10 Healthy Habits to Add To Your Daily Routine

 
10 Healthy Habits To Add To Your Daily Routine | All Purpose Flour Child

With it being the start of the year and all, I thought it would be fun to share some of the little things I do on the daily to try to stay healthy, inside and out.  Don't worry, I'm not going to tell you to go to bed earlier, exercise more, or watch less Netflix.  Cause we're all already doing that stuff, right?  Riiiiiight...  These are just some little things I've worked into my daily routine that make me feel lighter, faster, and better about my day.  Let me know if you give any of these a try and tell me in the comments what your favorite healthy habits for your daily routine are!

10 Healthy Habits To Add To Your Daily Routine | All Purpose Flour Child

1 / start your morning off with warm lemon water

I start my mornings with this almost every day.  I sip it while I'm getting ready for work in the morning.  It aids digestion, boosts your immune system so you can better ward off cold and flu bugs, and helps keep your skin clear.  And these are just a few of the benefits!  I've found it's just a nice way to wake you up in the morning, too.  Squeeze a lemon (try to go for organic) directly into hot water and that's it!  Try to drink it on an empty stomach (yes, even coffee).

10 Healthy Habits To Add To Your Daily Routine | All Purpose Flour Child

2 / read To learn More About Your Passions & Get Inspired

No, checking your emails does not count.  If you're like me, you like reading but somehow never do it consistently.  So I try to make it a goal to read at least one thing that I can learn from or draw inspiration on every day.  It could be anything from an article in Bon Appétit on the latest food trend, a chapter of that book I've been trying to finish for a year, or catching up on one of my favorite blogs.  It doesn't matter what it is, as long as you find it interesting and it inspires you.  I've been reading a page or two from Eat Pretty Every Day lately an I'm loving it.

10 Healthy Habits To Add To Your Daily Routine | All Purpose Flour Child

3 / take a shot 

... of apple cider vinegar.  ACV, not unlike lemon water, is also great for clarifying your skin, boosting your immune system, your digestive system, and can aid in weight loss.  You can even gargle it if you have a sore throat.  And although it's a great addition in a vinaigrette, I've found the easiest way to get my daily dose is to add a tablespoon to a small glass of water and knock it back.  If you're not ready to go quite so hardcore, try adding it to a shot of juice like pineapple or orange and add a sprinkle of cayenne. Just make sure you buy the organic unfiltered kind, which contains the "mother" and is full of all the good probiotics.  

10 Healthy Habits To Add To Your Daily Routine | All Purpose Flour Child

4 / sip on bone broth

If you aren't familiar with bone broth yet, I'm sure you've at least heard about it by now.  Although this nutritional powerhouse has been around for centuries, it's sky-rocketed to popularity in the last couple of years and for good reason.  Bone broth, made by simmering the bones of leftover meat (my favorite is chicken but beef and pork are great too) and vegetables long and slow to extract every last bit of minerals, nutrients, gelatin and collagen from the bones.  And as you might guess, bone broth is excellent for your bones and joints as well as aiding in growth of hair and nails.  You can certainly use it as you would traditional stock or broth in a soup but my favorite way is to warm some up on the stove and customize it with fresh herbs, Himalayan pink salt, turmeric, a splash of apple cider vinegar and plenty of black pepper.  It aids in sleep too so I like to sip on it before bed instead of tea, sometimes.  I haven't quite gotten into making my own just yet but I've heard it's very easy.  I'm lazy so I like these brands: Epic and Bonafide Provisions.  Try to find high-quality pasture-raised or organic broths.  

10 Healthy Habits To Add To Your Daily Routine | All Purpose Flour Child

5 / sauerkraut, not just for hot dogs 

Gut health, guys.  Like kombucha,  sauerkraut is so good for digestion and gut health.  Quite simply, sauerkraut is fermented cabbage, which is full of probiotics and good bacteria.  It's a super easy and delicious way to get in your daily dose of probiotics.  I love to add a scoop to nourish bowls, on sandwiches or in wraps, and even green smoothies!  Make sure to get raw and organic.  If it's pasteurized, it loses all the good bacteria!

