White Chocolate Dipped Coconut Lime Macaroons

http://schneiderchen.de | © 2017 | http://angiesrecipes.blogspot.com

Those who love coconut and white chocolate combos will enjoy this erythritol sweetened and gluten-free treat. Lime zest adds a refreshing citrus flavour to the cookie that's complemented by the sweet white chocolate coating. It is super easy to make and takes just a few ingredients.

4 Egg whites, at room temperature 75 g Desiccated coconut 75 g Desiccated coconut, lightly toasted 100 g Erythritol granules 1/2 tbsp Finely grated lime rind 1/4 tsp Vanilla extract Pinch of salt 150 g White chocolate couverture for dipping, chopped

1. Preheat oven to 180C/350F. In a large bowl, whisk egg whites until frothy. Add in coconut, erythritol granules, lemon rind, vanilla extract and pinch of salt. Use a rubber spatula to fold the dough together until combined.
   
2. Dampen your hands with cold water and form tablespoons of mixture into domes. Bake until golden, about 15-20 minutes. Cool slightly on the baking sheets, then transfer to wire racks to cool completely.
   
3. In a double boiler or a heatproof bowl set over a pan of simmering water, melt the chopped white chocolate, removing it from the heat when a few small lumps remain. Stir until smooth.
   
4. Working one at a time, dip the bottoms of the macaroons into the white chocolate and place back on the lined sheet pan. Chill in the fridge for 20 minutes until set. Store the macaroons in an airtight container at room temperature for up to 7 days.

http://schneiderchen.de | © 2017 | http://angiesrecipes.blogspot.com

http://schneiderchen.de | © 2017 | http://angiesrecipes.blogspot.com

Mocha Chip Chiffon Cake

Mocha Chip Chiffon Cake (Source: Maida Heatter's Cakes (Andrews & McMeel Publishing, 2011 ed., pg. 46-47).

After a long hiatus, I think I am ready to get back in the kitchen and back to some Maida Heatter recipes! The weather here is rainy and cooler which spurs me on. I had bookmarked this recipe a long time ago - it is a very light cake (similar to an Angel Food cake) with a wonderfully subtle hint of coffee flavor.

Overall, it turned out wonderfully well. One thing I would do differently next time is to chop the chocolate much finer. As she explained in her recipe, the chocolate chips will sink to the bottom if they are too heavy. I decided to use ready-made chocolate chips and they are too heavy. I did chop them a bit but next time I will use a chocolate baking bar instead. That minor flub did not affect the taste of the cake though.

3 oz. semi-sweet chocolate
2 cups sifted all-purpose flour
1 3/4 cups granulated sugar
1 TBS. instant coffee or espresso (I use Medaglia D Oro Coffee Inst Expresso)
1 TBS. baking powder
1/2 tsp. salt
1/2 cup vegetable oil
7 eggs, separated
1/2 cup Kahlua or Tia Maria or other coffee-flavored liquor
1/4 cup cold water
2 tsp. vanilla extract
1/2 tsp. cream of tartar
Optional: confectioners sugar

Preheat oven to 325. You will need a non-stick tube pan, the type that has two pieces and which comes apart. Do not spray or butter the pan.

Chop the chocolate into pieces that are 1/4 diameter or less. As I noted earlier, I used chocolate chips and they were really too large, even though I chopped some of them. The larger pieces will sink to the bottom of the cake.

Sift together the flour, 1 1/4 cups of sugar (reserving the rest), the powdered coffee or espresso, baking powder and salt.

Make a well in the center of the flour mixture and add the oil, egg yolks, coffee liqueur, water and vanilla. Whisk together until smooth. Use a large spatula to fold in the chopped chocolate. Set aside.

