Tangerine Cookies with Citrus Frosting

You know how this time of year they’re always selling these adorable cases of tiny bright clementines, tangerines and cuties. Well, the cuties are my favorites, actually I think they’re just a name brand of clementines. They’re impossibly sweet and generally seedless and I couldn’t wait to get my hands on them!

In the market the other day, I convinced myself that tangerines were exactly the same thing since I couldn’t find the cuties. They are not. They are a bit bitter and quite filled with seeds. And of course I was now stuck with about a thousand of them because they can stuff so many of them in this tiny wooden carton.

So, as they say instead of making lemonade out of lemons we are making cookies out of tangerines!

I found this recipe on the Sunkist web page and then added my own little twist with the citrus frosting. You can either spread or pipe the frosting on top of each cookie, or make them into sandwich cookies.

Makes about 60 cookies. Or 30 sandwich cookies.

Cookie Ingredients:

  • 2 cups all purpose flour
  • 1 tsp baking powder
  • 1/2 tsp cinnamon
  • 1/4 tsp salt
  • 1/4 tsp baking soda
  • 2/3 cups shortening
  • 1 cup packed brown sugar
  • 1 egg
  • the zest of two tangerines
  • the juice of one tangerine

Citrus Frosting Ingredients:

  • 1 stick unsalted butter, room temperature
  • 3 cups powdered sugar
  • zest of one tangerine
  • juice of two tangerines

Cookie Directions:

Preheat oven to 375 degrees.

In a large bowl, sift together the flour, cinnamon, baking powder, baking soda and salt, set aside.

In the bowl of a standing mixer whip shortening and brown sugar on high until light and fluffy. Add the egg and beat on medium for one minute.

Add zest and juice of tangerines and mix well.

Slowly add in the dry ingredients. Scrape the sides of the mixing bowl to incorporate all ingredients.

Line a cookie sheet with parchment or silpat.

Drop cookies by one tablespoon. These spread quite a bit, so leave a good two inches between each cookie. Bake for 12 to 15 minutes. Let cool on baking sheet for one minute and then transfer to a cooling rack to cool completely.

Now, work on the frosting.

Mix butter well in the bowl of your standing mixer. Add in the citrus. Slowly add in the powdered sugar until you’ve reached your desired consistency.

Pipe or smooth onto each cookie.

Another option: You could also simply make a citrus glaze to dip your cookies in. Just mix the zest and juice of one tangerine with about a cup of powdered sugar until you have a glaze consistency. Dip the tops of cooled cookies into the glaze.


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Meringue Ghost Cookies

Halloween, easily my favorite holiday, Fall, easily my favorite time of year. We’re meeting some good friends for a cool Autumn bike ride this morning. They said they’ll be at the park by 8 am. Don’t tell them I said this, but they’re late quite often. Either late, or a whole week early. One time I invited them to a pool party and BBQ, and the Sunday before the big event I get a phone call. “Where should we park?”. Oh geez, I wasn’t even home, and they live about an hour away, and they had brought a fruit platter. Oh well, it happens.

I told them we’d catch up with them at 9 am at the park…we’ll see how it all works out. But, either way, I’m happy to see them. They’re moving, and we won’t be seeing them again for a long while. So, I invited them over for lunch after our bike ride. We’re having Fajitas and ghost cookies for dessert!

These ghost meringues are a gluten free, fat free lovely cookie. I cooked up the yolks for my dog to add to her dinner. She also got to lick the bowl. She still has white bits of sweetness stuck to her ears! Well poor girl is almost 13 years old, I give her everything. She’s earned it.

This is a super easy cookie to make. It’s also fun for the little goblins in your life because they are simple to decorate. A great gluten-free halloween cookie that’s also low fat.


