Chocolate, Almond & Ginger Cookies

I am pretty addicted to these cookies. Delicious, healthy and so very easy...One bowl, no mixer. The combination of almond and coconut flour delivers a very light and airy cookie. The intensity of dark chocolate and ginger adds spice and richness. Is very light and very rich contradictory? Whatever...that is the only way to describe the texture and taste.

I am on the board for the Taos affiliate of Habitat for Humanity. This year our annual fundraiser included a dessert table Silent Auction. I made an apple & pear crisp, cornmeal thumbprint cookies with chocolate ganache filling (shared over on my Napa Farmhouse 1885 blog) and the chocolate, almond and ginger cookies. I received rave reviews for everything which makes me so happy as "non-health lovers" loved these good-for-you treats. I hope you do too... Enjoy!

Chocolate, Almond & Ginger Cookies
(makes 24 cookies)

1 cup almond flour
1/4 cup coconut flour
1/4 cup unsweetened cocoa powder
2 tbsp coconut sugar
1/4 tsp baking soda
1/4 tsp sea salt
3/4 tsp ginger
1/4 cup plus 1 tbsp extra virgin olive oil
1 tsp pure vanilla extract
additional coconut sugar for sprinkling

Preheat oven to 350 degrees. Line a baking sheet with parchment paper. Set aside.

Combine first seven ingredients in a medium mixing bowl. Add the olive oil and vanilla. Using a wooden spoon, stir to incorporate wet into dry. Dough will be very wet. Using your hands, form dough into small balls about 1 inch in diameter. Press the tines of a fork into the ball to flatten. (if cookies crack, press dough together with your fingers.) Sprinkle additional coconut sugar over cookies.

Bake in preheated oven for 8-9 minutes. Do not overcook. Cookies will harden after cooling. Remove from oven and cool 5 minutes on sheet. Place on wire racks until completely cool.

Other chocolate recipes you may enjoy:

• Taos Double Chocolate Chip Cookies
• Hot Chocolate, New Mexican Style

It is "Cookies" week at Comfort Food Feast roundup. Check out the other delicious sounding recipes from my blogger friends. Do you have a favorite cookie recipe? Feel free to share in the comments section or link to your blog if you have one. 

Jeanette's Healthy Living: Peanut Butter and Jelly Thumbprint Quinoa Oat Cookies
The Heritage Cook: Meyer Lemon Shortbread Cookies with Meyer Lemon Curd
Elephants and the Coconut Trees: French Palmiers
Weelicious: Homemade Oreo Cookies
Devour: Top 5 Chocolate Cookies
Taste With The Eyes: A Korean Sweet Treat - Hwa Jeon with Honey and Flower Petals
Napa Farmhouse 1885: Cornmeal Thumbprint Cookies with Chocolate Ganache Filling
Red or Green: Chocolate, Almond and Ginger Cookies
Domesticate Me: Healthy Dark Chocolate Chunk Oatmeal Cookies with Cherries and Sea Salt 
Food for 7 Stages of Life: Rose and Cardamon Nankhatai (Eggless Indian Shortbread Cookies) 
Virtually Homemade: Oatmeal Caramel Skillet cookie with Marshmallows and Chocolate
The Sensitive Epicure: Almond Butter Cookies (Gluten-Free)
FN Dish: Cookie Comfort


best,
Diane

red or green? 

California Girl in Taos

napa farmhouse 1885

MoseyLove!

please follow us on facebook

I have started sharing my Taos experiences on my newest blog "California Girl in Taos". Please visit and let me know what you think.

Grilled Cheese Sandwiches with Three Pepper Cheese, Grilled Onions & Pickled Jalapenos

So grilled cheese sandwiches will never be on any healthy foods list.  But, once in a while, they are the perfect comfort food dish. I try to make mine as good-for-you as possible by using the best quality possible ingredients and cooking them panini style which means I can eliminate the butter spread on the outside of the bread. A few less fat grams never hurt, right? Sadly, my panini press is still buried deep in the storage room after the move so I am sharing my "grill pan topped with heavy skillet" trick to achieve the same result.

In keeping with the Red or Green? philosophy of adding spiciness to everything, this recipe uses a delicious New Mexican 3 Pepper Colby Jack cheese with jalapenos, chipotle and habanero peppers but you could use your favorite pepper jack.Grilled onions and pickled peppers complete this delicious, perfectly melted treat. Enjoy!

Grilled Cheese Sandwiches with Three Pepper Cheese, Grilled Onions & Pickled Jalapenos 
(makes 4 sandwiches)

1 tbsp extra virgin olive oil
1/2 yellow onion, thinly sliced
8 thick cut slices sourdough or french bread
1/3 lb Three Pepper Colby Jack or Pepper Jack cheese, thinly sliced
1/4 cup pickled jalapenos, jarred or homemade, thinly sliced

cheese and peppers, prepped

Heat large grill pan over medium high heat or heat panini press. Add olive oil and onions. Saute for 3-4 minutes or until onions soften and begin to caramelize. Remove from pan. Add 4 slices bread to grill pan and top with cheese, onions and peppers. 

