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Winter Pink Cocktail

My city has frozen over!  Amsterdam has had minus temperatures for a week and with the snow earlier last week, the city has turned into an iced over metropolis.  It seems that everyone has abandoned the streets and are now using the canals for their main pedestrian zone.  Each time I bike over a bridge I turn my head to see how beautiful the canals look frozen over or see the ice skaters gliding along.

With the winter chill on, I got creative with some seasonal flavors.  Having the rosemary soak in fresh pink grapefruit juice overnight gives almost a douglas fir scent to these cocktails.  Enjoy as a winter juice or lovely cocktail!

Winter Pink Cocktail

  • Juice from 3 Pink Grapefruit
  • Agave Nectar or other liquid sweetener to taste
  • 9 sprigs fresh Rosemary
  • Sparkling Water or Grey Goose Vodka

Blend the pink grapefruit juice and agave.  Add 5 rosemary springs and let soak overnight in the fridge so that the grapefruit juice absorbs the rosemary flavor.  To serve, pour champagne glasses 1/2 to 3/4 full of the grapefruit mixture and top with sparkling water or Grey Goose Vodka.  Garnish with a sprig of rosemary.

Serves 4-8 champagne glasses

Persimmon Gelée

The Kitchen has moved to one of the most amazing cities to live in within Europe, Amsterdam!  This liberal minded Dutch city is more than what people initially think when they hear the name.  Amsterdam is about boating down the beautiful canals, the tall slender houses that seem to look down on you that line them, the funky café tucked away in every alley and of course the Dutch and all the international people that fill this city.

There is nothing I love more than riding my Dutch bike along the bricked paved roads with friends as we move from café to café enjoying conversation and take in the atmosphere of the city.  Everything about this city makes me happy!

So for tonight’s dessert I am serving friends this incredibly simple and light Persimmon Gelée.  Any fruit can be used but persimmons have a sugar sweet taste that many autumn fruits do not possess.  Plated with honey and dusted cinnamon, this light and tasty dessert is how I describe Amsterdam: beauty in enjoying the simplistic things in life!

Persimmon Gelée

  • 1 very ripe Persimmon
  • 3/4 c Hot Water
  • 3/4 tsp Agar-Agar

Mix the hot water and agar-agar, set aside to cool to body temperature.  Blend the persimmon until completely smooth and mix with the agar-agar mixture.  Once it sets the sweetness will lesson.  Pour equally into 4 silicone cupcake molds and let sit on the counter or in the fridge for 1-2 hours.  Serve with honey or agave nectar drizzled over the top and dusted cinnamon.

Serves 4

Tuscan Frangipane with Figs

Hello my lovely and patient readers! The kitchen has been in major transition with several months of traveling and moving to a new European city! So I’m writing you from my new home here in Amsterdam. But before we dive into my love affair with this new city, I have plenty to catch up with and my first post from this long pause is inspired by my travels through Tuscany!

I ventured through Sienna, Florence, Lucca and Pisa in May with my number one traveling partner, my mummy and I must say…all we did was eat! But in between meals we strolled down the alleys that were barely large enough to fit a car and piazzas lines with fountains. Although each city was incredibly different, they each had their own form of Tuscan traditions, food, history and charm. So while I was in this region of Italy, I fell in love with 2 things: almond flavored desserts and figs! So everyone takes something different away from their travels through Tuscany and for me it is this Tuscan Frangipane with Figs. The frangipane hits your mouth with several flavors with the sweet almonds, lemon zest and vanilla bean. Topped with figs, thyme, and orange zest, this lovely dessert will impress all guests with the diverse flavors of all things that are Tuscan!

Tuscan Frangipane with Figs

Tuscan Frangipane:

  • 3 c Almond Meal
  • 1 3/4 c Filtered Water
  • 6 tbls Honey or Agave Nectar
  • 4 tsp Lemon Zest
  • 1/2 tsp Almond Extract
  • Seeds from a 2 Vanilla Beans

Blend all the ingredients for about 30 seconds or until smooth. Pour into a container and let set in the fridge for a few hours or overnight to allow the flavors to open up. Once ready to serve, equally pour into 2 wine glasses.

Fig topping:

  • 2 Figs
  • Orange Zest
  • 2 sprigs of Fresh Thyme

Cut each fig into 4 segments. Top each wine glass with the 4 fig segments and sprinkle the orange zest and thyme over the top. Serve immediately.

Serves 2

Chocolate Mint Bites

This weekends adventure took me to Potsdam outside of Berlin.  Potsdam means ‘beneath the oaks’.

My cousin was adamant about showing me Sans Souci in Potsdam, the summer palace of Frederick the Great, King of Prussia.  The palace is often considered the German rival of Versailles.  King Frederick wanted a private residence where he could relax away from the Berlin court.

The palace’s name Sans Souci, is a French phrase which translates into “without worries” thus symbolising that it was a place for relaxation rather than a seat of power.

Of course I brought plenty of goodies for my cousin and I to enjoy.  These raw Chocolate Mint Bites are the perfect little chocolatety flavored treat with a light mint taste.  I packed up 2 dozen for the trip and we finished them all in 2 days!

Chocolate Mint Bites

  • 1 c Carob or Cacao Powder
  • 1 c Almond Flour
  • 1/2 tsp Vanilla Powder
  • Pinch Himalayan Salt
  • 1/4 c Fresh Mint, chopped
  • 1/4 c Agave Nectar
  • 1/2 c Filtered Water
  • 1/2 c Dates, chopped

In a bowl blend the carob/cacao powder, almond flour, vanilla powder and salt and set aside.  Using a personal blender, blend the mint, agave, and water until the mint is completely liquified.  Add the dates and blend until completely smooth.  Mix the wet ingredients to the dry ingredients with a spatula.  Empty onto a dehydrator sheet and smooth out to a square shape of about 1/2 inch thickness.  Dehydrate overnight or for 10-12 hours.  Flip onto a cutting board and square the edges off.  Cut into 1 inch squares and dehydrate for 2 more hours.  Enjoy with a glass of Almond Milk and store the remainder in an airtight container.

