Meyer Lemon Buttermilk Bars

Meyer Lemon Buttermilk Bars
makes about 25-30 bars

for the crust
12 Tablespoons (that's 1 1/2 sticks) unsalted butter, softened to room temperature
3.55 ounces (about 1/2 cup) granulated sugar
1/2 teaspoon pure almond extract 
5.5 ounces  (about 1 1/4 cup) all-purpose flour  
1.5 ounces graham cracker crumbs
1/4 teaspoon salt

for the filling
4.5 ounces (about 2/3 cup + 5 Tablespoons) granulated sugar {Note: I only used 2/3 cup because I like my lemon bars on the tart side.} 
2 Tablespoons fresh lemon zest (about 3-5 lemons)
4 eggs - room temperature
4 Tablespoons all-purpose flour
5.3 ounces (about 2/3 cup) fresh lemon juice 
8 ounces (1 cup) buttermilk, room temperature 

method
Preheat the oven to 350 F. Line a 9x13-inch baking pan with foil, leaving a slight overhang around the edges - butter the foil.

Prepare the crust: In the bowl of a stand mixer, fitted with the paddle attachment, beat the butter and sugar together until light and fluffy (about 3-5 minutes on med-high speed). Add the almond, flour, graham cracker crumbs, and salt. Beat on low-medium speed till combined. {Note: It's okay if the crust looks a little bit "sandy."} 

Press the crust into the bottom of prepared pan. You might have to use your palm(s) to gently squash & spread the dough around the entire pan. 

Bake for 10-13 minutes, or until light golden brown. Remove the crust from the oven and set it aside as you prepare the filling.  Leave the oven set to 350 F.

Prepare the filling: In a large mixing bowl, combine the sugar and lemon zest. Use your fingers to rub the zest into the sugar until it's light in colour and fragrant. Whisk in the eggs, one at a time, whisking well after each addition. Add the flour, lemon juice, and buttermilk. Whisk vigorously till combined. Pour the filling over the partially-baked crust (it's okay if the crust is still warm.).

Bake for 20-24 minutes, or until the center is set (not-jiggling 'round when the pan is touched), and the edges are just beginning to turn brown.

Remove the pan from the oven and onto a cooling rack. Cool completely before removing the bars. {Use the foil overhang to gently lift them from the pan.} 

Chocolate, cheese and strawbery sandwich

You will need:

• 1 or 2 slices of bread
• handful strawberries
• brie or camembert cheese
• after eight chocolates
• fresh mint
• butter
• olive oil

Preheat an oven to 170*C, cut strawberries and place it on a baking paper, toss it with olive oil and roast for about 15-20 minutes. Meanwhile butter your bread and fry on a medium heat until golden brown. When your toasts are ready place few mint leaves on it, slices of cheese, pieces of chocolates and cover it with hot strawberries. You can make another layer in the same way if you like. The chocolate and cheese will melt and everything together tastes like heaven.

Enjoy

Turkish Delight Snack Bites

Ingredients
15 dates
10 unsulphured apricots (get the brown, not the bright orange ones)
1 c. almonds
1/4 tsp. cardamom
1/4 tsp. cinnamon
2 T. white sesame seeds
3-4 T. water
1 T. extra virgin olive oil

1. In a food processor, puree the dates, apricots, and almonds.
2. Pulse the spices, sesame seeds, olive oil, and enough water to make the mixture just barely cling together. The moistness of the dates will dictate how much water you need. Remember to pulse and not to puree or you'll lose the pretty sesame seeds.
3. Using a tablespoon, scoop the mixture out and roll into balls. I press the spoon against the side of the food processor to compact the mixture and make it easier to shape.
4. Eat immediately or leave out on the counter to firm up a bit. Toss in the fridge to firm if you want.

Vegan black and white cookies

INGREDIENTS: ADD ALL TO SHOPPING LIST

For the cookies: 
1¼ cups all-purpose flour
½ cup sugar
½ tsp baking powder
½ tsp baking soda
½ tsp salt
1/3 cup canola oil
1/3 cup soy, almond, or rice milk
1 Tbsp lemon juice
1 tsp pure vanilla extract

For the icing:
4 cups powdered sugar
6 Tbsp water, divided
2 Tbsp unsweetened cocoa powder
2 tsp lemon juice

DIRECTIONS:

To make the cookies: 
1. Preheat the oven to 350 degrees. Line 2 or 3 large baking sheets with parchment paper or Silpat.

2. In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt. In a separate bowl, whisk together oil, nondairy milk, lemon juice, and vanilla. Pour the wet mixture into the dry mixture and whisk until almost smooth. The batter will be thick.

3. Scoop about ¼ cup batter at a time onto the prepared baking sheets, leaving about 3 inches between each scoop. Gently flatten the dough with the palm of your hand and shape into a dome. Bake for 16 to 18 minutes, or until golden around the edges. Let cool on the pan.

