Organic Buttermilk Biscuit Bread

 

 

There is nothing better than a buttery Buttermilk Biscuit! (well.. almost 😉

Needless to say, I am OBSESSED with buttermilk biscuits.. My absolute favorite buttermilk beauties are from The Morning Glory Cafe at The Farm at South Mountain. So whether I need to use up left over buttermilk or get my craving for “The Farm Biscuits,” this is what I have come up with in bread form! It’s dense, buttery, perfect for a Sunday brunch and amazing topped with honey butter!

Ingredients

2 Cups Organic AP Flour

1 Cup Whole Wheat Flour

1/3 Cup (scant) Organic Sugar

1 Teaspoon Sea Salt

1 Teaspoon Baking Soda

1 Organic Egg, beaten

2 Cups Organic Buttermilk

1/4 Cup Organic Sweet Cream Butter, melted

Directions

Pre heat the oven to 325 degrees F. Butter a 9×5 inch loaf pan. In a bowl, mix together the butter and sugar. Then add the egg and buttermilk to the sugar mixture. In another bowl Combine the flour, baking soda, sugar and salt. Whisk well, then combine the flour and sugar mixtures. Bake 45-60 minutes. Test with a toothpick… when it comes out clean its done 🙂

Enjoy warm and topped with honey butter! (my favorite)

 

 

Caramel, Chocolate and Salted Almond Tart

I got inspired for this recipe when I was looking through “The Art and Soul of Baking,” by Cindy Mushet. I came across this insanely gorgeous “Baci Tart with Frangelico Cream” which, the photo itself is stunning and the ingredients were delectable. So I had to take on this recipe… with a few changes I came up with this decadent Chocolate, Caramel and Salted Almond Tart.

Ingredients

Chocolate Dough Recipe

1/2 Cup Organic Heavy Cream

1/2 Stick Organic Butter

1/4 Cup Water

2 Tablespoons Almond Flavored Syrup or 1/2 teaspoon Almond Extract

1 Cup Salted Almonds, chopped

2 ounces Dark Chocolate, chopped

Coarse Sea Salt for garnish

Chocolate Dough Recipe Ingredients

1 stick Organic Butter

1/2 Cup Sugar

1 Egg Yolk

1 Cup Organic AP Flour

2 1/2 Tablespoons Unsweetened Cocoa Powder (Valhorna is what I use)

Directions:

1: Cream together the butter and sugar. Then add the egg yolk and beat well.

2: In a medium bowl, whisk together the flour and cocoa powder. Add to the butter mixture all at once. Blend just until the dough comes together.

3: Scrape the dough in a tart pan. Use the heel of your hand to press the dough into an even layer across the bottom and up the side of the pan. Press from the center of the pan outward, building up some extra dough where the bottom meets the side. Chill in the refrigerator until ready to use

1: BAKE THE SHELL– (You can use a tart pan or 6 small tart pans)Preheat the oven to 35o degrees F. Bake the tart shell(s) for 20-30 minutes. Allow to cool on a rack while you prepare the filling. You may leave the oven on.

2: MAKE THE FILLING– Combine the cream, butter and chocolate in small saucepan and heat just until the cream begins to simmer and the butter and chocolate is fully melted. Remove from heat and let the mixture sit while you make the caramel.

3: Combine the water and syrup in a medium saucepan. Sprinkle the sugar and almond syrup over the top. Cook over medium heat, stirring occasionally with a heatproof silicone spatula, until the sugar is dissolved and the liquid is clear. Turn the heat to high and boil rapidly, swilring the pan occcasionally (do not stir) to cook the sugar evenly, until it turns a golden honey color. Then remove from the heat and immediately add the warm cream and butter mixture. Be careful!

4: Stir with a spatula to blend the caramel and cream. If there are any bits of hardened caramel, put the pan over the lowest possible heat and stir gently until the caramel melts. Add the almonds to the caramel and cook over medium heat, stirring occasionally, until the caramel turns a light golden brown, 1 to 2 minutes. Immediately pour the filling into the cooled tart shells.

5: Bake at 350 degrees F for 15-20 minutes, until golden brown and bubbling. Transfer to a cooling rack. Cool completely. Then sprinkle with the coarse sea salt for garnish.

… and oh my goodness!

Chocolate Chip Shortbread

One of my favorite treats ever… Chocolate Chip Shortbread. In this new recipe I used semolina flour instead of arrowroot starch and it creates the perfect texture. Just wait.. you’ll see what I mean!

Ingredients

6oz Organic Salted Butter

2 Cups Organic AP Flour

1/3 Cup Semolina Flour

1/4 teaspoon Himalayan Sea Salt

1/4 Cup + 2 Tablespoons Organic Sugar

1/4 teaspoon Vanilla Beans or Vanilla Extract

1/4 cup 60% Bittersweet Chocolate Chips

Directions

Preheat the oven to 325 degrees F. Line a cake or tart pan with parchment and butter the bottom. Combine the butter and sugar in a bowl and cream together, then add the vanilla. Mix well. In another bowl, combine the remaining ingredients and whisk together. Combine the dry ingredients with the butter mixture and press in the bottom of the prepared pan. Press the chocolate chips on the top on the shortbread. Bake for 40-45 minutes until golden brown.

