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Shortbread Cookies

It's not even fall yet and baking is on my mind. I came across this recipe recently, it's one of my favorites. 
The walnuts and oat flour add a bit of nutrition: 

Oat Walnut Shortbread Cookies

1 stick of salted butter
1/3 c. sugar
1 t. vanilla
½ cup of unbleached white flour
½ cup of oat flour
¼ cup ground walnuts

Preheat oven to 325.

In a mixer combine room temp. butter, sugar, vanilla until smooth.

Slowly add flours until just combined.

Roll into a log and freeze for 10 min.

Slice into 1 by 1 inch pieces.

Put on baking sheet about 1 inch apart on silpat or parchment paper. Pierce each one with a fork.

Bake for 17 minutes, don't let them brown too much.

Let cookie sheet rest on cooking rack for 10 minutes. 


They are also great drizzled with melted dark chocolate.

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Cake Mix Cobbler

When I need a break from writing, I bake! We have peaches on our tree and frozen berries. This is the perfect recipe for using both. Versions of this recipe are all over the internet. This is my version that is tweaked a little to use less cake mix to make it more of a crumble than a cake.

Here is the recipe:

Peach/Berry Cobbler

Grease 8X8 pan

3-4 cups of fresh or frozen peaches and berries
1 1/4 cups of yellow cake mix
1/4 cup of melted butter

Put the fruit in the pan and sprinkle the cake mix over the top.
Drizzle the butter over the top of the cake mix.

Bake for 45 minutes at 375.

If you have super tart fruit, like blackberries, feel free to toss them with sugar before adding the topping. I find peaches are sweet enough and don't need the added sugar. We like to serve it with vanilla ice cream or whipped cream.

Bon Apetit!


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Mia’s on a road trip in a hearse with her dead brother’s ashes. Magnus, her brother’s best friend is behind the wheel. The Grand Canyon is a long drive from Cape Disappointment. In just a week this unlikely pair will share:
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