January 24th, 2015 |
I just knew I had to make this when I saw this from Juliana’s Lair. The cookie is rich and yummy, but it won’t leave you feeling guilty because it doesn’t contain flour and instead of regular sugar, coconut sugar was used to sweeten the cookies. Thanks for sharing the recipe Jul!
Flourless Double Chocolate Chip Cookies
- 1 cup thick almond butter
- 1 cup coconut sugar
- 1 egg
- 1/2 cup cocoa powder
- 1 tsp baking soda
- 1 tsp vanilla extract
- pinch of salt
- 1/4 cup or more dark chocolate chips
- Preheat oven to 350 degrees
- Mix together almond butter and coconut sugar
- Add egg and mix again
- Add a bit of cocoa powder at a time until well mixed
- Add baking soda, vanilla, salt, chocolate chips
- The dough should be thick, if too runny add almond flour
- Roll cookies into balls and place on a parchment paper
- Use a fork or the palm of your hands to press the cookie down slightly
- Bake for 10 minutes
- Cool the cookies on a baking rack
January 12th, 2015 |
This is one of the easiest desserts I ever made. It’s one of my favorites, too. You may enjoy it as it is or eat it with Vanilla Ice Cream. I love it with ice cream because its creaminess compliments the tartness of the lemon.
- 4 large Golden Delicious apples, about 3 pounds (I used Fuji Apples)
- 1 cup dried Cranberries
- 1/4 cup sugar
- 1 lemon, juiced
- 2 tablespoons all-purpose flour
- 1/2 teaspoon ground cinnamon
- 1 cup walnuts or pecans, roughly chopped
- 1 cup all-purpose flour
- 1 1/4 cups rolled oats
- 1/2 cup packed dark brown sugar
- 1 teaspoon ground cinnamon
- Pinch fine salt
- 8 tablespoons (1 stick) cold butter, cut into small pieces
- Vanilla ice cream, for serving, optional
- Position an oven rack in the center of the oven and preheat to 350 degrees F.
- Pour the juice of 1 lemon into a large mixing bowl. Peel, core, and slice apples into 1/4-inch slices and place them mixing bowl. Toss and mix well to make sure all the apple slices are well-covered with the juice to prevent them from browning. Add sugar, flour, and cinnamon. Mix well. Pour into a lightly greased 9 by 13-inch baking dish, and spread out into an even layer. Set aside.
- In another large bowl, mix together the nuts, flour, oats, sugar, cinnamon, and salt for the topping. Using a pastry cutter or your fingers, gently work in the cold butter until pea-sized lumps are formed.
- Top apples evenly with the mixture and add a few more slices of butter, so the topping won't get too dry. Bake until apples are bubbly and topping is golden brown, about 45 minutes, rotating once halfway through cooking.
- Serve warm or at room temperature with vanilla ice cream.
December 22nd, 2014 |
Looking for holiday cookie ideas? Here’s a yummy treat from Hershey’s using their candy cane kisses. It’s a bit different from the original recipe because I can’t find colored sugar crystals around here. What I did was color the though instead.
Hershey’s KISSES Candy Cane Blossoms
- 48 HERSHEY'S KISSES Brand Candy Cane Mint Candies
- 1/2 cup (1 stick) butter or margarine, softened
- 1 cup granulated sugar
- 1 egg
- 1-1/2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 2 tablespoons milk
- Red or green sugar crystals, granulated sugar or powdered sugar (garnish)
- Heat oven to 350°F. Remove wrappers from candies.
- Beat butter, granulated sugar, egg and vanilla in large bowl until well blended. Stir together flour, baking soda and salt; add alternately with milk to butter mixture, beating until well blended.
- Shape dough into 1-inch balls. Roll in red sugar, granulated sugar, powdered sugar or a combination of any of the sugars. Place on ungreased cookie sheet.
- Bake 8 to 10 minutes or until edges are lightly browned and cookie is set. Remove from oven; cool 2 to 3 minutes. Press a candy piece into center of each cookie. Remove from cookie sheet to wire rack. Cool completely. Makes about 48 cookies.
December 9th, 2014 |
The first thing I thought of when I saw the bag of dried cranberries that my sister sent me is Cranberry Apple Pie! I’ve been craving for this and since the oven is finally set up, I can bake, bake and bake!
