Peanut Butter Cookies

Ingredients

1        cup natural peanut butter
1/2     cup raw organic sugar or cane sugar
1/4     cup brown sugar
1/2     teaspoon baking powder
1/2     teaspoon sea salt
1        egg

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Instructions

1.  Preheat oven to 350*F.
2.  In a small bowl, combine sugar, baking powder & salt.
3.  In a separate bowl, combine peanut butter and egg. Mix thoroughly.
4.  Add the dry ingredients to the peanut butter mixture. Mix thoroughly. 
5.  Scoop a tablespoon of mixture and roll it into balls using the 2 spoons so not to get your hands all greasy!
6.  Line a baking tray with parchment paper. 
7.  Drop peanut butter cookie dough balls on to the parchment paper at least 1 inch apart.
8.  Bake for 10-12 minutes or until the sides are golden brown. They will come out looking super soft.
9.  Let cool on the rack for at least 10 minutes, cookies will harden. 
10. Serve & Enjoy!

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Had a huge massive jar of peanut butter costco size I had to use up, and figured why not make these into cookies? It will otherwise take forever to eat it spoonful by spoonful with bread ... not to mention getting fat off the bread (for me anyways!) :) 

 ❤ Made with ingredients found in Florida, USA ❤ 

Hawaiian Poke

Ingredients

350     grams raw tuna
1/2      sweet onion, diced
1         scallion / green onion, thinly sliced
6         tablespoons soy sauce
2         tablespoons sesame oil (or roasted)
1         tablespoon honey
4         sheets roasted seaweed (Yaki sushi nori)
1         tablespoon sesame seeds

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Instructions

1.  Cut raw tuna into bite-sized square chunks.
2.  In a large bowl, combine onion, scallion, sesame seeds, soy sauce, sesame oil, honey.
3.  Add a pinch of salt. 
4.  Gently fold to combine all ingredients thoroughly. 
5.  Shred or cut the seaweed into small pieces and add to the poke bowl.
6.  Place in refrigerator for about 15-20 minutes to let cool, then serve with rice or on it's own. 
7.  Enjoy!

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❤ ❤ Made with ingredients found in Tamarindo, Costa Rica ❤ ❤

Chocolate Ganache Cake (Double Layer)

Cake Ingredients:
3/4       cup boiling water
1/2       cup cocoa powder
1          teaspoon nescafe espresso powder
1/2       cup almond milk (or whole milk)
1          teaspoon vanilla

2          cup flour
1          teaspoon baking powder
1/4       teaspoon salt
2          sticks unsalted butter (softened)
2          cups dark brown sugar
4          eggs

Chocolate Ganache: 
2         cups heavy cream 
1         bag Hershey's Semi-Sweet Chocolate Chips (340g)

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Instructions

Cake Layers
1.  Preheat oven to 350*F. 
2.  Butter 2 round cake pans (I used 9 inch pans)
3.  Whisk together water, cocoa and espresso powder until smooth. 
4.  Add and whisk in the vanilla and milk/almond milk.

5.  In a small bowl, combine flour, baking powder and salt. 

6.  In a large bowl, beat together butter and brown sugar until fluffy. Add in eggs and beat till smooth. 
7.  Slowly add in flour mixture and cocoa mixture in small amounts in this order until all is well mixed.
8   Divide the batter between the two pans, ensure the tops are as smooth as you can get them. 
9.  Bake in the oven for approximately 25-30 minutes or until toothpick comes out clean. 
10. Let cool in pan for approximately 30 minutes. 
11. Invert the cakes onto a plate or a rack and let cool completely to room temperature. 


Chocolate Ganache*
1.   In a small saucepan, bring the heavy cream to a simmer, then immediately put it on low.
2.   Whisk in chocolate until smooth. 
3.   Remove saucepan from heat and let ganache cool, covered. Stir occasionally until thickened but spreadable (approx. 3-4 hours; a little faster if you watch carefully cooling it in the fridge).

* Ganache can be made ahead of time. If ganache is too thick to spread, let it sit at room temperature until slightly softened before spreading it on the cake. 


Cake Assembly
1.   Place 1 layer of the cake on a plate and spread the chocolate ganache evenly over top of it. 
2.   Place this first layer back in the fridge for approximately 10 minutes to allow it to solidify. 
3.   Remove first layer from fridge. 
4.   Place second layer of cake on top of the first and spread ganache even over the entire cake.
5.   Chill cake until ganache is firm (at least 1 hour). 
6.   Serve immediately and Enjoy!

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❤ ❤ Made with ingredients found in Tamarindo, Costa Rica ❤ ❤