ranger cookies

Ranger Cookies are a childhood favorite of mine- they always make me think of home. My mom got the recipe from a neighbor in the Texas Hill Country after she brought over a freshly baked batch, and we quickly became enamored. The original recipe calls for shortening (butter flavored Crisco!), but for health's sake I have updated it to either unsalted butter, or if you want an extra coconut kick, coconut oil. I love the combination of sweet and salty textures with the corn flakes, pecans, coconut, and oats! There are several names and variations out there for these cookies- Cowboy, Everything, Kitchen Sink, but to me they will always be Rangers. I recently got the opportunity to whip up a batch of these as part of a steamy shoot for Sports Illustrated Swimsuit! The retro, 50s housewife-inspired looks were sexy & fun, and any shoot that requires me to eat cookie dough is a win in my book! I hope you enjoy these as much as I do.

Ranger Cookies:

  • 1 cup unsalted butter, diced (or coconut oil)

  • 1 cup granulated sugar

  • 1 cup light brown sugar

  • 2 large eggs

  • 1 tsp pure vanilla extract

  • ½ tsp salt

  • ½ tsp baking powder

  • 2 tsp baking soda

  • 2 cups all-purpose flour

  • 2 cups Corn Flakes (or similar cereal)

  • 2 cups rolled oats

  • 1 cup unsweetened coconut, shredded or flaked

  • 1 cup pecans, toasted and chopped

Preheat oven to 350 F. Combine butter, sugars, eggs and vanilla using a stand mixer fit with a paddle attachment on medium-low speed. Add salt, baking powder, baking soda and flours, mixing until no lumps remain.  Finally, mix in corn flakes, oats, coconut and pecans.  Drop by heaping tablespoonful onto a cookie sheet and bake for approximately 10 minutes or until cookies are lightly browned. Let cool and enjoy! Dough and cookies also freeze well.

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*Photos by Taylor Ballantyne

loaded chia seed puddings

Sometimes breakfast can get monotonous and boring, but these totally loaded chia seed puddings will get your day started on a delicious, healthy, and satisfying note. I like to keep the chia pudding itself quite simple and not too sweet. The toppings are where you really get to be creative! Feel free to mix them up based on your preference, but more is always better. Just make sure you use toppings with a variety of textures, so your breakfast doesn't turn into a big pile of mush. Think toasted nuts, dried fruit, nut butter, fresh fruit, etc. These chia puddings are colorful and flavorful, not to mention packed full of healthy ingredients to ensure the most important meal of your day is one to remember.

Chia Seed Puddings:

  • 1/2 cup chia seeds

  • 2 cups almond mik

  • 2 tbsp maple syrup

  • 1/2 tsp ground cinnamon

  • 1/4 tsp ground nutmeg

  • 1/4 tsp ground allspice

  • zest of one lemon

  • pinch of salt

  • toppings of choice (I used pomegranate seeds, goji berries, almond butter, fresh berries, toasted nuts, granola, dried coconut, and finished with frothy steamed almond milk)

Combine all ingredients in large bowl, stirring until combined. Let sit overnight to thicken. In the morning, serve with preferred toppings and enjoy!

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almond butter blondies

Blondies and brownies are both highly appealing to me, and I think there's a time and a place for both. I fall into the camp of "the fudgier, the better", so underbaking is always encouraged! These blondies have an almond butter base, but feel free to use any other nut or seed butter if you prefer. I love playing with different mix-ins depending on my current cravings. This time I went for the never-fail combination of chocolate chips and shredded coconut. Enjoy!

Almond Butter Blondies:

  • 3/4 cup almond butter

  • 1/4 cup coconut oil, softened

  • 3/4 cup brown sugar

  • 1 egg

  • 1/4 cup almond milk

  • 2 tsp pure vanilla extract

  • 3/4 cup whole wheat pastry flour

  • 1/2 tsp baking powder

  • 1/2 tsp salt

  • optional mix-ins: 1/2 cup coconut, chocolate chips, nuts, banana chips, toffee bits, etc.

Preheat oven to 350 F. Grease an 8in square dish (alternatively, line dish with parchment paper, leaving some overhang on all sides). In a stand mixer or mixing bowl, mix together nut butter, coconut oil, and sugar until well combined. Add in egg, almond milk and vanilla. Mix in dry ingredients until just incorporated. The batter will be thick and sticky. Add any mix-ins last if desired (I love chocolate chips and shredded coconut). Spread batter evenly into the prepared baking pan, and sprinkle leftover mix-ins on top. Bake for 20-22 minutes, until edges have turned golden brown. Cool completely before slicing. Enjoy! Makes 8-12 blondies.

*Adapted from Peanut Butter Blondies in Vegan Cookies Invade Your Cookie Jar.

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peanut butter pretzel oatmeal chocolate chip cookies

 

I made these cookies for my husband on his birthday one year, and they quickly became a household favorite. We both love chocolate and peanut butter, so these fully loaded, salty-sweet cookies were a huge hit! But really, what's not to love when oats, chocolate chunks, and peanut butter pretzels are all involved?! You may want to whip up a double batch and keep some dough in the freezer, so that cookies are never too far away when the craving hits. Also make sure not to over-bake, so you'll get that delicious gooey, chewy center!

Peanut Butter Pretzel Oatmeal Chocolate Chip Cookies:

  • 1/2 cup butter, at room temperature

  • 3/4 cup brown sugar

  • 1 egg

  • 2 tsp pure vanilla extract

  • 1 1/4 cup all-purpose flour

  • 1/2 cups rolled oats

  • 1/4 tsp salt

  • 1/2 tsp baking powder

  • 1 cup peanut butter pretzels, crushed

  • 1 cup bittersweet chocolate chunks

Preheat oven to 375. Beat butter and sugar together in a stand mixer until smooth. Add egg and vanilla until combined. Stir in flour, baking powder, and salt, then add in oats. Fold in peanut butter pretzels and chocolate chunks. Refrigerate for 30 minutes.

