Lemon Cookies

Hello Bloggers!!

Christmastime is almost here!!!

Maks had decided to bake goodies and mail to her mom. Of course, she dragged me through the process to help her modify to our ingredients in the kitchen. She found this recipe online with gluten and refined sugar, I pointed out that it only required few modifications. She did not feel confident with her baking skills that she requested that I "hang out" in the kitchen and help out.

Turns out, DELISH! I love lemons and this rocked my socks! It is dry, perfect companion to a cup of coffee.

This requires rice flour, the reason why I picked rice is because of the smooth texture to mimic the soft sugar, buttery cookies. I could have used coconut,  but I keep finding it too sweet, and better in small amounts.

MEAT LOVER: So good!
GREENARIE: I'm surprised. I rock with the modifications, don't I!? *beams*

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Take a gawk at this! Seems yummy? That's because it is!

Lemon Cookies
Makes a baker's dozen

1 cup rice flour
1/2 cup almond flour
1/2 teaspoon baking powder
1/4 cup coconut oil
1 egg
1/2 teaspoon vanilla extract
1 teaspoon lemon peel
1 Tablespoon squeezed lemon juice
1/3 cup honey (warm)

1: Preheat oven to 350*
2: Mix all wet ingredients, including lemon peel (I grate the lemon, it's more fresh)
3: slowly add flour, mixing well. The batch shouldn't be dry, it is a soft texture.
4: roll dough in your hand, making a golf-sized balls, flatten, and place on baking sheet.
5: Bake for 18 minutes. 
6: Sing.

Stuffed Acorn

I had brought acorn squash for the autumn festivities, then it dawned on me: I did not know what to do with acorn! After researching on what type of flavor goes with acorn and I decided to do the similar thing with stuffed zucchini. IT WORKS! I loved it.

MEAT LOVER: So good.
GREENARIE: Oh, nom nom!

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Stuffed Acorn
serves two

1 acorn squash (dark green), halved and seeds scooped out
1 package mild ground italian sausage
1 large white onion, thinly diced
1 cup chopped spinach
1 Tablespoon Basil
1 roma tomato, thinly diced
1/4 cup dry Parmesan (optional)
1/2-1 cup water

1: In pan, toss sausage and onion until fully cooked (onion to be sweated). Drain the juice, turn off heat and toss in spinach. Mix.
2: In Crockpot, pour the water. Then place acorn squash, the pitted areas faced upwards.
3: Scoop the sausage mix into pitted areas of acorn squash. Should be overfilled. Careful not to spill off the acorn.
4: Sprinkle tomato and parmesean on top.
5: Cover and cook on High for 4 1/2 hours.

 

Chocolate Cashew Caramel Bars

We have been craving sweets for... uhm... awhile.

Thanksgiving and Christmas holidays are coming up, so we have been craving the autumn desserts, especially caramel.

I found this recipe and thought... why not? We need to satisfy our sweet tooth without dropping to our knees and wail "I want chocolate chip cookies! I want ice-cream!" At least, we can get something decent.

MEAT LOVER: OMG. These are dangerous! (gobbling)
GREENARIE: Too rich.

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Chocolate Cashew Caramel Bars
makes 16 bars

1/2 cup butter or coconut oil
1/2 cup organic maple syrup
1/2 cup unsweetened coconut milk
3 cups cashews, soaked and dehydrated
3 Tbsp coconut oil
3/4-1 cup dark chocolate(70% Cacao)

1: In a pot, heat up the butter or oil, add maple syrup and milk, until the oil/butter melts, start boiling. Stir occasionally. Should be gentle boiling for about 15 minutes. This should look like caramel.
2: put cashews in blender, make flour.
3: Melt 2 Tablespoons of coconut oil, pour in cashew flour and blend for a minute.
4: Toss the cashew mix in a square baking pan and squash to a even layer.
5: Pour caramel mix over the cashews. It should even out. Put the pan in the refridgator for 20 minutes.
6: Melt chocolate and 1 Tablespoon of coconut oil slowly in a pot. When fully creamy, pour over the caramel, and softly spread out even. Return to fridge for another 40 minutes.