Tuesday, January 29, 2013

Creamy Cauliflower Dip

A healthy dip, great with sliced cucumbers or zucchini. Substituting the cream cheese with a greek style coconut yogurt makes an excellent dairy free option.


  • 5 c cauliflower florets, cooked
  • 1/4 c reduced fat cream cheese
  • 1 T anchovy paste
  • 1 T lemon juice
  • 1 t Worcestershire sauce
  • 1 t Dijon mustard
  • 1 t minced garlic


  1. Puree  ingredients in a food processor
  2. In a pan add a teaspoon of olive oil, pine nuts and chopped red peppers
  3. Pour cauliflower mixture in a bowl and garnish with nuts and peppers

Yield: 10

Calories: 35
Protein: 2 g
Carbohydrates: 4 g
Fat: 1.5 g

Monday, January 28, 2013

Shrimp Scampi


  • 2 T olive oil
  • 1 lb peeled and deveined shrimp
  • 1 onion, chopped
  • 1 c grape tomatoes, halved
  • 4 garlic cloves, minced
  • 1/2 c dry white wine or chicken broth
  • 1 c chicken broth
  • 1/4 c chopped basil or parsley
  • 2 T lemon juice
  • 1 T butter


  1. Heat oil in large skillet over medium high heat. Cook shrimp until golden brown then transfer to plate
  2. Cook onion until golden brown
  3. Stir in tomatoes and garlic, cook until tomatoes are wilted
  4. Pour in wine and cook until about half is evaporated
  5. Add broth, basil, lemon juice and butter, and return shrimp to pan
  6. Cook until heated through

Yield: 4

Calories: 255
Protein: 24 g
Carbohydrates: 8 g
Fat: 11.5 g

Chicken and Rice


  • 2 T olive oil
  • 6 oz cooked turkey sausage, cut into 1/4 " thick slices
  • 1 lb boneless, skinless chicken, cut into 2" pieces
  • 1 pkg (14oz) frozen sliced bell peppers and onions
  • 1 T minced garlic
  • 1 T Cajun seasoning
  • 3 c cooked brown rice
  • 1 1/2 c frozen peas
  • 1/2 c chicken broth


  1. Heat oil in large skillet over medium high heat, cook sausage until golden brown and transfer to plate
  2. Add chicken and cook about five minutes and transfer to plate
  3. Cook peppers and onions until liquid evaporates
  4. Stir in garlic, seasoning, peas, broth and rice
  5. Add chicken and sausage and cook until chicken is done

Yield: 4

Calories: 333
Protein: 24 g
Carbohydrates: 33 g
Fiber: 4 g
Fat: 11 g

Sunday, January 27, 2013

Wheatless Biscotti


  • 2 lg eggs
  • 1/2 c coconut milk, room temperature
  • 1/4 c coconut oil, melted
  • 1/4 c almond butter, at room temperature
  • 1/4 c unsweetened almond milk
  • 1 t almond extract
  • 1/4 t liquid stevia
  • 3 c almond meal/flour
  • 1/2 c slivered almonds
  • 1/4 c unsweetened cocoa powder
  • 2 T coconut flour
  • 2 1/2 oz extra dark chocolate, chopped


  1. Heat oven to 350 degrees and line baking sheet with parchment
  2. Whisk together eggs, coconut milk, oil, almond butter, almond milk, almond extract and stevia in large bowl
  3. Whisk together almond meal, almonds, cocoa, coconut flour, and chocolate chunks
  4. Stir into egg mixture until well blended
  5. Place on prepared pan and shape into 12" x 4" log
  6. Bake 40 minutes
  7. Remove from oven and reduce heat to 300 degrees
  8. Cook on rack for 15 minutes
  9. Using serrated knife, cut crosswise into 3/4" slices and lay each slice on its side on baking sheet
  10. Bake about 30 minutes, until firm and dry, turn halfway through

Yield: 15 Slices

Calories: 264
Protein: 9 g
Carbohydrates: 10 g
Fiber: 5 g
Fat: 23 g



  • 1 c almond meal/flour
  • 1 c ground golden flaxseed
  • 4 t baking powder
  • 4 T cold butter, cut into cubes
  • 4 lg egg whites


