Chickpea Chocolate Oat Cookies

Who doesn’t love a treat you can enjoy and the kids enjoy that isn’t high in fat and loaded with good things for them, like protein and potassium, rather then just sugar and empty calories? I can tell you this will now get made a lot more often instead of regular cookies in our house. It was so much higher in protein that we found them to be actually very filling. While taste wise I wanted more then one I actually felt full enough to resist. Make a batch of regular cookies and I would polish off the whole batch in one sitting if I let myself. So the idea of having a quick and simple go to cookie recipe that is so tasty and nutritionally has a lot to offer is amazing. I would say this was the most exciting recipe creation of the year so far. They have a lovely, soft cake like texture on the inside with a crisp outer making these almost like brownies.
 
Chickpea-Chocolate-Oat-Cookiess

Chickpea Chocolate Oat Cookies

400g (15 oz) tin chickpeas, rinsed and drained
142g (1/2 c.) all natural almond butter or peanut butter
115g (1/3 c.) honey (maple syrup if you want to keep it vegan)
2 tsp vanilla
1/4 tsp salt
1/4 tsp baking powder
1/4 tsp baking soda
50g (1/2 c.) oats
45g (1/4 c.) cocoa powder

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Triple Chocolate Chunk Cookies and Special Thank You to Royal Berkshire Hospital

So I going to break my own new rule, I know this month is all about 30inute meals but I am not going to be sharing one today and I hope you don’t mind but this whole post is going to be unusual and special for me. You might have noticed there was no blog posting last week. You see I was a little too busy having a baby!!!! It was a crazy week, physically and mentally. And like many things in life it didn’t go the way I planned it. But the care I received at my unplanned hospital birth was so amazing that I hope you don’t mind but I would like to dedicate this post to thanking them.

First to my first midwife Suzanne I can’t thank you enough for being the rock and support I needed. You listened to me so that I felt heard something that I needed. You were the voice of reason when I needed to be reasoned with and you were also there to help calm me when I got too stressed. Thank you for being in my corner and helping argue my case in bringing me back to the midwife led unit. You and Laura helped us create the kind of environment that we were wanting to create at home, to be honest in the beginning it did feel more like we were on a date night then at a hospital having a baby. The aromatherapy, the relaxing environment and peace and quiet that Chris and I were able to have was so soothing and I believe it is the only reason I went into active labour on my own.
My second midwife, Laura, I hope you realize how amazing you are. You were calm and encouraging especially when you noticed things weren’t right. I was scared and I can imagine you were a bit scared too but you didn’t let that show and that helped me stay as calm as I could in the situation.

Now it gets complicated in the thanks because of the amount of people there are to thank and so I am sorry I am not able to personally name you all. To the midwives and nurses downstairs in the delivery suite the calm you all displayed in what felt like an impossible birth situation was incredible. I am aware that probably few if not no one in the room had ever witnessed a breech delivery like that, let alone assisted but handled the situation with such calm and professionalism. You helped me achieve what I won’t lie, felt like was impossible, push her out.

To the staff in Buscot Baby Care Unit, the hardest moment for me was when she was born and I couldn’t hear her cry, you rushed her to the side to work on her and I felt like time has stopped. You worked so quickly on her and as you said at times she recovered quicker then you could finish what you were doing. But you made sure she was okay after such a traumatic birth. And while no parent ever wants their baby whisked away from them I am at least grateful she was whisked away to your care. Thank you for always being happy to have me sit by her side during the night and taking her out of the incubator so I could feed her. You helped make a horrible situation a little bit easier for this scared mummy.

To the staff in Marsh ward, spending the first 5 days of my daughter’s life in a hospital was so hard and I got stir crazy and frustrated at times but the care we received was so wonderful. Everyone, from the midwives and care assistants to the sweet ladies who brought me cups of tea throughout the day. You helped make this patient feel like a person, not a patient. I have stayed at hospitals in the US many times in the past and trust me there is a big difference. You all touched our lives and helped us get home as quickly possible and I want you all to know how positive of an impact you made on our lives that crazy week in October when a little baby’s head turned out to be a bottom and all of our lives turned upside down. Thank you all.

As a thank you I am sharing these amazing Triple Chocolate Chip Cookies. And yes before you ask I am delivering these beauties to the staff so they can enjoy them too.

Triple-Chocolate-Chunk-Cookies

Triple Chocolate Chunk Cookies

227g (1 c.) butter
150g (3/4 c.) granulated sugar
150g (3/4 c.) packed soft brown sugar
1 tsp vanilla extract
2 large eggs
312g (2 1/2 c) plain flour
1 tsp baking soda
1 tsp salt
60g (1/2 c.) cocoa powder
170g (6 oz.) Milk Chocolate chunks *could use chips
170g (6 oz) White Chocolate chunks

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Jammie Dodgers

For my readers outside of the UK you might not know what a Jammie Dodger is, but it is a shortbread biscuit with a raspberry flavoured jam filling. It is a very popular biscuit here but I find the jam is too tough in store bought ones so we tend to avoid buying them. But I love the idea of biscuits and jam so the other day I decided to test out a home made version. I have made it twice now, once with the typical raspberry jam and then one with some home made plum jam. Both versions are wonderful biscuits, definitely will be a staple in our house.

Warning, these are highly addictive.

Jammie Dodgers

150 grams (1 c.) ground almonds
260 grams (2 c.) plain flour
1/2 tsp ground cinnamon
1/2 tsp salt
Zest (outer yellow skin) of one small lemon
226 grams (1 c.) unsalted butter, room temperature
150 grams (3/4 c.) granulated white sugar, divided
1 tsp vanilla extract
2 large egg yolks
raspberry jam (or any flavour)
Recipe from Joy of Baking

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Gluten-Free Hazelnut Cinnamon Stars

Time of year with so much focus on cookies, cakes and pies I imagine that it must be very frustrating for people with gluten allergies. I am thankful that I don’t have any allergy aversions however I have friends and family that do suffer from unfortunate conditions so I think it is important to find recipes that they can enjoy as well. So I wanted to share these amazingly cookies from my mother-in-law that are gluten-free. I love these cookies so much, they are light and addictive, and just perfect with a cup of tea. Just because you have an allergy doesn’t mean you should have wonderful Christmas cookies so make these special cookies for yourself or someone you love that has a gluten-allergy. But even if you don’t need to follow a gluten-free diet these cookies are a must try.

Hazelnut Cinnamon Stars

350g (1 1/2 c.) ground hazelnuts (or grind skinned hazelnuts as far as possible in a processor)
3 lg egg whites, at room temperature
250g (2 c.) icing sugar + extra for dusting
2 tsp cinnamon

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Candy Cane Cookies

No matter how crazy things get I always make time to bake cookies around Christmas. And this year has been no exception. For me Christmas just wouldn’t be Christmas without cookies. I have 5 standard cookie varieties I make and every year I try new ones to add. This year I am working on three different kinds of gingerbread varieties. But these are one of my die hard standards that I always lean on to start the festive season. These were one of the traditional cookies that my mom made every year. They are a fun ones to make with kids as long as you don’t mind them not turning out perfect. I have wonderful memories of trying to carefully roll the two coloured dough balls together to form a candy cane.

Candy Cane Cookies

2270g (1 c.) butter
125g (1 c.) sifted confectioners’ sugar
1 egg
1 tsp vanilla extract
310g (2 1/2 c.) sifted all-purpose flour
1 tsp salt
2 tsp peppermint extract
1/2-1 tsp red food colouring (depends on how dark you want the red)

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