Tag: holiday

Maple Candy \\ Sweet Laurel

This recipe was inspired by English Toffee. Here’s a paleo, refined sugar-free version of the delicious treat, It doesn’t have the firm ‘bark’ texture of English Toffee, but definitely has ALL the flavor. Once cut, keep refrigerated until serving for best results. Enjoy!

Maple Candy \\ Sweet Laurel

Maple Candy \\ Sweet Laurel

Maple Candy \\ Sweet Laurel

Maple Candy


 

Ingredients:

16 tablespoons grass-fed butter *

1 cup maple syrup

1 tablespoon vanilla extract

2 cups coarsely chopped almonds (divided)

1/2 cup chocolate chips (recipe below)


 

Directions:

Melt butter and maple syrup in saucepan over medium to high heat. Allow to come to a soft boil. Bubbles will deep brown.

Remove from heat and stir in vanilla extract, then 1/2 the almonds. Pour onto a baking sheet lined with parchment paper.

Top with chocolate chips. After two minutes, spread chocolate chips evenly over toffee. The chips will be melting.

Top with remaining almonds and put in refrigerator until nice and firm. Break into small pieces and enjoy!


 

Homemade chocolate chips


 

Ingredients:

4 ounces unsweetened baking chocolate (100% cacao)

1 tablespoon maple syrup (or more depending on how dark you like it)

Directions:

Break baking chocolate into one-inch piece and place in a thick saucepan or double boiler. Melt baking chocolate over a very low heat.  When melted, add agave and stir.  Pour chocolate onto parchment paper and spread into a rectangle, about 8×12 inches.  Place parchment in freezer. Once hardened (will take a few minutes), break off pieces and use as needed.  Store in freezer.

*Unfortunately, coconut oil or ghee will not work as a substitute for this recipe

Thanksgiving Round-up \\ Sweet Laurel

Thanksgiving is my favorite holiday! It is a time to sit back in gratitude and remember all of life’s blessings. It is also a time to share delicious food with the people you love! This is why I have so many Thanksgiving recipes to share! This is a compilation of Sweet Laurel recipes, for you and your loved ones to enjoy. Some are from past Sweet Laurel blog posts, and others are brand new! If you make our recipes this year, please take a pic and tag us on Instagram or Facebook @SweetLaurelBakery or #SweetLaurelBakery or comment below. We love seeing our recipes in action! Many blessings and have a happy Thanksgiving! xo, Laurel

Thanksgiving Round-up \\ Sweet Laurel

Thanksgiving Round-up \\ Sweet Laurel

Here are some Thanksgiving faves from Sweet Laurel blog posts gone by! Enjoy 😉

Pumpkin Waffles

Pumpkin Bread

Cranberry Nut Bread

Turmeric Bread Stuffing

Turmeric Bread

Butternut Squash and Chard Tart with Zucchini Lattice

Pecan Pie

Pear Tart

Shepherd’s Pie

Mulling Spices with Cider

Shira’s Green Beans

Below are some new recipes to the Sweet Laurel blog that I am super excited about. Enjoy!


 

Paleo Pumpkin Pie


 

Last winter, Sweet Laurel had the honor of being featured in Darling Issue 14! We were so excited about this opportunity and shared 3 favorite holiday recipes. The article included my favorite version of Paleo Pumpkin Pie! Hope you enjoy this recipe!

Thanksgiving Roundup \\ Sweet Laurel

Ingredients: 

Crust

2 cups almond or hazelnut flour

1/2 teaspoon Himalayan pink salt

2 tablespoons coconut oil

1 egg

Filling

1 3/4 cups pumpkin puree

3 eggs

½ cup coconut milk or almond milk

1/3 cup 100% maple syrup

1 tablespoon cinnamon

1 teaspoon pumpkin pie spice (or a mixture of ground nutmeg, cloves, allspice, and ginger)

1 teaspoon vanilla extract

A pinch of Himalayan pink salt


 

To prepare pie crust:

Preheat oven to 350. Stir dry ingredients together in a bowl, then slowly stir in coconut oil and egg. Stir to combine. If more moisture is needed, add a bit more oil. Press into the bottom of a pie or tart pan.

