Old Fashioned Strawberry Pie

I have this crazy habit of trying brand new recipes on food I'm giving away...seems to work out, though! Maybe I'll have an epic fail one day and get wise. Ha ha. This recipe is courtesy of allrecipes.com. I also added some nutmeg to the pie filling, which was a delicious addition!

• 2 (9 inch) unbaked pie crusts
• 1 1/4 cups white sugar
• 1/3 cup all-purpose flour
• 1/2 teaspoon ground cinnamon
• 4 cups fresh strawberries, sliced
• 2 tablespoons butter

Directions

1. Preheat oven to 425 degrees. Place one crust in a nine inch pie pan.
2. Mix together sugar, flour, and cinnamon. Mix lightly through the berries. Pour filling into pastry lined pan, and dot fruit with butter or margarine. Cover with top crust, and cut slits in the top. Seal and flute the edges.
3. Bake for 35 to 45 minutes, or until the crust is slightly browned.

Lemon Cookies

I found the recipe on Pinterest which then directed me HERE. 

These were soooooo yummy!  I ommitted the poppyseeds because honestly, I can't ever taste them AND they are pricy!  I made a special trip to the store to buy lemons and the the zested lemons are STILL sitting in my fridge.  These were so good that I made them AGAIN the next day because we devoured them so quickly.  SO GOOD.

Lemon Glazed Cookies

1/2 cup butter, softened
2/3 cup sugar
2 tbsp lemon zest
1 large egg
1 1/2 cups all purpose flour
1/2 tsp baking powder
1/4 tsp salt
1 tbsp poppyseeds

Preheat oven to 350F. Line a baking sheet with parchment paper or just grease a cookie sheet :)
In a large bowl, cream together butter, sugar and lemon zest until light and fluffy. Beat in egg.
In a small bowl, whisk together flour, baking powder and salt. Add to wet ingredients and mix until just combined, then stir in poppyseeds.
Drop by 1-inch balls onto prepared baking sheet.
Bake for 9-11 minutes, until cookies are set and just begin to brown at the edges (the bottoms may be lightly browned, but not the top of the cookies)
Cool for 1-2 minutes on the baking sheet, then remove to a wire rack to cool before glazing.

Lemon Glaze
1/2 cup confectioners’ sugar
2-3 tbsp lemon juice

Whisk together juice and sugar until icing is a smooth, pourable consistency. Add additional juice if yours is too thick to drizzle easily or additional sugar if it is too thick.
Drizzle over cookies. Cookies should not be hot, but it is ok if they are not completely at room temperature before frosting.

Bridal Shower Tea Party Style

I love throwing bridal showers! This one was super fun. See below recipes for Ginger Berry Lemonade, Lavender Lemonade, Orange Pistachio Cupcakes, and Cucumber Sandwiches! We also put fresh fruit in cute little cups with colored toothpicks.

Ginger Berry Lemonade

You'll need: 3 cups sugar, 1 1/4 cups finely chopped ginger, 1 cup sliced fresh strawberries and/or raspberries, 4 cups fresh lemons (from about 32 lemons), 4 cups cold water, and extra lemons/berries for garnish

What to do: In a large saucepan over high heat, combine sugar and ginger with 8 cups water. Bring to a boil, stirring occasionally until sugar dissolves. Boil for 15 minutes. Transfer from heat, and let cool for 15 minutes. Strain through a fine sieve, discarding solids, and refrigerate until well chilled. Set aside about a third of the berries for garnish. In a blender or food processor, process remaining berries until smooth. Strain puree through a mesh sieve, pressing berries with back of a wooden spoon to extract as much juice as possible. Discard solids. In a pitcher, combine ginger syrup, strained berries, lemon juice, and water. Serve over ice, garnished with reserved berries and lemon slices.

Lavender Lemonade

You'll need: 2 cups sugar, 2 cups water, 1/2 cup tightly packed fresh lavender buds, 1 1/3 cups fresh squeezed lemon juice, 8 cups water

What to do: Bring sugar and water to a boil in a saucepan, stirring until sugar is dissolved. Reduce heat and add lavender, simmer 5 minutes. Allow to cool completely or overnight. Combine syrup with lemon juice and water, and enjoy! This is also delicious served warm.

