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. 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.
  4. In microwave safe dish place chocolate chips and coconut oil. Heat in 30 second increments at 50% power, stirring until smooth.
  5. 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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Caramel Cupcakes

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This weekend a group of my daughter’s friends gathered items (in lieu of a baby shower for our new addition that is due in November.  My daughter decided she didn’t need anything for the baby since this is #3) and wanted to put together 20 Love Bags.  These bags will be given to foster children who are removed from homes for various reasons and arrive with only the clothes on their backs.  

Items were removed from sacks, laid out on the kitchen island and we began walking around filling the bags with toothpaste, a toothbrush, baby wipes, a blanket, Kleenex, coloring book, crayons, a photo album and a storybook.   We saw the truth of how something bigger than ourselves had become a reality.   It is the hope that these bags will not only be a comfort to the children but also the families that are taking in these little ones.

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After we had completed our project we talked, laughed, shared and, of course, ate.  One of the items I served was a Caramel Cupcake.  I was a bit challenged because I wanted to make sure my daughter, who needs to avoid eggs, could enjoy them.  The solution was found by substituting the egg with milk (I used almond/coconut milk) and apple cider vinegar.  We also had Monster Cookies, Almond Joy Bites and Pumpkin Chocolate Chip Cookies.

Caramel Cupcakes
A caramel cupcake with caramel frosting.
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Ingredients
  1. 1 Tbsp apple cider vinegar
  2. 1 ½ cup almond milk, unsweetened or (your choice of milk)
  3. 2 cups white spelt flour, (or your choice of flour)
  4. 3/4 cup white sugar
  5. 2 tsp baking powder
  6. ½ tsp baking soda
  7. ½ tsp salt
  8. ½ cup coconut oil, melted and cooled
  9. Caramel Liquid Stevia - 6 to 8 drops
  10. Caramel Frosting
  11. 1/2 cup butter, softened
  12. 3-4 cups Powdered Sugar
  13. 1/3 cup almond milk (or milk of your choice)
  14. 8 Kraft Caramels, unwrapped
  15. Caramel Liquid Stevia, 6 drops
Instructions
  1. CAKE
  2. Preheat oven to 350 degrees.
  3. Line two-12-cup muffin pans with muffin cups. Spray lightly with a coconut oil.
  4. Combine the 1 1/2 cup almond milk and vinegar into a 2-cup measuring cup and whisk together. Let sit 5 minutes until curdled (little bubbles will appear on top).
  5. Add stevia in liquid mixture.
  6. In large bowl whisk together the flour, sugar, baking powder, baking soda and salt.
  7. In a separate bowl whisk together the almond milk mixture, oil and stevia.
  8. Pour the wet ingredients into the dry mixture and mix well.
  9. Fill the cupcake liners about 1/2 full. (Do not overfill)
  10. Lightly bang pan against counter to even out batter.
  11. Bake in the preheated oven until a toothpick inserted in the middle comes back clean, approximately 15-20 minutes.
  12. Cool in pan on a cooling rack.
  13. Make frosting below.
  14. When cool – Top with frosting and sprinkles, caramels and chocolate.
  15. Caramel Frosting
  16. Place caramels in microwave-safe dish with milk. Heat in 20 second increments, stopping to stir until well combined. Add in liquid stevia
  17. Place butter in the mixer and whip until smooth.
  18. Add in 2 cups of powdered sugar.
  19. Add in caramel milk mixture.
  20. Continue to add sugar until frosting is the consistency you desire.
Deliciously Inspired http://www.deliciouslyinspired.com/
We hear about so much bad in the world but there are many who are doing what they can to spread kindness to our hurting world.  We live in a world that strives to have our focus remain on the yucky instead of the good. I have been blessed lately by seeing the generation of my daughter stand up and create good – and I am encouraged.  “Do not let kindness and truth leave you.  Bind them around your neck and write them on the table of your heart.”  Proverbs 3:3

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Frosting Done

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Ready to Decorate

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Here are my favorite items for making cupcakes.  

