This soup is really quick and easy to make – it only takes about 30 minutes from start to finish – and what it lacks in time it makes up for in flavor! That’s my kind of soup….

I love vegetables. This recipe is so simple, and the veggies come out so tasty (especially if you use sweet potatoes)….

Yum! After attempting several recipes, all of which were disgusting at best, I was hesitant to try these cookies. I was especially wary because they are supposed to be crunchy, and solid enough for ice cream sandwiches. In my opinion, that description makes the cookies sound dry, and not really something I want to snack on. I decided to give it a try anyway and I’m so glad that I did! I didn’t bake them as long as the original recipe suggested, and they came out flat, but chewy. Did I mention they are delicious?!
My mom, sister, brother-in-law, and hubby gobbled them up! …

This recipe is taken from Kim Boyce’s “Good To The Grain.”

I fell in love with this recipe the minute the dough touched my lips! It tastes just like regular cookie dough, with a nutty twist. The first time I made this recipe the cookies turned out perfect. The second time around they were a little too flat, but I measured very quickly, and I’m assuming the balance of flour/butter must have been off. Most times cookies have some flexibility, but I would recommend being careful with measurements for this recipe.

3 cups whole-wheat flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1 1/2 teaspoons kosher salt
16 tablespoons (2 sticks) cold unsalted butter, cut into 1/2-inch pieces
1 cup packed dark brown sugar
1 cup granulated sugar
2 large eggs
2 teaspoons vanilla extract
8 ounces bittersweet chocolate, coarsely chopped into 1/4- and 1/2-inch piece

Bake at 350 for 15 minutes.

Enjoy

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