earl grey tea and jam cookies

the sounds {grass cutters, birds chirping) and sights {green trees, sunny blue skies} outside right now tell me it's summer. and summer does not equal christmas.
however, the calendar says it's december 8th. what's up with that?

a few years ago i introduced my closest friend, jen, to the wonder that is cheese stars. i make them every christmas. they are delicious. make them and then grab a few and enjoy with a large glass of red wine while they're still hot. you're welcome.

anyway, in return, she introduced me to these beauties; earl grey tea and jam cookies. as i recall, we made a triple batch and had dozens of these cookies sitting on every surface in her kitchen. {i miss you, jen!}
so yesterday i made them. i didn't make them last year, but this year i wanted to. they're so delicious. almost like a shortbread cookie, but not quite. and not too sweet either. if you like tea and cookies {who doesn't?} these are the perfect cookie for you.

do see the flecks of tea? amazing.

here's the recipe:

earl grey tea and jam cookies

1 cup butter, softened
2/3 cup sugar
1 large egg
1 tsp vanilla
2 1/2 cups flour
2 tsp earl grey tea leaves {approximately 2 tea bags}
1/4 tsp salt
2/3 cup jam {any flavour will do. i chose strawberry and apricot}

beat the butter and sugar together until light and fluffy. beat in the egg and the vanilla.
in a separate bowl, whisk together the flour, tea and salt. then stir it into the butter mixture until just combined. the mixture will be a bit crumbly so feel free to get in there with your hands and shape into a ball. {if they're just way too crumbly, add some water, a tablespoon at a time until the dough is a bit more manageable. this dough is not a sticky dough, so don't add too much.}
refrigerate for about 20 minutes.
using a tablespoon, roll about 1 inch balls place on a cookie sheet.
using the tip of a wooden spoon handle, make indentation into the centre of each ball, almost to the bottom.
bake in the top and bottom thirds of a 350F oven, rotating and switching halfway through until light golden {15-18 minutes}.
transfer to racks and then spoon 1/4 tsp of jam into the centre of each cookie. let cool.

alternately, if you want to make these ahead of time, let them cool and then freeze in an airtight container and then add the jam before you want to serve them.

i froze just over half of them {mine made just over 3 dozen} and we enjoyed the rest of them last night.

and while we're on the subject of keeping things real {see previous post}, here's today's attempt at making cocoa roasted almonds. epic fail. i really need a temperature gauge in my oven. and to pay more attention when i'm baking things. and to set a timer. especially when i have guests over. jamie says they're okay and not to throw them out. but they're pretty burnt. oh well.

sugar-free, egg-free, gluten-free banana peanut butter chocolate chip cookies

that's a mouthful, eh? {get it? mouthful? okay. i'm done.}

i made these after having the recipe saved on my computer and hearing rave reviews from friends who had tried it. {i can't find the source
truthfully i was looking for something sweet to snack on.
these totally fulfilled my craving AND they are healthy to boot!

we were at mishmash for lunch today and i picked up some all-natural peanut butter from one of the vendors. the perfect addition for these cookies. 
{i seriously still can't believe these don't have any added sugar in them besides for the chocolate chips!}

anyway, i think these may be my go-to chocolate chip cookie from now on. i won't feel so bad letting my boys have an extra cookie now. {not to mention sneaking one or two more myself!}

enjoy!

banana peanut butter chocolate chip cookies
slightly adapted from the family kitchen


3 large bananas
1/2 cup all-natural peanut butter
1/4 cup canola oil
1 tsp. vanilla extract
2 cups oats
1/3 cup coconut
1 tsp. baking powder
1/4 tsp. cinnamon
1/4 tsp. salt
1 cup chocolate chips

preheat oven to 350˚F.
in a large bowl mash the bananas with the peanut butter, oil and vanilla. in another bowl stir together the oats, coconut, baking powder, cinnamon and salt. add the dry ingredients to the wet ingredients along with the chocolate and stir until combined.
drop spoonfuls of dough onto a parchment-lined baking sheet, and bake for 12-14 minutes, until just set. makes about 2 1/2 dozen cookies.

{these are only gluten-free if you are using gluten-free oats.}

star wars day {friday} links

how can you not find may the fourth to be hilariously awesome as star wars day?
seriously.
may the fourth be with you.
i love it! except i always feel like i have a lisp by the time i get to "with".

a big huge happy birthday to my two sweet friends, kelly and suz. i love you both and am so thankful for both of you!

here are your friday links!

so doesn't that picture look ah-mazing?!? chocolate chip oatmeal cookies with dried cherries. yes. just as amazing as they look and sound. i made 'em last night with the cherries my mom sent me from home. they're best warm, but the next day just as delicious. the chocolate with the cherry...oh. so good. just make 'em. okay?

noah and jude got this lego star wars book from jamie's aunt awhile back that comes with 3D glasses. they broke the glasses shortly after, but still like looking at the book. it's in comic book style and tons of the comments/word bubbles are completely sarcastic and make me laugh. anyway, i found this lego star wars video on youtube and noah immediately recognized it as "STAR WARS!". it's a funny summary of the star wars story.

and i'm in love with this adorable hair tutorial. check it out.

every star wars geek should learn how to speak wookie. it's not just enough to come up behind your sister and scare the living daylights out of her by making the wookie noise. {got that, curt?}

and this. it's just completely my boys. and will continue to be even more so with the addition of a third. it makes me laugh. because it's true.

happy weekend everyone and may the fourth be with you!

Ginger Snaps

what does one do after sleeping off a massive migraine?
make ginger snaps, of course!

i got this recipe from my delightful friend, kelly. i think she got it from her mom. moms' recipes are the bomb.

here's the snappiest of ginger snaps:
3/4 cup butter
1 cup brown sugar (i actually found some here!)
1 egg
1/4 cup molasses (called black treacle here)
1 tsp. vanilla
2 tsp. baking soda
1 tsp. cinnamon
1 tsp. ginger
1/2 tsp. ground cloves
1/4 tsp. salt
2 1/4 cup flour

cream the butter, brown sugar, egg, molasses & vanilla. this is much easier done with a blender or mixer than by hand, but very doable by hand, let me tell you.
add in your spices.
blend in the flour.
roll cookies into little balls - i made mine just shy of a tablespoon each but feel free to make yours however big or small you prefer.
then roll in some white sugar.

yum.

then bake for 9-12 minutes at 375F.
now, my oven is a gas oven and has no temperature gauge. at all. so i guesstimate for the temperatures. so mine baked at 7 minutes and were perfect.
also, it could just be my Ugandan-bought baking sheets, but a little baking spray helped to get them off (as the first batch stuck to my sheet). it also helps to remove them right away onto a baking rack.

(this was the batch that stuck. but a picture and a hug from jamie in the kitchen was worth it. don't they look perfect?)

if these don't say fall/winter i'm not sure what does.
make sure to nom on these with a nice warm cup of tea.

or just nom. either way.