Baking with the Bolliers

I wanted to create a cookie that was reminiscent of one of my favorite childhood sandwiches; peanut butter, banana, and honey on whole wheat bread. It is a comfort food with the right balance of sweet and salty, smooth and creamy, with just a touch of wholesomeness. It has been a hit with tasters, let me know what you think in the comments. Makes 22 Large Cookies Ingredients: 1/2 C Butter 1/4 C Peanut Butter 1/2 C Honey 1/2 C Sugar 1 Banana 1 Egg 1 tsp Vanilla 1 1/2 C Flour 1/2 tsp Baking Soda 1 C Oats 8 oz Peanut Butter Chip (optional but tasty) Preheat oven to 375. Line two baking sheets with parchment paper or a Silpat. In a large bowl beat together butter, peanut butter, sugar, and honey until smooth and creamy. Add in banana, egg, and vanilla, beat until combined. Next add in flour and baking soda stirring until just starting to come together, then add in oatmeal and peanut butter chips. Scoop  6 or 7 cookies onto parchment paper lined sheet pan using an ice cream ...

After making the Low Carb Lemon Ricotta Muffins I had to try some of the other flours from Natures Eats. The pecan flour intrigued me due to the endless possibilities it presented. All the recipes it would enhance with flavor and moisture. Since I had been craving some blondies, they were first up.  They turned out damn good. Not just for gluten free, which they happen to be. Not just because they were lower in sugar (and could be easily made sugar free with a brown sugar replacement ). These were rich, buttery and chewy blondies. The pecan and almond combination also adds some sweetness which allowed me to drop the sugar from most blondie recipes by 1/2 cup. I can't wait to try out some more recipes with these nut flours.   This post may contain affiliate links. See full disclosure statement  here. Ingredients: 3/4 C Pecan Flour 1 c Almond Flour 1/2 tsp salt 1/2 C butter 1 c brown sugar or zero calorie equivalent 3 eggs 1/2 C dark chocolate c...

My boys love strawberries and will usually eat a couple of pounds a week. This week was not one of those weeks so I found myself with a few sad strawberries that needed to be used. I decided to adapt one of my favorite sugar cookie recipes using strawberries instead of oil and was pleased with the results. I chopped up half a cup of strawberries and pureed about a cup of whole strawberries. I put the chopped strawberries in a measuring cup and filled the cup to equal one full cup of strawberries and puree to replace the oil called for in the original recipe. These little bites taste just like the biscuit version of strawberry shortcake, all in one bite. We dipped our in whipped cream but you could eat them with ice cream, vanilla yogurt or they are good on their own. The recipe makes quite a few so I froze some of the dough so we can enjoy a little taste of summer when winter comes. Also I recommend refrigerating these bites due to the fresh fruit on them. Strawberry Shortcake Bite...

Pumpkin and Snickerdoodles, a match made in heaven. I've seen different versions of this cookie on various blogs, but the reviews were mixed. Some said they were too dry, others said not enough spice. I thought they didn't use enough pumpkin! So here is my soft, pillowy, spicy version of pumpkin Snickerdoodles. Makes 3 1/2 dozen 1 C. Butter-unsalted and softened 1 C Sugar 1/2 C Brown Sugar  1 C Pumpkin Puree 1 Egg 2 tsp Vanilla Extract 3 3/4 C Flour 1 1/2 tsp Baking Powder 1/2 tsp Sea Salt 1 tsp Cinnamon  1/2 tsp Nutmeg **I've made it with 1 1/2 tsp of pumpkin pie spice instead of cinnamon and nutmeg*** For the coating: 1/4 C Sugar 1/2 tsp Cinnamon 1/4 tsp Nutmeg Dash Cloves **I've made this with 3/4-1 tsp of pumpkin pie spice instead of cinnamon, nutmeg and cloves*** In a medium bowl combine flour, baking powder, sea salt, cinnamon and nutmeg.  In a large bowl beat together butter and sugars, then add pumpkin and vanilla fin...