Spelt Cream Cheese Chocolate Chip Cookies

Jan 11, 2013 by

Cookies are a wonderful treat. Some cookies, take a little time to prepare and others can be made on a whim if you have the right ingredients on hand. I really have to be in the mood to make the type of cookie that takes up time in the kitchen. These cookies? Nothing short of brilliant. I came across it some time ago but wasn’t into making cookies yet. I’m glad I saved it and I am definitely glad that I made them.

I found the recipe for Cream Cheese Cookies and wanted to make it as is. No adapting. I wanted to know what the original cookie tasted like. And I almost succeed.

I have been buying a variety of flours, all with the intention of experimenting and finding alternatives to regular flour. There are so many flours that have wonderful nutritional value. The one I have used the most in the past, is Quinoa flour. For this cookie, I chose to use Spelt flour. I didn’t plan to. My hand just steered to the right of the all-purpose flour. Sometimes in life, you just have to take chances.


Spelt Cream Cheese Chocolate Cheese Cookies

Spelt Cream Cheese Chocolate Cheese Cookies


Spelt Cream Cheese Chocolate Chip Cookies

Recipe Type: Cookie
Author: Lyn, adapted from Food52
Prep time: 20 mins
Cook time: 12 mins
Total time: 32 mins
A delightful cookie made with spelt flour, cream cheese and mini chocolate chips
  • 1 Stick Unsalted Butter
  • 4oz Light Cream Cheese (softened)
  • 1 Cup Spelt Flour
  • 1 Cup Granulated Sugar
  • 1/2 Tsp Salt
  • 4 Tbsp Mini Semi Sweet Chocolate Chips
  1. Preheat oven to 350F
  2. In a mixing bowl, add butter, cream cheese and sugar. Cream until light and fluffy.
  3. In a medium bowl, combine flour and salt. Add to the cream cheese mixture and mix until just combined
  4. Using a cookie scoop, add batter to parchment lined cookie trays, leaving about an inch and a half between them.
  5. Bake for 12 minutes until the edges are browned and be careful not to over-bake
  6. Remove from oven and leave on the tray for about 3 minutes and then transfer to a cooling rack.


The chocolate chips didn’t actually make it into the batter until half way through. The first batch was so wonderfully fragrant but I wondered  what I could add that would go nicely with these cookies. I added a few mini chocolate chips. The  regular chocolate chips seemed too large for these delicate cookies.


Spelt Cream Cheese Cookies

Spelt Cream Cheese Chocolate Chip Cookies


I’m not sure how many cookies were taken from this rack while I wasn’t looking. Sticky fingers around here. I don’t blame them.


Spelt Cream Cheese Chocolate Chip Cookies

Spelt Cream Cheese Chocolate Chip Cookies


I liked how delicate and dainty these cookies looked. I’m sure they’d make an excellent gift or even a quick treat if company popped by.


Spelt Cream Cheese Cookies-5

Spelt Cream Cheese Chocolate Chip Cookies


These cookies are absolutely delightful. With or without the chocolate chips, you’ll absolutely LOVE them. A definite keeper.





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Jamaican Blue Drawers for #SundaySupper

Jan 6, 2013 by

Welcome to the first #SundaySupper of 2013! I’m so grateful when I am able to participate and I’m more than happy to jump right on in at the start of the new year. Today’s theme is Whats on your recipe bucket list? My recipe bucket list is quite long. There were a few things I wanted to start off with but then I remembered that I promised myself that I’d make Blue Drawers. It’s a very simple sweet pudding that has been around for decades in Jamaica. I only knew about it as an adult and was surprised to know that some of my friends have only heard about it, but have never had it. I guess its something that our grandmothers would make. I’m no grandma, but I love exploring my heritage and learning about the food from the land of my birth. So let’s go!

Please check out all the exciting recipes that the #SundaySupper family have to share. I’m looking forward to seeing the dishes that we are all making for the very first time! I’ll consider this the post to kick off my bucket list recipes.

