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 French Sable Vanilla cookies
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’
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
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.
This recipe came out of the fact I had some sweet potatoes leftover from dinner last night. I thought about making my Gluten free sweet potato biscuits but wanted to do something different.
These Sweet Potato Balls are Gluten free and diary free. I love the ginger bite they have and they are not too sweet. I made a Cinnamon Cardamom and Ginger sugar to dip them in, super yummy!! Enjoy !
1 1/2 cup organic ( already cooked) sweet potato
1/4 cup potato starch
3/4 cup sweet white rice flour ( Bob’s Mills gluten-free flour is awesome!)
1/4 cup maple syrup
1/4 tsp sea salt
3-4 cups coconut or canola oil
Mash sweet potatoes in a large bowl with a potato masher. If you are using leftover sweet potatoes go to the next step. If you are cooking them for this recipe, allow them to cool.
Add the remaining ingredients and mix them together well until it forms a dough like shape.
On a counter sprinkle a little Sweet white flour and add the dough onto the flour. Gently with your hands form it into a smooth ball. Pull small amounts of dough from your smooth ball and create smaller balls.
Heat vegetable oil in a deep-frying pan on medium to low heat.
Deep fry sweet potato balls in oil until golden brown, about 2 minutes depending on your stove. Stir the balls occasionally, because they will try to stick.
Drain on paper towels.
Cinnamon, Cardamom, Ginger Sugar
This mixture has a little kick to it.
Brown Paper Bag
1 1/2 cup organic sugar
1 tbsp cinnamon
1 1/2 tsp cardamom
1 1/2 tsp ginger
Add the balls into the bag of sugar mix and shake well. You can also sprinkle the remaining sugar mixture on the balls after placing on a serving platter.
I believe necessity is truly the mother of invention. However a mother craving something sweet is the mother of this creative Tropical Risotto Pops. These will be in my upcoming cookbook Set the Table with Love. Enjoy!
1 cup arborio rice
2 cups unsweetened almond milk
2 1/2 cups unsweetened pineapple juice (divided)
1/2 cup of dehydrated coconut flakes
1/2 tbsp of ginger
1/4 tsp sea salt
1/8 tsp ground nutmeg (freshly)
1/4 cup of organic honey
1/4 cup of organic cane sugar
1/2 tsp vanilla extract
If you making just the pudding, dice a 1/2 cup of mango and a 1/2 cup of pineapple, for garnish.
Combine 1 cup of rice with 1 1/2 cups of pineapple juice in a pot. Bring to boil. Reduce heat to medium, stirring constantly until liquid is absorbed. Add the other 1 cup of pineapple juice. Stir constantly until liquid is absorbed. Add in spices and dehydrated coconut and stir. Add the 2 cups of almond milk 1 cup at a time. When you add the first cup of almond milk go ahead and add the honey, sugar and vanilla extract, stirring constantly. Add the last cup of almond milk and continue to cook and stir until liquid is absorbed . Total cooking time is about approximately 30 minutes.
You can serve this Risotto on a bowl and add the mangos and pineapple. I added a little cinnamon, nutmeg and drizzle a lithe honey on top of the fruit. So warming to the belly.
Okay now for the Risotto Balls.
I took the leftover Risotto and put it in my fridge. I came home and needed something sweet but creative.
I took the Risotto with a ice cream scoop and rolled little balls into them. I drizzled honey on them so my coconut mixture would stick to the balls. I dipped them in a mixture of
1/2 cup of organic dehydrated coconut
1 tsp of ginger powder
1 tsp of golden sugar sprinkles
dash of sea salt.
Now to get them to hold onto the stick. Melt down some organic white chocolate, dip the sticks half way into the white chocolate. Stick the balls onto the sticks and place them in the freezer until the chocolate hardens. You know have a Tropical Risotto Pop!
I made homemade spaghetti and meat sauce for my family tonight. Afterwards, my son and husband went to a Lacrosse game and I was left alone to myself. Not good when I am in a baking mood and I want sweets. LOL. I made homemade cinnamon buns yesterday. Today I decided hmm.. I have leftover pasta dough what is a girl to do. No wasting food my Father always said and he was Chef, so we made all kinds of things from leftovers.
