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Easy and yummy brownies. I used a bit less sugar for both the brownies and frosting. And it really didn’t need the frosting. For the oil I used avocado oil and for the chips I used Ghirardelli dark chocolate chips and then sprinkled a few on top.

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Pumpkin cheesecake cookies.

Sooooo good.

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Bran muffins off the box for the win!

Sub avocado oil, added 1tsp ground up flax + hemp seed mixture (flax 1.25x to hemp in mix) and only baked for 19ish minutes. No raisins

Next time I’ll add in ground sesame and hemp hearts, maybe nutritional yeast and quinoa. I suppose anything that won’t mess with the consistency but give nutrients

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Homemade pizza sauce from our tomatoes

I put the hot sauce in a blender then added half the spices to taste (plus one can tomato paste) from my other pizza sauce recipe. Below. Yum!!

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Grape candy. Here we go

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Balsamic tofu

Yum.

I used basil instead of rosemary and honey instead of maple syrup. then popped in the oven for 35 minutes at the very end. Makes about 2 batches

▢ 1 14-oz. block extra-firm or super-firm tofu

▢ 4 Tbsp. extra-virgin olive oil, divided

▢ 1/2 tsp. kosher salt, divided

▢ 1/2 cup high quality balsamic vinegar

▢ 1 Tbsp. lower-sodium soy sauce

▢ 1 Tbsp. pure maple syrup

▢ 2 garlic cloves, minced

▢ 2 tsp. Dijon mustard

▢ 2 tsp. fresh chopped rosemary

▢ 2 tsp. fresh thyme leaves

▢ 1 tsp. freshly ground black pepper

Wrap the block of tofu in a kitchen towel and firmly press on all sides to remove moisture. Slice into equal size cubes, and season with 1/4 tsp. salt.

Combine balsamic, soy sauce, maple syrup, garlic, Dijon, rosemary, thyme, black pepper, 2 Tbsp. olive oil and remaining 1/4 tsp. salt in a glass measuring cup or bowl; stir with a whisk. Set aside.

Heat remaining 2 Tbsp. oil in a large nonstick skillet over medium-high. Once hot, add tofu and cook 7 to 8 minutes, turning to brown all sides, until golden and crisp. Reduce heat to medium-low, pour in balsamic marinade, and cook 1 minute, stirring often until marinade begins to reduce and coat the cubes of tofu.

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Crisp & Green Harvest Salad copy cat recipe

Ingredients

For the salad:

8 cups kale deveined, washed and chopped

2 cups wild rice cooked

2 cups chicken cooked and cubed

1 cup sweet potatoes roasted in cubes

1 cup apples chopped

¼ cup goat cheese crumbled

¼ cup almonds chopped

For the dressing:

½ cup plain Greek yogurt (I use 0% fat)

¼ cup balsamic vinegar

1 teaspoon Dijon mustard

1 teaspoon honey

juice from half a lemon

¼ tsp. salt

⅛ tsp. freshly ground black pepper

2 Tablespoons olive oil

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Finally made one of these. Turned out pretty ok. It was for Bake Club and the host had a birthday coming up so I made her, as a flower.

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https://moribyan.com/hasselback-waffle-cut-potatoes/

Yeah

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Measuring tips!

View this post on Instagram

A post shared by Educator / Teacher (@professor_patsy)

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Pumpkin muffins!

Ingredients

1 cup pumpkin puree

1/2 cup coconut oil, melted

2 eggs

1/3 cup maple syrup

1 tsp vanilla

2 cups oat flour , loosely scooped, not packed. (Powdered old fashioned oats)

1 tablespoon of powdered flax seed (plus 1 tb hemp powdered if have it, then add a bit more pumpkin to offset)

1 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

2 tsp pumpkin pie spice

Optional: chocolate chips /chopped pecans – about 1 cup.

Preheat oven to 350F and line a muffin tin with liners and nonstick spray.

In a large bowl, whisk pumpkin, coconut oil, eggs, maple syrup, and vanilla until well combined.

In a small bowl, mix oat flour, baking powder, baking soda, salt and pumpkin pie spice.

Add dry ingredients to wet and stir until combined. Stir in any mix-ins.

Scoop into muffin tin and bake for about 22 minutes or until toothpick inserted comes out clean.

Enjoy!

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Chia pudding

Jotting down so I don’t forget.

▢ 2 tablespoon chia seeds

▢ 1/2 cup almond milk or milk of choice

▢ 1 teaspoon honey or other sweetener, optional

▢ Strawberries or other fruits for topping

Sit in fridge for a few hours or overnight

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Chai spice scones with homemade chai spice.

Not super cute looking but soooo good!

I made mini scones (with 2 small discs)

I cooked for 16 min (the checked with toothpick) before it got too brown

I put glaze on warm burner to melt so it was easier to dip

I used half the salt because I had iodized and not kosher.

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Pinwheel cookies

Tip: if they get less ‘roll’ looking just roll them a bit with your hands like a playdoh snake

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https://cooking.nytimes.com/recipes/1019681-cheesy-white-bean-tomato-bake

Cheesy white Bean tomato bake

I used a full tomato paste, 1c water, ball of mozzarella and a sprinkle of parm.

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https://icecreamfromscratch.com/superman-ice-cream/

Put cups/bowls/dishes in freezer/fridge before making so it’s super cold

INGREDIENTS

2 cups heavy whipping cream

14 ounces sweetened condensed milk

1 teaspoon vanilla extract

blue food coloring

red food coloring

yellow food coloring

1 tbsp berry blue Jell-O mix

1 tbsp cherry Jell-O mix

1 tbsp lemon Jell-O mix

INSTRUCTIONS

Add the heavy whipping cream to a large bowl.

Use a hand mixer or a stand mixer to whip the heavy cream until stiff peaks form. This should only take a few minutes.

In another large bowl, add the sweetened condensed milk and the vanilla extract. Whisk until combined.

Carefully fold the whipped cream into the sweetened condensed milk mixture. Try to keep the mixture light and fluffy.

Divide into three medium bowls. Add blue food coloring and berry blue Jell-O mix to one bowl. Add red food coloring and cherry Jell-O mix to the second bowl. Add yellow food coloring and lemon Jell-O mix to the last bowl.

Stir until combined. Add more food coloring if necessary to reach your desired colors.

Dollop the colors into a shallow freezer-safe dish, alternating colors. Be sure not to stir them together for the best results.

Freeze for 5-6 hours, until firm. Scoop and serve.

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Nothing fancy but tabbing it

https://natashaskitchen.com/grilled-cheese-sandwich/