  1. Heat oven to 350 degrees and line baking sheet with parchment
  2. Mix together almond flour, baking powder and flaxseed
  3. Cut in butter until combined
  4. Beat egg whites with mixer on high until soft peaks form
  5. Fold whites into dry ingredients
  6. Spoon into eight rounds on pan and flatten to 3/4" thick
  7. Bake until golden brown, about 15 minutes

Yield: 8

Calories: 209
Protein: 8 g
Carbohydrates: 9 g
Fiber: 6 g
Fat: 18 g

Natural Sunscreen

Research shows some herbs may boost your skin's ability to protect against UV rays from the inside out.

Green Tea
The tea leaves contain an antioxidant, EGCG, that can decrease sun damage when applied topically. Drinking 3 cups of green tea a day increases the ability of blood cells to protect themselves from damage caused by UV exposure, and skin cells may also benefit from green tea.

This supplement is extracted from the French maritime pine bark. It inhibits inflammation caused by UV exposure and protects against sunburns.

Polypodium Leucotomos
This fern is rich in antioxidants that can increase the length of sun exposure without burning.

Saturday, January 26, 2013

Mini Pizzas


  • 3/4 c warm water (100 - 110 F)
  • 1 1/4 tsp active dry yeast
  • 1 c almond meal/four
  • 1 c garbanzo bean (chickpeas) flour
  • 1/2 c ground golden flaxseed
  • 2 T olive oil
  • 1 1/2 c sugar-free pizza or marinara sauce

Optional Topping

  • Ricotta, shredded mozzarella, or thinly sliced fresh mozzarella
  • Thinly sliced pepperoni
  • Thinly sliced and sautéed bell pepper and onion
  • Thinly sliced and sautéed yellow squash and zucchini
  • Quartered grape tomatoes
  • Chopped fresh herbs


  1. Whisk together water and yeast in small bowl until yeast dissolves. Let stand 10 minutes.
  2. Whisk together almond meal/flour, garbanzo flour, flaxseed and 1 tsp sea salt in medium bowl.
  3. Add oil and yeast mixture and stir until all ingredients are evenly distributed and loose ball of dough forms.
  4. Cover with plastic wrap and let stand in warm place 1 hour.
  5. Divide into 6 equal parts.
  6. Heat oven to 350 degrees. Line 2 large baking sheets with parchment paper.
  7. Place piece of parchment on working surface. Put 1 piece of dough on top and cover with second piece of parchment.
  8. Flatten with rolling pin into 4" circle and place dough round on one of the prepared pans and carefully remove top parchment.
  9. Use a spoon to form crust edge.
  10. Repeat with remaining dough.
  11. Bake until lightly browned, about 20 minutes. Remove from oven and top with 1/4 cup of sauce and desired toppings.
  12. Bake until heated through, about 10 minutes.

Yield: 6 pizzas

Nutrition per pizza without optional toppings
Calories: 317
Protein: 11 g
Carbohydrates: 24 g
Fiber: 10 g
Fat: 21 g
Sodium: 545 mg

Flour Substitutions

Almond Meal and Flour
Almonds can do nearly anything wheat flour can do. It is full of monounsaturated fat (the good fat), protein, and fiber. Almond flour is great for baked goods with a light texture, such as cakes. Almond meal is coarser than almond flour. It is also less expensive and easier to find.

Coconut Flour
Coconut flour is made of ground coconut meat. It is great for breading and thickening liquids. When combined with flour and meal from nuts, it provides a finer texture which is excellent for baking.

Ground Golden Flaxseed
Flaxseed provides Omega-3 fatty acids. Golden flaxseed is great mixed with other flours and meals for baking. Both brown and golden flaxseed work for breading.

