Specific Carbohydrate Diet

Dinner in a Jiffy!

2011-11-23T12:05:00.007-05:00

Working/busy moms, this one's for you!! I make this dinner at least once a week, and surprisingly do not get bored of it in the least bit...
I love turkey! It satisfies me so much more than good 'ol chicken, yet does not have any of the heaviness of meat. More so, due to its tryptophan content, turkey is a relaxation-promoting food, just what I need after a full day of work! So... here's what you need for this dinner:

1 large onion, peeled and sliced
1/2 head garlic, peeled
4 mini turkey drumsticks
1 pkg. pre-cut butternut squash (available in most fruit stores)
1 bag frozen sugar snap peas

In the morning, before heading out to work, place onion and garlic cloves in a 4 qt. pot. Place turkey directly above. Do not add any water. Cover pot, and let cook on the lowest possible flame. Rush out to work. When you return home (6-8 hours later) dump squash and peas on top of turkey. Allow to cook for one more hour. Enjoy your one-pot delicious dinner. For me it's imperative to eat this with plenty of mayo or ketchup.

Win Three Bottles Ketchup!

2011-11-17T21:27:00.003-05:00

Pass the Ketchup,
Are you kidding?!
Tell me, SCD's permitting?!

Enter a giveaway and win THREE bottles of the newest Honey Sweetened SCD Ketchup! All you need to do is leave a comment below letting us know which prepared product you'd wish Digestive Wellness would add to their product line. You never know... it may just happen one day! Drawing will take place November 30th. Make sure to include your email address or telephone number so that we can notify you in the event that you win! HAPPY DIPPING!

Honey Candy WINNER!

2011-08-15T13:36:00.003-04:00

Congratulations to Thena83 for being the winner of our "Honey Candy" giveaway!

I wanted to thank everyone who commented and shared their favorite Digestive Wellness product!
Happy customers like you keep us going! It is truly a privilege to serve you all!

Giveaway: SCD Legal Sucking Candy

2011-07-27T14:30:00.003-04:00

Have you heard about the latest Digestive Wellness Product? A real SCD sucking candy! Click Here to view. Mmmmm..... so good! I'm thrilled to offer 2 packs (total of 40 candies) of the new candies (one plain and one lemon) as a giveaway for a very lucky winner! All you need to do is leave a comment below letting us know what's your favorite product from Digestive Wellness. Make sure to include your email address so that I can notify you in the event that you win. The drawing will take place on August 15th. Happy Sucking!

Luv Cookies

2011-07-13T11:56:00.003-04:00

Hold on to your seats! And your taste buds for that matter!! Treat yourself to these incredible “Luv” Cookies! Loaded with rich and yummy ingredients, these cookies will quickly become your favorite! You’re sure to “Luv” it at your first bite!
5 cups almond flour
1 cup almond butter
1 cup hazelnut flour
1 cup melted cocoa butter
1 cup + 2 Tblsp honey
1 1/2 Tblsp vanilla extract
1/2 tspn baking soda
2 shakes sea salt

1. Preheat oven to 350F.
2. Line three baking sheets with parchment paper.
3. Place hazelnut flour onto prepared baking sheet, and spread evenly.
4. Bake for 6 minutes. Stir well, and bake for another 6 minutes. Remove from oven.
5. Place all ingredients (including prepared hazelnut flour) in the bowl of an electric mixer.
6. Mix on medium speed until it forms a smooth yet fatty dough.
7. Form into medium sized balls and flatten a little. Place onto the two prepared baking sheets.
8. Bake on top rack of oven only (in shifts) for 10 minutes.
9. Remove from oven. The cookies will appear raw in the center and lightly browned on the edges. They will harden as they cool.
10. Store in the freezer and serve frozen.

Important notes: 1) The cookies are not the greatest at room temperature. Freeze completely before tasting. No cheating.. : )
2) That's right... there are not eggs in this recipe... it's no mistake.

Enjoy in good health... you deserve it!!

