Butter Cookie Recipe

Butter cookie recipe

I made this recipe for butter cookies years ago, back when JD and I were dating, and he has been requesting it ever since. Yesterday I finally fulfilled my promise to bake them for him, and I’m so sorry it took this long! The recipe is so easy and makes so many cookies, it’s the perfect dish to make for a party or bring to a friend’s house. Plus, they pair perfectly with a cup of tea and a good book, which is truly the dream combination!

Butter cookie recipe

Here’s the recipe:

  • 1 pound unseated butter, softened

  • 1 1/4 cups sugar

  • 1 large egg

  • 2 tbsp sour cream

  • 2 tsp vanilla

  • 5 cups flour

  • 3-9 tbsp cocoa powder (optional)

  • 3-9 tbsp sugar (optional)

butter cookie recipe

Cream together the sugar and butter until smooth. Beat in the egg, vanilla and sour cream. Gradually stir in the flour until well combined. Divide dough into thirds. If you want to make chocolate cookies mix 3 tbsp cocoa and 3 tbsp sugar into each third. Roll each third into a log and wrap in wax paper; refrigerate for several hours. Slice the logs into 1/4 inch thick discs and bake at 350 for 15 minutes. Enjoy!

Butter cookie recipe

Have you made any old recipes recently?

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Nordstrom’s Lemon Ricotta Cookies

Nordstrom's Lemon Ricotta Cookies

My parents came to DC for the 4th which was so fun! We saw lots of sights and fireworks and ate great food; lots of wonderful memories were made! On their last day here it started pouring, and we wanted to get lunch somewhere where we could drive and park without getting soaking wet. Enter the Nordstrom cafe (side note: it’s hard to eat out in a city and find connected, covered parking!) Along with some good sandwiches we indulged on their Lemon Ricotta cookies and they were sooo good. After one bite I knew I had to make them myself, and on my next trip to the grocery store I got the ingredients to do just that.

Nordstrom's Lemon Ricotta Cookies

I used this recipe. I put the dough in the refrigerator for 4 hours before I froze it for 6 hours, and I baked them for 24 minutes (instead of 22). You can also freeze the dough overnight if that works better.

Nordstrom's Lemon Ricotta Cookies

It made about two batches of large cookies. My biggest piece of advice is to frost all of the cookies immediately after baking the icing. If you wait at all the lemon juice starts to separate. In addition, store them in the refrigerator.

have you made any delicious cookies recently? What kind?!

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Chocolate Dipped Orange Madeleine Recipe

Chocolate Dipped Orange Madeleine Recipe
Chocolate Dipped Orange Madeleine Recipe

I cleaned up my kitchen cabinets over the weekend and found my madeleine pan that I hadn’t used in a hot minute. I got really excited to test out a new recipe on it, and started dreaming up all the best madeleine taste combinations. JD requested chocolate dipped, so I finally landed on chocolate dipped orange madeleines and boy are they worth the effort! In fact, I’m including a warning with this recipe - it is impossible to eat just one!

Chocolate Dipped Orange Madeleine Recipe

Here re the ingredients -

For cookies:

1/2 cup orange juice

1/3 cup orange zest

3 eggs

1/2 cup sugar

1 cup flour

1/2 tsp baking powder

1/2 tsp course salt

1 stick butter, melted (plus the amount you need to butter your pan)

1/2 tsp vanilla

For chocolate:

1 cup milk chocolate chips

1 tbsp olive oil

pinch of sea salt

First, simmer the orange juice on the stove in a fry pan until it is reduce by half.

Whip together the eggs and sugar (I used a stand mixer) until the batter is pale and thick enough to fall in ribbons; about ten minutes.

In a separate bowl whisk together the flour, baking powder and salt. Fold these dry ingredients into the batter, being careful not to overtax. Fold in orange juice reduction, orange zest, melted butter and vanilla.

Refrigerate batter at least two hours (overnight is fine). Preheat oven to 350 while the batter stands at room temperature. Genergously butter your madeleine pan and spoon in batter until the cups are 3/4 full. Bake for 10 minutes. Remove from pan and let cool.

Melt the chocolate chips by microwaving them for 30 seconds a time until melted. Stir in the olive oil and salt. Dip the madeleines in the chocolate and let cool on parchment paper.

Chocolate Dipped Orange Madeleine Recipe

Enjoy!

Have you had madeleines before? Do you love them too?

