Living Better Savory Oatmeal Cookies

Adapted Recipe from Recipe: Savory Oatmeal Cookies | Kitchn (thekitchn.com)

• 1 C. Whole Oat
• 1/4 cup warm water
• 1/3 cup Vegetable oil
• 1/4 cup lightly packed light brown sugar
• 1 large egg, beaten
• 1 cup sifted unbleached all-purpose flour *
• 1/2 teaspoon fine sea salt
• 1/4 teaspoon baking soda
• 2 teaspoons chopped fresh rosemary
• 1/4 teaspoon freshly cracked black pepper
• 1 cup freshly grated Cheddar cheese

Direction: 

    Preheat the oven to 350° F. Line a baking sheet with parchment or Silpat.

    Place the oats in a large mixing bowl and sprinkle the water over them.

In a small bowl, mix the oil, brown sugar, and egg. Pour this mixture over the oats, stir to combine, and set aside.

In another mixing bowl, combine the flour, fine sea salt, baking soda, rosemary, and black pepper. Whisk to combine well. Stir in the Cheddar.

Gradually sprinkle the flour mixture over the oat mixture, stirring until combined.

Form tablespoon-sized scoops of dough and evenly spaced on the baking sheet. Flatten each piece of dough to about 1/4-inch thick. Use your hands to form an even disk. Sprinkle a pinch of salt on top of each.

Bake for 15 to 17 minutes, until the edges are slightly darkened. Transfer to a cooling rack.

Egg substitute:

1 Tbsp. Flaxseed, or flax meal 2 1/2 Tbsp. Water

Direction:

Add Flaxseed and water together, and stir. Let the mixture sit for five minutes till it thickens.

Insane and easy Gluten Free Apple Pie

https://www.livingbettercafe.blogspot.com/therecipefiles

Serves: 6- 8

1 box Lasagna noodles (I used cappellos no boil pasta brand)

1 (1 lb 5 oz) Apple pie filling, or home made pie filling

Direction:

1. Preheat your oven to 425.

2. Line your 9- inch pie pan, with the noodles, in a horizontal and diagonal direction.

3. Pour your pie filling, and fold the access lasagna down.

4. Bake in the oven for 40-45 minutes, or until golden brown.

Happy journey to Living Better 🍵

Pumpkin Cake

Living Better Cafe, knows that some of you may have seen this recipe before. But, Katrina has switch this recipe around, and transformed this super moist recipe into a "Cake". So, if you have enjoyed the taste of eating: Pumpkin Cupcakes, you will enjoy devouring this delicate cake.

Serves: 8

1 c. Margarine
2 c. pure cane sugar
4 egg's, leave at room temperature
2 1/2 c. self- rising flour
1 c. Milk or Water
1 tsp. Vanilla extract
1 (15.oz.) can pumpkin or Pumpkin puree
1 tsp. Ground cinnamon
1/2 tsp.Ground nutmeg
1/4 tsp. Ground Clove

Directions:

1. Preheat oven to 350. Grease 9 in pan.

2. In a large bowl, cream together the margarine and sugar. Beat in the eggs, one at a time. Combine the milk and vanilla, pumpkin, cinnamon,nutmeg,clove, and alternately to the creamed mixture with the flour, ending with the flour. Mix only as much as necessary. Pour batter into the prepared 9 in pan.

4. Bake for 25 to 30 minutes in a preheated oven, until a toothpick inserted in center comes out clean.

Strawberry Dump Cake

Adapted from: http://www.theseasonedmom.com/3-ingredient-chocolate-dump-cake/

* Please consider reading what Dessert on a Dime, has in store for you.

Living Better Cafe wants to, welcome you to Dessert on a dime were every Friday throughout this Fall season. And Living Better Cafe know's your taste bud's will be singing a fair festival tone. So, Katrina hope's you enjoy this recipe down below.

Serves: 2

1/2 c. strawberry pie filling
1/2 c. dry chocolate cake mix (I recommend Devil food cake mix)
2 Tbsp. margarine, sliced into thin squares
Chocolate Syrup
Crushed peanuts

Direction:

1. Pre heat over to 350.

2. spray two small oven size bowls, with non-stick cooking spray.

3. Placing 1/4 c of the strawberry filling in each bowl. Sprinkle 1/4 c cake mix over top of the mixture, and divide the margarine over top of the mixture in each bowl, making sure you have covered the mixture completely.