Peanut Butter Clusters

2011-06-30T12:19:00.001-04:00

These delightful clusters are based on the "Peanut Butter Cups" I've posted previously. Believe it or not... they're even better tasting than the cups!

3/4 cup honey
1 cup melted cocoa butter
1 16.5 oz. Award Winning crunchy peanut butter
1 1/2 Tbls. vanilla extract

1. Pour honey into a medium saucepan and bring to a boil. Cook on low heat for 10 minutes. Stir honey every few minutes.
2. Turn off flame, and add the rest of the ingredients. Stir well.
4. Line a large baking sheet with parchment paper. Pour mixture into baking sheet.
5. Place pan in the freezer, and freeze until rock solid.
6. Break into clusters, and store in the freezer.
7. Hide in the very back of the freezer for portion control purposes : )

Awesomely Addictive

2011-06-16T14:33:00.006-04:00

SCD does have some yummy stuff, no, I mean truly addictive stuff! After dinner, I find myself really craving for that sweet & gooey something. These "Peanut Butter Cups" hit the right spot. Ever since cocoa butter has entered my life, my treats have taken on a whole new definition. They now taste so much like chocolate - I'm just sold by it!!
1 cup melted cocoa butter
3/4 cup honey
1 16.5 oz. Cream Nut crunchy peanut butter
1 1/2 Tbls. vanilla extract

1. Melt the cocoa butter in a medium sized double boiler.
2. Once cocoa butter is melted, add the rest of the ingredients, and stir until smooth.
3. Remove upper pot from the hot water pot and let cool for a few minutes.
4. Prepare little candy cups or chocolate molds. Ladle about 1 Tbls. mixture into each.
5. Freeze until firm, and serve frozen.
6. Enjoy : )

A special thanks to Carol Pompilo for contributing this recipe!

SCD in the AMI Magazine

2011-05-25T14:06:00.003-04:00

This past passover, the AMI Magazine featured the Specific Carbohydrate Diet in their Whisk section. What a magnificent write up they did! The article includes two extensive interviews as well as some mouthwatering recipes. Click Here for part one, and Click Here for part two. AMI can be reached at 718-534-8800.

SCD Shalach Manos

2011-03-22T13:49:00.004-04:00

I hope you all had a very joyous purim! What a jam-packed 24 hours, full of fun and meaning! I'm sure it wasn't easy receiving all those yummy shalach manos that you weren't able to touch... at least it hasn't been for me. But for Debby things were different. Someone who really cared about her actually made her a beautiful SCD shalach manos! How very special! Debby was so moved and it so inspired her to continue doing the SCD faithfully! I'll let Debby have her word: "I received a very special Shalach Manos. I was totally speechless! The food was delicious, but the way it was packaged, with such creativity made is so much more special. You can see from the pictures. The effort to hot glue all those bows on, and the fact that each type of cookie was put in its own clear plastic box, completed the entire package. It’s a bit hard to see what’s inside so I’ll tell you: the middle is a big cashew cake with two types of frosting plus some crumbs on top. Yum!! One little box had tiny hamentashen, another had these jelly roll cookies and thumbprint cookies, another had taffy type of candy which is a sucking candy if you eat it frozen, and the last had biscotti with the ends dipped in some candy (I think the same as the taffy) and then in coconut. Each item was so delicious. I enjoyed having my own stash of treats that was given to me, and didn’t feel like I missed out on Purim one bit. As much as I’ve gotten used to only eating food that I made myself, it was a real treat to get this Shalach Manos full of yummy food that was new to me that I didn’t slave over. You know what I mean? Sometimes it’s just so nice to be served and not have to make everything yourself! It really added to my Simchas Purim – for real."

