Lemon Cookies -that melt in your mouth

I was searching for a lemon cookie recipe online because I had an abundance of lemons. I found two recipes one on Cookingclassy.com and the other foodandwine.com both very similar, I added a little more zest and lemon juice to mine. This cookie reminds me of the girl scout lemon cookies minus the glaze. They are so good and truly do melt in your mouth. It is hard to eat just one. Enjoy!

Ingredients:

• 1 3/4 cups of unbleached all-purpose Flour

• 1 Tablespoon of Cornstarch

• 1/4 Teaspoon Sea-Salt

• 1 cup of Powdered Sugar, another 1 cup for the Glaze

• 1 cup Unsalted Butter, soften room temperature

• 2 1/2 Tablespoon of Lemon Zest, extra for Garnish (careful not to zest the pith)

• 2 Large Egg Yolks

• 2 Tablespoon Fresh squeezed Lemon Juice, This is used in the Glaze

Lemon Glaze:

• 1 cup Powdered Sugar

• 2 Tablespoon Lemon Juice

Directions:

• In a bowl mix together the Powdered Sugar and Lemon Juice. Let sit a few minutes before glazing cookies.

Direction:

• Preheat oven to 350 degrees

• Line two baking sheets with parchment paper. set aside

• In a bowl mix together flour, cornstarch & salt, set aside

• Using a electric mixer or hand mixer add the butter blend until smooth then add the cup of powdered sugar mix both completely together.

• Add the egg yolks one at a time to the butter mixture and blend in, then add the lemon zest continue to mix. Scrape down the sides.

• Add the flour mixture a little at a time and mix altogether. You are ready to make your cookie balls.

• Using a tablespoon or scooper make cookie balls and place each two inches apart, after you fill the baking tray press each down with the palm of your hand.

• Bake cookies one tray at a time. 10-12 min do not over bake, top should be matt and soft to touch.

• Place cookies on a wire rack until completely cool.

• Using a teaspoon fill 1/2 way with the glaze and drizzle in the center of each cookie then using the back of the spoon even the glaze out.

• Garnish with lemon zest, let cookie sit until the glaze hardens before transfering onto a serving dish. Enjoy!

Heidi's Italian Breadcrumbs

My father in law “Gino” always made his homemade Italian breadcrumbs making sure no bread goes to waste. Here’s the old school way to make Italian breadcrumbs, I use the food processor, Gino always used his cast iron hand grinder. So simple to make and knowing there’s wholesome ingredients being used in making it is a plus. If you take the time to look at store bought breadcrumbs you would be in shock with the ingredients list. So save your bread ends and pieces and take that stale bread and make your own. You should have all the spices and herbs in the pantry but if not improvise and pick a herb or spice you have that moves your palate. Enjoy!

Ingredients:

• 8-10 cups Stale bread, I use any sweet, sour, french bread, you can use whatever you want.

• 1 teaspoon Sea salt

• 2 teaspoons Garlic powder

• 1 Tablespoon Parsley flakes, dried

• 1 teaspoon Black Pepper, ground

• 1 Tablespoon Basil, dried

• 1 1/2 teaspoon Oregano, dried

Directions:

• Take stale bread and break up into pieces, place in a brown bag for two days or until completely dry and crumbly. You can dry in the oven if your in a hurry. Place in low temperature oven 300’ tossing every 5 minutes until dry, you don’t want to char or over brown, this will result in changing the flavor of the bread, completely cool before pulsing in food processor.

• In Food processor add bread and pulse 6-10 times.

• Add all herbs and spices to the coarse breadcrumbs, pulse until fine. Do not over pulse this will turn bread into sticky paste.

• Store in airtight container or ziplock bag.

• Breadcrumbs can be placed in freezer up to 1 year.

Gingersnap Cookies

I found this recipe online and absolutely love it! The original recipe is from cookieandcups.com I decided to add a secret ingredient instead of using just the cinnamon that the recipe calls for. I found a special “Holiday Magic” blend that is sold at Stone Creek Kitchen store located in Monterey, Ca. I found that if you store these cookies in a glass jar the Cookie is no longer a gingersnap it’s more of a soft ginger cookie, still very delicious. If you want the gingersnap store in a tight sealed tin container this keeps the cookie crisp on the outside and soft in the middle. Enjoy!

