MOCHA COLD BREW COFFEE POPSICLES
1 can 0f coconut milk
1 ripe banana
½ cup cold coffee concentrate or strong coffee
3 tablespoons unsweetened cocoa powder
1½ tablespoons maple syrup
2 teaspoons cinnamon
Add all ingredients to a blender and blend until smooth. Pour mixture into Popsicle molds and freeze for at least 3 hours.
BLUEBERRY-LEMONADE KOMBUCHA POPS
1-cup fresh or frozen blueberries
1 cup Lemonade Kombucha (or plain kombucha
Juice of 1 lemon
Add all to a blender and blend until smooth. Pour into popsicle molds. Freeze for at least 6 hours.
STRAWBERRY-CAYENNE KOMBUCHA POPS
Add 1-cup fresh or frozen strawberries
1 cup Cayenne Cleanse Kombucha or plain kombucha
Pinch of cayenne pepper
Blend until smooth. Pour into popsicle molds. Freeze for at least 6 hours.
PEACH-GINGER KOMBUCHA POPS
1-cup fresh or frozen sliced peaches
1 cup Gingerade Kombucha or plain kombucha
1 tsp powdered ginger
Blend until smooth. Pour mixture into molds. Freeze for at least 6 hours.
Homemade Healthy Marzipan
2 cups ground almonds
4 tablespoons of maple syrup
1 teaspoon vanilla essence
A dash of amaretto or rum
Mix in the food processor. Blend until the mixture comes together and knead together on a surface dusted with little fine sugar. Wrap the marzipan in cling film and chill in the fridge until needed.
Use the marzipan as an ingredient to make cakes or shape and cover or roll in dark chocolate!
Cherries covered with marzipan, dipped in chocolate and then nuts. Delicious!
Coconut Lime Sorbet
15-ounce can cream of coconut (Coco Lopez)
¾ cup water
½ cup fresh lime juice
Whisk together ingredients and freeze in an ice-cream maker. Transfer sorbet to an airtight container and put in freezer to harden.
Chai Coconut Popsickles
3 tablespoons loose leaf chai blend or 4 chai tea bags
2 cans coconut milk (for creaminess do not substitute)
3 tablespoons agave (or honey)
Combine the coconut milk and tea in a saucepan, stirring frequently on a low heat. Warm the milk until the tea steeps and some of the liquid cooks off (about 5 minutes.) Do not let the milk boil over or burn. Remove from heat, and allow the liquid to cool for at least 10 minutes. Remove the teabags, and transfer the liquid into a container that’s easy to pour. Stir in the sugar. Pour the liquid into popsicle molds or you can use paper cups and popsicle sticks. Freeze the popsicles overnight. To get the pops out, run hot water under it for a few seconds. You can also freeze in an ice cube tray, and use the cubes to give your ice coffee a chai-infused twist.
Peach Flan
1 ½ cups all-purpose flour
¾ teaspoon kosher salt
¾ cup sugar
¼ cup vegetable oil
¼ cup mild olive oil
2 tablespoons whole milk
½ teaspoon almond extract
2 tablespoons cold, unsalted butter
3 to 5 small ripe peaches, pitted and thickly sliced (about 1/2-inch wide)
Heat oven to 425 degrees.
In a mixing bowl, stir together 1 1/2 cups flour, 1/2 teaspoon salt and 1 teaspoon sugar. In a small bowl, whisk together the oils, milk and almond extract. Pour this mixture into the flour mixture and mix gently with a fork to dampen; do not over work. Transfer the dough to an 11-inch tart pan and pat the dough to cover bottom of the pan, pushing it up the sides to the edge. It should be 1/ 8-inch thick all around; trim and discard excess dough. In a bowl, combine 3/4 cup sugar, 2 tablespoons flour, 1/4 teaspoon salt and the butter. (If your peaches are especially juicy, add 1-tablespoon additional flour.) Pinch the butter into the dry ingredients until crumbly. Starting on the outside, arrange peaches overlapping in a concentric circle in the pastry. Peaches should fit snugly. Sprinkle butter mixture on top (it will seem like a lot). Bake for 35 to 45 minutes, until shiny, thick bubbles over the fruit and the crust is slightly brown.
