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.

Homemade Cannoli Filling

2 cups of whole milk Ricotta (drain with a strainer if it has excess liquid.)

3/4 cups powdered sugar

1/2 tsp vanilla

1/2 cup semi sweet chocolate chips (can also use mini chocolate chips.)

1/2 cup heavy cream

optional ingredients you can also add:

1 tbs lemon zest

1/2 tsp cinnamon

Drain your ricotta, if necessary, and place it in a medium sized bowl. Using a whisk, stir until a majority of the clumps have become smooth.

Sift in the powdered sugar and continue to make smooth.

In a mixer, beat your heavy cream until it begins to become stiff and form peaks.

Using a spatula, gently fold this cream into your mixture. As well as the vanilla, chocolate chips, and any other optional ingredients you want to try.

Set this mixture in the refrigerator for at least 30 minutes prior to filling your cannoli shells.

*TIP: do not fill your cannoli shells until right before serving. The crunch of the shell is most desirable. As time progresses, the cannoli filling softens the shell.

Fill your cannolis by using a pastry bag OR by cutting the tip off of a sandwich/storage bag. Fill one end of the cannoli shell until the filling comes to the edge. Repeat with the other end of the shell.

Mini Apple Pies

Ingredients:

• 5 small apples (diced into small bites)
• 4 tbsp flour
• 1/2 cup sugar
• 3/4 cup brown sugar
• 2 tsp cinnamon
• 1/4 tsp nutmeg
• 1/4 stick chilled butter
• 1 box of pilsbury pie crust
• 1 Muffin tray – to make 12 mini pies

Directions:

Preheat your oven to 400°F. Start by peeling and dicing your apples, combine them into a big bowl with the sugar, brown sugar, flour, cinnamon and nutmeg. Mix very well and let it rest. Continue by unrolling your first pie crust, cut 4 circles out. I used a round 16oz Glade lid, which I pressed into the crust this gave me the perfect round for the molds. Continue this with your second crust, with the leftover crust you can make 4 more rounds, all you have to do is roll them out.
Line each cup of your muffin tin with a tiny pie crust. Gently fill the crusts with your apple mixture, add a dab of butter on each pie.
Cover as desired with left over dough. Brush with melted butter and bake at 400 for 20 to 25 minutes.

Quatro leches (Four milk) pudding

Pudding ~
Ingredients:

• 1 c skim milk
• 1 c heavy whipping cream
• 1 14 oz. can sweetened condensed milk
• ½ tsp vanilla extract
• ⅓ c cold water
• 2 ¼ tsp or 1 pkt gelatin 
• 1 14 oz. can crushed pineapple

Directions:

• In heavy bottomed saucepan, heat through milk and whipping cream until near rolling boil. Add condensed milk and allow the three to combine and heat thoroughly with the rest.
• Turn off heat. Mix in vanilla. Set aside.
• Take cold water in small bowl and sprinkle gelatin over it. Allow to bloom and gelatin crystals to fully dissolve.
• Blend gelatine into milk mixture. Pour in crushed pineapple and combine all ingredients well.
• Spoon into cups or pudding molds a little over halfway in each one.
• Allow to chill for about 15 minutes until semi set.

Biscuit topping~
Ingredients:

• 1 pkt Britannia Arrowroot cookies( also known as Marie/Maria biscuits)
• 6 tbsp melted butter
• 2 tbsp sugar

Directions:

• Roughly crush up the Marie biscuits in processor. Don't let it powder though, there needs to be enough crunch texture. Take out and add butter, and sugar. Blend with fingers until thoroughly moistend.
• Keep aside.

Topping~

• 1 14 oz. can dulce de leche
• ½ pint strawberries, chopped

Pudding Assembly~

• Take out chilled and set pudding ( it should be set on sides with a slight wobble).
• Spoon a tablespoon or two of dulce de leche on top of pudding. (if too thick, microwave at 70% power for 10 seconds).
• Sprinkle 2-3 tbsp of crushed cookies over dulce.
• Refrigerate and serve cold.
• Top with  chopped strawberries when ready to serve.

Notes~ Layer this any way you want. I feel the above to be best because you get the distinct texture of the crumbs to stand out against the silkiness of pudding. You can even repeat and do layers in a large trifle like bowl.

Caramallow Cupcakes

Serves: 24

Ingredients

For Chocolate Cupcakes

• 1¾ cups all purpose flour
• 2 cups granulated white sugar
• ¾ cup unsweetened cocoa powder
• 1½ tsp baking soda
• ¾ teaspoon salt
• 2 large eggs
• 1 cup buttermilk (or substitute by putting 1 tbsp white vinegar in a cup then filling the rest up with milk; let stand 5 minutes until thickened)
• ½ cup butter, melted
• 1 tbsp vanilla extract
• 1 cup hot coffee (or 2 tsp instant coffee in 1 cup boiling water)

For Caramel Filling

• 1 cup sugar
• ½ cup heavy (whipping) cream
• ⅓ cup (6 tbsp) softened butter
• ⅛ tsp salt
• ½ tsp vanilla extract

For Marshmallow Frosting

• 5 large egg whites, room temperature (not pasteurized, they aren’t stable enough)
• 1¾ cups sugar
• ⅓ cup water
• ½ tsp cream of tartar
• pinch of salt
• 1 tsp vanilla extract

