The Official Website of Virginia Wright, Author – Illustrator. Designer. Non-fiction Writer. Children's Fiction, Romance & Cookbook Author. Nature Photographer.
For those of us out there who want a chocolate chip peanut butter cookie, but, want or need to watch our wheat intake… This flourless cookie recipe is a delicious alternative to traditional chocolate chip peanut butter cookie recipes. I’m a cookie person; love a cookie hot out of the oven with a cup of coffee. This has become the cookie of choice in our home! It’s delicious and easy to make, plus flourless, less calories, too! Please watch the “cooking tip video” before making this cookie recipe.
This is a cookie everyone will enjoy!
When coming up with Joe Cosentino’s questions for his guest author post, I asked him if he was an author who likes to cook? If so, I asked him to include one of his favorite recipes. He obliged me, with a ‘hummus’ recipe. Yum!
I love hummus, Joe. I make a similar recipe and I use organic blue corn tortilla chips and dip them in freshly made hummus. Thanks for including yours!
-Virginia
Joe Writes:
“I am a hummus fanatic. I’m also a fan of healthy and simply prepared food. So here’s my hummus recipe.”
Blend in a blender:
2 cups of drained canned chickpeas
6 tbsp of fresh-squeezed lemon juice
1/3 cup of sesame tahini, 1 tsp. of plum paste
2 cloves of cooked garlic
1 tsp. of liquid amino acid/unsalted soy sauce
After blending for 1 minute, top with toasted sesame seeds and toasted seaweed bits. Serve with organic unsalted vegetable chips.
This is an easy to make, and delicious cake. Serve Christmas morning or anytime as a breakfast cake with your coffee or tea.
Ingredients
1 cup butter, softened
1/2 cup granulated sugar
2 large eggs
2 tsp. pure vanilla extract
1 cup sour cream
1 tsp. baking soda
2 cups unbleached all-purpose flour
1 tsp. baking powder
1/2 tsp. salt
Streusel Topping:
½ cup walnuts, finely chopped
1 cup brown sugar
1 tbsp. cinnamon
3 tbsp. unbleached all-purpose flour
4 tbsp. softened butter
Directions
Cinnamon Coffee Bundt Cake
Put all streusel ingredients in a bowl and mix; set aside.
In large mixing bowl blend butter and sugar until light and fluffy. Add eggs slowly, beating well after each addition. Beat in vanilla extract. In a separate bowl, combine sour cream and baking soda. In a third bowl add sifted flour, baking powder and salt. Beat flour mixture into butter – egg mixture alternating with sour cream. Spoon one-third of the batter into an oiled and floured Bundt pan. Sprinkle one-third of the streusel over batter. Cover with another third of batter and sprinkle with another third of streusel and over that, cover with remaining batter and sprinkle with remaining streusel.
Bake in 350° F oven for 40-50 minutes or until a knife or wooden pick inserted in the center comes out clean. When done, sit on cooling rack for ten minutes. Turn cake out on a platter and sift confectioners’ sugar on the top.
*Do not substitute milk soured by vinegar for sour cream as the consistency will not be the same.
Summary Joyce Vankirk says:This is a recipe my mother has made for all of us for so long. I can actually say I have no idea where it came from but I do know it’s been in my family for a very long time. The only thing I can say about it is you have to taste it to understand why I love this recipe.
I have never eaten “Potato Pie.” It sounds interesting Joyce! Thanks for the recipe and also for taking the extra time to shoot the photos.
-Virginia
This Author Cooks!
Ingredients: {Crust}
2 cups flour
2/3 cups of Shortening
1 pinch of salt [optional]
8 TBSP water
Ingredients: {Potato Mix}
6 to 8 Potatoes cleaned, peeled and dice
Photo (C) 2014 Joyce VanKirk
Salt and Pepper
5 to 6 slice Margarine
Directions:
In medium bowl combine flour, salt and shortening together. With fork mix thoroughly [or however you feelmore comfortable doing it] until well blended. Add water and with hands [optional] mix it until it forms into a ball. When finished split in half. Roll out one half first using flour. Then put into pie pan. Then follow with the final half set aside.
Take the rinse dice potatoes put them in pie pan on top of dough. Salt and Pepper then put slices of margarine on potatoes. With the other rolled out dough put it on top of potatoes and seal around edges. With a fork poke holes all over the top.
Bake at 350 degrees on middle rack for 1 hour.When finished cut a slice out and put into bowl. Pour milk over it and Enjoy!
*You can check the potatoes by putting a fork into the pie to see if they are soft. Just peel a small piece of crust off……
Authors Cook
Author Joyce VanKirk
Recipe Contributor: Joyce Vankirk
Pennsylvania, USA
I write children / young adult books. My first book “The Six Forest Friends” which was published in 2009 it is a series of ten books. The characters in the book were created from my six grandchildren. I am now working on the second one. I also published another children’s book called “Sammy, the Fox Learns About Easter”. I have two young adult books called “Against Bullying Club” and “The little Brave One” I love reading books mainly romance and mysteries and I also enjoy giving reviews too.
Summary: There are various ways to cook dandelion greens, an edible weed, this post includes two of them- plain with butter or olive oil and tossed with bacon. When I make these recipes I use dandelions out of my yard that has not been treated with any chemicals. Also, I use organic butter, organic extra-virgin olive oil, organic hot red pepper flakes, and uncured nitrite and nitrate-free bacon with no artificial preservatives.
Ingredients
Dandelion Greens
Bacon
Hot Red Pepper Flakes
Salt
Pepper
Butter
Olive oil
Instructions
Gather, wash, and cook greens.
Drain cooked dandelion greens well.
Serve with butter or a drizzle of olive oil.
Dash of salt and pepper, to taste.
For serving dandelion greens w/ bacon & hot red pepper flake follow directions for cooking dandelion greens.
Cut-up bacon in 1-inch pieces, cook well.
Add drained dandelion greens to bacon, toss.
Add a sprinkle of hot red pepper flakes.
Dash of salt and pepper, to taste.
Preparation time: 30 minute(s)
The number of servings (yield): Depends on the number of greens you gather.
Dandelion Greens – Wrap your hand around the dandelion greens and make your cut at the base of the plant.
About DandelionGreens – Pick a Bag Full In the spring of the year dandelion greens are found everywhere you look. It’s one of the first edible weeds that you can eat from the blossom (head) to the root.
It’s a simple wild green to fix and can be used in many ways. Everything from tea to sauteing the roots. To get started, go find your dandelion patch– First, wrap your hand around the dandelion greens and make your first cut at the base of the plant. I use sharp kitchen scissors and cut leaves enough to fill a plastic shopping bag full.
Every spring, we harvest this “free” delectable wild green when there isn’t anything else growing. Once I get our bag of greens, I clean one side of the kitchen sink, then fill it with cold water. The leaves are placed in the water and cleaned by swishing them well. I use a very large kettle with a lid to put greens in.
need to watch our wheat intake… This flourless cookie recipe is a delicious alternative to traditional chocolate chip peanut butter cookie recipes. I’m a cookie person; love a cookie hot out of the oven with a cup of coffee. This has become the cookie of choice in our home! It’s delicious and easy to make, plus flourless, less calories, too! Please watch the “cooking tip video” before making this cookie recipe.
