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Tag Archives: cranberries

DOUBLE BERRY ALMOND BREAKFAST COOKIES

07 Saturday May 2016

Posted by Ceri Wilkin in Breakfast & Brunch, Recipes

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Tags

almonds, blueberries, cookies, cranberries, easy, healthy, last, quick, Washington School Tour of Homes

The day of the Washington School Tour of Homes dawned bright and beautiful, and while I finished up last minute tidying, arranging and preparations for our dog to spend the day with friends and their 3 dogs, my husband took the kids out of the house for breakfast. After a quick shower, and an even quicker bite of these Double Berry Almond Breakfast Cookies that I had baked a couple of days before, the kids and I left to tour the other homes while my husband stayed at the house to greet people and serve wine.

DOUBLE BERRY ALMOND BREAKFAST COOKIES

double berry breakfast cookies

1 cup whole-wheat flour

1 teaspoon baking powder

1/4 teaspoon salt

1/3 cup canola oil

1/2 cup maple syrup

1 egg

1 teaspoon vanilla extract

1 cup roasted almonds, chopped

1 cup oats

1 1/2 cups blueberries

1 cup cranberries (I used frozen)

1/4 cup dried cranberries

1/2 teaspoon finely grated lemon zest

Heat oven to 350F.

In a medium bowl, whisk together flour, baking powder and salt. In a large bowl, beat together canola oil, maple syrup, egg and vanilla extract; add flour mixture and stir to combine. Add roasted almonds, oats, blueberries, cranberries, dried cranberries and lemon zest and fold until the fruit and nuts are evenly distributed.

Line a baking sheet with parchment paper, scoop batter into large balls and drop them onto prepared baking sheet. Bake until cookies are set and lightly browned on the bottom, 20 to 25 minutes. Remove cookies from oven and transfer to a cooling rack.

Enjoy!

Recipe adapted from Shape, May 2016

www.shape.com/

 

CHEWY CHOCOLATE PEANUT BUTTER BARS and DOUBLE DELIGHT PEANUT BUTTER COOKIES and PEANUT BUTTER CRUNCH BARS and PEANUT BUTTER COOKIE S’MORES BARS

16 Wednesday Sep 2015

Posted by Ceri Wilkin in bars and cookies, Recipes

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Tags

chocolate, cranberries, delicious, easy, fun, kids, oats, peanut butter

My kids have been loving all things peanut butter lately, and I have indulged them with several different treats.

CHEWY CHOCOLATE PEANUT BUTTER BARS

chewy chocolate peanut butter bars

1 cup flour

3/4 cup quick cooking oats

1/2 teaspoon baking soda

1/2 cup butter, softened

3/4 cup creamy peanut butter

1/3 cup brown sugar

1/3 cup sugar

1 egg

1 teaspoon vanilla

4 ounces semi-sweet chocolate, chopped

1/2 cup dried cranberries

Heat oven o 350F. Line a 13-by-9-inch pan with foil, extending ends of foil over sides, spray with cooking spray.

Mix flour, oats and baking soda until blended. Beat butter, brown sugar and sugar in a large bowl with mixer until light and fluffy. Add egg and vanilla, mix well. Gradually add flour mixture, mixing well after each addition, Stir in chocolate and cranberries, gently press onto bottom of prepared pan.

Bake for 20 to 22 minutes or until center is set. Cool completely. Use foil handles to lift dessert from pan before cutting into bars.

Enjoy!

Recipe adapted from Food and Family, Holiday 2013

www.kraftrecipes.com/foodfamilyarchive.aspx

DOUBLE DELIGHT PEANUT BUTTER COOKIES

double delight peanut butter cookies

1/2 cup creamy peanut butter

1/2 cup powdered sugar

1/4 cup roasted peanuts, finely chopped

1/4 cup sugar

1/2 teaspoon ground cinnamon

1 roll of refrigerated peanut butter cookie dough, well chilled

Combine peanut butter and powdered sugar, stir until completely blended. Shape mixture into 24 small balls. Refrigerate until firm.

Heat oven to 375F.

