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Recipes
Starbucks-Style Gluten Free Petite Vanilla Bean Scones
By sandycon
Preheat your oven to 375°F
- SCONES
- 1 1/2 1 1/2 2 cups + 2 tablespoons (227 g) all-purpose gluten free flour (I used Better Batter)
- 1 1 1 teaspoon xanthan gum (omit if your blend already contains it)
- 5 5 to tablespoons (30 g) nonfat dry milk, ground to a fine powder (in a blender or food processor)
- 3 3 3 tablespoons (27 g) cornstarch
- 1 1/2 1 1/2 1/2 teaspoons baking powder
- 1/4 1/4 1/4 teaspoon baking soda
- 1/2 1/2 1/2 teaspoon kosher salt
- 1/4 1/4 1/4 cup (50 g) granulated sugar
- 5 5 5 tablespoons (70 g) unsalted butter, chopped into large chunks and chilled
- 1 1 1 egg (60 g, out of shell), beaten and chilled
- Seeds from half of a vanilla bean
- 2 2 2 tablespoons (42 g) Lyle’s Golden Syrup (or honey)
- 1 1 1 tablespoon pure vanilla extract
- 2/3 2/3 1/3 cup (5 1/3 fluid ounces) heavy whipping cream, chilled (can use milk instead—just not nonfat)
- VANILLA BEAN GLAZE
- Seeds from (other) half of a vanilla bean
- 1 1/2 1 1/2 1/2 cups (173 g) confectioners’ sugar
- 2 2 1/4 tablespoons milk (any kind), plus more by the 1/4 teaspoonful, if necessary
Antioxidant Rich Smoothie
By sandycon
Place all ingredients into the Vitamix container in the order listed and secure lid
- 1 cup (240 ml) pomegranate juice
- 1/2 ripe avocado, pitted and peeled
- 4 dates, pitted
- 2 Tablespoons (13 g) ground flax seeds
- 4 cups (113 g) baby spinach
- 4 cups (188 g) romaine lettuce
- 1 cup (140 g) frozen blueberries
- 1 cup (140 g) frozen strawberries
Lemon Lovers’ Salad
By sandycon
1. Place lemons in small saucepan, and cover with water, weighting lemons down if necessary to keep submerged
- 2 organic lemons
- 1/2 cup quinoa
- 1 cup snow peas, sliced on bias 1/4-inch-thick
- 1/4 cup dried currants or raisins
- 1/4 cup diced red onion
- 2 Tbs. olive oil
- 2 tsp. sugar
- 1 small avocado, diced
- 1 1/2 cups arugula
Mushroom Bisque
By sandycon
Tying the thyme sprig with twine makes it easier to remove it from the pot
- 6 large shallots, peeled
- 1/3 cup vegetable oil
- Kosher salt and pepper
- 1 pound white mushrooms, trimmed
- 8 ounces cremini mushrooms, trimmed
- 8 ounces shiitake mushrooms, stems removed
- 1 sprig thyme, tied with kitchen twine
- 2 tablespoons dry sherry
- 4 cups water
- 3 1/2 cups chicken broth
- 2/3 cup heavy cream, plus extra for serving
- 2 large egg yolks
- 1 teaspoon lemon juice
Cinnabon Cinnamon Rolls
By sandycon
These are THE BEST cinnamon rolls! The recipe is from Todd Wilbur's MORE TOP SECRET RECIPES
- 1 (1/4 ounce) package dry yeast
- 1 cup warm milk
- 1/2 cup granulated sugar
- 1/3 cup margarine
- 1 teaspoon salt
- 2 eggs
- 4 cups flour
- 1 cup packed brown sugar
- 2 1/2 tablespoons cinnamon
- 1/3 cup margarine , softened
- 8 tablespoons margarine
- 1 1/2 cups powdered sugar
- 1/4 cup cream cheese
- 1/2 teaspoon vanilla
- 1/8 teaspoon salt
Baked Pumpkin Steel Cut Oatmeal
By sandycon
Heat the oven to 375°F. In a 3-quart (or larger) saucepan or Dutch oven, heat 1 tablespoon of the butter over medi...
- 2 tablespoons unsalted butter, divided
- 1 1/2 cups steel cut oats
- 1 cup pumpkin or squash puree
- 1/3 cup brown sugar
- 1 teaspoon cinnamon
- 1 teaspoon ginger
- 1/2 teaspoon cloves
- 1/4 teaspoon nutmeg
- 2 cups milk
- 2 1/2 cups warm water
- 1 teaspoon vanilla
- 1/2 teaspoon salt
Paleo Chewy Granola Bars
By sandycon
1. Preheat oven to 325F
- Ingredients:
- 1 1/2 cups Sliced Almonds
- 2 cups finely Shredded Unsweetened Coconut
- 1/3 cup Raw Sunflower Seeds
- 1/3 cup Raw Pepitas (Shelled Pumpkin Seeds)
- 1 Tbsp Brown Sesame Seeds
- 1/2 cup Blanched Almond Flour
- 1/3 cup extra virgin coconut oil, melted
- 1/4 cup unsweetened, natural Almond Butter
- 1/4 cup Honey
- 1 tsp Vanilla Extract
- 3/4 tsp Baking Soda
- 1 Tbsp Flaxseed Meal
- 1 1/2 Tbsp water
- 3/4 cup Mini Chocolate Chips or your favorite chopped dried fruit (optional)
Spinach and Egg-Drop Pasta Soup
By sandycon
Cook the pasta in a pot of boiling salted water until al dente
- 1/2 pound tubetti, ditali or other small pasta
- 2 quarts chicken stock
- 4 garlic cloves, thinly sliced
- 5 ounces baby spinach
- Salt and freshly ground pepper
- 4 large eggs, beaten
- 1/2 cup freshly grated Parmigiano-Reggiano cheese, plus more for serving
- Extra-virgin olive oil and lemon wedges, for drizzling
Recipe: Fresh Coconut Mousse Cake
By sandycon
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)
To Die for Crock Pot Roast
By sandycon
Amazing flavor, and so simple! No salt needed here
- 1 (4 -5 lb) beef roast, any kind
- 1 (1 1/4 ounce) package brown gravy mix, dry
- 1 (1 1/4 ounce) package dried Italian salad dressing mix
- 1 (1 1/4 ounce) package ranch dressing mix, dry
- 1/2 cup water