Makes 4 dozen mini cookies/ bites

Carrot Fairy Cakes with Lemon Frosting

Spring is in full swing here!  Flowers everywhere you look are in full bloom, the trees are no longer bare and everyone is out riding their bikes or having picnics in the park.  So this Easter weekend with my cousin visiting and we rode all over the city on bikes, met friends and took in the sun on the balcony. One thing he asked me before he came was to try more of my raw food desserts.  So always eager to feed people my raw food creations, I whipped up a batch of these little Carrot Fairy Cakes (mini cupcakes).  These are the perfect double bite size treats.  He couldn’t believe how flavorful and sweet they were, he kept opening the fridge and snatching up another one!  This Carrot Cake recipe is just like the bakes version with a soft fluffy sweet carrot cake with raisins and walnuts but frosted with zingy lemon cream frosting.  The only thing missing from these delectable little fairy cakes is the guilty conscience!

Carrot Fairy Cakes with Lemon Frosting

Carrot Fairy Cakes:

  • 1 1/2 c Carrot Pulp, from juiced carrots
  • 1/2 c Almond Meal
  • 1/3 c Coconut Flour
  • 1/3 c Walnuts, chopped
  • 1/3 c Raisins, chopped
  • 1 tsp Lemons Zest
  • 1 tsp White Stevia Powder
  • 1 tsp Pumpkin Pie Spice or 1/2 Cinnamon + 1/2 Nutmeg
  • 2 pinches Vanilla powder

Add all the ingredients in a bowl and massage together to blend.  Shape into 1-2 tbsp size balls and lightly press into the fairy cake molds.  Set in the fridge until ready to frost.

Lemon Frosting:

  • 1/4 c Cashews
  • 1/3 c Lemon Juice
  • 2 1/2 tbsp Coconut Oil, melted
  • 1 tbls Agave Nectar
  • 1/2 tsp White Stevia

In a personal blender, process the cashews into a flour.  Add the rest of the ingredients and blend for a few seconds.  The frosting should have the consistency of yogurt.  Using a teaspoon, spoon the frosting over the top of each fairy cake and smooth over the sides with the spoon.  Place in the fridge until ready to eat.

Makes 1 1/2 dozen fairy cakes

Apple Mint Schorle

Sunday was the warmest day of the year so far!  So in celebration, I pulled out the balcony furniture and juiced up this Apple Mint Schorle to enjoy while I take in some sun!  Apple Schorle’s are a very popular beverage in Germany that can order in any bar or restaurant.  With a few extra green ingredient, this Schorle is perfect balcony cocktail with it’s fresh pressed apple juice, lime tanginess and fresh mint!  My tongue was dancing…and so was I with my dog in the sun!

And of course I didn’t forget St. Patrick’s day is this Thursday!  So celebrate the holiday with this gorgeous green potion!

Apple Mint Schorle

  • 8 green Granny Smith Apples
  • 4 large stalks of Celery
  • 1/2 Lime, with peel cut off
  • 1/4 c or 1/2 oz fresh Mint leaves
  • 1 liter of Sparkling Water, chilled

Chop and juice the apples, celery and lime.  Add to a blender and blend with the mint leaves for 20 seconds on low or just until the mint leaves are in tiny mm pieces.  Pour into a sealable 1 liter size juice container so that you are able to shake the juice before pouring as it separates.

To serve, in a tall glass pour half of the Apple Mint juice (always shake before) and half sparkling water.  Add 3-4 ice cubes and top with a straw or cocktail spoon as this will separate and you want to be able to stir it throughout your enjoyment!

Makes 2 liters of Apple Mint Schorle (1 liter of Apple Mint juice + 1 liter of sparkling water)

Orange Creamsicle Tarts

As I stared at my fruit bowl looking for inspiration for this post, it hit me, Orange Creamsicles Tarts!  I loved Orance Creamsicles when I was young.  So with 4 straight days of fog and the weekend with a clear blue sky, I set to work creating in the kitchen and snapping photos outside with my new Nikon.  There is a beauty to where I am living, I only need to walk outside my house to enjoy nature.  Below is looking over to the houses on the other side of the Alster Lake.

And here is a lake in the Alster Park.  It was so stunning to see how the trees seemed to almost protect the lake from any disturbance.

Once I returned home, I dove into photographing my new dessert.  These Orange Creamsicle Tarts have the same smooth sweet orange flavor with a delicious chewy Macaroon Crust.  They are so gorgeous to serve and taste even more divine!

And if you would like to see our new daily photography blog that I am participating in along with my super artzy friend Meghan, please visit facedailyphotos or become a fan on facebook.

Orange Creamsicle Tarts

Macaroon Crust:

  • 1 1/2 c Dried Shaved Coconut
  • 1/2 c Cashews, ground
  • 3 tbls Agave
  • 2 tbls Coconut Oil, melted
  • Pinch Himalayan Salt

Process the coconut and cashews in the food processor until a meal forms.  Add the rest of the ingredients and process until the dough becomes sticky.  Measure a heaping 1/2 c of dough into each tart tray.  Press into place being sure to create a few mm crust around the sides.  Let sit in the fridge while you prepare the filling.

Orange Creamsicle Filling:

  • 1 1/2 c Cashews, soaked for 2 hours
  • 1 c fresh Orange Juice
  • 1/4 c Agave Nectar
  • 2 tbls Coconut Oil, melted
  • 2 tbls Orange Zest

Blend all the ingredients until completely smooth.  Depending on how sweet or bitter the orange juice is, adjust to taste.  The flavor should be one that is lightly sweet with a creamy taste.  Either add more orange juice or agave to achieve your desired flavor.  Pour into the 4 prepared tart trays and let set in the fridge overnight as the orange zest flavors will give the cream a more intense flavor.  Sprinkle a few long zest strips over the top and serve.

Makes 4 tarts

Lemon Sweet Cream with Winter Fruit

Happy 1st Birthday the Bee’s Knees Kitchen!  It has been an eventful year here in the Kitchen.  Never would I have believed how many followers the kitchen would have or all the encouraging comments it has received.  I will keep making tasty raw food recipes that look as beautiful and appealing as ever.  Thank you to everyone who has commented, subscribed and read the blog!  So we have several ways we are celebrating this year, first, the Bee’s Knees Kitchen now as a fan page on facebook.  So please become a fan so you can be updated on new mouth watering photos and posts.  And second, the beautiful Eva at Uncooking 101 has been so lovely to feature a week of my recipes starting from the 28 February! 

So as a special birthday treat, I would like to present you with a simple dessert, the sweet and tangy Lemon Sweet Cream with Winter Fruit.  This time of the year it is always a challenge with the limited array of  winter fruit available here in frozen Northern Germany.  But the pairing of the sweet, crunchy pomegranate and tangy grapefruit  is perfect for your taste buds with the lemon sweet cream.  So add everything to the blender, pour into jars and top with fruit, and celebrate with us!

