I think we can all agree that things haven’t exactly been great lately.  Every time I turn on the news it’s like a punch in the gut.
I mean really can we fast forward? We have needed a little sunshine the past downer weeks and you know it. In the words of The Onion- anyone with a set of working eyes and ears would agree enough’s enough here.

So my plan of action is Lemon Coconut Crinkle Cookies. They are like big smiley faces via a yummy treat. I mean look at them- how could these not brighten your day despite everything that’s been going on.

This recipe came from Chocolate Moosey.

Another reason this recipe will make you happy is how incredibly easy they are to make.

You’ll need:

0.75 cups flour
1 tsp baking powder
1/8 tsp kosher salt
2 tablespoons butter (room temp)
0.5 cup sugar
1 tsp lemon zest
1 egg
0.5 cup sweetened coconut
Powdered sugar

Whisk together the flour, baking powder and salt in a bowl. In another bowl, beat the butter, sugar and lemon zest until light and creamy.

Beat in the egg then gradually beat in the flour mixture. Stir in the coconut. Smile because that’s it.

You won’t feel like this is enough dough but let’s get a positive attitude going I promise it’s enough.

Chill the dough for one hour.
Shape the dough into 1-inch balls and roll them in powdered sugar. Place 2 inches apart on parchment paper lined baking sheets and bake for 15-18 minutes in a 300 degree oven.

Let cool before moving to a cooling rack. These are chewy and tart and sweet and yummy.  Cheer up.

Okay I know I’m on a Chia Seed kick (see here) but really you should be too. And if you’re not then leave them out. Problem solved.

You know when you’re growing up and your mom makes pancakes and your dad reads the paper and then you all sit with mugs of coffee/hot chocolate and eat breakfast on a lazy Saturday today? Doesn’t the above picture almost make you think of that? Instead it was me waking up in a panic to consume carbs and eating that stack solo after a night with the girls. No matter the setting these pancakes are rich and satisfying and decadent.

Inspired by The Kitchen Sink
1.5 cups whole wheat flour
2 tsp baking powder
0.5 tsp kosher salt
3 tbsp sugar
3 tsp lemon zest
0.5 cup plain greek yogurt (I used Fage 0%- you could use a vanilla flavored greek yogurt… you also don’t have to use a fat free one like I did)
1 cup milk (I used 2%)
2 tbsp fresh lemon juice
2 eggs
1 tbsp vegetable oil
1 tsp vanilla extract
2 tbsp chia seeds (optional for haters)

Syrup:
4.25 cups of blackberries
1 cups sugar
0.5 cups water

I would make the syrup first. This makes a lot of syrup which I mixed into yogurt (okay fine I just ate it out of the jar) throughout the week but you could halve this if you’re only interested in having enough for the pancakes. In a sauce pan mix berries, sugar and water. Bring to boil and reduce to simmer for 30 minutes. THAT’S IT DON’T YOU FEEL BAD FOR HAVING NOT DONE THIS SOONER IN YOUR LIFE?

Whisk together flour, baking powder and salt in a large bowl. In a small bowl rub the sugar and lemon zest together. Whisk into the flour mixture.

In a separate bowl whisk the milk, eggs, vegetable oil, yogurt, lemon juice and vanilla extract. Add the wet ingredients to the dry and stir BARELY. Stir in chia seeds if using/if awesome.

I made these in a cast iron skillet (all things are better when made in a cast iron skillet- see here). Heat your skillet over medium heat. Brush with melted butter (see more info on that here). Ladle the batter to the size you want. When there are bubbles all over the pancakes you can flip. If you suck at flipping like I do it’s okay they will still taste amazing.

I kept mine warm on a baking sheet in a 200 degree oven while I made the rest. I also put my plate in there (you know you’re a food diva when you warm your own plate for pancakes you are eating solo).

This picture really does not give justic to how large of a stack this is

Top with the blackberry syrup and sprinkle with powdered sugar if you want (and you do want to). Eat for a lifetime.