How you doin’? There’s something so scrumptious about cookies—any kind of cookie—but cookie bars are a whole other subject. I suspect it has to do with their thick, chewy texture. My Toffee-Pecan Bars certainly fit that description. In fact, the gluten-free nature of these bars enhances that comforting, satisfying chewiness. And then you have the wonderful mix-ins: rich dark chocolate chips, toasty pecans, and chunks of crunchy, caramel-ly Heath toffee bar.
 
Gluten-free toffee-pecan cookie bars have a chocolate chip cookie vibe, but with a nuttier flavor—so they’re perfect for Thanksgiving, Christmas, Super Bowl, etc. I make them anytime a sugar craving hits, even if it’s on a busy weeknight—The recipe’s so quick and easy!
 
Prep time:  20 minutes
Bake time:  35 to 40 minutes
Cool time:  15 minutes
Yield:  16 servings
 
Ingredients 
1-1/2 sticks room temperature unsalted butter, plus a little more for greasing pan
3/4 cups packed brown sugar
1/4 cup granulated sugar
3/4 teaspoon kosher salt
1-1/2 teaspoons pure vanilla extract
1 large room temperature egg, plus 1 egg yolk
1-1/2 cups Bob’s Red Mill Gluten-Free 1:1 Baking Flour
1/2 teaspoon baking soda
3/4 cup Heath toffee bar pieces, plus more for sprinkling
3/4 cup dark chocolate chips, plus more for sprinkling (I prefer Guittard)
3/4 cup toasted pecan pieces, plus more for sprinkling
1 teaspoon flake sea salt
 
Directions

• Preheat an oven to 350⁰ F.
• Grease an 8 X 8-inch baking dish with butter, line it with parchment paper and grease the parchment. Set aside.
• In a stand mixer fitted with a paddle attachment, beat the butter, sugars, salt and vanilla on medium speed until light and fluffy, about 4 minutes.
• Add the eggs and beat on medium-low speed until combined.
• In a small bowl, whisk together the flour and baking soda.
• Add the flour to the stand mixer and beat on low speed until just combined.
• Add the Heath toffee bar pieces, chocolate chips and pecan pieces. Mix until evenly distributed.
• Transfer the dough to the prepared baking dish and spread it evenly.
• Sprinkle 1 to 2 tablespoons of Heath toffee bar pieces, chocolate chips and pecan pieces on top.
• Sprinkle with flake salt to taste.
• Bake the bars for 35 to 40 minutes, or until the top is set and an inserted toothpick comes out clean.
• Let the bars cool for 15 minutes. They will set up as they rest.
• Cut the bars into 16 squares and enjoy!
• The bars can be stored in an airtight container at room temperature for up to 5 days.

ChefSecret:  Be forewarned, I will go to the mat for one of the corner chewy pieces.

Quip of the Day:  Did you know that Pecans are the most positive type of nuts out there? If not, they’d be called Pecants!
 
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Do you have a question or comment? Send your thoughts to [email protected]. All recipes and cooking tips are posted on our website https://www.perspectives-la.com/covid-19-survival-guide.
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To you and everyone dear to you, be strong, positive, stay well, stay safe and be kind. Take a breath and count your blessings, and if you have a little extra to share with others, please consider donating to  Feeding America, Tunnel to Towers, Union Rescue Mission and/or American Red Cross.
 
#Baking #Gluten-Free #ToffeePecanBars #GF-Dessert #HolidayRecies #2024Recipes #URM #T2T #FeedingAmerica #RedCross #SamaritansPurse #PerspectivesTheConsultingGroup 
 
                                                                                 ©PERSPECTIVES/The Consulting Group, LLC, 2024

How you doin’? Here’s my real, honest-to-goodness holiday quality cake that is not only a gorgeous dessert, it is also grain-free and gluten-free, kosher and it’s dairy-free, as well—even the whipped cream—YES, even the Whipped Cream! But you’ll never be able to detect any of these qualities without a hint because it’s so light, moist, fluffy and sweet, with a tender crumb—it’s simply delish.
 
It's the orange and lemon zest that lends a citrusy brightness that contrasts with the richness of the almonds and the sweet, puffy clouds of coconut whipped cream. It’s the perfect any time dessert!
 