Lemon Gelato
Gluten Free, Lemon, Milk,
2 cups whole milk
Pared or grated zest of just under 1/2 lemon
5 large egg yolks
½ cup sugar
In a small saucepan combine milk and lemon zest. Place over medium-low heat just until steaming; do not boil. Remove from heat, cover, and allow mixture to infuse for about 20 minutes.
In a medium bowl, whisk together egg yolks and sugar. Strain infused milk into a pitcher and whisk into yolk mixture. Pour mixture into a clean saucepan, and place over medium-low heat. Stir constantly with a wooden spoon until it forms custard thick enough to coat spoon, about 10 minutes. (Do not overheat or it will curdle.)
Cool mixture by placing pan in several inches of cold water; give it a stir. Transfer to a bowl and refrigerate until well chilled, about 1 hour. Freeze in an ice cream maker according to manufacturer’s instructions.
Campfire Cinnamon Roll-Ups
1 package crescent rolls
¼ cup sugar
1 tbsp cinnamon
Wooden Skewers
Combine cinnamon and sugar in small bowl. Separate crescent rolls and wrap them around the skewer. Roll it in the cinnamon sugar mixture. Cook over campfire for 5 minutes, rotating frequently. Optional – Mix powdered sugar and water together to make a glaze and drizzle over cooked roll-up
Sweet Potato Chocolate Pudding:
1 large sweet potato (cooked/skin removed)
4 medjool dates, pitted
1-2 TBS almond butter (any nut butter or coconut oil)
2-4 TBS cocoa powder
1/4-1/2 tsp cinnamon
½ cup milk (almond, coconut)
Maple Syrup to taste
Place ingredients in a blender adding enough milk to get the desired consistency. You might need to adjust measurements depending on size of potato.
Tapioca Pudding
2 cups full fat canned Coconut Milk
1 cup water
3 eggs
¼ cup Organic Tapioca Pearls
1 Vanilla Bean or 1 tsp gluten free vanilla extract
1/3 cup maple syrup or honey
Or 10-15 drops of liquid stevia as desired
1/2 tsp nutmeg
1 tsp cinnamon
Soak the tapioca in one cup of water for 45 minutes. Heat about an inch of water over medium in a sauce pan then put a glass bowl over the top creating a double boiler. Make sure the water does not touch the bottom of the glass bowl. Put the scraped vanilla bean, coconut milk, soaked tapioca with water, and the sweetener in the bowl and stir with a whisk. Add the eggs one by one continuing to whisk non-stop. Once the pudding is thickened, put into small glass dishes and top with cinnamon. Put in the fridge until cooled and set about an hour.
Vanilla Ice Cream
2 cups heavy cream
2 cups half-and-half or 1 cup additional heavy cream plus 1 cup whole milk
½ vanilla bean split lengthwise and seeds scraped out or 3 tablespoons (about 8 bags) loose Earl Grey tea plus 1 teaspoon pure vanilla extract
1 cup granulated sugar
½ teaspoon salt
In a saucepan combine cream, half-and-half and vanilla bean and seeds (or tea and vanilla extract). Bring mixture to a simmer. Immediately turn off heat.
Add sugar and salt and mix until sugar dissolves, about 1 minute. Taste and add more sugar and salt as needed to balance the flavors. The mixture should taste slightly too sweet when warm; the sweetness will be muted when the ice cream is frozen. Strain mixture into a container and refrigerate until very cold, at least 4 hours. You may want to add nuts or fruit now and churn mixture in an ice cream maker. Serve immediately or transfer to an airtight container and let freeze until hard.
