Florida Crystals® Easter Menu Planner

Step 1

In a small saucepan over medium heat, combine orange juice, Florida Crystals® Organic Light Brown Raw Cane Sugar, olive oil, and ginger and bring to a boil. Boil until the liquid reduces to about half the amount. Remove from heat and set aside.

Step 2

Pat dry the salmon with paper towels. Season with salt and pepper. Heat a large nonstick skillet with olive oil over medium heat. Place the salmon in the pan. Cook until golden brown on one side, about 4 minutes. Turn each fillet over with a spatula and cook about 2 more minutes.

Step 3

Add orange glaze to the pan and baste the salmon with glaze. Allow glaze to reduce in the pan, about 2 minutes. Remove from heat and serve. Garnish with cilantro leaves and orange slices. 

Chef's Tip

Serve the salmon with a side of white rice and sautéed green beans. Serve the salmon with a side of white rice and sautéed green beans.

Step 1

In a large bowl, mix together all of the ingredients. Place in a jar to store until ready to use.

Step 1

In a large saucepan, bring water to a boil and 2 tablespoons of salt. 

Step 2

Preheat oven to 450°F. Resting cauliflower on stem, cut from top to bottom 3 steaks of about 1 ½-inches in thickness, with stem attached. Reserve trimmed off florets for making cauliflower rice or roasted cauliflower. Add cauliflower steaks to boiling water and cook for 2 minutes.

Step 3

Remove from water and pat dry. Place steaks in a baking pan and add 3 tablespoons of olive oil and salt and pepper to taste. Place in the oven and roast for 10-12 minutes until golden brown and stems are tender. Flip the cauliflower with a spatula halfway through the roasting process.

Step 4

Meanwhile, prepare the vinaigrette by combining 3 tablespoons of olive oil, Florida Crystals® Organic Light Brown Raw Cane Sugar, lemon juice, capers, raisins, almonds, and parsley. Add salt and pepper to taste.

Step 5

Transfer cauliflower to a plate and spoon vinaigrette on top. Serve immediately.

Step 1

Slice your tempeh into pieces about ½ inch thick.

Step 2

Place in a frying pan with a teaspoon of olive oil or on a grill pan. If frying in a pan, cook each side for 5 minutes, or until golden brown. If grilling, turn your burner to high, wait for the skillet to get fully hot, then add the tempeh. Cook for about 5 minutes on either side, or until dark grill lines appear.

Step 3

Remove from heat and toss in barbecue sauce. Serve with your favorite summer side dishes. 

Chef's Tip

You can cook your tempeh right in the sauce in a frying pan to make this a one-pan meal! Simply slice the tempeh and add to the pan during the simmer portion, and let heat for about 15 minutes. You may need to add ¼ cup water to prevent the sauce from thickening up too much or sticking to the pan.

Step 1

Blend together the cabbage, onion and carrot.

Step 2

In a small bowl, mix together remaining ingredients to make dressing.

Step 3

Combine the vegetables and the dressing, and toss until the vegetables are well coated. Cover and refrigerate at least one hour. Toss again before serving.

Step 1

In a small bowl, combine water and 1 teaspoon of sugar. Sprinkle yeast over water and set aside for 5 minutes or until yeast becomes foamy. Stir.

Step 2

In the bowl of a stand electric mixer fitted with the hook attachment, mix 2 tablespoons of sugar, flour, and salt. Add mashed potatoes and yeast mixture. Mix for 1 minute. With the mixer running at medium-low speed, slowly add 6 tablespoons of olive oil. Increase the speed to medium and mix for 5 minutes or until a dough forms.

Step 3

Lightly grease a large bowl with olive oil and place the dough in the bowl. Cover with a kitchen towel and allow the dough to rise at room temperature until doubled in size, about 1 hour.

Step 4

Turn the rested dough onto a lightly floured surface and work the dough until it deflates. Using a bench scraper or a knife, cut the dough into 12 even pieces. Roll each piece into a smooth ball.

Step 5

Lightly grease a 13x9-inch baking dish with olive oil. Place dough balls in the pan. Leave space between them because they will grow in size. Cover with a kitchen towel and allow the rolls to rest at room temperature for 45 minutes.

Step 6

Preheat oven to 400°F. Brush rolls with olive oil and sprinkle with sea salt flakes. Bake for 20-25 minutes or until golden brown. Remove from oven and brush with more olive oil and sprinkle rosemary. Serve warm.

Step 1

Preheat oven to 450°F. Line one sheet pan with foil.

Step 2

Roast butternut squash for about 20 minutes or until it is easier to pierce with a knife. Cool, peel, remove seeds, and cut into cubes.

Step 3

In a large bowl, toss roasted squash cubes with remaining ingredients, except balsamic glaze ingredients, then turn vegetable mixture onto the lined sheet pan used to roast the squash. Roast for 20-25 minutes or until vegetables are caramelized. Remove pan from oven. 

Step 4

While the vegetables are roasting, prepare the glaze. In a small saucepan, combine all the ingredients for the glaze and bring to a boil. Reduce the heat and simmer, stirring occasionally, until the mixture reduces to half.

Step 5

Drizzle with balsamic reduction, over the vegetables and serve. 

Additional Tip

Pre-peeled and cubed squash or frozen squash cubes can be used for convenience.

Step 1 

In an electric stand mixer, fitted with the hook attachment, combine flour, sugar, yeast, cinnamon, ginger, cardamom, and salt.

Step 2

In a small saucepan, heat almond milk and butter until warm and all butter melts (about 125°F).

Step 3

Add milk and butter mixture to the flour mixture. Add applesauce and beat at low speed until all ingredients are combined. Beat for 10 minutes at medium speed until the dough cleanly pulls apart from the bowl. Add raisins and pineapple.

Step 4

Place the dough in a lightly greased bowl and cover with a kitchen towel. Place in a warm place and allow the dough to rise until doubled in size, about 1 hour depending on the temperature of your kitchen.

Step 5

Place the dough in a clean surface and punch down the dough to remove all air bubbles. Evenly divide the dough into 12 pieces. Shape the pieces of dough into balls. Place the dough balls in a baking sheet lined with parchment paper. Cover with a kitchen towel and allow the dough to rise until doubled in size, about 1 hour.

Step 6 

Preheat oven to 400°F.

Step 7

Prepare the topping. In a small bowl, combine flour, sugar, and water and stir until a smooth paste is formed. Place the mixture in a pastry bag, pipe crosses on top of each bun.

Step 8

Bake for 20-24 minutes until golden brown. While the buns are baking, heat in a small saucepan the apricot jam until it liquefies. Remove the buns from the oven and immediately brush jam over them. Serve hot.  

Additional Tips: Serve buns with apricot jam or orange marmalade.

Step 1

Pre-heat oven to 425 F. Line a sheet pan with parchment paper. Butter or grease a 2 quart casserole dish, 8” X 8” square baking dish or 9” X 5” loaf pan.

Step 2

Microwave or steam green beans just until al dente, about 2 minutes then hold aside.

Step 3

Shuck and wash the corn then scrape the kernels from the cobs to make about 3 cups. Set 1 cup aside.

Step 4

In a large skillet or fry pan over medium-heat melt the butter then stir in the brown sugar until dissolved. Add the 2 remaining cups of corn and toss well.

Step 5

Spread the corn out on the prepared sheet pan in a single layer and roast for 15 minutes. Remove from oven and hold aside

Step 6

While corn is roasting, cook bacon according to package directions until slightly crispy. Drain, pat dry, and chop into bits. Set aside until ready to use.

Step 7

In a small food processor, pulse the 1 cup of reserved corn kernels until finely chopped. Add ricotta cheese and pulse until mixture is pureed.

Step 8

Heat the cream in a medium saucepot over medium heat then stir in pureed corn and ricotta mixture. Add salt, garlic powder, onion, white pepper, and rosemary. Stir in the green beans.

Step 9

Turn green bean mixture into prepared dish, lightly tent with foil, and bake 20-25 minutes or until hot and bubbly. Uncover casserole, top with candied corn and bacon, and return to bake an additional 5 minutes to crisp bacon. Serve hot.

Chef's Tip:

If fresh sweet corn is not available, substitute frozen corn kernels.

Step 1

Preheat oven to 400°F. Line a baking sheet with parchment paper. 

Step 2

Place tomatoes and onions on pan and drizzle with 1/3 cup of olive oil.  Toss to coat.  Sprinkle with salt, pepper, and red flakes.  Toss to coat. Roast for 25 minutes. Remove from oven and let cool slightly.  

