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Swig Sugar Cookies [Copycat]

Swig Sugar Cookie [Copycat]

Have you ever had a Swig sugar cookie?  Have you heard of them?

I’ve heard of them but haven’t ever eaten a real, honest-to-goodness cookie from one of their Swig Shacks.  But I’ve made them.  I don’t know if this is how they really taste but these are THE BEST SUGAR COOKIES EVER! They’re soft, yet substantial.  They’re buttery, and sugary.  And the frosting!  On these cookies, this frosting is so much better than butter cream frosting, which is what I usually put on rolled out sugar cookies.  I beg you to not even think about substituting it out for your “favorite” frosting.  These cookies absolutely must have this frosting. Swig cookies do have pink frosting but they don’t have sprinkles (I think they look cuter with them, though).

Here’s a little newsreel if you want to see what Swig and their cookies are all about:

I just learned that there’s a Swig location near one of my son’s home – I’m going to go get a cookie the next time I’m there visiting!

Are you ready to give them a try?  Here’s the recipe I use.  It’s a combination of about 3 or 4 that are floating around the web.  It’s seriously just about the most delicious cookie ever.

Swig Sugar Cookies

Yield: about 65 cookies (making them into 1-inch balls)

Ingredients

    For the Cookies:
  • 1 cup butter, softened
  • 3/4 cup Crisco, butter flavored
  • 1-1/4 cups sugar
  • 3/4 cup powdered sugar
  • 2 tablespoons milk (or water)
  • 2 eggs
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon cream of tartar
  • 1 teaspoon salt
  • 5-1/2 cups all-purpose flour
  • (about 1/3 cup more of granulated sugar for the tops of the cookies)
  • For the Frosting:
  • 1/2 cup butter, softened
  • 3/4 cup sour cream
  • 6 to 6-1/2 cups powdered sugar
  • 2 teaspoons vanilla
  • 1-2 tablespoons milk (if needed)
  • 1 or 2 drops of red food coloring

Directions

    For the Cookies:
  1. In medium sized mixing bowl, combine the flour, baking soda, cream of tartar, and salt.
  2. In the bowl of a stand mixer, cream together the butter and Crisco until it's light and fluffy, about 2-3 minutes.
  3. Add in the sugar and powdered sugar and mix well.
  4. Add the milk and mix well.
  5. Add the eggs and mix well.
  6. Add in the flour mixture and mix until smooth and well-combined (but try not to over mix).
  7. Depending on the size of cookies you want, roll the dough into balls that are between 1 - 2 inches in diameter. (I like smaller cookies so I roll them into 1-inch balls.)
  8. Place the dough balls on a cookie sheet sprayed with cooking spray (or use a silicone baking mat).
  9. Place the 1/3 cup sugar in a small bowl. Spray the bottom of a glass (or the cooking spray cap) then dip it into the bowl of sugar to get a light coating of sugar on the bottom of the glass or cooking spray cap.
  10. Press each ball down slightly with the sugar coated glass or cap to get that rough Swig edge. The cookies are best when thick so don't press them too thinly. Repeat for each cookie.
  11. Bake at 350 degrees for about 8 minutes, until the edges are just barely starting to brown. To keep the cookies soft, don't over bake.
  12. Cool on wire racks.
  13. For the Frosting:
  14. Cream together the butter, sour cream, and salt.
  15. Add in the powdered sugar, 1 cup at a time, and mix well.
  16. Add in the vanilla and mix well.
  17. Add in the milk, if needed, to make a creamy, yet slightly firm frosting that will hold it's shape when frosting the cookies.
  18. Add in the food coloring and mix well.
  19. Frost the cooled cookies.
  20. Enjoy!
http://www.abrightandbeautifullife.com/swig-sugar-cookies/

Swig Sugar Cookie [Copycat]

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The BEST Chocolate Chip Cookies

The BEST Chocolate Chip Cookies

These chocolate chip cookies have recently claimed the title of the BEST chocolate chip cookies in our house.  I could seriously stop always looking for a really great chocolate chip cookie because here it is.  If you haven’t tried this recipe, you all absolutely must make some soon.