Let's Celebrate Purim

2011-03-15T14:40:00.002-04:00

Purim is right around the corner! This joyful holiday is an all time favorite! What better way to celebrate purim than to make jam filled Hamentashen?! No need to feel deprived watching everyone eat their shalach manos, as these are anytime as good as the junk ones out there!
Recipe on page 4 in the "SCD with Taste & Tradition Cookbook":
6 cups almond flour
3 egg yolks
1/4 cup oil
1/4 tsp. baking soda
1/3 cup honey
1/4 cup apple cider

For filling: Honey Apricot Cherry Spread

1. Place all dough ingredients in large bowl. Mix well.
2. Refrigerate dough overnight.
3. With a rolling pin, roll out dough between 2 sheets of waxed paper to approximately 1/4 inch thickness.
4. Use a large round cookie cutter or a drinking glass (dipped in nut flour) to cut circles in the dough.
5. Place a teaspoon of jam in center of each circle.
6. Fold all 3 sides of circle towards center and pinch sides together, forming triangles.
7. Place on parchment-lined cookie sheet.
8. Bake for 20-30 minutes on 325F.
9. BEST WISHES ON A VERY JOYOUS PURIM!!

Photo courtesy of Esti Koplowitz: "I made the hamentashen recipe in the SCD taste and Tradition cookbook and they came out yummy! I used the jelly on your website for the filling. Thanks for the recipe.Enjoy the photo."

Lemon Chicken with Honey Mustard Dipping Sauce

2011-02-17T12:31:00.004-05:00

Here's an awesome chicken recipe I'm sure you'll all enjoy!It's quick and easy, and oh so tasty! Placing the chicken cutlets in lemon water tenderizes the chicken and gives it a mellow flavor. I plan on doing this all the time when using chicken cutlets. My family loved these, and it was a great change of pace for us. Thank you, Debby, my dear SCD friend for this wonderful idea!

5 slices chicken breast (skinless & boneless)
juice of 2 lemons
1/3 cup water
3/4 cup seasoned almond flour
3 Tbsp coconut oil

Honey Mustard Sauce:
½ cup homemade mayonnaise
3 Tbsp honey
2 Tbsp yellow mustard
1-2 Tbsp orange juice

1. Combine lemon juice and water in a large bowl.
2. Pound chicken with wooden mallet.
3. Place chicken in lemon water, and let sit for 10 minutes.
4. Dip chicken in seasoned almond flour.
5. In a large skillet, heat coconut oil, and fry chicken on both sides until lightly browned.
6. Combine ingredients for sauce in a small bowl.
7. Drizzle sauce over warm chicken cutlets, and serve.
8 Enjoy in good health!

Quick Sugar Boost

2011-01-18T14:47:00.005-05:00

What happens when I just need that quick sugar boost, but have no SCD baked goodies on hand? When I just need that piping hot tea with something gooey?? I always make sure to have on hand fresh medjool dates, cocoa butter, and pecan flour. Here's the method: Take a small chunk of cocoa butter, place it in a ziploc bag, put into a glass measuring cup, and pour some boiling water over it. The cocoa butter will melt in just minutes. Cut each date in half, remove the pit, dip each half into the melted cocoa butter and then coat with a generous layer of pecan flour. The results: a gooey yummy treat that leaves me wondering why I slave over all those cookies and cakes when this is sooooooooo good and takes practically nothing to prepare!

Chocoholics Beware!!

2011-01-14T11:08:00.003-05:00

Chocoholics beware!! These cookies are addictive! So different than the typical soft nutty cookies. They're crispy and so rich in taste! My hubby's reaction after tasting these were - now you're talking!! This one so doesn't taste diet! The great thing is that they're a cinch to make! You'll have the dough complete in just minutes!

These are quickly becoming the new favorite cookie in my household! I love them alongside a ginger-peppermint tea - ahhhh.... so refreshing!! My kids will do anything to deserve these! I was fortunate enough to find this recipe posted on the BTVC-SCD yahoo group, posted by Joe P. "svt3183". Thanks so much Joe!!

2.5 cups blanched almond flour
1/4 teaspoon salt
1/4 teaspoon baking soda
10 tablespoons grated Cocoa Butter (about)
1/2 teaspoon vanilla extract
1/2 cup honey

1. Combine dry ingredients in a large bowl including cocoa butter.
2. Add honey to dry ingredients and stir together. Do not go crazy trying to get it fully mixed yet.

