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Recipes
Apple and Pear with Chocolate Covered Cherry Hand Pies
By MJH
Makes 12-15 pies
- 1 apple, peeled, cored and diced
- 1 Royal Riviera® Pear, peeled, cored and diced
- 1/2 small lemon, juiced
- 1 vanilla bean, sliced in half with seeds scraped
- 1/2 cup granulated sugar
- 2 tablespoons tapioca flour
- Chocolate covered cherries, chopped
- Store bought or homemade pie crust
- 1 egg, whisked
- decorative or sanding sugar for sprinkling
- 2-3 dark chocolate cherry truffles
Warm Toasted Marshmallow S'mores Bars
By MJH
Heat oven to 375°F. In large bowl, stir together cookie mix and crumbs
- 1 pouch (1 lb 1.5 oz) Betty Crocker™ sugar cookie mix
- 1 cup graham cracker crumbs
- 1 cup butter or margarine, melted
- 3 cups milk chocolate chips (18 oz)
- 4 1/2 cups miniature marshmallows
Honey Mustard Dipping Sauce
By MJH
Mix the mayonnaise, yellow mustard, Dijon mustard, honey, and lemon juice together in a bowl
- 1/2 cup mayonnaise
- 2 tablespoons prepared yellow mustard
- 1 tablespoon Dijon mustard
- 2 tablespoons honey
- 1/2 tablespoon lemon juice
Apple Dumplings
By MJH
Preheat the oven to 350 degrees F (175 degrees C)
- 2 large Granny Smith apples, peeled and cored
- 2 (10 ounce) cans refrigerated crescent roll dough
- 1 cup butter
- 1 1/4 cups white sugar
- 1 teaspoon ground cinnamon
- 1 (12 fluid ounce) can or bottle Mountain Dew soda
Chocolate Chip Pumpkin Scones
By MJH
In a large bowl (or, to make it easier, in the bowl of a food processor), combine the whole wheat pastry flour, sug...
- 2 and 3/4 cups whole wheat pastry flour
- 1/3 cup sugar
- 1 tablespoon baking powder
- 3/4 teaspoon salt
- 3/4 teaspoon cinnamon
- 1/4 teaspoon ground ginger
- 1/4 teaspoon nutmeg
- 1/4 teaspoon allspice
- 1/2 cup (1 stick) unsalted butter, chilled, and cut into 1-tablespoon portions
- 2/3 cup canned pumpkin
- 2 eggs
- 1 cup chocolate chips
Whole Wheat Zucchini Herb Bread
By MJH
Combine the warm water, honey and yeast in small bowl
- 3/4 cup warm water
- 2 tablespoons honey
- 2 1/4 teaspoons active dry yeast
- 2 1/2 cups bread flour
- 1 cup whole wheat flour
- 1 1/2 cups grated zucchini
- 1 1/2 tablespoons olive oil, plus more for bowl
- 1 tablespoon chopped fresh herbs, such as rosemary, basil or tarragon (we used rosemary)
- 2 teaspoons salt
Quinoa Pumpkin Pancakes
By MJH
This is a great way to take the bitter taste out of quinoa flour
- 1/2 cup canned pumpkin
- 1/2 cup greek yogurt
- 1/4 teaspoon baking soda
- 1/2 cup quinoa flour
- 1 tsp. pumpkin pie spice
- 1 Tbl. milk
- 3 eggs
- 1/4 teaspoon Salt
- Coconut oil
- Maple syrup or honey (optional)
Almond Rose Petal Scones (Grain-Free)
By MJH
Preheat oven to 375F. Line a baking sheet with parchment paper
- For Scones:
- 1 cup almond flour (grind your own, see below*)
- 1/2 cup coconut flour
- 1 to 1 1/2 Tbsp edible rose petals, slightly crushed when rubbed between your fingers
- 1 tsp beet powder, optional for pink color
- 1/4 cup coconut/palm sugar
- 2 tsp baking powder
- 1/2 tsp xanthan gum (might be able to eliminate but will be more crumbly)
- 1/4 tsp sea salt
- 1/2 cup non dairy milk, room temperature
- 3 1/2 Tbsp coconut oil or Earth Balance, melted
- 1 tsp pure vanilla extract
- 1/4 tsp almond extract
- For Drizzle:
- 3 Tbsp coconut butter, melted**
- 1 tsp agave
- a couple drops of almond extract
Chocolate Sweet Potato Cookies
By MJH
Preheat your oven to 425F and line your cookie sheet
- 1/4 Cup non-dairy butter
- 1/2 Cup vegan sugar
- 1/2 teaspoon vanilla extract
- 1 Cup mashed sweet potato (about 1 medium sized sweet potato, peeled and mashed well so it can go through the decorating tip without trouble)
- 1 Cup all-purpose flour
- 1/4 Cup unsweetened cocoa powder
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground allspice
- 1/4 teaspoon salt
- 1/2 teaspoon baking powder
Fluffernutter Peanut Butter Cup Ice Cream
By MJH
Peanut butter, peanut butter cups and marshmallow fluff
- 1/2 C peanut butter
- 1/3 C granulated white sugar
- 1/2 C whole milk
- 1 C heavy cream
- 1/2 tsp vanilla extract
- 1/2 C chopped mini peanut butter cups
- 1/4 C marshmallow cream