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Recipes
Streusel-Topped Chocolate Chip Pumpkin Bread
By sandycon
A soft and moist chocolate pumpkin bread topped with cinnamon streusel
- TOPPING:
- 5 tablespoons (2 1/4-ounce) light brown sugar, packed
- 1 tablespoon all-purpose flour
- 1 tablespoon unsalted butter, room temperature
- 1 teaspoon ground cinnamon
- 1/8 teaspoon salt
- BREAD:
- 2 cups (10-ounce) all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 (15-ounce) can pumpkin puree
- 1 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon ground cloves
- 1 cup (7-ounce) granulated sugar
- 1 cup (7-ounce) light brown sugar, packed
- 1/2 cup canola oil
- 4 ounce cream cheese, cut into 12 pieces
- 4 large eggs, room temperature
- 1/4 cup buttermilk
- 1 cup chocolate chips
- Note: if chocolate isn't your thing, you could sub toasted and chops nuts instead
New Mexican Hot Chocolate
By sandycon
Theresa Marquez, Cooking Light NOVEMBER 2003
- 1/2 cup water
- 1/3 cup honey
- 5 tablespoons unsweetened cocoa
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 4 cups 2% reduced-fat milk
- 1 teaspoon vanilla extract
Starbucks-Style Gluten Free Blueberry Oat Bars
By sandycon
Preheat your oven to 325°F
- CRUMBLE TOPPING
- 8 tablespoons 8 tablespoons (112 g) unsalted butter, melted and cooled
- 1/2 cup 1/2 cup (70 g) all-purpose gluten-free flour
- 1/4 teaspoon 1/4 teaspoon xanthan gum (omit if your blend already contains it)
- 1 cup 1 cup (100 g) certified gluten-free old fashioned rolled oats
- 1/4 cup 1/4 cup (50 g) granulated sugar
- 1/3 cup 1/3 cup (73 g) packed light brown sugar
- 1/8 teaspoon 1/8 teaspoon kosher salt
- CRUST
- 1 cup 1 cup (140 g) all-purpose gluten-free flour
- 1/2 teaspoon 1/2 teaspoon xanthan gum (omit if your blend already contains it)
- 3/4 cup 3/4 cup (90 g) certified gluten free oat flour (I just grind certified gluten free old-fashioned rolled oats into a powder in a food processor)
- 1/8 teaspoon 1/8 teaspoon kosher salt
- 1/4 teaspoon 1/4 teaspoon baking powder
- 1/2 cup 1/2 cup (100 g) granulated sugar
- 1/4 cup 1/4 cup (25 g) certified gluten free old-fashioned rolled oats
- 6 tablespoons 6 tablespoons (84 g) unsalted butter, melted and cooled
- 1 1 egg (60 g, out of shell) at room temperature, beaten
- 1 to 2 tablespoons 1 to 2 tablespoons lukewarm water
- FRUIT LAYER
- 2 cups 2 cups fresh blueberries, rinsed and patted dry
- 1 tablespoon 1 tablespoon (12 g) granulated sugar
- 2 tablespoons 2 tablespoons (15 g) certified gluten free oat flour
- 1/8 teaspoon 1/8 teaspoon kosher salt
Rise and Shine Smoothie
By sandycon
Instructions Place all ingredients in a Blendtec (or other blender) in the order listed above (excluding shredded...
- 3 cups Almond or Coconut Milk (I prefer almond)
- 2 Ripe Bananas, peeled
- 1-1/2 Seedless Navel Oranges, peeled and sectioned
- 2-1/2 cups Frozen Mango Chunks
- Shredded Coconut, for garnish (optional)
Chipotle Chicken and Tomato Soup
By sandycon
Nancy Hughes, Cooking Light NOVEMBER 2006
- 1/2 teaspoon ground cumin
- 1 (15.5-ounce) can navy beans, rinsed and drained
- 1 (14.5-ounce) can no-salt-added stewed tomatoes
- 1 (14-ounce) can fat-free, less-sodium chicken broth
- 1 chipotle chile, canned in adobo sauce, finely chopped
- 2 cups chopped cooked chicken breast (about 1/2 pound)
- 1 tablespoon extravirgin olive oil
- 1/2 cup reduced-fat sour cream
- 1/4 cup chopped fresh cilantro
Lemon-Strawberry Trifle
By sandycon
All You MARCH 2012
- 4 cups fresh strawberries
- 2 tablespoons lemon juice
- 1/4 cup sugar
- 1 11-oz. jar lemon curd
- 1 cup heavy cream
- 3/4 cup plain Greek yogurt (not nonfat)
- 1/4 cup sugar
- 1 16-oz. loaf pound cake, store-bought or homemade
- 1/3 cup seedless strawberry jam
- 1 cup heavy cream
Dark Chocolate Cupcakes with Raspberry Buttercream Frosting
By sandycon
1. To make the cupcakes: preheat the oven to 350 degrees F
- For the Dark Chocolate Cupcakes:
- 1/2 cup unsalted butter, cut into 4 pieces
- 2 oz bittersweet chocolate, finely chopped
- 1/2 cup Dutch-processed cocoa
- 3/4 cup all-purpose Gold Medal flour
- 1/2 teaspoon baking soda
- 3/4 teaspoon baking powder
- 2 large eggs, at room temperature
- 3/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1/2 cup plain Greek yogurt or sour cream (I used Chobani Greek yogurt)
- For the Raspberry Buttercream Frosting:
- 3/4 cup unsalted butter, at room temperature
- 2 cups powdered sugar
- 1 cup fresh raspberries
- 1/2 teaspoon pure vanilla extract
- Additional fresh raspberries, for garnish-if desired
Blendtec Southwest Soup
By sandycon
Instructions Add all ingredients to the Blendtec (4-side or 5-side jar) in the order listed and put the lid on
- 2 Plum Tomatoes, quartered
- 1 Carrot, cut into large peices
- 2/3 cup Red Bell Pepper slices
- 1/2 Avocado
- 1/4 Yellow Onion
- 1 tsp Sea Salt
- 3/4 tsp Garlic Powder
- 2 cups Hot Water (not boiling, just hot from the tap)
- (OPTIONAL) 1-2 more Plum Tomatoes, chopped
- (OPTIONAL) 1 Chicken Breast, cooked and shredded (or a can of chicken, this is easier)
Cranberry Apple Crisp Recipe
By sandycon
This Cranberry Apple Crisp Recipe makes the perfect Fall dessert
- TOPPING:
- 3 cups peeled tart apples, chopped
- 2 cups cranberries, fresh or frozen
- 1 cup sugar
- 3 tablespoons all-purpose flour
- 1 1/2 cups quick-cooking oats
- 1/2 cup all-purpose flour
- 1/2 cup packed brown sugar
- 1/2 cup butter, melted
- 1/4 cup Diamond of California® Pecans, chopped
Fresh Coconut Mousse Cake
By sandycon
Prepare the coconut cake layers: Position a rack in the center of the oven and preheat the oven to 350°F
- For the coconut cake layers:
- 1 1/2 cups unbleached all-purpose flour
- 2 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 5 eggs, separated
- 1 1/4 cups granulated sugar
- 1/4 cup (1/2 stick) unsalted butter, melted and cooled
- 1/2 cup milk
- 2 teaspoons pure coconut extract
- 1 teaspoon pure vanilla extract
- For the coconut mousse:
- 3 cups heavy cream
- 1/2 cup confectioners’ sugar, sifted
- 1 teaspoon pure vanilla extract
- 3/4 teaspoon pure coconut extract
- 3 cups shredded fresh coconut (from 2 coconuts)