spiced mexican cookies – dairy free

Mexican Wedding Cookies

4 days into 2016
no complaints

when i look back on the past year
i remember a burning city —
an angry country,
one that is still simmering.
in our little corner of the world
we are watching with ever shifty eyes
and forced discernment.

in the coming months
there’s going to be a shift.
i don’t say that to be ominous,
but it would be dishonest to say i was hopeful.
instead i will say:
have cookies,
Mexican Wedding Cookies.
take that d.trump.

Mexican Wedding Cookies

spiced mexican wedding cookies
generously adapted from the kitchn
Makes 2 1/2 dozen

1 cup scant coconut oil, still solid at room temp
1 cup powdered sugar, plus more for dusting
1 large egg, beaten
2 cups AP flour
1 tsp cinnamon
1 tsp ground cardamom
1/2 tsp ground cloves
1/4 tsp salt
1/2 cup ground cashews

preheat oven 350F.

in a mixer, cream the coconut oil with 1 cup of powdered sugar until well blended and smooth. beat in the egg. add in the flour and spices. turn off mixer. with a spatula mix in the ground cashews.

cover with plastic wrap and chill in the fridge, about 10 minutes.

line two cookie sheets with parchment paper.

remove dough from fridge and form bite sized balls. i used a regular teaspoon. work quickly, coconut oil has a low melt temp, your body temp can easily melt it.

place the balls on prepared baking sheet about an inch or two apart. bake for 15 minutes.

allow to cool just until you’re able to handle them and using a mesh sieve, dust the tops with powdered sugar, amount at your discretion.

cookies kept for up to a week, covered at room temp, on the counter.


Mexican Wedding Cookies

1 year ago: carne rustida de navidad
2 years ago: diy toy kitchen

strawberry ice cream cookie sandwiches

Strawberry Ice Cream Cookie Sandwiches

strawberry season has come & gone,
around these parts anyway.
they’re still available at markets,
fret not,
but once they’re no longer pick-able for us
the season is done.
what we do is we pick more than we’re able to consume,
freezing the rest
for smoothies
for ice cream
for breakfast
for dessert
this year’s yield ,
while beautiful,
did not taste as they looked.
as a result
this year’s batch of ice cream wasn’t the best.
in lieu of chucking it
i figured sandwiching them would solve mediocrity.
thank goodness i was correct.
*note: any kind of ice cream flavor,
at any level of mediocrity or awesomeness,
will work.

PS. happy independence week! be safe, be good.


strawberry ice cream cookie sandwiches
cookie recipe makes about 30 cookies

4 ounces room temp ghee
4 ounces coconut oil, softened, just on the other side of solid
3/4 cup sugar, scant
3/4 cup light brown sugar, scant
2 eggs
2 1/2 cups ap flour
1/2 tsp salt
1 tsp baking soda
super intense strawberry ice cream, or whatever flavor you want

in mixing bowl, with paddle attachment, cream butter + coconut oil + sugars. add the eggs, followed by the flour, salt and baking soda. scrape the sides of the bowl, you’re aiming for an incorporated batter.

cover and fridge, for at least an hour, up to over night.

preheat oven to 325, prepare baking sheet with parchment paper.

using a ice cream scooper (ours is just shy of 1 TBL), scoop out the dough onto prepared baking sheet. leave a few inches between cookies as they will spread.

bake for 12-14 minutes, i aimed for 13 minutes.

allow to cool completely on cookie rack, then freeze them.

to assemble, scoop out ice cream and sandwich between two cookies. consume immediately, or stick back in freezer, covered until ready to devour.

if you’re like dw, you could freeze the ice cream in a casserole dish. allow it to thaw a bit, then using a biscuit cutter almost the same size at the cookies cut out the ice cream.
then, if you’re like me, you could use an off-set spatula to smooth out any bumps that the biscuit cutter didn’t smooth out and run it along the edges.


Strawberry Ice Cream Cookie Sandwiches

1 year ago: diy linen board
2 years ago: tiny, beautiful things – i read a book!

other ice cream concoctions:
coffee chocolate chip ice cream – lactose free
peppermint chocolate chip ice cream – lactose free
spiced coconut pecan ice cream – dairy free
strawberry ice cream + almond waffle cones – dairy free
tangerine ice cream – lactose free
cayenne chocolate ice cream – lactose free

meringue cups + mango curd

Mango Curd + Meringue Cups

growing up i never had dessert after dinner,
maybe an apple or orange slices.
sugar and sweets were for
Special Occasions,
they were not on the forefront of
gma’s menu planning for the week.
now that i’m a grown up in charge of my diet
dessert is a must.
on the evenings we don’t have
anything sweet to nibble on
i feel a loss,
my waistline has suffered
my sweet tooth is more ferocious
i don’t know which was worse –
with or without!
just kidding,
that’s a no brainer.

mango curdmango curd

meringue cups + mango curd
gluten free, lactose free

*note: it was super hot and muggy the days i made these. if i were to serve this at a party, i’d make the morning of and pipe just before serving. you want the meringues to be light and crispy with just a touch of chew. doing it the way i did it allowed the meringues to be a little on the chewy side and not enough of the crisp. the winter, when the air is chill and dry, would be best for the over night method i used this time.

