Lemon-Sugar-Cookies 2

Lemon Sugar Cookies

by Cassidy Stockton in Recipes

I take my cookie baking very seriously during the holidays (which is not to say I don’t have a really good time doing it). I like to bake several varieties—usually one that is over-the-top decadent, one that is a family favorite, one that might be new to people and one standby that everyone loves.These sugar cookies are my standby this year.

They’re a big hit with kids (trust me, my notoriously picky two-year-old was a fan) and can be easily dressed up with frosting, sprinkles or food coloring. I am very excited to share this version with a lemony twist. After they are rolled in coarse sparkling sugar, these creamy yellow cookies look festive on a cookie platter. The lemon is present, but not overpowering. I promise you won’t find cookie corpses around the house after kids have decided that they weren’t very good after all and I’m pretty sure Santa won’t leave any behind. They pair perfectly with adult and kid beverages alike and can be baked ahead and frozen to be doled out over the coming weeks. They look so pretty with the sparkling sugar, they’d even feel at home in a New Year’s Eve spread.

Lemon Sugar Cookies | Bob's Red Mill

Lemon Sugar Cookies

Contributed by: Amanda Carter for Bob’s Red Mill Natural Foods

Prep Time: 15 minutes | Cook Time: 12 minutes | Yield: 24 cookies

Step 1
Preheat oven to 375°F and line two baking sheets with parchment paper.

Step 2
In a small bowl, mix together all purpose flour, baking powder, baking soda and salt; set aside.

Step 3
In a large bowl, mix together butter and sugar until combined, then add egg. Add the vanilla extract, lemon juice and lemon zest, then mix in the dry until combined.

Step 4
Scoop cookies and roll the tops in Bob’s Red Mill Sparkling Sugar. Place 2-inches apart on prepared baking sheets and bake until edges are just golden, about 12 minutes. Let cool on baking sheets for 5 minutes then remove to a cooling rack.

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Cassidy Stockton Google: Cassidy Stockton
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Molasses-Crinkle-Cookies F

Molasses Crinkle Cookies

by Cassidy Stockton in Recipes

We love a good gingersnap around here, but these molasses crinkle cookies have us passing up the crispy ginger cookies for something with a little more chew. These cookies have a kick to them and are made festive with the addition of our new sparkling sugar. This is a fun recipe to bake up with kids, as they will love rolling each ball of dough in the sparkling sugar. Plus, they’re made with whole wheat pastry flour, so you don’t have to feel guilty about enjoying these. The whole grain flour is completely hidden under the molasses and ginger flavors, so no one will ever be the wiser.

Make a batch of these for Santa or just enjoy them with a tall glass of milk. We hope you love them as much as we do. Check out the video below for  step-by-step instructions for making these jazzy cookies.

Molasses Crinkle Cookies | Bob's Red Mill

Molasses Crinkle Cookies

Prep Time:  15 minutes | Cook Time:  8 – 10 minutes

Yield: 18 cookies

Step 1

Preheat oven to 375°F and line baking sheets with parchment paper.

Step 2

In a small bowl, mix together whole wheat pastry flour, baking soda, salt and spices.

Step 3

In a large bowl, mix together butter, brown sugar and molasses until combined, then add egg.  Add dry and mix until combined.

Step 4

Scoop cookies and roll the tops in Bob’s Red Mill Sparkling Sugar.  Place 2-inches apart on prepared baking sheets and bake until edges are just set, 8 – 10 minutes.  Let cool on baking sheets for 5 minutes then remove to a cooling rack.

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Cassidy Stockton Google: Cassidy Stockton
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WholeWheatChocolateChipCookiesF

Whole Wheat Chocolate Chip Cookies

by Jennifer Farley in Recipes

The holiday season has many meanings to me and I’m not even slightly ashamed to admit that one of those meanings is cookies. I love cookies because I’m so incredibly indecisive when it comes to choosing desserts. Cookies give me the freedom to have it all. And these whole wheat chocolate chip cookies are a slightly modernized twist on the classic that will wow your holiday guests.

