Category Archives: Cookies & Bars

Golden Coconut Macaroons

Remember how Lulu started school last week? And how her first day was a flying success? Well, Monday morning brought several inches of snow, and Lulu had her first snow day. I’ll admit that when I woke up and saw the rather impressive dusting, I felt mildly disappointed. I had so much to do, and now my four hours of quiet were no more. My morning changed from productive….to playful (but you know what…that change was more than okay). I’m realizing that my little girl is growing up fast, and although I cherish the few hours I get with just a cup of tea and my laptop, I treasure the moments I get to spend with her even more.

Lulu and Ryan

We made these coconut macaroons together on Sunday. They only have three, yes THREE, ingredients, which is ideal when you have a toddler/job/budget/etc. And unlike most cookies, these coconut macaroons are made with good-for-you ingredients. Unsweetened shredded coconut, coconut sugar, and organic eggs. So make a batch, and then share them with little ones, old ones, skeptical ones (ie my husband, who normally steers clear of coconut). They’ll love them.

Golden Coconut Macaroons

3 1/4 cups shredded coconut (unsweetened)

2/3 cup coconut sugar

2 eggs, lightly beaten

Preheat oven to 350 degrees F. Line a large baking pan with parchment paper. Prepare a small bowl of water for wetting your hands.

In a large bowl, stir together ingredients until the mixture begins to hold together. With wet hands, press lightly and shape into walnut-sized balls. Place on prepared baking sheet and bake for 20-25 minutes, or until golden brown.

Pistachio Shortbread with Coconut Sugar

It’s December. Christmas is just around the corner…and my birthday is too. From Christmas parties to birthday lunches, there will be ample opportunities to celebrate. And I’m sure I’ll bake my fair share of pies, cakes, and cookies. Plenty of Christmas cookies. Because there’s nothing quite like pulling a fresh batch from your oven, packaging them up for family and friends, and then delivering them on a crisp winter afternoon.

But now that Lucy is walking and talking and getting into almost everything, I’ve been trying to find ways to make Christmas cookies that are a bit more wholesome. I don’t want her to restrict her from Christmas sweets, but I want to be mindful that sugar isn’t the best thing for little (or big) bodies to process on a regular basis. So I took one of my favorite recipes (a classic shortbread) and subbed coconut sugar for cane sugar. Coconut sugar is much lower on the glycemic index (and it’s actually nutrient dense with vitamins and minerals). Lulu joined me in the kitchen, and we whipped up a batch of pistachio shortbread cookies in under an hour. The smell of roasting nuts and butter filled our house, and we eagerly waited for the kitchen timer to chime.

I hope you enjoy these as much as we did. Due to the coconut sugar, they’re much darker than their traditional counterparts. But along with the added color comes a deep and rich flavor that just can’t be beat. Add the crunch of pistachios, and these cookies might just become holiday favorites. Lulu had one this afternoon (and would have easily gone back for seconds or thirds had I not distracted her with a new book).

3 sticks butter (1 1/2 cups) room temperature

1 cup coconut sugar

3 1/2 cups all-purpose flour

1/2 teaspoon salt

1 cup shelled pistachios, finely chopped

Beat together butter and coconut sugar until creamy. About 3 minutes using a stand mixer. In a large bowl, whisk together all-purpose flour and salt. Gradually mix dry ingredients into butter-sugar mixture. Stir until dough begins to clump together. Fold in 3/4 cup pistachios. Press into two flat discs, wrap with plastic wrap, and allow to chill for 30 minutes. Meanwhile, lightly flour a work surface and preheat oven to 350 F.

After dough has chilled, roll out each disk on floured surface to 1/2 inch thickness. Using a cookie cutter of your choice, cut out rounds and arrange on a parchment-paper lined baking sheet (these cookies do no spread so feel free to space them closer together than other cookies). If desired, sprinkle with remaining chopped pistachios. Bake in preheated oven for 15 minutes or until golden brown.

Apple Pie Cookies

I photographed yet another birth earlier this week. Baby girl was born easily and peacefully at home. With all these babies and births, I’m not posting here nearly as often as I used to…but for the first time since I started blogging, I feel like it’s the right time for me to take a small step back from Anecdotes and Apple Cores. (But don’t worry, I’m not going anywhere!)

Not only did I get to watch a baby make her way into the world, but I also had the joy of watching my baby fall in love with Halloween. Dressing up, walking around our neighborhood, knocking on doors, picking out candy…she loved the whole experience from start to finish. And what more perfect costume for my daughter than that of a french mademoiselle?

On Friday afternoon, I realized we didn’t have an ounce of candy in our house. So naturally…I baked cookies. Because who wouldn’t want to receive a homemade cookie? Thankfully, we live in a small close-knit neighborhood where cookie-sharing on Halloween wouldn’t be creepy. These cookies were in the oven and on this cakestand within an hour’s time. They were slightly sweet, buttery, and bursting with the best flavors of fall.

