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Recipe: Brown Butter Oatmeal Chocolate Chip Cookies

This recipe for Brown Butter Oatmeal Chocolate Chip Cookies will quickly become your favorite. They come together super quickly and will be devoured in minutes!

10 cookies

1 stick (4 ounces) unsalted butter
1 cup old fashioned rolled oats
1 cup unbleached all-purpose flour
1 tsp ground cinnamon
1/2 tsp baking soda
1/2 tsp Kosher salt
3/4 cup light brown sugar
1 large egg
1 tsp pure vanilla extract
3/4 cup semi sweet chocolate chips

Preheat the oven to 350˚ F. Prepare a cookie sheet pan with parchment paper or a silicone liner.
Place the butter in a small saucepan and melt over medium heat. Continue to cook, swirling the pan often. The butter will foam and then it will make popping and cracking sounds. Watch carefully, when it is nearly done making sounds it will start to form brown bits. Cook for another minute or so then pour the butter into a heat proof bowl to cool a bit.
In a large bowl, whisk together the oats, flour, cinnamon, baking soda and salt. In another large bowl, with a spatula mix together the brown butter and brown sugar until well combined. Mix in the egg and the vanilla. Mix the dry mixture into the wet in 3 additions until well combined. Transfer to a clean work surface and combine the cookie dough with lightly floured hands. Fold in the chocolate chips.
Place large scoops (3 tablespoons) of dough onto the cookie sheet about 2 inches apart. Bake for 17-19 minutes until the cookies are slightly golden brown. Transfer to racks to cool.

~ Marla Meridith

Recipe: Crispy Brussels Sprouts Chips

We love these super healthy vegan Crispy Brussels Sprouts Chips for snacks & light appetizer.

4 servings

1 lb brussels sprouts, trimmed
2 tablespoons extra-virgin olive oil
1/4 teaspoon garlic salt or sea salt

Pre heat oven to 350 degrees F with the rack in the middle.
Trim off the tough ends of the brussels sprouts & peel away the leaves. The outer leaves are super easy to remove. Keep trimming the sprouts in to make the inner leaves easier to peel.
Place the leaves on a rimmed baking sheet, add the oil & salt. Toss to combine.
Bake for 10 minutes, then toss the leaves with tongs in the pan. Reduce the heat to 250 degrees F. Bake the sprouts for 15 minutes more or until the leaves are crispy & almost burnt.

~ Marla Meridith

Recipe: Banana Nut Granola

Try this delish gluten free Banana Nut Granola for breakfast, brunch and snacking.

8 servings

1 ripe banana, mashed
1/3 cup canola oil
1/3 cup honey
1 tsp cinnamon
1/4 tsp sea salt
4 cups old fashioned oats
1/4 cup chia seeds
1/2 cup walnuts, chopped
1/2 cup almonds, chopped
1 cup banana chips, chopped

Pre heat the oven to 350 degrees Fahrenheit with the racks in the middle.
Combine the mashed banana in a large bowl with the oil, honey, cinnamon and salt. Mix in the oats with a fork and make sure it’s coated well. Mix in the chia
seeds and nuts.
Spread this oat mixture evenly onto two baking sheets in a single layer.
Bake for a total of 22-26 minutes, flipping the granola once halfway through baking time.
Let the granola cool to room temperature where it will continue to crisp up.
Fold in the banana chips.
Serve with yogurt, milk or enjoy by the handful!

~ Marla Meridith

Recipe: Maple Pumpkin Spice Popcorn

Try this amazing Maple Pumpkin Spice Popcorn recipe for snacking. Simple & great for fall and winter parties and get togethers.

