Tag Archives: chewy

Lemon Crinkle Cookies

To make these last remnants of a lollygagging winter a little brighter, you need a cookie with some spring in its step.

lemonsHow about lemon cookies?

Don’t be underwhelmed by their simplicity!


They’re sweet-tart sweethearts.  Both flavors are gentle.


They’re assertively citrus without smacking you upside the head, and they have just enough sweetness to balance without making your teeth hurt.


No ooey gooey chocolate peanut butter caramel marshmallow madness here.

readyInstead we have an irresistibly delicate sugar crust.  It gives way to a bright citrus center that literally melts in your mouth.  I think I’m ok with that trade, thanks.


It doesn’t actually matter what the weather is like. Every kind of weather is cookie weather, amiright??


Not to worry, though!  These are perfectly light enough to welcome warm sunshine (if you’re lucky enough to have that guy around!)

((Say hi for me.  Tell him to come visit.))


Happy May!


❤ Ellen

Lemon Crinkle Cookies

Recipe adapted slightly from Lemon Crinkle Cookies-US Masala

1/4 cup butter, softened1/4 cup coconut oil, room temperature1 cup sugar1 large eggzest and juice of one lemon
1 teaspoon vanilla1 1/2 cup flour (MINUS 1 TABLESPOON)1 tablespoon corn starch1/4 teaspoon baking powder1/4 teaspoon salt1/8 teaspoon baking powderpowdered sugar for rolling

  1. Preheat oven to 350 degrees F and line a cookie sheet with parchment paper
  2. In a large bowl, cream butter, coconut oil and sugar until light and fluffy.
  3. Add vanilla, egg, lemon zest and juice and beat until thoroughly combined
  4. In a separate bowl, whisk together flour, cornstarch, baking powder, salt and baking soda.  Slowly add dry ingredients to wet and stir until just combined.  The dough will be soft and slightly sticky.
  5. **For best results, (and easiest handling!), chill for at least 1 hour and preferably over night!
  6. Pour some powdered sugar into a bowl.  When the dough is chilled, form approximately one inch balls of dough and roll in powdered sugar to completely coat.  Place on baking sheet about 2 inches apart.
  7. Bake for 9-11 minutes or until the bottoms just barely begin to brown and the tops are just barely set.
  8. Let cool for a couple of minutes on the cookie sheet before removing to a cooling rack.  They’re very easy to handle once they’re cool so be patient!  Once cool, sprinkle with powdered sugar and store in a sealed container.  Makes about 2 dozen cookies


Filed under Cookies, Dessert, Uncategorized

Granola Bars

Ohhh yeaaah I made granola bars today!!

Feeling like a cool kid.

What have you done today?

(that sounded confrontational…it was really just curious…let’s not fight)

I was pretty much expecting to end up with bricks on my first shot at granola bars.

Instead I got chewy deliciousness that even my breakfast-hater of a boyfriend (horror of horrors) would eat for breakfast UNPROMPTED!

Great success!

No further ado…I ramble far to much…let’s let the food speak for itself.

Today’s post brought to you by: bits.

Granola bits:

Hmm..granola bits as still life?

(I threw a handful of the granola bits on a cutting board so you could see…don’t I look clever and artsy? What does this photo say to you?)

Oh don’t worry…chocolate made an appearance at this bits bash


As great as they are…bits, alone, do not a granola bar make.

Bring on the pumpkin (my last can!)

Also some “autumn spices,” if you will…because it IS still autumn.

And I WILL put winter off as long as possible.

Honey holds it together.

Throw in the oats (not a bit…actually a lot) and you’ve got yourself some delicious granola goop!

Pressed into a pan as tightly as possible then baked for a BIT (man this word is everywhere)…


You’ve got granola bars and the sun came out today.

Life. Is. Good.


❤ Ellen

Pumpkin Granola Bars

Recipe adapted from a million different recipes…I kind of made this up

1/2 cup chocolate (I chopped up some old Hershey’s kisses…still workin my way through them)

1/2 cup raisins

1/2 cup cashews (chopped)

1/2 cup almonds (slivered or at least chopped)

1/3 cup pumpkin

1 teaspoon vanilla

1 tablespoon oil

1 heaping teaspoon cinnamon

1/2 tsp nutmeg

1/2 tsp salt

1/4 tsp ginger

2/3 cup honey

2 c oats

1.  Mix your bits (chocolate through almonds) in a bowl and set them aside.  The bits are flexible. You can use whatever you have on hand/prefer.  Different nuts? M&Ms? Craisins?  Coconut? Go for it.  Very flexible.

2. Combine the pumpkin, vanilla, oil and spices in a large bowl.

3. Stir in the honey then add the oats and bits

4. Press press press the mixture into a square pan as tightly as you can.  I probably didn’t press enough…they aren’t as tightly packed as I would like and fall apart a little bit

5.  Bake at 350 degrees F for 20-30 minutes (depending on the size of your pan) or until the edges turn golden brown

6.  Let cool completely before attempting to cut them. Cut into squares or bars or whatever shape you like and enjoy!


Filed under Breakfast, Snacks, Uncategorized