Perfect pitcher Margarita!

Yesterday was our HUGE annual bash, we always have lots of food, lots of friends, live music, and lots of booze! I conjured up this pitcher of margaritas for the party. I don't like to add sugar to anything and I really don't like anything too sweet so this was my compromise. They were delicious!

1 cup fresh lime juice

1 cup tequila, I like Casamigos

1 cup Contreau

1 quart seltzer

Combine all ingredients in a pitcher. 

Pour over ice and serve!

If you want to make a single serving you can mix the following:
1 part fresh lime juice

1 part tequila, again I like Casamigos though any silver tequila will do.

1 part Contreau

4 parts seltzer

Enjoy!

Blue pitcher of Margaritas at our Circvs Maximvs Party 2015. Photo Credit: Laura Vivenzio

Gluten Free Dairy Free Chocolate Chip Coconut Cookies

For months I have been tinkering with my cookie recipes to try to perfect them into something that is so good you don't miss all the traditional ingredients that make me sick. I have another recipe on the blog for Cashew Flour cookies that are really nice and chewy but they continue to get more chewy the longer they are out of the oven. When I want really chewy cookies I make them! 

However sometimes I want a nice crispy on the outside a little tender on the inside cookie, so I have kept with the tinkering. It's paid off - I think this is the most perfect recipe yet!

They are so good we practically have eaten all of the cookies immediately. 

Chocolate Chip Coconut Cookies

1 cup     Almond Flour
1 cup     Cashew Flour
2 tbsp    coconut flour
1/4 cup  shredded unsweetened coconut
1/2 tsp   baking soda
1/2 cup  coconut palm sugar
1/4 cup  water
2 tbsp    honey (or Agave to make vegan)
2 tsp      almond extract
1/4 cup  melted coconut oil (or shortening of choice)
1/4 - 1/2 cup Enjoy Life chocolate chips (depending on how chocolatey you want the cookies - I used 1/2 a cup)

Preheat oven to 325 Degrees

Mix dry ingredients in a bowl except chocolate chips.

Add wet ingredients and combine until it is a loose dough consistency.

Stir in chocolate chips

Drop teaspoonfuls on a silpat or parchment paper and bake for 12-17 minutes or until brown on the tips.

Let the cookies cool for 10 minute before moving them to a tray or container.
Makes about 18-24 cookies

Cashew Chocolate Chip Cookies

• 2 cups (heaping) cashew flour
• 2 tbsp coconut flour
• 1/4 tsp pink sea salt
• 1/2 tsp baking soda
• 1/2 cup of raw honey (or coconut sugar or agave for vegans)
• 4 teaspoons of water
• 1/4 cup of coconut oil
• 1/2 cup of Enjoy Life chocolate chips
• 2 tbsp dried cranberries (optional)

Preheat oven to 325 degrees

Mix all ingredients together in a bowl.

Place dollops on a silpat or parchment lined cookie sheet. Make sure to space because the cookies will spread.

Bake for 12 - 17 minutes