It all began the other day when my hubby, Brent, wanted to make some cookies to share with some friends and he asked me where we keep the cornstarch?  I asked, “Are you making snickerdoodles?” (because I’ve never heard of using cornstarch in any other kind of cookie).  He said, “no, chocolate chip cookies.”  Hmm.  I questioned him a couple of times about WHICH recipe he was using and WHY wasn’t he using our go-to recipe?  He told me he couldn’t find our go-to recipe and that he found this recipe for the BEST chocolate chip cookies and wanted to make them.

I’ve had this recipe for a long, long time but haven’t ever used it.  I don’t even remember where I found it but as soon as I saw how they baked up I could hardly wait for them to cool so I could taste one.  Oh man, I’m telling you, friends, these cookies really are THE BEST.  They’re thick with the perfect density, and are very slightly crusty on the outside with a good blend of a soft-cakey-chewey texture on the inside.  Brent isn’t much of a chocolate fan but he kindly added milk chocolate chips for those of us that do like chocolate and white chocolate chips for himself.  The mixed combination was delicious.  Next time I think I’ll make them with semi-sweet and peanut butter chips. Yum.  What blend of chips do you like?  Or do you like to keep yours simple with just one flavor?

The BEST Chocolate Chip Cookies

The BEST Chocolate Chip Cookies

Yield: 18 medium sized cookies or 36 small sized cookies

Ingredients

  • 3/4 cup butter, room temperature
  • 3/4 cup brown sugar
  • 1/4 cup white sugar
  • 1 large egg, room temperature
  • 2 teaspoons vanilla
  • 2 - 2-1/2 cups flour
  • 2 teaspoons cornstarch
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1-1/4 cups chocolate chips (milk chocolate, semi-sweet, white, or any combination of these)

Directions

  1. In a stand mixer, using the paddle attachment, add the butter, brown sugar, and white sugar, Mix until light and creamy for 2-3 minutes.
  2. Slowly add in the egg and vanilla.
  3. In a separate bowl, mix together the flour, cornstarch, baking soda, and salt. Slowly add these dry ingredients to the wet ingredients until all the ingredients are well combined but not over mixed.
  4. Stir in the chocolate chips.
  5. Refrigerate the dough for 30 minutes.
  6. Bake on baking sheets lined with parchment paper or silicone liners @ 350 degrees.
  7. Medium sized cookies - bake for 10-13 minutes or until lightly browned on top and edges.
  8. Small sized cookies - bake for 8-10 minutes or until lightly browned on top and edges.
http://www.abrightandbeautifullife.com/the-best-chocolate-chip-cookies/

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Toffee Shortbread Cookies

 

Toffee Shortbread Cookies

These Toffee Shortbread Cookies are the perfect buttery, crisp, not-too-sweet treat to enjoy with a cup of your favorite tea.

Plus, they’re so easy to whip up.  But do plan ahead because they need to be refrigerated overnight.  After pulling the log out of the refrigerator, simply slice and bake.

Toffee Shortbread CookiesThen enjoy!

Toffee Shortbread Cookies

Toffee Shortbread Cookies

Toffee Shortbread Cookies

Ingredients

  • 1 pound butter, softened
  • 1-1/2 cups powdered sugar
  • 1/2 teaspoon salt
  • 2 teaspoons vanilla
  • 5 cups all-purpose flour
  • 1 cup toffee bits (or more if you like lots)

Directions

  1. In a stand mixer combine the butter, sugar, salt, and vanilla. Beat until it's fluffy.
  2. Blend in the flour just until it's blended and the dough holds together.
  3. Add in the toffee bits.
  4. Form into a 12"x3"x2" log. Wrap the log in plastic wrap and chill overnight.
  5. Remove from the refrigerator and slice into 1/4" slices.
  6. Bake at 350 degrees on a greased cookie sheet for about 12 minutes or until the cookies are slightly browned
  7. Cool on a wire rack.
http://www.abrightandbeautifullife.com/toffee-shortbread-cookies/

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Chocolate Chip Cookie in a Cup

Chocolate Chip Cookie in a Cup

Have you seen these 1 minute Chocolate Chip Cookie in a Cup recipes on the internet?