Lemon Sweet Cream with Winter Fruit

Lemon Sweet Cream:

  • 1 1/2 c Cashews, soaked for 2 hours and rinsed
  • 1/3 c Lemon juice
  • 1/4 c + 1 tbls Agave Nectar
  • 1/2 c + 1 tbls Filtered Water
  • 2 tbls Coconut Oil, melted
  • 1 tbls Lemon zest

Blend all the ingredients until completely smooth.  Pour into 4 jars, glasses or 1 large bowl and let set  in the fridge for 1 hour.

Winter Fruit topping:

  • 1 Grapefruit, peeled and skin removed
  • 1/3 c Pomegranate Arils

Top each jar, glass or the entire bowl with the grapefruit and sprinkle the pomegranate arils over the top.

Makes 4 cream pots

Dark Chocolate Strawberries

With Valentines Day only a week away I thought it would be appropriate to make my favorite Dark Chocolate Strawberries!  These delicious little devils took a total of 5 minutes to mix and dip.  The dark chocolate sauce has the most intoxicating rich chocolate flavor.  So make, eat, and love!

QUESTION for all readers: Do you think Valentines Day is the day to express love for your loved ones or a day made up by corporations to make money??

Dark Chocolate Strawberries

  • 2 tbls Raw Cacao Butter or Coconut Oil, melted
  • 1/4 c Cacao Powder
  • 1 1/2 tbls Maple Syrup or Agave Nectar
  • 1/2 tsp Vanilla Powder
  • 10 Strawberries

In a glass bowl, blend all the ingredients in the order above.  If the chocolate becomes too thick, put the glass bowl in a warm water bath to re-melt the cacao butter or coconut oil.  Holding the strawberry firmly by the stem dip 3/4 of the strawberry in the chocolate sauce.  Rotate in the chocolate but do not completely cover as you want to show a bit of the red from the strawberry.  Place a piece of wax paper on a cutting board for all the chocolate dipped strawberries to lay.  Pop in the freezer for 3-5 minutes to allow the chocolate to harden.  Serve on a white plate as this will bring out the color and draw the eye to the red strawberries and dark chocolate.

Makes about 10 strawberries

Sacher Torte

Vienna, home of breathtaking architecture, grand palaces, Mozart’s music and the Sacher Torte!  While I was researching a trip to Vienna I stumbled upon this delectable dessert which is served at the Sacher Hotel and added it to my list of things to see.  I had planned the trip for my mother, my dog and me to hit as many sites as we could in 3 days.  One thing I hadn’t planned for which was a pleasant surprise was the Stadtfest (city festival) at the Rathaus (town hall) square.  The Stadtfest hosted a large festival with music, food and entertainment that went through evening.  We spent much of the first day outside enjoying the Stadtfest and Viennese culture.  The most stunning photo I took of Vienna was the Rathaus lit up like a candle at dusk.

During the trip we spent the days seeing the magnificent sights such as the Stephansdom the cities prominent gothic cathedral, the Naschmarkt market “the belly of Vienna” where we bought most of our meals and 3 of us walked the grounds of the 2 Belvedere Baroque palaces (Upper Belvedere below).

We also touring the inside of the Neo Renaissance Staatsoper (city opera) with Olive my dog tucked in my bag.  Shortly after our tour ended we headed outside to watch the opera on the big screen hanging on the exterior of the Staatsoper (below).   The city is very proud of its culture and likes to make the it accessible to all Viennese and tourists.

While my mother loves the opera, my eyes started to wander and notice the Sacher Hotel across the street.  We headed over and found that the Sacher Torte is the most famous Viennese culinary speciality invented by Franz Sacher in 1832 for Prince Metternich to serve to his guests.  My raw version follows the same guidelines as the original with two thick layers of chocolate cake, an apricot jam center and smothered in rich chocolate frosting!  It is wonderfully rich and chocolatey without being too sweet and looks gorgeous topped with Cape Gooseberries.  It was such a hit last weekend at a Raw Food Potluck in Hamburg that I had to jump the queue in order to get a slice!

Sacher Torte

Apricot Jam Filling:

  • 1 c Dried Apricots, finely chopped
  • 1/4 c Lemon Juice
  • 1/4 c Filtered Water

Blend half of the apricots, lemon and water in a personal blender.  You might need to give it several sakes while it is blending as it is a thick paste.  Empty into a bowl and repeat with the other half of the ingredients.  Empty the rest into the bowl and set aside.

Chocolate Cake:

  • 4 c Walnut halves or 3 c Walnut meal
  • 2/3 c Cacao or Carob Powder
  • Pinch Himalayan Salt
  • 1 1/4 c Dates

Process the walnuts halves until a course meal is formed or dump the walnut meal in a food processor.  While the food processor is processing on low, slowly pour in the cacao or carob powder and salt.  Stop the food processor and scrap down the sides.  Turn the food processor back on low and add the dates one at a time.  Once the dates are completely incorporated, dump the cake dough into a large bowl.  Divide the dough as equally as you can and add half to a 8 inch spring pan.  Be sure to wipe the spring pan with coconut oil so the dough does not stick.  Lightly press the dough into place being sure to create a flat surface.  Pour the Apricot Jam over the top and smooth over.  Let set for 1-2 hours in the freezer until the Apricot Jam is firm but not solid or frozen.  Dump the rest of the cake dough over the top of the Apricot Jam layer and press lightly into place.  Let set for 1 hour in the freezer or in the fridge until you are ready to frost the cake.

Chocolate Frosting:

  • 1 1/2 c Ripe Avocado, chopped
  • 1 1/4 c Dates
  • 1/3 c Cacao or Carob Powder
  • 1/4-1/3 c Filtered Water, or more depending on how dry the Dates are
  • 10-20 Drops of Liquid Stevia, depending on how sweet the Dates are

Process the avocado and dates in a food processor until only a few lumps remain.  Add the water then the cacao or carob powder.  Check for sweetness and add stevia accordingly.  You might need to process the frosting more and add additional water, a tablespoon at a time if it is still too lumpy.  Once the frosting is smooth, dump into a medium size bowl.