Orange Pistachio Cupcakes

You'll need: 1/2 cup vanilla soy yogurt, 2/3 cup soy milk, 1/3 cup canola oil, 3/4 cup plus 2 Tbsp sugar, 1-2 tsp orange extract, 1 cup plus 2 Tbsp flour, 2 Tbsp cornstarch, 1/2 tsp baking powder, 1/2 tsp baking soda, 1/4 tsp salt, generous pinch cardamom, 1/3 cup finely chopped pistachios, about 1/2 cup chopped pistachios and pink sugar sprinkles for decorating

For the frosting you'll need: 1/2 cup shortening, 1/2 cup vegan butter, 3 1/2 cups powdered sugar, 1 1/2 tsp vanilla, 1 tsp orange extract, 1/4 cup soy milk

What to do: Preheat oven to 350 degrees, line muffin pan with 12 cupcake liners. In a large mixing bowl, whisk together yogurt, soy milk, oil, sugar, and orange extract. Sift in dry ingredients, mix until relatively smooth. Fold in pistachios. Fill linters three-quarters of the way, bake 20-22 minutes. Transfer to a cooling rack and let cool completely.

How to make the frosting: Beat the shortening and butter together until well combined and fluffy. Add the sugar and beat for about 3 more minutes. Add the vanilla, orange, and soy milk. Beat for another 5-7 minutes until fluffy.

To assemble: Pipe the frosting onto the cupcakes, and sprinkle with chopped pistachios and sprinkles!

Cucumber Sandwiches

You'll need: rye bread, vegenaise or cream cheese, salt, pepper, oregano, cucumbers, and fresh mint or Italian parlesy leaves.

What to do: Spread your vegenaise or cream cheese on the bread. Sprinkle with salt, pepper, and oregano to taste. Peel the cucumbers lengthwise with a vegetable peeler to produce thin cucumber strips. Layer the strips diagonally on the bread. Remove the crusts and cut the sandwiches into the desired shape. Place a mint or parsley leave in the middle for extra garnish.

Pumpkin Pecan Pie

I'm not a big lover of Pumpkin Pie...something about the texture gets me every time. But I love pumpkin flavored everything else, so this sounded like a fun option! And it's pretty good. I'm a bit of a Pecan Pie snob, and would rather have it unadulterated, but I'd make this pie again!

1 unbaked pie crust (see recipe here: Cherry Raspberry Pie)

Pumpkin filling:

1 1/4 cups solid pack pumpkin

1/3 cup sugar

1 egg

2 Tbsp half and half (I used soy creamer, and it worked great!)

2 tsp vanilla

3/4 tsp pumpkin pie spice

1/4 tsp salt

Pecan filling:

1/2 cup light corn syrup

2/3 cup sugar

2 eggs

2 tsp vanilla

1/4 tsp salt

1 1/2 cups chopped pecans

pecan halves for decoration

Preheat oven to 350 degrees. Prepare the pumpkin pie filling by combining all of the ingredients and stirring well. Prepare the pecan pie filling in a separate bowl by combining the corn syrup, sugar, eggs, vanilla, and salt in a bowl, mixing well. Then stir in the pecans.

Pour the pumpkin filling into the pie crust. Carefully spoon the pecan filling over the pumpkin. Decorate the top with pecan halves (this is my favorite part!). Bake on a cookie sheet, to prevent spillage in your oven, for 65-70 minutes. Transfer to a wire rack and let cool 1 hour. Chill 3 hours before serving.

You end up with a caramelized crunchy pumpkin filling that's super delicious.

Caramel Popcorn

This is definitely my most requested recipe. So I'm putting it on this blog cause it'll be a whole lot easier to share that way!

3 bags buttery microwave popcorn

1 tsp vanilla

2 cups brown sugar

1/2 cup butter

1 cup karo syrup

1 can sweetened condensed milk

Pop and dekernel the popcorn. Set aside. Combine brown sugar, karo syrup, and butter in a saucepan. Bring to a boil. Add sweetened condensed milk and vanilla. Boil to soft ball stage and pour over popped corn. Set out to cool. Delicious! Keep it covered or it hardens!

Lemon Meringue Pie

Tis the Season....for me to make pies. :) I've been experimenting with some different kinds lately, and can I just say, I LOVE PIE!!! I don't think I have a favorite anymore. I just really like them. :)

Baked Pie Crust (See my pie crust recipe here: Cherry Raspberry Pie. Bake at 450, 10-12 min.)

