Pepparkakor (Gingersnaps)

Traditionally speaking Swedes have gingersnaps (Pepparkakor) all year long (usually I just buy them), but at Christmas time it's kinda fun to make them.  I always make them in the shape of little gingerbread men and women but they can also be made in the shape of hearts or pigs.  I think I'll stick with the gingerbread men just for my traditional needs.

 Ingredients 

7 oz. brown sugar

7 oz. white sugar

7 oz. dark corn syrup

3/4 cup water

10 oz butter

2 tablespoons ground cinnamon

2 tablespoons ground ginger

2 tablespoons ground cloves

1 tablespoon baking soda

2 lbs flour (You can use rice flour if you prefer not to have wheat)

Method

Heat the brown and white sugar along with the corn syrup and water in a pot. Add the butter and let it melt.  Stir in spices and baking soda.  Then mix in the flour until you reach a smooth consistency.  Place dough in the refrigerator to cool for at least 3 hours, over night is best.  Then take the dough and knead it on a large cutting board, adding flour (or rice flour) if it gets sticky.  Roll it out and cut into your desired shapes and bake at 350 for 10 minutes.  Cool on a rack and decorate to your liking. 

I purchased these cool edible pen pictured below.  They are great to have around!

Cute Gingerbread men.

These are great to have around and make decorating easy!

Chocolate Bark with Benefits

This is the easiest thing in the world to make...CRAZY EASY!  Yet, it's one of my favorites because I can get so creative with the toppings I put on the Chocolate bark.  In the picture here I actually made two separate kinds of chocolate bark.  I made some where I broke it into pieces once it was hardened and the other I placed in small circles before drying.  This made it easier to tell the different kinds apart,  and the kids knew which one they liked better.  Easy Breezy!

Ingredients:

4 Ghirardelli Chocolate Bars (2 Semi-sweet & 2 100% Cacao Unsweetened chocolate baking bars)

1 bag of Crystalized Ginger

1/4 cup Raw slivered almonds

1/4 cup Raw Pistachios

Pink Himalayan sea salt

Spectrum's Warrior Vitality Blend (My new favorite addition to things)

Method:

Place 1 semi-sweet and 1 100% Cacao chocolate bar in a microwavable container (something that has a pourable spout). Microwave until melted but, not bubbly, usually 3 1/2 minutes. Then pour chocolate onto a parchment lined cookie sheet with sides.  Sprinkle any or all the above listed toppings on top and set in cool place to harden (Refrigerator would be fine as well). I used the Almond's on one batch and the Pistachio's on another.  I also sprinkled the Spectrum Warrior Blend on the batch with the Pistachio's because I thought it looked a little more festive together.  In years past I've purchased lemon and orange rind to make the chocolates even more colorful.  Get Creative...I've even purchased spicy nuts from Whole Foods and placed those on top to give the Chocolate a little kick!  Happy Holiday's!

A new favorite to get Creative with!

A Closeup picture:)

Holiday Butterballs with Benefits

Yes, you're reading this right!  My butterballs have benefits!  I've taken my girlfriends Mother's recipe and decided to change it up a bit.  I mean it's the holiday season and I know I'm going to eat things I usually don't eat.  So, I decided why not make the cookies a little more healthy and add some much needed protein while I'm at it!  This was actually much easier to do than I thought and it really didn't take long to get the amounts perfected like I thought it was going to take.  So...here you go!  They are Yummy!

Tiffany's Holiday Butterballs with Benefits

 Ingredients:

2 cups Bob's Red Mill Brown Rice Flour

1/4 cup Organic Sugar

1/2 teaspoon Salt (I used Iodized Salt...it's important)

1 1/4 cups Organic Nutiva Buttery Spread (Melted in microwave...don't allow to bubble)

3 teaspoons Vanilla Extract

2 Tablespoons Sun Warrior Blend Protein Powder (I used Vanilla flavored)

 2 cups chopped/crush Walnuts

 

 Topping:

1 cup Powdered Sugar

Mix in a colored decorative sugar if you would like (I used silver & gold pictured below)

Method:

Preheat oven to 375.  Mix the first six ingredients together with a hand held mixer, then stir in the walnuts.  The consistency of the dough should be crumbly (don't be alarmed)!  Take a quarter size(or slightly larger)  amount of the dough and press together until the dough sticks together, then place on a top of of a cookie sheet that is lined with parchment paper (you could a heavily buttered pan, but this way is not only cleaner but adds no more calories).  Place in preheated oven for 15 minutes.  As soon as you remove the cookies from the oven place in a bowl that holds your powdered sugar mixture (you can just use the powdered sugar if you would like...I just wanted to add color), then remove from your powdered sugar and place cookies in a container suitable for either the freezer or refrigerator.  They keep well in the freezer and I actually like them cold.  Enjoy...These are SOOOO YUMMY!