10 Healthy Habits To Add To Your Daily Routine | All Purpose Flour Child

6 / sneak turmeric in everything

Turmeric is another ancient spice that's been used for its healing powers for centuries.  It has anti-inflammatory properties so it's great for joint and muscle pain but it can also aid in clearer skin, improved memory, and more restful sleep.  And it's incredibly versatile to use.  You can either use dried and ground turmeric or most grocery stores have it in fresh form, now too!  It looks similar to ginger in that it's a knobby little root but it's bright orange inside!  You can sprinkle it on roasted veggies, in hummus, smoothies, soups, and it's especially good in golden milk.  I've got an awesome recipe for golden milk chocolates!

10 Healthy Habits To Add To Your Daily Routine | All Purpose Flour Child

7 / pull out your colored pencils 

I have been meaning to start coloring in an "adult coloring book" (that sounds weird) for a while and I've just recently started doing it.  I received Adrianna Adarme's A Cozy Coloring Book for Christmas and I'm obsessed!  Each page is so pretty and bonus: there's 40 awesome recipes, too!  It is so relaxing, especially if you're just chilling in front of the TV in the evening before bed.  Try it instead of scrolling through social media or having your eyeballs locked on a little screen.

10 Healthy Habits To Add To Your Daily Routine | All Purpose Flour Child

8 / add some collagen

I first heard about incorporating collagen into your diet last Summer when I read that Jennifer Aniston adds it to her daily smoothie. Since her natural beauty seems to defy age and youth, I was intrigued.  Turns out collagen is like the ultimate beauty secret weapon.  Consuming high-quality collagen every day can help strengthen your skin by increasing elasticity, helping you look more youthful and radiant.  It's also been shown to help your hair grow thicker and healthier, too.  Collagen Peptides are also a great source of protein so it's a great addition to a smoothie!  I also love adding it to my coffee.  It has no flavor so it doesn't alter the taste of consistency of whatever you add it to.  My favorite one is made by Vital Proteins.  I really wanna try making some of Bakerita's homemade gummy bears using their Beef Gelatin soon!

10 Healthy Habits To Add To Your Daily Routine | All Purpose Flour Child

9 / diffuse essential oils 

When I'm home, I'm almost always diffusing some kind of essential oil.  It not only creates a cozy atmosphere but the aromas of certain essential oils can have a really calming or energizing effect.  It's actually pretty amazing.  If I'm spending a Saturday or Sunday cooking and shooting content for the blog, I love diffusing oils like orange, grapefruit, or peppermint (my current fave!) to keep me alert and focused.  If I'm in the mood for something more calming and relaxing, I'll go with something more warming like Cinnamon, Chamomile, or Lavender.  And much as I love candles, it can be hard to find ones made with natural waxes that don't contain toxins and that I actually like the scent of!  A diffuser is a little more cost-effective because you just fill it up with filtered water and add a few drops of oil.  Amazon has some great and affordable options!

10 Healthy Habits To Add To Your Daily Routine | All Purpose Flour Child

10 / do a kindness

I know it sounds trite or cliche, but doing one small thing for someone else, whether your close friend or a random passerby, not only makes them feel good, but you too.  Give someone a compliment or leave a nice note or buy the person in line behind you a coffee.  Knowing you added a little bright spot in someone's day is bound to make yours better, too.  If you're having a crappy day, all the more reason to make someone else's better. 


Chipotle, Cheddar + Beer Skillet Queso

 
Chipotle, Cheddar + Beer Skillet Queso | All Purpose Flour Child

I'll be honest, I've never really been a big football fan.  And probably even less so after I got trapped in traffic for over 2 hours trying to leave work on the day of the Seahawk's victory parade after they won the Super Bowl in 2014 (CenturyLink Field is right up the street from Starbucks HQ). But I am still totally on board with game day snacks and even down to watch the Super Bowl (alright, for the commercials).     

