Ricotta Almond Flour pancakes

mix well:

2 cups ricotta

8 eggs

1/2 cup milk

2 tsp baking soda

1 tsp salt

dash of almond extract

dash of vanilla extract

drop or two of orange oil

zest of 1 lemon

 

add: 

4 cups almond flour 

 

Heat griddle to medium heat, grease with butter.    Scoop batter onto hot buttered griddle, smooshing down a big if necessary.   Brown on both sides.

 

Peanut Butter Breakfast Cookies

I wanted to develop a quick, high nutrient, HIGH PROTEIN and whole grain breakfast cookie for those busy mornings ... note this isn't a diet item, but more of a trying to eat something to stick with me on days I really don't feel like eating / don't have time.  



Cream together until much lighter in color:

1 pound (2 cups) Jif creamy peanut butter
1 stick butter, softened
1/2 cup white sugar
1 cup brown sugar

add:  5 large eggs, mix well


then add:

1/2 cup cocoa powder
1 cup whey protein powder (unsweetened)


When well mixed, add:

3 cups rolled oats


then:

1 cup chocolate chip cookies
1 cup peanut butter chips


Scoop with a one ounce (2 Tbsp) scoop onto parchment paper - I put 8-9 each on a half sheet pan, but apparently they could have been spaced a bit closer.     Bake at 35- for about 12 minutes.   



I got 52 cookies with the one ounce scoop - nutrition info per cookie:   165 calories, 9g fat, 8g protein, 16 g carbs, 2g fiber

Vanilla

Homemade vanilla extract smells so wonderful and is a great gift for a wide range of people!    Even non bakers can add a splash to their coffee or fresh whipped cream or even their morning yogurt smoothie. 

To make 1 quart:

3.5 cups vodka (not the good stuff, but get a decent brand)
1/2 cup bourbon or sometimes brandy or sometimes rum (another 1/2 cup vodka would also work)
2oz vanilla beans, each one split down the middle

Place all in a quart jar and shake well - you should see the seeds in the liquid.    Repeat every couple days for three months.

Vanilla extract, brewed in my Pennsylvania home for at least three months with three simple ingredients:   whole vanilla beans, vodka and a splash of bourbon.

I started making my own vanilla because I wanted a strong vanilla with no fillers.   I only brew double strength.   What is "Double Strength" or "Double Fold" vanilla?   Brewed with twice the vanilla beans for more of the vanilla scent and flavor.

No corn syrup.   No water.  No artificial flavors

Wonderful macaroons that just happen to be gluten free

Coconut Macaroons Recipe 

Ingredients:

 14 ounces sweetened shredded coconut

 1 can (14 oz) sweetened condensed milk 

 1 teaspoon pure vanilla extract 

 2 extra-large egg whites, at room temperature

 1/4 teaspoon kosher salt

Directions Preheat the oven to 325 degrees F.

Combine the coconut, condensed milk, and vanilla in a large bowl. Whip the egg whites and salt on high speed in the bowl of an electric mixer fitted with the whisk attachment until they make medium-firm peaks. Carefully fold the egg whites into the coconut mixture.

Drop the batter onto sheet pans lined with parchment paper using either a 1 3/4-inch diameter ice cream scoop, or 2 teaspoons. Bake for 25 to 30 minutes, until golden brown.

Gluten Free Peanut Butter Cookies: Just remember 1

1 cup peanut butter (I prefer Jif)
1 cup sugar
1 egg
1 tsp vanilla
1 tsp baking powder
1 cup chopped peanuts

Mx the first five ingredients well, then add chopped peanuts.  Taking rounded tablespoons of dough, roll into balls.    Roll balls in sugar or just sprinkle on top.   Flatten slightly with the bottom of a glass.   Bake on parchment paper, in a 350 degree oven, for about 15 minutes.    IMPORTANT:  allow these to cool a few minutes before you remove them to wire racks to cool completely. 

If desired, press a Hershey's kiss, (or a dark chocolate drop) into the cookie IMMEDIATELY after removing from oven!

Gluten Free Almond Cookies

2 cups cornstarch
½ C almond flour
1 cup sugar
2 egg
1/2 tsp salt
1 1/2 sticks of unsalted butter (that equals 12 Tbps)
1 tsp vanilla
1 tsp almond extract

Preheat oven to 375° F. Sift cornstarch, sugar and salt together, mix the egg and blend in the butter. Knead well. Let stand ten to fifteen minutes.   Shape into balls in the palm of your hand and drop them onto a parchment lined cookie sheet.   Bake for approximately 12 minutes.    Be very gentle with them when you remove to a cooling rack - the lack of gluten seems to make them prone to crumbling.  

Really, really yummy cocoa Brownies - almost flourless

This recipe will make your arm hurt. But it is soooooo good. Really worth it vs. brownie mix (though I make those often enough too).

2 1/2 sticks unsalted butter
2 1/2 cups sugar
1 3/4 cup unsweetened cocoa powder (I used natural, dutch would work too)
1/2 teaspoon salt
1 teaspoon vanilla
4 cold large eggs
1 cup all-purpose flour

Grease the bottom of a 13 x 9 pan. Preheat oven to 325°F.

Combine the butter, sugar, cocoa, and salt in a medium heatproof bowl and set the bowl in a wide skillet of just simmering water (I actually do this right in my dutch oven and haven't ruined a batch yet) . Stir frequently, and continue until the mixture is smooth and hot enough that you want to remove your finger fairly quickly after dipping it in to test. You will actually see the cocoa powder start to get smooth and shiny.

Remove the bowl from the skillet and set aside briefly until the mixture is only warm, not hot.

Stir in the vanilla with a wooden spoon. Add the eggs one at a time, stirring and stirring adn stirring after each one.

When the batter looks thick, shiny, and well blended, add the flour and stir until you cannot see it any longer, and THEN beat vigorously for another 40 strokes with the wooden spoon.

Spread the mixture in the prepared pan.

Bake until a toothpick plunged into the center emerges slightly moist with batter, 25 - 30 minutes. Let cool completely on a rack.

It's fairly easy to make a gluten free version of this - because there is so little flour to start, just replace it with a gluten free all purpose from the grocery store. If you half the recipe, bake in a 8 x 8 pan, and bake for 20-25 minutes.