Lemon Rosemary Shortbread

Shortbread is one of those cookies that I never really got into.  They are usually either crunchy, which is not typically a trait I can appreciate in a cookie, and just sweet and buttery.  Which isn’t a bad thing, but I prefer a more complex flavor profile if I’m going put the time into making cookies.  I like old fashioned soft chocolate chunk cookies or one of my favorite recipes of oatmeal chocolate chunk cookies with crystallized ginger.  Another recipe that I found recently that is a little more time consuming then just popping a batch in the oven is for double chocolate cookies filled with salted caramel.  Gracious me, I could eat a whole batch of those.  Are you seeing the pattern here?  NO?  Chocolate.  Dark chocolate of course.  I decided to branch out this past weekend when I had a wonderful friend coming over for a quick tea and chat.  I searched Pinterest and Foodgawker for tea time appropriate snacks.  I thought about cucumber sandwiches or a dip but with only a couple hours to visit in the late afternoon, I wanted something light but tasty with any kind of tea.  When I found this recipe for a boarder line savory cookie, I figured it was time to give shortbread a shot.  With my stand mixer recently out of commission, I was wary to cream butter and sugar by hand…I know, I’m a wuss.  But I did it and dayymmm, it made for a “melt in your mouth” buttery, flaky, heavenly light cookie that I probs ate 15 of that afternoon!  I HIGHLY recommend this delicate cookie for any number of affairs.  I also recommend the arm workout and skipping the mechanical mixer.
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I actually halved the recipe so I only had 1 stick of butter to hand cream and it turned out to make plenty.
Wrap in plastic wrap and refrigerate

Once the dough is fully incorporated, wrap it in plastic and flatten into a disc for easy rolling once it comes out of the fridge.  Refrigerate for at least an hour.2015/02/img_6450.jpg

I used a pretty little flower cutter.  It’s about and inch and a half wide.2015/02/img_6446.jpg

2015/02/img_6445.jpgOnce fully chilled, roll out onto a floured surface to a thickness you prefer.  It doesn’t change shape more than a tiny bit in the oven so it will be fairly close to the size and thickness it is when you put them in the oven. 2015/02/img_6447.jpg

I baked them for approximately 8 minutes, turned the tray and baked for another 8 minutes.  They were just barely starting to brown on the edges and they were still moderately soft rather than the biscuit type crunchy cookie.

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Serve with any variety of tea for a great mid morning or mid afternoon snack!

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Lemon Rosemary Shortbread
1 cups all purpose flour
1/8 teaspoons sea salt
3/4 teaspoons lemon zest
1/2 teaspoons fresh rosemary roughly chopped
1/2 cup (1 stick) unsalted butter, room temp
1/3 cup powdered sugar
1/2 teaspoon vanilla extract
1/2 teaspoon fresh squeezed lemon juice

Preheat oven to 325 degrees

Cream butter with a wooden spoon. Once smooth, mix in the sugar. Stir and cream until light and smooth. Mix in vanilla and lemon juice until incorporate.

Whisk together flour, salt, lemon zest and rosemary.

Slowly mix the flour until a cohesive dough has formed. Form dough into a ball and press into a disc. Wrap in plastic wrap and refrigerate for at least an hour.

Once fully chilled, roll out dough on a floured surface. Use your preferred cookie cutter placing cut cookies on a parchment paper lined sheet tray.

Bake for 12-16 minutes until edges begin to brown, turning the tray half way through.

Enjoy!

It’s All About The Beet

As a vegetarian, there are few meals that have that old fashion “meat & potatoes” type feel. When I started eating fish, putting together the trifecta dinner plate (veggie, meat and potato/starch) was a favorite of the week. While tonight’s meal was short the starch, nothing beets (ha ha…get it?) a super tasty salad and fish. Tonight was spinach salad with beets, apple, goat cheese, maple glazed slivered almonds and a homemade maple balsamic. Sharing the plate with some scrumptious ginger coconut lime crusted baked mahi. A mouthful, I know, but a wicked tasty one! Recipe(s!) below.

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Ginger Coconut Lime Crusted Mahi (baked)
2 pieces of Mahi Mahi approx 8oz ea
1/2 cup unsweetened coconut
2 tablespoons finely chopped crystallized ginger or grated fresh ginger
1-2 tablespoons fresh squeezed lime juice
A pinch of chili powder
A pinch of garlic powder
A pinch of sea salt

Preheat oven to 375
Line a baking dish with coconut oil
Combine the coconut, ginger, lime, chili powder, garlic and salt in a small bowl
Pat the fish dry
Place the fish in the dish and press the coconut mixture onto the fish
Bake for 25 minutes or until cooked through and starting to brown

Beet and Spinach Salad
4 cups fresh, chopped spinach
2 small-medium beets
1 green or honey crisp Apple, sliced
4ish oz of chevre
1/4 cup maple glazed shivered almonds
1/4 cup (or to taste) maple balsamic

Twist off the stems and leaves of the beets if they are still attached. Boil in a pot of water for 20-25 minutes or until soft. Cut them in half to cook if you want to speed up the process. Once they are cooked, remove from the water and allow to cool briefly. You should be able to pull the skins right off. Slice thinly.
Add the chopped spinach to a medium bowl. Pour the dressing over the leaves and toss until they are coated. Separate the mix between two plates. Top with beets and apple slices, chevre and almonds.

