Saturday, December 22, 2012

Vanilla Buttercream Frosting with Agave nectar!

I've been experimenting with various sweeteners in desserts but haven't had much luck finding the right recipe for a frosting or an icing that has the texture of those made with powdered sugar.
I do have a recipe for Coconut Sugar Frosting posted on this blog - and it's pretty good - but this one paired really well with the cut-outs I made today!

VANILLA BUTTER CREAM FROSTING

1/2 cup unsalted butter, room temperature (1 stick)
6 Tablespoons of light agave nectar
You can use food coloring to color the frosting...
1 cup non-fat dry milk powder
2 teaspoons vanilla extract
4 Tablespoons whole milk

Cream the butter until it's light in color. Slowly add the agave until this mixture is fluffy (about 1-2 minutes). Gradually add the dry milk powder. Beat after each addition. Add the vanilla and the milk. Beat until mixture is fluffy.  You may want to add a bit more liquid milk if the frosting is too grainy. You'll be able to tell.

Using the dry milk powder gives this frosting the texture I am used to with powdered sugar... but it's much better for you *(unless you are lactose intolerant!)*. 

Cookies for Santa or just his elves...

This is my second Christmas season without granulated sugar. It was difficult last year to avoid all the sweets, but I did it.  This year I am so much better in avoiding them because my nose thinks sugar smells way too sweet, and I don't want it.

Today I baked "Sugar" cookies using Coconut sugar in place of granulated.  Coconut sugar is all natural - it's actually granulated nectar from the Coconut flower.  It adds a honey color to the dough and a little of a caramel flavor.  (Please do NOT use it if you have any nut allergies)

This is the easiest dough I've ever used for Cut-out Cookies:

1 cup butter, softened
1 cup coconut sugar
1 egg
1 Tbsp. milk
1 tsp. vanilla
3 cups flour (I used "Gail safe")
3/4 tsp baking powder

Cream the butter, sugar, and egg together with a mixer. Add the milk and vanilla. Gradually add in the flour and baking powder until a dough forms.  No chilling needed!  Roll out the dough until it is as thick as you'd like (about 1/8").  Use your favorite cookie cutters and have a blast.

I lined my baking sheets with parchment paper for easier clean-up. 
Then bake the cookies for 8-10 minutes at 375 F.

2 Frosting Recipes can be found on this blog: Vanilla Buttercream Frosting with Agave & Coconut Sugar Frosting.

 

Monday, December 3, 2012

Chocolate Macadamia Nut Cookies

Delicious Chocolate Macadamia Nut Cookies!


The only time I've ever really eaten a macadamia nut is in a white chocolate macadamia nut cookie. The combination is amazing, but very sugary since white chocolate is NOT actually chocolate.
Since I'm not eating granulated sugar, and happened to have some macadamia nuts in the house, I thought I'd see what I could create with ingredients I can eat.

 
Ingredients:
 
  • 1 stick unsalted butter, softened
  • 1 tsp. vanilla extract
  • 1/2 tsp. baking soda
  • 1 1/2 cups natural, unbleached flour
  • 1/3 cup natural cocoa (I used Penzey's)
  • 1 egg
  • 1/4 cup milk
  • 1/2 cup chopped macadamia nuts
 
What to do:
 
Pre-heat your oven to 375 degrees F.
Mix together the butter, sugar, vanilla and egg until mixture is combined and creamy.  Add in the cocoa and baking soda, mixing well.  Alternate between adding the flour and milk to the mixture until everything is combined.  Add the nuts.
Drop the cookie batter onto an ungreased cookie sheet. (I lined mine with parchment paper for easy clean-up).
Bake for 10 to 12 minutes.
Let cool & enjoy!