5 egg whites, at room temp
1/4 -1/2 cup sugar, sweetness level entirely up to you, depending on how sweet the curd is
1/2 tsp cream of tartar

preheat oven to 300F. prepare baking sheet with parchment paper.

in a clean mixing bowl using a the whisk attachment, mix the egg whites for about a minute. add the cream of tartar and then incrementally add the sugar. you’re going for stiff peaks, this could take up to 15 minutes. take your time, scrape the bowl to ensure you get all the sugar. you’re done when you’re able to turn the bowl over and nothing falls on your face.

fill piping bag, if you’re feeling fancy add a tip, though i don’t think it’s necessary. on the prepared baking sheet, pipe a base and then stick to the edge of the base and work your way up to make a cup/nest. keep going until done, i think i ended up with about 40.

bake for 20 minutes, lower heat to 250F and bake further 15 minutes. turn off off, ignore overnight.

mango curd
lactose free

1-2 mangos, depending on size, ending up with about 1 cup mango puree
1/8 – 1/4 cup sugar, depending on how sweet you want it to be
pinch of salt
1 egg yolk
zest of 1 lemon
zest of 1 lime
4 TBL ghee
juice of half lemon

in a sauce pan, mix the mango puree with the egg yolk on low heat. whisk steadily until warmed through, you don’t want to scramble the yolk. add in the flavors: sugar, salt, zests and lemon juice. raise heat to medium and keep whisking until further thickened. turn off the heat and add in the ghee, mixing thoroughly.

set aside to cool, if needed, strain through a fine mesh sieve.

allow to cool and then fridge. will keep for about a week.

to assemble:
you can be fancy and pipe the curd into the meringue cups, or you can be lazy like me and use a small spoon to fill the curd in.


mango curd + meringue cupsmango curd + meringue cups

1 year ago: 3 veggies dumplings in spicy sauce
2 years: baked yeast s’mores donuts

other curd and/or meringue desserts:
citrus curd mille feuilles – dairy free
meyer lemon bars – lactose free
chocolate meringue kisses – gluten free, dairy free
strawberries + cream pavlovas – gluten free

chocolate meringue kisses

Chocolate Meringue Kisses

there’s been no kissing for us lately:
dw was sick last week
and i’m fighting UFC-style
to not get what he had.
it’s too soon to determine
who the winner is.
in the meantime,
i managed to whip up this treat
for our valentine’s day/
4 year anniversary of our first date.
it’s just one egg
a whole lot of mixer action
and the end result is
the perfect sub
for kisses,
but without the germs.
stay warm and healthy friends.

Chocolate Meringue Kisses

chocolate meringue kisses
adapted from movita beaucoup
makes 40

*note: movita’s bossy, and in this case, correct: don’t be lazy and do your mise en place.
**note: if you’re like me, and forget to leave your egg out to reach room temp, put your egg in some hot TAP water for about 5 minutes. you should be good. scientifically speaking i might be off a few degrees but whatever.

1 large egg white, room temperature
1​/​2 cup sugar
1/4 cup cocoa powder
2 tsp cornstarch
1 tsp white vinegar
1 tsp​ ​chocolate extract
2 TBL boiling water

preheat oven to 225F.

in a stand mixer bowl, add your egg white with sugar, cocoa powder, cornstarch, chocolate extract, and vinegar and with your whisk attachment, mix on low. it’s going to look like a hot mess, just keep at it. at some point that tickles your fancy use a spatula and scrape the bottom of the bowl. you want the cocoa powder to be fully incorporated. keeping the mixer on low speed, add in the 2 TBL of boiling water.

incrementally pump up the speed until medium-high and let it go. you’re aiming for glossy stiff peaks, about 15 minutes.

pipe meringue on a parchment paper lined baking sheet. i used a Wilton 1M tip, cus it was the first one i grabbed and let’s be honest, the easiest tip to wash. i came up with exactly 40.

bake for an hour. movita says to check around 45 minutes. i live on the edge. and i was too lazy to get off the couch and i let it go the full hour. turn off oven, ignore for an hour to allow to cool and dry completely.

serve with whipped cream + berries, like a fancy pavlova or an eton mess, or just on its own.


Chocolate Meringue Kisses

previous vday treats:
lychee jelly hearts

apple molasses cookies

Apple Molasses Cookies

to combat the cold
that has permeated the east coast
turn your ovens on.
create bread.
make soup.
roast something.
bake cookies!

these warm gems are a riff on a dear friend’s
recipe, shared years ago,
now recreated.

for the full recipe, go here.