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Now that the Super Bowl is over with, who’s excited for the kick off of the Olympics this week? I’m a pretty non-sportsy person, but when it comes to the Olympics you can get me to pay a little more attention to scores and athletes. Even though I’ve never set foot in a pair of skis and rarely lace up my skates these days, I still can appreciate the incredible amount of talent and technique that the athletes display.
I thought it would be fun to do an entire week’s worth of Olympic themed recipes that would get us in the festive spirit of the games. But then January suddenly disappeared from my calendar and I realized the first week of February was upon me! So we’ll have to do with just this one recipe for now that was inspired by the winter Olympics.
What says winter fun more than snowballs? I whipped up these Hit-the-Slopes Snowballs a few weeks ago. The name might be a little corny, but I promise there’s no corn (or any grains for that matter) involved! These fun snowballs are perfectly zesty from the orange juice and zest with enough sweetness to please just about any picky palate.
I don’t ski, but if I did I would totally love to find these and a warm cup of tea waiting for me to enjoy fireside when I returned to the chalet! (Leave it to me ski in style.)
I haven’t been all that inspired in the kitchen lately to be honest. The winter weather is really taking a toll on me this year. Bright and sunny treats like these are an absolute must to cheer us up and shoo away the winter blues.
A blend of almond flour, coconut flour, and shredded coconut create the perfect texture for these cookies. Many people ask me if almond flour can be swapped for coconut flour, or vice versa. My answer is no, in most cases. They are completely different animals and must be treated completely differently in recipes. I’ve found, though, that adding a little coconut flour to primarily almond-based baked goods does something great to the texture. Everything just seems to bind a bit better and create a better crumb. I’m sure there’s a scientific reason why, but I just call it a home run and enjoy!
I’ve used several types of almond flour in this recipe, both finer and grainier brands. Both work fine and dandy. I think homemade almond meal (ground in a spice grinder) would even work for this, it just might change the color slightly if the almonds aren’t blanched.
How do you chase away the winter blues this time of year? If you’re looking for some more zesty recipes to jazz things up in the kitchen, try these:
- Asian Orange Sesame Chicken Salad
- Citrus Salmon & Red Cabbage Salad
- Carrot Orange Juice
- Lemon Rosemary Tea Cakes
- Lemon Strawberry Tarts
- Coconut Lime Fresca “Shots”
I’ll be back soon with part 2 of my protein powder series. I didn’t know it was going to turn into a series when I published the first installment last week, but there’s just so much to talk about that I’m adding a few more posts! Stay tuned.
P.S. These cookies don’t have the texture of a macaroon. So if you prefer buttery over chewy and don’t like macaroons (I know you’re reading this, Mom), then you’re in luck because these cookies are mostly tender and buttery with just a hint of chewy coconut!