Paleo Chocolate Cherry Muffins

                                          

Again, I have a new favorite flour, almond flour!  It bakes up so moist and it is full of healthy fats and protein.  I got this recipe off of the blog, againstallgrain.com.  There is also a cookbook, "Against All Grains".  The author is Danielle Walker.  She has some delicious recipes.  This cookbook is great if you are eating a diet low or void of grains.  I love whole grains and my family eats a wide variety.  However, any recipe that is full of whole foods (grains or no grains, gluten or no gluten, dairy or no dairy) and is worthy of posting then I don't keep it a secret! 

Complements:  againstallgrain.com

4 large eggs
1/4 cup honey
1 teaspoon vanilla
1/4 cup cacao butter, melted (I used coconut butter)
1/4 cup coconut milk (I used full fat coconut milk from the can)
1/4 cup coconut flour
1/2 cup blanched almond flour (the almonds have been quickly boiled and skin removed, in blanched almond flour the almonds have been processed slightly to make a "lighter" flour)
1/4 cup raw cacao powder (this is raw chocolate powder, you could use "regular" cocoa powder too)
1 teaspoon baking soda
1/2 teaspoon salt
1/4 cup chocolate chips
3/4 cup sweet cherries, pitted and roughly chopped

Preheat your oven to 350 degrees and line a 12 cup muffin pan with cupcake liners.  In a stand mixer fitted with a paddle attachment, cream the eggs with the cacao butter for 30 seconds to a minute on medium high speed.  Add the honey, vanilla and coconut milk then beat for a minute longer until fully incorporated.  Combine the coconut flour, almond flour, cacao powder, baking soda, and salt in a small bowl.  Using a sifter or a fine mesh strainer, sift the dry ingredients into the wet.  Beat for one minute, scraping down the sides to make sure everything is mixed well.  Stir in the chopped cherries and chocolate chips by hand.  The batter should be fairly think and lumpy.  Spoon the batter into the prepared muffin pan, filling each cup to 3/4 full.  Bake for 15-20 minutes.  Try not to over bake them.  You can store these in an air tight container on the counter or in the refrigerator.  They also freeze well.  You can top with a cherry pie filling and whip cream or they are delicious all by themselves!  Enjoy!

Chocolate Covered Peanut Butter Banana Bites

 

 

Do these even need an explanation?  Addicting!

melted semi sweet chocolate chips (dairy-free or vegan if needed)

organic peanut butter 

bananas

Slice the bananas into 1 inch thick pieces.  Place on a cookie sheet.  Top banana slices with a dab of peanut butter and cover with melted chocolate.  Place in refrigerator and allow to harden.  These are best stored in an air tight container in the refrigerator.  Enjoy!

Chocolate Fudge Pie

 

This pie is very rich.  A little goes a long way.  You could omit the crust and it would still slice nicely.  Without the crust you could serve it as a moose.

Crust:
1/2 cup rolled oats (gluten free if needed)
1/4 cup pecans, chopped
2 tablespoons honey
2 tablespoons coconut oil, melted
1 teaspoon vanilla
1/2 teaspoon sea salt
3 tablespoons whole grain flour (any flour will work)

Filling:
1 package firm organic tofu
1 teaspoon cocoa powder
1 teaspoon vanilla extract
2 tablespoons nondairy milk
1/8 teaspoon slat
8 ounces (1 cup) semisweet chocolate chips
2 tablespoons organic agave or honey

Whipped topping:
1/2 cup canned organic coconut milk (the really thick coconut milk that comes in the can, not watered down) or organic dairy whip cream
2 tablespoons organic agave or honey

To make the crust:  Combine all the crust ingredients in a a food processor and pulse to mix.  Press crust evenly along the bottom of a pie pan.

To make the filling:  Melt the chocolate.  Combine all filling ingredients into a food processor or high speed blender.  Blend until super-smooth.  Pour over the pie crust.  Refrigerate until firm (at least 3 hours or even over night).

To make the whipped topping:  Place the canned coconut milk or dairy whip cream into a mixing bowl.  Add the agave or honey.  Whip cream until stiff peeks form.  Top the pie with the whipped topping.

Enjoy!!

Raw Salted Caramel Apple Dip

Everyone in the house will devour this dip! I am now infatuated with our new Vitamix and you will be seeing a lot of raw wholefood recipes being posted this coming year! (FYI: The dates take 2-4 hours to soak before making this recipe)

Complements: www.mynewroots.blogspot.com (One of my new favorite blogs!)

