon ground cloves*

⅛ teaspoon all-spice* 

2 eggs or “fleggs**” 

1 tablespoon apple cider vinegar

15 ounce can pure pumpkin puree 

½ cup apple sauce

½ cup pure maple syrup 

⅓ cup milk (dairy or nondairy)

2 teaspoons pure vanilla extract

Optional stir-ins: 1 cup chopped nuts and/or ½ cup blueberries, raisins, currants, chopped dates, dried cranberries, or chocolate chips

Notes: 

*Can replace ginger, nutmeg, cloves, & all-spice with 1 ½ teaspoon pumpkin pie spice

**To make two flax “eggs” or “flegg”: Stir together 2 tablespoons ground flaxseed + 5 tablespoons water and set in fridge for 5+ minutes before adding to recipe

Directions:

Preheat oven to 375 degrees

Be sure to set out eggs, if using, and maple syrup ahead of time to come to room temperature.

If replacing eggs with flaxseed “flegg” variation, combine ground flaxseed and water, and set in fridge for five minutes to thicken 

Meanwhile, combine dry ingredients (oat bran, flour, baking soda, baking powder, salt, and all of the spices) into large mixing bowl and set aside

Next, mix together wet ingredients

Pour wet ingredients into dry ingredients, but do not overmix

Gently fold in any additional stir-in ingredients, such as blueberries, nuts, chocolate chips, and/or dried fruit, if using

Divide evenly among 12 prepared muffin tins

Sprinkle with sparkling sugar or cinnamon, if desired

Bake 18-22 minutes or until a toothpick inserted in the center comes out clean

Cool five minutes before serving

Store uneaten muffins in an airtight container in the fridge for up to five days, or freeze for up to three months.

Why Eat Apples Daily? Discover Their Surprising Benefits

by stephsimply, posted in Recipes

“A diet rich in plant protein, fiber, and nuts lowers cholesterol and improves blood pressure.”–Chiavaroli, L, Nishi, SK, Khan, TA, et al. 

Photo by Mark Stebnicki on Pexels.com

Fall FAvorite 🍎

September brings the official start to fall, and this seasonal shift means apples are coming into season. Even though apples tend to be available year-round, the advent of fall means local apples are available, and the prices of apples at supermarkets will be their best.  Therefore, it’s a great time to take advantage of apples’ versatility and nutritional benefits.

Personally, apples are one of my favorite fruits.  I embrace the many varieties of apples for their various flavor profiles and textures, although I do tend to prefer the crisp varieties. What I especially appreciate about apples is that they can be a tasty part of any meal–breakfast, lunch, dinner–or simply as a snack.   

Fall is the perfect time to visit local market, such as The Wild Ramp, to pick up deals on locally grown, fresh apples.

Researched backed foods 🥦 🍓 🫑 🥕

Over the past couple of months, I have been preparing more recipes/meals based upon the latest research found in Alzheimer’s Research and Therapy. This study demonstrated that eating a plant-based diet can prevent and/or slow the progression of dementia due to Alzheimer’s Disease. Plus, eating this way can lower cholesterol and improve blood pressure. Since apples are definitely a plant, they fit right into this way of eating.

Now, for those of you who love your meat, I am not here to preach that it shouldn’t be eaten.  Personal diet preferences are not for me to decide, but I think we can all agree that fruits and vegetables benefit our health.  Therefore, why not lean into adding more plants into meals?  It doesn’t have to be an either/or thing!

Photo by Polina Tankilevitch on Pexels.com

Apple Benefits 🍏

Plus, who can argue against the humble apple? After all, there is a reason the old adage, “An apple a day keeps the doctor away,” is still around today. The Cleveland Clinic, in a post from August 2023, calls apples a “nutritional powerhouse.” The article’s author wrote that regularly consuming apples offers numerous health benefits because they are high in antioxidants–specifically quercetin–as well as fiber and water. In fact, a recent piece on Yahoo!Life stated that “Eating two apples a day may lower cholesterol.”  

Apples offer the following benefits:

  • Help meet daily fiber needs, which will stabilize blood sugar and creating a sense of fullness longer
  • Antioxidants that fight inflammation, which can lower risk for heart disease and dementia caused by Alzheimer’s
  • Help lower cholesterol and reduce blood pressure
  • Benefits the microbiome as they are full of pectin as well as both soluble and insoluble fiber
  • Promotes longevity by reducing risk for heart disease
Photo by RDNE Stock project on Pexels.com

A-peel-ing benefits 🍏🍎

Keep in mind that the skin of the apple is the most nutritionally dense part. A 2023 article on Healthline, states that the peel is the part of the apple with the most fiber.  Additionally, an apple with its skin intact has more vitamin K, vitamin, A, vitamin C, more calcium, and potassium than a peeled apple. 

So why not eat an apple or two per day?  It’s an easy and tasty way to get more plants into your diet. With all the varieties and flavor profiles, you’re sure to find one you like!  Head to your local farmer’s market or grocery store, stock up on your favorite varieties, and take advantage of their best pricing. The versatility of apples lend it to a wide range of recipes, such as the one I am sharing with you today. Then again, there’s no shame in eating at them as they are, which is my favorite way of enjoying an apple.

From my home to yours, I wish you a healthy and happy fall season!

This recipe was inspired by the following sites: Gimme Some Oven, Cait’s Plate, and Engine 2 Cookbook. Feel free to “doctor it up,” as my Grandmother Helen used to call it by adding and/or deleting ingredients that fit your tastes preferences!