Remove dough from fridge and use an ice cream scoop to form big balls. Set on a baking sheet about 2 inches apart. Lightly press down on dough to flatten. Bake for about 10 minutes. Enjoy warm from the oven or cooled!

*Adapted from Chewy Chocolate Chip Oatmeal Cookies by How Sweet It Is.

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turmeric sunrise smoothie

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More often than not, I find myself making green smoothies. I love that they make it easy & delicious to add extra handfuls of spinach or kale into your diet on a regular basis. However, it's also nice to keep experimenting and try new things. Here is a great way to get out of a smoothie rut and mix it up. This bright and refreshing drink is packed full of healthy ingredients, and will help ensure you get your day off on the right foot, or give you the afternoon pick-me-up you need later in the day.

Just take a look at some of the impressive health benefits this smoothie boasts: Turmeric is a powerful anti-inflammatory & is rich in antioxidants. Ginger soothes the stomach and boosts the immune system by helping to fight infection. Pineapple & lemon are both packed with vitamin C & antioxidants. Carrots supply ample amounts of beta carotene, antioxidants & vitamin A. Coconut meat boasts a high concentration of healthy fats, amino acids, fiber, folate & potassium. Maca helps to increase energy, contains many vitamins & minerals, and can help boost your mood. Dates promote digestive health, are rich in iron & potassium, and can help lower cholesterol. So as you can see, this smoothie packs a punch! I hope you enjoy it!

Turmeric Sunrise Smoothie:

  • 1 cup raw coconut meat

  • 1 cup frozen pineapple

  • 1/2 cup frozen mango

  • 1 cup carrots, peeled & chopped

  • 2 tbsp fresh turmeric, peeled & chopped

  • 1 tbsp fresh ginger, peeled & chopped

  • 1 tbsp fresh lemon juice

  • 1/2 tsp maca powder

  • 3 Medjool dates, pitted & chopped

  • 1 cup unsweetened almond milk

  • Ice, if desired

Add all ingredients to a powerful blender (I use a Vitamix), and blend until well combined. You may want to scrape down the sides or use the plunger to get everything well incorporated, adding a bit more almond milk if needed. You may adjust the amount of dates (or sub raw honey or agave syrup) to your preferred level of sweetness. Makes two smoothies (or one giant one).

*You may sub ground turmeric (and/or ginger) powder if you can't find fresh. Use 1/2 tsp of powder for 1 tbsp fresh.

**For a green version of this smoothie, sub out the carrot for cucumber, and add a couple big handfuls of spinach or kale!

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chocolate sheet cake with coconut pecan frosting

My husband and I both seriously love chocolate. For his birthday this year, he requested German chocolate cake. I also really love coconut and pecans, so I was more than happy to oblige. We were hosting a casual daytime pizza party with friends for his birthday, so instead of baking a fancy German chocolate layer cake, I thought a giant sheet cake (Texas style!) would fit the bill perfectly. This cake is so easy to throw together, you don't even need a mixer. It's super rich & chocolatey, and I love the texture it gets from the coconut & pecans! It's easy to slice and serve, and can even be eaten hands-free, brownie style! Feel free to make a more traditional German chocolate-style frosting (egg yolks & evaporated milk base), but I opted for more chocolate to accompany the coconut & pecans. You can dig in immediately while the cake and frosting are both warm, or make it ahead of time and refrigerate it until you're ready to enjoy!

German Chocolate Sheet Cake with Coconut Pecan Frosting:

Cake:

  • 2 cups all-purpose flour

  • 2 cups cane sugar

  • 1/4 tsp kosher salt

  • 1/2 cup semisweet chocolate

  • 6 tbsp unsweetened cocoa powder

  • 1 cup butter

  • 1 cup boiling water

  • 1/2 cup buttermilk

  • 2 large eggs

  • 1 tsp baking soda

  • 1 tsp pure vanilla extract

Frosting:

  • 1/2 cup butter

  • 4 tbsp unsweetened cocoa powder

  • 6 tbsp whole milk

  • 1 tsp pure vanilla extract

  • 1 pound powdered sugar

  • 1/4 tsp kosher salt

  • 1 cup pecans, roughly chopped

  • 1 cup shredded coconut

Preheat oven to 350 F and prepare a half sheet tray (13" x 18") or jelly roll pan. In a mixing bowl, combine flour, sugar, and salt. In a saucepan, melt the butter and chocolate. Add cocoa powder and whisk together until combined. Add boiling water, allowing it to simmer for about 20 seconds, then turn off heat. Pour chocolate mixture over dry ingredients, and stir lightly to cool. In a bowl, whisk together the buttermilk, eggs, baking soda, and vanilla. Add chocolate batter and mix until combined. Pour into sheet cake pan and bake at 350 degrees for 16-18 minutes (14-16 min for jelly roll pan).

While cake is baking, make the icing. Melt butter in a saucepan. Add cocoa, stir to combine, then turn off heat. Add the milk, vanilla, and powdered sugar. Once fully incorporated, add the pecans and coconut. Pour the frosting mixture over the cake immediately after it comes out of the oven, spreading it evenly across. Dig in immediately, or allow it to cool. Cut into squares and enjoy!

*Adapted from Chocolate Sheet Cake by The Pioneer Woman.

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