To prepare filling:

Preheat the oven to 350 F.

Using a hand mixer or stand mixer, blend the pumpkin puree and eggs. Slowly add in coconut or almond milk, maple syrup, cinnamon, pumpkin pie spice, vanilla extract, and salt.

Pour into prepared pie crust. Shield the edges of the pie crust with strips of foil. Bake for 30 minutes, then remove the foil strips and continue to bake until the center of the pie is firm, about 15-20 more minutes.

Allow to cool, then place in refrigerator to set overnight, or enjoy warm! Serve with Coconut Whipped Cream.

For a vegan pumpkin pie recipe, make sure to check out my friend Shira’s blog here!

 


 

Sweet Laurel Apple Pie with Lattice


 

Catherine McCord of Weelicious and I made an apple pie together, check out the video on her site, and the photos below! This apple pie is scrumptious and can be made with a lattice topping or crumb topping. enjoy!

Thanksgiving Roundup \\ Sweet Laurel

Thanksgiving Roundup \\ Sweet Laurel

Ingredients:

Crust

3 cups almond flour

3 tablespoons coconut oil

2 tablespoons maple syrup

1/2 teaspoon salt

1 egg

Apple Pie Filling

5-6 cups apples, peeled, sliced and cubed (about one-inch pieces)

2 tablespoons coconut oil

1 tablespoon cinnamon

1/4 cup maple syrup

1 tablespoon arrowroot powder (this is a corn starch alternative)

1 tablespoon vanilla extract


 

To prepare crust:

Preheat oven to 350. Mix all ingredients in a bowl until soft dough forms. Take a little over half the dough, and roll out between two sheets of parchment paper. Place rolled out dough into pie pan and gently press dough into sides. Set aside for filling.

Take the second portion of dough and roll out between two pieces of parchment. Refrigerate while you prepare filling. This will be used for lattice top.

To prepare filling:

Prepare apples by cutting them into cubes. Heat coconut oil in large pot. Gently saute the apples for about 5 minutes in maple syrup and cinnamon. Off heat, add vanilla extract and arrowroot powder. Stir and cool.

Spoon cooled apple mixture into prepared pie crust. Remove second half of dough from the refrigerator and slice into thin strips. Carefully place 3 strips horizontally across pie. Take 4 more strips and place over horizontal strips vertically, making a lattice. You can also crumble the reserved dough and make a crumb topping!

Bake pie for about 30 minutes. Allow to cool, and enjoy hot or cold!

 


 

Whipped Yams with Honey Marshmallow Topping


 

Last Friendsgiving, we teamed up with Bash Please and Design Love Fest for an epic celebration. I whipped yams with honey marshmallow topping for the feast, and it was so enjoyed! I hope you enjoy this decadent side dish as much as I do! PS, this marshmallow topping is SO much better than store-bought mallows. 😉

Thanksgiving Roundup \\ Sweet Laurel

Thanksgiving Roundup \\ Sweet Laurel

Ingredients:

Whipped Sweet Potatoes

5 -7 sweet potatoes or yams

1 cup coconut or almond milk

1 tablespoon coconut oil, melted (you can also use ghee)

1 teaspoon Himalayan pink salt

1 teaspoon cinnamon

Marshmallow Topping

1 cup water (divided)

3 tablespoons grass fed beef gelatin powder (for vegan, use soy-based gelatin)

1 cup honey (because it’s being cooked, it doesn’t have to be raw)

1 teaspoon vanilla extract

1/4 teaspoon Himalayan pink salt


 

To make the whipped sweet potatoes:

Preheat oven to 400.

Clean sweet potatoes and place in the oven to roast about 1 hour. Remove from oven and allow to cool.

Cut cooled sweet potatoes in half, and scoop our cooked potato from skin into a bowl or Kitchen Aid stand mixer. Add remaining ingredients and mash briefly with potato masher. Once mixture is blended, whip sweet potatoes with whip mixer attachment or a hand blender\mixer. Place mixture in a 8 x 13 casserole dish and set aside while you prepare marshmallow topping. (Note: This is something you will want to do 1-2 hours before serving, as you will not be able to reheat sweet potatoes once the marshmallow topping is on top of the sweet potato mixture).

