Thursday, July 19, 2012

Raw Cookie Recipes

Cherry Walnut Sundae Cookies made into a Banana Split Sundae & Frozen Margarita Cookies

This is a version of a Peanut Butter Ball recipe I found online that had 4 Tbsp. Butter, 2 cups of Confectioners Sugar, 2 1/4 cup of Semisweet Chocolate Chips and the sweetened shredded coconut to roll in......... My teeth hurt just thinking about biting into one of these!!! I decided to make my own recipe and make it as a Raw version that is dairy and wheat free. Once I had these made I decided to convert them into "ice cream scoops" and make a Banana Split Sundae!! Obviously you don't have to make these into a Sundae or even roll them in coconut, be creative with your food and do with it what you want. Next time I may roll them in cocoa powder, or crushed macadamia nuts or add dried cranberries or dried blueberries to the processing. Make your own recipe.
My Recipe: Cherry Walnut Sundae Cookies
1 Cup Peanut Butter
1/2 Cup Fresh Cherries or dried
1/4 Cup Dairy Free Chocolate Chips (Chocolate Dream)
1 Cup Walnuts
6 Dates
6 Prunes
1 1/2 Tbsp Maple or Agave Syrup (that is not a lot of sugar)
1 Cup or less of the dried Coconut flakes for rolling

Food Process all ingredients, then roll into balls and coat in coconut flakes. Refrigerate till serve

Lets do another recipe, I found this in the cook book called Living Raw Food by Sarma Melngailis. Her Recipe is called Coconut-Lime Cookies and she dehydrates them. I changed the recipe up a little and call mine Frozen Margarita Cookies, you will understand the name when you eat them.

Frozen Margarita Cookies
1 Cup Cashews
1 Cup Almonds
1 Cup Shredded Dried Coconut
1 heaping Tbsp. Lime Zest
2 Tbsp. Fresh Squeezed Lime Juice
2 tsp. Vanilla Extract
Process all ingredients and roll into balls and place in freezer until ready to eat. There is nothing like biting into a cold refreshing cookie to cut your crave for a sweet.
You can process these more if you want. I like my nuts crunchy when I bite into my cookies.
Another note, I added dried Apricots to half my batch and they were really good and the whole Margarita flavor was still intact, plus it made them a bit easier to roll up. I bet dried mango or pineapple would really be great.

Thanks for stopping by and getting some healthy snack ideas. My sister is going to make these with her girls soon because they need more healthy treats in their diets, and they love foods that are poppers and that taste good! Enjoy!

Saturday, July 7, 2012

Raw for Desserts!!

Healthy Desserts that require No Wheat, No Refined Sugar, No Baking required, No Guilt, and Yummy!!! Raw Desserts
Chocolate Cake with Chocolate  Fudge Ganache Topping

The Recipe

3 Cups Walnuts
pinch Sea Salt
16 Pitted Dates
2/3 Cup Cocoa Powder (Raw or Natural)
1 tsp. Vanilla Extract
Optional * 1 tsp. Vanilla Bean Paste
2 tsp. Filtered Water

Mix all the above in a food processor. Use a 6" cake pan. Cut parchment pater to fit into bottom of cake pan then press cake mixture into pan then flip out onto serving platter.

Ganache ( Chocolate Fudge Topping)

1/2 Cup Dark Agave Syrup or Maple Syrup
1/2 Cup Cocoa Powder (Raw or Natural)
3 Tbsp. Coconut Oil Melted
Pinch of Sea Salt
(you will have extra topping left over)

Put all ingredients for Ganache in Blender and blend up. Spread over Chocolate Cake.
Top with Sprinkled unsweetened Coconut flakes or Raspberries.

I have served this to people who are major Chocolate lovers and they actually didn't even flinch at this cake and even went back for seconds!

Adapted from "Raw for Dessert" by Jennifer Cornbleet

Tuesday, June 19, 2012

Easy Front Door Wreath

Summer Fun Front Door Wreath
I love to work with paper and create easy projects to show case as decorations for my house. This is easy and inexpensive to do.

