Desserts

by Susan Dean | Feb 3, 2018 | Kitchen Recipes

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.

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 Wafers
¾ 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 Cookies
1/3 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.

Poultry

by Susan Dean | Feb 3, 2018 | Kitchen Recipes

Ginger Garlic Chicken

1 tablespoon coconut oil
Sea salt & black pepper to taste
6 bone-in, skin-on chicken thighs
1 small onion, finely sliced
2 garlic cloves, minced or grated
½ teaspoon fresh ginger
1 teaspoon sesame seeds
1-2 pinches chili flakes
1/4 cup coconut aminos

Preheat oven to 425 degrees F. In an cast iron or stainless steel skillet, melt the oil, season both sides of the chicken with sea salt and black pepper, and place skin side down in the pan for 5-6 minutes or until the skin browns and releases easily from the pan. While the chicken cooks, combine the onion, garlic, ginger, sesame seeds, chili flakes, coconut aminos and more sea salt and black pepper in a small mixing bowl. Flip the chicken thighs over so that they are now skin side up in the pan, pour the sauce mixture over the chicken evenly and place the pan in the oven and cook for 30 minutes.

Crispy Cheddar Chicken

Dip Chicken breasts into three pans – Milk, Shredded Cheese, and Crushed Ritz Crackers. Then place in a pan, cover with foil and bake for 35 minutes at 400 – So crispy and delicious!!

Honey Teriyaki Chicken Wings

4–5 lbs chicken wings, rinsed and dried
salt and pepper
2½ tsp baking powder
honey teriyaki sauce
1 cup low-sodium soy sauce
½ cup orange juice (freshly squeezed)
juice of 1 lemon
1 Tbsp minced garlic
2 Tbsp freshly grated ginger
½ cup honey
3 Tbsp rice vinegar
¼ cup brown sugar (light or dark)
½ tsp red pepper flakes
¼ cup water
2 Tbsp cornstarch

Place rack in center of the oven preheated to 375 degrees. Coat a baking sheet with cooking spray then set aside. If you are making the full 5 lbs of wings, you may need 2 baking sheets. Don’t overcrowd the wings on the pan or they won’t become crispy! If you have a wire cooling rack, you can set that inside of your baking sheet and bake the wings on top of it so they stay crispy all around.
Add rinsed and dried chicken wings to a large bowl then season lightly with salt and pepper. Sprinkle baking powder over wings, tossing occasionally to lightly dust each wing. Toss until each wing is evenly coated then transfer to prepared baking sheet.
Space wings as far apart as possible then bake 45–55 minutes, turning once or twice during the process. Each time you turn the wings, spoon off any liquid that accumulates on the bottom of the pan. This will help the wings develop a crispier texture.
Add soy sauce, orange juice, lemon juice, garlic, ginger, honey, rice vinegar, brown sugar and red pepper flakes to a medium saucepan then place over medium heat. Bring to a full rolling boil then reduce the heat to medium-low and simmer sauce for 8–9 minutes, to thicken it and allow the garlic and ginger to flavor the sauce.
Stir together the water and cornstarch and set aside until sauce is ready. Remove sauce from heat momentarily then whisk in the cornstarch mixture. Stir until completely combined return pan to heat. Turn heat up to medium and bring mixture to a boil. Once sauce comes to a boil, reduce heat to low and simmer for 1 minute. Remove sauce from heat, cover, and set aside until wings are done.
Once wings are cooked and crispy, transfer them to a large bowl and toss with the sauce or spoon the sauce over the wings. Reserve extra sauce for dipping later. Transfer coated wings back onto the baking sheet and return to the oven for 8–10 minutes until the glaze becomes dark and sticky!
Remove wings from oven then spoon a little sauce from the pan back onto the wings for extra flavor. Let wings cool for a few minutes before digging in—these are sticky and hot! Enjoy!
Cheryl Says
If you want to turn up the heat, double up on the red pepper flakes when preparing the honey teriyaki sauce!

