Vegan Chocolate Peanut Butter No-Bake Cookies

My kids (and their sweet grandma) made that plate you can see in the background for me for Christmas. It’s actually more of a platter and I’ve taken to leaving it out on my counter. I stack cookies on it, or let a loaf of bread, fresh from the oven, cool on it. I love seeing their handprints and they love seeing the gift they made proudly displayed on the kitchen island.

Speaking of the kids, they’ve been doing hot laps on their scooters around and around our patio, zigzagging the furniture, making jumps off the step. This morning Luke got a bunch of cardboard out of the recycling bin and started building some sort of contraption for more scooter tricks. Last night it was literally pitch black and pouring rain and they were still out there, shrieking and laughing, racing around and around. They bang on the slider door begging me to watch. I stop whatever I’m doing to laugh and cheer on their tricks and stunts.

I meant to get this cookie recipe posted a full week ago, but you know how life gets in the way sometimes. In all honesty, I’ve opened this page a handful of times, stumped by the empty screen. I swing wildly between wanting to document more day to day life (a little mommy blogging like the good ol’ days) and then immediately feeling vulnerable about it. The online world feels so tricky to navigate these days.

I have friends who regularly take breaks from social media, it just seems to hit a nerve where all the pretty (posed, planned and curated) pictures make them feel bad about their less than but (completely normal happy) perfect life. I have other friends who completely own and acknowledge their reliance on it. I feel like I’m somewhere in the world. It’s definitely an absent minded habit. I struggle with falling down the rabbit hole of scrolling. But I also find a ton of inspiration and connection on social media. I peek into friends and families lives that I otherwise wouldn’t have the pleasure of keeping up with. Not to mention that this little corner of the internet provides a needed creative outlet that no matter how many times I think I’m going to quit it, I just can’t seem to.

Anyway, lets talk cookies. I don’t really eat dairy anymore. It’s been almost a year. I occasionally eat it when I can’t get around it or something is just too yummy and amazing to pass up. I pay for it with terrible stomach aches but every once in a while its worth it. It was easier than I thought it would be to give up, but man, I miss a good cookies sometimes. A real cookie. I’m not going to lie to you, these are not the same as a real, fresh-from-the-oven, chocolate chip cookie. But they are really really good. And they hit the spot when it comes to a craving for a sweet treat. Even better, I don’t feel that bad eating them and letting my kids snack on them.

Vegan Chocolate Peanut Butter No-Bake Cookies

  • 1/2 cup coconut oil
  • 2 cups sugar
  • 2/3 cup coconut milk (from the can)
  • 1/3 cup cocoa powder
  • 2/3 cup creamy peanut butter
  • 4 cups rolled oats
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon kosher salt

In a large sauce pan mix together the coconut oil, sugar, coconut milk and cocoa powder over low heat until no lumps remain and the sugar is dissolved. Allow to come to a boil and stir constantly for 1-2 minutes. Remove from heat and stir in the peanut butter and rolled oats. Stir in vanilla.

Allow the mixture to cool slightly. Using a spoon, drop the dough by the tablespoonful onto wax paper. Let cool until completely set. Store covered in the refrigerator.

(Makes about 3 dozen smallish cookies)


Blueberry Buttermilk Muffins

Happy New Year friends. That’s how I think of you when I sit down to write in this little corner. I feel like I’m having a conversation with my friends, sharing a few thoughts, a little bit of my life and a recipe I think you might like.

I had a little existential crisis towards the end of the year. Ok, maybe that’s a tiny bit dramatic, but I received some tough feedback on a couple recipes I posted. They didn’t work well for a few people because the recipes were hard to understand.

All of a sudden I felt like I had nothing to offer, nothing to say, and the very real truth that I’m just* a home cook hit me hard. I have zero training. I am NOT an expert…actually I’m about as far away from ‘expert’ as possible. I’m just a mom who loves to putter in the kitchen.