4. Place bowl in the oven on a baking sheet, and bake for 30-35 minutes

Apricot Ice Cream

* Please consider reading what Dessert on a Dime, has in store for you.

Living Better Cafe wants to, welcome you to Dessert on a dime were every Friday throughout this Fall season. And Living Better Cafe know's your taste bud's will be singing a fair festival tone. So, Katrina hope's you enjoy this recipe down below.
Living Better Cafe know's how much you love your desserts. Especially, Ice Cream. Let's all scream for this delicious "ICE Cream" because it's Apricot ice cream.



Apricot Ice Cream

Move over Vanilla, Chocolate and Neapolitan ice cream, Living Better Cafe has a much great tasting Ice cream your going to enjoy.


Serves: 1 quart

* Pictures will be coming near you soon.

2 c. milk
2 c. heavy cream
2 lbs. (whole) apricots
1 1/4 c. sugar
3 egg yolks
1 tsp. Almond extract

Direction:

1. Place apricot in boiling water for 20 seconds to loosen up their skins, then remove them from the water, drain and peel them.

2. Separate the apricots into halves and then discard the pits.

3. Chop the apricots coarsely and place them in a large mixing bowl.

4. sprinkle with 1/4 to 1/2 cup of sugar, stir and let stand for 1 hour, before pureeing.

5. In a small bowl, beat the egg yolks until they are a light yellowish color, For about 3 to 4 minutes and set aside.

6. Blend the whipping cream, milk and the remaining sugar in a heavy-bottom saucepan. Cook over medium heat, whisking often, until the sugar has dissolved and the mixture is hot.

7. spoon about 1 cup of the hot mixture into the beaten egg yolks, whisking constantly until well-blended and becomes smooth.

8. Then begin pouring the egg yolk mixture into the saucepan and continue to cook over medium heat, whisking constantly, until the mixture thickens enough to form a film or coating on the back of a spoon, for about 5 minutes.

9. Remove from the heat and add in extract.

10. Allow the mixture to cool at room temp, and stir in the pureed apricot.

11. After mixture has cooled at room temp, place in the mixture inside your ice cream maker, and follow the instruction according to your manufacturer instructions.

German Chocolate cookies

* Please consider reading what Dessert on a Dime, has in store for you.

Living Better Cafe wants to, welcome you to Dessert on a dime were every Friday throughout this Fall season. And Living Better Cafe know's your taste bud's will be singing a fair festival tone. So, Katrina hope's you enjoy this recipe down below.

Living Better Cafe know's how much you love your desserts. Especially, this German Chocolate cookies. Why these cookies would make you feel like, your on cloud nine, and that's okay.

* Pictures will be coming soon near you.

Once you taste these cookies, you will not want to buy anymore store brought cookies again. Why, Shhh! Santa Claus might hear this, that's if you celebrate Christmas in July: He will just have to just settle for those sugar cookies, and just plain chocolate chip cookies because these are your cookies.

Serves: 4 dozen

3 Tbsp. all-purpose flour
2 tsp. unsweetened cocoa powder
1/8 tsp. baking soda
1/8 pinch Himalayan salt
1 Tbsp. and 1 tsp. Margarine, softened
1 Tbsp. and 1 tsp. light brown sugar, packed
1 Tbsp. and 1 tsp. Pure white sugar
1/8 lg eggs, lightly beaten
1/8 tsp. vanilla extract
1 Tbsp. and 1 tsp. semisweet chocolate chunks
1 Tbsp. and 1 tsp. sweetened shredded coconut
1 Tbsp. and 1 tsp. pecans, chopped

Directions:

1. Preheat the oven to 375. Lining your baking sheet with a silicone baking mat, or aluminium foil.

2. In a medium-size mixing bowl, whisk together flour, cocoa powder, baking soda, and salt.

3. Next beat in the Margarine, brown sugar, white sugar, eggs, and vanilla extract together in a bowl with an electric mixer, or a wire hand mixer, until light and fluffy. Then begin adding the flour mixture in to the Margarine mixture, adding about 1/4 c. at a time, until dough is completely combined. Gently stir in chocolate chunks, coconut, and pecans into dough. Scoop dough in a 1-in balls onto a prepared baking sheets.

Orange dreamsicle pudding

* Please consider reading what Living Better Cafe has in store, for you.

Living Better Cafe wants to, welcome you to Dessert on a dime were every Friday throughout this Fall season. And Living Better Cafe know's your taste bud's will be sing a fair festival tone. So, Katrina hope's you enjoy this recipe down below.