Mint Chocolate Chip Avocado Ice Cream
14.5 ounces full-fat organic coconut milk
2 cups fresh mint
1/2 cup maple syrup
2 avocados
2 bananas
pinch of salt
1/4 cup cacao nibs
Heat the coconut milk, mint and maple syrup on the stovetop. Stir until hot, but not boiling. Take off of heat, cover and allow to steep for about 45 minutes.
Mash the avocados and bananas completely using a blender or food processor. Add a pinch of salt. Pour the coconut milk through a strainer into the blender. Press the mint against the strainer to get as much mint essence as possible into your ice cream. Process until smooth. Refrigerate for 2 hours.
Churn and freeze the ice cream in an ice cream maker, adding cacao nibs when the ice cream has reached the desired consistency. Serve your homemade ice cream immediately.
Frozen Banana Pops
3 bananas, sliced into thirds
3 Tbsp Nutella or other
4 Tbsp hazelnuts, chopped
treat sticks
Line a baking sheet with wax paper. Cut 9 – 3″ x 6″ strips of wax paper; set aside. Coat 3 pieces of banana with Nutella then roll in hazelnuts to cover. Place covered banana on wax paper strip. Roll banana to cover sides in paper and tape to secure. Place on baking sheet standing up and skewer with treat stick. You may use other nut butters/pretzels and yogurt/carob chips or you can be creative with other coatings. Freeze 4 hours before removing wax wrapper to serve.
Strawberry Banana Ice Pops
1 heaping cup of strawberries
½ cup of yogurt
2 Tablespoons agave syrup (or honey, maple syrup, or nothing)
½ banana
Blend strawberries and 1 Tablespoon of sweetener in a blender. In a small bowl, stir yogurt with 1 Tablespoon of the strawberry puree and 1 Tablespoon of sweetener. Fill molds with strawberry puree and yogurt (alternating to make layers) and slices of bananas and strawberries. Insert sticks and freeze for 4 hours until frozen. Run under hot water to release. Makes 4.
Pumpkin Custard
- 1 cup organic canned pumpkin
- 1 tsp cinnamon
- 1/4 tsp ground ginger
- Pinch of salt
- 2 pinches of grated nutmeg
- 2 organic eggs
- 1/4 cup maple
- 1 tsp vanilla extract
- 1 cup coconut
Preheat oven to 350 degrees. Combine pumpkin and all spices in a bowl. In a smaller bowl, beat eggs lightly then whisk in the maple syrup, vanilla and coconut milk. Whisk the egg mixture into the pumpkin mixture. Pour the custard into ramekins or ceramic baking dish. Place ramekins in a baking pan and add enough water to the dish to come up 2″ high. Carefully place in the oven and bake for 60 minutes until a knife inserted into the center comes out clean.
Orange Chocolate Pudding
1 ripe avocado, skin and seed removed
1 ripe banana, peeled
3-4 tablespoons cocoa powder
2 tablespoons pure maple syrup
1 teaspoon vanilla extract
1/2 cup fresh squeezed orange juice + as needed
1 teaspoon or so orange zest, optional
Blend ingredients in blender until creamy scrapping down the sides as needed to incorporate everything. Add more orange juice as needed for desired consistency. Taste for flavor and adjust accordingly. Best when chilled a few hours.
Cinnamon Apple Crisp (paleo)
6-8 medium organic Granny Smith apples
4 tbsp grass fed unsalted butter or coconut oil
¾ cup pecan halves
¾ cup walnuts halves
Juice of 2 limes or lemons
2.5 tsp cinnamon
¼ cup honey and 1 tbsp. for topping
½ cup coconut shreds
¼ tsp. Real Salt
Peel and slice the apples. Mix lemon/lime with apples, warmed melted honey, and cinnamon. Put apples into a medium glass baking dish. Heat the nuts, butter, coconut shreds, sea salt, and 1 tbsp of honey over medium heat until mixed. Spread the topping over the apples. Bake for 30 min on 350 covered, then remove cover and cook for 30 minutes more.
