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 ❤ 

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 ❤ ❤

Quinoa Banana Bread

Ingredients:

1          cup flour
1/2       cup cooked quinoa
1          tablespoon chia seeds
1          tablespoon flax seeds
1/4       cup walnuts
2          teaspoon baking powder

3         not entirely ripe bananas
1/4       cup sugar
1         teaspoon vanilla extract
2         eggs
1/2      cup coconut oil

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Instructions

Cooking Quinoa
I used a rice cooker and placed 1 cup quinoa to 1.5 cups water and cooked it this way, otherwise:
1.  In a small pot, rinse the quinoa gently with water. 
2.  Bring 1 cup of water to boil at medium-high heat.
3.  Add in 1/2 cup of quinoa and bring water to a boil, cover pot and reduce heat to medium-low. 
4.  Let quinoa cook covered until water is completely absorbed and quinoa is soft (approx. 15-18 mins)

Banana Bread
5.   Preheat oven to 350*F
6.   In a small bowl, combine the dry ingredients (flour, cooled quinoa, baking powder, walnuts)
7.   In a separate bowl, mash bananas into chunks (not into a pulp so there are chunks in every bite)
8.   Add in eggs, coconut oil, sugar and vanilla extract. 
9.   Add dry ingredients to the banana mixture.
10. Pour mixture into a 9 x 5 x 3 inch loaf pan and bake at 350*F for 30-32 minutes. 
11. Let cool for 10 minutes and serve. 

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

Mocha Buttercream Double Chocolate Layer Cake

Ingredients:

Chocolate Cake Bottom 
3/4       cup flour
1/3       cup cocoa powder
1/2       teaspoon baking powder
1/2       cup sugar
2          tablespoons brown sugar
1/2       cup sour cream
1/3       cup vegetable oil
1          large egg (room temperature)
1          teaspoon vanilla extract 

Mocha Buttercream Frosting
1.5       ounces unsweetened chocolate chips
1          tablespoon instant coffee or espresso powder
2          sticks unsalted butter
2          cups icing sugar
1          cup chocolate chips (or 2 large bananas) 

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Instructions

Chocolate Cake:
1.  Grease the bottom of a 9" spring form cake pan and line with parchment paper.  
2.  Preheat oven to 325*F.
3.  In a medium sized bowl, mix flour, sugar, brown sugar and baking powder.
4.  In a separate bowl, mix egg, vanilla extract, sour cream and oil. 
5.  Mix wet ingredients into the dry ingredients and spread evenly on bottom of cake pan.
6. Bake the soft moist cake crust for 20 to 22 minutes. Let cool. 

Mocha Buttercream Frosting:
7.  In a large heatproof bowl, combine 1.5oz finely chopped bittersweet chocolate & 1 tbsp coffee powder. Heat in microwave on 50% until melted. 
8.  Whisk in 2 sticks of unsalted butter and 2 cups icing sugar until well combined and lightened. 

** If the frosting is too soft to spread on cake, chill frosting in fridge until spreadable, whisking occassionally. 

12. In a separate bowl, whip the heavy whipping cream until it forms stiff peaks. 
13. Gently fold the whipped cream into the cooled mango mixture. 

Cake Assembly:
14.  After the crust has cooled, place 1 layer of frosting on top of the cake using a spatula to create an even layer. 
15.  Sprinkle 1 cup chocolate chips or a layer of bananas. 
16.  Place the second chocolate layer on top of the frosting and spread remainder of frosting over entire cake. 
17.  Place in fridge and let cool for at least an hour. 
18.  Serve and Enjoy!