Combine peanuts, sugar and cinnamon in a small bowl. Working on wax paper, cut cookie dough roll into 12 slices. Cut each slice in half to make 24 pieces, flatten each piece. Shape 1 cookie dough piece around 1 peanut butter ball, covering completely. Repeat with remaining dough and balls. Sprinkle balls with peanut mixture.

Place balls 2 inches apart on greased cookie sheets. Chill. Spray bottom of drinking glass with cooking spray. Flatten each ball to 1/2-inch thickness with bottom of glass. Sprinkle any remaining peanut mixture evenly on tops of cookies, press gently.

Bake for 7 to 12 minutes, until edges are golden brown. Cool 1 minute, remove from cookie sheets to cooling racks.

Enjoy!

Recipe adapted from Relish

relish.com/

PEANUT BUTTER CRUNCH BARS

peanut butter crunch bars

1 cup sugar

1/2 cup butter

1/2 cup peanut butter

2 tablespoons milk

1 teaspoon vanilla

1 egg

1 1/2 cups flour

1/2 teaspoon baking soda

1/2 teaspoon salt

1 cup chocolate chips

1/2 cup chopped honey roasted peanuts

Heat oven to 350F. Spray a 13-by-9-inch pan with cooking spray.

In a large bowl, beat sugar, butter and peanut butter until light and fluffy. Add milk, vanilla and egg, beat until well blended. Add flour, baking soda and salt, mix well. Spread in pan.

Bake for about 20 minutes, or until edges are golden brown. Immediately sprinkle with chocolate chips, let stand for 5 minutes.

Spread softened chips to frost bars. Sprinkle with peanuts. Cool completely in pan on cooling rack, about 2 hours.

Enjoy!

Recipe adapted from Betty Crocker, Fall Baking, October/November 2009

www.bettycrocker.com/

PEANUT BUTTER COOKIE SMORE’S BARS

peanut butter smores bars

1 cup creamy peanut butter

1 cup sugar

1 egg

3 cups miniature marshmallows

1/4 cup milk

8 ounces chocolate, chopped

1 tub (8-ounces) whipped topping

2 graham crackers, coarsely broken

Heat oven to 350F.

Mix peanut butter, sugar and egg together until blended, press onto the bottom of a 13-by-9-inch pan sprayed with cooking spray.

Bake for 14 to 15 minutes or until golden brown. Cool for 30 minutes.

Microwave the marshmallows and milk in a microwavable bowl on HIGH for 1 minute or until marshmallows are completely melted and mixture is well blended when stirred. Pour over crust. Cool completely.

Microwave chocolate and whipped topping in microwavable bowl 2 to 2 1/2 minutes or until chocolate is completely melted and mixture is well blended, stirring every minute. Pour over the marshmallow layer, spread to cover the marshmallow layer. Sprinkle with the crushed graham crackers. Refrigerate 1 hour or until firm.

Enjoy!

Recipe adapted from Food and Family, Holiday 2014

www.kraftrecipes.com/foodfamilyarchive.aspx

 

BROCCOLI SALAD

04 Sunday Jan 2015

Posted by Ceri Wilkin in Recipes, Salad, Side Dishes

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Tags

almonds, broccoli, cranberries, edamame, family

I love the modest dressing on this lovely Broccoli Salad. Also the delightful addition of dried cranberries and edamame – which elevated it above the ordinary, rather homely American staple. It was one of the dishes I made for our family Thanksgiving dinner, although it would be great at any family gathering.

BROCCOLI SALAD

broccoli salad

Whisk one tablespoon honey, 2 tablespoons mayonnaise, 1/2 teaspoon salt and 2 tablespoons of apple cider vinegar in a large bowl. Add 4 cups of steamed broccoli florets, 1/2 cup dried cranberries, 1 cup edamame, and 1/4 cup toasted slivered almonds.

Enjoy!

Recipe adapted from Parenting, July 2013

www.parenting.com/recipes

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About Ceri

Hello, I’m Ceri.

Thank you for visiting Recipe Doodle!

I am a wife, mother and recipe follower. For years, I have tackled one new recipe a day. Some are fabulous, some most definitely are not!

I am originally from New Zealand (posts about NZ here), and I have spent my life surrounded by passionate foodies. My husband owns pizzerias...

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