Blue Drawers (you might also see it as Blue Draws) has a few aliases … Tie-A-Leaf, Duckoono/Dokunnu and Boyo. It is originally a West African dish (Dokunu) that was traditionally made with plantains, but modern versions are made with cornmeal, sweet potato, green banana, cassava, or a combination of your preference. Blue Drawers is essentially a boiled pudding that is considered a treat because it is sweet as opposed to savory. Along with the selection of ingredients mentioned previously, grated coconut is always added. Consider this a mandatory ingredient. What really got me interested in making Blue Drawers, was that each portion is boiled in a banana leaf secured with thin strip of banana bark. Something about it just seems so rustic, and pure. I love that in Jamaica, it is pretty much still prepared that way. I always wondered about how this pudding ended up with the name “Blue Drawers”. Well, according to the National Library of Jamaica, it was given the nickname Blue Drawers because the banana leaves apparently have a blue hue once they are cooked. Well. Okay then! Who knew?

The fact that I did not have banana leaves did not stop me from preparing this pudding. I used the alternative…foil! It doesn’t look as rustic and earthy but it’s what I have access to. And it worked just great. I also added my very own special touch to this Jamaican treat ~ a simple coconut glaze with a hint of citrus to break up that coconut essence just a little bit.

 Jamaican Blue Drawers Collage



Jamaican Blue Drawers

Recipe Type: Dessert
Cuisine: Jamaican
Author: Lyn via “Cook Up Jamaican Style, 4th Edition”
Prep time: 30 mins
Cook time: 60 mins
Total time: 1 hour 30 mins
Serves: 6
A traditional Jamaican dessert or snack made from cornmeal, coconut milk and raisins
  • 1 Cup Cornmeal
  • 1/2 Cup Brown Sugar
  • 1/4 Tsp Salt
  • 1/2 Tsp Mixed Spice
  • 1/3 Cup Golden Raisins
  • 1/4 Cup Shredded Coconut
  • 1 Cup Coconut Milk
  • 1/2 Tsp Vanilla
  • ***
  • Coconut Orange Glaze
  • 1/4 Cup Coconut Milk
  • 1 Cup Confectioners Sugar
  • 1/8 Tsp Pure Orange Extract
  1. In a medium bowl, combine cornmeal, mixed spice, shredded coconut and raisins
  2. In a small bowl, add coconut milk, sugar and vanilla. Mix to combine
  3. Add the coconut milk mixture to the cornmeal mixture and mix with a spoon until combined
  4. Prepare 12 sheets of foil, 12″ X 8″
  5. Using a standard ice-cream scoop, place a scoop of batter into the center of the foil sheets, and fold the foil around each scoop to form parcels
  6. Place the parcels in pot enough boiling water to cover them completely
  7. Cook on medium high heat for about an hour
  8. Remove each parcel with tongs and place on a bowl.
  9. Carefully unwrap each parcel over a few sheets of paper towels as some water may drip out
  10. For the glaze: In a small bowl, add coconut milk, and confectioners sugar. Whisk until well combined and smooth. Add orange extract and combine.
  11. Add glaze on top of each pudding once cooled


I took this photograph in August for 2012 while I was visiting Jamaica during the Jamaica 50 celebrations (Jamaica celebrated its 50th year of independence). I only knew of Blue Drawers by name. I had not had it at this point. Then a friend of mine gave me some that his mother had made. I knew that even if it was just once, I would make Blue Drawers. So keep in mind that this is how they would have been presented if I had banana leaves.


Jamaican Blue Drawers

Jamaican Blue Drawers


In terms of the main ingredient, I did make a very slight change. I used golden raisins instead of regular raisins.


Golden Raisins

Golden Raisins


I combined the dry ingredients with the wet ingredients to make a moist batter.


Blue Drawers Prep

Combining ingredients to make Blue Drawers


Combining the batter was easy, and so was the parcel preparation. There was no particular way in which to fold the parcels, so I just made them the best I could. Utilizing the scoop ensured that each pudding would be identical in size. I got exactly 12 scoops using this recipe. I made my parcels fairly small. I cut the ingredients in half in order to keep the servings small.


Jamaican Blue Drawers Parcels

Jamaican Blue Drawers – Preparing the parcels for boiling


Cooled Blue Drawers

Jamaican Blue Drawers-18

Jamaican Blue Drawers


I think adding the glaze gave it a modern touch. I enjoyed it with the glaze. The orange essence is very subtle.


Jamaican Blue Drawers with an Orange Coconut Glaze

Jamaican Blue Drawers
with an Orange Coconut Glaze


I hope you enjoyed this item from my bucket list. Whats next on your recipe bucket list?