  • 4 egg whites, room temperature
  • 1 cup castor or super fine sugar (we don’t really have this in the States, so grind up a cup of regular white sugar in your food processor or mixer for about 30 seconds and you’re good to go)
  • 1/4 tsp of cream of tartar
  • 1 tsp vanilla
  • 1/2 tsp nutmeg, cinnamon or pumpkin pie spice (these add a nice fall kick)
  • a large pastry bag
  • 1 large round piping tip
  • eye balls or chocolate chips to make little eyes
  • sparkles and sprinkles and such


Preheat the oven to 200 degrees. Place a silpat liner or parchment paper on one or two cookie sheets.

With a hand mixer or standing mixer whip the egg whites and cream of tartar on medium high until soft peaks form.

The egg whites should look glossy. Add the vanilla. Slowly add in the sugar and spices. While the mixer was running I just continuously added spoonfuls of sugar until it was all in. Scrape the sides of your mixing bowl and give the whole thing one last mix up.

Fit the piping tip into your pastry bag, cut the tip of the bag off so that the tip peaks through the corner of the bag. Fill the bag with meringue. Squeeze one large ball onto the prepared cookie sheet. Squeeze a second large ball onto the first ball, and there you have your first little ghost! Make sure to pipe ghosts about an inch or so apart from each other. They don’t expand too much in the oven, but they certainly do a bit. They might even lean over a touch. Once you’ve piped the cookies, adorn them. Use your sprinkles, have fun with it! You can these fabulous wilton eyeballs at most craft stores.

Bake the cookies in the oven for 1 1/2 hours. Turn the oven off, and allow the cookies to sit in there for one more hour. EAT!!!!

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Pumpkin Cupcakes with Cream Cheese Frosting and Pecan Filling

This makes 42 mini cupcakes.

It’s that time, everything should be pumpkin, gingerbread, apple, caramel, or brown sugar.

The filling in this cupcake is scrumptious, but can be completely left out of you don’t like a little crunch in your cupcake, if you have any nut allergies, or if you’re just feeling kinda lazy.


  • 1 cup whole-wheat or all-purpose flour
  • 1 teaspoon pumpkin pie spice
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 cup packed light brown sugar
  • 1/4 cup vegetable oil
  • 1 can (15 oz.) pumpkin puree
  • 2 large eggs
  • filling


PREHEAT oven to 350º F. Paper-line or grease mini-muffin pans.
In a mixing bowl, beat together the oil, brown sugar, eggs, and pumpkin.
Filling: In a smallish bowl combine 1/2 cup chopped and toasted pecans, 3 TBSP flour, 4 TBSP softened, unsalted butter and 1/2 cup brown sugar (light, dark, whatever you have). Squish the mixture between your fingers.
In another bowl, COMBINE flour, pumpkin pie spice, baking soda, baking powder and salt in small bowl. Beat sugar and oil in medium mixer bowl until blended. Add pumpkin and eggs; beat well. Gradually stir in flour mixture to egg mixture. Spoon batter into prepared muffin cups, about half full. Dap a bit of the pecan filling into each cupcake, and then fill up the tins until they are almost full.
BAKE for 15 to 20 minutes (mine were perfect at 18 minutes) or until wooden pick inserted into centers comes out clean. Cool in pans for 10 minutes; remove to wire racks to cool completely.

Frosting Ingredients:

  • 3 Cups sifted powdered sugar
  • 8 oz cream cheese
  • 4 TBSP unsalted butter, room temperature
  • 1 tsp vanilla extract

Frosting Directions:

Beat cream cheese and butter in mixer until light and fluffy. Slowly add in the powdered sugar about 1/4 cup at a time. add vanilla. Stop mixer, scrape sides of bowl to incorporate all the mix well. Once cupcakes are cooled, feel free to frost with a knife or a piping bag.

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Chocolate Chip Coconut Flour Pancakes

I have to say, cooking pancakes to me is like cooking omelets. I just can’t get the cooking part right. I’m good at the batter, cause these came out delicious, but cooking them, I don’t know, not so much. They always look kinda burnty on the out side. Any suggestions? I’m probably impatient. That’s the story of my life. I feel like Verca Salt ”I want it now!” But, my guess is I have to cook them at a lower temp for a bit longer. In other words, slower? Well, at any rate, they didn’t taste burnty, so…..enjoy! Oh, and always top your pancakes with a chocolate covered piece of fruit!