Ingredients:

• 3/4 cups of Butter, Room temperature

• 1 cup Granulated Sugar

• 1/4 cup Unsulphured Molasses

• 1 Egg

• 2 teaspoons Baking Soda

• 1/2 Teaspoon Kosher Salt, I used sea salt

• 1 1/2 teaspoons Ground Ginger

• 1 Teaspoon Cinnamon, I used “Holiday Blend” sold at Stone Creek Kitchen, Monterey Ca

• 2 cups All purpose Flour

• 2 Tablespoon granulated Sugar or Turbinado Sugar for rolling ( I love the Turbinado best)

Directions:

• Preheat oven 350 degrees.

• Line baking sheet with parchment paper and set aside.

• In the bowl of your stand mixer fitted with the paddle attachment, mix the butter, sugar together on medium speed for 2 minutes. Add in the molasses, egg, baking soda, salt, ginger, and cinnamon. Mix for another 1 minute, scraping the sides of bowl if necessary.

• Turn mixer to low and add flour. Mix until its just combined.

• Place remaining sugar in a small bowl or plate.

• Using a medium (2 tbl sized) cookie scoop make a ball and roll in sugar.

• Place each dough ball 2 inches apart on prepared baking sheet.

• Bake 12-14 minutes or until the edges are slightly golden and appear crinkly.

• Place on cooling rack and cool completely. As cookies cool they will flatten and get crinkly.

• Store in airtight container up to 5 days.

Penne Alla Vodka

Featured in the 2017 Winter Edition of 'Shakers Magazine>inspiring spirits

My Penne Alla Vodka is made with a tomato cream sauce and a hint of vodka flavor, beautifully garnished with fresh basil leaves, topped with shaved Parmigiano Reggiano. Delicious yet simple recipe will have your palettes dance and want more, it screams “Romantic”. This dish can be made within 45 minutes, a very tasty and impressive main course. My wine recommendation: Chilled bottle of sauvignon blanc or for a red a Chianti. 

Ingredients:

• 1 Tablespoon olive oil

• 1 Tablespoon butter

• 2 cloves garlic, minced

• 1 small sweet onion, finely chopped

• 1 cup vodka, a shot to sip from while cooking

• 1 cup chicken stock

• 1 can 28 ounce crushed tomatoes

• Fresh cracked black pepper and Sea salt, to taste

• 16 ounce penne pasta

• 3/4 cup heavy cream

• 20 leaves fresh basil, torn

• Parmigiano Reggiano, shaved

• Optional: red chili pepper flakes, to taste

Directions:

Heat large pan on medium heat. Add oil, butter, garlic and onions, sauté until slightly soft. Add vodka to pan. Cook until vodka reduces down to half then add chicken stock and tomatoes. When sauce starts to bubble reduce heat to simmer. Add pepper and salt, optional add red pepper chili flakes. Start your pasta, making sure not to overcook. Cook pasta al dente. Drain pasta, add pasta to ingredients (do not add earlier then 10 minutes before serving), add pasta to sauce. Stir in heavy cream and add basil leaves stirring all the ingredients together. Top with shaved Parmigiano Reggiano. 

Serve with crusty bread.

Serving: 4-6 people

Heidi's Earthbound Farm Baked Porcelain Doll Pumpkin with Pineapple Sage & Apple Stuffing

 

Earthbound Farm, a treasure in the majestical Carmel Valley, is a must for all to experience! Visit their Market & Organic Cafe or take a stroll through the “cut-your own” organic herb garden. There is an array of aromatic herbs, from savory to tea to your culinary classics. As Fall has approached us and the festivities begin, I decided to share with our foodie community my baked Porcelain Doll pumpkin stuffed with pineapple sage & apple stuffing. You can find this specialty pumpkin at Earthbound Farms. You can also try using one of the other varietals of sage, Bergaarten sage, Golden sage & Purple sage. Email Events@EBFarm.com Let Janna Jo Williams the Gardens & Event manager know that Delicious and Simple sent you. 

