Many of you have enjoyed our sugar cookie dough that we offered as a product in the past. Although we have decided not to bring it back as a product, we wanted to give you the recipe so you can enjoy the entire cookie making experience from start to finish at home. Get everyone involved and establish a new, Autoimmune Protocol-safe holiday cookie making experience for the whole family. Get the ingredients together and make an evening of it with the family! Take pictures and share them with us on social media!

Sugar Cookie Dough with Vanilla Icing For Rolled cookies

2018-11-15 10:20:09

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Cookie Dough

1. 1 1/2 cup cassava flour
2. 1/4 tsp sea salt
3. 1/2 tsp baking soda
4. 2/3 cup non-hydrogenated palm shortening
5. 1/2 cup maple syrup
6. 1 tbsp vanilla extract

Icing

1. 1 cup of coconut butter, softened in microwave until creamy
2. 1 cups coconut cream
3. 3/4 cup honey
4. 1 T. vanilla extract

Cookie Dough

1. Beat shortening, maple syrup, and vanilla in a standard mixer or food processor.
2. In a separate bowl, whisk together dry ingredients.
3. Add the dry to the wet and beat until just combined.
4. Spoon the dough from the processor into a container with a lid or wrap the dough ball in plastic wrap. Refrigerate the dough for 3 hours to let it rest.
5. Preheat the oven to 350F. When ready to make cookies, remove dough from refrigerator and let it sit out for an hour or so until it is soft enough to roll out. Transfer the dough to a large sheet of parchment paper, use your hands to pat the dough down into a round circle, sprinkle it with flour, and then place another piece of parchment on top of it.
6. Use a rolling pin to roll out the dough to 1/8 inch thick, then cut into desired shapes, continuing until all of the dough is used.
7. Put the sheet in the oven and allow the cookies to bake for 5-8 minutes until golden brown on the bottom.
8. Remove from the oven and allow to cool completely before frosting.

Icing

1. Mix all ingredients until well combined. Refrigerate for an hour or more before icing.

By Executive Chef Ann Lottterhos

Paleo on the Go Test Kitchen http://blog.paleoonthego.com/

Sugar Cookie Dough with Vanilla Icing

Many people get stressed out when it comes to holiday entertaining. It is understandable but you really dont have to get stressed out if you prepare and plan ahead.

Plan early and make some dishes ahead of time

Some things you might serve on Thanksgiving can be purchased and prepared ahead of time when the ingredients you want might be more readily available. This is particularly important if you are following the Autoimmune Protocol. Nothing worse than waiting until the last minute only to discover that everyone else did too and your favorite AIP ingredients are nowhere to be found! Mashed Japanese White Sweet Potatoes are one of those dishes that you can make ahead and freeze. Cranberry Sauce and casserole type dishes will freeze well also. The Thanksgivings where I planned and prepared ahead of time were the most successful and stress free. For turkey day save only menu items that need to be prepared day of like crudite and salads. Once your bird is in the oven you have time to do last minute cleaning.

Delegate!

Don’t be afraid to ask people on your guest list to handle some of the cooking. Once your menu is set and your guest list finalized take a look at who the cooks are on your list and assign them a dish to bring. It’s totally ok to do, plus it helps to make people feel involved and will make your day easier and less stressful.

The Turkey

We have many options these days when considering the purchase of the turkey. You can pick a frozen one up ahead of time and keep it in your freezer until it’s time to start thawing. My favorite is to order a turkey fresh that you pick up from your favorite store or butcher just before Thanksgiving. That way you avoid having a big frozen turkey in your refrigerator thawing for days. A frozen turkey will need one day thawing in the refrigerator for every four pounds. If you are planning on brining your bird, start the thawing process a day earlier. You want the turkey completely thawed so that all the deliciousness you have prepared in your brine can soak through.

A good rule of thumb to follow when deciding on how much turkey you will need is;

• If roasting a whole turkey plan on 1 – 1.5 pounds per person.
• If you are buying a bone-on turkey breast, plan for ¾ of a pound per person

You can always buy bigger than you need so that you have leftovers to freeze!

Cooking the turkey

A good rule of thumb to begin planning your day on Thanksgiving is to roast your bird for 15 minutes per pound. Of course the actual time will vary based on your oven, if the bird is stuffed and how thawed it is. Your turkey will be perfectly roasted when it reaches an internal temperature of 165 degrees.

