Sicilian Almond Paste Cookies

 These Authentic Sicilian Almond Paste  Cookies or ( Paste di Mandorla) are easy to make and really delicious. They're Gluten Free and Dairy Free. Our family has ended up having individual Dietary Needs including, Gluten intolerant, Dairy intolerant and Sugar intolerant so I'm making these with Monkfruit Sugar Free Sugars.

Our family decided to have an Italian Menu for Christmas and these Cookies are perfect. 

Here's what you'll need:

Preheat the oven to 350 Degrees.

A Sheet Pan lined with Parchment Paper and Baking Spray.

A Small Cookie Scoop.

Ingredients:

1 C Granulated Sugar ( I use Monkfruit Sugar Free)

2 Large Egg Whites, Room Temperature.

1 tsp Almond Extract.

A Pinch of Sea Salt.

2  1/2 C Almond Flour.

For Coating them:

1/2 C Confectioner's Sugar ( I use Monkfruit Sugar Free Powdered Sugar)

Directions:

In a Large Mixing Bowl:

Almond Flour

Granulated Sugar.

Whisk to Combine Well.

In a Large Mixing Bowl:

Egg Whites

Salt

Whisk until Soft Peaks Form.

Gently Whisk in Almond Extract.

Create the Dough:

Gradually Add the Almond Flour Mixture into the Egg Whites in Portions (Stir with a Wooden Spoon after each Addition)

The Mixture will seem Dry but that's OK. You can even Use Your Hands to Combine the Dough.

Use the Cookie Scoop to Create the Cookie Balls.

Form Small Balls with your Hands. (If the Dough seems to be too Sticky you can Spray your Hands with the Baking Spray or Dust your Hands with the Confectioner's Sugar.

The Cookies will be Small so you should be able to roll out 1 1/2 to  2 Dozen Cookie Balls.

Roll the Balls in Confectioner's Sugar.

Transfer them to the Sheet Pan.

Gently Flatten them a bit with the bottom of a Glass. (if they Crack a Bit on the Sides, that's OK)

Bake 15 - 20 Minutes.

They'll Rise a Bit and  appear Slightly Cracked, and that's fine.

Check them after 15 Minutes. They should be Golden Brown so Don't Over Bake Them.

Remove the Pan to a Rack to Cool for 5 Minutes and then Transfer the Cookies to the Rack to Cool Completely.

Enjoy!

Peace in the Kitchen!

Swedish Meatless Meatballs

 Traditionally I eat Plant Based Meatballs with a Marinara Sauce and I really like them but I recently found this Vegan Swedish Meatball Sauce that will be a great alternative to the Marinara Sauce.

Here are Meatless Meatballs that we Buy from Aldi:

For those that eat Meat, you can make the Sauce using Ingredients that you prefer. I'll make a Note in Parenthesis next to the Vegan Ingredients.

There are several other options available for Plant Based Meatballs.

Cook According to Package Directions.

Vegan Swedish Meatball Sauce:

Here's what you'll need:

3 TBS Vegan Butter (Regular Butter)

1/4 C Flour

2 C Vegetable Broth

1 - 13 oz Can of Coconut Milk (Whole Milk)

1/2 tsp Garlic Powder

1 1/2 tsp Light Soy Sauce

1/2 tsp Dijon Mustard

1/4 tsp Pepper

3 TBS Chopped Fresh Parsley

Salt to Taste

Directions:

In a Saucepan on Medium Heat:

Butter until Melted.

Flour (Whisk until completely Incorporated to Form a Roux.

Cook for about 2 Minutes, Whisking often.

Slowly Add:

Broth (Whisking to a Smooth Sauce)

Milk (Continue Whisking)

Add:

Garlic Powder

Soy Sauce

Mustard

Peppet

1 TBS Parsley

Mix Well and Add Salt to Taste.

Remove From Heat.

Add:

 Cooked Meatballs 

Gently Stir to Coat them Well.

Transfer to a Serving Bowl and Garnish with Remaining Parsley.

Enjoy!

Peace in the Kitchen!

Baked Goat Cheese and Cranberry Dip

 Here's a great Dip for the Holidays. 

Here's what you'll need:

Preheat the oven to to 350 Degrees.

1- 8 1/2" Round Corning Ware or Glass Quiche / Pie Pan.

8 oz Goat Cheese, Softened.

1/2 C Cream Cheese, Softened.

1 C Canned Whole Cranberry Sauce.

1/2 C Chopped Walnuts.

1 TBS Chopped Fresh Rosemary.

1 TBS Honey.

1 tsp Lemon Juice.

(A list of Items to Serve it with is at the end of this Recipe.)

In a Mixing Bowl:

Goat Cheese

Cream Cheese

Honey

Lemon

Mix to Combine Well.

Spoon into the Baking Pan and Spread Evenly.

Add:

Cranberry Sauce and Spread Evenly but Do Not Mix Into the Cheese Mixture.

Sprinkle the Top  Evenly with the Walnuts and Rosemary but Do Not Mix Into the Cranberries.

Bake 25 - 30 Minutes.

Serve Warm with Crackers, Slices of Baguette Bread or Pita Chips.

Enjoy!

Peace in the Kitchen!

Apple Cake

 Today is September 22nd, 2025 and it's the first day of Fall in the United States. Fall is the Season of Apples and Apple Recipes. I have so many Apple Recipes on the Blog and this is my latest.

Here's what you'll need:

Preheat the oven to 350 Degrees.

A 9" X 13" Baking Pan, brushed with a Pan Release Mix. I'll post it at the end of this recipe.

