Cheezy Pasta

Vegan Cheezy Pasta

Quick to go together with just a few real food ingredients.  Nutritional yeast is an excellent source of plant based Vitamin B-12 and is also said to enhance immunity and perhaps even help hay fever.  I don't usually measure when I make the sauce, so know that these measurements can be "about" the amount listed and it won't make much difference.  Adjust the "nooch" to your taste.

1/2 cup cashews (I use raw, unsalted)

almond milk to cover plus a little extra

3-4 Tbs nutritional yeast (I like 4!)

1/4 tsp granulated garlic (or 1/2 glove garlic)

1/4 tsp prepared mustard 

1/8 tsp dried turmeric
Water as necessary if too thick.

Pasta - cooked and drained
Save 1-2 Tbs of past water

While past is cooking prepare sauce.  

Place ingredients (all except for the pasta) in a high powered blender and blend on the "sauce" setting until smooth (I use the Blendtec Twister Jar).  Add a Tbs or two of water as necessary if the sauce is too thick.

Drain the pasta - save a Tablespoon or two of the pasta water.  

Pour pasta back into pot and immediately add a few Tablespoons of the Cheezy Sauce over the pasta while it is still hot.  Stir to coat the pasta.  Add a Tbs or two of the pasta water if it is too thick or your prefer a thinner sauce.

Serve alone or with roasted veggies.  Top with salt and pepper to taste.  Enjoy!

Blueberry Maca Almond Butter Smoothie

Blueberry Almond Butter Maca Smoothie

Filled with an assortment of fruits and veggies, this smoothie brings a healthy fiber-filled addition to any part of your day.  The maca provides an energy boost and can help balance mood and hormones.  Good for everyone at any age!

1 handful of your favorite greens (kale, spinach, chard, etc)

1 cup blueberries

1 cup almond milk (or milk of your choice)

1 Tbs almond butter

1-2 tsp dried maca root (I get mine at Trader Joe's, but you can also order the Navitas Brand from Amazon)

sprinkle of cinnamon (about a scant 1/8 tsp)

a couple ice cubes (optional)

Water as needed (sometimes my handful of greens is bigger than others and I need a little water to blends smoothly)

Place all ingredients into a blender and blend until smooth. Pour into glass and enjoy!

Makes one good sized smoothie or two smaller one.

Acai Overnight Oats

Acai Overnight Oats
Filled with fiber from the oats, chia and acai, these oats fill your belly and bring superfood nutrients along with them.
Liv found the Quattro 8.5 oz jars to be the perfect size for her mornings - we found them on Amazon, but they are also sold at the Container Store.
Liv actually doesn't measure anymore - find a texture that makes you happiest and stick with that.  Experiment with slightly more or less oats or chia for a thicker or thinner blend.

Scant 1/2 cup organic rolled oats
Scant 2 Tbs Chia Seed
1-2 tsp Acai Powder (she likes 1, I like 2 - the powder is not sweet)
3/4 cup + 2 Tbs Almond Milk (May substitute any milk you like)
1 tsp maple syrup (or sweeten to your taste)
chopped walnuts
More maple syrup to serve

Place dry ingredients (oats, chia and acai) into jar.  Cover with the cap and shake to combine.  Add Almond milk and maple syrup, stir to distribute evenly.  Place in the refrigerator overnight.  

In the morning remove from fridge and add a dash more milk and an additional drizzle of syrup if desired.  Top with chopped walnuts or banana.

Enjoy!

Vegan Oatmeal Waffles

Oatmeal Waffles
 Crispier with thinner batter, you may have to add a Tablespoon or two of water as the batter sits while waiting for the first few to cook.  Tender and tasty, drizzle with pure maple syrup for a healthy start (or end!)  to the day.  Enjoy!


1 cup unsweetened almond milk (may use sweetened if preferred)
1/2 large banana, mashed
2 Tbs ground flax meal
1 Tbs coconut sugar (may sub brown sugar)
1 tsp vanilla extract
1 tsp apple cider vinegar
pinch salt
1/2 cup all-purpose flour
2 Tbs oatmeal flour or whole wheat flour
1 Tbs chia (optional)
2 tsp baking powder (aluminum free)
1/4-1/2 tsp cinnamon (my son prefers less cinnamon... Liv likes more!)
1-3 Tbs water

In a medium mixing bowl add the almond milk, mashed banana, flax, coconut sugar, vanilla extract, cider vinegar and pinch of salt.  Whisk well to combine.

