Earthly Eating

• Mushroom Stock:
Makes about 2 cups

2 3/4 cups vegetable broth
1/2 cup (about 1/2 ounce) dried chanterelles or porcini mushrooms
2 tbs. olive oil
8 ounces white mushroons, chopped (about 2 cups)
2 tsp. tomato paste
1 cup dry white wine
2 tbs. flour
1 tsp. balsamic vinegar

1. Heat vegetable borth in a saucepan until hot. Add chanterelles and remove from heat. Set aside a least 30 minutes, until plump.

2. Heat olive oil in a skillet, add white mushrooms and cooke for 5 minutes. Add tomato paste, thyme, wione and plumped chanterelles. Bring to a simmer.

3. Sprinkle in flour, increase heat to high and cook uncovered about 5 minutes or until thickened, stirring often.

4. Add balsamic vinegar and simmer 10 minutes. Pour into a colander and press mushroons to extract juive. You should have about 2 cups of mushroom stock. If you like, purée cooked mushrooms and add to stew for thickness. You will have about 1 cup of mushroom purée.

• Rosemary Mashes Potatoes:
Makes about 6 cups

2 1/2 pounds Yukon gold potatoes (about 6 large potatoes)
2 tbs. butter, or more to taste
2 tbs. olive oil, or more to taste
1/2 cup half-and-half, or more to taste
2 ts. fresh rosemary, chopped
1/2 tsp. salt, ot to taste
1/8 tsp. pepper, or to taste

1. Place potatoes in a large pot with cold water to cover. Bring to a boil and cook 20 to 40 minutes, or until tender. Drain, cover and keep warm.

2. Add butter, olive oil, half-and-half, rosemary, salt and pepper and crush with a potato masher or a fork until smashed but not perfectly smooth. Add more butter, oil or half-and-half to taste.

3. To serve, place potatoes on plates, top with mushroom stew (from above) and garnish with rosemary or thyme.
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Earthly Eating Recipe:

Sesame Drops
Makes 18-24 cookies

1 1/2 cups instant oats
6 tbs. sesame tahini
1/2 cup finely chopped walnuts or peanuts
1/2 cup honey
1 tsp. cinnamon
Raisins (optional chopped apples or dates)
1 egg

Preheat oven to 350°F. Blend well all ingredients in order given. Teaspoon onot oiled cookie sheet. Bake for 12 minutes or until sides are golden brown. Top cookies with thaini honey spread: 1/2 cup tahini, 1/2 cup honey. Mix well and drizzle on cookies. You can also use this spread on breads, crackers, and top cakes with it as well.

Happy Eating!

Freezer Pleasers:

Freezing is often the best way to preserve the flavors and textures of delicate vegetables, and small batches can be blanched to stabilize nutrients and texture, cooled to preserve color, then packaged in 30 minutes or less. Running a freezer consumes energy, but reducing packaging is where the home food preserver comes out on top. For instance, pint-sized poly freezer bags or pouches require a quarter less energy to preduce than the freezer-prrof boxed used for many commercial frozen veggies.

To reduce energy consumption, keep your freezer in a cool basement or garage, and fill vacant spaces with plastic bottles or freezer bags filled with water. Should the power go off, the increases thermal mass from the extra ice will slow the thawing process. Store small items inside larger snap-top plastic boxes so they won’t get lost in the freezer.

Crop:

• Asparagus: Peak season is spring to early summer. Blanch in boiling water 1 minute, cool on ice and freeze.

• Berries: Peak season is spring to fall. Rinsewell, spin or pat dry and freeze without blanching. They may also be dried before storage, just store them in an airtight container if you dry them.

• Broccoli, or Cauliflower: Peak season is late spring. Blanch in boiling water 1 minute, cool on ice and freeze.

• Cantaloupe: Peak season is mid to late summer. Cut into bite-sized pieces or make balls. Freeze and use within 2 months.

• Chard: Peak season is summer to fall. Blanch to wilting poitn in the microwave, or in boiling water. Cool on ice, drain and freeze in small batches so you can add it to other dishes with ease.