To make the icing: 
1. In a medium bowl, whisk together powdered sugar and 5 tablespoons water until smooth. For the chocolate icing, transfer ¾ cup of the icing mixture to a separate small bowl and whisk in cocoa and remaining 1 tablespoon water.

2. Add an extra teaspoon of water to the chocolate icing if it is too thick. Add lemon juice to the remainder of the white icing and whisk. If either icing gets too thick as it sits, add more water, a little at a time.

To assemble the cookies: 
Using a small offset spatula or knife, spread a thin layer of white icing over half of the bottom side of each cookie. Then spread a thin layer of chocolate icing over the other half of each cookie. Let set at room temperature and serve.

Makes 7 4-inch cookies.

Gluten free Thin Mints

5 tablespoons unsalted butter
4 ounces semi-sweet chocolate
¼ teaspoon pure vanilla extract
½ teaspoon pure peppermint extract
¾ cup (105g) high-quality all-purpose gluten-free flour
¼ teaspoon xanthan gum
½ cup (40g) unsweetened natural cocoa powder
¼ teaspoon baking soda
½ teaspoon kosher salt

GLAZE
½ pound semi-sweet chocolate, chopped
pure peppermint extract, to taste

Three Layer Coconut Cake

 Cake:

2 1/4 cups almond flour

1/2 cup unsweetened shredded coconut

1/3 cup unflavoured whey protein powder

2 tsp baking powder

1 tsp baking soda

1/2 tsp salt

1/2 cup Kelapo coconut oil, melted

3/4 cup granulated erythritol

3 egg whites, room temperature

1/2 tsp coconut extract

Sliced Coconut Layer Cake

1/2 cup almond milk

 Coconut Whipped Cream Filling:

1 can coconut milk (not light), chilled overnight in the refrigerator

1/3 cup powdered erythritol

1/2 tsp vanilla extract

 Whipped Cream Frosting:

3/4 cup whipping cream

1/4 powdered erythritol

1/2 tsp vanilla or coconut extract (depending on how coconutty you want it)

1/3 cup unsweetened, shredded coconut, lightly toasted for sprinkling.

 For the cake, preheat oven to 325F and spray a 9x5 inch loaf pan with Kelapo coconut oil spray.

 In a medium bowl, whisk together almond flour, shredded coconut, protein powder, baking powder, baking soda and salt.

 In a large bowl, beat coconut oil and granulated erythritol until well combined.  Beat in egg whites and coconut extract.

 Beat in half the almond flour mixture, then beat in almond milk and then remaining almond flour mixture.  Spread batter in prepared   loaf pan and bake 50 minutes, or until golden brown and just firm to the touch.

Remove and let cool in pan for 15 minutes, then loosen around edges with a sharp knife and turn out on to a wire rack to cool completely.

When cake is completely cool, cut horizontally into 3 even layers.

Beautifully Sliced Cake

Place a metal bowl and beaters into the freezer for 5 minutes.  Remove can of coconut milk from fridge and turn upside down.  Open with a can opener and pour off the coconut water (reserve for another use).  Scoop out the solidified coconut cream left in the can and place into the chilled metal bowl. 

Beat until whipped and creamy, then add powdered erythritol and vanilla extract and beat until combined.  Lay the bottom layer of cake on a serving plate and spread with half of the coconut cream.  Add the middle layer and top with remaining coconut cream.  Top with the final layer of cake.

In the metal bowl, beat whipping cream, powdered sweetener and vanilla or coconut extract until stiff peaks form.  Spread over top and sides of cake.  (Alternatively, you can use another can of chilled coconut milk to make more coconut cream frosting).

Sprinkle top and sides of cake with toasted, shredded coconut.  Chill at least two hours to firm up before serving.

Coconut Chocolate Chip Cookies

Ingredients:

• 2 cups almond meal
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 2/3 cup coconut oil, melted and slightly cooled
• 1/2 cup light brown sugar (not packed)
• 1/3 cup granulated sugar
• 1 large egg
• 2 teaspoons vanilla extract
• 1-1/2 cups chocolate chips

Directions:

1. Preheat oven to 325. Line a baking sheet with parchment paper or a silicone mat.
2. In a large bowl, combine all your dry ingredients.
3. Add coconut oil and stir until ingredients are wet.
4. Whisk in your egg and vanilla extract.
5. Add chocolate chips to the mixture and stir.
   ** You should have a thick, kind of oily batter that looks basically like regular chocolate chip cookie dough (but slightly darker).
6. Scoop spoonfuls of batter onto your baking sheet, about 1-1/2 inches apart.
   ** You can make your cookies as big or small as you want – I used about 1 tbsp batter for each and got 2 dozen cookies.
7. Bake for 10-12 minutes, or until cookies are lightly browned.
8. Allow cookies to cool for a minute or two on the baking sheet, then remove them to cooling rack.
9. Enjoy!
   ** Store in an airtight container at room temperature.