Apple Pie Cookies

1 cup diced and peeled apples

1 tablespoon butter

1 tablespoon maple syrup

1 stick (8 tablespoons butter) room temperature

1/2 cup coconut sugar (brown sugar works too)

1 egg

1 teaspoon vanilla extract

1 1/2 cups all-purpose flour

1/2 teaspoon salt

1/2 teaspoon baking powder

1 teaspoon cinnamon

In a large skillet, melt 1 tablespoon butter. Add diced apples and maple syrup. Cook until apples are tender and begin to caramelize slightly. Set aside.

In a medium bowl attached to a stand mixer, beat together coconut sugar and butter until smooth and creamy, about five minutes. Stir in egg and vanilla. Beat until combined. In a medium bowl, whisk together flour, baking powder, and salt. Stir dry ingredients into butter-sugar mixture. A soft dough should form. Allow to chill for 30 minutes.

Preheat oven to 350 degrees Fahrenheit. Scoop dough out in one-inch balls. Place about two-inches apart on baking sheet. With your thumb or the back of a spoon, form a small indentation into each piece of dough. Generously spoon cooked apples into center. Bake cookies until the edges are lightly golden, about 12 minutes. Remove and serve warm.

Banana Chocolate Snack Cake

Bananas….and chocolate…and a slight sprinkle of cinnamon. I know you can already imagine how good your house will smell. This banana chocolate snack cake was delightfully simple to throw together and received rave reviews from everyone who tried it at my house. My seven-year-old nephew said, “I think I’m falling in love,” after his first bite (and we all know that seven-years-old aren’t afraid to tell the truth!).

I found this banana chocolate cake to be the perfect hybrid between dessert and snack. You could even enjoy it for breakfast! The dark chocolate chips make it feel a bit more decadent, but then the bananas and whole wheat flour throw a few points towards wholesome. But whatever you want to call it or whenever you want to enjoy it…this cake is good.

What’s also good? Sweet Lu is sixteen months old this week. She grows brighter by the day. We are so very blessed.

Banana Chocolate Snack Cake

1/2 cup butter, softened

3/4 cup brown sugar

1 egg

1 cup mashed, ripe bananas

1 teaspoon vanilla extract

2 cups whole wheat flour

1 teaspoon baking soda

1 teaspoon salt

1 teaspoon cinnamon

1/2 cup whole milk

3/4 cup dark chocolate chips

Preheat oven to 350 F. Line a 9 x 9 inch square baking pan with aluminum foil. Allow foil to slightly hang over sides. Grease lightly with butter.

In a medium bowl, beat together softened butter and sugar, until creamy. Add in egg and vanilla extract. Stir well. Fold in mashed bananas. Set aside.

In another medium bowl, whisk together flour, baking soda, cinnamon, and salt. Gently fold dry ingredients into banana-butter mixture, alternating with the whole milk. Once combined, gently fold in chocolate chips. Spread into prepared pan and bake in preheated oven for 25 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool before removing from pan.

Pear and Dark Chocolate Oatmeal Cookies

I photographed a beautiful birth last Monday night…and I still haven’t processed it all. Birth is one of those beautiful, sacred experiences that most people only witness a handful of times. As I move more into the world of birth photography, I still can’t believe I’m able to take part in these miracles month after month. Monday was a late night, a beautiful night, a night full of strength, primal energy, and the glorious first breaths of a new life. I’m already counting down the days to my next one. (You can see more pictures of the birth here).

FrankDelivers2BW

And so I filled my week with mothering, with editing, and with baking. Despite a VERY early cold snap a few weeks ago, Fall has seemingly left us again as recent days have been hot and the sun strong. But the change in weather hasn’t stopped me from baking some of my favorite seasonal treats. These pear and dark chocolate oatmeal cookies are moist and wholesome. I used coconut sugar instead of brown sugar, and two ripe organic pears. I also threw in dark chocolate chips because you can never go wrong with oatmeal and dark chocolate. The batter was wetter than most, but when dropped by the spoonful onto a parchment-lined baking sheet, it rose beautifully and created the most perfect, chewy, oatmeal cookies. They would make the perfect mid-day snack and they sit lovely next to a cup of good coffee.

Pear and Dark Chocolate Oatmeal Cookies

1/2 cup butter, unsalted (room temperature)

3/4 cups coconut sugar (or brown sugar)

2 large pears, peeled and diced

2 eggs

1 cup whole wheat flour

1/2 teaspoon baking soda

1/2 teaspoon salt

1/2 teaspoon cinnamon

2 cups whole oats

In a medium bowl, beat together butter, sugar, and diced pears for about 3-4 minutes. Add in eggs and beat until just combined. In a separate bowl, whisk together flour, baking soda, salt and cinnamon. Fold in oats and chocolate chips. Add flour mixture to butter mixture and stir until combined. Dough will be very wet. Chill in refrigerator for 30 minutes.

Meanwhile, preheat oven to 350 F. Line two baking sheets with parchment paper. Drop dough by rounded tablespoons onto prepared cookie sheets. Bake for 8-10 minutes.