Quinoa Broccoli Apple Bowl with Sweet and Spicy Dressing

Gluten-free, dairy-free

Serves 2, but recipe can be doubled or tripled

Salad ingredients:

½ cup dry quinoa

1 cup vegetable broth

1 small head of broccoli, chopped into bite-size pieces

¼  teaspoon garlic powder

¼ teaspoon onion powder

Salt and pepper to taste

1 can (15 ounce) chickpeas, rinsed & drained

4 cups favorite salad greens, i.e. spinach, arugula, spring mix, etc

½ small red onion, chopped

1 apple, diced (favorite type)

¼ cup slivered almonds, chopped walnuts, or other favorite nut/seeds

Dressing ingredients:

½ cup unflavored, plant based milk

¼ cup Dijon mustard

¼ cup pure maple syrup

¼-½ ground red pepper (depending on level of desired heat)

⅛ teaspoon smoked paprika

⅛ teaspoon xanthan gum (a gluten-free thickener), optional

Directions:

Preheat oven 425 degrees

Coat baking dish (cookie sheet) with nonstick cooking spray or line a baking sheet with parchment paper

Clean and cut broccoli

Lightly spritz with olive oil and sprinkle seasonings (garlic powder, onion powder, salt, pepper)

Bake for 30+ minutes, stirring halfway through

Meanwhile, prepare quinoa according to package directions, using broth as the cooking liquid

While quinoa is cooking, prepare salad dressing by placing all ingredients in a glass jar and shaking well.  

Store dressing in refrigerator until ready to serve

To serve, divide salad greens and diced apple between 2 serving bowls

Divide and top salad with quinoa, broccoli, chickpeas, and onion

Drizzle with desired amount of dressing and top with nuts

Store unused dressing in sealed container in refrigerator for 2-3 weeks

Delicious and Healthy Sweet Potato Mango Bowls: A Nutrient Rich Delight

by stephsimply, posted in Recipes

“Mango, often dubbed the king of fruits, isn’t just delicious, it’s full of nutrients and health benefits.”–OhioHealth.com

Photo by Alexander Grey on Pexels.com

Nothing Like Fresh summer Produce 🌽🍅

When I was a girl, mid- to late summer, it seemed to my unfledged mind, was one of grandparents’ favorite times of year. This was because it was the time of year full of fresh garden produce! It wasn’t unusual during this season for them to eat a dinner full of nothing but fresh vegetables: salted, slices of beefsteak tomatoes, pork-flavored half-runner beans, sweet corn on the cob slathered with sweet butter, and dinner rolls spooned over with sorghum syrup.  Sometimes, they’d toss in fresh melon for dessert, with or without ice cream, or some sort of fruit cobbler! 

Oh, how intoxicatingly fragrant those kitchens were! To this day, I can’t smell a good garden tomato without being reminded of one of their kitchens. It didn’t matter which house I happened to be visiting, my maternal grandparents or my paternal grandmother–their kitchens had similar earthy aromas during the end of summer.  To be sure, they’d vary the menu with tomato, bacon, and lettuce sandwiches or wilted lettuce with bacon drippings.  Sometimes they might fry up hamburgers and top them off with a fresh slice of tomato, serve a salad with freshly picked cucumbers and chopped garden “mangoes,” and of course, have more sliced and salted tomatoes on the side.  They might even bake up a meatloaf with chopped, fresh “mangoes,” or they might stuff the freshly picked “mangoes” with a meatloaf-like mixture.

Photo by Pixabay on Pexels.com

Mangoes are a Tropical Fruit 🥭

It was years later, when I was stunned to learn that what my grandparents called “mangoes” were actually called bell peppers.  I was further surprised to learn that mango was a tropical orange fruit grown in trees!  In fact, it’s only been in the past decade that I’ve really come to embrace and regularly eat mangoes, due to their availability now in both the produce and freezer aisles in most local stores. 

Mangoes have a delicious, creamy peach-like flavor and juiciness, and they pack a nutritional punch. They are chock full of vitamin C, and they are full of soluble fiber–known for binding with fat and cholesterol in the digestive tract before they get absorbed. Mangoes are also a good source of vitamins A and E.  Overall, mangoes benefit your immune system, eyes, skin, gut health, and even have anticancer properties.  Plus, they taste great.  What’s not to like about that?

Photo by Nancy Folgmann on Pexels.com

Mangoes and Bell Peppers 🫑🥭

Although mangoes taste nothing like a bell pepper, they are both nutritionally beneficial and a versatile addition to a wide array of recipes, such as the one I am sharing with you today. This recipe is a super easy, quick recipe for dinner or lunch. While it is an older recipe from a plant-based cookbook, by Rip Esselstyn, you don’t have to be vegetarian to enjoy this recipe.  Plus, for those with allergies, it is gluten-, dairy-, and nut-free.

It’s bursting with nutrients and plenty of fiber to fill you up and benefit your health.  However, I know all of that doesn’t matter if the recipe doesn’t look and taste great, and this sweet and savory recipe certainly does! As my Grandmother Helen taught me to remember, “We eat first with our eyes,” and this recipe makes one vividly vibrant plate, full of colors and flavors that will lead to full tummies and clean plates around your table!  

This recipe will “Bowl” you over! 🥣

While I know my papaw would have NEVER tried this recipe, I’d like to think both of my grandmothers would have given this mango-forward dish a try. Therefore, I hope you will try this recipe out in their honor, and, of course, feel free to serve up a side of salted, sliced tomatoes, corn on the cob, and/or some rolls with sorghum syrup from the local farmer’s market!

From my home to yours, I wish you new and old recipes that are full of family connections and stories!