2 cups pitted Organic Medjool dates
1/4 cup raw nut or seed butter (I took 1/4 cup raw cashews and added them to the blender whole. The Vitamix purees them perfectly smooth)
4 teaspoons fresh lemon juice
1/2 teaspoon sea salt (or more to taste)
1 vanilla bean, seeds scraped (I used 1 teaspoon pure vanilla instead)
soaking water as needed

Soak dates for 2-4 hours in enough water (enough to cover the dates completely). Drain dates, reserving the soak water. Add dates to a food processor or powerful blender along with all other ingredients, except for soaking water. Blend on high until dates are smooth. Add soaking water, 1 tablespoon at a time until the desired consistency is reached (for a sauce to pour or drizzle, add more water). Store in an airtight glass container in the fridge for up to a week. Enjoy!

Peaches 'N' Cream

Amazingly refreshing and guilt free!! This is so very, very good.

Complements: Diet for a New World

6 ripe peaches, stones removed and sliced into thin wedges
2 cups raspberries, blueberries, strawberries or other berries in season (optional)
1 cup raw almonds
3/4 cup almond milk or other milk
1/4 cup pure maple syrup
1 teaspoon pure vanilla extract
1/4 cup raw almonds, toasted and slivered or chopped

In individual goblets, layer the peaches and berries. For the almond cream: blanch the almonds in boiling water for 30 seconds. Drain and plunge the almonds into cold water. Drain, and squeeze the almonds between your fingertips to remove the skins. Compost or discard the skins. Put the almonds, almond milk, maple syrup and vanilla in a blender and blend until smooth, about 2 minutes. Pour the almond cream over the tops of the fruit and sprinkle with the toasted almonds. Chill until ready to serve, up to 3 hours. Enjoy!

Fresh Berry Tart with a Raw Nutty Oat Crust

Fantastic, fantastic good wholesome whole foods fantastic! This qualifies for a dessert, snack or even lunch. A treat that you must serve more then once in a summer.

Adapted from: The Whole Life Nutrition Cookbook

Crust:
1 cup raw pecans
1 cup rolled oats (if you are gluten sensitive then use gluten-free oats)
1 cup medjool dates, pitted
1/4 cup butter
1/2 teaspoon cinnamon (optional)
1/4 teaspoon cardamom

Berry Filling:
1 1/2 cup organic berry juice
2 tablespoons corn starch
2 tablespoons maple syrup
2 cups fresh organic berries, such as raspberries, blueberries, and strawberries

To make the crust, place the pecans and rolled oats in a food processor fitted with the "s" blade. Process until ground, then add the pittled medjool dates, butter and spices and process until well combined. Place into an 8x8 inch square baking dish and firmly press evenly into the bottom of the pan. Place into the refrigerator to chill while you are making the filling. To make the filling, place the berry juice, corn starch and maple syrup into a small saucepan. Place pan over medium heat. Bring mixture to a boil, stirring frequently. Turn heat down and cook until the mixture is thick and clear, stirring frequently. Remove pan from heat and let cool for about 5 minutes. Wash and dry berries and spread evenly over crust, then pour sauce mixture over the top of the berries. Chill for about 20 minutes before serving. Tart will keep covered in refrigerator for up to 3 days. Top with whip cream if you desire. Enjoy!

Chocolate Mousse Cake

Here is an extremely satisfying chocolate dessert. It is high in fat and protein (whole food sources), but low in sugar and it uses no flour.

Compliments: Modified from www.annies-eats.com
Ingredients:
For the bottom layer:
6 tablespoons butter
7 ounces bittersweet chocolate (or 3/4 cup semi-sweet chocolate chips)
1 1/2 teaspoon vanilla extract
4 large eggs, separated
pinch of salt
1/3 cup brown sugar, packed

For the middle layer:
2 tablespoons cocoa powder
5 tablespoons hot water
7 ounces bittersweet chocolate (or 3/4 cup semi-sweet chocolate chips)
1 1/2 cup heavy cream
1 tablespoon raw cane sugar
pinch of salt

