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Peanut Butter Cookies

Photo by Quentin Bacon   It’s like magic the way a few simple ingredients can turn a basic pantry staple- creamy peanut butter- into this fabulous, melt-in-your-mouth, sweet-salty cookie.   Peanut Butter Cookies   Ingredients Cooking spray ¾ cup all-purpose flour ½ cup whole wheat pastry flour or regular whole wheat flour 1 teaspoon bakingRead More

Oatmeal Chocolate Chip Skillet Cookie

Photo by Tom McCorkle and food styling by Gina Nistico; for The Washington Post   This cookie, chock-full of chewy oats and melty chocolate, satisfies a sweet tooth in a better-for-you way. It’s made with whole grains and less sugar for longer-lasting energy, and a blend of healthful oil and butter. Baking this oatmeal chocolateRead More

Greek-Style Olive Oil Sesame Cookies

Photo by Stacy Zarin Goldberg for The Washington Post   These scrumptious cookies — a take on the Greek cookie, Kolourakia Lathiou — are made with olive oil instead of butter, which not only makes them better for you, but it also gives them a delightfully crunchy, crumbly texture and subtle savoriness. Seasoned with orangeRead More

Gingerbread Chocolate Chunk Biscotti

Photo by Goran Kosanovic for The Washington Post   These biscotti have all the appeal of the traditional twice-baked treat: a satisfying crunch that holds up to an enthusiastic dip into cappuccino (or whatever your brew is) and just the right level of sweetness. Subtly seasoned with the warm, fragrant spices of gingerbread and loadedRead More

Shrimp and White Bean Bruschetta

Photo by Tom McCorkle for The Washington Post This fun, nutritionally balanced sheet-pan dinner for four has plump shrimp and cannellini beans mingling in a savory, garlic-laced tomato sauce that’s piled onto toasted bread then showered with fresh basil. It can also be served, warm or at room temperature, on smaller slices of bread asRead More