Temple Detox

Temple Detox
Courtesy of #dgdesignsphotography

Thursday, February 20, 2014

Let them eat cake! (and cookies!)

It has been a busy two weeks here on the Frickie Ranch. My Mr. brought home the flu and all four of us suffered through it. Luckily, we were doing better by Valentine's day and were able to celebrate a day of love with our lovely neighbors.
My loves and me on Valentines day 2014

I baked amazing sugar cookies covered with marshmallow fondant! I bought icing pens for the children at the party to write little notes on the cookies and deliver edible valentines to each other! I have been dying to try fondant for a long time. But fear of it being complicated or difficult kept me at bay. I finally just said, "I'm going to do it!" So without over thinking it, I dove head first into this project. You should have seen my dad's face when he saw and tasted these perfect creations. I don't know that he's ever been more impressed with me (I know he has of course, but his reaction was hilarious!) "You made these? How did you do it? How did you learn to do this? They are so perfect and fluffy!"

It was so successful that I dove head first into a birthday cake for my friends that same weekend! We were having a surprise Mardi Gra themed party. So my Mr. and I created a simple design to try and away I went. What a fun, very messy and sticky, challenge. I am now obsessed with cake design and want to create more. 

Giving credit where credit is due, My Mr. made the mask! 
Isn't he talented? 

I love new and exciting challenges that allow me to be creative. Baking has always be cathartic for me. Now cake decorating is taking it one step further! I have so much to learn, but learning is easy and fun when you enjoy the subject. 

Sunday, February 2, 2014

Cashew Butter Chocolate Chip Cookies (Gluten, Dairy, Soy and Sugar free)

This will be a brief post, my sister told me I've been making them too long! Just kidding Sis! In truth I'm tired and want to get a good nights sleep, but I was dying to share this delectable, charming little cookie. They were created in a moment of desperation. "How do I manage a girls night out at The Melting Pot without getting to indulge in chocolate fondue!?" As I posted earlier, preparation has been my key to success dealing with these dietary restrictions for my daughters sake so of course I made my own dessert for the evening. I thought peanut butter cookies would be great, but I decided to be adventurous and try using cashew butter instead (the jar had been sitting in my pantry untouched for a month!). So here you go, my new favorite cookie. They are delicious with chocolate chips, but they can certainly stand alone if you want to cut out the chocolate. Dare I say, they are even better than my previously posted gluten, dairy, soy free chocolate chip cookie? Try them out and let me know what you think...

Cashew Butter Chocolate Chip Cookies
1 Egg
1/2 Cup Raw Honey
1/2 Cup Cashew Butter (or any nut butter of your choosing)
1/2 tsp Kosher Salt
1 tsp Baking Soda
1 1/4 cup Almond flour
1/2 cup Cococut flour
*Optional: 1/2 Bag of Enjoy Life Mini Chocolate Chips

Pre-heat oven to 350 degrees. In a large bowl beat egg and honey together until fluffy. Add in cashew butter, salt and baking soda. Mix until all ingredients are thoroughly combined. In a separate bowl, mix together the almond flour and coconut flour. Now slowly stir the flours into the wet ingredients. Let sit for a minute as the coconut flour absorbs the moisture. Stir a bit more and add in chocolate chips if desired. Bake for 10-12 minutes and prepare for some moist, fluffy deliciousness.