Heavenly Homemakers

Encouraging women in homemaking, healthy eating and parenting

Simple Strawberry Fluff (Real Food Ingredients!)

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I don’t mean to be a lazy cook. Truly I don’t. In fact, I really love making wonderful food as a way to bless people. Can I help it that this Simple Strawberry Fluff is super easy to make? No. I cannot help it. There’s nothing I can do to make it difficult. It’s simply, well, simple.

I’m sure you’re dying to know how this Simple Strawberry Fluff came into being.

I had decided to make these Strawberry Cheesecake Parfaits for 20 people at our local mission. (We take turns with one other family to make a meal to serve there once each month.) I planned to make The Best Grilled Chicken, my friend was providing a salad and veggie, so the Strawberry Parfaits would round off the meal to perfection.

However, I began to get low on time, my kids weren’t home to help (how dare they go off to church camp and leave me to do all the cooking), so I began to brainstorm ways to cut down my prep time. This is no easy feat when I already do everything possible to keep my meals simple.

But…aha! It occurred to me that instead of building individual parfait cups, I could make one big bowl with strawberries and cheesecake parfait filling and stir it together into a salad. It was then that I realized I would be creating a cross between the Strawberry Cheesecake Parfaits and this Pineapple Fluff.

Would it work? There was only one way to find out. Make it and insist that my husband give it a taste test (life is hard at the Coppinger house).

Matt had no idea where my brain had been storming. He only knew that I put a pretty blue bowl in front of him and handed him a spoon. “Oooh, that’s good!!”

Now that I’ve tried this, I may never go back to making parfaits again. Why would I when making it this way saves a precious eight seconds?

Simple Strawberry Fluff

5.0 from 2 reviews
Simple Strawberry Fluff (Real Food Ingredients!)
 
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Serves: 4-6
Ingredients
  • 8 ounces softened cream cheese
  • 1 cup heavy whipping cream
  • 1 teaspoon vanilla extract
  • 2 Tablespoons lime juice
  • ¼ cup sugar or 3 Tablespoons real maple syrup or liquid stevia to taste
  • 1 pound fresh strawberries, washed and cut into bite-sized pieces
Instructions
  1. Wash and cut strawberries into a large mixing bowl.
  2. In a high-power blender mix cream cheese, whipping cream, vanilla, lime juice, and sweetener of choice until well combined and smooth.
  3. In a bowl, fold strawberries into the whipped mixture.
  4. Chill for at least one hour before serving.

The folks at the mission said lovely things about this salad. (One 12-year old girl at fourths. Her love for the salad made me happy but our sweet conversation gave me even more joy.)

I will now and forevermore go back and forth between these Strawberry Cheesecake Parfaits and this Simple Strawberry Fluff. They are both incredibly delicious, and they are both super easy to make.

Pack this fun salad/dessert into a jar to take in your lunch box and you’ve got one more to-go option!

Great lunch box additions to your Simple Strawberry Fluff

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Easy No-Bake Chocolate Peanut Butter Oatmeal Bars (Low Sugar!)

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I originally created these Easy No-Bake Chocolate Peanut Butter Oatmeal Bars as a fun option for all of us to include in a lunch box. How was I to know they would also be great to eat for breakfast?

Some things simply can’t be helped. Before I knew what was happening, I had my morning coffee in one hand and a plate with one of these bars in the other. I was in my recliner before I realized, “How did I get here? Who gave this to me? What am I supposed to do with this thing? Eat it? For breakfast?”

There was nothing I could do.

I had made them the night before and slid them into the fridge. I spotted them when I reached in for the half-n-half to embellish my coffee to perfection. I saw the bars. Oats, peanut butter, uh…chocolate. Yes, it did sound a lot like breakfast.

When in need, a person can justify just about anything, am I right?

Well, you look at those and tell me you could resist choosing to eat one with your morning coffee. Especially when trying to make such an important decision BEFORE drinking the said coffee. No one can make good decisions before drinking the coffee.

