April 25, 2024

Thumbprint Cookies

December 15, 2014 by

It is the season for cookie baskets and cookie exchanges. How many dozen cookies have you made already? How about you, Coleen…(you ask?) Ummmm, zero….well, ‘til these! (I know, I know…better get on it!) Yup, part of my plan for this week. Here’s what I am hoping to accomplish.   I would LOVE to hear what varieties you are making for your loved ones this year!!!

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Mexican Wedding Cookies (Snowballs)
Gingerbread Hearts
Pignoli Cookies (here’s my recipe)
Chocolate Chip Oatmeal
Italian Almond Cookies (Robert’s constant request-here’s my recipe)
Spritz (my all-time, hands-down, yes, please! favorite)

But these are where I started. I just love thumbprint cookies! Most of you know that I bake/cook gluten-free. These also are paleo, dairy-free, and refined sugar-free. (Hope that is helpful to a few of you!) And all of that helps to keep these within my healthy but oh-so-yummy POV!  Enjoy!

Thumbprint Cookies

ingredients:2014-12-14 21.36.14
1/3 cup arrowroot flour
1/3 cup almond flour
1/3 cup coconut flour, sifted
1/4 teaspoon sea salt
5 tablespoons coconut sugar**
1 tablespoon water
1/4 cup coconut oil, melted
1/2 teaspoon vanilla extract
1 egg, room temperature
all-fruit marmalade or jam (I used ginger/orange and raspberry)
1 egg white beaten with 1 tablespoon water, for egg wash
1/2 cup finely chopped nuts (I used walnuts)

directions:

  • preheat oven to 350
  • line baking sheet with parchment paper
  • in a large bowl, whisk together dry ingredients (first 5)
  • in mixer bowl, combine the wet ingredients (next 4) for 1 minute
  • add the dry ingredients to the wet ingredients and combine with mixer
  • take tablespoon-sized balls of dough and quickly roll into a ball
  • dip into egg wash and then run through chopped nuts
  • place on lined baking sheet about 1″ apart
  • make an good-sized indentation with your thumb (or a wooden spoon handle)—but don’t poke through the bottom
  • fill the indentation with about 1/2 teaspoon marmalade/jam
  • bake for approximately 15 minutes ‘til just lightly browned; remove from oven
  • carefully transfer to a cooling rack
    makes 15 to 20 cookies

** NOTE: these are on the not-so-very-sweet side…you may want to add additional sugar!

 ♥  ♥  ♥  ♥  ♥

God loves you!  ♥  (Don’t ever forget that!)

♥  coleen

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Some of my Favorite Things…and Cheesecake

October 20, 2014 by

So it was suggested to me to post a recipe today that is one of my very own favorites…since it is my very own birthday!  Woo-hoo…59 ! So I began to think about some of my favorite things…here are  ♪♬♪ a few of my favorite things! ♪♬♪

anything lemon-y
cheese
thai food
butternut squash (prepared just about ANY way!)
a really good mixed greens and veggie salad

But none of these yummy, delicious things are truly enjoyable to me without being able to share them with others. My FAVORITE things include being able to share a meal and God’s blessings with family and friends around our big old oak table!


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As far as a recipe for one of my favorites…well, I wasn’t quite sure and then decided to post my daughter’s Cheesecake Recipe (with her permission, of couse!). This was our indulgence for my birthday cake this year! This recipe is gluten free and refined sugar free; and prepares a huge cheesecake…enough for many slices! Enjoy!

 

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Cheesecake ala Kassia

crust
ingredients:
1 cup gf graham cracker crumbs (or traditional)
1/2 cup ground pecans
3 tablespoons softened butter

directions:

  • preheat oven to 400
  • butter sides and bottom of springform pan
  • mix ingredients together
  • pour mixture into springform pan and press firmly onto bottom of pan and up sides approximately 1+1/2″
  • bake for 10 minutes; remove from oven
  • set aside to cool
  • lower oven temp to 325

filling
ingredients:
4 (8 ounce) packages cream cheese or neufchatel (or combination)
1/2 cup coconut sugar
1/2 cup agave nectar (or honey)
16 drops vanilla creme stevia
4 eggs, room temperature
1 cup plain 2% Greek yogurt
2 tablespoons cornstarch
3/4 cup half&half
1 tablespoon vanilla extract
1 tablespoon lemon juice

directions:

