Power Cookies

Last night, the snow fell as over-sized flakes and we tried to catch them on our tongues, like we were 5 years old. Just two days ago, I was in a tank top looking for a mountain bike trail. This is Colorado springtime.

These Power Cookies enjoy all sorts of outings and fare well through all sorts of weather: throw them in your day bag for a hike, or munch on them while riding the ski lift. They are jam-packed with ingredients to give you energy. Peanut butter, oats, chocolate chips (how could I not include chocolate chips?) pecans, and coconut.

Why is it called a “Power Cookie?”

This cookie recipe sits somewhere between granola bar and cookie. But if you've ever made granola bars you know that they call for a lot (a lot a lot) of sugar in the form of honey, maple syrup, or (usually) rice syrup. That syrup is all there is to hold everything together. And don't get me wrong -- it's delicious! And there are some genius recipes that don’t call for quite as much sugar. But many have so much sugar, they are far too sweet for me. THESE cookies get the help of an egg, peanut butter and some almond meal, which helps them stick together without half as much syrup. YES: more whole foods, less processed syrup. So, it’s a power-bar slash cookie, making the final results a Power Cookie.

These Power Cookies are really inspired by my dad, who was the first person I knew to make a "energy cookie." He had a recipe similar to this on top of his fridge, in an over-stuffed manila folder. When I started baking a lot on my own (some time in high school), Power Cookies were one of the things I would make. This recipe is different -- the original is lost to me - but similar enough to be given the name "Power Cookies." 

Hope you enjoy, whether you take them on an adventure or eat them right here at your computer, while they're still warm! (They are good either way — you do not need to be out and about to enjoy these. They make a GREAT mid-afternoon power up when you start feeling that 3pm slump, and since they are not so syrup-heavy, they keep you going longer, with real nutrients).

Power Cookies

Published March 27, 2018 by Caitlin Sherwood

Serves: 24 cookies   |    Total Time: 20 minutes

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Ingredients:

• 1/2 cup nut butter (try peanut butter, almond butter, or cashew butter)
• 1/4 cup honey 
• 1/4 cup melted butter
• 2 eggs 
• 1 teaspoon vanilla extract
• 1 teaspoon cinnamon (optional - the cinnamon flavor comes through, so if you do not like cinnamon, skip it!) 
• 1/2 teaspoon baking powder 
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt 
• 1 cup rolled oats 
• 1 cup shredded, unsweetened coconut
• 1/2 cup almond flour
• 1/2 cup pecan pieces
• 1/2 cup chocolate chips 

Directions:

1. Preheat oven to 350°F.
2. In a large mixing bowl, cream together the nut butter, honey, butter, eggs, and vanilla using an electric mixer until smooth.
3. Add optional cinnamon, baking powder, baking soda, and salt to the bowl, and beat into wet ingredients until incorporated.
4. Now, add the rolled oats, coconut, almond flour, and mix until a stiff batter forms. Use a spatula to scrape the sides of the bowl as needed. Fold the chocolate chips and pecans into the batter.
5. Scoop the batter by the heaping tablespoonful onto a cookie sheet fitted with parchment. Cookies will not spread as they bake, so flatten them slightly with the back of a spoon.
6. Place in center wrack of oven and bake for 8-12 minutes. Cookies will be golden on the edges, but still soft—they will continue to set as they cool. Allow to cool 5-10 minutes before serving.

Cinnamon, Berry + Pecan Baked Oatmeal

This cinnamon, berry and pecan oatmeal will fill your house with the smell of toasting nuts and maple.

Even if you don’t usually like oatmeal (I don’t) you should give baked oatmeal a try. The edges are crispy, almost like the topping on a crumble, and the middle is custardy. It doesn't have the same texture as a bowl of porridge--and to me, that's a plus. Baked oatmeal is almost like a breakfast cake (one you can feel good about) and it's super adaptable: you can add pretty much anything that suits your fancy, like bananas, peanut butter, or even chocolate chips. This version calls for pecans, which are one of my favorite nuts when toasted. Here, they add little bites of crunch between bursts of berry.

The full recipe serves about eight, six if the crowd is really hungry.

I would say this is a brunch recipe, good for any holiday, but I made it on Monday morning. What away to start the week! We topped to each slice with a dollop of Greek yogurt, but for a special occasion, whip cream sure would dress it up nice. The mint leaf on top is optional, but I love how it freshens it up.

