Breakfast Cookies

These cookies are awesome.  I first tried these cookies at work when I was having a rough day; my coworker told me to take two since they were small.  They appeared again at an end of year breakfast.  I will admit to actually putting a few leftovers in a baggie for my husband to try (the breakfast cookies were so good that I broke my rule about taking items from the staff room).  John loved them.  So I begged for the recipe, which I lost-twice.  After finally finding the recipe again, I made the cookies to rave reviews from the entire family.

These cookies have been great in lots of different situations for my family; they have worked perfectly for everyone. My husband and I are runners;two of these cookies are great as we head out on our long runs.  Then, I  made them for new neighbors as they were unloading their U-Haul.
Just yesterday, I made them for my friend who is always shuttling her boys to practices and games.

Everyone has enjoyed them. 

While I'd love to say that I can eat breakfast at home with my kids each morning, it is too hard given our early departure time. These cookies are easy to grab and go as well as being filling as we head to a packed day of school and work.

INGREDIENTS:

• 1 cup coconut oil, softened
• 1 cup brown sugar
• 1/2 cup honey
• 2 eggs
• 1 t pure almond extract
• 1 t pure vanilla extract
• 1 1/2 cups whole wheat flour
• 1 t baking soda
• 1 T cinnamon
• 3 cups old fashioned oats
• 1 cup raisins
• 1 cup Craisins
• 1 cup flaked baking coconut
• 1 cup slivered almonds
• 1/4 cup flax seed
• 1 T chia seeds

DIRECTIONS:

1. Preheat oven to 350 degrees Fahrenheit. 
2. In mixing bowl, cream together oil and sugars.   Add eggs and extracts; beat well.
3. Add flour, baking soda, cinnamon, and oats. Mix.
4. Fold in remaining ingredients and stir until blended.
5. Drop by tablespoon onto cookie sheets. Bake for 14-16 minutes. 

DIFFICULTY: Medium..mostly because there are a lot of ingredients.  I often make two batches, one to eat and one to freeze. 

TIME: 15 minute prep; 15 minute baking time

SOURCE: I adapted this recipe from my friend; my changes were to make the recipe more clean. 

NOTE: If you don't have coconut oil, you can use 2 sticks of butter.  Also, you could exchange the honey for 1/2 cup sugar.  

Kale and Fontina Panini

When my family first started getting the bulk of our fresh veggies through a CSA, we had to open our minds and taste buds to some new flavors.  Kale - hailed as a super food - was one that I really wanted to like but had a hard time in doing so.  I tried it many different ways - kale chips, in smoothies, in combination with other greens, and more - but the first recipe that I tried that I absolutely loved that had kale in it was this one.  Honestly, you could use just about any cheese that you have, but we really enjoyed the not-so-cheap fontina as a special treat.

INGREDIENTS:

• 1 Tbsp extra-virgin olive oil
• 1 small onion, finely chopped
• 3 Tbsp balsamic vinegar
• 1 clove garlic, minced
• 8 cups chopped kale
• 1/4 cup water
• 1/4 tsp salt
• 8-10 slices country bread (1/4 inch thick), preferably whole wheat
• 1 cup fontina or Gruyere cheese, shredded
• 1-2 medium tomatoes

DIRECTIONS:

1. Heat oil in a large skillet over medium heat.  Add onion and cook, stirring frequently, until golden brown, 5-7 minutes.  Add vinegar and cook until almost evaporated, about 1 minute.  Add garlic and cook, stirring, until fragrant, about 30 seconds.  
2. Add kale, water and salt (the pan will be full).  Stir, cover and cook, stirring occasionally, until the kale is wilted and the water has evaporated, about 5 minutes.  Remove from heat.
3. To prepare panini: Preheat panini maker to high.  Coat one side of each slice of bread with cooking spray.  With the sprayed side down, spread the kale mixture on 4 slices of bread (about 1/2 cup per sandwich).  Top each with 1/4 cup cheese and 2 slices of tomato.  Top with the remaining bread, sprayed-side up.  Press in the panini maker until crispy, 3-5 minutes.

Note: If you do not have a panini maker, make these sandwiches in a skillet.  Place a medium pan on top of them and add four 15 oz cans to the pan to weigh it down.  Cook 2-3 minutes per side.

Difficulty: medium

Time:  ~40 minutes

Source: eatingwell.com magazine May/June 2014