Monthly Archives: February 2014

Nutella Swirl Cookies


Happy Valentine’s Day, friends!

As if there wasn’t going to be enough sweets thrown at you today, I’m adding these Nutella Swirl Cookies to the mix. (Sorry I’m not sorry.)

I’d been dying to figure out some type of Nutella cookie because, well, Nutella makes my heart go pitter-patter (and not just from the sugar rush). Chocolately hazelnut goodness, YUM.

In the process of brainstorming ways to incorporate Nutella into cookies (tough business, right?), I remembered this recipe on Pinterest for cinnamon roll cookies (which sound pretty darn AH-mazing themselves). I took the concept and, literally, rolled with it to make these Nutella Swirl Cookies.

(Sorry) (for) (the) (excessive) (parentheses).

Enjoy! Nom nom nom…


Nutella Swirl Cookies; Recipe or Not

  • 1/2 c. (1 stick) of unsalted butter, at room temperature
  • 1 c. sugar
  • 1 t. vanilla extract
  • 1 egg
  • 1/2 t. baking soda
  • 1/4 t. salt
  • 1 3/4 c. all-purpose flour
  • 1/2 – 2/3 c. Nutella

The Prep Part One: Preheat oven to 350°. Cream together the butter and sugar in mixing bowl until thoroughly combined, this may take a few minutes. Add in the vanilla extract and egg, stir until combined. In a separate bowl, combine the baking soda, salt, and flour. Add the dry ingredients into the wet ingredients until completely combined. If the dough is a little dry, you can add splashes of milk until the dough sticks together. Form a flattened disc (this makes it easier to roll out later) and cover with plastic wrap. Store it in the fridge for an hour or the freezer for 15 minutes.

The Prep Part Two: Once the dough is chilled, set it out on a well-floured flat surface. Begin rolling the dough out in a rectangle shape as best you can until it’s approximately 1/4 – 1/3 inch thick. Trim the edges with a pizza cutter or knife to get clean edges (see picture below). Gently spread Nutella all over the surface with an offset spatula (see picture below). As the dough warms up, it’s more likely to tear as you spread the Nutella so be careful! Once the surface is covered, start at one edge and roll the dough onto itself. Continue rolling until it forms a log, then cut it into half-inch thick slices (see second picture below). Repeat until all of the dough has been rolled up. Cover a baking sheet with parchment paper and place the cookies on flat-side down. Bake for 14-15 minutes. Enjoy!




Healthy Homemade Granola


Becoming an adult is tough. They don’t tell you this. You slowly learn to accept that you no longer get a summer break, your fridge doesn’t fill itself, and you learn the value of flossing every day to avoid those bills for fillings. (True story, my husband hates getting dental bills in the mail).

After being out of college for a few years now (crazy how time flies), I feel like I’ve pretty much come to accept being an adult. Reluctantly, if I’m being honest. But there is just one thing that I cannot seem to let go of – the hope of a snow day. Anybody with me on this?

When those weathermen start talking chances of snow, I’m like SNOW DAY! SNOW DAY! SNOW DAY! Yea, I STILL hope and pray that miraculously we’ll get tons of snow and everything will be canceled and I can stay in my PJ’s all day.

This has never worked out for me, of course. But I still hope.

On a completely unrelated note: YUMMY GRANOLA!! (Sorry folks, I have no segue for the troubles of growing up and granola).


I’ve tinkered around with recipes trying to find the perfect one and I landed on this one.  I dubbed it “healthy” granola because we are using a natural sweetener (honey) and coconut oil, which has many health benefits. I make large batches of granola because I fill up that glass container in the background and it lasts us several weeks. This recipe is easily cut in half for a not-so-ginormous batch of granola.

Healthy Homemade Granola

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8 c. rolled oats
2 c. roughly chopped nuts (almonds, walnuts, pecans, hazelnuts, use your favorite)
3/4 c. quinoa, optional
1/2 c. honey
1/2 c. unrefined coconut oil* , melted to liquid state (my label read: expeller pressed virgin coconut oil)
1/2 t. vanilla extract
pinch of salt

Preheat oven to 300°. Combine the oats, chopped nuts, and quinoa, if using, in a large bowl. Combine the coconut oil and honey in a small bowl or liquid measuring cup. Microwave it just briefly to ensure the liquid is nice and runny. Stir the vanilla extract and salt into the liquid mixture. Pour the liquid over the dry ingredients and stir until all the oats have been coated with liquid. Cover two baking sheets (one if you are making half the recipe) with parchment paper and bake for 40-50 minutes. Let it cool completely and then crumble it into chunks with your hands. Serve with yogurt, as a cereal, with fruit, we’ve even put it on top of pancakes!

*Unrefined coconut oil means that there is still coconut flavor in the oil. I love this in my granola and with the honey? YUM. If you’re not a fan of the coconut taste, you can use refined coconut oil which will not taste like coconut. If you use this, I recommend maybe adding a little extra honey or vanilla extract to make up for the flavor.