I spent the last couple weeks thinking hard about why I keep coming back to this space. And I finally decided that regardless of outcome, whether people visit me here in this space or not, I’m going to keep at it. This blog holds me accountable to doing two things I love and need in my life: cooking and writing. I get to be creative, I get to try new things, I get to be a little bit brave. So I decided I’m going to keep at it and even more, those would be my new year resolutions this year.

As much as I’m not much of a resolution-type person, this new year somehow feels different. I’m eager for a fresh start. While last year was good (really good in fact), it was also an unbelievably hard year. And the sadness and challenges I was going through hung around me like a dark cloud for months. But finally, the past is fading and as this new year ushers in, I feel ready and excited. I want to keep cooking. Learning. Practicing being brave. All of it.

Alright, enough rambling. How about a recipe? These blueberry buttermilk muffins are super easy to throw together and taste heavenly. Although full disclosure: even though I’ve made this recipe dozens of times, yesterday I misread the instructions and only added one teaspoon of baking powder. The muffins were dense and didn’t have the lovely domed top I was going for. I realized my mistake and grudgingly started over again. I’m starting the year nice and humble, practicing laughing at myself, forcing myself to try again, even when I don’t want to.

Who knew a batch of muffins could bring on such deep thoughts? Sheesh. I’m chalking it up to the new year. I’m sure by next week I’ll be back to lamenting over the crazy shenanigans my kids are up to and how much I hate the gray cold winter weather.

Blueberry Buttermilk Muffins (recipe adapted from A Homemade Kitchen)

  • 8 tablespoons butter, melted
  • 3 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1 tablespoon baking powder
  • 3/4 teaspoon kosher salt
  • 2 large eggs
  • 1 cup sugar
  • 1 cup buttermilk
  • 1 cup Greek yogurt (preferably NOT non-fat)
  • 1 tablespoon vanilla
  • 2 1/2 cups frozen blueberries (raspberries, blackberries or cherries work great too)

Preheat the oven to 350 degrees. Line muffin tin with liners or spray liberally with cooking spray.

In a large bowl, whisk together flour, baking soda, baking powder and salt. Set aside. In another bowl, whisk eggs until well incorporated. Stir in sugar, melted butter, buttermilk, yogurt and vanilla. Mix well.

Using a spatula or wooden spoon, stir the flour mixture into the wet ingredients until just barely combined. Stir in the frozen berries to the batter. Don’t be surprised if the berries turn the batter a little purple.

Use a large spoon or ice cream scoop to fill the muffin tins. Fill the tins right up to the top. You are going for a tall domed muffin. Sprinkle each muffin with raw sugar for a little crunch on the lid of the muffin. Bake for 25-30 minutes until the muffins are golden brown and a toothpick inserted into the middle of the muffin comes out clean. Allow to cool in the pan for 5-10 minutes before turning out on a cooling rack. Allow the muffins to finish cooling upside down.


Pumpkin Muffins


It just wouldn’t be fall without a batch of pumpkin muffins. I went on not one but two pumpkin patch field trips last week, traversing the corn maze with a group of preschoolers, herding them through the pumpkin patch until they found just the right pumpkin. Two days later, my first grader got his turn and we had a blast riding the tractor, eating lunch with friends and of course, picking out the perfect pumpkin.

We are in the idyllic couple of weeks when everywhere you look is quintessential fall. The Poplar trees I look at out the windows of my house are brilliantly yellow and I find myself stopping to marvel at their beauty several times a day. The apple and pear orchards bordering my house boast deep red and golden orange leaves, waving in the wind, almost as if they’re showing off. The backdrop of blue sky and green grass with the desert hills beyond is breathtaking and a scene I don’t want to take for granted.


And when fall is this beautiful, it seems not only right but downright necessary to make something pumpkin. I’m the first to roll my eyes at all the pumpkin spice hype. I get it, the saying ‘too much of a good thing,’ is very real. But these pumpkin muffins will bring you right back around again — light and chewy with a crunchy cinnamon-sugar crust along the top — you’ll make batch after batch of these all fall long.

