Napoleon Hats

What!?…. Napoleon Hats?… Well, if you didn’t grow up in Denmark, or have ever visited a danish bakery, you probably have noooo idea what Im talking about… No worries. I’ll teach you.

Think crisp buttery edges.

Soft center of marzipan…

Dipped in chocolate…………  yes..

I know, Im hungry too….

Traditional Napoleon Hatts are made with regular all purpose flour. I have made these with graham flour and just a little bit of all purpose flour. I also made marzipan myself. Which is really easy! Dont freak out!…You can do it:-) Regular marzipan that you buy at a store, is made with confectioners sugar. And of cause its delicious! But, if you wanna skip the refined sugar, just make it yourself with almonds and agave. Yes, Its that simple!

Whole Wheat Gingerbread Men (and women)

Sexy Gingerbread Woman!?…Why not I say! Lets spice up the good old christmas:-) Roll out these christmas cookies with some friends, while getting a little tipsy on hot apple-cider with a dash of whiskey…. Mmmm

Cheesy christmas music is a must!… Come on, we all love it:-)

Weigh, measure, roll, bake, eat!:-)

 

 

 

Whole Wheat Gingerbread Men and Women

• 3 cups (360 g) whole wheat flour
• 3 cups (440 g) all purpose flour
• 1 tsp baking soda
• 1 1/2 tsp salt
• 4 tsp ground ginger
• 1 1/2 tsp ground cloves
• 1/4 tsp pepper
• 1 cup (190 g) Earth Balance margarine
• 1 cup (130 g) coconut palm sugar
• 1 cup ( 320 g) molasses
• 2 eggs

Turn the oven on to 350 degrees. Prepare 1-2 cookie trays with paper or nonstick slip mat.

Combine all the dry ingredients in a medium bowl. Set aside.

In a kitchen aid or with an electric mixer, beat Earth Balance and palm sugar till fluffy. Beat in one egg at the time. Then beat in molasses.

Mix in the dry ingredients till everything is incorporated.

Sprinkle a good amount of flour on the table, and roll out dough to about 1/8 inch thickness. Use cookie cutters to cut out desired shapes. Remember to make holes in the cookies BEFORE baking, if you are planning to hang them.

Bake the cookies for 12-14 min. depending on size. Cool on rack.

When cookies are cool, you can decorate them with royal icing if desired. I always trust Martha Stewart when it comes to good old “normal” recipes like that:-) 

Vegan Cinnamon Biscotti

Its been a little while since my last post… Sorry my treat eating/reading readers… But be hold, im back!:-) I’ve been in Brimfield, Massachusetts with my husband on antique hunting. Theres this HUGE  antique fair there a couple of times a year, and we went to find stuff for his restaurants. We found a lot of great stuff so it was a successful trip. And, we managed to have a little fun to at this great fair in Woodstock CT. We petted to some cows and stuffed ourselves with kettle corn:-) Perfect! Seriously… Its IMPOSSIBLE to stop eating kettle corn when you first start!… Anyhow, we stayed at a great bed and breakfast where the innkeeper served these delicious biscotti! I havent been able to stop thinking about them ever since, so I just had to go to the kitchen and bake my own version….:-)

Vegan Cinnamon Biscotti

• 1 3/4 cup ( 260 g) Whole wheat flour
• 1/4 tsp salt
• 1 tsp cinnamon
• 1 1/2 tsp baking powder
• 1/2 cup (50 g) oats
• 1/2 cup (50 g) walnuts, toasted and chopped
• 1 cup (160 g) coconut oil, melted
• 1 tsp vanilla
• 1 1/2 cup (240 g) coconut palm sugar
• 2 Tbs maple syrup
• 2 egg replacer “eggs” (If you use “Ener-G” use 3 tsp powder + 4 Tbs water)

cinnamon sugar:

• 1 Tbs coconut palm sugar
• 1 tsp cinnamon

Turn the oven to 350 degrees. Prepare a cookie tray with paper.

Mix all the dry ingredients, including the walnuts.

In another bowl, prepare the “eggs” by whisking the powder and water together. Stir in the coconut oil, vanilla, palm sugar and maple syrup.

Add the dry ingredients to the wet, and stir till everything is combined. The dough will be quite crumbly.

Turn it out on the table and divide and shape it into 2 logs. Do your best to make everything stick together evenly. Mix palm sugar and cinnamon, and generously sprinkle the logs.

Bake them in the middle of the oven for 30 min.

Take the logs out and let them rest for 10 min. Lower the heat on the oven to 325.

With a serrated knife, carefully cut out the biscotti to about 1/2 inch thickness. Place them back on the tray and bake them again in the oven for 20-25 min. Check them after 20 min to make sure they dont burn.

Cool completely and store in airtight container for up to 3 weeks.