Archive for ‘Recipes’

August 10th, 2011

Coconut Flour Blueberry Muffins

It’s been awhile since I’ve posted. I’m not going to pretend I’m sorry, or that I haven’t had time to post. I simply just didn’t feel like posting. I’m keeping myself from making this blog a job.

Since my last post, we’ve added a new member to our little family! Meet Toaster!

Toaster was hanging out under our friends deck and on their porch. B and I had been playing around with the idea of getting a new cat, so that B can actually have a pet that loves him. Acey is a little scared of B and always has been. When we took him home, I was assuming Acey would hate him right away, and I was right. But after a few days, she wasn’t acting as hostile toward him and we thought she would. We thought she would go through a total personality change or lash out with undesirable behaviors, but she hasn’t. Toaster jumps on her and tries to play with her, and she runs from him, but the best part is, she chases him back! It’s as if she’s been telling us this whole time that she’s been lonely! She would follow me every where, sleep on me, eat with me, and talk to me, every hour of the day.

Need less to say, he is a welcomed addition to our family! I almost feel like I have a baby, though. He takes a lot of energy and wants to play all of the time. I haven’t been cooking much since we’ve had him, and breakfast food especially, is a turn off. I’ve been eating too much of the same thing and I’m finally burnt out. I bought a huge carton of fresh blueberries to force myself to bake some stuff with them, before they went bad.

I went with a smoothie first, and added them into a salad to use up the bult of them. Today, I tried out a new cookbook and went with a classic, blueberry muffins. They were super easy to make and they were delicious, bursting with juicy warm berries and slathered with salted butter. These will probably be made over and over and over. I love that I can eat more than one muffin and not feel guilty about it, since these muffins are made with a little honey, and healthy oil and fiber filled coconut flour. Try them! You won’t be able to stop eating them.

Blueberry muffins
adapted from Cooking with Coconut Flour by Bruce Fife
3 eggs
3 T melted virgin coconut oil
3 T raw honey
1/8 t almond extract
1/4 t sea salt
1/4 C sifted coconut flour
1/4 t baking powder*
1/2 C fresh blueberries*

Preheat oven to 400 degrees F

Heat an empty pan until hot, and turn off the heat and melt the coconut oil.

Blend all ingredients, except the blueberries, in a high speed blender until smooth. *I use a blendtec and used the batter button.

Fold the blueberries into the batter.

Pour the batter into 6 lined muffin cups.

Bake for 16 minutes.

These are enjoyed best warm from the oven.

*I’ve made them again and they puff up more with 1/2 t of baking power and brown a little more. I like them better this way.
* frozen blueberries tend to make the muffins a bit soggy, if this is your only option, try using sugar instead of honey.

June 24th, 2011

Bangkok Peanut Ice Cream

Bangkok peanut was one of the first flavors I tried at Jeni’s Ice cream. I loved the warm peanuty-ness, and then you get hit with the spiciness of the cayenne pepper. I didn’t realize it, until I got the Jeni’s Ice Creams cookbook, that this ice cream is supposed to taste like the ice cream version of Pad Thai, and it does!

It has notes of coconut, peanut butter, ginger and cayenne pepper. It’s definitely a unique ice cream flavor that I think is a winner! The recipe is super easy, and clear to follow. I’m going to be making a lot of the recipes in this book so come back, also for a chance to win a copy of Jeni’s book, that I will be giving away in a few more posts!

In her book, she lists ingredients that are easy to obtain for the home cook. If you shop at a health food store, you can get the ingredients true to the recipe.

Bangkok Peanut Ice Cream

1 1/4 C whole milk
1 T plus 1 t of cornstarch (I used tapioca starch)
1 1/2 oz cream cheese, softened
1/4 C natural peanut butter ( I accidentally used 1/3 C and it was fine)
1/2 t natural fine sea salt
1 1/4 C heavy cream
3/4 C unsweetened coconut milk (not light)
2/3 C sugar
2 T light corn syrup (I used organic tapioca syrup)
2 T honey
1/2 C unsweetened shredded coconut, toasted
1/8 t cayenne pepper
4 coins of of fresh ginger (optional)

In a medium bowl, cream peanut butter and cream cheese and salt together and set aside.

Toast you coconut, being careful not to burn it. I prefer to put mine in the toaster oven for about 2 minutes, on toast.

Take 2 tablespoons of the milk and mix the corn or tap starch and milk together, and set aside.

Combine the milk, cream, coconut milk, sugar, honey, tapioca syrup, and ginger over medium high heat until it comes to a rolling boil, about 4 minutes.

