Chocolate Shortbread Cookies

On the Menu for delivery Week after next. I love shortbread cookies!

Chocolate Shortbread Cookies

Ingredients

  • 1/4 cup butter, softened
  • 1/4 teaspoon vanilla extract
  • 1/2 cup sweet rice flour
  • 1/4 cup confectioners’ sugar
  • 1 to 2 tablespoons baking cocoa

Directions

1. In a small bowl, cream butter until light and fluffy. Beat in vanilla. Combine the flour, sugar and cocoa; add to creamed mixture. Beat until dough holds together, about 3 minutes.

2. Pat into a 9×4-in. rectangle. Cut into 2×1-1/2-in. strips. Place 1 in. apart on ungreased baking sheets. Prick with a fork.

3. Bake at 300° for 20-25 minutes or until set. Cool for 5 minutes before removing from pan to a wire rack to cool completely.


Easy Dairy Free Key Lime Pie that’s Very Low in Sugar!

Key Lime Pie

 

1 can (13.5 ounces) organic coconut milk

1 banana

1 tablespoon arrowroot

3 organic  eggs

1/8 teaspoon unrefined sea salt

1/2 teaspoon pure vanilla extract

½ cup Nellie & Joe’s Famous Key West Lime Juice (NO substitutions!)

1/2 cup coconut sugar

1 Tablespoon Lime zest

1 prepared pie crusts (gluten free pie crusts are available at the health food store.

 

Preheat oven to 325 degrees.

Prebake pie crusts about 14 minutes, using a pie crust guard.

 

Place all ingredients in a blender and process until smooth and creamy. Pour filling into prepared crust and bake in middle of oven for 50 minutes. Cool pie completely on rack (filling will set as it cools), then chill, covered, at least 4 hours before serving. Serve cold


Passion fruit Glazed Shrimp

imagephoto by; Becky Luigart-Stayner

Original recipe on My Recipes (although I have changed the recipe)

Passion fruit Glazed Shrimp

Serves 4

1/2 cup passion fruit nectar or Pomegranate juice and Tamarind juice (if you can’t find nectar)

2 tablespoons fresh lime juice

1 teaspoon low-sodium soy sauce

1/2 teaspoon crushed red pepper

1/4 teaspoon salt

2 pounds large shrimp, peeled and deveined

8 lime wedges

 

1. Bring water and sugar to a boil in a small saucepan, stirring until sugar dissolves. Add passion fruit pulp, stirring well, and cook 1 minute. Remove from heat; cool 15 minutes.

2. Strain passion fruit mixture through a sieve into a large bowl; discard seeds. Add lime juice, soy sauce, red pepper, and salt, stirring well. Set 1/2 cup passion fruit mixture aside. Add shrimp to remaining passion fruit mixture, and toss well to coat. Cover and refrigerate 15 minutes.

3. Preheat broiler to medium.

4. Thread 4 shrimp on each of 8 (10-inch) skewers. Place skewers on grill rack coated with cooking spray. Broil under broiler 2 minutes on each side or until done, basting with reserved 1/2 cup passion fruit mixture. Serve with lime wedges.


Vitamin C Serum- DIY

Vitamin C Serum

DIY Vitamin CPhoto by Christin Hume on Unsplash

Make every 10 days

1 Tablespoon Aloe gel – organic gel from the health food store

! Teaspoon rose water/Witch hazel toner/ green tea extract- I make this myself.

1 teaspoon Vitamin C (I use Resurrection Beauty L-Ascorbic acid Fine Granular Powder (available on Amazon)

¼ dropper lactic acid (L. D. Carlson Lactic acid 88% (available on Amazon)

½ teaspoon ferulic acid powder – Nature and Nurture’s Ferulic Acid Powder (available on Amazon)

1/3 teaspoon papaya powder- optional

1. Slightly warm toner, not above 115 degrees and dissolve powders.

2. Add other ingredients and shake vigorously. Keep in dark bottle in the fridge and apply after washing your face, before moisturizer.


Bacon BBQ Chicken Bombs

Bacon BBQ Chicken Bombs

A delightful bite sized chicken wrapped around (dairy free) Cream Cheese with Jalapenos wrapped in bacon and baked dipped in BBQ Sauce (very mild as I use only a small amount of jalapeno). Baked until the chicken is done and the bacon is crispy, then coated in BBQ sauce and baked a little bit more.