For the top layer:
1/2 cup heavy cream
2 tablespoons honey

For garnish: Chocolate curls, cocoa powder or chocolate chips

Directions:
To make the bottom layer, butter the bottom and sides of a 9-inch springform pan. Center a rack in the oven and preheat to 325 degrees. Combine the butter and chocolate in a a large heatproof bowl set over simmering water. Stir occasionally until the mixture is smooth. Remove from the heat and let cool slightly, about 5 minutes. Whisk in the vanilla and egg yolks. Set aside. In a stand mixer fitted with the whisk attachment, beat the egg whites and salt on medium speed until foamy, about 30 seconds. Crumble the brown sugar into the mixing bowl. Beat until incorporated, about 15 seconds. Continue to beat on high speed until stiff peaks form. Using a whisk, mix one-third of the beaten egg whites to the chocolate mixture to lighten it. Fold in the remaining egg whites gently with a rubber spatula until no streaks remain. Pour the batter into the prepared springform pan and smooth the top with a spatula. Bake until the cake has risen, is firm around the edges and the center has just set but is still soft, about 14-16 minutes. Transfer the cake to a wire rack to cool completely, at least 1 hour. Do not remove the cake from the pan.

To make the second layer, whisk together the cocoa powder and hot water in a small bowl; set aside. Melt the chocolate in a heatproof bowl set over simmering water, stirring occasionally until smooth. Once melted, remove from the heat and let cool slightly, 2-5 minutes. In the clean bowl of a stand mixer fitted with the whisk attachment, whip the cream, sugar and salt on medium speed until the mixture begins to thicken, about 30 seconds. Increase the speed to high and whip until soft peaks form when the whisk is lifted. Whisk in the cocoa powder mixture until smooth. Using a whisk, mix one-third of the whipped cream to the chocolate mixture to lighten it. Fold in the remaining whipped cream gently with a rubber spatula until no streaks remain. Pour the mousse into the springform pan over the cooled cake. Gently smooth the top with a spatula. Wipe the inside edge of the pan to remove any drips. refrigerate for at least 15 minutes while preparing the top layer.

To make the top layer use a clean bowl of a stand mixer fitted with the whisk attachment. Whip the heavy cream and honey at medium speed until it begins to thicken. Increase the speed to high and whip until soft peaks form when the whisk is lifted. Spoon the whipped cream over the middle layer. Smooth the top with an offset spatula. Return the cake to the refrigerator and chill until set, at least 2 1/2 hours. You can top with chocolate curls, powdered cocoa or chocolate chips. Enjoy!

Gluten-Free Brownie

If you can't have wheat gluten or you just enjoy staying away from refined flour as much as possible these are a wonderful indulgence. I added a frosting to these brownies. The frosting turns these brownies into a super satisfying chocolate splurge.

Complements: The brownie recipe came from the book, You Won't Believe It's Gluten-Free.

Brownie:
1/2 cup butter
1/2 cup raw cane sugar
1/2 cup brown sugar
2 eggs
3/4 cup brown rice flour
1/4 cup unsweetened cocoa powder
1/4 teaspoon salt
1 teaspoon vanilla extract
1/2 teaspoon xanthan gum
1/4 - 1/2 cup chocolate chips (optional, I added these to the ingredients :))

Frosting:
2 tablespoons milk (any kind)
1 tablespoon cocoa
2 tablespoons butter
3/4 cup powdered sugar
1/4 teaspoon vanilla extract

For the brownie: Preheat the oven to 350 degrees. Lightly grease a 9-inch square pan. In a medium-size bowl, combine and mix all the ingredients. Do not cream the sugar and butter first. The batter will be very thick. Spread in the prepared pan. Bake for 25 minutes.
For the frosting: Boil together milk, cocoa and butter. Take off burner and add powdered sugar and vanilla. Spread on brownies while still hot. After you add the frosting let the brownies cool completely. Enjoy!

Decadent Chocolate Bundt Cake

This is gluten-free, vegan, sweetened with maple sugar and loaded with pureed beats. Believe it our not it is guilt-free delicious! I topped it with warm berry sauce (recipe below), whipped cream and homemade chocolate syrup.

