Sarah-Lyn's profile page
Recipes
Apple apple pies
By Sarah-Lyn
Inspired by pinterest from http://jointhekitchen
- 1 prepared vegan pie dough, rolled out and sliced into strips
- 6-8 large apples (really any kind of apple will do)
- 1/3 cup sugar, plus more for sprinkling onto the crust
- 1/3 cup brown sugar
- 1 tsp cinnamon
- 1/4 or 1/2 tsp cardamom, if desired
- 1 tsp cornstarch
- Juice of a lemon or lime, mixed with 1 cup of water
- 1 tbsp melted earth balance "butter"
Coconut Cupcakes with Seven-Minute Frosting and Coconut Flakes
By Sarah-Lyn
Make cupcakes as directed in Basic Cupcake How-To, adding sweetened coconut to dry ingredients, and using coconut m...
- 1 3/4 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup packed sweetened shredded coconut
- 6 ounces (1 1/2 sticks) unsalted butter, softened
- 1 1/3 cups sugar
- 2 large eggs plus 2 large egg whites
- 3/4 cup unsweetened coconut milk
- 1 1/2 teaspoons pure vanilla extract
- Seven -Minute Frosting
- 1 1/3 cups large-flake unsweetened coconut
Chocolate Chunk Hot Cocoa Mix
By Sarah-Lyn
1. In a bowl, combine the cocoa, sugar, and chocolate
- 2 1/2 cups unsweetened cocoa powder
- 1 cup sugar
- 8 ounces chopped semisweet chocolate
Caramel Apple Pizza
By Sarah-Lyn
In a large bowl, cream butter and sugars until light and fluffy
- TOPPING:
- 1/4 cup butter, softened
- 1/4 cup sugar
- 1/4 cup packed brown sugar
- 1 egg
- 2 tablespoons canola oil
- 1 tablespoon light corn syrup
- 1 teaspoon vanilla extract
- 1 cup whole wheat pastry flour
- 3/4 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 teaspoon ground cinnamon
- 1 package (8 ounces) fat-free cream cheese
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- 1/4 cup packed brown sugar
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon vanilla extract
- 3 medium Granny Smith apples, thinly sliced
- 1/4 cup fat-free caramel ice cream topping
- 1/4 cup chopped unsalted dry roasted peanuts
Fruit and Nut Cookies
By Sarah-Lyn
In a med. bowl, sift together your dry ingredients- flour mix, baking soda, salt, and xanthan gum
- 2 1/4 cups gluten free flour mix (I used equal parts sorghum, tapioca, and brown rice flour)
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon xanthan gum
- 1 stick of unsalted butter plus 6 tablespoons (or 14 Tablespoons), room temperature
- 1 cup of brown sugar
- 1/2 cup granulated sugar
- 1 teaspoon vanilla
- 2 eggs
- 1/2 cup white chocolate chips
- 1/2 cup shredded coconut, chopped/ground in food processor (my hubby doesn’t like the texture of coconut, so I hide it!)
- 1/4 cup mini chocolate chips
- 1/2 cup pistachios, chopped
- 1/2 cup dried cherries, chopped
- 1/2 cup dried assorted fruit (I did pears, apples, apricots), chopped
- 1/2 cup slivered almonds
Chickpea Dip with Toasted Cumin & Pomegranate
By Sarah-Lyn
1. In a small, dry frying pan over medium heat, toast the cumin seeds, shaking the pan often, until fragrant, abo...
- 1 tsp. cumin seeds
- 2 cloves garlic
- sea salt
- 2 lemons
- Two 15 ounce cans chickpeas
- 1 pomegranate
- 1/4 cup fruity extra-virgin olive oil, plus more for drizzling
- pita chips or baguette slices for serving
Mini Cheesecakes with Apricot Jam
By Sarah-Lyn
1.Preheat oven to 350 degrees
- 3/4 cup crumbled chocolate-wafer cookies (about 18 cookies)
- 1/2 cup plus 1 tablespoon plus 1 teaspoon sugar
- 1 1/2 ounces (3 tablespoons) unsalted butter, melted
- 1 pound cream cheese, softened
- 1/2 teaspoon pure vanilla extract
- 2 large eggs, lightly beaten
- 1/2 cup sour cream
- Pinch of salt
- 1/2 cup apricot jam
Zucchini Spirals with Fresh Vegetable Sauce
By Sarah-Lyn
Peel the eggplant and cut it into 1/2-inch slices
- 1 large eggplant
- 1 onion, diced
- 2 yellow summer squashes, diced
- 1/2 red bell pepper, chopped
- 1/2 green bell pepper, chopped
- 3-4 cloves garlic, minced
- 2 15-ounce cans diced tomatoes (fire-roasted preferred)
- 1 tbsp. tomato paste
- 1 tsp. salt (or to taste)
- 1/8 tsp freshly ground pepper, or to taste
- 1 1/2 tsp. dried oregano
- 1/4 cup fresh basil (reserve a little for garnish) OR 1 tbsp. dried
Winter Spiced Chili With Salt and Peppercorn Biscuits
By Sarah-Lyn
I don’t know when it happened, but ever since Autumn began I have had an obsession with chili
- 1 1/2 cup whole corn kernels, dried
- 1 can kidney beans, with liquid
- 2 cans stewed tomato, whole
- 1 can pinto beans, drained
- 1 cup carrot, roughly chopped
- 1 zucchini, roughly chopped
- 2 cloves garlic, minced
- 1 whole sweet onion, roughly chopped
- 1/2 teaspoon nutmeg
- 1 teaspoon coriander
- 1 teaspoon fleur de sel
- 1 teaspoon chia seeds
- 1/2 teaspoon black pepper
- 1 teaspoon cayenne
- 2 teaspoons red chile flakes
- Dash of cumin
- For the White Peppercorn Biscuits
- 1/4 cup cornmeal
- 1/4 cup sorghum flour
- 1/4 cup garbanzo bean flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon xanthum gum
- 1 teaspoon ceylon white pepper, fresh ground
- 1/2 teaspoon black pepper, fresh ground
- 1/2 teaspoon fleur de sel
- 3 1/2 tablespoons soy-free earth balance, chilled
- 1/2 cup rice, almond or hemp milk
Jade Chicken
By Sarah-Lyn
Soy sauce chicken piled on top of light and crispy deep fried spinach
- •2 pieces Chicken Breasts, Boneless & Skinless, Cut Into Cubes
- •3 Tablespoons Soya Sauce
- •1 Tablespoon Chinese Cooking Wine/sherry
- •2 Tablespoons Sugar
- •1 bunch Spinached, Washed, Stems Trimmed
- •4 cups Vegetable Or Peanut Oil For Deep Frying
- •1 Tablespoon Vegetable Oil
- •1 teaspoon Sesame Seeds