Oatmeal Chocolate Chip Cookies ~ Gluten Free

You would never guess these are gluten free.

No need to feel deprived of yummy things if you have

to bypass the gluten.  These make up for that.

Be sure that your oats are certified gluten free

if you have to be strict about your gluten avoidance.

What you need:

2 cups Rolled Oats (GF)

1 tsp Baking Soda

1/4 tsp Sea Salt

1 cup Chocolate Chips

1/2 cup melted Butter

2/3 cup Golden Brown Sugar

1/2 cup unsweetened Medium Coconut

1 large Egg ~ slightly beaten

1 tsp Vanilla Extract

What you do:

Grind the oats in a food processor until flour-like in consistency.
Leave a few oats in slightly larger pieces to provide texture to the cookies.

Put ground oats into a medium bowl and stir in the baking soda, sea salt and

chocolate chips until well blended.  Set aside.

Melt butter over medium heat in small pot.  

Pour melted butter into large mixing bowl and allow to cool slightly.

Stir the brown sugar, coconut, egg, and vanilla into the melted butter.  Mix well.

Add the dry ingredients to the wet and stir together until mixed thoroughly.

Spoon heaping teaspoons of cookie cough onto parchment lined baking sheet.
Don't press the dough down before baking.

Bake in preheated 350 degree F oven for 8 or 9 minutes until golden.

Remove from oven and allow cookies to rest on pan for 5 minutes

before removing to cooling racks.

These cookies will spread as they bake ~ 
be sure to leave space for them to comfortably do so.

It's imperative that you let them rest for the recommended 5 minutes

or they will fall apart.  If you cannot wait, your cookies will be broken.

I must admit, however, it's worth it to have one (or two) 

warm from the oven.  Use a fork if you must.  :)
One recipe makes 36 cookies.

Happy Baking!

With Love, Camille

Tried and True

You know those good old standby recipes?

The ones that are tried and true?

Likely, they are the ones you remember your Mama

making in your growing up years.  Simple goodness.

Tried and true ~ definitely the category these fall into.

Can't believe I haven't posted the recipe here yet.
Prompted by my sweet friend ~
they are just now making their blog debut.

Emma and her friend Miss Sarah baked these together
yesterday ~ crazily...they have already disappeared!

Coconut Oatmeal Cookies

(Courtesy of my Mom)

Just FYI I've included a photo of the original hand-printed recipe card.
I copied out many of my favourite recipes onto 3x5 index cards
for my *hope chest* ~ note the incorrect spelling of coconut
and the way I printed my *e's*...it was long, long, LONG ago!  ;-)

Another note ~ I never use margarine.  Only butter.

Everything goes better with butter, right?  :)

1 cup butter, softened to room temperature
1 cup granulated sugar (I use evaporated cane juice)
1/2 cup golden brown sugar
1 large egg, lightly beaten
1 tsp vanilla extract
1 and 1/2 cups all purpose flour
3/4 cup unsweetened medium coconut
1 and 1/2 cups rolled oats
1 tsp baking powder
1 tsp baking soda
3/4 tsp sea salt



Cream together the butter, sugars, vanilla and egg.
Measure all the dry ingredients into a separate bowl
and use a whisk to mix together thoroughly.
Stir the dry ingredients into the wet.  Mix well.

Scoop out teaspoonfuls of the cookie dough
onto a parchment-lined cookie sheet.
Leave a little room for expansion.
Bake at 350 degrees F for approximately 10 minutes.
The cookies will puff up a bit and then flatten as they cool.
Remove to cooling racks and enjoy.  Sparingly.

Oh, one more thing.  Be sure there are a few
loved ones nearby to share with.
These are dangerously more-ish.  Don't ask how I know.

Happy Baking!
With Love, Camille

Perfection ~ Adaptable Blondies

These blondies really are perfection.

I made them three times in two days.  Dear me!
Twice on one of those days ~ truth be told.  Craziness.  :)

I have stopped making them, just so you know.
Not because they are not good, but, because I ran out of ingredients.
I plan to wait awhile before replacing them.  Wise, don't you think?

I've never actually made blondies before ~

at least, I don't think I have.  If I have, I don't remember.

Regardless, these are the best.  No need to look further.

