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Recipes
Red Hot Buttercream
By Sarah-Lyn
1. In a large bowl, sift together confectioner’s sugar and crushed cinnamon candies
- 3 sticks (1 1/2 cups) unsalted butter, softened
- 3 cups confectioners’ sugar
- 1 1/2 teaspoons vanilla extract
- 1/4 cup finely crushed Red Hot cinnamon candies (Some chunks of candy are okay, but make sure they’re not too big)
- Pinch of salt
- 1 1/2 teaspoons to 1 tablespoon milk
- 1 to 2 drops of red food coloring (optional)
- 36 whole Red Hot cinnamon candies, for decoration (optional)
Shortbread Cookies with White Chocolate & Raspberries
By Sarah-Lyn
Shortbreads: In a separate bowl whisk the flour with the salt
- Filling:
- 2 cups (260 grams) all-purpose flour
- 1/4 teaspoon salt
- 1 cup (226 grams) unsalted butter, room temperature
- 1/2 cup (60 grams) powdered (confectioners or icing) sugar
- 1 teaspoon pure vanilla extract
- 1/4 - 1/2 cup of raspberry jam or homemade raspberry preserves
- 2 ounces (60 grams) white chocolate, grated
- Homemade Raspberry Preserves:
- 2 cups (225 grams) (8 ounces) frozen raspberries, unsweetened
- 1/4 cup (50 grams) granulated white sugar
- a few drops of fresh lemon juice
Butternut Squash Ravioli Stacks
By Sarah-Lyn
Instructions For Ravioli Stacks: 1
- For the Squash Noodles
- 1 butternut squash (peeled)
- 1 T of sea salt
- For the Spinach Stuffing
- .75 C soaked pumpkin seeds
- .75 C soaked sunflower seeds
- 2 T nutritional yeast
- 1 T olive oil
- 1 T lemon juice
- 1 T apple cider
- 1 clove of garlic
- 1 T dried Italian herbs
- .5 C cup soaked sun-dried tomatoes
- .75 – 1 C water (enough to move in blender)
- sea salt to taste
- 3-4 C packed spinach
- 1 T kalamata olives (stones removed)
- For the Pesto Drizzle
- 2 T of pesto
- 1 T olive oil
Cotton Candy Cupcake
By Sarah-Lyn
Preheat the oven to 350 degrees F
- Cotton Candy Frosting:
- 1 1/4 cups cake flour
- 3/4 tsp. baking powder
- 1/8 tsp. salt
- 3/4 cups whole milk
- 1 tsp. pure vanilla extract
- 1/4 tsp. cotton candy flavoring
- 6 tbsp. unsalted room temp butter
- 1 cup baker’s sugar
- 3 large egg whites at room temp
- 1 cup room temp unsalted butter
- 4 cups powdered sugar
- 2 tsp. cotton candy flavoring
- 3-5 drops red food coloring
- Blue sanding sugar
- Filling: Pre-packaged white chocolate pudding mix and whole milk (follow package directions)
Hot 'n' Spicy Cranberry Dip
By Sarah-Lyn
When I want to make this as an appetizer on Christmas or New Year's, I double the recipe, using one 16-ounce can of...
- 3/4 cup jellied cranberry sauce
- 1 to 2 tablespoons prepared horseradish
- 1 tablespoon honey
- 1-1/2 teaspoons lemon juice
- 1-1/2 teaspoons Worcestershire sauce
- 1/8 to 1/4 teaspoon cayenne pepper
- 1 garlic clove, minced
- Miniature hot dogs or smoked sausage links, warmed
- Sliced apples or pears
Portuguese Sweet Bread
By Sarah-Lyn
Directions: Preheat oven to 350°F
- 2 packages active dry yeast
- 1 1/4 cups warm water (105° - 115°F)
- 3/4 cup sugar
- 1/3 cup nonfat dry milk powder
- 5 1/2 to 6 cups bread flour
- 1 teaspoon salt
- 3 large eggs, beaten
- 1/2 cup (1 stick) butter
- 1/4 cup dried currents, optional
- 1 large egg for wash
Avocado-Pine Nut Salad
By Sarah-Lyn
1. Place dressing ingredients in shaker jar
- 2 medium vine-ripened tomatoes, chopped
- 1 bunch green leaf lettuce, chopped
- 1 bunch red leaf lettuce, chopped
- 1 large avocado, chopped
- 1/3 cup toasted pine nuts
- 1/4 cup mozzarella cheese, grated
- DRESSING
- 4 Tbsp white wine vinegar
- 3 Tbsp olive oil
- 1 1/2 Tbsp dijon mustard
- salt and pepper
Protein Granola Bars
By Sarah-Lyn
1. Pre-heat the oven to 350 degrees F
- 1 C. Rolled Oats
- 1 C. Crispy Rice Cereal
- 1 C. Crushed, Salted Pretzels
- 1/2 C. Protein Powder of your choice
- 2 Tbs. Ground Flaxseeds
- 1/2 Tsp. Sea Salt
- 1/2 C. Nut Butter (I used almond butter)
- 1/4 C. Agave (see note)
- 3 Tbs. Coconut Oil
- 2 Tbs. Unsweetened Applesauce
- 1 Tsp. Pure Vanilla
- 1/2 C. Vegan Chocolate Chips (optional, but highly recommended)
Mint & White Chocolate Cupcakes
By Sarah-Lyn
1. Separate the eggs. Then beat the egg whites until they reach soft peak stage, then add the egg yolks, and beat u...
- For the icing, you’ll need:
- 3 eggs
- A 200 gram bar of white chocolate
- 1/2 cup white sugar
- 1/4 cup margarine or butter (I used margarine in this)
- 11 About 11 mint leaves thinly sliced or chopped very small.
- 2 cups of flour
- 1/2 tsp. vanilla extract
- Pinch of salt
- A 200 gram bar of white chocolate
- 1/2 cup icing sugar
- 1/4 cup margarine or butter (I used margarine)
- 1/4 cup milk
- 1/2 tsp. vanilla extract
- 2 egg whites.
Taco Seasoning
By Sarah-Lyn
In a small bowl, mix together chili powder, garlic powder, onion powder, red pepper flakes, oregano, paprika, cumin...
- 1 tablespoon chili powder
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon crushed red pepper flakes
- 1/4 teaspoon dried oregano
- 1/2 teaspoon paprika
- 1 1/2 teaspoons ground cumin
- 1 teaspoon sea salt
- 1 teaspoon black pepper