Thumbprint cookie…Koko’s variation ;)

I was inspired last night to bake this cookie from seeing an awesome bloggers post on, “Coffee and cake, an afternoon break”.

Thanks for the idea http://lillysuesbitesandbrews.com/ Check out her site when you get a chance.  Her pictures make you hungry!

My variation on this classic thumbprint cookie:

1/2 cup butter

1/2 cup coconut oil

1/2 cup brown sugar

2 eggs

1 teaspoon vanilla bourbon

1/2 cup coconut flour

2 cup flour

1/4 teaspoon salt

1 1/2 cups chopped walnuts

any jam of your choosing

Mix butter, coconut oil, sugar; until creamy.  Add eggs, vanilla.  Add coconut flour, flour, salt. Lastly the walnuts.

I formed the cookie balls using a tablespoon.  To make the thumbprint I used the back of the tablespoon.  I put about a 1/4 teaspoon of jam in the center.

Bake at 375 for 12 minutes. I let the cookies rest for 2 minutes before taking them off the baking sheet and let them cool the rest of the way on wire rack.  Enjoy!

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Chopped walnuts. Try out different nuts.

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All mixed up. 😉

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Used a measuring tablespoon and heaped it up. Makes it round automatically.

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That’s the tablespoon I used to form the balls and to “thumbprint” it.

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Jam time! I used a jam blend of pomegranate, blueberry and raspberry.

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Right out of the oven. Timed it for 2 minutes before removing off the baking pan and onto wire rack.

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Can’t wait to taste!

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Plating…photo-op! Smile 😀

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Can you say delicious?! This was a hit. Must make again.

Everyone loved this cookie.  The next day they were even better, if that’s possible!

Pumpkin Pie – Sans The Crust, With Coconut Whipped Cream….oooh la la!

Pumpkin Pie – Sans The Crust, With Coconut Whipped Cream….oooh la la!

I couldn't help sprinkle homemade granola on top! Delicious!

I couldn’t help sprinkle homemade granola on top! Delicious!

pumpkin pie-before it went in oven.

pumpkin pie-before it went in oven.

This is my ultimate favorite way to have pie. I really enjoy pumpkin pie without the crust. (Though I do admit I love the bottom crust of a pie) Just make your favorite pumpkin pie recipe, instead of pouring it into a crust, you pour equal amounts into ramekins. I’ve looked for ramekins for a long time and finally found these. They are the perfect size for any “pie”, custard, cheesecake. Yes, I’ve made all those in these ramekins. I will post on them in the future; keep an eye out! The lemon ricotta cheesecake is super delicious and easy to make. As for the coconut whipped cream…story behind that is my daughter never feels good after eating whipped cream, so to have her not go without…we make whipped cream from coconut cream. Where I come from, coconut is used a lot. So it wasn’t unusual for us to make whipped cream from it. I have come across many who have no idea what coconut whipped cream is. I assure you it is delicious and easy to make and great for those who suffer from dairy allergies or just are vegans.

Putting the can in the refrigerator will solidify the cream and it will be nicely separated cream on top milky water on the bottom.

Putting the can in the refrigerator will solidify the cream and it will be nicely separated cream on top milky water on the bottom.

Coconut cream!  (before fluffing)

Coconut cream! (before fluffing)

Coconut whipped cream
1 can of coconut cream
1/4 of powdered sugar
1 tsp of vanilla extract

refrigerate can of coconut cream for 2 hours. Scoop out the cream. (there will be thin milky liquid in can. I drink this plain or make a smoothie with it.)
Start whipping cream (I use a kitchenaid). Add vanilla extract. Add powdered sugar. whip until peaks form.

Tips: make sure you buy full fat coconut cream. I really like the Trader joes brand. Also Thai coconut is great too. Just make sure it isn’t “light”, got to have the fat-fat kind!
Must refriderate. Depending on how cold your refriderator is 1-2 hours.
Putting mixing bowl in freezer can help.
It’s the fat that helps the coconut whip up, so make sure you are not using “light” or low fat or anything other than; heavy, full fat, extra thick, etc. (Did I stress that enough?)
Can switch out sugars for different kinds; honey, truvia, etc, you will just need to adjust for sweetness.
Add cocoa for a chocolaty flavor. This one is sooooo good.
Can try different extracts. Almond is great!
Can add more powdered sugar. Depends on the consistantcy you like.
Don’t over whip or it may turn to liquid from basically heating it through the whipping action.

In my pumpkin recipe, I only put 1/3 cup of sugar in the entire recipe.  Eating it for breakfast, snack, lunch; doesn’t seem so bad!  😉

Crunchy Gold! I just found the most awesome chip.

30 years this chip company has been in business and this is the first I’ve heard of them.  Well I guess it’s never too late!

All natural. Gluten free.  No soy. Low sodium…made from stone ground yellow corn, sunflower oil or corn oil, sea salt, water, trace of lime, (Ingredient list taken straight from the bag!)  The best part is, drum roll please…NO GMO’s (Genetically Modified Organisms).  Isn’t that great news?  I am not a huge fan of GMO’s and I look for that NOT to be in any foods I consume.

This chip means business.  It’s a sturdy chip; not too hard though.  I’d say, “Just right.”  It will stand up to any dip.  You can make nacho’s with this chip and not fear that your toppings or cheese will turn the chip to mush.

RW Garcia not only makes this fab-u-lous chip, but also makes, blue tortilla chips, Thai sweet and spicy tortilla chips, flaxseed tortilla chips and veggie chips.  I am truly excited about trying all of them out.  Again, anything with no GMO makes me a very happy girl.  The Classic Yellow Corn chip has made it to my gotta-have-it list.

Their website is http://www.rwgarcia.com  Lots to read about.  Check them out and if you come across this chip, give it a try!

Yummy Goldness!

Yummy Goldness!