Complements: The Whole Life Nutrition Cookbook

2 cups brown rice flour
1/2 cup tapioca flour
3/4 cup unsweetened cocoa powder
1 1/2 teaspoons baking soda
1 1/2 teaspoons xanthan gum
1/2 teaspoon sea salt
1 cup grated cooked beets, pureed
1/2 cup melted virgin coconut oil
1 cup maple syrup
1 cup water
2 tablespoons apple cider vinegar
1 tablespoon vanilla

Preheat oven to 375 degrees. Oil a bundt pan with coconut oil. In a medium sized bowl place the brown rice flour, tapioca flour, cocoa powder, baking soda, xanthan gum, and sea salt; mix together well with a fork. For the 1 cup of pureed beats, first trim the ends off of the beets then cut them into quarters. Place the quartered beet into a steamer basket in a pot filled with about 2 cups of water. Place a lid on the pot and steam for about 30 minutes or until beets are very tender. Let cool then remove the peel and puree. In a separate bowl, place the grated beets, melted coconut oil, maple syrup, water, apple cider vinegar and vanilla. Mix well with a wire whisk. Pour the wet ingredients into the dry and mix well, though be careful not to over mix. Immediately pour batter into oiled bundt pan and place into the preheated oven. Bake for 25-30 minutes. Remove from the oven and let cool for about 10 minutes in the pan. Then flip it over onto a cake platter or plate. Serve with warm berry sauce (recipe below) and whipped cream. Enjoy!

Warm Berry Sauce

2 tablespoons cornstarch or kudzu
1 cup apple or berry juice
2 cups fresh or frozen fruit
1 tablespoons honey or maple syrup

Place the corn starch or kudzu and juice in a small sauce pan to dissolve. Use less cornstarch or kudzu for a thinner sauce. Blend the berries in a blender until very smooth. Add the pureed berries to the pot along with the sweetener. Whisk together, and then place pot over medium heat. Bring to a simmer, whisking continuously until mixture has thickened. Serve warm. Enjoy!

Chocolate Chip Cookies (Gluten-free)

If you are allergic to wheat gluten and have craved an old fashion baked chocolate chip cookie then this recipe is a must. It is loaded with butter and brown sugar (not nutritious by any means) which is one reason it resembles a true chocolate chip cookie. The key is using the xanthan gun to help in binding the ingredients together. Even the cookie dough is addicting like any "regular" chocolate chip cookie.

Complements: You Won't Believe It's Gluten Free

1/2 cup butter
1/2 cup dark brown sugar
1 egg
2 tablespoons yogurt (or brown rice milk or cows milk)
1 1/4 cup brown rice flour
3/4 teaspoon baking soda
1 tablespoon baking powder
1/4 teaspoon salt
1 teaspoon vanilla extract
1 teaspoons xanthan gum
1 cup semisweet chocolate chips

Preheat the oven to 375 degrees. Cream the butter and sugar in a medium-size bowl. Add the egg. Mix until light and thick. Add all the other ingredients except chips. Beat until thick and creamy. Beat in the chips. Drop by rounded teaspoonfuls onto the prepared pan. Press to a 1/4 - -1/2 inch thickness with moistened fingertips. Bake for approximately 8 minutes, until lightly browned. Transfer from the cookie sheet to a rack and let cool completely. Enjoy!

Gingerbread Cookies (vegan and gluten free)

This dough makes a wonderful soft gingerbread cookie. These would be perfect with raisins for the buttons and eyes, but I only thought of this after I baked them. They make a lovely holiday snack!

Complements: The Whole Life Nutrition Cookbook

1/2 cup softened coconut oil
1/4 cup whole raw cane sugar
1/4 cup maple syrup
1/4 cup blackstrap molasses
1/2 cup pumpkin puree
1 tablespoon vanilla
1/2 teaspoon sea salt
2 cups brown rice flour
1/2 cup tapioca flour
2 teaspoons baking powder
1 1/2 teaspoons xantham gum
1 1/2 teaspoon cinnamon
1/2 teaspoon cloves
1/2 teaspoon nutmeg
1 teaspoon ginger

In medium sized mixing bowl, whisk together the coconut oil, sugar, maple syrup, molasses, pumpkin puree, vanilla and sea salt. In a separate bowl, combine the brown rice flour, tapioca flour, baking powder, xanthan gum, and spices. Add the dry ingredients to the wet and mix well with a wooden spoon. Form dough into a ball and wrap in waxed paper; place in the refrigerator to chill for about 20 minutes. Preheat oven to 375 degrees. Lightly flour a surface for rolling out your dough. Place the dough on the surface and roll until it is about 1/4 inch think. Cut out with your favorite cookie cutters and then place cookies onto an oiled baking sheet. You may decorate the cookies before baking by gently pressing whole nuts or raisins into the cookies. I used very old cinnamon balls that I found in my baking supplies. I will do raisins next time! Bake for about 12-15 minutes. Then remove from cookie sheet and place onto a rack to cool. Enjoy!

