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Recipes
Peanut Butter Surprise Cookies
By Jackie618
Recipe from Martha Stewart
- 1/2 cup creamy peanut butter
- 4 tablespoons unsalted butter, room temperature
- 1 cup packed light-brown sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1 1/2 cups all-purpose flour (spooned and leveled)
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/3 cup granulated sugar, for rolling dough
- 36 mini peanut butter cups, chilled and unwrapped
Alkalinity Bliss
By Jackie618
blend all ingredients
- 1/2 pear
- 1/4 avocado
- 1 packed cup spinach
- 1/4 cup coconut water
- 1 cup almond milk
- 1 tsp chia seeds
- 1 scoop protein powder (hemp, pumpkin or pea works great!)
- pure water
Chocolate Walnut Cherry Bars (raw, V, GF)
By Jackie618
Soak the quinoa in enough warm water to cover it for about 35-40 minutes
- 1 cup packed pitted dates
- 1/2 cup dried cherries
- 1/3 cup Raw cacao powder
- 1/3 cup whole chia seeds
- 3/4 cup raw walnuts
- 1/4 cup organic sprouted quinoa (I use TruRoots brand or you could even use fresh sprouts)
- seeds from 1 whole vanilla bean
- Raw Homemade Coconut powder * OR you could use Raw Coconut Flour from Coconut Secret for dusting
Gluten Free Coconut Flour Orange Cake with Coconut Oil Frosting
By Jackie618
This was DELICIOUS. Ive tried baking with coconut flour before, but never had a success
- FROSTING:
- 1/4 cup coconut oil
- 6 eggs, room temperature
- 1/4 cup coconut milk
- 6 tablespoons raw honey
- 1 teaspoon vanilla extract
- 1/2 teaspoon orange zest
- 1/2 cup coconut flour
- 1/2 teaspoon baking powder (aluminum free)
- 1/2 teaspoon salt
- Juice 1/2 medium orange
- 1/2 cup coconut oil, melted in a glass bowl
- 9 drops liquid stevia (alternatively, you could use a couple of teaspoons of raw honey
- 1 packed teaspoon orange zest
- 1/2 teaspoon vanilla extract
- Pinch salt
Fudge Babies/Hot Chocolate Crust
By Jackie618
Blend all the ingredients, using a food processor, Magic Bullet, etc
- 1 c walnuts (120 grams)
- 1 and 1/3 cups pitted dates (220 grams) (I often use SunMaid dates, which are super-soft.)
- 1 tsp vanilla extract
- optional: 1/8 plus 1/16 tsp salt (I always add this.)
- 3-4 tablespoons cocoa powder (or even Dutch cocoa)
Cran-Quinoa Salad
By Jackie618
COOK quinoa according to package instructions
- Salad:
- 1 cup uncooked quinoa
- 1/4 cup dried cranberries
- 2 scallions, finely chopped
- 2 cups mixed greens such as spinach and arugula
- Dressing:
- 1/4 cup cashews
- 1/8 cup pine nuts
- 2 tsp miso paste
- 1/4 tsp agave nectar
- 1/2 cup water
- 3 Tbsp freshly squeezed lemon juice
- 2 cloves garlic, minced
- 1 Tbsp lemon zest
- 1/4 tsp crushed red pepper
- 1/4 tsp sea salt
- 1/4 tsp black pepper
Sausage and Leek Soup
By Jackie618
Recipe from Epicurious
- 4 medium leeks (white and pale green parts only), halved lengthwise, then chopped
- 1 large carrot, finely chopped
- 1 celery rib, finely chopped
- 1 stick (1/2 cup) unsalted butter
- 8 cups chicken stock or low-sodium chicken broth (64 fluid ounces)
- 2 medium boiling potatoes
- 5 tablespoons all-purpose flour
- 1 cup thinly sliced smoked kielbasa
- 2 teaspoons chopped fresh marjoram
- White pepper to taste
lemon yogurt anything cake
By Jackie618
recipe from smitten kitchen adapted loosely from ina garten
- other ideas:
- 1 1/2 cups + 1 tablespoon all-purpose flour (if you’re skipping the fruit, you can also skip the last tablespoon of flour)
- 2 teaspoons baking powder
- 1/2 teaspoon kosher salt
- 1 cup plain whole-milk yogurt
- 1 cup plus 1 tablespoon sugar
- 3 extra-large eggs
- 2 teaspoons grated lemon zest (approximately 2 lemons)
- 1/2 teaspoon pure vanilla extract
- 1/2 cup vegetable oil
- 1 1/2 cups blueberries, fresh or frozen, thawed and rinsed (miniature wild blueberries are great for this, and pose the least risk of sinking)
- 1/3 cup freshly squeezed lemon juice
- Swapping all of the vegetable oil with olive oil
- Swapping a few tablespoons of the vegetable oil with a nut or coconut oil
- Swapping grapefruit, orange, blood orange or lime for the lemon
- Swapping blackberries or raspberries for the blueberries
- Using 1/3 cup of poppy seeds instead of the blueberries for a lemon-poppy cake
- Adding 1/2 cup of toasted, chopped walnuts or pecans
- Swapping almond extract for the vanilla
- Covering the cake, once completely cooled, with a glaze of 1 cup of powdered sugar whisked with 2 tablespoons lemon juice
- Making an extra and sending it to Alex, who for the first time, ever, did not suggest a baked good could be improved with chocolate
- That said, if you added 1 cup chocolate chips to an orange version, you’d get something reminiscent of this Orange Chocolate Chunk Cake
- This recipe will also yield about 12 standard muffins or 36 miniature muffins, baking time adjusted.
- It could be doubled and baked in a well-greased and floured bundt pan, baking time adjusted.
- This recipe could also be baked in an 8-inch square or 9-inch round, to create a thin cake (approx. 1 1/2 inches tall), baking time adjusted.
Margarita Cookies
By Jackie618
Recipe from Smitten Kitchen Adapted from Dorie Greenspan’s Sablés au Citron
- Coating:
- 2 sticks (8 ounces; 230 grams) unsalted butter, at room temperature
- 2/3 cup (70 grams) confectioners’ sugar, sifted
- 2 large egg yolks, at room temperature
- Pinch of salt
- 2 teaspoons tequila
- Grated zest of 2 limes
- Grate zest of half an orange
- 2 cups (280 grams) all-purpose flour
- Approximately 1/2 cup clear sanding or other coarse sugar
- 2 teaspoons flaky Maldon sea salt*
Inside-Out Chocolate Pumpkin Cookies (V)
By Jackie618
75 calories per big, fat stuffed cookie 1 gram protein 1
- 3/4 cup white-ww flour (or white or spelt)
- 6 tbsp plus 1 tsp cocoa powder
- scant 1/4 tsp salt
- 1/4 tsp baking soda
- 1/4 cup plus 2 tbsp sugar (xylitol might work, but I haven’t tried it)
- 2 tbsp maple syrup or agave
- 3 tbsp milk of choice
- 1/2 tsp pure vanilla extract
- 3 tbsp plus 2 tsp vegetable oil
- 3 tbsp pureed pumpkin
- 3 tbsp nut butter of choice (I used pb. For a fat-free option, a few readers have subbed more pumpkin. I can’t personally vouch for it, though.)
- 1/4 tsp cinnamon
- 1/2 packet stevia (or 1/2 tablespoon sugar)
- 1/8 tsp pure vanilla extract