I’m not really too sure where the summer went, but it was a good one! 🙂
September 1st tomorrow and it’s time to get back to the kitchen!
We had a busy house today full of beautiful smalls and boy do they like to eat! 🙂
This is SO simple…
Take a few banana slices … scoop out a bit from the centre … fill it with a wee spoonful of coconut yogurt, a little peanut (or any other nut) butter and top with a dark chocolate chip.
Oh, a then sprinkle a pinch of ‘Let’s Do…Organic’ shredded coconut over the top.
Kids will love this one! 🙂
Hope you all had a fantastic summer!
We had the remainder of the shortbread dough tucked away in the freezer and finally brought it to the surface last night!
our brown sugar shortbread recipe …
- 1c of butter
- 1/2c of packed brown sugar
- 2c of unbleached plain white all purpose flour
- 1tbsp of corn starch
- 1tbsp of ground cinnamon
- 1tbsp of good vanilla
Cream the butter (if you’re using a kitchenaid or something similar, paddle attachment works best) then add in the sugar and blend until combined – creamy and fluffy! Slowly add in the remaining dry ingredients and mix until combined. Add the vanilla and mix another minute or so.
We had split the dough into two and shape them into balls. Refridgerated one for about fifteen minutes before gettin’ busy (we first made ‘star’ cookies) … gave us fifteen minutes to tidy up and get organized before the next step . 🙂
We placed half of the dough in the freezer – and thank goodness we did! This yummy organic apple & cherry rustic pie was done in no time! 🙂
Once your dough has thawed, roll it out on a floured surface and arrange your fruit of choice in whatever pattern makes you happy.
Bake for about 15 minutes in a moderate oven and voila! Serve this with a little coconut ice cream (maybe Luna & Larry’s – YUM) and you have a perfect little summer dessert.
Hope y’all are having a great weekend!