The flour and butter used

The Consistency of the dough

Here they are before going into the oven

The colored sugars I mixed into the powdered sugar to add a bit of color

And Yes, I was wearing my St. Lucia Wreath while doing this and making dinner! Just getting into the spirit:)

Completed and ready to eat.....

I'll guess I'll go back to the store for more ingredients....These are dangerous!!!

ENJOY!

Graham's Thanksgiving Pumpkin Bars

I bet everyone is crazy getting the Thanksgiving dinner prepared.  I am as well so I put my son Graham on Pumpkin Bar duty.  These are always a crowd pleaser (NOT HEALTHY) and the kids LOVE them.  To go along with the usual Pumpkin pies and to decorate the dessert table at the same time, we decided to do this.  Hope you all have a GREAT THANKSGIVING!

 Put 1 small can pumpkin into a bowl

Beat in 4 eggs

Add 1 cup oil

And 2 cups sugar

Mix all together

Add 2 cups flour

 2 teaspoons baking powder

1/2 teaspoon salt

1 teaspoon baking soda

2 teaspoons cinnamon

Mix all ingredients together and put into a greased 10X15 inch pan

Bake in a preheated oven on 350 for 30 minutes

Cool and frost with the following:

3oz. cream cheese (Softened)

6 tablespoons soft butter

1 teaspoon vanilla

1 tablespoon milk

2 1/2 cups of powdered sugar

Mix together until smooth and frost cake.

Decorate however you would like and serve.  Can be made up to 2 days in advanced then wrapped.

Raw Cookie Dough... to die for!

Have you ever had a craving for something and thought, "I wish there was a healthy alternative and I could get rid of this craving at the same time?"  Well, for me that is Cookie Dough!  I used to sit and eat the dough and never even made a cookie.  I saw a recipe at one time that made cookie dough so I thought I'd try my hand at it.  I think this is great and tastes better if you put it in the refrigerator for an hour or so before eating it.  Enjoy!

8 Tablespoons Raw Almond Butter

1 cup Vanilla Almond milk

1 1/2 tsp. butter extract

1 tsp. stevia extract

Pinch of Salt

5 scoops of Vanilla Sunwarrior Protien Powder (You can purchase from Tiffany's Therapy Store )

1/4 cup brown rice flour

1/2 cup Dark Chocolate Chips

In a bowl mix the first five ingredients until blended well, slowly add the protein powder then the rice flour.  Mix in the chocolate chips by hand and place in the refrigerator until cool.  This keeps for a few days if covered.  A great way to get some protein in your dessert.  Enjoy!

Lemon Angel Food Cake with Strawberry Sauce

Yesterday was my Birthday and I love... Angel Food Cake!  Especially, this one!  I made this at Easter and then again for myself!   WHAT A PIG:)  If you love angel food cake with fresh strawberries and whipping cream then give this one a try!  Enjoy!  But, beware this does have wheat/gluten.  If you have any major issues I wouldn't have the cake portion and would stick to the strawberries and whipping cream.  I definitely had a little tummy ache afterwards but, Oh well, it was my birthday:)


CAKE:
1 1/4 cups sifted cake flour, sifted
1 1/2 cups superfine sugar
14 large egg whites, at room temperature
1 1/2 teaspoons cream of tarter
2 tablespoons lemon zest
Confectioners' sugar for dusting

Method

1) Preheat oven to 350.
2) Combine the cake flour with 3/4 cup of the sugar.  Sift the mixture and reserve.
3)  In a large bowl, beat the egg whites with an electric mixture until foamy.  Add the cream of tarter and continue to blend until thick and has doubled in volume. Sprinkle half the remaining sugar over the egg whites and continue beating until the sugar is mixed in well. Repeat this step with the remaining sugar and continue to mix until everything is glossy.
4) Fold the cake flour mixture in with the sugar mixture and mix well.  Then add the lemon zest.
5) Spoon the cake batter into an greased angel food cake pan with a removable bottom.  Bake for 45 minutes, until the cake is golden in color.

LEMON CURD FILLING:
O.K you can either make a lemon curd or just buy a jar at the store you decide:)
Here is the recipe I use if I'm going to add this to the cake:

8 egg yolks
3/4 cups superfine sugar
3/4 cup fresh lemon juice
2 teaspoons lemon rind, grated

Method

Whisk all the ingredients in a steel bowl over a pan of lightly boiling water.  Make sure to constantly whisk the mixture until until it becomes thick, fluffy, and pale yellow.  Do not allow the mixture to come to a boil or it will curdle.  Allow the mixture to cool completely until adding as a layer to the cake above.

STRAWBERRIES SAUCE:


1 pint fresh strawberries, cleaned and sliced
1 tablespoon stevia
NOTE: If you prefer to use regular sugar make sure to triple the amount, stevia is much sweeter than regular sugar.