Though I decided rather quickly that eating these with my morning coffee was actually a brilliant idea. So apparently I can make good decisions before coffee when there is chocolate involved.

I have now made the decision for you. Go ahead. Eat these for breakfast with your coffee. It’s a perfect way to start the day.

Easy No-Bake Chocolate Peanut Butter Oatmeal Bars

5.0 from 1 reviews
Easy No-Bake Chocolate Peanut Butter Oatmeal Bars (Low Sugar!)
 
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Serves: 18
Ingredients
  • ½ cup butter (1 stick)
  • 2 Tablespoons brown sugar, sucanat, or honey
  • 3 cups whole rolled oats
  • 1 cup dark chocolate chips (semi sweet or milk chocolate is fine too, but will add to the sugar content)
  • ½ cup natural peanut butter
Instructions
  1. In a saucepan, melt butter and brown sugar together until smooth.
  2. Add rolled oats and stir over medium heat for about 30 seconds until oats are toasted in the butter/sugar mixture.
  3. Press half of the oat mixture into a 8x8 inch or 2-quart oblong baking dish.
  4. Set the remaining mixture aside.
  5. In another saucepan, stir the chocolate chips and peanut butter together over medium heat until melted and smooth.
  6. Spread chocolate mixture over the oat mixture in the pan.
  7. Sprinkle remaining oat mixture over the chocolate.
  8. Refrigerate for 2 or more hours.
  9. Cut into bars and serve.

After you eat these for breakfast, consider also packing one for lunch. That is, after all, the original reason I created these. Details, details.

More great additions to your lunch box:

Pssst! Want more recipes like this one that include only five or fewer ingredients? This is for you!

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Super Moist Flourless Brownie Muffins – Perfect for a Lunch Box!

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Would someone please stop me from eating all of these Flourless Brownie Muffins?

Just kidding. I’d actually like to keep eating them.

And also, I can let the kids eat all the Flourless Brownie Muffins they want because there is no reason to hold back on these. Want a brownie for breakfast? Sure! Want three more brownies? Okeedokee. Ran out and need to bake more brownies? Shucks, don’t mind if I do.


It’s been so interesting to me since I posted these Super Moist Flourless Brownie and Super Moist Flourless Peanut Butter Brownie recipes. SO MANY people have had trouble with them turning out dry and crumbly. (This is the opposite of moist – what in the world?! I am baffled.)

I’ve been trying to trouble shoot and solve the mystery of this, because these recipes turn out great for me every single time! Is it my oven? It can’t possibly be that my oven works in these recipes and all other ovens don’t. Is it the temp? The time?

I do believe it’s the time. I shortened the baking time in the instructions, hoping that will make a big difference. I believe the trick to turning out perfect Super Moist Flourless Brownies is to pull them out of the oven when they are slightly underdone. If they bake too long, they will become dry and taste like burned nut butter. Meh.

So during my time of tweaking and trouble shooting, it occurred to me that I should try baking this recipe in muffin cups. Perhaps that would turn out Super Moist Flourless Brownie Muffins, I thought. Maybe if this recipe was baked in muffin cups, we could bake them for less time and avoid drying out our brownies.

Well, as it turned out, once again these Super Moist Flourless Brownie Muffins turned out perfect for me! So perfect, in fact, I had a difficult time staying out of them. “I just want one more. I can quit any time…”

As for baking time on these Super Moist Flourless Brownie Muffins, I’m going to recommend 12-15 minutes. They may look slightly underdone when you pull them out. But this is what will keep them gooey and delicious!

Super Moist Flourless Brownie Muffins

5.0 from 2 reviews
Super Moist Flourless Brownie Muffins - Perfect for a Lunch Box!
 
