Joy Filled Table
Sunday, January 30, 2022
Crispy Rice Sun Butter Bars
Sunday, January 23, 2022
Old Fashioned Key Lime Cookies
Old Fashioned Key Lime Cookies
These cookies are inspired by my Grandma Lucille Elliott. When she moved up to Omaha, Nebraska after living in Miami most of her life she brought an old cool whip container full of frozen key lime juice she had juiced. She knew that key lime pie was my favorite dessert she made and she didn't think you could get key limes in Nebraska. You didn't used to be able to but now during the right season you can find them! I used regular limes in this recipe as I couldn't find key limes but both work well. I love the soft texture of these cookies from the addition of sour cream, baking soda, and baking powder. The recipe is based on my Great Aunt's old fashioned sour cream cookies, or as they were called in her recipe book, boy and girl cookies. I think maybe it's because she used boy and girl cookie cutters? Whatever you call them these cookies are delicious!
Old Fashioned Key Lime Cookies
1/2 cup unsalted butter room temperature
1 cup granulated sugar
1/2 TBSP key lime zest
2 eggs
1/2 cup sour cream
2 3/4 cups flour or gluten free flour ( I used Pamela's Gluten Free Blend)
1/4 tsp salt
1tsp baking soda
1 1/2 tsp baking powder
Key Lime Drizzle
2 1/2 cups powdered sugar
2 TBSP key lime juice
1-2 TBSP milk of choice
1 TBSP key lime zest divided
Directions
1. Pre-heat oven to 350 and line a sheet pan with parchment paper.
2. In the bowl of a stand mixer cream the sugar, butter, and lime zest for 1-2 minutes until fluffy.
3. In a separate medium sized bowl combine the flour, salt, baking soda, and baking powder stir to combine.
4. Turn the mixer to low and incorporate the eggs one at a time, turn the mixer to medium speed and add in the sour cream until incorporated.
5. With the mixer on low speed slowly add the flour mixture a third at a time, once the flour is all added stop the mixer and use a spatula to stir a few times to make sure all the ingredients are evenly mixed in. The dough will be sticky but should still roll out well.
6. Transfer the dough to a piece of parchment paper lightly sprinkled with flour. Using a rolling pin roll the dough out to 1/4 of an inch, added more flour as needed so it does not stick.
7. Using a 3 inch diameter round cookie or biscuit cutter cut the cookies into round discs and place at least 2 inches apart on the parchment lined baking sheet. You will need to bake these cookies in batches or use two cookie sheets for all 18 to fit. Repeat steps 6-7 gathering the dough together, rolling it out, and cutting the cookies out until all of the dough is used.
8. Bake the cookies for 10-11 minutes until lightly browned on the bottom. The tops will still be light.
9. Let the cookies cool for 30 minutes before frosting.
10. Make the key lime glaze, in a medium bowl sift the 2 1/2 cups powdered sugar. Add in 2 TBSP lime juice, 1/2 TBSP lime zest, and 1 TBSP milk of your choice. Using a whisk combine the ingredients until a thick glaze forms. If the glaze is too thick add a tsp of milk at a time until it is the right consistency.
11. Once the cookies have cooled place the glaze in a piping bag and snip of the end. Drizzle the glaze over the cookies using a back and forth motion. Before the glaze sets use the remaining 1/2 TBSP of lime zest to sprinkle over the cookies.
Enjoy!
These cookies will keep at room temperature for 5 days.
Saturday, October 2, 2021
Gluten Free Apple Spice Bread
Gluten Free Apple Spice Bread
I love making apple desserts! I do enjoy pumpkin spice, but apple has and always will be my go to. This bread is so good with a cup of coffee and even better the second day. The oat flour in the recipe adds a great texture and flavor that you don't get with using just gluten free flour. I like to cut it into individual slices and keep it in the freezer so I have a treat to offer guests (mostly my little sis) when they come over!
Thursday, September 30, 2021
Dairy Free Cheeseburger Soup
Dairy Free Cheeseburger Soup
This soup is one of my favorite things to eat on a chilly fall night. The little tang from the mustard in the soup gives it that cheeseburger flavor, and blending the veggies makes have a great texture! You can sprinkle a little dairy free cheese on top, So Delicious Brand is my favorite for their ingredients and taste! I love to freeze this soup in individual servings using my "souper cubes" to heat up for a quick lunch!
Dairy Free Cheeseburger Soup
Thursday, June 24, 2021
Chimichurri Sauce and Marinade
Chimichurri Sauce and Marinade
The first time I had Chimichurri was in Miami. I grew up going to Miami because that's where my dad was from and where my grandparents lived. It wasn't until I was a teenager that I started to understand the rich food culture Miami had. I would go to the grocery store just so I could explore all the local brands. I loved seeing things like fresh empanadas in the bakery case, and isles full of all sorts of marinades and sauces I had never heard of. Soon I had to make sure I left room when I packed for Miami to bring some of those precious shelf stable sauces home with me. Once I ran out I would start to look up recipes for how to make them on my own. I have always thought Chimichurri was such an easy way to add TONS of flavor to meat and chicken. When I had to stop eating acidic food a few years ago to heal my vocal chords, I forgot all about one of my favorite condiments. I made it recently and was so happy to add it back into my life! Chimichurri is a specialty of Argentina and Uruguay. It's made from lots of fresh parsley, olive oil, and vinegar. I like to use a mix of parsley and cilantro, while not as traditional I have seen many recipes made this way and I like the flavor of the mix of herbs. If you don't like cilantro feel free to use all parsley!
Saturday, May 1, 2021
Gluten Free Greek Yogurt Blueberry Muffins
Monday, April 5, 2021
Peanut Dipping Sauce and Dressing
Peanut Dipping Sauce and Dressing
I love dips and sauces, I always have. I feel like they make a dish. Over the last few years because of health issues most store bought sauces contain ingredients I can't have, and most homemade versions have vinegar, which is also a no-no for me. Vinegar is what makes dressings acidic and makes them so good! I have experimented for awhile with a peanut sauce that tastes just as good as the versions that contain rice vinegar, but is safe for those who can't have vinegar. I LOVE this sauce. I dip spring rolls in it, I drizzle it over chicken, I thin it out a little and use it as a salad dressing. I make a batch of this each week and keep it in the fridge for an easy way to add flavor to a meal.
Peanut Dipping Sauce and Dressing
Ingredients
1/4 cup creamy peanut butter
1 TBSP maple syrup
3 TBSP coconut aminos
1 TBSP toasted sesame oil
1-3 TBSP of water depending on use for the sauce
( optional, 1 TBSP of fresh cilantro or green onions, I wanted to make a sauce with ingredients I always have on hand but if I have some fresh herbs to add it makes it even better!)
Directions
1) Combine all ingredients except for the water in a small jar and mix with an immersion blender until well incorporated. You can also use a whisk but it will be a lot creamier if you use an immersion blender.
2) If you are using it as a dipping sauce serve as is.
3) For a salad dressing slowly add one TBSP of water at a time to reach desired consistency. The sauce also will thicken in the refrigerator overnight so you will need to stir it or add a little water or coconut aminos before serving as a dressing.
ENJOY!
Keeps for 5 days in the refrigerator in a sealed jar.