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Healthy Banana Bread Recipe

healthy banana bread recipe

Yesterday I woke up to bananas that were beyond repair (i.e. too ripe to even drink in a smoothie) and I decided to transform them into banana bread instead of discarding them. When I realized I was out of flour I decided to make it extra healthy banana bread and use some whole wheat flour I had in the back of the cabinet. I’m pleased with how it turned out! It has a nice nutty taste, while still being sweet, and tastes particularly delicious with cream cheese! Here’s the recipe -

healthy banana bread recipe
healthy banana bread recipe

5 very ripe bananas

1 egg

1 tsp vanilla

1 1/2 cups whole wheat flour

1 tsp baking soda

1/2 tsp cinnamon

1/8 tsp sea salt

Mash bananas in a large mixing bowl. Stir in the egg and vanilla. Add in remaining ingredients and mix well (you can whisk together the dry ingredients in a separate bowl, but you don’t have to). If you like you can also add in walnuts and chocolate chips.

Pour into a well greased loaf pan and bake at 350 for 50 minutes. Voila! A delicious and healthy breakfrast : )

healthy banana bread recipe

What’s your favorite recipe for using up leftovers? Please share!

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Raspberry White Chocolate Chip Cookies

Raspberry White Chocolate Chip Cookies

Over the weekend my sweet tooth struck again and I baked some raspberry white chocolate chip cookies. I was initially going to use my favorite chocolate chip cookie recipe, but when I realized I was unexpectedly out of cake flour I decided to try out a new recipe. I was very pleased with the results! The cookies were soft and chewy and brimming with chocolate. Plus, the ingredients are all things I already had in the pantry. Here’s how you make them:

Raspberry White Chocolate Chip Cookies

Whisk together the flour, baking powder, baking soda, cornstarch and salt. Set aside and cream together the butter and sugars. Add in the egg and vanilla. Slowly add in the dry ingredients and mix until just combined. Stir in the chocolate chips and raspberries, and spoon out 1” rounds on a baking sheet. Bake at 350 for 11 minutes.

*I made two batches - one immediately after I mixed the ingredients and one where I let the dough sit in the fridge overnight. I don’t think letting the dough sit over night is necessary; the cookies tasted the same, and since the raspberries had melted overnight it was a lot messier to spoon out the cookies.

Raspberry White Chocolate Chip Cookies
Raspberry White Chocolate Chip Cookies

Have you tried out any new recipes lately?

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Blueberry White Chocolate Cookies

Blueberries and Cream Cookies
Blueberries and Cream Cookies

This weekend my sweet tooth reared its head and Easter candy, while delicious, just wasn’t cutting it. I wanted some homemade baked goods, you know what I mean? I also wanted something that tasted fresh and summery, so I opted for blueberry cookies. They turned out so yummy! I love the mixture of blueberry and white chocolate (some of my favorite pancakes!) and it tasted delicious in a cookie. If you are looking for a fun treat that still has some guilt-free fruit, look no further!

Here’s the recipe:

Blueberries and Cream Cookies

Cream the butter and sugar. Then add in the egg, sour cream, pudding mix, salt and baking soda. Add in the flour one cup at a time until just combined. Stir in the chocolate chips, and then carefully fold in the blueberries. Bake at 350 for 10 minutes and let cool. Enjoy with a glass of milk!

Blueberries and Cream Cookies

Have you enjoyed any baked goods recently? Do tell!

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Easy and Delicious Vegetable Based Recipes

West African Peanut Soup

Over the last month JD and I have tried to re-vamp our diet so that we eat a lot more vegetables and less meat, especially red meat. We aren’t quite vegetarians yet, we still eat fish and occasionally chicken, but we are definitely eating way more greens. It feels good to know I’m filling up on veggies instead of bacon (and I’ve been trying to ease off on sugar, at least a little, so hard!) since my body feels healthier and energized! We’ve found a number of easy recipes of the past few weeks, all of which I know we will eat again and again. Since I’m sure everyone is always looking for quick yet healthy dinners, I thought I’d share : )

Mushroom Bourguignon with Mashed Potatoes

Hummus Quesadillas

Giada’s Chicken piccata but with Cod

West African Peanut Soup (serve with naan)

Make Your Own Buddha Bowl

Orange Orzo Salad

Sweet Potato Tacos

Moroccon Chickpea and Couscous Salad

Also, shout out to Kate of Cookie + Kate for having so many amazing vegan recipes!

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Raspberry Breakfast Bread

Raspberry Breakfast Bread

Over the weekend I wanted to make something new for our Saturday morning brunch. Berries always make me think of spring or summer, so a raspberry muffin or breakfast bread sounded perfect. I decided to make this raspberry muffin bread and it went perfectly with our eggs and coffee. The recipe is quick to whip up, and it’s likely that you already have everything but the raspberries in your pantry. Plus, you can use frozen raspberries! So easy and delicious!

