Cookies ‘N Cream Oreo Fudge Brownies

Cookies ‘N Cream Oreo Fudge Brownies

Ingredients

  • 1 box Brownie Mix
  • eggs & oil (as called for by the brownie mix)
  • 1 heaping half cup (6 oz ) Cookies & Cream ice cream
  • 1/4 Cup hot fudge topping (chilled or room temp)
  • 1 pkg Oreos (regular, Double or Mega Stuffed! Your choice! )

Directions:

  • Preheat oven to 350F
  • Use 8×8 baking dish and spray with cooking spray.
  • Blend eggs, oil and brownie mix as directed on the box without adding the water.
  • Combine ice-cream and hot fudge with the brownie batter and stir.
  • Pour half of the brownie batter into the baking dish, layer with Oreos and the put the remaining batter on top.
  • Bake about 40 – 50 minutes.

Apple Pie Egg Rolls

Apple Pie Egg Rolls

Ingredients

  • 4 Tablespoons Flour
  • ⅓ cups Sugar
  • 1 whole Lemon, Juiced
  • 2 whole Apples, Peeled, Cored And Diced (I Used Granny Smiths)
  • 2 teaspoons Cinnamon
  • ¼ teaspoons Allspice
  • ⅛ teaspoons Salt
  • 1 whole Egg Beaten
  • 10 To 12 Egg Roll Wrappers
  • 1 Tablespoon Butter, Melted
  • 2 teaspoons Cinnamon Sugar, For Dusting

Directions:

  • Preheat oven to 375 F.
  • Spray a large baking sheet with non-stick spray and set aside.
  • In a bowl, mix together the apples, sugar and lemon. Add the flour, spices and salt. Stir until well combined.
  • Beat your egg in a separate bowl.
  • Take one egg roll wrapper, lay it out on a cutting board and brush egg wash around each edge. Scoop about 2 tablespoons of apple filling towards one edge of the wrapper, leaving little border. Fold in the sides and roll up the egg roll tightly. Place it on the parchment-lined baking sheet.
  • Repeat the step above as many time as needed.
  • Bake for 20 minutes then rush each egg roll with melted butter and sprinkle each with cinnamon sugar. Bake for 5 more minutes.
  • Serve hot and enjoy!

Yield: 10 – 12 rolls
Submitted By: Tiara Rogers

White Chocolate & Cherry Almond Muffins

White Chocolate & Cherry Almond Muffins

Ingredients

  • ½ cup cashew meal
  • 1 ½ cups almond meal
  • ½ tsp sea salt
  • ½ tsp baking powder
  • ¼ tsp bicarb soda
  • ¼ cup organic butter – melted
  • ½ cup honey
  • 2 eggs
  • ¼ cup thick plain yoghurt
  • ½ tsp vanilla extract
  • ½ tbsp orange zest
  • 1 cup white chocolate – roughly chopped, I like to keep some big chunks in the mix
  • 8 fresh whole cherries
  • Cane sugar – optional

Directions:

  • Preheat oven to 180C
  • Prepare a muffin tray by lightly greasing, lining with baking paper or with muffin cases.
  • Mix the cashew meal, almond meal, salt, baking powder and bicarb soda in a bowl. In a separate bowl mix together all of the wet ingredients – the melted butter, honey, yoghurt, eggs and vanilla.
  • Pour the wet ingredients into the dry and mix together until well incorporated. Gently fold in the white chocolate chunks and orange zest.
  • Pour into the prepared muffin tray. Place a cherry in the centre of each muffin and sprinkle the tops with some cane sugar.
  • Pop into the oven to bake for 25 minutes until golden brown on top.

Recipe Source

Carrot Cake With Cream Cheese Frosting

Carrot Cake With Cream Cheese Frosting

Ingredients

  • 2 cups Flour
  • 2 cups Sugar
  • 2 teaspoons Baking soda
  • 2 teaspoons Baking powder
  • 1 teaspoon Salt
  • 2 teaspoons Cinammon
  • 4 Eggs
  • 1 1/2 cups Applesauce
  • 4 cups Grated carrots
  • 1 1/2 cups Chopped walnuts
  • 1 stick Butter, softened
  • 8 ounces Cream chese, softened
  • 1 teaspoon Vanilla
  • 1/2 teaspoon Almond extract
  • 2 cups Powdered sugar

Directions:

  • Sift together dry ingredients. Beat in applesauce and eggs until well blended. stir in carrots and nuts. Pour into a greased and floured pan and bake at 350F for 50-60 minutes.
  • Icing: beat first 4 ingredients until smooth. Gradually beat in powdered sugar until desired consistency.