3. Pop the bowl in the microwave for about 1 min around 70% power and this will melt the cocoa butter.
4. Finish mixing completely.
5. Form about tablespoons size balls and slightly flatten onto a parchment lined baking sheet.
6. Bake at 350F for 8 minutes. Rotate pan and bake an additional 2-4 minutes until golden.
7. Cool to room temp then refrigerate. These are best cold from the fridge or freezer.
8. Enjoy

Chicken Piccata

2011-01-11T11:33:00.002-05:00

Chicken cutlets have never tasted this good!! You'll love the rich combination of wine, chicken soup, and lemon! It's a hit for the entire family!

4 slices chicken breast (skinless & boneless)

1/2 cup seasoned almond flour

1/3 cup coconut oil (divided)

1 med onion (finely chopped)

2 cloves garlic (minced)

3 ounces white wine (chablis)

2 Tbsps. freshly squeezed lemon juice

salt & pepper, to taste

1 cup chicken soup

1. Dip chicken breasts into seasoned flour and coat thoroughly.

2. Heat 1/4 cup olive oil in a large skillet, and fry chicken cutlets on both sides until golden brown.

3. Meanwhile, heat remainder coconut oil in another large skillet, and saute' onion and garlic for 10 minutes. Add wine, lemon juice, salt, pepper, and chicken soup. Add ready chicken breasts.

4. Cover pot and simmer for 10 minutes.

One Pot Tasty Chicken Nugget Dinner

2011-01-06T14:42:00.002-05:00

I watched my neighbor serving this dinner to her kids, and it looked very tempting. Only problem: it was made with potatoes. Well, we've got plenty of substitutes for potatoes, and I got to work. First I tried it with butternut squash, but did not like the consistency. I went on to kabocha squash, and oh boy! How tasty! I bet my dinner was way better than hers!!

2 large onions, diced

3 Tbls coconut oil

5 sliced chicken cutlets, cut into bite sized pieces

1 med kabocha squash, peeled and cubed (yeh...I know it's labor)

2 Tbls paprika

1 Tbls sea salt

1. In a large frying pan, saute' onions in oil until soft.

2. Add chicken nuggets, cover pot, and cook on very low flame for 25 minutes.

3. Add cubed squash and spices, and cook until squash has softened.

4. Enjoy in good health : )

Cheesecake, Anyone?

2011-01-04T14:07:00.004-05:00

I've been attending several parties these past few weeks, and I must confess that I have a weakness for cheesecake. There's something about that creamy stuff that makes my saliva go wild! Well, if you know me, you know that I won't deprive myself, and I right away set about making my own SCD cheesecake! I'm thrilled to inform you, my dear friends that I'm on a high with the results. It's creamy, it's yummy, it's addictive! So my dear party mates, don't pity me, I'm more than okay with my yummy food that's nourishing for both my body and my soul!

For the Crust:

1 1/4 cups almond flour

dash of cinnamon

3 Tbls butter

1 tspn honey

1. Preheat oven to 300F and prepare 4 small 4"X6" aluminum pans.

2. Place all ingredients in a small bowl.

3. Mix well to form a dough.

4. Divide dough into four equal parts and press into bottom of pans, to form crust.

5. Bake for 15 minutes, until lightly browned, and cool completely.

For Cheese Filling:

1 lb. farmers cheese

1/2 cup SCD homemade yogurt

3 eggs

1/3 cup honey

2 tspn vanilla extract

1 tspn lemon zest

1. Preheat oven to 350F.

2. Blend cheese and yogurt in blender for four minutes, or until smooth. You may need to scrape the sides while blending.

3. Add the rest of the ingredients and blend until smooth. The texture will be rather runny at this point.

4. Pour mixture onto crusts.

5. Bake for 20 minutes.

6. Turn off oven and leave oven door slightly ajar. Leave cheesecakes in oven until it reaches room temperature.

7. Refrigerate overnight or freeze for later use. When frozen, simply defrost in the fridge for several hours before use. These cakes freeze beautifully!