Honey-Garlic Chicken Wings

3 lbs chicken wings, separated
1/3 cup Honey
¼ cup Lemon Juice
¼ cup water
2 Tbsp Coconut Aminos or Reduced Sodium Tamari Soy Sauce
2 Tbsp Apple Cider Vinegar
2 tsp Garlic Powder
¾ tsp Ground Ginger

Heat honey, lemon juice, water, soy sauce, vinegar, garlic and ginger in a small saucepan over medium-high heat. Turn heat down to low once it starts to simmer and let simmer for 5 minutes. Remove from heat and let cool.
Pour marinade over chicken wings in a large ziplock bag or baking dish. Let marinate in the refrigerator for at least 2 hours (the more the better).
3. Barbecue wings until cooked, turning once (20 minutes total, depending on how hot your grill is) . . . Or place in a greased baking dish and bake 400F for 1 hour.

Caramelized Baked Chicken Wings

2 1/2 lbs chicken legs or wings
1 2/3 tablespoons olive oil (to help it stop sticking to the pan)
1/2 cup soy sauce
1 2/3 tablespoons ketchup
3/4 cup honey
2 -3 garlic cloves, minced
salt and pepper

Preheat oven to 350 degrees Fahrenheit or 180 degrees Celsius. Place chicken in a 9×13 baking dish. Mix together the oil, soy sauce, ketchup, honey, garlic, salt and pepper. Pour over the chicken. Bake in a preheated oven for one hour or until sauce is caramelized.

Baked Chicken Meatballs

1 lb ground free range chicken, or 2 boneless skinless chicken breasts cut into strips and pulsed in a food processor until ground
1 small yellow onion, diced
1 clove garlic, minced
3 strips bacon, diced
1 egg yolk
1 tablespoon extra virgin olive oil
2 tablespoons homemade tomato sauce
3 tablespoons chopped Italian parsley

Preheat oven to 400º and place rack in the upper third of your oven. In a medium skillet over medium heat, add the diced bacon and cook until a good amount of fat has been rendered out,1 tablespoon or so. Add diced onion and garlic and cook until onion is translucent and bacon is crispy. Remove from the heat and cool slightly.
Combine ground chicken, egg yolk, 1 tablespoon of tomato sauce, parsley and the bacon, onion and garlic in a large bowl. Season with salt and pepper and mix well. Form meatballs and roll into balls, about 1 tablespoon per ball. Place the meatballs into a large baking dish one inch apart.
Combine 1 tablespoon of olive oil and 1 tablespoon of tomato sauce together in a small bowl and brush on top of each meatball. Put in preheated oven, and bake for 15 minutes. Serve as an appetizer or alongside your favorite pasta.

Mustard Glazed Chicken

1/4 Melted Grass-fed Butter
2 tbsp gluten free spicy mustard
1 tsp Sage Salt
12 bone in, skin-on chicken thighs (or chicken breasts)

Preheat over to 425 degrees F. In a small mixing bowl combine butter, mustard and Sage Salt. Place chicken on a baking sheet or oven-safe dish, and brush the mixture evenly over each one. Bake for 45 minutes.

Paleo Chicken Parmesan

For Chicken:
4 Tbsp coconut flour
2-3 pastured eggs beaten
1 lb. of organic pastured chicken breasts
1 tsp fresh chopped parsley
Sea salt to taste
Fresh ground black pepper to taste
2 cloves of minced garlic
2 packages of kelp noodles
4 Tbsp coconut oil

For Tomato Sauce:
3 fresh chopped tomatoes
3 cloves chopped garlic
2 Tbsp tomato paste
1 chopped onion
2 bay leaves
2 Tbsp fresh basil, chopped
Sea Salt to taste
Pepper to taste

