Italian Rainbow Cookies

January 2nd, 2020 | Posted by Milana in Dessert | Italian Cuisine - (0 Comments)

Italian Rainbow Cookies


1.5 Cups Organic Vegan Shortening (I use Spectrum Organics)

1 Cup Unbleached All Purpose Flour (I use King Arthur Flour)

1 Cup White Whole Wheat Flour (I use King Arthur Flour)

8 oz. Almond Paste (I use Solo )

1 Cup Coconut Sugar (I use Madhava)

4 Large Eggs, Room Temperature, Separated (Pete & Gerry’s Organic)

1/2 tsp Almond Extract (I use Flavorganics)

1/2 tsp salt ( I use Himalayan salt)

Red and Green Plant Based Food Coloring (I use Color Garden Dyes Holiday Pack)

1/2 Cup Organic Apricot Preserve (I use Trader Joe’s)

1/2 Cup Organic Seedless Raspberry Preserve (I used Trader Joe’s)

1/2 a package of 10oz. bag of Enjoy Life Semi Sweet Chocolate Chips

1/3 bar of 100% Cacao Baking bar (I use Dagoba Organic)

1 Tbsp Vegan Shortening

Cooking Spray

3- 9” x 13” x 0.75” non-stick pans

Off-Set Spatula

food processor

Parchment Paper

Cooling Rack


1.Prep. First, position racks in the upper and lower thirds of the oven; preheat to 350 degrees F. Spray the pans with cooking spray and lay parchment paper in each one. 

2.Make the batter.  Put your almond paste in a food processor to get it finely crumbled.  In a stand mixer fitted with the paddle attachment, combine the almond paste, sugar, and the shortening.  Beat on medium speed until combined.  Beat in the egg yolks, one at a time, and extract and until smooth . Add flour and salt and beat until just combined. In a clean bowl, using a hand mixer, whisk the egg whites on low-medium until stiff peaks form. Fold about one-third of the egg white mixture into the batter with a rubber spatula, then gently fold in the rest.

3.Color the batter. Divide the batter evenly among 3 bowls. I used a digital kitchen scale. Stir enough red and green food coloring in 2 of the bowls to create a red and green batter.  Leave the third bowl uncolored.

4.Bake the layers. Transfer the batter to the prepared pans (one pan for each color). Dip an offset spatula in water and spread the batter to the edge of each pan, smoothing the tops (the layer of batter will be very thin).  Bake for about 8 to 10 minutes. Let cool completely in the pans on wire racks.

5.Assemble the layers. Remove the green layer onto a large cutting board. If your preserves are a bit hard, heat it up until it is somewhat liquefied. Spread the raspberry jam evenly on top of it (use as much as is needed to make a thin layer). Remove the plain cake layer by inverting it onto the green layer.  Peel off the parchment paper. Spread the apricot jam on top of the plain layer. Remove the red cake layer by inverting on top of the plain layer.  Peel off the parchment paper.

6.Trim the cake. Trim the sides with a serrated knife to make straight edges. Set a cooling rack over a baking sheet. Carefully slide the cake onto the rack, using a wide offset spatula to help you, if necessary.

7.Cover in chocolate. Melt the chocolate (preferably in a double boiler) and pour over the cake. Use an offset spatula to spread and smooth the chocolate on the top. Allow the chocolate to cool for 45 min. Flip the cookie to the other side and pour the rest of the melted chocolate.  Let set slightly for about 15-20 minutes. Scrape wavy lines into the chocolate with a fork.  If the lines in the chocolate don’t hold their shape, let the chocolate set a little longer and try again.

8.Cut the cake. Slide the cake back onto the cutting board. Cut the cake into 1”x 1.5” squares. Slice crosswise into strips, and then cut each strip into rectangular pieces. For clean edges, dip the knife in warm water and wipe it with a paper towel in between cuts.

10.Store in an airtight container.  Your cookies will stay fresh in a tight container at room temperature or in the fridge for up to 1 week, but it’s doubtful these tasty gems will last that long.

Original recipe was adapted from Tripping Blonde.

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Rating: 4.3/5 (4 votes cast)

Lemon Ricotta Gems

May 28th, 2019 | Posted by Milana in Dessert | Recipes - (0 Comments)

Makes about 45 cookies


2.5 cups unbleached all-purpose flour

1 teaspoon baking powder

1 teaspoon salt

1 stick unsalted butter, softened

2 cups sugar (I use organic evaporated cane sugar)

2 large eggs, at room temperature

1 (15-ounce) container whole milk ricotta cheese, room temperature

3 tablespoons lemon juice

1 lemon, zested

 For the glaze:

1 cup powdered sugar

3 tablespoons lemon juice

1 lemon, zested


In a medium bowl combine the flour, baking powder, and salt. In the bowl of an electric mixer combine the butter and the sugar. Beat the butter and sugar on medium speed until light and fluffy, about 5 minutes. Add the eggs, 1 at a time, mixing between additions until well incorporated. Add the ricotta cheese, lemon juice, and lemon zest. Beat to combine. Fold in the dry ingredients. Tightly cover the dough with plastic wrap and refrigerate overnight.

