end of the rainbow cookies

YOU KNOW I’d never miss a chance to celebrate a holiday, but when it comes to St. Patrick’s Day, I’m not much of a green food gal. All of those green bagels and green beer and green pancakes kind of weird me out a bit. So I kept this one super simple and gussied up some store-bought sandwich cookies to make super festive and cute ‘End of the Rainbow’ cookies for my little leprechauns in just a few minutes. They were totally wowed and it was SO easy, so total win-win. I hope your littles [or bigs] love them, too. GIFT A LITTLE HAPPINESS. xo

End of the Rainbow Cookies

INGREDIENTS

• Vanilla sandwich cookies of your choice [I used Glutino to keep them GF]

• Frosting [I used Miss Jones for a ‘healthier’ option]

• Green food coloring

• SPRINKLES! I used a mix of rainbow jimmies, green + white sanding sugar, white non-pareils and those cute little gold ‘coin’ ones, but you can obvs use whatever you want.

DIRECTIONS

• Mix the frosting with a few drops of green food coloring until it’s a shade you like

• frost half of the top and sides of the sandwich cookies [I didn’t do the bottom side]

• SPRINKLE away. That’s it! You have adorable cookies in no time flat.

• Enjoy with your favorite little leprechaun.

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super hero muffins

I LOVE TO bake, but I don’t always want the sweet tempting fruits of my labor starting me down on the kitchen counter. If I’m honest, will power is NOT my strongest suit [or even my 42nd strongest]. So I was thrilled when my friend Lisa at Joyful Balance introduced me to these Super Hero Muffins. They’re from the cookbook Rise & Run: Recipes, Rituals and Runs to Fuel Your Day and they may not be the prettiest, but they are SUPER delicious. They’re packed with protein, fiber and other good stuff to keep you nourished, perfect for a grab + go breakfast or after a workout. There are a bunch of different savory and sweet iterations of the recipe in the book and even this one has lots of room for modification to include the things you love - this is the version that I like, but you can swap out any nuts, seeds or fruit that you like. They’re a hit everywhere I bring them and a really nice alternative to sweet treats when you want to spoil someone who may not appreciate the temptation of a sugary snack. They’re GF and refined sugar-free, too. I hope you enjoy them as much as I do. GIFT A LITTLE HAPPINESS. xo

INGREDIENTS

• 2 cups almond flour

• 1 cup rolled oats or quinoa flakes if GF [I’ve used both and they’re both perfect]

• 2 tsp ground cinnamon

• 1 tsp baking soda

• 1/2 tsp sea salt

• 1/2 cup sliced almonds [can swap with chopped walnuts or other nuts you like]

• 1/2 cup chocolate chips [can swap with raisins or chopped dates]

• 3 eggs beaten

• 1 cup grated zucchini [about 1 whole zucchini unless it’s massive]

• 1 cup grated carrots [around 2 carrots]

• 6 tbsp unsalted butter melted [or dairy-free alternative]

• 1/2 cup real maple syrup

• 1 tps vanilla extract

INSTRUCTIONS

• Position rack in center of oven and preheat the oven to 350

• Line a muffin tin with muffin cups

• In a large bowl combine the almond flour, oats or quinoa flakes, cinnamon, baking soda, salt, almonds and chocolate chips

• In a separate bowl, mix together the eggs, zucchini, carrots, butter, maple syrup and vanilla

• Mix the dry and wet ingredients until just combined, the batter will be thick

• Spoon the batter into the muffin cups, filling each to the brim

• Bake until the muffins are nicely browned on top, around 25-35 minutes

• Gobble them all up, share with a friend or freeze some for a busy day

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jennifer aniston salad

THE SUNNY spring weather has me craving FRESH and nothing quite satisfies that itch like a really good salad. Now lovelies, there is some lore around this Jennifer Aniston Salad recipe. Maybe she invented it, maybe she inspired it or maybe she had nothing at all to with it. Honestly, I really don’t care which is true, I’m just here for the crazy delicious combination of some of my favorite things all packed into one bowl. It’s jammed with protein [14 g according to the original recipe] and the big pile of herbs [don’t skimp, promise] gives it the extra punch of freshness that I’m looking for. I like to make it on a Sunday so my husband and I have a few super delicious lunches to start the week and it never disappoints. No ‘sad desk lunch’ here. It’s also fabulous as a side for anything on the grill, making it a perfect summer BBQ addition.