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Serves: 12
Ingredients
  • 1½ cups (12-ounces) Peanut Butter or Almond Butter
  • ½ cup honey
  • ½ cup unsweetened cocoa powder
  • 2 eggs
  • ½ teaspoon baking soda
Instructions
  1. Stir all ingredients together until well combined.
  2. Scoop batter into 12 paper-lined muffins cups.
  3. Bake in a 350 degree oven for 12-15 minutes. (Remove them from the oven when they are just slightly underdone so they come out moist!)

I felt this recipe was worth sharing in the middle of my Lunch in a Jar series simply because these Super Moist Flourless Brownie Muffins are perfect for your Back to School Lunchbox! They are filling, nourishing, and fun!

Other Lunch Box ideas shared so far in this series:

Great add-ins to your Fruit with Dip Lunch in a Jar

We’ve got 10 super fun Lunch in a Jar ideas to share this month – perfect for your Back to School lunchbox! Subscribe here so you won’t miss a post!

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Oatmeal Cookie Dough (That’s Safe to Eat!)

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Confession: When I was a kid, I used to frequently make a batch of cookie dough just so I could eat the dough. I know I’m not the only one. ‘Fess up. Who’s with me? And who of you is very excited to make this Oatmeal Cookie Dough recipe so you can have a child-hood throw back and enjoy eating balls of cookie dough without guilt?

As you have likely noticed, I never died (not even a little bit) from eating all that cookie dough back in the day, even though the dough was most definitely made with raw eggs. I would say that for the most part, I still don’t fear raw egg consumption, especially if the eggs come from well cared for, free range chickens. Still, I think we’ll all feel just a little bit better about eating cookie dough that we can be assured is free of salmonella.

Or maybe we don’t even care about food safety because we’re all just excited to eat cookie dough.

A few weeks ago, I shared this super easy (5 ingredient!) recipe for Simple Oatmeal Cookies. They come together fast and guess what? They are eggless. No pathogenic bacteria here. (What? I looked up the frightening facts about raw eggs and found big words. Impressive, eh?)

The first time I made these cookies I couldn’t help myself. I grabbed a spoon and took a tiny dip of dough. And then another. Then just one more. It took me back to my childhood days of baking cookies and nibbling dough. I began to feel sheepish until I realized, “Hey. I’m a grown-up now. I can do what I want.” So I took it upon myself to skip the baking step and to make beautiful cookie dough balls – on purpose. After all, why bake cookies when you can just eat cookie dough?

I was therefore behooved to bless you all with this fabulous opportunity to eat cookie dough like a kid. (Yes, more big words. Apparently I’m trying to strike a mature balance between eating cookie dough like a kid and writing about it like an adult.) So I took pictures and turned the idea into a blog post, because friends, I’m here for you. I understand your temptation to eat cookie dough and I do not underestimate the thrill and benefit of tasty childhood memories.

I also put oats in there so we could justify eating this cookie dough for breakfast. It’s as if I thought of everything.

So here we are, same recipe, second verse. Bake them like this if you want actual baked cookies (but why?). Or just make them into cookie dough balls following the easy directions below.

Oatmeal Cookie Dough

Oatmeal Cookie Dough (That's Safe to Eat!)
 
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Author:
Serves: 15-18
Ingredients
  • 1½ cups melted butter
  • ⅓-1/2 cup sugar (raw, white, brown, or sucanat)
  • 1 tablespoons vanilla extract
  • 1½ cups whole rolled oats
  • 3 cups whole wheat flour (I use freshly ground soft white wheat)
Instructions
  1. Cream butter and sugar together in a bowl.
  2. Stir in vanilla.
  3. Mix in flour and oats until well combined.
  4. Scoop Tablespoon-sized balls of dough onto a plate or into a container.
  5. Store in the fridge in an airtight container.

 

Grab a spoon. Eat cookie dough. Be free. This behavior is not at all capricious. (I felt it best to end my “eat cookie dough like a kid” post with a big word so you’d remember I’m actually an adult. Impressive, eh?)