• Edamame: Peak season is mid to late summer. Simmer pods in salted water for 5 minutes, and drain. When cool, remove beans and freeze. Can also be frozen whole.

• Eggplant: Peak season is late summer to fall. Grill or broil slices seasoned with herbs and salt. Freeze when cool.

• Peas: Peak season is early summer. Blanch in boiling water for 30 seconds, cool on ice then freeze.

• Peppers: Peak season. Grill or broil to remove skins before freezing, or leave skins on and blanch halved peppers in boiling water for 1 minutes, then freeze. May also be dried.

• Snap beans: Peak season is summer. Blanch in boiling water 30 seconds, cool on ice and freeze. May also be dried or canned.

• Spinach: Peak season is spring to fall. Blanch to wilting point in the microwave, or in boiling water. Cool on ice, drain and freeze. Stretch season by growing through winter with protection.

• Summer Squash: Peak season is summer. Grill or broil slices seasoned in herbs and salt. Freeze when cool. May also be dried.

• Sweet corn: Peak season is mid to late summer. Cut kernels from the cob to save freezer space. Heat just to boiling, cool and freeze.

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Earthly Eating Recipe:

Walnut Crecents
Makes about 2 dozen ccookies

1 cup margarine, softened
1 3/4 cups flour
2 tsp. vanilla
1/4 tsp. salt
1 cup chopped walnuts
1/2 cup powdered sugar

Heat over to 300 degrees. Cream butter in a large mixing bowl. Add sugar, vanilla and salt. Stir in nuts and flour until well blended. Chill dough one hour. Divide dough into four parts. Shape each section into a long roll. Cut roll in two inch pieces. Shape each into a crecent shape. Place crecents on ungreases cookie sheet and bake for 18 to 20 minutes. Cool on rack. Sprinkle with powdered sugar.

Happy Eating!

Success Under Pressure:

You will need a pressure canner to preserve foods with a pH level about 4.5, because hugher temperatures are required to kill any bacteria in non-acidic foods. Still, reusable jars and no refrigeration requirements make pressure conning a good choice. In many areas, good quality canning equipment is available in community canning kitches.

Pressure canner gauges require care and preiodic testing, but the biggest challenge with pressure canning is the heat it creates. This is why rural homes used to have a place on the porch for a canning stove, or sometimes a canning kitchen in a corner of the shed. A propane cooker can help you move pressure canning to yoru deck or patio, though it’s still best tpo prepare the food and jars in the kitchen.

Crop:

• Fruits, unsweetened: Peak season is summer to fall. Pressure-can unsweetened fruits whole, purée as juice. May also be frozen or dried.

• Green Beans: Peak season is summer time. A good vegetable for novice canners. Thick-fleshed Italian and heirloom vatieties stand up to processing better than delicate filet beans. May also be frozen or dried.

• Tomatoes: Peak season is summer. Tomatoes with added herbs can be canned in a water bath canner, but use a pressure canner when including zucchini, okra or other low-acid vegetables. May also be frozen or dried.

• Vegetable Mixtures: Peak season is summer to fall. Combine low-acid vedgetables such as corn or beans with tomatoes and herbs to use in winter soups and stews. Processing times vary by ingredients and equipment. May also be dried.

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Earthly Eating Recipe:

Stained Glass Cookies
Makes: As many as you like

Using a role of refrigerator cookie dough or make a batch of plain sugar cookies. Roll them out and cut them into shapes such as start or moons or even plain circles. Place the cookies on a cookie sheet covered with foil and lightly spray the foil with cooking spray. Cut out a small portion of the middle of the cookies and remove that portion. Example: If you use a star pattern, cut out a small star in the middle of the cookie to look like a window.

Meanwhile, in a plastic bag place some colored lifesavers or other hard candys of the same color and smash with a rolling pin till tey break in small pieces. Place the hard candy pieces into the “windows” of the cookies before baking. Be sure and not add too many pieces for it will make the middles to hard to eat.

Bake for 6 to 8 minutes or until the cookies are light brown in color. Remove from the oven and place on a rack to cool. Since there is the the candy middle there is no need to frost these cookies.