  • (set eggs out when starting to make the crust)
  • adjust racks in oven so that one is in the high middle position (not the top position) and one is in the highest low position (#2 and #4 of 5)
  • put a roasting pan on the lower rack and add approximately 1″ water
  • beat cream cheese ‘til light and fluffy
  • gradually beat in sugar ‘til fully incorporated
  • add agave (or honey) and liquid stevia
  • add eggs one at a time, beating after each addition ‘til egg is fully incorporated
  • add cornstarch and beat ‘til smooth
  • add lemon juice and vanilla; beat ‘til fully incorporated
  • add yogurt and half½ beat just ‘til combined
  • carefully pour the filling mixture into the cooled crust
  • place filled springform pan into 325 oven; bake for 70-75 minutes ‘til very center of baked cheesecake is just a tiny bit jiggly when pan is gently wiggled
  • leave cheesecake in oven! turn oven off and leave door slightly ajar for two hours
  • it is best to refrigerate cheesecake for 24-48 hours before serving

topping
can be topped with {your choice} homemade whipped cream, canned pie filling, a drizzle of chocolate sauce, fresh fruit, caramel sauce, etc.

(I would love to hear what your favorite cheesecake topping is!)

♥  ♥  ♥  ♥  ♥

God loves you!  ♥  (Don’t ever forget that!)

♥  coleen

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Strawberry Muffins (GF)

April 7, 2014 by

2014-04-03 11.47.32

So, I don’t know about your area, but we have had strawberries in abundance here in upstate NY…and they have been beautiful and fragrant and delicious!  My granddaughter, Kaylie Joy, just LOVES strawberries!  I had made a batch of these muffins and when she tasted one, she asked if we could bake some together…how could i say ‘no’?!  We actually doubled the ingredients and it worked very well. And we baked them up as a dozen standard size muffins and 3 dozen mini-muffins.  In either size, they baked beautifully!

kayliemuffins
This recipe (adapted from a similar one over at the Spunky Coconut – one of my very favorite gluten free, refined sugar free blogger/bakers) fits well into our healthy but-oh-so-yummy point of view:

  • uses honey or agave nectar and liquid stevia rather than refined white sugar
  • are gluten free with protein-rich almond flour and a bit of brown rice flour replacing wheat flour

Strawberry Muffins (make approximately 14)

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Ingredients:
2 cups almond flour
1/2 cup brown rice flour
1/2 teaspoon baking soda
1/2 teaspoon finely ground sea salt
1 cup fresh strawberries
1/2 cup coconut oil, liquified
1/3 cup honey or agave nectar
6-8 drops vanilla liquid stevia
1/2 teaspoon vanilla extract
3 large eggs, at room temperature

Directions:

  • preheat oven to 350
  • line muffin cups with paper liners
  • wash and dry strawberries; chop finely (not mushed, but small)
  • sift together the dry ingredients; set aside
  • pour liquified coconut oil, sweeteners, and extract into bowl
  • using electric mixer, beat for one minute, then add eggs one at a time
  • slowly add dry ingredients, beating just ’til thoroughly combined
  • by hand, gently fold in strawberries
  • scoop into muffin cups, filling almost to brim
  • bake at 350 degrees for about 25 minutes
  • remove from muffin pan onto cooling rack; allow to completely cool

 

Tip: Coconut oil needs to liquify in order to be blended into a batter. Depending on the time of year (summer..no problem; winter…a problem) you might need to warm it up. You could either scoop out the required amount of coconut oil and place it in a glass measuring cup on your stovetop as the oven preheats. Or it can be microwaved for approximately 30+ seconds (depending on the quantity you need) and then stirred. Either way add it into your mixing bowl and combine with other liquid ingredients prior to adding room temperature eggs.

♥   ♥   ♥   ♥   ♥

God loves you!  ♥  (Don’t ever forget that!)

♥  coleen

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