Living Better Cafe know's how much you love your desserts. Especially, this Orange dreamsicle pudding. Why this would make you want to feel like a kid again and that's okay.

* Pictures will be coming soon near you.

Serves: Varies on the oz of the pudding mix.

1 Pkg orange jello mix
1 container of whipped cream
1 Pkg of vanilla pudding
1 can of mandarin orange, drain

Direction:

1. Heat water up.

2. Place orange jello mix into small mixing bowl and pour hot water on top.

3. Mix the jello until it's dissolved completely.

4. With an electric mixer or wired whisk, beat in instant vanilla pudding to jello mixture.

5. let stand for five minutes

6. Fold in the whipped topping into jello/pudding mixture until well blended.

7. Fold in mandarin juice.

8. Place mixture in the refrigerator until mixture begins to set.

No bake Pumpkin Pie

Go Vegan: No bake Pumpkin Pie

* Please consider reading what Living Better Cafe has in store, for you.

Living Better Cafe wants to, welcome you to Go Vegan were every Saturday throughout this Fall season. And Living Better Cafe know's your taste bud's will be sing a fair festival tone. So, Katrina hope's you enjoy this recipe down below.

Serves: 8

2 (15 oz.) cans pumpkin puree
1/2 c. organic coconut oil
8 dates
1/4 c. organic maple syrup
4 tsp. ground cinnamon
1 tsp. organic ground nutmeg
1 tsp. organic ground ginger
1/8 tsp. organic ground cloves
2 tsp. Vanilla extract

Directions:

1. In a medium-size mixing bowl combine all, the ingredients together.

2. Once all the ingredient have come together, pour into pre made pie crust and place into the refrigerator, for about 2-3 hour until firm.

Pumpkin German chocolate cookies

* Please consider reading what Living Better Cafe has in store, for you.

Living Better Cafe wants to, welcome you to Dessert on a dime were every Friday throughout this Fall season. And Living Better Cafe know's your taste bud's will be sing a fair festival tone. So, Katrina hope's you enjoy this recipe down below.

Calling out to all the Chocolate Lover out there. You love the taste of Chocolate? Correct. Well you have not sink your taste buds into, this recipe. Why I Katrina Smith and Living Better Cafe dares you to.

Serves: 24 dozen

Adapted from: http://www.handletheheat.com/german-chocolate-cookies/

1 1/4 c. (5.6 ounces) all-purpose flour
1/3 c. unsweetened Dutch-process cocoa powder
1 tsp. baking powder
1/4 tsp. Course Himalayan salt
1 stick (4 ounces) Margarine, at cool room temperature
3/4 c. lightly packed dark brown sugar
1/4 c. Pure granulated sugar
1 lg egg
1 lg egg yolk
1/2 tsp.vanilla extract
1 c. semisweet chocolate chips
1 (16 oz.) can Pumpkin

Directions:

1. Preheat oven to 350. placing a silicone mat down on a baking sheet.

2. In a medium- size glass mixing bowl. shift together flour, cocoa powder, baking powder and salt.

3. In a separated medium- size mixing bowl, with a whisk or electric mixer. Beat together Margarine, Brown sugar and the granulated sugar at medium- high speed until completely incorporated and smooth. Add in the egg, egg yolk and the vanilla extract and blend until fully incorporated. On low speed slowly add in the flour mixture. Folding in the chocolate chips, and the pumpkin, with a spatula.

4. Using an Ice cream scooper. drop the dough by 11/2 Tbsp. rounds onto the prepared cookie sheet.

5. Bake for about 10 minutes, or util cookies are set. Allow to cool on baking sheet for 10 minutes before removing them, to the cooling rack to completely cool.

Topping:

*Note: You can save more money, if you buy already made topping.

Jack o lantern Pie

(Inspired by: Pumpkin pie & S'mores)

*Pictures will be coming near you

This recipe is the purr-ect pie, for "HALLOWEEN", as it will have your taste buds Spooked.

Serves: 8

Filling:

3/4 c. Pure cane sugar
1 1/2 tps . pumpkin pie spice
1/2 tsp. Course Himalayan salt
1 can (15 oz) pumpkin Puree
1 can (12 oz) evaporated milk
1 Jar (7 oz) Marshmallow creme (To layer at the bottom, of the pie)

Pie shell:

3 c. Rice Krispies
1/3 c. Margarine, softened

Directions:

Filling: Combine all ingredients expect marshmallow creme, in a large mixing bowl.