Happy Eating!

• After-the-holidays Rasin Cookies
Serves: 24 servings or 4 dozen

1 1/4 cups flour
1 tsp. baking powder
1/2 cup old-fashioned rolled or quick-cook oats
1/2 cup (1 stick) butter
3/4 cup firmly packed brown sugar
1/2 cup granulated sugar

• After-the-holidays Sour Cream Cheesecake
Serves: 16

1 1/2 cups graham cracker crumbs
1/4 cup (1/2 stick) butter, melted
1 1/4 cups sugar, divided
4 pkg. (8-oz. each) cream cheese, divided
1 container (16-oz.) sour cream, divided
4 eggs
2 cups strawberries, sliced

Preheat oven to 325°F. Line a 13×9-inch baking pan with foil, with ends of foil extending over the sides of the pan. Mix crumbs, butter and 2 tbs of the sugar; press firmly onto the bottom of the prepared pan.

Beat the cream cheese, 1 cup of the remaining sugar and 1 tsp. of the vanilla in a large bowl with an electric mixer on medium speed until well incorporated. Add 1 cup of the sour cream; mix well. Add the eggs, one at a time, beating on low speed after each one is added. Pour over crust.

Bake 40-50 minutes, or until the center is almost set. Mix remaining sour cream, 2 tbs. sugar and 1 tsp. vanilla until well blended. Carefully spread over the cheesecake. Bake an additional 10 minutes. Cool. COver and refrigerate for 3 hours or overnight would be best. Lift cheesecake from pan, using the foil handles. Top with strawberries and serve.

• After-the-holidays Indoor S’mores
Serves: 4

4 graham crackers, broken in half (8 squares)
2 (1.55 oz.) chocolate bars, each broken in half
4 marshmallows

Top each of 4 of the graham squares with 1 chocolate piece and 1 untoasted marshmallows. Place on microwaveable plate. Microwave on HIGH 15 to 20 seconds or until marshmallows puff. Watch carefully because the marshmallows will get out of control quickly. Cover each with a second graham square to make a sandwich.

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Earthly Eating Recipe:

Smokey Burgers
Serves: 4

1 lb. ground beef
1/4 cup “GOOD” barbecue sauce
1 medium red onion, cut into 4 slices (you can grill the red onion on the grill as well by poking a wooden skewer through the side of the onion and through the whole entire onion slice)
1/4 cup Italian dressing, divided
4 cheese slices
4 lettuce leaves
4 sliced tomato
4 hamburger. split, grilled

Prehat grill to medium-high heat. Mix meat and barbecue sauce; shape into 4 patties. Bruch onion slices with 2 tbs. of the dressing.

Grill patties and onions 5 minutes on each side or until the patties are cooked through (160°F) and onions are tender, brushing onions occasionally with remaining 2 tbs. dressing. Top each patty with cheese slice, grill an additional 1 to 2 minutes or until the cheese begins to melt.

Place 1 lettuce leaf, 1 tomato slice and burger on bottom half of each bun. Cover with onions and tops of buns.

Happy Eating!

If you have never heard of the Master Cleanse and Raw Foods Diet then listen up. It has been proven to be one of the most effective diets to cleanse your body of toxins associated with everyday lifestyles. Unless you live on a raw foods diet alone anyway, everyone’s body has some degree of toxins inside their system. Throughout the country thousands of people have done the Master Cleanse Program and will say that it really does work! They will tell you that the Master Cleanse (or the Lemonade Diet) is the fastest and most effective way to regain your vitality and to feel the joy of living again. As an added bonus, it will help you lose weight and give you more energy each day.

Here’s how the Master Cleanse and Raw Foods Diet works:

For a minimum of 10 days, drink a mixture of:

2 Tablespoons lemon or lime juice (approx. ½ lemon),
2 Tablespoons genuine (organic is best) Grade B maple syrup (Not maple-flavored sugar syrup or syrup from companies that use formaldehyde to process the syrup),
1/10 Teaspoon cayenne pepper (red pepper) or to taste, and
Water, medium hot or cold as preferred.
Combine the juice, maple syrup, and cayenne pepper in a 10 oz glass and fill with water — distilled, reverse osmosis, or spring fed, but not tap water.