Whip cold heavy whipping cream with an electric mixer for 5 minutes. It should stiffen easily. Top and serve.
Chocolate Pot de Crème
3.5 oz dark chocolate
2 cups coconut milk
3 organic eggs, beaten
1 teaspoon vanilla extract
2 tablespoons maple syrup
1 teaspoon rose water
1 teaspoon cinnamon and nutmeg
Melt the chocolate in the top of the double boiler. Add the coconut milk and the eggs to the melted chocolate, stirring continuously with a whisk. Add the vanilla, sweetener and rosewater. Stir continuously until thick, about 15-20 minutes. Put chocolate mixture into custard cups and refrigerate until set, about two hours.
Dark Chocolate Gelatin Pudding
2 Tbsp unflavored gelatin
1/2 cup cool water
2 oz unsweetened dark chocolate
1 can coconut milk (full fat)
1/2 tsp groung nutmeg
1 tsp cinnamon
1 tsp vanilla
10-12 drops of liquid stevia or 1/4 cup maple syrup/honey
Melt chocolate in a double boiler with the coconut milk and sweetener until melted and mixed thoroughly. Remove from heat and mix in the vanilla and nutmeg. Mix the gelatin with 1/3 cup of warm water until dissolved. Add the dissolved gelatin to the chocolate mixture and stir well. Put the pudding into the refrigerator for one-two hours or until set and chilled.
Raspberry Sorbet
1 cup coconut milk (full fat in a can)
12 oz frozen raspberries (organic)
3 Tbsp of gelatin
Stevia or honey to your tastes
Put everything in the blender except the gelatin. Pulse until everything is smooth. Carefully help to stir it if it is too thick. Pulse a few more times. Add the gelatin slowly while the blender is going for a few more seconds.
Paleo Chocolate Popsicles
2 cups coconut milk (make sure to use full fat like this one)
1/2 cup water
3 Tbsp cocoa powder( like to use a raw one like this)
10-15 drops of liquid stevia or
2 Tbsp of raw honey
1/2 tsp vanilla extract (make sure it is gluten free)
Mix it all with a whisk until the cocoa powder is dissolved. Pour it into these great BPA free Popsicle molds. Freeze for 6-8 hours. Once they are frozen, dip the end in a bowl of warm water for a minute to get it to come out smoothly.
Vanilla Bean Ice Cream4 c. Canned coconut milk
1/2 c. Confectioners’ Swerve or Erythritol powder
25-35 Drops Vanilla Stevia
Pinch of Celtic sea salt
1 Vanilla Bean
Split vanilla bean in half and with a knife, scrape out seeds. In a blender combine, coconut milk, sweeteners, salt and vanilla bean seeds and whiz on low until sweetener is dissolved. Churn in ice cream maker according to directions. Serve immediately.
Frozen Chocolate Custard
Low Carb/ Paleo Friendly
4 pastured egg yolks
½ cup plus 2 tablespoons unsweetened organic cocoa powder
¾ cup equivalent sweetener
2 -13.5 oz cans full fat coconut milk
1 Tbsp grass fed gelatin
2 teaspoons pure vanilla extract
Add gelatin to a medium size bowl and pour one can of coconut milk over it. Allow to sit for 2-3 minutes until gelled. Place the egg yolks a mixing bowl. Pour other can of coconut milk into a saucepan over medium-low heat. Add the gelatin mixture to the pan and whisk to combine. Whisk in the cocoa powder and sweetener. Heat the coconut milk in the saucepan just until it starts to bubble. Slowly add ¼ cup of the hot coconut milk to egg yolk mixture and continuously whisk to combine. Add remaining coconut milk, a little at a time, whisking to combine. Don’t add hot coconut milk too quickly or you will have scrambled eggs. Pour mixture into the saucepan and cook over low heat, stirring constantly. Cook the mixture for 5-7 minutes or until thickened. Remove from heat and add vanilla extract. Pour the mixture through a fine metal strainer over a bowl. Allow mixture to cool then cover with plastic wrap. If you place it directly on the custard a skin doesn’t form. Refrigerate for 2 hours or until cooled. Add mixture to the bowl of an ice cream maker and process according to the manufacturer’s instructions.
