Month: November 2020

Sugar Cookies (with candy cane)

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Ingredients

  • 2 and 1/4 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 3/4 cup unsalted butter, softened
  • 3/4 cup granulated sugar
  • 1 large egg, at room temperature
  • 2 teaspoons pure vanilla extract

For the frosting

  • 1 cup powdered sugar
  • 1 Tbsp lemon juice
  • 1 Tbsp water
  • Crushed candy canes

Directions

  1. Whisk the flour, baking powder, and salt together in a medium bowl. Set aside.
  2. In a large bowl using a hand mixer or a stand mixer fitted with a paddle attachment, beat the butter and sugar together on high speed until completely smooth and creamy, about 2 minutes. Add the egg and vanilla and beat on high speed until combined, about 1 minute. Scrape down the sides and up the bottom of the bowl and beat again as needed to combine.
  3. Add the dry ingredients to the wet ingredients and mix on low until combined. Dough will be relatively soft. If the dough seems too soft and sticky for rolling, add 1 more Tablespoon of flour.
  4. Chill dough for 30 minutes. You can either roll the dough out to 1/4 inch thick and cookie cut out the pieces or roll into 1 inch balls and press onto parchment paper.
  5. Preheat oven to 350°F. Line 2-3 large baking sheets with parchment paper or silicone baking mats.
  6. Arrange cookies on baking sheets 3 inches apart. Bake for 11-12 minutes or until lightly browned around the edges. If your oven has hot spots, rotate the baking sheet halfway through bake time. Allow cookies to cool on the baking sheet for 5 minutes then transfer to a wire rack to cool completely before decorating.
  7. Decorate the cooled cookies with the powder sugar icing. Feel free to tint either icing with gel food coloring. Then sprinkle with crushed candy canes.

Mini Apple Tarts

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Ingredients:

For the Pate Sucree (Pie Dough)

  • 2 1/2 cups all-purpose flour
  • 3 Tbsp granulated sugar
  • 1 cup cold unsalted butter
  • 2 large organic egg yolks
  • 1/4-1/2 cup ice water

For the Filling:

  • 3 cups chopped or shredded apple, i leave the peels on for the nutrients
  • 1/4 cup sugar
  • 1 Tbsp cinnamon
  • 2 Tbsp lemon juice
  • 1 Tbsp Flour

Directions:

For the Pie Dough

In a bowl combine the flour, sugar, and salt. Using a grated grate the butter into the flour mixture. Toss together like a salad using your fingers.

IN another bowl, whisk together the egg yolks and water. Add the flour mixture, a few tablespoons at a time, knead the dough until it all comes together.

Shape the dough into a disk, wrap in plastic and refrigerate until chilled. 1 hour. You can make ahead.

For the Filling:

Toss together the apples, sugar, cinnamon, flour, and lemon juice. Let sit.

Putting it all together: Preheat the oven to 350F. Divide the dough into 8 disks and roll out on a floured surface. Place on parchment paper on a baking sheet. Place 1/2 cup of filling on each disk and fold the sides over. Sprinkle with sugar and bake for 45 minutes.

Huckleberry Pancakes

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Pancakes are my favorite food… and huckleberries are just the icing on the cake.

Ingredients:

  • 1 cup whole wheat pastry flour
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1/4 tsp cinnamon
  • 1 tsp sugar
  • 1 egg
  • 1 splash vanilla
  • 3/4 cup milk (I used Ripple Milk)
  • 1 tsp avocado oil

For the Huckleberry Compote

  • 1 cup frozen huckleberries
  • 3 Tbsp sugar
  • 1 Tbsp Ghee

Directions:

In a bowl mix the dry ingredients together. In a separate bowl whisk together the egg, milk, vanilla, and oil. Add to the Dry mixture and mix gently. Do not over-mix.

For the Compote: Heat the butter over medium heat in a small pot. Add the berries and sugar. Simmer for 10-20 minutes until the sauce begins to thicken.

Cook the pancakes in a non-stick pan, cover and flip after bubbles appear on top.

Top with the compote and Maple Syrup and Enjoy.