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July 13, 2018
It's rhubarb season! I especially love rhubarb in pies and tarts, strawberry rhubarb is a real popular one but one of my favourites isn't strawberry rhubarb, it's raspberry rhubarb! The raspberries are almost ready too so that'll be showing up for you to try soon enough but today I wanted something bite sized and these cookies were just perfect.
I found this recipe for rhubarb oatmeal cookies with white chocolate chips on Just a Pinch and they're such a delicious bite! If you'd like something quick and easy, this recipe is definitely it.
Rhubarb Oatmeal CookiesYield: 4 dozen Prep: 15 min Bake: 10 min Temp: 375F
1/2 cup butter3/4 cup brown sugar, packed1/2 cup sugar2 eggs1-1/2 tsp pure vanilla extract
1-3/4 cup flour1 tsp cinnamon1/2 tsp nutmeg1 tsp baking soda1 tsp salt3 cups rolled oats (I like large flake)3 cups fresh rhubarb, finely chopped1-1/2 cups white chocolate chipsIn your mixer or with a hand mixer, beat butter and both sugars until combined. Add eggs and vanilla and beat until fluffy. Shut off the mixer and add the next 5 dry ingredients to the batter and slowly turn on to mix together. Add the oats. Add the rhubarb and white chocolate chips to the batter and mix until combined. I chopped my rhubarb by hand but you could use a food processor too, you're looking for small bite sized pieces that will cook through. Drop by spoonfuls onto parchment paper lined cookie sheets and bake 12-13 minutes at 375F (convection). Enjoy a fresh bite sized bit of summer! Enjoy!
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April 03, 2020
October 16, 2018
KIM'S BEST EVER CHOCOLATE CHIP COOKIES
Today is my Dad's birthday so I thought I'd share these today because he has always been a cookie monster and these are absolutely THE BEST EVER chocolate chip cookies you will ever eat. I guarantee it, email me if I'm wrong because I have never been so sure of myself in my whole life.
September 10, 2018
GRANDPA ART'S BORSCHT
Borscht can be made in so many different ways, there seems to be variations for all different cultures but it's a very basic soup that is so hearty and delicious. This recipe comes from my father-in-law and he always makes it in the late summer and early fall with fresh veggies from his garden.
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