To frost the cake, remove the spring pan side and place on a cutting board.  Add half the frosting to the top and slightly smooth over.  Add more to the sides using an offset spatula.  Once you have frosting on all sides of the cake, use the offset spatula to smooth over the sides while you turn the cutting board to rotate the cake.  Smooth over the top surface and top with Cape Gooseberries with the husk turned inside out for a beautiful effect.

Makes 1 8″ Spring Pan Cake

Clementine Tarts

What is more lovely than the citrus smell of clementines!  This beautiful winter fruit is constantly in my fruit bowl this time of the year and today they were calling to me to make them into something more.  Something that will explore their intense pure flavor and scent.  So with much creativity in the kitchen this morning, I give you my winter dessert spectacular, Clementine Tarts with Clementine Ginger Cream on top of Citrus Macaroon Cookies!

Clementine Tarts

Clementine Ginger Cream:

  • 1 c Clementine segments
  • 1 tsp grated fresh Ginger
  • 1/2 c Cashews
  • 1/2 tsp Lime Juice
  • 1 tbls Coconut Oil, melted

In a Magic Bullet using the flat blade or blender, blend the clementine segments with the ginger.  Add the rest of the ingredients and blend until completely smooth.  Empty into a small bowl, cover with plastic wrap and let set in the fridge.

Citrus Macaroon Cookies:

  • 1 1/4 c dried shaved Coconut
  • 1 tsp Clementine & Lime zest
  • 1/3 c ground Cashews
  • 1 tsp Lime Juice
  • 3 tbls Agave Nectar
  • 2 tbls Coconut Oil

In a medium size bowl mix the coconut, cashews and zest together with a spatula.  Add the rest of the ingredients and continue blending until completely incorporated.  Dump the cookie dough in the middle of a 1.5 foot of wax paper on a flat counter top.  Using your hands or the spatula press and smooth over the dough to make a flat even surface about 1/4 inch thick.  You can also put another sheet of wax paper over the dough and roll a rolling pin over for a completely flat surface.   Using a 2.5 inch (6 cm) cookie cutter that is lightly wiped with coconut oil, cut out shapes out of the dough.  Fold the sides over of the wax paper to cover the dough and place on a flat surface or on a cutting board in the freezer for 15 min.  Once the cookies have hardened use the cookie cutter once move to loosen the cookie and remove it from it’s place with a spatula.  Set on another wax paper and set back in the fridge until just about to serve.  With the remaining dough, let it sit on the counter for 5 min or until it is soft and repeat the steps as before to create the flat cookie.  Place the remaining cookies with the other in the freezer.

To assemble:

  • 5-6 Clementines

Once you are ready to serve, place the Citrus Macaroon Cookies on silver or decorative flat platter.  Spoon about 1.5 tbls of the Clementine Ginger Cream over the top and add 3 de-seeded clementine segments to the top.  Serve and enjoy immediately!

Makes 16 tarts, with a 2.5 inch or 6 cm cookie cutter

Chocolate Covered Marzipan

Nothing says Christmas in Europe like Chocolate Covered Marzipan!  It is something I look forward to making every year.  And now that the first snow has fallen and our Christmas tree is up and decorated, it is time to make them!  So what is in Marzipan?  It is simply, sugar and finely ground almond meal cooked down and then molded into any shape or covered with chocolate.  This recipe is far quicker and easier to make than the traditional cooked version.  And I know the Christmas season is hectic so I’ve offered two chocolate covered alternatives to the recipe: a quick Chocolate Powder Dusting or impress your guests with a rich Belgium Chocolate shell!   Guten Appetit!!

Chocolate Covered Marzipan


  • 2 1/2 c Almond meal
  • 1/2 c Agave Nectar
  • 10 drops Bitter Almond Essence

In a small bowl fold in the almond meal, agave and bitter almond essence with a spatula.  With damp hands and using a 1/2 tablespoon size measuring spoon, measure and roll into small compressed balls.

For Chocolate Powder dusting over the Marzipan:

  • 1 tbls Cacao Powder
  • 1/4 tsp Cinnamon

In a shallow bowl shift the cacao powder and cinnamon.  Roll each marzipan ball in the cacao powder until completely covered being sure to shake off excess powder.

For Belgium Chocolate covered Marzipan:

Follow the directions and ingredients for dipping the Marzipan in Belgium Chocolate.  Let set in the fridge until just before ready to serve.

Serve on a silver platter.

Makes 36 marzipan balls

Pecan Pie

A few years back I was standing at a bus stop in London feeling like I was missing out on the Thanksgiving spirit.  I was leaving work and knew around the same time my family was starting to get together to enjoy Thanksgiving.  And then I had the most brilliant idea…my own dinner party!  I scrambled for my phone and dialed my friend Paddy’s number.  I asked him if he wanted to make a Thanksgiving dinner with me and invite a few common friends over.  He then turned as excited as me and we chatted about the menu the rest of my bus ride home.  That weekend we drove  to 3 different grocery stores to find the right ingredients to make the traditional dinner.  We had a fantastic Thanksgiving dinner in the end even though most of the food was served cold!  So with only a few more days until Thanksgiving, it’s time for Pecan Pie!  This year surprise your guests with this deliciously sweet raw version made with a Candied Pecan Crust and a creamy Citrus Pecan filling.  Happy Thanksgiving everyone!

Pecan Pie

Candied Pecan Pie Crust:

  • 1 1/4 c Pecans
  • 1/2 c Dates, if hard soak for 30 min in room temp water
  • 2 1/2 tsp Clementine or Tangerine Juice
  • 1/2 tsp Pumpkin Pie Spice or Cinnamon
  • Pinch of Celtic Sea Salt

Process the pecans until a course meal forms, then add the rest of the ingredients.  Wipe a pie pan with coconut oil and press the pecan dough into the pan to form the crust.

Citrus Pecan Filling:

  • 2 small or 1 1/2 large yellow Bananas
  • 1/2 c Pecans, soaked for 2 hours
  • 1/2 c Clementine or Tangerine Juice
  • 2 Soft Medjool Dates
  • 1 tsp Pumpkin Pie Spice or Cinnamon
  • 1/2 tsp Vanilla Powder
  • 3 tbls Ground Flax Seeds

Blend all the ingredients until completely smooth.  Empty into a bowl and fold in the flax.  Pour into the prepared pie crust and smooth over.  Decorate with additional pecans and the leaves from the clementines/ tangerines.

Makes 1 pie

Breakfast Bananas with Spiced Agave

I am so pleased to say that we have finally moved into our new place!  It is out of the city center and right next to the lake in a lovely area called Rotherbaum (Red Tree in German).  After living in city centers for many years now I forgot what it’s like to only hear the trees blowing at night.

