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03 Jan

Chocolate Coconut Cookies

INGREDIENTS:
14 ou. sweetened condensed milk

3 ou. unsweetened chocolate

2 cups shredded coconut

1 cup pecan pieces

1 teaspoon vanilla

dash salt

INSTRUCTIONS:
oven 300 degrees F heat milk and chocolate in small pot over boiling water until chocolate is melted. Remove from heat and stir in remaining ingredients. arrange by teaspoonfuls bake 15 minutes

water bottom don’t burn

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03 Jan

Chocolate Caramel Pecan Pie

INGREDIENTS:
From Kraft Foods Magazine:

25 KRAFT Caramels

2 Tbsp. milk
1 cup chopped toasted PLANTERS Pecans
1 HONEY MAID Graham Pie Crust (6 oz.)
1 pkg. (8 squares) BAKER’S Semi-Sweet Baking Chocolate
1 tub (8 oz.) COOL WHIP French Vanilla Whipped Topping, thawed, divided
PLACE caramels in medium microwaveable bowl. Add milk. Microwave on HIGH 2-1/2 to 3 min. or until caramels are completely melted, stirring after each min. Stir in pecans. Pour into crust.
MICROWAVE chocolate in medium microwaveable bowl on HIGH 1-1/2 to 2 min. or until chocolate is completely melted, stirring after each min. Add 2 cups of the whipped topping; stir with wire whisk until well blended. Spread evenly over caramel layer in crust.
REFRIGERATE at least 2 hours. Let stand at room temperature 10 to 15 min. before serving. Top with the remaining whipped topping. Store leftover pie in refrigerator.
INSTRUCTIONS:
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03 Jan

Cherry Pie

INGREDIENTS:
1-1/2 lb. Fresh Bing cherries, pitted (4-1/2 cups)
1 cup sugar
1/4 cup Tapioca granules
1 Tbsp. lemon juice
1/4 tsp. vanilla extract
2 frozen pie crusts, thawed
1 Tbsp. butter or margarine
Ice cream, whipped cream or non-dairy topping
INSTRUCTIONS:
-Preheat oven to 400°F.
-Toss cherries with sugar, tapioca, lemon juice and vanilla extract until evenly coated. Let stand 15 min.; stir.
– Fill one pie crusts with fruit mixture. Dot with butter.
– Take the other pie crust out of the pan and use it to cover the top of the pie.   Pinch the edges together. Cut several slits in top crust to allow steam to escape.
-Bake 45 to 50 min. or until juices form bubbles that burst slowly.
-Cool and serve with your favorite topping.
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03 Jan

Candied Nuts

INGREDIENTS:
1 1/2 cups blanched whole nuts
1/2 cup sugar
2 tablespoons butter or margarine
INSTRUCTIONS:
In a heavy skillet, mix the nuts, sugar and butter. Cook over medium heat, stirring constantly, for 6-8 minutes or until the sugar is melted and the nuts are toasted. Spread the nuts onto a buttered baking sheet or a piece of aluminum foil. Separate into bite-sized clusters. Cool.
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03 Jan

Candied Meyer lemons

INGREDIENTS:
4 Meyer lemons, sliced thin

1 cup sugar

1 cup water

INSTRUCTIONS:
Bring the sugar and water to a boil on the stove. Reduce heat to simmer and drop in the lemon slices. Simmer for 15-20 minutes, until the slices turn translucent. Drain and cool on wax paper before storing in the fridge.
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03 Jan

Butter Cookies

INGREDIENTS:
1 cup butter

1/2 teaspoon baking powder

2/3 cup sugar

2 1/4 cup flour

1 egg

1  teaspoon almond or vanilla flavoring

INSTRUCTIONS:
Cream butter and sugar. Add egg dry ingredients and extract. pack and press through cookie press after refrigeration or roll and press with fork. bake 375 Degrees F 8-10 min
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03 Jan

Bunny Cake

INGREDIENTS:
2 baked 9-inch round cake layers, cooled
1 tub (8 oz.)  Strawberry Whipped Topping, thawed
1 pkg. (7 oz.) flaked Coconut (2-1/3 cups), divided
Suggested decorations, such as licorice, assorted ring-shaped candies, gumdrops
INSTRUCTIONS:
LEAVE 1 cake whole; cut remaining cake as shown into thirds so that two are “ear” and the middle piece is a “bow tie” shape. Arrange cake on serving tray so that the round cake is the face, and the ears go on top of the head and the bow tie goes under the chin, using small amount of the whipped topping to hold pieces together. Frost cake with remaining whipped topping.

SPRINKLE coconut over bunny’s head and ears. Decorate with licorice and candies for his eyes and smile. Store in refrigerator.

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03 Jan

Brownies

INGREDIENTS:
2 cubes baker’s chocolate

1/4 cup maragine

2 eggs

1 cup sugar

1 cup flour (pre-sifted)

1 teaspoon salt

1/2 teaspoon baking powder

1 teaspoon vanilla

 

INSTRUCTIONS:
melt chocolate and margarine on low

beat eggs then add sugar and stir

add melted chocolate and margarine stir

then add pre-sifted flour, baking powder, and sea salt stir

add vanila and stir

pour into greased pan

bake at 350 degrees F 20-25 minutes

*use square 8″ by 8″  inch pan

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03 Jan

Blondies With Chocolate Chips

INGREDIENTS:
  • 1 can white beans, drained and well rinsed
  • 3/4 tsp baking powder
  • 1/8 tsp baking soda
  • 1/4 tsp salt
  • 3/4 cup light brown sugar
  • 2 tsp vanilla extract
  • 1/4 cup ground flax
  • 1/4 cup Earth Balance vegan butter
  • 1/2 cup dark chocolate chips (check the label if you’re strict vegan)
INSTRUCTIONS:
Preheat oven to 350 degrees.

Blend all the ingredients except the chips in a food processor until smooth.

Mix in the chocolate chips, and scoop into a greased  8×8 pan.

Bake 30 minutes. Be careful not to overcook.

Cool before cutting into squares.

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03 Jan

Bliss Balls #2

INGREDIENTS:
1/2-cup tahini butter

3/4 cup peanut butter

1/3 cup honey
 (strict vegans can use agave nectar)

1/4 cup cocoa powder

3/4 cup sesame seeds

1/2 cup coconut Flakes

3/4 cup sunflower seeds

1/4-cup Hemp seeds

1/4 cup raisins

INSTRUCTIONS:
In a medium sized mixing bowl combine the tahini, peanut butter, honey and cocoa powder.

 

Add to the mixture of sesame, sunflower, hemp seeds, coconut and raisins.

Mix well by hand and form into small balls.

 

Roll the balls in a small amount of coconut.

 

Place them on a cookie sheet and put into the refrigerator for 20 minutes to harden.

 

Great on the go snack! Serve these delicious treats anytime.

 

Great source of omega 3-6, protein, calcium, fiber.

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