Once it comes to a boil, take it off the heat and add the milk/starch slurry. Return to medium high heat, for abut 1 minute, until slightly thickened.

Remove the ginger (of added) and slowly whisk the hot milk mixture into the peanut butter mix, until smooth.

Add the cayenne pepper and toasted shredded coconut, and chill over night.

When its thoroughly chilled, freeze according to you ice cream makers instructions. It will be soft, so freeze for 2-3 hours before serving.

* The recipe is perfect! It tastes just like the real thing. The texture is smooth and creamy and professional tasting!

May 26th, 2011

Balsamic Glazed Brussel Sprouts

I never touch a brussel sprout until I was married. Our first year of marriage I watched a lot of Food Network. I saw a recipe for brussel spouts, and it didn’t look like the same brussel sprouts that conjured up images of children stuffing their food into their napkins, or forking the sprout into their mouth, nose pinched. My Mom said she never liked them, so, we never ate them.

I tried the recipe out and I’ve been in love with brussel sprouts (this way) ever since.

The key to making these sprouts fantastic is really good balsamic vinegar. My parents brought me back a bottle of St. Helena Olive Oil Co. Traditional Balsamic, when they went to Napa Valley. The company says it’s more like a dessert vinegar, thick and sweet. It’s my favorite Balsamic, for sure.

These brussel sprouts, when done right, are full of flavor, have crisp edges, and are salty and sweet.

!0 large brussel sprouts, washed, halved and stem trimmed.
1/4 C veggie stock or water
1/4 C EVOO
1/4 C balsamic vinegar (you should do this by taste)
salt and pepper to season

In a large sauté pan over med/high heat, add the first 3 ingredients. With the pan uncovered, let the stock steam the sprouts until slightly tender until the oil is left. About 5 minutes
Sautee the sprouts until golden brown and the pan starts to brown. About 3 minutes.
Add the balsamic, and continue sautéing, making sure to let the sprouts come in contact with the pan long enough to brown and crisp the edges. This takes about 2 or 3 minutes.
Season with salt and pepper and enjoy!

* For an easier method, you can also toss all the ingredients together, place on a baking sheet, and into a 375 degree oven for about 15-20 minutes, turning occasionally. this method seems to make them more spicy, which is why I prefer te sauté method.

March 22nd, 2011

Gluten Free Carrot Cake

This past weekend was spent celebrating 3 birthdays! B’s twin nieces, and my Mom’s. My Mom said all she wanted for her birthday was just to be with all of us. She wanted to go to brunch and just be with her kids.

If there was a birthday in our family, my mom would always make a cake or some dessert. When her birthday would come around, my dad would have my Aunt make her a cake. I finally took over when I was about 8 or 9. It was a box mix with pink icing, frosting still in the pan. I didn’t have the standards then, as I do now.

I told her that I was making a cake for her, but I didn’t say what kind. I knew she liked carrot cake, but rarely asks for it, because my Dad doesn’t care for it. I’ve made some pretty good carrot cakes, and I really wanted to make a staple gluten-free version.

The cake turned out fabulous. No one really even realized that I was eating the cake too, until I mentioned it. B said that this was what he wanted for his birthday cake, and it was the best cake he’d ever had. That’s saying something for someone who still eats wheat, and likes it.

I picked this recipe because, aside from using a G-free flour mix, it was identical to my previous successful recipe. It’s also light and not dense like some carrots cakes I’ve had. This is a winner for sure!

GF Carrot Cake

Gluten Free Carrot Cake Recipe

Makes two 8-inch cake rounds.

3 cups gluten free flour mix (I used King Arther GF AP mix)
1-1/2 teaspoons xanthan gum
1 tablespoon baking powder
2 teaspoons baking soda
1 teaspoon salt
2 teaspoons Siaagon cinnamon
1/2 teaspoon nutmeg
2 cups granulated sugar
1-1/2 cups safflower oil
4 large eggs, room temperature
2 teaspoons vanilla extract
2 cups grated carrots – grate it small and not the larger grates.
1 cup toasted walnuts- finely chopped

1.Preheat oven to 350ºF. Position rack in the center of oven. OIl two 8″ round cake pans with coconut oil and place a parchment round in the bottom of each and oil those.
2.Place flour, xanthan gum, baking powder, baking soda, salt, cinnamon and nutmeg in a medium mixing bowl and whisk until thoroughly combined. Set aside.
3.Beat sugar, oil and eggs in a large bowl with an electric mixer until smooth, about one minute. Add vanilla and mix well.
4.Slowly pour flour mixer into the sugar and oil mixture and beat at medium-low speed for one minute. Fold in carrots and walnuts.
5.Pour batter into prepared pans and bake in the center of oven for about 55 minutes or until an inserted toothpick comes out clean.
6. Let the cakes cool in the pans for about 20 minutes and turn out on a cooling rack.

