I’m already over Andy’s goals for me and onto better things — namely, Bon Appetit‘s list of 25 Things to Eat, Drink, and Cook in 2012. In particular, please check out #24, a quinoa breakfast cookie I developed for them a few months back. I wouldn’t exactly call one of these lo-cal, but I can at least call it the healthiest possible cookie you can get away with still calling a cookie. I’m certain that if I added one more flax seed, the kids would sniff out something suspicious. (And btw: No need to tell anyone about the quinoa — you can’t see it once the cookies are baked.)
P.S. A cool little fact that I’m proud of: This is the 400th post on Dinner: A Love Story. Four hundred! Crazy right? OK, that’s it. I said it. In lieu of flowers and congratulations, you can just tell me what your favorite DALS recipe is — or even better, you can just follow me on Twitter! (Four hundred posts ago, I wouldn’t have ever believed those words would shoot so effortlessly out of my fingertips.)
Thanks to everyone out there for keeping this blog alive. I really mean that — we are so lucky to have such nice, thoughtful, well-read readers.
And now back to the cookies…
Almond-Cherry-Quinoa Breakfast Cookies
White whole wheat flour and quinoa can be found at Trader Joe’s, better supermarkets, and at natural foods stores.
- 1 1/2 cups white whole wheat flour
- 1 teaspoon kosher salt
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 cup (1 stick) unsalted butter, room temperature
- 1/4 cup sugar
- 1/4 cup (packed) light brown sugar
- 1/4 cup honey
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 1 cup cooked quinoa, cooled
- 1 cup old-fashioned oats
- 1 cup dried cherries or cranberries
- 1/2 cup slivered unsalted almonds
Preheat oven to 375°. Line 2 baking sheets with parchment paper. Whisk flour, salt, baking powder, and baking soda in a medium bowl. Using an electric mixer, beat butter, both sugars, and honey in a large bowl until light and fluffy, about 3 minutes. Add eggs and extracts; beat until pale and fluffy, about 2 minutes. Beat in flour mixture, 1/2 cup at a time. Stir in quinoa, oats, cranberries, and almonds. Spoon dough in 2-tablespoon portions onto prepared sheets, spacing 1” apart. Bake cookies until golden, 12–15 minutes. Transfer cookies to a wire rack and let cool. DO AHEAD: Store cooled cookies airtight at room temperature for 1 day, or freeze for up to 1 month.
Yum! Here’s a link to a recent Mark Bittman interview on cookies for breakfast: http://www.marketplace.org/topics/business/commentary/what-now-junk-food-diet
While I’m not so sure these quinoa cookies are my thing, I did just start following you on Twitter – I’m @SaraEstis! Congrats on your 400th post – so exciting!!!
There are too many to count, but I think high on the list of favorites is Andy’s Manhattan (Jake). I think I shall have one tonight.
Love the milk braised pork loin – it always turns out great. Oh, and the grilled chicken that doesn’t suck – another favorite.
Congrats on 400!
Hey Aaron, I was walking out the door at 8am — and Jenny can swear to this — on the way to work this morning, and I said, “I’m Jaking tonight.” Is that a bad sign?
Yum! These look terrific!
I have been looking for a recipe for quinoa too, since I still have half a box after my husband asked why I put a plate full of spider’s eggs in front of him one dinnertime.
Your recipe for marinated lemon grilled chicken and there is honey in it and you talked about how important yogurt in marinade is and how pounding chicken to the same thickness matters–all that. Changed. My. Life.
Yay! My favorite on the blog is: the baked sausages, apples & potatoes AND the fried egg with quinoa & spinach. I also like all the recipes that I have tried in the book. Congrats!
I love the Pork Meatballs Braised in Wine and Cider– I serve them over polenta with roasted brussel sprouts and my husband thinks I am a goddess. Thank you for that!
I just joined twitter YESTERDAY so I could follow your posts. I feel like I am approaching stalker status. I don’t tweet, but I appreciate those who do… is that bad?
The favorite DALS recipe in this house is the fried egg with quinoa and spinach (same as Anna!). For the kids it’s the Restaurant -style Chinese Chicken and Broccoli. They love it and the magic ingredient of hoisin sauce.
I was JUST telling a friend about my Quinoa Breakfast Cakes (Egg, quinoa and onions fried in olive oil) only a moment before I saw your post! I’ll have to give these a try as well.
Thanks to DALS I am no longer buying frozen pizzas. Every single Friday we make split personality pizzas with the Lahey crust. Delicious! And thanks for saving me money by posting your fabulous vinaigrette recipe. Haven’t bought dressing in months!
1 CUP OF COOKED QUINOA = HOW MUCH RAW QUINOA? I WILL HAVE TO MAKE QUINOA FOR THIS RECIPE AND WANT TO MAKE THE EXACT AMOUNT REQUIRED FOR THESE COOKIES.
I love every single post on your blog!!! Can’t wait for your book. My favorite recipe would have to be the Thai Style Salmon.
All praise to DALS for introducing me to the dark & stormy. This cocktail got me thru the summer with my sanity intact. A non-booze recipe favorite: Pork ragu. Yum.
Thanks, Jenny & Andy for this fabulous blog. You are rock stars!
Rachel, do you find the ginger beer at any old liquor store?
I love so many of your recipes. My favorite would probably be the Greek soup that tastes like cream of chicken but has no cream in it. Yum! And, about your quinoa cookie recipe: I saw “cherry” in the name and thought, “Oh, this will be a hard-to-find ingredient in winter,” but then I saw “dried cranberries” in the ingredient list. I’m sure you didn’t mean to name them “cherry” anything in December. 🙂
Why are these breakfast cookies and not just cookies? Are they more savory than sweet?
staci – I absolutely meant cherries, but DRIED cherries. You can use either those or cranberries in the recipe which I somehow neglected to mention. Thank you for pointing that out! And jen – the thing that makes them breakfast cookies is that they are made with quinoa, and whole wheat, fruit, and therefore can delude me into thinking I’m handing my kids something healthy to start the day…
Congratulations on 400!
Hands down my favorite is the pork ragu! I’ve made it 4 times in the last three months. We had it for NYE dinner and my daughter came downstairs to inform us that the smell of it was “killing me with tastiness.”
and STEPHANIE! Sorry — 1 cup of uncooked quinoa usually yields 4 cups cooked. So I guess a 1/4 cup of quinoa? But that is a tiny amount to make — I’ve never made less than enough to yield at least 2 cups…
Salad Pizza!!! rocks our world at least once a week
Without a doubt my favorite recipe was a pasta dish with mushrooms, lemon zest, bread crumbs…. parmesan, and parsley, too, I think. Holy cow, that was good. I may have to make it tomorrow night.
400 posts is quite a milestone. Congratulations! To celebrate I just pre-ordered the cookbook. It is completely delightful to see this site thriving and being peopled by such a nice crowd. Love the writing, love the food. Please don’t stop!
Congratulations on the 400th post! Hands-down my favorite RECIPE is the chicken-for-people-who-hate-chicken OR rosa’s mud cake (controversial tho it may be) and my favorite POST would either be the blame game or any of the book posts OR any post that includes a photo of phoebe or abby, although they are mostly frustrating artsy shots where I can’t really make them out. love you guys. xo,s
You and your guy rock the internet, as far as I’m concerned. Our fave recipes are the chicken and broccoli, the mud cake, and the pork tenderloin wtih cabbage and red wine goodness. Yum. Congrats on 400!