3 large egg yolks (you'll use the whites later-save them!)

1 1/2 cups sugar

1/3 plus 1 Tbsp cornstarch

1 1/2 cups water

3 Tbsp butter (I used vegan butter)

2 tsp grated lemon peel

1/2 cup lemon juice

2 drops yellow food color, if desired

Meringue for 9-inch pie (recipe below)

Heat oven to 400 degrees. Beat egg yolks with a fork in a small bowl. Mix the sugar and cornstarch in a saucepan, gradually stirring in the water. Cook over medium heat, stirring constantly, until the mixture thickens and boils. Boil and stir 1 minute. Immediately stir at least half of the hot mixture into the egg yolks; stir back into the hot mixture in saucepan. Boil and stir 1 minute, remove from heat. Stir in the margarine, lemon peel, lemon juice, and food color. Pour into pie crust.

Prepare Meringue:

3 large egg whites

1/4 tsp cream of tartar

6 Tbsp sugar

1/2 tsp vanilla

Beat egg whites and cream of tartar in medium bowl with electric mixer on high speed until foamy. Beat in sugar, 1 Tbsp at a time; continue beating until stiff and glossy. Do not underbeat. Beat in vanilla.

Spoon meringue onto hot pie filling. Spread over filling, carefully sealing meringue to edge of crust to prevent shrinking or weeping.

Bake 8-12 minutes or until meringue is light brown. Cool away from draft. Cover and refrigerate cooled pie until serving, and immediately refrigerate any remaining pie.

Yummy!

Mashed Potato Fudge

Wonder what I've been cooking lately? Not much, actually! I'm getting back into it, I swear...when my thesis is done. :) I have been cooking some things, though...some of them just to get a reaction. When you tell people there are potatoes in your fudge, the reactions are pretty great. ;) Hey I'm from Idaho! What did you expect?

3 oz unsweetened chocolate

3 Tbsp butter (I use vegan butter--easy swap!)

1/3 cup unseasoned mashed potatoes

1 tsp vanilla

1 dash salt

1 lb powdered sugar

1-2 tsp milk (soy milk for me!)

crushed nuts of some sort...I prefer pecans

Melt the chocolate and butter in a saucepan over medium heat. Remove from heat and stir in mashed potatoes, vanilla, and salt. Mix well. Sift powdered sugar into a large bowl, then add the chocolate mixture, mixing well. The mixture may be crumbly. As needed, add 1-2 tsp milk until the mixture is a consistency you can knead. Turn it out onto the counter and knead until smooth. Roll it into snakes, roll those in the crushed nuts, slice it up, and enjoy!

I love that you don't have to wait for this fudge to set!

Zucchini Cupcakes w/ Carmel Frosting

Yay for fall and zucchini!!  These were sooo yummy. 

3 eggs
1 1/3 C sugar
1/2 C vegi oil
1/2 C orange juice
1 t almond extract
2 1/2 C flour
2 tsp cinnamon
2 tsp baking powder
1 tsp baking soda
1 tsp salt
1/2 tsp ground cloves
1/12 C shredded zucchini

Preheat oven to 350.  In a mixing bowl beat the eggs, sugar, oil, juice, and almond extract.  Combine dry ingredients in separate bowl.  Add the dry to the egg mixture and mix well.  Add the zucchini and mix.  Fill greased or lined cupcake pan 2/3 way full.  Bake 20-25 minutes. 
Cool 10 minutes then frost.

This recipe made 27 cupcakes!!!

Icing

1 C packed brown sugar
1/2 C butter
1/4 C milk
1 tsp vanilla
1 1/2 - 2 C powdered sugar

In saucepan combine brown sugar, butter, and milk.  Bring to boil over medium heat.  Stir while boiling for 2 minutes or until thickened.  Remove from heat and stir in vanilla and cool until lukewarm.  Beat in powdered sugar and frost!

*  I thought these were great as just muffins too!  Try it as a bread and just increase cooking time to 40-60 minutes.  Yummy!!!

Peanut Butter Cupcakes

Again, I thought I did this forever ago, but apparently not! Here's the recipe for the cupcakes!