So, speaking of snacks.  This recipe is one part beer cheese and one part queso with the added spice and smokiness of chipotle in adobo peppers.  So basically, the perfect Super Bowl snack!  It's also really easy to throw together all in one skillet!  No mixing bowl required!  It's really delicious alongside tortilla chips and even crisp, fresh vegetables like carrots and broccoli (think fondue). Whether you're watching the game or the commercials, I hope you enjoy!


Chipotle, Cheddar + Beer Skillet Queso

3 c white cheddar, shredded
1 c monterey jack, shredded
1/4 c beer, such as IPA
1 or 2 canned chipotle peppers in adobo sauce, roughly chopped (or more if you like spice)
1/4 t garlic powder
1 green onion, thinly sliced, for garnish

Preheat oven to 425 degrees.  In an 5 or 6 inch cast iron skillet over medium heat, warm the beer until bubbling.  Stir in the cheddar and monterey jack until melted.  Add in the chipotles and stir to combine.  Bake in the oven for 10-15 minutes, until top is golden brown and bubbly.  Allow to cool slightly then sprinkle green onions over the top.

Serve warm with tortilla chips and fresh vegetables.

Chipotle, Cheddar + Beer Skillet Queso | All Purpose Flour Child
Chipotle, Cheddar + Beer Skillet Queso | All Purpose Flour Child
Chipotle, Cheddar + Beer Skillet Queso | All Purpose Flour Child
Chipotle, Cheddar + Beer Skillet Queso | All Purpose Flour Child
Chipotle, Cheddar + Beer Skillet Queso | All Purpose Flour Child
Chipotle, Cheddar + Beer Skillet Queso | All Purpose Flour Child
Chipotle, Cheddar + Beer Skillet Queso | All Purpose Flour Child

Golden Milk Chocolate Crunch Cups

 
Golden Milk Chocolate Crunch Cups | All Purpose Flour Child

If you've never tried golden milk, you're missing out.  It's a delicious, nourishing concoction that usually starts with some sort of non-dairy milk such as almond or coconut milk.  Warming spices like cinnamon and ginger are whisked in and usually sweetened with a little honey or maple syrup and the golden ingredient: plenty of earthy turmeric, weilding a powerhouse of benefits including more restful sleep and reducing inflammation in the body.  

So when I saw a golden milk chocolate bar with puffed quinoa at Trader Joe's I thought: that's genius.  These chocolates are sort of like a golden milk version of a Nestlé Crunch Bar, only raw and full of healthy fats.  The puffed quinoa adds a wonderful crunch to the creamy, almost fudgy consistency of the chocolate, thanks to the coconut milk.  These little treats will definitely satisfy your sweet tooth but they're also full of nutrition, too.  


Golden Milk Chocolate Crunch Cups 

makes about 15 chocolates 

1 c raw cacao powder (preferably organic)
1/2 c coconut oil
1/2 c canned full-fat coconut milk (preferably organic)
1/2 c maple syrup
1/4 t Himalayan pink salt
3/4 t ground turmeric, plus more for dusting
1/2 t ground ginger
1 t ground cinnamon
few cracks black pepper
1/4 c puffed quinoa
flaky sea salt, for sprinkling on top

Prep
Refrigerate a can of full-fat coconut milk overnight so that the cream separates from the liquid in the can.  Line a mini muffin tray with liners, or if you're like me and you actually don't have a mini muffin pan (how can that be??), you can just lay out mini liners on a sheet tray.  

