Archive for the 'cookies' Category

Wheat-Free Vegan Oatmeal Raisin Cookies


Saturday was supposed to be a fun ride with two friends, followed by my first brick of this training cycle, followed by a fun day with Mike and Ellie.  Instead, I got sick.  It could have been MUCH worse, but the achiness, upset stomach, and horrible headache kept me in bed most of the day.  So much for my big training weekend.

Fortunately I rebounded a little bit yesterday, at least enough to go to the farmers market and do some yoga.  I forgot how satisfying yoga can be…maybe I should make an effort to do it more than once a month.

I am still nursing myself back to health with the help of this tea, so kindly sent to me by Traditional Medicinals.  I drank a TON of their Mother’s Milk tea while I was breastfeeding, and then completely fell off the tea bandwagon for a few months.  Now that I’m not drinking coffee for the month of February, I really appreciate tea!


Since it seems like pretty much everyone I know is or has been sick the past couple weeks, you could probably use some of this tea yourself. (The FDA reminds you this product is not intended to diagnose, treat, cure, or prevent any disease).  Just leave a comment, and I’ll pick a random winner on Wednesday at 8 PM PST). Congratulations, Kate, you won!

You know what’s almost as comforting as tea?  COOKIES. These use almond meal instead of refined flour, and coconut butter instead of real butter, and I think they’re pretty fantastic (and so does Ellie, because she’s allowed to sample some of the dough with no risk of salmonella).



(adapted from The Sprouted Kitchen)


Double Chocolate Cookies


It’s been way too long since I’ve posted a recipe, so here are some cookies.

Thanks for your great comments on the food budget post.  We ended up going a little crazy at the farmers market this weekend…


but I have lots of great plans for everything, including this salad and possibly this soup.  Plus my new obsession: breakfast tacos.  I saute some chopped chard in coconut oil, throw it in a corn tortilla, and top with a fried egg and a whole bunch of hot sauce.

Also, we have baby greens coming up!


Mike planted kale, chard, carrots, and mesclun mix a few weeks ago.  Then we had 16 straight nights well below freezing (which is kind of unusual) and we though the plants might not make it.  But it’s warmed up a little, and now here they are!


Since she is OBSESSED with being outside right now, I think Ellie’s pretty stoked about it too.

Mike’s co-worker just had a birthday, and I volunteered to bake some chocolate cookies for it.  These are insanely good, even when you make them normal sized instead of giant (as the recipe originally calls for).  I like using chocolate I chop myself because then you get all different sized pieces mixed throughout the cookie – ensuring plenty of chocolate in every bite!




(barely adapted from Annie’s Eats)


Espresso Macarons with Vanilla Bean filling


On Saturday morning, I went to a local tri club’s group bike ride.  I was really intimidated and almost decided not to go.  I showed up and felt like a total joke on my little 10 year old aluminum frame road bike with rusty screws and a squeaky chain (I have to grease it regularly? who knew?)

The first ten miles were quite enjoyable, but that was just the warm up.  Then the real ride began, and I was promptly dropped.  Fortunately two older guys had planned to do a shorter, easier ride, so I stuck with them.  We ended up doing 52 miles, averaging almost 16 miles an hour, and pretty much the whole time I kept thinking “I LOVE riding my bike!” I have a loooong way to go between now and May 4th, but I cannot wait to spend more time out on the roads.  Running is still my first love, but I forgot how fun and satisfying long rides can be. And thank the lord I bought toe covers.  It was nice to finish a ride and still have feeling in my feet!

In the end, this was a pretty good week of training for me:


I know, I know, I need to swim more

While we’re on the topic of “things that are intimidating but end up being better than expected,” I would like to talk about French macarons.  I’ve eaten a few, think they’re all right but nothing special, and never really had any desire to make them.  But over Winter Break, Mike mentioned that he wanted to try them and I decided that the challenge would be fun.

I found this recipe, which is different from every other macaron recipe I’ve seen, but decided to give it a shot.  It worked perfectly!  I was kind of shocked, since I know these are finicky little beasts.  I checked on them pretty much every minute they were in the oven (through the door), and was overjoyed to see they had feet (even if the feet stuck out a little bit).


Then I filled them with vanilla bean frosting, ate way too many, and felt grossly sugar-hungover the next day. Standard.


(adapted from Squirrel Bakes)

Cranberry Bliss Bars

I made a promise to myself I’d take this entire week off running. I woke up this morning and wanted nothing more than to go for a run, but since I’m about to start half Ironman training, I’m sticking with my original plan.  I know my legs will appreciate the time to repair themselves, and I would like to avoid burnout if possible.

I’m still doing abs though, just to balance out my beer consumption.