Use fresh (organic) lemons or limes only, never canned lemon or lime juice nor frozen lemonade or frozen juice.

For diabetics, there is a section on using molasses rather than maple syrup in the beginning of the cleanse. Any diabetic should read the book and consult their doctor before beginning the cleanse.

Drink six to twelve glasses of this lemonade mixture daily. No food is eaten nor any vitamin supplements taken during the cleanse. If you get hungry, have another glass of lemonade. After all, this is also called the “lemonade diet.”

If you are overweight, you may use less maple syrup. If you are underweight, use more maple syrup if you wish. If you are worried about losing weight, “… The only things you can possible lose are mucus; waste, and disease. Healthy tissue will not be eliminated.”

Do not vary the amount of lemon juice per glass and be sure to drink at least six glasses of lemonade a day. You can drink more water, if you want.

Celebrities such as Robin Quivers and even Beyoncé have used the Master Cleanse diet and both celebrities will agree that they did feel more energetic and even lost a few pounds as a result of the cleanse.

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Earthly Eating Recipe-Count Down To Christmas Recipe Of Sweets

Fruity No-Bake Cheesecake
Serves: 16

1 1/2 cup graham cracker crumbs
1/4 (cup 1/2 stick) butter, melted
2 tbs. sugar
4 pkg. (8oz.) Neufchatel Cheese, softened
1/2 cup sugar
1 pkg. (12 oz.) frozen mixed berried (strawberries, raspberries, blueberries, and blackberries), thawed, drained
1 tub (8 oz.) whipped topping, thawed, divided

Line a 13×9-inch baking pan with foil, leaving some over the edge of the pan. Mix graham cracker crumbs, butter and 2 tbs sugar; press firmly onto the bottom of the prepared pan. Refrigerate while preparing filling.

Beat Neufchatel cheese and 1/2 cup sugar in a large bowl with an electric mixer on medium speed until well blended. Smash drained berries with a fork; stir into cheese mixture. Gently stir in 2 cups of the whipped topping. Spoon over crust; and cover.

Refrigerate 4 hours or until firm. Use the foil that you left laying over the edge of the pan as handles to remove cheesecake from the pan before cutting it into pieces to serve. Top with the remaining whipped topping. Store leftover cheesecake in the refrigerator.

Happy Eating!

• Get your blood pressure checked by your doctor or healthcare provider.

• Have a home monitor for blood pressure. Once you have been diagnosed as borderline or high, buy a home monitor and think of it in the same way you think of a bathroom scale.

• Dietary supplemenst are on of the easiest and most effective non drug appraoches. Try tomato extract to lower your blood pressure.

• Balance your minerals with the Mediterranean diet. It includes a rainbow of colorful fruits and vegetables. The secret weapon to this is the abundance of potassium founf in these fruits and vegetables. So, if you’re not following the Mediterranean diet or consuming 8-9 servings a day to obtain the sodium blunting effect, use a salt substitute when preparing foods like pasta, etc. to increase the potassium levels in your diet.

• Alcohol in moderation. Consuming one or two alcohol beverages daily and the good news is that it’s scientifically backed up.

• Reduce your stress with mini-vacations. Take three two-minute mini vacations daily where you spend those two minutes taking slow deep breaths you can lower your blood pressure by 10 points.

• Wrap up your day with hot cocoa! Everyone loves cocoa, and if you don’t then read this and you may. The active cocoa compounds which complement this relaxing time at the end of the day are polyphenols.
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Earthly Eating Recipe-Count Down To Christmas Recipe Of Sweets

Chewy Chocolate Drops With Glaze Topping
Serves: 30 (or makes 5-dozen)

4 squares unsweetened baking chocolate
6 squares semi-sweet baking chocolate
3/4 cup (1-1/2 sticks) butter
2 cups sugar
3 eggs
1 tsp. vanilla
2 1/2 cups flour
1 tub (8 oz.) frozen whipped topping

Prehat oven to 350°F. Microwave unsweetened chocolate and butter in a large microwaveable bowl on HIGH 2 minutes or until butter is melted. Stir until chocolate is completely melted. Stir in sugar. Blend in eggs and vanilla. Add flour; mix well. Cover and refrigerate 1 hour or until easy to handle.

