Quinoa Breakfast Bars

Quinoa (keen-wa) is a high protein gluten free grain, packed with nutrients and a sweet nutty flavor, it can be used as a savory or sweet. I love it with chicken and veggies or with brown sugar and cranberries! Versatile and healthy, if you haven't tried it...now is the time.

Quinoa bars-
Cook Quinoa according to package directions. For a 9X13 pan you will need to cook approx 2 cups(measurement before cooking). You will have extra which will allow you to taste it on it's own and experiment a little.

Set cooked quinoa aside and let cool. In the photos I have used both the golden and red varieties mixed together.
Scoop out 5 cups
Mix in 7 large eggs, beaten
2/3 c low fat milk
1/3 c honey
1/3 c maple syrup
1 Tbs cinnamon
dash of nutmeg

Line a 9X13 sheet with parchment paper, coat with cooking spray and spread mixture over. Bake at 375 for 25 minutes
When cooled place a dollop of peanut butter on each square.

French Macaroons- Blueberry and Coffee Cream

oh the French Macaroon. Sweet   Delicate    Lovely



Blueberry Cheesecake Macaroon
3/4 c ground almonds or almond flour
1 c confectioners sugar
2 extra large egg whites, room temp
1/4 c super fine sugar
1/2 tsp vanilla extract
blue food coloring

Filling
1/2 c cream cheese
2 Tbs sour cream
1 Tbs confectioners sugar
1/2 c crushed blueberries

Place almonds and confectioners sugar in food processor and process 15 seconds. Sift into bowl. Line 2 baking sheets with parchment paper.
In another bowl whip egg whites until soft peaks, gradually add super fine sugar until firm glossy meringue in formed, add vanilla and food coloring to desired color.
Fold in almond mixture, one third at a time until incorporated. Batter should have ribbon like consistency. Pour batter into pastry bag fitted with 1/2 in tip.

Pipe onto parchment 32 small circles. Tap baking sheet to remove bubble. Let stand 30 minutes, do NOT skip the wait time.

Bake at 325 for 10-15 minutes. Cool 10 min, you can remove entire sheet of parchment onto cooling rack, if your pan is still too hot you may need to wait longer to remove cookies.

note, if macaroons are browning too quickly reduce your oven temp or place cookie sheet on top of a second sheet. If cookie tops crack, oven is too hot.

Cookies removed too soon.......

look like this!
 Note, to help release cookies you may also spray a small spritz of water between the cookie sheet and parchment paper to create a little steam
Filling
beat cream cheese, sour cream and confectioners sugar until smooth, add blueberries. Place filling between two cookies.



Coffee Cream Macaroons

3/4 c ground almonds or almond flour
1 tsp instant coffee granuals
1 c confectioners sugar
2 extra large egg whites, room temp
1/4 c super fine sugar
 Filling
1/4 c cream cheese
2 Tbs softened butter
2 tsp strong cooled black coffee
1 c confectioners sugar

Process 15 seconds in food processor
almonds, coffee granules, and confectioners sugar, sift into bowl.
Whip egg whites until soft peaks and glossy meringue form.
Fold in almond mixture one third at a time until ribbon like consistency is formed.
Follow baking directions listed above.
Filling
Beat all ingredients together and sandwich cookies.
Store cookies in airtight container for 3 days or freeze  unfilled macaroons up to one month, fill when serving.

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Chicken Broccoli Quinoa

Cook 1 cup quinoa according to package directions.

Chop up 2 cups cooked chicken or use canned.

Chop 1 c broccoli, you can use cooked or raw. Any vegetable or combination of veggies you like can be substituted.

 Mix together, season with salt and pepper.

Shave 4 oz Asiago cheese over and serve, warm or cold. ( I prefer this one warm)

Coconut Macaroon, gluten free

1/3 c sugar

1 lg egg white

1 c shredded coconut, sweetened or unsweetened

1/4 c slivered almonds (omit if nut allergy)

1/2 tsp vanilla extract

pinch of salt

Whisk together egg white and sugar, fold in remaining ingredients, Form into 8 cookies on a parchment lined baking sheet. Bake until golden, about 15 min at 350.

Flourless Chocolate cake

This one is super gooey. I am one of those people in which the terms, too rich or too sweet, do not exist. In fact one of my favorite movies has a scene that goes like this. 

The women of Steele Magnolias are at the beauty parlor, when one asks for the cup a cup recipe, Dolly Partons character says " oh that's easy, a cup of flour, a cup of sugar and a can of fruit cocktail with the juice, bake for one hour." To which Olympia Dukakis's character says, "Sounds rich!" I love Dolly's reply...."It is, so I serve mine over ice cream." 

Oh Yes!

 Get ready for a side of ice cream.

 12 oz bag chocolate chips

1 1/3 c sugar

1/2 c water

1 c butter

5 eggs

 Butter or spray a 9 in round pan and line with parchment paper, now spray the paper. Set aside.

In a large sauce pan bring to a boil over med heat, 1/2 c water and 1 1/3 c sugar, stir until sugar is dissolved. Remove from heat and stir in a 12 oz bag of chocolate chips, (milk, semi-sweet or dark). Now stir in 1 c softened, not melted butter. Stir until all is melted and combined.

Now lightly beat 5 eggs in a small bowl and place about 1/2 c choc mixture into eggs and whisk. Once incorporated pour contents into the pot of chocolate. This tempers your eggs so they will not cook.

Once eggs are mixed in, pour into pan and place pan onto a rack in an oven roaster or 9x 13. Pour hot water until it comes half way up the cake pan. This water bath or Bain Marie, ensures even cooking. Place in center of oven and bake at 350 for 30- 40 min. or until center tests almost done. Let cool on a wire rack.