Need a little something sweet~ Gluten Free French Sable Cookies

Published on March 16, 2017March 16, 2017 by Life with Lisa WashingtonLeave a comment

I love dessert. I will talk about healthy eating forever, but I will never skip on dessert. A healthy lifestyle has a little dessert included, well at least that is what I believe and preach. Life is all about balance. We all need a little sweetness in our lives and honey these cookies will deliver just that. First off they are gluten free, so they are great for people with gluten allergies. They are small and just perfect with a cup of hot ginger tea. I love making these cookies and sharing with my granddaughter, can you say, TEA PARTY! Bottom line they are so yummy, that’s really all you need to know, right?

So, stay on your healthy path. Eat clean food, drink clean water and make your desserts from scratch with good high quality ingredients. Enjoy them at least once a week or so and get out enjoy nature. It’s all in Divine order.

As always, Remember to Set the Table with Love. 🙂

Gluten Free Sable Cookies — Gluten Free French Sable Cookies

Gluten Free French Sable Vanilla cookies
Ingredients:
2 soft, plump vanilla beans
1/3 cup organic cane sugar
8 oz. (1 cup) unsalted organic butter
1/2 tsp. fine sea salt
1-1/3 oz. (1/3 cup) organic confectioners’
sugar, sifted
2 large organic egg yolks
2 cups of gluten free flour blend ( Pillsbury Gluten Free Flour Blend)
My favorite gluten free cookie blend
2 cups white rice flour
1 cup brown rice flour
2/3 cup potato starch
1/3 cup tapioca flour
1 teaspoon xanthan gum

Directions:

1. Cut the vanilla beans in half lengthwise and scrape the seed pulp into a small bowl;
add the sugar. Using your fingers, rub them together until blended.
2. In a large bowl with a hand mixer, mix the butter on low speed until smooth and
creamy, mix in the salt. Add the vanilla sugar and the confectioners’ sugar and mix until smooth, about 1 minute. Scrape down the bowl as needed. Add 1 egg yolk and mix for 1 minute. Still on low speed, mix in the flour just until blended; the dough will be soft.
3. Sprinkle a little gluten free flour onto the counter. Turn the dough out onto the counter and knead it gently a few times. Divide it in half and shape each half into a 9-inch log. Be
gentle with the dough and work with it, gluten free dough needs a little more care.
Wrap the logs in plastic wrap and refrigerate for at least 3 hours.
4. Position oven racks in the top and bottom thirds of the oven and heat the oven to
350°F. Line two baking sheets with parchment paper.
5. Sprinkle about 1/2 cup sanding sugar onto a piece of waxed paper. Combine the
remaining egg yolk with a splash of water in a small bowl and whisk with a fork.
6. Brush each log with the egg wash and roll it in the sanding sugar until evenly coated.
Trim the ends of the logs if they’re ragged. Using a knife, cut the dough into 1/2-inchthick rounds. Put them on the baking sheets, leaving about 2-inches between rounds.
7. Bake the cookies, rotating and swapping the baking sheets’ positions halfway
through, until the cookies are brown around the edges and golden on the bottom, 18 to
22 minutes. Let cool on the sheets for 5 minutes; then carefully transfer to a cooling
rack and allow to cool completely before serving. Sable’ cookies need to be eaten cool, so
cooling with allow them to set, so you can enjoy to perfection.

Me want Cinnamon Rolls, Now! without Yeast :)

Published on February 26, 2014 by Life with Lisa WashingtonLeave a comment

So last night my son and I had a craving for something sweet. Well actually I just need my hands in some flour. I love the soft and silky feel of flour. I hope that is not too strange. I was going to first make cranberry orange scones. My son is not a fan of orange or cranberries. So we I said how about homemade mini cinnamon rolls. Yes!! that’s the ticket.

