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Leprechaun Blossom Cookies

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Leprechaun Blossom Cookies

I turned one of my favorite shortbread cookies into a St. Patrick’s Day green cookie. By adding a bit of mint flavor, green food color, and seasonal sprinkles, these simple little cookies become Leprechaun Blossoms!

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  • 1/2 c. butter – room temp.
  • 1/2 c. powdered sugar
  • 1 t. vanilla
  • 1/2 t. mint extract
  • 1 1/4 c. flour
  • 1 T. milk
  • green food color

Filling:

  • 1/4 c. heavy cream
  • 1/2 c. chocolate chips
  • green sprinkles

Make it:

  1. Using a mixer, cream butter and sugar until combined and fluffy.
  2. Add vanilla, mint, and green color (a few drops to make a nice green color).
  3. On low, mix in flour.  Dough will be very dry and crumbly.
  4. Add milk (may need a bit more) just until dough comes together. Don’t make the dough sticky, just moist enough to roll into balls
  5. Form dough into 1″ balls and chill for 30 minutes
  6. Preheat oven to 350° while dough chills.
  7. Bake for 12 minutes until set and just barely brown
  8. Remove from oven and immediately, using the end of a wooden spoon or teaspoon measuring spoon, press a divot into each cookie.
  9. Move to a cooling rack and completely cool

While cookies are baking prepare ganache filling:

  1. In a microwave safe bowl, bring cream to a simmer in microwave (about 45 seconds)
  2. Remove from microwave and stir in chocolate chips.  keep mixing until combined and glossy.
  3. Allow ganache to cool, but still pourable, as cookies bake and cool
  4. Once cookies are completely cool, fill indents with chocolate.
  5. Top with sprinkles if desired.

You could fill cookies with your favorite buttercream or even some store bought frosting!

Cherry Chip Cookies

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Does anyone else have a particular recipe they remember from their childhood?  Something you can picture clear as day and practically taste if you close your eyes?  These cookies are THAT item.  My grandma made them all the time!  I can even see them sitting on the cookie plate in her kitchen ready to enjoy with a cup of coffee!  We always had ‘coffee breaks’ whenever we visited.  Of course ours was mostly milk with a drop of coffee, but we thought it was so grown up!

I recently stumbled on a bag of the Cherry Chips and all those great childhood memories came right back!  The sweet bright red chips, crispy bits of corn flakes, mild almond flavoring, and tender butter shortbread – I HAD to make these cookies!

After searching through my Grandma’s recipe cards and cookbooks, the Cherry Chip Cookie recipe was no where to be found! Luckily, a quick text message to my mom turned up the details on this childhood favorite!

Check out my mom’s recipe ‘card’ below! You know it is as good one when the paper is THAT stained and there are not even directions!!  I forgot how cute they turn out! Little drops of sweet butter cookies, dotted with red chips – these would be PERFECT for Valentine’s Day!

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What you need:

1 c. butter (no substitutions) – room temperature
1 egg yolk
1 t. almond extract
1/2 c. white sugar
3/4 c. corn flakes (crushed)
2 1/4 c. flour
pinch of salt
1 c. cherry chips (I found at Woodmans, but have seen them in the baking section of large grocery stores)

Make them:

  1. Cream butter & sugar until fluffy
  2. Stir in egg yolk and almond extract
  3. Add flour, corn flakes, and salt and mix just until combined.
  4. Fold in Cherry Chips
  5. This is a dry dough, but easily forms into balls for baking
  6. Roll into tablespoon size balls and flatten slightly with a fork.
  7. Bake at 350° for 10 – 12 minutes until just slightly browned on the edges
  8. Rest on baking sheet for 2 minutes and move to a cooling rack

More Valentine’s Ideas:

Lunch Box Valentine’s Ideas – Using Pantry Staples!

Valentine’s Oreo Pops Recipe

Valentine’s Day Candy Bouquet

Halloween Bucket Cookies

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I stumbled on this recipe in an Instagram story and thought it looked fabulous!  After reading the reviews, I KNEW we had to give it a try.  We certainly had plenty of candy still sitting around from Halloween and it was the perfect opportunity to use it up.  Nolan deemed this a HUGE success and a must do next year, too.  It was PERFECT for little helpers in the kitchen.  Candy wrappers to open, eggs to crack, hand mixer to run, and of course using the cookie scoop to plop down dough.

These are delicious cookies with a slightly crisp snap and the bits of different candies in each bite are AMAZING!  We used a crazy combination of M&Ms, Baby Ruth, Reese’s Take 5 (salty pretzel!! YUM), Classic Reese’s, and Milky Way.  Plus, I chopped up a handful of roasted peanuts when measuring out the 2 cups.

