Healthy Almond Meltaway Cookies.

Almond Meltaway Cookies via LashesandDashes
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! 

Almond Meltaway Cookies via LashesandDashes
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 :)

Almond Meltaway Cookies via LashesandDashes
Almond Meltaway Cookies via LashesandDashes
Almond Meltaway Cookies via LashesandDashes
Almond Meltaway Cookies via LashesandDashes
Almond Meltaway Cookies via LashesandDashes
Almond Meltaway Cookies via LashesandDashes
Almond Meltaway Cookies via LashesandDashes

Ingredients 

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

Directions:

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.

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Chateaubriand Recipe

Chateaubriand via LashesandDashes

The finished product.

For Mothers Day here in the US,  I made Chateaubriand, My parents had Chateaubriand the night they were engaged. so it was very special for my Mom. For my first ever traditional French meal I think it turned out wonderful. I made all of the sauces homemade, you can find the recipe Here. I know I will be making this dish again for special occasions! Chateaubriand is not a difficult meal if you follow the recipe.

Chateaubriand via LashesandDashes

Melting the butter.

Chateaubriand via LashesandDashes

Searing the meat.

Chateaubriand via LashesandDashes

Searing the meat on all sides.

Chateaubriand via LashesandDashes

The meat placed on a rack in my pan, ready to go in the oven.

Chateaubriand via LashesandDashes

Chopping the tarragon.

Chateaubriand via LashesandDashes

The meat after cooking in the oven.

Chateaubriand via LashesandDashes

Adding in the shallots.

Chateaubriand via LashesandDashes

Sauteing the shallots.

Chateaubriand via LashesandDashes

Adding in the red wine.

Chateaubriand via LashesandDashes

Adding in the Demi-Glace.

Chateaubriand via LashesandDashes

Tarragon being added in.

Chateaubriand via LashesandDashes

Ingredients

1 thick, center cut tenderloin, approximately 1 pound

2 tablespoons unsalted butter

2 tablespoons olive oil

Salt and freshly ground black pepper, to taste

1 shallot, minced

4 oz. full-bodied red wine

4 oz. Demi glace

1-tablespoon butter, softened

2 teaspoons minced fresh tarragon

Whole tarragon leaves, for garnish

Directions

Preheat your oven to 375º F. Liberally sprinkle salt and pepper on the meat. Preheat an oven-safe heavy skillet or saute pan over medium-high heat. Depending on your stove, this could take 4 or 5 minutes. Add the butter and oil to the pan. When the butter stops foaming, place meat in pan.With tongs, turn the meat and continue searing. If the meat sticks to the pan, leave it for another few seconds. When the sear is complete, the meat will release on its own, so be gentle and patient. Keep an eye on the heat, you may need to adjust it up or down to maintain a good “sizzle ‘ without burning the meat. Remove the meat from the pan, and place an oven-safe rack in the cooking pan. Put the meat on the rack and roast in the oven until the meat has reached an internal temperature of 125º F if you want your meat more on the rare side. I cooked the meat for 25 minutes. Put the meat on a warmed platter to rest for about 15 minutes. The temperature will continue to rise, and your meat will be a perfect medium well. While the meat is resting, prepare the sauce. You should have plenty of oil/butter left in the cooking pan. Place the pan over medium heat – careful, it has been in the oven. Make sure you have an oven mitt, because the handle can burn you. Add the minced shallot and saute until translucent, but not browned. Add the red wine. Turn the heat up to medium high and reduce by half. Add the demi-glace to the pan and reduce for a couple of minutes until the mixture is somewhat syrupy. Taste for seasonings, and add salt and pepper if necessary. Stir in the minced tarragon and remove from the heat. Swirl in the softened butter right before serving. This will help to further thicken the sauce and impart a lovely sheen. We sliced the meat in the kitchen but the traditional preparation would be to slice the meat at the table. I severed this dish with piped mash potatoes but you can use any other side you wish.