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

Mango Mousse Cake

9" Mango Mousse Cake Recipe

Ingredients:

Chocolate Cake Bottom 
3/4       cup flour
1/3       cup cocoa powder
1/2       teaspoon baking powder
1/2       cup sugar
2          tablespoons brown sugar
1/2       cup sour cream
1/3       cup vegetable oil
1          large egg (room temperature)
1          teaspoon vanilla extract 

Mousse
1          cup mango puree (made from scratch of 3 large Costa Rican sized mangos)
3          packeets of gelatin (or 2.5 tablespoons) 
1/4       cup cold water
1/3       cup sugar
1          cup heavy whipping cream, (whipped to stiff peaks)

** save 1/3 of the mango mousse gelatin mixture for the jelly topping

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Instructions

Crust:
1.  Grease the bottom of a 9" spring form cake pan and line with parchment paper.  
2.  Preheat oven to 325*F.
3.  In a medium sized bowl, mix flour, sugar, brown sugar and baking powder.
4.  In a separate bowl, mix egg, vanilla extract, sour cream and oil. 
5.  Mix wet ingredients into the dry ingredients and spread evenly on bottom of cake pan.
6. Bake the soft moist cake crust for 20 to 22 minutes. Let cool. 

Mango Mousse:
7.  In a small bowl, mix gelatin powder with 1/4 cup cold water and let sit for 5 minutes.
8.  In a small saucepan on medium heat, heat mango puree and sugar until dissolved. 
9.  Add gelatin mixture to heated mango puree and mix well. 
10. Remove from heat and let cool. 
11. Reserve 1/3 of this new mixture for jelly topping at the final step. 

12. In a separate bowl, whip the heavy whipping cream until it forms stiff peaks. 
13. Gently fold the whipped cream into the cooled mango mixture. 

Cake Assembly:
14.  After the crust has cooled, gently pour the mango mousse over the crust. 
15.  Let the mango mousse set in the fridge for at least 1 hour. 

.... 1 hour later ....

16.  Pour the previously reserved gelatin mixture over the top of the mousse.
17.  Place back in the refridgerator for at least 3 hours or until it is set. 
18.  Gently remove cake from the spring form pan. 
19.  Decorate and enjoy!

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

Buttermilk Lime Bread

Ingredients:

1 3/4    cup flour
3/4       cup sugar
2          teaspoon baking powder
1/4       teaspoon salt
1          cup homemade buttermilk 
1/4       cup vegetable oil
1          egg
2          teaspoons lime zest
1          tablespoons lime juice

Homemade Buttermilk:
1           cup milk
1.5        tablespoon lime juice

Lime Juice Coating:
1           tablespoon sugar
2           tablespoon lime juice

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Instructions

Homemade Buttermilk:
1.  In a small bowl, combine 1 cup of milk with 1.5 tablespoons of lime juice. 
2.  Stir thoroughly and let sit for at least 10 minutes.

Lime Bread:
3.   Pre-heat oven to 325*F. 
4.   In a medium-sized bowl, combine flour, sugar, baking powder and salt. 
5.   In the buttermilk bowl, stir in egg, vegetable oil, lime zest and lime juice with a spoon until blended.
6.   Mix the buttermilk mixture with the flour mixture and stir until moistened thoroughly. 
7.   Pour the mixture into a 9x5 inch loaf pan. 
8.   Bake for 55 minutes at 325*F until golden brown or when chopstick comes out clean when inserted.
9.   Let cool for 10 minutes. 

Lime Juice Coating:
9.   In a small cup, combine 2 tablespoons of lime juice with 1 tablespoon of sugar. 
10. Brush the lime juice coating over the surface of the slightly cooled lime bread. 
11. Allow lime bread to cool completely, cover with seran wrap until ready to be served. 

.... Buttermilk Lime Bread is best served the next day! ....

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

Lime Zest Cookies

Ingredients:

3/4    cup unsalted butter 
1       cup confectioners sugar
2       limes (finely grated for zest)
2       tablespoon fresh lime juice (use limes above)
1       tablespoon vanilla extract

1 3/4 cup flour
2       tablespoon cornstarch
1/4    tablespoon salt 

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Instructions

1.  In a medium sized bowl, combine butter, 1/3 cup confectioners sugar and whisk until mixture is flufy. 
2.  Add in lime zest, lime juice and vanilla to butter mixture until fluffy. 
3.  In a separate bowl, combine flour, cornstarch and salt.
4.  Add the flour mixture to the butter mixture and mix until mixtures are thoroughly combined. 
5.  Roll the cookie mixture into a log approximately 1 1/4" thick in diameter. 
6.  Wrap the cookie dough log into a large piece of parchment paper. 
7.  Place the log in the refridgerator for at least 1 hour or until cold and firm. 

