Gifts from the kitchen... And, the Interwebs.

I love the Internet. Brilliant ideas, information. Love it. This brilliant lady made fresh Christmas potpourri, and so I did this... I added whole cloves to mine (about 1 Tablespoon).

And, my friends loved it. LOVED.

And, this brilliant lady shared this recipe for Primal Chocolate Chip Cookies, and they are the only kind I make anymore. They're that good. And, our family isn't even gluten free, but healthier cookies are a winner, especially when they taste great. 

I do make mine with COLD butter rather than palm shortening (or coconut oil when I make them for vegan friends). 

They're made with almond meal, butter, honey, vanilla, salt, and baking soda. That's it. I know the recipe by heart. Oh, and they're made in the food processor. I only stir the chocolate chips in by hand at the end. 

Aren't they pretty? 

And, perhaps most exciting of all this year... On The Rocks, the casual dining restaurant/bar on Kailua-Kona Bay in Kona, HI, shared the recipe for their Famous Mai Tai on their blog this month. If I close my eyes, it's just like I'm right there with my feet in the sand sipping on one while listening to some amazing live tunes on a ukulele!

Go to their site to see this recipe and more... Be sure to try out all of their cocktails! Open for happy hour daily from 3 – 5PM!  See you On the Rocks!   Be Social!! Or, just whip it up for gifts:

Huggoʻs Famous Mai Tai
1/2 oz of white rum
Mai Tai Mix – 1/2 inch from top
Float Dark Rum on top (about 1.5 oz.)
Served On the Rocks with 12″ straw
Garnish with a fresh pineapple wedge, lime wedge and umbrella!

For Mai Tai Mix (by the Gallon)
1.5 cans of Pineapple Juice
1 qt Orange Juice
12 ox Orgeat syrup
12 oz Orange Curacao

King's Cake

The chocolate peanut butter cake from Sky High (I have the book now) and featured on the Smitten Kitchen blog (http://smittenkitchen.com/blog/2008/08/chocolate-peanut-butter-cake/) again... gluten free cake this time though, and quite tasty. It made a festive and fun King's Cake for Epiphany last night and I put two beans in this year, which Joel & I got! 

Bûche de Noël 2012

I've been meaning to try the flour-less chocolate cake roll from Smitten Kitchen since I spotted it on Deb's blog, then I decided that it would be perfect for our annual Bûche de Noël. We've been doing them for about five years now, and the kids love to help (especially with the candy decorating...) 

The verdict? This "Heavenly Chocolate Roll" is divine – rich chocolate that's light as air, delicious cream filling with just the right amount of sweetness. Really nice, much less rich than other recipes from year's past, and it turned out looking like a pretty log without any frosting at all! 

Enjoy! 

Heavenly Chocolate Roll 

(adapted slightly from Smitten Kitchen)

1 c. semi-sweet chocolate chips
3 Tbs. hot water
6 large eggs, at room temperature, separated
2/3 cup sugar
1/4 tsp. salt

Spray parchment-lined jelly-roll pan with baking spray, preheat oven to 350-degrees F. Melt the chips in the microwave on 1/2-power for about 90 seconds, stir, 30 seconds more with hot water, stir and let sit to cool slightly. Beat egg yolks until pale and creamy, then slowly add in sugar and keep beating until "pale and ribbony." Eventually, add the melted, cooled chocolate. 

Meanwhile, beat the 6 egg whites with the salt until stiff peaks form, then add 1/4 into the yolk/chocolate mixture. When combined, fold the rest of the whites into the yolk/chocolate mixture, then pour into prepared pan. Bake for 15-17 mins. until soft and dry, but pick comes out clean. May seem undercooked. 

Remove from oven to cooling rack (in pan) and cover with a damp towel (I sprinkled mine with 360-degree Double Chocolate vodka), and let cool 10 mins. Remove towel and sprinkle with:

1 Tbs. unsweetened cocoa powder (sift over the cake), cover with towel and flip over, then sift another 

1 Tbs. unsweetened cocoa over the other side 

Then, use the towel (re-sprinkled with water or vanilla or... Double Chocolate vodka) to roll the cake up. I rolled it lengthwise to get a longer, thinner roll, but rolling from the short side would be excellent with this recipe). Let cool (rolled up in the towel) until you're ready to fill.  

Filling: 

1 c. whipping cream
3-4 Tbs. powdered sugar
1/2 tsp. vanilla

1 Tbs. Double Chocolate vodka

Beat all ingredients until it holds stiff peaks.

Carefully transfer the cooled roll to a serving plate, fill with cream and decorate festively! Happy New Year!! 

Wordless Wednesday: Glorious Gluten Free!