Happy Dancing and Pie

This is what's known as "The Happy Dance". Currently, I am doing this. While typing.

My talent knows no limits.

Unless I hit my knee on the coffee table again. Ouch.

After another round of needle poking in the neck, I have received the greatest gift for Christmas.

A clean bill of health.

Yes, I still have Hashimoto's thyroiditis, but I do NOT have cancer. Yes, I have a goiter growing in my neck, but it is cancer-free. Yes, I need to follow-up with bloodtests every 2-3 months and an ultrasound in 6, but IT IS NOT CANCER!!! Did you hear me?

I DO NOT HAVE CANCER!!!

Now that this little bump is behind me, it's time to make some pie. Specifically, Hazelnut Mocha Cheesecake. And because I can, I plan on keeping a whole one to myself.

After all, it is gluten-free.☺

~Hazelnut Mocha Cheesecake~



~The Players~

*use organic ingredients, if possible

Crust: 3 cups finely ground hazelnuts

10 Tb. salted butter, melted

4 Tb. sucanat (or Rapadura)

Filling: 3/4 cup heavy whipping cream

2 (8 oz.) cream cheese

2 cups powdered sugar

1/4 cup baking cocoa

2 t. espresso powder

1 t. vanilla

Crust: Using a fork, mix hazelnuts, butter, and sucanat. Press into 2 pie dishes, making sure to press up the sides too. (It will look rugged, this is okay.) Bake in preheated 350F. oven for 15 minutes. Remove from oven and cool before filling.

Mix heavy cream and cream cheese together until smooth. In a separate bowl, sift powdered sugar and cocoa together. Stir in espresso powder. Slowly add sugar mixture into creamed mixture; mix until creamy. Add vanilla.

Spread into prepared crust. Chill at least 2 hours.

This makes 2 pies, but shhhh...don't tell the family.☺

Enjoy!



Spiced Candied Nuts

I realize that I'm a little late to the party, but this week I'll be sharing some of our favorite Christmas goodies. To earn the title of "Favorite", a recipe must be tried and true. It must be able to stand alone as a goodie, without the need for fance and frills. It must be able to hold it's own against the highly popular, yet superficial beauty of the frosted cut-out cookie. Especially if it is sporting a never-before-seen color.

That said, sometimes we make exceptions to the favorites list. Like, when Mom decides to try a gluten-free version of a snickerdoodle and it turns into an unrecognizable pile of goo that even the goats won't touch.

It could happen. I'm not sayin' it did, but it could.☺

I liken this turn of events to a beauty pageant. You know, where one of the top 5 girls are equally perfect, but then just before the final judging, there is a scandal that is revealed, leaving girl #6 the opportunity to shine.

Yep, just like that. It's time for goodie #6 to shine, because the infamous gluten-free snickerdoodle has been bumped.

And if the sticky fingers and trips to the candy dish are any indication, #6 just might be the real winner.

50 #'s of walnuts, just waiting to be shelled.

~Spiced Candied Walnuts~

~The Players~

3 cups shelled, walnut halves

1-1/2 cup organic sugar

1 t. cinnamon

1/4 t. nutmeg

Line 2 cookie sheets with parchment paper. Set aside.

In a medium, heavy-bottomed saucepan, heat the sugar on medium heat until it starts to melt.

 When the sugar starts to melt, use a wooden spoon and continue to stir until sugar is a medium amber color. Add the spices and mix well. Turn heat down to simmer.

Pour the nuts into the saucepan, stirring to coat all of the nuts. Using 2 forks, quickly move nuts, a couple at a time, to the parchment-lined cookie sheets. Be careful, these are extremely hot!

This is kind of messy, but once the nuts have hardened (about 5 minutes), the sugar "hairs" can be picked off. I'm sure there's a technical term for the strands of candied sugar, but it looks like hair to me.

I'm a simple girl.☺

Enjoy!