Sometimes I throw a handful of chocolate chips into the batter for my kids and the other week, I skipped the cinnamon and sugar on top and instead sprinkled granola on the muffins. They were delicious! Whatever you decide to do, you can’t go wrong. And if you’re local and can carve out a little time this weekend, go for a walk on the Cowiche trails or along the Greenway and enjoy the beauty of the Valley before it’s blanketed in snow.

Pumpkin Muffins (recipe adapted from Gourmet Magazine)

  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon pumpkin-pie spice
  • 1 1/3 cup canned pumpkin
  • 1/3 cup vegetable or canola oil
  • 2 large eggs
  • 1 cup granulated sugar
  • 1 teaspoon cinnamon
  • 1 tablespoon raw sugar (if you don’t have any, just use regular granulated sugar)


Heat oven to 350 degrees. Put liners in 12 standard-sized muffin cups.

Stir or whisk together flour, baking powder, baking soda, salt and spice in medium bowl.

In a larger bowl, whisk together pumpkin, oil, eggs and 1 cup sugar. Add dry ingredients to wet and stir until just combined. Divide batter among muffin cups (each about 3/4 full). If you want to add chocolate chips, stir in one cup of semi-sweet chocolate chips to the batter before spooning into muffin cups.

Stir together tablespoon of raw sugar and teaspoon of cinnamon. Sprinkle over each muffin.

Bake until puffed and golden brown and a toothpick inserted into the center of a muffin comes out clean, 25 to 30 minutes.

Cool in pan on a rack five minutes, then transfer muffins from pan to rack and cool to warm or room temperature.

Pretty Great Pumpkin Bread

I want to call this the best-ever pumpkin bread or maybe easy and perfect pumpkin bread but the reality is there are approximately 27,432 recipes for pumpkin bread out there and I would wager a bet that 90 percent of the recipes you stumble onto are pretty great.

So here’s another pretty great recipe to add to your list when you’re in the mood for something pumpkin and feeling all those fall vibes.

Me? I’m not feeling fall-ish yet, but I’m going for it anyway. I live in a town absolutely enveloped in smoke from wild fires surrounding us on all sides. It’s been hot (brutally hot actually) and the smoke is thick and choking. It makes your throat sore and your eyes burn and sometimes you see ash falling from the sky. The kids can’t go outside for recess and outdoor practices and games have been cancelled going on two weeks.

It doesn’t particularly feel like fall where I live but doesn’t feel like summer either…or any season really. Obviously all of this pales in comparison to very real tragedies and natural disasters happening all over the country/world in the last little bit. I was texting with my mother-in-law today and as she was telling me about a school shooting that happened today in the town I grew up in, we both agreed we feel helpless and defeated by so much hurt all around us. It’s a heavy, worrying, hard hard time for so many.

And pumpkin bread won’t change any of that terrible hurt but it might put a smile on your kid’s faces when they come home from a hard day at school. Or you could double this recipe and drop a loaf off for a friend as a surprise. And you could absolutely slice it thick and slather it in butter and enjoy it slowly with a cup of coffee and maybe those five minutes will recharge you in some small way.

This is one of those easy one-bowl recipes that are great for little people to jump in and ‘help’ with. The other great thing is that the recipe calls for one whole can of pumpkin, which is perfect since I hate wasting the last bit of pumpkin out of the can but I also never have any ideas how to use it up except to make more treats. One can. One loaf. Done.

Pretty Great Pumpkin Bread (adapted from Smitten Kitchen)

  • 1 15-ounce can pumpkin puree
  • 1/2 cup coconut oil
  • 3 large eggs
  • 1 2/3 cups granulated sugar
  • 1 teaspoon vanilla
  • 1 1/2 teaspoons baking powder
  • 3/4 teaspoon baking soda
  • 3/4 teaspoon fine sea or table salt
  • 3/4 teaspoon ground cinnamon
  • 1/4 teaspoon nutmeg
  • 1 heaping teaspoon pumpkin pie spice mix
  • Two pinches of ground cloves
  • 2 1/4 cups all-purpose flour

Preheat oven to 350 degrees. Using a LARGE loaf pan, grease with butter and flour or a piece of parchment paper. 

