White Chocolate Chip-Cranberry Cookies

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Continuing my¬†patriotic theme for 4th of July celebrations, I decided on a white chocolate-cranberry cookie because one of America’s favorite desserts would have to be a delicious cookie paired with a cold glass of milk, am I right?

These cookies are soft with a slightly crispy edge — the sweetness of the white chocolate compliments the dried cranberries so very well.

We have our white and red ingredients, so my recommendation is to serve these goodies with fresh summer fruit — preferably in the blue and red colors to complete the theme. ūüėČ

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White Chocolate Chip-Cranberry Cookies

*I prefer to use all organic ingredients

1/2 cup butter, softened

1/2 cup coconut oil, softened

2/3 cup raw cane sugar

1/3 cup coconut sugar

1/4 cup vanilla (or plain) almond milk

1 teaspoon vanilla

2 cups flour

1 teaspoon baking soda

1/2 teaspoon salt

1 1/2 cups white chocolate chips

3/4-1 cup dried cranberries

***

-Preheat oven to 350 degrees

-With a stand mixer, hand mixer or by hand, beat together the butter, coconut oil and sugars.

-Add the vanilla and almond milk, mix well.

-Gradually blend in the flour, baking soda and salt until well combined, but not overmixed.

-Gently fold in the white chocolate chips and cranberries.

***

Scoop into rounded tablespoons (a cookie scoop works great!) and bake for 8-10 minutes or until edges are a soft golden brown.

-Cool for 2-5 minutes before transferring to a plate.

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Enjoy on the 4th as well as any day of the year!

 

 

 

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Idaho Cherry Pie

 We are currently in the middle of a heat wave with temperatures reaching the triple digits. Summer has indeed arrived, and one of my favorite summer celebrations is the 4th of July!

During the month of June, I would like to share some of my favorite star-spangled desserts to celebrate America’s birthday with a bang!

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The girls and I have thoroughly been enjoying cherry season — my parents’ cherry tree is¬†filled with ripened cherries! We’ve literally picked bags full, and it is still bursting with color! The robins who built their nests nearby are also extremely delighted and have become quite tame as we pick cherries together!

I was inspired to bake a patriotic pie for my first dessert — which¬†would also be a great addition to any summer picnic or party!

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Idaho Cherry Pie

Pie Crust Recipe from King Arthur Flour

*I prefer to use all organic ingredients

*I substituted 1/4 cup Palm Fruit Shortening for the Vegetable Shortening

Cherry Filling

5 cups tart cherries, pitted

1/2 cup raw cane sugar

1/4 cup coconut sugar

1/4 cup raw honey

1 Tablespoon vanilla

1 teaspoon lemon juice

1/4 cup cornstarch

1/8 teaspoon salt

***

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-While preparing your pie crust, combine cherries, sugar, coconut sugar, honey and vanilla in a medium-sized bowl. Stir well, allowing flavors to combine.

-When crust is ready, add lemon juice, cornstarch and salt to cherries and stir well.

-Pour cherry filling into prepared crust and top with stars and stripes crust décor.

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-For the stars, I used a star template, but a star cookie cutter would be ideal. For the stripes, simply cut into 1″ strips to lay across the pie, sealing ends to the edges of the crust.

-Brush stars and stripes with egg white and sprinkle with raw cane sugar.

-Bake in a preheated 425 degree oven for 35-40 minutes or until crust is a deep golden brown and filling begins to bubble.

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Serve warm or cool. This pie pairs extremely well¬†with a scoop (or two) of vanilla¬† ice cream! It’s as American as apple … er, cherry pie!

Enjoy!