Now try some mini pizzas: 

Chicken Nuggets


  • 2 lg eggs
  • 2 T butter, melted
  • 1/2 c ground golden flaxseed
  • 1/2 c grated parmesan
  • 1/2 tsp onion powder
  • 1/4 tsp garlic powder
  • 1 lb boneless, skinless chicken breasts, cut into 1 1/2 " pieces


  1. Heat oven to 375 degrees and line baking sheet with parchment
  2. Whisk together egg and butter in bowl
  3. Combine flaxseed, parmesan, onion, garlic and salt and pepper into a shallow bowl
  4. Coat chicken in egg mixture and then roll in flaxseed mixture and place on baking pan
  5. Bake chicken, turning once, until cooked through, about 20 minutes

Yield; 4 servings

Calories: 274
Protein: 22 g
Carbohydrates: 5 g
Fiber: 4 g
Fat: 19 g

Green Bean Casserole


  • 4 T butter or coconut oil
  • 1 lg yellow onion, cut into rings
  • 1/4 c ground golden flaxseed
  • 1 yellow onion, chopped
  • 4 oz mushrooms, sliced
  • 16 oz frozen french-cut green beans, thawed
  • 1 c chicken broth
  • 8 oz cream cheese, cubed
  • 3 T grated parmesan
  • 1/8 t cayenne


  1. Heat oven to 350 degrees and grease 2 qt shallow baking dish
  2. Heat 2 T coconut oil in large skillet over medium high heat. Cook onion rings, stirring, until golden, about 10 minutes
  3. Place flaxseed on large plate and coat onion rings
  4. Heat remaining oil and add chopped onions and mushrooms, cooking until liquid has evaporated, about 8 minutes
  5. Add green beans and broth and bring to a simmer. Stir in cream cheese until melted. Add parmesan and cayenne.
  6. Pour into dish and top with onion rings
  7. Bake until hot and bubbling, 25 minutes

Yield: 6

Calories: 276
Protein: 7 g
Carbohydrates: 13 g
Fiber: 4 g
Fat: 23 g

Wheatless Chocolate Chip Cookies


  • 4 c almond meal/flour
  • 1 t baking soda
  • 4 lg eggs
  • 1/2 c butter or coconut oil, melted
  • 1/4 c sour cream or coconut milk
  • 2 t pure vanilla extract
  • 1/2 t liquid stevia
  • 10 oz bittersweet or dark chocolate chips


  1. Heat oven to 350 degrees and line baking sheets with parchment
  2. Whisk together almond meal/flour and baking soda in large bowl
  3. Whisk together eggs, oil, milk, vanilla, and stevia in small bowl
  4. Stir together dry and liquids until combined and add chocolate chips
  5. Drop dough by heaping tablespoons onto prepared baking sheets, press each cookie to 1/2" thickness
  6. Bake until edges of cookies are lightly browned, about 25 minutes

Yield: 30 Cookies

Calories: 176

Wednesday, January 9, 2013

Tomato Soup


  • 1 onion
  • 15 oz of diced tomatoes or 1 can of roasted diced tomatoes
  • 1 can tomato paste
  • 2 t garlic
  • 2 t cumin
  • 2 t dill
  • Dash of salt and pepper


  1. Cut onions into small pieces
  2. In medium pot cook onions with a cup of water until tender, if water evaporates add more
  3. Place tomatoes on a baking sheet and broil until slightly blackened
  4. Puree tomatoes and onions in blender
  5. Return mixture to pot and add tomato paste, garlic, cumin, dill, salt and pepper
  6. Stir until paste is combined, add water until soup is the preferred consistency

Tuesday, January 8, 2013

Corn Casserole

  • 4 oz cream cheese, softened
  • 2 T sugar
  • 2 T butter, melted
  • 1 egg
  • 2 t thyme, chopped (1/2 t dried thyme)
  • 1/2 t salt, dash pepper
  • 3/4 c corn muffin mix
  • 1/3 c skim milk
  • 16 oz corn, thawed
  1. Stir together cream cheese, sugar, butter, egg, thyme, salt and pepper
  2. Stir in corn muffin mix, milk and corn
  3. Transfer to slow cooker, cover and cook on high for 3 1/2 hours
  4. Uncover and cook 1/2 hour more, or until liquid around edges is evaporated and center is almost set
Yield: 10

