Flourless Oatmeal Raisin Cookies + A Sinful Frosting

My baked goods never turn out like the professional pictures, but these cookies were a hit! I did overcook some of the cookies, so I remedied that by adding some whoopie pie frosting from the following recipe (delicious but unhealthy frosting/filling).

Here is the oatmeal cookie recipe.

And because what is better than one oatmeal cookie with frosting, but two!!! Putting two oatmeal cookies together with this excellent frosting was delicious! Enjoy!

Doesn't-Even-Taste-Like-Carrot Spread

This post is dedicated to my friend Tonya.

Here we are this past weekend getting our corn maze on!

Tonya and I have became friends because she became the girlfriend of a dear friend of mine. (How many times can  you use the word friend in a sentence?) We quickly discovered that we have many things in common: loving Jesus, loving jewelry, and loving food. We both also happen to own Vitamix blenders; which are pretty life changing. This post is dedicated to Tonya, because it is a recipe I discovered in my Vitamix Whole Foods cookbook. I needed a dip because I was hosting a jewelry party that needed great snacks. Tonya was the first to taste this and thought it was fantastic (another reason I'd like to have more of her in my life). The consensus was that it didn't even taste like carrot, but was reminiscent of pumpkin.

Since I gave up beans/legumes about a year ago, I have been keeping my eyes peeled for dairy free, bean free dip replacements - and this is a winner. It is easy to make, and you probably already have most or all of the ingredients.

This is the recipe as I made it (I changed a few things). It comes out pretty sweet, so if you want a more savory dip, I would leave out the sweetener (honey). I think it could be great savory - and I will have to try that next time.

I served it with celery and these gluten-free veggie chips. I will never buy those chips again; they were so bland! But the spread is so good, people will eat it on whatever you put next to it.

Carrot Spread 

(serve with crudites, or whatever pita-like chip you'd like)

1 tbsp. canola oil
2 1/2 cups chopped carrots
3/4 cup peeled, chopped onion
3/4 cup chicken or vegetable broth
1/4 cup nondairy milk of choice (I used coconut, you can use regular milk if you eat dairy)
1 tsp. soy sauce
1/2 cup cashews (I used raw)
3/4 tsp. salt
1 1/2 tbsp. honey (The original recipe calls for maple syrup but I only had honey)
1/2 tsp. Chinese five-spice powder (I think you could just use half cinnamon, half nutmeg as a substitution)

1. Saute onion and carrots in oil until is soft.

2. Add broth and simmer until carrots are cooked. Cool slightly.

3. Place carrots, onions and rest of ingredients into the Vitamix container in the order listed and secure lid.

4. Select Variable 1.

5. Turn machine on and guickly increase speed to Variable 10, then to High.

6. Blend for 1 minute, stopping if necessary to scrape down the sides of the container.

Shrimp Salad - Yum! even if you're not crazy about shrimp

I have mentioned before that I enjoy watching the Food Network while I work out at the gym. Giada always talks about making things taste fresh and having flavors that really pop in your mouth. Well, this recipe surely does both.

I made it the first time because I had shrimp in my freezer and didn't want to eat boring shrimp cocktail. I made it the second time because Karl and I thought it was d-e-l-i-c-i-o-u-s.

It comes from a cookbook called Everyday Paleo by Sarah Fragoso. When I started dating Karl, he introduced me to the Paleo diet. It's foundation is based on the paleolithic man and what he would consume. Theoretically, human beings started out eating lots of meat and fat from the meat. They also ate vegetables and sometimes fruits, when they were in season, and only when they came across them on their nomadic journeys. Strict paleo followers will not eat any grains, any dairy, and absolutely no processed food. Eating this way is supposed to help alleviate gut problems.

Having plenty of gastrointestinal problems myself, I was happy to try this diet out with Karl. I am not strict on it, however, as I find it an incredibly difficult practice in the midst of community and by just being generally busy. But at home I try to stear clear of wheat, dairy, sugar, processed foods, and most grains except rice (and that we eat only occasionally).

Having said all this, when Sarah's book came out (I read a lot of paleo and allergy friendly food blogs), I was really excited to try it. There is something wonderful about an actual cook book. You don't have to print out the recipes ahead of time, or try to use your computer/phone to read the recipe while fearing that accidentally you will spill on an easily damageable electronic. I borrowed it from the library, tried the chicken piccata recipe (which I will post later), loved it, and decided to invest in the cookbook permanently.

