Lemon Cinnamon Cookies

I love looking through cook books at book sales.  I picked up a Christmas cook book in the summer at a sale and left it alone for a few months but decided to look through it last month.  There are several recipe in it that I plan on trying but this one really jumped out at me because it met the dietary requirements for some of my family members who struggle to find treats they can eat with all the baking that is done during the holiday season.
I made a batch of these and took some to my sister and her husband.  The first thing they said after their first bite was how moist and chewy they were.  The texture was a welcome change to many of the gluten-free options she is used to.  The others I have shared these cookies with have had similar reactions.  It is even a cookie everyone can enjoy!
The recipe is quite simple and I am sure you could easily substitute the lemon for any citrus fruit you enjoy.  I have included the recipe for the glaze as well but I don't think the cookies need it.

Lemon Cinnamon Stars

2 lemons

2 1/2 cups powder sugar

3 cups ground almonds

2 teaspoons ground cinnamon

2 eggs

Glaze

1/4 cup powder sugar

1 1/2 table spoons lemon juice

1. Grate the zest from the lemons.
2. Sift the powdered sugar into a late bowl.  Mix it with the lemon zest, ground almonds and cinnamon.
3. Separate the eggs (you will not need the yolks) and beat the whites until they are stiff and forming peaks.
4. Gently fold the almond mixture into the egg whites to make a stiff dough.  If it's too sticky, add more sound almonds.
5. Put the dough onto a work surface and roll it out until it is about 1/4 inch thick. Cut the dough out and place on a cookie sheet.
6. Bake at 400 for 5-6 minutes.  Leave them on the tray for a couple of minutes before transferring them to a cooling rack.
7. If using the glaze, combine the lemon juice and powder sugar and spread onto the cookies.  Decorate with additional zest if desired.

Creamy Rice Pudding

I have not mastered the art of making the perfect amount of rice to feed our family.  I usually make too much and have leftovers of rice but not what I was serving with it.  I don't like to eat day old, reheated rice so our dog will often get it.
Tonight I decided to try and turn the leftover rice in the fridge into a rice pudding for dessert.  It was easy enough to make and we all enjoyed it.  The only one who I am sure will be disappointed about me using this recipe more frequently is our dog.

Creamy Rice Pudding

1 1/2 cups cooked rice

2 cups milk divided

1/4 tsp salt

1 egg

1/3 white sugar

3/4 cup raisins (optional)

1/2 tsp vanilla

1 tbsp butter

cinnamon to garnish

1. In a saucepan combine the rice, 1 1/2 cups of milk and the salt.  Stir over medium-high heat until the mixture is thick and creamy.  It should take about 15-20 minutes
2. Whisk together the egg, sugar and the remaining milk.  Pour it into the rice mixture and add the raisins if you are using them.  Stir the mixture continually until the egg has set (about 3 minutes).
3. Remove from heat and stir in the butter and vanilla.  

Chocolate Almond Cake

It is always hard to find a recipe that will work for the dietary requirements for everyone in my extended family.  I was desperate to find a cake recipe that everyone could enjoy without having any discomforts from the ingredients.  This is a wonderful gluten-free cake that everyone can enjoy!  It is a cake I will make even when I do not need to have a gluten-free dessert option.  It is sweet and does not need to be iced if you do not have time.

Chocolate Almond Cake

2 cups almond flour

1/4 cup unsweetened cocoa powder

1/2 tsp salt
1/2 tsp baking soda

1/2 cup honey

1/2 cup olive oil

2 eggs

1 tbsp vanilla

1. Grease and flour a 9" cake pan and preheat he oven to 350.
2. Combine the dry ingredients together.
3. Warm the honey with the oil so they combine together and then mix in the vanilla and eggs.
4. Combine the wet with the dry and stir until everything is moist.
5. Pour into the prepared pan and bake for 35-40 minute or until an inserted toothpick comes out clean.  Allow the cake to cool before you try to take it out of the pan.

Vegan Butterscotch Blonde

This recipe is based off another recipe I have posted before (Garbanzo Bean Chocolate Cake) but altered a little bit so it is something my sister can enjoy without having her allergens in it.  This experiment turned out very well, even my grandmother wanted the recipe so she could make it for her friends who were coming over to play bridge the following well.
I really like this recipe because there is not much mess to clean up and the food processor does most of the work for you.  Even though it is gluten free and vegan it tastes great. Most people won't believe you when you tell them what it is made up of.
I hope you enjoy it as much as my family does!
You can make this recipe without adding the white sugar and it still tastes great.