Prep time:  15 minutes
Rest time: 15 minutes
Bake time:  38 to 42 minutes
Cool time:  75 minutes
Yield:  8 servings
 
Ingredients 
3/4 cups, plus 2 tablespoons granulated sugar
1 tablespoon fresh orange zest
2 teaspoons fresh lemon zest
1/4 cup plus 2 tablespoons vegetable oil, plus more for pan prep
1/4 cup plus 2 tablespoons unsweetened almond milk
3 tablespoons freshly squeezed orange juice
2 large eggs
1 cup almond flour
1/2 cup coconut flour
1/4 cup tapioca starch
1/4 cup potato starch
1-1/2 teaspoon baking powder
3/4 teaspoon kosher salt
1/2 teaspoon baking soda
1/4 cup slivered almonds
2 cups coconut whipped cream, for the filling (see ChefSecret)
Confectioner’s sugar, for dusting
 
Directions

1. Preheat the oven to 350⁰ F.
2. Lightly grease an 8-inch cake pan with oil, line the bottom with parchment paper and lightly grease the parchment.
3. In a large mixing bowl, combine the sugar and zests. Rub the sugar and zest together between your fingers until well combined and the sugar is light orange.
4. Whisk in the oil, almond milk, orange juice and eggs until well combined.
5. In a separate small bowl, stir together the almond flour, coconut flour, tapioca starch, potato starch, baking powder, salt and baking soda.
6. Sift the dry ingredients into the wet ingredients and whisk until well combined.
7. Transfer the cake batter to the prepared pan and let rest at room temperature for 15 minutes.
8. Sprinkle the slivered almonds evenly over the batter.
9. Bake for 38 to 42 minutes or until golden brown and a toothpick inserted in the center comes out clean.
10. Transfer the cake pan to a wire rack and let cool for 15 minutes.
11. Remove the cake from the pan and discard the parchment.
12. Let cool on the wire rack until room temperature, about 1 hour.
13. To serve, cut the cake in half horizontally to create 2 layers. Spread the coconut whipped cream on the bottom layer of the cake and cover with the top layer.
14. Dust with powdered sugar, slice into pieces, and serve immediately.

​ChefSecret:  What is coconut whipped cream? Coconut whipped cream is a dairy-free alternative to classic whipped cream, which is made with heavy whipping cream! For a dairy-free, vegan-friendly version, simply swap a good quality full-fat coconut milk or coconut cream in its place and whip into soft peaks!

How is Coconut Whipped Cream Made?

1. Select a good quality brand of coconut milk or coconut cream.
2. Chill the can overnight in the refrigerator to harden (do not freeze).
3. Scoop hardened coconut cream into a mixing bowl, leaving any clear liquid behind.
4. Whip with a hand mixer or stand mixer until light peaks form.
5. Sweeten to taste with sifted powdered sugar.

Quip of the Day:  Gluten-free desserts are the perfect way to have your cake and wheat it too.
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Do you have a question or comment?  Send your thoughts to [email protected]. All recipes and cooking tips are posted on our website https://www.perspectives-la.com/covid-19-survival-guide.
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To you and everyone dear to you, be strong, positive, stay well, stay safe and be kind. Take a breath and count your blessings, and if you have a little extra to share with others, please consider donating to  Feeding America, Tunnel to Towers, Union Rescue Mission and/or American Red Cross.

#Dessert #Baking #CoconutAlmondCake #GlutenFreeCake #AlmondCake #Kosher #DairyFreeDessert #AlmondMilk #WhippedCoconutCream  #2024Recipes #T2T #URM #FeedingAmerica #RedCross #PerspectivesTheConsultingGroup  
 
                                                        ©PERSPECTIVES/The Consulting Group, LLC, 2024

How you doin’? If someone offered you dehydrated water, you’d think they were scammin’ you, right? So if someone offered you dehydrated watermelon you’d probably think the same thing. But here’s a snacking recipe that is healthier than a Jolly Rancher, more portable than a watermelon, easier to make than a fruit roll-up and safer to eat than watermelon shots.
 
The world’s best dried fruit is dehydrated watermelon! Watermelon Chews are sweet and chewy with a pleasant vegetal taste that you don’t get from the fresh stuff. Best of all, you don’t even need a dehydrator to make it.