Make the Chocolates
Take the can of coconut milk out of the fridge and flip it upside down then open the can and discard the liquid.  Scoop out the cream.  Gently warm the coconut cream and oil together over low heat until liquid.  Remove from heat and pour into a medium bowl.  Whisk in the cacao powder, maple syrup, salt, and all the spices.  The consistency should be about the same as hot fudge.  (Actually, this stuff would probably make great hot fudge!).  Pour about a teaspoon in the bottom of the mini muffin liners.  Sprinkle about half a teaspoon of puffed quinoa in each muffin liner then cover with more chocolate, almost to the top of the liners.  Refrigerate for at least two hours, until firm.  Sprinkle each with a little dusting of turmeric if you'd like and a few flakes of sea salt.  Store in refrigerator.

Golden Milk Chocolate Crunch Cups | All Purpose Flour Child
Golden Milk Chocolate Crunch Cups | All Purpose Flour Child
Golden Milk Chocolate Crunch Cups | All Purpose Flour Child
Golden Milk Chocolate Crunch Cups | All Purpose Flour Child
Golden Milk Chocolate Crunch Cups | All Purpose Flour Child
Golden Milk Chocolate Crunch Cups | All Purpose Flour Child
Golden Milk Chocolate Crunch Cups | All Purpose Flour Child

Banh Mi-ish Bowls + Ginger Sriracha Mayo

 
Banh Mi-ish Bowls + Ginger Sriracha Mayo | All Purpose Flour Child

I recently had a banh mi for the first time.  All I can say is now I can fully appreciate what all the hype is about.  After that first sandwich, I was hooked so I set out to create my own version.  And I know I'm not the first to create a banh mi bowl so I'm not re-inventing the wheel or anything but I wanted to put my spin on the traditional sandwich.  

Even though a crusty french baguette is one of the quintessential ingredients of a traditional banh mi sandwich,  I thought a bed of brown rice would be an (almost) equally delicious and lighter way to deliver the same flavors.  I took a few creative liberties with the idea of a traditional banh mi, hence "banh mi-ish", but the spicy grilled chicken, sweet and sour flavors of the slaw paired with creamy  and spicy ginger sriracha mayo and plenty of crunchy, fresh vegetables and aromatic herbs deliver that classic banh mi flavor.  


Banh Mi-ish Bowls + Ginger Sriracha Mayo

makes 4 bowls 

1 lb organic boneless, skinless chicken breasts
1/4 c fish sauce
juice of two limes
1/4 c low-sodium tamari or soy sauce
2 T honey
3 cloves garlic, minced
pinch of red pepper flake
2 T coconut oil
2 c brown rice
1 jalapeño, thinly sliced
big handful cilantro, roughly chopped
a few radishes, thinly sliced
a few scallions, thinly sliced
1 english or persian cucumber, thinly sliced

Daikon Carrot Slaw
1 c daikon radish, julienned
2 large carrots, julienned
1/2 c water
1/2 c rice wine vinegar
1/4 c sugar
pinch of salt

Ginger Sriracha Mayo
1/2 c organic mayonnaise
1 T sriracha (or more if you like spice)
1 T honey
1 t fresh ginger, finely grated

Marinate the Chicken
Cover the chicken breast in wax paper then pound out with a mallet or the back of a heavy pot until uniformly thin, about 1/2 inch thick.  Whisk together the fish sauce, tamari, lime juice, honey, garlic, and red pepper flakes.  In a shallow bowl, pour the marinade over the chicken and cover with plastic wrap and refrigerate for at least an hour and up to overnight.

Make the Slaw
In a medium saucepan, heat the vinegar, water, sugar, and salt until sugar has dissolved.  Allow to cool then combine the vegetables and brine in a large jar and refrigerate overnight until ready to assemble your bowls.

Make the Mayo
Whisk together the mayo, sriracha, honey, and ginger.  Refrigerate.

Assemble the Bowls
Heat the coconut oil In a skillet over medium-high heat.  Add the chicken and grill the chicken for about 5 minutes on each side, until cooked through.  Allow to cool for a few minutes then slice.  Add about 1/2 cup of brown rice to your bowl then add chicken, some slaw, jalapeño, cilantro, cucumber, radish, and scallion.  Drizzle with sriracha ginger mayo.