Cheesy Topping: Add 2-3 Tbsp of nutritional yeast for additional B-vitamins and a cheesy taste
Marinara Sauce: Melt 1 tablespoon of butter in a saucepan. Saute onions and garlic until soft. Add tomatoes, paste and spices and cook 3-5 minutes more. Add 2-3 cups of water, stir slowly and saute on medium for 15 minutes.
Chicken: Butterfly the chicken breasts. Make a dry mixture with the spices and coconut flour. Dredge the chicken in the egg, then coat thoroughly with coconut flour mixture. Turn frying pan on medium high and melt coconut oil. Then add the coated chicken breasts. Cook for 5-7 min on each side.
Noodles: Boil a pot of water, add kelp noodles and boil for 15 minutes. They do not really have to be cooked but this is the way to make them taste more like pasta. Remove, drain and dry the noodles in a towel.
Arrange the noodles on plates, top with marinara, add chicken breasts on top. Top with fresh parsley and cheese and serve.

Ginger Garlic Chicken

1 tablespoon coconut oil
Sea salt & black pepper to taste
6 bone-in, skin-on chicken thighs
1 small onion, finely sliced
2 garlic cloves, minced or grated
½ teaspoon fresh ginger
1 teaspoon sesame seeds
1-2 pinches chili flakes
1/4 cup coconut aminos

Preheat oven to 425 degrees F. In an cast iron or stainless steel skillet, melt the oil, season both sides of the chicken with sea salt and black pepper, and place skin side down in the pan for 5-6 minutes or until the skin browns and releases easily from the pan. While the chicken cooks, combine the onion, garlic, ginger, sesame seeds, chili flakes, coconut aminos and more sea salt and black pepper in a small mixing bowl. Flip the chicken thighs over so that they are now skin side up in the pan, pour the sauce mixture over the chicken evenly and place the pan in the oven and cook for 30 minutes.

Sauted Chicken and Asparagus

1 medium onion, cut in half and sliced medium thick
3 medium cloves garlic, pressed
1 TBS chicken broth
1 TBS minced fresh ginger
1 large boneless, skinless chicken breasts, cut into 1 inch pieces
1 bunch asparagus, cut into 1-inch pieces (about 2 cups when cut)
2 TBS soy sauce
1 TBS rice vinegar
pinch red chili flakes
salt and white pepper to taste

Cut onion and mince garlic and let sit for at least 5 minutes to bring out hidden health benefits. Heat 1 TBS broth in a 12-inch stainless steel skillet. Sauté onion in broth about 2 minutes over medium-high heat, stirring constantly. Add ginger, garlic, chicken, and sauté for another 3-4 minutes, stirring constantly. Add asparagus, soy sauce, vinegar, and red chili flakes. Stir together and cover. Cook for another 2-3 minutes. This may have to cook for an extra couple minutes if the asparagus is thick. Season with salt and pepper to taste.

Lemon Garlic Chicken

1 chicken (about 3 pounds)
salt
ground black pepper
1 sprig fresh sage
1 sprig fresh rosemary
2 cloves garlic
1 lemon, thinly sliced
1 tablespoon olive oil
2 cups dry white wine or nonalcoholic white wine
2 tablespoons lemon juice

Remove fat from the chicken, especially from the cavity. Rinse the chicken, inside and out, with cold water and pat dry with paper towels. Sprinkle the cavity salt and pepper. Add the sage, rosemary and garlic. Reserve 2 of the lemon slices; place the remainder in the cavity. Slide the reserved lemon slices under the skin, positioning one over each side of the breast. Heat the oil in a heavy roasting pan or a large ovenproof no-stick skillet over medium-high heat. Add the chicken and brown it on all sides. Drain off any remaining fat.
Preheat the oven to 400F. Bake chicken in the roasting pan for 30 to 35 minutes until the skin is golden brown. Remove pan from the oven and pour off fat. Add the wine and lemon juice to the pan. Bake, basting occasionally with pan juices, for 10 to 20 minutes, or until the juices run clear when you pierce the thickest part of a thigh with a fork. Transfer the pan to stove top. Remove the chicken and keep it warm. Skim off and discard any visible fat from the liquid in the pan. Bring the liquid to a boil over high heat and cook for 10 minutes, or until reduced by half. Transfer to a small bowl. Cut the chicken into quarters and serve with the pan juices.

