Beef Pot Roast

Beef Pot Roast

2-3 lb grass fed org beef chuck roast

2 Tbsp org olive oil

3 sprinkles of organic thyme

2 sprinkles of org ground black pepper

3-4 sprinkles of pink salt

sprinkle of org garlic powder

9-10 baby yukon gold potatoes (enough to cover bottom cut in half)

1lb bag of long org carrots

2 org yellow onions

1 pkg org button mushrooms

1 cup water

1/3 cup org beef bone broth

1/3 cup org beef broth

1/3 cup org mushroom broth

1 decent size clove of org garlic, minced

 

To begin wash your potatoes cut in half and place on the bottom of your crock pot. Next, peel your carrots and cut off both ends then cut into thirds and place in the crock. Next, peel your onions cut both end off then cut into three slices and turn onto bottom and cut again into quarters and place in crock. Sprinkle slat, Pepper and Thyme on veggies and leave there.

Take out a large skillet and add your 2 Tbsp of olive oil and spread around using a paper towel. Turn onto med-high heat. Take out your chuck roast and place on a plate. Sprinkle your roast with salt pepper, thyme and powdered garlic then flip over and do same to the other side. Once the pan gets hot add your seasoned roast to sear 2-3 mins per side. Add your roast to your crock pot already filled with your seasoned veggies. Add the quartered mushrooms around the roast. Sprinkle salt, pepper and thyme lightly again and gently pour your water down one side and then gently pour you broths over meat and veggies and lid and set a timer for 6 or 8 hours.

 

Oatmeal Raisin Cookies

Oatmeal Raisin Cookies 

Ingredients:

1 cup all purpose flour (or Gf flour)

1/2 Tsp Cinnamon

1/2 Tsp Baking Soda

1/4 Tsp Salt

1/2 Cup Earth Balance Red stick butter substitute

1/2 cup brown Sugar

1/4 cup granulated cane or white sugar

1 egg substitute like either 1/4 cup applesauce or 1 egg replacement from EnerG Egg replacer

1 Tsp Vanilla Extract

1 1/2 cups old fashioned rolled oats

1 cup raisins or Enjoy Life mini Chocolate chips (dairy & soy free)

 

Directions:

Preheat your oven to 350 degrees. In your mixer cream your sugars and your butter substitute. While the mixer is creaming take out a separate bowl and combine the following dry ingredients: Flour, Cinnamon, baking soda, and salt and set aside. Now add your vanilla to the mixer still whipping and either make you egg replacement in a separate small bowl  or grab your applesauce and add to the mixer. Slow down your mixer speed and add small batches of your dry mixture like 1/4 cup at a time scraping the sides with a spatula to ensure all ingredients are in fact well combined. Then add in your oats. Then add in your Raisins or mini Enjoy Life Chocolate Chips- allergy free. Once combined scoop out onto cookie sheets keeping them at least 1 inch-2 inches apart. Bake at 350 degrees for 10-12 minutes then let cool on sheets for 5 minutes before moving them to sir tight cookie storage or to be directly eaten. Enjoy!

 

Soft Vanilla Sugar Cookies


 

 

 

 

 

Soft Vanilla Sugar Cookies

1 Cup Earth Balance Red  stick or tub butter

1 Cup Sugar

1 Egg Equivalent- (1 1/2 tsp EnerG Egg Replacer+ 2 Tbs water whisked well)

1 Tsp Vanilla extract

1/2 Tsp Salt

2 Cups Flour (can be substituted for GF flour)

1/4 Tsp Baking Powder

1/4 Tsp Baking Soda

Preheat your oven to 350 degrees. Cream non-butter and sugar with a mixer until frothy. Mix your EnerG Egg Replacer in a separate small bowl then add to your butter/sugar mixture. Next, add in your vanilla and mix.  Then in a separate large bowl combine yo
ur dry ingredients: flour, salt, baking soda and baking powder and whisk then add to the mixer in small 1/2 cup scoops until well blended.  Then take out your baking sheet and add your Silpat topper. Then scoop cookie dough in balls onto Silpat about 2″ apart. Take a glass glass and flatten out scoops. Bake for 7-11 mins. Closer to 11 in high altitudes. Let cool for 30 mins if possible before icing and adding sprinkles etc.  Enjoy!

Sunshine Lemon Cupcakes

Sunshine Lemon Cupcakes

Sunshine Lemon Cupcakes

 

Ingredients:
3 cups flour or Gf all purpose flour

1/4 tsp salt

1 cup Earth Balance non-dairy substitute  room temp

2 cups white sugar

EnerG egg equivelant to 4 eggs ( on box)

1 Tsp Vanilla

2 Tbsp Lemon zest

1 cup rice milk

2 1/2 Tbsp fresh lemon juice- from your tested lemons, divided

 

Lemon glaze:

1/2 bag powdered sugar

1 tsp fresh lemon juice

1 tsp fresh lemon zest

rice milk (to thickness)

 

Preheat oven to 350 degrees. Line 24-30 cupcake tin with liners and set aside. In one bowl sift flour and salt together and set aside. In your standing mixer whip the sugar and butter together until fluffy (3mins).

