Lovin' From the Oven

Levain Bakery Chocolate Chip Walnut Cookies

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You know how sometimes you make such a darn good recipe that you need to shout it from the rooftops? This is it. This is the only good thing that has come from 2020 so far and I’m here to share it with you.

This is the best cookie recipe I’ve made in probably the last ten years. Believe me when I say this is good. I couldn’t even wait to post it. I baked them today, took photos, and immediately got on my computer as soon as the girls fell asleep.

Honestly, I haven’t felt this inspired with my blog in a while. I even updated the PHP, got my Pinterest button to work again, and updated allllll the things. I feel like my blog just got a second breath. Speaking of, I need to give a shoutout to the tech support at HostGator. THEY’RE AWESOME! I spent two nights trying to figure out things with making my blog secure again and they solved my issue in literally eight minutes via chat. Coders are magical fairies.

Ok, back to these cookies. This picture above is from having no patience and picking it up ten minutes after I took them out of the oven. They look super under-baked, but they really just need time to sit. I promise they’ll toughen back up with time to the perfect consistency.

See what I mean? Do you believe me now? Patience is key for these. Also, making gigantic cookies that are normally four servings each is the way to go. I don’t know if I’ll ever make a regular sized cookie again.

This is my first recipe from A Bountiful Kitchen and it’s veryyy impressive. They really do taste, look, and feel like Levain cookies. Levain cookies are still my favorite cookies on earth. I haven’t found another like it… until now.

Day 3: Macadamia Chocolate Chip Shortbread Cookies

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Day 3 of my 12 Days of Cookies: Macadamia Chocolate Chip Shortbread Cookies. I was never really a fan of shortbread until I had it in Hawaii. Then I became alllll about them, especially if they have macadamia nuts!

There’s just something about finely crush macadamia nuts that makes these cookies so darn irresistible. They might be falling apart at first, but once you bake them, they’ll hold together just fine. That’s what shortbread does!

There aren’t any eggs to hold it together, so you’ll have to rely on your hands to press the dough and form them into balls. 
They’re crunchy, break apart in your mouth (practically melt), and have a wonderful buttery flavor. Recipe from Crazy for Crust.

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Macadamia Chocolate Chip Shortbread Cookies

Ingredients

  • 1/2 cup unsalted butter, softened
  • 1/3 cup cane sugar (I used powdered sugar)
  • 1 teaspoon vanilla extract
  • 1 1/4 cups all purpose flour
  • 1/2 teaspoon salt
  • 1/3 cup macadamia nuts, finely crushed (I used a food processor)
  • 1/2 cup mini chocolate chips

Directions

  1. Mix butter and sugar together.
  2. Add in vanilla, flour, and salt and mix until combined.
  3. Stir in nuts and chocolate chips.
  4. Scoop 1 tablespoon balls of cookie dough onto prepared baking sheets. Press dough balls down slightly with the palm of your hand. Chill cookies on cookie sheets for 15 minutes.
  5. Preheat oven to 350°F. Bake for about 12 minutes.

https://lovintheoven.com/day-3-macadamia-chocolate-chip-shortbread-cookies/

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Apricot Coffee Cake

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coffeecake

Have you guys been watching the Olympics? I can’t get enough. There are so many sports out there that I know nothing about! I’m amazed by everyone’s athletic abilities, mostly because I sit on my booty all day, chomping on carbs and napping whenever I can.

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After watching the events, I get motivation to go for a walk (since let’s be real here, I don’t run), but then the couch just calls my name. I need to be better about that. It’s actually fun taking Ellie out on walks. That girl loves being outside. Whenever she gets fussy, I take her with me to get the mail or walk around the block. Instant happiness. It’s that easy for her.

Ellie is seriously the most observant baby I’ve ever known. She loves soaking in the environment and taking everything in. She’ll sit quietly while listening, looking, and moving her head around.

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I can’t wait until I can feed Ellie some real food, like this crumb cake! If she’s anything like me, her taste buds will explode with joy. Apricot jam is so underrated. I always tend to reach for strawberry or grape jam to eat on a sandwich, but I think apricot jam is my favorite to bake with.

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I’ll gladly eat coffee cake for breakfast, lunch, dinner, or dessert. It’s the all-day kind of snack. This recipe is slightly adapted from The Egg Farm, and it tastes just as good as it looks!

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Apricot Coffee Cake

Ingredients

    For the cake:
  • 1¾ cups all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • ½ cup room temperature butter
  • ½ cup granulated sugar
  • ¼ cup light brown sugar, packed
  • 1 large egg
  • 1 teaspoon Rodelle vanilla extract
  • 1/4 cup milk
  • 1/2 cup Chobani vanilla greek yogurt
  • ½ cup Smucker's Simply Fruit Apricot Spreadable Fruit
    • For the topping:
  • ¼ cup light brown sugar, packed
  • 2 tablespoons flour
  • 1 tablespoon butter, cold and cut into tiny pieces
  • A pinch of salt
  • ⅓ cup sliced almonds

Directions

  1. Preheat oven to 350°. Spray an 8x8" baking pan with cooking spray.
  2. Make the topping by using a fork to mix together the sugar, flour, butter, and salt. Stir in the almonds and set aside.
  3. To make the cake batter, cream together the butter, sugar, and brown sugar. Mix in the egg, vanilla, milk, and yogurt.
  4. Slowly stir in the flour, baking powder, and salt until just combined.
  5. Evenly pour half of the batter into the prepared pan.
  6. Spread the apricot over batter, leaving about a ½-inch border around the edges.
  7. Top with remaining batter and gently spread to cover the apricot.
  8. Sprinkle the topping over cake.
  9. Bake 45 to 55 minutes, or until the edges are browned and a wooden skewer to toothpick inserted into the center comes out clean.
  10. Cool completely in pan before serving.

https://lovintheoven.com/apricot-coffee-cake/

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