* For the frosting, I just folded whipped cream into a cream cheese and sugar mixture until I got the right consistency, no real recipe.

*recipe inspired by wasabimom

February 14th, 2011

Honey Ginger Soda For Valentines Day

Yesterday I had to go to the grocery store, and B really wanted to go with me. I thought I had to pick up just a few things, but Whole Foods tends to suck me in. I always end up spending way more than I ever intended. I try to be fast, but I always end up “lolly-gagging,” as B puts it.

B had to look for something, so he disappeared for awhile. I really wanted to get some chocolates for us, to celebrate Valentines Day. I had to call B to let him know I was ready to pick out chocolates and go. After he joined me at the chocolate counter, we picked out our goodies and checked out. As I got to the car I saw the most beautiful bouquet of hot pink, soft pink and red roses propped up in the drivers seat! I couldn’t believe he was able to surprise me, while I was in the store!

We normally don’t make a big deal out of “Hallmark Holidays”, but the past few years B has been surprising me with balloons and flowers. I’m easily pleased! He still can’t believe how happy he can make me with just a bouquet of flowers. It was a great start to the “holiday”.

I made him his normal breakfast of eggs over-easy, but I made the eggs in the shape of a heart. I also made him chocolate dipped strawberries. I ate a few of the chocolates we picked out and then I was in need of something to cut the sugar high.

I just got a Soda Stream Penguin. I’m obsessed! Even B likes it. It’s a water carbonator. It’s eco-friendly in that you won’t have to buy bottles of sparkling water over and over. You can make your own syrups to make a custom soda. I decided to make my first homemade syrup to cut all the sweetness from the chocolate I’ve been eating all day.

Our favorite restaurant, Northstar Cafe, has the best homemade ginger ale. It’s ginger, lime and mint, topped with sparkling water. It’s perfect with any meal. I knew I wanted to make something similar. I used fresh ginger, honey and fresh squeezed lime. It was perfect, it was easy, and I will be making this a lot now with my new toy!

Honey Ginger Soda with Lime

1 Inch of fresh ginger
1/4 C. Honey
1/4 C. Water
1 Lime
Sparkling water/carbonated water

In a small pot, add the honey and water and stir together.
Over medium heat, add the ginger and simmer for 3 minutes.
Turn off the heat and let the ginger infuse for at least 1 hour.
Add 3 T. of the syrup to a 12 oz. glass and squeeze 1/2 of a lime and cover with 11 oz. of sparkling water and enjoy!

February 10th, 2011

Potato and Broccoli Fritatta

Yes! I’m still here. You would think being snowed in would mean lots of blog posts, about interesting food, etc. You would think I would have delighted my stomach with warm hearty slow cooked meals. Nope! Just the opposite.

Being snowed in for me, means watching lots of documentaries that make me question everything I believe about the food I eat. I made some, not so pleasant discoveries about a staple ingredient in my cooking. I used Quorn a lot. B liked it and that was the first reason I continued on with it. It was easy to use in place of meat and it was not made from soy. I do not care to incorporate too much soy into my diet, so this was a major plus. Then I decided to stop eating gluten. I THOUGHT some quorn products were gluten free. I was wrong. While the ingredients listed don’t say wheat, some of their flavors and starches are derived from wheat.

Another discovery I made was that another ingredient- autolyzed yeast (and others), is a form of MSG. I felt so lazy when I found this out. Why didn’t I do me research! I think I was afraid of another food being taken out of my diet. In all fairness, I will say I do not believe I am sensitive to the wheat and MSG in the Quorn products, however, I believe B is! One more thing to add to the trash can.

After coming to terms with the fact that I will no longer be eating processed “fake meat”, I had to start getting inventive.

I made this beautiful potato and broccoli frittata and it was so delish and satisfying. You can add as many ingredients as you want. It’s a great quick dinner in one pan!

