1 ¾ Cup Sugar
1 ½ Cup Brown Sugar
2 cCups Butter
2 Tsp Almond extract
4 Cups (+ 1/2 – 1/3) Flour *
2 Tsp Baking Soda
½ Tsp Salt
2-3 Tbs Lemon peel
2 28 0z Jars Maraschino Cherries
* OK to replace from 1 ¼ to 1 cup regular flour with almond flour
Night before, drain the maraschino cherries into a sieve until there is no liquid remaining. You may need to tap the cherries several times to make sure all the liquid is drained. Place the sieve filled with the cherries on a small bowl and keep refrigerated overnight until ready to use.
Heat Oven to 325°F. (convection)
Bring Butter to room temperature (1/2 – 1 hour before mixing)
Line cookie sheets with parchment of Silicone liners.
To make the Cookie
In large bowl, beat butter until creamy. Add sugar and brown sugar a bit at a time until light and fluffy. Add almond extract and eggs. Beat until mixed.
Remove mixing blade (or mixing whisk) from bowl. Make a well in center of mix and add the measured flour in well. Use spatula to gently blend. Once there is no visible flour, return to blender and blend the mix until evenly blended. Add as much more flour as needed so easy to handle and mix holds together.
Take approx. 1 Tbs of the mix, flatten in your hand. Place a drained cherry in the center, wrap the mix around the cherry and roll in your palms quickly and gently. The dough will naturally mold nicely around the cherry. Extra dough will naturally oddly stick out. Just pull it away, drop it back into the dough bowl and roll what is left again until nice and round.
Place cookies about 2-3 inches apart on silicone lined cookie sheet.
Convection bake at 325°F for 10 minutes until nice light brown.
Remove to on a cookie rack and cool completely. OK to cool overnight.
Store in an airtight container for 3-6 months in a refrigerator.
Chocolate for covering Cookies
12 Oz Semi Sweet Chocolate
2 Tbl Shortening
Prepare the area for cooling the chocolate covered cookies. Either line the work area with wax paper, parchment paper or plastic liner. Place cooling racks over papered area. You can also place the chocolate-covered cookies directly on the papered area if you don’t use too much chocolate.
Break chocolate into pieces into a double boiler and stir occasionally with a rubber spatula until all the chocolate is melted. DO NOT allow any water to splash into the melting chocolate.
Take the pot off the heat and move to working area.
Work with 1 cookie at a time. Drop cookie face (rounded end) down into melted chocolate. Holding 2 forks, use 1 fork to quickly flip the cookie over onto the fork, using the other one as a stabilizer. Tap a few times to ensure all chocolate is dripped away. Move to cooling paper or rack.
Continue until all cookies are done. Have someone help – they can drop in while you toss, drain and place.
If the chocolate starts to thicken, OK to put back on heat. Bring to simmer again and mix until chocolate liquidy again.
Cool completely. OK to cool overnight
Store in an airtight container for 3-6 months in a refrigerator.
Post by Rose Marie Cavanna
I never used to touch Brussels Sprouts. I always thought of them as mini cabbage fart bombs for some reason (real talk here). But when I started removing so many food groups from my diet years ago, I needed to expand my horizons a bit. So I educated myself on the heath benefits of these little veggies and was really surprised. Brussels Sprouts are packed with Vitamin C, Vitamin K, Folate, Fiber, Vitamin B6, Potassium, Manganese, Choline, Vitamin B1, Copper, and Omega-3 fatty acids. I figured, if they are so good for you, I should probably figure out a way to add them into the mix. Bacon. I have come to love Brussels Sprouts and usually eat them mixed with other veggies and roasted in the oven.
Brussels Sprouts (I use an entire bag from Costco)
4 Strips of Bacon
1 Clove Garlic
Salt & Pepper to Taste
Clean/peel your Brussels Sprouts and put them in a pot with 2-3 inches of water and set to boil. While you wait on the water to boil you can start your bacon.
In a large saucepan (big enough to hold all your Brussels Sprouts later), cook your bacon. You don't want them to overcook since they will continue to cook later with your Brussels Sprouts. I like to cook them until they are done but not yet crispy. Figure out your bacon preference and cook them less than whatever that is.
When the water starts to boil, keep an eye on the Sprouts. When they turn a bright green, remove them from heat, drain the water, and let them cool.
