Spiced Molasses Cookie Bars

This has been my favorite treat this fall and winter! If you love lots of spice and a chewy consistency you will loves these! Drizzled with a lemon icing that adds a little tang to the spice makes it even more delicious! They come together quickly and are amazing with a roasted dandelion tea!

Recipe

1 stick butter

1 cup brown sugar

1 egg

1/4 cup molasses

2 cups flour

2 teaspoons baking soda

2 teaspoons ground ginger

2 teaspoons ground cinnamon

1 1/2 teaspoons ground cloves

1/2 teaspoon sea salt

1/3 cup chopped crystalized ginger (optional)

For the Glaze

1 cup powdered sugar

juice of 1 lemon and zest

Preheat oven to 375 degrees. In a bowl cream together the butter and sugar. Add the egg and mix until fluffy. Add the molasses, soda, ginger, cinnamon, cloves and salt and mix. Add the flour and mix until incorporated. Fold in the crystalized ginger if using. Divide the dough in half and place on parchment paper that is placed on a cookie sheet. Pat the dough in a flat log shape, making two logs. Bake for 15 minutes and let cool. While the cookies are cooling make the glaze. Mix together the lemon juice and powdered sugar. Drizzle on top of the bars once they are cooled completely. You can also zest the lemon before juicing and sprinkle on top of the iced bars. Cut into bars and enjoy!

Coconut Cream Pie

Coconut Cream Pie

Creamy and sweet! If you love coconut you are going to love this pie with it coconut graham cracker crust!

Recipe

For the Crust

12 graham crackers crushed

6 tablespoons butter, melted

1/4 cup organic sugar

pinch of sea salt

Preheat oven to 350 degrees. Blend the ingredients together in a medium size bowl. Press into a 9-inch pie plate and bake for 10 minutes. Let cool.

For the Filling

1/2 cup organic sugar

1/3 cup corn starch

1/2 teaspoon sea salt

2 3/4 cup organic milk

4 large egg yolks

1 teaspoon vanilla

1 1/4 cups sweetened coconut

Mix together the sugar, cornstarch, salt and milk in a medium saucepan. Whisk over medium heat until thick and bubbly. Whisk the eggs in a small bowl and pour some of the milk mixture slowly into the eggs. Return to the saucepan and cook for another 2 minutes. Add the vanilla. Strain through a sieve into a medium bowl. Add the coconut and mix well. Pour into the crust and cool. Cover with plastic wrap and chill for at least 4 hours or up to 2 days.

For the Topping

1 cup heavy cream

1/4 cup powdered sugar

Whip the ingredients together with a hand held mixture until it forms peaks. Spread onto the pie and sprinkle with toasted coconut.

 

Classic Apple Pie

Classic Apple Pie

If you love apple pie you’ll love this double crust pie! The crust is delicate and flaky and the apples are nice and tart. Yum!

Recipe

For the Crust

2 1/2 cups all-purpose flour

1 teaspoon sea salt

1 teaspoon organic sugar

1 cup (2 sticks) butter, cold and cut into cubes

1/4 cup cold water

In a food processor blend together the flour, salt and sugar. Add the butter and pulse until mixture resembles coarse meal. With the processor running pour the cold water in slowly and mix until it all comes together.  Place dough onto a floured surface and divide in half, roll into a round 13 inch circle (about 1/8 inch thick). Drape over 9-inch pie plate and chill (this will help make the pie crust flaky). Roll the other half of dough out the same way. Make an egg wash by whisking 1 egg in a small bowl and set aside.

For the Filling

3 pounds peeled and sliced Granny Smith apples or other tart apple of your choice

3 tablespoons flour

2 tablespoons fresh lemon juice

1/4 cup organic sugar

1 teaspoon cinnamon

1/4 teaspoon nutmeg

1/8 teaspoon sea salt

1 tablespoon cold butter, cut into small pieces

Coarse sugar for sprinkling

Preheat oven 425 degrees. In a large bowl toss together the apples, lemon juice, flour, sugar, cinnamon, nutmeg and salt. Pile the apple mixture onto the pie plate lined with the bottom crust layer. Brush the egg wash on the bottom crust. Place the other round pie dough on top of the apples and trim leaving 1 inch of pie dough hanging over the edge. Roll the dough under and crimp using your fingers. Brush the remaining pie with the egg wash and sprinkle with coarse sugar. Chill for 30 minutes. Bake for 25 minutes (this will set the crust and keep it from turning soggy). Turn the oven down to 375 degrees and bake for another hour. Check at the last 10-15 minutes and cover with foil to prevent the crust from burning. Cool completely and serve. Can be made a day ahead.

