Thick & Chewy Oatmeal Coconut Dark Chocolate Cookies {with Cranberries & Millet}

Thick & Chewy Oatmeal Coconut Dark Chocolate Cookies {with Cranberries & Millet}
I’ve had oatmeal cookies on the brain for weeks now. Thin and crispy with a lacy edge, dense and chewy with a smooshy center, sandwiched around buttercream or crumbled over vanilla bean ice cream. I want them all the ways but mostly I just want them in my gob.

Thick & Chewy Oatmeal Coconut Dark Chocolate Cookies {with Cranberries & Millet}

Thick & Chewy Oatmeal Coconut Dark Chocolate Cookies {with Cranberries & Millet}
Since I couldn’t decide on what type of oatmeal cookie I wanted to cram into my face, I sat on the urge for a while. And then I came across Deb from Smitten Kitchen‘s Thick & Chewy Oatmeal Raisin Cookies. This was it. My holy grail of oatmeal cookies. But of course, I can never leave well enough alone so I made a few changes to suit what I wanted and had on hand. Unapologetically dense and seeping with oozy dark chocolate, tart cranberries and crunchy millet. They are the type of cookie you dunk in a glass of milk or cup of tea/coffee without fear of them disintegrating into nothingness. They can hold their own with a glass of milk like no other. They also pair well with a scoop of ice cream wedged between two of them.
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Savory Pea & Parmesan Hand Pies with Sumac Labneh

Savory Pea & Parmesan Hand Pies with Sumac Labneh
As I prepare to welcome a baby any day now, I’ve tasked myself with filling my freezer with easy-to-grab and easier-to-eat foods. From homemade blueberry-rye bagels, pre-sliced for extra laziness, to chicken/bean burritos, zucchini-oat loaf and everything in between. Anything that I can cram in my gob while wrangling a squirmy, squishy little babe.

Savory Pea & Parmesan Hand Pies with Sumac Labneh
These hand pies have been on my mind since I saw something similar in Bon Appetit magazine. I loved the idea of the ham but wanted to keep these vegetarian as I have so many meat options already. The bright and earthy pea puree pairs beautifully with the creamy, nutty cheese and rich labneh. They take a bit of time to come together but are well worth the effort. You might even want to double the batch so you can eat half now and freeze half for later. They make the perfect one-handed snack (though perhaps a bit indulgent for some) to fill your tummy during a busy day.
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Hazelnut Vanilla Bean Babka

Hazelnut Vanilla Bean Babka
Whenever I get a Sunday all to myself, a rarity that’s only going to become more rare when this little bunnie in my belly comes out, I feel the all too familiar pull of the kitchen calling to me. And it always seems to urge me towards the flour jar and the small bottle of yeast in the fridge. Something about Sundays and bread seems so right. Perfect to throw together and let rest while you tackle everything else a Sunday requires of you, peeking in occasionally to see how it’s risen.

Hazelnut Vanilla Bean Babka
Babka has quickly become one of my favourite sweet breads to make. The buttery brioche dough on it’s own is a force to be reckoned with, but once you’ve rolled it out and stuffed it with any combination of chocolate, cinnamon sugar or in this case, a rich and nutty hazelnut-vanilla bean filling, you’ve next-leveled yourself so hard you won’t even know what hit you when you slice yourself a piece (toasted…with more butter…).
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JAMMY BARLEY SCONES

JAMMY BARLEY SCONES
There’s hardly a cozier way to spend a numbingly cold February morning than watching the snow fall and gust outside while you sip coffee with a homemade scone. You can almost feel the warmth, right? It’s been a particularly cold month in Ottawa (Ontario, really) and I’ve taken to chaining myself, willingly, to the kitchen to experiment with different types of flour. There have been many (literal) flops and even more disappointments but it’s fun and interesting to play with the science of baking just the same. And let’s be real – I don’t mind eating the piles of not-quite-right chocolate chip barley cookies.

JAMMY BARLEY SCONES
These scones make use of one of my favourite flours, barley. It’s got an almost creamy texture when used in baked goods and a distinctive sweetness that makes it ideal for so many baking projects. Though it can usually be swapped in cup for cup in non-yeasted recipes (cookies, quick breads, brownies, scones etc) it requires a gluten boost from other flours to create high-rising breads and doughs. I’ve blended it with All Purpose flour in these Jammy Barley Scones for a bit of a richer, denser texture. They are perfect dipped into your morning coffee, your evening tea or as a mid-afternoon pick me up (and boy, as a pregnant lady I have really come to love that mid-afternoon sweet treat).
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