Spring in My Step

Ahhh the first day of spring is here and the sun is shining had a long walk this afternoon, and then home to prep new recipes for the new season!

After a long brutal winter, I am so happy to see the snow starting to (slowly) melt and the layers (and layers) of clothing starting to shed.  The spring is a new beginning of sorts- our main stockist Trailside Café in Yorktown Heights is opening a new location around the corner, which will enable us to make even more yummy and healthy organic treats!  We have been experimenting with tons of new gluten free recipes, many being vegan, or dairy free, as well as converting our whole-wheat recipes into healthier versions as well.

Here are a few photos of what we have been baking lately…go on…its ok to drool 

Follow us on instagram for more photos!

Creature of Comfort (Food)

I am taking my head out of the cookie jar for a minute to share a very yummy, and healthy dinner I made this evening. 

When it comes to Winter comfort foods I instantly revert back to my childhood favorites- chili (Mom was versatile, mixing it up with turkey chili, veggie chili and of course standard beef chili), Cheesy tuna noodle casserole, beef stew topped with fluffy dumplings, and green bean goop (family secret recipe, is MUCH tastier than name implies) just to name a few. 

Although my Mom’s Tuna casserole is nothing short of perfection, I wanted to put a healthier spin on this comfort classic. Doing a bit of standard Googling, I stumbled across Sarah Lynn Smile’s recipe for a Paleo version using cabbage as the noodles!  We had basically everything in the cupboard, (had to borrow the nutritional yeast from my awesome neighbor) so I decided to give it a go.

This was super easy to make, and so delicious! My picture does it no justice, but I promise it is wonderful. 

Here is Sarah’s Recipe, with my substitutions in parenthesis. I highly recommend doubling the recipe for the Magic Sauce, it is amazing! Would be great on any salad, dipping raw veggies, or as a sauce for roasted veggies or chicken.

Not Your Mama’s Tuna Noodle Casserole

Serves 2-4

2 cups cabbage noodles (Slice and roast cabbage until soft)

1/2 cup Magic Sauce (check Sarah’s Page for recipe, I didn’t have coconut aminos, but it tasted fine without, will definitely add the next time)

2 cans of tuna (I used Trader Joes albacore packed in water)

1/2-cup olive oil

1 white onion, chopped (I used red onion)

1 bell pepper, chopped  (I didn’t have so used marinated artichoke hearts)

1-2 tbsp bacon fat (I used Ghee)

1/4 cup sliced black olives  (I used celery)

Green onions, sliced for topping (I topped with 1 tablespoon of nutritional yeast and 1 tablespoon of almond meal because my mom always topped hers with a light breadcrumb for texture)

Prepare your cabbage and throw it in the oven. While that’s baking, heat your bacon fat in a skillet over medium-high heat. Add your veggies and sauté until cooked through. Remove from heat and set aside. When your cabbage is done, reduce the oven to 350 degrees and prepare a 9×9 baking dish with olive oil or bacon grease.

When your cabbage noodles are ready, combine all your ingredients in a large bowl and stir well. I add the olives last so they stay intact. Pour everything into your prepared baking dish and bake at 350 for 20 minutes or until it starts to brown on top.

Thank you Sarah for such a light, yet surprisingly filling recipe! 

Winter Skin Saver

Disclosure: This post has absolutely nothing to do with baking, but it does contain info about food, so it’s not too far off topic. 

As you may or may not know, I am all about learning and adapting when it comes to healthy food and lifestyle.  I recently noticed a few brown spots on my nose, and stopped into an Organic Skin care shop on the highstreet when I was in London last month to get their advice.  The clerk so kindly recommended a papaya mask, which she explained would naturally lighten the spots and moisturize my skin. 

Unfortunately I did not budget £50 for a few ounces of this miracle potion.  So I went home and researched ways to create my own papaya mask. 

Papayas are one of the few fruits that are available all year round, and they are very inexpensive as well.  Boasting benefits such as carotene, potassium,vitamin A, vitamin C, essential minerals, Papaya also helps prevents premature aging, has anti-inflammatory properties, and anti-cancerous properties.  All this for just a few measly dollars? SIGN ME UP!

It takes literally 5 minutes to whip up a papaya face mask, and at the same time you can make yourself a smoothie or a hair mask!

The winter has been brutal here in NY, my skin is very dry and itchy so here is the mask I made this week:

Papaya Face Mask

1 half papaya (seeded and skinned)

¼ cup of Organic Oatmeal (for exfoliation, and moisture, and for its anti inflammatory benefits)

1 teaspoon of honey

1 egg white (you can use the leftover yolk for the hair mask below)

Whizz everything up in a blender, apply to face for 15-20 minutes, then rinse off. My face has never been softer, and my skin looked instantly brighter and dare I say, more youthful. I know the brown spots will take some time to fade, but I have no doubt that they will.