In a small bowl combine the flours, chia, baking powder and cinnamon.  Again, whisk to combine (using a dry whisk!).

Add the dry ingredients to the wet ingredients and whisk just until combined - don't overmix.

In my waffle maker the batter will cook to a crispier waffle if thinner rather than thicker... I usually make my batter slightly thinner than pancake batter.  As the batter sits it will thicken as the oats and chia absorb the liquid, hence you may need to add a tablespoon or two (or three!) of water to this appropriately.  

Follow your waffle maker instructions and make the waffles - I like to spray mine with a coconut oil spray to avoid sticking - and it smells so good!

Serve immediately, or place in a preheated 200º oven in a single layer to keep from getting soggy before serving.

Enjoy!

Whole Wheat Pita

Homemade Whole Wheat Pita
Nutty and healthy, these pitas bring the nutrition of whole grains.  Split open and fill with your favorite sandwich ingredient for lunch on the go!
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1 cup warm water
1 tsp yeast
1/2 cup all-purpose flour
1 Tbs flax meal
1 tsp salt (may use 1 1/2 if you are a salt lover)
2 - 2 1/2 cups whole wheat flour

Place water into the bowl of your stand mixer and add the yeast.  Stir and and wait a minute or so, then add the 1/2 up of all-purpose flour.  Begin mixing with the regular beater on low.  Add the flax meal and salt, then add about 1/2 cup of the whole wheat flour.

Switch to the dough hook, and add another 1/2 cup of the whole wheat flour.  At this point I begin adding the flour in 2 Tbs increments, waiting a for flour to be incorporated before adding more flour.

Note the amount of flour needed will vary based on humidity and measuring - you want the dough to come together, but be careful not to add too much flour.  The fresh whole wheat flour will continue to absorb water as it rests.  You ant your dough to come together, but it should still be sticky.

As the dough begins to clean the side of the bowl, stop adding flour and allow the dough to knead for about 5 minutes or so.

Remove the dough ball and place into an oiled bowl, turning once to coat with oil.  Cover with a dish cloth and allow to rise for 45 minutes to an hour.

Preheat oven to 425º while dough is rising, place a stone or baking sheet in the oven to preheat as well.

Remove dough from bowl and place onto a floured rolling surface.  Cut dough in half, replacing one half into the bowl.  Cover.

With the remaining half, roll with your hands into a fat "log" then cut into 5 pieces.

Roll each piece to about a 1/4-inch thickness.

Place the rounds onto the hot pan or stone in the oven and bake for 5 minutes, or until pita is puffed and lightly browned.

Remove baked rounds to a wire rack to cool.  Note, the pitas will deflate when removed from the oven.

Liv Life Note:  We make this recipe so often I no longer measure the ingredients... to make a slightly larger batch, place about 1 1/4 water in the bowl, add yeast, 1 cup of all-purpose flour, and the salt and mix.  Simply add more flour (either whole wheat or all-purpose) until the dough ball cleans the sides of the bowl.  Follow the rest of the directions as above.

Liv Life Note 2:  Occasionally my pita doesn't puff... after much research, I still haven't come to a good reason why, but whether it puffs or not, it's still wonderful!

Masterful Mint Chip Gelato

Capt. Greg’s Masterful Mint Chip Gelato
Brilliant with bright flavors, Captain Greg has done it again.  With descriptions of "silky", "laced with chocolate" and "fantasy", this treat brings dessert to a whole new level.

Ingredients:
4 cups whole milk 
 3 cups heavy whipping cream 
 8 large egg yolks 
 2 cups sugar 
 20 - 25 Sprigs fresh mint 
¼ teaspoon pure peppermint extract 
50 - 60 Andes Crème de Menthe Thins 
Optional: 4 - 5 drops green food coloring 
Makes 2 Quarts

Directions: 

Cool and harden the Andes Crème de Menthe Thins for at least 1 hour in the freezer. Remove and cut each mint into quarters or smaller. Return the chips to the freezer. 

