Today I am bringing you an updated Healthy Almond Meltaway Cookies recipe. As most people in the world including my family are getting healthy I thought I would repost this yummy recipe. If you are anything like me, you still have to have something sweet while eating healthy. This recipe is even better then the original full fat version. I hope you all had a wonderful Christmas and New Year! In the next coming weeks I will be talking a bit more about the system we will be using to get healthy. Below is the original post as well as new photos. As a side note in the original post I announced I was moving back home to Florida. It is crazy to think we are two short months away from being here a full year!
Today I am taking a quick break from iTunes Tuesday to bring you delicious Almond Meltaway Cookies, that on top of being yummy are also healthy! As a side note I can officially tell you that we are moving home to Pensacola, Fl woohoo! Now back to your regularly scheduled programming My mom loves almond so they were a hit with her as well as my dad and I. The original recipe comes from The Novice Chef. I changed the recipe up a bit to make it a little healthier . The original recipe also had a glaze on top, I did not include the recipe for this but feel free to stop over at The Novice Chef to get the original recipe. Enjoy
2 cups King Arthur Organic Unbleached Flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1 cup Organic Extra Virgin Coconut Oil
3/4 cup Wholesome Sweeteners Organic Fair Trade Cane Sugar
1 large egg
1 tablespoon almond extract
Preheat oven to 375°F. Line a baking sheet with parchment paper. Set aside. In measuring cup whisk together flour, baking powder and salt. In a stand mixer using flex edge beat Coconut Oil and sugar until light and fluffy. Add egg and almond extract, mixing until combined. Add flour mixture 1/2 cup at a time, mixing until completely combined. Using cookie scoop press dough into scoop making sure it is packed in scoop, release dough unto prepared baking sheet. Bake for 8 minutes. The cookies will not look browned or cooked, but they are! Remove from oven and let cookies rest on baking sheet for 5 minutes. Then transfer to a wire rack to cool completely.
Today’s blog will be a little different then the usual recipe.
Today I just want to chat with you about life. As this year comes to an end and we are all thinking back over our year it is easy to dwell on the bad things that have happened.
When I think back over my year I am struck by all that has happened, not much went to my plans. I would have never expected to have an arm injury that would change my life forever. Those three months changed my life, though not in the way one would think. Yes my life did change in that I could no longer do simple things such as holding a drinking glass or cutting my own food. It changed the way I looked at my life. I had planned for life to go a certain way, I expected to blog, make food, and continue on with life. I learned that no matter how much you plan your life it is still in Gods hands.
It is such a hard lesson for me to learn, which I still am. I love to plan, I hate being spontaneous but slowly I am trying to let go and let God. When I was in the midst of the battle with my arms I had to face that everything I had planned for my life might not happen, blogging, driving, cooking food, leading children’s theatre, being able to have a social life. You might think that I would wish none of that ever happened but I don’t. I am thankful for God’s plan and provision. I am so thankful for my year, even if it didn’t go to plan. If you would have asked me when I was 16 what my life would look like when I was 20 I would have said I would be a school teacher or owned a successful home business. Instead I am blogging as well as figuring out what I want to do with my life. I would have never guessed cooking would become so important to me.
I would love for you to check out this blog post that has gone viral Click Here. After you read it hop back over to my blog and let me know what you think.
I still have dirt under my nails, I held on and persevered. I am still here, I am smarter, stronger and thankful for my experience. As we come into the new year don’t dwell on the bad, dwell on the fact that you still have dirt under your nails! You survived, you are here and God is with you! My personality type is to set everything to high expectations and try to hit those expectations. When life does not go the way I planned it’s easy to feel like I have failed, but I am here to say that I haven’t failed. Gods plan is so superior to mine, my plans will never be able to measure up to His! I hope and pray that your lives this coming year are filled with Blessings! I look forward to continuing to blog in 2015 and seeing what God has planned for my life!