Tapioca Pudding
2 cups full fat canned Coconut Milk
1 cup water
3 eggs
¼ cup Organic Tapioca Pearls
1 Vanilla Bean or 1 tsp gluten free vanilla extract
1/3 cup maple syrup or honey
Or 10-15 drops of liquid stevia as desired
1/2 tsp nutmeg
1 tsp cinnamon
Soak the tapioca in one cup of water for 45 minutes. Heat about an inch of water over medium in a sauce pan then put a glass bowl over the top creating a double boiler. Make sure the water does not touch the bottom of the glass bowl. Put the scraped vanilla bean, coconut milk, soaked tapioca with water, and the sweetener in the bowl and stir with a whisk. Add the eggs one by one continuing to whisk non-stop. Once the pudding is thickened, put into small glass dishes and top with cinnamon. Put in the fridge until cooled and set about an hour.
Carob Caramel Tarts
Crust:
1 cup cashews
1 cup walnuts
1 cup dates
Caramel layer:
1 cup dates
2 tablespoons melted coconut oil
1 teaspoon vanilla
Pinch of salt (optional)
Water, as needed (around 1/4 cup)
Carob layer:
1/4 cup carob
2 tablespoons melted coconut oil
1/2 cup dates (or maple syrup)
Water, as needed (around 1/4 cup)
To make the crust: pulse the nuts into crumbs in your food processor. Add the dates and process until it can stick together. Press into the bottom of lined tart or cupcake tins and set aside.
To make the caramel: blend all in the ingredients together in your food processor or blender until smooth, adding as little water as possible. Spread into the bottom half of each tart crust and put in the fridge.
To make the carob part: blend all in the ingredients together in your food processor or blender until smooth, adding as little water as possible. Spread on top of the caramel layer of each tart crust and put in the fridge until they have set, about 30-60 minutes. Take out of the molds, top with coconut flakes and enjoy!
Tozzetti
1 tablespoon baking powder
1/4 teaspoon kosher salt
1 3/4 cups all-purpose flour plus more for work surface
3/4 cup sugar
1/4 cup unsalted butter, room temperature
2 large eggs
1 1/4 cups blanched almonds
Preheat oven to 325°. Whisk baking powder, salt, and 1 3/4 cups flour in a medium bowl; set aside. Using an electric mixer on medium-high, beat sugar and butter in a medium bowl until creamy, about 2 minutes. Add eggs one at a time, beating to blend between additions and occasionally scraping sides of bowl, until combined. Reduce speed to low, add dry ingredients, and mix just to blend. Fold in almonds.
Transfer dough to a lightly floured work surface and knead just to bring together, about 2 times. Form into a log about 14″ long, 2″ wide, and 1″ thick. Place log on a parchment-lined baking sheet.
Bake until puffed, cracked in spots, and starting to brown, 25-30 minutes. Transfer baking sheet to a wire rack and let log cool.
Using a serrated knife, slice log diagonally 1/2″ thick. Arrange slices on same sheet; bake until golden brown, 15-20 minutes. Turn and bake until other side is golden brown, 5-10 minutes longer. Transfer baking sheet to a wire rack. Let tozzetti cool.
DO AHEAD: Tozzetti can be made 1 week ahead. Store airtight at room temperature.