Once your turkey is finished roasting, remove from the oven and cover with foil to rest.  You want your turkey to rest for an hour before carving. This allows it to cool slightly and for the juices to redistribute throughout the bird. Remove the turkey from the roasting pan and cover with foil to rest. Now it’s time to get busy finishing up your feast. Make your gravy in the roasting pan, be sure to scrape all the tasty bits and simmer. Pour the juices through a strainer and put them in a stock pot to finish your gravy.

Relax and Enjoy Your Thanksgiving

Have you ever heard of the Six P’s? I belive it is a military thing but it goes like this; Proper Planning Prevents Piss Poor Performance. May be a bit strong but it really is true when it comes to entertaining, especially on holidays. A well thought out and planned menu and prep schedule can make your Thanksgiving a day of relaxing and enjoying the feast with your guests.

Herb Brined Turkey with Citrus Glaze (AIP)

Maybe it isn’t the right time of year for a hot chocolate recipe, but in the spirit of Cinco de Mayo we are offering a carob version. You might look at the ingredients and think, butternut squash?! Yes, there is indeed butternut squash in this recipe.It is actually the sweetener. It also thickens the drink, making it rich and delicious.

Here’s a tip for you, freeze some into popsicles to enjoy this summer. The kids will love them and they will secretly be eating vegetables!

Mexican Hot “Chocolate” AIP

2018-04-30 05:58:05

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Ingredients

1. 1 cup cooked butternut squash pulp, cooked
2. 3 ½ cups coconut milk
3. 4 T. carob powder
4. ½ teaspoon ground cinnamon
5. ⅛ teaspoon ground mace

Instructions

1. In a blender or food processor, puree the squash with 2 cups of the coconut milk until perfectly smooth.
2. In a large saucepan, mix the remaining 1 ½ cups of coconut milk, carob powder, and spices. With a whisk, stir over low heat until the carob is incorporated, then add the squash mixture.
3. Do not boil.
4. Strain through a coarse sieve to remove any trace of the squash fiber.
5. Reheat gently in a heavy saucepan.

By Executive Chef Ann Lotterhos

Paleo on the Go Test Kitchen http://blog.paleoonthego.com/

Mexican Hot “Chocolate” AIP

Great Menu Pairings for our New Southern Style Biscuit 

Southern Style Biscuit +… We thought we would put together some ideas on other dishes from our menu that they would go really well with. I mean, the more things you can eat biscuits with the better right?

Take me to the pairings!

No-Nut-Tella Spread (AIP)

Ok, this is seriously good stuff. Decadent and rich, you will totally feel like your are eating a non-compliant spread. But it is 100% AIP compliant. Spread it on our new Southern Style Biscuit or on a slice of apple, so yummy!

Take me to the recipe

Strawberry Shortcake (AIP)

Did you know that June 14 is officially Strawberry Shortcake Day? And strawberry shortcake is yet another perfect use for our new Southern Style Biscuit. We have a recipe for the strawberry sauce for you as well as a whipped topping, all AIP.

Take me to the shortcake

Strawberry Jam (AIP)

Our new Southern Style Biscuit is perfect for spreading a nice homemade jam on. We have a clean and simple AIP recipe here for you straight from the POTG Test Kitchen that fits the bill perfectly.

Check it out here

When it comes to successfully living on the Autoimmune Protocol little things can make a difference. Ok maybe its big cravings too. I asked Chef Ann to come up with some recipes to go with our new Southern Style Biscuit to post on the blog. She came up with this No-Nut-Tella and I have to say, she really knocked it our of the park with this one. If you are a fan of Nutella and miss its creamy deliciousness it is a big deal to you. The recipe is very simple and perfect spread on a biscuit, a slice of apple, strawberry or your favorite fruit. Give the recipe a try and share a pic with us on Instagram!

This is a simple straberry jam recipe you can make when there is an abundance of delicious strawberries available and freeze it in small portions for when you have something to spread it on. Like our new Southern Style Biscuit! Simple and delicious, now theres a word combo I can belive in!

So you ordered some of our new Southern Style Biscuits but you want to do something special with them. How about Strawberry Shortcake? Chef Ann put together this recipe using our new biscuit and a few simple ingredients. Give it a try today!

Order some Southern Style Biscuits today!