Sweet Potato and Mango Bowls

Gluten-free, nut-free, dairy-free

Serves 2, but recipe can be doubled or tripled

Ingredients:

2 large sweet potatoes

1 (15-ounce can) black beans, drained and rinsed

¼ teaspoon ground cumin

¼ teaspoon garlic powder

¼ teaspoon onion powder

¼ teaspoon chili powder

4 cups of my favorite salad greens, i. e. spinach or spring mix

4 to 6 green onions, chopped

1 fresh mango, chopped or 1 cup frozen mango chunks

1 red bell pepper, chopped

½ avocado, mashed or diced, depending upon preference

¼ cup chopped cilantro (optional)

Lime juice

Salsa

Directions:

Bake sweet potatoes (microwave or oven)

In microwave safe bowl add black beans and spices, stir and heat for 60 or so seconds in microwave (Can also mix and heat on stove top if preferred)

Divide greens between two bowls

Top with sweet potato, which can be cut in half or cubed, your preference

On top of sweet potato, add beans, green onion, mango, red pepper, avocado & cilantro, if using

Drizzle with lime juice and add desired amount of salsa

Butterfinger Cookies Recipe: A Royal Treat from the Sweet Potato Queens with gluten-free options

by stephsimply, posted in Recipes

“Turns out chocolate is O-fficially good for you.  Some of us didn’t need years of expensive science to tell us that.”–Jill Conner Browne

Photo by John Ray Ebora on Pexels.com

Queenly Reading 📖

I remember when The Sweet Potato Queens’ Book of Love (and subsequent series) was all the rage in the late 90s/early 2000s. It seemed as if most of the women with whom I worked and interacted at that time period were reading, cooking, or buying products related to the book written by Jill Conner Browne. There were “queenly” gatherings in which each person who attended brought with them a prepared dish based upon one of Browne’s recipes.  Attending these get-togethers often included donning a tiara, sparkling clothes, perhaps a colorful boa, or some outrageous jewelry. Some even carried a scepter, usually a child’s version that made noise and lit up–after all, it wasn’t serious. 

Ultimately, those dinners were centered around laughing and enjoying life. Even though life grew busier as kids became older, careers shifted, and life pulled in different directions, those “royal times” made for good memories.  Not to mention, the book became a resource of tasty recipes, and my daughter’s dress-up box benefitted with all the fun accouterments from that time period. 

Photo by Arturo EG on Pexels.com

Basic Food Groups 🥧🍟🥓🧈

Many years later, I look back on those recipes and that time period with fondness.  I was young, and my metabolism was still revving compared to now.  Plus, I was ignorant of the fact I had celiac disease and acid reflux.  All those recipes tasted soooo good, but . . . no wonder I had such digestive upheaval afterwards! 

That’s because Browne believes all good recipes should be centered around four food groups: “sweet, salty, fried, and au gratin”! Her Mississippi roots shine through the foods she featured in her books, official website, and social media.  She unabashedly still proclaims her love of eating for any and all reasons. Her enthusiasm for southern food is contagious when you read the way in which she describes food and the various life scenarios that “require” comfort food.

Photo by RDNE Stock project on Pexels.com

Fandom 👸

To this day, Browne, and her Sweet Potato Queens, have legions of followers.  There is a play about the Sweet Potato Queens, and there is an annual SPQ’s weekend event each year around St. Patrick’s day. Plus, chapters of Sweet Potato Queens remain throughout the U.S., and there are several Facebook groups dedicated to the “queenly” cause. 

While I don’t, per se, follow Browne and her fans, I do appreciate her literary and culinary contributions, and I appreciate the way she doesn’t appear to take herself, or her love of food, too seriously. She uplifts women and makes food, and the gatherings/traditions around food, a social celebration.

Photo by RDNE Stock project on Pexels.com

Family Favorite 🍪

At one time, I had a handful of SPQ recipes I regularly prepared. Now, however, there remains one recipe I still make, and it is a family favorite, Butterfinger cookies.  As it turns out, original Butterfinger candy bars (not any of the other iterations) are gluten-free. However, back “in-the-day,” pre-celiac diagnosis, I would not have known, much less noticed.  All I knew is that Browne had me with a recipe whose main ingredient is peanut butter.  Toss in candy bars with chocolate and peanut butter? What could be tastier?

That said, these are not cookies I often make, saving them for special events. This is mostly because breaking and/or cutting up all of those candy bars and mixing them into the thick cookie dough takes time and a hefty dose of elbow grease.  However, all the effort is worth it in the end because this recipe bakes up over 60 cookies that are a balanced mixture of sweet, salty, and rich–perfect for sharing with others.

In fact, this is a recipe I make for my husband’s annual fishing trip to the north woods of Canada with his buddies.  In their younger years, he would share that the cookies were often all eaten before they arrived at their destination. I will note, however, when I bake these cookies for their fishing trip, I do not make them gluten-free.  However, if I am going to bake them for a family event, and I want to enjoy a few, I will then use an all-purpose, 1:1 gluten-free flour. 

Photo by Adrianna CA on Pexels.com

REcipe Adaptations 🧑‍🍳

While the original recipe does call for chunky peanut butter, I have always made it with creamy peanut butter, and the cookies turn out fine. The cookies are chewy and hold up to being dipped in milk, tea, or coffee.  They are also nice slightly heated in the microwave.

There are two other adaptations I have made to the original recipe.  First, Browne’s recipe calls for one stick of butter.  However, my grandmother taught me that when baking, you should use equal amounts of butter and shortening.  This gives your baking the rich, buttery flavor, but also gives recipes both lift and tenderness. Hence, you will notice my adaptation has ½ cup butter and ½ cup shortening. 

The other adaptation I made is to add a tablespoon of apple cider vinegar. This is a recipe trick I learned from gluten-free baking. The ACV not only acts as an additional leavening agent to the baking soda, but it also enhances the depth of the flavor of baked goods.

I hope you’ll give this recipe your best “royal” effort!  It is not only a tasty treat, but worthy of sharing with those in your monarchy and at all royal, or not-so-royal, events.  

Butterfinger Cookies

Ingredients:

1 ½ cup sugar

1 ⅓ cup dark brown sugar

½ stick of butter

½ cup shortening

4 eggs

1 tablespoon apple cider vinegar

3 teaspoons vanilla extract

2 ½ cups peanut butter, preferably chunky, but I’ve never used chunky and they taste great to me

2 cups flour, gluten free variation if needed, either an all purpose 1:1 flour or oat flour works best

1 teaspoon baking soda

½ teaspoon salt

20 or so ounces’ worth of butterfinger bars, crunched, crushed, or cut up

Directions:

Preheat the oven to 350 degrees

Cream together sugars, butter, shortening, eggs, cider, and vanilla extract.

