Tuesday, July 31, 2018

Triple Ginger Cookies

Triple Ginger Cookies Recipe

Ingredients

  • 1/4 cup White Whole Wheat Flour, plus 2 tablespoons
  • 1/8 teaspoon Baking Powder
  • 1/16 teaspoon Baking Soda
  • 1/2 teaspoon Ground Ginger
  • 1/4 teaspoon Ground Cinnamon
  • 1/16 teaspoon Salt
  • 1 1/2 tablespoons Unsalted Butter, at room temperature
  • 3 tablespoons Organic Cane Sugar
  • 1 tablespoon Egg, well-beaten
  • 1 tablespoon Molasses, dark, not blackstrap molasses
  • 1/4 teaspoon Fresh Ginger, finely grated, from a 1/2-inch piece, peeled
  • 1 tablespoon Crystallized Ginger, finely chopped
  • Granulated Sugar, for rolling

Directions

  1. Adjust toaster oven cooking rack to the middle position and preheat to 350°F. Lightly grease your baking pan or line with a silicone mat.
  2. In a small bowl, whisk together the flour, baking powder, baking soda, ground ginger, cinnamon, and salt. Set aside.
  3. In a medium bowl, beat together the butter and sugar until light and fluffy, about 1 to 2 minutes. Add in the measured egg, molasses, and grated ginger and beat until smooth. Stir in the dry ingredients and chopped crystallized ginger and mix until a soft dough forms.
  4. Pour sugar into a small bowl and make 6 equal balls of dough. Roll or dip the balls in sugar and place 2-inches apart on the prepared pan.
  5. Bake for 8 to 10 minutes, or until the edges are firm and tops are cracked. The middles should appear slightly undercooked.
  6. Let cookies cool on the pan 3 minutes before transferring to a wire rack to cool completely.

 

Notes

  • Convection Toaster Oven Directions: Reduce temperature to 325°F and bake cookies for 7 to 9 minutes.
  • To Measure The Egg: Crack an egg into a small bowl, beat with a fork just until blended about 30 seconds and measure out 1 tablespoon of egg. Store leftover egg refrigerated in a sealed container for up to 24 hours.

Recommended

Source: Recipe adapted from Joy of Cooking


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Monday, July 30, 2018

Vegan Zucchini Bread with Five Spice

Vegan Zucchini Bread with Five Spice Recipe

Ingredients

  • 2 1/4 cups Almond Flour, 225 grams
  • 1/2 cup Coconut Sugar, plus 2 tablespoons, packed
  • 1/2 cup Tapioca Starch, plus 1 tablespoon, 68 grams
  • 1/4 cup Ground Chia Seed
  • 1 1/2 teaspoons Baking Soda
  • 1 1/2 teaspoons Chinese Five Spice
  • 3/4 teaspoon Ground Cardamom
  • 1/2 teaspoon Salt
  • 1/4 teaspoon Ground Ginger
  • 1 1/2 cups Grated Zucchini, lightly packed
  • 1 1/3 cups Crushed Pineapple, drained
  • 3 tablespoons Coconut Oil, melted
  • 1 1/2 tablespoons Apple Cider Vinegar
  • 1 1/2 teaspoons Pure Vanilla Extract
  • 5 tablespoons Water

Directions

  1. Preheat your oven to 350°F and line the bottom of a loaf pan with parchment paper, rubbing the sides with coconut oil
  2. In a large bowl, whisk together the almond flour, coconut sugar, tapioca starch, chia seed, baking soda, 5 spice, cardamom, salt and ginger until well mixed.
  3. Place the grated zucchini in a kitchen towel and ring out ALL the moisture. Really put some muscle into this! Dump the zucchini into the bowl with the flour, but don't mix it in.
  4. Repeat the process with the pineapple, ringing out all the moisture. Then dump it in the bowl, on top of the zucchini, not mixing it in.
  5. Make 3 wells in the flour mixture. In one well, pour the coconut oil, in the other pour the apple cider vinegar and, finally, pour the vanilla into the third, not letting them all mix.
  6. Pour the water over top of the bowl and use a fork to stir everything together until well mixed.
  7. Scoop into the prepared pan and spread out evenly. Bake until very golden brown and crunchy on top, and a toothpick inserted in the center comes out clean, 55-60 minutes.
  8. Let cool in the pan COMPLETELY.
  9. Very gently slice and DEVOUR!