 

Riches, A Cookie from the 1930’s

Riches, A cookie from the 1930's via LashesandDashes

A couple of weeks ago I went to several garage sales and picked up some wonderful vintage cookbooks, one of those I bought is The Cookie Book by Nellie Watts. From what I can tell it was printed in the 1930’s, it has  wood for the book covers. It is so interesting reading through the book and seeing how women use to bake. I decided to make a cookie called Riches, the cookie is a bit crisp with a almond flavoring and the topping is somewhat like a cinnamon meringue. The full recipe makes 4 dozen cookie a bit to much for my family to consume so I halved the recipe, I have given both recipes. The eggs were a bit tricky to half but I mixed together a whole egg then poured half of it into the batter. I did the same with the half a yolk. Next time I make these cookies I will pipe on the filling for a more presentable cookie.

The Cookie Book via LashesandDashes

 

Riches, A cookie from the 1930's via LashesandDashes

Softening the butter.

Riches, A cookie from the 1930's via LashesandDashes

The eggs mixed.

Riches, A cookie from the 1930's via LashesandDashes

Adding the egg into the creamed butter and sugar.

Riches, A cookie from the 1930's via LashesandDashes

The mixed dough.

Riches, A cookie from the 1930's via LashesandDashes

The dough ready to be formed into a disk.

Riches, A cookie from the 1930's via LashesandDashes

The disk of dough wrapped in plastic wrap ready to be chilled.

 

Riches, A cookie from the 1930's via LashesandDashes

The egg whites and cinnamon.

Riches, A cookie from the 1930's via LashesandDashes

The chilled dough ready to be rolled out.

Riches, A cookie from the 1930's via LashesandDashes

The rolled out dough cut into circles.

Riches, A cookie from the 1930's via LashesandDashes

The cookies on parchment lined baking sheet.

Riches, A cookie from the 1930's via LashesandDashes

The topped cookies ready to bake.

 

 

Full Recipe (4 dz)

1 1/2 cups butter

2 cups sugar

1 egg plus one extra yolk

1/4 tsp almond extract

4 cups flour

1/8 tsp salt

Topping

1 egg white

2 TBS sugar

1/2 tsp cinnamon

2/3 cup shredded almond

 

Half Recipe

3/4 cup butter (1 and half sticks)

1 cup sugar

half of an egg plus half yolk

1/4 tsp almond extract

2 cups flour

1/8 tsp salt

Topping

1 egg white

1 TBS sugar

1/4 tsp cinnamon

1/3 cup shredded almond

 

Directions

Cream butter with sugar. Add eggs, almond extract, flour and salt in given order. Form dough into a disk then wrap dough in plastic wrap then chill dough until firm. Roll and cut into two inch circles. In center of each circle place half teaspoon of the topping made by beating the egg white till stiff and adding the sugar and cinnamon. If you choose add shredded almonds and bake in a 400 degree oven for 7-10 minutes, mine took 7.

Happy Easter a Week Late with a Recipe for Two Desserts

Lemon Roll Cake via LashesandDashes

 

Today I bring you my Easter desserts, a week too late. I wrote this post last Monday then life got in the way and I did not get to add the pictures till today. I hope you all had a wonderful Easter spent with Friends and Family celebrating our Saviors Resurrection! We had a wonderful low key Easter, we went to a Sunrise Service right on the beach which was amazing then we spent the afternoon eating dinner with dear friends at our house. Since I love making and eating desserts I offered to make them, I made a Lemon Roll Cake as well as Mini Lemon Cheesecakes. I got the idea to make the Lemon Roll from Crazy for Crust and from there just ran with it. Both desserts turned out wonderful and I know I will be making them many more times in the coming months. One of the reasons I love these desserts is they are so easy to make, the filling for the Lemon Roll is also the base for the Mini Cheesecakes. It is also very light and refreshing and would make a wonderful dessert for the hot summer months. I was actually only planning on making one dessert but then I had a lot of the filling left from the Lemon Roll Cake so I decided to make mini cheesecakes, I used Gingersnaps for my crust on the Mini Cheesecakes since I did not have any Gram Crackers on hand. I hope you all love these desserts as much as I do!

