Blog

 
Back to full recipe

Slightly crispy on the outer edges and chewy in the center with a hint of vanilla, these sugar cookies are the easiest to make! With just four ingredients, these sugar cookies are ready in about 20 minutes. After two days of dealing with website issues, I really needed a batch of these crispy yet chewy sugar cookies to make me feel better. The issue of posts and images not loading properly appeared for some readers and not for others. I’m not sure why that was, but I knew there was a problem. Especially since I couldn’t even log into my dashboard. It took me awhile to convince the technicians that something was wrong. I spent most of yesterday on the phone, emailing, and online chatting with 8 technicians.  I think I finally figured out what went wrong with the site, and I’m now ready to post. Crossing my fingers that the issue has been resolved. =)

For readers who might still encounter an issue with the blog, let me know. You might need to clear your cache/cookies. Sometimes the browser temporarily saves a copy of the old data so you might still see the page not load properly even if the problem has been resolved. I’m an expert at clearing cookies/cache now. I must have done it a few dozen times yesterday.

I’m also trying to implement Ziplist so that readers can save recipes into a recipe box online. I’ll keep the PDF version online in case you prefer that. And I’ll continue to add my green recipe card as thumbnails at the very end. Let me know what you think of the new format, or what you prefer. =)

Sugar cookies are one of my favorite cookies of all time. There’s something about its simplicity that appeals to me. Sugary, buttery, with the slightest hint of vanilla, they’re far from healthy but every once in awhile, they’re the perfect splurge.  There’s so much you can do with them too. You can add sprinkles on top, colored sugar, icing. The possibilities are endless! But ultimately, I think what I love most about sugar cookies is that it brings back such good childhood memories.

In elementary school, during holiday parties, or potlucks, sugar cookies always made an appearance as dessert. To be honest, I probably contributed to that. It was just so easy to buy a box of cookies from Safeway. I didn’t bake or cook back then. Sugar cookies are always customized for the holidays. Have you noticed? Valentine’s Day means pink cookies with red sugar sprinkles. Easter usually means sugar cookies with green sprinkles, or maybe egg shaped cookies. Independence Day sugar cookies are decorated with red, white and blue. Halloween with pumpkin shaped cookies. Thanksgiving means turkey shaped cookies. And Christmas, oh my gosh, Christmas always has the best designs. See? Sugar cookies bring back such good memories.

These sugar cookies are so very amazing, one of my favorite recipes. Slightly crispy on the edges with a chewy center, it’s just the way I like my cookies. Hope it’s what you’ll like too. If you want a twist on these sugar cookies, try these Green Tea Cookies. First, preheat the oven to 375^oF. Line a baking sheet with parchment paper.

In a large bowl, cream the butter. I’ve tested this recipe with both regular butter and with vegan butter. The vegan butter by Earth Balance is made of mainly palm oil. You can taste a little bit of the oil when you bake with vegan butter. But it is an alternative for vegans and those who prefer a healthier substitute. Add in the white sugar and vanilla. Mix until the sugar is just incorporated with the butter. Add in the flour. Mix the flour with the sugar and butter until the batter becomes crumble like.

Roll the batter into little balls. It may be a little crumbly but just press them together as best as you can to make them hold together. Place them onto the baking sheet. Bake them for about 7-8 minutes until they become golden brown.

Allow the cookies to cool for a few minutes.

Serve the cookies warm or cold. Enjoy! Want instant updates? Follow me on Facebook, Twitter,  Instagram, or Bloglovin.

For a PDF version of this recipe, click here.

[amd-zlrecipe-recipe:6]

This braided apple bread has sweet bits of apple and walnuts that are layered with cinnamon coconut sugar twisted together with honey sweetened spelt bread. It’s free of eggs, dairy, and refined sugar. It’s also vegan friendly.

The fall has had me busy baking in the kitchen. When warm spices, sugar, and flour marry together in the oven it produces the best aroma in the world, one no candle could ever mimic. The fragrance is just so fitting, almost necessary, with the cooler weather and colorful leaves on the ground outside. We’ve definitely been benefiting from this idea anyway with warm treats frequently emerging from the oven. 

With autumn here in full force, cinnamon + apple anything is the popular flavor in the house. Whether it’s in the form of pancakes, waffles, in a crisp, or galette, we’ve been enjoying the fruit thoroughly, especially in this braided honey spelt bread, layered with sweet apples, walnuts, and lots of cinnamon sugar. 

This bread is dramatically beautiful, but is fairly simple to create. If you’ve ever made cinnamon rolls, this is very similar but the dough log is cut and twisted rather than sliced.

Sprinkle the golden loaf with a bit of powdered sugar or drizzle with caramel or a cream cheese glaze. However you top it, I hope you enjoy this taste of autumn! 