So after many weeks of slowly unpacking and a few trips to IKEA we finally able to enjoy a meal at our dining room table.  Weekend breakfast being my favorite, consist of a brightly colored fresh fruit salad.  But in my new, double the size kitchen I have the counter space to be more creative.  So here are 2 versions of a twist on the normal fruit salad, Breakfast Bananas in: Berry flavor with Raspberries, Pecans and Lemon Cream; and Tropical flavor with Mango, Macadamia Nuts and Coconut Cream.  For presentation purposes I made a half recipe of both for the photo above.  Serve it with Spiced Agave on the side and drizzle right before you eat.  Enjoy these for breakfast, dessert or make the cream and agave in advance and take it to work for the afternoon sweet tooth cravings!

Breakfast Bananas with Spiced Agave

Breakfast Bananas:

  • 2 Bananas
  • 1 recipe for Lemon or Coconut Cream (recipe follows)
  • 1/2 c Raspberries, Mango or other fruit
  • 1/4 c Pecans, Macadamia or other nuts
  • 1 tsp Dried Unsweetened Shaved Coconut
  • 1 recipe for Spiced Agave (recipe follows)

Slice the bananas lengthwise and set on a plate with the flat/ cut side up.  Spoon the cream over the bananas and top with fruit and nuts.  Sprinkle with coconut and serve with the left over fruit and agave, allowing your guests to drizzle themselves.

Lemon Cream:

  • 1/2 c Cashews (optional, soaked for 30 min)
  • 1 1/2 tbls Lemon Juice
  • 1 tbls Filtered Water
  • 1 tbls Agave Nectar
  • Pinch of Vanilla Powder

Coconut Cream:

  • 8 + 3 tbls Dried Unsweetened Shaved Coconut, separated
  • 6 tbls Filtered Water
  • 2 tbls Fresh Young Coconut Meat or Cashews (optional, soaked for 30 min)
  • 1/2 tbls Pulp from the Coconut Milk
  • 1/2 tsp Agave Nectar

Blend 8 tbls of dried coconut with the water for 30 seconds.  Strain through a nut seed bag or mesh metal sieve to produce 3 1/2 – 4 tbls of Coconut Milk.   Blend 3 tbls Coconut Milk with the rest of the ingredients in a Magic Bullet using the flat blade or blender until completely smooth.

Spiced Agave:

  • 1 tbls Agave Nectar
  • 1/2 tsp Pumpkin Pie Spice (Cinnamon, Nutmeg, Ginger and Cloves)

In a small bowl, shift in spices over the agave nectar being sure to stir continually to prevent lumps.

Serves 2

Spiderweb Double Chocolate Chip Cookies

With Halloween coming closer, all weekend I have been in full spirit making Halloween inspired yum-yums and watching the Munsters.  I have decided that if I could be anyone, it would be Lilly Munster.  I would dress like it was Halloween everyday, decorate the entire house like a haunted house and make Halloween inspired dinners every night for my family.  So to start, I made these Spiderweb Double Chocolate Chip Cookies.  Chewy and chocolatie, they are perfect to enjoy with almond milk or bat milk, if we were in the Munsters house!

Spiderweb Double Chocolate Chip Cookies

Spiderweb Frosting:

  • 1/4 c Cashews
  • 1 tbls Agave Nectar
  • 2 tsp Coconut Oil, melted
  • 1 tsp Filtered Water

In a Magic Bullet using the flat blade or in a blender, blend all the ingredients until completely smooth. Empty into a plastic bag and let harden in the fridge while you make the Double Chocolate Chip Cookies.

Double Chocolate Chip Cookies:

  • 2/3 c Walnuts
  • 2/3 c Dates
  • 3 tbls Cacao Powder
  • 3 tbls Cacao Nibs (this will provide the chocolate chip crunch)
  • 1/2 tsp Vanilla Powder

In a food processor, process the walnuts, then add the dates and after add the rest of the ingredients.  Roll the dough into 1 1/2 tbls size balls and form into cookie shapes.

To frost, cut/poke a tiny 1 mm hole in the plastic bag.  With a steady hand, frost 3 cross lines across the cookie that all meet in the middle.  Then add 2-3 circles to resemble cobwebs over the top of the crossed lines.  For safe storage, face cookies side by side so as to not destroy the cobweb frosting.

Makes 16-18 cookies

Caramel Apples

My favorite time of the year is here, Halloween!  Being born in October, I have had an obsessional love for Halloween since I was 5!  I would pull out the Halloween box in August and run around at the end of summer wearing my Halloween costume.  Outside of the States, Halloween is still quite a new holiday that is only slowly catching on.  Usually when I start to talk about Halloween, it is answered with the question, “When is Halloween?”  You can see I am alone with trying to celebrate it.  But I have started to make my own Halloween and this year I started celebrating with a Pumpkin Carving Party!  It was very interesting explaining how to carve a pumpkin to my German guests.  At one point the Americans were sitting on the floor carving and the German’s stood together talking about soccer!  But with a bit of cinnamon apple cider and The Simpsons Treehouse of Horror Specials playing in the background everyone got their hands in their pumpkin.  And they all turned out pretty spooky including the Obama one!

To kick start my favorite holiday of the year I created these Raw Caramel Apples.  They were so simple and delicious!  I could not believe how similar they tasted to caramel!

Raw Caramel Apples

Raw Caramel:

  • 1 c Soft Dates such as Majool, at room temperature
  • 1/2 c Almond Milk
  • 1/2 tsp Maca Powder (optional, for flavor)
  • Pinch Vanilla Powder
  • Pinch Celtic Sea Salt

Blend all the ingredients in a blender until completely smooth.  Scape down the sides of the blender and rock the blender to help the thick caramel blend completely.

For 4 Caramel Apples, stab each apple with a stick.  Empty the caramel in a shallow bowl and rotate each apple in the caramel.  Use a butter knife to smooth over the surface of each apple.  Pat each caramel apple with crushed pecans if desired.

For Caramel Apple Slices, empty the caramel and crushed pecans into separate bowls for dipping.  Serve with sliced apples.

