Bailey1_'s profile page
Recipes
No Bake Chocolate Coconut Oatmeal Cookies
By Bailey1_
Combine sugar, cocoa, coconut oil and milk in a saucepan
- Servings: approximately 24 cookies
- Preparation Time: 15 minutes
- 1/4 cup organic sugar
- 1/4 cup cocoa
- 1/4 – 1/2 cup coconut oil
- 1/4 cup milk
- 1 1/2 cups oats
- 1/4 cup natural peanut butter or coconut peanut butter
- Optional: 1/4 cup shredded coconut
Whole Grains
By Bailey1_
Check the ingredients list on bread for “Whole” preceding the grain
- Whole-grain corn
- Whole oats/oatmeal
- Whole rye
- Brown rice
- Whole-grain barley
- Wild Rice
- Buckwheat
- Triticale
- Bulgur (cracked wheat)
- MilletQuinoa
- Sorghum
- 100 % whole wheat flour
Copycat Gluten Free Trios Girl Scout Cookies (Flourless)
By Bailey1_
I had never baked with invert sugar before, but I think I’ll be using it more often in the future
- 2 cups certified gluten free oats (Bob's Red Mill)
- 1/2 + 1/8 teaspoons baking soda
- 1/8 teaspoon salt (omit if using salted butter)
- 1/2 cup light brown sugar, packed
- 1/2 cup granulated sugar
- 1/2 cup pure natural, salted, creamy peanut butter
- 6 Tablespoons unsalted butter* (or salted)
- 3 Tablespoons invert sugar, cooked 235ºF and completely cooled (or agave syrup)
- 1 large egg
- 1 teaspoon water
- 6.5 oz. (appx. 1 cup) gluten free semi-sweet mini chocolate chips (Nestle's) (or Enjoy Life, for dairy-free)
Quinoa Side Dish
By Bailey1_
Melt butter in a saucepan over medium heat
- 1 tablespoon butter
- 1 cup uncooked quinoa
- 2 cups vegetable broth
- 2 teaspoons chopped garlic
- 2 tablespoons chopped fresh parsley
- 1/2 tablespoon chopped fresh thyme
- 1/4 teaspoon salt
- 1 small onion, finely chopped
- 1 dash fresh lemon juice (optional)
Neiman MArcus Chicken Salad
By Bailey1_
Instructions In a large bowl, combine all of the above ingredients
- 4 cups cooked and diced chicken (I used a rotisserie chicken)
- 1 cup light mayonnaise
- 1 cup diced celery
- 1 1/2 cup purple grapes, halved
- 1 Tbsp fresh parsley chopped
- 1 tsp salt
- pepper to taste
- 1/3 cup whipping cream
- 1/2 cup toasted sliced almonds plus additional for garnish if desired (I bought them toasted from the store)
Pumpkin Spice Coffee Creamer {Dairy & Sugar Free}
By Bailey1_
In a medium size sauce pan, whisk all ingredients together and bring to a boil
- 5 cups unsweetened almond milk (I used vanilla flavored Blue Diamond Almond Breeze)
- 1 teaspoon Pumpkin Pie Spice
- 1/4 teaspoon cardamom
- 1/4 teaspoon nutmeg
- 1/4 teaspoon cinnamon
- 1 teaspoon vanilla extract
- 1 teaspoon vanilla liquid stevia
- 3 teaspoons arrowroot powder
Double Dark-Chocolate and Ginger Biscotti
By Bailey1_
The sweet spiciness of the crystallized ginger in these cookies complements the richness of the dark chocolate
- 1 cup all-purpose flour, spooned and leveled
- 1/3 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 large egg, plus 1 large egg yolk
- 1/2 cup sugar
- 1 teaspoon vanilla extract
- 1/4 cup canola oil
- 1/2 cup walnuts, coarsely chopped
- 3 ounces dark chocolate, coarsely chopped (1/2 cup)
- 1/4 cup finely chopped crystallized ginger
Easy Chocolate Buttercream
By Bailey1_
In medium saucepan, melt chocolate chips and butter over medium low heat, whisking frequently
- 2 cups semi-sweet chocolate chips
- 1 lb (2 cups) butter
Creamy Broccoli and Ham Bake
By Bailey1_
Preheat oven to 350 degrees
- 1 (10-3/4 oz) can cream of broccoli or cream of mushroom soup.
- 4 (3/4-oz) slices Swiss cheese shredded
- 2 cups frozen chopped broccoli
- 2 cups cooked noodles
- 1 cup diced ham
Pumpkin Quinoa
By Bailey1_
Combine all ingredients except nut butter in a saucepan and cook on medium for about a half hour
- 1 cup pumpkin (I use canned)
- 2 cups almond milk (cow's milk could be substituted)
- 1 cup quinoa
- 1 teaspoon vanilla
- 1/4 brown sugar (honey or agave could be substituted)
- cinnamon
- nutmeg
- 2 tablespoons nut butter