Hot Chocolate (Stevia Sweetened)

Who can resist a warm cup of hot cocoa after a morning playing in the cold winter snow or while sitting next to a crackling fire during a crisp, blustery fall day. Hot chocolate typically includes lots of sugar or artificial sweetener. If these are two ingredients you don't want every time you sip on a cup of hot chocolate try out this stevia sweetened cocoa drink!

Complements: Baking with Stevia

4 cups of organic milk (any kind of milk works great)
4 level tablespoons unsweetened cocoa powder
1/2 teaspoon stevia extract (or to taste, I use the white powder stevia extract for this recipe)
pinch of salt
1 teaspoon vanilla

Blend milk, cocoa, stevia, salt and vanilla in blender. Pour into a pan and heat. Do not boil. I place the cocoa in a crockpot and let it warm for an hour or so. Serve hot. Enjoy!

Gluten Free Sugar Cookies

These are delicious covered in chocolate, dipped half in chocolate or topped with my favorite vanilla cream frosting (recipe follows). If you can't have gluten and are craving a good iced sugar cookie (or chocolate covered) this recipe is a must!

2/3 cup raw cane sugar
1/2 cup butter
2 teaspoons vanilla
1 cup brown rice flour (or white rice flour for a little lighter cookie)
1/2 cup tapioca flour
1/2 teaspoon baking soda
1/4 teaspoon salt
3 tablespoons milk (any kind you use)

Preheat oven to 350 degrees. Cream together sugar, shortening, and vanilla with electric mixer to partially combine. Add rice flour, tapioca flour, baking soda and salt. Mix on low; slowly add rice milk until dough is smooth. Roll dough out (1/2 inch thickness) and cut into desired shape. Bake 12-15 minutes or until edges are golden and tops are cracked. Remove from oven, let cool 1 minute on baking sheet, then remove from baking sheet, and cool completely on flat surface. Dip in chocolate or cover with frosting (or eat them plan). Enjoy!

Vanilla Cream Frosting:

3 tablespoons butter
3 tablespoons milk (or half-n-half)
1 3/4 cup confectioners sugar (powdered sugar)
3/4 teaspoon vanilla

Beat all ingredients together until smooth. Enjoy!

Crockpot Cinnamon Apples

You can mash these up into applesauce or keep them in chunks. These apples are wonderful as a side dish, a snack or to use as a topping for desserts.

4 pound of apples, cored and sliced into thin chunks
2-4 tablespoons raw cane sugar (optional)
1-2 teaspoons cinnamon
1 tablespoon lemon juice
3/4 - 1 cup of water

Mix apples (about 10 - 12 cups) with cinnamon and sugar and put into crockpot. Pour water and lemon juice over apples. Cook on low for 6 hours or high for 3 hours. Enjoy!

Gingerbread Cake topped with warm Crockpot Cinnamon Apples

This is a scrumptious gluten free, vegan gingerbread topped with warm crockpot cinnamon apples and honey sweetened whipped cream!

Gingerbread Cake complement of: The Whole Life Nutrition Cookbook

2 cups brown rice flour
1/2 cup tapioca flour
2 teaspoons baking powder
1 1/2 teaspoons xanthan gum
1/2 teaspoon baking soda
1/2 teaspoon sea salt
2 teaspoons ginger powder
2 teaspoons cinnamon
1/2 teaspoon ground cloves
1/2 cup melted virgin coconut oil (or butter or olive oil) (I use 1/2 coconut oil and 1/2 butter)
1/2 cup maple syrup
1/2 cup blackstrap molasses
1/2 cup water
1 tablespoon vanilla

Preheat oven to 350 degrees. Oil an 8x8-inch square baking pan. Combine the dry ingredients in a medium bowl. In a separate bowl, combine the wet ingredients. Add the wet to the dry and mix well with a wire whisk. Pour the batter into the oiled baking pan and bake for about 25 minutes. When the cake is cooled I serve it topped with warm crockpot cinnamon apples and honey sweetened whipped cream. Enjoy!

