1 cup almonds
1 cup pitted dates (about 12 Medjool or 24 small dates)
1 cup dried, organic cherries
3 Tbs. raw cacao powder
1/4 cup raw carob chips( Chocolate chips)
1 Tbs. coconut oil
pinch of sea salt
Tuesday, October 29, 2013
Monday, October 28, 2013
Hope you can make these, they are totally worth it!
Hawaiian Sweet Rolls
1/3 cup milk (cold is fine, warm would help it rise faster)
1 scant tablespoon instant dry yeast
1/2 cup brown sugar1/4 cup olive oil
1/4 cup (1/2 stick) butter, melted and slightly cooled
2 large eggs, lightly beaten
An 8 oz. can crushed pineapple, NOT drained (about 2/3 cup)4 cups bread flour (all-purpose would also work)
1 teaspoon salt
For the tops:1 egg
1/4 cup water
A few tablespoons melted butter
Mix together the milk and yeast. Let it sit for about 5 minutes. Add the oil, butter, sugar, eggs, and pineapple and mix to combine. Add the flour about 1/2 cup at a time, mixing well after each addition. Add a little more if you need to. It should be sticky, but not gooey. Add the salt. Knead for about 10 minutes by hand or in a stand mixer with a dough hook. Cover with a damp cloth (or grease the top) and let rise until doubled (somewhere around 45-60 minutes). Punch the dough down and divide into twelve equal balls. Place in a well buttered 9x13 inch pan and let rise again until doubled (again, 45-60 minutes). Preheat oven to 350ºF. Beat together the egg and water for the top and brush the tops of the risen rolls with the egg wash. Bake for about 25 minutes or until the tops are nicely browned.
Thursday, October 24, 2013
Now the recipe doesn't say to include the chocolate chips, but we LOVE chocolate and so I added them. Don't worry they don't change anything, they only add soooo much!!!!!
Below I have given you the recipe. I have done the sandwich thing before, but know that it does take a little more time to fill them. This time I decided to make it simple on myself :) Hope you enjoy them as much as we do!
For the cookies:
1 1/2 cups quick oats
1/2 cup flour
1/2 cup sugar
1/2 cup brown sugar
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon vanilla extract
1/2 cup honey roasted peanut butter (you can find it freshly ground at Whole Foods. all it is is honey roasted peanuts ground into peanut butter, which gives it a slightly sweet, roasted honey flavor)
1/2 cup unsalted butter, softened
For the filling:
1/2 cup confectioner’s sugar
1 cup smooth peanut butter*
Preheat an oven to 350°F. In a medium bowl, mix the oats, flour, baking powder, baking soda, and salt. Set aside. In a large bowl, mix butter, both sugars, egg, peanut butter, and vanilla. Pour oat mixture into peanut butter mixture, stirring until just mixed. Place rounded teaspoonfuls of batter on an ungreased baking sheet, leaving 2 centimeters between each one. Using your finger, pat dough down so they form small flattened circles. Bake for 8 minutes. Let cool completely on cookie sheet.
While the cookies are baking, whisk together the confectioner’s sugar and peanut butter until light and airy, about 5 minutes.
On a work surface, place half of the cookies upside down. Whisk the filling to lighten it. Dollop 1 tablespoon of filling into the center of each upside down cookie. Place second cookie on top of filling and press together until filling just comes to the edges. Ta-da!