Thursday, March 31, 2011
Wednesday, March 30, 2011
I fell in love with a new recipe blog, La Tartine Gourmande. Great recipes and amazing photography...my two favorite things.
Tuesday, March 29, 2011
Monday, March 28, 2011
Saturday, March 26, 2011
I know this isn't a food recipe, but this stuff is amazing! I have always had very sensitive skin and for years couldn't find a deodorant that didn't give me a rash. I also wanted something natural, without aluminum (which has been linked to Alzheimer's and Breast Cancer). I just didn't use any for a long time. I finally found one, it just wasn't very effective, just ask my family! :)
Friday, March 25, 2011
1 1/2 c raw macadamia nuts
1 3/4 c shredded, unsweetened coconut
1 t vanilla
1/2 t salt
3 T agave nectar
3 T almond flour/meal
Place the macadamia nuts, 1 c of the shredded coconut, vanilla, salt, and agave nectar in a food processor or high speed blender; process until ingredients are well combined. Pour mixture into a mixing bowl and mix in the remaining 3/4 c shredded coconut and flour.
Press mixture evenly onto bottom and sides of a greased 9 in springform pan, set aside.
4 packages (8 0z) cream cheese, room temperature
1 C agave
1/8 C coconut flour
1/3 C heavy cream
1 tsp vanilla extract
Preheat oven to 350 degrees. Combine cream cheese, agave and coconut flour and beat until smooth. Add eggs one at a time, beating well after each addition. Beat in cream and vanilla.
Pour mixture over crust and bake 15 minutes. Lower oven temperature to 200 degrees and bake 1 hour and 30 minutes longer or until center no longer looks wet or shiny. Turn oven off. Let cool for 1 hour in oven with door ajar. Remove cheesecake to cool completely on a wire rack. Cover and refrigerate for at least 4 hours before serving.
*To prevent top of cheesecake from cracking while cooking run a knife around the edge of the pan before placing in oven.
2 C fresh or frozen fruit, mashed a little
1/2 C agave (or more or less to taste)
In saucepan combine fruit and agave. Cook on medium heat until boiling, turn temperature down to low and let simmer until desired consistency. Cool before serving with cheesecake.
Serve topped with fresh whipped cream to max out the decadence factor. Let eyes roll back in head.
~Make these one full day before you want to serve them, so they have time to set up and reach maximum yumminess.
~If you want to make a half recipe, go for it! I made a small version in an 8 by 4 loaf pan.
~Bake this cake on the middle rack in your oven.
~Try to beat as little air as possible into the filling so it doesn't crack on top.
~You can amp up the spices if you like, using your favorite blend from a pumpkin pie recipe.
Wednesday, March 23, 2011
1. Beat the eggs, buttermilk, and melted butter in a large bowl with a whisk.
2. Combine dry ingredients in a separate bowl. Fold slowly into the wet ingredients, mixing by hand with a wooden spoon. When the ingredients are mostly combined, use your hands to knead a few times to make sure the ingredients are fully incorporated.
3. Let the dough rest for 15 minutes. Heat 2-3 inches of canola oil in the bottom of a pot until very hot (375 degrees F). Make the chocolate glaze (recipe to follow) and keep warm until ready.
4. Using a small cookie dough scoop. Carefully drop each doughnut ball in hot oil with fingers, being cautious not to splash oil. Cook until golden brown on both sides (just a few minutes). You will need to cook just a few at a time, but the cooking doesn't take long at all so this goes quickly.
5. Remove donuts from oil with a slotted spoon or spatula, and place on a plate lined with two layers of paper towel or brown paper to absorb oil. While still warm roll in chocolate glaze.
2 tsp olive oil
2 tsp balsamic vinegar
1 tsp agave nectar
1 TB fresh citrus juice (orange is my favorite)
2 tsp filtered water
1. Combine all ingredients in small bowl and whisk together.
Wednesday, March 16, 2011
1 cup whipping cream or coconut milk
2 1/2 cups semi-sweet or dark chocolate chips
1 stick (8 tablespoons) unsalted butter
2 tablespoons vanilla extract
7 organic free-range eggs
1 1/2 cup coconut palm sugar
Organic cacao powder for dusting
Preheat the oven to 350 degrees F. Line the inside bottom of a 9 inch springform cake pan with a circle of parchment paper. Wrap a large piece of foil around the outside of the pan, covering the bottom and sides, to catch any leaking drips. Set aside.
In a medium sauce pan, gently heat the cream/coconut milk over low heat. When the cream is fairly hot, melt the chocolate chips by adding them slowly to the pan as you whisk. Add the butter, in pieces. Whisk until the chocolate and butter are melted. Add the vanilla extract. As soon as the mixture is melted, smooth, and glossy remove it from the heat.
Using a wire whisk attachment, beat the eggs, light brown sugar and sea salt until the eggs are foamy and doubled in volume, roughly 3-4 minutes.
Slowly add the cooling chocolate mixture to the eggs, and beat gently until combined.
Pour the batter into the prepared cake pan.
Bake in the center of a pre-heated oven for one hour, until the cake is set and cracked. It will still appear a bit loose in the center, underneath. This is fine.
Place the cake pan on a wire rack to cool. When the cake is close to room temperature, lightly cover and chill the cake overnight.
Before serving, gently loosen the cake from the sides of the pan using a thin flexible spatula. Release the Springform clasp and remove the ring.
Dust the cake with a sifting of cacao powder with maca and drizzle raspberry sauce (recipe to follow) over the top. Serve with a few fresh raspberries is desired.