To make the marshmallow topping:

Pour 1/2 cup of water into a Kitchen Aid mixer bowl. Sprinkle gelatin over the top of the water. Allow to sit.

In a saucepan, combine remaining 1/2 cup water, raw honey, and vanilla. Turn on stove to medium heat, and bring the mixture to a simmer until it reaches the soft ball stage at 240 degrees. Turn mixer on, blending the gelatin and water mixture. Slowly begin mixing in syrup mixture and 1/4 teaspoon of Himalayan pink salt, and continue to beat for about 10 minutes. Beat until marshmallow peaks form.

Pour mixture over whipped yams and allow to set for about 1 hour. Toast the tops of the marshmallow topping with butane torch or carefully with a match. Enjoy!

 


 

Leftovers Pot Pie (AKA The Best Turkey Pot Pie)


 

Does anyone love Thanksgiving leftovers as much as I do? I’m super into them, and created this Turkey Pot Pie just for you! I served this up at Jenni Kayne’s Thanksgiving luncheon and everyone loved it! Happy leftover eating!

Thanksgiving Round-up \\ Sweet Laurel

Thanksgiving Roundup \\ Sweet Laurel

Ingredients:

Crust

2 cups hazelnut flour (or almond flour)

1 tablespoon chia, freshly ground + 3 tablespoons of water

1/2 teaspoon Himalayan pink salt

2 tablespoons ghee (melted), coconut oil (melted) or avocado oil

Filling

1 pound ground turkey, fully cooked OR 1 pound of cooked turkey (white or dark meat) cut into 2-inch pieces

2 tablespoons coconut oil, avocado oil or ghee

4 carrots, chopped

2 shallots, chopped

1 white sweet potato, peeled, and cut into 2-inch chunks

1 cup frozen peas

2 tablespoons apple cider vinegar

1 cup coconut milk

1 teaspoon Italian spice mixture (basil, marjoram, oregano, rosemary, thyme )

salt and pepper to taste


 

To assemble crust:

In a small bowl, pour in ground chia seed with the three tablespoons of water. Let sit about 5 minutes until mixture begins to congeal.

Place hazelnut flour in large bowl. Add chia mixture, salt and oil. Stir until dough forms.

Place dough between 2 sheets of parchment paper. Roll our dough, matching the shape of the casserole dish you will bake your pot pie in. Place rolled out (with parchment still attached) on a cutting board and set in refrigerator until you top your pie.

To assemble filling:

Preheat oven to 350.

Place coconut oil, ghee or avocado oil in saucepan over medium heat. Add chopped carrots and shallots. Gently cook about 5-10 minutes. Add apple cider vinegar, and allow to cook about 1 minute longer. Add sweet potatoes, then 3 cups of water. Cover the saucepan and allow veggies to cook for about 15 minutes.

Carefully remove lid and turn off heat. Using a slotted spoon, remove sweet potatoes from veggie mixture. Place into food processor or blender. Allow to cool a few minutes.

Add coconut milk to blender and turn on high. Mixture will resemble gravy. Pour the gravy mixture back into the saucepan and add Italian spice mixture. Add frozen peas and stir. Add cooked turkey and continue to stir. Season with salt and pepper.

Pour mixture into a large casserole dish, about 9×13 or smaller. You can use a large pie pan too. Gently remove parchment from dough and place rolled out crust over mixture. Press the dough into the edges. Cut an “X” in center of casserole.

Place the pot pie in oven and bake for about 30 minutes. Enjoy!

 


 

Simple Thanksgiving Salad


 

The colors of a fall salad are the best! This salad, complete with roasted sweet potatoes, pomegranate and pecans are a yummy seasonal blend. Even more enjoyable is who easy it is to prepare!

Thanksgiving Roundup \\ Sweet Laurel

Thanksgiving Round-up \\ Sweet Laurel

Ingredients:

2 cups sweet potato, chopped into 1/2 inch cubes

1 tablespoon coconut oil

1 teaspoon Himalayan pink salt, divided

8 cups mixed greens

2 cups arugula

1 pomegranate, seeds removed

1-2 cloves of garlic

Juice of 1 lemon

1/4 cup olive oil


 

To make simple thanksgiving salad:

Preheat oven to 400 degrees.