And, bonus! These are made with coconut flour, so if you have any flour allergies or you are paleo then, this is a perfect treat for you!


4 eggs, room temperature (whipped really well)
½ cup almond milk
1/2 cup coconut flour
1 tsp baking soda
A pinch of salt
1 tbsp of honey
2 tsp of vanilla extract
dark chocolate chips (a big ‘ol handful)

Mix eggs in a small bowl until frothy, then add milk, honey & vanilla extract. Mix well.

In a separate bowl sift together coconut flour, baking soda and salt.

Combine wet and dry ingredients. Throw in your chocolate chips. And, cook on stove top!

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Red Velvet Whiskey Cupcakes

If you’re going to a party….bring this! Bring these. I’m famous for making these cupcakes. OK. I’m famous with my parents and several friends for making these.

I’ve been teaching my cupcake workshop at the local Art Center, in Abington. It’s been super fun. It’s a lot of work, but I’ve met some really fun people. The almost college kid, want-to-be architect says it’s the best job she’s ever had! She comes, helps me set up, checks everyone in, helps me clean up and then locks up the building. Almost every night she gets to take home a box-ful of boozy cupcakes home to her mom. One night, we only had exactly enough for each student in the class. She comes home to her mom, empty handed, 9:30 at night. Her mom almost cries, “no cupcakes tonight?”. You know the feeling-a mad sugar craving, drooling in anticipation of these bad boys coming home to you. You have it all planned out,  new episode of your favorite show waiting on demand.  You’re all set….and then nothing! My smiling friend says to her mom in excitement “Here, I got you a copy of the recipe!”. What a let down that must have been! A flimsy piece of paper with a mouth watering list of ingredients just taunting you. Just a sad reminder of what you could be biting into right now!!

I make these ones with some Irish Cream cheese frosting. You can substitute just about any kind of liquor for the whiskey and Irish cream. Go ahead, experiment!

Red Velvet Whiskey Cupcakes with Irish cream Cheese Frosting

The Cupcake Workshop at The Abington Art Center

This makes 24 cupcakes

Cupcake Ingredients:

2 1/2 cups all-purpose flour 
(always use the type flour called for in a recipe)

1 1/2 cups sugar

1 teaspoon baking soda 
(make sure it’s NOT baking powder)

1 teaspoon salt

1 TBSP cocoa powder* 
(use 1 tablespoon or up to 1/4 cup-optional)

1 1/4 cups vegetable oil 
(I use canola)

1 cup buttermilk, room temperature

2 large eggs, room temperature

2 tablespoons red food coloring

1 teaspoon vanilla extract

4 TBSP Whiskey

(could also use Southern Comfort, Bourbon, Irish Cream)

Frosting Ingredients:

8 TBSP  cream cheese , softened

1 stick unsalted butter, softened

4 TBSP Irish Cream( or could use Whiskey, Southern Comfort , Bourbon)

4 cups sifted confectioners’ sugar

Directions for cupcakes:

Preheat oven to 350

1.      Mix sugar and oil in mixer.

2.     Add eggs, one at a time, whip on high for one minute after each egg addition

3.     In another bowl, sift together flour, baking soda, salt and cocoa powder*.

4.     Add food coloring, whiskey and vanilla into the mixer.

5.     Mix until just combined.

6.     Slowly add the dry ingredients about ¼ cup at a time, while alternating the butter milk.

7.     Add in Whiskey

Bake for 17 to 22 minutes for average sized cupcakes, or 10 to 14 minutes for mini-cupcakes

This is a very watery badder. Don’t worry, turns out great!

the amount of cocoa you use is up to you, experiment, anywhere from 1 tsp to ¼ cup

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Chewy Chocolate Chunk Paleo Cookies

Holy, Holy, Holy Moly! Wait, is moly a word of some kind or does it simply rhyme with ‘holy’?  This is an addictive cookie. These are fabulous, just for the sake of fabulous. They’re not just ‘fabulous for being gluten-free’ or ‘fabulous for being Paleo’. They are simply in their own right: fabulous.