Cajun Chicken Fingers with Cucumber Dip

Cucumber dip:
1/2 cup fat-free sour cream
1/2 cup coarsely shredded cucumber
1 tablespoon minced scallions
1 teaspoon lemon juice
1/8 teaspoon salt
1/8 teaspoon ground black pepper
To prepare the dip: In a bowl, combine the sour cream, cucumber, scallions, lemon juice, salt, and pepper. Stir to mix. Cover and refrigerate for at least 1 hour.
CHICKEN:
1 pound chicken breast tenders
2 teaspoons olive oil
2 teaspoons cajun seasoning rub
hot-pepper sauce (optional)

Place the chicken, oil, and seasoning rub in a plastic storage bag. Seal the bag and massage to coat the chicken evenly. Refrigerate for 1 hour.
Preheat a grill or stove-top griddle pan. Cook the chicken on the grill or pan for 2 to 3 minutes on each side, or until no longer pink and the juices run clear. Serve with the dip and hot-pepper sauce.

Baked Chicken Chimichangas

8oz pkg. cream cheese
8oz. Pepperjack cheese, shredded
1 1/2 Tbsp. taco seasoning
1 lb. cooked chicken, shredded
8 flour tortillas
cooking spray
shredded cheddar cheese
green onions, for garnish
sour cream
salsa

Stir together cream cheese, Pepperjack cheese and taco seasoning. Fold in chicken.
Divide among flour tortillas. Tuck in sides, and roll up each tortilla. Lay seam side down in a sprayed 9×13″ baking dish. Spray tops of tortillas with cooking spray.
Bake at 350 for 15 minutes. Turn chimi’s over, and bake an additional 15 minutes.
Serve with cheddar cheese, green onions, sour cream, and salsa.

Cookies and Cupcakes

by Susan Dean | Feb 3, 2018 | Kitchen Recipes

Homemade eclipse sugar cookies

CRISPY SHEET PAN BROWNIES

1/2 cup (1 stick) unsalted butter
1 1/4 cups sugar
3/4 cup unsweetened cocoa powder
1 teaspoon vanilla extract
1/4 teaspoon kosher salt
2 cold large eggs
1/2 cup all-purpose flour
1 full cup FINELY chopped walnuts or pecans

Position rack in center of oven; preheat to 325°F. Generously butter an 18×13″ rimmed baking sheet (do not line with parchment). Melt ½ cup butter in a small bowl. Mix sugar, cocoa powder, vanilla, and salt in a medium bowl. Add butter and stir until smooth. Add eggs one at a time, stirring vigorously with a wooden spoon after each addition until batter is thick, shiny, and smooth. Stir in flour and beat vigorously for 30–40 strokes. Stir in nuts or chocolate chips. I use buttered hands to spread the batter very thin and even to the edges of the sheet (batter seems scant but they will rise to about 1/4″ thick. Bake brownies until firm, 15–18 minutes. I carefully cut them in the pan while hot. Then transfer them to parchment paper to cool or a wiore rack.

BROWNIE COOKIES

3 cups gluten-free powdered sugar
3/4 cup unsweetened cocoa powder
1 teaspoon kosher salt
2 large egg whites
1 large egg
4 ounces bittersweet chocolate, chopped
3 tablespoons cacao nibs

Place racks in lower and upper thirds of oven; preheat to 350°F. Whisk powdered sugar, cocoa powder, and salt in a large bowl, then whisk in egg whites and egg; fold in chocolate and cacao nibs. Spoon the batter by the tablespoonful onto 2 parchment-lined baking sheets, spacing 2″ apart. Bake, rotating sheets once, until cookies are puffed, cracked, and set just around the edges, 14–16 minutes. Let cookies cool on pan to firm up.