..... wait approximately 1 hour for dough to get cold and firm enough to cut ....

8.  Preheat oven to 350*F. 

9.  Remove parchment paper from the logs. Cut into 1/4" thick pieces. 

10. Place cut out cookies and place on baking sheet 1" apart. 

11. Bake for approximately 15 minutes or until golden brown. 

12. Let cool for approximately 10 minutes. 

13. While cookies are still warm, toss cookies around in the remaining 2/3 cups confectioners sugar in a ziploc bag. 

14. Serve and Enjoy!

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

Chinese Pineapple Bun (菠蘿包)

Pineapple Bun. 

Bread Ingredients:

900    mL of flour (3.5 cups)
1/2     teaspoon salt
180    mL milk
1 1/2  teaspoons dry yeast
1/4     cup sugar
1/4     stick of unsalted butter
1        large egg

Topping Ingredients:
1 1/4 cup flour

Pineapple bun w. butter (菠蘿油)

1/3    cup sugar
1/2    stick of butter (room temperature)
2       eggs
2       tablespoon milk
1/2    tablespoon of baking soda
2       teaspoon baking powder

Final Touch to Topping Ingredients
1       small egg

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INSTRUCTIONS:

BUNS
1. In a medium bowl, combine the dry ingredients of flour and salt. 
2. In a small cup, combine yeast, sugar, butter and salt with the milk and heat in microwave until warm (approx. 25 seconds). 
3. Add the wet ingredients to the dry ingredients. 
4. Knead all the ingredients together. Add the egg.
5. Continue kneading the dough until it is elastic-like and no longer sticky. 
6. Once the dough is no longer sticky, place it back in the bowl and set aside with a damp towel over top for at least 30 minutes for the yeast to grow. The dough should be twice the size when done. 

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CRUST
7. In a small mixing bowl, beat the butter with a hand mixer until smooth and fluffy. 
8. Add in sugar slowly and continue to beat the mixture with hand mixer.
9. Add in eggs, milk, baking soda and baking powder. Mix until thoroughly mixed into the mixture. 
10. Add flour and mix thoroughly with mixer. 
11. Place the entire mixture in fridge for at least 30 minutes for the butter to solidify. If the mixture is not in a non-sticky solid state, leave in fridge for longer or add a bit of flour and knead it until it is no longer sticky. 

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PINEAPPLE BUN ASSEMBLY
12. On a clean flat surface, knead the bun dough to rid of all the air. 
13. Divide the bun dough into 12 equal portions and let rest for 10 minutes.
14. Remove the crust mixture from the fridge and divide it into 12 equal portions (same as the number of buns you want to create). The following is easier than it sounds. But let's prepare the oven. 

15. Preheat oven to 375*F.

16. Cut two square pieces of parchment paper. Take one of the portions of the crust mixture, roll it into a ball and place on one of the squares of parchment paper. Now, place the other square of parchment paper on top of the ball and crush with your hand until it is flat but not too flat. Remove the top piece of parchment paper so one side of the dough is exposed, wet your finger and gently wipe the exposed surface and place on top of one of the buns. The water helps hold/stick the crust to the bun. Gently press the crust into the sides of the bun and then remove the parchment paper. 
16. Using a thin sharp knife, slice some lines on the surface like steak grill marks. 
17. Crack open the final egg, beat it gently and brush some of this egg on to the tops of the crust. 
18. Bake in oven for 15-20 minutes. *If the crust isn't quite brown yet at the 10 minute mark, remove the tray and brush some more egg liquid on the crust and place back in the oven
19. Remove and let cool for 10 minutes.

Servings: 12 medium sized buns
Best Served: With a large square slice of butter in between the pineapple bun (a.k.a. 菠蘿油)

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

*Bread Flour - Add 1.5 teaspoons baking powder + 1/4 teaspoon salt to every cup of all purpose flour to increase gluten content for rising.