1 cup almond butter
2 tbsp flaxseed 3 tbsp water or 1 egg
½ tsp sea salt
½ tsp baking soda
½ cup of coconut palm sugar
½ tsp vanilla
½ cup of “Enjoy Life” mega chocolate chunks
Preheat oven to 350 degrees
Grease a small dish (8×8 or 8×6) thorougly or line bottom of dish with parchment paper (parchment is best)
Mix all ingredients except chocolate chunks until smooth
Fold in chocolate chunks and pour batter into pan
Bake brownies until golden dark brown – about 25 mins
Cool brownies for at least 10 mins before cutting
Please use all organic ingredients if possible It’s very important to use big chucks of chocolate They freeze nicely (via Almond Butter Brownies)
INGREDIENTS: 2 avocados
3/4 cup sweetened condensed milk
3/4 cup reduced-fat milk INSTRUCTIONS: 1. Pit and peel the avocados. Add them to the blender, with the milk.
2. Zest 2 of the limes into the blender.
3. Juice all 3 of the limes.
5. Spread the blend into a pan, then freeze for 4 hours.
6. Enjoy! (via How to Make Your Own Ice Cream—without an Ice Cream Maker! | Women’s Health Magazine)
This has got to be the easiest cobbler recipe ever! The best part is, you aren’t limited to just cherry, this recipe works well with blueberry, strawberry, even apple!
As we mentioned, you can substitute the Cherry pie filling with blueberry, apple, strawberry, peach pie filling, etc.
2 (20-ounce) cans cherry pie filling
2 c. Homemade Quick Mix (Or Bisquick)
1/2 c. Milk
2 Tbs Sugar
2 Tbs Softened Butter
Dump the pie filling into a 9’x9’ baking dish, place in the oven (cold oven!!). Turn the oven to 400F, set the timer for 10 minutes from the time you turn the oven on.
In the meantime, mix the quickmix, milk, sugar and butter together to form a soft dough. Remove the warmed filling from the oven, Spoon the dough onto the warm filling. You can sprinkle this with cinnamon and sugar if you’d like!
Bake 16-20 minutes until the cobbler topping is nicely browned.
Watch for sales on canned pie fillings around Thanksgiving time and again in the spring around Easter. It’s a great time to stock up for as little as $1 a can, (without coupons) additional deals can be found using coupons, Often as little as .40 a can!
Slow Cooker Pork Carnitas
Makes 18 to 24 servings
1 (6- to 8-pound) bone-in pork butt, also called pork shoulder
2 tablespoons coarse salt
1 tablespoon ground cumin
1 tablespoon freshly ground black pepper
1 tablespoon dried oregano
2 teaspoons ground cinnamon
1 teaspoon cayenne pepper, or to taste
8 whole cloves garlic, smashed
4 chipotle peppers (canned or dried)
1 (14- or 15-ounce) can diced tomatoes
2 to 3 cups liquid (orange juice, beer, stock or a combination)
Trim the excess fat from the pork and discard. Place all the ingredients in the slow-cooker. Set to cook on LOW for 8 hours. The meat is done when it literally falls off the bone.
Let it cool enough to handle, then lift the meat from the juices and place in a large bowl. Remove the bone, then shred the meat. Skim the fat from the leftover juices and keep as a medium for re-heating the meat. (You’ll have about 10 cups of shredded meat.)
For carnitas tacos, reheat the meat and serve in tortillas with accompaniments like sour cream, cilantro, radishes, pineapple, chopped red onion and lime wedges.
This recipe has been updated. Originally published July 2010.
Lemon Curd Ice Cream
Makes about 2 pints
2 cups whole milk
2 teaspoons cornstarch
1/2 cup lemon curd
2 ounces cream cheese, room temperature
1/4 teaspoon fine sea salt
1 cup heavy cream
1/3 cup sugar
Pour the milk into a 4-quart saucepan. In a small bowl, mix a tablespoon of the milk with the cornstarch until dissolved. In a medium bowl, combine the lemon curd, cream cheese and salt whip until no lumps remain.
In a large bowl, make an ice bath and set a slightly smaller bowl on top, and set aside.
Add the heavy cream and sugar to the saucepan with the milk, and stir to combine. Bring to a rolling boil over medium-high heat and boil for 4 minutes. Remove the pan from the heat and gradually whisk in the cornstarch mixture. Return the mixture to a boil over medium-high heat and cook, stirring until the mixture is slightly thickened, about 1 minute. Remove from the heat.
Gradually whisk the hot milk mixture into the lemon curd mixture until smooth, whipping out any lumps as you go. Pour this mixture into the smaller bowl of the ice bath and let cool, stirring occasionally.
Freeze in an ice cream maker according to manufacturer’s instructions, or use one of these no-machine methods.
For the herb-infused flavor, place a few springs of rosemary, thyme or basil in the milk as it boils, then strain it out through a fine-meshed sieve after you’ve cooled the mixture over the ice bath.
o produce great grilled flavor and glaze the meat in a relatively short period of time, we brine the meat while the grill heats to season it and keep it moist during cooking. Milk powder hastens the Maillard reaction and provides a surface for the glaze to adhere to. For a savory glaze with balanced flavor, we use a small amount of corn syrup, which is less sweet than other sweeteners, to provide viscosity but not a lot of sweetness.
1/4 cup salt
1/4 cup sugar
4 (6- to 8-ounce) boneless, skinless chicken breasts, trimmed
2 teaspoons nonfat dry milk powder
1/4 teaspoon pepper
Vegetable oil spray
1 recipe glaze (see related content)
1. Dissolve salt and sugar in 1½ quarts cold water. Submerge chicken in brine, cover, and refrigerate for at least 30 minutes or up to 1 hour. Remove chicken from brine and pat dry with paper towels. Combine milk powder and pepper in bowl.
2A. FOR A CHARCOAL GRILL: Open bottom vent completely. Light large chimney starter mounded with charcoal briquettes (7 quarts). When top coals are partially covered with ash, pour two thirds evenly over half of grill, then pour remaining coals over other half of grill. Set cooking grate in place, cover, and open lid vent completely. Heat grill until hot, about 5 minutes.
2B. FOR A GAS GRILL: Turn all burners to high, cover, and heat grill until hot, about 15 minutes. Leave primary burner on high and turn other burner(s) to medium-high.
3. Clean and oil cooking grate. Sprinkle half of milk powder mixture over 1 side of chicken. Lightly spray coated side of chicken with oil spray until milk powder is moistened. Flip chicken and sprinkle remaining milk powder mixture over second side. Lightly spray with oil spray.
4. Place chicken, skinned side down, over hotter part of grill and cook until browned on first side, 2 to 2 1/2 minutes. Flip chicken, brush with 2 tablespoons glaze, and cook until browned on second side, 2 to 2 1/2 minutes. Flip chicken, move to cooler side of grill, brush with 2 tablespoons glaze, and cook for 2 minutes. Repeat flipping and brushing 2 more times, cooking for 2 minutes on each side. Flip chicken, brush with remaining glaze, and cook until chicken registers 160 degrees, 1 to 3 minutes. Transfer chicken to plate and let rest for 5 minutes before serving.
Use the smaller amount of sugar in the filling if you prefer your fruit desserts on the tart side and the larger amount if you like them sweet.
2 cups unbleached all-purpose flour (10 ounces)
6 tablespoons granulated sugar
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon table salt
6 tablespoons unsalted butter (cold), cut into 1/2-inch cubes
2 tablespoons granulated sugar for sprinkling
1 cup buttermilk
4 (24-ounce) jars Morello cherries, drained (about 8 cups drained cherries), 2 cups juice reserved
3/4 - 1 cup granulated sugar
3 tablespoons cornstarch, plus one teaspoon cornstarch
pinch table salt
1 cup dry red wine
1 cinnamon stick (3-inch)
1/4 teaspoon almond extract
1. Adjust rack to middle position and heat oven to 425 degrees. Line baking sheet with parchment paper.
2. In workbowl of food processor fitted with steel blade, pulse flour, 6 tablespoons sugar, baking powder, baking soda, and salt to combine. Scatter butter pieces over and process until mixture resembles coarse meal, about 15 one-second pulses. Transfer to medium bowl; add buttermilk and toss with rubber spatula to combine. Using a 1 1/2- to 1 3/4-inch spring-loaded ice cream scoop, scoop 12 biscuits onto baking sheet, spacing them 11/2 to 2 inches apart. Sprinkle biscuits evenly with 2 tablespoons sugar and bake until lightly browned on tops and bottoms, about 15 minutes. (Do not turn off oven.)
3. Meanwhile, spread drained cherries in even layer in 9- by 13-inch glass baking dish. Stir sugar, cornstarch, and salt together in medium nonreactive saucepan. Whisk in reserved cherry juice and wine, and add cinnamon stick; set saucepan over medium-high heat, and cook, whisking frequently, until mixture simmers and thickens, about 5 minutes. Discard cinnamon stick, stir in almond extract, and pour hot liquid over cherries in baking dish.
4. Arrange hot biscuits in 3 rows of 4 over filling. Bake cobbler until filling is bubbling and biscuits are deep golden brown, about 10 minutes. Cool on wire rack 10 minutes; serve.
Lavender Simple Syrup
2 cups filtered water
2 cups sugar
3 to 4 tablespoons fresh lavender flowers OR 3 tablespoons dried culinary lavender
Put the water in a saucepan and bring to a boil. Add sugar, reduce heat to medium and stir until sugar has completely dissolved.
Take off heat and add the lavender. Let steep for 30 minutes.
Strain flowers from the syrup and let syrup cool completely. Pour syrup into a container or a jar with a lid. Keep refrigerated for up to 3 weeks.
— Adapted from www.food.com (via A little lavender imparts flavor to treats and savory dishes - Richmond Times-Dispatch: Food & Dining)