Shape dough into 1-inch balls; place 2 inches apart on greased baking sheets.

Bake 8 minutes or just until set. (Do not overbake.) Let stand on baking sheet 1 minute; transfer to wire racks. Cool completely.

Glaze Topping: Place frozen whipped topping and semi-sweet chocolate in microwaveable bowl. Microwave on HIGH 1 minute. Stir. Microwave 30 seconds or until chocolate is metled and mixture is shiny and smooth. Let stand 15 minutes to thicken. Spread over cookies. Let stand until glaze is set.

Happy Eating!

Have you head or read anything about the Brazilian fruit açaí. Ever wonder what it is? Grown in the Amazon, açaí tastes like a combination of rich dark chocolate and blackberries. This nutritious berry has antioxidants and essential fatty acids. It has been said its healing properties are some of the greatest and have been used in the Amazoine for centuries.

Due to its delicate texture and nature, whole açaí are unavailable in the United States. Instead, flash frozen pulp, which provides the same nutrients and great flavor as fresh, is available year round in your grocer’s freezer. The fruit comes into season September through January.

With ten times the amount of antioxidants found in grapes, açaí berries are a rich source of disease fighting anthocyanins, which are the antioxidants that give purple foods their color. They also provide protein, fiber and essential omega fatty acids.

You can add the fruit to smoothies and juice blends. Or make traditional açaí bowls with a purée of açaí pulp, banans and apple juice topped with granola. Look for açaí pulp in the grocer’s freezer Try a brand called Sambazon.

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Earthly Eating Recipe- Count Down To Christmas Recipe Of Sweets

Ginger Drizzle Cookies
Serves: Makes 3 dozen cookies

1 cup all-purpose flour
1 cup whole-wheat flour
2 tbs. ground flaxseed
2 tsp. baking soda
1 1/2 tsp. ground ginger
1 tsp. cinnamon
1/2 tsp. salt
1 cup granulated sugar
1/2 cup canola oil
1 large egg
1/4 cup molasses

1. Whisk the all-purpose flour, whole wheat four, ground flaxseed, baking soda, ground ginger, cinnamon and salt in a bowl.

2. In a seperate bowl, combine the sugar and canola oil and beat on medium speed until well blended, about 1 minute. Add the gg and molasses and continue to beat until smooth, about 1 minute.

3. On low speed, gradually beat in the dry ingredients until just combined.

4. Cover the bowl with plastic wrap and place in the refrigerator to chill until firm, at least 1 hour.

5. Preheat oven to 350°F.

6. Lightly oil or coat two large baking sheets with nonstick cooking spray and set aside.

7. Roll the dough into 1 1/4″ balls and place on a prepared baking sheet, leaving a 2″ space in between.

8. Bake 10 to 12 minutes or until golden brown.

9. Let cookies cool on the baking sheet for 5 minutes. Transfer tem to a wire rack and cool completely. Repeat with remaining dough.

10. When cookies have cooled completely, drizzle glaze over each cookie in a lattice or squiggle shaped design. For added fun, drizzle your initials, your children’s initials on top of the cookies.

Sugar Glaze:
1 cup confestioners’ sugar
2 1/2 tsp. 1% lowfat milk

1. Place sugar and milk in a bowl and stir until mixed throughly.

2. If the glaze is too thick, add a few drops of milk as needed.

Happy Eating!

Here is a checklist of the things needed to help your holiday entertaining go off without a hitche and it really will please every guest in attendance.

• Some nonalcoholic beverages, such as microbrew sodas, sparkling water or chai tea is always a big pleaser.

• Organic juices, freshed squeezed is best, which can be used either as a cocktail mixer or offered to the guests that do not drink alcoholic beverages, such as children.

• At least on organic beer, choose ones in a light and dark variety.

