 2 cups flour
14 tablespoons butter, melted and cooled 3/4 cup sugar 3 eggs 1 teaspoon vanilla 1/4 teaspoon baking powder 1 1/2 teaspoons lavender 1 teaspoon lemon zest pinch of salt In a large bowl, combine the flour, sugar, baking powder, lavender, lemon zest and salt. Add the eggs one at a time (batter will be crumbly and messy). Add vanilla. Pour cooled butter into batter and stir until combined and smooth. Cover and refrigerate at least 1 hour. Heat the waffle iron to medium high heat. Scoop dough with a small cookie scoop onto the waffle iron. ( I put one scoop in each section of the iron). Bake in the waffle iron 3-4 minutes or until golden brown. Remove them with a wooden skewer to a cooling rack. Cookies will be soft when first removed from the waffle iron, but firm up when cool. After the cookies are cool, combine 2 cups powdered sugar juice from 1 small lemon water to make a thin glaze Pour the glaze over each cookie and let air dry. Makes about 2 dozen.
0 Comments
 1 package refrigerated pie crust (2 crusts)
3/4 cup strawberry jam 1 tablespoon cornstarch 1 tablespoon water 1 egg 1 cup confectioner's sugar 4 teaspoons warm water 1/2 teaspoon meringue powder sprinkles In a small saucepan, combine the jam, water and cornstarch. Cook over medium heat until combined and cornstarch is dissolved and mixture just begins to boil. Remove from heat and let cool completely. Unroll the pie crusts on a lightly floured surface. Using a heart (or any shape you like) cut out as many shapes as you can get from each crust. (Try to have an even number, 2 crusts should easily get 24 hearts, depending on the size of the cutter). In a small bowl, whisk the egg. Line up half of the hearts on a parchment lined baking sheet. Brush the whole heart with a light coating of the egg. Place a teaspoon of the cooled jam mixture on each heart and using an offset spatula spread a thin layer, leaving a 1/2" border. Top each with the remaining hearts and use a fork to seal the edges of each heart. Using a toothpick or skewer, poke several holes in the tops of each heart (to allow steam to escape). Refrigerate pop tarts for 15 minutes. Remove them from the refrigerator and bake at 350 degrees for 15-20 minutes. Let cool on wire rack. In a small bowl, combine confectioner's sugar, meringue powder and water. Stir to combine. Top each cooled heart with the frosting and sprinkle with assorted sprinkles. 
1 cup sea salt
4 teaspoons ground cumin 3 teaspoons red pepper flakes 5 teaspoons lemon juice Preheat the oven to 200 degrees. Line a baking sheet with parchment and set aside. In a bowl, combine the salt, cumin and pepper flakes. Add the lemon juice and stir to coat the salt. Spread into a single layer on prepared baking sheet. Bake for 1- 1 1/2 hours, stirring occasionally until salt is completely dry. Sprinkle on avocado toast. 
1 cup golden raisins
1 3/4 cups boiling water 1 1/2 cups unprocessed bran 3 tablespoons chia seeds 2 cups whole wheat flour 1/2 cup all purpose flour 2 teaspoons baking powder 1 teaspoon baking soda 1/2 teaspoon salt 2 teaspoons cinnamon 2 large eggs 1/2 cup canola oil 1/2 cup agave 2 tablespoons molasses 1 1/2 cups buttermilk 1 teaspoon vanilla 1/2 cup dried figs, diced 1/2 cup dried cranberries 1/2 cup chopped walnuts In a medium bowl, soak the raisins in the boiling water for 5 minutes. Stir in the oats and the chia seeds and set aside for 10 minutes. In another bowl, sift together flours, baking powder, baking soda, salt and cinnamon. Set aside. In a large bowl, beat the eggs, oil, agave and molasses. Whisk in the buttermilk and the vanilla. Stir in the bran mixture and combine. Add the flour mixture and fold to combine. Cover with plastic wrap and refrigerate overnight. Before baking, add the diced figs, dried cranberries and walnuts and stir gently to combine. Preheat the oven to 350 degrees. Spray muffin tins with non stick spray. (12 large or 18-24 standard size). Fill each cup 3/4 full and bake for 25-30 minutes or until done. Cool on wire racks for 10 minutes. Remove from muffin tins and let cool completely. 
1 stick unsalted butter, softened
1/2 cup sugar 1 egg 1/2 cup molasses 2 teaspoons finely grated fresh ginger 2 1/2 cups flour 1 teaspoon baking soda 1 teaspoon ground ginger 1/4 teaspoon salt Coarse sugar for rolling cookies Preheat the oven to 350 degrees. Line baking sheets with parchment paper and set aside. In a bowl, combine flour, baking soda, ground ginger and salt and set aside. In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar until light and fluffy. Add the egg, molasses and fresh ginger and mix until combined. Add the dry ingredients and mix until completely combined. Roll tablespoonfuls of dough into balls and roll in coarse sugar. Place on prepared pan (they shouldn't spread too much) and bake 12-14 minutes, rotating pans 1/2 way through. 
