We came back from Chincoteague and got caught up in children!

From watching Aidan while his parents went for a couple of days

to Canada to preparing for a celebration for Aiden’s adoption into

my niece’s family- totally caught up in the affairs and world of small


So, now –Aidan and his parents are happily back at home.

Aiden and Ally and Chad are officially parents and son.

The party is over –for now, at least- I’m sure the celebration is going

to go on for quite a while!

And- after all the pots and pans are washed and put away- am going to

take a rest.  After I finish this post.

I love working on the house in Virginia, I LOVE my grandchildren- and

I absolutely love parties.  But I’m tired.

And I want to make some bread.

I did, however, make some cookies on Sunday and I’d like to share the recipe.

Luke and Willow brought me some grape skin flour back from Canada.


It looks like cocoa.

They brought me a recipe for making cookies with the flour.


Almond Butter Chocolate Chip Cookies

Preheat oven to 375 degrees F. 

1/2 cup brown sugar

1/2 cup sugar

1/2 cup butter-softened

1/2 cup almond butter

1 egg

1 tsp vanilla

1/2 tsp baking soda

1/2 tsp salt

1 cup stone ground whole wheat flour

1/4 unbleached flour

1/4 grape skin flour

1 cup chocolate chips

Cream butter and sugars.  Add almond butter.  Beat in egg and vanilla.

Sift and add dry ingredients.  Add chocolate chips.  Roll into small balls.

Flatten with fork and bake for 12-15 minutes. 

Makes approx. 4 dozen cookies.

That is the recipe as given to me.  I added 3/4 cup sliced almonds.

These cookies are a little deceptive because of the color.  You expect a

real dose of chocolate and only get a hint- and they have a very nice flavor-

but rather mild.  I’d make them again for little ones to enjoy.

I also have a recipe for Harvest bread using a small amount of this flour.

It uses 8 tsps. of yeast, though- so I’m not sure- I may have to tweak it up a bit

with some sourdough!

10 thoughts on “Busy,busy,busy.

  1. Oh, the cookies look good! How did they taste? And your pictures are as awesome as was the celebration! Thanks for posting them!

  2. The cookies are not fantastic- more like a milk or tea cookie- good and solid- but nothing to dance over.
    A safe and healthy cookie.
    Thank you for the beautiful cake! I was so happy to see you all there last night- it was a time to celebrate family!

  3. This is a by-product as a vineyard/winery in Niagara-on-the-Lake in Ontario. The recipes were offered from a Mennonite church group that the owner congregates with – my son and d-i-l stayed at a B and B on the grounds of the vineyard. It is gluten free and high in antioxidants.
    I had never heard of it before either. And I’ve already decided to switch up the almond butter for nutella and add chopped roasted hazelnuts instead of almonds to jazz up the cookie a bit.

  4. If it’s made from grapeskins maybe it would also go well with sultanas or raisin cookies. I would have thought it would be bitter, just goes to show that there are always new things to cook with. I haven’t made cookies in ages and there’s you making these and Celia making almond thins… maybe I should get me to the kitchen… X Jo

  5. Duh- I hadn’t even thought of raisin cookies!
    what a very good idea, Joanna!
    I think I’m going to try both adaptations.
    The recipe for the bread calls for 8 tsps of yeast!!!
    So I’m going to try a sourdough starter/yeast combo.
    I only have a small amount of flour to play with at this point. 🙂

  6. Always a pleasure to see how busy you are with family and in the kitchen baking! Delicious looking cookies you made with this new and strange flour. Now, I have to make the cookies to satisfy my curiosity. Cheers!

  7. Making bread tomorrow, Celia. I have a sponge going with starter, will mix it up and let it proof overnight then I’m going to add small amount of yeast and WW and hard flour along with grapeskin and see what will turn out!

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