Gluten Free Vegan Magic Bars

These are another wonderful treat to add to your gluten free Christmas cookie platter. They also make a great guilt-free treat for everyone who finds them delicious. I encourage you to try them even if you can have gluten and aren't a vegan!

2 cups almond flour (I placed 2 cups of raw almonds in my magic bullet and made my own almond flour/meal)
2 tablespoons cane sugar
1/4 cup honey
3 tablespoons melted non-dairy butter substitute (like Earth Balance) - I just used real butter, but I do love Earth Balance as a spread
1/4 teaspoon sea salt
1 cup coconut milk - (or any kind of milk would work great too)
1/4 cup honey
2 tablespoons cornstarch or arrowroot powder
2 cups dairy free chocolate chips (or whatever kind you prefer)
1/2 cup maraschino cherries, drained, patted dry and quartered (I used some frozen cherries I had from this last summer)
1 cup sliced or slivered almonds
1 cup sweetened flaked coconut

Preheat oven to 350 degrees. Spray a 9 inch by 12 inch baking dish with gluten-free non-stick cooking spray (or butter or olive oil). In a mixing bowl, mix the almond flour with the sugar, honey, butter and salt until well combined. Moisten hands with water and pat the mixture into the bottom of the prepared pan. (This will make a nice thin layer) In another mixing bowl, whisk together the coconut milk, honey and cornstarch (I heated it a little on the stove top until well blended, but only slightly warm). Pour over the almond crust. Sprinkle the chocolate chips, cherries, almonds and coconut evenly over the top. Gently press down. Bake for 30 - 35 minutes or until the almonds and coconut flakes are browned and toasty (I think mine took about 25 minutes). Let cool. I placed them in the refrigerator after they were cooled down. This made them easy to cut into squares. I also like to keep them in the refrigerator and take them out about an hour before serving. Enjoy!

Gluten Free Ginger Snaps

If you can't eat gluten and are looking for holiday cookies to make this recipe might make your list!

Complements: Enjoy Life's Cookies for Everyone!

Cookies
3/4 cup butter
1/4 cup unsulfured molasses
1 cup brown sugar (or 1/2 cup brown sugar and 1/2 cup honey)
1/4 cup flax meal
1/4 teaspoon salt
1 1/2 cup brown rice flour (they use white rice flour)
1/2 cup rice bran (I used oat bran because that is what I had)
1/3 cup tapioca flour
5 teaspoons water (may be able to omit most or all of the water if you are using 1/2 cup honey)
1 teaspoon baking soda
1 teaspoon ground ginger
1 teaspoon ground cinnamon

Icing (I recommend cutting it in half, you can just drizzle the icing)
1 cup powdered sugar
1 tablespoon lemon juice

Preheat oven to 350 degrees. Cream together butter, molasses, brown sugar, flax meal, and salt. Mix in rice flour, bran, tapioca flour, 5 teaspoons water, baking soda, ginger, and cinnamon; form into ball. Dough will be dense. Pinch off pieces of dough, and roll into 1-inch balls. Place about 12 balls on greased baking sheet. Flatten balls with spatula. Bake about 12 minutes, until middles are firm. Let cookies cool 1 minute on baking sheet before removing to flat surface to cool completely. To make Icing: Mix sugar and lemon juice until mixture reaches spreadable consistency. Drizzle over or frost cooled cookies. Makes 2 dozen. Enjoy!

Note: They also use flax meal instead of an egg. If you don't have flax meal try using one egg instead, although I encourage you to keep flax meal on hand if you don't already. Flax meal is a great way to get essential fatty acids without any added cholesterol or saturated fat.

Old-Fashioned Apple Crisp

Have you made your first crisp of the season yet? This is the only fruit crisp recipe you'll ever need! In the fall and winter you can use crisp apples and tender pears. In the spring and summer you'll want to use luscious seasonal berries. Any combination of fruit and you can't go wrong with this recipe. It is a crowd pleaser ever time.