Healthy Apple Nut Crisp
Step 1
1 t Cinnamon
¾ t Salt
¼ t powdered Ginger
1/8 t freshly ground Nutmeg
Pinch of Cloves
3 T Cornstarch
Step 2
1 large Granny Smith Apple peeled, cored and sliced
1/3 cup chopped, pitted Medjool Dates
2 t Lemon Juice
Step 3
4-5 large Granny Smith Apples, peeled, cored and diced
Step 4:
½ cup Old Fashioned Rolled Oats
1 cup Nuts (I use almonds, cashews or a combo)
½ cup chopped, pitted Medjool Dates
3/8 t salt
Mix the ingredients listed in Step 1 together in a small bowl. Set aside.
In food processor puree the ingredients in Step 2.
Place the peeled, cored and diced Granny Smith Apples (Step 3) in a large bowl and add the mixed and pureed ingredients.
Place the ingredients listed in Step 4 in food processor and chop. Put aside. This is your topping.
Spread out mixed ingredient in a large 2 inch deep baking dish
Sprinkle topping over apple mixture. Bake for 1 hour at 325 degrees until bubbly and brown.
Strawberry Cream Cheese Cobbler
1 stick ( 1/2 cup) butter
1 egg, lightly beaten
1 cup milk
1 cup all-purpose flour
1 cup sugar
2 teaspoons baking powder
½ teaspoon salt
2 quarts whole strawberries, capped and washed
4 ounces cream cheese cut in small pieces
Preheat oven to 350 degrees. Melt butter and pour into a 9-by-13-inch glass baking dish. In a small bowl, mix together the egg, milk, flour, sugar, baking powder, and salt. Pour directly over the butter in the baking dish, but do not stir. Add the strawberries, arranging in a single layer as much as possible. Sprinkle cream cheese pieces over strawberries. Bake for 45 minutes, or until top is golden brown and edges are bubbling.
Rosettes
Rosettes are crispy treats baked in oil. Shell-type rosettes are great for filling with hors d’oeuvres and other tasty foods. Most handles are made of wood with a metal rod that screws into the rosette mold. There are many shapes of molds that are made of heavy cast aluminum alloy.
Use oil that withstands the high temperature for prolonged periods of time, such as canola or peanut oil. Season the mold before using by keeping it dipped in 350°F oil for about 15 minutes. When using shell-type rosettes, leave the mold in the batter long enough to give the cup a chance to form. It must be solid enough to fill with your favorite garnishment.
To make crispier rosettes, cover and refrigerate the batter at least 2 hours before using. Do not cover entire mold with batter, or the cookie will get stuck on the mold. Only allow the batter to cover 3/4 of the way up the mold. Dip mold in batter and submerge in the oil for about 20 seconds till lightly browned. Remove with tip of knife or fork to brown paper. After I make about 2 dozen stars I sift a powdered sugar over them.
If the batter does not adhere to the mold, check temperature. For best results, keep the oil at 365°F.
Rosettes can be stored in airtight containers for months. They also can be frozen, ready for any occasion. If needed, re-crisp in minutes in a 300°F oven. Rosettes are also great for decorations and ornaments. The batter is easy and almost no sugar! Makes about 5 dozen stars!
Timbale Iron or rosette iron
Rosette Recipe
2 eggs
¼ tsp salt
1 tbl sugar
1 cup sifted all-purpose flour
1 cup milk
2 tbl melted butter
Beat 2 eggs till blended. Add salt and sugar to the eggs. Stir sifted flour into egg mixture alternately with milk and butter. You may want to add almond or other flavoring.
Krumkake Iron
Scandinavian Krumkakes and NEW YEAR’ S WAFERS Before the New Year, I like to write notes, type into computer, print out and cut apart. Fold and put inside krumkakes. I use a chopstick to push them inside if needed. One year it was jokes. I usually put thoughts. They are fun, and can educate, inspire, and bring laughter. Dip the ends of rolled wafers in chocolate then nuts, jimmies, or anything you like!To make them you need a krumkake iron. You can find one online from Nordic Ware/ $39. The iron fits over a 7 inch surface burner. A fun little pattered iron. You can roll cones too! The amount of flour in batter can be tricky so follow recipe closely reserving a little flower and doing a test run. You may need to adjust flour a little. Choose your favorite flavoring. You roll or shape them quickly while hot and they keep form. You make one at a time!
