Easter Bunny Cookies

Cookies    Makes 55


1 cup unsalted butter- room temp
1 cup cane sugar
1 tsp vanilla
1/2 tsp fine sea salt
3 cups all purpose flour
2 eggs





In mixer using paddle attachment beat butter and sugar until light and fluffy. Then add in eggs 1 at a time, scrape down sides after each addition then slowly add in flour 1 cup at a time. Remove from mixer, divide into 2 disks, wrap and chill in fridge for at least 1 hour.

Remove from fridge and roll out to 1/4" thick on lightly floured surface. Cut out into desired shapes, place on parchment lined baking sheets and bake for 15 min at 350F remove and cool completely before icing.

Dough is ready

Icing  


1 stick ( 1/2 cup unsalted butter)
2 cups powdered sugar
1 tbsp vanilla
1 tbsp cream or milk
1 tsp lemon juice
pinch fine sea salt

Meyer Lemon Lemonade

Serves 5-6

750 ml Meyer lemon juice* may sub regular lemons
2 cups cane sugar
1 1/2 cups water
3 cups filtered cold water
2 cups ice

vodka optional but recommended

Heat sugar and 1 1/2 cup water in small pot to dissolve then mix all ingredients together taste if its too much lemon add more water.

Curry Roasted Cauliflower with Cumin Rice & Raita

Curry Roasted Cauliflower      Serves 5-6


1 large head cauliflower- cut into florets
4 cups spinach- washed 
2 tbsp olive oil
1 tbsp turmeric
1 tbsp mustard seeds
1 medium yellow onion sliced - 1/2" thick slices

1 bunch green onions(8-10)- chopped in 1" sticks

1/2 cup cilantro roughly chopped

Heat large pot of water and bring to a boil add 3 tbsp sea salt. Once boiling add in cauliflower cook for 1 minute then drain well and set aside.


Meanwhile in a large saute pan heat oil on med- high heat add onions and saute for 3 min or until translucent. Then add turmeric and mustard seeds, saute for 1-2 min until onions are fragrant and spices are toasted.  Now add cauliflower stir to coat and cook until lightly brown on all sides. 
Now add spinach, toss with the cauliflower to help wilt it then remove from heat. Add in green onions and cilantro stirring to mix well then season with salt and pepper. -serve over cumin rice with raita.






Raita


1/2 cup grated cucumber (juice lightly squeezed out)
1 cup Greek yogurt( i use Fage)
1 tsp lemon juice
1 tbsp Garam Marsala


Mix ingredients together and serve

Cumin Rice            Serves 5-6


1 tbsp butter
2 tbsp olive oil
1/2 large yellow onion- small dice
2 small carrots- peeled, small dice
1/2 red pepper- seeded, small dice
2 thai chilies- whole * you can use any chile you like jalapeno etc..
3 tbsp ground cumin
2 garlic cloves- minced
1 tbsp ginger minced

2 1/2 cups basmati rice- follow your rice instructions for water ratio and you can use any rice* brown, jasmine, long grain
1 tbsp sea salt
5 cups cold water


Heat oil and butter in large pot, saute vegetables for 2 minutes then add garlic, ginger, cumin and rice saute for another minute to coat rice then add cold water and salt. Stir rice then bring to simmer, cover and cook until done about 20 min.




Enjoy!!

Tropical Granola

Ingredients               

6 cups rolled oats
1 cup shredded unsweetened cocoanut
1/2 cup orange blossom honey
1 stick unsalted butter- melted
1/2 tsp fine sea salt
2 cups raw cashews
1 cup dried pineapple- cut in small pieces
1 cup dried papaya- cut in small pieces
1/3 cup flax seeds


In large bowl toss oats, cashews, butter, honey, cocoanut and salt together then spread evenly on parchment lined baking trays.

Bake at 350F for 15min or until golden brown. During cooking time toss mixture to evenly cook the oats and nuts, the outside edges tend to brown first.

Remove from oven and allow to cool completely then toss in bowl with dried fruit and flax seeds.

Place in airtight container cereal will keep for 1 month.

Enjoy!!

Chocolate Chip Cookies

Ingredients                 Makes 24


2 1/4 cup flour
1 tsp baking soda
1 tsp fine sea salt
3/4 cup cane sugar
3/4 cup dark muscovado sugar
2 sticks unsalted butter- softened
1 vanilla bean -split and scraped
2 farm fresh eggs
2 1/2 cups dark chocolate chips
* add chopped walnuts if you like, just replace 1 cup of the chocolate chips


In mixer fitted with paddle attachment mix on medium speed, butter, sugar and vanilla seeds. Then add eggs one at a time scraping down sides after each addition. * don't crack your eggs into the mixer you could get shell in the dough. So crack them in a small bowl or measuring cup then add one at a time.



 In bowl mix dry ingredients together flour, salt, baking soda then on low speed slowly add dry ingredients to butter and eggs. Once the dry ingredients are incorporated add in chocolate.





Heat oven to 350F

Spoon batter on to parchment lined baking tray and bake until cookies are set on the outside and lightly golden brown around the edges about 12-18 min




Enjoy!!

Peanut Butter Puffed Wheat Squares

Ingredients          Makes 15 Squares 

3 tbsp flax seeds
3 tbsp sesame seeds
1 cup smooth peanut butter
3 tbsp unsalted butter
6 cups puffed wheat
14oz marshmallows

Method

Ingredients

Melt butter over medium heat add marshmallows stir constantly until melted. Then add seeds and peanut butter stir 3 times then quickly pour in puffed wheat * its ok the peanut butter isn't fully mixed into the marshmallows the mix will seize up if you try to completely stir it in so don't, it will be fine.
Adjust heat to low and mix puffed wheat until evenly coated then press into buttered 9/13 pan.
Allow to cool then turn out on a cutting board and cut into squares

Marshmallows melting

Stirring all the ingredients together

Enjoy!!

Press mix into prepared pan

Sour Cream Cupcakes with Violet Icing

                     Makes 18

Sour Cream Pound Cake


1 tsp vanilla extract
5 farm fresh eggs
11/2 cup  organic cane sugar
1 3/4 sticks butter*organic- soft room temp

1 cup sour cream

2 cups unbleached cake flour- sifted
* may sub all purpose flour
1 tsp baking soda
1/2 tsp fine sea salt

In large mixing bowl whisk together dry ingredients and set aside.

In mixer fitted with paddle attachment cream butter, vanilla and sugar until light and fluffy. Next add in eggs one at at time mixing well after each addition and scraping down the sides.
 Once eggs are fully incorporated add 1/3
 of dry ingredients then alternate with the sour cream.
Gently mixing after each addition and finishing with the flour mix.   Once batter is ready pour into lined muffin tins filling 3/4 the way.

Place in 350F oven and bake for 20-25min when cupcakes are done the top should spring back to the touch and a toothpick when inserted into the center should come out clean with a few little crumbs.

Remove from the oven and place on cooling racks until completely cool about 1hr

Then decorate with violet icing, flowers or sprinkles

Violet Icing

6 drops violet essence* add more or less to your liking

2 sticks unsalted butter softened 

2 cups powdered sugar - sifted

1 tbsp milk

2 drops lemon juice

1/2 tsp fine sea salt

 * tip you could also add a touch of blue food color for a nice hue to your icing


Beat butter in mixer with paddle attachment then slowly add in sugar 1/2 cup at a time then add rest of ingredients. If  mix is too dry add a little more milk to help soften or if its too wet then add a little more sugar until it looks like a spreadable icing
Enjoy!!