First I cut a piece of cardboard, and covered it in wrapping paper. Then I stamped some cut-outs or make your own and taped them around the wreath. Don't forget to embellish. The birds are so cute I had to add them for some Summer Fun!

With the price of making this I can make new wreath for every month if I wanted. Fun and Easy. Go ahead try it, be creative and whimsical. 

Thursday, May 3, 2012

Mid Day Snack

Vietnamese Cinnamon Iced Mocha Frap & Almond Frozen Cookies

Forget the blender go iced with this drink. I serve mine in a wine glass, hey it's less calories! The cookies are healthy and fun to make, paired with this luscious drink this is truly a mid day treat!

Mid Day Drink-
2 cups of Brewed coffee
2Tbsp of sugar or I use Sweetened Condensed Milk
Stir this in while coffee is hot- set aside

In a Saute pan heat on low till melted
1 Tbsp. Raw Honey
1/4 tsp. Vietnamese ground Cinnamon
1 oz more if you like of any dark Chocolate I used Lindt 70%

once melted add the coffee and whisk. Let it cool a little. I put ice in my wine glass and pour dink into. Top with whip cream and chocolate syrup! This recipe is enough for 2 drinks

Raw Cookies - No baking required!
1/2 cup of Almonds - Chop and pulse in food processor to get them small enough to roll cookies in later.
Food process: 1/2 cup Almond Butter (make sure some oil is incorporated in this)
1/4 cup raw honey or Agave
1/2 tsp. Vanilla Extract
Dash of Salt
Now freeze this for 30 min
Take out of freezer and roll into small balls. Roll the cookie into the ground Almonds. Freeze for 2 hours before serving. Yes serve cold.
These will keep for a month in the freezer in a sealed container.
Makes about 20 cookies

Friday, April 13, 2012

I make these all the time, and they go so quick a real crowd pleaser. I adapted this recipe from a Gormet Caterer I worked for in the early 90's. I never forget a good recipe!

1 1/2 Cup of Light Brown Sugar
1 Tbsp. of Cumin
1/2 tsp. Chili Powder ( I don't use this so optional)
you can do a dash of cinnamon, I don't

Bread Sticks- break in half

Bacon- buy the thin cut (very important). Bring bacon to room temperature, and cut in half. Now dredge each peice of bacon in the brown sugar mixture and wrap around one end of the bread stick in a spiral way to keep some of the end of the bread stick exposed. This is so you can grab it without getting sticky fingers.

 Line a cookie sheet with foil and place the wrapped bacon bread stick onto a rack to bake at 375 for 10-15 min or until crispy. You can serve these right away or at room temperature. If you have to refrigerate, to serve just pop into microwave for 20 or so seconds to bring their color back.

These were featured on a couple Blogs.... my favorite Blog is Lina is a friend of my sister. The last time I went to visit my sister I made these Bacon Bread Stick for a Mom brunch, they were a hit!

Tuesday, April 3, 2012

Croissant French Toast

This is so easy! Forgive me for not making them pretty....I had to eat!

Using Croissants instead of bread is a fun twist on french toast. You could even do one of those overnight french toast bakes with these. I was so hungry when I made these, I poured syrup on right away and started eating.

Slice your croissants in half and make them like regular french toast. I bought 3 croissants so I used 3 eggs and buttermilk in my soaking mixture.

The tops of the croissants showing and layered on a platter sprinkled with cinnamon and or powdered sugar and topped with a squirt of whip cream on each one would be a nice display if you want to make it fancy.

I actually got this idea from a little dive restaurant near where I live.

Thursday, March 29, 2012

Strawberry Bruschetta

I made this for Breakfast along with a Matzo-Egg Pancake topped with Lingonberry Preserves (IKEA) and Sour Cream.

The Strawberry Bruschetta is so easy to make. Chop up Strawberries, some fresh Basil, Nectarine and or Grapefruit and a splash of Raspberry Balsamic Vinegar. Place on toasted French bread rounds.

For the Matzo - Egg Pancake just soak two sheets of the Matzo in warm water for 30 seconds drain and add 3 scrambled eggs, S&P and cook like a pancake. The sour cream and jelly on top give a nice depth of flavor.