Sunday, December 9, 2012

Flour-less Peanut Butter and Dark Chocolate Delights

These delicious little cookies are adapted from a recipe winner from today's LA Times Magazine. To make any recipe your own, just alter it a bit and voila! 
Note: if you eat a gluten free diet you must find gluten free chocolate to work with. Other wise, most chocolate is produced on equipment that has been shared with wheat, dairy and nuts. I don't think these cookies would taste as good without the chocolate, but I am a chocoholic and almost everything tastes good with chocolate! ps..the house smells like a little bit of heaven right now! :)  
Portion Control!!!!!

Preheat Oven to 325 and line 2 baking sheets with parchment paper
Makes 24 Cookies

Ingredients:
1 Cup Organic Sugar
Pinch of Kosher Salt
1 Cup Organic, Creamy, Unsalted Peanut Butter
1/3 Cup Egg Whites, shaken or whisked
1Tsp Organic Vanilla Extract
1, 12 ounce Organic 72% Dark Chocolate Bar Cut in Half

Method:
Cut up 1/2 of the chocolate bar into small chunks and save the other half to grate over the cookies before baking,

In a large mixing bowl , beat first four ingredients with a wooden spoon until well blended
Add the chocolate chunks and mix
Place by teaspoon on cookie sheet and press down with a fork in a criss-cross pattern
Top with grated chocolate
Bake for 12-14 minutes
cool in pan for 2 minutes and cool completely on racks
After cooled divide up for snacks so you don't go overboard.

Monday, December 3, 2012

Cranberry~Tangerine Relish

This recipe is so simple! Make it ahead of time and garnish with fresh Clementine wedges

Ingredients:
1, 12 ounce bag fresh cranberries, picked over
1 cup fresh Clementine (mandarin oranges) juice
3/4 cup organic sugar
2 T honey
2-3 fresh Clementine's peeled and segmented

Method:
Combine first 4 ingredients and bring to a boil
Cook until the cranberries "pop"-about 10 minutes..maybe more
Place in a decorative serving dish
Garnish with fresh Clementine wedges