To tell the truth, I’ve been reluctant to try it because I thought it would be gooey in the center and I don’t like gooey things.  And I love chocolate chip cookies so I thought if I want a chocolate chip cookie I’m just going to make chocolate chip cookies.  But making cookies takes a good chunk of time and the idea of the mug cookie popped into my thoughts the other day so I decided to just give it a try and if I didn’t like it I wouldn’t ever need to make it again.

Chocolate Chip Cookie in a Cup

It actually took less than 1 minute to cook in the microwave – 55 seconds, actually.  As you can see in the above picture the texture is soft and cakey, but not gooey at all.

Chocolate Chip Cookie in a Cup

I let it cool completely and then topped it with a small scoop of vanilla ice cream.  For those of you that like warm cookies and melted ice cream you could scoop on the ice cream before your cookie cools.

Chocolate Chip Cookie in a Cup

Even down towards the bottom of the mug cookie it was completely cooked through.  I really liked the fact that I didn’t have a whole batch of cookies begging to be eaten and this amount satisfied my chocolate chip cookie craving.  It was a perfect, quick one person dessert.

Chocolate Chip Cookie in a Cup

Chocolate Chip Cookie in a Cup

Ingredients

  • 1 tablespoon butter
  • 1 tablespoon white sugar
  • 1 tablespoon brown sugar, firmly packed
  • 3 drops vanilla extract
  • a small pinch of kosher salt
  • 1 egg yolk
  • a scant 1/4 cup all-purpose flour
  • 1 tablespoon mini chocolate chips (or 2 tablespoons regular chocolate chips)

Directions

  1. Melt the butter in the microwave. The butter should just be melted, not boiling.
  2. Add the sugars, vanilla, and salt. Stir to combine.
  3. Add the egg yolk and stir to combine.
  4. Add in the flour and stir to mix well.
  5. Add in the chocolate chips and give it a final stir. Now your mixture will look like cookie dough.
  6. Cook it in the microwave 40-60 seconds. Start checking for doneness at 40 seconds. Mine took 55 seconds. Do not cook past one minute.
  7. Enjoy!

Notes

I mixed my cookie dough in a 2-cup measuring cup then put it in a cup for baking. I think the whole idea of a mug cookie is to mix it and bake it in the same cup. But I wasn't sure which size cup to use. Since the dough amount is fairly small a regular mug will be too big - I used a tea cup that holds about 3/4 cup liquid and it filled the cup about half way.

http://www.abrightandbeautifullife.com/chocolate-chip-cookie-in-a-cup/

Recipe source: No. 2 Pencil

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Chocolate Topped Peanut Butter Cookies

 

Chocolate Topped Peanut Butter Cookies

Hello Friends. I’ve been in a cookie baking mood lately.

You know how some cookies are really fun to make and then it’s such a nice surprise when they taste just as delicious as they look? Well, this is that cookie.

I love the combination of chocolate and peanut butter and decided to make some Chocolate Topped Peanut Butter Cookies that were inspired by these cookies from Betty Crocker, which are similar to the peanut butter cookie with a hershey kiss on top that you’ve probably all seen. I used my basic peanut butter cookie recipe and instead of topping with a chocolate candy I just melted chocolate chips because I didn’t plan ahead and buy candies. But the melted chips worked great and I actually like the look better, and with some sprinkles they look fun and festive for any occasion. And one other thing I liked about using chocolate chips is that the cookies weren’t overly chocolatey – just the right balance.

This recipe makes about 10 dozen cookies so right after the chocolate was completely cooled and set up I bagged them up and they’re ready for sharing with friends and neighbors. These cookies are so cute and they received so many comments on how cute they are so the next time you need to make cookies for a party or to share give these little cuties a try.