Cool completely and store in an airtight container.

Just remember… There are nutrients in butter, so there should be NO guilt here 😉

Chocolate Chip Cookie Dough Cupcakes

 

These are the absolute most incredible cupcakes I have ever tasted! If you LOVE cookie dough you will go crazy over these little cakes. I will admit this is not my recipe.. I followed this Chocolate Chip Cookie Dough Cupcake recipe. The only thing I changed was the ingredients I used were organic and I used less frosting.

Look at the cookie dough goodness inside…

Seriously, find ANY excuse to make this recipe. You will be so glad you did!

Cheesecake Bites with a Shortbread Crust

These little Cheesecake bites are so delicious and surprisingly very healthy!

Ingredients

1 cup Shortbread cookie crumbs

2 Tablespoons butter, melted

3/4 cup whole milk ricotta cheese

1/2 cup sour cream

1/2 cup honey

2 eggs

Directions

Preheat the oven to 35o degrees F.

Using a muffin pan line each sections with parchment paper or cupcake liners. In a small bowl combine the cookie crumbs and melted butter. Place 2-3 Tablespoons of the mixture into the bottom of the liners and set aside. In another bowl combine all remaining ingredients and whisk together. Put about 1/4 cup of the wet mixture on top of the crumb combination. Bake for 35-40 minutes until a toothpick inserted comes out clean. Allow to completely cool in the fridge for at least 45 minutes.

These tasty treats will satisfy your body and soul!

Organic Chicken and Red Beet Pot Pie

Whenever I think about Chicken Pot Pie I remember the first time my mom made it for dinner, I was probably about 5 or 6 years old and I tried it and I wanted nothing to do with it! Lets just say after my dad attempted to spoon feed me, and I refusing the chicken pot pie, I got sent to my bed room. So, after a long and dramatic few hours, I got to come out and go back to the kitchen and try again.. and before my eyes was a perfectly made Peanut Butter and Jelly Sandwich,  waiting for me on a white paper plate with the words”I Love You” written on it… I love my mama 🙂

As a child Chicken Pot Pie was obviously not a food favorite of mine, but now as a women with matured taste buds, it is way up there on my list of favorites! With this recipe, I wanted to combined a taste of traditional with something a little bit different and more simple.

So here is goes for my Organic Chicken and Red Beet Pot Pie

Ingredients

4 oz Organic Unsalted Butter, Cold and Cubed

5 Tablespoons Ice Cold Water

1/2 Cup Whole Wheat Flour

3/4 Cup All Purpose Flour

1/2 teaspoon Sea Salt

1 Organic Chicken Breasts, Seasoned, Cooked and Cubed

1/2 Cup Onions, Chopped

1 Cup Organic Red Beets, Peeled and Cubed

1/2 Cup Organic Chicken Stock

1 Tablespoon Fresh Chives, Chopped

1 1/2 Tablespoon Fresh Parsley, Chopped

2 teaspoons Fresh Thyme, Chopped

2 Tablespoons Organic Unsalted Butter

Sea Salt and Pepper

Directions

In a bowl combine the flour, butter and salt. Begin to work the dough with your hands and slowly add the water until it resembles a sand like texture then form it into a ball, cover with plastic wrap and set in the fridge to chill for about 20 minutes.

Meanwhile…

In skillet over medium heat combine the butter, beets and onion. Cook until the beets are tender and the onions are browned. Then you may add in the cubed chicken, herbs, stock and a pinch of sea salt and pepper. Turn heat down to low and allow to simmer for about 10-15 minutes. Set aside to slightly cool.

When you are ready to assemble your pot pies, retrieve the dough from the fridge and roll out to the width of a pie crust. Cut to fit the ramekins and place one piece on the bottom, then layer in some of the pot pie filling then top with another piece of the dough and press together with your fingers. When I made my pies I got so excited to make them that I hurried and pilled in the filling before realizing I forgot to put a piece of dough in the bottom of the ramekin.. So mine only has a “Top.” But it still turned out fantastic!

When you are ready to bake, preheat the oven to 375 degrees F and bake for 35-45 minutes until the dough is browned and flaky.

Enjoy this semi-traditional delicious Organic Chicken and Red Beet Pot Pie

Chocolate Macadamia Cookies with Sel Gris

Gorgeous flavors.

Sweet Chocolate, Buttery Macadamia Nuts and Salty Sel Gris

In my opinion, Cookies fit into the food categories of: Comfort, Snack, Dessert, Hormonally Craved, Just Because and Can I have more please?

Since I believe Cookies fit into so many different categories, I must get creative with the combination of flavor, texture and overall goodness for each one! So for this particular recipe I came up with, I think you should decide which category they fit into.