I’ve found it kind of awesome how much more time I get to spend with this little person when I don’t have to run all the time.

However, if I were to give up working out I would quickly go insane, and nobody wants that, so I’m just going to have to find a way to balance everything…my full time job, GRE studying, triathlon training, mom-ing, cooking, blogging…

I made some of these bliss bars a few weeks ago for Mike to take to work; his co-worker loves the Starbucks version.  She said these were even better than the real thing!  And my mom the white chocolate hater loved them too.  I think they definitely deserve a spot on your Christmas baking list!


(adapted from Taste of Home)


Whole Wheat Peanut Butter Cookies

Operation No Social Media was almost a success.  I peeked at twitter on Saturday, but other than that I did pretty well (and I honestly didn’t miss it that much).

Last week included the 8th grade trip to Six Flags in Vallejo, which was a ton of fun.  All day I kept thinking I’m getting paid for this?!

I went on exactly ONE ride, which was a lot of fun.

Now I’m on summer break for one whole week until my summer job starts, and the weather has been PERFECT.  Even in Daly City!  We spent Saturday afternoon celebrating Courtney’s 26th birthday with a picnic in Golden Gate Park…

…and then took Ellie on the swings for the first time on Sunday.  She didn’t really seem that into it, but she didn’t hate it either.  All she really wanted to do was watch the big kids playing.

Umm, not sure how I feel about this...

Sunday night I worked on lesson plans while my sister made these cookies.  We only had brown sugar and whole wheat flour, so that’s what she used, and they were awesome.  You can definitely taste the whole wheat flavor, and it goes really nicely with the peanut butter.  They weren’t too dense, either (which can sometimes happen with whole wheat flour).

And now it’s time to soak up more of this rare but supremely awesome sunny weather!


(adapted from

Banana Oatmeal Cookies

Before we left for Monterey on Saturday morning, I had to bake some cookies. Usually eating a bunch of cookies the day before a marathon probably isn’t the best course of action, but that’s kind of what ended up happening.

They were pretty nice to have when we ended up being a little late to our dinner reservation because our previously booked hotel moved us elsewhere, then sent us to the wrong hotel (all the way across town).

They were also quite delightful at 2:45 AM on Sunday morning…pre-race fueling at its finest. But they’re full of oats and bananas, so that definitely means they’re not the worst thing one could eat before running 26.2 miles. They’re light and fluffy and taste just like banana bread!

Speaking of 26.2 miles, I just signed up for my eighth marathon:

The day after Big Sur, my good friend Alyssa reminded me that it’s pretty much a scientific fact that a marathon on that course is about 20 minutes slower on any other course. Meaning I could possibly run 3:29 (which would be a 3 minute PR). December 2, I plan to do just that in Sacremento! I have run CIM once before, in 2007, and dropped my PR from 4:14 to 3:47, so I know it’s a great PR course.

The next few months I’m going to focus on building a really good base, hopefully running some fast shorter races, and staying injury free so I can train harder than I’ve ever trained before for this race.

(adapted from Allrecipes

Cookies and Cream Cookies

I will never, EVER put one of those ridiculous headbands with the giant flowers on Ellie’s head. I know some people love them because they leave absolutely no doubt that their baby is a girl, but I just can’t stand them. That doesn’t mean I won’t put Ellie in a tutu though.

I think it really complements the drool on her chin.

The grandparents are in town right now, and my dad brought his french horn (he brings it everywhere). Ellie might be a future french horn player.

She loves her grandpa.

One of my parents’ favorite places in the city is Cafe Bunn Mi on Clement, and we were there just a few hours after they arrived.

I wish I could say that we had these cookies for dessert after our banh mi, but sadly they were already gone.  Sorry, parents.  Cookies never last long around here.

I love baking with Oreos a lot more than I love eating Oreos. Actually this week I discovered that I love eating and baking with Newman’s Os. They’re amazing.

As soon as I made the blueberries and cream cookies from Momofuku Milk Bar, I knew that the next time I made them, I would use oreos in place of dried blueberries. I’m SO glad I did. I also happened to make a mistake when I read the recipe and added about 3 times as much corn syrup as I was supposed to, but the cookies weren’t way too sweet, and the texture was perfect so I’m going to keep the recipe the way I made it, not the way it was supposed to be according to the book.

These are kind of time consuming because you have to make the milk crumbs and then the cookie dough, which has to chill for at least an hour before you bake it, but I think they’re worth it.  I only included the weights in this recipe, because the last time I used the volume recipe from this book, the cookies didn’t turn out, so I think weighing the ingredients ensures a better end result. A food scale is definitely a worthwhile investment!

This will make about 20 cookies


(adapted from Momofuku Milk Bar Cookbook by Christina Tosi)


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