I’m moving, so for the past several weeks I’ve been slowly packing, sorting, shuffling items back and forth, to and from all over. I’m talking nine years worth of stuff. It’s the longest I’ve stayed anywhere since I was a kid. So, I’ve managed to collect a whole heck of a lot of junk. In the end, it’s nice moving, it’s helping me sort thru the clutter of the past decade. I feel like a fresh start is coming. It will be a bit hard, as I’ve been the party queen for the past several years, the ultimate entertainer. This is an open loft space, and lends itself to my kind of lifestyle. More than anything, I love having a house filled with friends. These same friends have been moaning and groaning, “We’ll never see you anymore”, “Where will we go?” “Where will all the parties be?” So, the other night, I had one last get-to-gether at this joint. I told them that I’ll be a gypsy for a while, shuffling back and forth between my parents place, and weekends with My Guy. I’m hesitant to jump too quickly into a new space. Do I want to buy? Do I want to rent? I know I want to be somewhere semi-close to my old location, but, I’m definitely ready for something new, definitely ready for change. So, I told them (my friends) that I needed some time. But, soon enough, I’ll find a place again, and we can continue our wild and crazy parties, our movie nights, our game nights, our wine and cheese tastings and waffle parties. We signed my walls to say goodbye and to thank this space that’s given us such happy memories, and one of our friends Max, wrote this….and it made me smile big.

And, it just so happens that Max is the reason we’re all friends.

Now for this fabulous cookie.


  • 1 cup almond meal
  • 1/4 tsp sea salt
  • 1/8 tsp baking soda
  • 1/4 tsp cinnamon
  • 3 Tablespoons melted coconut oil
  • 2 Tablespoons maple syrup
  • 1 1/2 tsp vanilla
  • 3 tsp water
  • 1/4 cup dark chocolate chunks, all chopped up
  • (this would also be lovely with some dried cranberries)


Sift together almond meal, salt, baking soda, and cinnamon. In a separate bowl, mix maple syrup, vanilla, coconut oil and water. Mix all ingredients together and stir in chocolate chunks.

Bake on parchment or silpat lined cookie sheets at 350 for about 12 minutes. Let the cookies sit for about 5 minutes to cool. They will be kinda gooey in the middle!

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Coconut Flour Waffles with Blueberries on Top

If you’re looking for a fabulous gluten-free waffle recipe, then look no further because here it is! I love, love, love this one topped with a thousand blueberries!


4 eggs, separated
2 Tbsp. coconut oil, melted
  • 1 tsp. vanilla
  • 1/2 tsp. baking soda
  • 1/8 tsp. salt
  • 1/4 tsp.  cinnamon
  • 1/3 cup almond milk or coconut milk
  • 1/4 cup coconut flour
  • 1/2 Tbsp. honey
  • and loads of luscious blueberries

In the bowl of a large mixer, beat egg whites until stiff peaks form. In a separate bowl, sift together coconut flour, baking soda, salt and cinnamon. In a medium bowl, mix together coconut oil, vanilla, almond milk, egg yolks and honey. Stir the coconut flour mix into the egg yolk mix.

Plug in your waffle maker, start heating it up. Carefully fold in egg whites. to the mix.

Pour in as much batter as you’d normally do with any waffle mix. These waffles might look a bit darker than your usual batter, but will not be too crispy or at all burnt. xoxo enjoy immensely with your favorite topping!

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Chocolate Covered Rolo Stuffed Ritz Crackers…top that!

Crunchy, sweet, soft, chewy, salty, rich and buttery…. is there anything else you could need or want? I saw this sweet snack on this awesome blog. And just could not resist. Why isn’t this recipe on the box of crackers under ‘recipe ideas’?

It’s too easy, and too good to avoid, so don’t (avoid it I mean).


