These blondies are perfect for a picnic and take no time to whip up.

1 c flour
1/2 tsp baking powder
1/4 tsp salt
1 stick of butter
3/4 c brown sugar
1 egg
2 tsp vanilla
1 TBSP bourbon
2/3 c chopped walnuts
1/3 c chocolate chips
1/3 c white chocolate chips

Preheat oven to 350. Spray a 8×8 pan and set aside.

Whisk flour, baking powder and salt in a large bowl.

Melt butter add sugar over medium heat, remove from heat. Stir in egg, vanilla and bourbon. Mix with flour mixture, stir to combine. Add nuts and chips, stir to combine and pour into pan.

Bake 20 – 25 minutes, until a toothpick comes out clean.


Hazelnut, Chocolate & White Chip Bar Cookies


I love quick and easy cookies – especially when I have to whip something up for school.

1 1/2 c graham cracker crumbs
1/2 c unsalted butter, melted
14 oz sweetened condensed milk
1 c semi-sweet chocolate chips
1 c white chocolate chips
3/4 c chopped hazelnuts

Preheat oven to 350°.

Combine crumbs and butter. Press into bottom of a 9″ x 13″ pan. Pour condensed milk over the crust. Sprinkle with chips and hazelnuts on top of milk. Bake for about 25 minutes or until lightly browned. Cut into bars and enjoy.

Macadamia Nut and White Chocolate and Chocolate Chips


These are amazing cookies from Alice Medrich’s cookie book. I think it is the melted butter that makes them so darn good!! I use a TBSP cookie scoop to make the job easier.

3/4 c oat flour
3/4 c flour
1/2 tsp baking soda
1/4 tsp salt
8 TBSP butter, melted
2/3 c coconut palm or brown sugar
1/2 tsp vanilla
1 egg
1 c macadamia nuts, roasted and chopped
1/2 c chocolate chips
1/2 c white chocolate chips

Combine flours, baking powder and salt – whisk together.

Add sugar to melted butter, whisk, add egg and vanilla and whist together. Stir into flour, stir in nuts and chips. Chill for 2 hours or overnight.

Preheat oven to 325.

Remove dough to soften. Place on an unlined baking sheet. Bake for 13 – 15 minutes until brown. Cool 5 meets on sheets and then 30 minutes on wire rack.

Makes 36 cookies.



Blondies… as much as I love chocolate, blondies are pretty special! If I had to choose 1 not sure which it would be, so I always add chocolate chips to my blondies – then I get the best of both worlds.

1/2 c butter, melted (1 stick)
1 c light brown sugar or coconut palm sugar
1 large egg
2 tsp vanilla extract
3/4 c all-purpose flour
3/4 c sweetened shredded coconut flakes, loosely packed
1/4 tsp salt
1/2 c white chocolate chips
1/2 c semi-sweet chocolate chips

Preheat oven to 350F. Line an 8-by-8-inch pan with aluminum foil, spray with cooking spray; set aside.

In a medium microwave-safe bowl, melt the butter, about 60 seconds. To the melted butter, add the brown sugar and stir to combine. Add the egg, vanilla, and stir to combine. Add the flour, salt, and stir until just combined, taking care not to over-mix or the blondies will be tough. Fold in the coconut. Fold in white chocolate chips and pour batter into prepared pan, smoothing it lightly with a spatula or offset knife if necessary.

Bake for 23 to 27 minutes, or until edges begin to slightly pull away from sides of pan, center is set and golden, and a toothpick comes out clean; do not overbake.

Oatmeal, Chocolate Chip, Coconut Peanut Cookies


Cookies!! These are a little healthier, I used yogurt and coconut oil in place of butter. I was out of walnuts so I used peanuts instead and added coconut just for kicks!