I am back… God has healed me and I am able to enjoy life again woohoo! This Thanksgiving is going to be extra special with all that I have to be thankful for. I thank all of you that have been praying for me ,words can’t express how thankful I am for you! Today I thought I would update the pumpkin roll recipe. We are making a couple of pumpkin rolls for friends that provide service for us over the year. For the past few years I have been trying to convert my mom to using parchment paper instead of wax paper for baking the pumpkin roll on, well today was the day that we tried it and what do you know it worked like a dream! Our pumpkin roll recipe is perfect for Thanksgiving dessert, elegant but no fuss. Let me know your Thanksgiving traditions, one of my family’s is to bake pumpkin rolls for people who have provided us with excellent service through out the year. I hope all of my American friends have a wonderful Thanksgiving filled with family, love and God’s richest blessings!
Find out more about my pumpkin roll recipe and tradition after the jump 🙂
Today I am re-posting my pumpkin roll recipe, I originally posted the recipe on November 19, 2013. I have taken new pictures of the pumpkin roll since I have progressed in my food photography as well as bought a new camera. I hope you enjoy this recipe as much as my family has for years!
November 19, 2013
Pumpkin Roll has been a family tradition at Thanksgiving time for as long as I can remember. My mom was given the recipe many years ago at a Woman’s Event at church, over the years we have changed the recipe and made it our own. I remember when I was about 5 years old and living in Florida, we were having a garage sale and my mom set out a plate of her Pumpkin Roll to give samples. At the garage sale a Restaurant owner ate a bite of the pumpkin roll and was immediately in love with it! He asked her to bake several rolls for his restaurants, after that the word was out! My mom and I made countless pumpkin rolls for restaurants and friends, my mom turned her pumpkin roll into a business. We had the business for about two years. Now that I am older and love to cook I have taken over the making of the pumpkin roll, I now carry on the tradition ever year.
Moms Pumpkin Roll
1 cup flour
1/2 tsp cinnamon
1 tsp baking soda
2/3 cup pumpkin puree
1/2 cup sugar
Preheat oven to 375. Mix flour, cinnamon, and baking soda then set aside. In another bowl mix remaining ingredients until smooth. Add in flour mixture half at a time slowly in pumpkin mixture. After all of the ingredients are mixed together and smooth, pour the batter onto a jelly pan/ large cookie sheet lined with parchment paper. Make sure the parchment paper is hanging over the pan so that when it is done cooking you can hold onto the paper to take it out of the pan. Place the batter into the preset oven for 10-15 minutes, while the batter is in the oven prepare a piece of wax paper on the counter with powdered sugar dusted onto it. Once the cake is done in the oven pull the cake out of the pan and turn it out on to the piece of wax paper you have on the counter. Quickly pull the cake off of the parchment paper you cooked it on. Once the cake is off the parchment paper you cooked it on roll the cake onto it self with the wax paper dusted with powdered sugar let it cool. Once the cake is cooled go ahead and make the filling for the pumpkin roll.
Filling for Pumpkin Roll
3 TBS butter, softened
8 oz cream cheese, softened
1 cup powdered sugar
1 tsp vanilla extract’
Cream the softened butter and cream cheese with a mixer. Once the butter and cream cheese are smooth slowly add in the powdered sugar in small increments. After you have added all of the powdered sugar into the cream cheese and butter mixture and it is smooth add in the vanilla. Spread the cream cheese filling into the cooled pumpkin roll, make sure the filling is evenly distributed through out the pumpkin roll. After you have spread the filling, reroll the pumpkin roll in a new piece of wax paper, tape the ends of the wax paper onto it self so that the Pumpkin Roll is completely covered. Enjoy the Pumpkin Roll out of the fridge.
A few weeks ago I took my parents to Cobalt Restaurant to celebrate their 27th. Wedding Anniversary. We have been to Cobalt several times, each time the food was wonderful. Typically when we visit I get the burger with a side of cheese risotto, the cheese risotto is the best I have ever had. My parents have had the shrimp and grits, fresh fish, and Tournedos of Beef. Since it was a special occasion Mom had Tournedos of Beef which is twin medallions of beef tenderloin stacked on top of fried mash potato cakes with greens and fried oysters to top it off. My Dad had shrimp and fresh fish, then I tried the wood fired pizza which was amazing. The restaurant also brought out a cupcake to celebrate their anniversary, my parents choose the tiramisu cupcake which was surprisingly good.