Snickerdoodle Cookies

1½ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon cream of tartar
1 stick cold unsalted butter in ½ inch pieces
¼ teaspoon kosher salt
1 cup sugar, divided
1 large egg, room temperature
2 teaspoons ground cinnamon

Whisk flour, baking soda, and cream of tartar in a medium bowl. Beat butter in a large bowl until pale yellow, 2–3 minutes. Scrape down sides, add salt and ¾ cup sugar, and beat until light and fluffy. Scrape down sides, add egg, and blend. Reduce mixer speed to low and gradually add dry ingredients.
Shape dough into a ball, wrap in plastic wrap, and chill until firm, about 30 minutes.
Place racks in upper and lower thirds of oven; preheat oven to 375°F. Line 2 baking sheets with parchment paper. Mix cinnamon and remaining ¼ cup sugar in a small bowl. Roll tablespoonfuls of dough into balls and then roll in cinnamon sugar and place on prepared sheets, spacing about 2″ apart.
Bake cookies, rotating sheets halfway through, until just golden brown around the edges. Let cookies cool a few minutes, then transfer to wire racks and cool completely.

Caramel Cupcakes

1 1/2 cup unbleached all-purpose flour
1 cup natural cane sugar
1 tsp baking soda
1/2 tsp salt
3/4 cup unsweetened original almond milk (or rice milk)
1/2 cup vegetable oil
2 tbsp apple cider vinegar
1 tbsp pure vanilla extract

Frosting:
1/4 cup vegan margarine (such as Earth Balance)
1/2 cup dark brown sugar
1/8 cup unsweetened original almond milk (or rice milk)
1/8 tsp salt
3/4 tsp pure vanilla extract
1 1/2 cup powdered sugar
Coarse salt
Preheat the oven to 350 degrees and line a 12-cup tin (or two 6-cup tins) with paper liners.
In a large bowl, add the flour, sugar, baking soda and salt and mix. In a smaller bowl, whisk together the almond milk, oil, vinegar and vanilla. Pour the wet ingredients into the dry ingredients and stir gently until just combined.
Fill the cupcake liners with batter until about two-thirds full. Place in the oven and bake for about 20 minutes or until a toothpick inserted in a cupcake comes out dry. Remove the tin and let cool on a wire rack.
Make the frosting. In a medium saucepan over medium-low heat, melt the margarine. Add the dark brown sugar, almond milk and salt. Whisk together, and allow it to come to a high simmer. Reduce heat to low and let the mixture simmer for three to four minutes, then remove from heat. Add the vanilla, stir, and pour into a large mixing bowl. Let it cool to room temperature.
When the caramel mixture has cooled, add the sugar a little at the time using a mixer on low speed. It should be thick enough that a dollop placed on a plate holds it shape without spreading out too much. Using a pastry bag (or a butter knife) frost the cupcakes. Sprinkle a little coarse salt on top of each cupcake.

Almond Joy Cookies

1 cup butter
1 1/2 cups white sugar
1 1/2 cups brown sugar
4 eggs
3 teaspoons vanilla
4 1/2 cups flour
2 teaspoons baking soda
1 teaspoon salt
5 cups chocolate chips
2 cups sweetened coconut
2 cups chopped almonds

Pre-heat oven to 375°F and lightly grease cookie sheets.
Combine dry ingredients, set aside. In a large bowl, cream the butter and sugars. Beat in the eggs, one at a time, stir in the vanilla. Stir in the dry ingredients until well mixed then stir in the chocolate chips, coconut and almonds. Drop by rounded tablespoonfuls onto the prepared cookie sheets. Bake for 8 to 10 minutes. Cool on baking sheet.

3 INGREDIENT COCONUT MACAROONS
Coconut macaroons are toasted on the outside and chewy in the center.

3 egg whites
2 cups shredded coconut
½ cup sugar

Preheat oven to 325F and line a baking sheet with parchment paper. Whisk the egg whites and sugar until foamy. Add the shredded coconut and stir gently with a spatula. Transfer into a piping bag and drop macaroons on the parchment paper.
Bake for 20-25 minutes or until golden and set. Keeps in an airtight container for up to 4 days.