Ingredients:
3/4 cup soy milk (normal milk would work too)
2 tsp apple cider vinegar
1/2 cup natural chunky peanut butter
1/3 cup canola oil
2/3 cup sugar
2 Tbsp dark molasses (I used agave nectar)
1 tsp vanilla
2 tsp ground flaxseed
1 cup plus 2 Tbsp all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt

Preheat oven to 350 degrees. Line a muffin pan with cupcake liners.

Mix soy milk with vinegar in a measuring cup and set aside to curdle.

In a large mixing bowl, cream the peanut butter, oil, sugar, molasses, vanilla, and ground flaxseeds until well combined. Add the soy milk mixture, mixing until incorporated.

Sift the flour, baking powder, baking soda, and salt in a separate bowl and mix. Add the dry ingredients to the wet and mix until just combined.

Fill cupcake liners 2/3 full. Bake for 23-26 minutes. Remove from oven, transfer to cooling racks, and cool completely before topping with this delight:

Quick Melty Ganache ingredients:

3 Tbsp soy creamer or soy milk
1/3 cup semisweet chocolate chips

Heat the milk in a saucepan over medium heat until just about to simmer. Remove from heat, add chocolate chips, and stir until chocolate is completely melted and milk is incorporated.

Set aside and allow to cool for 10 minutes. Spoon it onto your cupcake. Delicious!


After these are baked, whip up this quick melty ganache, and top your cupcakes with ganache and chopped peanuts!

Chocolate Mint Cupcakes

I swear I posted these recipes forever ago, but apparently not. Well, here you go!

For these scrumptious little treasures, you need to start with a basic chocolate cupcake.

Ingredients:
1 cup soy milk (normal milk should work too)
1 tsp apple cider vinegar
3/4 cup sugar
1/3 cup canola oil
1 tsp vanilla
1/2 tsp almond extract
1 cup all-purpose flour
1/3 cup cocoa
3/4 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt

Preheat oven to 350 degrees and line muffin pan with paper liners.

Whisk together the milk and vinegar, set aside for a few minutes to curdle. Add the sugar, oil, vanilla, and almond to the soy milk mixture and beat until foamy. In a separate bowl, sift the flour, cocoa, baking soda, baking powder, and salt. Add this slowly to the wet ingredients and beat until there aren't any large lumps. A few small lumps are ok.

Pour the batter into your liners, filling them 3/4 full. Bake 18-20 minutes, until a toothpick inserted in the center comes out clean. Cool completely on cooling rack before icing.


Your next step is to make the icing. You make mint icing first, pipe it onto the cupcakes, then top it with a quick melty ganache and something cute (I used mint chips).

Mint Icing ingredients:

1/4 cup shortening
3 cups powdered sugar
1/4 cup plus 1 Tbsp soy creamer or soy milk
1 1/2 tsp mint extract
1/2 tsp vanilla extract
small drop green food coloring

Cream the shortening for a few seconds to soften it. Use a fork to do this. Add 1 cup powdered sugar and a splash of milk, mixing to incorporate. Repeat this process, mixing after each addition, until all ingredients are used and the icing is smooth and creamy. Add the extracts and coloring, and mix it all together.

Quick Melty Ganache ingredients:

3 Tbsp soy creamer or soy milk
1/3 cup semisweet chocolate chips

Heat the milk in a saucepan over medium heat until just about to simmer. Remove from heat, add chocolate chips, and stir until chocolate is completely melted and milk is incorporated.

Set aside and allow to cool for 10 minutes. Spoon it onto your cupcake. Delicious!

Pumpkin Crumb Cake with Pecan Streusel

I am so happy I tried this recipe! Super yummy. :)

For the pecan streusel, you'll need:

1/4 cup flour
3 Tbsp brown sugar
1/4 tsp cinnamon
1/4 tsp allspice
1 Tbsp canola oil
1 cup chopped pecans

Mix together the flour, sugar, and spices. Drizzle in the oil and mix with your fingertips until crumbs form. Mix in the chopped pecans, and set aside.