Method

Place sliced strawberries in a metal bowl, mix in stevia and mash with a fork or a masher until it becomes slightly juicy.  Refrigerate until ready to use.  NOTE: Make ahead to allow more juice to form.

Berry and Peach 'Love' Pie

Please pardon my cutesy name, but it was Valentine's day yesterday (just in case you forgot) and I was in need of a dessert!  My problem was I didn't want the dessert to off set the healthy meal.  So... I used the name as a bit of a disguise (for the kids) and came up with this recipe using frozen berry's I had in the freezer along with a jar of peaches I had in the cupboard.  The crust was using my favorite butter substitute~Earth Balance. 
One side note regarding the butter:  I was talking to a friend of mine and she mentioned she bought the butter I suggested (i.e. Earth Balance).  She stated that she thought it had a funny taste.  Do NOT buy Earth Balance in the tub, rather purchase the sticks.  For some reason, the sticks of Earth Balance tastes much better than the tub, even the color is slightly different. Just thought I would save you the trouble:)

Dough:
1 1/2 cups all-purpose flour
1 teaspoon salt
1 teaspoon sugar

4 tablespoons Earth Balance, cold cut into 1/2 inch dice........................
4 tablespoons vegetable shortening, cut into pieces
1/4 cup ice water

Filling:
2/3 cup plus 2 teaspoons sugar
3 tablespoons corn starch
1 jar of sliced peaches, cut into 1/2 inch slices
1 cup frozen wild blueberries (I purchased at Costco)
1 cup frozen blackberries
NOTE: You could use fresh for this recipe, I just didn't have any on hand!

To Make the Dough:
1) Mix all the ingredients together in a food processor adding them in the order above. When dough forms a ball take out of processor and refrigerate for 1/2 hour.
2) Preheat the oven to 450.
3) On a lightly floured surface, roll out the chilled dough into a circle slightly larger than your pie pan.  Slide a large metal spatula underneath the dough to loosen it.  Fold the dough and center it over the pie pan and open it.  Gently press the dough against the bottom and sides of the pan to fit to your liking.
4) Place dough lined pie plate in the refrigerator while making the filling.
Make the Filling:
1) In a large bowl, whisk 2/3 cup sugar with the cornstarch.  Gently toss in the peaches, let sit for 5 minutes.
2) Rinse the frozen blueberries and blackberries under lukewarm water and let dry on paper towels.
3) Meanwhile, with the extra dough you have left over from the pie plate roll out and cut into desired shapes (I made Hearts)!
4) Mix the berries in with the peaches.
5) Take the Dough lined pie plate out of the refrigerator and place the peach and berry mixture in the shell. Promptly, arrange the cut out pieces of dough around the edges, and sprinkle over the remaining 2 tablespoons of sugar, immediately place in the middle of the oven for 20 minutes.  After 20 minutes turn the temperature down to 375 and bake for another 35 to 45 minutes longer. Allow to cool on a rack for an hour or so prior to eating.

Printable Version

Erica's Raspberry Cheesecake

I know not all of you are Vegan!  Before my little cholesterol deal, I wasn't either.  A friend of mine, who is now off to college, makes a killer cheesecake.  I asked her if she might want to post the recipe when she was home on Christmas break and to my surprise, she agreed, to give all of you her "secret" recipe.  This cheesecake is yummy and would make a wonderful special dessert for birthdays or any other special occasion.  Enjoy and Thank You, Erica!

Raspberry Cheesecake

• 12-14 Servings
• Prep: 25 min. Bake: 55 min. + chilling

INGREDIENTS:

• 1-1/2 cups crushed vanilla wafers (about 45 wafers)
• 1/2 cup confectioners' sugar
• 1/4 cup HERSHEY®’S Cocoa
• 1/3 cup butter, melted

FILLING:

• 3 packages (8 ounces each) cream cheese, softened
• 3/4 cup sugar
• 1/3 cup sour cream
• 3 tablespoons all-purpose flour
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 3 eggs, lightly beaten
• 1 ½ cup (6 ounces) HERSHEY’®S Semi-Sweet Chocolate Chips, melted
• 1 ½ cup HERSHEY®’S Premier White Chips

TOPPING:

• 1 tablespoon each semisweet chocolate and vanilla or white chips
• 1-1/2 teaspoons shortening
• 2 cups fresh raspberries

DIRECTIONS:

• In a large bowl, combine the wafer crumbs, confectioners' sugar, cocoa and butter. Press onto the bottom and 1-1/2 in. up the sides of a greased 9-in. springform pan. Bake at 350° for 7-9 minutes or until set. Cool on a wire rack.

• In a large bowl, beat cream cheese and sugar until smooth. Add the sour cream, flour, vanilla and salt. Add eggs; beat on low speed just until combined. Remove 2 cups batter to a bowl; stir in white chocolate chips.