It's a scary thing when you find a recipe that is this quick

and easy and just as yummy as these happen to be.  Before you know it,

they are mixed up (one bowl), spread into a pan, and baked.

Just. Like. That.

It's actually not a good thing.  Not good at all.

Because, if the ingredients are handy,

there is nothing to prevent you from mixing 'em up,

eating 'em up, and repeating the entire process.

All within an hour.  Twice!

Perhaps you should just make double to begin with.
It will save you some trouble in the long run.  
Trust me, I know what I'm talking about.

 Adaptable Blondies ~ Adjusted by me.

Originally found by me here and originally found by JJ here.

1/2 cup Butter, melted (use regular, not unsalted)
1 cup lightly packed Golden Brown Sugar
1 large Egg
1 tsp Vanilla
1/8 tsp Sea Salt (or, Himalayan Rock Salt)
1 cup All Purpose Flour
1/4 cup Sweetened Shredded Coconut**
1/4 cup chopped Pecans**
1/2 cup Chocolate Chips**

**All extras should total no more than 1 cup

Melt the butter in a saucepan.  Put egg, sugar, vanilla and sea salt
into a medium bowl.  Mix with a whisk, and add in the butter.  Mix again.
Stir in the flour, nuts, chocolate chips, or, whatever extras you are using.

Spread into a greased 8 x 8 inch glass baking dish.
The batter will resemble soft cookie dough.  Don't let that alarm you.

Bake at 350 degrees F for 20 to 25 minutes.
Be sure that you don't over bake these.  They firm up as they cool.
These photos show my first batch which were over baked, in my opinion.
It didn't stop us from eating them, however.

These blondies are adaptable ~ you can add in almost any extras you think you'll like

and they will turn out.  Throw in any of your favourites and see what happens.

Apparently, various dried fruits (cherries? craisins?) would make wonderful additions.

The trick is to keep the add-ins to no more than 1 cup.

Now, go, gather up your ingredients and begin!

You'll be enjoying your own batch (or two) in about 30 minutes.  
They are yummy to eat while still warm ~  Enjoy!

Happy Wednesday Y'all! 
Many Blessings, Camille

Gooey Bars ~ As Promised

This post is for Miss T ~ As promised.

However, y'all will be glad she asked.  I'm sure of it.

This is a not-to-be-missed-but-at-the-same-time-scary dessert.

Scary in a good kind of way ~ is that even possible?  Yes.

Just limit how much and when, 
and you'll probably be okay.  Maybe.

When I came across the instructions for these bars,
I knew I had to give 'em a try.  And, I was right.  Where have they been all my life?
A little tweaking was necessary since there were virtually no measurements given.  
Crushing the graham wafers by hand wasn't a favourite, so I opted to use them whole.

All in all, I've made them three times now.  
But, who's counting?  Not me.

Not for the faint of heart or the not sweet of tooth.  These are, however, 
perfect for anyone who does not fit into either of the categories listed above.
That would be you?  Me too.  :)

Gooey Bars ~ (Or, whatever you wish to name them).
Originally posted here ~ tweaked and adjusted slightly by moi.

Line a 9 x 13 pan with parchment (not wax) paper (or, grease your pan).
Line exactly to fit with a single layer of graham wafers.
Drizzle 1/4 cup butter evenly over the wafer layer (do not omit).
Sprinkle 1 and 1/2 cups chocolate chips (semi-sweet or milk) over the wafers.
Sprinkle 1 cup (or more...I like to add up to another half cup) 
broken pecan pieces over the chocolate chips.
Evenly spread 2 cups shredded sweetened coconut on top of the pecans.
Drizzle one can (300 ml size) of sweetened condensed milk over all.

These will hold together nicely once they are baked
because of the condensed milk ~ just in case you were wondering.

Now...bake at 350 degrees Fahrenheit for 25 to 30 minutes until golden.
Cool and cut.  May be frozen if you can make them last that long.
I dare you to try.  Don't eat while hot...they will burn your mouth.  Ouch.
(I'm still paying for the too-early sample I took from the first batch.)

Have fun and be sure to share the love!  :)

Many Blessings,
Camille

Chunky Chocolate Morsels

Friends far and near ~ Listen up!