Vegan Butterscotch Blonde

1 1/2 cups butterscotch chips

1 can garbanzo beans, rinsed and drained

2 bananas

3/4 cups white sugar

1/2 tsp baking powder

1. Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch round cake pan.
2. Place the butterscotch chips into a microwave-safe bowl. Cook in the microwave for about 2 minutes, stirring every 20 seconds after the first minute, until the butterscotch is melted and smooth. If you have a powerful microwave, reduce the power to 50 percent.
3. Combine the beans and bananas in the bowl of a food processor. Process until smooth. Add the sugar and the baking powder, and pulse to blend. Pour in the melted butterscotch and blend until smooth, scraping down the corners to make sure chocolate is completely mixed. Transfer the batter to the prepared cake pan.
4. Bake for 40 minutes in the preheated oven, or until a knife inserted into the center of the cake comes out clean. Cool in the pan on a wire rack for 10 to 15 minutes before inverting onto a serving plate. Dust with confectioners' sugar just before serving.

Chocolate Rice Krispie Squares

I am trying to do a bit of a spring cleaning of my kitchen cupboards by using up stuff that have been inside for awhile.  Yesterday's task was to use up some cereal, marshmallows and chocolate chips.  Naturally a rice krispie square came to mind.
Normally I just make a plain one but I thought might as well melt the chocolate chips in with the marshmallows.  It turned out very well and I am sure it will not last very long.  For this recipe you can modify how many chocolate chips you are, the more you add the more chocolatey it will be.

Chocolate Rice Krispie Squares

1/4 cup butter

1 1/4 cups marshmallows

1 1/2 cups chocolate chips

6 cups rice krispies

1. Grease a 9x13 inch dish.
2. In a heavy bottom pot, melt the butter, marshmallows and chocolate chips over a medium-low heat (you don't want it too hot because of the chocolate).
3. Once these ingredients have melted together add the rice krispies and stir until it is well combined.
4. Scrape out into the prepared dish, evening it out with the back of a spoon.
5. Allow it to cool before enjoying it.

Grain-free Peanut Butter Chocolate Chip Cookies

Chocolate chip cookies have to be one of my ultimate comfort foods.  The other day I knew someone that needed some cheering up who has lots of dietary issues so I thought it was a perfect excuse to try out this recipe.  I don't know if I have mentioned it before but when I try out a new recipe that I am uncertain of I like to have people to share it with.  That way if I don't like it, I have other people around to eat it.  It turns out for this recipe I didn't need to any back up for eating, I think my husband would have preferred if I hadn't told this individual to expect the cookies because it means there is less for us to enjoy.
As far as cookies go, this is a pretty healthy recipe and you get some protein when you eat them.

Grain-free Peanut Butter Chocolate Chip Cookies

1 1/4 cup chick peas, rinsed and patted dry

2 tsp vanilla extract

1/2 cup + 2 tbsp natural peanut butter

1/4 honey or agave

1 tsp baking powder

1/2 cup chocolate chips.

1. Preheat the oven to 350.
2. In a blender or food processor combine all the ingredients except for the chocolate chips until they are smooth.
3. Stir in chocolate chips.
4. Wet you hands and roll into 1 1/2 inch balls.  Lightly press the cookies onto a parchment paper lined cookie sheet.
5. Bake for 10-12 minutes.

Hazelnut Cake (aka 'The Crunchy Frog')

This is a marvellous dessert that my mother-in-law makes and I have always enjoyed it.  I decided it would be a great dessert for a barbecue I had with some friends the other night because it would allow me to use up some of the wonderful sugared violets my in-laws brought us back from the South of France last year.

A great thing about this dessert is that you can make the cakes in advance and store them between grease-free paper in an air tight container in the freezer to use at a later date.  I love recipes like that.  Especially since it means I can have a gluten free dessert in the freezer on hand for any unexpected guest that may stop by.

The Crunch Frog

6 eggs, separated

6 oz sugar

6 oz hazelnuts
1 L whipping cream

1. Roast the hazelnuts in the oven to allow the natural oils and flavour to come out.  Do this by putting them on a baking sheet and in the oven for 10-15 minutes at 350 F.
2. Wrap the nuts in a kitchen towel and allow them to steam for about a minute.  Then rub the nuts between the towel to remove the skins, do not worry if all the skins do not come off.
3. Break the hazelnuts into small pieces either by using a food processor or placing them in a bag and using a rolling pin.
4. Combine the egg yolks and sugar into a bowl and mix until blended.  Add the hazelnut pieces and lightly mix.
5. Beat the egg whites until they are stiff.
6. Fold together the egg whites and the egg yolk mixture.
7. Divide the batter into two greased and floured 8 inch round cake tins and bake at 375 F for about 30-40 minutes.  The cake will rise and fall.
8. Let the cakes cool and remove from the pans.  Slice each cake in half to make 4 layers.  Ice each layer with whipping cream and decorate.  I like to put candied flower blossoms on the top.