 

Lemon Roll Cake with Lemon Cheesecake Filling

 

Lemon Roll Cake via LashesandDashes

Whisking the dry ingredients together.

Lemon Roll Dessert via LashesandDashes

Whisking the eggs.

Lemon Roll Dessert via LashesandDashes

Rolling the lemon to release the juice.

Lemon Roll Dessert via LashesandDashes

Zesting the Lemon.

Lemon Roll Dessert via LashesandDashes

Cutting the Lemon.

Lemon Roll Dessert via LashesandDashes

Juicing the Lemon.

 

Lemon Roll Dessert via LashesandDashes

Adding in the sugar.

Lemon Roll Dessert via LashesandDashes

Mixing together all of the wet ingredients.

Lemon Roll Dessert via LashesandDashes

Adding in the flour.

Lemon Roll Dessert via LashesandDashes

Carefully spreading the batter into the pan.

Lemon Roll Dessert via LashesandDashes

Batter spread into the pan, thinly.

Lemon Roll Dessert via LashesandDashes

Quickly peeling the cake off of the wax paper.

Lemon Roll Dessert via LashesandDashes

The Lemon Roll off of the old wax paper and onto the new.

Lemon Roll Dessert via LashesandDashes

Rolling the cake so it can cool.

Lemon Roll Dessert via LashesandDashes

Adding the whipping cream into the ice cold mixing bowl.

Lemon Roll Dessert via LashesandDashes

Adding in by small increments the softened cream cheese.

Lemon Roll Dessert via LashesandDashes

Adding in the powdered sugar and lemon extract.

 

Lemon Roll Dessert via LashesandDashes

The Lemon Cheesecake filling.

Lemon Roll Dessert via LashesandDashes

Spreading the filling on the lemon roll.

Lemon Roll Dessert via LashesandDashes

Re-rolling the Lemon Roll.

Lemon Roll Dessert via LashesandDashes

The Lemon Roll ready to be refrigerated.

Lemon Roll Dessert via LashesandDashes

Wrapping the Lemon Roll for the fridge.

 

Mini Lemon Cheesecakes

Mini Lemon Cheesecakes via LashesandDashes

Smashing the gingersnaps.

Mini Lemon Cheesecakes via LashesandDashes

Add the cookies crumbs to the mini muffin tin.

Mini Lemon Cheesecakes via LashesandDashes

Spooning the lemon cheesecake filling into mini muffin tin.

 

Mini Lemon Cheesecakes via LashesandDashes

The filled muffin tin ready to go into the freezer.

Lemon Roll Cake via LashesandDashes

 

 

Lemon Roll Cake
3 eggs
1/2 cup granulated sugar
2 tablespoons Lemon Juice (about 1 medium or 1/2 large)
Zest of one lemon
1/4 teaspoon salt
1 teaspoon baking powder
3/4 cup all purpose flour
Powdered sugar, to aid in rolling

Lemon Cheesecake Filling
1/2 cup whipping cream
8 oz cream cheese
5 TBS powdered sugar
1 tsp lemon extract
Directions
Preheat oven to 350 degrees. Line a jelly roll (10″x 15”) pan with wax paper. Beat eggs at high speed for 2 minutes, until frothy and dark yellow. Beat in sugar, lemon juice, and zest. Whisk together salt, baking powder, and flour. Stir into wet ingredients just until blended. Spread in prepared pan. Batter will be in a very thin layer and you will need to use a wooden spoon or spatula to spread it to all the corners of the pan. Bake for 7-9 minutes (mine took 7).
While the cake is baking, place wax paper larger then your jelly roll pan out on a large work surface. Sprinkle liberally with powdered sugar. As soon as the cake comes out of the oven, turn it over on the wax sprinkled with powdered sugar. Using a serrated knife carefully pull cake off of the wax paper it was cooked on. Working at the short end, fold the edge of the wax paper over the cake. Roll tightly, rolling up the cake into the wax paper. Let cool completely while rolled, at least one hour. While the cake is chilling, make the filling. Beat the heavy whipping cream and cream cheese until stiff peaks form. Beat in the lemon extract and powdered sugar. When cake is cool, carefully unroll the cake and place on a clean piece of wax paper. Spread the lemon whipped cream over the cake. (You should have filling left over) Gently but tightly, re-roll the cake and tape close. Chill until it firms up a bit, at least one hour or overnight. Slice and serve. Cake will last covered in the refrigerator for up to 4 days.