Key Lime Pie

Creamy Key Lime Pie

Probably my all time favorite pie! Creamy with a tang. And it’s easy to make too!

Recipe

For the Crust

12 graham crackers, crushed

6 tablespoons butter, melted

1/4 cup organic sugar

pinch of sea salt

Preheat oven to 375 degrees. Mix together the crushed crackers, sugar and salt. Pour the melted butter on top and incorporate with a fork until well blended. Press into a 9-inch pie plate. Bake for 10 minutes and cool. Turn oven down to 325 degrees.

For the Filling

1 can sweetened condensed milk

3/4 cup fresh squeezed lime juice

4 large egg yolks

Whisk together the 3 ingredients in a medium size bowl. Pour into pie shell. Bake for 15 minutes. Let cool. Chill for up to a day.

For the Topping

1 cup heavy cream

1/4 cup powdered sugar

Whip the cream and sugar in a medium bowl with a hand held mixer until peaks form. Top the pie and serve.

Chocolate Cream Pie

Chocolate Cream Pie

Super easy pie to make. No need to roll out dough because it’s made with chocolate wafer cookies. I love this rich creamy pie for special occasions. There won’t be anything left!

Recipe

For the Crust

25 chocolate wafer cookies (6 ounces) or 1 1/2 cups chocolate crumbs

5 tablespoons melted butter

2 tablespoons organic sugar

pinch of sea salt

Preheat oven to 350 degrees. Make the crust by pulsing the cookies in a food processor until fine. You can also place the cookies in a zip lock bag and roll them with a rolling pin. Add the sugar and salt and melted butter. Press mixture into a 9-inch pie plate. Bake for 10 minutes and let cool.

For the Filling

2  1/2 cups organic milk

4 ounces bittersweet chocolate like Guittard

1/2 cup organic sugar

1/4 cup cornstarch

1/4 teaspoon sea salt

4 large egg yolks

1 teaspoon vanilla

In a medium saucepan, heat the milk and chocolate over medium heat, whisking occasionally until chocolate is melted. In a small bowl whisk together the sugar, cornstarch and sea salt. Once the chocolate is melted with the milk, pour 1 cup into the sugar cornstarch mixture and whisk. Then pour back into the saucepan. Whisk on medium heat until thick and bubbly. Whisk the egg yolks in a medium bowl and add very slowly 1 cup of the chocolate pudding mixture into the eggs, then pour back into the pot and cook for another 2 minutes. Pour into pie crust through a sieve removing any clumps of eggs and cool. Chill covered with plastic wrap for 4 hours or up to a day.

For the Topping

1 cup heavy cream

1/4 cup powdered sugar

Pour the cream and powdered sugar into a medium size bowl and mix with a hand held mixer until the cream forms peaks. Spread over the pie and serve.

 

 

 

 

Thanksgiving Dinner Menu

Thanksgiving Spread

Here is a list of all our favorite Thanksgiving recipes in one place. Starters, desserts, sides and of course the turkey! We also like to serve cranberry juice, white grape juice, eggnog and raspberry jello with fresh raspberries inside and out, topped with whip cream.

Perfect Thanksgiving Turkey

Cranberry Relish

Batter Rolls

Stuffing

Sweet Potato Casserole

Fluffy Mashed Potatoes

French Green Beans with Caramelized Onions

Rosemary Glazed Carrots

Mom’s Clam Dip

Homemade Cheese Ball

Veggie Tray with Organic Ranch Dip

Pumpkin Pie

Brown Bag Apple Pie

Chocolate Caramel Silk Pie

Raspberry Chiffon Pie

 

Paleo Chewy Chocolate Chocolate Chip Cookies with Sea Salt

paleo chocolate chocolate chip cookies

When you can’t eat gluten and need a chocolate fix this will not disappoint! I love the chewy texture and not to mention how simple this recipe is!