Yield: 16.0 servings
Recipe Source

French Toast Muffins

French Toast Muffins

Ingredients

  • 1 1/2 sticks butter, melted and cooled
  • 4 cups flour
  • 1 1/2 cups sugar
  • 1 Tbsp baking powder
  • 1/4 tsp salt
  • 1 Tbsp cinnamon
  • 2 eggs
  • 1 1/2 cups buttermilk
  • French Toast Top
  • 1 cup syrup
  • 1/4 stick butter
  • 1 cup sugar
  • 2- 3 Tbsp cinnamon

Directions:

  • Oven at 350 degrees.
  • In a large bowl stir together the flour, sugar, baking powder, salt and 1 Tbsp of cinnamon.
  • To the same bowl add in the cooled butter, eggs and buttermilk. Mix until just combined, you do not want to over mix because you will end up with a slightly “tough” muffin.
  • Using an ice cream scoop, fill a lined cupcake pan with the muffin mix.
  • Bake for approx 18 minutes, or until the a toothpick comes out clean.
  • While the muffins are baking get the topping ready. In a small saucepan, over low, add the syrup and butter and cook until the butter is melted and the mixture is just warmed. Mix the cinnamon and sugar in a small bowl.
  • Once the muffins are done, allow them to cool enough to handle. Dip just the tops of the muffins first into the butter syrup mixture then into the cinnamon sugar. This part is a little messy but the results are phenomenal!

Recipe Source

Almond Snowball Cookies

Almond Snowball Cookies

Ingredients

  • cups unbleached white flour
  • 1/2 cup organic Spectrum All-Vegetable Shortening
  • cup organic powdered sugar
  • 1/4 cup gound toasted almonds
  • 3 tablespoons almond milk
  • 1 tablespoon cinnamon
  • pinch of salt
  • Directions:

    • Preheat oven to 350F.
    • Place parchment paper on cookie sheet.
    • On medium heat, place almonds on a saucepan.
    • Toast until lightly browned.
    • Remove from heat and cool.
    • Once cooled, place almonds in a coffee grinder .
    • Grind almonds to a fine powder.
    • Place all dry ingredients in a bowl and mix.
    • Add shortening to dry ingredients.
    • Mix all ingredients with your hand.
    • Add the almond milk and mix until becomes like a dough.
    • Take a tablespoon of cookie dough and roll in hand.
    • It should be oblong in shape and slightly flatten.
    • Place cookies on cookie sheet and bake for 15 to 20 minutes.
    • Cool cookies on pan.
    • When cooled, roll each cookie in powder sugar.
    • Shake off excess sugar.
    • The cookies are then ready to pack or eat. Enjoy!

    Yield: 15.0 cookies
    Recipe Source

Biscuit Cinnamon Rolls

Biscuit Cinnamon Rolls

Ingredients

  • 3 Tbsp. butter, melted
  • 1/3 C. packed light brown sugar
  • 1/4 C. chopped pecans (optional)
  • 2 small tubes refrigerator buttermilk biscuits or 1 tube Pillsbury Grands buttermilk biscuits
  • 1/2 C. pancake syrup
  • 1/2 tsp. cinnamon
  • 1/4 C. chopped almonds (optional)

Directions:

  • Spray with non-stick spray a fluted pan.
  • Mix syrup and melted butter in a small bowl.
  • In different bowl combine cinnamon, nuts and brown sugar.
  • Pour half of the syrup mixture in the pan.
  • Top with half of the brown sugar mixture.
  • Arrange the biscuits on the bottom closely together to make a ring.
  • Pour the remaining sugar mixtures and syrup on top.
  • Bake for about 20 minutes at 375 degrees.
  • Let cool 1 minute and then serve!
Submitted by: Jessie Robbins

Leek Muffins

Leek Muffins

Ingredients

  • 50 grams of leek, sliced
  • 1/2 onion, sliced
  • 100 grams of ham, cubed
  • 200 grams of wheat flour
  • 20 grams of oat flakes
  • 2 teaspoons of baking powder
  • salt
  • black pepper, ground
  • 1/2 teaspoon of grounded cumin
  • 1 egg
  • 3 tablespoons of oil
  • 50 grams of grated cheese
  • 150 ml of milk
  • Fry onion and leek, cool.
  • In separate bowl, beat egg, oil and milk.
  • In separate bowl, sift flour, mix with baking powder, oat flakes, cumin, salt, black pepper.
  • Add dry ingredients, bit by bit into egg mixture.
  • In the end add fried leek and onion, ham and grated cheese.
  • Grease muffin baking pan, pour in dough.
  • Bake about 25 min, in preheated oven, in 180 C degrees.

