These cookies taste like for-real-bona-fied gingerbread. And they’re paleo-compatible(ish; coconut sugar is a grey area). I’ve also made them with stevia instead of coconut sugar. They just don’t taste as great. That, and they stay fluffy, not chewy.
If eating better is one of your New Year’s resolutions, these cookies are a treat that you won’t feel too guilty about. If you’ve gone paleo or just have a bunch of food allergies, give these a try.
Look at that photo. I think Restoration Hardware should hire me.
Anywho, this is the champagne cocktail that I whipped up for a friend’s New Years Eve fiesta. I made a small batch, since it was an experiment, but will estimate the proportions to the best of my ability so that other peeps can recreate it.
Now, the lighting in that photo may be a little weird, but that buttery goodness is the TRUTH.
This is part of a brunch menu I put together for a staff brunch at Portia’s TurnTable for my coworkers awhile back, which included this strata and these biscuits.
Now don’t you wish you worked in my office?
Here’s a fun fact: you can do everything but the baking the night before. Let your croissants soak up the custardy deliciousness overnight in the refrigerator (covered, of course). Take out of the fridge 1 hour before baking time.
On October 16, 1945 the Food and Agriculture Organization of the United Nations was founded, built upon “its belief that the goal of freedom from want of food, suitable and adequate for the health and strength of all people can be achieved.” Celebrated around the world, World Food Day honors that day and Oxfam’s commitment to defeating hunger.
So, what’s a TurnTable to do?
Gather in solidarity with people who grow the world’s food. I hosted a World Food Day dinner to foster a conversation with our friends about where our food comes from, who cultivates it, and how to can take action to help protect farmers and farmland around the world.
As you may have gathered, I am obsessed with squash. And rosemary. And coconut. And pesto. Anyhow, ’tis the season for all things butternut squash, and here I found a good way to get your salt fix in a nutritionally-sound manner.
I made savory ones and sweet ones.
Sea salt/pepper/garlic powder
The curry ones were OK, the sweet ones were delicious, but that first combo was out of this world. Read on…