Makes 4 Caramel Apples

Almond Orange Cookies

I found myself in Oslo last weekend.  A small city packed with new and old and fashionably dressed blond women.  I started with taking a ferry to Bygdøy, an area filled with museums and lovely Norwegian homes.  Out of all the museums I visited, the Viking museum with an 1,100 year old completely preserved Viking Ship (pictured lower right) was the most interesting.  The detailed wood carved ship was a piece of art in itself.  And walking from one museum to the next I couldn’t help my fascination with the Norwegian homes.  They possess quite a pleasant Nordic charm.

While running from museum, to palace, to castle, to shop, I kept my eyes out for a  Kransekake.  The link shows a Norwegian chef preparing this traditional almond circular cake, stacked high and decorated with Norwegian flags or ribbons.  The Kransekake are usually made for weddings, Christmas or other special occasions and are astonishing beautiful for how simple they are made.  Once home I set to work creating these Almond Orange Cookies, my own simplified version.  They turned out wonderfully chewy with a perfect almond flavor and a light orange kick.  These lovely cookies are absolutely divine tasting, it is impossible to only eat one!

Almond Orange Cookies

  • 1 1/4 c Almond Meal
  • 1/4 c Agave Nectar
  • 2 tbls Raw Almond Butter
  • 6-8 drops Almond Extract
  • 1 1/2 tsp Orange Zest, finely chopped
  • Pinch of Celtic Sea Salt
  • 14-16 Raw Whole Almonds, to top each cookie

Add all the ingredients in a bowl and mix with a spatula.  Roll into 1 1/2 tbls size balls or cookie shapes and top with an almond.  These are very sticky so it is best to separate them with plastic wrap and keep in the fridge.  For a chewier cookies shape into cookies, top with an almond and dehydrate for 10-12 hours at 115 Degrees Fahrenheit.

Makes 14-16 cookies

Apple Strudel Cheesecake

It’s the opening weekend of the Oktoberfest here in Germany and although we are living far north of Munich I was determined to celebrate this holiday in full Bavarian spirit!  We have been to the Hofbräuhaus in Hamburg, of which the Munich original is the country’s most famous of brewery beer houses.  There were hundreds of men and women dressed in the traditional Bavarian outfits, Lederhosen and Dirndls.  Germans take Oktoberfest very seriously, so I had to be no exception!

I really enjoyed my night and seeing what the Oktoberfest was all about!  One thing I noticed was the food and beer were heavy and hearty.  So today I decided to enter the SOS Challenge to use the season fruit, APPLES, and recreated this cheesecake version of a traditional Bavarian dessert!  This Apple Strudel Cheesecake is served the traditional way with apples and raisins and topped with a warm Vanilla Sauce.  This was the perfect roundup to my first Oktoberfest weekend!

Apple Strudel Cheesecake

Almond Walnut Crust:

  • 1/2 c Walnuts, optional soaked for 8 hours and left out to dry or dehydrated
  • 1/2 c Almond Meal
  • 1/2 c Dates
  • 2 tbls Filtered Water
  • 1/2 tsp Cinnamon
  • 1/2 tsp Vanilla Powder
  • Pinch of Celtic Sea Salt

First process the walnuts until a meal forms.  Add the almond meal and the cinnamon, vanilla and salt and process for a few seconds to mix.  Next add the dates and process.  Lastly, add the water and process until a single ball forms.  Dump into a 8″ spring pan and press into the bottom.

Apple Strudel Cheesecake filling:

  • 1 Apple
  • 1 tsp Lemon Juice
  • 1 1/2 c Cashews, optional soaked for 2 hours
  • 3/4 c Pure Apple Juice
  • 2 tbls Almond Milk
  • 2 tbls Agave Nectar
  • 1/4 c Coconut Oil
  • 1/2 tbls Lemon Zest
  • 1/2 tsp Cinnamon
  • 1/2 tsp Nutmeg

Core the apple and blend the apple and lemon juice in a Magic Bullet or blender until completely smooth.  Pour into the blender and add the rest of the ingredients and blend until completely smooth.  Pour over the crust and freeze about 1-2 hours or place in the fridge overnight to set.

Apple Topping:

  • 2 Apples
  • Juice from 1 Lemon
  • 2-3 tbls Raisins or Sultans

Core and thinly slice the apple.  Dip each slice briefly in the lemon juice, this will prevent the apples from browning.  Top the cheesecake with the apple slices and sprinkle the raisins or sultans over the top.

Vanilla Sauce:

  • 1/3 c Cashews, optional soaked for 2 hours
  • 1/3 c Filtered Water
  • 2 tsp Agave Nectar
  • 1 tsp Liquid Vanilla
  • 1/4 tsp Vanilla Powder

Blend all the ingredients in a Magic Bullet or Blender until completely smooth.  Either pour over the cheesecake before serving or drizzle each slice with Vanilla Sauce.

Makes 1 8″ cheesecake

Raspberry Belgium Chocolates

Last weekends adventures took me to Brussels and Bruges.  The land of Belgium chocolate, waffles, double deep-fried fries and much more tempting non-raw delicatesses.  My Aunt and Uncle were dying  to see and eat everything in the city.  So we hit all the sites, visiting several chocolate shops and walked down the tiny cobblestone alleyways.  We also took a canal cruise in Bruges, a gorgeous almost fairytale like Medieval village.

I was so fascinated with how well-preserved the village was and just adored every building whether it was the Church of our Lady with Michelangelo’s Madonna and Child, the Belfry bell tower or the historic Grote Market Square, a World Heritage Site of UNESCO.  My Uncle, a professional photographer was making us walk at the speed of a snail with all the photos he was taking.  I didn’t mind since the city was eye candy in itself and I’m hoping you could see why!

While in Brussels we decided to participate in a chocolate making course at Planète Chocolat, which made our trip truly rememberable!  And as soon as I got home I went to work on these raw Raspberry Belgium Chocolates.  Filled with a light Raspberry Cream, coated with a dark Belgium Chocolate and topped with either chilli powder, cacao nibs, coconut, goji berries or left to their original dark chocolate shell.  They are incredible soft, melt in your mouth and I believe they would have made our Chocolatier at Planète Chocolat very proud!

Raspberry Belgium Chocolates

Raspberry Cream Filling:

  • 1/3 c soft Date + 3-4 tbls Filtered water
  • 3/4 c Raspberries
  • 1 1/2 tsp Lemon Juice
  • 1/4 c Coconut Oil
  • 1/4 c Cashew, soaked for 2 hours optional
  • 1 tsp Vanilla extract
  • 1 Vanilla Bean
  • Pinch of Celtic Sea Salt

Blend the dates and water until completely incorporated and resemble a paste.  If it is still too stiff add more water 1 tbls at a time.  Remove from the blender and set aside.