BECAUSE THIS salad was a bit of an internet sensation, there are a bunch of recipes out there, some with slight variations in ingredients. The one that I make and LOVE is from Brittany at Eating Bird Food. I’ve included it here for easy reference, but do check out her site for some other gorgeous, healthy recipes. And I’ve also shared below a few of my very favorite prep tools in case you spot something you ‘need.’ I spend a lot of time in the kitchen and I’m all about having the ‘right tool for the job,’ it just makes everything easier and more fun. I hope you love this salad as much as I do, lovelies. Let me know what you think. GIFT A LITTLE HAPPINESS. xo

INGREDIENTS

• 1 cup quinoa [uncooked]

• 1 cup chopped Persian cucumber

• 1/2 cup chopped fresh parsley

• 1/2 cup chopped fresh mint

• 1/3 cup chopped red onion

• 1/2 cup roasted + salted shelled pistachios [like these…]

• 1 can of chickpeas drained and rinsed

• juice of 2 lemons

• 1/4 cup olive oil

• salt to taste

• ground black pepper to taste

• 1/2 cup crumbled feta [I just throw in the whole tub]

INSTRUCTIONS

• Cook the quinoa according to package directions and put in the fridge to cool

• Prepare all of your veggies and herbs

• Mix the lemon juice and oil to make the dressing

• When the quinoa is chilled, add all of the ingredients + dressing and toss

• Adjust salt + pepper as needed [remember that the pistachios and feta already provide a good bit of saltiness, so I suggest tasting before adding much more, I usually just need a pinch or two]

• ENJOY your gorgeous lunch or side

Some of My Favorite Kitchen Prep Tools

+ I always have little Geometry Dishcloths on hand when I cook for daily wiping up spills and collecting the drips + Use code DarcieC15 for 15% off your whole order

+ I LOVE my Oxo Glass Prep Bowls, they’re the perfect size and totally indestructible +

+ My mom gifted me this Crate & Barrel Berry Colander Mug and it’s perfection for smaller jobs +

+ I have a few types of knives, but these Hedley & Bennett Chefs Knives are the ones I grab every time, they’re sharp and balanced and the perfect sizes +

+ This Oxo Citrus Squeezer is easy to use and easy to clean and I use it pretty much everyday +

+ I have several Material ReBoards in both sizes and I love them all, but especially the Grippy ones +

+ I use my Mini Whisk ALL of the time for dressings, marinades, eggs… it’s just a great little tool +

+ This GIR Silicone Scraper is the best tool I never knew I needed until I had it, it’s just perfect for gathering all of your little cut bits +

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brookie-crownies

OH MY. These Brookie-Crownies are SO SO good. I didn’t know what to call them, so I gave them two names and they totally deserve it. They have a layer of super chocolatey brownie on bottom and the best chocolate chip cookie on top, combining two perfect desserts into one AND if you top it with a little scoop of vanilla ice cream [we LOVE this], it’ll be a solid 3-in-1. YUM.

I WAS totally inspired by Mountain Mama Cooks’ version, which uses a secret-weapon BOXED brownie mix in the recipe [shhh!] and then I added my favorite Chocolate Chip Cookie Pie dough on top for the cookie layer. The final product is super delicious and a total crowd-pleaser. I made mine GF with King Arthur’s awesome Gluten Free Fudge Brownie Mix, which I always keep on hand for easy treat ‘emergencies.’ The mix is nut-free, too, so it’s a great option for a group of sweet-lovers with a variety of food allergies, but they’re objectively gooey and yummy even if you don’t. Though this recipe calls for a few extra steps to get the 2-in-1, it’s super easy and totally worth it. Our crew ate them 4 at a time and loved every bite. GIFT A LITTLE HAPPINESS. xo

INGREDIENTS

• 1 box of brownie mix + the ingredients it calls for [eggs, etc]

