Sandycon's profile page
Recipes
Paleo Pumpkin Pie Porridge
By sandycon
Instructions Bring water and salt to a rolling boil
- 1 cup Water
- 1 cup Almond Flour
- 1/2 cup Pumpkin Puree
- 2 Tbsp Grade B Maple Syrup
- 1/2 tsp Vanilla Extract
- Dash of Sea Salt
- 1/2 tsp Cinnamon
- Dash of Nutmeg
- 1/2 cup Pecans, roughly chopped
- 1/2 Sweet Apple, diced
Paleo Chocolate Pistachio Biscottis
By sandycon
Preheat oven to 350 degrees F
- Ingredients
- 1 cup blanched almond flour
- 1/4 cup coconut flour
- 1/4 cup unsweetened cocoa powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon celtic sea salt
- 1/2 cup pure maple syrup
- 1/2 cup unsalted pistachios
- 1/2 cup dark chocolate chips
Olive Garden Pasta E Fagioli Soup in a Crock Pot (Copycat)
By sandycon
This tastes exactly like the pasta e fagioli soup at the Olive Garden
- 2 pounds ground beef
- 1 onion, chopped
- 3 carrots, chopped
- 4 stalks celery, chopped
- 2 cans (28 ounce) diced tomatoes, undrained
- 1 can (16 ounce) red kidney beans, drained
- 1 can (16 ounce) white kidney beans, drained
- 3 cans (10 ounce) beef stock
- 3 teaspoons oregano
- 2 teaspoons pepper
- 5 teaspoons parsley
- 1 teaspoon Tabasco sauce (optional)
- 1 jar (20 ounce) spaghetti sauce
- 8 ounces pasta
Peach Cake
By sandycon
Preheat oven to 375 degrees F (190 degrees C)
- 3 egg, beaten
- 1 3/4 cups white sugar
- 1 cup vegetable oil
- 2 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 teaspoon baking soda
- 2 cups fresh peaches - peeled, pitted and sliced
- 1/2 cup chopped pecans
Squash Soup
By sandycon
Heat the oven to 400 degrees F
- 3 to 3 1/2 pounds butternut squash, approximately 2, seeded and quartered
- Unsalted butter, melted, for brushing
- 1 tablespoon kosher salt, plus 1 teaspoon
- 1 teaspoon freshly ground white pepper, plus 1/2 teaspoon
- 3 cups chicken or vegetable broth
- 1/4 cup honey
- 1 teaspoon minced fresh ginger
- 1/2 cup heavy cream
- 1/4 teaspoon freshly grated nutmeg
Stuffed Gluten Free Red Velvet Cupcakes - Gluten-Free on a Shoestring
By sandycon
Preheat your oven to 350°F
- Ingredients
- 1 1/2 cups (210 g) all purpose gluten free flour (I used Better Batter)
- 1/2 teaspoon xanthan gum (omit if your blend already contains it)
- 4 tablespoons (36 g) cornstarch (try using another starch if you can’t have corn)
- 3/4 teaspoon kosher salt
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 4 tablespoons (20 g) natural unsweetened cocoa powder
- 1/4 recipe Easy Fudge Truffles, for stuffing (optional)
- 8 tablespoons (112 g) unsalted butter, at room temperature (for dairy-free, try an equal amount by weight of melted and cooled vegetable shortening)
- 1 cup (200 g) granulated sugar
- 2 eggs (120 g, out of shell) at room temperature, beaten
- 1 teaspoon pure vanilla extract
- 1 teaspoon apple cider vinegar
- 3/4 cup (6 fluid ounces) milk at room temperature (any kind, but not nonfat)
- Red soft gel paste food coloring (optional)
- 5 ounces bittersweet chocolate, chopped
- 2 tablespoons (24 g) vegetable shortening (I use Spectrum nonhydrogenated vegetable shortening, and it is decidedly not poison)
Pumpkin Cake with Caramel-Cream Cheese Frosting
By sandycon
In a medium saucepan, combine the sugar, water, vanilla bean and seeds
- 1 cup sugar
- 1/2 cup water
- 1/2 vanilla bean, split and seeds scraped
- 1 1/2 sticks (6 ounces) unsalted butter, softened
- 2 tablespoons heavy cream
- 1 pound cream cheese, cut into 2-inch cubes
- 2 cups all-purpose flour
- 2 1/4 teaspoons baking powder
- 1 teaspoon salt
- 1 teaspoon cinnamon
- 1 teaspoon ground ginger
- 3/4 teaspoon baking soda
- 1/2 teaspoon freshly grated nutmeg
- 1/4 teaspoon ground cloves
- 1 1/4 cups light brown sugar
- 4 large eggs
- 3/4 cup vegetable oil
- One 15-ounce can pumpkin puree
- 1/2 cup whole milk
Barley Chupe with Queso Fresco
By sandycon
In a large saucepan, combine the stock with the barley, potatoes, bay leaves and cumin and bring to a boil
- 5 cups chicken stock or low-sodium broth
- 1 cup pearl barley, rinsed
- 4 small red potatoes, each cut into 8 wedges
- 2 bay leaves
- 1/2 teaspoon ground cumin
- 1 tablespoon extra-virgin olive oil
- 1 small onion, cut into 1/2-inch dice
- 3 garlic cloves, minced
- 1/2 cup frozen baby lima beans
- 2 plum tomatoes—halved, seeded and diced
- Kosher salt and freshly ground pepper
- 1 cup crumbled queso fresco or farmer cheese (6 1/2 ounces)
- 1 tablespoon chopped flat-leaf parsley
Double-Chocolate Bundt Cake with Ganache Glaze
By sandycon
Preheat the oven to 350°
- Vegetable oil spray
- 5 ounces bittersweet chocolate, chopped
- 3/4 cup canola oil
- 1 cup sugar
- 1 large egg
- 2 cups all-purpose flour
- 1/2 cup Dutch-process cocoa powder
- 1 tablespoon baking soda
- 3/4 teaspoon salt
- 1 cup strong-brewed coffee
- 1 cup buttermilk
- 1/3 cup heavy cream
- 1/2 tablespoon corn syrup
- 1/2 tablespoon unsalted butter
Anise Biscotti Recipe
By sandycon
* Mix sugar with butter, anise seed, anise liqueur, bourbon, and nuts
- 2 cups sugar
- 1 cup melted butter
- 4 Tbsp. anise seed
- 1/4 Cup anise-flavored liqueur
- 3 Tbsp. bourbon
- 2 cups coarsely chopped almonds or walnuts
- 6 eggs
- 5 1/2 cups regular all purpose flour
- 1 Tbsp. baking powder