In the bowl of a large mixing bowl beat pumpkin, coconut oil, eggs, vanilla and sugar until well-combined with no lumps. Using a wooden spoon or spatula stir in flour, baking powder, baking soda, salt and all spices. When batter is just combined, scoop into loaf pan. 

In a small bowl combine one tablespoon raw sugar (regular white sugar is fine too) with one teaspoon cinnamon. Sprinkle over the top of the bread. Bake for approximately one hour or until a toothpick  poked in the center of the bread comes out clean.

Prosciutto and Nectarine Pizza

Today feels a little bit special. Four years ago this month I published my first column in the Yakima Magazine.  I’ve poured my heart into developing recipes, learning how to take food photos (something I am very much still learning about) and sharing a few words here and there. This little blog is an off-shoot of my column, both of which I cherish very much. The first recipe I ever shared was pizza on the grill so it felt fitting to revisit a house staple and a recipe I’ve tweaked and streamlined over the last couple years. Hope you enjoy!


The very first article I ever wrote for Yakima Magazine was the September 2014 edition. I knew former editor Robin Beckett through mutual friends and earlier in the summer we ran into each other at a barbecue. She loved the cookies I made for the party (you can find the recipe on, just search chocolate chip cookies) and after chatting for a bit, she asked if I wanted to write something for the magazine. I was floored and excited and spent the rest of the summer planning out exactly what I wanted to feature.

After much deliberation, I decided to write about making pizza on the barbecue. When the day finally came to have photographs done for the article, I had worked myself into a complete frenzy. I had three different pizzas ready to be photographed, my house was clean top to bottom (even though we weren’t taking pictures inside) and I was sweaty, frazzled and very nervous. I vividly remember burning the first pizza, trying hard to laugh off my embarrassment, secretly grateful I had prepped extra pizzas.

Fast forward three years and I’m still here, cooking and baking, making messes and occasionally burning things in my kitchen. I’m so grateful to have Kitchen Captivated in Yakima Magazine to share what I love most, which is making food that brings families and friends to the table together.

It felt right on this ‘anniversary’ of sorts to revisit pizza on the grill. Pizza continues to be a staple around my house because it’s a dinner the whole family loves and gets involved with. But like this column, my pizza-making skills have evolved a bit over the last couple years. My dough recipe is simple and quick, all you need is five minutes to prep and a few hours to let the dough rise. We almost always make pizza on Sunday nights when I have a little extra time in the day. I make the dough in the late morning or early afternoon and leave it on the counter. You could also make dough the night before and store it in the fridge, just pull it out an hour or so before you want to use it.

The beautiful thing about pizza is that just about anything goes when it comes to toppings. This sweet nectarine and prosciutto pizza is a bit of summer goodness in each bite. And while we might be seeing small signs that fall is just around the corner, my local fruit stand is bursting with amazing fresh produce, just begging to be enjoyed. Sweet juicy nectarines (which easily could be swapped for peaches) and salty prosciutto combine with tangy goat cheese, ample fresh basil and a splash of balsamic vinegar for a pizza that is literally bursting with flavor.


Prosciutto and Nectarine Pizza

  • 1 12-inch pizza dough, rolled out
  • 1 tablespoon olive oil
  • 1 package prosciutto
  • 1 nectarine (or peach), washed and thinly sliced
  • 3 ounces crumbled goat cheese
  • 2 tablespoons fresh basil, chopped
  • ½ cup shredded mozzarella
  • 1-2 tablespoons balsamic vinegar
  • Kosher salt

Place prepared dough on a pizza pan sprayed lightly with cooking spray. Brush dough with olive oil. Start with the prosciutto, evenly placing it across the dough, leaving a 1-inch crust around the edges. Top with sliced nectarines then goat cheese and mozzarella. Sprinkle with kosher salt and bake or grill until desired doneness. As soon as the pizza comes off the heat sprinkle generously with chopped basil and balsamic vinegar.

This pizza dough recipe is a hybrid of several outstanding recipes including Mark Bittman’s Pizza Dough, and Yakima’s Essencia Bakery where I had the pleasure of attending a cooking class last year. I simply took the ingredients and techniques from each recipe and adapted them to what works in my kitchen.