Check out the recipes

This Week’s Sunday Supper Recipes:

Sunday Supper Specialty Breads:

Sunday Supper Main Dishes:

Sunday Supper Desserts and Snacks:


Join the #SundaySupper conversation on twitter each Sunday. 

We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET and you do not want to miss out on the fun.

Follow the#SundaySupper hashtag and remember to include it in your tweets to join in the chat.

Don’t forget to also check out our #SundaySupper Pinterest board for more fabulous recipes and food photos.


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Pumpkin Cheesecake Muffins

Dec 12, 2012 by

I didn’t get to indulge in my usual #MuffinMonday this week. Sadly I’ve had to deal with 2 sick kids plus I’m trying to get over a little cold/cough. It’s the season to share in a little more than just holiday spirit. I believe we are on the mend and this means I’ll be back in the kitchen, whipping up something great for you. I do have a muffin recipe that I wanted to share that I made a few weeks ago but didn’t get to post it. I’m so glad that I got to use up some pureed pumpkin that I had in the freezer.

I get so much junk mail delivered to my door, and I usually just recycle. But there was a flyer for a local business that caught my eye. The photograph on the flyer had me drooling. It had a recipe that looked so delicious, I went ahead and made it. And it was so good! I have no idea where the original recipe came from so I have no reference for it. But here it is!


Pumpkin Cheesecake Muffin

Pumpkin Cheesecake Muffin


Pumpkin Cheesecake Muffins

Prep time: 20 mins
Cook time: 15 mins
Total time: 35 mins
  • Filling:
  • 4oz Cream Cheese, softened
  • 1 Egg
  • 1/2 Cup Icing Sugar
  • Muffins:
  • 1 1/2 Cups All Purpose, Unbleached Flour
  • 1/2 Tsp Ground Cinnamon
  • 1/2 Tsp Ground Nutmeg
  • 1/2 Tsp Salt
  • 1/2 Tsp Baking Soda
  • 2 Eggs
  • 1 Cup Sugar
  • 1 Cup Pumpkin Puree
  • 1/2 Cup Vegetable Oil
  1. Preheat oven to 350F
  2. In a small bowl, combine cream cheese, egg and icing sugar. Mix until fully blended. Set aside
  3. Line muffin pans with paper liners
  4. In a medium bowl, add flour, cinnamon, nutmeg, salt and baking soda. Combine with a whisk.
  5. In a large bowl, add eggs, sugar, pumpkin and oil. Mix on low-speed until fully combined.
  6. Gradually add the flour mixture into the pumpkin mixture and blend just until incorporated
  7. Fill each liner with 2/3 batter
  8. add 2 Tsp of the cream cheese mixture in top of the batter
  9. Bake for 15 minutes

This recipe yields 15 muffins




Pumpkin Cheesecake Muffins-1

Pumpkin Cheesecake Muffins – cream cheese on the batter


This was such a moist muffin ~ and absolutely delicious!


Pumpkin Cheesecake Muffins-7

Pumpkin Cheesecake Muffins


These muffins disappeared in no time. The cream cheese was such a great companion for the pumpkin muffin.


Pumpkin Cheesecake Muffins

Pumpkin Cheesecake Muffins


Happy Wednesday! I hope your week is going wonderful so far!



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Double Chocolate Cranberry Cookies for #SundaySupper

Dec 9, 2012 by

Cookies! Last year, I wondered if I could make them. I did …and they came out great! this year, I’m all in! I’m experimenting and finding tons of awesome cookie recipes. I’m not going to get to try them all but I’m building up a nice collection! That’s what makes this #SundaySupper so awesome! This weeks theme is Holiday Cookie Exchange! The titles are wonderful and I can’t wait to see everyone’s cookies!

Who doesn’t love a good cookie? We love cookies at my home, but I don’t buy them often. I feel much better making them myself, even if it’s just for the season. It also brings me comfort that they are home-made, and made with love. And a few chocolate chips. After all,  chocolate is love, right? Check out my Peanut Butter Chocolate Cookies and Ginger Molasses Cookies. Crowd pleasers!

The cookie I’m sharing with you has been tested by me twice. I guess when I say “me”, I really should be saying “us”. The first batch was good, it was finished quickly and you know that’s a good sign.I made some slight changes on the second batch. I used a bit more cocoa powder and used white chocolate chips instead of dark. That’s all. And that’s what I’m sharing with you today.


