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.

Salmon Berry Orange Muffins

For me, the first signs of summer have always been the arrival of salmon berries.  I love them and my kids do too!  I only wish it was easier to freeze these berries to enjoy them throughout the year.
It is the tail end of Salmon Berry season where I am but I thought I would post this awesome new recipe I have been using this year for Salmon Berry Muffins.  My family can't seem to get enough of them.  I love the hint from the orange zest in these.

Salmon Berry Orange Muffins

2 1/2 cups flour

3/4 cup sugar

1 tbsp baking powder

1/2 tsp salt

pinch of nutmeg

1/2 cup oil

1 cup milk

2 eggs

1 tsp vanilla

zest of 2 oranges

1 1/2 cups salmon berries

1. Preheat the oven to 375 and line or oil your muffin tins.
2. Combine the dry ingredients (first five) together and make sure they are really blended.
3. Whisk together the oil, milk, eggs, vanilla and orange zest.
4. Make a well in the middle of the dry ingredients and pour in the wet ingredients.  Mix only enough for all the dry ingredients to be moist.
5. Fold in the salmon berries.
6. Fill the muffin cups 2/3 of the way full and bake for about 20-25 minutes. Use the toothpick test to ensure they are cooked all of the way through.

White Cake

It is cake season at our house in the spring because we have so many reasons to celebrate with cake during the spring months.  While I have many recipes I commonly use for cakes, I decided it was time to give a new recipe a try and I am sure glad I did because this is a wonderful and moist cake.
I really like that it uses whole eggs because I hate separating eggs and I don't have to find a use for the yolks afterwards.

White Cake

1 cup butter, softened

1/2 cup vegetable shortening

3 cups granulated sugar

5 eggs, room temperature

3 cup all-purpose flour

2 tsp baking powder 

1/4 tsp salt

1 cup buttermilk, room temperature

1 tbsp vanilla extract

1. Preheat the oven to 350. Grease and flour three 9-inch cake pans or line 24 muffin tins.
2. Cream together the butter and shortening with a stand or electric mixer until it is light and fluffy.  Slowly add the sugar one cup at a time, making sure it is fully incorporated before adding the next. Add the eggs one at a time, in the same manner.
3. Sift together the flour, baking powder and salt. 
4. Whisk the buttermilk and vanilla.
5. On a low speed, alternate adding the dry and wet ingredients into the creamed mixture, starting and ending with  the dry ingredients.  Make sure to scrape the sides of the bowl down as you are adding the ingredients.
6. Evenly distribute the batter between the cake pans or muffin tins (3/4 full for 24 cupcakes or 1/2 full for 36).  The cakes should bake between 25-30 minutes and the cupcakes for approximately 18 minutes.  Use the toothpick test to ensure they are cooked through.
7. Ice and enjoy!

Cauliflower Ranch Chips

With the prices on cauliflower these days I like to get it when it is on special.  I was at my favourite Farm market and they had some on clearance for 99 cents a head so I grabbed a couple because I had a few recipes I wanted to try (but not on a $5.00 a head cauliflower).
I am always looking for ways to have a healthish but different snack and I think this falls into the healthy category.  Everyone enjoyed it so I will be making them again and playing with different herb/spice combinations, especially when the herbs in my garden are ready.
They are the perfect snack size so I know they will make it into the lunch box if there are any left by Monday.
My first attempt I made them about 1/4 of an inch thick, they are very nice but if you would like a crispier version I would make them fairly thin.

Cauliflower Ranch Chips

1 head of cauliflower

3 cups grated romano cheese

4 eggs

1 1/2 tsp dill

1 1/2 tsp parsley

1 1/2 tsp chives

1 1/2 tsp basil

1 tsp onion powder

1 tsp garlic powder

freshly ground black pepper

1. Use a food processor to turn the cauliflower into a coarse crumble (grating it would also work).
2. Mix together the herbs and spices in a large bowl.
3. Toss the cauliflower crumble and cheese in with the herb mixture.
4. Beat the eggs and add to the cauliflower mixture.  You don't want this mixture to be wet, just moist enough so it stays together.
5. On a parchment lined baking sheet place a heaping 1 tbsp of the mixture and flatten with a fork.  Have them spaced about 1 inch apart.  Bake a 450 for 7-10 minutes and then flip them over and return them to the oven for another 7-10 minutes (or until they have reached your desired crispness).