Whole Wheat Chocolate Chip Cookies with Sea Salt | Bob's Red Mill
Bob’s Whole Wheat Pastry Flour replaces all purpose flour in this recipe but you will never notice the difference! I was amazed at how seamlessly it incorporated into the dough. I’ve also added a bit of coarse sea salt on top of the cookies to enhance the flavors. These have that perfect texture one craves in a chocolate chip cookie- slightly crunchy on the outside but just chewy enough on the inside. Make these for your next holiday party or cookie exchange. You’ll be glad you did!

Whole Wheat Chocolate Chip Cookies with Sea Salt | Bob's Red Mill

Whole Wheat Chocolate Chip Cookies

Prep Time: 30 minutes | Cook Time: 15 minutes| Yields: 40-45 cookies

Ingredients:

  • 3 cups (13 ounces) Bob’s Red Mill Organic Whole Wheat Pastry Flour
  • 1 teaspoon Baking Powder
  • 1 teaspoon Sea Salt
  • 1 1/3 cup unsalted Butter, room temperature
  • 1 cup (8 ounces) Granulated Sugar
  • 1 cup (8 ounces) packed light Brown Sugar
  • 2 large Eggs
  • 1 Egg Yolk
  • ½ teaspoon pure Vanilla Extract
  • 12 ounces Semi Sweet Chocolate Chips
  • Coarse Sea Salt on top

Directions:

  1. Line 2 large baking sheets with parchment paper.
  2. In a large bowl, whisk together the flour, baking powder and salt.
  3. In a stand mixer with the paddle attachment, cream the butter, sugar and brown sugar on high speed for several minutes until light and fluffy. Turn the mixer down to low speed and add the eggs and yolk, one at a time. Scrape down the sides of the bowl. Slowly add the flour and vanilla until just combined and then stir in the chocolate chips by hand.
  4. Use a small ice cream scoop to portion out the cookies. Sprinkle coarse sea salt liberally on top of each cookie. Allow them to chill in the refrigerator for at least 15 minutes.
  5. Preheat the oven to 350 degrees F and then bake for 13 – 15 minutes. Allow to cool for several minutes before serving.

Jennifer Farley-600Jennifer Farley is the creator, recipe developer and photographer of Savory Simple, a blog dedicated to gourmet, simple, beautiful food and quality ingredients. Jennifer graduated from the Culinary Arts program at L’Academie de Cuisine in Gaithersburg, MD and has worked professionally as a chef and cooking instructor. She recently published her first cookbook, The Art of Slush. Her work has been featured by Williams-Sonoma, Bon Appetit, Food52, The Kitchn, Huffington Post and Marcus Sammuelsson.  She currently resides in Washington DC. Follow her FacebookTwitter and Google+.

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Chocolate Chip Caramel Gooey Bars | Bob's Red Mill

Chocolate Chip Caramel Gooey Bars in a Jar

by Sarena Shasteen in Gluten Free, Recipes

I am a huge fan of giving homemade gifts for the holidays. It not only gives me the chance to share treats that I love, but also allows me the opportunity to personalize these gifts for whomever I’m giving them to. I like including a cute jar that can be used for other things with an easy to assemble recipe along with a platter to serve it on and a dish towel for a cute presentation. I try to come up with things I know work with the recipients decor or cooking personality. The recipe I’m sharing today is based on another family favorite around here. This is one of those recipes that I always get asked to bring to events and gatherings. I love how well it came together as a gift and it’s so easy to bake. The best part about these bars is that they are even better the second day. So, easy to make and they keep well, could you ask for more?

Chocolate Chip Caramel Gooey Bars | Bob's Red Mill

Now, about the bars…

Caramel, oatmeal, brown sugar and chocolate chips! Could you really go wrong? Not in this house! These Chocolate Chip Caramel Gooey Bars are layers of oatmeal chocolate chip cookie with a rich dense caramel center. These bars are perfect treats for holiday gatherings since they bake up quickly, slice beautifully and will stay fresh for days (not that they will stick around that long).

Chocolate Chip Caramel Gooey Bars | Bob's Red Mill

Chocolate Chip Caramel Gooey Bars

Large Jar Ingredients

Small Jar Ingredients

Extra Ingredient

  • 1-1/2 cups cold Dairy Free Butter (EarthBalance)

To assemble the jars:

  • 1 – 10 cup jar
  • 1 – 2 cup jar

Combine 2 cups flour with baking soda and salt. Place in the large jar. Next layer the oats, then the brown sugar and then add the chocolate chips to the top.