Calories: 170
Protein: 4g
Carbohydrates: 22g
Fat: 9g

White Chicken Chili


  • 2 T olive oil
  • 2 white onions chopped
  • 2 T cornmeal
  • 1/4 c cilantro
  • 2 poblano chiles chopped
  • 4 garlic cloves minced
  • 2 T chili powder
  • 2 t cumin
  • 2 lbs chicken breasts, cooked and cubed
  • 3 1/2 c chicken broth
  • 25 oz cooked white beans or 2 cans (15.5 oz each)

Combine ingredients in pot and cook till thickened and bubbly

Yield: 4

Calories: 354
Protein: 37 g
Carbohydrates: 24 g
Fat: 11 g

Carrot Souffle


  • 2 lbs carrots, cut into 1/4 in thick rounds (6 1/2 cups)
  • 1 cup milk
  • 1 cup saltine crumbs
  • 3/4 cup grated sharp cheddar
  • 1/3 cup minced onion
  • 1 T butter
  • 1/8 t cayenne
  • 3 large eggs


  1. Coat casserole dish with butter
  2. Cook carrots until tender (about 15 min)
  3. Puree carrots
  4. Combine carrots with milk, cracker crumbs, cheese, onion, butter, cayenne, salt and pepper
  5. Beat eggs and fold into carrot mixture
  6. Bake until puffed, and light brown, (about 40 min)
  7. Broil couple minutes

Yield: 8

Calories: 174
Protein: 8 g
Carbohydrates: 20 g
Fat: 7.5 g
Fiber: 4 g
Sodium: 542 mg

No Noodle Lasagna

Roasted Zucchini Lasagna


  • 2 t olive oil
  • 1 lb Italian style poultry sausage (chicken seasoned with italian blend)
  • 6 c marinara
  • 1 lb frozen peas, thawed
  • 2 1/2 lb zucchini
  • 3 eggs
  • 1 c chopped parsley
  • 1 c ricotta (cottage cheese)
  • 1/2 c grated parmesan


  1. Cook meat
  2. Broil zucchini (sliced long)
  3. Puree peas, eggs, parsley, cheese
  4. Layer in pan
  5. Bake covered 25 min
  6. Uncover bake until top golden brown and firm
  7. Let stand and serve with remaining marinara

Yield: 10

Calories: 258
Protein: 21 g
Carbohydrates: 25 g
Fat: 9 g
Fiber: 6 g

Cottage Cheese Pancakes


  • 1 cup flour
  • 1/2 t baking soda
  • 1/4 t salt
  • 2 T sugar
  • 4 eggs
  • 1 cup cottage cheese
  • 1/2 cup milk
  • 2 T oil


  1. Combine flour, baking soda, salt and sugar
  2. Add eggs and beat well
  3. Stir in cottage cheese and milk
  4. Heat pan to medium high and add just enough oil to cover bottom of pan
  5. Scoop batter onto the pan
  6. When edges of pancake are cooked, flip and continue until lightly browned

Yield: 4 servings

Shrimp Basque-Style


  • 2 t chili powder
  • 1 1/2 t dried orange rind
  • 2 lb peeled shrimp
  • 6 cloves chopped garlic
  • 1 fresh poblano chile, chopped
  • 3 small bay leaves, crumbled
  • 1/3 c chopped parsley
  • 1/3 c olive oil
  • 1/4 c sherry vinegar
  • 1/4 c chopped oregano
  • 1/4 c chopped basil


  1. Mix together chili powder, orange rind, dash salt
  2. Coat shrimp and chill
  3. Combine remaining ingredients and blend into a sauce
  4. Grill shrimp and serve with sauce

Yield: 6

Calories: 281
Protein: 31 g
Carbohydrates: 4g
Fat: 14.5 g

Sunday, January 6, 2013

Chocomallow Bars

Also known as Stained Glass Cookies


  • 1 12 oz bag of chocolate chips (your preference of semi-sweet, milk, dark, etc. and chunks, big chips, or regular)
  • 1/4 cup butter
  • 1 egg
  • 1 package of marshmallows (your preference of colored/flavored mallows or any other small marshmallows - just not the large ones)
  • 1/2 bag of coconut, or bowl of finely chopped nuts, or crushed gram crackers


