The countdown to Life is Messy Kitchen has officially started. Thirty days. THIRTY DAYS!!! Save the date. November 18, 2014 is the day.
I can’t believ-able!!! This whole “I’m having a cookbook” thing is getting real. I’m excited, but nervous.
Excited because I can perfectly envision the Pitt-Jolie family cooking from this book. Nervous because I’ve never been on the Ellen show. If she calls, what am I gonna wear?
But all joking aside, so much love has been poured into this project that I can’t help but feel this, almost Nostradamus-like vision, for all the BIGNESS that’s coming ahead. Can you feel it too? And my heart is expanding in gratitude. And my belly is too, for all the good-for-me sweets I’m having this month. Cuz it’s not only my birthday month, but my favorite of favorites holiday EVAH: Halloween. And I made cookies. Cookies you can dip in deliciousness that the whole family will love to play with.
Psst… these are so yummy, the lil’ one’s (and hubby) won’t even tell they are made with whole food lovin’ ingredients. Sneaky.
Here’s how to make em:
Ginger Cookie Ingredients:
- ½ cup coconut oil
- ½ cup coconut palm sugar
- 1 organic egg
- ½ cup, plus 2 tablespoons unsulfured Blackstrap molasses
- 2 ¾ cups spelt flour or almond flour
- 1 teaspoon grated ginger root (adjust depending on how much kick you want)
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon ground cloves
- ½ teaspoon ground cinnamon
- Wooden sticks (optional)
- Whipped Coconut Cream(see below)
Ginger Cookies Preparation:
Step 1: Preheat oven to 325 degrees F.
Step 2: In a large bowl beat together coconut oil + sugar until it becomes somewhat fluffy + sugar begins to dissolve. Add egg + molasses.
Step 3: In separate mixing bowl mix flour + ginger + baking soda + salt + cloves + cinnamon.
Step 4: Combine wet + dry ingredients. You may have to use your clean hands when the dough becomes too stiff. When dough is smooth + all ingredients are evenly combined divide into two. Wrap each half in saran wrap + refrigerate for one hour.
Step 5: Between sheets of wax or parchment paper roll out each half of dough to about 1/3 inch thickness. Remove top sheet of wax or parchment paper. Use a cookie cutter to cut out shapes. Add a stick in the bottom + use the scraps to firm the back. Transfer cookies to a cookie sheet lined with Silpat. Freeze the cookies for about 12 minutes. Don’t skip this secret step. Bake for 12-15 minutes or until the cookies are golden + firm to the touch. Dip in Whipped Coconut Cream + enjoy!
Whipped Coconut Cream Ingredients:
- 1 can of full-fat coconut milk
- 1/2 teaspoon pure vanilla extract
- 1/2 teaspoon salt
- zest from 1 orange
Whipped Coconut Cream Preparation:
Step 1: Place the coconut milk in the fridge + allow it to sit overnight. Take it out the following day + resume to the second step.
Step 2: Open the can + scoop out the hardened coconut mass that has gathered on the top into a bowl. The coconut water that remains can be used in any recipe that calls for plant-based milk so there is no need to throw this out.
Step 3: Grab either an electric or manual hand mixer + start whisking the coconut mass until you have a smooth cream. Add vanilla + salt + orange zest. Give it one last whisk. Serve immediately.
Any left-overs can be stored in the fridge for up to 1-2 weeks. It will firm up a bit yet all you need to do is re-whisk it before serving. It hardly gets any easier than that!
Enjoy + have a great weekend!
OMG, speaking of weekend, I’ll be filming the Life is Messy Kitchen trailer tomorrow. Be sure to follow me @mayicarles so you don’t miss the behind the scenes action. It’s gonna be sooooo much fun. I painted my nails + everything LOL!