For the cake, you'll need:

1 15 oz can pumpkin
3/4 cup soy milk
3/4 cup canola oil
1 1/2 cups granulated sugar
3 Tbsp light molasses (I used agave nectar)
2 tsp vanilla
2 2/3 cups flour
1 Tbsp baking powder
1 tsp salt
1 1/2 tsp cinnamon
3/4 tsp nutmeg
3/4 tsp ground ginger
1/2 tsp allspice
1/8 tsp ground cloves

Preheat the oven to 350 degrees. Lightly grease a 9x13 inch pan.

Combine the pumpkin, milk, oil, sugar, molasses, and vanilla. Mix well. Add half the flour, baking powder, salt, and spices, using a fork to gently fold everything together (this prevents the pumpkin from becoming gummy due to overmixing). Add the remaining flour and mix gently until combined.


Pour the batter into the prepared baking pan and spread it out with a spatula. Scatter the streusel on top evenly. Bake for 45-50 minutes, until a toothpick inserted in the center comes out clean. Let cool slightly before cutting. Enjoy!

Oatmeal Cookies

These are the cookies I have made in a while.  When we made them this afternoon my 6 year old hugged my legs and said, "You're the best Mom ever!"  That alone makes this trying at least once.  :)

I got the recipe from the back of the Western Family Instant Oatmeal box

1 C brown sugar
1 C granulated sugar
1 C shortening ( I used 1 C softened butter)
2 eggs
2 tsp vanilla
2 Tbs. milk
2 C flour
1 tsp baking powder
1 tsp baking soda
1 tsp salt
2 C instant oatmeal

Preheat oven to 350.  Beat shortening/butter and sugars until creamy.  Add eggs, vanilla and milk; mix well.  Combine flour, baking powder, baking soda, and salt. Add to wet ingredients, mix well.  Stir in oatmeal and additions * 
Put rounded T of dough on greased cookie sheet and bake 10-12 minutes or until edges are light brown.  Let stand for 5 minutes before moving to cooling rack.

*Additions*
1 C chocolate chips or peanut butter chips, OR 1 C raisins and 1 C chopped walnuts/pecans,  OR 2 C coconut

Maple Bundt Cake

Hello, this cake is my new favorite! Delicious, beautiful, and good for you. :)

3 1/2 cups whole-wheat pastry flour (or you can sift whole-wheat flour, making it lighter like pastry flour)
2 tsp. baking powder
2 tsp. baking soda
2 tsp. ground cinnamon
1/2 tsp. salt
1 1/2 cups pure maple syrup
2/3 cup canola oil
2 Tbs. vanilla extract
1 Tbs. apple cider vinegar
2 tsp. maple extract
Confectioners’ sugar, for dusting
berries for garnish

Preheat oven to 325°F. Lightly coat 10-inch Bundt pan with cooking spray.

Sift together flour, baking powder, baking soda, cinnamon, and salt in bowl.

Whisk maple syrup, oil, vanilla extract, apple cider vinegar, maple extract, and 1 1/3 cups water in large separate bowl. Stir in flour mixture until just blended.

Pour batter into prepared pan. Bake 50 to 60 minutes, or until toothpick inserted in center comes out clean and cake begins to pull away from sides of pan. Cool in pan on rack 20 minutes. Unmold onto rack, and cool completely. Dust with confectioners’ sugar and decorate with berries before serving.

Vegan Fudge

This fudge is delicious! Classic chocolate fudge. Play around with different layers and mix-ins! I know I'm going to. :)

1 ½ cups dark dairy-free chocolate chips
4 ½ cups powdered sugar
1 8 oz tub dairy-free cream cheese, such as Tofutti
1 Tbsp cocoa powder
1/8 tsp vanilla

Line a 9x13 cake pan with parchment paper and set aside. Place the chocolate chips in a double boiler, stirring occasionally until the chocolate is completely melted.

Meanwhile, in a large mixing bowl using an electric hand mixer, cream together the powdered sugar and cream cheese until the consistency of a stiff frosting. Add in the cocoa powder and vanilla and beat until incorporated.

Working quickly, add the melted chocolate and beat for 1-2 minutes more, until the chocolate is evenly distributed. The mixture should be very thick. Spread into the prepared pans and refrigerate until set, about 2 hours. Enjoy!

Buckeye Balls

These are super delicious, and taste kind of like Reese's PB cups.

Makes about 5 dozen buckeyes.