Banh Mi-ish Bowls + Ginger Sriracha Mayo  | All Purpose Flour Child
Banh Mi-ish Bowls + Ginger Sriracha Mayo | All Purpose Flour Child
Banh Mi-ish Bowls + Ginger Sriracha Mayo | All Purpose Flour Child
Banh Mi-ish Bowls + Ginger Sriracha Mayo | All Purpose Flour Child
Banh Mi-ish Bowls + Ginger Sriracha Mayo | All Purpose Flour Child

Cozy Root Vegetable Galette + My Favorite Kitchen Tool

 
Cozy Root Vegetable Galette | All Purpose Flour Child

I'm not gonna lie, one of the fun by-products of having a food blog is slowly acquiring a variety of cool, beautiful, and handy kitchen gadgets and equipment.  Like that rose gold cooling rack up there.  So pretty!  And even that tiny wooden pinch bowl from the Madewell x Food52 collection.  The minimalist mini bowl of my dreams.  But do you know what my favorite kitchen tool is and probably always will be?  Bet ya can't guess.  My rolling pin.  Is that weird?  Probably.  And boring, too.  But it didn't even start out its life as a rolling pin, so I'd say that's actually pretty interesting.  It was a baseball bat.  Yep, a baseball bat.  Years ago, when my parents were young and newly married my mom needed a rolling pin.  So my dad, crafty handyman and jack of all trades that he is (that's not even an exaggeration, the dude can literally make or fix anything), chopped off the end of an old baseball bat he had, gave it a good sand and voila!- the best damn rolling pin you could never buy.  My mom never bought another rolling pin, at least to my knowledge because the baseball bat one is the one burned into all my childhood memories and the one she always used.  

When I moved out, my mom gave me the rolling pin.  I was going around the kitchen plucking all the little gadgets I'd acquired throughout my youth and when I came to the drawer that housed the rolling pin I was like "huh, guess I gotta buy a rolling pin".  My mom pulled it out and said "here, take it".  I will probably never buy an actual rolling pin because I love all the memories that come rushing back whenever I pull it out.  All the sugar cookies we rolled out together, the giant zip-locs of hazelnuts my mom would pound to crumbs, the many, many pie doughs carefully rolled out: they're all there in that rolling pin. 

So, let's talk about his galette.  It's basically some simple roasted root vegetables that get all sweet and caramelized in the oven then tucked in to a flaky buttery pie crust with some fontina and parm for good cheesy measure.  Ya, I know.  Delicious, right?  It's the perfect cozy and comforting Winter lunch or dinner paired with a nice hearty kale salad.  


Cozy Root Vegetable Galette
 

serves 6

Pie Crust
1 1/3 c all purpose flour
1/2 t salt
1/2 c butter, cold and cubed ( 1 stick)
1/2 t apple cider vinegar
3 - 4 ish T ice water
1 T half and half or heavy cream, for brushing
flaky sea salt, for sprinkling

Filling
1 small delicata squash, sliced into 1/2 inch rings
2 large carrots, sliced in 1/2 inch slices
1 medium sweet potato, sliced in 1/2 inch rounds
1 medium onion, sliced in half then sliced in 1/2 inch slivers
1 medium fennel bulb, sliced in 1/2 inch slices
2 large turnips, sliced in 1/2 inch slices
1 head garlic, top sliced off horizontally to expose cloves
good handful of fresh thyme sprigs
salt and pepper, to taste
2 T olive oil
1 oz fontina, grated
1 oz parmesan, grated
half and half, for brushing on crust
flaky sea salt, for sprinkling

Make the Crust
In a large bowl, combine the flour and salt.  Cut in the butter with the flour mixture using a pastry blender (or a food processor) until the mixture resembles course crumbs.  Add the vinegar and ice water and stir until the dough just comes together.  Pat into a disk, cover in plastic wrap an chill in the fridge at least two hours or overnight, ideally.