These are one of the BEST and YUMMIEST

of the many Christmas treats out there.

My Mum-in-Love faithfully made this recipe

year after year after year.  Now, they are on my must-do list.

They were always staple treat at Christmas time.

Long ago, she graciously shared the recipe with me!

Thank you, precious Mum!

Easy.  Simple.  No baking.  

I do believe you will thank me for this.

~ Chunky Chocolate Morsels ~

In a medium heavy-bottomed saucepan,
bring the following ingredients to a boil ~

1 1/2 cup sugar
1/2 cup butter
1/3 cup unsweetened cocoa powder
1 tsp sea salt
1/2 cup milk (I use whole milk)

Once it's come to a boil,
reduce the heat to medium and cook until thickened.
This will take approximately 5 minutes.
Remove pan from heat and stir in 1 1/2 tsp vanilla.
Let cool a little.

Stir in the following ingredients and mix thoroughly ~

2 cups rolled (or quick cooking) oats
2 cups unsweetened, shredded coconut
1 cup coloured mini marshmallows, cut in half with kitchen shears
1 cup chopped pecans (I use soaked and dried)
1/2 cup drained maraschino cherries, chopped

Scrape mixture out of pan and into a medium bowl.
Cover and refrigerate for a few hours or overnight.
Once cool, roll between your palms to make 1 inch balls.
Roll in coconut and store in fridge or freezer.
Separate layers with parchment or waxed paper.

Enjoy!

With Love, Camille

**If you know where this recipe originally came from,
please do share so I can properly give credit!  Thank you.  :)

Homemade Granola Bars

Homemade Granola Bars ~

Adapted from the recipe found at Lauren's Latest.

How fun is that?

These granola bars taste similar to the

Quaker Chewy variety ~ but, they're homemade.

Yes, they are sweet.

Yes, they are a treat.

No, they are not for breakfast.

But...oh...are they good! :)

On these HOT days of summer,

it is wonderful to have a treat to make

without having to turn the oven on!

Better and better.

I have a BIG jelly roll pan ~ 12" x 17" ~

If yours is not as big, you might want to make half the recipe.

I line mine with parchment paper ~

there is no need to grease the pan that way.

Here's what you will need ~

1/2 cup Butter

1/2 cup Liquid Honey

2/3 cup Brown Sugar

1 tsp Vanilla

4 1/2 cup Quick Cooking Oats

(Do Not use large flake oats for these!)

2 1/2 cup Rice Krispies Cereal

1/2 cup Mini Chocolate Chips for sprinkling on top

Here's what you do ~

In a heavy saucepan, bring the butter, honey,

and brown sugar to a boil.

Reduce heat and boil gently for two minutes ~ stir often.

Remove from heat and stir in the vanilla.

Measure the oats and cereal into a large mixing bowl.

Pour the hot sugar mixture over the dry ingredients.

Stir until thoroughly combined and all dry ingredients are moistened.

Press into your large pan (12"x17"), or two smaller ones ~

be sure to line them with parchment for easy removal of the bars.

Sprinkle chocolate chips evenly on top and press in a little.

Set aside to cool a little.

I like to cut mine at this point,

and then I put them in the fridge while

they are still in the pan, to cool completely.

If there are any left over,

they may be stored in the fridge,

or even the freezer.

Be forewarned...

they do not last long,

and they taste good frozen!

Enjoy!

Many Blessings,

Camille

On the Lighter Side

Cookies.
They really are addictive.
And these are no exception.

I cannot bake unless
I am prepared to eat.

And, at the moment,
I am not prepared to.

Thankfully,
my family doesn't complain
when the cookie jar sits empty
for M.O.N.T.H.S.

Recently, I taught
Emma a few things about baking.
Her first project?
Cookies.

And these were the ones she baked ~
with a little help from Mummy.

And now,
the cookie jar is empty.

Are you willing to
fill yours up?

~ Basic Chocolate Chip Cookies ~
(Adapted from the back
of a Hershey's Chipits
Chocolate Chip Bag)

2/3 cup Butter, melted
2 cups Brown Sugar
2 Eggs
2 Tbsp Water
2 1/2 cups Flour
1 tsp Baking Powder
1 tsp Baking Soda
1 tsp Vanilla
Dash of Sea Salt
2 cups Chocolate Chips
(Milk or semi-sweet)

Beat together first four
ingredients in mixer.
Stir in everything else
except the chocolate chips.
When everything is mixed
together nicely,
stir in the chocolate chips.