Pie shell: place rice krispies and margarine in a 9-in pie pan. Place aside 2 Tbsps. of rice krispies for the topping. Using the back of a spoon press down the remaining mixture evenly and firmly to the bottom and the sides of the pie pan to form the crust. Place into your refrigerator to chill.

Preparing the Pie:
1. remove the pie shell from the refrigerator, and add Marshmallow creme, to coat the bottom of the pie shell.
2. Then add in the pumpkin mixture, and spread with a spatula. place into the refrigerator until ready to serve. Dazzle it up with a dollop of whipped cream- Optional
Boost Post

Chocolate Fruit Salad Pizza

Adapted from: http://allrecipes.com/recipe/12618/fruit-pizza-ii/

No! this is not made by, your fast food Pizza place. This Pizza is made with a cookie dough crust, cream cheese filling and fruit topping. Why it's even perfect for a cool after dinner dessert.

Serves: 5

5/8 (18oz.) pkg. Chocolate Chip cookie dough
5/8 (8oz.) pkg. Cream cheese, softened
5/8 (8oz.) container Whipped cream
1 1/4 c. Strawberries, Cleaned, hulled and sliced
1 1/4 c. Banana's, sliced* (Read Note)
1 1/4 c. Kiwi, sliced
1 1/4 c. Cherries, Pitted
1 1/4 c. Mandarin oranges
1 1/4 c. Raisins

Directions:

1. Preheat oven to 350 degree. Slice cookie dough and arrange onto a greased pizza pan, overlapping edges. you want to press dough flat into pan. Bake for 10 to 12 minutes. Allow to cool.

2. In a large mixing bowl, add cream cheese, then you want to fold in the whipped cream. Spread over the crust. Place into the refrigerator until chilled.

3. Once pizza crust is chilled, start arranging the fruit in a circular fashion working outwardly toward the middle.

*Note:

Dip Bananas into a bowl with 1 Tbsp. 3/4 tsp. lemon juice. The acid within the lemon juice stops the banana's, from turning brown.

Strawberry Chips

If you love Banana chips, you are sure going to love the taste of this recipe.

Serves: about 1 cup

5-6 strawberries

Directions:

1. Preheat oven to 200. Lining two baking sheets with parchment paper. Wash,dry and remove stem from strawberries. Using a Mandolin (if using a Mandolin, use the bigger side),or knife to slice the strawberries between 1/8-in and 1/4-in thickness. Spread out onto prepared baking sheet and bake for about 90 mins.

2. Removing pan from the oven, then carefully removing strawberries from the paper, and turn them over onto the baking sheet directly. Returning the pan back to the oven, and bake for 15 mins until the other side is dehydrated. Remove pan from the oven and allow them to cool.

Living Better Tip:

You can perk up your breakfast.By, adding theses strawberries to your.

1. Oatmeal

2. Yogurt

3. Granola

4. Pancakes

5. Waffles

6. Cereal

You can even perk up your snack time. by, adding theses strawberries to your.

1. Making cookies

2. Ice cream

3. Hand pies (Home Made Pop Tarts)

Strawberry Hush Puppies

You are sure going to love these, as you have never heard of Hush puppies like this before. And the fun thing about it is, you can switch it up, using different other fruits. Now we are not only talking "Delicious", We are talking "Healthy and Inexpensive".

Serves: 7

1 3/4 Eggs, Beaten
1/4 c. - 3 Tbsp. Organic Pure sugar
7/8 Strawberries, Diced
3/4 c. - 2 Tbsp. All- Purpose Self- Rising Flour
3/4 c. - 2 Tbsp. Self- Rising Corn Meal
3 1/2 c. Coconut Oil

Directions:

1. In a medium-sized mixing bowl, combine together eggs, sugar, strawberries. Incorporate flour and cornmeal.

2. Heat about 2 inches of oil to 350, into a wok, or skillet pan. Drop in Batter by using rounded teaspoonfuls into the oil, and allow to fry until golden brown. Make sure to cook in small batches to maintain the temperature of the oil. Once Hush Puppies are done allow to drain onto a paper towel, or a brown paper bag.

3. dust Hush puppies with powder sugar, or dip them into chocolate sauce.

Enjoy!

Chocolate- Peanut Butter- Banana Ice Cream

Like they say, You scream we all scream for, "ICE CREAM"!. This Ice cream is non- dairy free, and it taste like Reese Butter Cups, with a hint of Banana. Now who would of Dunkin it? I know right, why not give it a go.