In a bowl, mix coconut oil with chopped sweet potato and salt. Pour coated sweet potatoes onto baking sheet lined with parchment paper. Roast sweet potatoes for about 40 minutes. Remove from oven and allow to cool completely.

In a large bowl, toss mixed greens, arugula, sweet potatoes and pomegranate seeds. Set aside while you prepare dressing.

To make the dressing, combine garlic, lemon, olive oil, and 3/4 teaspoon salt in a food processor or blender. Toss dressing with salad and serve. Enjoy!

 


 

Pumpkin Spice Latte (coffee optional)


 

Last but not least, this seasonal and festive beverage will get you into the holiday spirit in no time! It is one of my favorite ways to ring in the fall and winter months, especially accompanied by a cozy fireplace, a pair of comfy socks and the person you love. Cheers!

Thanksgiving Round-up \\ Sweet Laurel

Thanksgiving Round-up \\ Sweet Laurel

Serves 4

Ingredients

Pumpkin spice latte

6 cups almond or coconut milk

1/4 cup pumpkin puree

1 teaspoon cinnamon

1/4 teaspoon nutmeg

1/4 teaspoon ginger

3 dates

1 teaspoon vanilla extract

2 cups freshly brewed coffee (optional)

Coconut cream

1 can coconut milk, refrigerated overnight

1 tablespoon maple syrup

1 teaspoon vanilla extract


 

To make the PSL:

Place coconut or almond milk in a blender, along with remaining ingredients. Blend on high, about 2 minutes

Heat mixture over the stove until desired temperature is reached

Pour into 4 mugs and top with coconut whipped cream. Recipe below.

To make the coconut whipped cream

After the coconut cream has set in the fridge overnight, the coconut fat solids separate from the coconut water. Open cans of coconut cream and spoon solid cream into Kitchen Aid mixer bowl. You can also use a bowl and hand mixer. Beat the solid coconut cream on high speed until cream peaks form. Slowly stir in the maple syrup and vanilla extract.

Cauliflower Tabouleh \\ Sweet Laurel

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Tabouleh is a classic, and those with gluten allergies rarely get to partake! This week, we shared our current favorite side dish with the gals at LaurenConrad.com.  Enjoy a gluten free version of the classic Mediterranean fare. It is so refreshing and will brighten any table. Enjoy!

1 head of cauliflower, cut into two-three inch florets

2 tablespoons coconut oil

3/4 cup parsley, chopped

1/2 cup scallions, chopped

2 tablespoons garlic, chopped

1 cup cherry tomatoes, quartered

Juice of one lemon

Salt and pepper to taste

Optional: 1/2 cup feta

Directions:

Place one handful of cauliflower florets at a time in Vitamix or high speed blender. Turn the blender onto the lowest setting until cauliflower resembles rice granules. Remove ‘rice’ from blender and repeat with another handful of cauliflower until all cauliflower is riced.

Heat oil in large skillet. Add cauliflower and saute for about 5-10 minutes. Add all remaining ingredients except for lemon. Gently saute for about 2-3 minutes. Allow to cool, then add lemon juice. Enjoy!

Cranberry Walnut Cake \\ Sweet Laurel

Cranberry Walnut Cake // Sweet Laurel

This will be short and sweet as I am surrounded by family and want to get back to the festivities! One of my favorite things about this cake is that it makes a great flavor refresher after weeks of super yummy, but at times a bit heavy food. It also works nicely as a gift to bring for a New Years party because it is easy to transport. Merry Christmas everyone and a Happy New Year!!

Cranberry Walnut Cake // Sweet Laurel

Cranberry Walnut Cake // Sweet Laurel

Date Walnut Cranberry Bread

For 2 mini loaves or one standard loaf

½ cup blanched almond flour
½ teaspoon Himalayan pink salt
¼ teaspoon baking soda
½ cup date paste
1 teaspoon orange zest
3 large eggs
1 tablespoon apple cider vinegar
½ cup walnuts , chopped
½ cup cranberries

Preheat the oven to 350°F

Place flour, salt, baking soda, date paste, eggs, orange zest and apple cider vinegar in blender. Blend on low until date paste is incorporated into the dough. Add the walnuts and cranberries and stir. Pour into two greased and lined mini loaf pans and bake for 30 minutes.

