Citrus Coconut Butter Cup Cookies

On my way home the other day, I noticed that the Butter Cup flowers are flooding the area fields.  They are just beautiful and inspired me to try a new cookie recipe with an old silicone mold I have.         The recipe is pretty simple to make. 

 In the instructions, I've altered it to just make rounded cookies with the chocolate centers but if you do have a cool mold to use it does form well to the details of a pattern.

Doesn't make them taste any better, it looks nice.                                                 

                                                        Real Butter Cup Flowers are toxic to humans.  But my version is definately not.  Lemony, with a touch of Vanilla. And they are pretty guilt free as far as Dairy and Sugar. The recipe here makes about 12 medium size molded cookies. 

Enjoy!

Thanks for all the Tropical Traditions Coconut Oil Hair Treatment Giveaway Entries!

Tropical Traditions Virgin Coconut Oil Giveaway

http://www.tropicaltraditions.com/virgin_coconut_oil.htm

Cheerios Creamy Peanut Butter Cookies

Silicone Flower Cookie Mold

I wanted to come up with something new using the Peanut Butter Cheerios I won in Love Veggies and Yoga's  giveaway last week, (thanks again Averie!) and I wanted to use a new silicone mold I found at TJ Maxx Friday

so here's what the results are:

White Chocolate Banana Cream Peanut Butter Cookies.....................wow, too long of a name Huh?

Anyway, here's what's in them and I'm sure you could use any type of cupcake mold to make the same shape for them.

For the cream layer:
2 large frozen bananas slightly thawed
4 oz. Dairy Free Cream Cheese ( I used Tofutti)  softened
1 tsp. liquid Stevia
1 tsp. Agave nectar
Blend all these ingredients in a blender until ice cream like mixture is achieved.  Store in the freezer until ready to spoon into molds.

I had about 2 oz. of melted dark chocolate and 2 oz. of white chocolate for layers

And the peanut butter layer is:

2 Tbs. melted organic spread like Nature's Promise
1 tsp. liquid Stevia
1 1/2 Tbs. Natural Unsweetened Peanut Butter like Crazy Richard's
1 cup of Cheerios cereal (new Peanut Butter flavor)
Blend all these in a food processor until crumbly wet mixture is achieved.

Spray the mold or pan with some vegetable spray lightly.

Spoon in the first layer with enough dark melted chocolate to cover just the bottom of each section.
Cool in the freezer until firm.
Spoon on the second layer just like the first with white melted Chocolate and cool again in freezer.

3rd layer is a Table spoon or so depending on what mold you're using, of the peanut butter mixture pressed down firmly into the mold leaving enough room for the final layer of cream.

Peanut Butter and Cheerio crumbs

The final layer is filling what space is left in each section with a spoonful or so of the banana cream mixture, you might need to let it sit out a minute before spooning it into molds if you've had it in the freezer a while.  Smooth out the cream as this will be the bottom of each cookie.
Optional:  I pushed some more Cheerios down into the cream layer to finish off the bottoms.

Freeze the finished cookies until firm and then unmold or pop out of pans.  Keep frozen for storage in a sealed container.

PS:  I took the leftover melted chocolate I had and mixed in some more Peanut Butter Cheerios and made an awesome crispy chocolate bar..............yum, thanks again to Averie and General Mills for their inspiration on these.  I will be purchasing more soon! 

Enjoy!
This post is linked to:  http://simplysugarandglutenfree.com/  and http://glutenfreepantry.blogspot.com/2012/02/allergy-free-wednesdays-blog-hop-week-5.html
http://allergyfreecookery.blogspot.com/2012/02/allergy-friendly-lunchbox-love-22412.html

Tangerine Cream Macadamia Cookies DF

Ingredients:
20 + Butter Waffle Cookies ( I used Trader Joe's but any thin lacy cookie will do)
1/2 Cup Macadamia nuts, roasted and chopped fine
4 - 5 large Tangerines
4 oz. Non Dairy Cream Cheese ( I used Tofutte)
1 Tbs. Palm Sugar or Sugar Substitute
1 tsp. Liquid Stevia
Pinch of Cinnamon

Optional 2nd Layer:
1 Tbs. Chocolate or Carob Chips melted
1/4 cup Coconut Oil melted

For Tangerine Cream Filling:
Peel the tangerines and heat the separated sections in a small sauce pan over medium heat stirring frequently to reduce down the liquid and breakdown segments.  Pick out any seeds that you may see while stirring.  This will take about 15 minutes to get the thickness you need before mixing in with the cream cheese.

Ginger Amaretto Valentine's Cookies GF, DF

Ginger Amaretto Valentine's Cookies

Ingredients:
Dry:

1 Cups Organic Gluten Free Ginger Snap Cookies (ground)
1/2 Cup Coconut Palm Sugar (or white)
1 Tbs. Cinnamon
Pinch of Sea Salt

Brazil Nut Cherry Cocoa or Coconut Bites, Raw, GF, SF

Ingredients:
2 Cups of Organic Brazil Nuts, soaked
3/4 Cups Dried Dates
1/4 Cup Almond Meal/ Flour
3 Tbs. Melted Coconut Oil (I like Tropical Traditions)

1/4 Cup Shredded Organic Unsweetened Coconut  (You can use 1/2 cup of coconut or 1/2 cup of almond flour instead if you don't have both, it's just a binder for the nuts)

2 tsp. Organic Cocoa Powder

3/4 Cups Frozen Sweet Cherries
1 tsp. Amaretto (Optional use Vanilla Stevia if you'd rather)
Toppings:
1/4 Cup or so of Cocoa Powder
and / or
1/4 Cup of Shredded Organic Unsweetened Coconut

Ground Brazil Nuts

Ground Dried Dates

Soak 2 Cups of Organic Brazil Nuts in 3-4 cups of filtered water for 3-4 hours.
Drain the nuts and chop them to a small ground like you'd see an ice cream topping nut, like the ones pictured above.