Well the Chocolate fairy in me was calling out saying, we must sprinkle some yummy goodness on that leftover pasta. So here we are, Chocolate Fettuccine Pasta. Okay true confession: I made the pasta before hand so I couldn’t incorporate the cocoa powder. I took the leftover dough rolled it in cocoa powder, kneaded the powder into the dough and sent it through my pasta machine a few times until the pasta was chocolate. Frankenstein of Pasta lives!! It LIVES. It’s late. I am cracking myself up. Hee Hee!
Get to the recipe already. Right. So I boiled the pasta but not all the way. I took the Fettuccine ribbons and added them to a saucepan with butter, milk, cocoa powder, honey, organic cane sugar and sea salt. Really. I threw this together. Pasta need a sauce so made a chocolate sauce, added raspberries and walnuts. OH YES! CHOCOLATE IS VERY ANTI AGING FOR MY SKINCARE PEEPS.
That doesn’t sound like a recipe but it was throw together effort to please the Chocolate Fairy, but hold on before you stop reading. I did happen to pull a recipe out of the clouds of my mind. Here is closely what I did.
Chocolate Fettuccine Pasta with Chocolate Sauce
1 cup fresh chocolate fettuccine ( cook for a 30 seconds -1 minute, not until done)
I boiled the pasta but did not cook it all the way. I added to a saucepan:
2 tbsp of butter
1/2 or 3/4 of milk ( add this in slowly to get the consistency you want for the sauce)
1/2 cup of cocoa powder.
I tossed the pasta gently into the mixture and let it cook med low.
I added about 2 tbsp of organic honey
1 tsp of organic sugar to sweeten. Toss everything again gently. I allowed the sauce to get thick.
Removed it from the heat, placed it in my serving bowl. Added raspberries and chopped walnuts.
There are some people you just love cooking food for, you see their appreciation right away. I love cooking and baking for my friends and family, but especially those who, yes, live to eat and love to eat!
So last night as I was putting invoices and labels together for my organic skin care company B’Tyli Natural Skin Therapies shipment. I decided to bake Christmas cookies for one of my foodie friends. We are always on Facebook talking about food, posting pictures of food, on all our social media spots. Last night being in the Christmas spirit, I came up with these Gluten Free Christmas Star cookies. You will never know these are gluten-free. I hope you can share them with those you love to bake for and always Set the Table with Love. 🙂
Gluten Free Christmas Star cookies
The flour below is a great gluten-free flour blend for baking cookies and pie crust.
2 cups white rice flour
2/3 cup potato starch
1/3 cup tapioca flour
1 teaspoon xanthan gum
1 cup organic cane sugar
1 cup (2 sticks) unsalted butter, softened at room temperature
2 cage free egg yolks
1 tablespoon gluten-free vanilla extract
1/2 teaspoon sea salt
Directions: I am not a big gadget person. I made this recipe with a fork and spatula.
In a medium container, whisk together rice flour, potato starch, tapioca flour and xantham gum together throughly. Measure out 2-1/4 cups of this flour mixture and place in a bowl. The remaining flour will be used to dust your counter when rolling out the cookie dough.
In the bowl combine sugar and butter, I used a fork to blend these ingredients. Mix until smooth, scraping the sides of the bowl down occasionally with a plastic spatula.
Add egg yolks and vanilla and mix until smooth, scraping down the sides of the bowl occasionally.
Stir salt into the flour blend and add it to the sugar mixture. Mix completely until ingredients are well incorporated. Cover bowl and refrigerate for at least 1 hour.
Preheat oven to 350F and line two baking sheets with parchment paper.
Lightly flour the counter with remaining gluten-free flour mixture. Place your dough onto counter and roll dough out until it is about 1/4-inch thick.
Using 2 to 3-inch cookie cutters, cut dough into shapes. Place on prepared baking sheets.
Bake for 8 to 12 minutes or until edges are golden. Let cookies cool on baking sheets for 5 minutes. Transfer to wire racks to continue to cool. I took a sifter and add powder sugar to each one.