Heat the oven to 350° F.

Line 2 Extra large baking sheets with parchment paper. Scoop the dough (about 1.5 tablespoons for each cookie) onto the baking sheets. Bake for 10-15minutes, until cooked through but still pale. Remove from the oven and let the cookies rest on the baking sheet for 5minutes. Then transfer to a cooling rack. If you don’t have large baking sheets. Chill the dough in between batches. The fastest way to cool down your baking sheets in between is to rinse with cold water and dry them with a paper towel for the next batch. Continue with the remaining dough.

For the glaze, combine the powdered sugar, lemon juice, and lemon zest in a small bowl and stir until smooth. Dip the cookie upside down just until coated. Let the glaze harden for about 2 hours. 

*original recipe was adapted from Giada De Laurentiis.
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Rating: 5.0/5 (2 votes cast)

Good Morning Everyone! TGIF! For those of you who have chaotic mornings and don’t seem to have a chance at a normal breakfast, this recipe may be for you. It’s loaded with good nutrition and is absolutely delicious! These are also ideal for after school snack and in general a healthy pick-me-up for anytime of the day. They are also ideal for breastfeeding moms as they have all the ingredients to increase milk supply. Packed with soluble and insoluble fiber, protein, omega 3’s, vitamin C, Iron and potassium. Everything needed for energy, satiation, blood pressure management and anti-inflammatory properties. This recipe does not have oil or butter or milk. They are very chewy and moist. They bake up really well and store in a tight container in the fridge up to 5 days. These can be frozen after baking and defrosted on the counter for 30 min for those nights a decadent guilt free dessert is necessary. Try this recipe today and feel free to leave some reviews down below. Thanx for stopping by. Happy baking!


1-1/2 cups rolled oats, divided (I used gluten free but any kind can be used)

1 Cup white whole wheat flour

2 Tbsp ground flax meal (optional)

2 Tbsp Brewer’s Yeast (optional)

1/2 tsp baking powder

1/4 tsp baking soda

1/2 tsp ground cinnamon

1/4 tsp ground nutmeg

1/4 tsp sea salt

1 heaping cup of finely grated zucchini (about 2 medium)

1/3 cup unsweetened applesauce

1/4 cup brown sugar

1 egg

1 tsp vanilla

3/4 cup semi sweet and dark chocolate chips


Heat oven to 350F. Line a large cookie sheet with parchment paper.

Using one cup of oats, process them to a fine crumb in a food processor to create a flour like texture. This method is optional but I prefer it this way because it creates a very nice texture in the cookie. In a separate bowl, add the oat flour and the rest of the dry ingredients except for the chocolate chips and stir to combine. In a another bowl, whisk the egg, sugar, applesauce, vanilla and zucchini until combined and add it to the dry ingredients. Stir with a rubber spatula or wooden spoon until everything comes together. Fold in your chips. Using a cookie or ice cream scoop of 1-1/2 Tbsp-1/4 cup, scoop them onto the cookie sheet and bake for 13 min for small scoop and 20 min for large scoop. They will be chewy and moist in the center.

Nutrition Analysis Calculated with all ingredients mentioned above. Makes 18 cookies.

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Rating: 5.0/5 (2 votes cast)

Oatmeal Banana Chocolate Chip Cookies

October 30th, 2015 | Posted by Milana in Dessert | Recipes - (2 Comments)

Good Morning and Happy Friday! Last night I had 3 over ripened organic bananas on the counter and decided to make a chocolate chip cookie that tasted like banana bread. However, I know most chocolate chip cookies require obscene amount of butter or oil. I experimented by adding more banana and omitting the fat altogether. The Result? Delicious, soft, chewy, gooey cookies! I’m absolutely in love with this recipe and cannot believe they came out so good without all the fat added! 


2-1/2 organic mashed bananas

1/2 cup dark brown sugar

2 Tbsp granulated sugar

2 tsp organic vanilla extract

1 large egg

1-1/2 cup organic oats (make sure it’s not the instant or quick cook because it will act like flour and will not be suitable for this recipe)

1-1/4 cup white whole wheat flour (you may use regular whole wheat flour if you like. The cookies will be more dense and coarse in texture)

1/2-1 tsp ground cinnamon

1/2 tsp baking soda

1-1/4 cup dark chocolate chunks or semi sweet chocolate chips (I used a little bit of both)

1/4 tsp of sea salt 


1. To the bowl of a stand mixer fitted with the paddle attachment (or large mixing bowl and electric mixer) combine the bananas,sugars, vanilla, egg and beat on medium-high speed until well combined, about 2 minutes. The mixture won’t be smooth, fluffy, or ‘creamed’ like traditional cookie dough and will have small chunks of bananas present and it’s on the runnier side.

2. Stop, scrape down the sides of the bowl, and add the oats, flour, cinnamon, baking soda, salt, and beat on low speed until just combined, about 1 minute.