8 servings

2 cups (430 g) Popcorn Kernels
1/2 cup (120 g) Coconut Oil
1 cup (260 g) pure Maple Syrup (I prefer Grade B)
3/4 cup unsweetened Pumpkin Purée
1/2 teaspoon fine Sea Salt
1 teaspoon ground Cinnamon
1 teaspoon Pumpkin Pie Spice
1 cup (110 grams) Roasted Salted Pecans, chopped

Preheat oven to 250 F with the rack in the middle. Pop your popcorn in the microwave or over the stove. Set one half of the popcorn aside and lightly salt it. Remove any kernels if necessary.
In a small sauce pan melt the coconut oil over medium heat. Stir in maple syrup, pumpkin, salt, cinnamon and pumpkin pie spice. Bring to a boil, stir and remove from the heat.
Pour maple syrup oven 1/2 of the popcorn in a large bowl. Combine well with a pair of tongs. The popcorn will flatten and get soggy at this point, but don’t worry because it will crisp up after you bake it.
Pour the popcorn onto a large baking sheet in a single layer. Bake for about 1 hour 15 minutes. Toss with tongs every 15 minutes. The last 15 minutes of baking time add the chopped pecans.
Remove popcorn from the oven, let it cool. Break up the larger pieces with your fingers and toss with the other 1/2 of the white popcorn.

~ Marla Meridith

Recipe: Espresso Chocolate Chip Cookies

Sometimes you need a cookie..or two…or three! These Espresso Chocolate Chip Cookies will put a little pep in your step and a smile on your face.

makes 24 4

1 cup all-purpose flour
1 cup white whole wheat flour
1/2 tsp baking soda
1/2 tsp kosher salt
1/2 tsp ground cinnamon
12 tbsp (1 1/2 sticks) unsalted butter, softened
1 cup firmly packed light brown sugar
1/2 cup granulated sugar
2 tbsp instant espresso
1 tbsp pure vanilla extract
1 egg plus 1 egg yolk
2 cups (1 bag) semisweet or dark chocolate chips

Pre heat the oven to 325 degrees Fahrenheit with the racks in the middle. Prepare two baking sheets with cooking spray or line with parchment paper.
In a bowl, whisk together the flours, baking soda, salt and cinnamon.
In the bowl of a stand mixer, beat the butter with the sugars and espresso with the paddle attachment on medium speed until well combined ~ about 2 minutes. Add the vanilla and egg & egg yolk. Beat on medium speed until creamy, about 3 minutes.
Reduce the mixer speed to low and beat until everything just comes together. Turn off the mixer and fold in the chocolate chips with a spatula.
Place even amounts of cookie dough on the baking sheets, you can make smaller or larger cookies. For my 4 inch cookies I used about 2 tablespoons of batter.
Bake for 10-12 minutes for smaller cookies and about 15 minutes for larger ones. The edges should be slightly golden brown when done.
Remove from the oven, let cool for a few minutes on the baking sheets then transfer to wire racks to cool completely.

~ Marla Meridith

Recipe: Blueberry Banana Breakfast Bread

We love this delicious, blueberry banana bread for breakfast or any time at all. Thanks to the natural sweetness in the bananas, less sugar is used in the overall recipe which is always a great thing.

8-10 servings

2 very ripe bananas, mashed
1/3 cup Greek yogurt (2%)
1/2 cup unsalted butter, melted and cooled to room temp.
3/4 cup light brown sugar
2 large eggs
1 tsp pure vanilla extract
1 1/2 cups unbleached all-purpose flour
1/4 tsp salt
1 tsp baking soda
1 1/2 cups fresh blueberries (not frozen) plus 1/3 cup for topping

Pre heat the oven to 350 degrees Fahrenheit with the rack in the middle. Spray a 9X5” loaf pan with cooking spray and line with parchment paper.
In a medium bowl combine the bananas, yogurt, melted butter, brown sugar, eggs and vanilla extract. (Smooth out any clumps in the brown sugar before adding it in, I use clean fingers for this)
In a larger bowl whisk together the flour, salt and baking soda.
Toss the 1 1/2 cup of blueberries in 1 tbsp of flour to prevent sinking.
Add the wet into the dry and stir to just combine, fold in the 1 1/2 cups of blueberries.
Pour the batter into the loaf pan, tap the pan on a surface to remove any bubbles.
Place the additional 1/3 cup of blueberries onto the top of the batter.
Bake for 60 minutes or until a wooden skewer comes out virtually crumb free.
Cool on a rack for 30 minutes, gently remove from the pan using the parchment paper to help.