Ingredients:

• 1 three lb Porcelain Doll Pumpkin
• 1 medium white onion, diced
• 3 celery stalks, cut 1/2 inch thick
• 1 large apple, peeled, cored, cut into 1/2 inch pieces
• 1 cup pineapple, cut into 1/2 cubes
• 1/4 lb stale bread, cut in cubes or 1 box William-Sonoma Stuffing
• 3-4 cups vegetable or chicken stock
• 1 stick plus 2 tbs unsalted butter, melted
• 1 tbs olive oil
• Salt and fresh ground black pepper
• 10-12 Earthbound Farm Pineapple Sage 
• 2-3 sprigs Earthbound Farm rosemary; finely chop the leaves & remove stem
• 1 1/2 tsp ground cinnamon 
• 2 tbs brown sugar

Directions:

• Pre-heat oven to 375 degrees 
• Clean the pumpkin by cutting the lid off and hollowing out the inside, removing seeds and pulp. Cut the meat from the lid and save the top. Cut 1 1/2 cups of meat into small cubes. 
• In a bowl mix cinnamon, brown sugar and 2 tablespoons melted butter. 
• Drizzle cooking oil onto oven safe pan, place gutted pumpkin on top of pan and rub the entire inside of pumpkin with the sugar mixture bake for 35 minutes, then set aside.
• On the stovetop on medium heat, drizzle olive oil into a large pan; add 2 tablespoons of butter, pumpkin cubes, onions and cook for 5 minutes. Add celery and cook another 5 minutes. Finally add apples and pineapples; season with salt and pepper. Continue to cook until medium soft, then remove from heat.
• In a large bowl, mix bread cubes and remainder of butter to 3 cups hot stock, adding more stock if necessary to moisten. Add cooked vegetables and fruit, pineapple sage and rosemary. Mix all together.
• Generously fill pumpkin to the top and bake for 45-60 minutes and outside of pumpkin is soft. Cover pumpkin with foil if outside starts to scorch
• Add Variety of Earthbound Sage to dress the pumpkin. Let it cool slightly before cutting into pie shape wedges and serve.

Crispy Oatmeal Cookies

Our family really enjoys eating these crispy, buttery oatmeal cookies.  They are very easy to make and always a great hit all year around.

Ingredients:

• 1 cup unsalted butter, room temperature
• 1 cup sugar
• 1 egg
• 1/2 cup brown sugar
• 1 teaspoon vanilla extract
• 1 1/2 cup Oatmeal (Quaker Oatmeal)
• 1 1/2 cup flour, sifted
• 3/4 cup sweetened coconut flakes
• 1 teaspoon baking powder

Directions:

• Preheat oven 350 degrees
• In a mixing bowl mix together butter, sugar, eggs, brown sugar  and vanilla
• add remaining ingredients, combining well but do not overmix
• Line baking sheet with parchment paper
• Using a medium scooper making approximately 1 inch round dough balls and placing each on baking sheets 1 1/2 inches apart
• Bake 15-20 minutes or until slightly brown on edges
• Place on rack to cool, cookies will become crispy when cool. Enjoy!
• Yields 2 1/2 Dozen

Alyssa's Gluten Free Orange Pumpkin Spice Muffins

My daughter Alyssa came up with this delicious muffin recipe that would fool anyone that gluten  is missing from the ingredients. These muffins burst with orange and spice flavor satisfying any sweet tooth craving.  Although tasty all year round, Alyssa is getting ready  for the fall season and she's happy to share her recipe with the Delicious and Simple community.

Ingredients:

• 2 cups Flour, gluten free
• 3/4 cup Sugar
• 1 tablespoon Baking Powder
• 1 teaspoon  ground Cinnamon
• 1/2 teaspoon  ground Nutmeg
• 1/4 teaspoon ground Cloves
• 1/4 teaspoon Salt
• 1 tablespoon Molasses
• 1 Cup Pumpkin Puree
• 1/2 cup melted Butter
• 2 large Eggs (or Duck Eggs)
• 1 zest large Orange, entire orange
• Optional: Chocolate chips
• 12 paper muffin liners

Topping:

• 1/8 cup Sugar 
• 1/8 cup brown sugar
• 1 heaping teaspoon Cinnamon
• 1/8 cup  melted butter

Direction:

• Preheat oven to 400'
• In a large mixing bowl combine all dry ingredients (Except chocolate chips) and in another bowl wet ingredients combine the two, mix with hand or kitchen aid mixer
•  Line a muffin tin with paper liners 
• Scoop  batter equally into each cup, filling 3/4 of the way full, if using chocolate chips add a few pieces to each muffins pushing slighty down into batter
• Bake for 20 minutes or until pick comes put clean
• Prepare butter and sugar topping, keeping each in separate bowls
• When muffins are slightly cool, using a pastry brush lightly brush with melted butter and then dip tops into sugar mixture. 
• Makes 12 Muffins

Gluten-Free Zucchini Bread

Awesome zucchini bread! I found the recipe on the back of Bob's Red Mill Xanthan gum bag. I used duck eggs instead of regular eggs for those that have sensitivity to chicken eggs. 

