I found this cookie idea from Country Living via Pinterest.
Use a clean stamp on rolled out cookie dough and refrigerate cookies overnight to harden, before baking.
Country Living also suggests you brush them with luster dust – moisten the dust with a bit of lemon extract then paint on with a small brush.
I haven’t tried this yet (but definitely will for Christmas!), so I am not sure how well the stamped image remains on the cookie once it has baked.
Has anyone given this a try?
Maybe my body/mind is going in to panic mode about the upcoming Whole30 Diet challenge, but I really wanted some junk food. I really wanted cookies to be exact. I didn’t have chocolate chips so I figured oatmeal cookies would be second best, but I didn’t have enough oats; I did, however, find a box of blueberry oatmeal and figured that would probably work. You can make cookies with any oatmeal packet. To alter the original oatmeal cookie recipe I just subbed oatmeal packet for the white sugar and oats called for in the recipe.
Recipe after the jump!
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Muffins: a very-much-loved breakfast food for kids and adults alike. Unfortunately they don’t give much love to your waistline (or maybe they give too much love). Store bought muffins or prepackaged mixes are filled with sugar and preservatives and other chemicals; even if some of them do taste pretty tasty.
I like to eat grain-free or only sprouted grains and I love almond and coconut flours (as you can see from the past). I have some friends who are on the Paleo diet and don’t eat wheat flour either. One of them posted a link to Banana Nut Muffin Loaf and I knew I had to try it.
I made a few changes and the results were stellar. These muffins do not taste like any diet or health variety. They are moist, sweet, and hard to resist. Even my brother absolutely loves them and he likes to commit himself to junk-food-only meals.
Banana Nut Blueberry Muffins
Makes 12 muffins
Preheat oven to 375 degrees
Grease muffin tin with coconut oil or use muffin papers
3/4 C Almond Meal
1/4 Cup coconut flour
1/2 tsp baking soda
1/2 tsp baking powder
2 tsp cinnamon
2 1/2 super ripe, large bananas – mashed
1 tsp vanilla
1 tsp honey (optional – really doesn’t need it)
3/4 cup walnut halves – then put in food processor or chop finely
1 cup blueberries
In one bowl, combine all dry ingredients. In another bowl, combine all wet ingredients and mix with hand mixer until well blended. Add blueberries and walnuts and mix again. Pour wet ingredients into dry ingredients and stir until combined.
Spoon into 12 muffin cups. Bake 8-12 minutes or until firm to touch toothpick comes out clean when inserted into muffin.
Serve with butter or as is!