4-8 ounces (1/2-1 tub) dairy-free cream cheese, such as Tofutti
4 cups powdered sugar
1 ½ cups creamy peanut butter
½ tsp vanilla
1 cup dairy-free dark chocolate chips
1 ½ Tbsp vegetable shortening

Line a large baking sheet with parchment or wax paper and place in the freezer.

In a large bowl using an electric hand mixer, beat together the dairy-free cream cheese and half of the powdered sugar until smooth. Add the remaining sugar, peanut butter, and vanilla, and continue beating until the mixture is well combined and very thick. Using your hands, shape the mixture into balls and place on the prepared pre-chilled baking sheet. Place the sheet in the refrigerator for 10-15 minutes.

Meanwhile, combine the chocolate and shortening in a double boiler, stirring occasionally, until the mixture is completely melted.

Using a toothpick, dip the ball into the chocolate, covering it evenly, and place each ball back on the cookie sheet. Repeat until all balls are covered. Return the baking sheet to the refrigerator and chill for 30 minutes to 1 hour, until the chocolate is set. Enjoy!

Chocolate Orange Sweeties

I love these! They're easy to make and would be fun to do with the kids. Experiment with different extracts and colors to make it interesting!

1 tsp orange extract (lemon is good too!)
2 cups powdered sugar
2 Tbsp vegetable oil
2 Tbsp light corn syrup
food coloring
big handful dairy-free chocolate chips

Mix the orange extract, oil, corn syrup, and food coloring together in a medium bowl until smooth.

Add the powdered sugar one teaspoon at a time! If you add more, the recipe will not work, so have patience and mix each spoonful in all the way before adding more. Use hands after awhile, they work best.

Once you have a soft but not sticky dough (you’ll likely have some sugar left over), tear off a small coin size piece and roll it with your hands to make a ball. Drop the ball onto a plate dusted with powdered sugar and repeat until the dough is gone.

Press a chocolate chip into each of the balls.

Put the candies in the fridge to set up for at least ½ hour. Enjoy!

Peanut Butter Bombs

These are yummy, but I like Buckeye Balls better because they're a little easier to make.

½ cup sugar
3 Tbsp water
1 Tbsp soy margarine
1/3 tsp salt
½ cup smooth unsalted peanut butter
¼ cup peanuts
1 cup dairy-free semi-sweet chocolate chips
1 1/2 Tbsp vegetable shortening

First fill a large bowl with ice water to dunk the saucepan in after the mixture caramelizes to stop caramelizing. Make sure the bowl is larger than your saucepan. This can also be used to cool off your hand if you get hot caramel splashed on it.

Place the sugar, water, margarine, and salt in a small saucepan and place over medium-low heat, stirring occasionally, until a candy thermometer registers 230 degrees F. Dunk the saucepan into the ice water for about 10 seconds. Remove from heat and carefully whisk in the peanut butter until smooth. Transfer the mixture to a mixing bowl and place it in the freezer for about 15 minutes.

Line a cookie sheet with parchment or wax paper. Remove the peanut butter mixture from the freezer and knead it on a clean surface for one minute so it becomes smooth and elastic. Form it into 1-inch balls by rolling a piece of it in between the palm of your hands in a circular motion. Set these pieces on the cookie sheet and place it back into the freezer for about an hour.

Place the peanuts in a food processor and pulse them until they resemble breadcrumbs.

Using a double boiler, melt the chocolate and shortening, stirring constantly until there are no more solid chocolate pieces. Using a toothpick, cover each ball with chocolate and sprinkle with peanut pieces. Enjoy!

Coconut Macadamia Nut Brittle

This brittle is super delicious! I think I even like it better than classic Peanut Brittle.

2 cups sugar
¼ cup coconut milk
¼ cup amber agave syrup
¼ tsp salt
¼ cup coconut oil
1 ¼ cups macadamia nuts, unsalted and chopped into quarters
¼ cup shredded unsweetened coconut

Heat your oven to 350 F. Spread the coconut and macadamia nuts evenly on a baking sheet and put it in the oven for 10 minutes to toast them. Remove the nuts from the baking sheet and place the baking sheet back in the oven. Turn the oven off. It’s important this baking sheet is warm so the brittle spreads easily before it solidifies.