Ingredients:

• 1/3 cup vegetable oil
• 1 cup brown sugar, packed
• 2 eggs, (I used 1 large duck egg)
• 1/2 cup apple sauce
• 1 teaspoon vanilla
• 2 cups Bob's Red Mill gluten free all purpose flour
• 2 1/2 teaspoons Bob's Red Mill gluten free baking powder
• 2 teaspoons ground cinnamon 
• 1/4 teaspoon ground nutmeg or cloves
• 1 1/2 teaspoons Bob's Red Mill Xanthan gum
• 3/4 teaspoon fine sea salt
• 2 cups  grated zucchini, firm
• Optional: 1/4 cup raisons and or 1/4 cup pecans or walnuts, chopped

Directions:

• Coat one 8X4 inch loaf pan with non stick cooking spray, (I used Spectrum Coconut oil spray) set aside.
• In a mixing bowl using a mixer cream oil, sugar, eggs, applesauce and vanilla together. 
• Sift in flour, Baking powder, cinnamon, xanthan gum, sea salt to wet ingredients, until completely combined.
• Stir in gently and quickly the zucchini and nuts.
• Put batter in loaf pan, bake 60-75 minutes or until pick comes out clean. Place foil over last 20 minutes to prevent over browning.

Pickled Hot Chili Pepper Rings

Ingredients:

• 1 pound Chili peppers, washed, dried, cut and seeded; always wear gloves when working with peppers. (Makes 4 cups prepared)
• 2 cups Water
• 2 cups Distilled white vinegar
• 4 tablespoon Coarse sea salt 
• 1 1/2 tablespoons Garlic, minced
• 1 1/2 tablespoon Peppercorns, whole
• 1 1/2 tablespoon Sugar
• 1 teaspoon Cumin seeds
• Fresh Bay leaves 
• Fresh Thyme sprigs

Directions:

• In a enameled pot over medium-high heat, combine water, vinegar, salt, garlic, cumin, peppercorns and sugar, then bring to a boil. Reduce heat to low and simmer.
• In a sterilized jar, fill with prepared sliced pepper rings, then add a bay leaf and two sprigs of thyme.
• Fill jar with brine mixture to the top, making sure it is full. Clean edges and seal tightly with lid
• Prepare hot water bath: Fill large pot with water and heat until boiling.
• Set filled jars in water bath for 15 minutes (If pot is bubbling over, lower heat).
• Remove and let cool. Enjoy!

Thai Coconut Curry Shrimp Soup

One of my favorite dishes when I go out to eat at a Thai restaurant is the Thai coconut curry shrimp soup. I decided to create my version of this delectable dish. Here's my simple recipe, its super delicious!

Ingredients:

• 1 tablespoon coconut oil
• 2 1/2 tablespoons grated fresh ginger
• 1  stalk lemon grass, minced
• 1 1/2 teaspoons ground hot curry  or red curry paste
• 4 cups vegetable stock
• 3 tablespoons fish sauce
• 1 tablespoon brown sugar
• 3 tablespoons green onion, chopped
• 2 cans (13.5 ounce) coconut milk
• 6 ounces shiitake mushrooms, sliced
• 1 pound medium shrimp, peeled and deveined
• 2 1/2 tablespoons fresh squeezed lime, extra wedges for garnish
• 1/4 cup fresh cilantro, chopped, extra for garnish
• Optional:  Sriracha sauce, to taste

Directions:

• In a large pot over medium heat add coconut oil, ginger, lemon grass, heat for 5 minutes stirring continuously.
• Add curry, stock, fish sauce, brown sugar, green onions and coconut milk, stir and cook until hot.
• Add mushrooms, cook until soft.
• Add lime juice and  shrimp cook until shrimp no longer translucent.
• Add Cilantro, For those that want a little more kick add a few drops of Sriracha sauce.
• Serve in your favorite bowls, garnish with extra cilantro and a lime wedge on side. Enjoy!

