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Recipes
Weight Watchers Salad Dressing
By Brandymoe
Mix all ingredients together
- 1/2 Cup Olive Oil
- 1/2 Apple Cider Vinegar
- 1/2 Cup Splenda
- 2 Tbs Sesame Seeds
- 1 Tbs Poppy Seeds
- 1/4 Tsp Worcestershire Sauce
- 1/4 Tsp Paprika
- 1/4 Cup Red Onion Diced
Honey-Garlic Slow Cooker Chicken Thighs
By Brandymoe
Lay chicken thighs into the bottom of a 4-quart slow cooker
- 4 skinless, boneless chicken thighs
- 1/2 cup soy sauce
- 1/2 cup ketchup
- 1/3 cup honey
- 3 cloves garlic, minced
- 1 teaspoon dried basil
Chocolate Cupcakes
By Brandymoe
Preheat 350. Line muffin pan with liners
- 1 1/3 Cup Flour
- 1/4 Tsp Baking Soda
- 2 Tsp Baking Powder
- 3/4 Cup Cocoa Powder
- 1/8 Tsp Salt
- 3 Tbs Butter, softened
- 1 1/2 Cup Sugar
- 2 Eggs
- 3/4 Tsp Vanilla
- 1 Cup Milk
Chex Party Mix
By Brandymoe
Heat oven to 250. Place the melted butter in a roasting pan
- 1/4 cup Butter
- 1 1/4 Tsp Seasoned Salt
- 4 1/2 Tsp Worcestershire sauce
- 8 Cups Chex Cereal (corn, rice, wheat)
- 1 Cup Nuts
- 1 Cup Pretzel Sticks
Paleo Peanut Butter Patties
By Brandymoe
In a food processor, combine almond flour, salt and baking soda Pulse in shortening, honey and vanilla until combi
- 2 cups blanched almond flour
- 1/4 teaspoon celtic sea salt
- 1/2 teaspoon baking soda
- 2 tablespoons vegan shortening
- 2 tablespoons honey
- 1 tablespoon vanilla extract
- 1/2 cup sunbutter
- 1 cup dark chocolate chunks
Orange Frosting
By Brandymoe
Combine all ingredients in medium bowl
- 1.5 Cups Powdered Sugar
- 1/4 Cup Butter, softened
- 2 Tbs Orange Juice
- 1 Tsp Grated Orange Peel
- 1/8 Tsp Salt
Gluten Free Vegan Mocha Cake
By Brandymoe
Preheat oven to 350 degrees
- chocolate cake
- 2 1/2 cups Sarah's gluten free flour blend
- 2 cups organic cane sugar
- 1 cup good quality cocoa powder
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon sea salt
- 1 cup So Delicious Dairy Free unsweetened coconut milk
- 1 cup water
- 2/3 cup sunflower seed oil (or mild flavor oil)
- 2 tablespoons white vinegar
- 1 tablespoon pure vanilla extract
- coffee buttercream
- 1/2 cup Earth Balance vegan butter, softened
- 1/4 cup organic non-hydrogenated shortening
- 3 cups organic powdered sugar, sifted
- 1 tablespoon instant coffee granules
- 1 tablespoon warm water
- 2-3 tablespoons So Delicious Dairy Free coconut milk coffee creamer
- 1 teaspoon pure vanilla extract
- vegan chocolate ganache
- 2 cups dairy free chocolate chips
- 1/2 cup So Delicious Dairy Free coconut milk coffee creamer
Gluten Free Vegan Lemon Cheesecake
By Brandymoe
Preheat oven to 350 degrees
- crust
- 1/2 cup certified gluten free oats
- 1/2 cup raw walnuts or pecans
- 1/4 cup Sarah's gluten free flour blend
- 2 tablespoons coconut oil, melted
- 2 tablespoons pure maple syrup or honey
- lemon cheesecake filling
- 2 cups raw cashews, soaked for 1 hour in warm water
- 1/3 cup So Delicious unsweetened coconut milk
- 1/3 cup coconut oil, melted
- 1/3 cup organic cane sugar
- 2 tablespoons lemon juice
- 2 teaspoons lemon zest
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon salt
- lemon glaze
- 1/4 cup organic cane sugar
- 2 tablespoons cornstarch
- 1/2 cup So Delicious unsweetened coconut milk
- 1/4 cup lemon juice
- 1 teaspoon lemon zest
- 1/2 teaspoon vanilla
Creamy Vegan Butternut Squash Linguine with Fried Sage
By Brandymoe
Try this super fresh and seasonal dish this fall! Creamy Vegan Butternut Squash Linguine with Fried Sage is perfect...
- 2 tablespoons olive oil
- 1 tablespoon finely chopped fresh sage
- 2 pound butternut or kabocha squash, peeled, seeded, and cut into small 1/2-inch pieces, about 3 cups
- 1 medium yellow onion, chopped
- 2 garlic cloves, pressed or chopped
- 1/8 teaspoon red pepper flakes, up to 1/4 teaspoon for spicier pasta sauce
- sea salt and/or Kosher salt to taste
- freshly ground black pepper to taste
- 2 cups vegetable broth
- 1 (12-ounce) whole grain linguine or fettuccine
- shaved Parmesan or Pecorino and/or smoked salt, optional, to garnish
Chocolate Waffles
By Brandymoe
Plug in your waffle iron. You don’t have a waffle iron? Why? Because it’s the most pointless tool in the kitche...
- 1.5 cup almond meal/flour
- 1/3 cup canned coconut milk
- 1/4 cup Enjoy Life Chocolate Chips or dark chocolate chips
- 2 eggs, whisked
- 2 heaping tablespoons unsweetened cocoa powder
- 1 tablespoon maple syrup or raw honey (some kind of sweetener)
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking soda
- sprinkle of cinnamon
- pinch of salt