Back at it with my unique flavor combinations: this time, Coffee, Chocolate and …. Cardamom! I think that you all know that I have this absolutely love for cardamom and it pairs really really nicely with coffee, so why not combine the flavors in a cookie. Besides, it makes the kitchen smell amazing on a Sunday morning.
Sometimes, the old favorites are the best. Case in point: chocolate chip cookies. Nothing is quite as magical as a plain old chocolate chip cookie — in this case with chocolate chips, white chocolate chips and butterscotch chips — because I happen to have all three kinds in the house. Now, where’s my glass of milk?
Sometimes you just need a chocolate ship cookie. Am I right? This variation is simple to make, makes a mound of cookies (about 70) and are crazy yummy: Toffee Bit Mini Chip Florentine-Style Oatmeal Cookies. Pantry staple for the most part. Perfect for BBQ snacks and to tuck into lunch boxes for summer camp!
As is usual in later June, usually the first weekend after the summer solstice, I went PYO Strawberry picking today. It wasn’t great weather, and I picked less berries that usual because they seemed smaller, there were less of them, and the impending rain. As usual, I have plans for the berries, so stay tuned. Here is my first recipe: a crumble bar stand-by: Strawberry Almond Crumble Bars. Bursting with fresh strawberry flavor!
As I have mentioned before, every once in a while, I make something that is Gluten Free. Not because I have to eat GF, but because I like the idea of a recipe, it sounds yummy and it is accidently without flour. Enter these cookies. As with many of my GF creations, they are made of a nut butter (in this case, almond butter) so if you have a nut allergy, this one isn’t for you. In the recipe, I wrote 1 cup each of the mini-chips and the toffee crunch, but in the actual cookies I eye-balled it, so it’s kind of more than that. I will definitely recommend using mini-chips for these cookies though, as the bigger chips don’t incorporate very well.