In a bowl, combine the caramel sauce and the remaining 1/2 cup flour. Pour mixture into the small jar.

Chocolate Chip Caramel Gooey Bars | Bob's Red Mill

To Bake Bars

  1. Preheat oven to 350 degrees.
  2. In a bowl, combine flour mixture, oats, brown sugar chocolate chips.
  3. Cut in butter until crumbly. Set half aside for topping.
  4. Press the remaining crumb mixture into a greased 13 x 9 baking pan.
  5. Bake for 15 minutes.
  6. Drizzle caramel mixture over the top of the half baked layer. Spread mixture all over, but not to the edges.
  7. Sprinkle with reserved crumb mixture.
  8. Bake an additional 20-25 minutes or until golden brown.
  9. Cool on a wire rack for 2 hours before cutting.

Sarena Shasteen: The Non Dairy QueenSarena Shasteen has been an avid health food and fitness enthusiast from an early age. She holds a degree in Culinary Arts from The Art Institute of Atlanta, a certification in Fitness Nutrition and is a certified Fitness Trainer from International Sport Science Association (ISSA). Becoming a Personal Trainer and Specialist in Fitness Nutrition has been a lifelong goal of hers. Sarena enjoys helping others reach their health goals by teaching them that health and fitness are not only achieved in the gym, but also through fun everyday activities. Now a food writer, recipe developer, personal chef,  Personal Trainer and Specialist in Fitness Nutrition, she enjoys sharing with others that healthy living can be fun and delicious. Keep up with her at The Non Dairy Queen and on Facebook and Twitter.

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Sarena Shasteen Google: Sarena Shasteen
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Chocolate Hazelnut Biscotti Mix F

Chocolate Hazelnut Biscotti Mix in a Jar (Low Carb)

by Carolyn Ketchum in Recipes

In this age of crazy consumerism, a handmade, homemade gift can set you apart from the store-bought crowd. Bonus points if your gift comes in cool, pretty and useful packaging. It may be ridiculously trendy to give things in Mason jars tied up with festive twine but that hardly detracts from the heartfelt nature of the gift. I love this trend and I am jumping on the bandwagon with a loud thud. Move over and make a little room for me, would you?

Chocolate Hazelnut Biscotti Mix in a Jar | Bob's Red Mill

I love giving homemade baked goods during the holidays and I know they are always appreciated. But it can be tricky with the sort of gluten-free, sugar-free treats I like to make. In conventional goodies, sugar acts as something of a preservative, keeping them fresher for longer. Given the slightly more time-sensitive nature of some of my recipes, it can be better to give things as a mix and let the recipients have fun making them up on their own. Besides, then you can layer the ingredients prettily in a jar, tie them up with festive twine and feel like a homemade gift-giving rock star.

Chocolate Hazelnut Biscotti Mix in a Jar | Bob's Red Mill

These chocolate hazelnut biscotti are a wonderful gift to give, either as a mix or fully baked. Made with Bob’s Red Mill hazelnut meal and whole dry roasted hazelnuts, they are naturally gluten-free and intensely chocolatey. They are healthy and wholesome but they don’t taste like it one little bit. Winning!

Chocolate Hazelnut Biscotti Mix | Bob's Red Mill

All you have to do is grab a few quart-sized Mason jars, layer the ingredients, find a cute set of holiday printables for the labels and recipe cards and tie it all up with a pretty bow. I found that forming a cone with a large piece of paper was the easiest way to layer the ingredients with minimal mess. It also helped me pour the next ingredient in without disturbing the layer below it too much. And all your giftees need to do is add some oil and eggs and bake them up.

You may want to keep one of the mixes for yourself; these biscotti are that good. As long as you let them cool completely in the oven, they will crisp up nicely and are perfect for dunking in your morning coffee or afternoon tea. Enjoy and happy holidays!

Chocolate Hazelnut Biscotti Mix | Bob's Red Mill

Chocolate Hazelnut Biscotti Mix 

In a medium bowl, whisk together hazelnut meal, baking powder, xanthan gum and salt. Pour about half of the mixture into the bottom of a quart-sized mason jar. This works best if you use a piece of paper to create a cone through which to pour the mixture. Remove the cone and shake the jar to even the layer out.