Lemon Cheesecake
5 gingersnaps
Leftover lemon filling
12 small muffin tin wrappers
Directions
Crumble 5 gingersnaps, Using the left over filling from the Lemon cake fill 12 small muffin cups. Freeze for several hours or overnight. Serve with small dollop of whipped cream.

Moms Italian Pasta Bake

Mom's Italian Rigatoni Bake via Lashes and DashesToday I bring you my Mom’s Italian Pasta Bake, many years ago she cooked for a family and this was one of their most requested dishes! This dish taste great if you want to freeze it, you could also make a double batch. If you decide to freeze it do not add the cheese until ready to Bake.  I love this dish, it is truly a comfort food! It is also super easy to make, I think it is the shortest recipe I have ever posted!

Mom's Italian Rigatoni Bake via Lashes and Dashes

Ground Chuck and seasonings.

Mom's Italian Rigatoni Bake via Lashes and Dashes

Browning the meat.

Mom's Italian Rigatoni Bake via Lashes and Dashes

The browned meat ready to be drained.

Mom's Italian Rigatoni Bake via Lashes and Dashes

Our pasta of choice.

Mom's Italian Rigatoni Bake via Lashes and Dashes

Cooking the pasta.

Mom's Italian Rigatoni Bake via Lashes and Dashes

The drained meat ready to be mixed into the sauce.

Mom's Italian Rigatoni Bake via Lashes and Dashes

Pasta, Sauce and half of cheese mixed together.

Mom's Italian Rigatoni Bake via Lashes and Dashes

Pasta Bake with the rest of the cheese on top and ready to go into oven.

Ingredients

1 pound of ground sirloin

16 ounce box Muellers Penne Pasta

24 oz jar of your favorite pasta sauce

Italian spices of choice

8 oz mozzarella cheese

4 oz Parmesan cheese

Directions

Brown the sirloin in a large pan. Once meat is cooked drain off any fat on a paper towel. Cook pasta until Al Dente. Put into baking dish of choice, add in sauce as well as the meat and the cheese, mix until blended and bake it at 350 for 30 minutes or until all the cheese is melted and top is golden brown.

Healthy Almond Meltaway Cookies.

Healthy Almond Meltaway Cookies via LashesandDashesToday 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 🙂

Healthy Almond Meltaway Cookies via LashesandDashes

Adding in the baking powder to the flour and salt.

Healthy Almond Meltaway Cookies via LashesandDashes

Mixing together the flour, salt, and baking powder.

Healthy Almond Meltaway Cookies via LashesandDashes

Measuring the Organic Cane Sugar into my bowl.

Healthy Almond Meltaway Cookies via LashesandDashes

The sugar and Coconut Oil.

Healthy Almond Meltaway Cookies via LashesandDashes

Creaming the sugar and Coconut Oil.

Healthy Almond Meltaway Cookies via LashesandDashes

Adding in the Almond extract and egg.

Healthy Almond Meltaway Cookies via LashesandDashes

Adding in the flour to the dough.

Healthy Almond Meltaway Cookies via LashesandDashes

The cookie dough all mixed up.

Healthy Almond Meltaway Cookies via LashesandDashes

Using my cookie scoop to measure out the dough for each cookie.

Healthy Almond Meltaway Cookies via LashesandDashes

Cookies ready to go into the oven.

Ingredients:

2 cups King Arthur Organic Unbleached Flour

1/2 teaspoon baking powder

1/4 teaspoon flaked sea salt (or can use regular table salt)

1 cup BetterBody Foods & Nutrition Organic Extra Virgin Coconut Oil

3/4 cup Wholesome Sweeteners Organic Fair Trade Cane Sugar

1 large egg

1 tablespoon almond extract

Directions:

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.