 

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Sunday, July 29, 2018

Spicy Chocolate Avocado Tart

Spicy Chocolate Avocado Tart Recipe

Ingredients

For the Crust:
  • 1/2 cup Unsweetened Coconut Flakes, raw
  • 1 cup Almond Flour
  • 1/2 cup Coconut Flour
  • 2 tablespoons Pure Maple Syrup, grade A
  • 2 tablespoons Coconut Oil, melted, plus more for pan
  • pinch of Salt
For the Filling:
  • 2 Avocados, medium, peeled, pitted and carved into large chunks
  • 3/4 teaspoon Cayenne Pepper
  • 1/2 cup Unsweetened Cocoa Powder
  • 3/4 cup Agave Nectar
  • 2 tablespoons Coconut Oil, melted
  • 1 teaspoon Pure Vanilla Extract
  • 1/2 teaspoon Pure Almond Extract

Directions

  1. Preheat oven to 350°F. Brush a 10-inch rectangular baking pan with coconut oil. Set aside.
  2. In the bowl of a food processor, combine coconut flakes, flours, and salt. Pulse until the mixture is in medium-sized crumbs.
  3. Add maple syrup and coconut oil. Pulse for about 30 seconds until the mixture is like wet sand.
  4. Dump the crust mixture into the pan. Gently spread the crust to make an even layer on the bottom and up the sides of the pan. Press the crust down firmly.
  5. Bake for 10 to 15 minutes, until the crust is golden brown.
  6. Remove from oven and cool completely. You can place the pan in the freezer for approximately 10 to 15 minutes to cool it down faster.
  7. Clean out the food processor and add all ingredients for the spicy chocolate filling.
  8. Blend until the mixture is smooth, approximately 2 minutes. You can also do this in a high-powered blender, if desired.
  9. Add chocolate filling on the cooled crust and spread in an even layer. Cool in the fridge for at least 1 hour. Sprinkle with a little more cayenne pepper before serving.

 

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Saturday, July 28, 2018

Puff Pastry BBQ Chicken Pizza Recipe

Puff Pastry BBQ Chicken Pizza Recipe

Ingredients

  • 1 sheet Puff Pastry, thawed
  • 1 1/2 cups Rotisserie Chicken
  • 1/2 cup Honey Barbecue Sauce
  • 1/4 cup Tomato Sauce
  • 1/4 teaspoon Garlic Powder
  • 1/4 cup Sliced Red Onion
  • 1 cup Cheese
For Garnish:
  • Barbecue Sauce
  • Green Onions

Directions

  1. Preheat oven to 425°F. Line two baking sheets with parchment paper. Set aside.
  2. In small bowl add chicken and bbq sauce. Mix together. Set aside.
  3. Roll out pastry on a lightly floured surface to a large rectangle and place each on baking sheet.
  4. Spread the tomato sauce evenly on pizza.
  5. Sprinkle garlic powder on pizza.
  6. Top with cheese.
  7. Sprinkle the chicken evenly over the pizza.
  8. Top with red onion.
  9. Bake for 14-16 minutes or cheese is melted, and crust is golden brown.
  10. Top each pizza with a drizzle of bbq sauce and green onion. Serve and ENJOY!