Serves: 1

1 c. Soy Milk
2 tsp. Vanilla extract
1 Tbsp.- 1 tsp. sugar
1 Tbsp. Cocoa powder
1 Tbsp. Peanut Butter
1 Banana

Directions:

1. In a medium- sized mixing bowl, or blender, add milk, banana, cocoa powder, sugar, vanilla and peanut butter. Mash the banana, and mix until every ingredient is incorporated (you will still see some banana chunk pieces. And that okay) allow to chill in the freezer until chill.

2. Place into freezer for 30- 60 minutes.

S'more fruit salad bowl

Adapted from: http://allrecipes.com/recipe/214947/perfect-summer-fruit-salad/

This is a perfect salad for a warm spring/ summer day. Especially, if your not in the mood to cook.

Serves: 5

1 c. Fresh pineapples, cubed
1 c. strawberries, hulled and sliced
1 1/2 c. kiwi fruit, peeled and sliced
1 1/2 c. Banana, sliced
1 Orange, peeled and sectioned
1 Grapefruit, peeled and sectioned
1/2 c. seedless grapes
1 c. blueberries
1 c. mini marshmallow * if you are vegan/ vegetarian (you can find marshmallow's made with fruit pectin)
Chocolate syrup

Directions:

1. In a medium sized mixing bowl.Combine pineapples, strawberries,kiwi,Banana, orange,grapes, mini marshmallows and blueberries.

2. Pour chocolate syrup over the fruit salad, cover and place into the refrigerator for about 3 to 4 minute.

Baked Apple Crisp

www.livingbettercafe.blogspot.com/Therecipefile's

Adapted From: http://allrecipes.com/…/229088/apple-crisp-with-oat-topping/

This is not like your ordinary Baked Apples. This inspirations comes from Apple Crisp, just take Apples and reverse it.

Serves: 5- including the topping

5 Ambrosia Apples
1/2 c.- 2 Tbsp. Organic Brown sugar
1/4 c.- 1 Tbsp. Margarine
2 1/2 tsp. ground Cinnamon

Topping

1 1/4 c. Organic Brown sugar
3/4 c. - 3 Tbsp. Oat
3/4 c. - 3 Tbsp. All-purpose flour
1 1/4 tsp. ground cinnamon

Directions:

1. Preheat oven to 350.

2. Core the center of the apple out, leaving a well.you do not want to cut all the way through. Stuff the apples with 2 Tbsp. sugar and 1 Tbsp. Margarine.

3. Topping: blend together brown sugar, oats, flour, and 1 tsp. cinnamon in a medium sized bowl. Using a pastry cutter to mash cold Margarine into the oats mixture until the mixture resembles coarse crumbs; place the crumble inside the apples, and places the apples in a baking dish. Pat down the topping gently until even.

4. Bake in the oven for 15 minutes, or until apples are tender and golden brown.

Gluten Free Raisin and Spice Pretzels

Adapted from: http://www.yummly.com/recipe/GF-Soft-Pretzels-1037560?servings=5&unitType=imperial

If you love Pretzels which Living Better Cafe knows you do, this recipe is perfect for you.

Serves: 5

2 c. Blanched Almond Meal Flour
3/8 eggs, beaten
2/3 tsp. salt
2 Tbsp.- 3/4 tsp. Raisins
1/8 tsp. Ground cinnamon
1/8 tsp. Vanilla extract
1 1/4 Tbsps. Margarine
3 3/4 Tbsps. Coconut Flour
1 1/4 tsps water
coarse salt

1. Blend together eggs, vanilla and raisins inside of a small mixing bowl; cover and let sit for about 1 hour. Add the almond flour, salt and margarine together and mix until incorporated well. Into the mixture, pour and mix the beaten eggs. your dough should be very wet.

2. Add in 1 Tbsp. of coconut flour and mix until incorporated well. Allowing the mixture to sit for about a minute as the coconut flour takes a bit of time to absorb. You are looking for a dough that can be easily kneaded, yet will not stick to your hands. Add 2 more Tbsp. of coconut flour, your dough should look like the texture of play-doh.

3. Allow the dough to rest for about five minutes. Preheat oven to 350°F. Gently grease a cookie sheet.

4. Take a hunk of dough about half the size of a golf ball,and roll the dough under your hands into a long skinny pencil about the length of a pencil.