~ Marla Meridith

Dairy-Free Chocolate Cookies

We love these Dairy-Free Chocolate Cookies & promise you won’t miss the dairy at all!

65 small cookies

1 cup canola oil
1 cup light brown sugar
1/2 cup granulated sugar
3 large eggs
2 tsp pure vanilla extract
3 cups unbleached all-purpose flour
1/4 cup unsweetened cocoa powder
1 tsp baking soda
1/2 tsp salt

Pre heat the oven with the racks in the middle. Prepare three baking sheets with parchment paper.
In the bowl of a stand mixer, beat together both sugars, eggs and vanilla on low until smooth.
In a bowl, whisk together the flour, cocoa powder, baking soda and salt.
Add the dry mixture into the wet, beat on low speed until well combined.
With your hands, form the cookie dough into 1 inch balls. Place on the baking sheet about 1 inch apart. Slightly flatten each ball with your palm.
Bake for 8-9 minutes. Cool for a few minutes on the racks then transfer to wire racks.

~ Marla Meridith

Peanut Butter Muffins

We love these Peanut Butter Muffins as a quick grab and go breakfast, brunch and mid-afternoon pick-me-up snacks too!

12 muffins

2 cups unbleached all purpose flour
1/2 cup packed light brown sugar
2 tsp baking powder
1/2 tsp salt
1/2 tsp ground cinnamon
1/3 cup crunchy or smooth natural peanut butter
1 cup whole milk
1 egg, beaten
1/4 cup melted, unsalted butter
1 tsp pure vanilla extract
3/4 cup peanut butter chips

Preheat oven to 350° F with the rack in the middle. Combine the flour, sugar, baking powder, salt and cinnamon in a large mixing bowl.
Add the peanut butter to the flour mixture, blending it in with a fork until you have a coarse, crumbly texture. Stir in the milk, egg, butter and vanilla. Fold in the peanut butter chips.
Coat a nonstick muffin pan with cooking spray. Fill each muffin cup about 3/4 full with batter.
Bake for 15 to 20 minutes or until the muffins are light golden brown. Cool on a wire rack.

~ Marla Meridith

Recipe: Blueberry Buttermilk Scones

These are the ultimate Blueberry Buttermilk Scones. Your entire family will love them for breakfast, brunch & snacks.

9-12 scones

2 1/2 cups unbleached all-purpose flour
1/3 cup granulated sugar
1 tbsp baking powder
3/4 tsp salt
1/2 cup (1 stick) unsalted butter, cut into small pieces
1 large egg
3/4 cup buttermilk
1 tsp pure vanilla extract
6 ounces fresh blueberries (do not use frozen)
coarse sugar for topping

Pre heat oven to 400 degrees Fahrenheit. Prepare 2 baking sheets with parchment paper.
In a measuring cup, whisk together the egg, buttermilk and vanilla.
In the bowl of a food processor, pulse the flour, sugar, baking powder and salt together. Add the butter and pulse until you have pea sized pieces. Pour the buttermilk mixture into the processor funnel. Pulse until just combined, batter will pull away from the edges.
Scoop the batter onto a clean work surface. Quickly knead in the blueberries. Divide the scone batter into 9-12 pieces. Place on the prepared baking sheets and pat into 1 inch thick disks. Top each scone with coarse sugar.
Bake for 15-18 minutes, rotating the sheets 1/2 way through. Serve warm or at room temperature.

~ Marla Meridith

Recipe: Margarita Popcorn

Ingredients

Directions

~ Marla Meridith

Sunflower Seed Butter Oatmeal Sandwich Cookies – Gluten Free

Ingredients

Directions

~ Marla Meridith

Peppermint Candy Cane Marshmallows

Ingredients

Directions

~ Marla Meridith