Complements: www.foodnetwork.com

note: This recipe makes a lot. It will make 2 -8" pie pans full or 1 big deep dish full

5 pounds apples, peeled, cored and cut into 1-2 inch cubes (or any combination of fruit, I often don't measure and just fill a medium to large size mixing bowl full of the fruit(s) I have chosen to use)
grated zest of 1 orange (optional, I typically omit)
grated zest of 1 lemon (optional, I typically omit)
2 tablespoons freshly squeezed orange juice (optional)
2 tablespoons freshly squeezed lemon juice
1/4-1/2 cup cane sugar (it depends on how sweet your fruit is)
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg

for the topping;
1 1/2 cup unbleached all-purpose flour (I think I'll try a gluten free flour next time and see how it turns out. I'll let you know)
3/4 cup cane sugar
3/4 cup brown sugar
1/2 teaspoon sea salt
1 cup oatmeal (I use extra thick rolled)
1/2 pound cold unsalted butter

Preheat the oven to 350 degrees. Combine the apples (or your chosen fruit(s)) with the zests, juices, sugar and spices. Pour into the dish. To make the topping, combine the flour, sugars, salt, oatmeal and cold butter in the bowl of an electric mixer fitted with the paddle attachment. Mix on low speed until the mixture is crumbly and the butter is the size of peas. (Or use a pastry blender) Scatter evenly over the apples (fruit). Place the crisp on a sheet pan and bake for 45 minutes - 1 hour until the top is brown and the apples are bubbly. I then take it out of the oven and let it sit for at least 1 hour before serving. You can serve it warm or at room temperature. Enjoy!

Apricot-Brown Sugar Shortbread

You will need a plan of were you will be taking these heavenly bars or you will eat the entire unhealthy batch yourself. Yes, these innocent looking bars of shortbread are that good!

Commplements: My sister, Beth Contreras

1/2 cup firmly packed light brown sugar
12 tablespoons butter (1 1/2 sticks), at room temperature
1 1/2 cup all purpose white flour
1 cup apricot preserves (or you could try other fruit preserves)

Preheat oven to 325 degrees. Lightly grease a 7 by 11 inch baking dish. (I used the large Pampered Cheif bar pan and needed 1 1/2 of the recipe) Press a piece of plastic wrap over the bottom of the prepared dish, letting the ends hang over the sides; smooth out any wrinkles. Combine brown sugar and butter in a mixing bowl and beat with an electric mixer on medium speed until light and fluffy, about 1 minute. On low speed, beat in flour until the mixture is well blended and holds together when pressed. Gather the dough into a ball. Divide the ball in half and press one half into an even layer over the bottom of the prepared dish. (Yes, it will be pressed thin) Lift the rectangle of dough out of the dish (this will become the top layer). Press the remaining half of the dough over the bottom of the dish. Spread the apricot preserves on top. Invert the first half of the dough directly onto the filling; peel away the plastic wrap. Bake the bars for 20 - 25 minutes or until golden. Transfer the dish to a wire rack to cool completely. Cut into 12 rectangles, then cut each rectangle into two triangles. Dust with confectioners' sugar (optional). Enjoy!

Salted Double Chocolate Chunk Cookies

Salted Carmel seems to be the big thing right now. Salted chocolate anyone? These are truly a divine chocolate fix. They are soft and chocolate rich all the way through. The salt gives these cookies an extra bite. These are a "pure indulgence".

Complements: www.annieseats.blogspot.com

8 ounces semisweet chocolate, coarsely chopped
4 tablespoons butter
2/3 cup all-purpose flour
1/2 teaspoon baking powder
3/4 teaspoons sea salt, plus more for sprinkling
2 large eggs, at room temperature
3/4 cup brown sugar
1 teaspoon vanilla
12 ounces semisweet chocolate, coarsely chopped (I used 1 cup of chocolate chips)

Preheat the oven to 350 degrees. Combine the 8 ounces of chopped chocolate and butter in a heatproof bowl set over a pan of simmering water, and heat until the chocolate and butter are melted and smooth, stirring occasionally. In another mixing bowl, stir together the flour, baking powder and salt. In the bowl of an electric mixer, combine the eggs, brown sugar and vanilla. Beat on medium-high speed until the sugar has completely dissolved, about 4 minutes. Reduce the speed to low and add the melted chocolate mixture, blending until incorporated. Add in the dry ingredients and mix just until combined. Fold in remaining chopped chocolate with a spatula. I let my batter set-up in the refrigerator for a half an hour. Otherwise, it was too soft and the cookies spread out too much. Drop heaping tablespoons of dough onto baking sheets about 2-3 inches apart. Bake until the cookies are just slightly soft in the center and crackly on top, about 10 - 12 minutes. Sprinkle lightly with additional salt and let cool on the baking sheets a few minutes. Transfer to a wire rack to cool completely. Enjoy!