All the Recipes from our 29th Birthday Celebration
Our 29th Birthday Recipes
PEACH VANILLA COOKIE BARS
INGREDIENTS
for the bars:
1 jar Peach Vanilla Bean Artisan Fruit Spread by Regina’s Farm Kitchen
1 ½ sticks unsalted butter, at room temperature
½ c. sugar
1 egg yolk
2 c. all purpose flour, sifted
1 tsp. kosher salt
2 tsp. vanilla bean paste (we used 2 tsp. of vanilla extract)
2 tsp. ginger, ground or fresh minced (we used ground ginger)
for the streusel:
4 tbsp. unsalted, butter, melted
¼ c. light brown sugar
¾ c. all purpose flour
¼ tsp. kosher salt
INSTRUCTIONS
Preheat the oven to 350° F. Butter a 8x11 tart pan. In a mixing bowl, combine the butter and sugar for 3–5 minutes on high speed until light and fluffy. Add the yolk and vanilla bean paste (or extract), and beat until combined.
In a separate bowl, place the sifted flour, salt and ground ginger. Add the flour mixture to the butter, sugar, egg yolk and vanilla bean mixture. Do not over mix or the tart dough will be tough!
Press the dough into the tart pan in an even layer. Bake the tart for 20–25 minutes until set with light golden edges. Let cool completely.
While the tart bakes, make the streusel. In a small bowl, mix the melted butter and sugar. Mix in the flour and salt with a fork to create a crumbly mixture.
When the tart base is cool, spread the jar of RFK Peach Vanilla Bean Artisan Fruit Spread in an even layer over the cooled crust. Scatter the streusel topping over the fruit spread. Place back in the oven for 15–20 minutes and bake until the streusel is lightly golden. Let cool completely. Cut into pie-like wedges.
RAW MACAROONS
INGREDIENTS
1 1⁄2 c. finely chopped nuts (pecans, walnuts, almonds, macadamia, cashews etc.)
2 c. coconut flakes
½ c. Cloister Honey: Vanilla Bean Infused Honey
½ c. melted coconut oil
¾ tsp. ground cinnamon
¼ tsp. sea salt
1 tsp. vanilla extract
INSTRUCTIONS
Combine all ingredients in a large mixing bowl.
Stir till all ingredients are incorporated.
Line a cookie sheet with parchment paper (to prevent any sticking after the macaroons have cooled)
Firmly push mixture into a tablespoon and slide off onto the parchment paper. This part gets a little messy - just clump them on the parchment paper, they WILL harden!
Place the cookie sheet in the refrigerator for at least 30 min to cool and harden.
HELPFUL TIP
Use the same measuring cup for the coconut oil and honey. By measuring the coconut oil first, when the honey is measured it should slip right on out of the measuring cup.
MR. GIGGLEPANTS CUPCAKES
INGREDIENTS
for the cupcakes:
1 box vanilla cake mix (we used Betty Crocker Super Moist)
3/4 c. frozen (thawed) pink lemonade concentrate
1/3 c. canola oil
1/4 c. water
3 eggs
3 to 4 drops red food coloring
for the frosting:
12 oz vanilla frosting (we used Betty Crocker Whipped Fluffy White)
1 tbsp. frozen (thawed) pink lemonade concentrate
Mr. Gigglepants Hibiscus Sugar to sprinkle on top
INSTRUCTIONS
Preheat the oven to 375°F (350°F for dark or nonstick pans).
Place a paper baking cup in each of 22 regular-size muffin cups or 48 mini muffin cups.
Make cake batter as directed on the box, using cake mix, 3/4 cup lemonade concentrate, oil, water, eggs and food color. Divide batter evenly among muffin cups.
Bake for 13 to 18 minutes or until a toothpick inserted in the center comes out clean. Cool in pans for 10 minutes. Remove from pans to cooling rack. Cool completely, about 30 minutes.
In a medium bowl, stir frosting, 1 tablespoon lemonade concentrate and food color until blended.
Spread frosting on top of cupcakes and garnish tops with Mr. Gigglepants Hibiscus Sugar.
HIBISCUS VINAIGRETTE
INGREDIENTS
2 tbsp. Mr. Gigglepants Hibiscus Sugar
1 tbsp. Dijon mustard
1 tbsp. minced shallot
1/2 c. Champagne vinegar
3/4 c. olive oil
Fresh ground pepper and a hefty pinch of sea salt to taste
INSTRUCTIONS
Whisk together, dress, and enjoy!
SUGGESTED SALAD PAIRINGS
Arugula and winter greens with peeled sliced apples, jicama, toasted walnuts and freshly grated pecorino.
Endive and Valencia orange sections with snipped chives and pomegranate seeds.
Grilled radicchio chopped and tossed with hand torn butter lettuce, toasted almonds and freshly grated Manchego.
MEXICAN CHOCOLATE BROWNIES
INGREDIENTS
8 oz. Taza Mexican Chocolate Discs (we used 2 packages of Cinnamon Chocolate and 1 package of Super Dark Chocolate)
8 oz. (2 sticks) unsalted butter
4 large eggs
1 tsp. vanilla extract
1 c. dark brown sugar
1 c. granulated sugar
1 1/4 c. all purpose flour
1/2 tsp. salt
1/4 tsp. baking powder
INSTRUCTIONS
Preheat the oven to 325° F.
Melt chocolate and butter together over a double boiler, stirring frequently (we did this in the microwave). Set aside and allow to cool slightly.
In a large bowl, whisk together eggs and vanilla. Whisk in the sugars, followed by the cooled chocolate mixture, until fully incorporated.
In a separate bowl, whisk together the remaining dry ingredients. Gently fold into the wet mixture.
Spread batter evenly in a prepared 13 x 9 baking dish. Bake for 35-40 minutes, rotating in the oven halfway through baking time.
Cool slightly, or to room temperature, then cut into squares and serve.