But you will need an oven and a little patience. Just slice the watermelon triangles  super thin, drizzle the triangles with lime juice to give it some zip, and then let it dry out in a hot oven for about five hours. The edges get a bit crispy, which is a good thing as a great contrast in texture to the fruit-leathery texture in the middle.
 
Dehydrated watermelon is great for all manner of summer snacking. Put some in a backpack for post-hike and bike nibbles. Toss some in your kid’s lunch bag before sending them off to day camp or school. Bring some on your next road trip or camp outs and leave the Cheetos and trail mix at home. I keep a container in the test kitchen for sugar- and calorie-free treats
 
Prep time:  20 minutes
Bake time:  5 to 5-1/2 hours
Yield:  8 servings
 
Ingredients 
1 mini seedless watermelon
2 tablespoons fresh lime juice
Non-stick cooking spray (I prefer Pam Original)
 
Directions

1. Preheat an oven to 400° F.
2. Place 3 wire racks onto 3 rimmed baking sheets. Spray each wire rack with cooking spray.
3. Cut the rind off the watermelon and slice the watermelon into ¼”-thick triangles.
4. Place the slices on the wire racks, leaving ¼” between each slice. Drizzle the slices with a little lime juice.
5. Bake for 5 to 5 ½ hours, or until the slices have dried out and are quite thin, like chips.
6. Immediately remove the slices from the wire racks and place on a piece of parchment paper to cool.
7. Enjoy immediately.

ChefSecret:  Leftovers? If there are any... simply store them in an airtight container for up to 2 weeks.
Quip of the Day:  Q. A watermelon proposes to its sweetheart: “Honeydew want to get married?” A: “Oh yes”, she replies, “but we cantaloupe!”
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Do you have a question or comment? Send your thoughts to [email protected].  All recipes and cooking tips are posted on our website https://www.perspectives-la.com/covid-19-survival-guide. 
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To you and everyone dear to you, be strong, be positive, stay well, stay safe and be kind. Take a breath and count your blessings, and if you have a little extra to share with others, please consider donating to Feeding America and/or American Red Cross.
 
#Snacks #Watermelon #DriedWatermelon #2023 #QuarantineKitchen #Covid19 #FeedingAmerica #RedCross #PerspectivesTheConsultingGroup 

                                                                          ©PERSPECTIVES/The Consulting Group, LLC, 2023 

How you doin’? It’s coming close to when Jews around the world observe the Passover holiday. This year it coincides with April 15th. Maybe, just maybe the Angel of the IRS will pass over my house! There are a number of dietary restrictions that are important to this holiday, one of which is the absence of any leavening in baked goods. Being the author of Choclatique—150 Simply Elegant Desserts, I have a great chocolate dessert recipe that fits this requirement perfectly.
 
Okay! Are you ready? Here is my new great-tasting Passover dessert! It’s a wonderful combination of flourless chocolate cake and coconut-almond macaroons. You will need to shop for kosher for Passover ingredients—coconut oil, toasted almonds, shredded coconut and, most importantly lots of cocoa powder and chocolate. The dessert has both great flavors and textures—it’s nutty, melt-in-your-mouth fudgy, rich and chocolaty and spiked with coconut. You’ll love the topping, too—a rich chocolate, glossy ganache sprinkled with crunchy, toasted coconut-almond clusters. The ganache may be a bit extravagant, and maybe it is, but it sets up to a very shiny finish and gives the cake its unmistakable Passover holiday elegance.
 
Prep time:  35 minutes
Bake time:  35 to 45 minutes
Assembly time: 30 minutes
Yield:  10 servings
 
Ingredients (If strictly observing kosher or for the Passover holiday, be sure to look for the certifying kosher agency seal on ingredients)
 
For the cake
1 cup virgin coconut oil, melted, cooled, plus more for the pan
1/4 cup unsweetened cocoa powder, plus more for the pan
1 cup skin-on almonds
8 ounces semisweet or bittersweet chocolate, chopped
1 teaspoon kosher salt
1/2 cup unsweetened shredded coconut
6 large eggs, room temperature
1/2 cup granulated sugar
1/2 cup (packed) light brown sugar
2 teaspoons pure vanilla extract
 