Top with remaining 4 slices of bread. If using a panini maker, close top and cook for 4-5 minutes until the bread is golden brown and the cheese is melted.. If using a grill pan, reduce heat to medium, top the sandwiches with a heavy pan, cook for 4 minutes, flip sandwiches and cook another 3-4 minutes.

see the sandwich pressed between the two pans?

Remove from pan, cut in half and serve immediately.

Melty spicy cheese, toasted bread, grilled onions and tangy pickled peppers...The ultimate comfort food!

Other grilled cheese recipes you may enjoy:
Grilled Cheese Sandwiches, Red or Green Style
Grilled Vegetable & Cheese Quesadillas

It is "Comforting Grilled Cheese Sandwiches" week at Comfort Food Feast roundup. Check out the other delicious sounding recipes from my blogger friends. Do you have a favorite grilled cheese recipe? Feel free to share in the comments section or link to your blog if you have one. 

Jeanette's Healthy Living: Lighted Up Croque Monsieur Grilled Cheese
Blue Apron Blog: The Tastiest Grilled Cheese Fillings
Weelicious: Grilled Cheese and Pickle Panini
Devour: Kelsey's Decadent Grilled Cheese
Elephants and the Coconut Trees: Inside Out Grilled Strawberry and Cheese Sandwiches
Daily*Dishin: Grilled Pimento Cheese with Instant Pickles
Napa Farmhouse 1885: Pork Stew in Port Wine Sauce with Grilled Cheese Croutons
Red or Green: Grilled Cheese Sandwiches with Three Pepper Cheese, Grilled Onions and Pickled Jalapenos
Dishing With Divya: Egg and Mushroom Cheese Sandwich
Domesticate Me: Barbecue Chicken Grilled Cheese
Taste With The Eyes: Bulgogi Panino with Kimchi, Cheddar and Ssamjang Mayo
Virtually Homemade: Creamy Roasted Tomato and Basil Grilled Cheese with Bacon
The Sensitive Epicure: Grilled Cheddar Cheese Sandwich with Apple, Walnuts and Thyme (Gluten-Free)
FN Dish: 10 Grown-Up Grilled Cheeses

best,
Diane

red or green? 

California Girl in Taos

napa farmhouse 1885

MoseyLove!

please follow us on facebook

I have started sharing my Taos experiences on my newest blog "California Girl in Taos". Please visit and let me know what you think.

Hot Chocolate, New Mexican Style

This hot chocolate recipe has a bit of spice...just the way we like it here in New Mexico. I added cinnamon, nutmeg and cayenne pepper to warm things up on a cold winter night. Skip the cayenne if you want a milder version. Double chocolate (powder and chopped) and vanilla deliver rich chocolaty goodness. The use of coconut milk and coconut sugar instead of the more typical dairy milk and refined sugar add a healthy component not normally found in this beverage. You will drink this all winter. (and if you want to add a splash of rum or your favorite liqueur I won't say a word!) Happy Valentine's Day everyone....

Hot Chocolate, New Mexican Style
(1 serving)

1 tbsp unsweetened organic cocoa powder (I like the NOW, Real Food brand)
1 tbsp organic coconut sugar
1 tsp raw local honey
1 tsp pure vanilla extract
1 cup unsweetened coconut milk(from the refrigerated aisle, not canned)
2 oz best quality (70% cacao) bittersweet chocolate (I use Scharffenberger) well chopped 
1/4 tsp sea salt
1/2 tsp cinnamon 
1/2 tsp nutmeg
1/4-1/2 tsp cayenne pepper(if desired)

Add the cocoa powder,coconut sugar, honey, vanilla and coconut milk to small saucepan set over medium heat. Whisk together ingredients until sugar and chocolate are completely dissolved. Add chopped chocolate and stir until melted. Whisk in salt, cinnamon, nutmeg and cayenne if using. Taste and adjust seasonings if needed. Serve immediately.

*Recipe can be doubled, tripled, quadrupled...as much as you like... enjoy!

thank you idea go for the photo!

It is "Comforting Valentine's Desserts" week at Comfort Food Feast roundup. Check out the other delicious sounding recipes from my blogger friends. Do you have a favorite comforting dessert recipe? Feel free to share in the comments section or link to your blog if you have one. 
Jeanette's Healthy Living: Quinoa Fudge Brownies
Feed Me Phoebe: Salted Caramel Budino with Whipped Cream
In Jennie's Kitchen: Milk Chocolate Brownies
Big Girls, Small Kitchen: A Chocolate Fondue Party
Elephants and the Coconut Trees: Blood Orange Bars
Dishing with Divya: Carrot Halwa
Virtually Homemade: Raspberry Grand Marnier Mascarpone Hand Pies 
Devour: 5 Bread Pudding Recipes for Valentine's Day
Weelicious: Puff Pastry Berry Hearts
Red or Green: Hot Chocolate, New Mexican Style
Napa Farmhouse 1885: Chocolate Cake Brownies (Refined Sugar-Free)
The Sensitive Epicure: Nutella Panna Cotta
Haute Apple Pie: Valentine Cake Pops
FN Dish: DIY Chocolate Desserts for Valentine's Day
Food for 7 Stages of Life: S'mores on a Stick
Tasting With The Eyes: Puff au Chocolat avec Fraises, Basilic, Fleur de Sel

best,
Diane

red or green? 