8. Optional: Top with fresh berries. Yum!!

A tremendous thanks to an anonymous customer for sharing this recipe with me! You're just amazing! Keep them coming!!

Motzei Shabbos (evening immediately following Shabbat), especially on the long winter nights, I like serving something special, if you know what I mean! This past Motzei Shabbos was a hit! First we had cheesecake with warm coffee. Then we had yummy bagel pizza with cut up veggies. For bagel pizza I took almond melba toasts, spread a layer of marinara sauce, sprinkled some cheddar cheese and baked in the oven for 10 minutes. It was a meal to remember!

Broiled Chicken with Mushroom & Wine Sauce

2010-12-22T12:59:00.004-05:00

Treat yourself to this gourmet chicken dish. The mushrooms, onions, and wine make a wonderful combination! You're sure to enjoy it immensely!

1 chicken, quartered
Juice of ½ lemon
Minced garlic, salt, pepper, and cinnamon, to taste

Squeeze the lemon over the chicken, then sprinkle with garlic and spices. Broil for 15 minutes on each side.

In the meantime, sauté 1 onion, chopped in 2 Tbsp oil until soft. Add ½ box mushrooms (4-5 ounces), sliced and cook for another 5 minutes. When chicken is ready (it may not be fully cooked yet), pour ¼ cup dry white wine into the mushrooms, and put the chicken pieces into the sauce. I took some of the onions and mushrooms and put them on top of the chicken pieces. Cook on low flame, covered, 30 minutes.

Marilyn's Chocolate Cake

2010-12-15T11:29:00.004-05:00

Chocolate Cake. What can be better than that?? Fudgy, rich, creamy, and absolutely addictive! How to make chocolate cake using SCD ingredients? Leave that up to Marilyn, author of the forthcoming "Louisiana SCD Lagniappe", and owner of the BTVC-SCD Yahoo Group. The only challange here is portion control!

16 large Medjool dates
6 ounces pecan flour (I did 3/4 cup)
4 ounces cocoa butter, melted[1] (I did 1/2 cup melted)
1/2 teaspoon baking soda
1/2 teaspoon salt (I did half the amount)
1/4 teaspoon finely ground black pepper[2] (I did half the amount)
1 tablespoon vanilla extract
1 jumbo egg (I did an XL egg)
1. Preheat oven to 325°F.
2. Place the pecan flour, salt, and black pepper in the food processor. Process to mix well.
3. Pit the dates and chop, by cutting lengthwise and then crosswise, and crumble the date pieces into the food processor. Process for several minutes until dates and pecan flour are well mixed.
4. Add the melted cocoa butter and vanilla. Process again for several minutes. The date/pecan mixture and the cocoa butter will slosh around in the food processor and will not incorporate with each other – but you need this processing to really chop up / puree the dates.
Scrape down the sides. Add the egg and the baking soda and process again. It’s rather amazing to see how this mixture suddenly turns into a very chocolate-cake-looking batter. You may wish to scrape down the sides once, and process a second time until very smooth.
5. Pour batter into four well-buttered mini-Bundt pans or one well-buttered 8” cake pan. Bake for 35 minutes or until a toothpick comes out clean.
6. Cool cakes(s) and turn out. The mini-Bundts can be topped with vanilla half & half yogurt and cherries for a to-die-for dessert. The cake tastes even more chocolaty if it chills over night before you eat it.
Note: This is a very dense, firm, almost brownie-like cake. Be very, very careful. The tendency is to want to eat the entire recipe.

[1] Cocoa butter is the pure fat and is SCD-legal, even though cocoa powder or chocolate is not. If you are concerned about it, use coconut oil or butter. It won't be quite as "chocolaty" but it will be very good.

[2] Yes, I know. Pepper? In a sweet cake? Are you crazy? (Well, yes, probably....) Actually, this was a trick I picked up to give sweet spices and things depth: use pepper as the "bottom note." I tried any number of ingredients to get that slightly sharp "bite" of dark chocolate, including a tablespoon of very strong coffee, but nothing worked the way the pepper did. And, since I am not a coffee drinker, and my husband is allergic to it, the pepper is significantly more convenient.