Kitchen Aid Mixer – I would consider going into debt if this kitchen tool broke but I’ve had mine for over 25 years and it’s still going strong.

Rachel Ray Cupcake Pans – I recently replaced my worn-out pans with these and enjoy how easily they clean up.  PS – They are on sale.

Cooling Racks – It is important to cool your cupcakes down before frosting – a cooling rack helps speed the process.  Tip:  I often bake my cupcakes the day before I decorate.  After they have cooled, i place in my cupcake storage containers and refrigerate.

Cupcake Storage Containers – These are my favorite holders because the tray can accommodate 12 regular size cupcakes or 24 miniature cupcakes or be removed entirely to hold a batch of cookies.  They also stack on top of one another.

Disposable Frosting Bags – These are worth the money – cuts down on clean-up.

Frosting Decorating Tips – I am not an expert on decorating but these large tips make my cupcakes better than my skill level.

Large Tip Decorating Coupler – This is made up of two piece – one will go inside the bag and the other will hold your tip onto the outside of bag and connect everything together.

Go to the Thrift Store and buy a cylinder vase or use a large drinking glass.  Place bag in vase/glass, fold the edge over vase/glass.  This makes getting the frosting into the bag much easier.

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***Deliciously Inspired utilizes affiliate links to help with the cost of the site.

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Almond Flour Gluten Free Cookies

Chocolate Chip Cookies are almost as American as apple pie but I wondered could I use the knowledge I’ve been gleaning about healthier ingredients and put something together that would meet the need for a treat.  Could I find something that would once again bring that homey smell into my house?  Was there a cookie that could be made without processed sugar so that even though a treat was being enjoyed, there was not a spike to blood sugar?  

Almond Flour Choc Chip Cookie

The answer to those questions is YES! YES! YES!  

Almond Flour Chocolate Chip Cookies
Yields 23
A cookie with no processed sugar or wheat flour.
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Prep Time
15 min
Cook Time
11 min
Prep Time
15 min
Cook Time
11 min
Ingredients
  1. 3 cups almond flour
  2. 1 tsp baking soda, gluten free
  3. 1/4 tsp pink Himalayan salt
  4. 1/4 cup organic coconut oil, melted
  5. 1/4 cup Wax Orchards Fruit Sweet or pure maple syrup
  6. 1 1/2 Tbsp of organic almond butter
  7. 3 drops of SweetLeaf English Toffee liquid stevia, optional
  8. 1 large egg
  9. 2 large egg whites
  10. 1 tsp pure vanilla extract
  11. 1/2 cup semi-sweet (or dark) chocolate chips and a few extra for top of cookies
  12. Coconut sugar, if desired
Instructions
  1. Preheat oven to 375 degrees
  2. Line two baking sheets with parchment paper. Set aside
  3. Combine almond flour, baking soda, and salt in a medium bowl; mix well. Set aside.
  4. Beat oil, fruit sweet/maple syrup in a large bowl for about 3 minutes. Add almond butter and optional stevia. Mix for another minute until well blended.
  5. Add egg, egg whites and extract; beat for 2 minutes.
  6. Add dry mixture into wet mixture. Mix until well blended.
  7. Add in chocolate chips by either blending into batter to break down chocolate or stir in chocolate chips to keep chocolate in large pieces.
  8. Drop by teaspoons or by using a cookie scoop onto parchment paper about 2 inches apart.
  9. Sprinkle with coconut sugar, if desired and flatten with fork
  10. 2 chocolate chips can be placed flat sides together as a decoration on top of each cookie.
  11. Bake for 11-13 minutes or until light golden brown.
  12. Move to cooling rack.
  13. Can be stored in freezer.
Adapted from 21 Day Fix - Fixate
Adapted from 21 Day Fix - Fixate
Deliciously Inspired http://www.deliciouslyinspired.com/
Fruit Sweet is made from 3 fruits – pineapple, peaches and pears.  It is cooked down until it is a honey type consistency.  I have used this product for close to 20 years and love it.   You can order at Wax Orchards

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I hope you enjoy this recipe as much as we did.

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