Tigernut Date Nut Cookies

 

Ingredients:
8 dates
1/2 cup hot water
2 TBS flaxseed meal, ground
1 cup tahini paste
1/3 cup honey
1 tsp pure vanilla extract
1 cup Tigernut flour
1 tsp baking soda
1 tsp baking powder
1/2 tsp cinnamon
1/8 tsp salt

Directions:
1. Add the dates to a small bowl. Pour hot water over the top of the dates. Let it sit for 30 mins. Remove the dates from the water (reserve water) and puree in a small food processor. Add the flaxseed meal to the reserved water and let sit for 5 mins. Add the tahini paste, honey, and vanilla to the flaxseed and mix well.
2. Preheat the oven to 350 degrees.
3. Add all the other ingredients mix well in a separate bowl.   Add the dry ingredients to the wet ingredients mix well.  
4. Line a baking sheet with a silicone mat or parchment paper. With a medium-sized (1 TBS) cookie scoop, fill with cookie batter and drop on the baking sheet, approx. 2-3 inches apart. Bake for 10 mins or until slightly golden brown. Remove from the oven and add to a cookie rack to cool.  

Makes approx. 22 cookies

Sweet Potato Cutie Pies

 

Ingredients
1 1/2 lbs sweet potatoes, peeled and cubed
3 eggs, large
1/2 cup granulated sugar
1/4 cup brown sugar
3/4 cup heavy cream
1 tsp vanilla extract
1 1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp ground cloves
1/4 tsp ground ginger
1/4 tsp salt
6 pieces puff pastry cut-outs
2 TBS butter, melted

Directions:  Preheat the oven to 350 degrees
1.  Peel and cube the sweet potatoes.  Place in a pan of water.  Cook on the stovetop until potatoes are soft, approx. 20 mins.  Drain and press lightly to extract excess water.  Measure 2 cups of packed sweet potatoes and put them aside.
2.  In a medium-size mixing bowl, add the eggs and sugars.  With an electric mixer, beat for 2 mins.  Add the cream, vanilla, and spices.  Beat for 2-3 mins or until creamy.  Beat in the 2 cups of packed sweet potatoes until completely incorporated, scraping down the side with a spatula.  
3.  Roll out 1 sheet of puff pastry dough.  Place a ramekin upside down on the edge of the dough.  Press down and cut through the dough to make a cut-out, shaping the size of the ramekin.  You will need 6 pieces of dough (1 for each ramekin).
4.  Place the ramekins on a baking sheet.  Spray cooking spray inside each ramekin.  Fill each ramekin 1/2 inch from the top by using a ladle.  Place a piece of dough on top of each ramekin.  Brush butter on the top of the dough.  Sprinkle sugar and cinnamon over the top of the butter for color.  This is optional.  Bake for 35-38 mins.  Turn off the oven and let the pies cool for 1 hr in the oven

Tiramisu Coffee Hot Cocoa

 

Chase the blizzard cold blues away! Sit down and cozy up! This specialty drink will remind you of the famous treat, Tiramisu. Tiramisu is an elegant Italian dessert made with layers of mascarpone cheese, cocoa, and cookies soaked in strong coffee. So, go ahead and wrap your hands around this toasty mug, and sip, sip away! We bring you this delicious, easy-to-make dessert in a cup. 

It is made with only the finest ingredients.                                                                                Make a single cup for yourself or a full pot to share with family and friends.

Tiramisu Coffee Hot Cocoa

Ingredients:
6-8 ozs freshly brewed coffee Door County Dark Voyage)
2 TBS Door County Double Fudge hot cocoa powder
2 TBS mascarpone cheese, room temperature
1 TBS heavy cream
1/4 tsp rum extract
whipped cream for topping
cocoa powder, dusting

Directions:
1. Brew a pot of Door County Dark Voyage Coffee. Fill each coffee mug with approx. 6 -8 ozs of 
coffee. Stir in Double Fudge Cocoa, mascarpone cheese, heavy cream, and rum extract to each cup.  
2. Top each cup with whipped cream and a dusting of cocoa powder.

Note:  Ingredients above is for one cup

Bang Bang Shrimp

 

Shrimp Ingredients:
1 egg beaten
1 cup buttermilk
1.5 lbs large shrimp (peeled/deveined)
1/2 cup flour (gluten-free)
1 tsp paprika
1 tsp garlic powder
1/8 tsp salt
fry oil (canola, vegetable, or peanut oil)

Shrimp Directions:
1. Add egg to a mixing bowl large enough to fit the shrimp. Beat the egg whisk in the buttermilk. Add the shrimp to the bowl and coat well. Cover and refrigerate for at least 30 mins.  
2. Mix together the flour, paprika, garlic powder, and salt in a separate bowl. Put aside. 
3. Remove shrimp from the refrigerator and drain in a strainer. Toss the shrimp in the flour mixture and coat well.
4. Fill a  medium-size saucepan with oil about 3 inches from the bottom of the pan. Heat on med/high temperature. (Test the oil by dropping one shrimp into the oil. It should sizzle right away. If the shrimp does not sizzle, your will need to wait longer for the oil to heat up).  
5. Drop 8-10 shrimp into the hot oil, one at a time. Do not overcrowd the pan. Fry for approx. 2 mins or until shrimp turns pink. Place on a plate lined with paper towels to absorb excess oil. Repeat this process until all the shrimp are fried.
6. Toss the fried shrimp with the sauce to coat. Serve with rice

Bang Bang Sauce Ingredients:
1 cup mayo
1/2 cup sweet chili sauce
juice from 1/2 lemon
2 cloves garlic, minced
1 tsp hot sauce
1 tsp honey

Chicken Pot Pie

I enjoyed playing around with this recipe. I tried to keep it simple by using a 

store-bought gluten-free pie crust. Feel free to make your own crust if you choose. This recipe

makes 6 large ramekin pies. Top each ramekin with crust completely or bake circles of the 

crust separately and serve

Ingredients:

2 TBS olive oil

2 cups onions, chopped

2 cups celery, chopped fine

3 cloves garlic, minced

2 TBS butter

1/3 cup flour (I used gluten-free)

1/3 cup cognac, sherry, or brandy

2 1/2 cups chicken broth

15 oz bag peas and carrots, frozen

1/2 cup heavy cream, warm

1 TBS fresh thyme

1 TBS fresh rosemary

4 cups, chicken, cooked and shredded

1 frozen pie crust, thawed 

1 egg white, beaten

Directions:

1. Heat oil in a large saucepan on med/high heat. Add onion and celery and stir. Cook for 5 mins.  

Stir in garlic and cook for 2 mins. Add butter and melt. Stir in flour and let cook for 3 mins. Stir in cognac and cook for 3 mins.

2. Add chicken broth, peas, carrots, cream, thyme, and rosemary. Bring to a boil. Reduce heat and let simmer until it thickens (approx 10 mins). Stir in chicken.

3. Place dough onto a floured cutting board or a silicone mat. With a cookie or biscuit cutter, cut circles

approx. 1 inch wider than the diameter of your ramekin (example: If ramekin is 4 inches on top diameter, then you want to cut 5-inch circles.)

4. Fill each ramekin with pie filling approx. 1 inch from the top of the ramekin. Place a dough circle on the top of the ramekin, pressing gently around the edge to seal. Brush egg white on top of the dough.

Bake in a preheated 375-degree oven for approx. 30 mins., or until the crust starts to brown.