Gingerbread Scones

2 cups all-purpose flour
3 tablespoons brown sugar
2 teaspoons baking powder
1 teaspoon ground ginger
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 cup cold butter, cubed
1/3 cup molasses
1/4 cup milk
1 egg, separated
Coarse sugar

Preheat oven to 400°. In a large bowl, whisk the first seven ingredients. Cut in butter until mixture resembles coarse crumbs. In another bowl, whisk molasses, milk and egg yolk until blended; stir into crumb mixture until moistened. Turn onto a lightly floured surface; knead gently 6-8 times. Pat into an 8-in. circle. Cut into 12 wedges. Place wedges 1 in. apart on a greased baking sheet.
In a small bowl, beat egg white until frothy; brush over scones. Sprinkle with sugar. Bake 12-15 minutes or until golden brown.

Vegan Coconut Oatmeal Cookies

1/2 cup coconut oil, softened
2/3 cup pure cane sugar
1 tablespoon cornstarch
2 tablespoons water
1/2 teaspoon vanilla extract
3/4 cup unbleached all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
1/4 teaspoon salt
1 1/2 cups rolled oats (old-fashioned oats)
1 1/2 cups unsweetened coconut shreds

Preheat the oven to 350 F. In a medium bowl, whisk together the cornstarch and water. Add the coconut oil, sugar, and vanilla extract and beat until creamed.
Combine the all-purpose flour, baking soda, cinnamon, salt, and rolled oats. Stir.
Add the dry ingredients to the creamed mixture. Stir until combined. Fold in the unsweetened coconut shreds.
Line a baking sheet with parchment paper. Drop 1 1/2 inch balls of dough onto the baking sheet 2 inches apart and press them down a little with a fork. Bake for 10-12 minutes. Cool for 5 minutes on a rack before serving.

Lavender Cookies

2 1/2 cups all-purpose flour
1 teaspoon baking powder
1 tsp dried lavender
1 cup softened butter
1 cup sugar
1 teaspoon vanilla extract
2 eggs

In a small bowl, mix the flour, baking powder and lavender. Beat the sugar and softened butter. Once the mixture is creamy and fluffy, add the vanilla and eggs, one at a time. Add the flour and baking powder mixture and fold in with a wooden spoon until blended. Make a 12-inch roll and wrap it in a sheet of plastic. Keep it refrigerated until it becomes firm. Preheat oven to 375 degrees F. Grease baking sheets lightly. Roll the dough into small balls and place them on your baking sheets. Keep the cookie mixtures about 1 inch apart from each other. Press lightly with a fork. Bake for 12 minutes or until lightly golden.

Halloween Witch Hat Treats
24 witch hats

1 bag Bugles corn snacks
10 oz pkg candy melts, any desired color or flavor
1 cup finely chopped nuts or puffed rice cereal
mini-muffin tin

Pick out 24 bugles that are unbroken and resemble the shape of witch hats. Lightly coat a mini-muffin tin with non-stick spray. Melt chocolate. Pour ½-¾ cup of melted candy into a small juice glass or jelly jar then reserve to dip Bugles. Stir chopped nuts or puffed rice cereal into remaining candy and stir until combined. Spoon 1½–2 tsp candy into the bottom of each muffin cup for hat brims. Tap pan gently on countertop to settle candy down evenly with a smooth surface. Dip the pointed end of each bugle in the reserved candy. Submerge completely then tap gently on side of the cup to remove excess candy. Gently place one candy-coated Bugle onto the center of each muffin cup. Repeat for all 24 hats. Dip a toothpick into remaining candy and dab a tiny bit on the tip of each hat to cover. Let the witch hats set, then pop them out of the muffin tin, and watch them do a disappearing act!

Chocolate Kissed Grain Free Coconut Macaroons

¼ cup coconut sugar
3 cups unsweetened coconut flakes
1 Tsp pure vanilla extract
1 tsp almond extract
3 extra-large egg whites at room temperature
¼ teaspoon sea salt

Preheat oven to 325 degrees. Whip the egg whites until firm peaks. Mix vanilla and almond extract into the egg whites. Mix sugar slowly into egg whites. Fold coconut into the stiff egg whites. Drop the batter onto sheet pans lined with parchment paper. Bake 15 minutes until golden brown. Cool and serve.
Chocolate Dip: Melt 6 oz of 70% dark semi-sweet baking chocolate over a double boiler. When the macaroons are cooled dip one edge of the cookie into the chocolate. Place cookie on parchment to set.

