Month: June 2015

Funfetti Cookies

~ Annie Allodi ~ Leave a comment

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Funfetti.. a childhood staple notorious for elementary school birthday treats. I’m all for baking from scratch but why mess with a perfectly packaged recipe?

This week’s dessert goes out to an office birthday. The biggest problem I have when making treats for friends is packaging them up without smearing icing or melting the perfectly drizzled chocolate.

Solution: cookie sandwiches. These guys are super easy to pile into a box and no fork or knife needed!

Take a bite down memory lane and surprise your friends with a new take on a childhood treat.

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You will need:

1 box Funfetti cake mix

1/3 cup vegetable oil

2 eggs

Icing of choice

Makes 31 cookie sandwiches

1. Preheat oven to 375°F.

2. Combine cake mix, oil and eggs in large bowl.

3. Shape dough into 1-inch balls and space 2 inches apart on baking sheet. Use the bottom of a glass to flatten the dough to 1/4 inch thickness.

4. Bake for 6-8 minutes and let cool before icing.

Enjoy!

Chewy Oatmeal Cookies

~ Annie Allodi ~ Leave a comment

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As you’ve probably guessed, I have quite the craving for all things chocolate and dusted with sugar. With beach season finally underway, I started searching for some healthy alternatives that would satisfy my sweet tooth as well as my waistline.

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I was recently given the recipe book Chocolate Covered Katie  and it’s a guilt-free baker’s dream! Her chewy oatmeal cookie recipe is one of my favorites – no eggs, butter or processed sugar! I make these nearly once a week and like to store them in the freezer so they have a deeper crunch when you bite into them.

*Gluten free and boyfriend approved

You will need:

– 3 1/2 Tbsp coconut oil
– 2 Tbsp milk of choice
– 1/4 tsp pure vanilla extract
– 3/4 cup oats
– 1/2 cup almond or coconut flour
– 1/2 cup date or coconut sugar
– 1/4  tsp salt
– 3/8 tsp baking soda
– pinch of stevia

Makes 12-16 cookies

1.  Preheat oven to 350°.

2. Mix ingredients together in a bowl then form into 1 inch thick balls and space 2 inches apart and place on baking sheet. *If you’ve zapped the coconut oil in a microwave to nearly a liquid, your cookies will spread more so be mindful when arranging the dough.

3. Bake for 8-10 minutes and let cool. Eat right away or store in air tight container.

Enjoy!

Italian daydreams

~ Annie Allodi ~ 1 Comment

Today’s sunshine has me daydreaming of my favorite cobblestone city – Florence, Italy.

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It’s hard to believe it was only four years ago I was living in these Italian streets wandering from one gelato shop to the other while surrounded by ancient beauty. Among the thousands of pictures I took, this has always been one of my favorites.

I crossed off nearly every museum, cathedral and piazza (pizza too) in Florence. But in a city full of such stunning architecture and rich history, it was a pleasant surprise to find this picturesque scene buried between buildings.

I almost think it was hidden here for me to find : )