Step 3

Spoon tomato mixture and sugar into a blender.  Blend on high until smooth. Transfer tomato mixture to a medium saucepan.  Add coconut milk and heat on low until warm.  

Step 4

Spoon into bowls. Garnish with sprig of fresh basil and olive oil.

Chef's Tip

Use as many organic ingredients as desired. Serve with warm sourdough bread on the side. 

Step 1

Preheat oven to 450°F. Line a baking sheet with aluminum foil. 

Step 2

In a medium bowl, toss butternut squash, olive oil, sugar, salt, and pepper. Place the butternut squash in the prepared pan and roast for 20-25 minutes. Remove from oven.

Step 3

While the butternut squash is roasting, prepare the dressing. In a small bowl, whisk together all the ingredients for the dressing. Set aside.

Step 4

In a serving platter, combine roasted butternut squash, quinoa, cranberries, pecans, pumpkin seeds, and thyme. Add dressing and toss. Serve. 

Step 1

Prepare the syrup. In a small saucepan, bring turbinado sugar, water, orange juice, orange zest, and cinnamon sticks to a boil. Stir constantly until sugar dissolves. Reduce heat, and simmer for 10 to 15 minutes. Remove from heat and cool completely. Syrup can be refrigerated in an airtight container up to 1 month. 

Step 2

Prepare the chicken. Preheat air fryer to 400°. In a shallow bowl, combine buttermilk, paprika, garlic powder, onion powder, salt, and pepper. In another shallow bowl, combine gluten-free flour, smoked paprika, salt, and pepper. Dip chicken in buttermilk mixture, then in flour mixture, patting to help coating adhere.

Step 3

In batches, arrange chicken in a single layer in greased air-fryer basket; spray with vegetable oil. Cook until coating is golden brown and chicken is no longer pink, 7-8 minutes on each side or until the chicken reaches 165°F internal temperature. Preheat oven to 200°F. After each batch comes out of the air fryer, place inside the oven to keep warm.

Step 4

Prepare the waffles. Preheat waffle maker. Whisk all wet ingredients together. Mix all dry ingredients together. Mix both mixtures until combined. To make the waffles, pour a small amount of batter in the center or the waffle maker and follow directions from your waffle maker.

 

Assemble the dish by adding a piece of chicken on top of a waffle. Drizzle with Turbinado syrup. Serve.

Chef's Tip

If you do not have an air fryer, use your oven preheated at 375°F. Spray a baking sheet with oil and bake until golden brown and the chicken reaches an internal temperature of 165°F.

To Prepare the Cinnamon Sugar Filling:

Step 1

Mix Florida Crystals^® Organic Raw Cane Sugar and ground cinnamon. Set aside. 

To Prepare the Cream Cheese Filling:

Step 1

Mix cream cheese, powdered sugar, and vanilla extract until smooth and spreadable. 

To Prepare the Hazelnut Spread:

Step 1

Mix Florida Crystals^® Organic Light Brown Raw Cane Sugar, unsalted butter, hazelnut flour, cocoa powder, and salt. Set aside.

Step 2

Preheat oven to the temperature instructed on the crescent rolls packaging. Unroll crescent rolls and fill with 1 tablespoon of desired filling per roll. For the cream cheese-filled crescent rolls, add ½ tablespoon of strawberry jam and ½ tablespoon of cream cheese filling to the rolls. 

Step 3

Line 2 baking sheets with parchment paper. Roll crescent rolls and place on prepared baking sheets. 

Step 4

Mix the egg with 1 teaspoon of water and brush mixture on the top of each crescent roll.

Step 5

Bake for 10 minutes or until golden brown. 

Chef's Tip

Each filling makes enough spread for two packages of crescent rolls. You can make all the fillings and save leftovers for later if you want to make a variety of flavors in one batch.

Step 1 
Preheat oven to 350°F. Grease and flour three 8-inch round cake pans. 

Step 2
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.

Step 3
In a large bowl, beat at medium speed the sugar and butter until light and fluffy. Slowly add the oil and continue beating for 5-6 minutes until the mixture doubles in size. Scrape the sides of the bowl. Add eggs and egg yolks, one at a time, and beat until well incorporated. Scrape the sides of the bowl as needed. 
 
Step 4
In a 2-cup measuring cup, combine the milk, yogurt, and vanilla until smooth.
 
Step 5
Add a third of the flour mixture to the butter mixture, beat until just combined. Add half of the yogurt mixture and mix. Repeat the process ending with flour mixture. Scrape the sides of the bowl as needed. 
 
Step 6 
Evenly divide the batter into the prepared pans. Bake for 22-25 minutes or until golden brown and a toothpick inserted in the middle of the cake comes out clean. Remove from oven and allow the cakes to cool in the pans for 10 minutes. Remove from pans and allow to cool completely.

Step 7
Prepare the buttercream while the cakes are cooling down. In a large bowl, beat butter and powdered sugar at low speed until combined. Increase the speed to medium and beat until well combined, about 3 minutes. Scrape the sides of the bowl as needed. Add vanilla and salt and beat until combined. Reduce the speed to low and slowly add the heavy cream until the frosting is soft and spreadable. Slowly add the aqua spirulina powder and beat until evenly distributed.

Step 8
Place one cake layer on a serving platter. Using an offset spatula, spread one layer of buttercream over the cake. Place another cake layer on top and repeat the process. Place the last cake layer and spread buttercream on top and sides of cake.

Step 9
In a small bowl, mix the cocoa and water. Cover the surface around the cake with parchment paper. Dip the tip of a small brush in the cocoa mixture, remove the excess. Pull the bristles of the brush back; pointing the cake and release, this will create the speckles around the cake. Practice on a piece of parchment paper before working on the cake. Top with toasted coconut and chocolate eggs.
 

Step 1

Melt chocolate wafers over a double boiler. Pour 3-4 tablespoons of melted chocolate into the cavity of 8 chocolate egg molds. Using a food-safe paintbrush, brush the chocolate in a thick layer up the sides of the eggs.

Step 2

Refrigerate eggs for 30 minutes or until chocolate is firm, then carefully remove chocolate eggs from the molds.

Step 3

While the chocolate is in the refrigerator, prepare the cream filling.  In a medium bowl, beat cream cheese and sugar until smooth, while gradually adding cream and vanilla. Beat until stiff peaks form.

Step 4

Decorate one egg half with dried fruit or chocolate candy, using melted chocolate to glue the ingredients to the egg. Fill the other half of the egg with cream and top with desired ingredients. Serve immediately. 

Serving Tip

Filled eggs can be refrigerated for 8 hours. Before serving, make sure they are room temperature. 

Chef's Tip

For a variety of colors and flavors, use white chocolate to make the eggs. The filling cream can be flavored with crushed freeze-dried strawberries, cocoa, lemon, or almond extract. It’s up to you to get creative!

Step 1

Preheat oven to 350°F. Using a pastry brush, butter two cake pans completely.  Dust pans with cocoa powder and tap out the excess. 

Step 2

In a medium bowl, whisk the cocoa powder, flour, baking powder, and salt together. Set aside. 

Step 3

Over a double boiler, melt chocolate and butter. Stir until combined. Remove from heat and allow the mixture to cool.

Step 4

In a large bowl, whisk sugar, eggs, and vanilla until well incorporated. Add the chocolate-butter mixture and mix. Add the flour mixture and mix until combined.

Step 5

Evenly divide the batter into the prepared pans. Bake for 20 minutes or until a toothpick inserted into the middle of the cake comes out clean. Then remove the cakes from the oven and place over a cooling rack for 10 minutes.  Invert the cakes and allow to cool completely. 

Step 6

Meanwhile, prepare the filling. In a medium bowl using an electric mixer, beat butter, cream cheese, and vanilla until light and fluffy. Gradually add the powdered sugar and milk. Beat until smooth. 

Step 7

When the layers are completely cool, turn one cake over (printed side facing down) over a serving platter. Spread buttercream over the cake and top with the second layer. Cover the sides with sprinkles if desired. 

Step 1

Preheat oven to 350°F. Grease and flour two 9-inch round cake pans.

Step 2

Make the cake: In a large bowl, at medium speed, beat the butter and sugar together until light and fluffy, about 4-5 minutes. Add eggs, one at a time, and mix until well incorporated. Add vanilla bean paste and coconut extract. Scrape the sides of the bowl as needed.

Step 3

In a large bowl, whisk together the flour, baking powder, and salt.

Step 4

Starting with the cream, alternately add cream and flour mixture until incorporated. Scrape the sides of the bowl as needed.

Step 5

Evenly divide the batter into the prepared pans. Bake for 40-45 minutes or until a toothpick inserted in the middle of the cake comes out clean. Remove the cakes from the oven and allow cooling for 10 minutes. Remove the cakes from the pans and place on a cooling rack until completely cool.

Step 6

Prepare the simple syrup: Combine the sugar and water in a small saucepan. Bring the mixture to a boil, stirring occasionally. Remove from heat and allow the mixture to cool.

Step 7

Prepare the filling: In a medium saucepan, combine the cream, sugar, and butter. Bring the mixture to a simmer. In a small bowl, combine the cornstarch and water. Bring the cream mixture to a boil. Remove from heat. Stir in the cornstarch mixture and heat until boil. Remove from heat. Add coconut extract and salt.

Step 8

Strain the mixture into a large bowl and combine with the shredded coconut. Place the mixture in the refrigerator for at least 8 hours or overnight.

Step 9

Line one baking sheet with parchment paper. Spread 2 cups of shredded coconut and bake at 350°F for 8 minutes or until golden brown. Set aside to decorate the cake.

Step 10

Prepare the frosting. In a large bowl, beat together all the ingredients for the frosting until smooth and fluffy.

Step 11

Place the cold filling mixture in a large bowl and beat at medium-high speed until light and creamy. About 3-4 minutes.

Step 12

Assemble the cake. Evenly cut the browned tops of the cakes off. Carefully cut each cake into three horizontal layers. Place one layer of cake on a cake platter. Drizzle with simple syrup and spread the coconut filling over the cake. Top with a second layer of cake. Repeat the process with the remaining syrup, filling, and cake layers. Cover the cake with plastic wrap and refrigerate for 2 hours. Remove from the refrigerator and apply the frosting to the top and sides of the cake. Press the toasted coconut onto the sides of the cake. Serve.

Additional Tips:

1. This recipe requires 8 hours of chill time for the filling before assembling the cake, so be sure to plan accordingly as you create your masterpiece!

Step 1

Combine all ingredients together in mixing bowl. 

Step 2

Beat on low speed with whip attachment until combined then increase speed to medium-high and beat for 5 – 8 minutes, adding 2-3 tablespoons more warm water, as necessary. Icing should be stiff enough to hold a peak when tested. Use this thick icing to outline cookies.

Chef's Tip

Use royal icing immediately. if you have left over icing, store at room temperature on an airtight container up to 2 weeks.

Step 1
Prepare the vanilla pudding. In a medium saucepan, whisk together the sugar and cornstarch. Gradually add the half-and-half and cook over medium heat until thickened. Remove from heat.

Step 2
Add about 1/3 of mixture into the egg yolks and whisk until well combined. Add this mixture back to the saucepan. Bring to a boil whisking constantly. Cook for 2 minutes. Remove from heat and add butter and vanilla. Mix until smooth. Strain cream into a bowl. Cover the cream with wax cloth making sure it touches the surface of the cream so it does not form a skin. Refrigerate for about one hour.

Step 3
In a large bowl, beat together the cream and sugar at medium speed. When the cream starts to thicken, increase the speed to medium high and beat until stiff peaks are formed. Do not over whip. Carefully add the chilled vanilla pudding to the mixture and beat until well combined.
 
Step 4
Using a trifle dish or a large bowl, assemble the pudding by layering cream, cookies, and bananas. End the layering with cream. Cover with a wax cloth and refrigerate for 4 hours. Garnish with cookies and bananas before serving.

Step 1

In a large bowl, beat butter and sugar at low speed until combined. Increase the speed to medium and beat until well combined, about 3 minutes. Scrape the sides of the bowl. Add vanilla and salt and beat until combined.

Step 2

Reduce the speed to low and slowly add the almond milk until the frosting is soft and spreadable. Scrape the sides of the bowl as needed. Add melted chocolate and beat until well incorporated. Use immediately.

Step 1

Preheat oven to 350°F. Prepare three 8-inch round cake pans with coconut oil and flour. 

Step 2

In a food processor, process ripe pineapple chunks. Add the bananas and pulse the food processor until bananas and pineapple are well combined.

Step 3

In a large bowl, whisk together flour, sugars, salt, baking soda, cinnamon, and nutmeg. Add egg replacement, oil, vanilla, pecans, and the previously processed pineapple-banana mixture. Mix until well combined.

Step 4

Divide the batter evenly among the prepared baking pans. Bake for 35 minutes or until a toothpick inserted in the middle of the cakes comes out clean. Cool in pans on top of wire racks for 15 minutes. Carefully, remove cakes from pans and cool completely before icing.

Step 5

While the cakes are cooling down, prepare the cream cheese frosting. In the bowl of an electric mixer fitted with the paddle attachment, beat cream cheese, butter, and vanilla until smooth. Slowly add powdered sugar and mix until well incorporated.

Step 6

Assemble the cake. Place one cake on a serving platter and spread 1 cup of the buttercream. Top with another layer of cake and repeat the process. Frost the sides of the cake giving it a naked look. Decorate with dried fruits, pecans, and frosting

Step 1
Preheat oven to 350°F. Grease and flour a 9x13-inch baking pan.

Step 2
In a large bowl, beat the eggs, sugar, and salt for 10 minutes until very fluffy. Add flour to the mixture, a little at a time, and fold it gently with a spatula.

Step 3
Pour batter into the prepared pan and bake for 25-30 minutes, until a toothpick inserted into the center comes out clean. Remove from oven and allow cooling.

Step 4
While the cake is baking, soak the cinnamon cereal in milk for 30 minutes. Strain the mixture into a medium bowl, discard cereal. Add to the cinnamon milk the sweetened condensed milk, evaporated milk, and vanilla. Mix until well combined.
 
Step 5
After the cake has cooled down, prick thoroughly with a toothpick. Slowly, pour the mixture of milks over the cake until all the liquid is absorbed. Cover with a clean kitchen towel and place in the refrigerator. Allow the cake to rest for at least 1 hour.

Step 6
When ready to serve, prepare the topping. Whip the heavy cream with the sugar until the cream forms medium peaks. Be careful not to overbeat. Spread the cream over the cake and decorate by swirling the cream with your spatula. Top with cereal as decoration.

For the cupcakes

Step 1

Preheat oven to 350°F. Generously grease or line a 12-cupcake pan with paper liners. Set aside.

Step 2

In a bowl, whisk or sift together flour, baking powder, baking soda, and salt. Set aside.

Step 3

In a separate bowl, cream butter and sugar together. Add eggs, one at a time, beating well after each addition.

Step 4

In a third bowl, combine vanilla and milk.  With the mixer on low speed, add ½ the flour mixture and then milk mixture.  Add the remaining flour and mix until smooth.

Step 5

Fill each cupcake liner 2/3 full with the cupcake batter. Bake 16 minutes or until pick inserted in center comes clean.

Step 6

Remove from oven to a cooling rack. Cool completely and frost as desired.

For the frosting

Step 1

In a large bowl of an electric mixer fitted with the paddle attachment, beat butter at medium speed until pale and creamy, about 2 minutes.

Step 2

Reduce the speed to low and add powdered sugar, milk, and vanilla to the butter. When all ingredients are combined, increase the speed to medium and beat for 1 to 2 more minutes, until creamy. If desired, add more milk until frosting is spreading consistency.

Make a simple syrup

Step 1

Combine 2 tablespoons Florida Crystals® Turbinado Cane Sugar and water in a small saucepan over medium heat and stir until sugar is dissolved. Let cool before you prepare the cocktail

Prepare the cocktail

Step 2

Make a sugar & mint rim on the glasses.  Place minced mint leaves in a shallow bowl with 1/3 cup of Florida Crystals® Turbinado Cane Sugar.  Mix until mint and sugar are evenly distributed. Rub the lime wedge along the rim of each glass.  Dip each glass into the sugar and mint mixture.

Step 3

Place 4-5 mint leaves and a tablespoon of the simple syrup in each of your 2 glasses.  Muddle with a muddler or spoon until the mint leaves are dark and fragrant.

Step 4

Pour 2 oz. of bourbon in each glass.

Step 5

Fill the glasses the rest of the way with crushed ice.  Garnish each drink with a mint sprig.

Additional Tip

Feel free to prepare a larger batch of simple syrup if you will be making more than 2 drinks.  If you have leftover simple syrup, you can keep it in the refrigerator for up to one week. 

Make the simple syrup

Step 1

To make the Florida Crystals® Turbinado Cane Sugar Syrup, combine Florida Crystals® Turbinado Cane Sugar and water in a small saucepan.  Heat over medium and stir until Florida Crystals® Turbinado Cane Sugar is dissolved.  Remove from heat and allow to cool completely.

Prepare the cocktail

Step 2

Fill a cocktail shaker with ice.  Combine rum, lime juice, orange juice, ¾ oz. of the Florida Crystals® Turbinado Cane Sugar Syrup, and Florida Crystals® Organic Powdered Raw Cane Sugar in the shaker with the ice.

Step 3

Tightly secure the lid on the shaker and shake vigorously for 20-30 seconds.

Step 4

Strain the cocktail through a fine mesh sieve directly into a clean coupe glass.

Step 5

Garnish the cocktail with three drops of orange bitters and a thinly sliced orange wheel or orange twist.

Make the simple syrup

Step 1

Combine Florida Crystals® Turbinado Cane Sugar and water in a small saucepan. Heat over medium heat and stir until sugar is dissolved.  Remove from heat and allow to cool.

Prepare the cocktail

Step 2

Fill a bar mixing glass with ice.  Combine rye, ½ oz. of Florida Crystals® Turbinado Cane Sugar Syrup, and bitters in the mixing glass with ice.

Step 3

Use a bar spoon to stir constantly for 20-30 seconds.

Step 4

Place a bar strainer over the top of the glass and strain the cocktail into a clean coupe or lowball glass.

Step 5

Garnish the cocktail with an orange twist.

Prepare a simple syrup

Step 1

Combine Florida Crystals® Turbinado Cane Sugar and water in a small saucepan over medium heat and stir until sugar is dissolved.  Remove from heat and let cool to room temperature before assembling the drink.

Mix the cocktail

Step 2

Place 4-5 ice cubes in each of the 2 glasses. Pour 2 oz. of vodka in each glass followed by 1 oz of coffee liqueur and 1 oz of the simple syrup.  Pour coconut milk on top.

Step 3

Stir, serve, and enjoy!

Additional Tip

If you have leftover simple syrup, you can keep it in the fridge for up to one week.

To make the cupcakes

Step 1
Preheat the oven to 350º F. In a large bowl, add the gluten free flour blend or all-purpose flour, almond flour, Florida Crystals® Light Brown Raw Cane Sugar, Florida Crystals® Raw Cane Sugar, ground cinnamon, baking powder, and salt then whisk to blend.

Step 2
In a smaller bowl, add pure vanilla extract, almond extract, eggs, coconut oil melted, almond milk then whisk to blend. Pour the wet ingredients into the dry ingredients and mix.

Step 3
Spoon cupcake batter into a parchment paper liner layered 24-muffin tin until 16 cups are filled. The batter should fill ¾ of each muffin cup. Bake for 20-22 minutes. Remove the cupcakes and cool on a cooling rack.

To make the frosting and topping

Step 1
Cream the butter and cream cheese together in a large bowl. Add the Florida Crystals® Organic Powdered Sugar, one cup at a time, beating well between each addition. Stir in the cinnamon until thoroughly combined. Add vanilla and beat the mixture well, until light and fluffy. 

Step 2

Pipe onto cupcakes, sprinkle with a little cinnamon sugar and top with a drizzle of vegan caramel fondue, if desired.

 

Prepare the Mini Pavlovas

Step 1

Preheat the oven to 225°F. Line two baking sheets with parchment paper. Set aside.

Step 2

Using a stand mixer fitted with the whisk attachment, beat 6 egg whites on high speed for about 2 minutes, or until soft peaks form.

Step 3

Turn the mixer speed to medium, gradually add the Florida Crystals® Organic Raw Cane Sugar one or two tablespoons at a time, allowing some time between each addition so the sugar can mix in thoroughly.

Step 4

Then, turn the speed back up to high and beat for 7-8 minutes, until the mixture forms stiff peaks and is smooth and glossy.

Step 5

Turn the mixer to low and add the cornstarch, apple cider vinegar, and vanilla and mix until just combined.

Step 6

Gently spoon or pipe 16 meringues into circles on the lined baking sheets, about 3 inches in diameter.  Leave a well in the center of each circle so you can add toppings later.

Step 7

Place the baking sheets into the oven and bake for 75 minutes. Turn off the heat and leave in the oven for 30 minutes. Do not open the oven.

Step 8

Remove from the oven and cool completely.

Step 9

Store at room temperature in an airtight container for up to 3 days.

Prepare the Whipped Cream

Step 10

Add cold heavy cream, Florida Crystals® Organic Raw Cane Sugar, and vanilla extract into a bowl. 

Step 11

Whisk on high speed until the mixture forms medium-stiff peaks.

Step 12

Refrigerate until ready to use.

Assemble

Step 13

Arrange mini pavlovas, fresh whipped cream, berries, lemon curd, caramel sauce, toasted coconut flakes, and pistachios on a tray or serving board. 

Chef's Tip

1. Make sure your eggs are at room temperature for perfect pavlovas.
2. Once assembled, eat the pavlovas within a few hours for best results. After the toppings are added the pavlovas start to get soggy after a few hours. 
3. To make this dessert board dairy-free, substitute the whipped cream with coconut whipped cream and use dairy-free toppings, such as dairy-free caramel sauce. 

Step 1

Preheat the oven to 350 F and prepare a rectangle 14.4"x 5.9" (or similar in size) tart pan with non-stick spray. 

Step 2

Place all the crust ingredients into a food processor and pulse until a dough forms. Press the dough evenly up the sides of the tart pan and the bottom. 

Step 3

Place the tart pan on a baking sheet and bake the crust for 12-14 minutes or until golden brown. The crust might seem too stiff and over baked but it will soften up as it chills with the filling.

Step 4

While the crust is baking, zest your lemons and then juice them. Whisk together the juice, zest, eggs, egg yolks (TIP: Save the egg whites for future recipes), sugar, dairy-free butter, lavender and salt into a pot or large saucepan. 

Step 5

Cook until the mixture thickens, about 4-6 minutes stirring frequently. Once the curd has thickened and coats the back of a spoon, pour it through a fine mesh strainer to remove all the chunks and then transfer the smooth curd to the tart and use a spatula to spread it evenly.

Step 6

Cover and chill the tart in the refrigerator for at least two hours or preferably overnight.

Step 7

Top with desired toppings and serve!

Chef's Tip

• If you don't have a fine mesh strainer, be sure to whisk the curd continuously to avoid clumping. Your curd won't be as smooth but it will work.

• The pan used is 1.5" deep, if yours is not as deep, consider cutting the curd recipe in half.

For the Cake:

Step 1

Preheat oven to 350F. Grease and flour four 9” cake pans.

Step 2

In a large bowl, sift the flour, Florida Crystals® Organic Raw Cane Sugar, baking powder, cinnamon, salt, and baking soda.

Step 3

In a separate bowl, mix the eggs, carrots, and oil.

Step 4

Stir the egg mixture into the flour mixture until combined.

Step 5

Pour the batter evenly between the four prepared pans.

Step 6

Bake two cakes at a time for 30-35 minutes until a toothpick inserted into the center comes out clean. It is best to rotate them 1⁄2 way through cooking to ensure it bakes evenly. Do the same with the next two cakes.

Step 7

Allow the cakes to cool before removing them from the pans.

For the frosting:

Step 8

Beat the vegan butter, vanilla, cinnamon, and 2 tbsp of coconut milk with a hand held mixer. Slowly beat in the Florida Crystals® Organic Powdered Raw Cane to a light and fluffy texture. Add more coconut milk as needed to get the consistency you want. 

To decorate the cake:

Step 9

Place one layer down. Add frosting to the top. Do the same with the next two layers. 

Step 10

Next, cut out a circle in the middle of the cake. Fill it with the chocolate covered almonds and the shredded coconut.

Step 11

Spread frosting on the top ring only. Place the fourth layer on top. 

Step 12

Spread the rest of your frosting on the top and sides of your cake.

Step 13

Decorate with your toppings!

Chef's Tip

If you don’t have coconut milk, you can alternatively use any other type of milk that you have