Print

This cream of broccoli soup is a shockingly easy and delicious soup.  It’s ready in just 25 minutes and is so flavorful, you wont even believe it doesn’t have cream.  So simple, yet so yummy!

If you’re like me, you usually have at least a head or two of fresh broccoli sitting in your fridge.  Broccoli is amazingly easy to cook, roast, stir fry, and is also delicious and kid-friendly.

I use it as a side in healthy orange chicken, part of healthy beef and broccoli, but also as a side or plain by making roasted broccoli.

Hence the constant broccoli taking up residence in my lower left-hand refrigerator veggie drawer.  It’s a perfect clean eating staple.

If you enjoy Easy Cream of Broccoli Soup, then you’ll love my Healthy Broccoli Cheddar Soup, made with wholesome ingredients and rich, cheesy flavor.

Then, one day, it was cold outside and I wanted soup.  A creamy, satisfying, and healthy soup.

So, I looked into the fridge and found crickets.

Eww…not literally… I mean I looked and there wasn’t anything that looked like I could turn it into a soup.

You get I didn’t actually see crickets in my fridge, right?  I sure hope so.  Because that would be just not right.

I opened my lower left-hand drawer and, sure enough, saw the broccoli and decided to go for it.

I mean, why not?  Broccoli is good.  Soup is good.  Let’s do this!

All I needed was a couple carrots, a half and onion, and a few other easy refrigerator staples and I was set.

Looking for a comforting yet healthy soup? Check out this Easy Lobster Bisque for a creamy, flavorful dish that’s perfect for any occasion!

I was gonna make me some tasty easy HEALTHY cream of broccoli soup, baby!

Yes, I get excited by such things.  It’s my thing.

Speaking of my thing, I also wanted the broccoli soup to be healthy so I replaced any heavy cream with plain greek yogurt plus a small touch of grated parmesan.

The greek yogurt is amazing in this recipe – it rounds out the flavors and makes it a richer, creamier broccoli soup – you don’t even miss any cream.

How To Freeze Cream of Broccoli Soup

This recipe will keep nicely in the fridge for 4-5 days and reheats well.  But, if you’re looking to freeze this soup, here are some tips.

• Allow to cool completely before freezing.
• Freeze in covered airtight containers or gallon freezer bags.
• To prevent the soup from curdling (because of the yogurt), stir well and frequently when reheating.

How To Make Cream Of Broccoli Soup Vegan

This recipe uses parmesan cheese and plain greek yogurt, but it can easily be made into a vegan cream of broccoli soup.  Instead of parmesan cheese, you can use nutritional yeast or just omit entirely.  Instead of the greek yogurt, you can either omit entirely or use a plain non-dairy yogurt or nut milk to make the texture a little creamier.

How To Make Cream of Broccoli Soup Healthy

We’ve probably all had the canned version of cream of broccoli.  It’s creamy.  It’s smooth.  It’s loaded with salt, cream, and unnecessary fats.  The good news is that it’s super easy to make a DELICIOUS smooth, creamy, and flavorful cream of broccoli soup at home, and in just 25 minutes.  To make this soup healthy, we start with fresh veggies for lots of flavor and nutrients.

We also get the creamy, smooth texture by blending everything together in the pot — including the broccoli, carrots, and onions. Pureed, this creates a deliciously smooth texture that doesn’t need any cream.  We use low sodium vegetable broth (or chicken broth, if not vegetarian or vegan) instead of heavy cream.

Finally, to add a touch of tartness and creamy texture, we add some plain greek yogurt.  This adds protein to the soup plus several other nutritional benefits to the soup. This cream of broccoli might taste indulgent and filling, but it’s a great healthy soup recipe for sure.

This post contains affiliate links for products I use regularly and highly recommend.

May 31, 2018 by Celeste · This post may contain affiliate links · 18 Comments

You’ll love this updated version of my Vegan Pesto. The addition of fresh lemon juice makes it bright bold and full of flavor, make it in under ten minutes, that’s including prep time.

I’m a full-time vegetarian and sometimes I like to go vegan, and that’s easy when the recipe is this quick and easy.  I’m growing some beautiful basil and thought I would use it to make a vegan version of basil pesto because I’m trying to reduce dairy.

I’m guessing you want to know what I used to replace the Parmesan, I used nutritional yeast. Nutritional yeast has such a bold nutty flavor and it rocks this recipe.

Everything goes into the food processor and you blend until smooth.

This Vegan Pesto is a staple in my home, it’s nice to have on hand, it can be used so many ways….

on sandwiches

veggies

tofu

beans

and my all-time favorite pasta!

Print

Published: Dec 28, 2011 · Modified: Sep 9, 2023 by Kristina Sloggett · This post may contain affiliate links · 59 Comments

Reader Interactions