Cream Cheese Coconut, Snowball’s

8 ounces cream cheese, softened.
8 ounces crushed pineapple, drained.
3 cups flaked coconut.
1 cup chopped pecans
Beat cream cheese and pineapple and fold in the pecans. Cover and refrigerate for 1 hour. Then roll into 1 inch balls and roll in the coconut. Refrigerate overnight.

Lemon and Ginger Bliss Balls
Recipe by Not Quite Nigella

Preparation time: 15 minutes

2 cups ground almonds (or you can use whatever nut you like)
4 tablespoons honey or rice malt syrup
4 medjool dates, seeds removed
1 tablespoon finely grated fresh ginger
1 tablespoon finely grated lemon zest
2 teaspoons lemon juice
1 teaspoon vanilla

Blend all ingredients in a food processor. Taste for flavour and add more according to taste. Roll into balls.

Chocolate Cookies
These cookies are made with absolutely zero fat.

1/2 cup unsweetened cocoa powder
pinch of salt
1/2 cup sugar divided
3 large egg whites
1/8 tsp cream of tartar
1 tsp vanilla extract
1 tbsp confectioners’ sugar
Preheat oven to 300°F. Line 2 baking sheets with foil. In small bowl, sift together cocoa, salt, and 1/4 cup of the sugar. In large bowl, with electric mixer at medium low speed, beat egg whites and cream of tartar until soft peaks form. Beat in remaining 1/4 cup sugar, 1/2 tablespoon at a time, until meringue is glossy and stiff peaks form. Fold in cocoa mixture and vanilla extract.
Drop by rounded teaspoonfuls about 1″ apart onto prepared baking sheets. Bake 25 minutes for soft chewy cookies or 40 minutes for crisp ones. Dust cooled cookies with confectioners’ sugar.

Nutella Brownie Bites

1 cup nutella
2 eggs
½ cup plus 2 Tb all purpose flour
¼ tsp salt
¼ cup chocolate chips (optional)

Preheat oven to 350 degrees F. Line a 12-cup muffin tin with paper liners. Microwave the Nutella for a few seconds to soften. Mix together eggs and Nutella in a medium bowl until smooth. Add in flour and mix until just combined. Evenly spread into prepared muffin cups. Sprinkle each with a few chocolate chips. Bake 12 minutes.

Gingerbread Men

½ cup shortening 1 teasp. ginger
½ cup brown sugar 2 teaspoons cinnamon
½ cup molasses 3 ½ cups flour
½ cup buttermilk ½ teasp. Salt
½ teasp. Vinegar 1 teaspoon soda
Cream the shortening and add sugar gradually. Stir in the molasses and add 1 ¼ cups of flour( sifted with soda, salt, and spices. Stir thoroughly and add remaining flour alternately – with milk and vinegar(mixed). Chill dough; roll about 1/3 inch thick on floured board; use gingerbread boy cutter. Place on baking sheet and bake at 375 degrees for 10 – 15 minutes. Yields 26 boys. Use currants for features . . . or whatever. They are smaller and easier to work with.

Stir in a small bowl to make a paste: ¼ cup confectioner’s sugar,
A few drops of water and add the water slowly just till it’s spreadable.

Lemon Meltaway Balls
Gluten Free, Grain Free, Raw Vegan

1 1/2 cup almond flour
1/3 cup organic raw coconut flour
1/2 teaspoon pink himalayan salt
1 – 2 tablespoon organic maple syrup (or raw honey for non-vegan)
3 organic lemons (fresh squeezed juice)
2 teaspoons organic vanilla extract
1/4 cup organic coconut oil (melted/liquid)

Put all ingredients into a food processor and process until well combined. Take out a spoonful at a time and roll in the palms of your hand to shape. Leave plain or roll in shredded coconut flakes, almond flour, or powdered sugar. Put in the refrigerator to firm for about 10 – 15 minutes. Keep in refrigerator until ready to serve.