When your bacon is cooked, turn off the heat and remove bacon from the saucepan to a cutting board. At this stage, decide if you want to use the bacon grease to cook your Brussels Sprouts in or if you'd rather use Olive Oil. I usually pour out the grease until I have about a Tsp left and use that.
Mince your garlic clove into the saucepan with the bacon grease. Begin to cut (half, quarter, or slice) your Brussels Sprouts and add into the saucepan. Your bacon should be cooled now, so cut into small pieces and add to saucepan as well. Turn heat to med-high and add salt & pepper to taste. You can cook on high heat if you keep an eye on it and continue to mix (these can burn pretty fast).
Cook approx. 5-10 minutes or until Brussels Sprouts start to brown.
I like to add a little Raspberry Infused Balsamic Vinegar to give the teensiest bit of sweetness with the salty bacon.
I hope this helps you like Brussels Sprouts if you usually aren't interested in them. Bacon makes everything better! Enjoy!
I really have no other name for this that would work. I made this a few years ago when I wanted a replacement for mashed potatoes, so even though I don't technically 'mash' my cauliflower, 'food processor cauliflower' didn't have the same ring to it. Everything in this recipe is totally adjustable to your liking and you may want to play with the ingredients each time you make it so you find what works for you. Awesome thing about this dish? It comes together quickly and always tastes fantastic!
1 Cauliflower Head (size doesn't matter)
Parmesan Cheese (optional)
Braggs Liquid Aminos (optional)
Salt & Pepper to Taste
Cut up your Cauliflower into managable pieces and place them in a pot with about 2 inches of water and set to boil. When you can stick a knife into the cauliflower and it comes out easily, it is cooked (it is best to have this overcooked rather than undercooked).
Drain your Cauliflower very well (you don't want extra water) and add all the pieces to a food processor. Add Goat Cheese (start with 2 Tbs, you can always add more as you go. The more you add, the creamier your results). Add Garlic (Start with 1 clove, or some Garlic Powder. Like the Goat Cheese, you can add more as you go). If you want to add any extra herbs, spices, or Parmesan, do so now. Salt & Pepper to taste. Turn on your food processor and run until smooth.
Taste to see if you want to add additional ingredients to change the flavor. Empty contents into a serving bowl and enjoy!
I started my Christmas ‘Baking’ tradition after I was married. I always loved the close-knit environment in the Mast home which was ‘all the more’ evident at the holidays. My mother-in-law Gerda bakes the most amazing array of Christmas cookies. I learned by making sure that I was there every year to bake with her. Baking at the ‘Mast’ home was always a family affair. My father-in-law Ronnie always made sure all the oranges and lemons were grated and juiced and all the icing sugar was sifted. While Gerda ‘rolled’ and ‘cut’ the cookie shapes, Peter, Mark, Ronnie (lovingly known to us as ‘Pappa’ to us) and I, transferred to the cookie sheets and decorated. Today I bake in my home. The ingredients have slightly changed to accommodate the expanding waistlines but the basic recipe remains the same. From our home to yours, Merry Christmas and Happy Holidays.
4 Egg Whites (room tempterature)
500g Ground Hazelnuts
2-3 Tbsp Lemon Peel
Have on hand a small melon baller or two spoons
Heat Oven to 300°F. (convection)
Separate 4 eggs. Put the whites in mixing bowl.
Reserve and refrigerate the yolks for use later in another recipe.
Blend the whites slowly, then gradually increase the speed to highest on the mixer. When the whites form stiff, white peaks, slowly add the sugar. Mix until the peaks are stiff and shiny. Do not overbeat.
Once the whites are stiff, fold in the Ground Hazelnuts and the Lemon peel with a large sweeping action. When all the nuts and whites are well folded, use a melon baller (small) or 2 spoons and spoon the mixed whites onto a prepared baking cookie sheet (lined with parchment or silicone sheet).
Bake 20 – 30 minutes at 300 or until just stiff to the touch.
Post by Rose Marie Cavanna
I grew up with BumbleBerry Pie and it is the yummiest combination of fruits I have ever had. Since I don't eat pie often, I wanted to figure out a way to still have what I miss most about it: the filling.
The Jam is a perfect topping for the Mocha Chia Seed Pudding, the Grain Free Pancakes, or if you are a bread eater, just about anything else.