5. Once you have a piece of dough the size of a golf ball, continue to roll it thinner and thinner until it is about twice as long.

6. Be VERY gentle when lift the long skinny piece of dough to the cookie sheet. Twist it carefully into the shape of a pretzel – or shape them into whatever shape you want.

7. Place the pretzels in the oven and bake for 10 minutes. Beat the remaining egg and add 1 teaspoon water.

8. Remove the pretzels from the oven. Turn the oven up to 400°F.

9. Turning all of the pretzels over and you will see that the bottom is nicely brown in color. This is actually the top of your pretzel! Lightly brush with the beaten egg and sprinkle with coarse salt.

10. Return to the oven for 5 minutes more.

Fruit salad Taco

you will never think about having fruit salad, the ordinary way again. This salad will put a whole new spin to your original way, of eating.


Serves: 24

24 Hard Taco shells
4- 3/4 c. Strawberries, hulled and sliced
2- 1/2 lbs. Seedless grapes, halves
7-1/4 Kiwis, peeled and sliced
7- 1/4 Bananas, sliced
4- 3/4 c. Blueberries, cleaned and sliced
8 (11 oz.) cans Mandarin oranges, drained
4 (20 oz.) cans Pineapple chucks, drained
6 lbs. cottages cheese
24 Romaine lettuces leaves


Directions:

1. In a large mixing bowl combine strawberries, grapes, kiwi, bananas,Mandarin oranges,Pineapples and blueberries. let chill in the refrigerator for 1 hour until ready to serve.

2. Add the lettuce at the base of the taco,and then top with fruit mixture. add on cottage cheese and serve.

Nutella Cobbler

Adapted from: http://thesnackbox.blogspot.com/2012/08/chocolate-peanut-butter-cobblerwhaaaat.html

Serves: Varies

1 c. all-purpose flour
2 tsp. baking powder
1/2 tsp. salt
1 c. Pure Organic sugar, divided
1/2 c. milk * (Almond, Rice, Soy)- theses will work well to.
1/2 c. Nutella
6 Tbsp. melted Margarine
2 tsp. vanilla extract
1/2 c. Organic brown sugar, loosely packed
1 c. hot water

Directions:

1. Preheat the oven to 350 degrees.

2. Combine the flour, baking powder, salt and 1/2 c sugar.

3. Stir in using a wooden spoon. milk, Nutella, Margarine and vanilla extract. Mixture should look like brownie mixture when blended.

4. Spread mixture out onto a prepared greased 8" baking dish and even mixture batter out with a spatula or wooden spoon.

5. In a small glass mixing bowl mix together 1/2 c. brown sugar, 1/2 c. sugar.

6. Sprinkle sugar mixture over the batter evenly. Poring water over the top. DO NOT STIR! AT THIS POINT.

7. Bake in the oven for about 40-45 minutes until the center is slightly firm, but not fluid like liquid. Serve with Magic (Ice Cream of course)

Money Saving Tip Tuesday

Welcome to another edition of Money Saving tips.
In this edition I will be sharing some cool tips that won't break your bank, and will keep you smiling from ear to ear all the time.
Once again thank you for sticking around for, this Second edition of money-saving tips for this April edition. I will be bring you different money-saving tip's daily on saving cash in your wallet, every Tuesday. This week on money-saving tip's Living Better Cafe wants to, help you save more cash in your wallet than ever before. This week I will be giving you a Money saving recipe, yes! making delicious meals within side the comfort of your home, or wherever you maybe can also save "YOU" Money!

Yes, once again I am bring you an inexpensive recipe that, I know will keep you and you're wallet happy. I just want to share with you that it, really all depends on where you shop for all the ingredients.

chocolate Key lime cookies

serves: 12

4 c. Margarine, softened
8 c. Pure organic sugar
8 lg. egg
8 lg. egg yolk
12 c. all-purpose flour
8 tsp. baking powder
4 tsp. Course Himalayan Salt
2 c. Freshly squeezed lime juice
12 tsp. grated lime zest
6 c. Cacao nibs


Directions:

1. Preheat oven to 350.

2. Cream together Margarine, sugar, egg and egg yolks into a large mixing bowl-- Add in the flour, baking powder ,salt, lime juice, lime zest and blend.

3. Work in the Cacao nibs and roll the dough into a walnut size shape.

4. Place cookie dough onto a prepared cookie sheet.

5. Place into oven and allow to bake for 8- 10 minutes, or until lightly golden brown. Cool on a cooling rack.