Author Archives: Happy Spoon

Ingredients:

For the cookies:

– 110g butter

– 100g sugar

– 100g brown sugar

– 1 egg

– 2 tsp vanilla extract

– 250g plain flour

– 1/2 tsp salt

– 1/2 tsp baking soda

– 1/2 tsp baking powder

– Lemon curd

For the meringue:

– 4 egg whites

– Pinch of salt

– 1 cup of sugar

Directions:

For the cookies:

1. Preheat the oven to 350F
2. Melt the butter then whisk in both sugars
3. Add vanilla extract and egg
4. In a separate bowl, mix all the dry ingredients then add this into the butter mixture.
5. Mix until a dough form.

For the lemon curd:

1. Start by getting some lemon curd, add it to a piping bag.
2. Then pipe droplets of the lemon curd on a tray.
3. Leave this in the freezer for it to completely freeze.
4. When completely frozen, get a piece of the cookie dough and add the lemon curd into the dough.
5. Seal the sides of the dough so the lemon curd won’t come out.
6. Leave the cookie dough balls in the fridge for 30 minutes.
7. Bake cookies for 12 minutes to 15 minutes or until golden brown.

For the meringue:

1. Combine egg whites and salt in mixing bowl of electric mixer.
2. Beat at medium speed until opaque and loosely foamy.
3. Increase speed to high and add sugar in a slow stream down side of mixer.
4. Beat until stiff and shiny.
5. Finally pipe the meriagne on the cookes and torch them and they’ll be ready to serve, enjoy!!

This Korean side dish is spicy, refreshing, sweet, and the perfect as a summer time treat. It opens up your appetite and has you reaching for more. Below is the recipe!

Ingredients:

– 3 mini cucumbers

– 1 tsp seasalt

– 1 tbsp dark soy sauce

– 1 tbsp red pepper flakes

– 1 tbsp vinegar

– 1 tsp sugar

– 1 tbsp sesame oil

– 1 tsp hot paprika powder

– 1 tsp garlic powder

Directions:

1. Cut up your cucumbers into coins, toss 1 tsp salt and set aside for 5 minutes.
2. Drain the excess liquid from the cucumbers
3. Mix in the garlic powder, hot paprika and the red pepper flakes. Then add in the rice vinegar, soy sauce, along with the sugar, sesame oil, and sesame seeds.
4. Let flavors infuse for 15 minutes and serve. Enjoy!

This refreshing drink is perfect for the summer time and is made from just four simple ingredients! To make this drink all you need is:

Ingredients:

– 1 cup of strawberries

– 1 cup lemon juice

– 1/2 cup granulated sugar

– 5 cups of water

– A hand full of ice

Directions:

1. In a blender blend together the strawberries, lemon juice, granulated sugar, water and ice.
2. Blend until strawberry chunks transform into juice.
3. When everything is all well combined pour into a glass and serve over ice with mint, if desired. Enjoy!!

These healthy PB bars are to die for! It’s simple and easy to make, recipe is below!

Ingredients:

– 1 cup of creamy peanut butter

– 3 tbsp of maple syrup

– 1/3 cup of coconut flour

– 1/2 cup of dark/milk chocolate

– 1 tsp of coconut oil

Directions:

1. Mix nut butter, maple syrup, vanilla, and sea salt. Add coconut flour and stir till a dough forms.

2. Place the dough in a small baking sheet. Place in fridge for 20 mins to firm up and harden.

3. Then melt chocolate on microwave for 30 seconds, stir and add coconut oil. Once peanut butter dough has hardened, remove from freezer and pour in the chocolate over the dough.

4. Place the tray into the fridge to harden for 10-15 minutes. Finally cut into squares and top with sea salt, enjoy!!

This edamame recipe is finger lickin’ good and ready in under 15 minutes! Perfect for an appetizer or snack! You can find the recipe below.

Ingredients:

– 1 pack of frozen edamame

– 1 tbsp garlic

– 1 tbsp ginger

– 1 tbsp olive oil

– 2 tsp maple syrup or honey

– 1/2 tbsp spicy sriracha chili paste

– 2 tbsp soy sauce

– 1 tsp sesame oil

Directions:

1. Boil the edamame in enough water to cover them, for 5-8 minutes then drain.
2. While the edamame is boiling, simmer the garlic, and the ginger in oil over low heat.
3. Then add the drained edamame stirring and tossing to coat with the oil mixture.
4. Later on, add in the sesame oil along with the sriracha chili paste, soy sauce, and honey.
5. Stir in the edamame until all is well combined. Finally top with sea salt and enjoy!