Ingredients:

  • 2 c. PLUS 2 Tbsp. Flour
  • 1/2 tsp. baking soda
  • 1/2 tsp. salt
  • 1 c. packed light brown sugar
  • 1 1/2 sticks (12 Tbsp.) butter, melted and cooled slightly
  • 1/2 c. sugar
  • 1 1/2 tsp. vanilla
  • 1 WHOLE egg
  • 1 egg YOLK
  • 2 c. chopped leftover Halloween candy (Reese’s, M&M, Butterfingers, Snickers, Baby Ruth, Hershey’s, etc.)

Make them:

  1. Preheat the oven to 325° F.
  2. Melt butter and set aside to cool
  3. Chop the 2 cups of candy bars into small pieces (I also added a hand full of chopped peanuts while measuring)
  4. Line cookie sheets parchment paper or use a silicone baking mat
  5. Mix the flour, baking soda and salt
  6. In a separate bowl, combine the light brown sugar, butter, granulated sugar, vanilla, whole egg and egg yolk and blend until smooth
  7. Add in the dry ingredients and mix until just combined.
  8. Fold in the candy pieces.
  9. Using a large cookie scoop, drop cookies on each prepared baking sheet and bake until slightly golden and puffy, 14 to 17 minutes.
  10. Let cool for 15 minutes on a wire rack.
  11. Makes appx. 30 large cookies

Recipe courtesy of FoodNetwork HERE

Streusel Coffee Cake

Chocolate Lasagna

Lemon Meltaway Cookies

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Grab a few ingredients and mix up these melt in your mouth buttery lemon cookies.  By a few I mean ONLY FOUR ingredients – lemon juice and zest count as one item, right?!  These take just a few minutes and taste like you spent hours making a gourmet bakery cookie.

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What you need:  

  • 1 c. butter (2 sticks) – room temperature
  • 2 1/2 c. powdered sugar
  • 3 Tbsp. finely grated lemon zest
  • 2 Tbsp. lemon juice
  • 2 c. flour

Make it:

Cookies:

  • Preheat oven to 400°
  • In a large bowl, add butter, 1/2 c. powdered sugar and lemon zest.  Cream together with a hand mixer
  • Add flour and mix until a soft dough forms.  This will be a slightly dry, crumbly dough.
  • Roll into 36 balls and place onto an ungreased cookie sheet
  • Flatten to about 1 1/2″ cookies.  Do not worry about spacing.  The cookies do not flatten or spread when baking
  • Bake for 8-10 minutes until JUST set and barely brown on edges.  Bottoms should remain pale
  • Remove from oven and rest on pan for 2 minutes.
  • Immediately remove from pan and place in a bowl with 1 c. powdered sugar.  Gently toss to coat and put onto a cooling rack.  Do 3 or 4 cookies at a time to avoid breaking them.

Icing:

  • Mix remaining 1 c. powdered sugar and 2 Tbsp. lemon juice to make a glaze.  Add more lemon juice if needed to make a pourable glaze.
  • Drizzle over cooled cookies creating a zig zag pattern to decorate.  Allow to set.

 

Sheet Pan Maple Shrimp Hash

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Sheet Pan Maple Shrimp Hash

Shrimp is my go-to. Especially if I have had a carb or fat heavy day. This meal is both of those & shrimp makes a great addition! Plus, who doesn’t love an easy sheet pan meal?! I call them cheat-sheet meals.

Now… usually hash includes potatoes, but here I substituted butternut squash accompanied by brussel sprouts & bacon; because everything needs bacon. Everything is better with bacon.

📍 Pin it HERE for Later!

Ingredients:

Steps:

  1. Preheat oven to 400 degrees F
  2. Mix together minced garlic, chili flake, Lakanto Maple Flavored Sugar-Free Syrup, Coconut Aminos and Swerve Sweetener Brown
  3.  On a nonstick sheet pan spread out brussel sprouts, cubed squash, mushrooms and shrimp
  4. Pour sauce over veggies and shrimp, gently toss and spread in a single layer then sprinkle bacon over top
  5. Roast for 20-25 minutes

Wanting dessert? Try these:

                    

Find products from this recipe on Amazon:

About Lankanto Syrup
Price: $9.49 with subscribe & save
  • TASTES, smells, and looks like REAL maple syrup – Use in Baking, Coffee, Tea, and on Pancakes, Oatmeal, Yogurt, and BACON
  • SUGAR-FREE, 1 Net Carb, All Natural, Low Glycemic, Lower Calories and Gluten Free
  • LIFESTYLE FRIENDLY – Keto, Diabetics, Candida, Paleo, Vegan, Low Carb, Low Sugar, All Natural
  • REFRIGERATE after opening and consume within 90 days after breaking safety seal – We GUARANTEE our products and will offer a full refund if we didn’t meet your expectations
About Coconut Aminos
Price: $9.28
  • Great taste, USDA Organic certified, Certified Gluten-Free, Soy-Free, Non-GMO, No MSG and Vegan
  • Coconut-based sauce satisfies (and satiate!) virtually every kind of craving-No Sacrifice
  • Perfect for diabetics-Low glycemic (35)-70% less Sodium than Soy Sauce
  • Natural nutrients and enzymes present-Allows body to naturally digest it nutritionally
  • Awesome tasting and healthy coconut sugar mixed with mineral-rich sea salt-Aged to perfection
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Disclaimer: Product prices and availability are accurate as of the date/time indicated and are subject to change. Any price and availability information displayed on Amazon (dotcom) at the time of purchase will apply to the purchase of this product. REMEMBER Amazon prices can change rapidly, ALWAYS verify the price that is showing up an Amazon at that time before ordering! The owner of this website, Midwest Coupon Clippers, is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking Midwest Coupon Clippers to Amazon properties including, but not limited to, amazon(dotcom), endless(dotcom), myhabit(dotcom), smallparts(dotcom), or amazonwireless(dotcom). CERTAIN CONTENT THAT APPEARS [IN THIS APPLICATION or ON THIS SITE, as applicable] COMES FROM AMAZON SERVICES LLC. THIS CONTENT IS PROVIDED ‘AS IS’ AND IS SUBJECT TO CHANGE OR REMOVAL AT ANY TIME.

Keto Snickerdoodles

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Keto Snickerdoodles

These are my third cookie attempt since I’ve started Keto…& I am pretty certain that they’re my favorite yet!

These are flavorful, soft and low carb.  Is this even real life?!

 Pin it HERE for Later!

Ingredients:

Steps:

  1. Cream together Swerve’s butter, vanilla, heavy cream and egg
  2. Slowly add the dry ingredients and mix until just combined
  3. Chill dough for 1 hour
  4. Preheat oven to 400 degrees F.
  5. Mix together 2 tbsp. Swerve confectioners and the cinnamon

  6. Using a small cookie scoop, scoop cookie dough into balls and roll in cinnamon-Swerve mix
  7. Place on a nonstick cookie sheet and bake for 8 minutes
  8. Let cool for 5 minutes then transfer to a cooling rack
  9. Viola! Enjoy the pillowy goodness.

Tip: To quickly mix your cookie dough, try mixing it in a Ninja blender. SO EASY! (I would have used mine… but I didn’t do the dishes yet… shh!). Another great tip, if you don’t have a nonstick cookie sheet, try these out.

Try out these other Keto Cookies we’ve made:

Find products from this recipe on Amazon:

Almond Flour 10 Ounces
Price: $8.25

NOW Foods Organic Coconut Flour,16-Ounce
Price: $6.20

Swerve Sweetener, Confectioners, 12 Ounce
Price: $8.99

Swerve Sweetener, Brown, 12 ounces
Price: $8.99

100% Natural Pink Himalayan Salt Pure Gourmet Crystals Nutrient and Mineral Fortified for Health 2.2-lbs (35.2-oz) Fine Grain
Price: $9.95

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Disclaimer: Product prices and availability are accurate as of the date/time indicated and are subject to change. Any price and availability information displayed on Amazon (dotcom) at the time of purchase will apply to the purchase of this product. REMEMBER Amazon prices can change rapidly, ALWAYS verify the price that is showing up an Amazon at that time before ordering! The owner of this website, Midwest Coupon Clippers, is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking Midwest Coupon Clippers to Amazon properties including, but not limited to, amazon(dotcom), endless(dotcom), myhabit(dotcom), smallparts(dotcom), or amazonwireless(dotcom). CERTAIN CONTENT THAT APPEARS [IN THIS APPLICATION or ON THIS SITE, as applicable] COMES FROM AMAZON SERVICES LLC. THIS CONTENT IS PROVIDED ‘AS IS’ AND IS SUBJECT TO CHANGE OR REMOVAL AT ANY TIME.

Keto Chocolate Chip Cookies

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Keto Chocolate Chip Cookies

There is only one word to describe these cookies…

AMAZING!

I have been craving a good chocolate chip cookie & these are under 2 net carbs!

Yields: approx. 24 cookies

Ingredients:

  • 1/2 c. Almond Flour
  • 1/2 c. Coconut Flour
  • 2 tbsp. Swerve Sweetener (I used the granular for this recipe)
  • 2 tbsp. Swerve Sweetener Brown
  • 1 tsp. Baking Soda
  • 1 tsp. Sugar Free Vanilla
  • pinch of Pink Himalayan Salt
  • 1 Egg
  • 8 oz. Cream Cheese, softened
  • 1/2 c. Butter, softened
  • 1/2 bag of Lily’s Chocolate Chips

Steps:

  1. Preheat oven to 350 degrees F
  2. Mix together wet ingredients and slowly add the dry ingredients until just combined – do not add the chocolate chips yet (I use my Ninja blender for cookie dough too, SO EASY! It’s literally my favorite kitchen tool)
  3. Once cookie dough is combined, hand mix-in the chocolate chips
  4. Use a small cookie scoop and scoop dough onto a nonstick cookie sheet
  5. Bake 12-14 minutes or until they start to golden

Pin This Recipe: https://www.pinterest.com/pin/420101471488716697

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