1 c whole wheat flour
1 tsp baking powder
1 tsp cinnamon
1/2 tsp baking soda
1/2 tsp table salt
1 c coconut palm sugar or packed light brown sugar
1/4 c plain 0% fat Greek yogurt
2 TBSP coconut oil
1 large egg
1 tsp vanilla
1 1/3 c uncooked old-fashioned rolled oats
1 c chocolate chips
1/2 c chopped peanuts
1/2 c unsweetened shredded coconut

Preheat oven to 350. Line 2 baking sheets with parchment paper.
In a small bowl, whisk together the flour, baking powder, cinnamon, baking soda, and salt. Set aside.

In a large bowl, mix together the brown sugar, yogurt, coconut oil, egg, and vanilla until well combined. Add the flour mixture and mix until just combined.

Stir in the nuts, oats, chocolate chips, and shredded coconut.

Using a little cookie/ice cream scoop, drop dough by the teaspoonful (large, rounded, heaping teaspoons) onto the prepared baking sheets.

Bake for 10 minutes until very lightly browned – don’t overbake them. This is crucial – they’ll still be soft and not totally set in the centers, but take them out anyway.

Remove baking sheet from oven and place on a cooling rack – let the cookies cool on the baking sheet for a while, then remove them directly to the cooling rack to cool.

Makes about 3 dozen small cookies.

Pumpkin Bars


I love pumpkin. i always have a couple cans of pumpkin puree on hand to indulge my vice. Best of all pumpkin is a veggie – so you get dessert and a veggie!! I had white chips so I used a combo of white and semi-sweet.

Nonstick cooking spray
1 c all-purpose flour
1 c whole wheat flour
3/4 c granulated sugar
1/2 c walnuts, chopped
2 tsp baking powder
1 tsp ground cinnamon
1/2 tsp baking soda
1/2 tsp salt
1 c egg whites or 4 eggs
1 15 oz can pumpkin
1/2 c canola oil
1/4 c fat-free milk
1/2 c semisweet chocolate chips

Preheat the oven to 350 degrees F. Lightly coat a 13×9 baking pan with nonstick cooking spray; set aside.

In a large bowl, stir together all-purpose flour, whole wheat flour, granulated sugar, pecans (if using), baking powder, cinnamon, baking soda, and salt.

Add eggs, pumpkin, canola oil, and milk to flour mixture along with 1/3 cup chocolate pieces; stir just until combined. Spread the batter very evenly in the prepared pan. Sprinkle top with 2 tablespoons chocolate pieces.

Bake about 35 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. If desired, sprinkle lightly with powdered sugar. Cut into bars.

Double Chocolate Cookies

Gluten Free Chocolate Cookies
These cookies are wonderful and rich and Gluten-Free (not that I roll that way, but some of my friends do). They are super quick and healthy as a cookie can be.

1 1/2 c chocolate chips
3/4 c egg whites at room temp
1 c powdered sugar
1/2 c unsweetened cocoa
1 TBSP cornstarch
1/4 tsp salt

Preheat oven to 400. Spray cookie sheets or line with silicon baking mats.

Melt 1 cup chocolate chips. I use a glass measuring cup and the microwave. I do 50% power in 30 second increments until almost melted completely and stir till everything is melted. You can also use a double boiler. Once melted set aside.

Sift powdered sugar or pop it in a small food processor and whirl until all the lumps are out. I use the mini processor that came with my immersion blender. Set aside.

Whisk together cocoa, cornstarch and salt in a small bowl. Set aside.

Beat egg whites in a large bowl with an electric mixer to soft peaks. Gradually beat in the powdered sugar until the mixture resembles marshmallow creme. On low speed beat in dry ingredients. Stir in chocolate mixture and chips with a spatula. The mixture will be very thick.

Use a spoon or cookie scope to form balls, space about 2 inches apart.

Bake for 5 minutes then switch pans, middle to bottom rack and front to back. Bake for 5 more minutes until puffed and tops are cracked. Cool for 10 min on cookie sheet.

Makes about 30 cookies.
2 WW PP per cookie.