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Recipes
Vegan Zucchini Bread
By Sarah-Lyn
Preheat an oven to 325 degrees F (165 degrees C)
- 3 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 2 teaspoons baking powder
- 1 tablespoon ground cinnamon
- 2 ripe bananas
- 1/2 cup applesauce
- 1/2 cup vegetable oil
- 1 1/4 cups brown sugar
- 1 cup white sugar
- 1 tablespoon vanilla extract
- 1 tablespoon lemon juice
- 3 1/2 cups grated zucchini
Lime Ginger Cupcakes with Basil Frosting
By Sarah-Lyn
Mix together butter, sugar, and lime zest
- 1/4 c. canola oil
- 1 c. sugar
- zest of 1 lime
- 2 eggs
- 1/2 c. buttermilk
- 1/4 c. fresh lime juice
- 1/2 t. vanilla extract
- 1/4 t. almond extract
- 1 T. grated fresh ginger
- 1 1/2 c. flour
- 1/4 t. salt
- 1/2 t. baking powder
LIVER BROWNIE BITES
By Sarah-Lyn
1. Preheat oven to 350° F
- 1 lb beef liver
- 2 eggs
- 1/4 cup canola oil
- 2 tbsp honey
- 1 cup whole wheat flour
- 1/2 tsp baking powder
- Pinch salt (optional)
Peach Salsa
By Sarah-Lyn
"This pairs well with grilled chicken or fish
- 4 medium peaches, peeled and pitted
- 2 large tomatoes, cut into wedges and seeded
- 1/2 sweet onion, cut into wedges
- 1/2 cup fresh cilantro leaves
- 2 garlic cloves, peeled and crushed
- 2 cans (4 ounces each) chopped green chilies
- 4 teaspoons cider vinegar
- 1 teaspoon lime juice
- 1/4 teaspoon pepper
- Baked tortilla chip scoops
Peach & Fennel Cupcakes
By Sarah-Lyn
Preheat oven to 350 degrees
- 1-1/2 c. AP flour
- 1 tsp baking powder
- 1 tsp crushed fennel seeds
- 1/4 tsp salt
- 1-1/4 c. granulated sugar
- 1/2 c. unsalted butter, at room temperature
- 3 eggs
- 1 tsp vanilla
- 2 tsp grated orange zest
- 3/4 c. whole milk
- 2 peaches pitted, sliced and cut into thirds
Sparkling Ginger Lemonade
By Sarah-Lyn
Chill out with this delightful cooler, perfect for springtime bridal showers or hot summer days on the deck
- 2 cups water
- 1 cup honey
- 2 tablespoons minced fresh gingerroot
- 2 cups club soda, chilled
- 1 cup lemon juice
Strawberry basil cupcakes
By Sarah-Lyn
Preheat oven to 350 degrees Fahrenheit
- 3 1/4 cups of flour
- 1 1/4 cups of sugar
- 1 tbsp baking powder
- 1/2 tsp salt
- 1/4 tsp baking soda
- 1/4 cup + 6 tbps canola oil
- 2 eggs
- 1 tsp vanilla
- 1 cup of sour cream
- 1 cup of milk (I did 1/2 cup of milk, and 1/2 cup of heavy cream)
- 1 cup of chopped or sliced strawberries
- 1/2 cup of chopped basil.
Maple-Nut Snack Mix
By Sarah-Lyn
Maple syrup adds just the right amount of sweetness to this crunchy blend
- 3 cups Rice Chex
- 3/4 cup fish-shaped pretzels
- 1/4 cup walnut halves
- 1-1/2 teaspoons sesame seeds
- 1/4 cup maple syrup
- 2 tablespoons butter, melted
Sugar Cookies
By Sarah-Lyn
In a separate bowl whisk together the flour, salt, and baking soda
- Royal Icing Using Egg Whites:
- 3 cups (390 grams) all purpose flour
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 1 cup (227 grams) unsalted butter, room temperature
- 1 cup (200 grams) granulated white sugar
- 2 large eggs
- 2 teaspoons pure vanilla extract
- 2 large egg whites
- 2 teaspoons fresh lemon juice
- 3 cups (330 grams) confectioners (powdered or icing) sugar, sifted
- or
- Royal Icing Using Meringue Powder:
- 4 cups (440 grams) confectioners' (powdered or icing) sugar, sifted
- 3 tablespoons (30 grams) meringue powder
- 1/2 teaspoon almond extract (optional)
- 1/2 cup - 3/4 cup (120 - 180 ml) warm water
- Food Coloring (I use Gel Pastes that can be found at cake decorating and party stores or else on-line)
Dark Cherry Mocha Cupcakes
By Sarah-Lyn
Inspired by my new favourite starbucks drink: Dark Cherry Mocha
- 2 1/4 cup gluten-free flour
- 2 tbsp unsweetened Dutch-process cocoa powder
- 1/2 cup low-sodium margarine
- 1.5 cups packed light-brown sugar
- 2 large eggs, room temperature
- 1 tsp vanilla extract
- 1/2 tsp cherry oil
- 1 tsp baking soda
- 1/4 tsp salt (I omit the salt)
- 1/2 cup fat-free soy milk
- 3/4 cup freshly brewed espresso
- 1 tbsp instant espresso powder
- 1 cup cherry butter cream