French Macarons my way

I thought I've give these a whirl today.  These are guava macarons.

I don't normally like these as the are sooooooo sweet. My filling is strawberry guava cream.

I need to perfect these of course.

Lemon Verbena Champagne Loaf

 

I have this recipe for a Lemon Buttermilk Bundt cake.

 

I cut the recipe in half and made it with my C and H Stevia Light for baking

that I process with Lemon Verbena that I grow.

 

I used some Sparkling Wine extract that I buy from Loran Oils and voila.

 



 

 

 

Chocolate Chip Cookies for 2 my way

 

Haumea's Chocolate Chip Cookies Prep 7 min Total 17 min

Preheat oven to 375 degrees

2 T unsalted butter, softened room temperature 1 T lightly packed dark brown sugar or coconut sugar

1.5 teaspoon c and h stevia light blended with lemon verbena 1 egg, lightly beaten 1/4 tsp vanilla 3 T all-purpose flour

3 T oatmeal blend to flour 1/8 tsp baking soda

1/4 tsp baking powder pinch of  fleur de sel 2 T chocolate chips

2 T Mac Nuts

 

PREHEAT oven to 375F . Place silpat or parchment on baking sheet. In a small bowl, cream butter with brown sugar  and stevia sugar until creamy. Stir in 1.5 tsp lightly beaten egg and vanilla until fully incorporated. Add flour, baking soda , baking powder, and salt and mix until just combined. Mix in chocolate chips.

Using a large cookie scoop, about 2 tbsp apart. Should net 5 large cookies

Bake in center of oven until cookies are golden around the edges, from 8 to 10 min. Remove sheet to a heatproof surface and leave for 2 min. Then remove cookies to a rack to cool completely.

 

 

 

 



 

 

 

Li Hing Pickled Mango

 

I have been going nuts the past week and wanted my Kaua'i Tutu's pickled mango.

So my daughter and trekked to the market today and low and behold we found to of

most perfect firm green green mango.

 

I made just enough pickling liquid for the above jars.

 

2/3 cup Seasoned Rice Vinegar

1/3 Regular Cider Vinegar

1 Tablespoon Brown Sugar

1 heaping teaspoon of my c and h stevia light blend with lemon verbena

1/4 teaspoon ala'ea Hawaiian salt (the red one)

1 teaspoon shoyu

1/2 cup water

1 teaspoon Li Hing Powder

 

 

Boil the mixture then let cool completely,

Slice the mango up, prep the jars once cooled

then pack and pour then place in fridge.

 

I usually wait 2-3 days but by week end should be ono.

 



Maple Mustard Chicken

 

 

Maple Mustard Chicken

 

It's 8/24/14, I haven't updated my blog here in a bit.  Been busy with several different projects.

I haven't really made anything new lately and tried this out today.

 

1 Package of boneless chicken thighs or 1 package of thin sliced breasts.

1 small sweet onion sliced thin

1/3 cup of dijonnaise

1/2 cup mayonnaise

1 teaspoon crushed garlic

2 sprigs of fresh thyme

1/2 teaspoon herbs de provence

1 small sage leaves (sliced thin)

1 Tablespoons seasoned rice vinegar

White Pepper

Salt and Pepper

1/4 of real maple syrup

1 9x9 pan

fresh parmesan/romano

snipped chives

 

 

Preheat oven or convection 425 degrees

 

I do rinse my chicken and pat dry then season it.

Put a little olive oil on the bottom of pan and lay your chicken

I sprinkle the thinly sliced onion

Mix the dijonnaise, mayonnaise, garlic, thyme, herbs de provence, sage, seasoned rice

vinegar, and maple syrup, mix well.

Pour this all over the chicken

Bake uncovered at 425 for 40-45 minutes

once done sprinkle fresh  parmesan/romana and chive then serve