Coconut Oatmeal Cookies

Coconut Oatmeal Cookies rest on a blue and white striped napkin that is draped through a white wooden tray. A small glass bottle of milk sits to the side and a canister of cookies lays in the background.
Coconut Oatmeal Cookies
Print Recipe
    Servings Prep Time
    54 cookies 20 minutes
    Cook Time
    10-12 minutes
    Servings Prep Time
    54 cookies 20 minutes
    Cook Time
    10-12 minutes
    Coconut Oatmeal Cookies rest on a blue and white striped napkin that is draped through a white wooden tray. A small glass bottle of milk sits to the side and a canister of cookies lays in the background.
    Coconut Oatmeal Cookies
    Print Recipe
      Servings Prep Time
      54 cookies 20 minutes
      Cook Time
      10-12 minutes
      Servings Prep Time
      54 cookies 20 minutes
      Cook Time
      10-12 minutes
      Ingredients
      Servings: cookies
      Instructions
      1. Preheat oven to 350℉.
      2. In a medium bowl whisk together flour, baking powder, baking soda, spices and salt. Set aside.
      3. Using an electric mixer or stand mixer fitted with a paddle attachment, cream together butter and sugars.
      4. Add egg and molasses and beat to fully incorporate. Stir in vanilla.
      5. Add flour mixture, oatmeal and coconut. Mix until just combined and dough comes together.
      6. Line baking trays with parchment or silpat mat. Using a 1 ounce cookie scoop, scoop out dough, spacing 2 inches apart.
      7. Bake one tray at a time on the middle rack for 10-12 minutes.
      8. Remove from oven and allow cookies to cool on tray for 2-3 minutes before moving to a cooling rack to cool completely.

      Parsnip Spice Muffins

      Parsnip Spice Muffins
      Print Recipe
        Servings Prep Time
        12 muffins 20 minutes
        Cook Time
        25-28 minutes
        Servings Prep Time
        12 muffins 20 minutes
        Cook Time
        25-28 minutes
        Parsnip Spice Muffins
        Print Recipe
          Servings Prep Time
          12 muffins 20 minutes
          Cook Time
          25-28 minutes
          Servings Prep Time
          12 muffins 20 minutes
          Cook Time
          25-28 minutes
          Ingredients
          Servings: muffins
          Instructions
          1. Preheat oven to 350℉ and line 12 muffin tins with parchment or muffin liners. In a small bowl whisk together flour, baking powder, spices and salt. Set aside.
          2. In a large bowl whisk together oil and sugar. Add eggs one at a time, incorporating after each. Whisk in applesauce, milk and vanilla to combine. Whisk in flour mixture and parsnips until just combined. Stir in pecans.
          3. Divide batter equally between prepared muffin tins using a generous 1/4 cup of batter each. Bake in preheated oven for 25-28 minutes until a toothpick inserted comes out clean. Remove from oven and allow to cool for 5 minutes. Remove to a cooling rack and allow to cool to room temperature.
          4. In a small bowl stir together cream cheese, icing sugar, milk and vanilla to form a smooth texture. Drizzle or spread onto cooled muffins.

          Baked Apple Cranberry Oatmeal


          Baked Apple Cranberry Oatmeal
          Print Recipe
            Servings Prep Time
            8-10 people 20 minutes
            Cook Time
            25-28 minutes
            Servings Prep Time
            8-10 people 20 minutes
            Cook Time
            25-28 minutes
            Baked Apple Cranberry Oatmeal
            Print Recipe
              Servings Prep Time
              8-10 people 20 minutes
              Cook Time
              25-28 minutes
              Servings Prep Time
              8-10 people 20 minutes
              Cook Time
              25-28 minutes
              Ingredients
              Baked Oatmeal
              Topping
              Servings: people
              Instructions
              Baked Oatmeal
              1. Preheat oven to 350℉.
              2. In a medium bowl whisk together milk, eggs, brown sugar, vanilla and spices.
              3. Peel and core apples, cut into 1/2" chunks, add to bowl. Whisk in oatmeal and baking powder. Stir in dried cranberries and nuts. Pour into a greased 9"x9" or 7"x11" baking dish.
              Topping
              1. Combine all ingredients until crumbly using a fork, pastry cutter or mini food processor. Sprinkle evenly over oatmeal.
              2. Bake for 25-28 minutes until set and golden in colour. Remove from oven and allow to cool for 10 minutes before serving. Serve warm with milk, cream, or yogurt.
              Recipe Notes

              If opting for gluten free, pulse 1/4 cup large flake oatmeal in a grinder until broken down and flour like or use gluten free flour.

               

              Pumpkin Seed and Nut Muffins

              Pumpkin Seed and Nut Muffins
              Print Recipe
                Servings Prep Time
                12 large muffins 15 minutes
                Cook Time
                20 minutes
                Servings Prep Time
                12 large muffins 15 minutes
                Cook Time
                20 minutes
                Pumpkin Seed and Nut Muffins
                Print Recipe
                  Servings Prep Time
                  12 large muffins 15 minutes
                  Cook Time
                  20 minutes
                  Servings Prep Time
                  12 large muffins 15 minutes
                  Cook Time
                  20 minutes
                  Ingredients
                  Pumpkin Seed & Nut Muffins
                  Almond Topping
                  Servings: large muffins
                  Instructions
                  Pumpkin Seed & Nut Muffins
                  1. Preheat oven to 350℉. Line 12 muffin cups with large paper liners. In a small bowl whisk together flour, poppy seeds, baking powder, pumpkin pie spice, baking soda, salt and allspice. Set aside.
                  2. In a large bowl stir together brown sugar, almond butter and melted butter until smooth. Add eggs one at time, whisking after each. Whisk in buttermilk and vanilla. Stir in grated pumpkin. Add dry ingredients all at once stirring until just combined. Do not over mix. Stir in nuts. Scoop batter evenly into prepared muffins cups (each will take a heaping 1/3 cup of batter). Top each muffin with a generous sprinkle of almond topping. Bake in preheated oven for 20-22 minutes or when a toothpick inserted comes out clean. Remove from oven and allow to rest in pan for 10 minutes prior to removing muffins to a cooling rack.
                  Almond Topping
                  1. Toss together almonds, melted butter and honey until almonds are coated evenly. Set aside.
                  Recipe Notes

                  Recipe Source:  Compelled To Cook