This is really not a recipe, but more of a reminder to myself that these little tea sandwiches are wonderful and I should make them again.
Open-Faced Tea Sandwich Ideas –
I used only Pumpernickel Small Breads
Top with an Apple slice, Penta Creme Blue & Honey Top with Horseradish Cheddar & Cucumbers Top with Blueberry Jam, Double Cream Brie & a candied Pecan Top with Cream cheese & dill, cucumber, sardines Top with sliced Hardboiled Eggs, a drop of Dijon mustard and a drop of mayo Top with sliced hardboiled eggs and Northwoods Fire salt
Also pictured are apple slices with peanut butter so the kids feel like they have an appetizer as well.
We have lovingly coined these as Bean Brownies now in our house. We were pleasantly surprised at how these turned out. I keep joking that my brothers worry about what is in my cookies (they hate flaxseed) but they would be shocked to find out that there are beans in these.
1 can black beans, rinsed and drained 1/2 cup granulated sugar 1/4 cup unsweetened cocoa powder 1/4 cup butter, melted 3 eggs 1/2 tsp salt 1/2 tsp baking powder 1/2 tsp vanilla extract 2 tbsp all purpose flour (or corn starch to make gluten free) 1/2 cup dark chocolate chips
Preheat oven to 350 degrees F.
Place the beans in a food processor and whir until broken up into small pieces. Add in sugar through vanilla and process until smooth. Scrap down the sides to ensure that there aren’t any chunks. Add in flour and pulse until just combined. Stir in chocolate chips and pour into a silicone brownie pan. Mine is about 9×9.
Bake for 30 minutes.
You can choose to leave these as is, or add a topping. Powdered sugar might be nice, but I added 3 tbsp white chocolate with 1 tsp vegetable oil and melt it together. I drizzled this over the top. You can add crushed mints, other candies etc.
These are 2 purple points without the extra toppings.
I have never tried beans as a base in cookies before, so this was a first attempt. Isla loves them.
1 can chickpeas, rinse and drained 1 cup Creamy peanut butter 1 1/2 tsp vanilla extract 1 1/2 tsp baking soda 1/3 cup light brown sugar, packed 2 eggs
1/2 cup dark chocolate chips
Preheat the oven to 350 degrees F.
Get out the food processor for this one! Whir the chickpeas up as best as you can to break up any of the larger chunks. Add the rest of the ingredients (minus the chocolate chips) and whip until well combined. Stir in the chocolate chips.
Whisk all ingredients together until every thing is combined. Use cooking spray and coat a round spring pan. Pour in cake mixture and bake for 45 minutes – 50 minutes. Look to the sides of the pan to ensure they have browned and the middle has set.
Pull out the cheesecake and let set for 10 minutes. I will naturally pull apart from the sides of the pan. Release the pan and transfer the cheesecake to plate (leaving it on the bottom of the spring pan). Cover with plastic wrap and refrigerate for at least 8 hours. Best if left overnight.
Serve with berries of your choice and whipped cream.
1/3 cup Hoisin Sauce 2 tsp sesame oil 2 cloves garlic, minced 1 inch ginger, minced 1 tsp rice wine vinegar 1 tsp sambal oelek 7 chicken tenders, sliced thin 1 tsp kosher salt 1/4 tsp black pepper 8 oz mushrooms, sliced thin 1/4 head cabbage, sliced thin 1 carrot, sliced in thin strips 6 green onions, chopped 3 tbsp cilantro
Whisk together hoisin through sambal and set aside.
Slice chicken and toss with salt and pepper. If chicken is a little frozen, it will slice better.
Heat a Dutch oven and add a little oil. Once heated, cook the chicken in two batches until cooked through. Remove and set aside.
Add a little more oil and cook mushrooms for a few minutes. Add in cabbage and carrots with hoisin mixture and toss to combine. Cook until cabbage wilts about 4 minutes. Add in chicken a toss until well combined. Remove from heat and add in green onions and cilantro.
I love these candies. I have been making them recently because of my gluten free/dairy free friends
6 medium navel oranges 4 cups sugar, plus more for coating 12 oz dark chocolate chips Lots of water
Slice the tops and bottoms off of each orange. Score the peels in quarters and remove each peel. Cut each orange peel into thin strips that are about 1/4 inch slices.
Put the orange peels into a medium saucepan and add cold water over the oranges to cover. Cover the sauce pan and bring to a boil over medium heat. Pour off the water. Repeat 2 more times.
Pour out the orange peels into a sieve and let sit while heating 4 cups of sugar and 1 cup of water in the saucepan. Bring to a simmer, and simmer for 10 minutes. Add the orange peels and continue simmering for 45 minutes, or until translucent. Drain the peels and toss with sugar to coat. Let the peels dry on a wire rack for at least 6 hours.
Heat the chocolate in the microwave for 1 minute. Stir and heat another 30 seconds. Stir all chocolate to ensure it all has been melted.
Dip each orange peel halfway in the chocolate. Transfer the peels to a silpat covered cookie sheet and set in the fridge to harden. Store in an airtight container at room temperature for up to 2 weeks.
4 cups all-purpose flour 6 tsp baking powder 2 tsp sugar 1/2 tsp granulated garlic Dash white pepper 1 stick cold butter, cubed 2 cups finely cut, fully cooked ham 5 green onions, chopped 1 cup mild cheddar, shredded 1 1/4 cup 2% milk (with some extra if dough is dry)
Preheat over to 400 degrees.
Combine dry ingredients in a mixing bowl. Mix in cold butter until pea sized. Add in ham, green onions and mild cheddar and stir to mix everything together. Pour in milk and mix until dough is loosely formed and wet. Don’t over mix.
Turn out dough onto a silpat and roll out to 3/4 inch thickness. Use a dough cutter to cut biscuits and evenly disburse between two baking pans (also covered in silpats).
Bake biscuits for 20 minutes or until golden brown.
In mixing bowl, whip egg whites and granulated sugar together until it starts turning white. Add in amaretto (rose water, orange extract etc.), food coloring (optional) and whip until mixture is super stiff and almost dry looking.
In a large mixing bowl, mix together the flour and powdered sugar. Fold in the egg white mixture, and fold mixture together while slightly mashing it together. It should flow slowly off of the spoon, neither stiff nor runny.
Prepare a baking sheet with a silpat or parchment paper. Put the macaron mixture into a plastic bag or pastry bag. Cut a corner off of the end and pipe onto silpat in small even circles. Pipe in a circular motion to prevent cracking. Bang the pan down on the counter twice to get the air out before you bake.
Bake for 15 minutes. Take them out before they brown. Let cool and remove from silpat, carefully. A spatula may be needed.
Mix together the frosting and spread on one side of the cookie and place the other side over. Done! These are fantastic and very reminiscent of the proper macaron, even though they have wheat flour.
I like to make Eggs Benedict once in a while, but want a fast and egg free hollandaise sauce. This is the one I come back to over and over again. Instead of searching for it every time I need it, I copied it and put our twist on it below.
1/2 cup olive oil mayonnaise
1/2 teaspoon Dijon mustard
3 teaspoons fresh lemon juice
2 tablespoons butter
1/2 tsp granulated garlic
Pinch of kosher salt
Pinch of cayenne pepper
1/2 tsp paprika
Stir all ingredients together and serve over your eggs Benedict or over anything you please.