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Recipes
Stay Soft Chocolate Frosting
By Bailey1_
Cook all ingredients until thick, stirring often
- 1/2 cup cocoa
- 4 Tablespoons corn starch
- 1-1/2 cups sugar
- 1/4 teaspoon salt
- 2 cups milk
- Add later; 2 teaspoons vanilla
- 1 teaspoon butter.
Bacon Cupcakes
By Bailey1_
Preheat your oven to 350 F
- 1 cup spelt or all-purpose flour (135g) (Arrowhead Mills gf also works.)
- 6 tbsp cocoa powder (30g) (not Dutch)
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup xylitol or sugar of choice (180g)
- 1/2 cup mayo-style spread, such as Vegenaise (For a mayo-free version, click here.) (110g)
- 1 tbsp pure vanilla extract
- 3/4 cup water (180g)
- 1 tsp liquid smoke
Yam Pancakes
By Bailey1_
Makes about 6 pancakes Use the coarse section of a grater to grate the yam into a bowl
- Makes about 6 pancakes
- Preparation Time: 15 minutes
- 1 medium yam, peeled
- 1 or more eggs
- 1 teaspoon red onion, chopped
- freshly ground black pepper
- virgin coconut oil
- salt
Garlic Cheese Bread
By Bailey1_
1. In a kitchen aid style mixer, whip the room temperature butter for a few minutes, until nearly doubled in size ...
- 1 pound grated Cheddar cheese
- 2 ounces grated Romano cheese
- 1-1/2 pounds butter, room temperature
- 3/4 teaspoon garlic powder
- 1 teaspoon Hungarian sweet paprika
- 1/8 teaspoon hot sauce
- 2-1/4 teaspoons Worcestershire sauce
- 2 loaves French or sourdough bread, sliced 1/2-inch thick
- Additional Hungarian sweet paprika for sprinkling
- Tupperware containers for storage
The Best No-Bake Bars You'll Ever Eat
By Bailey1_
Melt peanut butter, honey and coconut oil over medium-low heat
- 1 cup peanut butter
- 1/2 cup honey
- 1/2 cup unrefined coconut oil (be sure to use unrefined for the coconut flavor)
- 2 cups dry oats (not instant)
- 1 C shredded coconut
- 1/2 C chopped walnuts (optional)
- 1 1/4 cups dark chocolate chips
- 1 t vanilla extract
Coconut Curried Sweet Potato Soup (P3)
By Bailey1_
Preheat the oven to 400 degrees
- 1 large sweet potato or garnet yam, pricked all over with a fork
- 1/2 cup canned coconut milk
- 1 cup vegetable stock
- 1 tsp salt
- 1 tsp curry powder
- 1/2 tsp garam masala
- pinch of cayenne pepper
- chopped green onions for serving
Coconut Cookies
By Bailey1_
In a mixing bowl, combine cookie ingredients and knead until smooth
- Cookie:
- Momma Scout Coconut Cookies photo by recipe author
- Servings: 12
- Preparation Time: 1 hour
- 1/2 cup coconut flour
- 1/2 cup tapioca flour
- 1/4 cup water
- 1/4 cup coconut oil
- 1/4 cup honey
- 1 teaspoon vanilla
- 1/2 cup mashed banana
- Chocolate Sauce:
- 1/2 cup chocolate chips
- 1 teaspoon coconut milk*
- Filling:
- 1/4 cup coconut milk*
- 1/4 cup honey (or maple syrup)
- 1/2 cup whole cane sugar
- 1 cup shredded coconut
Cherry Vanilla Chocolate Chip Ice Cream {Egg Free}
By Bailey1_
Instructions Pour half & half or cream, almond milk, vanilla extract, stevia, salt and ¼ cup cherries into a blen...
- 1/2 cup Half & Half or heavy cream
- 1/2 cup unsweetened almond milk
- 1/2 teaspoon vanilla extract
- 4 droppers liquid vanilla or berry stevia
- pinch salt
- 1/2 cup frozen cherries, thawed, divided
- 2 tablespoons cacao nibs, unsweetened
Cucumber-Onion Salad
By Bailey1_
Arrange cucumber slices in a bowl
- 2 large cucumbers, pared and thinly sliced
- 2 teaspoons salt
- 1 small onion, sliced paper thin and broken into rings
- 1/3 cup water
- 1/3 cup vinegar
- 1 teaspoon dried dill weed or to taste
- pepper to taste
Chickpea Soup
By Bailey1_
Put chickpeas, leek, onion, garlic and stock into a pan
- 500 g cooked chickpeas – especially good with the giant Spanish ones in jars, just drain and rinse before using
- 1/2 -1 leek, sliced
- 100 – 150 g fresh spinach, if using large leaves, cut off stalks and roughly chop
- 1 small onion, chopped
- 1 teaspoon of crushed garlic – or to taste
- 1.25 litres vegetable stock
- 1/2 tablespoon smoked sweet paprika