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One Bowl Berry Coffee Cake

I had some berries they weren’t being eaten so I made this delicious berry cake. I had fresh berries but you could also use frozen. This cake is so easy to make, and you only need one bowl. I think it would also taste great with cranberries and lemon extract instead of almond.  One Bowl Berry Coffee Cake Makes 1 11x7” Cake Ingredients 2 cups fresh berries (I used blueberries and strawberries)  1/4 cup brown sugar 3/4 cup white sugar 1/4 cup butter, melted 1 teaspoon vanilla extract 1/2 teaspoon almond extract 2 large eggs 3/4 cup sour cream 1/4 cup milk 2 cups all-purpose flour 1 teaspoon baking powder 1/2 teaspoon baking soda 1/4 teaspoon salt 1/3 cup sliced or sliced almonds Brown sugar for topping Directions Preheat the oven to 350F and grease an 11”x7” baking dish. Combine berries and brown sugar in a bowl. Set aside.  Beat butter and sugar in a large bowl. Beat in the eggs and extracts until well combined.  Stir in sour cream and milk.  Add the dry ingredie...
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Healthy Breakfast Cookies

I adapted the original recipe to make them healthier. I mean - they're still cookies but at least a few of the ingredients are good for you.

These cookies are tasty and chewy!

I used a small cookie scoop but you can use a tablespoon.
 

Healthy Breakfast Cookies
Adapted from Allrecipes.com
Makes 36 cookies

Ingredients
  • 1/2 cup butter, softened
  • 1/2 cup packed light brown sugar
  • 1/4 cup white sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 3/4 cups whole wheat flour
  • 1/2 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 3 teaspoons flax seeds
  • 1.5 cups rolled oats
  • 1/4 cup raisins
  • 1/4 cup chocolate chips
  • 1/4 cup walnuts or almonds
Directions
  1. Preheat oven to 350F and line a cookie sheet with parchment paper.
  2. In a large bowl, cream together the butter, brown sugar, white sugar, eggs, and vanilla until smooth. Combine the flour, baking soda, cinnamon, and flax; stir into the butter/sugar mixture. Stir in the oats, chocolate chips, nuts and raisins. 
  3. Use a cookie scoop to drop the cookies about 2 inches apart on the cookie sheet.
  4. Bake for 8 to 10 minutes until lightly golden. Let them cool for 2 minutes before transferring to wire racks to cool completely. Store in airtight container.

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Comments

  1. AnonymousOctober 13, 2011 at 11:21 PM

    So now we have perfect excuse to eat cookies at breakfast.Great:))

    ReplyDelete

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