For the ganache and assembly
4 ounces semisweet chocolate, chopped
1 tablespoon plus 1 teaspoon pure maple syrup
Pinch of kosher salt
1/2 cup unsweetened coconut milk (from a very well shaken 13.5-oz can)
2 tablespoons unsweetened coconut flakes
1 tablespoon sliced almonds
1 teaspoon granulated sugar
 
Directions
To make the cake

1. Place a rack in the middle of the oven and preheat to 350° F.
2. Lightly brush a 10-inch cake pan with coconut oil.
3. Line the bottom with parchment paper and brush the parchment with oil.
4. Dust the sides of pan with cocoa powder; tap out excess.
5. Toast the almonds on a rimmed baking sheet until fragrant and slightly darkened, 8 to 10 minutes. Let cool.
6. Reduce oven temperature to 325°.
7. Meanwhile, heat the chocolate and 1 cup of coconut oil in a medium, heatproof bowl set over a saucepan of barely simmering water, stirring often, until mixture is smooth. Do not not let the bottom of the bowl touch the steaming water.
8. Remove from heat and set aside.
9. In a food processor, pulse the toasted almonds, salt and 1/ cup of cocoa until nuts are finely ground.
10. Add the shredded coconut and pulse a couple of times to combine.
11. In the bowl of a stand mixer fitted with the whisk attachment, beat the eggs on medium speed until no longer streaky, about 30 seconds.
12. Add both sugars and vanilla, increase speed to high, and beat until mixture is pale, thick, and starts to hold the marks of the whisk, about 2 minutes (it should fall off the whisk and immediately sink back into itself).
13. Switch to the paddle attachment and with mixer on low speed, gradually add the chocolate mixture.
14. Beat to incorporate, then mix in the almond mixture.
15. Fold batter several times with a rubber spatula, making sure to scrape the bottom and sides. Scrape batter into prepared pan; smooth the top.
16. Bake the cake until it’s firm to the touch and a tester inserted in the center comes out clean but greasy; 35 to 45 minutes.
17. Transfer the pan to a wire rack and let cake cool for 20 minutes in the pan. Run a paring knife or small offset spatula around the edges of the cake and invert onto the rack.
18. Carefully peel away parchment and let cool completely.
19. Note: Here’s where you can bake the cake a day ahead. Wrap it in plastic wrap and store it at room temperature until you’re ready to put the ganache on top.

To make the ganache and put it all together

1. Preheat an oven to 350°.
2. Combine the chocolate, 1 tablespoon of maple syrup and salt in a medium bowl.
3. Bring the coconut milk to a simmer in a small saucepan over low heat and pour it over the chocolate mixture. Let it sit until the chocolate is melted, about 5 minutes.
4. Meanwhile, toss the coconut flakes, sliced almonds, sugar, and remaining teaspoon of maple syrup on a parchment-lined, rimmed baking sheet and toast in the oven until golden; about 4 minutes.
5. Let the almond-coconut mixture cool, then break into smaller clusters.
6. Using an electric mixer on medium speed, beat the chocolate mixture until it has lost its sheen and is thick enough to hold very soft peaks, 6 to 8 minutes (the ganache won’t be quite as thick as frosting, but close).
7. Working quickly before the ganache starts to set, scrape it on top of cake and spread to the edges with a small offset spatula.
8. Top with the almond-coconut clusters.

ChefSecret: My recipe is an easy cake to make (really it is), it has a lot of steps to help you avoid making mistakes. It can be baked a day ahead. More good things to think about—this cake is gluten-free and it can be dairy-free if you use vegan chocolate.

Quip of the Day: “There are four basic food groups: milk chocolate, dark chocolate, white chocolate and chocolate truffles.”

​What is Passover? Passover, also called Pesach is a major Jewish holiday that celebrates the exodus of the Israelites from slavery in Egypt. The Passover Seder is the ritual meal on Passover night—the Feast of Unleavened Bread. Passover is traditionally celebrated for eight days. The Passover Seder is one of the most widely observed rituals in Judaism.
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Do you have a question or comment? Send your thoughts to [email protected].  All recipes and cooking tips are posted on our website https://www.perspectives-la.com/covid-19-survival-guide .
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To you and everyone dear to you, be strong, be positive, stay well, stay safe and be kind. Take a breath and count your blessings, and if you have a little extra to share with others, please consider donating to Feeding America.