Broccoli and potato fritatta

I-2 potatoes (enough to line the bottom of the pan and more for the top
2 C raw broccoli floretts, cut small
4 eggs
Extra virgin Olive Oil
1/2 t salt
pepper to taste
hot sauce to taste

Preheat oven to 350 degrees F
With a mandolin, slice the potatoes very thinly.
Boil in hot water until tender but still sturdy…about 3 minutes
Drain the potatoes
Add evoo to the bottom of a 9 inch oven safe skillet and place the potato slices in a concentric patter covering the bottom and up the sides of the pan. Fry the slices over medium high heat until golden brown.
Beat the eggs until light and fluffy. Add the salt and pepper and a little hot sauce if you like it spicy.
Slowly add the eggs to the potatoes and evenly distribute the broccoli. If you are going to add cheese, evenly distribute that as well.
Cover the top of the egg mix with the left over potatoes slices and bake in the oven for 20 minutes or until there is very little jiggle in the middle.
Place a plate on top of the skillet and flip over the frittata. Serve immediately.

*if you like your eggs on the spicy side, jalapenos are a great addition!

January 27th, 2011

Crack Corn

This past Christmas, we had a big Christmas party for B’s family. I was trying not to over do it by making everything from scratch, and giving myself a guilt-free pass by buying some short cuts.

While we were at Target, of all places, I found the most delicious organic kettle corn. I didn’t know I liked kettle corn all that much, but this was hitting the spot! I kept going back for more and then I thought, I can probably make this. I guess I always assumed to get good kettle corn, you had to go to a fair and get it from a big guy in bib over-alls, and get it in a brown paper bag.

It turns out I’m wrong! It makes me feel bad that I bought packaged kettle corn. It also makes me feel bad that it’s as easy as it is. I call the recipe “Crack Corn” because you can’t stop eating it! The first time I made it, I had a couple of handfuls and said that was enough, and put the rest in a tin for later. I popped the tin open for just a little more. The tin was empty before I knew it! Oh bother. I was happy to know I wasn’t the only one though, everyone else can’t seem to stop either.

I think the secret is in the salt. Making it very fine and dust-like, helps it melt into the warm caremelized popcorn. I think the coconut oil is also a fresher choice of oil, whereas butter would make it too heavy. I hated microwave kettlecorn, back in the day. It was just too strong and I think that was because of the fake butter taste.

I also discovered how to make perfect popcorn. I had been using a pot with a lid all this time, and all this time I get wet soggy bits on the popped kernels. I thought I was good at making popcorn, until making it this way. I read around on a bunch of sites how to make it perfect and the best way is – a heavy bottomed pot with enough oil to coat the bottom of the pan (the oil is just a conductor of heat to the corn so you don’t have to go nuts) and a piece of aluminum foil covering the pot tightly with holes poked through it for the steam to escape and give it a shake every now and then so it doesn’t burn. Voila! Perfect crisp popcorn.

Make it and tell me it’s not addictive!

Crack Corn aka Kettle Corn

1 heavy bottomed pot
1 piece of aluminum foil to cover to pot
1 tooth pick
1 rimmed cookie sheet
2 T. organic virgin coconut oil
1/2 C. organic popping corn
1/4 C+ 2 T organic cane sugar
1 t sea salt

In a food processor, blend your salt until fine and powdery and set aside.
In the bottom of the pot on med/high heat melt the oil
Add a kernel of corn to the pot and wait until it pops to let you know when the oil is ready.
Add the corn kernels and stir them around to coat, then add the sugar and stir everything a couple of times
Quickly cover with the aluminum foil tightly and them poke holes in it with the tooth pick.
Let the kernels start popping and give it a shake every now and then so it doesn’t burn.
Once the popping slows ( this all takes about 1.5 minutes) turn off the heat and wait til there is no more popping.
Empty the pot onto a rimmed cookie sheet and quickly and evenly sprinkle the salt over the pop corn and stir to coat it all while its hot.
*You can add or decrease the sugar to your taste as well as the salt.

January 7th, 2011

The Hubs Turns 28!

Yesterday, my beloved turned 28. I was hoping to make the day spectacular and special, but he genuinely just wanted to chill out and not do much of anything. I always feel bad, because B always makes a big deal out of my birthday, but his birthday is usually snowy and it seems like it’s always falls on a weekday.

We did have a nice day though. We went to breakfast with friends and went to the outdoor mall to spend some of the Christmas money we got. It started to snow while we were there. I love the insulated sound the snow creates, everything seems so still and peaceful. We walked in the streets under stranded white lights, with fluffy white snow under foot. It was magical and we realized how blessed our lives are.

For his gift, I got him a fancy-schmancy espresso maker. I think he’s in love. Now we can stop spending money at “4bucks”. It’s a sexy little machine and is very small. I’ll post some recipes I’m working on for latte’s, later.

