Peanut Butter Chocolate Chunk Cookies

Hello everyone,

Welcome to Tasty Tuesday!!!!

Can I just tell you that I’ve been craving, for a really good cookie.

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I really wanted to create a recipe that didn’t have loads of butter and sugar. Which, I know are the ingredients that make for the perfect cookie. Well I am here to share a recipe that has reduced amounts butter and sugar and has zero eggs. The best part is you get the crispness with the chewiness that make’s for cookie perfection. My goal is to add some healthier elements without sacrificing quality and taste. Let’s get started so you can enjoy these for yourself.

Ingredients:

1 1/3 cup all purpose flour
3/4 teaspoon baking soda
3/4 teaspoon baking powder
1/4 teaspoon Pink Himalayan sea salt
5 Tablespoon organic unsalted butter, at room temperature
1/2 cup organic creamy peanut butter at room temperature
1/2 cup organic brown sugar (DIY Recipe here)
1/2 cup organic cane sugar
1/2 cup unsweetened organic apple sauce
1 teaspoon organic vanilla extract
1 cup semi sweet chocolate chunks
1/2 cup unsalted peanuts

Instructions:

In a medium bowl, combine the flour, the baking soda, the baking powder, and the salt. Set aside.

In a large bowl use an electric mixer, mix the softened butter and peanut butter together until thoroughly blended and fluffy. Add the sugars and beat until smooth. Next beat in the apple sauce and vanilla.

Add the dry ingredients slowly (1/3 at a time) using a spatula fold in until just combined. (You will get a bit of an arm workout but I promise it’s worth it and when you taste these cookies you won’t remember…. Lol.) Gently fold in the chocolate chips and peanuts.

Chill dough in the freezer for  10 minutes or place in the refrigerator for 30 minutes.

Preheat oven to 350 degrees F.
Once ready to bake, scoop dough using 1-inch scoop and place onto ungreased cookie sheet or line your cookie sheet with parchment paper. Bake for 9-10 minutes or until cookies begin to turn a light golden brown and crisp up around the edges. Do not overbake! Remove from oven and let cool on cookie sheet for 3-5 minutes.

Transfer to wire rack to finish cooling. Repeat with remaining dough.

This recipe makes 18 cookies.

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Enjoy and thank you so much for stopping by.

Until Next Time,

Sewloveable ☺

Healthy Lemon Pound Cake

Hello everyone,

I recently mentioned that my grandmother’s recipes were passed down to me. So one by one I am giving them a try but with a Sewloveable spin. My grandmother was an excellent cook and her Lemon Pound Cake was sensational. But, when I saw how much butter, shortening and eggs were in her recipe…..I had to revamp it.

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So, let’s get started.

Ingredients:

1/2 C Organic Vegetable Shortening
1 C Organic Sugar
3/4 C Organic Apple Sauce
2 C Flour
2 tsp baking powder
1/4 tsp Sea Salt
1/2 C Almond Milk
1 tsp lemon extract
2 tsp lemon juice
2 tsp lemon zest

* Equipment you will need:      Food Processor, or Mixer, Loaf or Cupcake pan

Lemon Pound Cake makes enough for:

1 5×9 loaf pan
6 mini loaves
12 cupcakes

Instructions:

Preheat oven to 350F.

Line your pan with parchment paper or spray/ brush your pan with oil and then lightly dust with flour (if using parchment no oil or flour dusting required).

In a small bowl, mix together the flour and baking powder and set aside.

In a separate bowl, mix together the milk , lemon extract, lemon juice and lemon zest and set aside.

In your food processor, cream together the vegetable shortening and sugar until light and creamy (about 1 minute).

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Add the apple sauce and mix until all combined( about 1 minute).

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Add half of the flour mixture and mix to combine ( 15 seconds).

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Add second half of flour and the milk mixture and mix to combine (about 30 seconds).

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Your batter will be nice and fluffy in appearance.

Pour the batter into the prepared pan and bake for 50 minutes in the 5×9 loaf, or 25-30 minutes for the small loaf or cup cake pans (a toothpick inserted in the center should come out clean).

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After the cake comes out allow to cool. Add glaze, icing or other topping of choice or simply enjoy as is.

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Cake can be stored for 2-3 days covered at room temperature, or 5-6 days covered in the refrigerator.

Toppings:

Strawberry Jam click here for recipe.

Lemon Glaze

1/2 cup powdered sugar, sifted
2 tablespoons fresh lemon juice (or more, depending on desired consistency)
1/2 teaspoon lemon zest
Mix ingredients well and pour over cake.

Enjoy & Until Next Time,
Sewloveable☺

Mounds Inspired Chocolate Chip & Coconut Cookie

Hello everyone,

Can I just say coconut and chocolate in a cookie……is everything I Love in a cookie. So I decided to give them a try. So let’s get baking.

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Ingredients:

1 Cup All Purpose Flour
1/2 Cup of Unbleached Wheat Flour (you can certainly used 1 1/2 Cup of all purpose flour instead)
1/2 Cup of Organic Brown Sugar ( DIY recipe here)
1/2 Cup of Organic Cane Sugar
1 Tbsp Organic Vanilla Extract
1/4 Cup Organic Squash Puree
1/2 Cup Chocolate Chips
1/2 Shredded Coconuts (unsweetened)
3 Tbs Organic Vegetable Shortening (melted)
1 Tbs Almond Milk

Directions:

I used a hand mixer to make the cookie dough.

Line a baking sheet with parchment paper and set aside.

Preheat oven to 325°

In a medium bowl sift flour, baking soda and salt and set aside.

In a large bowl cream sugar’s, melted shortening.

Now add vanilla and squash and mix.

Add half of sifted flour mix. Add the other half of flour and milk and mix.

With a spatula fold in chocolate chip’s and shredded coconut.

Using a 1″ scoop, place dough onto the baking sheet and bake for 16-17 minutes.

Once done remove and let cool for 3 minutes and transfer to a cooling rack to completely cool.

Yields 22 cookies

The cookies will have a nice crisp outside and soft and chewy inside.

The cookies were so yummy….that my so called coconut hater loved them.

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Enjoy & Until Next Time,

Sewloveable ☺

Easy Homemade Lemon Cookies

Hello everyone,

I have been craving something sweet…..so I decided to try out lemon cookies for the 1st time. When they were all done…..I called my super tasters to try them out. They gave the recipe a thumbs up…..so that means it’s time to share.

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Ingredients :

6 tsp butter, softened
1/2 cup sugar
1/4 cup Squash Puree
1 teaspoon lemon zest*
3 tablespoon fresh lemon juice*
1/4 teaspoon sea salt
1/4 teaspoon baking powder
1/8 teaspoon baking soda
1 1/2 cup All Purpose Flour

Directions:

Preheat oven to 350 degrees. Line baking sheets with parchment paper and set aside. In a food  processor or large mixing bowl, cream the butter and sugar together until light and fluffy. Add squash, lemon juice and lemon zest. Beat until well combined. Set aside.

In a separate bowl, whisk together the flour, salt, baking powder and baking soda. Add the dry ingredients to the wet ingredients and stir just until they are combined. Place the powdered sugar in a small bowl and set aside.

Scoop about a tablespoon of the cookie dough  and roll into a ball. Repeat with the rest of the dough, press dough with your fingers to flatten a little. Bake for about 10 minutes, or just until the bottoms of the cookies begin to brown and the cookies are no longer shiny. Remove from the oven and let rest for a minute or two. Next transfer cookies to a wire rack to completely cook. Store cookies in an airtight container.

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Enjoy & Until Next Time,

Sewloveable ☺