Next layer the cocoa powder through the cone. Even it out by gently shaking. Layer the sweetener in the same fashion, then the remaining hazelnut flour mixture. Finally layer the chopped hazelnuts and chocolate chips.

Instructions for the recipe card:

Ingredients:

  • 1 jar Chocolate Hazelnut Biscotti Mix
  • 6 tbsp melted butter or hazelnut oil
  • 1 large egg
  • 1 large egg white

Instructions:

  1. Preheat oven to 325F and line a large baking sheet with parchment or a silicone liner. Transfer biscotti mix to a large bowl and whisk to combine. Add butter or oil, egg and egg white and stir until dough comes together.
  2. Divide dough in half and transfer to prepared baking sheet. Shape into two low, flat rectangles about 4 inches by 8 inches. Bake 28 minutes or until slightly puffed and just set to the touch. Remove from oven and let cool 20 minutes.
  3. Reduce oven temperature to 300F. Carefully cut into 1-inch slices and lay cut-side down on baking sheet. Bake 10 minutes and then gently flip slices over. Turn off oven and let biscotti sit inside until oven is cool.

Makes 20 to 24 biscotti

Carolyn Ketchum | All Day I Dream About FoodCarolyn Ketchum is the writer, photographer and almond flour wizard behind All Day I Dream About Food, a low carb and gluten-free food blog. Her mission is to prove to the world that special diets need not be boring or restrictive and that healthy dishes can be just as good, or better, than their sugar and gluten-filled counterparts. It’s astonishing what you can do with a bag of almond flour, a stick of butter, and a willingness to experiment. Follow her on FacebookTwitterGoogle Plus and Pinterest for inspiring ideas for the low carb, gluten free lifestyle.

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Strawberry Jam & Butter Cookies-F

Strawberry Jam and Butter Cookies

by Cassidy Stockton in Recipes

I guess you could say these cookies are my jam… ha. In all seriousness, though, they are really good. If you have littles running around your kitchen, enlist their help. They will love jamming their thumbs down in each ball of cookie dough to make a well for luscious strawberry jam.  Of course, they might like it a little too much and leave you with nothing but thumbprints.

You can use any kind of jam you like, but we’re partial to strawberry. These are delicate, buttery cookies perfect for holiday parties and potlucks. They make a nice alternative to the endless array of chocolate and peppermint confections you find this time of year and look lovely wrapped with cellophane for a home-baked gift.

Strawberry Jam & Butter Cookies | Bob's Red Mill

Strawberry Jam and Butter Cookies

  • 1-3/4 cups Bob’s Red Mill All Purpose Flour
  • 1/2 tsp Salt
  • 1/2 tsp Baking Powder
  • 3/4 cup Butter (1 1/2 sticks), softened
  • 2/3 cup Sugar, plus extra for rolling
  • 1 Egg
  • 1 tsp Vanilla Extract
  • 1/3 cup Strawberry Jam

STEP 1 Preheat oven to 350º F. Line two baking sheets with parchment paper or spray each with cooking spray.

STEP 2 In a bowl, whisk together flour, salt and baking powder.

STEP 3 In a separate bowl, beat butter and sugar until light and fluffy. Beat in egg and vanilla until just combined. Slowly beat in dry ingredients, mixing until just combined.

STEP 4 Roll dough into 1-inch balls and roll balls in extra sugar. Place on prepared baking sheets 2 inches apart. Press thumb gently into the center of each ball, about 1/2-inch deep. Fill each thumbprint with about 1/2 tsp jam.

STEP 5 Bake 15 to 17 minutes or until edges are golden. Cool on baking sheets. Makes 24 cookies.

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Cassidy Stockton Google: Cassidy Stockton
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Pecan Sandies F

Pecan Sandies

by Cassidy Stockton in Recipes

I have distinct memories of eating Keebler® Pecan Sandies as a kid. The way they crumbled as you bit into them and the warm flavor of butter and pecans. I couldn’t eat just one. I had to have as many as I could get away with. I honestly hadn’t thought of them in years, so imagine my delight when a fresh batch of these showed up at the office a few months ago. I learned two things that day- homemade pecan sandies were far superior to store bought and making them from scratch was ridiculously easy.