This Thai Basil Chicken with Coconut Rice dish is inspired by @halfbakedharvest and is topped with deliciously addicting salted chili lime cashews. Every bite is saucy, sweet, spicy, and with a hint of basil. You can find the recipe below.

Ingredients:

– 3 tbsp of olive oil

– 1/2 cup raw cashews

– 1 tsp chili powder

– 1 tsp turmeric

– zest of 1 lime

– Chicken breast 2 sheets

– 1 tbsp cornstarch

– 1 tbsp of flour

– 1/4 cup + tbsp of honey

– 1/3 cup of low sodium soy sauce

– 1 tsp chili paste

– 1 tbsp of ketchup

– 1/3 cup sesame seeds

– 1 tbsp of garlic

– 3 tbsp ginger

– Thai basil

– Coconut milk (1 can)

– Steamed white rice

Directions:

1. To make the cashews. Heat 1 tbsp oil, 1 tbsp honey, the cashews, chili powder, and turmeric in a large skillet over medium heat. Cook until lightly roasted and caramelized, 3-4 minutes. Watch closely. Spoon the cashews out of the skillet onto a parchment-lined plate. Sprinkle with lime zest and salt.
2. In a medium bowl, toss together the chicken, cornstarch, and a pinch of black pepper.
3. To make the sauce. Combine the remaining 1/4 cup honey, the soy sauce, chili paste, ketchup, and sesame seeds.
4. Wipe the skillet clean. Heat the remaining 2 tbsp of oil over medium heat. When the oil shimmers, add the chicken, and cook for minutes, until it becomes crispy and well cooked.
5. Add in the garlic, ginger, cook for 2-3 minutes, until the garlic is fragrant.
6. Pour in the sauce and bring to a boil over medium-high heat. Cook until the sauce coats the chicken, about 5 minutes.
7. Remove from the heat and stir in the basil. Serve the chicken and sauce over bowls of rice. Top with cashews, enjoy!

Just made these delicious Paleo Brownies with @herhealthyposts! These yummy scrumptious brownies are so easy to make, recipe below!

Ingredients:

– 3 large eggs

– 1 cup of coconut sugar

– 1/3 cup almond flour

– 2 tbsp dark cocoa powder

– 2 tbsp prepared coffee cool

– 1 tsp vanilla extract

– 1 1/4 cup chocolate chips

– 1/2 + 2 tsp coconut oil

Directions:

1. Preheat oven to 350F. In a bowl combine eggs and coconut sugar and mix for 3-4 minutes.
2. Stir in almond flour, coconut flour, dark cocoa powder, cooled liquid coffee, and vanilla extract. Stir until combined.
3. Microwave 1 cup of chocolate chips and coconut oil until melted, and then pour into the brownie batter. Fold in remaining 1/4 cup of chocolate chips. 
4. Pour the brownie batter into 9×9″ baking pan and bake for 35-40 minutes or until a toothpick inserted into the center of the brownies comes out with moist crumbs.

The best Cinnamon Rolls you’ll ever try! Light fluffy layers of sweet roll, packed with cinnamon filling, then coated with cream cheese frosting. Recipe below, enjoy!!

Ingredients:

For the dough:

– 1 cup milk

– 1/2 cup unsalted butter

– 1/3 cup granulated sugar

– 2 1/2 tsp yeast

– 2 large eggs

– 4 cups of all-purpose flour

– 2 tsp salt

For the cinnamon filling:

– 1/2 cup unsalted butter

– 1 cup brown sugar

– 2 1/2 tbsp cinnamon

For the cream cheese frosting:

– 1/2 cup cream cheese

– 1/2 cup unsalted butter

– 2 tsp vanilla extract

– 2 cups powdered sugar

Directions:

For the dough:

1. Set the butter, eggs and cream cheese out to warm to room temperature. Place the milk in a small saucepan. Bring to a boil. The moment it reaches a boil, remove from heat.
2. Pour the hot milk into the bowl of an electric mixer and add 1/2 cup butter, to bring the temperature down. Stir and allow the butter to melt completely. Then stir in the sugar. Touch the milk mixture to test the temperature. It should be close to luke warm. If it is not, add 1/2 cup flour and test again. Once it is just above room temperature, stir in the yeast and let it foam for approximately 10 minutes.
3. Place the bread hook on the mixer and turn on low. Add the eggs, salt, and remaining flour up to 4 cups. Allow the mixer to “knead” the dough until it pulls away from the sides. Run the mixer for approximately 10 minutes to allow the dough to stretch and develop the gluten. If the dough seems too sticky after the first 2-3 minutes add an additional 1/4 cup flour. After 10 minutes, turn the mixer off. Cover the top with plastic, and allow the dough to rise until double in size, approximately 60-90 minutes in a warm kitchen.

For the cinnamon roll filling:

1. Mix the brown sugar, softened butter, cinnamon, and nutmeg until smooth. Keep at room temperature until ready to use.
2. Dump the inflated dough out on a well-floured work surface. Fold into thirds and press flat. Then turn and fold into thirds again and press into a rectangle. Roll the rectangle out into a large 16 X 20 inch sheet.
3. Using a large flat spreader, spread the cinnamon filling over the sheet into a thin layer. Leave 1 1/2 inches bare on one long edge. Be careful not to gouge holes in the dough. Starting at the cinnamon-covered long edge, roll the dough sheet tightly toward the uncovered edge to form a long tight log. Place a piece of parchment paper in a 9 X 13 inch baking dish. Then cut the log into 12 equal rolls. Tuck the loose end under each roll to secure it, and place them in the baking dish to rise.
4. Preheat the oven to 350 degrees F. Allow the rolls to rise for at least 30 minutes while the oven heats. Then bake for 20-25 minutes, until the edges are barely golden and the center of each roll is puffed high up.

For the cream cheese filling:

1. While the rolls are in the oven, beat the cream cheese, butter, vanilla, and powdered sugar together until completely smooth.
2. The moment the rolls come out of the oven gently spread half the glaze over the tops and allow it to seep down into the cracks.
3. Five minutes later, add more glaze if desired. Serve warm or at room temperature.

These homemade copy cat reece’s are to die for! It’s simple and easy to make, recipe is below!

Ingredients:

– 1 cup of creamy peanut butter

– 3 tbsp of maple syrup

– 1/3 cup of coconut flour

– 1/2 cup of dark/milk chocolate

– 1 tsp of coconut oil

Directions:

1. Mix nut butter, maple syrup, vanilla, and sea salt. Add coconut flour and stir till a dough forms.

2. Form the dough into balls, then place on a small baking sheet. Place in fridge for 20 mins to firm up and harden.

3. Then melt chocolate on microwave for 30 seconds, stir and add coconut oil. Once peanut butter dough has hardened, remove from freezer and with two forks, dip into chocolate.

4. Place the balls into the fridge to harden for 10-15 minutes. Finally top with sea salt and enjoy!!

Today’s dessert is BLONDIES!! It’s my first time making them and let me tell you something.. it’s SO GOOD! I decided to top them off with chocolate chips.. cuz why not🤷🏻‍♀️ You can find the recipe below!

Ingredients:

– 1/2 cup of unsalted butter

– 1 large egg

– 1 cup light brown sugar

– 1 table spoon of vanilla extract

– 1 cup of all purpose flour

– 1/2 teaspoon of salt

– 1 cup of semi-sweet chocolate chips

Directions:

1. Preheat the oven to 350F. Line an 8-by-8- inch pan, butter it and keep it aside

2. In a sauce pan add the butter and heat over medium heat to melt. Butter will melt, foam, turn clear, golden , turn brown and then will smell nutty. As soon as the butter begins to turn brown, take the pan off the heat, pour butter into a large bowl, and continue to stir for 1 minute. Set aside to cool for 10 minutes so you don’t scramble the egg.

3. Add the egg, brown sugar, vanilla, and whisk until smooth. Add the flour, salt, and stir until everything is well combined, don’t over mix. Add the chocolate chips and stir to combine.

4. Transfer batter into the prepared pan, smoothing the top lightly with a spatula, and bake for about 20 minutes. Enjoyy!