  1. Line a pan with foil (it's up to you the size of pan depending on how thick you want the bars). If you want to make the log shape, just lay out two pieces of foil.
  2. Melt the chocolate and butter in saucepan, add beaten egg and stir for a bit (just to make sure the egg gets cooked)
  3. Remove from heat then stir in marshmallows
  4. On foil sprinkle coconut, nuts or graham
  5. Scoop chocomallow mixture on to foil. For the bar, smooth mixture so it fills the pan. For the log, from the mixture in a line and form in a log shape.
  6. Sprinkle coconut, nuts, or graham on top of mixture. For the bar, press another sheet of foil on the top and close around edge of pan. For the log, sprinkle toppings on sides of log, then pull up sides of foil and secure top - forming the log shape.
  7. Refrigerate until solid, then unwrap and slice!

Basic Yeast Roll


  • 1 package dry yeast
  • 1/4 c white sugar
  • 1/2 c warm water (110 F)
  • 1 c warm milk
  • 1/2 c melted butter
  • 1 t salt
  • 3 to 4 c flour


  1. Dissolve yeast and sugar in water
  2. Stir together butter, milk, salt and 2 cups of flour.
  3. Add the yeast mixture and continue to mix in remaining 2 cups of flour until a soft dough forms
  4. Knead for 5 minutes
  5. Let rise until doubled (at least 1 hour)
  6. Divide and shape dough to desired roll type
  7. Place on greased baking sheet and let rise another 30 minutes to an hour.
  8. Bake at 350 degrees for 20 minutes or until golden brown

Yield: 10 to 12 rolls

FYI: This bread freezes well. Freeze on pan after rolls have been shaped (for about an hour). Then pop them off the pan and seal them in an airtight bag. Thaw and let rise for an hour before baking.

Crescent Rolls


  • 1 package dry yeast
  • 1/4 c white sugar
  • 1/2 c warm water (110 F)
  • 1 c warm milk
  • 1/2 c melted butter
  • 1 t salt
  • 3 to 4 c flour


  1. Dissolve yeast and sugar in water
  2. Stir together butter, milk, salt and 2 cups of flour.
  3. Add the yeast mixture and continue to mix in remaining 2 cups of flour until a soft dough forms
  4. Knead for 5 minutes
  5. Let rise until doubled (at least 1 hour)
  6. Divide dough in half and roll out each half in a circle
  7. Drizzle 2 T of melted butter on each circle
  8. Cut in to 12 pizza like pieces (using a pizza roller makes it super easy)
  9. Roll up from the outside (wide end) in
  10. Place on greased baking sheet and let rise another 30 minutes to hour
  11. Bake at 350 degrees for 20 minutes or until golden brown

Yield: 24 crescent rolls

FYI: This bread freezes well. Freeze on pan after the rolls have been shaped (for about an hour). Then pop them off the pan and seal them in an airtight bag. Thaw and let rise for an hour before baking.

Cinnamon Rolls


  • 1 package dry yeast
  • 1/4 c white sugar
  • 1/2 c warm water (110 F)
  • 1 c warm milk
  • 1/2 c melted butter
  • 1 t salt
  • 3 to 4 c flour
  • 3 T melted butter
  • 1/2 c brown sugar
  • 1 T cinnamon
  • 1 c nuts or dried fruit (optional)

Frosting Ingredients

  • 1 c powdered sugar
  • 2 T melted butter
  • 1 t vanilla
  • milk


  1. Dissolve yeast and sugar in water
  2. Stir together butter, milk, salt and 2 cups of flour.
  3. Add the yeast mixture and continue to mix in remaining 2 cups of flour until a soft dough forms
  4. Knead for 5 minutes
  5. Let rise until doubled (at least 1 hour)
  6. Roll dough into large rectangle (roll thinner for more rolls)
  7. Spread butter, then sprinkle brown sugar and cinnamon, and nuts if desired
  8. Roll up rectangle (rolling the longest side for more rolls)
  9. Cut in even pieces (approximately 1 in - smaller cuts for more rolls)
  10. Place in greased 9x13 pan and let rise for another hour
  11. Bake at 350 degrees for 25 minutes
  12. Let cool partway and drizzle frosting

