Fabulous Friday Find: Crack Pie (Yes, You Read That Correctly)

~Image by (Kirk McKoy / Los Angeles Times)~

Yes, Crack Pie. It is not for the sugar-sensitive, diabetic, waist-conscious or health nut. It IS for anyone who wants a sinfully delicious dessert. If you don't want to make it yourself, Momofuku sells it for $44US a PIE. Yup, $44 EACH pie, plus FedEx shipping. Check out the recipe from the LA Times here. When I saw this, I knew I would have to try it. It is just missing one thing to make it the most orgasmalicious dessert of all time: chocolate. Then again, the addition of one more less-than-perfectly-healthy ingredient may end up sending the person eating it into a sugar coma ;-)

....Guess what I'll be trying to make this weekend? This might just be perfect for that special someone's sweet tooth this Valentine's day :)

Enjoy!

Happy Christmas Shortbread Cookies!

Happy Christmas to all! I love these cookies, as they are very similar to ones I had as a child. My mom calls them her "Cameron Christmas Cookies", but these are a little different - most notably the fact that they are free from gluten, dairy, eggs, corn, soy and animal products!

Happy Christmas Shortbread Cookies!

4 Cups GF Flour Mix
1-3/4 Cups Olive Oil
2 Cups Superfine Sugar
1 Rounded tsp Xanthan Gum
1/2 tsp Vanilla Extract (optional)
300ml Organic Jam (your favorite flavor)

Preheat oven to 325 degrees. Grease 2 cookie sheets. Mix the flour, sugar and vanilla and slowly add the olive oil until the dough is thick. Divide the dough into 6 pieces and gently form them into long logs, placing 3 on each cookie sheet. form a small trough in each log so that you can spoon the jam in afterwards without it spilling over. Bake the shortbread logs for about 20 minutes, or until mostly solid. Remove from the oven and spoon a small amount of jam in each trough. Return to the oven for another 10 minutes. When still warm, slice into 1 inch thick pieces. For a super luxurious treat, drizzle melted chocolate over them once the cookies have cooled.
Enjoy!
I'll have some pictures shortly - if the cookies haven't been devoured!
Meghann

FUUUUDGE!!

~Fudge To Die For~

I love this fudge - and so does my neighbor! This is very easy to make and sooooo good. It's very rich so only a little piece will do, making it last for a while. It also freezes well (not that it ever lasts that long in my house). You can also add different types of liquid sweetener for different flavors - try light or dark agave nectar, brown rice syrup, maple syrup, or honey if you aren't vegan. I like to mix them - using agave nectar and a bit of maple syrup. Try it and find you r favorites! This has no flour, and is free from gluten, dairy, eggs, corn, soy and animal products. It is vegetarian and vegan also! Try it and you'll agree - it's fudge to die for! For those not interested in making it themselves, this is for sale on my Etsy store.

Fudge to Die For!

1 Cup Organic Agave Nectar
1 Cup Organic Peanut butter
1/2 Cup Organic Cocoa Powder
Pinch of Sea Salt
1 tsp Vanilla Extract

In a pot over medium heat, warm up the agave nectar, salt and peanut butter, mixing until hot and smooth. Immediately remove from heat and mix in the cocoa powder and vanilla, mixing until smooth. Press into a non-stick 8 or 9 inch square cake pan and allow to cool - I put mine in the fridge to speed up the process ;-)
Cut into quarters, then cut each quarter into quarters, then cut each piece in half. (you'll get 32 pieces).
Enjoy!