Blend in peanut butter

In a separate bowl, blend together flour, baking soda and salt.

Mix into cookie dough

Mix in candy bars

Drop by heaping teaspoons onto ungreased cookie sheets

Bake for 7-9 minutes or until golden brown

Allow to cool on cookie sheet for at least 2 minutes

Then, move cookies to cooling rack to completely cool

Store in airtight container

Keeps for 7+ days, if they last that long

Makes 60 plus cookies

Nutritious Maple Walnut Salad Inspired by Alzheimer’s Study | Health Recipe

by stephsimply, posted in Recipes

“I am cautiously optimistic and very encouraged by these findings, which may give many people new hope and new choices,” Dr. Dean Ornish

highly anticipated study 📈

Photo by Greta Hoffman on Pexels.com

I recently returned from a trip to Ontario, Canada. While I was there, a major study, led by Dr. Dean Ornish, was released in BioMed Central’s Alzheimer’s Research and Therapy. This highly anticipated research was widely promoted across various news outlets weeks earlier. Despite the fact I had read the earlier press releases, reading the report, one peaceful early morning in a rustic cabin along the shores of backwoods lake, provided greater understanding.

As I have previously written, Alzheimer’s disease (AD) and dementia are part of the genetic make-up on both sides of my family history.  Watching it take the minds of my beloved grandparents was heartbreaking. Ultimately, they required extensive care in large part due to AD, the burden of which fell upon their children. Therefore, I want to do all that is possible to avoid placing that type of burden upon my loved ones.

Ornish’s study is the first controlled clinical trial to demonstrate that lifestyle habits can delay the onset and progression of mild cognitive impairment (MCI) or early dementia due to AD. The study initially enrolled 51 patients and their designated partners, aged 45-90, for 20 weeks, but two withdrew. Nonetheless, the study guided the remaining 49 patients through a series of interventions, including a plant-based diet; walking 30 minutes per day; strength training three days a week; stress management including yoga, breathing exercises, and meditation, to name a few; group support via Zoom meetings, and specific supplementation, all of which is clearly spelled out. 

Excitement Incitement 💡

The excitement of this study got my recipe-creating gears grinding, especially as a major heat wave sank its talons in a large swath of the U.S. and Canada, including where I was staying with my husband. With the extreme heat we were experiencing, the last thing I wanted to do was turn on the cabin’s stove or oven, especially since there was no air conditioning. Therefore, throughout our stay, I created several dinners of seriously large salads, adding additional inspiration for this month’s recipe.  

Of further influence was the wide availability of Canadian maple syrup.  In fact, I encountered a representative of White Meadows Farms, out of St. Catherine, Ontario.  This family-owned farm, established in 1937, has been harvesting sap to make maple syrup for over three generations. After one sample, my taste buds were “stuck” on the flavor of their dark syrup. I knew I had to put their syrup to good use as part of this recipe creation. After all, sweet moderation is an important part of good health.

Nuts for health 🌰

Another point of inspiration for this recipe was the wide availability of bulk walnuts at the local market near our camp. Nut and seeds are a healthy part of the Ornish diet. In fact, according to the Cleveland Clinic, walnuts provide a good source of omega-3 fats and antioxidants for heart health, benefit gut health due to their high fiber content, help stave off inflammation, and may reduce risks for certain cancers.  Additionally, those healthy fats and antioxidants may boost brain health–perhaps that is why walnuts are shaped like a brain!

A rainbow recipe of pride 🏳️‍🌈

One final source of inspiration for this recipe was the fact that it was created during June, the month of Pride, dedicated to celebrating my friends and loved ones in the LGBTQ+ community, including my brother and two nieces.  It is with great, well, “pride” and celebration that this recipe will debut on June 28, International LGBTQ+ Day.  This gorgeous salad offers a RAINBOW of tasty colors and textures designed to nourish EVERY body.

From my home to yours, I wish you health, happiness, and hope for an optimistic future free from dementia and Alzheimer’s disease!

Rainbow salad with maple walnuts and vinaigrette, gluten-free with vegan options

Maple walnuts ingredients:

2 cups walnuts

⅓ cup pure maple syrup

½ to 1 teaspoon vanilla 

¼ to ½ teaspoon cinnamon 

⅛  teaspoon sea salt

Salad ingredients:

5 or more ounces of favorite baby greens

1 cup sliced strawberries

¾ cup blueberries

2-3 clementines, sectioned

½ sliced large red onion

½ cup roasted red peppers and/or shredded carrots

2-4 ounces goat, or equivalent vegan, cheese or 1 cup beans, drained and rinsed

Maple walnut balsamic vinaigrette ingredients:

¼ cup walnuts

½ cup water

¼ cup balsamic vinegar

2 tablespoons maple syrup

1 tablespoons dijon mustard

½ teaspoon dried onion powder

½ teaspoon dried oregano

⅛ teaspoon salt

Pepper to taste

Maple walnut directions:

Preheat oven to 350 degrees

Line baking pan with parchment paper or lightly grease and set aside

Place maple syrup in a small, microwave safe bowl.