Pour chopped nuts into a medium size bowl and chop the dates to a fine grind.

Add the chopped Dates in with the Brazil nuts and add the Cocoa Powder.  Heat the frozen cherries in a small pan on medium high heat, stir  frequently and add in the Amaretto or Vanilla Stevia.  Mix 1 tsp. of Arrow Root with 2 tsp. of water to make a paste and then pour this into the cherries while stirring constantly until the cherry's juice start to thicken some.  Simmer and stir the cherries for about 1 minute more and then remove from the heat.  Chop the cherry mixture in a blender until it has the consistency of jam.  You can taste it at this point to see if it needs more sweetener before adding it in with the nut/date mixture.  Stir together to make a wet dough similar to cookie dough.  Cool the dough in the fridge to let it set up some.

Roll spoonfuls of the mixture in your palms to what ever size balls you want and sit them on wax paper or a non stick surface.  You should refrigerate the rolled balls if you take a while to make all the dough into balls.  Cool all the balls again for a few minutes and then carefully roll each ball in a small bowl with either Cocoa Powder or Shredded Coconut.  Store in the fridge or freezer for up to 1 month.

Enjoy!

This post is linked to http://glutenfreepantry.blogspot.com/  and http://simplysugarandglutenfree.com/slightly-indulgent-tuesday-2612/ and http://glutenfreepantry.blogspot.com/2012/02/allergy-free-wednesdays-blog-hop-week-3.html

Raw Coconut Almond Daisy Candies

Ingredients:
1 Cup Raw Almond Butter
5-6 Tbs. Raw Cacao Butter warmed
3 Tbs. Melted Coconut Oil
1-3 droppers or 1 tsp. Vanilla Stevia
3/4 Cup Ground Raw Almonds
1 Cup Unsweetened Raw Shredded Coconut
Pinch of Sea Salt


Vegetable spray candy mold
Blend all ingredients to a wet batter and press into candy molds or form into balls.  Freeze until hardened.  Coat with Cocoa Powder, Coconut, Cinnamon Sugar or leave plain.  Keep refrigerated. 

This post is linked to http://glutenfreepantry.blogspot.com/

Raw Lucuma White Chocolate Candies

See the recipe here for these yummy little heart candies:

http://www.navitasnaturals.com/recipes/lucuma/lucuma-white-chocolate-candies.html

You can buy Lucuma at iHerb
Recieve $5 off you purchase with this code at checkout: ZOC252

Raw Lucuma Shortbread Cookies

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Recipe - Shortbread Cookies
Ingredients:
2 cups Navitas Naturals Raw Cashew Nuts (unsoaked) 
( I used a cup of cashews and 1 cup of Almond Meal)
1 cup dried coconut

1 tsp. vanilla
(I used 2 droppers of Vanilla Stevia)

4 Tbsp. Navitas Naturals Lucuma Powder 

4 Tbsp. melted coconut oil
2 Tbsp. maple syrup, optional (didn't use because the Lucuma and Stevia were sweet enough)
Top with a dusting of cinnamon/ palm sugar mix

Directions
First, place cashews in food processor fitted with the S blade, and process into fine powder. Empty food processor and then grind coconut into a fine powder. Place ground cashews back into the food processor and add vanilla and lucuma. Grind until it is all mixed and like a fine powder. Melt coconut oil in a dehydrator or by inserting the container into a bowl of hot water. Add melted coconut oil and lightly process until all mixed. If too dry you can add some maple syrup one tablespoon at a time until it is the right consistency to hold together and roll out. Roll out like you would a traditional shortbread, cut into shapes and decorate (with gogi berries, shredded coconut, powdered cacao). If you don't have a dehydrator just freeze the cookies. If you have a dehydrator, place on mesh screen and dehydrate for up to 12 hours. Will store in the freezer for up to 3 months. http://lucuma.gojiking.co.uk/

http://www.wilton.com/store/site/

These are some of the best cookies I've ever eaten..................................ENJOY!

     This post is linked to:  http://simplysugarandglutenfree.com/slightly-indulgent-tuesday-12412/

Microwave Palm Sugar Cashew Brittle

Ingredients
                    1 cup Coconut Palm Sugar
                    1/2 cup light Agave syrup
                    1 cup salted Cashews
                    1 teaspoon butter
                    1 teaspoon vanilla extract ( I used Orange extract)
                    2 teaspoon baking soda


            Directions
                    Butter a cookie sheet. Combine Palm Sugar and Agave syrup in a 2 quart glass bowl and microwave on high 4 minutes. Stir in Cashews and microwave on high 3 minutes more, then stir in butter and vanilla and microwave for 1 minute.               
                    Stir in baking soda (quickly) until light and foamy.  CAREFULLY pour immediately onto cookie sheet and spread out on pan lightly, the candy will spread by itself so don't force it too much.  It should be about 1/2 inch thick on the pan after spreading. 
Cool completely and break into pieces.  

Sugar / Syrup after 4 minutes microwave and stir

Added Cashews and microwaved 3.5 more minutes / Added butter and stir

After adding Baking Soda, stir immediately and pour onto buttered pan.  Allow to cool and then break apart.


READ MORE INFORMATION ON THE SUGAR ALTERNATIVE ' COCONUT PALM SUGAR'

http://www.naturalnews.com/028996_palm_sugar_natural_sweetener.html

http://www.navitasnaturals.com/products/palm.html

http://www.sugarpalmtree.com/palmsugar-notes.html

ENJOY!




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