Separate the egg yolks and lightly beat them with a wooden spoon. Combine yolks with the sugar, stirring until the mixture is creamy, pale yellow and very thick. Transfer into a large saucepan (3 Quarts). 

In a separate saucepan, combine the milk, cream and fresh mint sprigs. Warm the mixture over medium heat, stirring constantly until steaming. Cover the pan and remove it from the heat. Allow it to steep for 30 minutes. Strain the mixture and discard the mint solids. 

Whisk the milk, cream and mint into the yolk and sugar mixture. Hint: Start with just 2 cups of the milk whisked vigorously into the yolk mixture so the eggs don’t cook solid. Then whisk in the remaining milk and cream, adding it slowly. Cook over a low heat stirring constantly until thick enough to lightly coat the back of a wooden spoon. 

Strain the mixture into a large bowl through a fine mesh strainer. Stir in the peppermint. 

Optional: Tradition has taken mint chip from its natural color to a light green. You can do so by adding 4 - 5 drops of green food coloring. Stir thoroughly. Cool completely in the refrigerator (at least two hours), then process in an ice cream maker. As the mixer begins to slow  (and gelato is almost entirely set) add the Andes Mint chips to the nearly-frozen gelato. Resume mixing until the machine is done. Turn the gelato into medium containers with lids. Cover and freeze at least 24 hours.

Watermelon Arugula Salad

Picnic in the Park Watermelon Arugula Salad with Watermelon Vinaigrette 
Sweet yet zesty, watermelon and arugula seem to have been meant for each other.  Toss together at the last minute for a fresh, crisp salad that's sure to sing summer's praises.

Salad Recipe:
4 large handfuls arugula
1/3 cup cooked and cooled quinoa
3 Tbs chopped red onion
3/4 -1 cup watermelon chunks
crispy chick peas
pumpkin seeds (I like Go Raw Sprouted Pumpkin Seeds) 

Dressing Recipe:
1/4 cup watermelon chunks
1/4 cup white balsamic vinegar
2 Tbs good quality olive oil
4 mint leaves
1 Tbs chopped red onion
1/2 tsp mustard

To make the dressing place all ingredients into a blender and process until smooth.  Strain if desired (I don't strain).  Place into a storage container and keep in the fridge until ready to use.

Place greens, quinoa and chopped red onion in a bowl and toss.  Add the watermelon chunks.  Add desired amount of dressing and toss gently to combine.  

Serve onto serving plates and garnish with the crispy chickpeas and/or pumpkin seeds.  Season with salt and pepper and enjoy!

Liv Life Note:  Note that the salad ingredient measurements are only a guide... add more greens, more watermelon, etc for a bigger crowd.

Liv Life Note 2:  My thanks to OXO for sending me an 8-Piece Glass Snap Set along with the super handy (I adore this thing!) Salad Dressing Shaker along with a set of 2 in 1 Salad Servers (they turn into tongs too!).

Lemon Laveder Scones - Dairy Free

Coconut Lemon Scones with Lavender Option
Light and tender yet bright with lemon flavors, scones work just as nicely for a leisurely breakfast as they do for high tea.  A favorite in our household, Liv recommends a double dip in the lemon glaze!

Scone Recipe:
2 cups all-purpose flour
1/4 cup granulated sugar
2 tsp baking powder
1/4 tsp salt
2 tsp minced lemon peel
1/4 tsp fresh lavender buds - optional (or two pinches of dried - more if you are a big lavender fan!)
3 Tbs butter, chilled (we use dairy free Earth Balance or coconut oil)
1/4 cup coconut milk (we use SoDelicious Culinary Lite Coconut Milk)
1 large egg
1-2 Tbs freshly squeezed lemon juice


Lemon Glaze Recipe:
3/4 cup powdered sugar
2-3 Tbs lemon juice (start with 2, add more until you have desired consistency)
lemon peel and/or lavender buds for decoration (optional)

Preheat oven to 375º.

Place flour, sugar, baking powder and salt into a medium mixing bowl.  Chop the butter into cubes and drop into the bowl (alternatively, use the coconut oil).

Using your fingers or a pastry blender, blend the butter into the flour until butter is mostly blended in and the flour mixture resembles a coarse meal.  

Add the lemon peel and lavender leaves if you are using, stir to distribute.