While we were eating we noticed the table across from us had a familiar face, at first I just passed if off as someone who looked a lot like Emeril Lagasse but then as the meal went on we realized it actually was him. Emeril was incredibly nice and as we chatted it was evident to see why he is so popular, what a great guy, not to mention a awesome chef, BAM!!
Two cheese Wood fired pizza with grilled chicken.
Tournedos of Beef
Wonderful side salad.
Fountain outside of the restaurant.
The view from our table.
A few weeks ago my family and I revisited Al Fresco in Downtown Pensacola and I was reminded the last time we visited I took pictures with plans to blog it. Life can get a bit crazy,lol The first time we visited was a few months ago, both times the food was delicious! Al Fresco is a collection of food trailers with all sorts of cuisines in Downtown Pensacola. They share a courtyard as well as seating. Another plus at Al Fresco, they have water misters strung in between the palm trees to keep you cool. The first time we visited I got a pulled pork sandwich from Gunshot BBQ, which unfortunately I forgot to take a picture of, my parents shared a few different types of tacos from Z Taco. They both really enjoyed the Zeviche which is pictured below. The second time we visited I had Five Flags Mac and Cheese from Gouda Stuff which I loved! I highly recommend visiting Al Fresco no matter if you are a local or just visiting! Coincidentally the first time we went to Al Fresco it was Cinco De Mayo and they were having a Pig Roast to celebrate. Be sure to check out this post for a Giveaway for a beautiful Coffee Table Photo Book. Enjoy 🙂
Zeviche and Pacos Tacos
Five Flags Mac and Cheese
Let me begin by saying Thank You! I had a wonderful time celebrating with friends and family far and wide. The day before my birthday I was surprised with a Party at a local restaurant. Several friends were able to come and celebrate with me. The day of my birthday I went Antiquing then lunch at Norma’s at Duh where I was in for another surprise, Norma signed her cookbook for me as well as sat and chatted for a bit. I had a wonderful time celebrating that I am no longer in my teens! Thank you to everyone who made it so special for me, this was a birthday to remember for years to come! Below are two galleries of my celebration. Check out the bottom of the page for the giveaway.
My surprised look as I saw all of my friends.
My delicious cupcakes.
Bamboo cutting board in the shape of Florida.
Getting ready to open presents.
New scarf with anchors on it, I love it!
Some Like it South Cookbook.
Opening my card from my parents on my birthday.
First stop, Blue Moon Antiques.
Next stop, Allison’s Antiques.
Miss Norma signing my Cookbook.
As Always, Norma’s cookbook.
Shopping at Duh.
Today I bring you a Photo Book Giveaway, I have partnered with Lashes and Lenses Photography to bring you this awesome gift. The giveaway starts today and will end on Monday September 8, 2014. Whoever wins this giveaway will receive a 8 inch by 8 inch, 20 page photo book with their choice of Beach, Nature, or Sunrise and Sunset Pictures or a mix of all. This book will be beautiful to display on your coffee table. Below are a few picture options.
Star of David Sunset
Grey Heron on the Beach
Photo Book Giveaway
We will now get back to the regularly scheduled programming, by the way thank you to everyone who commented on my new hair do, I am loving it!
A few weeks ago I had dinner over at a friends house, I offered to bring a healthy blueberry cobbler because I know how much my friends love blueberries. I on the other hand not a huge fan of blueberries but I did enjoy this dessert and my friends raved about it! We had to have a little vanilla ice cream on top but you can just eat it plain but warm is the best 🙂
1/2 cup organic unrefined sugar
3/4 cup flour
1 tsp Baking Powder
1/8 tsp salt
1 tablespoon 2 tsp coconut oil
1/2 cup milk
1 dry pint (2 cups) cleaned blueberries
1/4 cup organic unrefined sugar
1/2 cup very hot water
Whisk together sugar, flour, baking powder, and salt. Drop coconut oil into dry ingredients, cut coconut oil into flour using a pastry cutter or two knives. Once the mixture is crumbly. Add in milk and combine. Spread batter into greased 8×8 pan. Place blueberries on top of batter. Sprinkle sugar on top of blueberries. Pour hot water on top of cobbler. Place pan on foil lined sheet to contain bubbling over. Place in pre-heated oven at 350 for 60 minutes.