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 😉

Advertisements

Fresh Guacamole with Cayenne Pepper and Fumée De Sel

This gorgeous Guacamole pairs so perfectly with Fumée De Sel. Which is a Chardonnay and Oak Smoked Organic Fleur De Sel. Being a simple dip to put together, it is perfect for Entertaining or snacking.

Ingredients

2-3 Avocados

1 teaspoon Cilantro, chopped

1/2 teaspoon Fresh Lime Juice and Zest

1/2 teaspoon Garlic, pressed

1/2 teaspoon Fumée De Sel

1/4 teaspoon Cayenne Pepper

Directions

1. Combine all ingredients in a medium bowl and press with a potato masher.

Serve with veggie or blue corn tortilla chips.

Simple and delicious!

Minneola Muffins with Dates and Goat Cheese

Minneolas are delicious with sweet dates and creamy goat cheese. These muffins are sweet and savory, perfect for breakfast or a mid day snack.

Ingredients

2 Cups Organic Flour

2/3 Cup Organic Sugar

2 teaspoons Baking Powder

1/2 teaspoon Baking Soda

1/2 teaspoon Sea Salt

1/4 Cup Organic Olive Oil

Zest of one Minneola or Orange

2/3 Cup Buttermilk

2 Organic Eggs

2 Tablespoons Minneloa Juice, Fresh

1 Cup Dates, Chopped

8-10 oz Goat Cheese

Directions

Preheat the oven to 400 degrees F.

Combine the flour, sea salt, baking powder, baking soda, the zest from a Minneola or an Orange and dates. Whisk until combined. In another bowl combine the eggs, sugar, olive oil, buttermilk, juice and sugar. Stir well and add the mixture to the dry ingredients, stir both mixtures together and be sure to not over mix them. Butter a muffin pan and put a scoop full of the batter into each muffin cup and top with a few tablespoons of goat cheese on each. Bake for 20 minutes an allow to cool for about 10 minutes before removing from the pan.

Brie Cheese and Spinach Dip

Brie Cheese.

When I was first introduced to this unique cheese, years ago, by my European raised fiance, I was honestly terrified.

Cheese  to me was not supposed to be covered with a white edible “wrapper” , nor was it supposed to smell and look funny, and to taste it I was expecting to have to plug my nose and allow my body to digest it as quickly as possible.

However, This cheese to my discovery was absolutely phenomenal! I was completely not expecting to well… Eat the whole thing. And the only remark from my fiance…”One bite huh?”

Now that Brie is a part of our almost daily lives, I have come up with many creative ways to enjoy it, this recipe came from what we just happened to have in the fridge that day and I was craving something gooey, warm and yummy! So this is what I came up with.

*Ingredients:

2 Cups Organic Fresh Spinach

1 Cup Organic Sour Cream

1 Cup Brie (Of course..)

1/4 Cup Grated Parmesan

1/2 Cup Chopped Artichoke Hearts

1/2 Teaspoon Sea Salt

Pinch of Chili Flakes

*You notice there are no measurements along with the ingredients because it was truly…

Directions:

…A little bit of this, a little bit of that, a pinch of this and a pinch of that! Put it in the oven 350 for 25-30 minutes and Whaa la!

Deliciousness!

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!

Trio Basil Pesto

Although, we live in a little condo we still have managed to make an almost complete garden on our 2’8″x 9’1″ porch… Our “Garden” consists of: Lavender, Grape Vines, Thyme, Camomile, Parsley, Chives, Tomatoes, Strawberries, Fig and Avocado Tree, Oregano, Red Bell Peppers, Rosemary and finally 3 different types of Basil (Cinnamon, Lemon and Sweet).

So, I decided to use all 3 types of Basil in this pesto and it turned out so flavorful and delicious!

Ingredients:

1/2 C of each Basil (Cinnamon, Sweet and Lemon)

1/4 C Pine Nuts, toasted

1/3 C Garlic infused Extra Virgin Olive Oil

1/3 C Parmesan Cheese, grated

1 t Pink Himalayan Salt

1/2 t Fresh ground Black Pepper

Directions: Combine all ingredients in a blender or food processor except for the olive oil, as you begin to blend slowly add in the olive oil. Blend to your desired consistency. If you want the pesto smoother add a little more oil.

This pesto is lovely on Crostinis, Pasta or Pizza!

Basil and Matcha Green Tea Muffins

Believe it or not these muffins are just as Delicious as they are Unique. Combining the flavors of bitter green tea with sweet basil is surprisingly amazing! I have had the idea of this recipe in my head for days! These flavors seem so unique and I adore them both in their own ways, so why not combine them? I am always looking for something completely different to introduce to myself and to others that are seeking new flavor combinations. Well I believe that I have definitely found one! I hope you see this new creation as a wonderful experience as I have. Don’t worry! I will admit that I was quite hesitant to try these at first… However, I am so glad that I did.

Ingredients:

2 C Organic All Purpose Flour

1 C scant, Organic Evaporated Cane Juice

1/2 t Baking Soda

1/2 t Pink Himalayan Sea Salt

2 T Matcha Green Tea powder

1/2 C Organic Milk or Cream

1/2 C Basil infused Olive Oil, cold pressed

2 Organic Eggs

Directions:

Preheat the oven to 350 degrees F. Combine the flour, cane juice, baking soda, sea salt and Matcha powder then mix it together with a whisk. In a separate bowl, combine the milk or cream with the basil olive oil and the eggs. Lightly wisk them together. Then combine the two mixtures together, slowly incorporating them… Do not over mix. The mixture will be a glossy green color, so beautiful!

Bake for 18-22 minutes. Test the muffins with a toothpick after 18 minutes, if it comes out clean they are done! Allow to cool before introducing this new creation to your palate.

New adorn flavors and simply beautiful!

“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.

Lavender and Coconut Triangles



Like a glass of wine…These beautiful Lavender and Coconut Triangles are a perfect blend of sweet and pungent flavors.

Ingredients

1 cup Organic Sweet Cream Butter, softened

1 cup Organic Evaporated Cane Juice

1 large Organic Egg

1 1/4 cup Organic Flour

1/2 cup Coconut

1 T Lavender Flowers

1/4 t Sea Salt

Directions

Oven 350 degrees

Cream together the sweet cream butter and cane juice.

Combine the flour, coconut, lavender and sea salt then mix with the butter and cane juice mixture.

Drop 2 tablespoons of the cookie dough a few inches apart on a baking sheet and bake for 15-18 minutes until the edges are lightly browned.

Cool, then cut diagonally to form your Triangles.


Please enjoy this unique and wonderful flavor sensation!