cranberry double chocolate cookies

these little dreams are from epicurious.com but of course littlefoodie and i changed it up to suit our tastes. they are soft, chewy, chocolatey and good.

enjoy!

1 1/4 cups organic white whole wheat flour
3/4 cup unsweetened Dutch-process cocoa powder
3/4 teaspoon baking soda
Scant 1/2 teaspoon salt
1 1/2 sticks unsalted butter, softened
1 cup organic dark brown sugar
2 large organic eggs
1 bag dark chocolate chunks (used whole foods brand! good!!!!)
1 cup dried cranberries

preheat oven to 375°F.

whisk together flour, cocoa powder, baking soda, and salt in a small bowl.

Beat together butter and brown sugar with an electric mixer at medium-high speed until pale and fluffy, then add eggs 1 at a time, beating until combined well. reduce speed to low and add flour mixture, mixing until just combined. Add chocolate chunks and cherries and mix until just incorporated.

Drop 2 level tablespoons of dough per cookie about 2 inches apart onto 2 ungreased large baking sheets. With dampened fingers, flatten cookies slightly.

Bake, switching position of sheets halfway through baking, until puffed and set, 12 to 14 minutes. Transfer cookies to a rack to cool.

lemon cornmeal cookies

i adapted this recipe from cookinglight.com. the original recipe was very try and a tad uninteresting. i had to add some more butter and liquid. i think the addition of rose flower water is nice. the original calls for water so you can sub it with no problems.

camera is having a fussy day so i'll post some pics later.

1/3 cup almond meal
1 1/3 cups organic spelt flour
1/2 cup yellow cornmeal
1/3 cup organic cane sugar
grated zest of 1 lemon
3/4 teaspoon ground cardamom
Dash of sea salt
4 tbl unsalted butter, diced
2 tbl rose flower water
1 lg organic egg

sliced almonds

preheat oven to 350°.

combine almond meal through salt in a food processor; process until combined. Add butter, rose flower water, and egg; pulse 3 or 4 times or just until combined.

Lightly press mixture evenly into bottom of a 9-inch round springform pan coated with cooking spray. Sprinkle with almonds.

bake 25 min.

cool a bit then slice.

candy cane meringue

littlefoodie almost healed broken footy and i have been baking fools. each day we make something new. now that he is old enough to "help" it is really fun to watch him have at it.

for a 2 yr old the kid has a pretty adventurous palate and is absolutley willing to try anything i make and nothing toasts this mamas heart than a not picky kid! since bigfoodie daddy and i will eat just about anything i shouldn't be too surprised!

i haven't made meringues in a long while and since everything has been so having in our baking lately i decided on these. we just discovered that littlefoodie booty LOVES anything peppermint...just like hims mama does! he got to help crush the candies and eat just as many as well as drop the batter onto the cookie sheet. per his request we tinted them pink and sprinkled little green sparkles on top. they came out soooo delicious its hard to stop after 4, heehee.

enjoy!


2 egg whites
1/8 teaspoon salt
1/8 teaspoon cream of tartar
1/2 cup white sugar
little bit of red food coloring paste
4 peppermint candy canes crushed
green sprinkles

preheat oven to 260F.

line baking sheet with foil or parchment or silpat.

in a clean dry metal bowl beat egg whites, salt, and cream of tartar to soft peaks. add food paste until desired color and keep beating. gradually add sugar and beat until stiff peaks. fold in crushed candy canes.

drop by spoonfuls and sprinkle with some sparkles.

Bake for 1 hr until dry but not browned at all. turn off the oven and let sit a couple hours or until completley cooled.