Gluten, Egg and Dairy-Free Chocolate Cake

Found this recipe from momables.com made it for my daughters 22nd Birthday. I have given recommendations of brands of products I used and added to the batter 1/2 cup Enjoy Life- semi-sweet chocolate mini chips-dairy, nut and soy free.  The cake was absolutely delicious! No one would ever know its gluten, egg and dairy free.

Ingredients:

• 3 cups gluten- free all purpose flour (Used Bob's Red Mill)
• 1 3/4 cup granulated sugar
• 6 tablespoons unsweetened cocoa powder
• 2 teaspoons baking soda (Used Gluten free Bob's Red Mill)
• 2 teaspoons xanthan gum (Used Bob's Red Mill)
• 1 teaspoon salt (Used fine sea salt)
• 2 cups chocolate nondairy milk (Used Blue Diamond chocolate almond milk)
• 1/2 cup vegetable oil 
• 2 tablespoons apple cider vinegar
• 1 teaspoon vanilla
• Optional: 1/2 cup Enjoy Life semi-sweet chocolate mini chips

Frosting:

• 1/2 cup non dairy spread or butter (Used Kerry's Gold Irish Butter)
• 2 teaspoons vanilla
• 1/2 cup un sweetened cocoa powder
• 3 cups powder sugar
• 1/2 cup coconut milk or non dairy creamer (Used Silk Almond creamer)

Directions:

1. Preheat oven to 350'. Spray two 9 inch cake pans with non stick cooking spray ( I used Spectrum Coconut Oil) and set aside.
2. In a large bowl, combine flour, sugar, cocoa powder, baking powder, xanthan gum, and salt, blend together.
3. In a medium bowl combine the milk, oil, vinegar, and vanilla.
4. Pour the wet ingredients into the dry ingredients. Stir until smooth, scraping the bottom and sides of the bowl. ( I used Kitchen aid low speed)
5. Pour into greased cake pans, place in the oven.
6. Bake for 25-30 minutes, or until pick inserted into the center comes out clean.
7. Remove from the oven, let cool down for 5 minutes, then remove cakes to wire rack to cool.
8. While cakes are cooling,make the frosting. (Using Kitchen aid or electric hand mixer).
9. Beat the butter until light and fluffy.
10. Add the vanilla, cocoa powder and powdered sugar.
11. Add the coconut milk or creamer slowly until it is completely mixed.
12. If frosting is to thick, add a few drops of creamer. If to runny, add more powdered suger one tablespoon at a time.

Fish Gaucho's Ahi Quinoa Salad

Ahi Quinoa Salad by Executive Chef Chris Beckett

" There are only two rules for being successful; one, figure out exactly what you want to do, and two, do it."-Mario Cuomo

1244 Park St, Paso Robles, California

805-239-3333

Ingredients:

• One half avocado, cubed
• 2 Tablespoons pickled Fresno peppers
• 2 Tablespoons roasted bell peppers, seeded, skinned and diced
• 2 Tablespoon thinly sliced red onion
• 1 Tablespoon pomegranate seeds
• 7 Tablespoon quinoa, pre cooked
• 4 ounces sashimi grade Ahi, thinly sliced
• Pickled carrots and micro greens to garnish
• Artisanal olive oil to finish
• salt and pepper to taste
• 4 Tablespoon blood orange vinaigrette

Directions:

• Combine all ingredients, loosely toss together
• Use chilled plate
• Layer in center using a large spoon
• Garnish with Carrots and micro greens
• Swirl on olive oil to finish

Serving size 2

Ingredients: Blood Orange Vinaigrette

• 1/2 cup extra virgin olive oil
• 1/2 cup apple cider vinegar
• 1 jalapenos, seeded, finely chopped 
• 3/4 cup blood orange, juiced
• Salt and Pepper to taste
• Blend all ingredients together and follow above directions for use.