Cinnamon, Berry + Pecan Baked Oatmeal

Published March 27, 2018 by Caitlin Sherwood

Serves: 8   |    Total Time: 45 minutes

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Ingredients:

• 3 tablespoons butter, melted and cooled
• 1/3 cup maple syrup
• 1 cup milk
• 1 cup whole milk yogurt
• 1 egg
• 2 teaspoons vanilla extract
• 2 cup rolled oats
• 1-1/2 teaspoon cinnamon
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup frozen mixed berries (I used blueberries and blackberries)
• 1/2 cup pecans
• To serve: yogurt & a spring of mint

Directions:

1. Preheat oven to 375°F.
2. In a large mixing bowl, combine melted butter, maple syrup, milk, yogurt, egg, and vanilla extract. Whisk to combine.
3. Add oats, cinnamon, baking powder, and salt to bowl, and stir until a loose batter forms.
4. Fold in 1/3 cup of pecans (reserving the rest for the next step) and 1 cup berries. Stir as briefly as possible — the berries may turn batter purple if over mixed.
5. Scrape batter into a 9 inch x 9 inch glass baking dish and smooth into even layer. Arrange remaining pecans on the top of the oatmeal.
6. Bake for 30 minutes, until edges are set and top is golden. Center will still be soft. Allow to cool 5 minutes, then serve on plates with a dollop of yogurt and mint leaves.

Grain-Free Butternut Squash Pie with Pecan-Crumble Crust

My good friend had a butternut squash pie making craze last year, and while he seems to now be over that caramelly, cinnamon-y flavor, I'm still stuck on it. 

What I needed though, to really make the ultimate butternut squash pie, was an alternate crust. I've always been partial to graham cracker crusts (the kind you find on many cheesecakes) but wanted to keep this recipe from-scratch and grain-free.

Pondering this crust dilemma brought me to pecans. It wasn't sure pecans would work in place of graham crackers, but I had a hunch. I was nervous about it, putting the pie into the oven. A few friends stopped by and I explained to them it was just an experiment and could go terribly wrong. 

Out of the oven it came and I was, even then, a little nervous. I took pictures, serving everyone else, and then grabbed the last piece for myself, topping it with an oversized dollop of whipped cream.

It was my butternut-pie-making-friend who said it first: a crust made of pecans is like a butternut pie inside of a pecan pie. A custardy filling nestled inside a crunchy, sweet, nutty shell. The butter and sugar caramelized in the oven while the pecans toasted, making something so delicious it stole the show, even from the pie filling itself. 

In this pie, crust is no longer just a vehicle for transporting filling. It's a part of the experience, as must as every other ingredient. 

Grain-Free Butternut Squash Pie with Pecan-Crumble Crust

Published December 15, 2017 by Caitlin Sherwood

Serves: 8   |    Total Time: 1 hour 15 minutes

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Ingredients:

For the crust:
• 2 cups pecans 
• 1/3 cup packed light brown sugar or coconut sugar
• 4 tablespoons butter, melted
• 1/2 teaspoon ground cinnamon 

For the filling:
• 10 ounces frozen cubed butternut squash, thawed
• 1/4 cup packed light brown sugar or coconut sugar
• 1/4 cup wildflower honey
• 2/3 cup half-and-half 
• 1-1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 1/4 teaspoon salt 
• 3 eggs
• 1 tablespoon butter, melted 
• 1 teaspoon vanilla extract 

To serve:
• 1/2 cup heavy whipping cream
• 1/2 teaspoon vanilla extract

Directions:

1. Preheat oven to 350°F, and grease an 9-inch ceramic or glass pie pan .
2. Put pecans in a food processor and pulse to grind them into a fine crumb. Scrape sides frequently to ensure even chopping. Few larger chunks should remain (several are ok but for the most part you are looking for an even, fine crumb). Scrape pecan crumbs into a bowl, and add sugar and melted butter. Use a spatula to stir until everything is combined and crumb should stick together when squeezed between two fingers. Now, press crumb mixture into prepared pie pan, working it up the sides and into an even layer along the bottom to form a crust. Tip: use the flat bottom of a glass to make a smooth bottom. Make sure there are no gaps or cracks, and then set aside.
3. In a blender, combine: thawed butternut squash, sugar, honey, half-and-half, cinnamon, nutmeg, ginger, salt, eggs, melted butter, and vanilla. Puree until completely smooth, scraping sides down as needed. Then, allow mixture to rest for 5 minutes so any air bubbles have time to float to the top.
4. Pour butternut mixture into prepared pie shell, filling it until almost—but not quite- full (shoot for 90-95% full). Place in oven and bake for 45-55 minutes, until custard filling jiggles slightly in the middle but not at the edges. Turn heat off, and allow pie to cook in oven with the door open for 10-15 minutes. This super slow cooling method will prevent the custard filling from cracking.
5. While the pie cools, make the whipped cream. Add heavy cream to a bowl and whip with an electric mixture until it beings to hold peaks. Add vanilla, and beat 30 more seconds.
6. Serve pie with dollops of whipped cream (ice cream would be good as well!).