Anyway, I made this from her book and it was great. I didn't have arugula, so we just ate it without. And I forgot to put the avocado with it both times - but I am sure that would make it even better.

Ginger Shrimp Salad

1 pound medium shrimp
Juice from 1 lemon
1 tsp. fresh ginger, grated (I only had dried, and it worked fine)
2 garlic cloves, minced
3 green onions, diced
1 tsp. red pepper flakes
Pinch of sea salt
Black pepper to taste
4 cups arugula
1 avocado, sliced
EVOO to taste (extra virgin olive oil)

1. Toss the shrimp into boiling water. Bring back to a simmer.

2. Once the shrimp rise to the top, remove them and place in ice water. Then drain and pat dry with paper towels. Remove the shell, tail, and vein from each shrimp.

3. Toss the cold shrimp with the lemon juice, ginger, garlic, onions, red pepper flakes, and salt.

4. Serve on a bed of arugula garnished with sliced avocado, and top with a drizzle of the EVOO.

Two Chocolate Cupcakes For You (to try making on your own)

They may all look the same on the outside, but one is flourless and one uses coconut flour.

Last  week (I can't believe it was a week ago already!) was  long. And so was this week, surprisingly. But Thursday nights seem to find me baking lately, my favorite creative outlet.

I convinced myself of two things last Thursday:
    1. I needed  to make cupcakes (and why not chocolate!)
    2. I had two occasions that needed me to bake something (and why not cupcakes!)

The first was a glorious birthday party celebration with lots of fabulous women, wine, and nertz. The second was a beautiful trip to my in-laws for a weekend visit, and surely I needed to bring a gift of baked goods to my mother-in-law.

On a hike with Karl's dad in Boone over the weekend: the Elk Knob Summit Trail

In need of a simple and gluten free, dairy free (if possible) recipe, I searched the cupcake guru's, Elana Amsterdam's, blog. She just recently published a cookbook full of cupcake recipes (gluten free). I found two recipes that required ingredients I already had in my pantry. One was completely flour-less and one only used a slight amount of coconut flour. For my chocolate, I just used what I had on hand: Hershey's Baking Cocoa and Trader Joe's 72% Dark Chocolate One Pound Plus Bar. They worked very well. (I can't afford the expensive chocolate Elana uses, although I wish I could.)

The first batch I made with the coconut flour. I overcooked them a little and there was a black edge on some of them. Because of the coconut flour and the cocoa (the other recipe just uses straight up bar chocolate), they were also pretty dry. Next time I will increase the liquid (oil) ingredients.

Chocolate, with flour, Cupcakes

The second batch I made was flourless. Elana's recipe calls for almonds, but Karl and I have been wary of almonds lately so I used walnuts - and they worked well. These were by far the better of the two cupcakes. Karl thought they were too rich for him, but as my birthday-girl friend said, they are the epitome of a PMS treat - in other words, perfect for female chocolate lovers. The flourless cupcakes were moister and denser, almost having a brownie-like consistency. It was an easier recipe to put together too.

When I took them out of the oven, the tops still looked runny but I tested them and the knife didn't stick. If you make them, and I highly recommend that you do make them, beware that you don't overcook them; they might not look completely cooked when done.  I will definitely be making these again. These are even worthy of offering to gluten-eating people - and are an easy cupcake recipe. Well, easy if you have a food processor that can handle nuts.

Chocolate, flour-less, Cupcakes

And what is a cupcake without delicious frosting?

Karl is always willing to be my taste tester and utensil-licker. I feel this is either making up for being an only-child and not having younger siblings or preparing me for motherhood.

This, I have to say, is the most awesome frosting recipe. It is a feat of science, in my opinion. There is no butter in this yet it comes out with the consistency and taste of a chocolate buttercream. It is innovative, it is delicious, it is simple, and it is vegan.

Again, I used Elana's recipe:

Yes, that is the saucepan that I used to melt the chocolate with the oil. Then I froze it in the pan. Then I whipped it in the same pan. So cool.

All in all, this was a delightful cupcake adventure. I had fun making them, icing them, and of course eating them. I know the other gluten free ladies I shared with all enjoyed them immensely. And even if you aren't gluten free, this is a chocolate feast!