Cookie brittle is delicious - and super easy to make! It starts with a sugar cookie base (minus the eggs), add chocolate chips, nuts, dried fruit, whatever your favorite cookie mix-in may be. The dough bakes into a giant, crisp cookie that you can break apart and enjoy!

Ingredients:
1 cup of butter at room temperature
1 cup of white sugar
1 1/2 teaspoons of vanilla extract
1 teaspoon of salt
2 cups of flour
12 ounces of chocolate chips (I use a mixture of semi-sweet, milk chocolate & dark chocolate chips)
1 cup of chopped walnuts of pecans (optional)
                                                               The zest of 1 orange (optional)

Directions:
Preheat oven to 375 F. Line a baking sheet with parchment paper. Set aside.

In a medium sized bowl, using either a hand or stand mixer, cream the butter, sugar, vanilla and salt together. Add the flour. Add the chocolate chips, nuts and orange zest if you are using them. Mix until completely combined. If the mixture is too crumbly, add an additional 1/2 teaspoon of vanilla.

Place the entire bowl of cookie dough on the pre-pared baking sheet. Using your clean hands, spread the dough out until it is 1/4 inch thick. If you prefer, you can also use a rolling pin to spread the dough. (I suggest first covering the cookie dough with a piece of waxed paper so it doesn't stick to the rolling pin).

Bake for 20 to 25 minutes. The cookie brittle should be a golden brown with crispy edges! Let it cool on the pan. Once it has completely cooled, break or cut into pieces. Enjoy!! 

If you’ve ever eaten a ‘Morning Glory’ muffin, you’ll know exactly what I mean by ‘delicious’! This recipe, borrowed from ‘Smitten Kitchen’, takes all the hearty goodness of a muffin and turns it into a snack cake. Do yourself a favor and make this cake!!!




Ingredients:
1 cup grated apple (1 medium-large apple)
1 cup grated carrot (1 large carrot)
1/2 cup well-drained crushed pineapple
1/3 cup shredded unsweetened coconut
1/4 cup raisins
The finely grated zest of 1 lemon
2/3 cup granulated sugar
2/3 cup vegetable oil
2 large eggs
1/2 teaspoon ground cardamom
1/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon
3/4 teaspoon salt
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 1/4 cups all-purpose (or whole-wheat flour)
2 tablespoons pumpkin seeds (optional)
 
Directions:
Heat your oven to 350 degrees F. Coat an 8-inch square baking pan with non-stick cooking spray or line with foil or parchment paper.
In a large bowl, combine the grated apple, carrot, drained pineapple, coconut, raisins, lemon zest, sugar, and oil. Add eggs, and whisk to combine. Add the spices, salt, baking powder, and baking soda. Stir very well to combine. Add flour. Stir until combined.
Pour batter into prepared pan. Sprinkle the pumpkin seeds over cake, if you’re using them. Bake for 30 to 35 minutes, or until a toothpick inserted into the center of the cake comes out clean and batter free. Let the cake cool in the pan then enjoy!