We dared to make the trip down town for a healthy birthday dinner. It seemed like everyone in Ohio forgot how to drive in the snow. B didn’t want to celebrate with food. He’s been very conscious of how he’s been eating and didn’t want to spoil it on his birthday. We both got delicious entree salads and didn’t feel guilt afterwards.

Instead of cake he wanted cookies. Thoughtful cookies. Cookies that wouldn’t make him feel terrible. I knew just what to make. Flour-less peanut butter chocolate chip cookies. A friend of mine made them at a few parties and she tried very hard to convince me that they were flour-less. They looked too good to be flour-less. They were so fast and so easy, I can’t believe I hadn’t made them before now. They were quite oily but they turned out great.

These will definitely be my go to, quick cookies!

Flour-less Chocolate Chip Cookies

Pre heat your oven to 350 degrees

1/2 C. organic peanut butter
1/4 C. + 2 T. organic sugar
1 egg
1/4 t. baking soda
a pinch of fine sea salt
1/2 C semi sweet chocolate chips

In the bowl of an electric mixer, mix all ingredients except the chocolate chips, until well combined.

Stir in the chocolate chips.

Line a baking sheet with parchment and scoop out your dough balls. I like smaller cookies, so I use about a small spoon full. Keep them about 1 inch apart (they don’t spread too bad though).

Bake for 12-14 minutes, depending if you like them soft or crisp. 14 minutes, with smaller scoops will be on the crisp side.

December 23rd, 2010

Seven Layer Cookies

I don’t know why I feel like I have the go-ahead to eat like Buddy The Elf during the holidays. The first thing that I eat in the morning is some form of chocolate, and then I eat a healthy breakfast and then I finish it with multiple forms of sugar, such as cookies, chocolate, or a sweet drink.

I’m not the normal Christmas cookie maker. I don’t share! I make these cookies with myself in mind. Sure, I consider what would be good to other people, but only if I know I’ll have lots of left overs. I make my goodies and hide them. This has definitely gotten a little out of hand, but I figured out how to combat my holiday sugar addiction.

Two years ago, I was introduced to seven layer cookies. It had marzipan in it, which I adore! It has chocolate, and layers of apricot jam, which is always the perfect compliment to intense flavors. This was my kind of cookie! I made them right before we left to head home for Christmas. I had the scraps in the fridge at home and displayed the rest at Christmas dinner. I was slightly shocked to see people eating one after the other. I got a little panicky because I didn’t get to really enjoy them yet! Before I knew it, I had just one or two left, so I hi-jacked them, to eat myself. They were perfection in the form of sugar!

The next year, I made them a little earlier and I made quite a dent in the final count before I even packed them up. This year, I made them 1 day before we leave. Once I taste one, I can’t stop, so it’s best when I don’t have multiple days to nosh on them.

This year, I changed the recipe a little bit, making it more wholesome and less damaging. It’s still a lot of sugar, but I swapped out the butter for virgin coconut oil, and replaced the food colors with vegetable juices. The colors don’t pop like the ones made with the artificial colors, but who cares! They’re delicious.

Merry Christmas to all of you and your families!

Seven Layer cookies

4 large eggs, separated
1 c sugar
8 Oz. homemade almond paste
1 1/4 C virgin coconut oil at room temp.
1 t almond extract
2 c King Arthur Gluten Free flour mix
A pinch of baking powder
1/2 t xanthan gum
1/2 t salt
red and green food coloring, I used beet juice for the red and spinach juice for green (pre packaged)
1 (12 oz) jar apricot preserves, heated and strained
1 c dark chocolate chunks

Almond Paste/ marzipan

1 egg white
8 oz. blanched almonds
8 oz. powdered sugar

In a Food processor, grind almonds until very very fine and a little warm. Pulse in the powdered sugar until well combined. With the machine running, add the egg white slowly. Process until it forms a dough, about 3 minutes.

Seven Layer cookies

Preheat oven to 350. Line a 13×9 pan with parchment paper.

Beat egg white with a whisk attachment of a stand (or hand) mixer until stiff peaks. Sprinkle 1/4 c sugar and continue beating until glossy and stiff. Transfer to another bowl, then switch to the paddle attachment. Beat almond paste and remaining 3/4 c of sugar until well combined. Beat in oil until light and fluffy. Add yolks and almond extract and beat until combined.