Instructions

1. Preheat oven to 375 degrees F. Line two 12-cup muffin tins with paper liners; set aside.
2. In the large bowl of a standing mixer, stir together flour, sugar, cocoa, baking soda, and salt. Add eggs, buttermilk, melted butter and vanilla extract and beat until smooth (about 3 minutes). Remove bowl from mixer and stir in hot coffee with a rubber spatula. Batter will be very runny.
3. Remove bowl from mixer, and pour batter into a large liquid measuring cup with a spout. Divide batter among prepared muffin cups, filling each no more than two-thirds full (or else batter will rise over and make a big mess – not bigger cupcakes). Bake 20-24 minutes, or until cupcakes feel slightly springy when you gently press their centres. Transfer cupcakes to wire racks to cool completely.
4. Place sugar in a medium saucepan over medium heat. Whisk often as the sugar starts to stick to the bottom, clump up, and then eventually melt. Continue only until the syrup comes to a boil, then stop. You can swirl the pan every now and then, but no more whisk.
5. Watch very closely as the syrup will go from clear to golden brown very quickly. As soon as it turns amber, remove saucepan from the heat. Working quickly and averting your face, whisk in the cream – holding whisk at arm’s length as the caramel will bubble up aggressively. Whisk in butter, salt and vanilla. Set aside to cool. The whole process from sugar to caramel takes only about 5 minutes on my stove.
6. Combine egg whites, sugar, water, cream of tartar and salt in the top of a double boiler or in a heatproof bowl set overtop of a saucepan of simmering water. Using an electric mixer, beat on high for about 7 minutes – until it is shiny, voluminous and will hold nice peaks.
7. Remove from heat and beat in vanilla extract. Cool at least 5 minutes before using.
8. Transfer frosting to pastry bag fitted with a large tip (I used an open star tip). Pipe frosting around the outer circumference of each cupcake.
9. Use two small spoons (one spoon to scoop, one to scrape off other spoon) to transfer a scant teaspoon of caramel into the centres.
10. Finish piping frosting onto cupcakes, first retracing your first circle, and moving inwards and up, creating a swirl effect.

No Yeast Apple Cinnamon Rolls

Ingredients

Dough

1 cup all purpose flour

1 1/4 cup whole wheat flour

2 tbsp sugar

2 1/2 tsp baking power

1/2 tsp baking soda

1/2 tsp salt

1/2 cup cold butter, cubed

1 cup plain yogurt (buttermilk also works here)

2 tbsp milk

Filling

2 apples, finely chopped or grated

1/2 cup brown sugar

2 tsp cinnamon

2 tbsp butter, melted

Directions

Preheat oven to 350F.

In a large bowl, stir together the flour, sugar, baking powder, baking soda, and salt.  Using a pastry blender or 2 knifes (or your hands, whatever works), cut in butter until mixture resembles coarse crumbs.  Stir in yogurt to make a soft, slightly sticky dough.

Flour your hands, and press the dough into a ball.  Knead gently about 10 times.  Then roll out the dough to about 35x30cm (14x12in).

Combine the sugar and cinnamon for the filling.  Brush dough with the melted butter, and sprinkle the sugar mixture evenly on top, leaving about 2 cm border.  Sprinkle the chopped/grated apples over top. Brush border with water, and roll the dough as if it were a jelly roll.

Using a serrated knife, cut into 14 or so slices (depending on how thick you want them.  I start by halving the dough, then halving the halves, and so on until the rolls are about 3-4cm thick).

Place into greased muffin tins, and brush with the milk.  Bake for 15-20 minutes, or until golden brown.

Raspberry Cheesecake Swirl Brownies

Yield: 16 brownies

Serving Size: 1 brownie

Rich fudgy brownies swirled with delicious raspberry cheesecake. Low carb and gluten free.

Ingredients

Raspberry Cheesecake Layer:
• 1 cup frozen raspberries, thawed (do not drain)
• 8 oz cream cheese, softened
• 1/4 cup powdered Swerve Sweetener or other powdered erythritol
• 1 large egg
• 2 tbsp raspberry liqueur OR 1/2 tsp raspberry extract
Brownie Layer:
• 12 tbsp butter
• 4 oz unsweetened chocolate
• 1/4 cup cocoa powder
• 3/4 cup Swerve Sweetener
• 1/2 tsp vanilla extract
• 5 large eggs

Instructions

1. Preheat oven to 350F and grease an 8x8 inch baking pan.
2. For the cheesecake layer, puree raspberries and any juice that has accumulated. Place a fine mesh sieve over a bowl, and drain berry puree, pressing on solids to release as much juice as possible. Set aside.
3. In a large bowl, beat cream cheese and powdered erythritol until smooth. Beat in egg until well combined.
4. Add raspberry puree and raspberry liqueur or extract and beat until smooth and well mixed. Set aside.
5. For the brownie layer, melt butter, chocolate and cocoa powder together in a medium saucepan, stirring until smooth. Stir in erythritol and vanilla extract. Let cool 5 minutes.
6. Whisk in eggs, one at a time, until well combined. Spread mixture in prepared pan.
7. Pour cheesecake layer over top and use a knife to swirl layers together, bringing some of the brownie mixture to the surface.
8. Bake 20 to 22 minutes, or until sides are set and the middle is just barely jiggling. Remove from oven and let cool 20 minutes, then refrigerate until set, about 2 hours.

Notes

Serves 16. Each brownies has 5.2 g of carbs and 1.9 g of fiber. Total NET CARBS = 3.3 g.