• A clean, crowd-pleasing organic white wine.

• A full-bodied, wintry organic red wine. Be sure to choose your alcoholic beverages that are all organic. It is not only better for your body, most are made in a very sustainable way and are great for the environment as well.

• A full range of organic spirits to help any guest choose something they would love to consume. And possibly help them choose a new favorite.

• A special cocktail you have devised just for the evening. Choosing one out that is your favorite and offering it to your guest for the evening, helps put that special touch to your gathering and makes you and your guest feel special.

Here are some drinks that will give your party that special touch for the evening:

1. The Tart-ini:

2 oz. VeeV
Small handful of tart fruit such as blackberries, pomegranate seeds or raspberries.
2 slices of lime
1 tsp. cane sugar

In a mixing glass or shaker, muddle 1 lime slice, fruit and sugar until integrated. Add VeeV, fill with ice and shake vigorously. Strain into a martini glass and garnish with skewer of remaining lime slices and 1 berry.

2. THE SLEIGH DRIVER:

1 oz. gin
1 oz. freshly grated ginger root
Chilled Champagne or sparkling wine
Twist of tangerine peel (for garnish)

Fill a cocktail shaker with ice and add gin, tangerine juice and ginger. Shake. Strain into a chilled cocktail glass. Top with a splash of Champagne and garnish with the tangerine peel.

3. PINE TREE MARTINI:

2 oz. rosemary vodka (place a sprig of rosemary in a bottle of vodka and let sit for 30 minutes to 1 hour. Then remove the sprig of rosemary after 1 hour, don’t let it sit in longer than that or the rosemary will become over powering in the vodka and make it bitter.)
Dash of dry vermouth
Rosemary Sprig

Combine vodka and vermouth in a cocktail shaker. SEtir with bar spoon and then strain into a martini glass. Garnish with a sprig of rosemary.

4. VANILLA VODKA DESSERT:

1 1/2 oz. Vanilla-infused vodka
1 oz. espresso
1 oz. half and half
1/2 oz. dark chocolate liqueur
1/2 oz. simple syrup made from cane sugar
3 coffee beans or chocolate shavings as a granish

Add all of the ingredients into a mixing glass or shaker. Mix. Strain into a martini glass. Gently drop the coffee beans or choclate shavings onto the drink.

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Earthly Eating Recipe- Count Down To Christmas Recipe Of Sweets

Almond Sugar Cookies
Serves: Makes 3 dozen

1 cup almonds, unsalted
1 cup all-purpose flour
1 cup whole-wheat flur
1 tsp. baking powder
1/2 tsp. salt
1/2 tsp. ground cinnamon
3/4 cup granulated sugar
1/2 cup canola oil
1 large egg
2 tsp. honey
1 tsp. vanilla extract
All-natural colored decorator’s sugar

1. Finely chop the almonds in a food processor.

2. Whisk the all-purpose flour, whole-wheat flour, almonds, baking powder, salt and cinnamon in a bowl.

3. In a seperate bowl, combine the sugar and canola oil and beat on medium speed until well blended, about 1 minute. Add the egg, honey and vanilla, and combine to beat until smooth, about 1 minute.

4. On low speed, gradually beat in the dry ingredients until just combined.

5. Cover the bowl with plastic wrap and place in the refrigerator to chill until firm, at least 1 hour.

6. Preheat oven to 350°F.

7. Generously coat two large baking sheets with nonstick cooking spray and set aside.

8. On a well-floured surface, with floured rolling pin, roll out a quarter of the dough 1/8″ thick. Keep the rest of the dough refrigerated.

9. With a cookie cutter (tree, star, snowman, etc.), cut dough into shapes. Use a spatula to place the cookies on a prepared baking sheet; sprinkle well with decorator’s sugar.

10. Bake about 7 minutes or until golden brown.

11. Cool on the baking sheet for 5 minutes. Transfer cookies to a wire rack and cool completely. Repeat with remaining dough.

Happy Eating!

A lot of fantastic memories are made right in your own kitchen with your children, grandchildren. Here are a few ways to get yout kids invilved in the preparation of some recipes.