Recipe source

Chocolate Banana Cheesecake

Chocolate Banana Cheesecake

Ingredients

  • Crust:
    1) 1/8 teaspoon sea salt;
    2) 3/4 cup roasted unsalted peanuts;
    3) 3 soft medjool dates, pitted and chopped
  • Filling:
    1) 1 cup roasted unsalted peanuts (preferably soaked overnight, drained);
    2) 2 Tbsp lemon juice;
    3) 1/2 cup plus 1 Tbsp coconut oil (warmed to liquid);
    4) 1 Tbsp pure vanilla extract and seeds from half a vanilla bean (other half reserved for topping);
    5) 2 Tbsp organic smooth peanut butter;
    6) 1 1/2 cups raw cashews (preferably soaked overnight, drained);
    7) 1/4 cup plus 3 Tbsp coconut water;
    8) 1/3 cup plus 3 Tbsp agave nectar;
    9) 1/2 teaspoon sea salt;
    10) 2 small ripe organic bananas, cut into chunks;
    11) 1/3 cup unsweetened cocoa powder;
  • Swirl:
    1) 2 tbsp agave nectar
    2) 1/4 cup smooth organic peanut butter
    3) 1 tsp pure vanilla extract
  • Cream Topping:
    1) 1/4 cup coconut water;
    2) 1 tablespoons agave syrup;
    3) 2 Tbsp coconut oil (warmed to liquid);
    4) 1/4 cup raw cashew pieces (preferably soaked overnight);
    5) 1/4 cup plus 2 Tbsp fresh young coconut meat;
    6) 1/2 teaspoon vanilla and seeds of half a vanilla bean (the other half of the one you used for the filling)

Directions:

  • Grease 6″ spring form pan with coconut oil.
Crust:
  • Process sea salt and peanuts in a food processor.
  • Add the dates and process.
  • Press the mixture into the bottom of the pan.
Filling:
  • Drain peanuts and cashews and mix them with lemon juice, coconut water, coconut oil, agave nectar, vanilla, bananas, peanut butter and sea salt in a food processor. Blend until smooth.
  • Divide the mixture in two bowl. Turn one back in the food processor and add the cocoa powder. Blend until smooth.
  • Whisk the swirl ingredients.
  • Pour the filling over the crust taking turns between the plain and chocolate ( about 3 tablespoons ) as well as peanut butter swirl ( 3 tablespoons) until everything is used up.
  • Tap on the counter to level and swirl to make marbling with a knife.
  • Refrigerate for 6 hours.
Topping:
  • Drain cashews and blend in a food processor all of the ingredients.
  • Freeze for about half an hour. Pour in pastry bag.
  • Decorate the cheesecake.

Submitted by: Kim Simpson

Apple Fritter Rings

Apple Fritter Rings

Ingredients

  • 3/4 teaspoon ground cinnamon
  • 4 teaspoons vegetable oil, plus 2 cups for frying
  • 2 cups all-purpose flour (spooned and leveled)
  • 1/2 cup plus 2 tablespoons sugar
  • 1/2 teaspoon fine salt
  • 2 cups buttermilk
  • 2 large eggs, lightly beaten
  • 2 teaspoons baking powder
  • 4 medium tart apples, such as Granny Smith, cored, peeled, and cut into 1/2-inch-thick rings

Directions:

  • Mix cinnamon and 1/2 cup sugar in a bowl.
  • Using different bowl, beat 4 tsp oil, buttermilk and eggs.
  • Mix in 2 tbsp sugar, flour, salt and baking powder.
  • Heat 2 cups oil in a big frying pan to 375 degrees.
  • Dip a couple of apples in batter and fry about 2 min. each side of the apples.
  • Put on paper towel to dry.
  • Serve with cinnamon.
  • Enjoy!