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WHITE CHOCOLATE PEPPERMINT SUGAR COOKIES

11 Jan

  

Happy New year!! I know the holidays are way over and I have no business posting these now, but hey, i’m gonna😝 I mean you can’t say no to cookies no matter what season it isπŸ˜‰ Anyways, that’s my attempt at an apology for posting these late. Cheers!😘

Ps, these aren’t the healthiest, but they were yummy! 
Recipe: yields 18 cookies

Dry Ingredients:

2 3/4 organic spelt flour

1 tsp baking soda

1/2 tsp sea salt
Wet Ingredients:

1 cup organic cane sugar

1 cup unsalted butter, softened

1 large cage free egg

1 large cage free egg yolk

1 tsp pure vanilla extract

1/2 tsp peppermint extract
Chocolate dip

2 1/2 cups white chocolate chips

1 1/2 tbsp coconut oil
Assorted Sprinkles for topping

Preheat oven to 350 degrees. In a mixing bowl whisk together flour, baking soda and salt, then set aside.
In the bowl of an electric stand mixer, (I also just got my kitchen aid mixer so yipee!) cream together sugar and butter until combined. Mix in egg then mix in egg yolk, vanilla and peppermint extract. With mixer set on low speed slowly add in dry ingredients and mix just until combined.

Scoop dough out using a cookie scoop and transfer to a baking sheet lined with parchment paper or a silicone liner, spacing cookies 2-inches apart. Flatten cookies slightly into round disks. Bake in preheated oven 10 – 11 minutes (cookies should appear slightly under-baked). Remove from oven and let them cool for about 30-45 minutes on the counter top, then set aside and prepare your white chocolate dip.

Place white chocolate chips and coconut oil in a medium microwave safe bowl and heat in microwave on high in 20 second intervals, stirring well between intervals until melted and smooth. Dip half of cooled cookies in white chocolate allowing excess to drip into the bowl, then transfer to parchment paper and immediately top with sprinkles or crushed peppermint. Allow the chocolate to set on the cookies in the refrigerator for about 10 minutes, then serve. 

Store in an airtight container at room temperature. These cookies stay fresh for about 3-4 days, although they may become flaky by the 4 day, so transfer them into the freezer to preserve them longer. They should keep for about 3 weeks. 

HOLIDAY FRENCH TOAST WITH APPLE COMPOTE

21 Dec

  

Good morning! Only 4 days before Christmas!πŸŽ…πŸΎπŸŽ„ and since I love the holidays and all the yummy recipes it has to offer, I figured i’d start by bringing some yummy treats your way! I used sprouted ancient grain bread and 2 tbsp of coconut palm sugar to caramelize the apples. Alternatively, you could omit the powdered sugar or use 1 tbsp stevia with 1 tsp cornstarch for a sugar free powdered sugar alternative. 

Recipe: serves 2 

4 slices organic sprouted grain bread (I used Silver Hills ancient grain bread)

3 organic cage free eggs

1/2 cup unsweetened almond milk

1 tsp cinnamon

1 tsp organic vanilla extract

2 tbsp organic coconut palm sugar

2 small gala apples (cubed)

2 tbsp hot water

Olive oil and butter for frying

Powdered sugar, optional
First of all, make your apple compote. Place a skillet over medium heat and add sugar. When its starts to caramelize, add 2 tbsp of hot water and then add the apples. (The hot water it to prevent the sugar from clumping together since you’re using a small serving). Let the apples sautΓ© for 1 minute, then remove from heat and set aside, leaving the skillet covered (this allows the apples remain soft and juicy).

Add eggs, milk, vanilla and cinnamon into a bowl and mix until well incorporated. Place a skillet over medium heat and add 1 tbsp of olive oil, and then 2 tsp of butter. The olive oil prevents the butter from burning, which could also burn your bread. 

Dunk bread slices in the egg mixture until both sides are evenly coated, then place each slice in the skillet (you can place multiple slices depending on how big your pan is), and fry both sides until golden brown. 