Heat syrup for 30-60 seconds

Stir in vanilla, cinnamon, and sea salt until thoroughly mixed

Pour syrup mixture over walnuts, and stir until well coated

Spread coated walnuts onto prepared baking sheet

Bake 5-7 minutes, then stir and rotate 

Continue baking for 3-5 minutes or until walnuts are golden brown

Remove walnuts from oven and allow to cool on baking sheet 

Break walnuts apart and store in airtight container or baggie for up to 3-4 for weeks

Enjoy these maple walnuts as a snack or sprinkle over salads, fruit bowls, oatmeal, yogurt parfaits, ice cream sundaes, etc 

Maple walnut balsamic vinaigrette directions:

Place all ingredients in high powered blender and blend until smooth, approximately 45 seconds

Pour into glass container (I like to use canning jar)

Store in refrigerator for up to 4 weeks

Makes approximately 1 cup dressing

To assemble salad:

Add greens to large salad bowl

Add sliced strawberries, blueberries, clementines, sliced red onion, sliced red pepper, and/or shredded carrots, if using.

Toss with desired amount of dressing, divide among plates/bowls and top with goat or vegan cheese (or top with beans instead, such as roasted chickpeas)

Serves 2-4

This recipe also took inspiration from the following websites and articles: Better with Cake, The Garden Grazer, Hello Nutritarian, “Effects of intensive lifestyle changes on the progression of mild cognitive impairment or early dementia due to Alzheimer’s disease: a randomized, controlled clinical trial,” an article on BioMed Central,“‘A study to give us hope’: Lifestyle changes improve Alzheimer’s symptoms for some,” an article on CNN, and Shane and Simple.

Simple Steps to Improve Brain Health and Reduce Risk for Alzheimer’s Disease and other forms of Dementia

Featured by stephsimply, posted in Recipes

with Tasty Thai-style Recipe to get you started

“A healthful, whole plant–based diet appears to yield the greatest risk reduction.”—The Journal of Alzheimer’s Disease (published December 2023)

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The statistics of Dementia 🔢

According to the World Health Organization, over 55 million people globally suffer from some form of dementia, and approximately 10 million new cases are identified each year. Of these cases, 60-70% of them will be identified as having Alzheimer’s Disease.  Additionally, women are most affected by dementia either directly or indirectly as a caregiver.

Family history and genetics are one obvious risk factor for dementia, but there are other contributing factors.  These include: age, head injury, high blood pressure, high cholesterol, cardiovascular disease, diabetes, smoking, social isolation, stress, and excess alcohol intake. As a further consideration, recent research points to the fact that a person’s diet can either increase or decrease risk of developing AD, and this is exciting news, especially on a personal level.

Family History of Dementia 👵🏼 👴🏻

From a family lineage perspective, I am at high risk for developing some form of dementia, including Alzheimer’s Disease (AD).  My maternal grandfather (and his mother) suffered from AD, and my paternal grandmother lived with a form of dementia in her final years. This is of great concern to me for obvious reasons, but especially for my daughter. She is an only child, and I do not wish for my final years to be such a heavy lift for her without the support of siblings.

Therefore, I try to stay up to date on the latest developments for prevention as well as treatments. While there are dozens of promising treatments for AD currently researched around the world, at the time of writing this piece, there is still no known medical treatment to slow or stop the progression of AD.  It is considered fatal.

Dietary Habits can reduce or Increase Risk 🥦🍎🫛🍑

However, The Journal of Alzheimer’s Disease published, in December 2023, a comprehensive review of three decades worth of research that points to evidence that “dietary factors play important roles in the risk of AD.”  This review reveals that the dietary practice of reducing meat consumption, and increasing whole, plant-based food decreases one’s risk for AD.  Specific dietary approaches, such as MIND and DASH, appear to reduce one’s risk for AD  40-50%. However, the greatest reduction risk was found among those who did not include meat in their diet, and instead focused on whole grains, legumes, nuts/seeds, and plenty of fresh fruit and vegetables.

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Lifestyle Habits that Reduce Risk of Dementia 🚶🚶🏽‍♀️

In addition to diet, there are other lifestyle habits that are also believed to reduce one’s risk for AD.  These include:

  • Not smoking
  • Daily physical activity for approximately 30 minutes per day
  • Maintaining a weight that is healthy for you
  • Consistent quality sleep, 7-8 hours worth
  • Social engagement
  • Mental/cognitive engagement
  • Limit alcohol consumption
  • Protection of head and protection from falls
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The Joy of a Plant-based Diet🍓🍆🫐🍠

Personally, I adopted a mostly whole food, plant-based diet nearly fifteen years ago for other health reasons. However, if eating this way also reduces my risk for AD, it is further motivation to continue.  

One of my greatest discoveries about a whole food, plant-based diet is that there are so many tasty ways to prepare foods.  I never feel deprived because my meals are full of an abundance of colorful, flavorful, and satiating foods.  A great example is the dip recipe below.  This peanut dressing/dip is beyond good!  It is tasty on salads (as shared here), but it is also wonderful mixed into stir-fry as a sauce, drizzled over a bowl or pasta recipes, and it makes a savory dip worthy for a crudités platter for a holiday cookout or social gathering.

Customizable REcipe🥗

The recipes below can easily be modified to suit personal taste or dietary preferences. For example, the peanut butter can be replaced with almond, cashew, or sunflower seed butter if desired.  The salad ingredients can be adapted too.  Don’t like cabbage?  Use all romaine.  Not a fan of asparagus?  Eliminate it.  Rather use red onion over scallions?  Go for it.

Anyway you prepare them, these recipes can be one tasty way to increase your consumption of healthful, whole, plant-based foods. Even if you are not willing to give up meat, research supports that consuming less meat and more plants will still provide some preventative measures against AD. Who knows? With the power of this type of research, you might even decide to try a few more recipes and incorporate even more plants into your diet! And the more you add, the more your body will benefit!

From my home to yours, here’s to your health, and especially preventing all forms of dementia to the degree possible! 