Rice Pudding

I am not afraid to admit that I am very particular about what I eat.  There are things I don't like so I don't see the point in eating (or drinking) them.  I am a bit of a milk snob, I will only drink skim milk willingly.  The other day when I was in the store I was not paying much attention when I grabbed a container of milk and I grabbed 2% milk by mistake.  I didn't realize I had the wrong one until the next day when I was eating cereal and was it ever a shock.  Not wanting to waste I have been making pancakes and muffins trying to use it up because I hate to waste.  I ended up doing a google search for how to use up milk and I came across some great websites with wonderful suggestions.  I found this recipe for rice pudding and I remember liking it the one time I ate it as a child so I thought I might as well try it out.

Rice Pudding

1 cup rice (brown or white)

2 cups boiling water

4 cups milk

1/4-3/4 cup sugar

1 tsp vanilla

1tbsp butter

1/2 cup raisins (optional)

Brown Rice Directions

1. Boil rice in water for 15 minutes and drain off any excess water.
2.  Add milk (and raisins if using) and bring carefully to a boil, medium heat, cover off, stirring often. Turn to low, cover and cook 60-90 minutes until the pudding is thick and milk seems to have all been absorbed. Don’t stir too often during this time, but watch for scorching on the bottom of the pan. The finished product will have the consistency of a thick tapioca pudding, but it will gel up a bit after cooling. 
3. Turn off heat, then add sugar, vanilla and butter. Garnish with cinnamon

White Rice Directions

1. Boil rice in water for 3 minutes and then drain off the excess water.
2.  Add milk (and raisins if using) and bring carefully to a boil, medium heat, cover off, stirring often. Turn to low, cover and cook  for 15-30 minutes or until pudding is thick and milk seems to have all been absorbed. Don’t stir too often during this time, but watch for scorching on the bottom of the pan. The finished product will have the consistency of a thick tapioca pudding, but it will gel up a bit after cooling. 
3. Turn off heat, then add sugar, vanilla and butter. Garnish with cinnamon

Adapted from here.

Chocolate Coconut Cookies

I love how easy the cookies are to make, you don't even have to bake them!  The are definitely one for chocolate lovers to try.  I think they would make a really nice base for a ice cream cake.  I don't think they will last too long though.

Chocolate Coconut Cookies

• 3 cups rolled oats
• 1/2 cup long-shredded unsweetened coconut
• 1/2 cup cocoa powder
• 2 cups sugar
• 1/2 cup butter
• 1/2 cup milk
• 1 tsp vanilla
• 1. Mix first 3 ingredients together in a large mixing bowl.
  2. Combine sugar, butter and milk in a over medium-high heat. Boil for 5 minutes without stirring.
  3. Remove from heat and quickly stir in vanilla. Pour over rolled oat mixture and stir quickly.
  4. Quickly drop by spoonful onto cookie sheet lined with parchment paper (they will firm up quickly). Cool to room temperature. May be stored in an airtight container for up to 1 week.

Energy Bars (FruNuS Bars)

For a while now I have been looking for a recipe to try for making your own energy bars.  My husband is a competitive rower and he will often eat an energy bar after practice or between races.  We also spend a lot of time working out at my dad's farm and it is nice to have something healthy to munch on to give you a little extra pep instead of snacking on something that is convenient such as a bag of chips. Anyway I can across this great blog called Road to the Farm and I found this recipe for energy bars.  I must admit I did a slight modifications to the recipe posted because of what I had in my kitchen.  I am really happy with the final product and I am sure I will be making them again soon.