Frosting Instructions
Mix powdered sugar, butter and vanilla and slowly add the milk until the frosting is a consistency easily poured

Fabulous Fruit Muffins

Streusel Topping Ingredients

  • 1/3 cup brown or white sugar
  • 1/2 teaspoon ground cinnamon
  • 1 tablespoon unsalted butter
  • 1/2 cup finely chopped walnuts

Muffin Ingredients

  • 2 1/2 cups unbleached all-purpose flour
  • 1 teaspoon baking soda
  • 2 teaspoon baking powder
  • 1/2 teaspoon ground cinnamon
  • pinch of salt
  • 1 cup light brown sugar, packed firm
  • 1/2 cup vegetable oil
  • 1 Tablespoon minced citrus zest from 1 lime, lemon, or orange (or use lemon peel)
  • 1 egg
  • 1 cup buttermilk
  • 2 teaspoons vanilla extract
  • 1 3/4 cups fruit, lightly packed

To simplify muffin making, quadruple the streusel topping recipe and freeze. Orange, lemon, or lime zest can be used to flavor the muffins, if you like. Lemon works well with blueberry; orange zest with cranberry or rhubarb; lime zest with banana chunks.

Almost any fruit works in this recipe. Good choices include: fresh or frozen rhubarb, diced; cranberries, coarsely chopped; blueberries; apples, cut into small dice; bananas, cut into firm, small chunks; raspberries; strawberries, quartered or cut into small dice; dried sour cherries or cranberries. To prevent delicate, highly colored fruits like raspberries, cranberries, and blueberries from getting mashed and discoloring the batter, use semi-frozen fruit.

Topping Instructions

  1. Mix sugar and cinnamon in a small bowl or work bowl or a food processor; add butter
  2. If mixing by hand, use fingertips, a pastry blender, or 2 forks to blend butter into dry ingredients until mixture looks like coarse irregular crumbs, with no visible lumps
  3. If using a processor, pulse 10 times, then processor 5-10 seconds, until there are no visible lumps. Stir in nuts and set aside.

Muffin Instructions

  1. Adjust oven rack to middle position and heat oven to 400 degrees
  2. Lightly grease the top surface of a 12-cup muffin pan
  3. Whisk 2 1/2 cups flour with baking soda, baking powder, cinnamon, and salt in a medium bowl; set aside
  4. Whisk together brown sugar, oil, citrus zest, and egg in a large bowl; whisk in buttermilk and vanilla.
  5. Gently whisk dry ingredients into wet to partially blend.
  6. Continue mixing batter with a rubber spatula, fold in fruit. If batter still seems wet, add up to 1/4 cup flour to stiffen.
  7. Using an ice cream scoop, place a portion of batter into each muffin cup, filling to the brim
  8. Sprinkle a portion of streusel topping over batter in each muffin cup.
  9. Bake 15 minutes at preheated 400 degrees; reduce heat to 350 degrees and bake until muffins are golden brown and spring back when lightly pressed, 10-12 min
  10. Let muffins cool in pan for 5 minutes then transfer to a wire rack

Yield: 12 muffins

Cake Mix Cookies


  • 1  17-ounce package of your favorite flavor cake mix
  • 1/2 Cup of cooking oil
  • 2 Eggs


  1. Preheat oven to 350 degrees
  2. Combine dry cake mix, oil, and eggs in a bowl and mix well
  3. Drop by teaspoonfuls onto a greased cookie sheet
  4. Bake for 10 minutes
  5. Cool on cookie sheet for 1 minute
  6. Remove to wire rack to cool completely