Peanut Chews- The Real Stuff!

2010-12-14T13:03:00.002-05:00

If you thought you were settled on your favorite brand peanut butter, wait until you try our very new Cream Nut Peanut Butter! After visiting the Specialty Food Show, Diane, a devoted customer informed me about this peanut butter she tasted there that was "To Die For". Well, one lick will tell you why!
Now, if that's not enough, I've discovered that this peanut butter makes awesome peanut chews! I haven't tasted something this good in a LONG TIME!
½ cup Coconut Oil
1 ½ cups Honey
1 16.5 oz. jar Cream Nut Crunchy Peanut Butter
2 Tbls Vanilla Extract
¼ tspn Sea Salt
1. In a medium saucepan, melt coconut oil and honey on a low to medium heat. Bring to a boil, and cook on low heat for 10 minutes. Stir mixture every few minutes.
2. Add peanut butter, vanilla, and salt, and stir constantly on low heat for 8 minutes.
3. Remove from heat and cool completely.
4. Line a baking sheet with parchment paper.
5. Drop by rounded teaspoonfuls onto baking sheet.
6. Optional: Position a lollipop stick in each round.
7. Place baking sheet in freezer. When frozen, remove chews and place in an airtight container.
8. Store in the fridge or freezer.
9. Be careful - these are addictive!! Enjoy!

Olive Dip

2010-12-06T11:26:00.003-05:00

Ironically, even though I don't care for olives, I'm totally hooked on this olive dip. I enjoy it with freshly cut up veggies, on fish or meat, or as a spread on SCD Melba Toasts or Crackers.
1/2 cup pitted olives
1/2 cup homemade mayo
1-2 cloves garlic
1/2 cup olive oil
4 Tbsp water
2 tspn vinegar
2 shakes black pepper
Blend all ingredients in a food processor or blender. Refrigerate for up to three weeks.
Enjoy dippin' away!

Veggie Cheese Quiche

2010-12-02T14:33:00.007-05:00

In the honor or Hanukkah, make yourself this tasty luscious dish. You're sure to love it!

2 large onions, diced
1 medium eggplant, unpeeled and diced
1 large zucchini, unpeeled and sliced thinly into half circles
8 ounces fresh mushrooms, chopped

Saute the above for 40 minutes, until soft. If necessary, add ½ cup of water to the pan. Drain the excess water when done. Add the following and mix well:

1 cup dripped yogurt
1 Tblsp honey
4 eggs
Salt and pepper, to taste
6 Tblsp almond flour
¾ -1 cup shredded cheese

Pour batter into a 9X13 baking pan. Bake at 350F for 40 minutes, or until browned and crispy on top.

Thank you Debby for this terrific recipe!

Coming next: Something enticing for olive lovers!!

Latkes

2010-11-30T11:27:00.009-05:00

Yum! What better way to celebrate Hanukkah than to sit around the table with your family eating hot, fresh latkes, as you enjoy the Hanukkah lights!
Here's a yummy and wholesome latke recipe. The beans make these so filling , that it's almost a complete meal on its own. I've served it with soup and alongside pink applesauce, and we couldn't move afterwards.
2 cups cooked navy beans (soaked overnight, drained, rinsed, and cooked for 2 hrs) 1 medium onion, diced
3 eggs
1/2 small butternut squash
1 1/2 cups almond flour
salt & pepper to taste
Coconut Oil for frying

1. Saute' onion in 1 Tbls coconut oil until translucent.
2. Cut the squash lengthwise, and remove seeds. Do not peel squash.
3. Place squash skin side up onto a lined baking sheet. Bake at 375F for 45 minutes. It's done when the squash releases some water.
4. Peel squash and place in a medium bowl. Add onions and the rest of the ingredients.
5. Blend batter with immersion blender until smooth.
6. In a large skillet, heat coconut oil.
7. Use your hands to form batter into 3 inch patties.
8. Fry patties on each side over medium heat until golden brown and crispy.
9.Remove latkes from pan and place on a paper towel lined plate to drain excess oil.
10. Repeat Steps 7-9 till batter is used up.