In a smaller bowl whip together your EnerG egg replacer and water and whisk until well blended! Then add in your “eggs” to your mixer still mixing at medium speed. Next mix in your vanilla and zest lemon right into mixer.

Then add in 1/3 of your flour mixture. Add half of your milk amount, then add 1/3 flour again. Then add your lemon juice. Then add in the last 1/3 of the four mixture followed by the last half of your rice milk. mix until just combined and scrape your mixing bowl to be certain it was all incorporated.

Finally, using a level cupcake scooper, scoop into each cupcake tin evenly. Bake at 350 degrees for 15 mins. Take them out and check the center by inserting a toothpick. If it comes out quickly easily and most importantly- clean, then they are done.. if not, let them bake an additional 2 minutes until they are. Let cool then you can frost them with regular icing or make a simple lemon glaze which I have a recipe for here. Mix all ingredients in standing mixer leaving rice milk for last and add slowly until you hit the consistency that you like. Only put on fully cooled cupcakes and chill for a couple minutes and it will set. The photo is just regular vanilla frosting, but I also made some with the glaze- they went so fast I couldn’t get a pic! These are amazing little cupcakes and taste fantastic gluten free I highly recommend King Arthur Gluten Free all purpose flour for this recipe. It works wonders!! Enjoy!!

 

 

 

Vanilla Cupcakes

 

Vanilla Cupcakes

Vanilla Cupcakes:

1 1/2 cups  and 3 Tbsp all purpose flour (may be substituted with a gluten free all purpose flour)

1 cup white granulated Sugar

1 Tsp Baking Soda

1/2  Tsp Salt

1 Tsp White Vinegar

1 1/2 Tsp Pure Vanilla Extract

5 Tbsp Canola Oil

1 cup room temperature water

Preheat oven to 350 degrees. In a large mixing bowl combine dry ingredients and whisk. Once blended set aside. Using a tall clear measuring cup fill up your water then measure out your oil, vanilla and white vinegar and add to your water. Then add all wet ingredients to your dry ingredients and mix until blended.  Scoop out your batter into pre lined cupcake baking pan.  Makes 12 even cupcakes. To achieve even level cupcakes use a cupcake scooper.  Bake at 350 degrees for 15 minutes or until your toothpick comes out clean once inserted into the center of a cupcake.  Frost and Enjoy!!

 

Sugar cookies

Sugar Cookie

1 cup Earth Balance non dairy substitute

1 1/2 cups white sugar

Ener G egg replacer for 1 egg: 1 1/2 Tsp egg replacer with 2 Tbsp water whisked well

1 1/2 Tsp pure vanilla extract

2 3/4 cup all purpose flour (can be substituted with better batter or other gf flour)

2 Tsp baking powder

1 Tsp salt

 

Preheat oven to 400 degrees. In mixer cream the butter and sugar until white and fluffy. Then add in your already whisked egg replacer and your vanilla and blend. In a separate bowl mix together your flour, baking powder and salt. Add this dry mixture one cup at a time to your wet ingredients already in your mixer while stirring on low.  Knead in small amount oI food coloring if you want it tinted. Do not chill dough. Divide dough into two balls. On a floured surface, roll out dough to about 1/8 inch thick or just before it cracks apart. Dip cookie cutter into flour each time before using. use a floured spatula to transfer to baking sheet then bake at 400 for 6-7 minutes.  Makes about 2 dozen depending on your cookie cutter size.

Mint Chocolate Cupcakes

Mint Chocolate Cupcakes Mint Chocolate Cupcakes (GF):

3 cups all-purpose flour (Can be substituted easily with a gluten-free flour)

2 Tsp Baking Soda

2 cups White granulated Sugar

1/2 cup Hersheys Unsweetened Cocoa

1 Tsp Salt

1 Tsp Pure Vanilla Extract

1/8 tsp creme de menthe extract/oil

2 cups Water

2/3 cup Canola oil

1 Tsp White vinegar

 

Mint Chocolate Frosting:

6 cups powdered sugar

1/2 Tsp Pure Vanilla Extract

3 drops Creme De Menthe extract/oil

2/3 cup Herseys Cocoa

1 cup Earth Balance Dairy Free. soy free butter substitute

45 ml of Rice Milk

1 sprig of fresh mint leaves for decoration

 