Chocolate Topped Peanut Butter Cookies

Chocolate Topped Peanut Butter Cookies

Yield: about 10 dozen cookies

Chocolate Topped Peanut Butter Cookies

Ingredients

  • 1 cup butter, softened
  • 1 cup sugar
  • 1 cup brown sugar
  • 1 cup creamy peanut butter
  • 2 eggs
  • 2 teaspoons vanilla
  • 1/2 teaspoon salt
  • 2 teaspoons baking soda
  • 3 cups all-purpose flour
  • 1/3 cup sugar (for rolling the dough in)
  • 2 cups milk chocolate chips

Directions

  1. In a medium size bowl, mix together the salt, baking soda, and flour. Set aside.
  2. Place the chocolate chips in a bowl and melt them in the microwave, 1 minute at a time, until they are completely melted. Then set the microwave on the keep-warm setting, if yours has one (otherwise, use the lowest power setting), to keep the chips melted for use after the cookies bake.
  3. In the bowl of a stand mixer, beat the butter until it's creamy.
  4. Add the sugar and brown sugar and beat until the sugars and butter are well mixed, about 3 minutes.
  5. Add the peanut butter and vanilla. Beat until smooth.
  6. Add in the eggs, one at a time and mix each one in well.
  7. Slowly add the dry ingredients and mix just until well combined.
  8. Roll the dough into 1-inch balls, then roll the balls in the sugar. Place evenly on a baking sheet.
  9. Bake for 8 minutes, or until the cookies are just beginning to brown lightly.
  10. Immediately after removing the cookies from the oven, while they are still on the baking sheet, lightly press the top of each cookie down with the back of a spoon.
  11. Using a spoon, drizzle a small amount of melted chocolate onto the center of each cookie and spread it around.
  12. Top with sprinkles, if desired.
  13. Remove the cookies to a cooling rack to completely cool.
http://www.abrightandbeautifullife.com/chocolate-peanut-butter-cookies/

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20 Delicious Apple Recipes

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Gingerbread Cookies

Christmas Baking Series Part 4

There are only a few recipes that make it onto my Christmas baking tradition list and these Gingerbread Cookies were the very first.  I’ve been baking them every Christmas season for as long as I can remember.  I love this particular recipe because the cookies are soft and chewy.  The frosting and cinnamon candies are my own addition and they compliment the cookie perfectly.

Gingerbread Cookies

I have them all packaged up and ready to gift to friends and neighbors.  Do you see those lovely pieces of red candy in the bags with the cookies?  They’re a very delicious cinnamon hard candy that I made for the first time this year.  You can click here to get Kim’s recipe.

Gingerbread Cookies

Gingerbread Cookies

Ingredients

    For the Cookies:
  • 1 cup packed brown sugar
  • 1/3 cup shortening
  • 1-1/2 cups molasses {I use mild}
  • 2/3 cup cold water
  • 7 cups all-purpose flour
  • 2 teaspoons baking soda
  • 2 teaspoons ground ginger
  • 1 teaspoon salt
  • 1 teaspoon ground allspice
  • 1 teaspoon ground cloves
  • 1 teaspoon ground cinnamon
  • For the Butter Cream Frosting:
  • 6 tablespoons butter, softened
  • 4-3-4 cups powdered sugar
  • 1/4 {plus a little bit more as needed} heavy whipping cream
  • 1-1/2 teaspoons vanilla
  • For Decoration:
  • cinnamon candies like Red Hots or the kind in the baking section of the grocery store

Directions

    For the Cookies:
  1. Mix the brown sugar, shortening, molasses, and water.
  2. Stir in the remaining ingredients.
  3. Cover and refrigerate at least 2 hours.
  4. Heat the oven to 350 degrees.
  5. Roll the dough 1/4 inch thick on a floured board. Cut with floured gingerbread cutter {or other favorite shaped cutter}.
  6. Place about 2 inches apart on a lightly greased cookie sheet.
  7. Bake until no indentation remains when touched ~ about 10-12 minutes; cool.
  8. For the Frosting:
  9. Cream the butter; gradually add the powdered sugar 1 cup at a time alternating with some of the cream until the frosting is blended well.
  10. Add the vanilla and blend well.
  11. Add a bit more cream, if necessary, to make the frosting of spreading consistency.
  12. For Decorating:
  13. Frost the cookies and add cinnamon candies as buttons. {On my large cookies I use three candies and on my small cookies I use two candies.}
http://www.abrightandbeautifullife.com/gingerbread-cookies/

I sure hope you’re having a wonderful Christmas season spending time with
the friends and family you love so much.
Thank you for being a part of my Christmas this year.