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Simple Strawberry Cheesecake Cups (Low Sugar, 5 Ingredients)

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If you’ve enjoyed the Healthy Chocolate Peanut Butter Cups recipe I shared several months ago, you’ll want to give these new Simple Strawberry Cheesecake Cups a try too!

Our family loves these Strawberry Cheesecake Cups because they are full of nourishing fats, protein, and fruit. I personally like them because they are pink and pretty. C’mon. That’s a good reason to like something, isn’t it?

I learned the hard way that these must stay in the freezer until you’re ready to eat one. The good news is that the weather is finally becoming warmer so a cold treat is welcome! Feel free to skip the muffin cups and put this mixture into popsicle molds to make Strawberry Cheesecake Pops!

Curious why we like high fat, low sugar treats at our house? Read here.

Simple Strawberry Cheesecake Cups

Simple Strawberry Cheesecake Cups (Low Sugar, 5 Ingredients)
 
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Author:
Serves: 12
Ingredients
  • 1 cup fresh or frozen strawberries
  • 8 ounces softened cream cheese
  • ¼ cup softened butter
  • 30 drops liquid stevia or 3 Tablespoons honey
  • ½ teaspoon vanilla extract (optional)
Instructions
  1. Mix all ingredients together in a food processor or high power blender or hand mixer until smooth.
  2. Scoop mixture into silicone muffin molds, candy molds, or popsicle molds.
  3. Freeze for about 2 hours.
  4. Once frozen, remove Cheesecake Cups from molds and place in an air-tight container.
  5. Store in freezer.

Like recipes like this one that are super simple and contain 5 or fewer ingredients? You’ve gotta grab this awesome High Five Recipes eBook! You’ll get 111 recipes that are super simple and only use five or fewer real food ingredients!

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You also might enjoy our 227 Healthy Snacks eBook. So many ideas and recipes, so little time! But hey, at least the recipes will only take a small amount of time to make, so you’re golden!

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Want a Chocolate Peanut Butter Cup that provides great fat and protein like this Strawberry Cheesecake Cups recipe? This one is our favorite!

Heavenly Homemaker's Club Members: Access your homepage and all your fantastic resources here! Not a member yet? Please join us!

Simple Oatmeal Cookies (5-Ingredients!)

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Just when you thought cookie baking couldn’t get any easier, these Simple Oatmeal Cookies came along and rocked your world.


Have you tried making the Simple Butter Cookie recipe I shared a few weeks ago? If so, you’ll realize that these Simple Oatmeal Cookies look a bit familiar.

Here’s the thing about Simple Recipes: They all use similar, simple ingredients. Mix and match a few of the most basic, real food ingredients and you’ve got yourself a vast array of delicious meals and snacks to enjoy. (Download a free Simple Ingredients list here. We love this list!)

Real food cooking truly isn’t difficult! This new cookie recipe I’m sharing with you includes only 5 ingredients. So simple!

Did you get your High Five Recipes eBook yet? 111 Recipes all with 5 or fewer ingredients. It’s a must have!

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Spoiler: All I did to create this cookie recipe was add oats to the Simple Butter Cookies. It’s too easy. And super delicious.

Simple Oatmeal Cookies

Simple Oatmeal Cookies (5-Ingredients!)
 
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Author:
Serves: 15-18
Ingredients
  • 1½ cups melted butter
  • ⅓-1/2 cup sugar (raw, white, brown, or sucanat)
  • 1 tablespoons vanilla extract
  • 1½ cups whole rolled oats
  • 3 cups whole wheat flour (I use freshly ground soft white wheat)
Instructions
  1. Cream butter and sugar together in a bowl.
  2. Stir in vanilla.
  3. Mix in flour and oats until well combined.
  4. Scoop Tablespoon-sized balls of dough onto cookie sheets.
  5. Press the dough down with your fingers or a fork.
  6. Bake in a 350 degree oven for 8-12 minutes or until cookies are golden brown.

So what’s the difference in this recipe compared to the Best Oatmeal Chocolate Chip Cookies recipe I shared a couple weeks ago? You mean besides the chocolate chips?