Roast the Vegetables
Preheat oven to 425 degrees.  Toss all the vegetables and head of garlic in a large bowl with the olive oil, salt, pepper, and thyme. Spread out in a single layer on a large baking sheet and roast for about 20-30 minutes, until fork tender but still firm and edges have caramelized.  Allow to cool.

Assemble the Galette
Preheat oven to 400 degrees.  Roll the dough out on a floured surface into about 1/4 inch thick round.  Sprinkle on both cheeses, leaving about a 2 inch border of crust around the edge.  Squeeze the head of garlic to release all the cloves.  Layer all the vegetables and garlic cloves over the cheese.  Fold the edges up over the sides, brush with cream and sprinkle with flaky sea salt. Bake for about 30-35 minutes, until puffed and golden brown.  Serve warm.

Notes: Crust recipe slightly adapted from Yossy Arefi

Cozy Root Vegetable Galette | All Purpose Flour Child
Cozy Root Vegetable Galette | All Purpose Flour Child
Cozy Root Vegetable Galette | All Purpose Flour Child
Cozy Root Vegetable Galette | All Purpose Flour Child
Cozy Root Vegetable Galette | All Purpose Flour Child
DSC_0235.jpg

Pineapple + Bacon Scramble

 
Pineapple + Bacon Scramble | All Purpose Flour Child

Well hi!  I've been a little radio-silent over here for the past few weeks.  November and December were jam-packed with weekends of creating and shooting and editing and trips down to Olympia to spend the Holidays with my family.  I pushed out so much content last two months and I wouldn't say I got burned out, but I have felt a little uninspired the last few weeks.  

In my experience, inspiration tends to hit you when you're not looking for it.  So, I took a mini-break from the blog and focused on other things for a bit.  I completely re-organized the metro shelf that acts as my pantry where I store most of my baking ingredients as well as a plethora of other kitchen gadgets.  My dad made me the most awesome custom riser for all my jars which I'm absolutely in love with.  I moved all my props to a separate shelf unit (which my dad also made, he's seriously the best)  where they can be displayed properly and most importantly, I can actually see everything I have!  

When my mind started to wander towards the blog again and the sort of content I wanted to focus on in the next few months, I wanted to challenge myself to err on the savory side for a bit.  I admit, baking and sweets are definitely my favorite things but I do love cooking savory in my day-to-day life, too.  And also, real talk for a minute: our family is going to Hawaii in June and having extra cookies and sweets around isn't gonna help the situation, amiright?  So, in the spirit of a clean start for the new year, I'm going to try to bring a little more balance to my content and I hope you enjoy!  

Mmmk, so about this scramble.  When I was in my freshman year of college at George Fox University (a tiny little Christian college in Oregon) and I was actually up early enough on weekends to roll out of bed and catch breakfast still being served at The Bon (cafeteria), I loved hitting up the omelette bar.  They only had it on the weekends, which made it more fun and special.  They had a huge assortment of veggies and cheese and meats to choose from and you tell them what you want in your omelette then they'd whip it up for you.  For some reason, pineapple was included in the options.  Maybe it's not weird but at the time I thought it was.  Fruit doesn't normally belong in eggs, no?  But, for whatever reason, I asked for pineapple on a whim one Saturday and I never looked back. It added a little sweet bite to the otherwise savory eggs.  So good!  Think the breakfast version of Hawaiian pizza.  When paired together with bacon, sautéed onions and peppers, and some sharp white cheddar, it's a smoky, savory, sweet and tangy hodge podge of deliciousness.  Dare ya to try it!


Pineapple + Bacon Scramble

3 eggs
splash of half and half
salt and pepper, to taste
2 slices bacon (ideally nitrite and nitrate-free)
1/4 c onion, roughly chopped
1/4 c red bell pepper, roughly chopped
1/4 c green bell pepper, roughly chopped
1/2 c fresh pineapple, roughly chopped
1/4 c sharp white cheddar, grated

In a nonstick or well-seasoned cast iron skillet, cook the bacon over medium heat until crispy.  Set aside the bacon on a paper towel-lined plate.  While the bacon is cooking, whisk together the eggs and splash of half and half in a medium bowl and set aside.  