Recipe

1 1/2 cups chocolate chips (I like to use dark chocolate)

3 tablespoons coconut oil

1 cup almond flour

1/4 cup coconut sugar

1/2 teaspoon baking soda

1/4 teaspoon sea salt

1 large egg

1 teaspoon vanilla

Coarse sea salt like Fleur de Sel

Preheat the oven to 350 degrees. Line a cookie sheet with parchment or silicone sheet. Melt together 1 cup chocolate chips and coconut oil. In a large bowl mix together the almond flour, coconut sugar, baking soda, sea salt, egg and vanilla. Add the melted chocolate mixture and blend well. Add the remaining 1/2 cup chocolate chips to the batter. Scoop 1 tablespoon onto the cookie sheet allowing for 2 inches between each cookie. Bake for 10 minutes. Sprinkle coarse sea salt on tip of each cookie after it has baked. Allow to cool and enjoy!

 

Cranberry Pear Crumble

Cranberry Pear Crumble

The flavors of fall are some of my favorite and this does not disappoint! We like to eat it with vanilla yogurt or coconut ice cream.

Recipe

Filling

4 large pears, peeled and sliced

1 1/2 cups fresh cranberries

3/4 cup organic sugar

1/2 cup dried cranberries

2 tablespoons corn starch

1 lemon zested and juiced

1/2 teaspoon ground ginger

Crumble

2 cups oatmeal

1/2 cup flour or gluten free flour like Namaste

3/4 cup brown sugar

1 teaspoon ground cinnamon

1 teaspoon ground ginger

1/4 teaspoon sea salt

1/2 cup butter

Prepare a 9 x 13 dish by spraying with cooking spray or coating with butter. Set aside. In a large bowl mix together all the ingredients for the filling. Toss to coat and place evenly in the bottom of the 9 x 13 dish. In another bowl whisk together everything but the butter. Cut the butter into the oatmeal mixture until it forms a crumble. Sprinkle on top evenly and bake at 350 degrees for 30 – 40 minutes. Watch close a the end to see when it starts to brown a little. Serve with vanilla yogurt or ice cream.

French Chocolate Bark

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If you are looking for a healthier treat to curve those sweet tooth cravings, look no further!  This recipe is so wonderful!  The flavors of ginger, chocolate and dried fruit are hard to beat!

French Chocolate Bark

12-14 ounces combination of good semi and bitter sweet chocolate

1 cup roasted or raw cashews or almonds, coarsely chopped

1/2 cup dried peaches, chopped

1/2 cup dried cranberries

1/2 cup dried blueberries

1/4 cup crystallized ginger, chopped

Line a jelly roll pan with parchment paper.  Melt the chocolate in a double broiler over medium low heat.  Spread the chocolate onto the parchment paper and sprinkle nuts, fruit and ginger evenly.  Let set in the fridge for 10-20 minutes until set and break into medium size pieces.  Serve.

Soft Gingersnap Cookies

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This recipe has been long coveted and admired by many who get one of my famous gingersnap cookies!  We have served them for countless weddings and events!  What’s the point in having a good recipe and not sharing?!  So I give it willingly with all my love!

Soft Gingersnap Cookies with White Chocolate 

3/4 cup butter at room temp
1 cup sugar
2 teaspoons ground ginger
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon salt
1 egg
1/4 c. molasses
2 1/4 cups all- purpose flour
2 tablespoons turbinado sugar (Sugar in the Raw) for rolling cookies in before cooking
Cream together butter and sugar.  Add the ginger, soda, cinnamon, cloves and salt.  Mix thoroughly.  Add the egg and molasses.  Mix.  Add the flour and roll dough out into 1 tablespoon balls.  Roll into turbinado sugar and place on a greased cookie sheet.  Bake for 10 minutes at 350`.  While the cookies are cooling, heat white chocolate in a double broiler.  Prepare a cookie sheet lined with parchment and dip the cookies half way.  Place dipped cookies into the prepared cookie sheets and  allow the chocolate to cool and harden before serving.