PB Candy Short Bread

1c. butter softened
1/2c. brown sugar
1 t. vanilla
1/4t. salt
2 1/2c. flour
1/2c. finely chopped reese cups

Heat oven to 325, beat the butter on HI for 30sec. add the brown sugar, vanilla and salt. Beat until combined. Beat in as much flour as you can with the mixer. Stir in any remaining flour and the chopped candy. If neccessary gently knead the dough till it clings together. 

On a floured surface, roll the dough into 1/2in. thickness. Cut out into your desired shape, place on ungreased cookie sheet. Bake about 20min. if desired drizzle with chocolate, or peanut butter drizzle

Peanut Butter Drizzle

1c. powdered of powdered sugar

2T. peanut butter

1t. butter

1/2t. vanilla

Stir in 2-3T of milk till right consistantcy.

Chocolate Drizzle

3/4c. chocolate chips

1t. shortening

Melt on low heat till chocolate melts.

Challah Bread

Challah Bread

Recipe to be posted soon!

Bluberry Apricot Surfers

Here is another raw vegan recipe we brought to the baby shower. This one was an emergency brain storming recipe:-) I think they were thought up, made, named and plated with pictures taken within hmmmmm maybe 20min. before we left for the shower?!!? Oh and why the surfer name? Well as I was taking pictures of them, one of the apricots apple came un-toothpicked, and I said, oops apricot, you lost your surf board.........thus the name!

We had made these delicious raw vegan raspberry tarts ( to go with our truffles)..................our own concoction;-) But unfortunately they didn't feel like being eaten, and decided they'd rather be shattered on the floor with the beautiful glass plate that was displaying them so nicely!
Luckily I was able to snap a few pictures, and taste one before that tragic accident! Don't worry I'll post the recipe and pictures of them soon!
Hannah

1/2c. walnuts
1T. water more or less
2-3T honey
dash of cinnamon

18 dried apricots
1 apple, we used granny smith
2-3T. fresh lemon juice
18 blueberries
18 toothpicks




In a blender cream together the walnuts, water, honey and cinnamon till nice a creamy. Set aside.
Next, peel you apple, and slice into very thin slices you will have more then 18 most likely, so use the extras for something else!
Soak you apple slices in the lemon juice to prevent browning. Set aside.
Now, take you apricots and slit an opening across the top, create a little opening with the use of you fingers, and stuff about 1/2-3/4t. of you walnut filling into them.
Take a toothpick and skewer it though the blueberry/apricot and then into the apple.
Display them on a plate and your set!

Raw Gluten Free Vegan Truffles

This past week we were  invited to a friends baby shower, and were asked if we could bring a raw dish......................please enjoy our yummy creative idea. I guarantee even if you are not raw, or vegan, you will just fall in love with these delicious little balls of goodness!

Hannah

1c. almond butter or tahini

1/2c. cocoa powder

1/2c. chopped almonds or your favorite nut

1/2c.- 3/4c.  honey

1/2c. sesame seeds or unsweetened dehydrated shredded coconut

Mix together all the ingredients. And form into 1 in. balls and roll then into sesame seeds. You may need to add more cocoa powder, if you find it really hard to shape them. 

Place them on a cookie sheet and place in the fridge for a few hours, or in the freezer if you are planning on bringing them somewhere..........they soften as they get warmer:-) 

Yields: about 1 1/2 dozen

Happy Memorial Day Y'all

Well today our menu consists of:

BBQ Chicken on the grill

Garlic Parmesan green bean

Focaccia Bread

Water Melon 

For dessert me made:

PB and J Bars

We are also going to make some gluten free Peanut Butter cookies

Fruit Salad

And Ice Cream!

What are you making?

Grilled Pizza and Basil Pesto

Last Sunday after church, we came home and had the most delicious Pizza!

We topped off our home made wheat pizza crust with fresh buffalo mozzarella cheese, spaghetti sauce, and fresh basil from our garden! MMM!

To make grilled pizza is so easy, simple prepare you favorite pizza crust, ones that have lots of rising time work really well, because they give you a chewier texture.......but anything will do.

Roll into into your desired shape and thickness. Brush one side with oil, and place on a preheated (med. heat) grill till you see grill lines:-) and it is cooked. Flip the crust, and top with whatever you desire:-) Then close the grill and bake a few minutes longer 4-6min.

We also made a fresh basil pesto with "our" own wonderful basil that is flourishing in our new garden...................

Here is the recipe!

2c. basil

1/2c. olive oil

1/4c. walnuts

1/2c. fresh Parmesan cheese

1/2t. salt or more to taste

Puree all the ingredients in a blender or food processor till smooth..................now your ready to go!

Now here are a few grilling tips for your pizza:

When you go to make roll our your pizza crust, don't make them too big, I did that at first..........but instead, make them more like individual pizzas.

Also keep the grill lid closed while cooking the pizza. Make sure you brush the dough and the grill with Olive oil..............it really helps prevent sticking! Oh and remember, these are not like you typical pizza, don't put too many toppings on them, just enjoy the simple flavor!

-and now a few ideas of what to do with your extra pesto!

We like eating ours with crackers, on pasta, bread sticks, and warm veggie wraps!