California Girl in Taos

napa farmhouse 1885

MoseyLove!

please follow us on facebook

I have started sharing my Taos experiences on my newest blog "California Girl in Taos". Please visit and let me know what you think.

Oven Fried Tortilla Chicken Drumsticks

The food styling is in homage to Gourmet...not as good, but I tried!

I found this recipe years ago in the late, great Gourmet Magazine and it has become a family favorite. Quick, easy and delicious, this oven fried chicken dish is perfect for weeknights or weekend entertaining. It is a staple when we have guests with children and...best of all... the serving size can easily be increased for as large of a gathering as you want.

The secret to the crunch is ground corn tortilla chips. They are pulsed in a food processor (or crushed with a rolling pin) and mixed with savory seasonings like chili powder and cumin. I tweaked the original recipe a tiny bit by adding cilantro and parsley to the tortilla mixture. The chicken is coated with the mix and then baked in the oven at high heat. Super simple.

Gourmet recommended serving the dish with oven fries made with russet potatoes and a chili lime mayo/sour cream dip. Again, my small edits include swapping the white potatoes with sweet potatoes and using a vegan mayonnaise (Vegenaise) because I prefer the taste. The recipe calls for drumsticks, but any cut will work, just adjust the cooking time accordingly. Oh...here is a tip...the coating also works really well with pan fried fish. I used trout last night, but try it with your favorite. Enjoy! And thank you Gourmet...many of your recipes have become standards in my home...

Tortilla Chicken Drumsticks

from Gourmet Magazine 2009
(serves 4 as a main course)

8 oz lightly salted corn tortilla chips*
4 teaspoons chili powder, divided
1 teaspoon ground cumin

1 tbsp fresh cilantro, chopped

2 tbsp fresh parsley, chopped
1 large egg
2 1/2 lb chicken drumsticks (about 10)

sea salt

freshly ground black pepper

Preheat oven to 450°F with rack in middle. Oil a large rimmed sheet pan.
Pulse chips, 2 tsp chili powder, cumin,cilantro, parsley and 1/4 tsp salt in a food processor until coarsely ground, then transfer to a shallow dish.
Whisk egg and remaining 2 tsp chili powder in a bowl.
Season chicken with 1/2 tsp salt and 1/2 tsp pepper. Dip drumsticks in egg, letting excess drip off, then coat with crumbs, pressing to help them adhere. Transfer to sheet pan.
Bake, without turning, until cooked through, 40 to 45 minutes. Let stand, uncovered, 5 minutes.
* to keep this recipe gluten free, look for corn tortilla chips labeled gluten free

Roasted Sweet Potato Fries

Vegan Cilantro-Lime Dip

1 cup vegan mayo (I like the Vegenaise brand)

1/4 cup cilantro, chopped

2 tsp lime zest

1 tbsp white onion, minced

1 tbsp lime juice

1/4 tsp salt

Mix all ingredients together and serve as a dipping sauce for the chicken and potatoes.

It is "Chicken" week at Comfort Food Feast roundup. Check out the other delicious sounding recipes from my blogger friends. Do you have a favorite chicken recipe? Feel free to share in the comments section or link to your blog if you have one. 

Jeanette's Healthy Living: Slow Cooker White Chicken Chili with Green Chilies
The Heritage Cook: Gluten-Free Fried Chicken Cutlets with Madeira Gravy
Weelicious: Roast Chicken with Caramelized Lemons
Devour: Giada's Top Chicken Dinners
Taste With The Eyes: Griddled Gochujang Chicken Sandwich, "Kimchi" Slaw and Seaweed Mayo
Napa Farmhouse 1885: Italian Chicken Stew with Olives and Kale
Red or Green?: Oven-Fried Tortilla Chicken Drumsticks
Blue Apron Blog: 5 Not Boring Weeknight Chicken Recipes
Virtually Homemade: Chicken Puttanesca
Elephants and the Coconut Trees: Spicy Deep Fried Chicken
Domesticate Me: Crispy Baked Chicken Tenders with Sriracha Honey Mustard (Gluten-Free!)
Dishing with Divya: Couscous with Chicken and Vegetables
In Jennie's Kitchen: How to Roast a Chicken
FN Dish: Winning Chicken Dinners

best,
Diane

red or green? 

California Girl in Taos

napa farmhouse 1885

MoseyLove!

please follow us on facebook

I have started sharing my Taos experiences on my newest blog "California Girl in Taos". Please visit and let me know what you think.