1 3/4 C Sugar  ( I use Sugar Free  Granulated Monk Fruit since I'm Diabetic)

1 C Vegetable Oil

3 Eggs

1 tsp Vanilla

2 C All Purpose Flour ( I use Almond Flour to reduce the number of Carbs since I'm Diabetic)

1 1/4 tsp Baking Powder

1 tsp Salt

1 tsp Cinnamon

1/4 tsp Baking Soda

2 C Finely Chopped Apple that has been Peeled and Cored. ( I use Jonagold or Braeburn) 

1 C Chopped Pecans

In a Large Mixing Bowl:

Sugar

Oil

Eggs

Vanilla

Whisk until Well Combined.

In a Small Mixing Bowl:

Flour

Baking Powder

Salt

Cinnamon

Baking Soda

This until Well Combined.

Gradually Whisk into the Sugar Mixture until Well Blended.

Fold in the Apples and Pecans.

Spoon into the Casserole Pan.

Bake for 35 - 45 Minutes, until a Toothpick in the Center Comes out Clean.

Remove Pan from the Oven to a Cooling Rack for 10 Minutes.

NOTE:

Pan Release Mix:

Equal parts of Crisco, Vegetable Oil and Flour.
I start with 1 C of each mixed well and refrigerated in a Jar.

I always have it available for all of my baking needs.

Brush the Pans Generously with the Mix.

This is the only way I Brush any Pan for Baking to guarantee a perfect Release, even the most Detailed Bundt Pans.

Enjoy! 

Peace in the Kitchen!

Amish Pumpkin Cream Cheese Muffins

 I make these for Thanksgiving. 

I had to take some liberty with this recipe. It was very vague in the instructions.

It came from one of my vintage Amish cookbooks from the Mennonite Central Conference Sale in Kansas.

2 beaten eggs
1/2 C pumpkin
1/2 C milk
1/4 C vegetable oil
1 1/2 C flour
1/2 C sugar
3 tsp baking powder
1 1/4 tsp cinnamon
1/2 tsp salt
1/4 tsp nutmeg

In a medium bowl, mix all of the ingredients well.

Filling:
3 oz. cream cheese, softened
1 TBS sugar
1 TBS milk
Whisk well in a small bowl, creating a smooth topping

Grease the bottoms only of a 12 cup muffin tin or line them with paper liners.

Fill the cups 2/3 full of batter.
Put 1 tsp of the filling on top of the batter and swirl it with a knife.

Bake at 400 degrees for 20 - 22 minutes or until golden brown.

Enjoy!
Peace in the Kitchen!

Pumpkin Oatmeal Dump Cake

 Dump Cakes are simple and delicious. I've always liked them. This one appeals to me during the Fall Season and the Holidays.

Here's what you'll need:

Preheat the oven to 350 Degrees.

1- 9" X 13" Baking Pan.

1- 15 0z. Can of Purée Pumpkin, not Pumpkin Pie Filling.

1 - 12 oz Can of Evaporated Milk.

3/4 C  Brown Sugar, I use Sugar Free Monk Fruit Brown Sugar.

3 Eggs

1 TBS Pumpkin Pie Spice Mix

1 tsp Vanilla

1 Box of Spice Cake Mix

1 C of Old Fashioned Rolled Oat

1/2 C Chopped Pecans. Additional  Whole Pecans to Top the Cake

1 1/2 Sticks of Butter, Melted.

Whipped Cream to Garnish. 

Directions:

In a Mixing Bowl:

Pumpkin Purée

Evaporated Milk

Brown Sugar

Eggs

Pumpkin Pie Spice

Vanilla

Whisk Well until Smooth and well Blended.

Spoon into the Casserole Pan and Spread Evenly.

Sprinkle the Cake Mix evenly over the Top. Do Not Stir it.

Add on the Top:

Sprinkle evenly with Chopped Nuts and Oats. Do Not Stir it.

Drizzle with the Melted Butter

Add Additional Whole Pecans.

Bake uncovered 50 - 60 Minutes.

Remove the Dish from the Oven to a Cooling Rack for 10 Minutes.

Serve individual Servings topped with Whipped Cream.

Enjoy!

Peace in the Kitchen!

Cheesy Baked Zucchini Slices

 I happen to love Zucchini and I have quite a few recipes on the Blog. 

This is the latest one that appealed to me.

Here's what you'll Need:

Preheat the oven to 375 Degrees.

1- 9" X 9" Baking Dish Sprayed with a Vegetable Cooking Spray.

3 Medium Zucchinis, sliced into 1/4" Round  Pieces. (Unpeeled)

1/2 tsp Salt

1/4 tsp Pepper

2 TBS Olive Oil

1 C Shredded Cheddar Cheese

1/2 C Grated Parmesan Cheese  (I Post a Photo to show Grated vs. Shredded) 

1/2 C Breadcrumbs

2 tsp Minced Garlic

1 tsp Dried Italian Herbs

In a Mixing Bowl:

Oil

Garlic

Salt, Pepper

Italian Herbs

Stir to Mix Well.

Add:

Zucchini Pieces

Toss to Coat Well.

In the Baking Dish:

Layer Half of the Zucchini.

Sprinkle with Half of the Cheddar Cheese and Half of the Parmesan Cheese.

Top with remaining Zucchini.

Sprinkle with both remaining Cheeses.

Sprinkle evenly with the Breadcrumbs.

Bake uncovered 25 Minutes until Golden Brown and Tender.

Enjoy!

Peace in the Kitchen!