Maple Glazed Almonds
In a cast iron frying pan, add 1 tablespoon of butter and melt on medium heat. Add 1/2 cup slivered almonds to the pan. Stir in 2 tablespoons pure maple syrup. Allow to brown slightly, stirring occasionally. Once the butter and sugar has cooked off, remove from burner. You can allow to cool and enjoy or place in the oven at 350 for 10 minutes to dry them out a bit more.

Apple & Peanut Butter Oat Snack Bites

Now that we have a wee one chowing down but not always on what I hope for, I found myself constantly worrying about the nutrients he wasn’t getting and doing all that I could to pack as many good things into the food I could get him to eat.  The psychology of food and it’s impact on our wellness is a struggle for me.  How to keep a balanced diet while also keeping a balanced budget is a large part of it.  When it’s a tight week and I have to make the most of our weekly food budget, sometimes it’s tough to not fall back on carbs to fill the gaps.  On the days that E won’t eat anything other than cheddar bunnies and pasta wheels, I needed something that he wouldn’t be able to turn down and packed a nutrient filled punch to that little belly.  I’ve made a few jackpot discoveries in the healthy-things-he’ll-more-then-likely-never-turn-down category.  There’s a lentil veggie mush that he’ll pretty much always eat, yogurt and avocado.  The most recent find are these snack bites.  I knew he liked peanut butter but didn’t seem to like it with bread which made it difficult to get it into his regular diet.  Being that he’s eaten every last drop of our canned applesauce stash I had a thought to take my fav no bake cookie recipe and turn this easy-to-make peanut butter treat into a healthy, portable high protein snack.  I’ve made them 4 or 5 times now and have adjusted the recipe slightly since my first attempt but each time he still shoves every piece in his mouth, whole.  He loves them and being made with oats, applesauce and peanut butter, they’re packed with vitamins, protein, fiber and other goodies, are low in sugar and contain no sodium.  On top of all that, the hubs enjoys them too.  I’m calling it an ultimate win.  This is one of the first recipes I’ve developed that I’m sharing with the outside world so I would be so very grateful to hear from you.  If you make these super easy and delicious treats, please let me know what you think of the ease (or challenges) you had following the recipe and most importantly, what you think of the end result!  I thank you greatly in advance!  ENJOY!       IMG_9703

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Apple & Peanut Butter Oat Snack Bites
4 Tbsp of Butter (1/2 of a stick)
1/4 c. Brown Sugar
1/2 c. Milk
1/4 c. Applesauce
1/2 c. Creamy Vermont Peanut Butter
3   c. Oats
1 tsp Cinnamon 

1.  Put the oats and cinnamon in medium size metal bowl.
2.  Add the butter, sugar and milk to a small saucepan.  
Bring to a boil for 1-2 minutes stirring once or twice.  
Turn off the heat and add the applesauce and peanut butter.  
Stir until well combined.  
3.  Pour the peanut butter mixture over the oats and 
stir until well combined. 
4.  Line a rectangle backing dish with tin foil and grease. 
5.  Pour the mixture into the baking dish and flatten with a spatula.
6.  Put it in the refrigerator.  I recommend overnight.  

Once it has cooled and has a chance to dry out slightly, pull the 
whole thing out using the tin foil.  Place on a cutting board and 
cut into the square size that's appropriate for you and your family!  
Our little dude tends to shove the whole piece in his mouth so I cut 
them in approximately 1" square bites.  

Additions and Substitutions:
*I most recently added 1/2 c. of dried cranberries to this batch.  
This is a new treat we've found that E enjoys so we'll see how he 
likes them in his fav snack.
*Other tasty and healthy additions you could consider would be 
pumpkin seeds, sesame seeds, your families favorite dried fruits, etc.
*Some great nutrient boosters would be 2-4 Tbsp of ground flax seed, 
chia seeds or almond meal.
*A substitute I like to use for the butter is coconut oil.
*A recommended substitute for the brown sugar would be maple syrup, 
agave, or honey.  Each should have the quantity adjusted accordingly.
*A Substitute for the milk I recommend is Almond milk though it sets 
better out of the fridge if this is a sub you decide to make.  
*If using sweetened or seasoned apple sauce, adjust the cinnamon 
quantity to taste.



Note that I am currently employed by Vermont Peanut Butter though 
I truly believe it's the best nut butter on the planet.  
All of my opinions are my own.