Browsing Tag


Exotic Spice Cookies

February 13, 2013

Valentine’s day is silly, but I’ll look for any kind of excuse to get dressed up and take my handsome man out on the town. While we don’t go over the top with celebrating, I get into the spirit of the day the only way I know how to show true love: food. I baked again, and with a vengeance.

These are my latest creations – Exotic Spice Cookies. They are perfectly spicy, wonderfully soft and deliciously chewy. They are an ideal companion for a hot cup of tea. And the best part of all – baking a batch or two is incredibly easy. And on a day like today (rainy), baking is the perfect way to pass the time.

Happy baking!


Exotic Spice Cookies 


Makes 12 cookies


  • 1 cup quick oats
  • 1 cup spelt flour or whole grain whole-wheat flour
  • 2 tsp. fresh or powdered ginger
  • 3/4 teaspoon cardamom
  • 3/4 teaspoon cinnamon
  • 1/2 tsp. baking soda
  • 1/2 tsp. salt
  • 1/3 cup nut butter (I used organic almond butter)
  • 2 Tbsp. coconut oil or olive oil
  • 1 cup coconut sugar
  • 1/2 cup non-dairy milk (I used rice milk)
  • 2 tsp. pure vanilla extract


  1. Preheat oven to 325°F (160°C).
  2. In a large bowl mix together the dry ingredients: oats, flour, ginger, cardamom, cinnamon, baking soda and salt.
  3. In a small bowl mix nut butter and oil until well blended. Stir in sugar, non-dairy milk and vanilla until combined.
  4. Add wet to dry ingredients and stir with a wooden spoon just until combined.
  5. Drop dough by spoonfuls onto baking sheets. Bake 12 to 14 minutes, until lightly browned. Let cool on baking sheets for 5 minutes before removing to wire racks to cool completely.


Chewy Macaroons

December 13, 2012

The Christmas tree is up, the decorations are hung and my collection of Frank Sinatra Christmas tunes are on repeat. While many begin the frantic two-step of holiday frenzy I try to remind myself that these cooler months call for a slower, more introspective way of life. Even now as I type and my mind flirts with the notion of a hot bath and warm bed, I sigh with relief that the month of December has arrived. May we remember amongst the gifts, traditions and warm cider what this season truly is about.

This will be my first Christmas spent in Ireland and although I am often hit with pangs of homesickness for my family and friends in America, I am thankful to share this special season with my Irish family. For the holiday we are traveling to the countryside to be with my boyfriend’s family and as the trip nears I’m starting to wrack my brain with ideas for festive sweet treats to bring in hand. I’m thinking these Chewy Macaroons will make a lovely addition to the Christmas dessert selection. A bite into one of these sweet tasting treats and one will enjoy the contrast of a crispy exterior to a soft and chewy interior.

I wish you all a wonderful weekend filled with joy and expectancy of all the good things to come! And may you too find your days refined to a slower pace, leisurely changing from one minute to the next.


Chewy Macaroons

Makes 12-14 cookies


  • 1 cup light coconut milk
  • 1 Tbsp. coconut oil
  • ¼  cup maple syrup or brown rice syrup
  • ¼ tsp. sea salt
  • ¼ cup flour (I used spelt)
  • 1 tsp. vanilla extract
  • 2 cups unsweetened shredded coconut


  1. Preheat oven to 350°F (176°C).  Boil milk on medium high and add coconut oil, sweetener of choice and sea salt. Whisk in flour. Boil for about 2 minutes and lower the temperature to medium low for another few minutes.
  2. Add mixture to a small mixing bowl and add vanilla. Stir in the shredded coconut.
  3. Drop rounded teaspoons onto a cookie sheet. Bake for about 16 minutes or until golden.