• Pour over crust. Add chocolate chips to the remaining batter; carefully spoon over white chocolate layer.

• Bake at 350° for 55-60 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen. Cool for 1 hour.

• For topping, divide shortening in half and put into separate microwavable safe bowls. Add one flavor into each bowl. Microwave on high for 25 seconds; stir. Heat in 10- to 20-second intervals, stirring until smooth. Place the raspberries in three rows around the perimeter of the cake. Drizzle toppings over cheesecake. Chill for at least 3 hours. Remove sides of pan. Refrigerate leftovers. Yield: 12-14 servings.

Vegan Banana Bread

If you were reading the blog yesterday and you noticed I was going Vegan for 6 months to lower my cholesterol you most likely thought, "Yikes, these recipes are going to be gross!"   Well, I was pleasantly surprised today when I made myself a healthy version of the old stand by Grandma's banana bread.  It was moist with a wonderful texture I thought I wouldn't get out of a gluten-free all-purpose flour.  I altered this recipe myself, as usual, so if something seems unpleasant or undesirable to you feel free to change it back to an ingredient you might like better.  For example, instead of sugar I used agave nectar, and instead of butter I used canola oil.  I also switched out the milk and used oat milk.

The Acorn is not butter but rather Vegan Earth Balance Spread.

1 cup Bob's Red Mill gluten-free, all-purpose baking flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon xanthan gum (can be purchased at a local Co-Op or Whole Foods store)
1/4 salt
3 ripe bananas, mashed
1/4 cup canola oil
1/3 cup oat milk
2 teaspoons pure vanilla extract
1/4 cup walnuts, broken into small pieces

Picture of some of the Ingredients used!

Method

1)  Preheat oven to 350.  Lightly spray small loaf pan and line the bottom with a piece of parchment paper.
2)  In a bowl mix the first 5 ingredients together (Flour, baking soda, baking powder, xanthan gum, and salt.)

3)  In a separate bowl, mix the next 4 ingredients together (bananas, canola oil, oat milk and vanilla extract).

4)  Mix the dry and wet ingredients together and add the walnuts if you would like.

5)  Next, bake in oven for 45 minutes to an hour.  Bread is done when a toothpick placed in the center comes out clean.  Allow the bread to cool before turning out of the pan.  Enjoy!

Not Your Grandma's Apple Crisp

So you looked at the title and thought, "What is she talking about?"  Well, this one is so simple and easy you can make it anytime, but it looks new and improved, not the same old thing we ate years ago! 
Helpful Hint: I find cute baking dishes at stores like T.J. Maxx, tag sales or church sales.  It's amazing how many people get rid of these.  They are really useful when you want to serve something but don't have time to fuss with creative design, it's the perfect solution!
Examples:

Now to the recipe:
Ingredients:

4 large green apples, cored and semi-peeled and cut into chucks
1 tablespoons fresh lemon juice
1/3 cup sugar
1 tablespoon cornstarch
2 teaspoons ground cinnamon
1/3 cup all purpose flour
1/2 cup brown sugar
1/2 teaspoon salt
4 tablespoons cold butter, cut into cubes
1/3 cup oats
1/4 cup chopped walnuts (optional)

Method:

1) Preheat oven to 375. Put cut apples in pan you are going to bake in and toss with lemon juice.

2) In separate bowl mix sugar, cornstarch and 1 teaspoon cinnamon.  When mixed well toss with apples in the baking pan.

3) In a small food processor place flour, 1 teaspoon cinnamon, brown sugar, salt, and oats.  Pulse the mixture briefly and add the cold cubed butter.  When the mixture resembles a course meal its ready to place on top the apple mixture.  Stir in the walnuts if you wish before placing the mixture on top the apples!

 4) Bake at 375 for 35 minutes or so until the top is a golden brown.

Serve with Vanilla Bean Ice Cream on the side...YUM! 

Grandma's Peaches and Cream Dessert

Peaches are still in season at the grocery store and it got me thinking about my grandma's dessert she would make when she really had nothing else to make.  It was quick and easy and equally beautiful if served in a glass dish and garnished with a sprig of mint.

3-4 ripe peaches sliced
2 cups fat free half and half
4 sprigs of fresh mint (from the garden of course)
Serves four

Method:

1) Find four pretty dessert cups or bowls
2) Equally divide the sliced peaches into the cups or bowls
3) Pour half and half over the peaches to just cover them, add a sprig of mint and serve.
4) If needed this can keep in the refrigerator until you are ready to serve!  Enjoy!

Monster Glazed Lemon Donut

I have entered a contest for a fun little recipe: "Monster Glazed Lemon Donut"

Below is a link in which you can vote daily if you're interested:  This particular one I made at easter time...that's why you see jelly beans all over it:)

http://www.mixingbowl.com/message/recipe/view.castle?g=2167782&m=13912820