Easter Rice Krispy Pops

Easter Rice Krispy Pops

Ingredients:

• 6 cups Rice Krispies cereal
• 3 tablespoons Butter
• 4 cups Miniature Marshmallows
• Lolly or popsicle sticks (amount depends on size of pops)
• Sprinkles and Frosting (Follow frosting recipe in step 2)

Directions: Step 1

• In a large saucepan on low heat melt butter. Add marshmallows stir until completely melted. Remove from heat.
• Add rice krispies cereal, stir until well coated.
• Lay work space with wax paper. Spray hands with non stick spray, Pour out mixture onto wax paper. Work quickly to make shapes so mixture does not harden.
• Coat hands with cooking spray whenever rice krispies starts to stick to hands.
• Take a baseball size amount of mixture and hand design each into desired shape; carrot, cross, bunny etc. put pop stick into the ends .
• Place each pop on wax paper to harden. Prepare frosting

Ingredients: Frosting 

• 6 cups powder sugar, may need more
• water
• variety food color
• several metal bowls for mixing
• piping bags
•  variety of sprinkles
• plastic bags with ties

Directions: Step 2

• In a large metal bowl pour in 6 cups of powder sugar add a few drops of water a little at a time mixing constantly, do not add to much water to make sugar to runny. Consistency should be thick well mixed and easy to spread on pops and also to push through piping bags. Place some frosting in individual bowls then add drops of food color.
• Using small spatula or butter knife spread desired colored frosting and add your sprinkles. If piping. Pipe on pop to create eyes or out lines etc and  then add sprinkles. Let harden between each application if your doing multiple applications. Let sit to dry before packaging.

Great gift idea: Fill small terra-cotta pots with treats and add your Easter Pops.

Protein Pumpkin Loaf

This recipe is easy to make with just a few simple ingredients. Protein pumpkin loaves are low calorie and packed with high protein. You will be satisfied and have a lot of energy after indulging in this delicious power snack. Thank you to Rachelle for sharing this recipe with me and now I have the pleasure to share it with all of you.  

Ingredients:

• 2 egg whites
• 1 scoop of protein powder (I use quest vanilla)
• 1/4 cup old fashion oatmeal
• 1/4 cup pumpkin puree
• 1 teaspoon baking powder
• 1/4 teaspoon vanilla extract
• cinnamon and stevia to taste ( When using flavored protein, omit stevia)

Directions:

Preheat oven to 350' 

• Mix all dry ingredients in a bowl, set aside
• In a separate bowl blend wet ingredients using hand mixer , then mix in dry ingredients
• Spray mini loaf pan with non stick cooking spray, fill equally with batter
• Bake 25-30 minutes

Note: Serving size one. (To make 8 mini loaves multiply recipe by 4)

Jalapeño Cream Cheese Log

Ingredients:

• 2- 8 ounce blocks Original cream cheese
• 1/3 cup Cilantro, roughly chopped, extra for garnish
• 1  medium Fresh jalapeño, finely cut, discard seeds
• 1 tablespoon Jalapeño tangerine jam, extra for inside roll, or(any flavor jalapeño jam)
• 1/2 cup Sliced almond, coarsely chopped

Directions:

• Place chopped almonds aside.
• In a bowl hand mix all remaining ingredients.
• Cut 2- 12 inch plastic wrap laying flat, this will be used to roll and wrap log with.
• Form log making a canal in the middle of log, run along the whole length jam in center 1/4 inch in diameter.
• Close log without disturbing center.
• Coat log with almonds.
• Wrap in plastic wrap. Refrigerate before using.
• Place on serving dish,  garnish with extra cilantro and serve with favorite crackers.

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Heidi's Wine Spritzer

Step 1: Preparation

Ingredients:

• 1 bottle Pinot Grigio wine, chilled
• 3 cups Sparkling water, chilled
• 2 Small oranges, zested (have extra to cut both citrus into wedges)
• 2 Lemons, zested
• Sprigs of Italian parsley
• Ice cubes

Directions:

• In a small bowl, zest lemon and orange, then mix together. You can place zest  in ice tray and freeze then add to wine and sparkling water. I prefer to add directly into pitcher using your favorite glass pitcher.
• Add  sparkling water, wine, zest, wedges of lemon, oranges, ice cubes. Stir, then add parsley sprigs.
• Prepare sugar rimmed glasses, add any garnishes desired and serve chilled. 

 Step 2: Sugar Lemon Rim

What You'll Need:

• Sugar
• Lemon wedge
• Small plate

 Directions:

• Pour sugar onto small plate.
• Take lemon wedge and run along top of glass, then dip into sugar.

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