In a small bowl add the coconut milk, egg and lemon juice.  Whisk to break the egg and combine.  

Pour the wet ingredients into the flour mixture and gently stir using a sturdy wooden spoon to combine.  When dough begins to gather, I use my hands to gently knead the dough into a ball.

Place dough ball onto a lightly floured surface and pat to about 1/2-inch thickness.  Cut dough into desired shapes (I use a small drinking glass to make rounds) and place onto a silicone lined baking sheet (or prepared baking sheet if you don't use silicone).

Place into a preheated oven and bake 12-15 minutes, or until cooked through and just beginning to brown.

Meanwhile, make the lemon glaze.  In a small bowl mix the powdered sugar with the lemon juice, adding enough lemon juice to get your desired consistency - Liv says thicker is good!

When scones are done, remove from oven and place on a wire rack to cool.  When cool, dip the scones into the glaze and return to the rack to set.  Top with diced lemon peel or lavender buds as garnish if desired.

Liv Life Note:  A gentle hand when kneading the scones is key to a tender, flaky biscuit!  Too much blending and your scone will be "tough".  Do your best not to over-mix.

Liv Life Note 2:  Note Liv recommends a double dip for extra sweet scones!

Vegan Apple Pie Smoothie Recipe

Vegan Apple Pie Smoothie
Sweet with pure maple syrup, the cinnamon and nutmeg bring essence of fresh apple pie to your smoothie.  Want a bit of protein in your cup?  Add a scoop of your favorite vanilla protein powder as a boost!

Ingredients:
1 cup almond milk
1 small frozen banana (cut into chunks - we usually do this before freezing)
1 organic apple, cored and chopped
1 Tbs ground flax meal
1 Tbs oatmeal
1 Tbs almond butter (or 4 almonds)
1 Tbs pure maple syrup (more as desired)
1/2 tsp vanilla extract
1/2 tsp cinnamon
pinch nutmeg
1/2 cup ice (about one handful)
cinnamon and ground nutmeg to garnish

Place all ingredients into your blender and blend until smooth.  Pour into glasses and garnish with a sprinkle of cinnamon and a dash of fresh nutmeg.  Enjoy!

Passion Fruit (Lilikoi) Melting Moments

Passion Fruit Melting Moments
Tiny cookies that do indeed melt in your mouth, fresh passion fruit juice boosts these Melting Moments into the irresistible category.  Ethereal and brightly flavored, these beauties won't last long on any plate at your next gathering.  Enjoy!

Cookies:
1 stick (8 Tbs or 125 g) good quality butter, room temp
Juice from 1-2 Passion Fruits (about 2 Tbs)
1/4 cup powdered sugar, sifted
3/4 cup all-purpose flour
1/3 cup cornstarch

Filling:
1/2 stick (4 Tbs) butter, room temperature
1 cup powdered sugar, sifted
about 2 Tbs passion fruit juice - (a generous 2 Tbs is fine :)
1 tsp lemon juice

Additional powdered sugar for garnish

Use the seeds if you like!

Preheat oven to 325ºF and line a baking sheet with parchment paper or a silicone mat.  

In a medium bowl, beat the butter and powdered sugar until light and creamy.  Add the passion fruit juice and blend well.

Add the flour and cornstarch and continue mixing until a soft dough comes together - I've been known to mix with my hands at this point, sort of kneading as with bread to gather the dough.

Roll teaspoon-sized balls of dough and place on the prepared baking sheet about an inch apart.  Dipping a fork into additional cornstarch, flatten each ball gently to about half its size.

Place baking sheet into the oven and bake 12-14 minutes, or until just beginning to turn pale golden.

Remove from the oven and allow to cool a minute or so on the baking sheet, then move to a wire rack to cool.

To prepare the Passion Fruit Buttercream, beat the butter, powdered sugar, and passion fruit and lemon juices until fluffy.

When cookies are cooled, spread a small amount of the buttercream between two cookies.

Just before serving dust the cookies with additional powdered sugar.

Tropical Turmeric Smoothie

Tropical Turmeric Smoothie (or Smoothie Bowl)
Sweet with pineapple and mango, turmeric and ginger bring even more tropical essence to your cup or bowl.  Sweet enough to sip post work out, I love to pour the frosty concoction into a bowl and top with my favorite smoothie bowl goodies - banana, goji berry, granola and a sprinkle of coconut - for a sunny start to my morning.

