Chocolate Chip Cookies

                Chocolate chip cookies are one of those classic homemade goodies that I think just about everyone has a nostalgic love for. Though I don't remember when I first tried baking them myself, I do have many memories of flipping through my Mom's and Nana's recipe collection for cookie recipes, whipping up the recipe on the back of the chocolate chip bag with my mom, and slicing up those rolls of Pillsbury cookie dough at sleepovers (and eating a whole lot more dough than actual cookies). Though the dough rolls are pretty darn good sometimes it can be hard to find a recipe that never fails - a recipe that can be deemed "the best chocolate chip cookie recipe ever". In the mood to make cookies I was browsing through the Smitten Kitchen and found what she says is her favourite chocolate chip cookie recipe, so I obviously had to try it out for myself! With some minor adjustments I can definitely say that these cookies are a keeper. Crispy edges, soft inside and just the right amount of sweetness make these milk's perfect partner.

Ingredients 

1/2 cup white sugar

1/2 cup packed brown sugar

1 stick of cold, salted butter

1 egg

1 1/2 teaspoon vanilla extract

1/2 teaspoon baking soda

1 1/4 cup all purpose flour

3/4 cup semisweet chocolate chips

1/2 cup white chocolate chips

Preheat the oven to 300 F and line a baking sheet with parchment paper. Cream together the sugars and the butter. Beat in the egg, vanilla and baking soda until smooth. Whisk or sift the flour and then mix into the batter. Stir in the chocolate chips. Scoop small balls of dough onto the baking sheet (appx. 8-10 per run) and bake for 15 minutes or until lightly browned. Remove and allow to cool.

I made these bite-sized because I love just popping one in my mouth when my sweet tooth is around! I can't wait to make these again in the fall - sometimes theres nothing better on a cool day than a small snack of warm chocolate chip cookies, enjoy!

Coconut Raspberry Muffins

Feeling in the mood for coconut once again - but really who am I kidding? I'm always in the mood for coconut - I decided to make this muffin recipe for double coconut muffins that I had pinned on my Pinterest a little while back. The great thing about these muffins is that they had no butter, little sugar, and were also half whole wheat flour!

They didn't rise into your typical, crumby, muffin either but were more like a dense coconut biscuit, which I found to be even better. Though I loved the idea of 'double coconut' for taste I decided to mix in some frozen raspberries for some added flavour and colour. Great decision, they tasted amazing.

                            Ingredients 

3/4 cup all purpose flour

1/2 cup whole wheat flour

1 1/2 teaspoon baking powder

1/4 teaspoon salt

1/2 cup virgin coconut oil

1 cup plain greek yogurt

1/3 cup sugar

1 egg

1 teaspoon vanilla

3/4 cup sweetened shredded coconut

1 cup frozen raspberries

Preheat the oven to 375 F. Grease a muffin tin with coconut oil. Mix together the flours, baking powder, and salt. Stir in 1/2 cup of the shredded coconut. In a small saucepan, heat the coconut just until it melts then remove from heat. Beat together the coconut oil, yogurt, sugar, egg, and vanilla. Combine the flour and oil mixtures together. The batter will be very thick and heavy, similar to a cookie dough. Fold in the raspberries. Evenly distribute the batter into the muffin cups and sprinkle the tops with the remaining shredded coconut. Bake for 15-20 minutes or until a toothpick comes out clean.

I intended to have these for breakfast for a few days but they were so good I could barely stop myself, or my family, from snacking on them and finishing them within a day and a half! Such a simple, healthier, and delicious muffin recipe, this one is for the books!