Blend the raspberries and lemon juice briefly and pour into a mesh sieve over a glass bowl in order to filter out the seeds.  Use a spatula to move and push the raspberry pulp around in order to separate the juice from the seeds.  The raspberry juice should yield 1/2 c of juice.

Blend all the ingredients until completely smooth.  Pour into a bowl and cover with plastic wrap.  Let set in the freezer for 20 min or until solid but not frozen, or leave overnight in the fridge.

To shape into balls, use a 1/2 tbls size measuring and scoop out the cream onto a wax paper surface.  Roll into balls using the palm of your hands.  The Raspberry Cream is a very soft cream so it starts to get too soft, then return to the freezer for 10 minutes or until solid.  Once all the balls are rolled, return to the fridge until just before they are ready to dip into the Belgium Chocolate.

Belgium Chocolate:

  • 1/3 c Cacao Butter
  • 1/3 c Cacao Powder
  • 3 tbls Agave Nectar
  • 1/2 tsp Vanilla Powder
  • Pinch of Celtic Sea Salt
  • Pinch of Chili Powder

Bring 2 cups of water to a simmer in a small saucepan.  Place the cacao butter in a medium size glass bowl and place the bowl over the top of the saucepan.  Stir with a wooden spoon until the cacao butter is completely melted.  Stir in the agave, vanilla, salt and chili powder.  Turn off the stove and while continuing to stir, shift in the cacao powder.

To dip each ball in the chocolate, place a toothpick in each of  the Raspberry Cream ball.  Dip it in the melted chocolate and continue to turn the ball until all the excess chocolate drips off.  Holding the chocolate covered ball upright, slide just the tip of a fork off under the ball, very carefully slide the ball onto a non-stick sheet. Repeat until all the balls are covered.

If you like to add a little extra to the Raspberry Belgium Chocolate top with either chilli powder, cacao nibs, coconut or goji berries.  Place back in refrigerator to set the chocolate.

Makes 20 Raspberry Belgium Chocolates

Cinnamon Blueberry Törtchen

Last week my friend Ai was visiting, and for the weekend we decided to travel to the lovely city of Bremen.  We spent the day walking around the old town square, visiting the churches and discovered Schnoorviertel.  This is the oldest quarter of the city filled with tiny cottages dating back to the 15th century.  We stopped for iced tea’s in the most inviting tea house and got carried away with smelling every flavor they had on display and I couldn’t help myself from purchased the most wonderful smelling Chai Tea.  In the evening Bremen Music Festival started, so the town hall, churches, music hall and surrounding building in the square were lit up with spotlights with the church bells ringing! It was truly a memorizing moment!  And thanks to this photo provided by Nikolai Wolff you can experience what it was like!  Click on the photo to see the full screen shot.

While walking around Bremen and Hamburg, the one thing that Ai kept commenting on was how she loved the German bakeries.  Each bakery had their own assortment of cinnamon, buttery pastries overflowing with custard or fruit jelly fillings.  So on her last night we made a raw version based on her favorite pastry, these Cinnamon Blueberry Törtchen (“small tarts” in German).  I packed up a few for her to take on her flight home and the rest I have enjoying with a warm cup of my new Chai Tea!

Cinnamon Blueberry Törtchen

Cinnamon Pastry:

  • 1/2 c Dates
  • 1/2 c Almond Meal
  • 2 tbls Cinnamon
  • 1/2 tsp Nutmeg
  • 1 tbls Filtered Water
  • Pinch of Celtic Salt

First process the dates in the food processor, then add the rest of the ingredients.  Add a tbls of water if the mixture is too dry.  Using a tbls measuring spoon, spoon in 1 tbls of Cinnamon Pastry into each hole of a small cupcake tray.  Mold with your fingers into small tart shapes.

Blueberry Jelly:

  • 1/2 c Blueberries or any other fruit
  • 13 Blueberries for topping
  • 1/2 tsp Lemon Juice
  • 1 tbls Flax Meal
  • 1 tsp Agave Nectar

Blend all the ingredients until smooth.  Spoon the jelly into each tart and top with an additional blueberry.

Makes 13 Tartlets

Swiss Apricot Tart

Switzerland, out of all of the places I have been in the world I would move there immediately if I had the chance!  Last summer I visited my cousins in a village near Lake Geneva and fell in love with the country.  Looking onto Lake Geneva with the reflection of the Alps, you can not tell which is real and which is the reflection.

Switzerland is one of the most breathtaking places with the Alps standing guard over you at ever turn.  We spent the weekend visiting nearby villages, having a BBQ in a cabin way up in the Alps and eating apricots by the dozens!

The apricots were so addictively sweet and they were everywhere.  I never noticed apricots while living in the States but now I am obsessed with their super sweet flavor.  My Aunt made a simple tart with a puff pastry crust and apricots layered over the top.  So simple and sweet that I had to make a raw version.  This Swiss Apricot Tart has a Vanilla Custard filling over a light White Pastry Crust and topped with lovely apricots!

Swiss Apricot Tart

White Pastry Crust:

  • 1 c Cashews
  • 3/4 c Macadamia Nuts
  • 1/4 c Dried Unsweetened Shaved Coconut
  • 2 tbls Coconut Oil, melted
  • 1 tbls Agave Nectar
  • 1 tbls Lemon Juice
  • 1 tbls Lemon Zest, finely chopped
  • 1 tsp Vanilla Powder
  • Pinch of Celtic Sea Salt

Process the macadamia nuts and cashews in the food processor until a meal forms.  Add the rest of the ingredients and process until the dough is sticky.  Empty into a tart pan and firmly press the dough into place being sure to leave a 1/4 inch lip around the edges.  Set in the freezer while you prepare the Vanilla Custard Filling.

Vanilla Custard Filling:

  • 2 c Cashews
  • 1/2 c Agave Nectar
  • 1/3 c Filtered Water
  • 1/4 c Lemon Juice
  • 2 tsp Vanilla Powder
  • Pinch of Celtic Sea Salt

Blend all the ingredients until completely smooth.  Pour into the pie crust and smooth over with a spatula.

Apricot Topping:

  • 6-8 Apricots
  • 2 tbls Lemon Juice

Pit and slice the apricots length wise and lightly dip them in the lemon juice.  This will prevent the apricots from browning.  Arrange them over the top of the tart.