Yield: 4-5 dozen

Double Chocolate - Use a chocolate cake mix and add 1-2 cups of chocolate chips
Chocolate Chip - Use a yellow cake mix and add 1-2 cups of chocolate chips
Coconut Almond - Use a white cake mix and add 1 cup shredded coconut and 1 teaspoon almond extract
Banana Spice - Use a spice cake mix and add 1/2 cup of mashed banana and 1/2 cup chopped pecans
Lemon Oatmeal - Use a lemon cake mix, only 1 egg, and add 1/4 cup packed brown sugar and 3/4 cup oats

Molasses Cookies


  • 2 cups (270 grams) all-purpose flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground cloves
  • 1/2 cup (113 grams) unsalted butter, room temperature
  • 1 cup (210 grams) dark brown sugar
  • 2 tablespoons vegetable, canola or safflower oil
  • 1/3 cup (80 ml) unsulphured molasses
  • 1 large egg
  • 1/2 teaspoon pure vanilla extract
  • 1 cup (200 grams) granulated white sugar for covering the cookie balls before baking

Tip: Lightly grease, or spray with Pam, your measuring cup before pouring in the molasses. This prevents the molasses from sticking to the cup.


  1. In a large bowl sift or whisk together the flour, baking soda, salt, and spices
  2. In the bowl of your electric (or with a hand mixer), cream the butter and sugar until light and fluffy (about 2 - 3 minutes)
  3. Add the oil, molasses, egg, and vanilla extract and beat until incorporated
  4. Beat in the flour mixture until well incorporated
  5. Cover and chill the batter until firm (about 2 hours or overnight)
  6. Preheat the oven to 375 degrees F (190 degrees C)
  7. Line two baking sheets with parchment paper
  8. Place about 1 cup (200 grams) of white in a medium-sized bowl
  9. When the dough has chilled sufficiently, roll into 1 inch (2.5 cm) balls
  10. Then roll the balls of dough into the sugar, coating them thoroughly
  11. Place on the baking sheet, spacing about 2 inches (5 cm) apart and, with the
  12. bottom of a glass, flatten the cookies slightly
  13. Bake for about 9-10 minutes or until the tops of the cookies have crinkles yet still moist (They will look a little underdone)
  14. Remove from oven and cool on a wire rack

Yield: 3 dozen cookies

Pecan Squares



  • 1 cup (130 grams) all purpose flour
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 4 tablespoons (57 grams) unsalted butter, room temperature
  • 1/4 teaspoon pure vanilla extract
  • 1/3 cup (70 grams) light brown sugar
  • 1/4 cup (25 grams) finely chopped pecans

Pecan Filling

  • 2 large eggs
  • 1/4 cup (55 grams) light brown sugar
  • 3/4 cup (180 ml) dark corn syrup
  • 2 tablespoons all purpose flour
  • 1/4 teaspoon salt
  • 1 teaspoon pure vanilla extract
  • 3/4 cup (75 grams) chopped pecans

Preheat oven to 350 degrees F (180 degrees C) and place the rack in the center of the oven
Butter, or coat with a non stick cooking spray, a 9 x 9 inch (23 x 23 cm) square baking pan

  1. In a small bowl, whisk or sift together the flour, baking powder, and salt
  2. In your electric , or with a hand mixer, beat the butter and brown sugar until soft and fluffy (about 2 - 3 minutes). Beat in the vanilla extract
  3. Then beat in the flour mixture until the mixture resembles coarse meal (do not over beat)
  4. Stir in the finely chopped pecans. (This mixture will be like crumbs, it will not be a cohesive dough.)
  5. Press the mixture into the prepared pan and bake for about 10 minutes or until very lightly browned.
  6. Remove from oven and place on a wire rack to cool while you make the filling

Pecan Filling

  1. In a large bowl whisk or beat the eggs until foamy
  2. Add the brown sugar, corn syrup, flour, salt, and vanilla extract and whisk until combined
  3. Pour over the baked crust and then sprinkle with the chopped pecans
  4. Bake for about 25 - 30 minutes or until firm and nicely browned
  5. Let cool in the pan and then cut into squares

Yield: about 36 squares