My husband was getting his workout on and all we heard was grunting and a breathy, ” You are guys are so wrong. I am trying to be good.” Oh well we thought and went on to make our cinnamon rolls and hey they were mini cinnamon rolls. Mini of anything doesn’t count on the scale of desserts. Right?! Somebody need to say Right, Lisa. The reasoning been I ate 4 maybe 5. LOL

I added orange zest at the end of half of them because my son doesn’t as I said before like oranges.

Here is the recipe. Enjoy!

Ingredients

Serving~ makes 12 minis

4 tablespoons organic cane sugar
2 teaspoons cinnamon
1 1/4 cups organic all-purpose flour
2 teaspoons baking powder( aluminium free)
1/4 teaspoon sea salt
2 tablespoons cold organic unsalted butter
1 large organic egg
1/4 cup almond milk or any milk you enjoy using. 🙂

Glaze

2 cups confectioners’ sugar
1 teaspoon vanilla extract
1 tablespoon almond milk, or you can use regular milk. Orange juice is great for this recipe instead of milk.
dash of sea salt
orange zest as garnish ( optional)

Preheat oven to 375°F. In a small bowl stir together 2 tablespoons organic sugar and cinnamon. Into a large bowl sift together flour, remaining 2 tablespoon organic sugar, baking powder, and salt. Cut butter into small pieces and with your fingertips or a pastry blender blend into flour mixture until mixture looks like coarse meal. In another small bowl whisk together egg and 3 tablespoons almond milk and add to flour mixture, stirring until just combined.

Transfer mixture to a lightly floured surface and gently knead, 3 or 4 times, until it forms a dough. Gently roll the dough out or you can pat the out, into a 10- by 6-inch rectangle (about ‚ inch thick). Brush dough with some remaining milk and sprinkle evenly with cinnamon sugar. Beginning with a short side, roll up rectangle to form a 6-inch log and cut cross into 1 1/2 inch rolls. Arrange pieces on a baking sheet, cut sides up, with seams touching. Bake buns in middle of oven until pale golden and cooked through, about 10-12 minutes

In another small bowl stir together confectioners’ sugar, almond milk, vanilla. Once mixed well add the dash of sea salt and stir until the salt is completely incorporated and the texture is smooth. Drizzle over warm buns.

Oh yes almost forgot. Set the Table with Love!

I MADE PASTA ~ from scratch ~ What!?

Published on October 15, 2013 by Life with Lisa WashingtonLeave a comment

Yes. My dear friend gave me her Italian grandfather’s pasta maker to try my hand out with making pasta from scratch. I felt so special to have this machine. She has never used it and wanted someone to have it that would appreciate it. This bad boy is straight out of Italy, even the direction. But I followed the pictures to show me how to assemble it, pretty easy. Here are a couple of pix of the pastas I made today. I used a very easy pasta recipe. This recipe came from Mario Batali. But the stuffed ravioli and spaghetti with organic meat sauce is mines. Will post soon.

Ingredients

3 1/2 cups unbleached all-purpose flour
4 extra-large eggs
Directions
Mound the flour in the center of a large wooden cutting board. Make a well in the middle of the flour, add the eggs. Using a fork, beat together the eggs and begin to incorporate the flour starting with the inner rim of the well. As you incorporate the eggs, keep pushing the flour up to retain the well shape (do not worry if it looks messy). The dough will come together in a shaggy mass when about half of the flour is incorporated.

Start kneading the dough with both hands, primarily using the palms of your hands. Add more flour, in 1/2-cup increments, if the dough is too sticky. Once the dough is a cohesive mass, remove the dough from the board and scrape up any left over dry bits. Lightly flour the board and continue kneading for 3 more minutes. The dough should be elastic and a little sticky. Continue to knead for another 3 minutes, remembering to dust your board with flour when necessary. Wrap the dough in plastic wrap and set aside for 20 minutes at room temperature. Roll and form as desired.

Note: Do not skip the kneading or resting portion of this recipe, they are essential for a light pasta

Share this:

Like this:

Ingredients

Glaze

Share this:

Like this:

Share this:

Like this: