Tomato-Free Salsa

[nverland]

Tomato Free Salsa (naturally gluten free / dairy free / vegan as well)

Ingredients:

½ onion diced
1 bell pepper, diced
3 jalapeño peppers, seeded, diced
1 cup Tomato Free Sauce (below)
1 lime (juice)
½ cup cilantro, chopped
Salt and Pepper to taste

( Read more... )

Tomato-Free Sauce

( Read more... )

Infinity Gauntlet Cookies

[nverland]

Infinity Gauntlet Cookies
Yields: 6 – 8 Prep Time: 0 hours 5 mins Total Time: 1 hour 30 mins

Ingredients

*For the cookies
3 c. all-purpose flour
1 tsp. baking powder
1 tsp. kosher salt
1 c. (2 sticks) butter, softened
1 c. granulated sugar
1 large egg
1 tbsp. milk
1 tsp. pure vanilla extract

*For the royal icing
4 c. powdered sugar
1 tsp. pure vanilla extract
1 tbsp. light corn syrup
1/4 c. milk
Yellow food coloring

*For the finishing touches
Black gel icing
Red, orange, yellow, green, blue, and purple jelly beans

Directions

Make dough: In a large bowl, whisk together flour, baking powder, and salt. In another large bowl using a hand mixer (or in the bowl of a stand mixer), beat butter and sugar until fluffy and pale in color. Add egg, milk, and vanilla and beat until combined, then add flour mixture gradually until totally combined.
Shape into a disk and wrap in plastic. Refrigerate 1 hour.
When ready to roll, preheat oven to 350º. Lightly flour a clean work surface and roll out dough until 1/4” thick. Cut out gauntlet shaped cookies and transfer to parchment-lined baking sheets.
Bake until edges are lightly golden, 8 to 10 minutes. Transfer to a cooling rack to cool completely.
Make royal icing: In a medium bowl stir together powdered sugar, vanilla, corn syrup, and milk. Add 6 drops of yellow food coloring and stir until well mixed.
Using an offset spatula, frost cooled cookies with royal icing.
Pipe glove details using black gel icing and place assorted jelly bean colors onto each finger.