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Rich and Buttery Shortbread

Christmas Baking Series Part 2

This Rich and Buttery Shortbread is one of our Christmas baking traditions.  We’ve been making it since our children were around eight or nine years old {they are now in their twenties} and the reason we were drawn to this recipe is because they could mix up with their hands.

Rich and Buttery Shortbread

That’s right.

Just dump everything in a bowl and let them mix and squish away until the ingredients are all mixed into a nice cookie dough, and then let them press it into the pie dish.  {It can also be mixed in a stand mixer, using the low speed so it doesn’t get over-mixed.}

Shortbread is a very simple yet delicious cookie that can be eaten casually at home or served at dinner parties, and it’s nice enough for gifting to friends and neighbors.  Our favorite way of eating it is alongside a cup of hot chocolate ~ it would be delicious with your favorite hot beverage.

Shortbread-2

Shortbread

Yield: 2 8-inch pie dishes, 16 pieces of shortbread

Shortbread

Ingredients

  • 2 cups all-purpose flour
  • 1 cup butter, softened
  • 3/4 cup confectioners' sugar
  • 1-1/2 teaspoons vanilla extract

Directions

  1. Preheat the oven to 350 degrees.
  2. In a medium-size bowl, mix all the ingredients with your fingers until the dough is smooth and holds together.
  3. Divide the dough in half. Press each half into an ungreased 8-inch round pie dish {or cake pan}. Be sure to spread the dough evenly and smooth out the top.
  4. Using the tines of a fork, make a decorative border around the edges.
  5. Then use a sharp knife to cut the shortbread into eight wedges.
  6. Bake for 20 minutes, or until the edges begin to lightly brown.
  7. Remove the shortbread from the oven and immediately recut the eight wedges with the sharp knife.
  8. Cool in the pan for 30 minutes, then transfer to a wire rack to cool thoroughly.
http://www.abrightandbeautifullife.com/rich-and-buttery-shortbread/

 This is what it looks like prior to baking after using a the tines of a fork around the edge,
poking the holes with a fork, and scoring it into pieces.

Shortbread-KidsStepsTake a look at what my friends are sharing today for our Christmas Baking Series:

Leilani at Keeping Up With Mrs. Smith :: Chocolate Crinkles
Jeanie at Create and Babble :: Pecan Tassies
Kim at Simply Domestic :: Cinnamon Candy

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Date Filled Cookies

Christmas Baking Series Part 1

There used to be a department store in downtown Salt Lake City and in that store was a bakery that made and sold the most delicious date filled cookies.  My husband and I used to drive there just to buy some.  We would buy two date filled and two pumpkin chocolate chip {which were super delicious, too}.  Looking back on it it seems so funny to me that we would drive 20 miles, pay to park in a parking garage, wander through the store to get to the bakery, and then only buy four cookies.

IMG_8956

Flash forward several years.

I found out that my mom had a recipe for date filled cookies.  So I made them one year and they are just as delicious as the ones we loved from that department store.  They aren’t as big with as much filling {I guess I could always use a larger cookie cutter} but I still love them.  So does my hubby.  And my mom.  And my dad.  In fact, last year before my parents came to our house for Christmas my mom asked if I wanted her to bake anything to bring. {My mom is a good cook.}  I told her I was wanting some of her date filled cookies so she baked up a batch and brought them along with a lot of other yummy treats that she made.  I was thrilled.

For some reason I only make them at Christmas time.  So it’s only natural that when my blogging friends and I decided to do a Christmas Baking Series this is the first recipe that came to mind.  I hope you like them as well as I do.

After the dough is rolled out, cut, and placed on a cookie sheet,
spoon about one tablespoon of the filling onto each cut-out circle.

