Alima Pure Staff Holiday Recipes – Sweet Treats

Posted on December 19, 2013 by Clarissa Fong | 0 Comments

At Alima Pure, we’re truly blessed with so many wonderful bakers and cooks that we rarely go a week without someone bringing in a tasty treat or two. Being that it is the holiday season, we’ve been doubling (sometimes tripling!) the amount of goodies to get us through the madness that is the holiday order rush.

We’re also big on swapping recipes and are in the midst of creating an internal staff cookbook to house all the yummy cookies, brownies, scones, cinnamon rolls and more that we’ve eaten the past few weeks. Here, three of our staffers share their favorite dessert holiday recipes. Bon appétit!

Katie’s Honey Cinnamon Rice Pudding

Honey Cinnamon Rice Pudding


  • 3 1/2 cups whole milk
  • 1/2 cups Arborio rice (or other short grain variety)
  • 1 tbsp sugar
  • 2 tsp vanilla extract
  • Dash of salt
  • 4 tbsp honey (plus some for drizzling later on)
  • Cinnamon for dusting


Put the milk, rice, sugar, vanilla, and salt into a pot and bring it to a boil. Reduce heat and let the pot simmer, stirring often, until the rice is plump and soft and all the liquid is absorbed. This should take about 30 to 35 minutes, but then again, everyone’s stove top heats differently so just make sure to pay attention while you stir.

Take the pot off the heat and stir in the honey, until it is evenly mixed in. Allow the mixture to cool for a couple of minutes if you plan on serving it warm, or for a couple of hours in the fridge if you plan on serving it cold

Serve up the pudding in wine glasses or in small glass bowls, drizzle with extra honey and lightly dust with cinnamon on top.

Karin’s Chocolate Covered Coconut Macaroons*

Chocolate Covered Coconut Macaroons


  • 3 cups (lightly packed) sweetened shredded coconut
  • ¾ cup granulated sugar
  • ¾ cup egg whites (about 5 or 6 large)
  • 1 ½ tsp pure vanilla extract
  • ¼ tsp almond extract
  • 8 ounces bittersweet or semisweet chocolate, finely chopped
  • 3/4 cup heavy cream


Place the first three ingredients in a large, heavy saucepan, and stir to combine well. Cook over medium-low heat, stirring regularly, about 10-12 minutes, until the mixture is pasty but not dry. (The uncooked mixture will look sort of granular at first, then creamy as it heats, and then it will slowly get drier and drier. You want to stop cooking when it no longer looks creamy but is still quite gluey and sticky, not dry.) Remove from heat. Mix in vanilla and almond extracts. Spread out the coconut mixture on a large baking sheet. Refrigerate until cold, about 30 minutes

Preheat oven to 300 degrees Fahrenheit. Line another baking sheet with parchment paper. Using a ¼-cup measuring scoop, scoop and pack the coconut mixture into domes, and place them on the baking sheet. You should wind up with about a dozen. Bake the macaroons until golden, about 30 minutes. Transfer to a rack and cool.

Set cookies on rack over a rimmed baking sheet. Place the chopped chocolate in a medium bowl. Heat the heavy cream in a small saucepan until it is very hot and steamy (not boiling), remove from the heat, and pour it over the chocolate. Whisk until the mixture is smooth and the chocolate is thoroughly melted. Spoon the glaze over the macaroons, covering them almost completely and allowing the chocolate to drip down the sides. Refrigerate the macaroons until the glaze sets, at least 2 hours. Transfer the macaroons to an airtight container, and refrigerate or freeze.

Amanda’s Dark Chocolate Brownies w/ Salted Caramel Drizzle

Salted Caramel Brownies


  • 1 2/3 cups (10-oz. pkg.) Dark Chocolate Morsels (Divided)
  • 1 cup granulated sugar
  • 1/3 cup REAL butter, cut into pieces
  • 2 tbsp water
  • 2 large eggs
  • 1 tsp vanilla extract
  • 3/4 cup all-purpose flour
  • 1/4 tsp salt
  • 1/2 cup chopped walnuts or pecans (optional)


Preheat oven to 325º F. Grease 8-inch-square baking pan. Set aside 1/3 cup morsels.

Heat 1 1/3 cups morsels, sugar, butter and water in small saucepan over low heat, stirring constantly, until chocolate and butter are melted. Pour into medium bowl. Stir in eggs, one at a time, with wire whisk until blended. Stir in vanilla extract. Add flour and salt; stir well. Stir in remaining 1/3 cup morsels and nuts. Pour into prepared baking pan.

Bake for 38 to 40 minutes or until wooden pick inserted in center comes out slightly sticky. Cool in pan on wire rack. Cut into bars.

Bonus Tip: “The brownies I brought into the office also had a caramel drizzle on top. You can make caramel sauce any way you like, but I just used Werther’s Original Baking Caramels. Just unwrap and melt on low in a small saucepan with 1-2 tbsp of water depending on desired thickness. Drizzle on top of cooled brownies. Sprinkle some fresh ground kosher sea salt on top for a delicious salted caramel brownie!” – Amanda

Please share with us your go-to recipes for the winter season in the comments below. Happy Holidays! 

*This recipe was adapted from the September 2002 issue of Bon Appétit. Photo Courtesy of Bon Appetit.

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Posted in Alima News, Alima News and Info, behind the scenes, General, Holiday 2013, Recipes, Staff Favorites

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