Well, this recipe is much lower in sugar. This one is great for a snack or on-the-go breakfast, whereas the Oatmeal Chocolate Chip Cookies are definitely a dessert. I make this Simple Oatmeal Cookie recipe as a low sugar treat for myself and my family. I make the Oatmeal Chocolate Chip Cookies to serve guests.

So let’s hear it for Low Sugar Treats! And High Five Recipes! And Healthy Snacks! All with simple ingredients and easy recipes.

Making your real food kitchen simpler, one recipe at a time. :)

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Super Moist Flourless Peanut Butter Brownies

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Like the old saying goes, when life gives you Super Moist Flourless Brownies, switch the almond butter for peanut butter and turn them into Super Moist Flourless Peanut Butter Brownies.

I admit that I often get on recipe kicks at my house. We discover a new recipe we love and we make it thirty times in forty days because we can’t get enough. (Sometimes, but not always, I exaggerate.) So it is with both varieties of these Super Moist Flourless Brownies. They are so incredibly good that we have gone through a ridiculous amount of Almond Butter and Peanut Butter in the past month and a half.

There goes the grocery budget.

Well, only sort of. After all, both of these brownie varieties are super wholesome and full of protein. So I’ll put out a pan of these for breakfast (no one complains, mind you) and because they are so rich and filling, there’s no need for me to add meat to the meal. Therefore, we’re subbing nut butter for bacon on days like this. Money-wise, it’s kind of a wash. Taste wise, well, we love our bacon, but the trade off is brownies. So everyone is happy.

If you’ve tried the Super Moist Flourless Brownie recipe (only 5 ingredients!) you’ll look at this one and notice that the only difference is a direct exchange of peanut butter for the almond butter. It’s too easy!

But here’s the thing: The tiny ingredient switch makes for a significant flavor change. This Super Moist Flourless Peanut Butter Brownies recipe really turns out a treat with the awesome peanut-butter-chocolate taste so many of us love! The Super Moist Flourless Brownies recipe made with almond butter taste like regular, but amazing, brownies.

So we love both. A lot. Like, I’m buying cases of Almond Butter just so we can make brownies. I can’t help it.

Make Your Own Nut ButtersYum

I consistently make Homemade Peanut Butter, which does save a few pennies, but mostly just produces the most amazing peanut butter in the whole wide world. This one is super creamy and spreadable, our favorite. This one is made with straight peanuts, also incredible. Both are nourishing.

I have experimented with making Almond Butter but for the most part, I buy it already made.

Whether you make or buy your nut butters, I recommend using unsweetened, natural butters in these recipes.

Super Moist Flourless Peanut Butter Brownies

Super Moist Flourless Peanut Butter Brownies
 
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Author:
Serves: 12
Ingredients
  • 1½ cups (12-ounces) Peanut Butter
  • ½ cup honey
  • ½ cup unsweetened cocoa powder
  • 2 eggs
  • ½ teaspoon baking soda
Instructions
  1. Stir all ingredients together until well combined.
  2. Spread batter into a buttered 8x8 inch baking dish.
  3. Bake in a 350 degree oven for 13-15 minutes. (Remove them from the oven when they are just slightly underdone so they come out moist!)

 

Can you believe, these brownies have taken the place of my Fat Bombs for now? Depending on the day. I guess it’s apparent I really like my chocolate and my peanut butter, in all its healthy forms.

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Super Moist Flourless Brownies

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From now on, these Super Moist Flourless Brownies are the ones I will be making for my family. I’m very happy to share that there are no bananas involved in the making of this recipe. Allow me to explain how I really feel about this…

Deliver me from all recipes that are naturally sweetened with bananas. (See also: Pudding made creamy because of avocados.)

I love the idea; I think it is beautiful. What a fantastic way to sneak in fruits and veggies by adding them to our treats! But I’ve tried the banana-peanut butter-cocoa powder ice cream and I just can’t make myself like it. The same is true of the pancakes made with only bananas and eggs. Chocolate pudding made by blending avocados? I just can’t.