It makes sense. I whip up batch upon batch of shortbread  during the holidays and these are, in essence, just pecan-enhanced shortbread. I love the use of the food processor here- everything is done in the single bowl of your food processor. It doesn’t get much simpler and clean-up is a breeze. The hardest part of this recipe is waiting an hour for the dough to chill. I haven’t tried it, but I bet you could roll out this dough and cut it into fun shapes instead of circles- snowflakes would be especially pretty this time of year.

I hope you enjoy this recipe as much as I do. If our pastry flour is hard to come by, use all purpose flour instead.

Pecan Sandies | Bob's Red Mill

Pecan Sandies

  • 2-1/2 cups Pecan Halves, divided
  • 1/2 cup packed Brown Sugar
  • 1/4 cup Powdered Sugar
  • 1-1/2 cups Bob’s Red Mill Pastry Flour
  • 1/2 tsp Salt
  • 12 Tbsp Butter (1 1/2 sticks), chilled, cut into 1/2-inch cubes
  • 1 Egg Yolk

STEP 1 Process 1 1/2 cups pecans and sugars in a 10 – 12 cup food processor for 10 2-second pulses. Add flour and salt and process for 5 seconds. Add butter and pulse until mixture resembles coarse sand, about 10 2-second pulses. Add egg yolk and process until dough forms into a ball. 

STEP 2 Turn dough onto a 16-inch long piece of plastic wrap and shape dough into a 12-inch cylinder. Wrap dough in plastic wrap and refrigerate for 1 hour.

STEP 3 Preheat oven to 325ºF. Grease two baking sheets. Unwrap dough and cut into 1/4-inch rounds, turning dough after each slice to keep cylinder from flattening. Place on prepared baking sheets 1 inch apart. Using remaining pecans, gently press 1 pecan into each cookie. Bake for 22 minutes or until golden brown. Cool on baking sheet for 5 minutes. Move to wire rack to cool completely. Makes 32 cookies.

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Oregon Trail Cookies | Bob's Red Mill

Oregon Trail Cookies

by Cassidy Stockton in Recipes

Break out of your holiday cookie rut with these Oregon Trail Cookies. They combine some of our favorite Oregon things- whole wheat flour, pumpkin seeds and cranberries. They have a nutty flavor from the whole wheat flour, a zing from the dried cranberries and a crunch from the nuts and seeds. Keep you and yours nourished during your holiday travels with a batch of these cookies on hand. With less sugar than most cookie recipes, it’s hard to feel too guilty about enjoying one. Your kids will feel like they’re getting a special treat and you can feel good about what you’re giving them.

Oregon Trail Cookies | Bob's Red Mill

Oregon Trail Cookies

STEP 1 Preheat oven to 350°F. Grease two baking sheets or line with parchment paper.

STEP 2 In a medium bowl, whisk together flour, oats, cinnamon, baking soda, baking powder and salt.  Set aside.

STEP 3 In a large bowl, beat butter, peanut butter, sugar and honey until smooth.  Add egg and vanilla and beat until combined. Add flour mixture and beat until just combined. Gently mix in almonds, pumpkin seeds, flax seeds and cranberries.

STEP 4 Roll dough into balls, about 2 tablespoons at a time and place on baking sheets, spacing about 3 inches apart. Flatten each cookie slightly.  Bake until golden brown, about 10 minutes. Cool on pan for 2 minutes. Move to wire rack to cool completely. Makes 16 cookies.

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Cassidy Stockton Google: Cassidy Stockton
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Peanut Butter & Honey Cookies | Bob's Red Mill

Peanut Butter and Honey Cookies

by Cassidy Stockton in Recipes

We just can’t stop eating these Peanut Butter and Honey Cookies! Especially since they are a lighter version of classic peanut butter cookies using whole wheat pastry flour and honey instead of white sugar. These cookies will be a big hit and no one will be the wiser about their healthy ingredients. We think Santa would love a plate of these with a glass of milk or, perhaps, a cup of coffee?

Peanut Butter & Honey Cookies | Bob's Red Mill

Peanut Butter and Honey Cookies

STEP 1 Preheat oven to 350 degrees F. Grease a baking sheet.

STEP 2 Whisk together flour, baking soda and salt. In a separate bowl, combine peanut butter and honey. Add egg and vanilla and mix well. Add flour mixture and gently stir until combined.

