Monthly Archives: February 2017

Almond, Maple, Raisin Walnut Cookies

If Tiffany is the cocktail genius then I am the cookie guru. I LOVE them. I completely enjoy baking and find it almost meditative. This recipe was inspired by Angela Lidden and her fabulous recipe for crispy almond chocolate chip cookies. Sorry Angela, but I rarely follow a cookie recipe verbatim. I go with my mood and let the creative juices flow(:

These – as with my other cookie posts are a great snack because they are not filled with refined flour and sugar.  They are packed with protein and complex carbs.  Wholesomely sweet, they curb the sugar craving and provide sustained energy.

INGREDIENTS

1/4 cup coconut oil, melted

1/4 cup almond butter

1/3 cup pure maple syrup

1/4 cup sucanat, coconut sugar or date sugar

1 egg or 1 tablespoon flax meal mixed with 3 tablespoons water

1 teaspoon vanilla

1/2 teaspoon baking soda

1/2 teaspoon baking powder

1/2 teaspoon cinnamon

1/2 teaspoon salt

1 cup oats (not instant)

1/4 cup coconut flour

1 cup almond flour

1/2 cup organic raisins (grapes are on the dirty dozen)

1/2 cup toasted walnuts

METHOD

Preheat oven to 350 degrees.  Line baking sheet with parchment paper.  Combine flours, baking soda, baking powder, cinnamon and salt in small bowl, set aside.  In large bowl combine coconut oil, almond butter, maple syrup, flax or egg, vanilla and sugar.  Mix well.  Add flour mixture and mix well.  Finally stir in oats, raisins and walnuts.

Scoop 1 tablespoon portions on to prepared baking sheet.  Bake for 8 minutes, rooting pan 1/2 way through.

My mom gave me this fantastic tool for Christmas. It is an OXO 1 tablespoon scoop that is just perfect for little bit cookies! My biggest trepidation with this was thinking it would be hard to clean – it is actually incredibly easy AND dishwasher safe(:

Cool for a few minutes on pan before transferring to a cooling rack.

Store in airtight container for up to a week or freeze (this is my preference – they are easy enough to grab out of the freezer container and then they are always fresh!)

Each cookie is only 1 tablespoon of dough (Tiffany’s genius trick) so go ahead have a few!

 

 

Cherry-Bai Martini

Somehow I became known as the drink “mix-master” among my Goldies. It’s probably because I love, love, love dreaming up new concoctions to share with my soul-mates!  As soon as we plan a get together I start plotting my next drink.

Last winter the Goldies spent ski weekend at Wind Golides in Jordan, MN.  This was quite the departure from our normal trip to Earth Goldies cabin in the north-land.  You see, we usually “bust-ass” cross-country skiing at Sugar Hills.  I’m serious, we ski for at least three hours without hardly having the breath to talk to one-another.  This year we skied side-by-side and chatted the entire time! What a welcome, relaxing and invigorating change.  When the Godlies are all together you can just feel the energy-I love you women!

OK, so we didn’t just ski. We also devoured some great food, some not-so-great food (head-cheese), and sipped on the cocktails I’m sharing here.

These drinks are best shared with your closes friends.

Ingredients (per serving)

2 oz R.W. Knudsen Just Tart Cheery juice (usually found in the natural foods section)

2 oz Coconut Bai Juice

1 oz Dragon Berry Bacardi

1 oz Bacardi

1/4 lime-squeezed

Method

Pour all ingredients into a martini shaker with ice and shake vigorously. Drink in your favorite martini glass.  When the Goldies get together we all bring our own personalized metal martini glasses- just so you know, they can be taken apart so they can be transported easily into the Boundary Waters for camping!

We enjoyed these drinks along with some head-cheese. While it was fun to try, I’m not sure I would recommend it!