Homemade Pizza Dough

  • 3 cups all-purpose flour, plus more as needed
  • 2 teaspoons rapid rise yeast
  • 2 teaspoons kosher salt
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon honey
  • 1 cup tap water, plus more if needed

Using an electric mixer with a dough attachment or a food processor, place the flour, yeast, salt, olive oil and honey into the bowl. Turn the mixer or food processor on and mix a few times. Slowly add the water to the flour mixture until dough forms. If the mixture is very wet, add a tablespoon of flour at a time until the dough is stretchy and moist but not gloppy or overly sticky. If the mixture is too dry and very stiff, add a tablespoon of water at a time until the mixture is just right.

Using well-floured hands, mold the dough into a round ball and place in a clean dry bowl. Cover with plastic wrap and a dish towel and walk away. Let the dough rise for at least 2 hours or until it’s more than doubled in size.

When you are ready to make pizza, divide the dough in half and using well-floured hands and cutting board, work the dough a few times until it’s in a nice ball. Let the dough rest on the board under a towel for an additional 15 minutes. (use this time to shred cheese, pre-heat the oven, dice veggies, ect.) Preheat the oven to 450 degree.

Roll the dough out using a rolling pin to 12 to 14 inches in diameter. Lift the crust onto a pizza pan sprayed with cooking spray. Top with desired toppings and bake for 12-15 minutes.

To grill your pizza on the barbecue (which I highly recommend), simply heat your barbecue to medium high heat. If you have a thermometer, shoot for about 500 degrees. You can place your metal pizza pan directly on the barbecue or if you have a pizza stone, even better. Pizza on the grill usually cooks in about 8-10 minutes. When the crust is golden brown and the cheese is melted, your pizza is ready to come off the heat.

Raspberry and Almond Scones

IMG_8707.JPGJuly is my favorite month of the entire year. Growing up, July meant a few very specific things: berry picking, strawberry shortcake for dinner, boat rides and camping at the lake. To this day, I look forward to July all year. I’m sure having a birthday in July has something to do with it, especially considering my husband coined me the ‘birthday princess’ years ago.

Can I be honest? We’ve had a rocky start to the summer. Sickness has slowed us down and forced us to miss out on a lot of fun things in the last couple weeks. We came home from a weekend away and our precious kitty is missing. Living in the country you kind of have to expect this kind of thing from time to time but it doesn’t make it any easier.

All that to say, I’m ready to shake off the last few weeks and start fresh with our summer. We are finally (fingers crossed) healthy and ready to work through our summer-fun list.

At the top of the list is a Sunday stroll through the Yakima Farmers Market. I love slowly walking booth to booth, looking at everything. We buy a giant strawberry lemonade for our kids which they inevitably fight over and someone spills but somehow that’s part of the charm. We buy a loaf of bread from Buhrmaster Bakery and a plate of pad thai. We load up on fruits and vegetables for the week, whenever possible choosing something we wouldn’t typically find at the grocery store; a new variety of tomato, a purple bell pepper, sweet yellow carrots, or a big globe of daikon. If berries are in season, I buy a few pints, which my kids eat most of before we even get home. My last stop before we head home is the flower booth. I take my time choosing a bouquet knowing I’ll get to enjoy them all week on my kitchen island.

This week’s recipe is for fresh raspberry and almond scones. The tender sweet raspberries melt into the dough making pockets of perfectly sweet jammy bites. The hint of almond and crunch of raw sugar on top make these easy scones decadent and special. Perfect for a lazy Saturday morning or to bring to a party as a treat, you could easily turn these into dessert with a spoonful of fresh fruit and a dollop of whip cream.