Serves 5

10 boneless skinless chicken fillets
5 jalapenos, de-seeded, sliced in half lengthwise
4 ounces soy cream cheese, softened
salt and pepper to taste
20 slices bacon
1 cup barbecue sauce

1) Wash jalapenos, cut stem off, slice lengthwise, remove seeds and clean out center. Rinse jalapenos a second time.

2) In a mixing bowl, mix cream cheese until well blended. Fill each jalapeno half with about 1 Tbs or little more of cheese mixture.

3) Place filled jalapeno half, cheese side down on chicken fillets and roll chicken around jalapeno. It doesn’t always close the way you think it should. No worries! The bacon will pull it all together.

4) Wrap 2 pieces of bacon (one at a time) tightly around the rolled chicken, start at one end, wrap half the fillet and finish the 2nd half with the other piece of bacon, and tuck bacon into itself to seal ends closed. You do not need toothpicks, because it all comes together in the cooking process.

5) Preheat oven to 400 degree and place chicken bombs on a foil lined baking sheet.
Bake for 20 minutes, turning once to help cook the bacon. Reduce heat to 375 degree, line another baking sheet or pan, and place chicken bombs in
a new one.

6) Brush each chicken bomb with barbecue sauce, then use a spatula to flip them over to the other side, and brush the tops with more sauce and return to the oven for 5-6 minutes.

7) Remove from oven, brush on more sauce, and place under broil setting for a few
minutes so bacon can crisp completely, and the chicken is totally cooked through. 
Remove from the oven and let sit for at least 10 minutes before serving.


Lemon Blueberry Muffins

Lemon Blueberry Muffins

Blueberry Muffins

1 ¼ cups Bisquick Gluten Free mix or Bob’s Redmill Baking Mix

½ cup packed light brown sugar

¾ cup fat-free (skim) milk

½ cup butter, melted

½ teaspoon lemon extract

1 Tablespoon lemon zest

2 teaspoons gluten-free vanilla

2 eggs

¼ cup diced fresh or frozen blueberries

1 teaspoon Bisquick Gluten Free mix

10 fresh strawberry slices

1. Heat oven to 375°F. Place paper baking cup in each of 10 regular-size muffin cups.

2. In medium bowl, stir 1 1/4 cups Bisquick mix and the brown sugar with whisk. Mix blueberries with dried ingredients (this keeps them, from sinking in the dough as they bake). In small bowl, stir milk, butter, vanilla and egg with whisk until well blended. Add to dry ingredients, stirring just until moistened.

3. Bake 25 minutes. Cool 5 minutes. Remove from pan to cooling rack. Serve warm.


The Secret to Better Baked Potatoes? Cook Them Like the British Do

Baked Potatoes

Photo by Monika Grabkowska on Unsplash

By Sheela Prakash    thekitchn.com

If you jump across the pond to England, you’ll find baked potatoes just about everywhere, but you might not recognize them at first. That’s because they’re called jacket potatoes (which, TBH, is just about the cutest name there could be).

The difference isn’t just the name, however. The Brits take great care when it comes to their potatoes — and the results really are much crispier on the outside and fluffier on the inside than the typical American variety. A few years back, Joanna Goddard, of Cup of Jo, called out just how gloriously perfect English baked potatoes are and shared some tricks, straight from her aunt in Cornwall. Ever since trying them, my baked potato game has gotten a lot better.

Read the post: How to Make English Jacket Potatoes from Cup of Jo

Making baked potatoes isn’t difficult, but here are the tips that made the most difference.

  1. Slice them first. Like most Americans, I typically poke holes all over the potatoes before baking them to ensure they don’t explode in the oven. But Jo suggests slicing a cross shape about 1/4-inch thick into each potato. This helps them release some steam, makes the interior more fluffy, and also makes them easier to slice into when they’re piping hot.
  2. Bake them for longer than you think. Many recipes (ours included) recommend baking potatoes for an hour at 425°F. Instead, Jo suggests baking potatoes at 400°F for closer to two hours. The potatoes won’t burn at this temperature and the long bake means the skin will be so crisp that it’s practically cracker-like.
  3. Return them to the oven. After the two hours are up, remove the potatoes and carefully cut deeper into the slices you made initially. Then put the potatoes back in the oven for 10 more minutes. This helps to dry out the flesh further and makes it extra fluffy.

When you take those piping hot spuds out of the oven, push open that crispy, crackly, perfectly-salted skin, and drop a little butter into the lightest, fluffiest baked potato you’ve ever made, you’ll silently thank Jo and her Cornwall aunt. And you’ll know — as I now do — there’s really no other way to bake them.