Line a cookie sheet with parchment.
Drop batter from spoon
well spaced apart ~
These will spread.

Bake at 375* F for 8-10 minutes.

Cool on pan before transferring
to wire rack to cool completely.

Store in your cookie jar for a few days,
or freeze for longer storage.
Be forewarned...
these are super duper good frozen!

Scary.
I know.

Happy Baking!
Blessings,
Camille

**Disclaimer ~
The title for this post
does not reflect the caloric
value of its contents. ;-)

Grain Free Nut Bars ~ Oh YUM!

Really, you HAVE to give these a try.
They are sooo yummy!
Like a candy bar, but without any of
the *scary* ingredients.
In fact, you can feel GREAT about having one of these.
They are soooo good for you!

How often does that happen?
Something that is good for you is also super duper amazingly good?

I found the recipe here.
And I tweaked it a bit to suit our tastes.
The result?

Perfect!

Now, you will have to keep them in the fridge or freezer,
they will be too soft at room temperature,
but, that seems a small price to pay for such yumminess.

Enjoy!



Grain Free Nut Bars

Courtesy of "Enjoying Healthy Foods" Blog by Lindsey
Thank you so much for letting me share these Lindsey! :)

~ The Ingredients ~

2 cups raw Almonds,
coarsely chopped

2 cups raw Pecans,
coarsely chopped

1/2 cup raw Sunflower seeds

1 cup raw Pumpkin seeds

1/2 cup dried Cranberries

1/2 cup Raisins

1/2 cup unsweetened
Medium or Shredded Coconut

1/2 cup Honey (liquid)

1/2 cup Coconut Oil
(Organic, Extra virgin, Cold pressed)

1 cup Almond Butter
(Natural, unsalted, roasted)

1 tsp Sea Salt


~ The Method ~

I make this in a 10 x 15 inch pan.
If you want to make less,
use an 8 x 8 inch pan and cut the ingredients in half.

Prepare your pan by lining it with parchment paper.

Coarsely chop the almonds and pecans.
Mix together all the raw nuts, seeds and
dried fruit in a large bowl.
Set aside.

Melt the coconut oil, honey and almond butter
together in a saucepan on the stove over low heat.
Stir the salt into it once it is melted and remove from heat.

Pour this mixture over your nut mixture.
Scrape all that yummy goodness out with a spatula.
Mix thoroughly with a wooden spoon.

Pour into prepared pan
and set into freezer to harden.

Remove from freezer once it is firm enough to
cut into bars.
Cut and store in a sealed container
in the freezer.
Be sure to put parchment or wax paper between layers
so the bars do not stick together!

About 15 minutes prior to serving,
remove the number of bars you need from the freezer.

Serve without guilt!

Yum!!

Chocolate Chip Cookies ~ Oh Dear!

I can only make a half batch of these ~
they are that D.A.N.G.E.R.O.U.S.!!

I would advise you do the same unless you have
M.A.N.Y. people to share with...
they are too yummy!!

Chocolate Chip Cookies ~
Adapted from "Chocolate and Baking"

1 cup Butter at room temperature
1/2 cup Granulated Sugar
1/2 cup Sucanat (or Brown Sugar)
2 Eggs, beaten
1 tsp. Vanilla Extract
1 1/2 cups Flour (all purpose)
1 tsp. Baking Soda
1 1/2 cups Chocolate Chips

Preheat oven to 350* F.
Line baking sheets with parchment paper.

Beat together sugars and butter until well blended.
Add eggs and vanilla.
Sift together the flour and baking soda in a separate bowl.
Stir flour mixture into the butter/egg mixture.
Add in chocolate chips and stir until blended.

Drop by rounded teaspoonfuls onto your lined cookie sheets.
Be sure they are well spaced as they REALLY spread!
**Note ~ If you want them not to spread so much add another 1/2 cup of flour.
When I made them that way, they were still fabulous ~ just a little thicker.

Bake in 350* F oven until golden brown ~
10 to 12 minutes.