1 Cup Raspberries
1 Cup Blueberries
1 Cup Blackberries
1 Cup Chopped Strawberries
2 Peeled and Chopped Apples (any variety)
1 Tbs Lemon Juice
Maple Syrup (to taste)
Feel free to use frozen berries if you can't get your hands on fresh ones
Add Berries and Apples into a pot with the Lemon Juice and cook on medium heat.
When the berries and apples start to cook down and you get liquid in the pot (like the picture above) turn the heat down to a simmer. Everything will continue to cook down and you want the liquid to slowly boil away.
When your apples have become soft, it is time to add your Maple Syrup. I like to add a little at a time and taste as I go. When it is sweetened to your liking, continue to cook everything down until there is very little liquid left. This will also make your kitchen smell incredible!
If you are canning your jam, be sure to do so as the jam is still hot so your can lids can seal themselves. This recipe is so tasty you'll be making it over and over again. Let me know how yours turns out in the comments below.
After making this meal, I told one of my friends, “When I cheat, I cheat big.” Since I am lactose intolerant and don’t react well to grains, I usually don’t eat 90% of what is in this meal. The first night I made this, I was home alone on a Friday night and knew I wouldn’t be headed out anywhere (so I’d be safe when I got sick). I know you may be thinking ‘why would you want to go through this?’, but sometimes, I just want cheese. Simple as that.
This meal was so worth it. I wanted a rich, cheesy, but not heavy, risotto. I’ve made this with brown and white rice, and it really doesn’t make a difference (the white rice is prettier if that helps you decide).
4-6 Slices of Bacon (Chopped)
½ Onion (Chopped)
1 Tbs Thyme
¾ Cup White Wine
1 ½ Cups Arborio Rice
4 Cups Chicken Broth (I make my own or you can use store bought, try to get Low Sodium/Organic)
½-1 Cup Frozen Peas (Whatever amount you prefer)
½ Cup Goat Cheese
1/3 Cup Parmesan Cheese
Salt & Pepper
Butter as needed
Add Chopped Bacon into pot and begin to cook on medium heat. When it is cooked, remove bacon and set aside.
Add chopped onion and thyme to the pot and cook in bacon grease. If the pot gets too dry, add ½ Tbs of butter as needed. Cook until onion is clear and soft.
Add rice to the pot, stir, and cook on high heat for 2 minutes. Add more butter as needed.
Pour White Wine into the pot and stir. Add a pinch of Salt.
Add 1 Cup of Broth to the pot and bring to a boil, then turn down to a high simmer. Continue to stir. When the liquid has boiled away, add another cup of broth and repeat the process. When you’ve added your last cup of broth, the rice should be close to being cooked all the way through. If not, add another cup of broth.
When you pour in your last cup of broth, add the frozen peas. Continue to stir until the rice is soft. Season with Salt and Pepper.
Remove the pot from the heat and stir in the Parmesan and ¾ of the Goat Cheese.
Use the remaining Goat Cheese to sprinkle over the risotto on your plate.
It isn't very often that you'd find bread in my house.. or ricotta. But if we happen to have any leftover from a special occasion, you can be sure I'll risk an unhappy tummy for the moments of delicious greatness. My mom once mentioned that she used to eat ricotta on bread (what?!). After questioning her sanity, she explained it wasn't plain ricotta (which some people love, I'm not one of them). I decided to test out he little late night snack idea, and I absolutely loved it! This easy little recipe is perfect for appetizers, a side to your breakfast eggs, or as I ate it, as a midnight munchie.
GOOD Bread (when I say good, I mean a nice baked loaf that you cut into. I'm partial to anything French)
Ricotta (the amount you use it totally up to you)
Fresh Chopped Parsley
Salt and Pepper to Taste
Slice your bread into whatever thickness you desire.
Spoon desired amount of Ricotta onto each slice of bread.
Garnish with Parsley. Drizzle with Olive Oil. Salt and Pepper to taste.
That's it!! So easy, simple, and so good.
This recipe has a bunch of ingredients I love thrown together and it is so so so good! Since you make it in a Crockpot, it is really easy too! You have all ingredients prepped the night before, throw it all into the pot in the morning before work, and come home to an incredible meal. When that chicken falls apart with ease and you have all those wonderful flavours in each and every bite, your tummy will thank you! Let me know how you like it!