Preheat your convection oven to 350 Degrees. In a large bowl add your dry ingredients first: flour, baking soda, cocoa, sugar, and salt and blend well. Then add in your wet ingredients:  Vanilla, water, oil and vinegar and blend very well. Add in your Creme De Menthe oil/ extract last to taste, i usually use about 1/8 tsp. Pour runny batter into your prelined cupcake baking pan up to about 2/3 full each. Bake on 350 degrees for about 15 minutes. Check them using a toothpick inserted into the center… if it comes out clean then they are done. Let completely cool before frosting them.  In a seperate bowl add in your powdered sugar, cocoa, and butter substitute and blend using a mixer on low. Slowly add in the rice milk while blending with the mixer until smooth. Finally add in your vanilla and creme de menthe (to taste) and finish blending well.  Using a disposable icing bag, place tip in the bottom of bag (trimmed open) and fill it with your frosting. Twist the back of the icing bag and squeeze out your icing in a circular pattern on your cupcake. If you choose to add a fresh sprig of mint on the side as I did here you may for a decorative touch. Makes 24 cupcakes. Enjoy!

Chicken with Apples

Chicken with Apples

6 skinless chicken breast halves
1 cup sliced yellow onion (more if you choose)
1 Tbsp Extra-Virgin Olive oil
2 Cups sliced granny smith apples (others work too, but I prefer the tart taste of the grannys for this dish)
1 Tbsp Earth Balance dairy/soy free butter spread
1 1/2 cups apple juice
2 Tbsp Honey
1/2-1 Tsp salt

Preheat oven to 350 Degrees F. Place Chicken breasts in a shallow baking pan. In a skillet, saute onions in olive oil until tender. Add apples and saute for 1 more minute. Pour onions and apples over chicken. Melt Butter substitute and pour over chicken and add apple juice, honey, salt, and if you want to add any other vegetables you can. I usually cook some vegetables separately as not to affect the flavor of this dish. Bake in the oven for 30-45 mins or until chicken is cooked through. This dish tastes best when prep work is completed and the dish is allowed to marinate for a while in the fridge before placing in the oven to cook. I usually will steam up some white Jasmine rice or brown rice to go with this dish. Serves 6. Enjoy!

Peach sherry chicken

Peach Sherry Chicken

4 Skinless chicken breasts
1 chopped yellow onion
1/2 cup chicken broth
1/4 cup brown sugar
1 Tbsp arrowroot
1/2 cup chili sauce
1/2 cup sherry
1 cup sliced fresh peaches
Sprinkle garlic powder
Sprinkle salt
Sprinkle ground black pepper

Preheat oven to 350 Degrees. Thaw chicken breasts if necessary. Place chicken breasts in a large cassarole dish and sprinkle them with garlic powder, salt and pepper. In a skillet combine the onions, chicken broth, brown sugar, arrowroot, and chili sauce and bring it just to a boil. Pour this and the peaches and sherry over the chicken. Place aluminum foil over the top of the cassarole dish and bake in the oven for 28-30 minutes or until chicken is cooked through. You can make the dish ahead of time and let it marinade in your fridge for a while before cooking to make the flavor even better.I usually pair this with white jasmine rice. Enjoy!

Marshmallow fondant

Castle Cake with fondantMy daughter’s Birthday cake.

For the cake I made a two tiered cake of my Chocolate cake recipe that is in many other posts and I covered it -or dirty iced it as they say with any frosting, I have posted a few flavors  in other posts. Then the fondant gets draped over the frosted cake.

Marshmallow Fondant Icing recipe

16 oz bag of Jet-Puffed mini marshmallows
A 2lb bag of C & H powdered sugar
2-5 tbsp water
1/2 cup  or more of white Crisco…or Spectrum ( I prefer) shortening
1 pair of surgical gloves

Melt your entire bag of marshmallows  plus 2 Tbsp water in a large glass bowl every 30 seconds stirring in between until it is completely melted. This usually takes 2 mins or so.  Clean your counter well. Dry it then  cover it with Crisco  put your gloves on and cover your gloves with Crisco well too. Add your food coloring to your bowl of melted marshmallow. Stir it in well then add 3/4 of the bag of powdered sugar. mix it in well too. Then knead the dough-like fondant on the counter adding slowly the rest of the powdered sugar. If it gets too sticky or tears add a little water and continue. if it starts sticking to your hands or counter add a little more Crisco to your hands or your counter. Keep kneading until smooth and well mixed. Consider this your workout for the day.  Then you can store it at this stage wrapped tightly in saran wrap in the fridge for up to 2 weeks. I prefer to get it over with because you will have to regrease your counter… fyi. Roll it out to your desired size and enlist the help of another person to help you drape it over your already dirty iced cake Make sure you had dirty iced your cake with a lot of icing to make sure the fondant will look smoothest. Once draped trim the bottom edges and smooth it out evenly. Add any additional icing decorations … I used decorator icing for mine in a Wilton disposable bag with a few different tips. And the Mermaid centerpiece was purchased online and is made entirely of plastic….I know I totally cheated at the last minute. What can I say … I was tired. lol

Baby Shower Cake
pony cake
DSC_0013
Chocolate cake with fondant

Chocolate cake with fondant