Lemon Thyme Shortbread Cookies

2 ¼ cups all-purpose flour
1 tablespoon fresh lemon thyme leaves
1/8 teaspoon salt
1 cup unsalted butter, softened
½ cup sugar
½ teaspoon vanilla extract

Combine flour, thyme leaves, and salt in a small bowl, and set aside. Process butter and sugar in a food processor until smooth. Add vanilla; process 15 seconds. Add flour mixture; pulse 10 to 12 times until dough pulls away from sides of bowl and forms a ball.
Divide dough in half. Roll each half to ¼-inch thickness on a lightly floured surface, adding just enough flour to keep the dough from sticking. Cut with a 2-inch cookie cutter, and place cookies 1 inch apart on parchment-lined cookie sheets. Place cookie sheets in freezer for 20 minutes or until cookies are firm to the touch.

Bake at 275 for 30 minutes or just until edges begin to brown. Remove to wire racks to cook completely.

Lemon squares

1 cup all-purpose white flour
1/4 cup confectioners’ sugar
1/2 cup (1 stick) butter or margarine
2 eggs
1 cup white sugar
1/4 teaspoon salt
1/2 teaspoon baking powder
2 tablespoons lemon juice
Confectioners’ sugar or coconut
Preheat the oven to 350 degrees F.
Mix the flour and 1/4 cup confectioners’ sugar. Cut in butter until mixture has consistency of cornmeal. Press mixture evenly on the bottom of ungreased 9-inch square pan. Bake 20 minutes.
Meanwhile, beat eggs, white sugar, salt, baking powder, and lemon juice together til light and fluffy. Pour over hot, partially baked crust. Return to oven and bake for 25 minutes. Cool completely. Dust with confectioners’ sugar or coconut. Cut into squares.

Cheese Wafers

1 1/4 lb local cheddar cheese, grated, room temperature
1 stick local butter, room temperature
1 cup self-rising flour
3/4 cup all-purpose flour
1/4 tsp red pepper
1/4 tsp cayenne pepper
1/2 tsp dry mustard

Cream together butter and cheese. Sift flour, pepper, and mustard together. Gradually add dry ingredients to creamed mixture, mixing well after each addition. Shape into little marbles with your fingers and then flatten with a fork. Bake for 17 to 20 minutes in a 350 degree preheated oven. Do not let them get too brown.

Apple Cupcakes

Preheat oven to 350°F. Lightly grease 12 muffin cups or line with paper liners.
2 large apples, chopped ½ cup water
½ cup butter, room temperature 1 cup sugar
2 large eggs 1 teaspoon vanilla extract
2 cups all-purpose flour 1 teaspoon salt
1 teaspoon baking soda

Place apples and water in a medium pot; bring to a boil over high heat. Reduce to a simmer and cook until softened, 15 to 25 minutes. Transfer apples, using a slotted spoon, to a food processor; puree until smooth. Set aside. Cream butter and sugar together in a large bowl until fluffy. Beat in eggs, one at a time. Add apple puree and vanilla; beat until smooth. In a medium bowl, sift together flour, salt, and baking soda. Stir flour mixture into butter mixture, slowly beating until just combined. Spoon into muffin cups. Bake until tops are springy to the touch, 15 to 18 minutes.

Gooey Butter Cookies

1 package (8 oz) cream cheese, softened
½ cup butter, softened
¼ teaspoon vanilla
1 egg
1 box Betty Crocker® SuperMoist® yellow cake mix

Heat oven to 375 degrees. In medium bowl, beat cream cheese and butter with spoon until well blended. Stir in vanilla and egg. Add cake mix; stir until well combined. Shape dough into 1-inch balls; roll in powdered sugar to coat. Place them 1 inch apart on ungreased cookie sheets. Bake 11 to 15 minutes.