In a medium saucepan, add the sugar, coconut milk, agave syrup, and salt. Stir it together with clean fingers. Fill a large bowl (bigger than your saucepan) with ice water to cool the hot syrup. Bring the sugar mixture to a boil on high heat, covered, then remove cover. Stir in the coconut oil and reduce heat to a simmer. Do not stir the mixture from now on because natural convection currents will do the stirring for you.

Insert a candy thermometer and bring the mixture up to 300 F. Reduce heat to medium. After 300 F the temperature will rise rapidly. Once the mixture reaches 325 F, remove it from heat and dip the saucepan into the ice water for about 10 seconds to stop the caramelization process.

Stir in the macadamia nuts and shredded coconut with a wooden spoon. Pour the mixture onto the baking sheet and spread it with a spatula until it’s ¼ inch thick. Allow the mixture to cool completely before breaking the brittle into small pieces. Enjoy!

Cookie Dough Truffles

These are probably my favorite! The original recipe called for half the soy margarine I used, but I promise it's better with more. :)

1 cup (2 sticks) dairy-free soy margarine, softened
1 cup packed dark brown sugar
1 tsp vanilla
1 15-oz can full-fat coconut milk, chilled for 1 hr in the refrigerator
2/3 cup powdered sugar
2 cups flour
½ cup + 1 cup dark dairy-free chocolate chips
1 cup pecans, finely chopped
1 ½ Tbsp vegetable shortening
shredded unsweetened coconut

Line a large baking sheet with parchment paper, set aside.

In a large mixing bowl using an electric hand mixer, beat the margarine until smooth. Add the brown sugar and beat until the mixture is fluffy and well combined, about 3-4 minutes. Add the vanilla and salt, beating until incorporated.

Remove the can of coconut milk from the refrigerator. Puncture the top of the can and drain out the liquid. Remove the lid and scoop the semi-solid portion of the coconut into the bowl. Add the powdered sugar and beat until combined. Add the flour and shape the dough into 1-inch balls, placing each on the prepared sheet as you work. Place the sheet in the refrigerator for 1-2 hours.

Melt the chocolate and shortening in a double boiler. Using a toothpick, dip the cookie dough balls in the melted chocolate, turning to coat and shaking off the excess. Place the truffles on the parchment-lined sheet as you work and sprinkle each with shredded coconut. Return to the refrigerator for at least 1 hour to set, and enjoy!

Cherry Raspberry Pie

I love this recipe! I've made it 7, yes 7 times in the past few months. I admittedly really like making (and eating) pie. Don't worry, I've given all but one of them away. :) The first batch of 4 pies may or may not have had maple instead of vanilla. Ok, they did. It was an accident, but it turned out alright. In fact, I think I might like it better with maple. I would use half a tsp maple and half a tsp vanilla, though, because that maple is sure potent! The second batch of 2 pies I used frozen berries instead of cherries. It was delicious, but I definitely like the cherries better. The last pie was made exactly to order, vanilla and cherries included. It was definitely yummy...the next time I make this, though, I think I'll go back to maple! If you're feeling adventurous, play around!

Crust:
2 cups flour
1 tsp salt
2/3 cup shortening
5-7 Tbsp cold water

Sift flour and salt. Cut in shortening till pieces are the size of small peas. Sprinkle water overtop, 1 Tbsp at a time, tossing mixture after each addition. Form half the dough into ball, then flatten on a lightly floured surface. Roll dough to 1/8 inch thick from center to edge. Put the crust in the pie tin, fill with the cherry raspberry filling, and follow the same process with the remaining dough to create a top for the pie.

Filling:
1 16-oz bag frozen cherries
1 cup sugar
1/2 cup flour
2 cups fresh red raspberries
1 tsp vanilla

Preheat oven to 375 degrees. In a large saucepan combine cherries, sugar, flour, and 3 Tbsp water. Cook and stir over medium-low heat until cherries are thawed and juices thicken. (It burns easily, so be sure to stir it!) Gently stir in raspberries and vanilla.

Fill your beautiful masterpiece of a pie crust (9" by the way) with the filling and make your top. You definitely want to leave some space at the top for this baby to breathe, because it's a mess if it boils over! I also recommend cooking it on a cookie sheet so your mess is contained if it does boil over. Anyway...finish up your crust and put the pie in the oven for 45-50 minutes, or until the crust is golden and the filling bubbles in the middle. Then enjoy your delicious pie! Yum.