• When dusting the top of cookies or cakes with powdered sugar, let your kids use a metal strainer or sifter to dust confectioners’ sugar on the tops.

• When pulsing some dried fruits or flour mixtures in the food processor, let your children be the ones to press the pulse buttons.

• When adding sugar or flour, cups or 1/2 cups at a time to a recipe, let your children be the flour or sugar adders.

• Using decorator’s sugar on anything is where kids can get involved and it’s a great task at the end to have the help gather the sheets of parchment with the sugar on it and add it to a bowl as well.

• Kids can also get involved by adding a sugar glaze to some cookies or cakes after they cool.

• Now-a-days there are so many choices for kids smaller version kitchens and pots and pans to get them involved in what mom, dad and grandma are doing in the kitchen. There are several on the market, but the best ones are ones that are made of solid wood, not plastic. Solid wood kitchens will be able to get passed down from generation to generation. Nothing is more pleasing then seeing your children’s children playing with the same play kitchen you played with as a child. Here are some that are great for that childhood imagination. All of the following kitchens can be found at Pottery Barn Kids.

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Earthly Eating Recipe- Count Down To Christmas Recipe Of Sweets

Chocolaty Coconut Mini Tortes
Serves: Makes 2 dozen

8 oz. Semisweet chocolate chips (about 1 1/4 cups)
1/2 cup canola oil
1 cup granulated sugar
1/2 cup whole wheat flour
1/2 cup unsweetened cocoa powder, sifted
1/4 cup shresses, unsweetened coconut
5 large eggs, beaten
Confectioners’ sugar

1. Preheat oven to 350°F.

2. Lightly oil or coat 24 mini muffin cups with nostick cooking spray and set aside.

3. Stir the chocolate chips and canola oil in a medium saucepan over low heat until melted, about 2 minutes. Remove from heat.

4. Whisk the sugar, flour, cocoa powder and coconut. Whisk in the eggs until well blended.

5. Add the melted chocolate mixture and stir to combine. Spoon the batter evenly into the prepared muffin cups.

6. Bake about 15 minutes or until a toothpick inserted in the center comes out clean.

7. Transfer the pan to a wire rack and cool for 5 minuts. Remove the tortes and cool.

8. Dust tops with confectioners’ sugar.

Happy Eating!

• Orilio Organic Common Ale: A golden organic beer that offer more complexity and bitterness than pale ale. ($8.99)

• Butte Creek Brewing Organic Porter: Is a rich dark brown beer with a sweet malty flavor. ($8.99)

• Pop Soda Mint Lime: Is an all-natural, handcrafted and microbrewed soda that bursts with flavor. ($5.99)

• Dry Soda Kumquat: An all-natural gourmet soda that features the tart citrus flavor of kumquat and just a bit of sweetness. ($25/12 pack)

• Otter Creek Brewing Wolaver’s Pale Ale: A light beer for everyone plus it’s certified organic. ($24.34/24 pack)

• Medlock Ames 2003 Cabernet Sauvignon: A deep and spicy organic red with dark fruit flavor. ($50)

• Gloria Ferrer Sonoma Brut: A crisp sparkling wine made from sustainably-grown grapes. ($18)

• TY KU: An all natural, sake-based liqueur that has been infused with ingredients like pomegranate, oolong and green teas, plum, and ginseng. ($30)

• Merchant du Vin Pinkus Hefe-Weizen: A very light organic beer, made from wheat. ($3.79)

• Orange Jasmine Mango AperiTea: A black tea mixer that includes that gragrant flavors of vanilla, jasmine, citrus and mango. Mix with sparkling water, juice, or spirits. ($26.95)

• Alma Rosa 2005 Chardonnay: Made from a certified-organic vineyard, is a white wine with a bright citrus and tropical fruit flavor. ($15.99)

• ModMix French Martini: A throwback to the 1920s, is an organic drink made with pineapple juice, raspberry, and a hint of lemon. ($11.99)

• Whole Foods Old Plowshare Stout: An organic dark berr, perfect for a black and tan. ($6.49/4 pack)