1/2 cup coconut water
1/2 cup frozen mango chunks
1/2 cup frozen pineapple chunks or tidbits
1/4 cup frozen banana
1-inch turmeric root, peeled and chopped (organic if possible)
1 1-inch slice ginger root, peeled and chopped (organic if possible)
1/2 medium carrot chopped
1/8 tsp ground pepper (2 good grinds from your grinder)

Place all ingredients into a blender and blend until smooth, adding additional coconut water if concoction is too thick to blend.  Pour into a cup to sip, or pour into a bowl and top with your favorite smoothie bowl toppings.

Makes 1 smoothie or two medium bowls.

Minty Strawberry Lime Fruit Salad

Minty Strawberry Lime Fruit Salad
Sweet with fresh berries and a little zesty with lime and mint, this salad works perfectly at any gathering.  Want to perk it up even more?  A splash of tequila brought shades of margaritas to the bowl!

2 cups sliced strawberries, preferably organic
4 kiwis, peeled and chopped

1-2 bananas, peeled and chopped
3 Tbs sliced Lime Mint - cut into ribbons (may substitute regular mint)
2 Tbs freshly squeezed lime juice
1 tsp raw honey
1 tsp tequila (optional - but really good!)

Place berries, kiwis and banana into a medium bowl.  Top sprinkle with the sliced lime mint.

In a small bowl whisk together the lime and honey, whisking until smooth.

Pour the honey/lime juice over the fruit and stir gently to combine.  Garnish with addition mint ribbons if desired.

Liv Life Note:  I've only seen the Lime Mint on occasion at my market, however it online at Easy to Grow Bulbs!

Quinoa Bowl

Avocado Mango Lime Quinoa Bowl with Sweet Potato Crisps 
Nutritious quinoa combines with a few of my all time favorite ingredients - avocado and mango - to bring a lovely sweet bowl to the table.  Seasoned with cilantro and lime, the Lime Viniagrette brings it all together.  Crisped sweet potatoes bring texture as a topping, or work equally well as a tempting side.

Crisped Sweet Potatoes
1 unpeeled, washed sweet potato
oil - about 1 Tbs
squeeze of lime (optional)
salt, to taste

Lime Vinaigrette
2-3 Tbs freshly squeezed lime
1 Tbs white balsamic vinegar
1-2 Tbs oil (we use avocado oil)

Quinoa Bowl
2 cups water
1 cup uncooked quinoa
1 can black beans, drained and rinsed
cherry tomatoes - about 1/2 - 3/4 cups
1 avocado, peeled, seeded and chopped
1/2 cup red onion, chopped
1/2 - 3/4 cup mango, chopped 
1 large handful cilantro, chopped
salt to taste
Pepper to garnish 
more cilantro to garnish

Preheat oven to 425ºF.

Using a mandoline, slice the sweet potato as thin as possible - making enough to fill a baking sheet lined with a silicone mat.  Place slices in a bowl and drizzle with oil and a squeeze of lime if desired.  Gently toss the slices with the oil, then lay in a single layer on the baking sheet.

Place the baking sheet into the oven and set timer for 5 minutes.  Check at the 5 minute point and cook longer if necessary.  We like the crisps when they are still mostly orange, but just beginning to brown in spots.  Watch the crisps closely!!  They will go from almost ready to totally burnt in a flash!!  Crisps will crisp upon cooling.

When ready, remove from oven and allow to cool for a few minutes on the baking sheet.

Making the quinoa... rinse the dry quinoa in a colander.  Allow to drain.  Place a medium pot on the stove and add 2 cups of water.  Pour rinsed quinoa into the pot and simmer according to package directions -  about 20 minutes over medium heat.  (I like to do mine ahead of time and will place quinoa in water, simmer for about 10 minutes or until most of the water is absorbed, then turn the stove off and allow to sit for an hour or so.  The quinoa always turns out nice and fully this way!)

Allow quinoa to cool.

When quinoa is cool, place quinoa into a large mixing bowl and add the copped fruits and veggies.  Add more of your favorites, and less of the items you don't love.  Eliminate and substitute as desired!  We've also used chopped red pepper and grilled corn with great success.  