#Desserts #Baking #Cake #Kosher #ChocolateMacaroonCake #Passover #Coconut #Holiday #QuarantineKitchen #Covid19 #FeedingAmerica #PerspectivesTheConsultingGroup

                                        ©Perspectives/The Consulting Group, Inc., 2022

How you doin’? Πως είσαι'? I bet you never knew my Greek was so good—I’m multi-lingual. In Greece the salad is called “Horiatiki,” which translates to village or peasant salad. It’s a combination of tomatoes, onions, cucumbers, green peppers, olives and feta cheese, dressed in olive oil and sprinkled with oregano.
 
Let me tell you a little bit about traditional Greek salads. The Greek isles have been conquered by many people and Greek salads are no different. Greek salads did not reach world popularity until the end of the 19th century when the tomato became popular in Greece.
 
There is no lettuce or any other leafy greens in a traditional Greek salad. The salad is never mixed before it is served. The feta cheese is never cut in cubes but rather large slices are placed on top of the salad. In Greece, Horiatiki, is served most often from early spring to the early part of fall when the season’s quality produce including juicy tomatoes, cucumbers, bell peppers, and onions are at their peak.
 
What goes best with a Greek Salad? Grilled ribeye steak with sautéed onions and mushrooms, loaded baked potato, cheesy broccoli and a horseradish cream sauce is delicious with this salad. Grilled shrimp and peppers are delicious on salad. Grilled steak over this salad is also delicious!
 
Prep time:  20 minutes
Yield: 4 servings
 
Ingredients
For the Greek salad dressing
1-1/2 tablespoon fresh lemon juice
1 tablespoon red wine vinegar
1-1/2 teaspoon minced garlic (1 large clove)
1 1/2 tablespoon finely minced fresh parsley
1 teaspoon dried oregano
3/4 teaspoon honey
Sea Salt, to taste
6 tablespoon extra-virgin olive oil
 
For the salad
4 medium Roma tomatoes, diced
1 medium English cucumber, peeled and sliced into circles
1/2 small red onion, thinly sliced shreds, rinsed and drained
1 small red or yellow bell pepper, seeds and ribs removed, chopped
3/4 cup kalamata or black olives, drained and sliced
1 cup (4 ounces) sliced (not cubed or crumbled) feta cheese
1 medium firm avocado, diced
1 loaf warm crusty bread   (Optional: omit if gluten-free is desired)
 
Directions
To make the dressing

1. Add all of the dressing ingredients, except the olive oil, to a blender jar and blend well.  Let the dressing rest for 10 minutes and then blend in the olive oil.
2. Season with salt to taste and store in refrigerator until ready to use.
3. In a large salad bowl, combine the tomatoes, cucumber, onions, bell peppers, olives, avocado and feta cheese.
4. Drizzle dressing over top and gently toss to evenly coat. Add dressing within a few minutes of serving for best results.
5. Serve with warm crusty bread.

 
ChefSecret:  Add the olive oil as the last step in making any salad dressing or marinade giving the rest of the ingredients a chance bloom for full flavor. Consider adding slice grilled ribeye, grilled chicken breast or grilled shrimp as a topper to your Greek Salad.

Covid-19 Quip of the Day: “Wash your hands like you just finished a bag of hot Cheetos con limón and you need to remove your contact lenses.”

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Do you have a question or comment?  Do you want to share a favorite recipe or pictures with our readers?  Send your thoughts to [email protected].  All recipes and cooking tips are also being posted on our website https://www.perspectives-la.com/covid-19-survival-guide.
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To you and everyone dear to you, be strong, be positive, stay well, stay safe and be kind—that’s the American way.  If you have a little extra in your pocket to share with others at this difficult time, please consider donating to Feeding America. Thanks for reading.

#Entree #Salad #EntreeSalad #GreekSalad #Tomatoes #Horiatiki #PerspectivesTheConsultingGroup #QuarantineKitchen #Covid19 #FeedingAmerica

                                              ©Perspectives/The Consulting Group, Inc., 2020