When ready, top with apple compote and additional cinnamon and powdered sugar. 

MOIST ALMOND CORNBREAD

4 Apr

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Easter dinners are never complete without cornbread, and trust me, cornbread can be simply amazing, especially when it’s done right. This recipe is a new spin on a Betty Crocker recipe I have. This version is moist, fluffy, nutty and gluten free for those who are gluten intolerant. Happy Easter everyone!

Recipe: from Betty Crocker

1/4 cup butter (room temperature)
1 cup unsweetened almond milk
1 large organic cage free egg
1 1/4 cups Bob’s Red Mill Cornmeal
1 cup gluten free oat flour
1/2 cup organic coconut palm sugar
1 tbsp gluten/aluminum free baking powder
1/2 tsp sea salt
1/4 cup slivered almonds

Heat the oven to 400Β°F. Coat the bottom and sides of an 8-inch square pan or 9-inch round cake pan with coconut oil.

In a 1-quart saucepan, heat the butter over low heat until melted.

In a large bowl, beat the melted butter, milk and egg with a fork or wire whisk until well mixed. Add the cornmeal, flour, sugar, baking powder and salt all at once; stir just until the flour is moistened (batter will be lumpy). Pour batter into the pan; use a rubber spatula to scrape batter from bowl. Spread batter evenly in pan and smooth top of batter. Sprinkle slivered almonds on top of the batter.

Bake 20 to 25 minutes or until golden brown and a toothpick inserted in the center comes out clean. Slice and Serve warm.

HOLIDAY ROSÉ SANGRIAS

31 Dec


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It’s New Years Eve! And boy it came quickly! If you’re celebrating tonight with a bang and you’re looking for cocktail options, try these sangrias I made. They are fun, refreshing, and yummy! These serve about 5-6 people and it contains:

1 bottle RosΓ© or any champagne or sparking wine of choice
1/4 cup peach schnapps
Strawberries, blueberries, and orange slices
Ice

I wish everyone a very Happy Happy New year and positive outcomes in 2015! See you Next year!πŸŽŠπŸŽ‰

GLUTEN FREE GINGERBREAD BABIES

23 Dec

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Only 48 hours until Christmas! I still have some last minute shopping to do, but in the meantime, Merry Christmas from my gingerbread babies to your lovely faces! I must say, this was the very first time that using brown rice flour worked successfully (texture wise) in making cookies! These were light, crunchy deliciousness with a kick of the ginger spice and the sweetness of the molasses. These good for you cookies will definitely make you feel good! In moderation of course πŸ˜‰

This recipe is also vegan friendly.

Recipe: makes 2 dozen

Dry Ingredients:

1 cup brown rice flour
1 cup tapioca starch (or arrowroot starch)
1 tsp ginger powder (or 2 depending on how strong you prefer it)
1 tsp ground cinnamon
Β½ tsp nutmeg
Β½ tsp sea salt
Β½ tsp gluten/aluminum free baking soda
Β½ tsp agar powder

Wet Ingredients:

Β½ cup organic blackstrap molasses (sulphur free)
ΒΌ cup organic virgin room temperature coconut oil (or softened butter)
1 tsp organic pure vanilla extract

Preheat oven to 350Β°F and line 2 baking sheets with parchment paper.

Mix dry ingredients together in a large bowl and set aside, then combine wet ingredients in a small bowl and mix until you get firm cookie dough.

Roll your cookie dough into a ball and wrap it up with a plastic wrap, then place it in the freezer for 5 minutes to firm up. In the meantime, place two plastic wraps on your counter top and sprinkle some flour on it. Remove your cookie dough from the freezer and place on the counter, then rub some flour on a rolling pin and roll out the dough to about 1/8 inch thick.

Cut out ginger bread babies and place on the lined baking sheets and place in the oven. Bake for 15 minutes. When ready, take the gingerbread cookies out of the oven and let it cool off on the counter for another 15 minutes so that they can fully crisp up.

Frost with frosting of choice.