Papaya also works wonders for split ends and dry hair.  I tried this mask on my hair and the results were incredible! So shiny and ridiculously soft!

Papaya Hair Mask

1 half papaya

1 cup of yogurt

1 egg yolk

¼ cup coconut oil

Whizz in blender, comb through hair and leave on for 30 minutes, rinse and enjoy your shiny locks for pennies compared to salon masks!

You can find other masks here, and here, or experiment with your own recipe by adding vitamin E, aloe, or cucumber. Let me know how you get on!

Season's Greetings!

The last few weeks have been very cold and snowy, perfect prelude to getting in the holiday spirit! In the middle of baking lots of cookies and brownies and granola bars, I have barely had a chance to prepare for our own family holiday which is now fast approaching!

This year we will be traveling many, many miles to see our family both in the states and in the UK. It is going to be quite the journey, but one filled with lots of memories to treasure for years to come.

I will be checking in with lots of photos and quick stories during our trip, so stay tuned!

How ever close, or far, we wish you and your loved ones a very Happy Holiday Season!  xx

A Peek Into Our Mixing Bowl

In the land of a million choices, we choose to bake with only Organic, and natural ingredients. Minimal processing, no GMOs or weird ingredients we can't pronounce. We strive to produce treats that are really just that- a treat! 

That is why when you have one of our delicious baked goods,  we know we are giving you only the best, no fillers, no nasties. So that 'everything in moderation' mantra is a actually worth it! 

 
Here is a list of what goes into most of our treats:

Flours

Using Organic whole wheat flours have given an extra depth to our baked goods.  100% stone ground in the US, this flour provides minerals, protein and fiber into our cakes and cookies.

Almond and coconut flour are great for baking Paleo and other gluten free treats, and we have a homemade blend Organic Gluten free all purpose mix, made with white and brown rice flours, arrowroot flour, potato starch, sorghum flour and millet flour.  This blend is adaptable to most gluten recipes, so we are able to make the majority of our treats gluten free.

Because of its amazing omega 3 essential fatty acids, which has too many health benefits to list, we try to use flax seeds (ground or whole) in most of our recipes. It is great for an egg replacer for vegan recipes, and also works as gum (xanthan/guar) replacer in gluten free recipes. 

Sugars

Because we bake not only for our sweet tooth, but also for our kids, we try to use less sugar in every recipe, sometimes only a ¼-1/2 of what a recipe calls for! In addition we do not ever use white refined sugar in any of our treats.

We love Organic coconut sugar, it can be substituted for regular granulated, brown or even confectionery (castor) sugar.  With minimal processing (no chemicals, only coconut sap and water) this sugar is able to retain a bit of nutrients from the coconut plant. (Iron, Zinc, and calcium just to name a few)

When recipes call for liquid sweetners, we use either Organic raw blue agave (vegan) or local honey.

Butters, Oils, Eggs

We use only Organic eggs, butter (including nut butters) and virgin coconut oil in our treats, and locally sourced when possible.

We also use ground flax seeds, and sometimes applesauce for replacements in some recipes. 

Chocolate & add ins

we use Organic dark chocolate and organic nuts, seeds and oats

If you have any questions about our ingredients, or any special requests please get in touch with us here.

In The Mixing Bowl: chchchchanges....

Things have been sporatic at best here at c&b HQ. We have been settling into a new community, and building a new life from the ground up.  And of course, baking on the daily just to keep sane. Luckily we have the lovely team at Trailside Cafe to help with the overflow of treats so they don't all end up in my belly. (Sharing is caring, right?) It's been great introducing c&b to Yorktown Heights, NY and meeting new cookie monsters! 

We will be adding new items to the cafe weekly, keeping the ingredients organic and seasonal. This week we are rolling out probably my favourite cookie ever, The organic apple honey whole wheat shortbread sandwich with caramel creme, made with local apples, and local honey! We are carrying over the gluten free paleo pumpkin pie bars, because pumpkin season is still in full effect. Gluten free Almond butter brownies will also be making their debut this week-ooey gooey brownies perfect with a scoop of ice cream from JJ's Scoop house! 


As always we would love to hear your suggestions and comments, so don't be shy! "LIKE" our  Facebook Page for daily updates and join our email list for exclusive promos and news! 

Definitely drool worthy....

Competition time!!

To celebrate our move to the States, we are offering a special competition for our cookie monsters in the USA! Head over to our Facebook page SHARE & LIKE this photo for a chance to win a goodie box of our October specials! *continental USA only

Ready...Set...Relaunch!!!

Our move Stateside has been a bit epic to say the least, but we have been settling in and prepping to unveil our treats to our American friends and family starting next week!