Makes 1 9″ Tart or Pie

Cinnamon Pancakes

Our lazy Sunday mornings consist of making a large breakfast and enjoy it together over leisure conversation while blocking out the rest of the world.  No TV, no newspaper, just the company of each other and our puppy.  It’s been a tradition since I was young and I remember waking up on the weekend to the smell of breakfast being made with my Dad asking from the kitchen how I would like my eggs.  Well the food has changed but not the tradition of sitting down and enjoying the time together.  Just like my Dad, my favorite meal of the day is breakfast so I am constantly looking for ways of making my classic Sunday breakfasts’ healthier.  One of my best-loved Sunday morning options are these scrumptious Cinnamon Pancakes, warm tasting, sweet and overflowing with fruit.  Selene at Veganlicious had the genius idea of adding bananas as the binding agent and I had to make my own version!  Thanks Selene for the inspiration!  Serve these Cinnamon Pancakes with Lavender Honey or warm Maple Syrup!

Cinnamon Pancakes 

  • 1 c Ground Flax or 3/4 c Whole Flax
  • 2 Bananas
  • 1 1/2 tbls Maple Syrup or Agave Nectar
  • 1 tbls Cinnamon
  • 1 tsp Nutmeg
  • 1/2 tsp Allspice
  • 1/2 tsp Cloves

Grind the flax using the flat blade in a Magic Bullet, personal blender or grinder until a meal forms.  Empty into a medium size bowl.  Blend the rest of the ingredients and empty into the bowl with the flax meal.  Lightly fold the mixture together and let sit for 5 minutes while you prepare the Fruit Topping.  This will allow the flax meal to become thicker.

Fruit Topping:

  • 2 Bananas
  • 3/4 c Mixed Berries
  • 1/4 tsp Cinnamon
  • 1/4 tsp Nutmeg

Slice the bananas lengthwise about 1/4 inch thick.  Wash the berries and dry with a paper towel.

To assemble, divide the sticky, thick Cinnamon Pancake batter in half over two large plates.  Using a spatula smooth out the surface into a round circular pancake form.  Top with the banana slices and sprinkle with cinnamon and nutmeg.  Top with the mixed berries and drizzle with Maple Syrup, Honey or Agave Nectar.

Makes 2 large Pancakes

Sweetly Raw Parfait Challenge

This weekend I embarked upon the Sweetly Raw Dessert Challenge to try a mouth watering Parfait from Heather Paces’ new ebook Raw Party Parfait.  This ebook is fantastic, perfect suggestions for all seasons with summer fruit parfaits or winter chocolate parfaits!  All the recipes are gorgeous looking, simple to prepare and only require a blender.  If you have not already purchased this ebook, then you may miss out on these spectacular gourmet desserts!  I also recommend her Just Desserts ebook as it is full of cakes, cookies, puddings and so much more!  I have made several desserts from this ebook and have never been disappointed!  Heather Pace is an inspiring Raw Dessert Queen!

In her Raw Party Parfait ebook each parfait is more delicious sounding than the last and I had difficulty picking which one to make first.  But in the end I mixed 2 parfait layers, the Blueberry Jelly with the Dark Chocolate Mousse to make this delicious Blueberry Dark Chocolate Parfait.  As these are not my recipes, you will need to purchase the ebook to get the full recipes.

For the Blueberry Jelly I halved the recipe and substituted the chia seeds with flax meal as chai seeds are not locally available.  I made this layer first so that the flax meal had at least 5 minutes to allow the blueberries to thicken.  Surprisingly, I achieved a perfect jelly consistency using flax meal and I think I might even use this recipe for my PBJ raw sandwiches!

The Dark Chocolate Mousse turned out delicious!  I used the full recipe as I wanted a full chocolate experience and left out the vanilla powder and dates and added 2 bananas instead.  In my experience with my Chocolate Banana Cream filling in my Chocolate Dream Pie, the bananas along with the avocado, added the sweetness and even more frothy consistency.

As an added decoration I made Dark Chocolate Mousse ‘Cookies.’  This was really simple, I wrapped a small cutting board in plastic wrap and plopped 4 small Dark Chocolate Mousse small cookie size circles on the surface.  I froze this for a minimum of 20 minutes and only peeled them off the cutting board right before I served the Parfaits.

To assemble the Parfait, I used 4 tall glasses that had a volume of 1 1/4 c and spooned in a large layer, about 3-4 tbls of Dark Chocolate Mousse in the bottom of each.  I wanted an extra chocolate punch so I made the Blueberry Jelly half the height of the chocolate layers, about 1 1/2-2 tbls.  I continued this layering process for about 3 layers of each and topped the Parfaits with a frozen Dark Chocolate Mousse ‘Cookie’ and an edible fuchsia colored flower, a perfect Heather Pace touch!

I enjoyed these in my favorite summer spot, the garden balcony, gazing out onto the European church steeples of Hamburg and listening the birds fly by on a quiet Sunday summers evening.  They were so beautiful we couldn’t resist eating dessert before dinner!  The other 2 Blueberry Dark Chocolate Parfaits are for tomorrow night.  Thank you Heather for giving me something to look forward to on a Monday!

Lemon Icebox Cookies

It is the hottest July ever recorded here in Hamburg!  I feel like I’m melting every time I step outside!  And besides cold showers, one of the many ways I’m cooling off is enjoying these Southern inspired Lemon Icebox Cookies.  These summer cookies have a delicate tangy and sweet flavor that melt in your mouth.  This recipe makes a double batch and I keep half in the freezer at home and the other half at work.  So anytime I feel like enjoying a cool treat or feel like the heat is melting me, I grab one of these from the freezer and enjoy it with Watermelon Juice or Sweet Tea!

Lemon Icebox Cookies

  • 2 c Cashews
  • 1/4 c Agave Nectar
  • 3 tbls Lemon Juice
  • 2 1/2 tbls Lemon Zest, finely chopped
  • 1 tsp Vanilla Powder
  • 1/4 tsp Celtic Sea Salt

Grind the cashews in a food processor until a powdery meal forms.  Add the rest of the ingredients and continue processing on low until the dough forms a large ball.  Measure out 1 1/2 tbls size cookies out and roll and flatten into cookies shapes.  These can be as thick as you want, 1/4 to 1/2 inch thick.  Place in a plastic bag in the freezer.  These will keep for up to 3 months.

Makes 2 Dozen cookies