Whisk the Lime Vinaigrette and pour over the quinoa.  Mix gently and taste for seasonings.  Add salt to taste.  Also add more lime if desired (my husband likes lots of lime... Liv not so much.  Add to your taste).

Serve over a bed of greens (arugula is my favorite - season with a drizzle of oil, a squeeze of lime and a sprinkle of salt - place quinoa over the top) and garnish with freshly ground pepper and additional chopped cilantro.  Serve with lime wedges and sweet potato crisps on the side.

Tropical Blueberry Cranberry Chia Jam

Tropical Blueberry Cranberry Chia Jam
Sweetened with pure maple syrup and a touch of sweet tropical diced mango, this chia jam sweetens any piece of toast or pbj while adding super food antioxidants and without processed sugars or pectin.  A dollop in your morning oatmeal brings a little bit of heaven too!

1 1/2 cup organic frozen blueberries
1 cup organic frozen cranberries
1/4 cup chopped frozen mango
3 Tbs pure maple syrup (add more after tasting if desired)
1 tsp vanilla extract
2 Tbs chia seed 

Place blueberries, cranberries and mango into a medium pot on the stove over medium/medium-low heat.  Add the maple syrup and bring to a simmer, stirring occasionally until the berries are soft and begin to pop.

Remove from heat and mash the berries.  Add vanilla extract and stir.  Taste for sweetness and add more syrup if desired.

Add the chia seed and stir to combine.  Allow jam to set, then place in a jar and cover.  Store in the refrigerator.  Use within a week or so.

Liv Life Note:  Cranberries are notoriously tart - add additional sweetener as desired!

Orange Banana Matcha Smoothie

Orange Banana Matcha Smoothie

Bringing a bit of zen into your morning, this refreshing, emerald hued smoothie finds creaminess from frozen banana and a brightness from a fresh orange.  Want more than a smoothie?  Turn the base into a brilliant smoothie bowl topped with your favorite goodies!

Inspired by Rebekkah of Making Miracles

1 whole orange, peeled and seeded, and cut in half or quarters

1 frozen banana, cut into small chunks

1/4 cup organic coconut water (add more if smoothie is too thick)

1/2 tsp organic matcha powder (we used Jade Leaf - Organic Japanese Matcha Green Tea Powder, Classic Culinary Grade from Amazon)

1/4-1/2 cup ice cubes

Place all ingredients into a blender and blend until smooth.  Depending on the juiciness of your ornage you may need to add more coconut water to thin.

Pour into a tall glass and enjoy!  Makes one smoothie.  Double, triple, etc as needed.

Liv Life Note:  Matcha Powder comes in either culinary or ceremonial grades.  Ceremonial grade is meant for whisking and drinking as a tea, where culinary grade is meant for blending in to baked goods and drinks such as smoothies and lattes.  The Jade Leaf brand my husband found is organic from Japan and grown on the Nagata Chaen farm near the city of Uji with matcha history dating back to the 13th century.  Note, we have not been paid or given samples of this matcha - we purchased it ourselves and very much like it!

Chocolate Truffles

Dairy-Free Chocolate Truffles
Lusciously creamy, the chocolate ganache is a blank slate to whatever garnish your heart desires!

Filling:
1 cup dark chocolate, chopped
7-8 Tbs coconut milk (I use So Delicious Culinary brand - either light or full fat)
pinch fine salt
1/2 tsp vanilla extract (optional)

Chocolate Coating
1 cup Dark Chocolate, good quality, chopped
1 tsp coconut oil

Garnish ideas
chopped toasted hazelnuts
shredded coconut
chocolate covered espresso beans
cocoa nibs

In a small pot over medium heat, heat the coconut milk to a simmer, stirring often.  Remove the post from the heat, and add the 1 cup of chopped chocolate and pinch of salt.   Allow to sit for a few minutes, then stir until smooth.  If chocolate does not melt completely, return to the burner over very low heat for a minute or so continuing to stir until smooth.  Set aside to cool.

Place cooled ganache into the refrigerator for at least 4 hours or overnight.