• 1/2 cup softened unsalted butter

• 1/2 cup packed brown sugar

• 1/4 cup granulated sugar

• 1 large egg, whisked

• 2 tsp vanilla extract

• 1 cup all purpose flour (I use King Arthur GF Measure for Measure and it’s perfect)

• 1/2 tsp baking soda

• 1/4 tsp kosher salt

• 1 cup semi-sweet chocolate chips

DIRECTIONS

• Preheat oven according to your brownie package directions

• Mix the brownies according to the package directions and spread them in a greased 9x13 pan

• Bake the brownies for 20-25 minutes LESS than recipe advises and take them out of the oven to cool for a few minutes [they will still be jiggly]

• Put oven temp to 375

• Cream the butter and sugar in a standing mixer (or in a bowl using a hand mixer) for 4-5 minutes until light and fluffy

• Add the egg and vanilla and mix for 1 minute

• Combine the flour, baking soda and salt in a bowl and slowly incorporate into the butter and egg mixture

• Mix until combined then pour in the chocolate chips and stir

• Drop blobs of the dough gently onto the brownie layer, then spread evenly to reach across the pan [I honestly used my hands for this, but do whatever works for you]

• Bake the whole thing for 20 more minutes, or until the cookie layer is golden brown

• Cool, slice and share with your favorite treat-lovers

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cinnamon donut muffins

OH LORDY, these are yummy. My younger son and I had a little time to spare this afternoon, so we whipped up a batch of these delish Donut Muffins for no good reason at all. They look like a muffin, but taste like a cinnamon cake donut, so basically amazing. And they look super impressive. They’d be awesome for a brunch or dessert with a little dollop of vanilla ice cream or a super special snack treat.

I ADAPTED the original King Arthur recipe just a bit because my guys don’t love the taste of nutmeg, so I replaced it with cinnamon and they were a huge hit. They’re filling and sweet and satisfying, but not a total gut bomb. We made the GF version, but King Arthur also has a recipe with regular flour that looks totally amazing if gluten isn’t a concern for your family. I think they’re best served warm and fresh. Enjoy! xo

GF cinnamon donut muffin recipe

INGREDIENTS

• 4 tablespoons butter

• 1/4 cup vegetable oil

• 1/2 cup granulated sugar

• 1/3 cup light or dark brown sugar, packed

• 2 large eggs

• 1 + 1/2 teaspoons baking powder

• 1/4 teaspoon baking soda

• 1 teaspoon cinnamon

• 3/4 teaspoon salt

• 1 teaspoon vanilla

• 2 + 2/3 cups flour [I use King Arthur Gluten-Free Measure for Measure]

• 1 cup milk [I used almond milk]
  +

• 3 tablespoons cinnamon sugar [for the topping]

• 2-3 tablespoons butter, melted [for the topping]

DIRECTIONS:

• Preheat the oven to 425°

• Lightly grease a muffin tin or line with paper muffin cups

• In a medium-sized bowl, beat together the butter, oil and sugars until smooth

• Add the eggs and beat to combine

• Stir in the baking powder, baking soda, cinnamon, salt, and vanilla

• Stir the flour into the butter mixture alternately with the milk, beginning and ending with the flour and making sure everything is thoroughly combined

• Spoon the batter into the pan, filling the cups nearly full

• Bake the muffins for 15 to 17 minutes, or until they're a pale golden brown and a toothpick comes out clean

• Let them cool for a couple of minutes, or until you can handle them. While they're cooling, melt the butter for the topping

• Use a pastry brush to paint the top of each muffin with the butter or dip the top in the butter, then roll them in the cinnamon sugar

• Enjoy them warm with your favorite donut lover

A few Muffin-baking Supplies I love

+ I love my Great Jones Stud Muffin, it’s gorgeous and makes me feel like a pro +

+ A Golden Rabbit Enamel Cake Stand is the perfect canvas to display your beautiful finished product +

+ I use this Duralex Lys 9-piece Mixing Bowl Set every darn day +

+ Caraway’s Muffin Pans are pretty, non-stick and non-toxic +

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