Cake Ingredients:
6 eggs
1/4 cup coconut oil
1/4 cup coconut milk
6 Tablespoons raw honey
1 teaspoon vanilla extract
1/2 teaspoon orange zest
1/2 cup coconut flour
1/2 teaspoon baking powder (aluminum free)
1/2 teaspoon sea salt
1/4 cup orange juice
Best served hot. Really. We (five of us today) managed to devour this soufflé (that technically serves eight) straight out of the oven.
Ingredients:
4 tablespoons butter
2/3 cup sugar
1/3 cup lemon juice
4 egg yolks
grated zest of 3 lemons
5 egg whites
powdered sugar for sprinkling
Key Lime Bars in the forefront with Orange Earl Gray Tea Cookies and Molasses Oatmeal Chocolate Chip Cookies on the platter in the background.
Straight from Martha Stewart, these bars were a big hit! The fresh lime juice is what makes them so mouthwatering, but it’s also what makes this a very time consuming recipe. Budget about an hour from starting the crust to pulling the bars out of the oven. You’ll only need a few minutes to whip up the topping and slice the limes later. Worth the effort for a party or family function!
Crust Ingredients:
1.5 cups finely ground graham crackers
1/3 cup sugar
5 tablespoons melted butter(drizzle of honey)
Filling Ingredients:
3 large egg yolks
1.5 teaspoons finely grated lime zest
1 (14 oz) can sweetened condensed milk
2/3 cup fresh key lime juice (anywhere from 16-24 limes)
Garnish:
1/2 cup heavy cream
2 limes finely sliced into crescents
We found this recipe in a book compiled by Gwen Steege titled The Search for the Perfect Chocolate Chip Cookie. We both love molasses and all the spices traditionally associated with that flavor and the oatmeal seemed to at least add the idea of health to the cookie. We got off to a rough start, resulting in a recipe that has been (accidentally) modified from the original version, though mostly just in the ratios, not the ingredients themselves.
For the flour we used a mixture of whole wheat flour, whole wheat pastry flour and unbleached flour (it was one of those bottom of the bags day!). Flavor- and texture-wise we both really like these cookies, but think the oatmeal isn’t really necessary. Though we both also agree that we like the Soft Molasses Cookies better!
And yes, you can expect more variations on chocolate chip cookies as we pursue the perfect chocolate chip cookie!
Ingredients:
3 cups flour
1 teaspoon baking soda
1 teaspoon ginger
1 teaspoon cloves
1/2 teaspoon salt
1 cup sugar
1 cup butter
2 eggs
1/2 cup blackstrap molasses
1 cup quick oats
1 cup chocolate chips
Modified from the Martha Stewart Cookie Cookbook (link to original recipe here)
Ingredients:
2 cups all purpose flour (we used whole wheat)
2 tablespoons finely ground Earl Gray Tea (4-7 bags depending on how finely you grind it)
1/2 teaspoon coarse salt
2 sticks unsalted butter at room temperature
1/2 cup powdered sugar
1 teaspoon orange extract
We found this recipe here, because we had a lot of leftover phyllo dough and some fruit that needed to be used up. We didn’t have all the ingredients and so modified it heavily to get to the recipe you see below. We think it worked out quite well and was much simpler and faster than the original recipe .
Ingredients:
1/2 pineapple
1 mango
2 tablespoons brown sugar
1 teaspoon cinnamon
1 tablespoon cornstarch
1/2 cup water
phyllo sheets (we just used leftover scraps)
1 stick butter
This is a versatile Moroccan dish that can be used as an appetizer, main dish or dessert! The chicken gets layered between phyllo dough, a cinnamon-sugar almond mixture and a healthy dose of butter!
Filling:
2 tablespoons oil (we used olive oil)
1 onion
3-6 chicken breasts (or thighs, at your discretion)
2 tablespoons finely chopped flat leaf parsley
2 tablespoons finely chopped fresh cilantro
1/4 teaspoon ground turmeric
1 teaspoon ground ginger
11/2 teaspoons ground cinnamon
8 threads Spanish saffron
1 cup water
3 eggs, lightly beaten
1 teaspoon salt
1/2 teaspoon pepper
2/3 cup powdered sugar
Almond Mixture:
1/2 cup whole almonds (blanched, if you have them)
1/2 cup powdered sugar
1 teaspoon cinnamon
12 sheets phyllo dough (at least- more if you want to make multiple b’stilas)
1 stick butter
ground cinnamon and powdered sugar for garnish
Our favorite straight molasses cookie, by far! They’re so soft and moist! And due to the combination of normal molasses and blackstrap molasses they have a really strong–but still smooth–flavor. They also freeze really well… just layer them in a tupperware once they’ve cooled and freeze for up to a month. Enjoy them straight out of the freezer, no need to let them thaw! Or make an ice cream sandwich out of them!
The Wiki page on molasses nicely breaks down the difference between regular molasses and blackstrap molasses.
Ingredients:
1 cup sugar
1/2 cup molasses
1/2 cup blackstrap molasses
1 cup softened butter
1 cup milk
2 tablespoons vinegar
3 1/2 teaspoons baking soda
1 teaspoon salt
1 tablespoon ginger
2 teaspoons cinnamon
1/8 teaspoon clove
5 cups whole wheat pastry flour
extra sugar, for sprinkling
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