Date Filled Cookies-2

Then roll out more dough and cut and place a cut-out on top of each cookie and slightly flatten them.
Don’t seal the edges ~ just bake them with the cookie laying on top.

Date Filled Cookies-3

Date Filled Cookies

Yield: about 26 cookies

Date Filled Cookies

Ingredients

    For the Cookie Dough:
  • 1 cup sugar
  • 1/2 cup shortening {I use butter-flavored}
  • 1 egg
  • 1/2 cup milk
  • 1 teaspoon vanilla
  • 3-1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • For the Filling:
  • 1 cup dates (chopped)
  • 1/2 cup sugar
  • 1/2 cup water
  • 2 tablespoons cornstarch
  • 1 tablespoon lemon juice

Directions

    For the Cookie Dough:
  1. Combine the sugar and shortening. Mix well.
  2. Add the egg, milk, and vanilla. Mix well.
  3. Add the baking soda, salt, and flour. Mix until combined.
  4. Chill.
  5. For the Filling:
  6. Combine all of the ingredients in a small sauce pan and cook until thickened.
  7. To Make the Cookies:
  8. Roll out the dough thinly ~ about 1/16 - 1/8 inch thick.
  9. Cut out the dough using a round cookie cutter and place them on a Silpat or parchment lined cookie sheet, or a cookie sheet sprayed with cooking spray.
  10. Place one tablespoon of the filling on the center of each cookie dough cut-out. {See above photo.}
  11. Roll out more dough and cut it out the same way and place one over the filling of each cookie. {See above photo.}
  12. Slightly press down each cookie.
  13. Bake at 375 degrees for 10-12 minutes or until they just start to turn golden on the edges.

Notes

I think they're best eaten at room temperature.

http://www.abrightandbeautifullife.com/date-filled-cookies/

IMG_8959-001

A few of my friends are sharing their Christmas baking favorites on their blogs today, too.
Take a look:

Kim at Simply Domestic :: Caramel Popcorn
Jeanie at Create and Babble :: Marshmallow Fudge Brownies
Leilani at Keeping Up With Mrs. Smith :: Peppermint Shortbread Pinwheels
Maureen at Red Cottage Chronicles :: Cherry Chews

This recipe was featured on:
A Pinch of Joy

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No Grain No Sugar Chocolate Chip Cookies

Paleo Chocolate Chip Cookies

Cutting out refined sugar and flour has its benefits, but I have to admit, sometimes I just want a chocolate chip cookie.  I gave this cookie recipe a try last weekend and was so pleasantly surprised.  I guess I was kind of expecting it to be hard and flavorless ~ kind of like cardboard ~ but what it turned out to be was a slightly coconut flavored-shortbread textured-chocolate chip sprinkled cookie.  It satisfied my taste buds and since they are small and fairly nutritious I didn’t feel guilty about eating three!  Try them and leave me a comment.  I would love to know if you like them, too.

 

No Grain No Sugar Chocolate Chip Cookies

No Grain No Sugar Chocolate Chip Cookies

Ingredients

  • 2 cups almond meal or almond flour
  • 1/4 cup coconut oil, softened (or butter)
  • 3 tablespoons pure maple syrup
  • 1/4 teaspoon sea salt
  • 1/2 teaspoon baking soda
  • 2 teaspoons vanilla extract
  • 1/4 - 1/2 cup dark chocolate chips

Directions

  1. Preheat oven to 350 degrees.
  2. In a medium bowl, whisk together the almond meal, salt, and baking soda then add the coconut oil (or butter), maple syrup, and vanilla extract. Mix well.
  3. Fold in the chocolate chips, then drop the batter by rounded tablespoons onto a baking sheet lined with Silpat or parchment paper. Slightly flatten the cookies before baking.
  4. Bake at 350 degrees for 8-9 minutes, until the edges are golden brown.
  5. Allow to cool slightly on the pan then remove to a cooling rack.
http://www.abrightandbeautifullife.com/paleo-chocolate-chip-cookies/

Recipe source: Detoxinista

This recipe was featured on:
The NY Melrose Family
Style Motivation

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