• Stirrings Egg Nog: An all-natural egg nog base made with real cream, vanilla bean, cinnamon and nutmeg. ($10.95)

• VeeV: An all-natural distilled spirit made from acai blended with prickly pear and acerola cherry. One dollar from each bottle sold is fdonated to the Amazon rainforest Charities. ($34.99) (Source: KIWI 2007)

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Earthly Eating-Count Down To Christmas Recipe Of Sweets

Sugarplum Fairy Treats
Serves: Makes 2 dozen

1 cup quick cooking oats
1 cup shreadded wheat cereal
1 cup walnuts
1 1/2 cups dried fruit (use one or use a combination of dried fruits like: apricots, plums, cranberries)
1/2 tsp. ground cinnamon
1/2 tsp salt
2 large eggs
1/3 cup honey
1 tsp. vanilla extract
1/4 cup chocolate chips

1. Preheat oven to 350°F degrees.

2. Lightly oil or coat an 8×8 baking pan with nonstick cooking spray and set aside.

3. Place the oats, shredded wheat, walnuts, dried fruits, cinnamon and salt in a food processor and pulse until mixture is finely chopped (each fruit should be the size of a dried pea).

4. In a large bowl, whisk together the eggs, honey, and vanilla. Add the oatmeal mixture and chocolate chips and stir to combine.

5. Transfer mixture to the baking pan and spread it evenly with the back of a spoon or spatula.

6. Bake about 18 minutes or until the edges turn golden brown. Cool completely in a pan before slicing.

Happy Eating!

Cookie swaps bring many people together, start traditions, and create strong friendships that last a lifetime. Men, women, children, families, churches, neighborhoods, etc. It is a great way to sample other baker’s cookies, as well as get to know people that share the same passion as you. But, no matter where you live, the bottom line is, you can start the same tradition. Here’s how:

• Ask each guest to bring at least six dozen of their favorite holiday cookies, along with copies of the recipe to share with everyone at the party and a few empty containers to carry home other cookies at the party as well.

• Have a large table cleared so that you can display all the special treats that arrive from the other guests. This is where decorating the table comes into play. If it is close to Christmas, incorporate that theme into your table decorations. If it is a more laid-back swap then, whatever the season is, say summer, use sunshine themed dish-ware. Or if it is cold outside, use snowflakes and tea pots to serve tea, to name a few ideas.

• Break out your calculator and figure out how manu of each type of cookie everyone gets to take home for themselves. (72 divided by how many guests have arrived and brought cookies). Each guest still goes home with six dozen cookies, this time in many different varieties of flavors, shapes and colors.

• Incorporate this idea with a kids birthday party or just a Christmas “kiddie” party, and so on. Kids love to make messes and what better way to have them make a mess than with cookies.

**The United States Botanical Gardens Christmas Display at Washington, DC that Kjersti Wasiak attended looks to be amazing. Click here to see the photos she took while viewing the display.**
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Earthly Eating Recipe - Count-Down To Christmas Recipe Of Sweets:

Gluten-Free Peppermint Meringue Snowballs
Serves: Makes 3 dozen

4 egg whites
1/4 tsp. cream of tartar
1 cup granulated sugar
1/4 tsp. peppermint extract, optional (use imitation peppermint oil so that the meringues won’t deflate.)
1/4 cup finely crushed gluten-free candy canes or peppermint candy

1. Prehat oven to 200°F degrees.

2. Line two large cookie sheets with aluminum foil and set aside.

3. Using an electric mixer, beat the egg whites and cream of tartar on medium speed until frothy.

4. Gradually add the sugar, one tablespoon at a time, beating until whites stand in stiff, glossy peaks. This will take about 10 minutes. Beat in the peppermint extract as desired.

5. Drop rounded tablespoons of mixture onto baking sheets, leaving a 1″ space in between; Sprinlkle tops with crushed candy.

6. Bake 1 1/2 hours.

7. Turn oen off and leave meringues in oven for 30 minutes. Let them cool completely before removing from the foil. Store meringues in an airtight container for up to 1 month.

Happy Eating!