STEP 3 Roll dough into 2-Tbsp balls and place 1-in apart on prepared baking sheet. Flatten each ball with a fork, making a crisscross pattern. Bake for 10 minutes or until golden brown. Cool on baking sheet for 5 minutes. Move to wire rack to cool completely. Makes 30 cookies.

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Cassidy Stockton Google: Cassidy Stockton
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Triple Chip Oatmeal Cookie Mix-4

Triple Chip Oatmeal Cookie Mix in a Jar

by Erin Clarke in Gluten Free, Recipes

Holiday shopping stresses me. I want my gifts to be more thoughtful than a gift card, but guaranteed to please the recipient.  After years of my sister privately asking me for gift receipts, I have finally found the holiday gift that’s a guaranteed hit: Homemade Triple Chip Oatmeal Cookie Mix in a Jar.

Triple Chip Oatmeal Cookie Mix | Bob's Red Mill

A few things I love about Homemade Cookie Mix in a Jar for holiday giving:

  • It’s the right size
  • It’s the right color
  • It’s budget friendly, but still thoughtful
  • It can be easily customized to fit taste preferences and dietary needs

I originally set out to make regular (still fabulous) homemade oatmeal chocolate chip cookie mix, but then I became distracted by other tasty options winking at me in the pantry. The holidays are no time to be skimpy, so I loaded this homemade cookie mix with a combination of peanut butter, semi-sweet, and white chocolate chips.

Triple Chip Oatmeal Cookie Mix in a Jar | Bob's Red Mill

You could also swap in chopped nuts, dried fruits, and even toasted coconut—just keep the total amount of mix-ins to 1 cup, or you’ll need a second jar.

This Homemade Triple Chip Cookie Mix can also be made completely gluten free. If dietary restrictions are a concern, use Bob’s Red Mill Gluten Free 1-to-1 Baking Flour and Bob’s Red Mill Gluten Free Rolled Oats. As someone who is a bit hesitant to experiment with gluten free baking, these products have been a lifesaver. I simply swapped the gluten free flour for the all purpose flour (same for the oats) in my favorite oatmeal cookie recipe, and the results where outstanding.

Flour and Oats

If dietary restrictions are not a concern, you can use the same amount of regular all-purpose flour (or even white whole wheat flour) and oats in the baking mix.

Once the ingredients are layered, tie the jar up as you please, then attach this handy recipe to the front. (Download a higher resolution version here.)

Printable

Now that we have the holiday shopping under control, only one serious cookie mix question remains: exactly how many minutes we after the cookie mix is opened before hinting at “testing” it out? I think 10 seems socially acceptable, don’t you?

Triple Chip Oatmeal Cookie Mix in  Jar | Bob's Red Mill

Triple Chip Oatmeal Cookie Mix in a Jar

Yield: about 30 cookies

For making the mix:

For baking the cookies:

  • Jar of Cookie Mix
  • 1/2 cup (1 stick) unsalted Butter
  • 1 Egg
  • 1 1/2 teaspoons pure Vanilla Extract

To make the mix: Combine the flour (gluten free mix or all-purpose) baking powder, baking soda, and salt in small bowl. Place the flour mixture in 1-quart jar. Layer the brown sugar, granulated sugar, chocolate chips, white chocolate chips, peanut butter chips, and oats in the order listed, pressing firmly after each layer. Seal with lid and decorate with ribbon as desired. Attach recipe printable.

To bake the cookies: Place rack in the center of your oven and preheat oven to 350 degrees F. In a large mixing bowl, beat the butter, egg, and vanilla until well blended. Add the cookie mix and mix well, breaking up any clumps.

Drop the dough by heaping tablespoonfuls onto lightly greased or parchment-lined baking sheets, leaving about 1 1/2 inches between each ball of dough. Bake for 12 to 15 minutes, until light golden brown, rotating the pan’s positions halfway through. Remove from the oven, and let cool on a wire rack.

Store leftover cookies in an airtight container.

Erin ClarkeWife to a hungry law student, I’m on a mission to cook everything that’s tasty, mostly healthy, and budget friendly—all while Mr. Right is at the library. On my blog, The Law Student’s Wife, I share my recipes for lightened-up comfort foods, healthier baked treats, and seasonal eating. I’m a passionate cook, an awkward dancer, and with enough cheese, chocolate, and my cast-iron skillet, I could take on the world. Keep up with me on Facebook and Twitter

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