Vanilla-Ginger Fortune Cookies

Vanilla-Ginger Fortune Cookies   If you've never made fortune cookies from scratch, then you are missing out on an experience which is equal parts dessert and activity. A thin batter is spread onto a cookie sheet, then baked for 5 minutes. Once removed from the oven, you've got less than ten seconds to toss in a custom-created fortune (oh! The fun you can have with these!), fold, twist and pinch the cookies together before they begin to harden. Thin, wafer-like little cookies result. 3 egg whites 3/4 c. Powdered sugar 1/2 c. White flour 2 T. Butter 1/2 tsp. Pure vanilla 1 drop Doterra Ginger Essential Oil (optional)   Mix all ingredients together until very smooth. Spoon 1-2 teaspoons onto a cookie sheet (covered in parchment is best), spread with a flat knife until you've created very thin circles of batter. Bake in an oven preheated to 350 degrees for about 5 minutes, or just until the edges turn brown. Remove from the oven and immediately put a fortune in the center of each cookie. Fold in half, twist backward, pinch gently in the center to close. Allow to cool, uncovered for 1-2 hours. Cookies will harden as they air dry.

Blue Cornmeal Muffins

Blue Cornmeal Muffins Soft and sweet, and laced with cinnamon and cayenne, these muffins--made with blue cornmeal (found in the bulk aisle of Whole Foods)--are not just subtle and savory, they are also the most tremendous colour you've ever seen in a baked treat. The palest blue, reminiscent of Doheny beach, a sunrise sky, the muted shade of a spruce tree. You're going to adore them. Served on the side of Fried Egg & Garlic Spinach, you'll be more than delighted to say hello to a new day. 2 eggs 1/4 c. Honey 3/4 tsp. Salt 1/2 tsp. Baking powder 1/2 c. Light olive oil 3/4 c. Blue cornmeal 3/4 c. Flour 1/4 c. Cranberries 1/4 c. Pistachioes, chopped 1/2 tsp. Cinnamon 1/4 tsp. Cayenne pepper 1/4 c. Milk In a large bowl, combine all ingredients until smooth and well-mixed. Spoon into muffin tins lined with cupcake wrappers or into a generously greased & floured square muffin tin. Bake in an oven preheated to 400 degrees for 18-22 minutes, or just until the top of the muffins spring back to the touch. Serve slathered with ample amounts of fresh honey butter. Makes 6 muffins       

Perfectly Pollyanna Cupcakes

Perfectly Pollyanna Cupcakes   3 egg whites 1/3 c. Butter 2 T. Sour cream 2/3 c. Sugar 1/2 tsp. Baking powder 1/3 c. Marshmallow fluff 1 1/3 c. Flour 1/3 c. Boiling water 1 tsp. Vanilla In a large bowl, beat egg whites until stiff peaks form. Add remaining ingredients and beat together until nicely mixed. Spoon into 6 large cupcake holders, lined with cupcake wrappers. Bake 30-32 minutes for large cuppies. * *Marshmallow Buttercream Frosting The gentle lemon-mint flavoring in this fluffy frosting makes a beautiful addition to the pure-white Pollyanna Cupcakes. Tint with a single drop of green food coloring and a single drop of blue food coloring for a breathtakingly gentle frosting. 4 oz. Marshmallow fluff 1 c. Butter 4 c. Powdered sugar 1-3 T. Whole milk 1 drop peppermint oil 1 drop lemon oil 1/2 tsp. Vanilla In a large bowl, beat marshmallow fluff and butter. Slowly add powdered sugar and milk a little at a time, beating until fluffy. Continue to add until desired texture is achieved. Add more milk, if a thinner frosting is desired.   What are you feeling glad for today?

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