- 4 lbs. Fuji and/or Honeycrisp apples, peeled, cored and sliced
- 1 pkg. caramels (about 3/4 cup)
- 1 cup dried cranberries
- 1/2 cup lightly packed brown sugar
- 2 tsp. lemon juice
- 1 tsp. ground cinnamon or apple pie spice
- 4. Tbs. flour
- 2 9" refrigerated piecrusts
- 1 egg, beaten
- 2 Tbs. sparkling sugar (optional)
- Heat oven to 425 degrees Farenheit. In microwave-safe bowl, combine apples, next 5 ingredients, and 3/4 tsp. salt. Cover and microwave 10 minutes or until apples are tender and caramels have melted, stirring occasionally. Let cool to room temperature. Add flour; toss gently to coat.
- Arrange 1 piecrust in greased 9" pie plate. From remaining piecrust, cut strips to make lattice. Spoon apples into prepared pie plate. Arrange strips alternately over apples, brushing each strip with egg.
- Sprinkle sparkling sugar over pie. Cover edges with foil. Bake 30 minutes. Reduce oven temperature to 375 degrees Farenheit. Bake 30 minutes more or until juices are bubbling and golden brown., removing foil during last 10 minutes of baking.
December 7th, 2014 |
One of the things I miss doing is cross stitching and embroidery. Ever since the twins were born, I’ve been too busy, so sewing had to take the back seat. Usually around this time, my house is decorated with Christmas ornaments that I’ve sewn. And every year I use a different theme. The past three years I had to rotate the old ones that I’ve made and I also look for personalized ornaments online to add a different touch. Hopefully, next year I can go back to sewing and make new ornaments. I miss it a lot and it’s a great way to de-stress.
December 6th, 2014 |
Yup, I know it’s too cold, but I just can’t resist this yummy frozen yogurt, especially that it’s free. Compliments of my dad. We were waiting for our donuts when he asked if we would like some fro-yo. yum!
December 6th, 2014 |
I never thought I’d be able to buy the new LP classic guitar at half the price. I was on my way home from the grocery store when I chanced upon the sale at the music store. I don’t normally pass that way, but because it’s a weekend and there was a lot of people shopping, I was parked outside. It was near closing time when they announced the 50% Off on All Items Sale and I was lucky to be passing by when they did. My son wanted a guitar for Christmas and I was just right on time for the sale. The classic guitar is safely kept inside my cabinet until Christmas morning. I’m sure he’ll be very surprised.
December 5th, 2014 |
Want a carrot cake that’s low in fat? Instead of using all the oil required in the recipe, swap mashed banana for half the oil. The banana compliments the flavor of the carrot and spices without overwhelming them, and the cake tastes just as moist and decadent.
October 31st, 2014 |
New trayline equipment is needed in every facility that serves food to customers throughout the day. School cafeterias and large business cafeterias can use these trayline units to keep their food warm as people walk through the line. The same is true of caterers who must set up food for their events.
These large units can be pulled along by the caterer to their next event, and they can be set up in any place the caterer likes. The caterer can label their units, or they can put marketing materials on the front of each unit. These trayline units become material products for the business, but they also keep the food that the caterer makes very warm.
These units are powered by propane gas tanks that are easily to connect and refill. The tanks can be replaced quickly, and they are hidden in the bottom of the unit. This allows the unit to be taken anywhere, and this allows the owner of the unit to quickly get more propane power.
These units are easy to use, and they provide the heat that is needed to keep food warm. The food spoils when it is not warmed, and food preparers will see their customers happy when they get hot food from the tray line.
October 18th, 2014 |
Love pies? Here’s an easy one to make.
- 1 box (17.3 oz.) refrigerated piecrust
- 1 1/4 cups granulated sugar
- 1/4 cup cornstarch
- 2 Tbs. finely chopped crystallized ginger
- 1 tsp. lime zest
- 1/4 tsp. salt
- 2 bags (16 oz. each) frozen sliced peaches, thawed
- 1 cup fresh blueberries
- 1 egg, lightly beaten, divided
- 2 Tbs. coarse sugar
- Heat oven t0 425°F. Place oven rack in the middle of oven. Line pie plate with 1 piecrust. Place remaining crust between 2 sheets parchment paper; roll out and cut into strips.
- In large bowl, combine granulated sugar, cornstarch, ginger, lime zest and salt. Add peaches and blueberries; toss gently to coat. Spoon peach mixture into prepared crust. Make a lattice to cover pie. Crimp edges.
- Brush piecrust with 1/2 beaten egg. Arrange star-shaped cutouts around edge of piecrust to form border. Brush stars with remaining egg. Sprinkle pie with coarse sugar. Place pie in jelly-roll pan. Bake 10 min. Reduce oven temperature to 350°F. Bake 50 min. more.
- Let cool before serving.