After ganache is fully chilled, remove from fridge and shape approximately 1 Tbs sized amounts into balls.  Place on a parchment paper lined plate or cutting board.  Once all balls are formed, place the board or plate into the fridge to chill.  Note... hands will get really messy!

While the balls are chilling, melt 1 cup of good quality chocolate along with 1 tsp coconut oil over very low heat on the stove, stirring constantly.  Remove from heat.

Remove balls from fridge, and one at a time, drop a ball into the melted chocolate.  Using a spoon, cover the entire ball with melted chocolate then carefully return the dipped ganache to the parchment paper.  Immediately top with garnish of your choice.  Continue until all of the balls are chocolate covered and garnished.

Return the truffles to the refrigerator to set (they set faster this way as I'm totally impatient!).  Keep chilled until ready to serve.  Enjoy!

Perfect Peppermint Holiday Biscotti

 Piper's Perfect Peppermint Holiday Biscotti
Twice baked cookies bring the perfect crispness to these chocolate dipped then crushed candy cane sprinkled holiday treats!

2 large eggs 1 egg yolk 1 cup sugar 1/2 cup cocoa powder, sifted 1 cup all-purpose flour 1 cup spelt flour (may use all-purpose) scant 3/4 tsp salt 1/2 tsp aluminum-free baking powder 1/2 tsp baking soda 1/2 cup dark chocolate chips (more if desired!) Melted dark chocolate to drizzle
Crushed Candy Cane
Preheat oven to 350ºF.  Line a baking sheet with parchment paper or a silicone mat and set aside.
In the bowl of a stand mixer, beat together the eggs, egg yolk, and sugar until well mixed.  Add the 1/2 cup of cocoa powder and continue mixing until well incorporated.

In a medium bowl whisk together the flours, salt, baking powder and baking soda.  Add the dry ingredients to the bowl of the stand mixer and then add the chocolate chips.  Mix just until incorporated.

Dough will be dry.  Dump the dough onto the silicone mat and form into a log.  Cut the dough in half lengthwise and flatten each piece to about 1/2- thick and about 10-12 inches long.  Separate on the sheet by at least 3 inches.

Place in the preheated oven and bake for 20-25 minutes (ours took 23 min), or until biscotti is cooked through.

Remove from the oven and allow to cool for 15 minutes.  Do not turn oven off.

When cool, slice the biscotti using a serrated knife into 1/2-inch (or slightly thinner if desired) slices.  Transfer the cookies back to the prepared baking sheet, keeping them standing up (sort of like cutting the "log" into slices, then just spreading them out - but not laying them on their sides).

Return cookies to oven and reduce oven temp to 300ºF.  Allow to bake for another 15 minutes, then remove from the oven and onto a wire rack to cool  Note that the biscotti will crisp even more as they cool.

When cookies are cool, melt the dark chocolate.  Dip an edge or end of the biscotti into the melted chocolate then immediately sprinkle with crushed candy cane. 

Allow to set, and then enjoy!
 
Store in an airtight container for up to a week.  Though, we've never had ours last that long.

Chocolate Peanut Butter Cups

Chocolate Peanut Butter Cups
Liv and I have differing choices here... she prefers the sweetened peanut butter while I go for peanut butter in its raw for.  However you decide, enjoy the chocolate peanut butte love!

1 cup good quality dark chocolate
1 tsp coconut oil
1/2 cup peanut butter (organic if possible)
1/3 cup powdered sugar (Liv says 1/2 cup is good too!  Too sweet for me...)

Melt chocolate in a double boiler on the stove over low heat, stirring frequently to prevent burning.

Spoon or brush chocolate into silicone molds so chocolate just covers the bottom of the mold.  Repeat with remaining molds (as many as desired) and place into the refrigerator to set.

To prepare filling, blend penaut butter and powdered sugar with an electric mixer.  Taste and adjust sweetness as desired.

Remove set chocolate from the refrigerator and place a very small dollop of peanut butter on top of the chocolate.  Use a small spoon to flatten the peanut butter.

Spoon more chocolate over the peanut butter to "close" the cup.  Return to the fridge to set completely.  When solid, remove and pop from the silicone molds.  

I store ours in the fridge and love the crunch of the chilled chocolate.  However, if you prefer a softened version, remove from fridge and allow to come to room temp before eating.  

Enjoy!