Am I picky? I like to think not. For goodness sake, I’m the girl who eats fresh spinach straight out of the container as a snack (basically this is me being too lazy to actually take time to get out bowl and a fork). So picky I am not. But I just can’t get into eating blended frozen bananas that are pretending to be ice cream.

Should we broach the subject of brownies made with black beans? I think this is a genius idea, but my children are less than impressed. Most of my healthy attempts at creating a low-sugar-no-flour brownie have fallen ridiculously short of, “Mom, make them this way every time!”

Until now.

The ingredients in these Super Moist Flourless Brownies won’t even shock you. There’s no secret ingredient that will cause you to cringe or question whether or not your family might actually try one.

You’ll be wonderfully amazed! These brownies actually have the taste and texture of brownies that come from a box, only of course, the real food ingredients make them even more delicious! My kids took a bite of these and couldn’t believe that these brownies were “actually healthy.” Our first pan lasted a very short time.

Look at these ingredients! How good can we feel about feeding these brownies to our kids? Good enough to serve them for breakfast? Absolutely.

Super Moist Flourless BrowniesYum

Super Moist Flourless Brownies
 
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Author:
Serves: 12
Ingredients
  • 1½ cups (12-ounces) Almond Butter
  • ½ cup honey
  • ½ cup unsweetened cocoa powder
  • 2 eggs
  • ½ teaspoon baking soda
Instructions
  1. Stir all ingredients together until well combined.
  2. Spread batter into a buttered 8x8 inch baking dish.
  3. Bake in a 350 degree oven for 13-15 minutes. (Remove them from the oven when they are just slightly underdone so they come out moist!)

Can you sub out peanut butter for almond butter? I don’t know why not. In fact, I think that would create a delicious chocolate-peanut butter brownie worth writing home about.

Enjoy the simplicity of this recipe! Get excited about the nourishment and energy the brownies provide. Savor eating brownies for breakfast with your morning coffee. Delight in the fact that there are no bananas involved in the making of this treat. As for me and my house, we’ll save the bananas for creating smoothies and banana bread.

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Did you notice that this new Super Moist Flourless Brownie recipe includes only 5 ingredients? How does this keep happening?? (OK, I admit. I’ve been on a High Five Recipe rampage. We all win when I get on a kick like this!)

Want 111 more recipes that include 5 or fewer real food ingredients? Here’s our best collection!

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Also, I’ve got to be sure you all see this incredible deal that is only being offered a few more days! 6 eBooks for $6!!

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Simple Chocolate Chip Cookie Dough Treats

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I’ll admit it. My family took one look at these Simple Chocolate Chip Cookie Dough Treats sitting in the fridge and asked, “Mom, what are those things that look like Poop Emojis?!”

What can I say? I whipped them up and plopped them down and this is what they turned out looking like. You don’t even want to make them now, do you?

I promise they taste delicious! I suppose if you took more time to make them pretty, you can avoid this conundrum at your house. But what’s the fun in that? Forever and always, these snacks will be called Poop Emojis at our house. I don’t even remember what the actual title of this recipe is. Chocolate Chip Cookie something or other?? Meh, the new name is much more fun.

I suppose I’ll find a little maturity here and tell you that these Poo Chocolate Chip Cookie Dough Treats are naturally grain/gluten free, full of protein, are low in sugar, are full of healthy fats, and are a very filling and delicious snack. There you go. See, I can be a grown up when I want to.

{Giggles and pokes an elbow into your ribs while showing you this picture}

I am so sorry. I can’t even. Apparently today, I’m a nine-year old boy. Um, so uh, just whip the ingredients, fold in the chocolate chips, and then freeze the mixture into these funny looking globs and with that, I must stop writing words and just give you the recipe.