We have a whole new menu, expanding our delicious cookies and cookie sandwiches to include breads, cakes, brownies and so much more! We are dedicated to providing Organic, healthy and delicious treats with a little something for everyone- whether you want all the butter, nuts and gluten, or if you are vegan, gluten free, nut free. As always, we strive to use unprocessed and unrefined ingredients, and to cut down on the sugar when possible. As we like to say ' a little bit naughty, but a buncha bit nice.'


We will be switching up the menu monthly, to keep things seasonal and fresh. We can ship anywhere in the continental USA . (Free delivery for local Westchester orders) If you want something not on the menu, please shoot us an email at: cookieandbiscuituk@gmail and we will try our best to accommodate you. 


We will also be teaming up with Trailside Cafe in Yorktown Heights, so if you are in the area please stop by and say hi! 


xx

Sweet Potato Chick'p Nuggets

We were up very early this morning, so I decided to do a bit of batch cooking to help move the morning along. These chick'p nuggets are quick, easy and super healthy!

You will need:

1/4 cup of organic whole wheat bread crumbs

1/2 cup organic whole wheat flour 

1 organic egg 

1/2 sweet potato (or 1 small one)

1 can organic chick peas (washed and drained)

1/3 cup shredded courgette

1 garlic clove

- steam sweet potatoes until soft, put in fridge to cool

- then add sweet potatoes, chick peas, courgettes, minced garlic glove and egg to food processor, mix till blended

- finish off by adding bread crumbs and flour, mix again until incorporated

- with wet hands, make patties and place on a parchment lined tray and refrigerate for atleast 30 mins ( patties will be very messy!)

- pan fry with about a tablespoon of organic raw coconut oil until golden on both sides

- enjoy immediately or freeze for future meals

Dipping sauce: 2 teaspoons of fresh lemon juice and rind of 1/2 lemon and Greek yogurt 

Notes: 

-Because these are for kids we didn't add salt/seasonings, but a bit of cumin or cayenne mixed in would be great, as well as fresh coriander or flat leaf parsley.

-When reheating, highly recommend using the oven, microwave can make them a little mushy. 

Super Smoothie

  It's basically a full time job keeping our toddler fed and happy. Lucky for us FJ is a great eater, she will try anything, but we do have our challenges getting in our 5 a day. Our solution is daily juices or smoothies. This kid will drink anything through a straw! We usually have mostly veggie juices with an apple or two for sweetness, but as an occassional treat, I'll whip up some fruity smoothies. There are so many great smoothie recipes out there, and the best ones are the random ones you can craft up with whatever is in your fridge.

Today we have 1/2 cup of cherries (grown by our neighbour 2 doors down), an organic banana, avocado and a cup of organic yogurt. Chock full of antioxidants, of vitamin C and healthy fat, this smoothie is a perfect sugar free treat to fuel the little one through the afternoon. 

  

Mix all ingredients in a blender for about a minute. And VOILA! A Sugar free super healthy super smoothie! If you fancy a thicker smoothie use frozen bananas for creamy, luxurious texture. 

For when we are out & about, I found these amazing reusable pouches from Koko. I fill them up and toss the mini smoothies in the freezer. They defrost slowly, so they are the perfect picnic treat, or in my case last week a keep-her-quiet-while-running-errands-treat. 

(You could use ice lolly molds as well)

                                     

                   

                                      

Our Food Market Farewell

This Saturday August 3rd marks our last stall at the Crystal Palace Food Market before we embark on our journey back to NYC.  We have made a few upgrades to our menu, keeping with the organic/free range promise we made from the start, we have now omitted all processed flours and refined sugars in our recipes. Using organic whole wheat & Doves Farm Gluten free blend flours and unrefined sugars such as organic honey and organic Billingtons sugars, we hope you the changes as much as we do!

We have loved being a part of the CP food market family, and it is so bittersweet that we are leaving. What they have done for the area and the immediate community is nothing short of amazing. A great, laid back shopping experience with the freshest veg and meat.  (*personal favourite is the Patchwork farm mixed salad- I swear you haven't had salad until you've tried this- and its ONLY .50P a bag!) Each producer is patient, knowledgeable and most important- passionate about their food!  We wish them all nothing but the best and can not wait to visit when we are back in town.

In addition to great food and our amazing treats, local favourite Cafe Thing is open during the market serving delicious drinks and snacks, as well as curating local talent for the 'Buskers corner' of the market. Yes that's right- LIVE MUSIC! We hope you can come see us off in style this Saturday!  Directions to the market can be found here: 
http://www.crystalpalacefoodmarket.co.uk/getting-there/

Meet Bowie

We have finally named our yeast starter after over a month of receiving it from our neighbour. Meet Bowie, our wild yeast starter, who contributes pancakes, bread and most recently English muffins to our home. 

These English muffins were so easy to prep and the best part is you cook them on a flat griddle- no oven needed! The perfect bread to make in a heat wave! 

