Video Friday - Beet Cake

Get whisked away this week with a gorgeous video from the husband and wife team behind Tiger in a Jar.

Someone has a sweet tooth

Lagkagehuset Bakery, Copenhagen, Denmark

I admit, I love sweets.  In high school I thought a package of gummi bears was a meal.  My grandma's nickname is Sugar, I've never heard my dad call her anything else.  Can a sweet tooth be hereditary?  

When my sister and I visited Copenhagen earlier this year we were told to stop by this bakery.  We walked away with a few items because,
1. Everything looked so good we couldn't decide on one thing to order. 
and
2. It was terrifying to order.  Imagine trying to order at Bay Cities at lunchtime in another language.  MADNESS!

A few more pictures to make you even more hungry for that afternoon snack. 

Healthy Thanksgiving Options

Still don't know what to make for the Holidays?  Some of my go-to's and on the to-do list recipes:
* Spicy Brussel Sprouts with Mint
* Tempeh and Eggplant
* Italian Indian Squash
* Raw Egg Nog
* Gluten Free Almond Cookies
* Butternut Squash & Hazelnut Bouchons with Toasted Nutmeg Ice Cream
* Thyme, Sage and Parmesan Biscuits 

Enjoy the weekend! 

Gluten Free Almond Orange Ricotta Cookies

I like my cookies with surprises and a lot of crunch.  Regular chocolate chip cookies are my WORST NIGHTMARE, I despise making them.  I noticed how much ya'll love the Gluten Free Almond Cookies I posted awhile back so I searched the fridge this weekend, found half a container of ricotta cheese begging for attention and scoured the internet for inspiration.  Two Peas and Their Pod had a white flour recipe that caught my eye.  After the tweaks and gluten free substitutes I am pleased to give you a fluffy, gluten free masterpiece with a BITE!

Ingredients

1/4 c almond flour

1 c Bob's Red Mill All Purpose Gluten Free flour
3/4 tsp teaspoon Gluten Free baking powder

1/2 tsp salt
1/4 c unsalted butter, softened

1 c UNBLEACHED granulated sugar (I mixed turbinado and fine)
1 large egg
1 c ricotta cheese

2 tbs fresh orange juice
1 tbs almond extract 

1/4 c cacao nibs (gives it the crunch! chopped up dark chocolate pieces will work fine as well.)

Directions  

1. Preheat the oven to 375 degrees F.  Line a large baking sheet with parchment paper. 

2. In a bowl combine the flour, baking powder, and salt. Sift until ingredients are combined.

3. In another bowl, combine butter and the sugar. Beat until light and fluffy, about 3 minutes. Add the egg, beat again. Add the ricotta cheese, orange juice, and almond extract.  Beat to combine.

4. Stir in the dry ingredients.  Fold in the cacao nibs.  

5. Spoon the dough (about 1 tablespoon for each cookie) onto the baking sheets. Bake for 9-11 minutes, until slightly golden at the edges. Remove from the oven and let the cookies rest on the baking sheet for 2 minutes. Transfer to a wire rack and cool completely.  

* They will stick together so if you want to store or hide them from your greedy friends/spouses/other halves, lay a piece of parchment paper between each layer.

before

after

Gluten Free Almond Cookies

Nowadays everyone has a Gluten-Free friend.  I have a few who can no longer touch flour.  They either have Celiac Disease or break out into hives if they have a piece of toast.  I on the other hand love bread, muffins and pasta.  So, instead of letting them eat cardboard-boxed-high-priced treats I make a big batch of these babies.  Non GF’s will like these too, TDH requests them monthly.

Gluten Free Almond Cookies

- Preheat oven to 350* F

- Line 2 cookie sheets with parchment paper

Ingredients

1 c almond flour (freshly ground or good ol’ Trader Joe’s version)

¾ c sugar

1 egg

1 tsp GF vanilla extract

½ tsp GF almond extract

¾ c chopped (super tiny) dried apricots, plums, dates or figs

2 tbs butter, melted

-       Combine all ingredients and mix well

-       Drop by ½ teaspoonful onto prepared pan

-       Bake 8-9 minutes, do not let brown!

-       Store in an air-tight container

Notes:

- If making for a gluten free friend/family member, make sure to wash all pans, bowls and utensils in hot soapy water before using. 

- Recipe can be doubled or tripled.

- Don’t be stingy, share with your GF friends. 

- They freeze well in a glass container.

- TDH’s favorite is with apricots, mine currently is figs. 

- Makes 2 dozen.

Adapted from Ann Sokolowski’s recipe on www.Celiac.com

mix

scoop

bake

serve

eat