Cool completely, take out of pans, and enjoy.

Classic Christmas Cookies \\ Sweet Laurel

Classic Christmas Cookies // Sweet Laurel

Christmas is just a week away! This season has been such a whirlwind that I must admit it is hard to believe how close it is. This is one of my favorite recipes to turn to as the holiday nears because nothing makes you feel the Christmas spirit like pressing a cookie cutter into dough and piping frosting over stars and ginger bread men. I highly recommend making these cookies with loved ones and with plenty of carols as a soundtrack of course!

Classic Christmas Cookies // Sweet Laurel

Classic Christmas Cookies // Sweet Laurel

Classic Christmas Cookies // Sweet Laurel

Classic Christmas Cookies

For 2 dozen cookies

2 1/2 cups almond flour or hazelnut flour
¼ cup coconut oil (melted)
¼ cup 100 % maple syrup or honey
½ teaspoon salt
1 teaspoon vanilla
Preheat oven to 350F

Either by hand or in a food processor, combine the ingredients into a dough. The dough will be slightly clumpy, so do not fret if the dough doesn’t look like traditional cookie dough.

Between two pieces of parchment paper, roll out the dough. During this stage, the dough will join together and be much more uniform. Place parchment paper with rolled out dough in the refrigerator for about 10 minutes to firm up. Remove from refrigerator and cut into shapes. Carefully transfer cut outs to cookie sheet lined with parchment paper. Place cookies onto a baking sheet lined with parchment paper. Bake for 7 to 10 minutes, until barely golden brown at the edges. Cool completely, and decorate with icing.

Coconut Butter Icing:
1/4 cup coconut butter
2 teaspoons 100% maple syrup or honey
1/2 teaspoon lemon juice
1/4 teaspoon vanilla
1/4 cup coconut milk

Mix all ingredients over very low heat. The coconut butter can easily burn, and turn a brownish color, so be careful during this step. Color with turmeric, beet , matcha or other natural food colorings if you like.

Paleo Hot Cocoa with Honey Pumpkin Spice Marshmallows \\ Sweet Laurel

Paleo Hot Cocoa with Honey Pumpkin Spice Marshmallows // Sweet Laurel

Where can I even begin? Hot Cocoa is just that much of a classic. The marshmallows take some time, but I promise the payoff is worth it! They have all the fun sweetness and flavor of a marshmallow without any of the yucky stuff and the texture is more decadent. Even if you do not usually like marshmallows these are definitely worth a try, especially on top of hot cocoa. So cozy up and enjoy!

Paleo Hot Cocoa with Honey Pumpkin Spice Marshmallows // Sweet Laurel

Paleo Hot Cocoa with Honey Pumpkin Spice Marshmallows // Sweet Laurel

Paleo Hot Cocoa with Honey Pumpkin Spice Marshmallows // Sweet Laurel

Paleo Hot Cocoa with Honey Pumpkin Spice Marshmallows

Makes 3 cups cocoa

For the Cocoa:

3 cups coconut milk
3 tablespoons unsweetened cacao powder
3 tablespoons maple syrup
Pinch of Himalayan pink salt

In a small pot over medium heat, whisk all ingredients together and bring to a simmer. Pour into a mug and enjoy.

Honey Pumpkin Spice Marshmallows:

1 cup water (divided)
3 tablespoons grass fed beef gelatin powder (for vegan, use soy based gelatin)
1 cup honey (because it’s being cooked, it doesn’t have to be raw)
1 teaspoon vanilla extract
1/4 teaspoon Himalayan pink salt
1/2 teaspoon pumpkin pie spice (equal parts cinnamon, ginger, and allspice)
1 tablespoon Arrowroot powder + extra for sprinkling the knife

Prepare a 6×6 inch pan by lining with parchment paper. Sprinkle with arrowroot powder.