3. Stop, scrape down the sides of the bowl, and add the chocolate chips, and beat on low speed until just combined, about 30 seconds. Chill for at least 2 hours in the fridge covered with plastic wrap it up to 5 days.  This is a wetter, looser dough and isn’t suitable for baking until it’s been chilled. Do not bake with unchilled dough because cookies will bake thinner, flatter, and be more prone to spreading.

4. Using a large cookie scoop, 1/4-cup measure, or your hands, form approximately 14 equal-sized mounds of dough. Tip – Strategically place a few chocolate chips on top of each mound of dough by taking chips from the underside and adding them on top.

5. Preheat oven to 350F, line a baking sheet with a Silpat or parchment paper. Place  cookies on baking sheet, spaced at least 2 inches apart and bake for about 10 minutes for very soft cookies, longer for more well-done cookies, or until edges have set and tops are just set, even if slightly undercooked, pale, and glossy in the center; don’t overbake. Cookies firm up as they cool. Baking times could range widely due to the moisture content variances in bananas, climate and oven variances; bake until your cookies are done. Allow cookies to cool on baking sheet for about 10 minutes before serving. Happy Baking!

***Cookies will keep airtight at room temperature for up to 1 week or in the freezer for up to 6 months. Alternatively, unbaked cookie dough can be stored in an airtight container in the refrigerator for up to 5 days, or in the freezer for up to 4 months, so consider baking only as many cookies as desired and save the remaining dough to be baked in the future when desired. 

Recipe was adapted from Averie Cooks

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Rating: 5.0/5 (2 votes cast)

Mint Chocolate Chip Cookies

October 28th, 2012 | Posted by Milana in Dessert - (0 Comments)



There is nothing better than baking chocolate chip cookies from scratch especially when you have an eager 3 year old who is willing to help every step of the way and an uninvited hurricane on the way named Sandy! I used the recipe on the back of a Nestle Dark Chocolate & Mint Chips Bag and modified it to the low fat version!


1-1/8 up  white whole wheat flour

1-1/8 cup unbleached all purpose flour

1 tsp baking soda

1/4 tsp salt

1/4 stick of unsalted butter softened

1/2 cup avocado oil

1/2 cup unsweetened applesauce

1 tsp vanilla extract

1/2 cup cane or coconut sugar

1/2 cup packed brown sugar

2 Large Eggs

1/2 tsp Peppermint extract

1 Cup Enjoy Life Chocolate chips


Heat oven to 350F. In a medium bowl whisk flour, baking soda and salt. In another medium mixing bowl beat butter, oil, applesauce, sugar and vanilla on medium until smooth. Add eggs and beat until well combined. Mix in the flour mixture in two parts, do not over mix! Stir in chips. Use a small scoop and place small mounds of cookie batter onto un-greased cookie sheet. Bake 8-10 min or until golden. Let cool 5 min before transferring onto cooling rack for further cooling. I got 40 cookies from this recipe. Serving Size 1 cookie.

40 Servings
Amount Per Serving
Calories 98.0
Total Fat 3.6 g
Saturated Fat 1.6 g
Polyunsaturated Fat 0.5 g
Monounsaturated Fat 1.2 g
Cholesterol 7.7 mg
Sodium 51.9 mg
Potassium 16.8 mg
Total Carbohydrate 13.3 g
Dietary Fiber 0.5 g
Sugars 7.9 g
Protein 1.2 g




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Rating: 5.0/5 (3 votes cast)

Peanut Butter Chocolate Chip Cookies

January 5th, 2012 | Posted by Milana in Dessert - (0 Comments)

 These are my all time favorite cookies!! Who doesn’t love the combination of peanut butter and chocolate together!?…yuuummm!!!! I found this recipe on another blog site called I changed a few ingredients to make it my own. Hope you give these cookies a try and let me know how you like them.


1 cup white whole wheat flour

1/2 tsp baking soda

1/4 tsp salt

1/2 cup Organic Creamy Peanut Butter

3 Tbsp of Avocado Oil

1/2 cup Pure Honey

1 tsp Pure Vanilla Extract

1/4 cup+2 Tbsp Dark chocolate chips


Preheat oven to 350F. In a large bowl, whisk together  flour, salt, and baking powder and set aside. On another mixing bowl whisk together peanut butter, honey, oil, and vanilla. Add the dry to the wet ingredients. A thick cookie dough will form. Stir in the chocolate chips until completely incorporated. Take a small cookie scoop and scoop out dough into your palm, roll it into a ball,  place on a cookie sheet and sightly flatten down to form a round cookie. Repeat with the rest of the cookies. Will make 20 small cookies. Bake 8-10 min. Cookies should puff up slightly, allow them to set on the cookie sheet for about 10-15 min before eating .

20 Servings
Amount Per Serving
  Calories 111
  Total Fat 5.8 g
  Saturated Fat 1.1 g
  Polyunsaturated Fat 0.5 g
  Monounsaturated Fat 1.8 g
  Cholesterol 0.0 mg
  Sodium 80.4 mg
  Potassium 4.7 mg
  Total Carbohydrate 11.9 g
  Dietary Fiber 1.4 g
  Sugars 5.8 g
  Protein 2.3 g
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Rating: 5.0/5 (4 votes cast)