Double Chocolate Cranberry Cookies


Double Chocolate Cranberry Cookies for #SundaySupper

Recipe Type: Cookie
Author: Lyn via Best Cookies
Prep time:
Cook time:
Total time:
These cookies are sweet with a hint of tartness. A wonderful combination and very festive.
  • 1 Cup Wholewheat Pasty Flour
  • 1/2 Cup Dutch Processed Dark Cocoa Powder
  • 1/2 Cup + 2 Tbsp Butter, softened
  • 1/2 Cup Brown Sugar
  • 1/4 Cup Granulated Sugar
  • 1/2 Tsp Baking Powder
  • 1 Egg
  • 1 Cup White Chocolate Chips
  • 3/4 Cup Dried Cranberries
  1. Preheat oven to 350F
  2. In a small bowl, sift in flour and cocoa powder. Combine with a whisk. Set aside
  3. In a large mixing bowl, beat butter, brown sugar, granulated sugar and baking powder until combined
  4. Beat in egg until combined
  5. Beat in as much as the flour with the mixer
  6. Fold in chocolate chips and cranberries with a wooden spoon or spatula
  7. Using a cookie scoop, take up rounded portions and roll into a ball. Flatten then round the edges.
  8. Place on a parchment lined cookie tray with about 2 inches apart.
  9. Bake for 8-10 minutes. Remove from oven and allow to rest in the tray for about 2 minutes before transferring to a wire rack to cool completely

This recipe yielded 33 cookies
Store in an air tight container for 3 days at room temperature or freeze for up to 3 months


I’m no cookie expert. In fact, I’ve made cookies that could compete with a rock. I kid you not. I didn’t give  up though. I had to really learn about the importance of cooking time, and not necessarily how they look when they come out of the oven. Baking for too long, is just a no-no. The good thing about cookies is that once you get the hang of it, its smooth sailing after that!

Scoop, roll, flatten, shape.


Double Chocolate Cranberry Cookies – Ready for baking!


To make these cookies, I did a test run first with about 3 cookies. I learned that they do not spread much. I found that they came out  better if I hand rolled and formed them. I used a cookie scoop so the cookies were very similar in size. Who ever came up with those scoops is a genius.


Double Chocolate Cranberry Cookies – Freshly baked



Double Chocolate Cranberry Cookies


These are great for giving as gifts!


Double Chocolate Cranberry Cookies


My family really enjoyed these cookies. The inclusion of cranberries really made it festive and even more delicious.


Double Chocolate Cranberry Cookies


#SundaySupper has a special host this week, who knows all about Cookies ~  Janet Keeler, Food & Travel Editor for the Tampa Bay Times and Author of Cookielicious. Janet be joining us with tips on baking for the Ultimate Cookie Exchange and to answer any of your baking questions.  Grab a glass of milk and join us for The Ultimate Cookie Exchange during #SundaySupper this week.  We are giving away 5 signed copies of Cookielicious with 150 fabulous recipes to bake and share.


The Sunday Supper Favorite Cookie Exchange Cookies:


Do you have a favorite cookie to take to a Cookie Exchange?  Please join on us on Twitter throughout the day during #SundaySupper on December 9th.  In the evening we will meet at 7pm EST for our #SundaySupper Ultimate Cookie Exchange live chat.

All you have to do is follow the #SundaySupper hashtag or you can follow us through TweetChat.

We’d also love to feature your recipe for The Ultimate Cookie Exchange on our #SundaySupper Pinterest board to share them with all of our followers, too.


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Snickerdoodle Muffins with White Chocolate Cream Cheese Frosting for #MuffinMonday

Dec 3, 2012 by

I don’t get many requests from my husband like this, but he asked if he could take some muffins to work to share with his colleagues. He is well aware of my #MuffinMonday fix, and knows that unless the week is lost due to an extremely hectic schedule, muffins shall be made! He and his co-workers work really hard, and for long hours on rotating shifts. It’s very hard on their bodies and affects their sleep pattern. I was more than happy to send this weeks #MuffinMonday goodies for a break time treat! It’s the least I could do for such hard-working guys :-)

Today’s #MondayMuffin recipe is adapted from Culinary Concoctions by Peabody. This is my first time making snickerdoodle anything. The ingredients looked great but rolling the batter in cinnamon sugar seemed hilarious to me. Couldn’t wait to give it a try! I didn’t make too many changes as I really wanted to keep it simple. I did however, add a topping that somehow just went so well with these muffins. I also believe that this topping made this muffin “a cupcake in disguise”. This has got to be one of the best muffins I’ve tried. (Do I say that every #MuffinMonday?) Seriously, this muffin is moist, delicate, and needed more frosting! I purposely made a small amount of frosting to adorn these muffins. It’s all about control, especially during the holiday season!