Lemon Feta Roasted Asparagus

There are so many things I love about the spring but one of them is how garden's start to come back to life.  Asparagus season will be upon us soon so I thought I would post a great recipe my family enjoys.
With this recipe, you can either put the lemon feta on the asparagus part way through roasting so that it melts and gets a little crisp or you can sprinkle it on right before serving.  It tastes great both ways.  If you like a little spice, you can add about a 1/4 tsp of pepper flakes to the feta mix.

A fun fact: Asparagus is one of the few food you can eat with your fingers in front of the Queen.

Lemon Feta Roasted Asparagus

1 bunch of asparagus, trimmed and halved

1 tbsp olive oil

1 tbsp red wine vinegar

1/4 tsp sea salt

1/4 tsp black pepper

1/4 tsp chili pepper flakes (optional)

1/2 cup feta cheese

finely grated zest and juice of one lemon

1. Preheat the oven to 450.
2. Whisk together the oil, vinegar, salt and pepper. Then toss the asparagus in with it.
3. Spread the asparagus on a tray and roast for 15 minutes.
4. Toss the lemon juice, zest child pepper flakes (optional) and feta together.  Sprinkle on top of the asparagus before serving.

Cilantro Lime Rice

I love the recipes you can find when you type random ingredients into a search engine.  This recipe is the result of one of those searches.  I had a couple of limes in my fruit bowl that were begging to be used and a bunch of cilantro that my Mom brought for me to use up because she was going away.  I was looking for inspiration for dinner so I thought I might as well try a search to see what would turn up.  I had seen this recipe before, most likely on Pinterest, and tonight was the night I was finally going to make it.

I love how simple it was to add a little extra flavour to a rice dish.  It turned the bland carb staple in to a lovely side dish.  I am sure I will be using this recipe lots in the future!

Cilantro Lime Rice

1 cup uncooked rice

1 cup water

1 cup broth

pinch of salt

juice of one lime

1 clove of garlic, minced

1/4 cup chopped cilantro

1. In a sauce pan, combine the rice, water, broth, lime juice and salt.  Cook according to cooking instructions on the package (most rice cooks for different times).
2. Once the rice has cooked, add the minced garlic and cilantro and toss with a fork before serving.

Sweet and Savoury Spiced Nuts

I loved this recipe for spiced nuts.  You can use any combination of nuts with this recipe.  I will often use walnuts, pecans and almonds.  They are great to eat by the handful or to be used as a garnish for salads and side dishes.  Be careful because it can be hard to control how many you eat!

Sweet and Savoury Spiced Nuts

2 cups of nuts 

2 tbsp sugar

1/2 tsp cinnamon

1/8 tsp cayenne pepper

3/4 tsp salt

1/8 tsp all spice

1 tbsp water

1 tbsp brown sugar

2 tsp vanilla

1 tbsp oil

1. Heat the oven to 350.  Spread the nuts on the backing sheet and toast until they are fragrant (about 6 minutes).
2. Stir together the spices and salt in a bowl.
3. In a saucepan, combine the water, brown sugar, vanilla and oil.  Bring this to a boil over medium heat, whisking constantly.
4. Stir in the nuts and continue to stir until all the nuts are shiny and the liquid is gone.
5. Move the glazed nuts to a mixing bowl and sprinkle on the spice mix.  Toss the nuts to ensure they are coated in the spice mixture.
6. Spread the coated nuts on a cookie sheet and return to the oven for another 4 minutes.  Be sure to check regularly to make sure they do not burn.
7. Remove and let cool.