In a separate mixer bowl, beat the egg whites until they are foamy. Add the cream of tartar and beat on high speed until soft peaks are formed. (I always put my bowl and beater in the freezer for a few minutes to get them nice and cold. Always use the whisk beater for egg whites. Start out slow and gradually increase the speed until full speed). Reduce the speed and add the remaining 1/2 cup of sugar. Increase speed to high and beat again until stiff peaks are achieved. Beat for an additional minute to be sure the mixture is stiff.

In three additions, slightly fold in about 3/4 of the yolk mixture. Do not fold in thoroughly, just barely! Then fold the whites into the remaining yolk mixture, being a bit more thorough this time.

Pour the batter into the pan and bake for 1 hour and 10-15 minutes until the top springs back when pressed. The top will crack during baking. (It took 1 hour and 10 minutes for mine to bake)

After removing the pan from the oven, invert it on a narrow bottle and let it cool completely.

After cooling, use a long, sharp knife and gently run it around the rim of the pan and around the center tube. Carefully slide the pan apart and run the knife along the bottom of the pan under the cake. Remove the cake from the pan. If it is still sticking, use the knife to saw it carefully from the pan.

Use a flat pan, dish or I like to use preformed cardboard circles to plate the cake.

Sprinkle with confectioners sugar, if desired.

I think the cake needs whipped cream, ice cream or fruit to accompany it. We tried it with buttered pecan ice cream and it is delicious!

Green Pea Einkorn Pancakes

http://schneiderchen.de | © 2017 | http://angiesrecipes.blogspot.com

http://schneiderchen.de | © 2017 | http://angiesrecipes.blogspot.com

Create a healthy, filling and deliciously different vegetarian meal with these irresistible green pea pancakes. It can be whipped up in less than 30 minutes and are best served with Quark or ricotta and a side salad.

400 g Frozen green peas 750 ml Boiling water 120 ml Buttermilk 2 Eggs 100 g Einkorn flour 1/2 tsp Baking powder 1/2 tsp Baking soda 1/2 tsp Salt Freshly ground black pepper 20 g Coconut oil for cooking

1. Place frozen green peas in a bowl and pour in boiling water. Leave it aside for 5 minutes. Drain well.
   
2. Process green peas, buttermilk, eggs, einkorn flour, baking powder, salt and freshly milled black pepper to taste until incorporated and smooth.
   
3. Heat 1 teaspoon coconut oil in a non-stick skillet over medium heat. Add in 1 heaped tablespoon of batter and cook for 3 minutes each side or until golden. Transfer to a plate. Cover to keep warm. Repeat with remaining coconut oil and batter to make 12 pancakes.

http://schneiderchen.de | © 2017 | http://angiesrecipes.blogspot.com

http://schneiderchen.de | © 2017 | http://angiesrecipes.blogspot.com

Halloween Sugar Cookie Bars

Sugar Cookie Bars are one of my favorites.  They are so soft and chewy and they have a sweet buttery flavor.  Plus, they are so easy to customize for different holidays.  

By adding Halloween colored sprinkles to the cookie dough, topping with colorful frosting and more sprinkles, it immediately transforms a plain bar cookie into something extra special.  I seriously love these sugar cookie bars and could eat the entire pan by myself.  They taste great on day one and soften up even more on day two.  

I wrote this recipe for a 9x13-inch pan, but it can easily be doubled and baked in a large cookie sheet if you are serving a crowd.    

You might also like:

Candy Corn M&M Funfetti Cookies

Pistachio Sugar Cookie Bars

Halloween Skeleton Cupcakes

White Chocolate Cookie Butter Popcorn

Halloween Sugar Cookie Bars
From: Jenn@eatcakefordinner
(Printable Recipe)

1/2 c. unsalted butter, room temperature
1 c. sugar
1 tsp. vanilla
2 large eggs
2 c. all-purpose flour
1/2 tsp. salt
1/4 tsp. baking soda
1/4 c. sprinkles, plus more for garnish (Halloween colors)

Buttercream Frosting
1/2 c. unsalted butter, room temperature
pinch of salt
2 tsp. vanilla
2 1/2 c. powdered sugar
1 Tbl. milk, plus more if needed
purple or orange food coloring, opt.  

