Wednesday, April 19, 2017

Trail Mix Granola

3 c. old-fashioned rolled oats
3/4 c. whole unsalted almonds
3/4 c. cashews
1/2 t ground cinnamon
1/2 c. pure maple syrup
1/4 c. coconut oil
1/4 c. almond butter
1 egg white
1 t. vanilla extract
1 c. dried cranberries or raisins (or 1/2 cup each)
1/2 c.semi-sweet chocolate chips (optional)

Preheat oven to 300 degrees. Line a large baking sheet with parchment paper or a silicone baking mat.

Toss the oats, almonds, cashews, and cinnamon in a large bowl. Set aside.

In a medium heat-proof bowl, microwave the maple syrup, coconut oil, and almond butter together for about 30 seconds. Remove from the microwave and using a fork or rubber spatula, stir until everything is melted together and smooth. You may need to microwave it for 10 more seconds or so. Allow to cool down for about 5 minutes (you don't want to cook the egg white!). Once slightly cooled, whisk in the egg white and vanilla. Pour over the oats and toss to coat. Make sure all of the oats are moistened.

Spread onto the prepared baking sheet and bake for 40 minutes, stirring every 15 minutes. Remove from the oven and allow the granola to cool completely - the air will help the granola obtain a crunchy texture. Once cooled, toss in the dried cranberries/raisins and chocolate chips.

Granola remains fresh in an airtight container at room temperature for up to 3 weeks.

from: Sally's Baking Addiction

Tuesday, April 18, 2017

Texas Sheet Cake

Cake:
1 cup butter
1 cup water
5 tablespoons unsweetened cocoa powder 2 cups all-purpose flour
2 cups white sugar
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup sour cream
2 eggs

Frosting:
6 tablespoons milk
5 tablespoons unsweetened cocoa powder
1/2 cup butter
4 cups confectioners' sugar
1 teaspoon vanilla extract
1 cup chopped walnuts (optional)

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10x15 inch pan.

Melt the butter on low in a saucepan, add the water and 5 tablespoons cocoa. Bring mixture to a boil then remove from heat. Allow to cool slightly.

Combine the flour, sugar, baking soda and salt. Beat in the sour cream and eggs. Stir cocoa mixture into the egg mixture, mixing until blended.

Pour batter into prepared pan. Bake in the preheated oven for 20 minutes, or until a toothpick inserted into the center comes out clean.

Frosting: In a large saucepan, combine the milk, 5 tablespoons cocoa and 1/2 cup butter. Bring to a boil, then remove from heat. Stir in the confectioners' sugar and vanilla, then fold in the nuts, mixing until blended. Spread frosting over warm cake.

from: Allrecipes

Friday, April 14, 2017

Honey Lemon Cough Syrup

3 T. fresh lemon juice
¼ c. honey
2 T. coconut oil


Mix all the ingredients together in a small saucepan and heat over low until coconut oil is melted.

Take warm syrup by the spoonful as desired. You can also mix the syrup into hot water or tea.

Once the syrup is cooled the coconut oil will harden.

Store in refrigerator for up to a month. Gently warm the syrup up before using.

Audrey's little note: add a sprinkle of cayenne pepper!

from: The Coconut Mama

Monday, April 3, 2017

Cheesecake

Crust:
2 2/3 c. Nilla Wafers, crushed
1/4 c. granulated sugar
1/4 c. melted butter

Mix together and press into a spring form pan that has been coated with cooking spray. Bake at 350° for 8-10 minutes. Let cool while mixing the cheesecake ingredients.

Cheesecake:
4 pkgs cream cheese, softened in microwave (1-2 min)
4 eggs
1 small carton sour cream
3/4 c. powdered sugar
3/4 c. granulated sugar
1 t. vanilla

In a stand mixer, whip the cream cheese for a minute, then add the eggs and beat on high for 4-5 minutes. Add remaining ingredients and mix well, you want it to be completely smooth without any lumps.

Pour cream cheese mixture over crust and bake at 350° for 45-50 minutes. You know it's set when the center still jiggles, but the top is opaque about 2 1/2" around the outside edges. Allow the cake to cool in the pan at room temp for 10-15 minutes, then place in refrigerator to finish cooling.

When it's completely cool, you can run a table knife around the edges to release the cake from the pan if necessary.

Great with your choice of toppings: whipped cream, fruit sauce, caramel/chocolate...it's all good!

adapted from: Whatever

Saturday, March 25, 2017

Honey Garlic Turkey Meatballs

1 lb. lean ground turkey
½ yellow onion, grated
4 garlic cloves, minced
¼ cup whole wheat (or regular) panko breadcrumbs
¼ cup minced flat-leaf parsley
1 tsp chili powder
½ tsp ground cumin
½ tsp paprika
½ tsp salt
⅛ tsp cayenne pepper
3 tbsp honey
1 tsp apple cider vinegar

Preheat the oven to 350 degrees F. Lightly coat a large baking sheet with cooking spray.
In a large bowl, combine the turkey, onion, garlic, breadcrumbs, parsley, chili powder, cumin, paprika, salt and cayenne pepper. Stir to mix well.

Using a scant 2 tablespoons per meatball (a medium cookie scoop works well), form meatballs by rolling the turkey mixture between the palms of your hands. Place the meatballs on the prepared baking sheet.

Bake the meatballs until just cooked through, about 15 minutes.

In a small bowl, whisk together the honey and apple cider. Brush the meatballs with the honey mixture. Bake for additional 2 minutes. Serve.

from: Cookin Canuck

Friday, March 24, 2017

Tara's Chocolate Chip Cookies

2/3 c. shortening or butter (softened)
1/2 c. brown sugar
1 c. sugar
2 eggs
1 t. vanilla
2 1/4 c. flour
1 t. salt
1 t. soda
1 1/2 c. chocolate chips

Cream shortening & sugars. Beat in eggs & vanilla. In separate bowl, combine flour, salt & soda, add to sugar mixture. Stir in chocolate chips. Bake at 350 for 8-10 mins.

from: Tara

Audrey's little note: I think these just might trump my "favorite chocolate chip cookie recipe", so simple and so good!

Tuesday, February 7, 2017

Katrina's Veggie Cheese Soup

3 cubed potatoes
1 c. broccoli
1/2 c. chopped carrots
onion
1 can chicken broth
1/2 c. milk
3 T. flour
6 oz Velveeta cheese, cubed

Over medium heat, cook vegetables in broth until soft. Combine milk & flour, add to soup, let thicken. Add cheese, let melt. Enjoy!

from: Katrina