Noah’s Kindness Eggless Cookies – Decorator Kits

I decided to take the Noah’s Kindness Cookie Recipe and play.. I wanted to know the following:  1)  Could I substitute an egg replacement made from ground flax seed so my daughter Tamara (the workout mama) could enjoy them; 2) Would they bake well if they were shaped in balls 3)  Decorate with a cloud of buttercream frosting and different colors of sanding sugar mixed together to create the rainbow effect; 4) Create cookie decorating kits for my grandchildren

Please click here to learn about the special baby these cookies were created in honor of and access the recipe HERE

  1.  Yes – Tamara thought they were good using the 3 Tbsp of water to 1 Tbsp of ground flax seed.  Mix well and let sit for 5 minutes before adding into recipe where it calls for 1 egg.  Keep in mind that the flax seed will create a sprinkling of color in the dough.

2).  They did bake up well in the rounds and were faster than creating the log shape in the original recipe.  Bake for 3-4 minutes longer.

3).  This worked well.  Buttercream Recipe – 1/2 cup of softened butter, 2 1/2 cups of powered sugar, 1 tsp of vanilla and a Tbsp or two of milk, your choice.  Blend until desired consistency (too thin – add more sugar; too thick – add a little more milk).  I use almond milk.  I placed my frosting into a pastry bag with decorative tip.

4).  The Cookie Kits – I was happy how these turned out.  Using a plastic bowl with a lid, I placed 12 cookies in each (because you want to make sure each child is getting the same number), a small container of rainbow sprinkles with a lid (I put the combination of sugars together which works better than 7 different containers of sugar to deal with), and a small container of white yogurt chips with a lid.  I had a plastic portable file cabinet that used to hold my craft paper and I almost threw it away.  I’m so glad I didn’t – the bowls and frosting fit perfectly and I will use it to take over future projects for my grandchildren.  I took two cookie sheets lined with parchment paper with me so that they each had a workstation on the table to catch the majority of sprinkles.

I find that baking the cookies ahead of time works well with young children’s attention span.  I was so proud of  them both – they didn’t eat any of the frosting or sprinkles while they were decorating which was a first.

I can see these cookie kits being used for holidays, birthday parties, delivering a meal and if you are having little people over to your house as a project for them to do so they can contribute.  How cute to let them finish up the dessert to be served at a family or friend dinner.  I am already dreaming up something fun we can do with these cookies for Thanksgiving.

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Noah’s Kindness Cookies

Today I am dedicating a cookie recipe to a special sweet baby that God sent for 12 days before needing him back home.  His name is Noah Haskovec and God gave him to parents (Angie and Jarrett) that bravely chose to take their heartbreak and create a tool to encourage others to live out kindness in remembrance of their son.   I am blessed to work with Noah’s mommy and for the second year one of my kindness projects is to feed her at work for the month of October.

What is so great about Noah’s Kindness Project is its simplicity.  You can either plug into a few of the service projects that are listed on the site or you can think of your own.  It can be done on your time schedule (and doesn’t necessarily have to be done in October because goodness knows we can use kindness throughout the year.)  Here is the link to learn more about the program.  Please consider spreading your own unique brand of kindness.  You have been given gifts and talents that can help others.

I like this cookie because it isn’t too sweet and works well with a spelt or gluten free flour so my husband who is wheat sensitive can eat them.  The cookie is very tender and decorated with blue and white sprinkles to resemble the sky and clouds with a little rainbow colored edible glitter.

Noah's Kindness Cookies
Serves 30
A tender almond flavored cookie, dipped in chocolate and decorated with sprinkles
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Prep Time
5 min
Prep Time
5 min
Ingredients
  1. 2/3 cup sugar
  2. 1 cup butter
  3. 1 egg
  4. 1 tsp almond extract
  5. 3 cups of flour (note - spoon into measuring cup and level off)
  6. 1/2 tsp salt
  7. 1 cup of semisweet chocolate chips
  8. 1 tsp of coconut oil
  9. Sprinkles or chopped almonds
Instructions
  1. Preheat oven to 375 degrees. Prepare cookie sheets by lining with parchment paper.
  2. In large mixing bowl, combine sugar, butter, egg and almond extract. Beat until light and fluffy.
  3. Mix in dry ingredients.
  4. Shape into 1 Tbsp balls and then roll into 2 inch log. Place on prepared cookie sheet. Repeat with the rest of the dough placing 2 inches apart. Bake for 9-12 minutes or until set. Cool completely.
  5. In microwave safe dish place chocolate chips and coconut oil. Heat in 30 second increments at 50% power, stirring until smooth.
  6. Dip one end of each log into melted chips, then sprinkle dipped ends with sprinkles or almonds. Place in refrigerator to help set the chocolate before storing.
Adapted from Cookies! A Cookie Lovers Collection
Adapted from Cookies! A Cookie Lovers Collection
Deliciously Inspired http://www.deliciouslyinspired.com/
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Easy Birthday Get Together

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Today we gathered to celebrate the fall birthdays in our family. With a little planning, we were able to go to church and get back in time for everyone to have chili and of course, cake and ice cream for dessert.  It was our first family celebration together in our new house.  We all headed out to the backyard to eat.  I had saved a rug so we could lay it down for the children (and grandma).  The weather was beautiful and Maisie explored geckos and flowers with Aunt Rhiannon, Uncle Evan taught Caden how to use the bubble gun, and laughter and gentle conversation were lovely background noise – all moments I cherish.  Let me talk about the fun an inexpensive bubble gun can create with small children and keep the adults hands bubble liquid free.  Here is one similar to what we have.   The food was simple – the people were precious and the time together was priceless.

Here is how it all came about.  The weekend before I combined the the ingredients for Pumpkin Turkey Chili.  I made 2 batches and froze each batch in a ziplock bag which was placed in a bowl and frozen.  I did this so it can be placed in my Instant Pot.  However, it could be cooked on top of the stove after it was thawed.  This saved me a lot of time.  On Saturday, I set out on the counter for a few hours to thaw and then placed in refrigerator.  In the morning I placed both ziplock bags in the Instant Pot and placed on Saute for 5 minutes.  This will heat up any of the contents that may be still be frozen.  I then locked the lid down and placed on Manual for 11 minutes.  Then I headed off to church.  When I got home I opened the lid and it was perfect.  I put the lid back on and kept on warm until we were ready to eat at 11:30 a.m.  On our kitchen island were all kind of toppings:  cheddar cheese, diced green onions, diced cilantro, sour cream, guacamole, salsa and chips.

While I was putting the chili together for the freezer the week before, I also made up a Banana Cake.  It was cooled on the counter, covered with foil and placed in the freezer.  Last night I took it out and placed on the counter to thaw.  This morning before church I made up the vanilla buttercream frosting, made up the birthday banner from Lemonade Moments 

By the time I got home from church, I diced the onions and cilantro and got all the fixings ready to go.  The plastic bowls and spoons were put out and we were ready to enjoy each other’s company rather than being in the kitchen.

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