Recipes inspired by: Three Little Chickpeas, This Healthy Kitchen, and Detoxinista

Peanut Dressing/Dip (Thai style) (gluten free)

Ingredients:

½ cup natural peanut butter 

3 tablespoons tamari, liquid aminos, or soy sauce

2 tablespoons fresh lime juice

2 tablespoons maple syrup, honey, or agave

1 tablespoon rice wine vinegar

½ inch grated fresh ginger OR 1 ½ teaspoon ginger paste OR ¼ teaspoon ground ginger

1 teaspoon garlic powder

1 teaspoon onion powder

¼ teaspoon crushed red pepper or 2 teaspoon sriracha

3-5 tablespoons of water

Directions:

Either whisk together or use blender to blend all ingredients, gradually adding in water until reaching desired thickness, using less water for dip and more water for dressing 

Thai-style Salad (gluten free)

1 heart romaine lettuce, roughly chopped

3 cups slaw mix OR red & green cabbage, roughly chopped

1 red pepper, chopped

3-4 green onions, chopped

½ cup shredded carrots

½ cup fresh cilantro

5-6 stalks asparagus, chopped, optional

½ cup chopped peanuts or cashews, optional

Directions:

In a large bowl, toss together chopped lettuce, cabbage, red pepper, and green onion with shredded carrots.

Heat asparagus in microwave for 30-40 seconds and toss into salad

Drizzle with desired amount of dressing and top with chopped peanuts or cashews, if extra crunch is desired.

Makes 2 large servings or 4 small servings.

Store leftovers dressing in the refrigerator for up to two weeks.

Berry Immunity Boosting Smoothie aka Stress Less Smoothie

Featured by stephsimply, posted in Recipes

The greatest weapon against stress is our ability to choose one thought over another.”–William James

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The challenge of work-life balance⚖️

It is not uncommon to engage in conversations centering around stress.  Attempting to balance the demands of work and life can be challenging. The combination of long work hours, while also juggling the needs of family, make it difficult to have time to do the things that would otherwise relieve stress, such as regular exercise, outings with friends, or even a relaxing soak in the tub. 

When stress ramps up, there is a chain-reaction in our bodies.  According to Harvard School of Public Health, when stress is high, the body’s demand for oxygen and energy increases, which in turn increases the demand for key nutrients.  Simultaneously, stress causes the body to eliminate other vital nutrients. This can take a toll on the body’s immune system.

As the chain reaction of stress continues, hormones become affected.  If the stress is acute, the body will secrete adrenaline, which suppresses appetite.  However, when the stress becomes more chronic, cortisol levels begin to rise, instigating food cravings.  Cortisol tends to create cravings for foods that are typically considered “comfort foods,” full of sugar, salt, and fat.  Unfortunately, if cortisol stays elevated, the chain reaction continues to wreak havoc upon our bodies, and this often influences our coping strategies.

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The body’s stress response 😰

Chronic high stress time periods, depletes the body of energy and can often reduce time available for decompression. This can inhibit the desire to prepare healthy, nutritious meals.  Sometimes, chronic stress causes us to skip meals.  The downside to skipping meals is that, as the cortisol levels rise, once there is an opportunity to eat, we tend to reach for those comfort foods that will not replenish the body’s stores of diminished nutrients.

Therefore, how we respond to stress matters.  With some situations, we can identify upcoming stressful time periods before they begin, and thus, we can be more proactive.  However, that isn’t always the case.  Nonetheless, there are a few basic guidelines, according to The University of North Carolina at Chapel Hill that are worth remembering.

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Tips for eating during times of stress 😣

  • Keep nutrient-dense grab-and-go snacks on hand at all times.  Foods like baby carrots, celery sticks, hummus cups, guacamole cups, apples, oranges, bananas, popcorn, almonds, walnuts, pistachios, low-sugar yogurt, low-sugar granola, low-sugar oatmeal packets, whole-grain crackers and so forth.
  • Eat at regular intervals when possible.  This will keep blood sugar stable, and keep the brain, which needs glucose, working at its best.
  • Eat high-fiber foods. Foods, such as fruits, vegetables, nuts, seeds, beans, oatmeal, and other whole grains, have been shown to decrease perceived stress levels and increase alertness.
  • Focus on eating fruits and vegetables, especially leafy greens, whenever possible.  These foods are filled with the vitamins and minerals your body needs to neutralize the harmful molecules our bodies produce when under stress. 
  • Foods rich in unsaturated fat also help. Think walnuts, flax seeds, chia seeds, and fish oil to name a few. These foods are associated with increased brain function; however, deficiencies in fatty acids can result in depression and/or anxiety. 
  • Be mindful of caffeine and/or alcohol intake. Both of these can disrupt sleep, which the body desperately needs during times of stress.  Additionally, both can increase blood pressure, which can increase feelings of anxiety.
  • Ensure your body is getting enough quality sleep. Getting enough sleep allows the body to reduce cortisol levels and other stress hormones, increasing the chances of remaining calmer in the face of stress.
  • Employ constructive coping strategies. Whether it is talking to a trusted friend or therapist, journaling, meditating, asking for help, or going for a walk–developing positive coping skills is a lifetime skill set. 
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The reality of stress 😩

Stress is reality at different points in our lives.  While we cannot control when it will arise, we can control our response to it.  It is easy and understandable to seek comfort during times of stress.  However, when those sources of comfort become unhealthy coping mechanisms, such as over- or undereating, drinking alcohol in excess, going without sleep, and so forth, we risk using short-sighted solutions that could lead to developing long-term problems, creating even more stress.  

Stress less smoothie 🍓

Below is my newest smoothie creation.  It is full of nutrient-rich foods that are high in fiber.  Some of the ingredients may cause you to raise an eye-brow in wonder, but I promise, it does taste great.  That said, feel free to adjust, add to, or eliminate ingredients that don’t suit your palate or dietary needs.

This recipe can be made ahead of time and frozen into individual servings.  They will stay fresh in the freezer for up to three months.  Then, whenever faced with a stressful day, take one smoothie out the night before, set it in the fridge to thaw, and then it’s grab-and-go convenience for the next workday. Sip on it through a lunch meeting, or if more time is available, pour it into a bowl and sprinkle on favorite fruit and nut/seed toppings, along with a bit of granola. 