Saint Patrick’s Day Food

Saint Patrick's Day via LashesandDashesHappy Saint Patrick’s Day!  On Saint Patrick’s Day in the T household  we decided to go all out.I don’t think we have a lick of Irish blood in us but we sure love the food! We made Crock Pot Corned Beef & Cabbage recipe by Salt and Pepper Moms, as well as Irish Soda Bread and Irish Cream Dessert recipes below. For the Irish Soda bread, I followed the basic recipe but others include caraway seeds and raisins. You could also use green food coloring to give the bread some pizzazz. We bought Kerrygold Butter to go on the bread, and let me just say I think we will be buying the butter from now on! The Irish Cream Dessert original recipe came from Food Network UK, I changed it up a bit.

Irish Soda Bread

Irish Soda Bread via Lashes and Dashes

Irish Soda Bread via Lashes and Dashes

Flour, baking soda, and salt.

Irish Soda Bread via Lashes and Dashes

Adding in the Buttermilk.

Irish Soda Bread via Lashes and Dashes

Bread dough ready to be kneaded.

Irish Soda Bread via Lashes and Dashes

Bread on floured board.

Irish Soda Bread via Lashes and Dashes

Bread ready to go in the oven.

Irish Soda Bread via Lashes and Dashes

Bread out of the oven with Kerrygold Butter.

 

Ingredients

4 cups flour
2 teaspoon baking soda
1 teaspoon salt
1 3/4 cups buttermilk

Directions

Preheat oven to 425 degrees. In a large bowl, mix together the flour, baking soda and salt. Gradually stir in the buttermilk until the dough comes together in a slightly sticky ball, dough will be shaggy. Turn dough onto a floured surface and knead gently a few times. Form the dough into a ball. Cut an X into the dough with a sharp knife, about 1/4 of an inch deep. Bake for 30 minutes until the crust is dark golden brown and a knife comes out clean.

Irish Cream Dessert

Irish Cream Dessert via LashesandDashes

Irish Cream Dessert via LashesandDashes

Melting the butter.

Irish Cream Dessert via LashesandDashes

Crushing the Gingersnaps.

Irish Cream Dessert via LashesandDashes

Whipping the cream.

Irish Cream Dessert via LashesandDashes

Whisking together the sweetened condensed milk and creamer.

Irish Cream Dessert via LashesandDashes

The finished whipped cream.

Irish Cream Dessert via LashesandDashes

Folding in the Whipped Cream into the Creamer mixture.

Irish Cream Dessert via LashesandDashes

Lined ramekin with the gingersnap cookies mixture.

Irish Cream Dessert via LashesandDashes

Pouring the cream into the ramekins.

Irish Cream Dessert via LashesandDashes

Filled ramekin.

Irish Cream Dessert via LashesandDashes

Filled ramekin topped with gingersnaps.

Irish Cream Dessert via LashesandDashes

Ready to go into the freezer.

 

Ingredients 

20 gingersnap cookies

2 1/2 tablespoons butter, melted

1 cup heavy cream

12 oz  sweetened condensed milk

1/2 cup Baileys Irish Creamer, Original

4 Ramekins

Directions

Line the ramekins with plastic wrap creating a shell and leaving long flaps to cover the ramekins later. In a food processor, pulse gingersnap cookies with melted butter until small crumbs form for the crust. My food processor was not available so I left the ginger snaps a bit chunkier. If you do not have a food processor put cookies in Ziplock bag and crush with a can. Press half the cookie crumb mixture, dividing evenly, firmly into the bottom of each ramekin. Reserve the other half of the crumb mixture for the topping. In a large bowl, Whisk heavy cream until soft peaks form. In a separate large bowl,  whisk together condensed milk and Irish cream then fold in whipped cream. Pour evenly into the ramekins. Top with remaining gingersnap crumbs and cover with the extra plastic wrap, pressing to compact mixture. Freeze until set, about 5 hours. To serve, remove plastic wrap from top and then gently turn ramekins over to release dessert onto a serving plate. Gently remove plastic wrap.