  • a bunch of Ritz Crackers
  • a bunch of Rolos Candies (about half as many as you have crackers)
  • about a cup or so of chocolate candy melts (you can use white, dark or milk chocolate)

You can Kaylee’s instructions below. Her blog is Couponing & Cooking.

“1.) On a lined baking sheet, place Ritz crakers salted side down and top with an unwrapped Rolo.

2.) Bake at 275 degrees for three minutes.

3.) When they come out of the oven, press another Ritz cracker on top of the Rolos salted side up. Press down enough to form a sandwich but not too hard that the melty Rolo squishes out”

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Puerto Rican Coconut Pudding

Hello fellow friends, bloggers, foodies, photographers. I’m in the midst of moving. So, things are beyond crazy. I’ve been here for nine years so you can imagine the mayhem and madness of ‘what to keep’, ‘what to sell’ ‘what to trash’ and ‘what to give away’.  So, you can imagine that I have nothing better to do with my time then to whip up some coconut pudding…..wait, what?

Most of my cook books and cooking magazines are staying with me, or at least going into storage for a bit! As I leaf through the pages, of my Taste of Home Magazine (February 2013), I come across this Coconut Pudding. I’m intrigued by it. Will it end up like it did in the picture? I doubt it I think to myself. But, in the end, it kind of did, but I had to make it twice to do so. It’s not the easiest little dessert to make, and it takes a bit of art, science and faith to heat it enough, stir it enough, so that, in the end it sets to this pretty little dome shape. Also, in the directions, you are to let it refrigerate for 2 hours but I think mine took more time than that to set. But, this is really quite tasty and the spice of the cinnamon is nice with the milky cool cream of the coconut.

This was sent into Taste of Home
by Linette Serenil of Upland California. This is a great dish, but not one that comes to me naturally to make. Puddings, jellos and mousse always seems to intimidate me, so actually, I was kind of excited that I sort of got it down on my second try. For me, this is something I’ll need to practice a bit to really get it down. But, I think it’s worth the effort and time.


  • 2/3 cup sugar
  • 1/2 cup cornstarch
  • 1/2 tsp salt
  • 2 Cans coconut milk (13.66 ounces each)
  • 1/2 tsp ground cinnamon


1. In a small saucepan, combine the milk sugar, cornstarch and salt. Add milk; stir until smooth. Cook and stir over medium heat until mixture comes to a boil. Cook and stir 1 to 2 minutes longer or until thickened.

2. Remove from the heat; pour into dessert dishes. Cool slightly. Cover and refrigerate for 2 hours. Just before serving, sprinkle with cinnamon.

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Paleo Protein Bars

Happy April! Happy Spring! It already looks like a beautiful blue sky kind of day and it’s not even 8 am yet!

Now, I’ve told you before that My Guy would prefer to stick to a Paleo diet, so, he’s always sending me online recipes that seem tasty. Things he’d like to try, and knowing I love to cook and bake, I can’t resist the challenge. I think he was expecting these to come out more like a ‘bar’. I think he was expecting something crunchy. Now, I’m not sure if it was the way I cooked it, or, if it was the recipe itself, but, for me these came out a bit cakey. I was actually thrilled with the end result. As, anything that tastes a bit ‘CAKEY’ works for me! I added an apple to the recipe for a bit more sweetness. In my opinion these are a scrumptious breakfast option. So, make them up, let me know if they come out a bit more ‘crunchy’ for you.

Here’s a recipe from a fabulous Paleo website, TGIpaleo


  • 2 Large Yams, shredded
  • 6 Eggs, beaten
  • 2 T Coconut Flour
  • 2 t Cinnamon
  • 1 t Vanilla
  • 1 t Salt
  • 1 apple, peeled and shredded (optional)


In a large bowl, combine the yams with the eggs, coconut flour, cinnamon, salt, and vanilla.  Press the mixture down into a greased 4.8 QT (15x10x2) baking dish.

Bake at 350 degrees for 25-30 minutes, or until the top is browned and there are no liquid bubbles.  Cool completely before cutting into bars.

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