Steps: get notes ready, make krumkakes, put note inside each or fill, dip ends, and tie tiny 1/4 inch wide ribbons around each. I have sometimes gone ahead and dipped them making sure to leave a hole open to insert note. Voila! Recipe makes about 30 – 5 inch wafers.
Butter Krumkakes
Rub iron with unsalted butter once at the start. Iron takes 1 tablespoon of batter.
Beat together 2 eggs until light
Add 2/3 cup sugar slowly and beat until pale yellow.
Stir in 1 3/4 cups flour until blended
add slowly 1/2 cup melted butter
add 1 teaspoon of flavoring
Stir in 1 3/4 cups of flour till blended.
1 ½ teaspoons vanilla
1 tbl. sugar
½ cup chopped pecans
XXXX sugar
Mix butter and sugar. Flour nuts and put together. Roll into small bars. Bake 425* about 15 minutes. Roll in powdered sugar while hot. Makes 3 dozen.
Madelines
Sift and set aside:
1 ¼ cups plain flour
½ tsp baking powder
¼ tsp salt
Beat: 3 eggs until light and add 1 tsp vanilla and 2/3-cup sugar. Continue beating until volume increases about 4 times original amount. Fold in 2 tsp grated lemon rind and gradually fold in the flour mixture. Stir in ¾ cups butter (melted and cooled) Spoon 1 tbl batter into each shell filling about ½ full. Bake them at 350* for 12-15 minutes. Remove to wire rack and sift powdered sugar over them. Makes 3 dozen. A delicious lemony treat!
Madeline pan
Benne Wafers¾ cup melted butter
¾ cup flour
1½ cups light brown sugar
1 tsp vanilla
1 egg
1 cup toasted benne seed (sesame)
¼ tsp baking powder
¼ tsp saltMix all and drop on greased pan. Bake at 375*. They will spread out thin. Bake until light brown around edges – about 10-15 minutes. Let cool slightly before removing from pan. They are thin, crisp and delicious!
Mouse Cookies1/3 cup sweetened condensed milk
2-3 drops green food coloring
2 cups confectioners’ sugar
3 cups sweetened shredded coconut
30 almond slices for ears
15 currants or small red candies for noses
Candy whips of your choice, cut into fifteen 6-inch pieces for tails
Decorating pen for eyes or dot of icing
In a small cup, stir together the condensed milk and 2 or 3 drops food coloring, or enough to create a very pale green color. Make sure the food coloring is completely mixed through the milk. In a food processor, combine the confectioners’ sugar, coconut, and condensed milk mixture and process until all the ingredients are well combined and the coconut is minced finely. Scoop up a tablespoon of the coconut mixture and scoop out onto work surface. Shape it into a mouse, pinching a narrow nose on one end and a plump rear on the other. Using a spatula, transfer the mouse to a plate. Repeat until all mice have been formed.
Place 2 almond slices on each mouse “head” for ears, and put a currant or candy at the tip of each nose. Using the decorating pen or icing, draw an eye on each mouse. Position a piece of candy whip for the tail on the plump rear. Cover mice and refrigerate til serve.
Raw Lemon Snowballs
1 cup chopped dates (pits removed)
1 cup chopped walnuts
1 cup sesame seeds
1/4 cup lemon juice
1/2 banana
1/2 cup unsweetened dried coconut flakes
a little coconut sugar to dust them with
Put all ingredients, except coconut flakes into food processor or blender. Blend until mixed well. With dampened hands, roll mixture into balls. Roll each ball in the dried coconut and chill in the freezer until ready to serve.