Simple Chocolate Chip Cookie Dough Treats

Simple Chocolate Chip Cookie Dough Treats (Low Sugar, Grain Free, 5 Ingredients)
 
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Author:
Serves: 12
Ingredients
  • 8 ounces softened cream cheese
  • 12 ounces almond butter (1½ cups)
  • ½ cup softened butter
  • 30 drops liquid stevia, 3 Tablespoons real maple syrup, or a combination of both
  • 2 Tablespoons mini chocolate chips
Instructions
  1. Combine cream cheese, almond butter, butter, and sweetener in a high power blender or in a bowl with a hand mixer, whipping until smooth.
  2. Fold in chocolate chips.
  3. Scoop mixture onto a parchment paper-lined or silicone lined cookie sheet.
  4. Freeze for 30 minutes.
  5. Transfer treats to an air tight container and store in the fridge.

What do I have to say for myself?

If you can’t beat ’em, join ’em?

I’ll go read my Bible now.

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Want more awesome recipes that only include 5 or fewer ingredients? We’re pretty excited about this gem!

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Sweet and Simple Butter Cookies (4 Ingredients)

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If you know me at all, and I think you do, you know that if “butter” is a part of a cookie title, it must be a favorite of mine. Dear friends, allow me to introduce  you to these tasty melt-in-your-mouth delights: Sweet and Simple Butter Cookies.

Would you like to know what has been a favorite sentence of mine ever since I was a little girl reading recipes?

“Cream butter and sugar together in a bowl.”

That simple sentence always made me very happy. It still does. You want me to cream butter and sugar in a bowl?! I LOVE CREAMING BUTTER AND SUGAR IN A BOWL!!! There’s something so sweet (sure, literally, I suppose) about this simple instruction, and for some reason, it always brings up happy memories for me of times I spent baking with my mom or my grandma.

All of life would be better if we took a moment to cream butter and sugar in a bowl. Don’t you think?

The combination of butter and sugar in this recipe makes for a perfectly sweet and rich cookie that melts in your mouth. Don’t worry though. The ratio of butter to sugar is such that these are only lightly sweet, but deliciously buttery. I’d still consider these a dessert, but I think they fit in the “low sugar treat” category.

These stir together quickly and go into the oven easily. Enjoy this newest High Five Recipe, and most importantly, enjoy each time you get to “cream butter and sugar together in a bowl.”

Sweet and Simple Butter Cookies

5.0 from 1 reviews
Sweet and Simple Butter Cookies (4 Ingredients)
 
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Author:
Serves: 15-18
Ingredients
  • 1½ cups melted butter
  • ⅓-1/2 cup sugar (raw, white, brown, or sucanat)
  • 1 tablespoons vanilla extract
  • 3 cups whole wheat flour (I use freshly ground soft white wheat)
Instructions
  1. Cream butter and sugar together in a bowl. (Making life better, one bowl at a time.)
  2. Stir in vanilla.
  3. Mix in flour until well combined.
  4. Scoop Tablespoon-sized balls of dough onto cookie sheets.
  5. Press the dough down with your fingers or a fork.
  6. Bake in a 350 degree oven for 8-12 minutes or until cookies are golden brown.

How great are all of these new High Five Recipes!?! Did you get your eCookbook yet??! We just rolled it out yesterday, and I guess it goes without saying that we can’t stopped high-fiving each other over the fun this book provides.

The best thing about 5 (or fewer) ingredient recipes is that you can almost always be sure they include ingredients you already have on hand. These are the simplest of the simple when it comes to recipes. That’s why we created this High Five Recipes eCookbook! (High quality recipes; 5 or fewer ingredients) We want to do everything we can to keep your real food kitchen life as simple as possible so you can eat well but not be a slave to the kitchen.

Be sure to get your copy right away so you can enjoy even more simplicity in your real food kitchen! Use the code HIGHFIVE to get it half price right now!

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Do you have any special memories of baking or cooking when you were younger? Do you like creaming butter and sugar together in a bowl? :)

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