4-6 Chicken Breasts
1 Chopped Large Red Onion
1-2 Cups Chopped Fresh Basil
1-2 Tbsp Curry
1 Tsp Chili Powder
8 Cloves Minced/Chopped Garlic
2 Cups Chopped Carrots
2 Cans Coconut Milk
1 Can Lentils
Salt & Pepper to Taste
Optional: Feel free to add whatever spices you like. I don’t measure out my Curry (I tend to keep adding every time I mix the pot) and depending on what sort of flavours I want I’ll add some Paprika, Cumin, Cilantro, Cayenne, Jalapeno, Tumeric, Coriander…
Add all ingredients into Crockpot and stir. Cook on Low for at least 8 hours or on High for at least 3 hours.
If I’m trying to put this together a little faster, I’ll go ahead and add all ingredients except the Chicken into the Crockpot and start it on High. I’ll chop up the chicken into smaller pieces and brown them in a pan and then toss those pieces into the Crockpot. It will still take at least 2 hours but this is one that is worth the wait!
Let’s face it, life without pasta is sad. Sometimes I really want pasta so I have come up with a few recipes that taste amazing but won’t leave me sick or bloated. I absolutely love lemon in my food (especially desserts) and no I am not one of those people that can bite into a lemon. If you try out this recipe, let me know how it turns out!
I don’t usually bother with any substitutions for pasta, but sometimes my cravings win and I let myself indulge. Cappello’s is a company that makes paleo (grain free) products so we usually will order a bunch of their products at once and they last us a while. Feel free to check them out at www.cappellos.com
4 Butterflied Chicken Breasts
1 Cup Chicken Broth
2 Cans Coconut Milk
¼ Cup Capers
1 Package Cappello’s Fettuccine
1-2 Tbsp Olive Oil
Salt & Pepper to Taste
Fresh Chopped Parsley for Garnish (not necessary)
Prepare the chicken breasts but cutting off any fat and butterfly the pieces. If the breasts are already small, it is not necessary to do this. Salt and pepper the pieces.
In a pot, heat 1-2 Tbsp of Olive Oil and cook the chicken breasts until slightly brown. I don’t like my chicken to look too pale so I will usually cook it on high just so I can get that golden color and then cook it longer in whatever sauce it will be in so it cooks through (please make sure your chicken is always cooked through!!!). If you want a faster dinner, be sure to cook the chicken through completely at this stage and start to boil the water for your pasta. Set the chicken aside on a plate.
In the same pot you cooked the chicken, add the broth, juice of the 2 lemons, Coconut Milk, and Capers into the pot, mix, and bring to a boil. When the sauce comes to a boil, turn the heat down to a simmer, season with Salt & Pepper, and add chicken back into the pot. If you’ve cooked your chicken completely, feel free to slice your lemons and add them into the pot as well. If you want your chicken to continue to cook in the pot, hold off on adding the lemons until you are ready to eat. The skin of the lemons will make the sauce bitter so you don’t want them to cook in it very long (they are there to make it pretty so you don’t even have to add them if you don’t want to).
When your chicken is cooked through and your pasta is ready, place them in a bowl or deep plate and spoon your sauce over them. Garnish with Parsley.
This probably sounds incredibly odd to most, but as someone who grew up in Canada, I sometimes find myself craving the taste of Ketchup Chips (though they don’t actually taste like ketchup) down South. So I tried to replicate the flavour in a dip for my homemade sweet potato fries. I got pretty close and on another day I may play around with the ingredients a bit more. I really don’t know how I could describe the flavor, other than some sort of 'vinegar tastiness with a kick'. Sounds weird, but I promise it is good! Ever had the sauce from Raising Cane’s? Similar to that!
If you want to keep this as healthy as possible, there are all natural Ketchup’s and Mayo available for purchase. If you wouldn’t mind making your own Mayonnaise, see the additional recipe below.
1 Tsp-Tbsp Apple Cider Vinegar
3 Tbsp Ketchup
¼ Cup Mayonnaise
Paprika, Salt, and Pepper to Taste
Mix all ingredients together with whisk or hand mixer. Start with 1 Tsp of the Apple Cider Vinegar and mix completely with the remaining ingredients. If you like the taste of vinegar, feel free to add more
1 Cup Olive Oil
2 Egg Yolks
4 Tsp Lemon Juice
1 Tsp Dijon Mustard
Pinch of Salt
Mix all but the Olive Oil together in a bowl with a whisk or handheld mixer.
While continuously mixing with one hand, slowly pour in the Olive Oil with the other ingredients.
Whisk briskly to prevent separating and when the Olive Oil is completely mixed in, you should have the thick consistency of Mayonnaise.