Turn mixer to low, and add flour mix, salt, and xanthan gum and baking powder. Mix until just combined. Fold in 1/4 of the egg whites to lighten (it won’t do much lightening) and then fold in the rest. If dough feels too thick to spread, fold in a tablespoon or two of milk. Divide dough into three bowls. Add beet juice food coloring in one bowl, then green in another, just until you get the color you desire. Spread red dough into prepared pan (will be thin), and bake 10-12 minutes until slightly firm and a toothpick inserted in comes out clean. Remove red layer to a rack to cool, prepare another sheet of parchment paper (or another silicon liner) and spread white layer as before. Bake, then repeat with the green.

Once all layers are cooked and cooled, divide the preserves in half. Spread half of the preserves on the green layer, then lay the white layer on top. Spread that with the rest of the preserves, then carefully place the red layer on top. Cover with wax paper, then top with a heavy cutting board or cookie sheet, and refrigerate for 8 hours.

Bring to cake to room temp. and heat the chocolate over a double boiler until just melted. Spread a thin layer on one side and freeze until it sets. Once it sets, flip it over and do the same one the other side, and freeze. Cut in1x1 inch squares and keep cool!

December 17th, 2010

Chocolate Pistachio Gems

I don’t know whether this is a cookie or a candy. Either way, they are my favorite Christmas treat EVER! I can’t stop eating the batter, the chocolate, the filling, etc. It’s all so horribly addictive.

I was sad thinking that I couldn’t make these this year, because of my gluten-free diet but I re-read the recipe, thinking I might be able to switch out a few things, and I realized that they were gluten free anyways! I was so pumped! It’s sort of hard to get motivated to make these because it seems like there’s a ton of steps, but it’s not that bad. They make quite a mess but it’s so worth it in the end.

I personally like to keep these in the freezer (where no one else knows where they are), making them crisp, hard and cold. They are salty, sweet and rich. I’m tell you, they are the best little cookie/candy I’ve ever made. They will be made by me, for years to come!

Chocolate Pistachio Gems

Adapted from Martha Stewart

Makes 15

1/2 cup sugar
2 large egg yolks, lightly beaten
3 ounces semisweet chocolate, melted and cooled
4 ounces salted shelled pistachios (about 1 cup), ground to a paste in a food processor
1 large egg white
1/8 teaspoon pure vanilla extract
Pinch of coarse salt
1 1/2 C bittersweet chocolate, chopped
For the garnish: slivered, unsalted, shelled pistachios (optional) and Fler de Sel (sea salt)

Make filling: Bring 1/4 cup sugar and 1/4 cup water to a simmer in a small saucepan over medium heat, stirring until sugar has dissolved; set aside.

Put egg yolks in the heatproof bowl of an electric mixer set over a pan of simmering water. Whisk by hand until yolks are warm to the touch, about 2 minutes. Fit mixer with the whisk attachment. Mix yolks on medium speed; pour in sugar syrup. Raise speed to high; mix until mixture is cool and fluffy, about 3 minutes. Reduce speed to medium; drizzle in melted chocolate. Refrigerate until firm, about 1-2 hours.

Make cookies: Put pistachio paste and rest of sugar in the clean bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until smooth. Mix in the egg white, vanilla, and salt.

Preheat oven to 350 degrees. Transfer dough to a pastry bag fitted with a small (about 1/4 inch) plain round tip (such as Ateco #10). Pipe 1-inch rounds onto a baking sheet lined with parchment paper, spacing about 1 inch apart.

Bake cookies until firm and golden around edges, about 10 minutes. Transfer on parchment to a wire rack, and let cool completely.

Place cookies, bottom sides up, on a wire rack set over a baking sheet. Spread 1 to 1 1/2 teaspoons chocolate filling on bottom of half of the cookies. Sandwich with remaining cookies. Freeze 1 hour.

Make glaze:tempered chocolate

1 1/2 C organic chocolate chips
in a double boiler melt 2/3 of the chocolate, until it reachers 110-115 degrees F. Take off the heat and add in (seed) the rest of the chocolate chips. Stir until it cools to 80 degrees F. After it gets down to temp. put it back on the double boiler till it reaches 90 degrees F. Dip the macaroons immediately and put on parchment or wax paper.

Using a chocolate fork or regular fork, hold 1 cookie at a time above bowl of chocolate glaze. Spoon glaze over cookie, letting excess drip back into bowl. Transfer to a wire rack set over a baking sheet. Garnish with slivered pistachios and a sprinkling of sea salt. Refrigerate until set, 5 minutes. Cookies can be refrigerated in single layers in airtight containers up to 3 days.