                    Bowie bubbling 

                 Muffins on the rise

   And yes, plenty of nooks and crannies!

             Have a great weekend!

                             xx

Next Chapter: New York

The British Summer has finally arrived, and this heat has been helping to distract me from the fact that we are moving to New York in about 6 weeks time.  We love London and are sad to go, but we will be back soon & often for visits. 

We will be changing a few things when we go abroad, possibly trying out a few of our favourite British desserts along side our American classics. We will be taking orders up until August 3rd- which will also be our last Crystal Palace Food Market. We strongly recommend placing an advance order if you plan on visiting the market. That way we can guarantee you can get everything you want before we head across the pond.  Please email Cookieandbiscuituk@gmail.com for more info. And remember we do accept special requests, and will try to accommodate all dietary needs/ intolerances. 

We would also like to take a moment to thank a few special people who have supported us over the last few months. We couldn't have done it without your help

                        

Lil Beans 

 Since Again  

The Mini Post

ChicFantastique

Latte Mama
London Mothers Club

I'm Only Saying What You're Thinking

Crystal Palace Food Market

Magpie and Hen

Archie's Boutique

KyNa Boutique

The Bright Company

Oh Happy Days

Last Saturday was our first wedding job in Hackney. It was an intimate affair and we were honoured to bake our treats for everyone. The bride asked for a simple lemon layer cake, mini cupcakes, red velvet sandwiches, Oreos and mini brownies and according to the guests they were a hit!

It was so great to be part of such a beautiful day. Unfortunately we didn't manage to snap loads of photos as the treats started disappearing as soon as they were laid out! 

Market Debut!

This past Saturday was our first time selling at the Crystal Palace Food Market and we hd such a good time meeting all of our new and old cookie monsters! The line up consisted of red velvet & cream cheese cookie sandwiches, 'oreo' & marscapone cookie sandwiches, rice krispy treats, vegan vanilla bean cupcakes, vegan chocolate cookies, our amazing chewy chocolate & hazelnut gluten free cookies, gluten free sugar cookies, giant chocolate chunk cookies, gluten free beetroot brownies, and chocolate cupcakes with sprinkles. 
Although it was a lot of long hours in the kitchen leading up to the big event, all the sweat & tears were well worth it! The treats were very well received and we even had several repeat customers throughout the day. It was great to have the support of friends and family, who traveled far and wide to come and get their cookie fix! Looking forward to our next market on Saturday 6th of July- And if you can't wait till then, just email us! We can sort you out no problem!  
We will also be adding more items to the shop this week www.cookiebiscuit.bigcartel.com!
But for now, we are off to enjoy this rare British sunny day! xx


Unfortunately we were too busy to take photos, but here are a few that I grabbed on my phone- my apologies for the slack quality)

Crystal Palace Food Market

Sorry for our absence, we took some time off to spend with family and friends over the Bank holiday. But we are back and the ovens are warming up in preparation for this Saturday's BIG EVENT- Our debut at the Crystal Palace Food Market!!! 

We have been waiting for weeks and we are so excited to share our goodies with our neighbours and friends! We will be showcasing our 'oreo' & marscapone cookie sandwiches, chewy chocolate chunk cookies, beetroot brownies (Gluten Free), gooey rice krispy treats and so much more. The market does get very busy, so make sure you get there early to have the best selection from all of the amazing stalls at this market! 

 (Click here for directions) 

New Items added to our shop

We are adding new products to our shop this weekend! First up is our soft chocolate & creamy peanut butter cookie sandwich!! You can order directly from our online shop, or come and visit us on June 1st at the Crystal Palace Food Market!

Muffins for my Muffin

After making over a hundred cookies in the last week, I had to take a break to bake a few  rhubarb muffins for FJ. They are the perfect kid-friendly snack, and made with only the best organic/free range ingredients. This week we are using Free Range eggs from Meadow Sweet Farms and rhubarb from Perry Court Farms - both which were purchased at the Herne Hill Farmers Market last Sunday. You can find the recipe here: Aunt Norma's Rhubarb Muffins. I made a few substitutes for the little one, such as no crumb topping, and using yoghurt instead of buttermilk as FJ loves yoghurt in her muffins.

Crystal Palace Food Market

We are so very proud to announce that we will be participating in the Crystal Palace Food Market on the first saturday of EVERY month!! The best part about this market is the great community that it is based around- everyone has a common goal of presenting the best local & free range/Organic food and produce!  See you there on June 1st!

New Menu!!!

Our menu is done and dusted, looking great thanks to Amanda from Since Again for all of her hard work on our branding.  We will have weekly special cookies, and will be adding more varieties to the assortment on a frequent basis, so please keep checking back for updates. If you have any questions or special request, please contact us here: cookieandbiscuituk@gmail.com xx