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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Orange Macadamia Challah Bread Pudding with Coconut Crème (dairy free)

Orange Macadamia Challah Bread Pudding with Coconut Crème (dairy free)

Orange Macadamia Challah Bread Pudding with Coconut Crème (dairy free)

Orange Macadamia Challah Bread Pudding with Coconut Crème (dairy free)

The title is a mouthful, and so it’s this bread! Seriously, this pudding is on steroids..macadamia and coconut steroids though.

And yes, there’s not a drop of dairy so all of you (us) lacto-heads (is that a word?) can rejoice. This recipe is basically a mix between a challah bread pudding (sweet and moist) and bostock (coconut creme salty topping). Drool worthy my friends, drool worthy.

It’s best to serve it warm out of the oven topped with some fruit, but there’s no reason why you could not munch on it at room temperature…maybe with a scoop of ice cream too!

Get the full recipe after the jump

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