You are currently browsing the monthly archive for January 2011.

This is one of my favorite cookies courtesy of the Barefoot Contessa.  It’s sweet, buttery, and crispy and so, so good.  I’ve been making it for years now, usually around the holidays, but it’s good any time of the year, really.  Like when you’ve scrubbed the floors and washed the dishes and wished you have one more thing to do, bake these.  The dough itself doesn’t require eggs and comes together very easily.  I didn’t mess with the recipe too much other than to switch out the flour and size the recipe down a bit.  I normally make it with fruit-sweetened raspberry and apricot jams but this time opted for a fig preserve.  Mmm…

Jam Thumbprint Cookies

Makes 24 cookies

1/2 cup butter, softened

1/4 cup Zsweet

1/4 teaspoon stevia

1 teaspoon vanilla extract

2 1/2 cups blanched almond flour

1/4 teaspoon salt

1 egg beaten with 1 tablespoon water, for egg wash

3/4 cup unsweetened flaked coconut

Jam of choice

  1. Preheat the oven to 350 degrees F.
  2. Cream together butter and sugar then add the vanilla.
  3. Combine the almond flour and salt and add it to the butter and sugar.
  4. Roll the dough into 1-inch balls.
  5. Dip each ball into the egg wash and roll it in coconut.
  6. Place the balls on cookie sheet and press a light indentation into the top of each with your thumb.
  7. Drop 1/4 teaspoon of jam into each indentation.
  8. Bake for 15 minutes, until the coconut is a golden brown.
  9. Make a cup of tea and eat some jammy cookies.

Unlike the original recipe, I did not chill the dough before baking, I just proceeded to form the cookies and bake.  I didn’t notice any difference from skipping this step but if your dough gets too soft, it will probably help to stick it in the fridge.  Also, when pressing the center of the cookie with your thumb, be careful to make a well without any cracks, or you may end up with jam escaping the center during baking.  Enjoy!


This cake came about when I was on Amazon searching for a patio umbrella.  Makes total sense, I know.  As most of my searches turn out, I take massive detours and end up at an entirely different place than I had intended.  I found myself at This Is So Good… and realized I had all the ingredients for this pound cake.  Off to the kitchen I went and an hour later, tada, I had pound cake.  Except it’s not really a “pound” cake.  There isn’t a pound of anything in it and the texture is quite moist and spongy, not at all like a traditional pound cake.  For a coconut flour recipe, this has relatively few eggs and lots of liquid, which I think account for how moist the cake is.  But it’s good and not too sweet.  The fresh cranberries are pretty tart and I prefer them here over the dried, sweetened version. I had a slice right after it cooled but I think the flavors would be even better after a day or two.

Cranberry Orange Pound Cake (adapted from This Is So Good)

Makes one 8 1/2 x 4 3/8 loaf

5 eggs

1 cup coconut milk

1/2 cup butter, melted

2/3 cup orange juice

1 tablespoon honey

1/2 teaspoon stevia

1 cup coconut flour, sifted

1 teaspoon baking soda

1/4 teaspoon salt

zest of one orange

1 cup fresh cranberries

1/2 cup pecans, chopped

  1. Preheat oven to 350 degrees F and grease loaf pan.
  2. Mix wet ingredients together.
  3. Combine dry ingredients with the orange zest in a separate bowl.
  4. Add dry ingredients to the wet and beat well.
  5. Stir in fresh cranberries and pecans, reserving a small handful of each.
  6. Pour batter in loaf pan and artfully sprinkle remaining cranberries and pecans on top.
  7. Bake at 350 degrees for 50 minutes or until toothpick comes out clean.
  8. Let cool to room temperature before slicing.

In the middle of the photography session, my kid decided that she could wait not a second longer and went for it.  That’s why you see her pudgy mitt in the picture.  Oh, well.  I still don’t have a patio umbrella but at least now I can eat cake while I keep shopping 🙂

Happy new year!  I know it’s the third week of January and my greeting is a little late but I have to be honest – the holidays wiped me out.  I must have fallen into the old age time warp or something because time is speeding up on me.  Once Halloween hit, Christmas was right behind and before I knew it, it was time to take down the tree.  It doesn’t help that the Santa Ana winds are blowing right now either.  One day it’s a frigid 55 degrees outside (don’t laugh) and then all of a sudden it feels like summer.  I’m quite happy with the  warmer temperatures, though, it suits me just fine.  All the rain we’ve had this year has kept us indoors a lot and made us a little cuckoo.

So now that I’m back to do a bit of blogging, I want to first say thank you.  THANK YOU!  2010 was a good year for my little webdom.  I managed to post some stuff people actually wanted to read and got many more visitors than I could have imagined.  Thanks for checking out “What I Crave” and giving me your feedback – keep ’em comin’!

My first recipe for the year is a simple one and requires no cooking.  I’m sure there are a ton of people out there who’ve not yet fallen off the new year’s resolution health wagon, so this is one food that can keep them on for a little while longer.  I’m a big fan of chia and I created this for my husband who is a cereal junky.  He was getting a little burned out on the Nutty Granola, so this was a good change of pace.  There are chia-based cereals that you can find in the health food stores but they’re kind of pricey and contain more sugar than I’d want to eat.  You can add cold milk and enjoy it right away, like hubby does, with some crunch.  Or, if you prefer, and I do, you can add warm milk, let it sit for a few minutes and have something more akin to a pudding.

Chia Cereal

Makes 5 1/2 cups

2 cups chia seeds

1 cup unsweetened flaked coconut

1 cup sliced almonds

1/2 cup pecans, chopped

1/2 cup dried cherries, chopped

1/2 cup dried cranberries or raisins

pinch of salt

Toss everything together and store in an air tight container.

The cereal will keep for at least a couple of weeks.  You can add any type of nuts or fruit and flavor it with any spices you crave.  I kept it simple and didn’t add any sweetener because the dried fruit was plenty sweet for us but a tablespoon of coconut sugar with some cinnamon would probably taste really yummy.  Try it out and let me know how you like it.