Preheat oven to 375 degrees.  In a medium bowl, cream together butter and sugar.  Mix in the vanilla. Add the eggs, one at at time, beating after each addition.  Combine the flour, salt and baking soda and add to the creamed mixture.  Last, stir in 1/4 cup of sprinkles.  Press dough evenly into a greased 9x13-inch pan.  It will be a little sticky.  Bake in preheated oven for 14 minutes.  Remove from oven and cool completely.  

For the Buttercream:  Beat butter until creamy.  Add a pinch of salt and vanilla and mix until combined.  Add one cup of powdered sugar and mix until combined.  Add remaining powdered sugar and beat until smooth and creamy, adding a little milk, as needed, to reach desired consistency.  A little milk goes a long way, so don't add too much.  If adding food coloring, add now and mix until combined.  Spread over cooled sugar cookie bars and garnish with additional sprinkles.  Cut into squares and serve.    
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Peanut Butter Einkorn Cookie Cups with Erythritol

http://schneiderchen.de | © 2017 | http://angiesrecipes.blogspot.com

Quick, easy to make and perfect for holiday parties and cookie trays, these bite-sized wholegrain and erythritol sweetened amazingly delicious peanut butter cookie cups are a treat for the kids and adults.

Peanut Butter Einkorn Cookie Cups with Erythritol

adapted from Betty Crocker

210 g Einkorn berries, milled into flour 1 tsp Baking soda Pinch of salt 120 g Creamy peanut butter 110 g Butter, softened 100 g Erythritol granules 1 Egg, medium 2 tbsp Milk 1 tsp Vanilla extract 40 g Unsalted roasted peanuts, chopped 15 Chocolate toffees (I used Werther's Original) 5 Cream toffees, halved (I used Muh Muhs) Sea salt flakes, optional

1. Preheat the oven to 180C/350F. Grease 24 mini muffin cups with coconut oil or cooking spray. Set aside.
   
2. In small bowl, mix freshly milled einkorn flour, baking soda and salt. In a mixing bowl, cream the peanut butter, butter and erythritol granules with an electric mixer on medium speed for 2 minutes. Beat in egg, milk and vanilla extract. On low speed, beat in flour mixture until blended. Stir in chopped peanuts.
   
3. Divide the dough into 24 portions and shape each into a ball. Place one ball into each muffin cup. Bake 12 minutes. Immediately press one toffee into center of each cookie. Bake 2 minutes longer. Top chocolate toffee with salt flake if desired. Cool in pan on cooling rack.

http://schneiderchen.de | © 2017 | http://angiesrecipes.blogspot.com

http://schneiderchen.de | © 2017 | http://angiesrecipes.blogspot.com

Candy Caramel Apple Slices

The other day I saw a poll on Instragram and you had to pick if you prefer apple or pumpkin.  Guess what was winning?  Apple.  Yes, apple was winning by a lot.  I couldn't believe it because I am a pumpkin girl all the way.  I do, however, love fresh apples.

Between my house and my parents house we have 7 apple trees.  That is a lot of apples to try and eat and use up.  I am not a huge fan of cooked apples, so I usually stick to plain apples, apple dip, caramel apple salad and anything that involves using fresh, un-cooked apples.

So, today, I am sharing a super easy and really really yummy treat.  Have you ever bought a gourmet caramel apple?  They are super expensive, plus it's a little hard to cut into them and once you slice it you have to eat it right away before the apple slices turn brown.  That is why you totally should make these Caramel Apple Slices instead.  They are so easy to make and so easy to eat.

All you have to do is slice apples, stick a popsicle stick in each slice, dip in melted chocolate, then drizzle with melted white chocolate and caramel and top with candy.  Kids love doing this kind of stuff.  I made these two days in a row and my 4 year old nephew was eager to help each time.

Perfect, single serving, ready to eat whenever you want. 