Snickerdoodle Muffins with White Chocolate Cream Cheese Frosting


Snickerdoodle Muffins with White Chocolate Cream Cheese Frosting for #MuffinMonday

Prep Time: 40 minutes

Cook Time: 20 minutes

Total Time: 1 hour

Using standard sized paper liners, this recipe yields 21 muffins


  • 2 Sticks Unsalted Butter
  • 1 Cup Granulated Sugar
  • 2 Tsp Vanilla
  • 2 Eggs
  • 3/4 Tsp Baking Powder
  • 3/4 Tsp Baking Soda
  • 3/4 Tsp Cream of Tartar
  • 3/4 Tsp Allspice
  • 1 1/4 Cups All Purpose Flour, Unbleached
  • 1 Cup Whole Wheat Pastry Flour
  • 1 1/4 Cup Sour Cream
  • For rolling (see steps 4 & 9):
  • 1/2 Cup Granulated Sugar
  • 1 Tbsp Cinnamon Powder
  • Frosting:
  • 1/2 Package Cream Cheese (4 oz), softened
  • 2 Tbsp Confectioners Sugar
  • 2 Tbsp Whipping Cream
  • 1/2 Cup White Chocolate Chips


  1. Preheat oven to 350F
  2. Line 2 muffin trays with 21 paper liners (or grease the muffin cups)
  3. In a medium bowl, sift all purpose and whole wheat pastry flours along with allspice, baking soda, baking powder, and cream of tartar. Set aside
  4. In a shallow bowl, add 1/2 Cup Sugar and 1 Tbsp cinnamon. Combine and set aside.
  5. In a large mixing bowl, cream butter and sugar until well combined.
  6. Add vanilla, mix to combine
  7. Add one egg at a time, mixing after each addition until fully incorporated
  8. Add the flour mixture and the sour cream to the wet ingredients. Combine well, scraping the batter from the sides with a spatula into the mixture when needed
  9. Using an ice-cream scoop, add batter into the cinnamon sugar mix and roll until completely covered
  10. Place covered batter into each paper liner
  11. Bake for 20 minutes or until a toothpick inserted comes out clean
  12. For the frosting: Place chocolate and cream in a bowl and warm on 30 second intervals. I did this 3 times, stirring every 30 seconds until fully melted and smooth. In a mixing bowl, cream sugar and cream cheese until smooth. Gradually add the chocolate mixture. Transfer into a smaller bowl. This yields about 1/2 Cup of frosting
  13. When the muffins are cool, add about a tablespoon on frosting and spread in a circular manner, just to cover the top


Wonderful smell, very delicate texture!


Snickerdoodle Muffins


Very visually appealing. The tops really do look like cookies! Or do I just have cookies on my mind…

I realized after I put these muffins in the oven that I used pretty pink muffin liners for my husband and his co-workers. Hopefully it will make them smile, before and after the first bite.


Snickerdoodle Muffins


The white chocolate cream cheese frosting was just an experiment and I’m glad it worked out. I’m sure semi-sweet would work just as well. I’m tempted to try it with dark chocolate.


Snickerdoodle Muffins with White Chocolate Cream Cheese Frosting


A very moist muffin. Not too sweet. Seriously addictive.


Snickerdoodle Muffins with White Chocolate Cream Cheese Frosting


Happy Monday!


Muffin Monday is an initiative by Baker Street. A culinary journey of sharing a wickedly delicious muffin recipe every week.

Drop in a quick line to join her on her journey to make the world smile and beat glum Monday mornings week after week.

Muffin Monday: http://bakerstreet.tv/muffin-monday/

Muffin 101: http://bakerstreet.tv/muffin-monday/muffin-101/

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