I can’t promise that this recipe will change the stress around you. However, it does provide a powerful nutritional punch to help stave off the effects of stress, and offers one less thing to worry about.  Plus, it feels good knowing that if everything else goes wrong in the day, at least one small part of your day was stress-free.  

Cheers to one less thing to stress about!

Berry Stress Less Smoothie

Nutrient dense, stress combating meal replacement

Ingredients:

2 cup spinach, riced cauliflower, or kale (can be frozen)

½ cup strawberries, frozen

½ cup raspberries, frozen

½ cup cherries, frozen

1 apple

½ cup lentils

1 parsnips

2 tablespoon flax, chia seeds, or hemp seeds (or combination of any two)

2 tablespoons goji berries, OR 2 medjool dates, OR 2 prunes, optional

2 tablespoons cocoa or cacao powder, optional

2 scoops protein powder, optional

1 cup beet juice (can use pomegranate or cherry juice or simply use water)

1 cup milk  plant or dairy based variation)

½-1 cup of water, if too thick

Directions:

Put all ingredients in high powered blender

Blend until creamy and smooth

Makes 2 large servings 

Springtime Celebration Salad with Walnut Vinaigrette

Featured by stephsimply, posted in Recipes

Featuring asparagus, strawberries, spring mix, and spinach

“Mother Nature’s powers cannot be stuffed into a pill.”–Dr. Micheal Gregor

Photo by Anna Shvets on Pexels.com

pill popping 💊

My husband, John, and I can’t help but giggle every time we see commercials touting the benefits of taking a certain brand of daily vitamins.  This company claims their product provides vitamins and minerals found in fruits and vegetables that we, the lowly consumer, don’t have time to eat.  It especially targets those of us who are older, espousing that by taking these pills, as many as six per day, we will infuse our frail, feeble frames with the vigor and vitality of our former, younger self. 

While there is nothing inherently wrong with taking a multivitamin and/or other key supplements, they should never replace our need for daily consumption of fruits and vegetables.  According to multiple sources, such as,  The Better Health Channel, National Institutes of Health, and Harvard’s T.H. Chan School of Public Health, regularly consuming fruits and vegetables provides the body with important vitamins, minerals, plant chemicals, and a significant source of fiber.  Furthermore, a diet rich in fruits and vegetables have been linked to “lowered blood pressure, reduced risk of heart disease and stroke, prevention of some types of cancers, lowered risk of eye and digestive problems, and have a positive effect on blood sugar . . . .”   These are benefits that can’t be bottled into a pill.

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Planted in Health 🌱

Of course, I am preaching to the choir, my dear readers.  If you are reading this, you are keenly aware of the benefits fruits and veggies offer.  And, yet, due to clever and slick marketing tactics, Americans have been spending billions in recent years on vitamins and other supplements according to Northwestern Now and Harvard Medical School.  While there are those who do need a few key supplements due to specific health issues, such as those with Crohn’s disease, celiac disease, and ulcerative colitis to name a few, the average healthy adult can get all the vitamins and minerals they need through a well-balanced diet.  Besides, there are numerous tasty and simple ways to incorporate fruit and veggies into your diet.

Photo by Michael Burrows on Pexels.com

Spring produce 🥬

Spring is the perfect time to take advantage of the fruits and vegetables that come into season early, such as greens, asparagus, and strawberries.  Many of these items are often available at local produce stands and markets.  Plus, they can also be found, usually at discounted prices when in-season, at local grocery stores.  Either way, from now until early June, is the perfect time to grab up these produce deals.

Springtime celebration salad

The salad recipe I am sharing with you is one delicious way to incorporate a variety of spring vegetables and at least one fruit into your day.  It is a bright and colorful salad, bursting with complimentary flavors and textures, and it can be made as a light main dish or a bright start to a meal.  Feel free to play with this recipe by using your favorite dressing, replacing the strawberries with another fruit, changing up the greens and vegetables, or by adding in a favorite protein, bean, or even a grain, such as quinoa.

Make it ahead of time 🥗

I made this salad recipe ahead of time without the fruit and dressing, divided it among Tupperware-type bowls, placed the fruit and poured the dressing into separate, small containers to add to the salad just before eating.  This allowed grab-and-go convenience for lunch.  In the morning, I popped open my lunch bag, filled it with salad, dressing, sliced fruit, and tossed in a handful of whole grain, gluten-free crackers. As I head out the door,  I can rest assured I have packed a nutritionally balanced lunch to fill my afternoon with energy, and I won’t need to worry about spending extra money on overpriced and over-advertised pills.

Celebrate Early Spring produce 🎉

Consider adding this salad into your weekly rotation of spring meals.  Serve it as a meal or as a side.  Toss it up ahead of time if you like– simply add in the fruit and pour on the dressing just before serving.  However and whenever you decide to make it, you are sure to reap the nutritional benefits of delicious spring produce without a pill!

Springtime Celebration Salad with Walnut Vinaigrette, 

Featuring: asparagus, strawberries, spring mix, and spinach

Make 2 large meal sized salads or 4 small dinner salads.

Ingredients for dressing:

½ cup water

½ cup balsamic vinegar

¼ cup chopped walnuts

¼ cup raisins or chopped dates

1 clove garlic or 1 teaspoon garlic powder

1 teaspoon dijon mustard

¼ teaspoon dried oregano (optional)

Salt and pepper to taste

Ingredients for salad:

10 asparagus spears, roughly cut

10 strawberries, sliced (can substitute chopped apple, blueberries, red grapes, or mandarin orange slices if preferred)

4 tablespoons chopped red onion

6 cups spring greens (I used 50/50 blend of spring mix and spinach)

½ cup (or more, depending on preference) shelled edamame beans, called mukimame or thawed frozen peas

½ cup shredded carrots (optional)

½ cup sliced celery (optional)

2-4 tablespoons raw sunflower seeds (or other favorite nut/seed)

½-1 cup feta or goat cheese (omit if vegan)

Directions for salad dressing:

Combine all ingredients in a high powered blender and blend approximately one minute or until smooth.

