oatmeal-flax chocolate chip cookies

Full disclosure: I snagged this one from the Food Network Magazine, and didn't change a thing. They are delicious and I couldn't even taste the flax! This would be a great way to sneak it into a kid's diet with one or two for dessert - just remember that they are still cookies and therefore still contain hefty amounts of butter and sugar! Enjoy.

Oatmeal-Flax Chocolate Chip Cookies

Ingredients

• 1 1/2 cups all-purpose flour
• 1 cup quick-cooking oats
• 1/4 cup flaxseed, finely ground in a spice grinder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 12 tablespoons (1 1/2 sticks) unsalted butter, softened
• 1 cup granulated sugar
• 3/4 cup packed dark brown sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup semisweet chocolate chips

Directions

1. Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper.
2. Whisk the flour, oats, flaxseed, baking soda, salt and cinnamon in a bowl.
3. Beat the butter, granulated sugar and brown sugar in a large bowl with a mixer on medium-high speed until fluffy, about four minutes. Beat in the eggs one at a time, beating well after each addition. Beat in the vanilla. Reduce the mixer speed to low; add the flour mixture and beat until just combined, scraping down the bowl as needed. Stir in the chocolate chips.
4. Drop heaping tablespoonfuls of dough onto the prepared baking sheets, about two inches apart. Bake until golden brown, 10 to 12 minutes. Let the cookies cool three minutes on the baking sheets, then transfer to racks to cool completely.

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pear ginger crumble for my valentine

This is quite possibly my new favorite dessert. The best part is that the flavor is out of this world, but it's made with wholesome oats and whole-grain flour; fresh ginger, lemon juice and sliced pears, and very little sugar. Guilt-free and unbelievable.

This recipe actually makes a full pan, but I cut it into thirds for our Valentine's dinner for two. Perfect. The full recipe is below.

Start with 3 pounds firm but ripe pears, peeled, cored and cut into 1/4-inch slices. Gently toss them with 1 tablespoon fresh lemon juice, 1 tablespoon freshly grated ginger, 2 tablespoons sugar and 1 1/2 tablespoons all-purpose flour.

Evenly divide the pear mixture into one 8x8 baking dish or six mini oven-proof dishes, such as the one shown (if using the mini dishes, place them on a baking dish together before putting them in the oven).

Top evenly with a stirred-together mixture of 1/4 cup whole wheat flour, 2/3 cup old-fashioned oats, 1/2 cup packed light brown sugar, 1 teaspoon ground cinnamon, 1/8 teaspoon salt and 1/4 cup canola oil.

Bake crumble until the pears are tender and the topping is golden brown, about 35-40 minutes. Let cool for 10 minutes before serving. Serve warm or at room temperature, with a scoop of vanilla yogurt, if desired.

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dark chocolate-cranberry cookies

A recent trip to South Florida to visit my grandfather on his 90th birthday (go, Gramps!) - and advice from my ever-practical mom to "just bake him something" as a gift - had me cooking up a storm after work the night before we left. I found a cute gift basket and stuffed it with a loaf of homemade banana bread and my sister-in-law's favorite white chocolate-macadamia nut cookies. And these dark chocolate-cranberry cookies.

I'll just go ahead and say it: these are good, old-fashioned cookies and, as such, they are made with admirable amounts of butter and refined sugar. So, relax and enjoy in moderation. And if it still bugs you, I hope you can find solace in the dark chocolate and cranberries. Just remember that a happy human sometimes requires foods that simply taste good, regardless of the ingredients. Enjoy.

Dark Chocolate-Cranberry Cookies
Ingredients

• 1/2 cup butter, softened
• 1/2 cup packed brown sugar
• 1/2 cup white sugar
• 1 egg
• 1 tablespoon vanilla
• 1 1/2 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/4 tsp fine salt
• 3/4 cup dark chocolate chips
• 1 cup dried cranberries

Directions

1. Preheat oven to 375 degrees F (190 degrees C). Grease cookie sheets.
2. In a large bowl, cream together the butter, brown sugar, and white sugar until smooth. Beat in the egg and vanilla. Combine the flour, baking soda and salt; stir into the sugar mixture. Mix in the dark chocolate chips and cranberries. Drop by heaping spoonfuls onto prepared cookie sheets.
3. Bake for 8 to 10 minutes in the preheated oven. For best results, take them out while they are still doughy. Allow cookies to cool for 1 minute on the cookie sheets before transferring to wire racks to cool completely.

three-berry trifle with lemony whipped cream

The ultimate summery dessert, this tangy, sweet, light and fluffy treat brings the wow factor to any dinner party. I made this for my family in South Florida while visiting my grandfather for Easter (yes, the same one who shares my obsession with blueberries). We had a heavy meal and it was humid out, so I knew we would want something fruity and light to cap off the meal. Plus, it's fun to put together and would also make great individual desserts, layered in pretty glasses and topped with a sprig of mint. Get creative and try whatever fruit you like or use pound cake if you prefer it. Just don't forget the thick strips of lemon zest on top (or candied lemon peel); it adds color and cues the lucky eaters in that it's lemony. Enjoy!

Three-berry Trifle with Lemony Whipped Cream

Ingredients

• 4 pints of berries – I like strawberries (2 pints, hulled and quartered), blueberries (1 pint) and raspberries (1 pint)
• 1 lemon
• 1/4 c sugar plus 2 tbsp, reserved
• 1 1/2 tsp. cornstarch
• 2 c heavy whipping cream
• 1 tsp vanilla
• 11 oz. lemon curd (find this on the jelly aisle – don't be scared, it's delicious!)
• 1 pre-made angel-food cake, sliced into 1/2-inch chunks

1. In a high-walled, large pot, gently toss the berries with the juice of 1/2 a lemon. Turn the heat up to medium-high and add the juice of the other half, 1/4 c sugar, and cornstarch. Simmer for three minutes, stirring very gently every so often. Remove pot from stove and place in an ice bath to cool.
2. Whip the cream, remaining sugar and vanilla in a cold glass or steel bowl until it has soft peaks. In a large bowl, add 1/4 whipped cream and the lemon curd; whisk until incorporated and curd is loosened. Add the rest of the whipped cream and gently fold until smooth and evenly mixed.
3. In a trifle bowl (I got mine for $8 at Target!), place 1/3 cream in the bottom and top with 1/2 of the cake chunks. Top with 1/2 the berries, making sure to also add the juice which will absorb into the cake. Repeat; and finish with the last of the whipped cream. Zest 1/2 a lemon on top. Optional: add leftover berries and mint sprigs for color.