You might also like:

Chocolate Toffee Apple Dip

Snickers Caramel Apple Salad

Mini Apple Pie Cups

Apple Cinnamon White Cake

Candy Caramel Apple Slices
From: Jenn@eatcakefordinner
(Printable Recipe)

popsicle sticks
3-4 med-large apples (I used a combo of green and red)
1 (11.5 oz.) bag chocolate chips (I like milk chocolate)
1 Tbl. shortening or coconut oil
1/2 c. caramel bits
1/2 c. white chocolate chips
Around 1- 1 1/2 cups of crushed candy

Optional Candy:
chocolate toffee bits
M&M's
chopped white chocolate pretzels
sprinkles
crushed OREOS
chopped candy bars

Wash and dry the apples very well.  Water does not work well with melted chocolate, so make sure they are very dry.  Combine chocolate chips and shortening in a microwave safe bowl and microwave until melted, stirring every 30 seconds until mixture is smooth and creamy (It's easiest for me to melt half of the chocolate and shortening and spread on the apples and then melt the other half).  

Place un-peeled apples upright on a cutting board and cut into 1/2'' slices.  You should get two slices on each side of the core.  Then you can cut the ends of the core and end up with two small wedges.  You should end up with around four larger slices and two small wedges per apple.  Or, you can really slice the apple however you prefer.  Using a paring knife, make a small cut onto the bottom of each apple slice and insert a popsicle stick.  

Spread melted chocolate over each apple slice, making sure to cover the exposed apple completely.  It doesn't have to look perfect, because once you add the toppings you can't even tell.  Place on a parchment lined cookie sheet and refrigerate until the chocolate hardens, about 15 minutes.  Don't skip the parchment or the apples will really stick to the pan.  When chocolate has hardened, remove apples from refrigerator.  

Melt the caramel bits according to package directions, you will need to add a small amount of water and melt the white chocolate chips in a separate small dish in the microwave.  Then, drizzle both over each apple slice.  Immediately top with candy of choice.  You want to do this pretty quickly before the white chocolate and caramel harden.  Then, refrigerate until set and serve.  Store leftovers in the refrigerator.  Best if eaten within 1-2 days.  

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Kale, Fig and Pear Salad with Perga

http://schneiderchen.de | © 2017 | http://angiesrecipes.blogspot.com

http://schneiderchen.de | © 2017 | http://angiesrecipes.blogspot.com

Loaded with autumny fruits, vitamin-rich kale, and food of the Gods: perga, then dressed with a balsamic blanc vinaigrette, is truly a nutritional powerhouse. If you want to make it vegan, use cashews or other nuts in place of perga.

Perga, also called bee bread or ambrosia, is fermented bee pollen which happens when the bees add their saliva to the pollen and retains its hexagonal honeycomb shape after it is taken out. It has a mild, sweet-sour taste and rich in protein and minerals.

Salad	Dressing
120 g Kale leaves, chopped 2 Pears, thinly sliced 2-3 Figs, cut into wedges Pomegranate seeds 1 tbsp Perga bee bread or roasted cashews	4 tbsp Balsamic blanc 60 ml Olive oil 1 tsp Garlic-infused honey 2 tsp Black cumin seeds 1 tsp Dried tarragon leaves Salt and pepper to taste

1. In the mason jar, add the balsamic blanc, olive oil, garlic-infused honey, black cumin seeds and dried tarragon. Twist the cap, and shake again until everything has emulsified. Season with salt and pepper to taste. Refrigerate until ready for use.
   
2. Wash and chop the kale. Dry kale in a salad spinner. Arrange them in a salad platter. Add sliced pears, fig wedges, pomegranate seeds and perga or roasted cashew nuts if your want to make this vegan.
   
3. Toss with the prepared dressing and serve.

http://schneiderchen.de | © 2017 | http://angiesrecipes.blogspot.com

http://schneiderchen.de | © 2017 | http://angiesrecipes.blogspot.com