#ali and echo

[aliandecho-blog1]

Royal Icing

1 lb confectioners sugar

2 egg whites

scant 1/2 c water

Combine sugar and egg whites in the bowl of a mixer with the whisk attachment. Slowly add water until icing comes together. Mix for 3 minutes until thickens a bit. If using icing to outline, keep it a bit thicker. If you’re using it to flood cookies keep it thinner. 

[aliandecho-blog1]

Sugar Cookies

1 1/2 cup butter

9oz cream cheese

5 1/4 cups all-purpose flour

4 1/2 cup powdered sugar , sifted

3 egg

1 1/2 tsp baking powder

1 1/2 tsp vanilla

Icing:

3 cup sifted powdered sugar

3/4 teaspoon vanilla

3 teaspoon milk (or more as needed)

Preheat oven to 325. 

In a medium mixing bowl beat butter and cream cheese. Add about half of the flour with all of the sugar, egg, baking powder and vanilla. Beat on low until combined. Beat for 1 minute on medium. Beat in remaining flour on low. Divide dough in half. Cover an chill 1 hour or until dough is easy to handle.

On a lightly floured surface, roll dough, half at a time. Cut into shapes.

Bake for 8 to 9 minutes or until edges are set. Cool cookies on a wire rack. If desired, glaze tops with icing.

[aliandecho-blog1]

Ginger Chicken Soup

3 quarts water

4 chicken drumsticks

4 chicken thighs

6 carrots - 4 chopped, 2 julienned

1 large white onion, chopped

6 cloves garlic, crushed

1 cinnamon stick

1 3″ piece of ginger

1 small red chili pepper, chopped

2 tsp salt

1 handful cilantro

1 handful thai basil

4 stalks green onion, chopped

4 small zucchinis, julienned/cut into “noodles”

2 limes

Serves 4. 

In a large stockpot combine water, chicken, chopped carrots, onion, garlic, cinnamon stick, red chili and ginger. Bring to a boil, and then let simmer for 2-3 hours. Take out the cinnamon stick and ginger. Add salt to taste. Remove chicken and shred off the bone, put back in the pot. 

Distribute zucchini, julienned carrots, cilantro, thai basil and green onion in bowls. Top with soup. Garnish with lime wedges. 

[aliandecho-blog1]

Healthy Pumpkin Bread

One 9" loaf

4 tablespoons coconut oil, softened

1 1/2 cups coconut sugar

1/4 cup sunflower oil

2 large eggs

1 3/4 cups gluten free flour

1/2 teaspoon fine salt

1 teaspoon baking soda

1/2 teaspoon baking powder

1 teaspoon ground cinnamon

1/2 teaspoon freshly grated nutmeg

1/4 teaspoon ground allspice

1 cup canned pumpkin puree

2/3 cup water

Preheat oven to 350 degrees F. 

Grease loaf tin and line with a strip of parchment paper. 

Whisk all dry ingredients together and set aside. Beat coconut oil, sunflower oil and coconut sugar together in mixer until it comes together - about 1 minute. Add eggs one at a time and stir. Mix in pumpkin purée. Add half of the dry ingredients. Slowly add water, and then add remaining dry ingredients. 

Bake for one hour, or until toothpick comes out clean. 

[aliandecho-blog1]

Corn Cookies

225g butter 300g sugar 1 egg 100g flour 175g masa 75g coarse corn meal 3/4 t baking powder 1/4 t baking soda 1.5 t salt Cream butter and sugar, add egg, combine dry and add to wet. Bake for ten minutes at 350 degrees F.

[aliandecho-blog1]

Olive Oil Whole Wheat Banana Bread

150g olive oil

200g brown sugar

2 t vanilla

2 eggs

90g plain yogurt/buttermilk

375g bananas

1 t baking soda

1 t baking powder

1/2 t salt

225g whole wheat flour

sprinkle of sugar

 Makes 2 loaves.

Mix oil, sugar, vanilla, eggs, yogurt and mashed bananas. Add dry ingredients until just combined. Sprinkle sugar over top of loaves. Bake at 375 degrees F for 45 min - 1 hour.

[aliandecho-blog1]

Date Sugar Whole Grain Banana Bread

2 sticks unsalted butter or 1 cup coconut oil

2 cups date sugar

4 eggs

3 cups flour

2 t baking soda

2 t salt

2 cups ripe bananas (approx 3)

1 cup plain yogurt

2 t vanilla extract

Makes 2 loaves.

Preheat oven to 350 degrees. Cream butter and sugar until fluffy. Add the eggs, one at a time. Combine dry ingredients and add to the butter mixture. Add bananas, yogurt and vanilla. Stir until just combined. Bake 1 hour in greased loaf tins.

[aliandecho-blog1]

Mom’s Onion Dip

4 T olive oil

3 c diced onions

1 1/2 t kosher salt

3 c sour cream

1 1/2 c mayonnaise

1/2 t garlic powder

1/2 t ground white pepper

Sauté onion in olive oil and 1/2 t salt. Cook until they are caramelized, about 20 minutes. Cool thoroughly. Mix the rest of the ingredients, and then fold in the onions. Refrigerate and then stir before serving.