Snapshots of life and crafts on our little homestead

Archive for the ‘Cookies’ Category

Fruity Oatmeal Cookie Bars

My wonderful honey volunteered me to make a desert for the monthly community choir board meeting. So I made one of my standby deserts that is always receive well, fruity oatmeal cookie bars. Not only is this desert quick and easy to make but it uses few ingredients and allows me to use up some of the jam I can each year. 

9e533b23-3b05-4b1d-bf2a-cae3571d53d3.jpeg

Today I used a cherry pie jam I made and canned last year as the center in the bars. Please excuse the plastic Christmas tray in the first picture. Over the years I have learned to only send food items on trays I don’t mind loosing, since the love of my life often forgets to bring them home from events.

The recipe I use is:

  • 1/2 cup brown sugar
  • 1 cup flour
  • 1/4 tsp baking soda
  • 1/4 tsp salt (omit if you are using salted butter)
  • 1 cup rolled oats
  • 1/2 cup butter, softened
  • 1 small container of homemade jam or 3/4 cup of store bought jam

6C44E979-58F7-48DF-A388-8FE7DE98D94A

Directions:

  1. Preheat oven to 350 degrees.
  2. Grease an 8 inch pan and line it with parchment paper
  3. Combine brown sugar, flour, baking soda, salt and rolled oats. Rub in butter with your hands to form a crumbly mixture
  4. Press 2 cups of the mixture into the bottom of the prepared pan

62CF05F5-78D7-4785-A53D-9CF1D16667C9

  1. Spread the jam to within /4 inch of the edge
  2. Sprinkle the remaining crumb mixture over the top, and lightly press it into the jam

729FC445-3EDA-4B92-A6C4-EAF088EF7CB2

  1. Bake 35 to 40 minutes in preheated oven until lightly brown
  2. Allow to cool before cutting into bars

467148E0-7E65-42F5-B7D7-72AF9302FCB9

Based on recipe at Allrecipes

Pumpkin Cheesecake Bars

I have been trying to think of ways to use some of the pie pumpkins from this years harvest and a few of the eggs that our chicken have given us. With the cool weather cheese cake sounded like a good idea, and a low fat, low sugar treat sounded even better. My family loved this trat so much that I thought that I would share the recipe with you.

Pumpkin cheesecake bars

Ingredients

Crust

  • 1 1/2 cups gluten free gram cracker  crumbs
  • 1/4 cup melted butter or coconut oil

Cheesecake filling

  • 8 ounces low fat cream cheese
  • 1/2 cup unrefined sugar
  • 3 eggs
  • 2 tsp vanilla
  • 1 1/3 cups pumpkin puree
  • 1/4 cup plain Greek yogurt
  • 1 1/2 tsp ground cinnamon
  • 1/4 tsp nutmeg
  • 1/2 tsp ginger
  • 1/4 tsp allspice

Directions

  1. Preheat the oven to 300 degrees
  2. For the crust:
    1. In a medium bowl, mix together the gram crumbs and the butter.
    2. Line a 8″ x 8″ pan with parchment paper and pat the crust evenly on the bottom of the pan.
  3. For the cheesecake filling:
    1. Beat the cream cheese ans sugar until fluffy.
    2. Add the eggs ans mix until combined.
    3. Add the remaining cheesecake ingredients and mix just until combined.
  4. Pour the filling over the crust and bake for 35 minutes or until the middle of the cheesecake bars appears set and no longer jiggles when you move the pan.
  5. Open the oven door and let the bars cool completely before removing from the oven.
  6. Cover and store the bars in the refrigerator for up to 5 days.

 

Cookie Sunday

On Wednesday of this past week all the snow had disappeared in our yard and the birds were singing and the sun was bright. On Thursday it started drizzling and  and by Thursday evening we had a ice balls coming down — Friday morning we woke to 3 inches of snow on the ground. Needless to say my household was a bit depressed by the winter that just keeps on giving and giving. So, when I see long faces in the house I do what I know will cheer them up… make special “sweet treats”… Today I made gluten-free almond butter cookies and carob chip cookies. The recipe for the carob cookies is below.  The smiles are back and even the sun came out as the last batch of cookies came out of the oven. I hope you Enjoy the cookies as much as the Cookies Monster in my house does.

Gluten Free Carob Chip Cookies

gluten-free cookies

Ingredients

  • 2 1/2 cups blanched almond flour
  • 1/2 tsp sea salt
  • 1/2 tsp baking soda
  • 1/2 cup grapeseed oil
  • 1 tbsp vanilla extract
  • 1/3 cup maple syrup (since I live in a maple syrup production state I happen to use it as a sugar replacement for most baked goods — if you are not one of these areas than replace the maple syrup with agave nectar)
  • 1 cup carob chips

Directions

  1. Combine the dry ingredients in a large bowl.
  2. Stir together wet ingredients and add to dry ingredients
  3. form 1/2 inch balls or use a small cookie scoop and press onto a parchment lined baking sheet
  4. Bake at 350 degrees for 7-10 minutes
  5. Cool and serve

Carob Meringue Cookies

These simple to make cookies can really take care of a sweet tooth without adding a huge number of calories.

carob meringue cookies

Ingredients

  • 3 egg whites
  • 1/8 teaspoon cream of tartar
  • 1/2 teaspoon almond extract
  • 2/3 cup raw sugar
  • 1 tablespoon unsweetened carob powder
  • 1/3 cup carob chips

carob cookie ingredients

Directions

  1. Preheat oven to 300 degrees F (150 degrees C) and line the cookie sheets with parchment paper.
  2. Combine egg whites, cream of tartar, and almond extract. Beat until the whites form soft peaks. Slowly add sugar; beat until stiff peaks form, and mixture becomes glossy. Fold in carob powder and carob chips.
  3. Drop mixture by teaspoonfuls on to the lined cookie sheets. Bake for 25 to 30 minutes.

carob cookies

 

%d bloggers like this: