3 tablespoons butter, melted and divided
2 3/8 ounces all purpose flour, approximately 1/2 cup
1/2 cup sugar
1/2 teaspoon kosher salt
1/2 cup whole milk, room temperature
2 large eggs room temperature
2 teaspoons vanilla extract
Preheat oven 375 degrees F.
Place 2 tablespoons of the melted butter into a 10 inch cast iron skillet and place in the oven. Set the remaining tablespoon of melted butter aside to cool slightly.
Wait 10 minutes before assembling the other ingredients.
Place the flour, sugar, salt, milk, eggs and remaining tablespoon melted butter into the bowl of a food processor or blender and process for 30-45 seconds.
Carefully pour the batter into the preheated skillet. Bake on the middle rack of the oven for 30-35 minutes or until edges are puffed and brown.
Sprinkle with powdered sugar or apples sliced and sautéed in butter with a squeeze of lemon and 1/4 teaspoon cinnamon. (Pictured)
1/4 cup peanut butter
1/4 cup honey
1/4 cup coconut oil
1 tsp. vanilla
2 cups rolled oats
1/4-1/3 cup raw almonds, whole or roasted almonds
1/4 cup mini milk or mini dark chocolate chips
*In a saucepan, heat the peanut butter, the coconut oil, and the honey on medium low until melted together fully and creamy. When fully melted, add the vanilla.
*Pour the mixture over your oats in a separate large bowl. Stir with a wooden spoon or spatula until thoroughly coated. Once coated, add your finely chopped roasted almonds.
—-> If you are using raw almonds, heat up a small skillet on medium high heat. Put your almonds in a dry pan and let sit until heated up. Once heated, keep shaking your pan to make the almonds evenly roast. Once they have an optimal char (and are not “raw” tasting) remove them from the pan and let cool for about 30 seconds. Then finally chop and add to oat mixture.
*Let cool for about 20-30 minutes. If you are using chocolate chips, this is where you will fold them into the oat mixture. Then using an ice cream scooper, scoop out small balls onto wax paper and put them into the refrigerator until hardened (usually 2-3 hours for a good firm ball). Should yield around 15-20 balls depending on how large you decide to make them.
Enjoy! No baking, no fuss and good for you too!
This aromatic, spicy and delicious soup is wonderfully warming on a cold day and will warm your insides whenever!It is so simple to make…Prep time is literally 5 minutes and wait till it is creamy and simmering and then grab a bowl. A dollop of sour cream or Greek yogurt will send you to heaven!
1/2 Spanish onion, chopped
4 garlic cloves, chopped
1/2 teaspoon course black ground pepper
1/2 teaspoon sea salt
1 1/2 teaspoon curry powder
1/2 teaspoon ground cayenne
1 1/2 cups of red lentils
1/2 cup kale or spinach, roughly chopped (optional)
In a medium saucepan sautee onions, garlic, salt and pepper 1/2 teaspoon of the curry powder in olive oil until translucent (5-7 mins).
Add lentils and sautee until coated with oil (3-4 mins.) Add the rest of the curry powder at this time
Add 6 cups of water, vegetable or chicken stock and stir.
Let come to a full boil (4mins), turn low and simmer for 35 mins.
You may add spinach or kale at this point..(the heat will naturally wilt the greens).
Ladle into soup bowls and top with dollop of sour cream or Greek yogurt (optional)
**fresh mint for garnish
1 pound large shrimp, peeled and deveined, shells reserved
4 cups seafood stock
3 tablespoons good olive oil
2 cups chopped leeks, white and light green parts (3 leeks)
1 tablespoon chopped garlic (3 cloves)
Pinch cayenne pepper
1/4 cup Cognac or brandy
1/4 cup dry sherry
4 tablespoons (1/2 stick) unsalted butter
1/4 cup all-purpose flour
2 cups half-and-half
1/3 cup tomato paste
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
Place the shrimp shells and seafood stock in a saucepan and simmer for 15 minutes. Strain and reserve the stock. Add enough water to make 3 3/4 cups.
Meanwhile, heat the olive oil in a large pot or Dutch oven. Add the leeks and cook them for 10 minutes over medium-low heat, or until the leeks are tender but not browned. Add the garlic and cook 1 more minute. Add the cayenne pepper and shrimp and cook over medium to low heat for 3 minutes, stirring occasionally. Add the Cognac and cook for 1 minute, then the sherry and cook for 3 minutes longer. Transfer the shrimp and leeks to a food processor fitted with a steel blade and process until coarsely pureed.
In the same pot, melt the butter. Add the flour and cook over medium-low heat for 1 minute, stirring with a wooden spoon. Add the half-and-half and cook, stirring with a whisk, until thickened, about 3 minutes. Stir in the pureed shrimp, the stock, tomato paste, salt, and pepper and heat gently until hot but not boiling.
Season, to taste, and serve hot with a dollop of sour cream or crème fraiche.
1/2 gallon purified water
1/2 cucumber unpeeled
1/2 bunch of fresh mint washed (individual leaves)
Cut all citrus and cucumber into slices 1/2 thick and tear all mint leaves from stems.
Fill clear glass pitcher 3/4 way to top and then add all citrus, cucumber and mint.
Stir to help infusion of flavors and enjoy.
**Will stay in refrigerator up to 4 days.
A great moist and spicy bread that is delicious with a cup of your favorite tea or for dessert with a scoop of vanilla bean ice cream or large scoop of fresh ginger infused whipped cream.
3 1/3 cups flour
2 teaspoons baking soda
1/2 teaspoon baking powder
1 1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon ground cloves
2/3 cup vegetable shortening
2 cups mashed or pureed Pumpkin
4 eggs slightly beaten
2 2/3 cups sugar
2/3 cups milk
1 cup chopped walnuts
Preheat oven to 350 F Grease and flour 9x5x3 inch loaf pan.
combine flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves and toss them together with a fork or whisk. In a large bowl combine, sugar, pumpkin,eggs, milk, and walnuts. Add the combined dry ingredients to the wet ingredients and stir with a large spoon just until the batter is blended, the flour should be incorporated so there are no lumps, but there will be small bits of shortening that will disappear during baking.
Divide batter equally between pans and bake for about one hour or until skewer inserted in center come out clean. Remove the loaves from the oven, and cool in the pans for5 minutes before turning out onto a rack to cool completely.
** Ginger Whipped Cream: instead of adding sugar to the whipped cream while beating add simple syrup infused with fresh ginger. It is delicious!!