Pour 1/2 cup of water into a Kitchen Aid mixer bowl. Sprinkle gelatin over the top of the water. Allow to sit.

In a saucepan, combine remaining 1/2 cup water, honey and vanilla. Turn on stove to medium heat, and bring the mixture to a simmer until it reaches the soft ball stage at 240° F. Turn mixer on, blending the gelatin and water mixture. Slowly begin mixing in syrup mixture and 1/4 teaspoon of pumpkin pie spice and continue to beat for about 10 minutes. Beat until marshmallow peaks form.

Pour mixture into prepared pan and allow to set for about 4 hours. Sprinkle knife with arrowroot powder and cut marshmallows into squares. Sprinkle with remaining pumpkin pie spice.

Enjoy with warm hot cocoa.

My Favorite Christmas Cake \\ Sweet Laurel

 

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I know, I know, fruitcake? Does anyone actually like fruitcake? Well this one is different. It has not spent who knows how many months in a tin and while the flavors are indeed fruity, they are also fresh and festive. Play around with toppings such as shaved orange peel, chopped pistachios, and goji berries to brightly decorate the cake!

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My Favorite Christmas Cake 

1 orange (washed, halved, and deseeded)
4 eggs
¾ cup maple syrup
1 teaspoon vanilla
2 cups almond flour
1 tablespoon cinnamon
1 teaspoon ginger
½ teaspoon salt
1 teaspoon baking soda
1 cup dried cherries
½ cup dried apricots
1/2 cup dried figs
½ pistachios
½ cup walnut (chopped)

Place orange (yes, skin and all), eggs, maple syrup, extract, almond flour, salt and baking soda in blender. Mix until blended. Add dried dried fruit and blend for about 30 seconds. Add nuts. Pour into greased bundt pan and bake 35 to 45 minutes.Cool completely and drizzle with coconut butter icing.

Coconut Butter Icing:
1/4 cup coconut butter
2 teaspoons maple syrup
1/2 teaspoon lemon juice
1/4 teaspoon vanilla
1/2 cup coconut milk

Mix all ingredients over very low heat. Add more coconut milk if mixture needs to be thinner.

Orange Chocolate \\ Sweet Laurel

Orange Chocolates // Sweet Laurel

Orange chocolate candy often overcomplicates a naturally sweet treat that you can make yourself with very little effort. Instead of making candies with synthetic flavorings you can simply dehydrate real oranges, which friends find refreshingly neat for parties and gifts. If you do not have a dehydrator an oven set to low temp works just as well. Just make sure not to forget about them since they do take a bit!

Orange Chocolates // Sweet Laurel

Orange Chocolates // Sweet Laurel

Orange Chocolate // Sweet Laurel

Orange Chocolate

2 oranges, sliced thinly
4 ounces unsweetened baking chocolate (100% cacao), (organic is preferable)
1 tablespoon maple syrup (or more depending on how dark you like it)

To dehydrate the orange slices without a dehydrator, pre heat oven to 225°F. Place orange slices directly onto a wire rack and leave to dry out in the oven for around 2-3 hours. Timing will depend on your oven and thickness of the slices.

Break baking chocolate into one inch pieces and place in thick saucepan or double boiler. Over a very low heat, melt baking chocolate. Once melted, take off heat and add maple syrup and stir. Dip the dried oranges halfway into the melted chocolate. Place on parchment paper to cool.

Mulled Cider \\ Sweet Laurel

Mulled Cider // Sweet Laurel

With Halloween all wrapped up and LA shifting to our version of chilly, holiday feelings are finally here. Mulled Cider is the perfect way to kick off the season. It makes your home smell divine and nothing can beat this spicy, sweet drink in its ability to ignite in your mind fond memories from holidays past.

Mulled Cider // Sweet Laurel

Mulled Cider // Sweet Laurel

Mulled Cider // Sweet Laurel


Mulled Cider


1 quart 100% apple juice
1 dried orange rind
3 cinnamon sticks
Peel from one apple
5 cloves
1 tablespoon fresh ginger

Place apple juice in large pot along with remaining items in a cheesecloth and place in apple juice. Bring to gentle simmer. Remove the cheese cloth and pour into cups.