Store in a container until needed.  Will keep in the refrigerator for two or more weeks.

Directions for salad:

Set out shelled edamame (mukimame) beans or peas to thaw

Cut ends of asparagus, rinse, and then rough cut remaining. Lightly steam asparagus on a covered microwave dish, approximately 30-50 seconds.  (You want them bright green and crisp.)

Rinse and slice strawberries, set aside.

Chop red onion, set aside.

Arrange greens in a large salad bowl, adding in carrots and celery if using.

Top with asparagus, strawberries, and edamame or peas.

Sprinkle with chopped red onion, sunflower seeds (or nuts), and cheese, if using.

Drizzle with desired amount of dressing and serve.

Serve with whole grain baguette slices or whole grain crackers, if desired.

Double chocolate, chocolate chip cookies, with gluten-free and plant based options

by stephsimply, posted in Recipes

“If you can’t change the world with chocolate chip cookies, how can you change the world?” – Pat Murphy

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Eat Mostly Healthy, but . . .🍫

As most regular readers know, I focus on eating overall healthy foods, 95% of which are plants.  Nonetheless, I do save room for a daily sweet treat, which is typically dark chocolate.  However, I do love to bake, and two of my favorite goodies to make from scratch are brownies and chocolate chip cookies.  These special-treat recipes were handed down to me from my Grandmother Helen. 

Once I was diagnosed with celiac disease in my late 40s, I had to learn to adjust all my family favorite recipes to gluten free versions.  Still, I have no complaints as it has just been one long baking adventure ever since!

In fact, I often chat with my brother, who also loves to bake, about different recipes, and he was recently telling me about a cookie recipe he baked: chocolate, white chocolate chip cookies.  I could see the color contrast of white chocolate chips against the chocolate background making a beautiful and decadent cookie.  However, I am not a white chocolate fan. (In my mind, white chocolate is a poseur, but hey, that’s my opinion!)

Best of Both Worlds 🍪

Still, the idea of chocolate cookies sent me down a rabbit-hole of thoughts.  What if I could create a gluten free cookie that combined the best of two worlds–grandmother Helen’s brownies and chocolate chip cookies?  Hmm.  Now there was a thought worth considering.

After hitting up several of my favorite cooking sites, including Mama knows gluten free, Very best baking, Gluten free palate, and King Arthur baking, I cobbled together a recipe similar to Grandmother Helen’s chocolate chip cookies–only with cocoa powder, espresso, and a couple of other minor tweaks. Therefore, I felt comfortable and confident assembling and baking these cookies for the first time since the recipe was so similar..

What a Treat! 😋

And what a treat they were! The cookies were soft and tender with a slight chew.  Best of all, they were full of that melt-in-your mouth flavor you want to savor. I varied the types of chocolate chips in size and degrees of flavor–from semi-sweet to darker variations.  

Ultimately, this created a cookie that was everything I could have hoped for. It was as if an un-iced brownie and chocolate chip cookie romantically collided, creating a hybrid of flavor and texture. Of course, you can absolutely use white chocolate chips or a mix of both types if that’s your thing. Feel free to also sprinkle the tops with a bit of white baking sparkling sugar before baking if you’re feeling extra jazzy!

Give it a Try! 👩‍🍳

Next time you have a hankering for something chocolate and gooey, try this recipe!  It makes plenty, so you have enough for sharing!  And, if you do bake them, I’d love to hear your feedback!

From my home to yours, I wish you an occasional no-so-healthy, but homemade indulgent treat baked with love–just like Grandmother Helen!

P.S.  Thank you, Scott, for the inspiration for this recipe!

Double Chocolate Chip Cookie, gluten free

Ingredients:

2 ¼ cup all purpose flour (can use gluten free version)

½ cup cocoa powder* (I used Dutched-processed)

1 sachet of espresso powder, optional

1 teaspoon baking soda

½  teaspoon salt

½  cup butter, softened to room temperature (I use dairy-free version)

½  cup vegetable shortening*

¾  cup sugar

1 cup brown sugar*

2 large egg, room temperature*

1 tablespoon apple cider or white vinegar

2 teaspoons pure vanilla extract

2 cups chocolate chips, mixed varieties, including white chocolate chips, if desired

Directions:

*Please read notes below recipe before baking

(Set out butter and eggs 1-2 hours in advance to allow them to come to room temperature)

Preheat oven to 375 degrees

In a small bowl, combine dry ingredients: flour, cocoa, baking soda, salt, and espresso, if using. Set aside.

In a separate bowl, using a mixer, cream together butter and shortening until creamy 

Beat in both sugars and vanilla extract until creamy, scraping down sides of bowl as needed

Beat in eggs and vinegar for at least two minutes until creamy.

Gradually beat in dry ingredients until well incorporated

Gently fold in chocolate chips

Drop by rounded spoonfuls onto ungreased cookie sheets

Bake 8-10 minutes until cookies are puffed

Allow to cool on pan for 2 minutes before transferring to cooling rack

Store at room temperature in airtight container for up to 5 day

Can freeze leftovers in airtight container for up to 3 months 

Makes 2-4+ dozen cookies, depending upon how big you make your cookies.

Baking Notes (In the order in which they occur in recipe):

*Can use a mix of traditional cocoa and Dutched cocoa powder, if preferred

*Can use 1 cup butter and NO shortening for a crispier cookie

*I prefer dark brown sugar in cookies for a deeper, richer flavor

*To replace egg, combine either 2 tablespoons of flaxseed or chia seed with 4 tablespoons of water and set in fridge for at least five minutes to set