Please note: these latkes are fragile, and the flipping may be challanging. To solve this, you may try one of the following suggestions:
1. Use breadcrumbs in the place of almond flour. For breadcrumbs, take some almond melba toasts and grind in food processor.
2. Add mayo to the batter and bake the patties in the oven.

For other yummy SCD latke recipes, try Butternut Squash Latkes, and Cauliflower Zucchini Latkes.

Coming Next: Since it's traditional to eat dairy on Hanukkah, we'll be doing a Dairy Quiche Recipe. You'll need dripped yogurt for this recipe, so get your yogurt dripping : )

HAVE A SUPER DUPER HANUKKAH!

Recipes for the Bar Mitzvah Platter

2010-11-24T11:20:00.012-05:00

Okay CJ, Chana, and everyone else out there... I should've known better than to present an amazingly appetizing platter and not give any sources for recipes. Pictured above is the lucky 4 year old SCD girl, enjoying her dessert at her brother's Bar Mitzvah: a SCD Strawberry Shortcake!

Okay, I won't keep you in suspense any longer. Most of the recipes are from the "SCD with Taste & Tradition" cookbook. The good news is that since the new edition will be taking quite a while, we have reprinted our original cookbook, and it is now available by clicking here.

Strawberry Shortcake: The cake layer is on page 3, called jelly roll. The Strawberry Cream is on the bottom of page 14. The adjustments are to double the strawberries, and once it's done place frosting in the freezer, and mix vigorously every 10 minutes (5-6 times).

Now, back to the platter, we have quite a few Cutout Cookies there, some filled with jam, and others have a ribbon. The recipe can be found on page 6, for "Festive Jam Cookies". The jam she used is the DW Cherry Jam.

For the Cream Cakes: the cake layer is on page 3, called jelly roll. The cream is on the bottom of page 12, she used both the vanilla and the coffee version.

Now, for the "Rum Balls" and the black balls used for the Bar Mitzvah hats, the yummy recipe is as follows:

1/2 cup pecan pieces

1 cup dates, pitted

1/2 cup honey

dash of cinnamon

almond flour to thicken batter

Shredded coconut for last step

1. Blend the first four ingredients in a food processor.

2. Add enough almond flour so that it should look like a dough. Form balls, and roll in shredded coconut.

3. Store in the refrigerator.

That's pretty much it. I hope you enjoy these yummy sweets!

Hanukkah is in the air! Stay tuned for yummy Hanukkah recipes coming soon!!

Muffins You'll Go Bananas Over!

2010-11-22T12:28:00.005-05:00

Add some delicious cocoa butter to Elaine's traditional banana muffin recipe, and what do you get? YUMMY YUMMY STUFF : )

2-1/2 cups almond flour
1 tsp baking soda
Dash of salt
4 eggs
2 small very ripe bananas , mashed
7 Tbls melted cocoa butter
1/2 cup honey

1. Preheat oven to 375 deg F. Place paper liners in 12 muffin cups.

2. Combine first 3 ingredient in large bowl.

3. Combine rest of ingredients in separate bowl.

4. Add dry ingredients to the wet ingredients and mix just until combined.

5. Put into muffin tins and bake at 375 until muffins spring back when pressed.

Once again, thank you Lise Baur for this yummy recipe - I can't get enough of them : )

WOW! THESE ARE SCD - FOR REAL!

2010-11-17T11:52:00.006-05:00

In honor of her son's Bar Mitzvah, a devoted mom presented this tray of SCD goodies to her 4 year old daughter. Her daughter was beyond thrilled, and couldn't care less about the lavish sweet table loaded with illegal sweets. She'll remember this bar mitzva and her yummy sweets for a very long time!

It's so inspiring that SCD could be enjoyed on all levels!