Ingredients:

2 C Organic Whole Wheat Flour

1 1/2 C Organic Evaporated Cane Juice

1 1/2 Sticks, Organic Sweet Cream Butter

1 1/2 C Semi Sweet Chocolate Chips

3/4 C Macadamia Nuts, Chopped

2 Organic Eggs

2 Tablespoons Extra Virgin Olive Oil

1 Tablespoon Organic Molasses

3 Heaping Tablespoons Cocoa Powder (non-dutch pressed)

1 teaspoon Baking Soda

1 1/2  teaspoon Sel Gris

Directions:

Cream the butter and sugar together, then add in the Molasses, Olive Oil and lightly beat in the eggs one at a time until the mixture is well combined.

In another bowl combine the Flour, Chocolate Chips, Macadamia Nuts, Baking Soda and 1 teaspoon of the Sel Gris, whisk till combined.

Combined the wet mixture with the dry and stir together well, unlike Muffin Batter, you should not see any dry ingredients.

When you are ready to bake, preheat your oven to 375 degrees

Arrange cookies a few inched apart from each other and top with the remainder Sel Gris a top each cookie and bake for 10 minutes.

Sit down with a cookie, cappuccino and enjoy!

“Magic Cookie Bars”

“Magic Cookie Bars”

These cookie bars are agreeably MAGIC… 6 ingredients and you have one of the best treats yet discovered! The original recipe has been around since the 1960’s by Eagle Brand, I simply added some Haley Love to it…

Ingredients:

2 C Homemade Graham Crackers, Made into crumbs

1/2 C + 2 T Organic Sweet Cream Butter, Melted

14 oz Organic Sweetened Condensed Milk

2 C Semi Sweet Chocolate Chips

1 1/4 C Coconut, Shredded

1 C Walnuts, Chopped

Directions:

Preheat the oven to  350 degrees F

Combine the Graham Crackers with the melted butter then press at the bottom of a 13×9 inch baking pan, lined with parchment paper. Then layer half of your chocolate chips, then the coconut, then the walnuts and top with the rest of the chocolate chips. Complete the MAGIC with the organic condensed milk and put it in the oven and bake for 25-28 minutes until the edges and top are golden brown…

Now that is what I call MAGIC!!

Enjoy…

In Sweetness and Love, Haley

Homemade Graham Crackers

The crunch of a Graham Cracker takes me back to summer time campfires, when I would intentionally set my marshmallow on fire so it would be burnt to the crisp! Smush it between to heavenly Graham Crackers and I was set!… Until I was ready for “S’more!” 😉 If you are not making S’mores and you are having a gathering, you can easily go a little more gourmet and add these to your festive fondue. Or simply satisfy that old fashion Graham Cracker Craving.

Ingredients

1 1/2 cups Organic Whole Wheat Flour

3/4 cup Organic All Purpose Flour

1/2 cup scant Organic Evaporated Cane Juice

1 T Organic Molasses

1 t Baking Powder (Aluminum Free)

1/2 t Baking Soda

1/2 t fine Sea Salt

1/2 – 1 t Cinnamon

1 stick Organic Sweet Cream Butter

4 T Local Honey

1/4 cup Cold Water

1 t Vanilla Extract

Directions

Combine first the dry ingredients, mix well using a whisk. Then add in all of the wet ingredients. Continue mixing until you can form a dough ball. Then place the ball between 2 pieces of parchment paper and roll out into a disk, not too thin. Chill for approximately 30-45 minutes in the refrigerator. After it has been chilled, roll out the dough to the approximate thickness that you want your crackers to be.

Preheat the oven to 350 degrees F.

Cut the dough into about 2 inch rectangles or circles cut out with a cookie cutter. Place on your baking sheet and with a fork press holes in the dough. Bake for 18-22 minutes depending how thin or thick your dough is.

When they are ready they will be gorgeously golden brown.

Chocolate Chunk and Sea Salt Cookies

Dense, Rich and Luscious Chocolate Chunk and Sea Salt Cookies

Ingredients

1 1/4 cup organic flour

1/3 cup organic cocoa powder (non-alkalized)

1/2 teaspoon baking soda

1 stick + 4 Tablespoons of organic sweet cream butter

1/2 c organic sugar

1 Tablespoon organic unsulfured molasses

1/2 teaspoon coarse sea salt

5 oz 60-72% dark chocolate, chopped

Directions

Combine the flour, cocoa powder, baking soda and sea salt then whisk together, then add the chocolate chunks

In another bowl, Cream together the sugar, molasses and butter

Mix both mixtures together with a wooden spoon until well combine.

Then form the cookie dough into disks, place on a baking sheet and press the dough down slightly and top with a touch more of sea salt.

Bake in a preheated 325 degree F oven for 12 min

Allow to cool for about 5 minutes on the baking sheet before transferring to wire rack to cool until you are ready to indulge.

Enjoy with a beautiful glass of red wine for dessert…

Chocolate, Sea Salt and Wine. Could life get any better?