Raisin Drop Cookies

By posting this recipe we are entering a recipe contest sponsored by the California Raisin Marketing Board and are eligible to win prizes associated with the contest. We were not compensated for our time.

I’m feeling especially grateful this holiday season. 2014 has been a whirlwind of a year filled with its fair share of joys, challenges, laughter, and milestones. I've been particularly grateful for the big things in life like wonderful family, friends who are like family, and good health. I've also been extra thankful for the little things like recently discovering almond oil (it does wonders for my skin), my morning walks at the park, and these farmers market eggs with the brightest orange yolks.

And I'm so thankful for the recipes that nourish us and that we’re able to share with all of you. 

These 'Fruit Drop Cookies,' which I've taken upon myself to rename 'Raisin Drop Cookies,' are a family tradition. They’re my mom’s favorite treat and my aunt’s specialty. They have the best cake-like texture, which is something I always look for in a cookie. We can thank the cloves, cinnamon and nutmeg for their spiced flavor and intoxicating aroma; they make the house smell like the holidays. 

This recipe doesn’t call for a lot of sugar – we let the California Raisins add the sweetness. California Raisins are an all-natural, dried-by-the-sun fruit you can feel good about feeding your loved ones – especially during the holidays. The ingredient list says it all: Raisins. The nutrition label tells a great story: Zero fat, no cholesterol and no added sugar. Plus, raisins offer 9% of your daily fiber and potassium, and 6% of your daily iron (per quarter cup serving).

For more information about all-natural, no-sugar added California raisins and for recipe inspiration,  check them out on Facebook, Twitter and Pinterest.

Raisin Drop Cookies

Made with whole wheat flour, flavorful spices, and naturally sweetened with California Raisins, these spiced cookies are a good-for-you dessert that taste just like the holidays. Careful not to over mix the batter as these  come out best when treated with a little extra TLC.

Makes 30 cookies

Ingredients:

½ cup coconut sugar or brown sugar

½ cup maple syrup

1 cup butter, room temperature

2 eggs beaten 

3 ½ cups whole wheat flour

2 teaspoons cinnamon

1 teaspoon cloves

1 teaspoon nutmeg

1 teaspoon baking powder

pinch of salt

1 ½ cups California Raisins, soaked in water so they are soft

1 cup of cold coffee

1 heaping teaspoon baking soda dissolved in ¼ cup hot water

Instructions:

1.     Preheat oven to 350 degrees.

2.     Blend together first 4 ingredients with a mixer until smooth.

3.     In a separate bowl, mix flour, cinnamon, cloves, nutmeg, baking powder, and salt. Set aside.

4.     Add flour mixture and coffee to butter mixture. Do not over mix.

5.     Add water with baking soda. Do not over mix.

6.     Fold in California Raisins.

7.     Drop batter by rounded tablespoons onto the baking sheets.  

8.     Bake cookies for about 10 minutes.

9.     Transfer to rack and cool completely.

 Enjoy, preferably with those you love.


   

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How to Make: Roasted Delicata Squash

After appearing on my last segment for SCV Today where I shared my healthy holiday tips with hosts, Tami & Dave, I’ve had tons of requests to post the simple recipe for my Roasted Delicata Squash. Since you can eat the skins on delicata squash, preparing it as easy peasy. And the end product is honestly addicting. But that’s okay. Because 1 cup has only 40 calories, 2 grams of fiber, and can provide up to 90 percent of your daily needs of vitamin A.

Here’s my step-by-step guide for preparing this seasonal veggie.

Note: I use an olive oil mister, like this one. But you could also drizzle the squash with olive oil.

Use the roasted squash in salads or whole grain side dishes; top with a poached egg for breakfast, or enjoy by itself as a simple snack.

Enjoy, preferably with those you love.