1 1/2 pounds sweet potato (canned or fresh)
1/2 cup butter, softened 3/4 cup white sugar 1/2 cup brown sugar 1/2 cup buttermilk 2 eggs 1/2 teaspoon nutmeg 1/2 teaspoon cinnamon 1 teaspoon vanilla 1 (9 inch) unbaked pie crust If using fresh sweet potatoes, boil potatoes whole in skin until tender. Run cold water over the potatoes and remove the skins. In a large bowl, mash the sweet potato and add softened butter. Mix well with an electric mixer. Stir in sugars, buttermilk, eggs, nutmeg, cinnamon, and vanilla. Beat on medium speed until mixture is smooth. Pour filling into the unbaked pie crust. Bake at 375 degrees for 50-60 minutes or until a knife inserted in the center comes out clean. (Filling may puff up while baking and then sink down as it cools). 
1 box frozen puff pastry
10 ounces guava paste 4 ounces cream cheese, softened Preheat the oven to 375 degrees. Line a baking sheet with parchment paper and set aside. Lay puff pastry on a very lightly floured surface. Press it flat to remove the folds. Cut the sheet in 9 squares (3x3). In a bowl, beat the guava paste with the electric mixer to soften and add the cream cheese and beat until combined and smooth. Place 1 tablespoon in the center of each square of puff pastry. Fold over into a triangle. Press edges with a fork to seal edges. Place on prepared baking sheet and bake in middle of the oven for 20-25 minutes. Let cool on pan. 
6 cups chicken stock
3 medium potatoes, peeled and diced 1 small onion, diced 3 cloves garlic, minced 1 1/2 cups diced dill pickles 3 tablespoons sugar 2 tablespoons pickle juice 2 tablespoons vinegar 1 tablespoon worcestershire sauce 1 teaspoon black pepper 2 teaspoons kosher salt 1/2 teaspoon curry powder 1 teaspoon dill weed 2 bay leaves 2 cups warm milk In a soup pot, cook the cubed potatoes, onions and garlic in the chicken stock until potatoes just begin to become tender. Add the remaining ingredients and simmer over low heat until potatoes are tender and soup is heated through.  1 cup butter, melted and cooled
1 1/4 cups brown sugar 1/2 cup sugar 1 egg 1 egg yolk 1 teaspoon vanilla 2 1/2 cups flour 1 cup old fashioned oats 1/2 teaspoon baking soda 1/2 teaspoon kosher salt 1/4 teaspoon cinnamon 1 cup cinnamon chips 1/2 cup chopped pecans In a large bowl, combine the melted and cooled butter, brown sugar and sugar and mix until combined. Add the egg and the egg yolk and stir. Add the vanilla. Add the flour, oats, baking soda, salt and cinnamon and mix until combined. Stir in cinnamon chips and pecans. Scoop dough with ice cream scoop onto a tray(about 20 cookies) and refrigerate cookies for 30 minutes. Preheat the oven to 325 degrees. When the cookies have chilled, bake them 6 at a time (allow enough room to spread) for 15-18 minutes, rotating pans 1/2 way through baking. Let cool on cookie sheets for 10 minutes, then transfer to wire rack to cool completely. 
For the crust
2 cups all purpose flour 1 teaspoon kosher salt 1/2 cup olive oil 5 tablespoons water Mix all the ingredients in a bowl until completely combined. Wrap in plastic and refrigerate until ready to use. Filling 1/2 butternut squash, roasted at 375 degrees for approximately 40 minutes or until tender, cut into bite sized pieces 1 large onion, sliced and sauteed until tender 1/2 pound bacon, diced and cooked until crispy a couple handfuls fresh spinach or a combination of spinach and arugula 2 ounces crumbled blue cheese salt and pepper Preheat the oven to 400 degrees. On a piece of parchment paper, sprinkle a small amount of cornmeal. Place crust on paper and with a floured rolling pin, roll to 1/4 inch thickness. Leaving about a 2 inch border around the outside, place about 1/2 of the sauteed onions in the center of the crust, top with 1/2 of the spinach and then add all the squash. Add the remaining onions and spinach. Sprinkle cooked bacon over the top and then the blue cheese. Sprinkle with salt and pepper. Starting on one side fold the dough up toward the center, leaving the middle of the galette open. Transfer the galette on the parchment paper to a baking sheet and bake for 25 minutes, then reduce the oven temperature to 375 degrees and bake another 15-20 minutes. Let set for 10 minutes before slicing into wedges. |
Recipes
All
Recipes
All
|
RSS Feed