FruNuS Bars 

(FRUit NUt Seed)

15 dried dates

1 cup dried berries (I used a dried cherry and berry mix)

1/2 cup water

1 cup almonds

1/2 cup pumpkin seeds

1/3 flax seed

pinch of salt

1/3 cup sesame seeds

1/2 cup coconut

1. In a food processor pulse the salt, almonds, pumpkin seeds and flax seeds until they are coarsely chopped.  Place these in a bowl to use for later.
2. Combine the water, dried dates and berries and process on pulse until a thick paste is formed.  If your processor is struggling add a little extra water.  
3. Slowly start adding the first mixture to the second while processing.
4. Once the ingredients are combined put them into a bowl and mix in the sesame seeds and the coconut.
5. Place the mixture between two sheets of parchment paper and use a rolling pin to roll it out to your desired thickness.  I did it to about 3/4 of and inch.  Then slice them into bars.  Wrap these bars in parchment paper or plastic wrap and store in an airtight container.

Clementine Cake

These days more and more people are discovering they have a gluten sensitivity and when entertaining it is nice to be able to accommodate those who have these issues.  I have not done a lot of gluten free baking and I don't usually like the texture of the stuff you can purchase at the grocery stores.  I like this recipe because it doesn't really call for anything out of the ordinary and I already have the majority of the ingredients for the recipe in my kitchen on a regular basis.
This recipe calls for poudre douce which is a medieval spice blend that can be hard to come across already combined.  At the bottom of the recipe I have written out one way to make this blend.  I love this blend and use it in many recipes.
I know clementine oranges are not really in season right now but if you can get your hands on some this is a very refreshing gluten free dessert that has always been a huge hit whenever I have made it.

Clementine Cake

• 4 - 5 unpeeled clementines
• 6 eggs
• 1 cup + 2 Tbsp (280 ml) sugar
• 2 1/2 cups (625 ml) ground almonds
• 1 Tbsp (15 ml) poudre douce
• 2 tsp (10 ml) baking powder
• 1. Place unpeeled clementines in a pot and cover with cold water and bring to a boil. Cook for 1 – 1 1/2 hours. Drain and cool.
  2. Cut each clementine in half and remove seeds.
  3. Preheat oven to 375° F (190° C).
  4. In a food processor or by hand, finely chop clementines, peel on. Set aside.
  5. In a large mixing bowl, beat eggs. Add sugar, almonds, poudre douce and baking powder. Mix well, then add clementines.
  6. Pour mixture into a greased spring-form pan and bake for 1 hour, or until a toothpick inserted into the centre comes out clean. (Cover the cake with foil after 40 minutes to prevent top from burning.)
  7. Remove from oven and leave to cool in pan on cooling rack.

• Poudre Douce 
• 3 tablespoons ginger
• 2 tablespoons sugar
• 1 1/2 tablespoons cinnamon
• 1 teaspoon clove (ground)
• 1 teaspoon nutmeg

1. Combine these together and store extra for future use.

• 
  

Garbanzo Bean Chocolate Cake

My family has many picky eaters and individuals with sensitive stomaches so I often have to look around for recipes that meet the different dietary needs.  I often refer to Google when trying to find new recipes to fit certain needs and I came across this recipe during one of my searches.  This is a great option for individuals who have a gluten sensitivities.  I really like it because it has a good consistency and by taste alone I don't know many people that would be able to guess it was made with garbanzo beans.  It also is fairly healthy considering it is chocolate cake.  

• Garbanzo Bean Chocolate Cake

• 1 1/2 cups semisweet chocolate chips
• 1 (19 ounce) can garbanzo beans, rinsed and drained
• 4 eggs
• 3/4 cup white sugar
• 1/2 teaspoon baking powder
• 1 tablespoon confectioners' sugar for dusting
• 
  

1. Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch round cake pan.
2. Place the chocolate chips into a microwave-safe bowl. Cook in the microwave for about 2 minutes, stirring every 20 seconds after the first minute, until chocolate is melted and smooth. If you have a powerful microwave, reduce the power to 50 percent.
3. Combine the beans and eggs in the bowl of a food processor. Process until smooth. Add the sugar and the baking powder, and pulse to blend. Pour in the melted chocolate and blend until smooth, scraping down the corners to make sure chocolate is completely mixed. Transfer the batter to the prepared cake pan.
4. Bake for 40 minutes in the preheated oven, or until a knife inserted into the center of the cake comes out clean. Cool in the pan on a wire rack for 10 to 15 minutes before inverting onto a serving plate. Dust with confectioners' sugar just before serving.

As a general rule, the first time I make a recipe I try to follow it to the letter and then I may play around with the recipe if I decide to make it again.  Next time I make this recipe I think I might chop up some white chocolate an mix it in right before pouring it into the pan for a little extra chocolatey treat.


The original recipe can be found here.  There are lots of great comments for individuals who have made it if you are looking for others opinions on it as well.