Spoon out most of the bacon fat that's been rendered in the pan except for about a tablespoon.  Sauté the onion, bell peppers, and pineapple.  You're just looking for the vegetables and pineapple to soften a bit and caramelize a little on the outside.  This should take just a few minutes.  Once you're there, turn the heat down to low and pour in the egg mixture.  With a rubber spatula, slowly scramble the eggs in the pan until almost cooked.  Season with salt* and pepper, crumble in the bacon, and sprinkle over the cheese.  Remove from heat and serve. 


*You may be wondering why wait until the very end to add salt rather than whisking directly in the egg mixture beforehand.  The salt can actually make the eggs tough as they cook so by waiting until the very end, they stay nice and soft and fluffy.  Cool, huh? 

Pineapple + Bacon Scramble | All Purpose Flour Child
Pineapple + Bacon Scramble | All Purpose Flour Child
Pineapple + Bacon Scramble | All Purpose Flour Child

Mulling Spice + Orange Marmalade Thumbprint Cookies

 
Mulling Spice + Orange Marmalade Thumbprint Cookies | All Purpose Flour Child

I am a full-on coffee geek.  If you've spent any amount of time poking around the blog or my instagram, you know this.  So any chance I get to smell coffee, drink coffee, have, do or talk about anything remotely related to coffee, Ima do it.  That includes creating food pairings to accompany coffee tastings.  Tastings are not only a daily occurrence at Starbucks, they're part of the culture to start most meetings, no matter how formal or informal, with a cup of coffee.  And I always like to take it a step further by creating a unique food pairing to go with whatever coffee I've picked, usually a Reserve coffee just because I love discovering new, unique and rare coffees.  I study the tasting notes and flavor profile of the coffee and create a food pairing that will compliment and enhance the inherent flavors of the coffee.  

I created these Mulling Spice Thumbprint Cookies for a recent tasting I did with Starbucks Reserve Christmas 2016.  They were so good, I wanted to recreate them and share with you!  And if you're able to get your hands on that coffee, I highly recommend it!  I like it more than regular Christmas Blend!


MULLING SPICE + ORANGE MARMALADE THUMBPRINT COOKIES

makes about 30 cookies

1 c butter, room temperature (2 sticks)
1/3 c granulated sugar
1/3 c brown sugar
1 egg, room temperature
1 t vanilla extract
1 t cinnamon
1/4 t ground cloves
1/4 t ground cardamom
zest of 1 orange
2 1/4 c all purpose flour
1/2 t salt
1/2 c orange marmalade

Preheat oven to 375 degrees.  In a medium bowl, whisk together the spices, flour, and salt and set aside.  Cream the butter and sugars together in the bowl of an electric or stand mixer.  Add in the vanilla and egg, mixing again to incorporate.  With the mixer on low, slowly add in the dry ingredients until the dough comes together in a ball.  Roll dough into 1 inch balls and arrange on a parchment-lined baking tray about an inch apart.  Using your thumb, flatten the top of the balls slightly and make a small indent where the jam will go.  Bake for about 8 to 10 minutes, until just lightly golden.  Add a small dollop of marmalade in each indentation and bake an additional 5 or so minutes, until golden brown and marmalade is melted.  Allow to cool then transfer to an airtight container to store.

 

Mulling Spice + Orange Marmalade Thumbprint Cookies | All Purpose Flour Child
Mulling Spice + Orange Marmalade Thumbprint Cookies | All Purpose Flour Child
Mulling Spice + Orange Marmalade Thumbprint Cookies | All Purpose Flour Child
Mulling Spice + Orange Marmalade Thumbprint Cookies | All Purpose Flour Child
Mulling Spice + Orange Marmalade Thumbprint Cookies | All Purpose Flour Child