~ Makes about 60 cookies ~

Let cool a few minutes on the pans until they firm up a bit.
Transfer to cooling racks.
Share while they are warm.

OH. YUM.!!

Chewy Chocolate Cookies ~ Oh My!

Thy Hand Hath Provided posted a recipe for Chewy Chocolate Cookies ~
it is the second recipe shown in her post.

Oh. Dear. Me.

E.A.S.Y.

Too Easy!!

Hop on over...grab the recipe and follow her directions to a "T",
but be sure to let them cool on the cookie sheet.
I found they were too soft to transfer to a cooling rack right away ~
they are meant to be chewy after all.
I challenge you to whip up a batch and not eat every last one!!
They are destined to become your new favourite chocolate cookie...
that is, if you are one of those who likes chocolate cookies!
But who doesn't? :)

Lesley's Gingersnaps

As promised (to a couple of friends) ~
the recipe for Lesley's Gingersnaps!
Be forewarned ~ these go quickly...
But they do freeze well (if you can get them there) ~
I dare you to try! :)

Lesley's Gingersnaps

1 & 1/2 cup softened Butter
1 & 1/2 cup Sugar
2 Eggs
1 cup Fancy Molasses
1 tsp. Vanilla

Cream the above five ingredients together.
Stir together the following ingredients and add to the creamed mixture.

4 cups Flour
2 tsp. Baking Powder
4 tsp. Baking Soda
1 tsp. Salt
1 & 1/4 tsp. Cinnamon
3/4 tsp. Ground Cloves
3/4 tsp. Ground Ginger

Refrigerate dough for a few hours to make it easier to handle.
Form into one inch balls and roll in sugar.


Place on baking sheet and bake at 350* F for about 15 minutes.


The length of baking time will vary according to the size of the cookies.
Cookies will flatten as they bake ~ so be sure to leave room.


This recipe makes over 100 cookies ~
you might like to cut the recipe in half
if you don't want to fight off the temptation to eat and eat and eat! :)

~ ENJOY! ~

Whipped Shortbread

These were a staple Christmas treat in our home in my growing up years. They are so light and literally melt in your mouth ~ Thanks Mom for the recipe...I make them every year!

Cookies cooling on the rack...tempting us all!

Mixing and mixing and mixing...faithful appliance! :)

Cut maraschino cherries ready to decorate...


Cookies ready for the baking...

Whipped Shortbread

1 lb Butter (at room temperature) ~ 1 lb = 2 cups
1/2 cup Corn Starch
1 cup Icing Sugar (Powdered Sugar)
3 cups Flour

Beat all ingredients together (add dry ingredients in slowly) until batter takes on the consistency of heavy whipped cream. Although, my mixer was labouring to do the job, so I divided it up into smaller batches to get it light enough.

Drop by teaspoonfuls (is that a word?) onto ungreased cookie sheets and garnish with red and green cherries. (They would be fine without...but certainly more festive with!)

Bake at 325* F for 20-25 minutes ~ Until lightly golden on the bottom.

Remove to cooling rack ~ This is a very fragile cookie...so handle with care while they are hot. On a positive note...they freeze very well! I let my family have a taste and off to the freezer they went...or there would be none left for Christmas!!

ENJOY!!

Chocolate Crinkles

The finished cookies cooling on a rack...

Rolled in icing sugar and ready to pop into the oven!

A view from inside the oven...nearly done!

Chocolate Crinkles

~ From "Betty Crocker's Best of Baking" ~ 1997

2 cups granulated Sugar
1/2 cup Oil (I use olive)
4 oz unsweetened Chocolate squares ~ melted and cooled
2 tsp Vanilla
4 Eggs
2 cups Flour
2 tsp Baking Powder
1/2 tsp Salt
Powdered Sugar ~ For rolling

Mix granulated sugar, oil, chocolate and vanilla together. Mix in eggs ~ one at a time. Stir in flour, baking powder, and salt. Cover and place in fridge for at least 3 hours or overnight.

Shape dough into 1 inch balls and roll in powdered sugar. Arrange balls two inches apart on parchment lined cookie sheet. Bake at 350* F for 10 to 12 minutes...until almost no indentation remains when lightly touched in the middle. They should not be overcooked as they become tough.

ENJOY!!