Thứ Sáu, 26 tháng 8, 2016


26 August 2016

Rich caramel and crunchy cashews add big flavor to these Salty Cashew Caramel Cookies. The sprinkle of salt on top makes them even better! - Bake or Break

It’s been far too long since I shared a cookie recipe here on BoB. They’re one of my favorite things to bake, so you know it will never be too terribly long between cookie recipes. And let me tell you, I’m diving back into cookiedom in a big, big way.
These chewy, nutty cookies combine two favorites – cashews and caramel – with a salty bite. If you’re a sweet and salty fan like I am, then you’re going to adore these cookies.
Rich caramel and crunchy cashews add big flavor to these Salty Cashew Caramel Cookies. The sprinkle of salt on top makes them even better! - Bake or Break
A little pinch of salt on top of these cookies adds so much flavor. While regular table salt is great for baking, coarse salts have many uses, too. Many of you probably cook with kosher salt, which is a type of coarse salt. I prefer sea salt for topping recipes like this one. It adds that wonderful salty crunch and really stands out on the cookies. Most any sea salt will work, but I usually keep a small box of Maldon sea salt on hand for just this kind of thing.
If you have access to caramel bits, they’ll work well in these cookies. If not, regular soft caramels will certainly work. You’ll just need to cut them into small pieces. I usually cut them into about 9 pieces, but you can cut them even smaller if you like. Smaller pieces means that the caramel will be better distributed among the cookies.
Rich caramel and crunchy cashews add big flavor to these Salty Cashew Caramel Cookies. The sprinkle of salt on top makes them even better! - Bake or Break
This recipe makes a big batch of cookies. I prefer to make them using 1 tablespoon of dough per cookie, but you can use 2 or 3 tablespoons portions if you want larger cookies. As always, a cookie scoop is your cookie-baking best friend for consistently sized cookies. When your cookies are all the same size, they’ll bake more evenly.
If your cookie craving is for something a bit different, give these sweet and salty cookies a try. The flavors are irresistible! And if your needing cookies for a crowd, you’ll have a whole bunch of happy cookie eaters!


prep time: 15 MINUTES
cook time: 12 MINUTES PER PAN
Rich caramel and crunchy cashews add big flavor to these Salty Cashew Caramel Cookies. The sprinkle of salt on top is the perfect finish!


  • 3 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup unsalted butter, softened
  • 1 & 1/4 cups firmly packed light brown sugar
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1 & 1/2 teaspoons vanilla extract
  • 1 cup chopped cashews
  • 3/4 cup caramel bits or about 12 soft caramels cut into small pieces
  • coarse salt


  1. Preheat oven to 350°F. Line baking sheets with parchment paper or silicone liners.
  2. Whisk together the flour, baking powder, bargain soda, and salt. Set aside.
  3. Using an electric mixer on medium speed, beat the butter, brown sugar, and sugar until light and fluffy. Add the eggs, one at a time, mixing well after each addition. Mix in the vanilla.
  4. Reduce mixer speed to low. Gradually add the flour mixture, mixing just until combined.
  5. Stir in the cashews and caramels.
  6. Drop the dough by tablespoonfuls onto the prepared pans.* Flatten the top of each cookie slightly. Sprinkle the top of each cookie with a pinch of coarse salt.
  7. Bake, one pan at a time, 10 to 12 minutes, or until lightly browned. Cool the cookies on the pan for 5 minutes. Then transfer the cookies to a wire rack to cool completely.


*I highly recommend using a cookie scoop for consistent portioning.
Unless your kitchen is warm, you won’t need to refrigerate the cookie dough before scooping and baking. I do suggest refrigerating the dough between baking batches to keep it cool.

Thứ Tư, 17 tháng 8, 2016

Cashew Cherry Chia Pudding

August 09, 2016

Cashew Cherry Chia Pudding

This smooth and creamy Cashew Cherry Chia Pudding is packed with healthy fats, fiber, protein, and naturally sweetened, making it vegan, paleo, gluten free!

Weddings are so fun aren’t they! Love, friends, family, alcohol, good food, and cake. This past weekend we attended the marriage of our two good friends from college back in Virginia. Michael was a groomsman and we are both good friends with bride and groom. Which meant a bunch of our college friends were there too! It was so nice to see everyone and get to celebrate with them. The venue was at a winery with gorgeous views of the mountains. I for sure had way too much wine to drink. But you only celebrate their marriage once right 😉

Now it is time to get back on track. We have another vacation coming up this week so I want to try to keep my diet really clean until then. I find restricting myself makes me crave bad things more, so I try not to overdo it though. That is where snacks like this cashew cherry chia pudding come in.

This chia pudding is packed full of real and wholesome ingredients. It is naturally sweetened by the cherries and only 1 medjool date. You don’t even need the date if you don’t want it. Same with the protein powder. I added it for a little extra protein, vanilla flavor, and to help keep me full for longer. The chia seeds pack protein as well, along with fiber, healthy omega 3s, and antioxidants.

If you are a texture person and chia seeds aren’t your thing (like the bf), this is the perfect solution for you! This recipe was inspired by Alexis over at Hummusapien. She posted a recipefor a blended chia pudding and it sounded delicious! If you haven’t checked her blog out, you definitely should. She is a Registered Dietitian and makes all kinds of delicious vegetarian and vegan food. I have made a few of her recipes and they were all great!
Serves: 2
  • 1½ cups cherries, pitted
  • ¼ cup chia seeds
  • 1 cup unsweetened cashew milk
  • ½ cup cashews
  • 1 medjool date, pitted
  • optional: 1 scoop vanilla protein powder (I used fitppl)
  • optional toppings: nut butter, nuts, coconut flakes, cherries
  1. Place all ingredients in a sealable bowl or container. Stir to combine, cover, and refrigerate for 3 hours or overnight.
  2. Once chia mixture has chilled, pour into a Vitamix, high powered blender, or food processor and blend well until smooth and creamy.
  3. Eat as is or top with toppings of choice. Enjoy!
*if completing the Whole30, make sure your toppings are compliant

How do you get your body back on track? Do you have any recipes that are your go to?