 

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Friday, July 27, 2018

Bean Dip Recipe

Bean Dip Recipe

Ingredients

  • 1 8 ounce package Cream Cheese, softened
  • 1 cup Sour Cream
  • 2 16-ounce cans Refried Beans
  • 2 cups Shredded Cheddar Cheese, divided
  • 2 cups Shredded Monterey Jack Cheese, divided
  • 7 ounces Diced Green Chiles, (1 can)
  • 1 packet Taco Seasoning
Optional Toppings:
  • Cherry Tomatoes, sliced
  • Chopped Green Onions
  • Chopped Cilantro
  • JalapeƱos, sliced
  • Sour Cream

Directions

  1. Preheat oven to 350°F.
  2. In a large bowl add the softened cream cheese and sour cream together. Stir together until well combined, might be slightly lumpy. Add in the refried beans and stir together.
  3. Add in 1 cup of shredded cheddar cheese and 1 cup of shredded Monterey Jack cheese. Stir.
  4. Add in the diced green chiles and taco seasoning. Stir to combine.
  5. Spread the mixture into a 2-quart baking dish. Smooth out the top. Sprinkle with the remaining 2 cups of shredded cheese.
  6. Bake for about 25-30 minutes until the cheese on top is fully melted.
  7. Remove from oven and top with any optional toppings desired. Serve warm and enjoy!

 

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Thursday, July 26, 2018

Lemon Cookies

Lemon Cookies Recipe

Ingredients

  • 2 teaspoons Lemon Zest, 1 lemon
  • 1 cup Granulated Sugar
  • 1/2 cup Unsalted Butter, softened
  • 1/2 teaspoon Pure Vanilla Extract
  • 1 large Egg
  • 1/4 cup Lemon Juice, from 1 to 2 lemons
  • 1/4 teaspoon Salt
  • 1/4 teaspoon Baking Powder
  • 1/8 teaspoon Baking Soda
  • 1 1/2 cups All-Purpose Flour
  • 1/2 cup Powdered Sugar

Directions

  1. In a food processor, or the bowl of a stand mixer, mix together the sugar and lemon zest until well combined and the sugar is lightly yellow and fragrant.
  2. Add the softened butter and cream until light and fluffy.
  3. Add the vanilla, egg, and lemon juice and mix well, scraping down the sides of the bowl as needed.
  4. Add the salt, baking powder, baking soda and flour and mix until combined.
  5. Chill the dough for one hour.
  6. Preheat the oven to 350°F. Line 2 cookie sheets with parchment paper or silicone baking mats. Set aside.
  7. Roll the cookie dough into tablespoon sized balls, roll them in powdered sugar and place them 2 inches apart on the baking sheet.
  8. Bake for 10-11 minutes or until they are just starting to brown on the edges and are no longer shiny. Do not over bake the cookies.
  9. Allow the cookies to cool on the baking sheet for 5-10 minutes before moving to a wire rack to cool completely. Store in an airtight container at room temperature for 5-7 days, or freeze for up to 3 months.

 

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Source: Adapted from my Raspberry Lemon Cookies.


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Wednesday, July 25, 2018

Cilantro Lime Grilled Shrimp

Cilantro Lime Grilled Shrimp Recipe

Ingredients

  • 1 Lime, large, juiced
  • 1/2 teaspoon Garlic Powder
  • 1 teaspoon Chili Powder
  • 1 tablespoon Honey
  • 2 tablespoons Olive Oil
  • 1/2 teaspoon Salt
  • 2 tablespoons Fresh Cilantro, chopped, plus extra for garnish
  • 1 pound Shrimp, medium to large, shelled and deveined

Directions

  1. In a medium size bowl, mix together lime juice, garlic powder, chili powder, honey, olive oil, salt and cilantro. Add shrimp and mix well.
  2. Cover and let sit in the refrigerator for 15 minutes.
  3. Preheat outdoor grill to medium heat. Thread 6 shrimp on a skewer and set on a plate. Discard the remaining marinade.
  4. Cook shrimp on medium heat for about 3 minutes on each side or until shrimp turn pink.
  5. Garnish with extra cilantro if desired.

 

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