Raspberry Breakfast Bread

Here’s the recipe:

1/2 cup salted butter

1 cup sugar

1 cup milk

1 tablespoon vanilla

2 eggs

2 tsp baking powder

2 cups flour

2 cups raspberries

Raspberry Breakfast Bread

Preheat oven to 350 and grease a loaf pan. Cream together 1 stick salted butter and 1 cup sugar. Add in 1 cup milk, 2 eggs and 1 tablespoon vanilla. Once combined add in 2 tsp baking powder and 2 cups flour. Gently stir in 2 cups frozen raspberries. Cook for 80-90 minutes or until a knife comes out clean. Enjoy!

Raspberry Breakfast Bread

Don’t forget to check out my favorite baking tool page if you are looking for new kitchen tools!

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Pretzel M&M Blossoms

Pretzel M&M Blossoms
Pretzel M&M Blossoms

How cute at these Easter desserts?! I’m obsessed with them! I wasn’t going to make any big Easter dessert this year, but when I saw these online I just couldn’t resist.

Pretzel M&M Blossoms

They were a breeze to make too. All you need are pretzels, white chocolate, M&Ms and a microwave. What’s even better than how cute they are, though, is how delicious they are! It’s the perfect mix of salty and sweet, smooth and crunchy. Plus they took under 10 minutes. Here’s how to make some of these blossoms for yourself -

1 bag waffle pretzels

1 bag white chocolate chips

1 bag Easter M&Ms

Lay out the waffle pretzels on a microwave safe plate. Place 5 white chocolate chips on each pretzel; microwave for 30 seconds and then 20 seconds more (or until the chocolate is slightly melted). Arrange the M&M’s on top in whatever pattern you would like. Done!

Pretzel M&M Blossoms

Aren’t they just darling for Easter? And they would make a great activity with kids!

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Fisherman's Stew Recipe

fisherman's stew recipe
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Last weekend I made fisherman’s stew for the first time, and I’m - I’ve always wanted to, but the recipe intimated me. I decided to finally pull the trigger this Lent, since we’ve been eating the same fish recipes again and again. I found a recipe in an old cookbook I have, One Pot Meals, and altered it. Here’s the recipe:

Pinch of saffron threads

olive oil

3 minced garlic cloves

1 1/2 tsp thyme

2 bay leaves

2 red bell peppers seeded and chopped

2 cans chopped tomatoes

1 tsp smoked paprika

1 cup fish stock

1 cup blanched almonds, toasted and finely ground (buy peeled almonds)

2 lbs clams and/or mussels (your choice in the assortment)

1 lb cod fillet

1 lb shrimp

Place saffron in a small bowl with 4 tbsp almost boiling water. Let soak for at least 10 minutes.

In a large pot cook heat olive oil and add in pepper, garlic, thyme, bay leaves and cook for 5 minutes. Add in the tomatoes and paprika and cook an additional 5 minutes. Stir in the fish stock, saffron and the soaking water and almonds; bring to a boil. Reduce heat and simmer 10 minutes. Add salt and pepper to taste. Stir in fish, shrimp, and cleaned clams and mussels. Cover and simmer for 5-10 minutes, until shrimp are pink, fish is flaky and shellfish open. Serve with thick and crusty bread.

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Do you have any great seafood recipes? Please share!

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Lemon Cookies for Spring

Lemon Cookie Recipe

I don’t know about you, but something about spring makes me crave lemon flavored desserts. I don’t care if it’s lemon bars, lemon cookies, lemon cake - I want it all! The light citrusy flavor and bright yellow color just make me so happy. So, as soon as I saw a recipe for lemon cookies, and chewy lemon cookies at that I knew I had to make them and share them with all of you! They are a little different than my usual recipe share, they aren’t from scratch, but I decided the ease of the recipe might be exactly what you all wanted to see right now - spring is always so busy! Here’s the recipe -

Lemon Cookie Recipe

Mix together the softened cream cheese and butter. Add in the egg and the vanilla. Mix in the cake mix. Let cool in the refrigerator for 2 hours. Preheat the oven to 350 while you roll the batter into 1 inch balls and roll in powdered sugar. Bake for 12 minutes and let cool (preferably on a wire rack).

Lemon Cookie Recipe

Enjoy! Also, I rounded up all of my favorite baking and cooking tools on a new page that you can find here!

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