Raspberry Almond Cream Scones

  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • 4 tablespoons cold butter, cut into ½ inch cubes
  • 3 tablespoons sugar
  • 6 ounces fresh raspberries
  • ½ cup heavy whipping cream
  • 1 large egg
  • ½ teaspoon almond extract
  • 1 tablespoon butter, melted
  • 1 tablespoon raw sugar

Preheat oven to 425 degrees. Line a cookie sheet with parchment paper or a silicone baking sheet. In a large bowl, whisk together the flour, baking powder, sugar and salt. Using clean hands or two forks, mix the butter (breaking it up) into the dough until there are no butter lumps bigger than the size of a pea. Gently stir the raspberries into the flour mixture. In a small bowl whisk together the heavy whipping cream, egg and almond extract. Combine the wet ingredients with the dry and gently stir together with a spatula. Using your hands press the dough into a ball. Sprinkle flour on your countertop and knead the dough until it has just barely come together. Shape the dough into a circle about 1 inch thick. Cut the circle into 8 wedges. Places the wedges on the baking sheet. Using a pastry brush or a spoon, brush the tops of the scones with melted butter. Sprinkle raw sugar over the top of each scone. Bake in the oven for 15-20 minutes or until a pale golden brown. Transfer to a wire rack to cool slightly. Best served warm from the oven, preferably with hot coffee and the early morning sun warming your back as you enjoy Yakima’s perfect summer weather.

White Bean Artichoke Dip


And just like that school is out for the summer. I officially have a third grader, first grader and pre-kindergartner. I told the kids they had this week to do whatever they wanted; watch too much t.v., live like sloths, whatever. But next week mom boot camp kicks in.

I’m not sure quite how to say it nicely, but I would say we are lacking in the personal responsibility and independence department around here. I find a lot of shoes, I hang up towels, I remind children to put dishes away and I watch the clock to make sure no one misses the bus. And that’s just from 8:15am to 8:30am every morning.

It’s time. Time for kids to grow up a little bit and mom to take a step back. Which is going to take a little boot camp for all of us. I’ve gotten into the rhythm of just doing it all because I KNOW where the shoes are and I can do those dishes quickly and easily and sometimes I shrug my shoulders and think…well…I am a stay-at-home mom…this is what you do.

But I’m finding myself feeling a little resentful and frustrated that I’m doing everything for everyone. I’m so busy doing all the things that I don’t slow down long enough to teach my kids the tasks they need to learn to be helpful.

It’s a funny feeling to catch yourself in routines or habits without ever making the conscious decision to do so. When it comes time to reteach or retrain yourself into new habits the first little bit of time feels so overwhelming and hard (that’s where I’m at; staring down the barrel of summer, telling myself ‘I think I can, I think I can!). But anyway, those are just my rambling thoughts on the first day of summer.

I would love any ideas you might have on systems/chores/personal responsibility/summer goals. I don’t want the summer to be a painful push and pull of frustration but at the same time I want to take advantage of a summer of togetherness to build new habits we can take into the school year come fall.

And in the spirit of changing things up, I’ve been in the midst of an experiment the last month or so. In an effort to see if I can eliminate a few (minor but annoying) health concerns I’ve had for years and years, I’ve really endeavored to clean up my diet. I temporarily eliminated dairy which has been…interesting.

I made this easy white bean and artichoke dip on Sunday night and we dipped carrots and cucumbers (and tortilla chips too) as a little appetizer for everyone while we waited for pizzas to come off the grill. I ended up using it as a sauce on my pizza with chicken sausage, bell peppers and Kalamata olives and it was delicious (fake cheese not so much). I stored the leftover dip in the fridge and have snacked on it all week.


White Bean Artichoke Dip

  • 1 14oz. can white beans, drained and rinsed
  • 4 marinated in olive oil artichoke hearts, roughly chopped
  • 2 tablespoons oil reserved from artichoke jar
  • 2 tablespoons fresh parsley, roughly chopped
  • 2 cloves garlic
  • grated zest and juice of 1 lemon
  • sea salt and black pepper

Put all ingredients in the bowl of a food processor and pulse until smooth. If necessary, add an additional teaspoon of olive oil if the dip is thick. Scoop into a bowl and drizzle lightly with olive oil and a sprinkle of coarse sea salt. Dip chips and veggies, bread sticks or spread on toast or pizza dough. Store extras in the refrigerator for 3-5 days.